Which of the following food-handling practices increases risk for foodborne illness?
A. Do not buy or use food from a bulging can.
B. Always wash your hands after handling raw meat, fish, poultry, or eggs.
C. When shopping, select meat, poultry, or fish first.
D. Wash all utensils that have come in contact with raw meat or fish after using.
Answer: C
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A healthy lifestyle of parents-to-be before conception is essential to the health of the fetus
Indicate whether the statement is true or false
Ms. S is a 40 yo F admitted to the hospital with nausea and vomiting. She had a Roux en Y gastric bypass 2 mo ago. She reports that her symptoms have been persistent for 2 weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad.". HT: 5'4" WT: 200# UBW: 245# Usual intake: Diet: NPO AM
toast with butter Noon half a tuna sandwich Snack Nutri-Grain bar PM mashed potatoes with gravy Snack ice cream Data from which of the following nutrition assessment domains would not be collected during your initial interview with Ms. S? a. biochemical data, medical tests, and procedures b. food/nutrition-related history c. client history d. anthropometric measurements
Water constitutes what percentage of body weight?
A) between 20 and 30% B) between 50 and 60% C) between 30 and 40% D) over 60%
Type IIa muscle fibers ________.
A. can produce energy by aerobic processes only B. are known as fast-twitch red fibers C. can produce energy by the lactic acid system only D. are also referred to as FG