Which of the following is NOT a common nutritional concern in alcoholics?
A. vitamin A toxicity
B. iron deficiency
C. protein-energy malnutrition
D. vitamin B-12 deficiency
Answer: A
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Our food choices are solely based on our taste preferences.
a. true b. false
Farmer McDonald allows volunteers from a local organization to collect any produce that gets left behind during harvest from his fields. These volunteers are participating in:
a. gleaning. b. perishable food rescue. c. nonperishable food collection. d. backyard harvest.
Answer the following questions true (T) or false (F)
1. Minimizing the risk for developing a foodborne illness requires a conscious effort to clean, avoid cross-contamination, cook, and chill to keep foods safe. 2. Large roasts and pots of soup or stews should be divided into smaller batches and placed in shallow containers in order to cool more quickly in the refrigerator. 3. Foods which have been left in the danger zone for less than two hours harbor bacteria which can grow and may also produce toxins that are heat resistant.
If an older adult is confused, he or she may have a deficiency of
a. iron b. zinc c. water d. protein