The introduction of iodized salt in the 1920s dramatically reduced rates of ________ in the United States.
A. hypogonadism
B. pellagra
C. goiter
D. anemia
Answer: C
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The Japanese diet based on brown rice, miso soup, and vegetables that was popularized in Europe as promoting health in the 1920s is called a. microbiotics
b. the raw food diet. c. macrobiotics. d. the yin-yang diet. e. ritualistic cannibalism.
Essential fat in adult females is estimated to be ~ ____% of total body weight
a. 5 b. 8 c. 12 d. 15
As a high-intensity dietary approach for reducing the risk of cardiovascular disease, the Therapeutic Lifestyle Changes approach recommends _____.
A. avoidance of stanols/sterols B. consumption of saturated fats C. less than 5–6 percent of total calories from trans fat D. consumption of 5–10 grams of viscous fiber daily E. avoidance of unsaturated fat
A registered dietitian is assessing a patient who reports that it is challenging to eat because she cannot pick up the fork or knife. Who would the RD consult with regard to this issue?
a. physical therapist b. occupational therapist c. nurse d. diet clerk e. social worker