The type of lipoprotein that carries cholesterol from tissues to the liver for excretion is:
a. very low-density lipoprotein.
b. intermediate-density lipoprotein.
c. low-density lipoprotein.
d. high-density lipoprotein.
Ans: d. high-density lipoprotein.
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In the United States, the typical diet is high in _____ and low in ____.
a. sodium potassium and chloride b. sodium; phosphorus c. iron; potassium d. sodium and chloride; potassium
AS is a 54 yo business man who has a family history of lung cancer. AS started smoking at 15; years later, he got what he thought was a very bad cold that lasted for a week, started experiencing pain in his tongue, and was given ibuprofen for pain. He then noticed white sores that were getting bigger in his oral cavity near the tongue. He started feeling generally lousy and was unable to eat due
to severe pain, and lost 30 lbs in a month. AS went to the clinic, where they did a biopsy that revealed squamous cell cancer of the oral tongue. AS has undergone RT and surgery to remove the cancer and a restorative surgery was scheduled. Due to RT, AS has developed mucositis and xerostomia in his oral cavity. All his nodes that were sent to the laboratory tested negative for metastasis, and no further RT was needed. The surgeons felt confident that they had removed all the cancer. HT: 5`9" UBW: 165 lbs WT: 135 lbs Meds: Corticosteroids; antineoplastic (dexamethasone) to reduce inflammation, K depletion, Na retention; and morphine for pain. What is AS's percent IBW? a. 84% b. 103% c. 81% d. 91%
Which of the following describes a feature of cis-fatty acids and trans-fatty acids?
a. In nature, most double bonds are trans b. Hydrogenation converts trans-fatty acids to cis-fatty acids c. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants d. In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats
A position in upper management that requires a great degree of management experience but not the RD credential is: a. a public health nutritionist whose clients might be every person with diabetes in an area
b. a manager who coordinates nutrition and nutrition education programs for the state department of education. c. a clinical dietician whose responsibility it is to coordinate patient care with the foodservice side of a department. d. a community dietician focused on the individual client or group of clients in a community setting.