Consumers can minimize exposure to ________ by washing and trimming foods during preparation, and by eating a wide variety of foods
A) food additives B) carcinogens C) irradiation D) plant pesticides
Answer: D
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Trabecular bone has a higher rate of metabolic activity and turnover than cortical bone
Indicate whether the statement is true or false
Mr. Stanley Edward, a 58-year-old African American male, was admitted to the emergency room of the medical center upon being found unconscious in his car in a parking lot and resuscitated. His history was obtained by contacting his daughter. The patient presents with:
• end-stage adenocarcinoma of the gastroestophageal juncture. • chronic malnutrition and significant weight loss × 1 year. Low BMI, loss of muscle, loss of subcutaneous fat, bitemporal wasting. • acute pancreatitis with intractable vomiting. Medical Hx: Hypertension; S/P stroke @ age 56; cataract surgery. Meds: antilipemic medication, antihypertensive medication. Hx: Lifelong chain smoker (2 packs per day); alcohol abuse since his late 20s. Ht: 5'8". Admission Wt: 107 lbs. Usual Wt, 1 year ago: 170 lbs. Social Hx: Lives alone; cooks and shops for himself despite illness. Dietary Hx: Previously followed a low-cholesterol, low-sodium, high-potassium diet. Mr. Edward is not being actively treated for cancer at his request. Plan is to keep Mr. Edward NPO and place a peripheral line for hydration and nutrition support. Mr. Edward's blood glucose level rises to 350 mg/dL. What will the health care team likely do about this? a. nothing; this is acceptable for a patient receiving TPN b. taper off his lipids infusion c. stop his TPN infusion entirely d. infuse insulin with his TPN
Registered dietitian nutritionists are uniquely qualified to provide nutrition care to persons in different states of _______________ to improve their nutritional status.
Fill in the blank(s) with the appropriate word(s).
Intake of which substance is associated with atrial fibrillation, a dangerous form of irregular heartbeat?
a. omega-3 acid b. monounsaturated fat c. polyunsaturated fat d. palmitic acid e. stearic acid