For someone who has Celiac disease, what are some of the gluten-containing grains that would need to be avoided and what are the gluten-free grains and starches that would be safe?
Gluten-containing grains to avoid: barley (including malt extract, beer, and ale), rye, wheat (all types of wheat flour and products made with wheat, bran, germ, starch), spelt, triticale, and farro
Gluten-free grains and starches: rice, wild rice, millet, amaranth, arrowroot, corn, flax, buckwheat, soy, teff and flours made from nuts, beans, seeds, potato, tapioca, and sorghum
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The best way to prevent the spread of food-borne illness is to:
a. wash hands regularly b. cook all foods thoroughly c. purchase food from trusted vendors d. prepare food shortly before serving
The main purpose of routine intravenous fluids after surgery is to provide:
a. energy and protein. b. fluid and electrolytes. c. vitamins and minerals. d. glucose and essential fatty acids.
Nutritional adequacy is difficult to achieve on fewer than _____ kcalories a day
a. 1000 b. 1200 c. 1500 d. 1700
Generally speaking, you would expect BEE to be _____ than REE
a. 10-20% more b. 10-20% less c. 20-30% more d. 20-30% less