One of the functions of a literature review is to
Fill in the blank(s) with the appropriate word(s).
Ans: Identify knowledge gaps regarding a subject
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Which of the following is a major contributor to the world’s supply of food energy?
a. Barley b. Soybeans c. Rye d. Sorghum e. Adzuki beans
? A 75-year-old female client reports that she has lost 20 pounds in the last 3 months and now weighs 100 pounds; she is 5?3?. She complains that food has lost its taste, and when she does eat, she develops severe heartburn. She is now in your office for assessment. Her daily intake is 1000 calories with 35 grams of protein. A sampling of her typical daily menu is as follows: 1 cup nonfat milk 1 medium apple 1 slice bread + 3 Tbsp butter 1 cup black coffee + 3 Tbsp sugar 1/3cup cooked rice 1/2cup cooked zucchini 2 oz ground beef 1 cup orange juice 1 oz cheddar cheese Black coffee 2 martinis before dinner How does the client's intake compare to her estimated protein needs?
A. It is low; based on her current weight, she should be consuming at least 100 g per day. B. It is high; based on her current weight, she should be consuming at least 25 g per day. C. It is low; based on her current weight, she should be consuming between 70 and 99 g per day. D. It is low; based on her current weight, she should be consuming between 45 and 70 g per day. E. Client's intake is adequate to meet her needs based on her current weight and calorie intake.
The form of vitamin A found in egg yolk is:
a. retinol. b. beta carotene. c. tocopherol. d. provitamin A.
The most frequent cause of hospital readmission for the first two weeks of life is _____
a. hyperbilirubinemia b. diabetes c. Rh sensitization d. hemolytic disease e. kernicterus