When direct observations are used to generate an estimate of a client's current food intake, the procedure is called a:
a. kcalorie count.
b. food diary.
c. 24-hour recall.
d. food record.
a
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The production of urea hits its maximum rate at intakes approaching ________ grams of protein per day.
a. five b. 50 c. 100 d. 250 e. 500
A behavioral component of our lives over which we may or may not have control (such as diet and exercise) is termed a __________
Fill in the blank(s) with correct word
You have leftover noodle casserole as a result of a forecasting error. After safely cooling and storing the dish, you plan to reheat for tomorrow's lunch. What minimum temperature will you need to reheat the leftover dish?
a. 140' F b. 145' F c. 155' F d. 165' F
Give a specific example that reflects a health disparity associated with an ethnicity in the United States today