The nutrition care process consists of four steps: nutrition assessment, intervention, evaluation/monitoring, and:
A. diagnosis
B. judgment
C. analysis
D. conclusion
E. investigation
Answer: A
You might also like to view...
Gastrin, secretin, CCK, and gastric inhibitory peptide are examples of ________.
A. active absorption B. hormones C. enzymes D. None of these choices are accurate.
The thermic effect of food (TEF) for a 600-kilocalorie meal would be about _____
A) 30-60 kilocalories B) 70-100 kilocalories C) 110-130 kilocalories D) 140-170 kilocalories
A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of galactose. This ingredient was ________.
A. maltose B. lactose C. oligogalactose D. sucrose
_______ is a hormone produced by the kidneys that stimulates red blood cell formation.
Fill in the blank(s) with the appropriate word(s).