Article: There are two forms of vitamin D. Vitamin D2, also known as Ergocalciferol, is a plant-derived form that is added to milk, juice, and cereals. Vitamin D3, also known as cholecalciferol, is generally considered a better form because it is the form your body produces when it is exposed to sunlight. It is also found in animal products. Vitamin D2 is safe for vegans and vegetarians since it is plant derived. Vitamin D3 is not, however, because these supplements are derived from the fat from lamb's wool. The general recommended daily amount for vitamin D vary depending on your age, though men and women need the same amount at the same age. The daily recommended dose for each age group is: Infants from birth to 12 months need 400 IU (10 mcg) Those who are one to 70 years old need 600 IU (15 mcg) Individuals over 70 years old need 800 IU (20 mcg) Women who are breastfeeding or pregnant need 600 IU (15 mcg) Remember that those that are deficient in Vitamin D3 are more likely to need higher doses to build levels up. Once they are consistently having good D3 blood readings, they may be able to switch to a lower maintenance dose. Although your body needs a certain amount of vitamin D each day, you should take more than that as a supplement. This is because your body will not absorb all of the vitamin D from the supplement each time you take it, so you should have a dose larger than the amount you need each day. Most doctors currently recommend 1000 IU of vitamin D3 per day to ensure that enough vitamin D is absorbed. The Linus Pauling Institute, one of the leading research centers in vitamins, minerals, and nutrients, recommends 2000 IU of Vitamin D3 a day. If you have certain conditions that might benefit from vitamin D3, your doctor may suggest a higher dosage. Always follow your doctor's instructions when it comes to increased or decreased dosage. You can buy pure vitamin D3 supplements as well as multivitamins with vitamin D3 in them. However, these multivitamins generally have low levels, so you may be better off taking it as a separate supplement. Most supplement capsules are 1000 IU each, but some can be as low as 400 IU. Pay attention to the kind you get. Take one to three daily, depending on the dosage per capsule. It is recommended that you take your vitamin D3 with a meal. Once you have been taking vitamin D for awhile, you should have your serum levels tested. This will ensure that you have the right levels vitamin D in your system. Ask your doctor to perform this test as your yearly checkup or during your next visit. Your levels should be at least 50 nmol/L. Your levels may still be low after taking supplements for awhile. Your doctor may increase your supplement dose to help increase your levels. He or she may also check for issues that might be blocking your absorption of vitamin D3. This testing should occur at least once a year.
Question: What is a summary of what this article is about?
Recognize the different types. Get the right amount. Learn the correct dosage. Take the supplement. Get your levels tested.

Problem: Article: If you have followed part one and two of this article you should encounter no errors. After the debugging and testing process has completed with no critical errors, be sure to clean up your code. Make it look tidy and professional.
Summary: Click "Start" to begin the debugging and testing process. Test to see if the Print Preview function works. Test to see if the Print function works. Clean up your code.

INPUT ARTICLE: Article: If you are using freezer paper, make sure that the paper side is touching the counter and the meat is resting on the waxed side. Freezer paper is similar to wax paper. It has a plastic or wax coating on one side, which helps keep meat juices from leaking out. Meat markets and grocery stores use this paper to wrap raw meats in. If you can't find freezer paper, regular wax paper, parchment paper, or even plastic wrap will do. If any bones pierce the wrap, air will get into the packaging and compromise the quality of the meat. Wrap small pieces of paper towel around the bones, then continue to wrap as instructed. Bring the top and bottom of the freezer paper or plastic wrap together over the meat, then fold the freezer paper down towards the meat, making small folds, each 12 to 1 inch (1.3 to 2.5cm). Smooth to remove as much air as possible. If wrapping in freezer, wax, or parchment paper, use freezer tape to seal the paper securely around the meat. This step is optional, but double-wrapping will help keep air away from the meat and cut down on the risk of freezer burn. If storing the meat in a plastic bag, make sure to push all air out of the bag before closing. In the plastic bag, place each individual patty or piece of meat between two pieces of freezer paper to help keep them separate when they're frozen. This will make them easier to quickly grab from the freezer, and it will also speed the thawing process. Then you can place it into a large plastic freezer bag, or wrap it tightly in freezer paper and tape it closed to seal. Store the giblets, heart, and liver separately in a large plastic zip-top bag for freezing. If you're storing the chicken right in a plastic bag, be sure to force all of the air in the bag to escape before zipping it closed. The date lets you know how long each piece of meat has been frozen, and the contents let you know what cut of meat you're grabbing from the freezer without opening the package. Permanent marker works on freezer paper, plastic bags, parchment paper, wax paper, and aluminum foil.

SUMMARY: Place the meat in the center of a large piece of freezer paper or plastic wrap. Pad any bones with small pieces of paper towel so they won't pierce the wrapping. Wrap each piece of meat tightly. Tuck the ends of the freezer paper or plastic wrap around the package. Wrap the meat again, this time in aluminum foil or a zippered plastic bag. Prepare a whole bird for freezing by tucking in its wings, tying its legs and removing the inner organs. Label the wrapped meat with the date and its contents in permanent marker.

Lift the sofa forward so the back faces straight up into the air. Many upholstered sofas have a detachable back panel that you can lift to expose the inner frame. Locate and unfasten the velcro strips or snaps that secure the fabric to the frame's base, then lift up the upholstered panel. Check the frames on each side of the sofa's seats for the locking levers. At each side of the sofa's main body, around where the top of the arm and back join, you should see a metal lever pointing in a downward position. If your sofa has a center console, you should see levers on the frames between it and the seats. If your sofa doesn't have detachable strips of fabric that expose the frame, stick your hands into the rear seams on the sofa's left and right sides. Check the seams between the center console and seats, if any are present. Feel within the seams for the locking lever pointed in a down position. Use a flat head screwdriver or, in a pinch, your fingertips to loosen and raise each lever and release the seat backs. After unlocking the levers, return the sofa to its normal position and carefully lift the back out of its frame. If your sofa has a pair of seats divided by a center console, lift each individual seat and console back out of its housing.
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One-sentence summary --
Tilt the sofa forward and lift the rear upholstery strip. Locate the rear locking levers. Feel for the locking levers between the rear seams. Lift the locking levers to release the seat backs.