Which of the following is not a step in the nutrition care process?
a. nutrition screening
b. nutrition diagnosis
c. nutrition monitoring and Evaluation
d. nutrition assessment
a
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Discuss how environmental, behavioral, social, and genetic factors work together to determine a person's likelihood of suffering from a degenerative disease
Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices?
A. AIs B. RDAs C. ULs D. DVs
The production of endogenous very-low-density-lipoproteins (VLDL) is decreased by
A) exercise. B) extra Calories. C) simple sugars. D) dietary cholesterol.
According to the National Institutes of Health, a healthy rate of weight loss is
A. 3 to 5 pounds per week. B. 10 pounds a month. C. 10 percent of body weight over a six-month period. D. 20 percent of body weight over a three-month period.