A(n) _____ is used to evaluate the effectiveness and efficiency of the entire nutrition care process when nutrition care is provided to multiple patients.
A. social system
B. goal setting system
C. screening and referral system
D. medical nutrition therapy system
E. outcomes management system
Answer: E
You might also like to view...
Which of the following food additives decreases cancer formation when given in large amounts to animals exposed to carcinogens?
a. BHA b. Sulfites c. Nitrites d. BHT e. MSG
John Miller has recently received a kidney transplant. Regulation of carbohydrate intake after Mr. Miller's transplant helps to control which immunosuppressant effect?
a. Catabolic effect b. Glucose intolerance c. Weight loss d. Hyperkalemia
Which answer best describes the function of lecithin??
A) Tissue repair B) Medium for metabolism C) Preferred and fastest energy source D) Component of cell membrane structure E) Synthesis of sex hormones
Enzymatic browning in fruits can be slowed down or inhibited by
a. refrigeration. b. coating with a cream of tartar solution. c. coating fruits with sugar or submerging in water. d. dipping fruit in ascorbic acid or sulfur solutions. e. all of the above answers are correct