The decision-making process includes:
A. identifying a phenomenon
B. formulating a hypothesis
C. weighing each option against a set of criteria
D. testing a hypothesis through experimentation
E. evaluating a hypothesis
Answer: C
You might also like to view...
Skinfold thickness measurements are best for assessing:
a. an 18th month old with growth failure b. a 36 year old athlete c. a 54 year old woman with significant weight loss d. an 82 year old man with diabetes
Which of the following is characteristic of protein nutrition in vegetarians?
a. Vegetarians in general must practice complementary protein nutrition b. Most vegetarians should consume gelatin to ensure adequate tryptophan intake c. Healthy vegetarians typically consume protein sources of very high digestibility d. Most vegetarians eating a variety of foods need not balance essential amino acid intake at each meal
Which of the following is a function of prolactin?
a. It reverses the effects of certain mutagens b. It reverses the effects of certain teratogens c. It acts on mammary glands to stimulate milk release d. It acts on mammary glands to promote milk production
?
PT, a 65-year-old male, comes to the emergency room complaining of chest pain. Several diagnostic tests conclude that he has suffered an MI. The registered dietitian is consulted for nutrition education. PT reports that he has gained 30 pounds in the previous year due to his hectic work schedule, which forces him to eat out often. In addition, he is physically inactive. PT also reports that he has a family history of heart disease and his father died of an MI. Height: 5'9" Weight: 190 lbs Waist circumference: 105 cm BP: 140/93 Cholesterol: 259 mg/dLLDL: 180 mg/dLHDL: 58 mg/dLTG: 234 mg/dL Diet routine:Breakfast: Egg and sausage muffin Coffee Lunch: Ham and cheese sandwich on white bread Potato chips Soda Dinner: Chicken breast Mashed potatoes Iced tea Cheesecake A registered dietitian may recommend which of the following additions to PT's diet to help decrease the absorption of cholesterol? A. nuts B. magnesium C. folate D. soluble fiber E. protein