About the food pyramid and portion control

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1. As a healthcare leader, how can you justify the cost perspective of upgrading your equipment in a small hospital? What are the risks of not upgrading the equipment?  

2. Over time we have learned more about the food pyramid and portion control. Do you think that people have changed as the information is revised?

3. Define the following terms: primary, secondary, and tertiary prevention, and provide examples of these types of preventions.

Reference no: EM132082312

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