The manual tally:
a. is a labor saving, low cost method to determine how much food to prepare in hospitals
b. is a legitimate forecasting method where orders are used to set production levels.
c. can be used to provide baseline data for a more sophisticated forecasting system.
d. works for small, entrepreneurial operations in which historical data are not available.
c
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Which type of fat poses the greatest risk to health?
a. visceral fat b. dietary fat c. subcutaneous fat d. lower body fat
Which of the following is NOT a feature of the effect of food accessibility on food intake?
a. Keeping food out of sight is an effective way to eat less b. People underestimate the amount of a snack eaten when it is a short distance away c. People eat more of a snack when it is on their desk than when situated only 6 feet away d. People at home would rather travel to the store to obtain new food than eat the leftovers
A nursing mother produces about _____ ounces of milk a day
a. 100 b. 15 c. 20 d. 25 e. 200
Imagine you are a dietitian setting a client up with a food diary. Describe the process of collecting information and explaining important instructions needed to accurately complete this assessment