To apply the fitt principles to eating habits we use

a.

fitness level of the person, intentions (weight loss or weight gain), types of food eaten, and time of day that food is consumed

b.

filling the stomach, ingesting healthy foods, tracking progress, and talking it over with a professional

c.

frequency of eating, intensity of calories contained in foods, times a day that you eat, and types of food you eat

d.

finding healthy foods you like, intensity of the foods on your plate, temperature of the foods eaten, and tracking your progress

A74-year-old woman, who has been followed for the past 25 years for chronic obstructive pulmonary disease comes to the ed complaining of 48 hours of temperature to 38.6 c and worsening shortness of breath. she has a chronic productive cough, which has become more copious. on physical examination, she has rhonchi and increased fremitus in the posterior mid-lung field. a gram's stain reveals many epithelial cells and multiple gram-positive and gram-negative organisms; no neutrophils are seen. which of the following is the most likely organism causing the symptoms? - escherichia coli- haemophilus influenzae- klebsiella pneumoniae- mycobacterium tuberculosis- mycoplasma pneumoniae