All of the following are true regarding nutrient needs of middle-aged and older adults EXCEPT:
1.caloric needs decrease.
2.need for protein increases.
3.need for vitamin C increases.
4.need for calcium decreases.
4
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The National Dysphagia Diet defines three levels of solid foods and four levels of fluid consistency to be used when planning a diet for someone with dysphagia. Describe each of these levels of diet modifications
What will be an ideal response?
Refeeding syndrome is characterized by _____
a. fluid and electrolyte shifts b. infections c. respiration issues d. sepsis e. inflammation
What is a major route for the spread of food-borne illness in restaurants and in homes?
a. failure to refrigerate sauces that are mayonnaise-based b. unclean dishes c. failure to wash raw fruits and vegetables d. unclean utensils e. failure to routinely wash cutting boards between the preparation of different raw foods
Visceral fat is fat located in the _____
A) buttocks B) abdominal cavity C) breast D) upper thigh