Which of the following evaluates a person's risk of malnutrition by ranking key variables from the medical history and physical examination?

a. subjective global assessment
b. integrated assessment
c. functional assessment
d. nutrition care plan


a

Nutritional Science

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It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than:

a. 10% to 15%. b. 10% to 35%. c. 20% to 35%. d. 40% to 55%.

Nutritional Science

When blood glucose levels drop below normal, hormones signal the breakdown of ________, which releases glucose into the blood.

A. amino acids from muscle B. stored fat C. ketones D. liver glycogen

Nutritional Science

Which food is a source of prebiotics?

a. buttermilk b. rye c. soy sauce d. sauerkraut e. cream cheese

Nutritional Science

Gillnetting is a responsible aquatic technique to harvest seafood

Indicate whether the statement is true or false

Nutritional Science