Would food that is being served on an airplane or in a hospital be required to have a food label. explain.

No it wouldn't require any food labeling because these are an exception when it comes to food labeling as stated by the Nutrition Labeling and Education Act of 1990(NLEA)

Explanation:Nutrition labeling applies to grocery shops and restaurants where people do their most eating and food shopping daily , this is done so that a person can make a health choice and food companies can be challenged to improve nutrition in their brands of food.

Nutrition Labeling--Exemptions

Under NLEA, some foods are exempt from nutrition labeling such as food which is only bought for immediate consumption such as food sold in hospital cafeterias , airplanes , and food service vendors such as small cookies.

Ready to eat told even if it is not for immediate consumption but it is cooked just right there such as baked goods ,deli and candy

Also food given to consumers for nutritional purposes.

hygrometers and hair thermometers (often found as part of hygrometers/psychrometers) can be used to measure humidity. barometers are used to measure atmospheric pressure, while anemometers are used to measure wind speed. so the 2nd and 4th choices should be the correct answers.

marginal cost is a microeconomic measure that us to evaluate the extent to which the level of production of a good is sustainable in accounting, that is, to how many quantities the company plans to profit from the production of the good.

the concept of marginal cost is simple, it means the cost of producing one more item. for example, in the case of pies, the marginal cost is the cost of producing one more pie than those that have already been produced.

it is important to understand that productive activity influences marginal cost. the marginal cost of some goods can be very high, while others may be insignificant. for example, the marginal cost of producing an extra plane is very high. already the marginal cost of a water company to provide 1l more water is derisory.

in the case of pies, the cost involves the inputs, the labor and the fixed cost, which involves the fixed space of the bakery. the level of production initially has the marginal cost decreasing because there is space and manpower available. however, to produce more you have to hire more workers and buy more inputs. if physical space is limited, workers will conflict with places, inputs and their productivity will decrease, meaning there is an optimum point of production for each level of space and manpower. from this point on, the productivity of the workers will be getting smaller because of lack of space, so that the marginal cost of producing one more pie will be increasing. so, although you have not posted the chart, but if you have the answer, you can see that my explanation goes according to the marginal cost curve that will increase from the 4th pie, answer (c).