Which best describes an example of the food and nutrient delivery domain used in the nutrition intervention process?
a. Modifying the composition of meals
b. Referring to community agencies
c. Developing skills in dietary preparation
d. Consulting with local agencies
e. Educating the patient about fat intake
a
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After two weeks, we remember 70% of what we read
a. True b. False Indicate whether the statement is true or false
Blood glucose of 80 mg/dl is considered ____
A) hypoglycemia B) hyperglycemia C) within the normal range D) counterregulatory
What is the major source of "good" cholesterol?
a. Fatty fish b. Fatty meat c. Endogenous synthesis d. Monounsaturated and polyunsaturated fatty acids
Nutrition recommendations are developed to:
a) address the nutritional concerns of the population. b) evaluate the nutrient intake of populations. c) help individuals meet their specific nutrient needs. d) All of these are true.