The nurse removes a patient's meal try from the food cart and discovers that the food is not appropriate for the diet order. The nurse should:
a. substitute another patient's meal tray that contains the appropriate foods.
b. ask a family member to go to the kitchen and request another meal tray.
c. order a new food tray from the kitchen.
d. call the dietitian to come address the problem.
c
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The greatest source of sodium in the diet is ________.
a. processed foods b. unprocessed foods c. natural salt content of foods d. salt added during cooking e. salt added at the table
____ tend to be solids that typically do not melt at room temperature.
a. saturated fats b. unsaturated fats c. polyunsaturated fats d. monounsaturated fats e. trans fatty acids
What percentage of public schools currently participate in the National School Lunch Program (NSLP)?
A) 75% B) 99% C) 85% D) 66%
You and your friend John are planning a college graduation party and you want to include healthy snack alternatives. You select fruit, veggies, low-fat dips, low-fat cheeses, whole-wheat crackers, and low-fat potato chips. John says he has heard about the fat replacer olestra in the potato chips and asks you how it works. You reply that olestra
a. slows the pancreas's release of lipase enzyme. b. consists of tight protein-binding molecules that replace the fat molecules usually present in potato chips. c. contains a fat-like substance that the body's enzymes can't break down and therefore cannot be absorbed. d. is first subjected to radiation exposure to desaturate the bonds within the fat molecules, which reduces the kcalorie content.