A veterinarian has been asked to prepare a diet for a group of dogs to be used in a nutrition study at the School of Animal Science. It has been stipulated that each serving should be no larger than 10 oz and must contain at least 29 units of Nutrient I and 20 units of Nutrient II. The vet has decided that the diet may be prepared from two brands of dog food: Brand A and Brand B. Each ounce of Brand A contains 3 units of Nutrient I and 4 units of Nutrient II. Each ounce of Brand B contains 5 units of Nutrient I and 2 units of Nutrient II. Brand A costs 5 cents/oz and Brand B costs 6 cents/oz. Determine how many ounces of each brand of dog food should be used per serving to meet the given requirements at a minimum cost.

Ineed 3 people to answer this. interviewee name: age: gender: job: date and time of interview: what are some major health concerns that you have? are there ways that you know you can prevent these health concerns (or other concerns like obesity)? if you need to find out more about a specific health issue, what do you do? be specific. (don’t let them say “look on the internet”, because we have already learned that not everything on the internet is reliable! they should tell you a specific site if they use the internet as a source.) what do you think is the biggest health concern facing our country? what are some things that you do to monitor your health? how do you monitor your food and water intake now? how would you get the word out about this lifestyle change? how do you think the media influences what concerns we have for our health? do you have experience working in corporate wellness? what are your strengths?

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?

Prompt: read the following case study and discuss the questions listed at the end of this page. brittany is a 15-year-old freshman in high school. she is the oldest child in a single parent family. she enjoys sports and participates in volleyball, basketball, track, and softball at school. her usual day consists of breakfast at home, which is usually a pop-tart on the way out of the house. lunch is a fast food meal with friends that often consists of a double cheeseburger, fries, and large regular soda pop after which she often feels stuffed and bloated, but feels she needs the calories for her busy sports schedule. she then doesn’t eat again until later in the evening even if she is hungry after school. supper is either a hot dog or pop at ball games or left-over food in the refrigerator after she gets home from practice. she doesn’t care much for fruits and vegetables other than bananas, corn and lettuce salad, as her mom seldom prepares them for the family or keeps fresh fruit on hand. she is 5’6” and weighs 115 pounds and would like to weigh closer to 100–105 pounds. a weight-for-height table puts her weight range at 125 pounds to 135 pounds. she is worried about gaining weight. a cute guy in her math class that she would like to date was overheard talking to his buddies and making fun of large girls in the class. she feels like she is always stressed for time with games and practices, homework to do in the evenings, and household duties she does for her mom who works to support the family. she feels like she has no leisure time for herself. when feeling extra stressed she will eat an entire large bag of potato chips or three to four cups of ice cream and then feel guilty afterward. questions: 1. name some of the components of brittany’s lifestyle and eating patterns that are contrary to the wellness approach to body size and weight management principles covered in this section. 2. what are some improvements she could make based on these principles? name as many as you can. what are some practical ways you can make improvements or healthy things you are already doing?