The potassium content of vegetables can be reduced by a process called:
a. steaming.
b. sautéing.
c. leaching.
d. boiling.
c
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What part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis?
a. Mouth b. Stomach c. Small intestine d. Large intestine
The biological changes associated with aging ____
a. occur at the same rate in all persons b. occur in all, but the rate may be altered by nutrition and lifestyle c. may be prevented by megadoses of vitamin E d. occur at a faster rate in males than females e. may be reversed by consuming large amounts of phytonutrients
Mrs. P is an 85-year-old female who is a resident of a long-term care facility. The wound nurse was doing her rounds and noticed that Mrs. P had developed an open ulcer with a partial thickness loss of dermis and a red-pink wound bed on the side of her hip. She is 5'2" and weighs 52 kilograms with no known gastrointestinal or autoimmune issues. The wound nurse schedules a nutrition consultation
for Mrs. P and discusses her findings with you.What type of wound has Mrs. P likely developed? a. Stage I pressure ulcer b. Stage II pressure ulcer c. Stage III pressure ulcer d. Stage IV peptic ulcer e. Stage I gangrenous ulcer
Which of the following is a feature of water and nutrition?
a. Water intoxication is rare but can result in death b. Water losses from the body are highest through the feces c. Chronic high intakes increase the risk for bladder cancer d. Soft water has significant concentrations of magnesium and calcium