The incorporation of systematically reviewed scientific findings into food and nutrition practice is known as:
A. scientific inquiry
B. research methods
C. evidence-based practice
D. continuing education
E. data-driven analysis
Answer: C
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A loss of _____ of body weight can reduce or prevent the risks associated with obesity
a. 1 to 2% b. 5 to 10% c. 10 to 15% d. 15 to 20% e. 20 to 25%
Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
a. potato b. tapioca c. rice and wheat d. corn and sorghum
Which weight-loss surgery involves the use of a silicone band to reduce the size of the stomach?
a. Liposuction b. Gastric bypass c. Gastric banding d. Gastrectomy
All of the following provide about 5 grams of fat each except: a. 1 cup sour cream
b. 1 teaspoon oil. c. 1 tablespoon salad dressing. d. 1 1/2 teaspoons margarine. e. 1 cup of reduced-fat (2% fat by weight) milk.