Which of the following would be least likely to affect the bioavailability of a nutrient in a food? a. the length of food storageb. the food source of the nutrientc. other foods consumed with the nutrientd. cooking or chopping the food

What is one way in which an active listener can confirm understanding of a message?

Explain the sliding filament method

Magine you are working in a state mental hospital with individuals diagnosed with severe and profound intellectual disability. besides significant cognitive and adaptive skill limitations, many of these individuals may also have multiple physical and sensory impairments. those most impaired are likely totally dependent upon others for their care. what are some important issues to consider when working with people with a high degree of impairment? what kinds of things do you need to consider to be sure you are respecting the dignity of those for whom you care?