The amount of protein that should be consumed by a client who has viral hepatitis is:
a. 0.8 to 1.0 g/kg body weight.
b. 1.0 to 1.2 g/kg body weight.
c. 1.2 to 1.5 g/kg body weight.
d. 1.5 to 2.0 g/kg body weight.
B
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This type of cheese is commonly selected for making soft cheeses because its preparation process makes casein proteins coagulate more easily.
A. ultrapasteurized B. homogenized C. not homogenized D. raw
Which of the following statements is true?
A. Compared to other adolescents, sleep apnea is more likely to affect teens whose BMI-to-ages are between the 50th and 75th percentiles. B. By the end of adolescence, most overfat teenagers have slimmed down and achieved healthy body weights. C. For extremely obese adolescents, bariatric surgery is not recommended as a treatment option. D. Obese children are more likely to have high blood glucose levels than children who have healthy body weights.
What are bacteriophages in the food supply?
a. Intentional food additives b. Unusually deadly foodborne bacteria c. Two or more pathogenic organisms on the same food d. Bacteria that are resistant to common cooking methods e. Bacteria used to test food for potentially dangerous contaminants
Explain why excessive abdominal fat appears to increase the risk of chronic disease