Food additives may be added to food to _____
a. enhance shelf life
b. enhance cooking properties
c. decrease calories
d. enhance shelf life and cooking properties
e. decrease calories and improve quality
d
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? Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad." Height: 5'4" Weight: 200# Diet: NPO Based on Ms. S's nutrition profile, the dietitian contacts the physician for recommendations for parenteral feedings. This action is an example of which domain of the nutrition intervention process?
A. coordination of nutrition care B. food and nutrient delivery C. nutrition education D. anthropometric measurements E. nutrition counseling
Excess kilocalories from alcohol which are not used for ATP production are converted to fatty acids and stored as
A) medium-chain fatty acids. B) amine groups. C) glycerol. D) triglycerides.
Food and nutrition insecurity can exacerbate _______________ in clients with HIV as well as encourage behaviors that increase the risk for exposure to HIV and affect treatment adherence
Fill in the blank(s) with correct word
Describe the clinical manifestations of the physiological response to stress