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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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.
The production of endogenous very-low-density-lipoproteins (VLDL) is decreased by
A) exercise. B) extra Calories. C) simple sugars. D) dietary cholesterol.
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