To enhance the bioavailability of iron, you might recommend all of the following except ________.
A. soaking beans before adding them to a recipe
B. consuming vitamin C at the same meal as iron is consumed
C. consuming leavened bread
D. consuming food sources of nonheme iron
Answer: D
You might also like to view...
A vote on a very important piece of nutrition legislation will occur in the very near future. What should a dietitian do?
a. mail a letter to legislators b. fly to the meeting where the vote will take place c. collect signatures in support of the legislation d. phone call to legislators
The nurse understands that though a dietitian or dietetic technician may perform a patient's nutrition screening, it should occur within _____ hours of admission
a. 12 b. 24 c. 36 d. 48
Which of the following foods is a rich source of lecithin?
A. Peanut butter B. Chinese cabbage C. Raw carrots D. Green apples
Which of the following is not a purpose of edible coatings on foods?
a. to increase shelf life b. to impart improved handling characteristics c. to improve appearance d. to serve as a vehicle for added ingredients e. to eliminate all pathogenic microorganisms