Irradiation as a method of food preservation is:
(a) best for many types of meat and some fruit.
(b) appropriate for leafy vegetables and sprouts.
(c) a source of radioactivity in foods.
(d) useful for meats that have high fat content.
(e) none of these is correct.

The Correct Answer is A.

Explanation:

1. protective factors are characteristics associated with a lower likelihood of negative outcomes or that reduce a risk factor's impact. individual-level protective factors might include positive self-image, self-control, or social competence

2. attitudes are the response that is a result of our values. values decide what we think as for right, wrong, good, or unjust. attitudes are our likes and dislike towards things, people, and objects. they represent several beliefs focused on a specific object or situation