Which of the following is a feature of kefir?
a. Provides GI tract benefits similar to yogurt
b. Serves as a substitute in people allergic to milk
c. Contains a combination of soluble and insoluble fiber
d. Must be restricted in people with genetic deficiency of intestinal sucrase or maltase
a
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Betsy Winslow is a 62-year-old retired school teacher. She is 5'3" tall and weighs 155 pounds (BMI 27.5). Mrs. Winslow is a member of a walking group that meets three mornings a week. She walks two miles each morning. After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician. Her laboratory results are as follows: Total
cholesterol 251 mg/dL HDL cholesterol 47 mg/dL LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL Mrs. Winslow's 24-hour recall reveals the following intake: Breakfast: Scrambled eggs, bacon, toast with butter and jelly Lunch: Hamburger, pizza, salad with Italian dressing Dinner: Fried chicken, mashed potatoes and gravy, buttered corn on the cob, 2% milk, sweet tea, coconut cake Snack: Ice cream, cola Snack: 3 chocolate cookies, 2% milk Mrs. Winslow's HDL level is considered _____. a. desirable b. borderline risk c. high risk d. severely elevated risk e. normal
The Medicare Modernization Act provides what benefit as part of optional coverage for Medicare recipients?
a. inpatient hospital care b. psychiatric and mental health services c. long-term institutional care d. cardiovascular disease blood screening
Which of the following is stored and made in animals?
A. Glycogen B. Starch C. Fiber D. None of the above
What initiative was formed to establish a coordinated evidence-based process for evaluating genetic tests and translating genomic applications that are in transition from research to both clinical and public health applications?
a. The Human Genome Project b. The Evaluation of Genomic Applications in Practice and Prevention c. The Accountability of Clinical and Public Health Applications d. Health Insurance Portability and Accountability Act e. The Dietitians in Integrative and Functional Medicine