Which one of the following would be considered an abnormal fasting plasma glucose level for a person with diabetes?

a. 80 mg/dL
b. 100 mg/dL
c. 120 mg/dL
d. 140 mg/dL


d

Nutritional Science

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People who exercise regularly can reduce their risk of cardiovascular disease.

Answer the following statement true (T) or false (F)

Nutritional Science

In social cognitive theory, the environment refers exclusively to the physical realm (e.g., the workplace, the layout of the kitchen, etc.)

a. True b. False Indicate whether the statement is true or false

Nutritional Science

Which program is an example of discretionary spending within the federal budget?

a. Social Security benefits b. Medicare benefits c. agricultural subsidies d. funding for elderly nutrition programs

Nutritional Science

Ruth is an 85-year-old who is currently living alone. Her husband has recently moved to a retirement facility where he receives supervised medical care. Ruth has routinely prepared their daily meals for the past 65 years and now finds herself eating very little because she doesn't feel like cooking for herself. Although she is in good health she has been occasionally hospitalized the past few

years for dizziness that turned out to be caused by dehydration. Ruth also used to make weekly trips to the supermarket and tend to the garden, but now with her husband in the retirement home she is getting less physical activity. Ruth has never had to really think about her personal nutrition because she was used to providing balanced meals for her family. She has also never had to think about exercising because until recently she has always led an active lifestyle. However, she now feels that she must make an effort to learn more about what she can do to maintain her health and nutrition. Answer the following question(s) to help Ruth get started in the right direction. Now that Ruth is an older adult, what nutrients will she likely need more of? A) Calories and iron B) Vitamin D and calcium C) Vitamin C and vitamin B12 D) Water and fat E) b, c

Nutritional Science