Your boss asks you to design a room that can be as soundproof as possible and provides you with three samples of material. The only information on each sample's label is the material's coefficient of absorption. The coefficient of absorption listed on Sample A is 30%, on Sample B is 47%, and on Sample C is 62%. When your boss asks for your choice and the reasoning behind it, what would you tell him? A. Sample C would be best, because the percentage of the energy in an incident wave that remains in a reflected wave from this material is the largest.
B. Sample A would be best, because the percentage of the energy in an incident wave that remains in a reflected wave from this material is the largest.
C. Sample C would be best, because the percentage of the energy in an incident wave that remains in a reflected wave from this material is the smallest.
D. Sample A would be best, because the percentage of the energy in an incident wave that remains in a reflected wave from this material is the smallest.

Jim is eligible to join a Medicare Advantage plan without drug coverage for the first time. What enrollment period will he use?

Genetic characteristics that we can't control include

Which suggested change would cause the greatest increase in the amount of overload in your weight-training workout? A. adding more weight and increasing the distance over which the weight is moved B. decreasing the weight and the speed at which the weight is moved C. changing the type of activity you are using to give you more variety in your workout D. keeping your current workout but dividing it up over five days instead of three

It's the officials' responsibility to insure that teammates are communicating effectively with one another. True or false

The BEST reason to warm up before exercising is to __________.a. prevent injuries
b. reduce muscle strain
c. improve muscle performance
d. all of the above

PLEASE HELP FAST!!1.) The food label insures uniform definitions for terms that provide special descriptions as "light," "low fat," and "high fiber."
T or F
2.) Food labels can make claims about the relationship between a nutrient, food, disease or health related condition. For example: calcium helps prevent osteoporosis.
T or F
3.) The % daily value on a food label is based on our personal dietary goals.
T or F
4.) One item that must be included on the food label is:
A. total calories
B. a list of the food colorings
C. soluble and insoluble fiber

5.)Which one of the nutrients listed below has a direct, proven relationship to increasing LDL ("bad") cholesterol levels and therefore, an increased risk of coronary heart disease?
A. Trans fatty acids
B. Carbohydrates
C. Calcium
D. Protein

6.) To ensure that dietary terms mean the same for any product on which they appear, uniform definitions for terms which describe a food's nutrient content have been developed such as:
A. "light," "low fat," and "high fiber"
B. "little," "some fat," and "healthy"
C. "good for you," "bad for you," and "healthy"
D. "low," "medium," and "high"

7.) How can consumers know if a product contains trans fat if it's not identified on the nutrition label?
A. The best option is to contact your physician and ask the physician to give you the names of foods that contain trans fats and therefore put a person at risk for heart disease.
B. There isn't a definite way to tell by the ingredient label; however, you can memorize the product names that contain trans fats.
C. If the list contains high levels of sugar, it automatically means it contains trans fats.
D. If the ingredient list includes the words "shortening," "partially hydrogenated vegetable oil" or "hydrogenated vegetable oil," the food contains trans fat.

8.) One item that must be included on the food label is:
A. Saturated fats and trans fats
B. soluble fiber
C. mono and poly unsaturated fats
D. other carbohydrates

9.) To limit foods that have no %DV of ingredients such as trans fat and sugar you should ________________.
A. compare the labels of similar products and choose the food with the lowest amount.
B. compare the labels of different products and choose the one that has the highest amount.
C. try to remember what you have eaten to be sure you are not getting too much.
D. look at the product and decide if you think it has trans fat and sugar.