Milk

Milk

Milk has a wide variety of uses and thus is one of the most basic items found in kitchens worldwide. It is consumed as a beverage, poured on cereals, and used in many different ways in cooking. In response to consumers with different nutritional demands, modern food science has made many different types of fluid milk available.

Although milk can be less inviting to people who are concerned with their weight because of its high fat content, some types of milk contain no fat at all.

Whole milk — Containing 3 1/2 percent milk fat, this type of milk is often simply labeled “milk” or “vitamin D milk” if that particular vitamin has been added. Of all types of milk, whole milk is among the highest in fat and calories. One cup has 150 calories and approximately 8 grams of fat.

Hypothermia

Hypothermia

The sustained loss of body heat resulting in low body temperature. Hypothermia occurs with extended exposure to cold external temperatures. Cool, wet conditions may also result in hypothermia.

The key symptom of mild hypothermia, in which body temperature is no lower than 95ºF, is intense shivering. Attempt to warm the person getting him or her into a warm location, removing wet clothing and wrapping in warm blankets, and offering warm fluids to drink.

When body temperature drops below 95ºF in moderate hypothermia, the body loses the ability to shiver and the rate of heat loss increases. hearth rate slows, blood pressure drops, and metabolism slows.