B: What are THREE (3) things your friend could do to reduce his/her risk of developing one of these diseases? Example: You should eat food that have healthy fat such as avocados so you can still have a source of energy but without risking your health.

URGENT HELPP

Agroup of students is studying convection currents. they fill two identical balloons with the same amount of helium. one balloon is placed in a freezer and the other in an area with warm air. after 10 minutes, the balloons are released from a height of 1 meter. which of the following do the students most likely observe? question 8 options: the cold balloon expands and rises. the warm balloon shrinks and sinks. the balloons rise at the same rate. both balloons are the same size. the ballons both rise. the cold ballon is larger than the warm balloon. the warm balloon expands and rises. the cold balloon shrinks and sinks.

The picture shows a location in india that is very dry and arid. notice the tall mountains in the background; you can find high amounts of vegetation on the other side of the mountains. which statement is most likely true for this area?

Recently, crops of vegetables such as lettuce and green onions have been contaminated, while they are still on the farm, with bacteria that cause food poisoning. how will science influence the way the government responds to prevent an increase in food-borne diseases? because science has shown that lettuce and green onions are not nutritionally valuable, the government may pass laws that ban the sale of lettuce and green onions. because science has shown that there is no way to prevent bacterial contamination, the government may pass laws that punish businesses that buy lettuce and green onions. because science has shown that the washing of hands prevent the spread of infectious diseases among people, the government may pass laws that require hand washing by everyone who handles food. because science has shown there are ways to find the source of the contamination, the government may pass laws that require farm practices that reduce the contamination of lettuce and green onions.