Which of the following food trends increases the risk of foodborne illness?
A. Greater consumer interest in eating raw or undercooked animal products
B. Consumption of more imported ready-to-eat foods
C. More foods prepared in kitchens outside the home
D. All of these trends increase the risk of foodborne illness.
Answer: D
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Socioeconomic factors are an example of which type of domain used in the nutrition assessment process?
A. anthropometric measurements B. nutrition-focused physical findings C. client history D. food and nutrition-related history E. biochemical data
Linoleic acid and alpha-linolenic acid are called essential fatty acids because
A. they have more than one double bond. B. they are not considered healthy. C. the body cannot make them. D. none of the above.
What is the primary issue with attempting to feed stroke patients?
a. loss of taste sensation b. reduced saliva production c. loss of appetite d. potential for weight gain e. dysphagia
Select the chronic condition that is generally associated with low energy needs.
a. bronchopulmonary dysplasia (BPD) b. spina bifida c. renal disease d. cystic fibrosis