A sustainable food system exists when production, processing, distribution, and consumption are integrated to maintain natural resources
a. True
b. False
Indicate whether the statement is true or false
True
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The section of the grant that establishes the credibility of the grant seeker is the ____ section
a. capability b. methods c. activity d. budget
A 165-lb. woman with hypertension begins a weight-loss program. As her weight declines, the earliest she can expect to see a significantly lower blood pressure value is when her weight drops to _____
a. 125 pounds b. 135 pounds c. 145 pounds d. 155 pounds e. 160 pounds
What kind of fatty acids play a role in reducing a systemic inflammatory response?
a. saturated fatty acids b. omega-3 fatty acids c. omega-6 fatty acids d. omega-9 fatty acids e. monounsaturated fatty acids
The hospitalized patient is on a progressive diet following surgery. One day the patient experiences nausea and vomiting after consuming lunch. The nurse recognizes that it is his responsibility to:
a. track the patient's tolerance and readiness to advance the diet. b. withhold all foods from the patient until the patient's physician has been contacted. c. contact the kitchen immediately to report a case of foodborne illness. d. contact the dietitian and request that the diet order be changed.