A patient has been diagnosed with hypochromic anemia, you suspect it may be due to a deficiency of _______ and recommend _______ as a good food source.
a. vitamin B12; beef and legumes
b. folate; green leafy vegetables and legumes
c. vitamin B6; pork and legumes
d. vitamin A; carrots and milk
Answer: c. vitamin B6; pork and legumes
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Julie has recently learned that she is genetically susceptible to breast cancer. She would like to learn ways to reduce her risk of breast cancer but also learn what she can do to lower her overall risk of cancer. Julie has talked to her doctor about what she can do and is also meeting with a registered dietitian to learn more about specific lifestyle and nutrition modifications that she can
make. Julie has a history of heavy drinking and consumes mostly processed foods, including refined grain products. She also enjoys drinking whole milk and eating red meat daily. Answer the following question(s) to help Julie start modifying her diet before she meets with the dietitian. What is in whole milk and red meat that significantly increases Julie's risk of cancer? A) Nitrogen B) Protein C) Saturated fat D) Calcium and iron
Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs. Clements, who is 72 years old, is 157 cm tall, and weighs 53 kg
RMR = 655.1 + [9.563 ? weight (kg)] + [1.85 ? height (cm)] – [4.676 ? age (years)] a. 662 kcal b. 1115 kcal c. 1436 kcal d. 1789 kcal
Athletes should avoid frequent between-meal snacks
a. true b. false
Which of the following food groups provides a good source of riboflavin?
a. Fruits b. Vegetables c. Bread and pasta d. Dairy products