A patient has iron deficiency anemia due to dietary deficiencies. Red blood cells can be characterized as:

a. hypochromic and microcytic
b. normochromic and normocytic
c. normochromic and macrocytic
d. macrocytic and megaloblastic


Answer: a. hypochromic and microcytic

Nutritional Science

You might also like to view...

Which of these lipoproteins has the highest percentage of cholesterol?

a. Chylomicron b. Very-low-density lipoprotein (VLDL) c. High-density lipoprotein (HDL) d. Low-density lipoprotein (LDL)

Nutritional Science

The registered dietitian is completing her initial assessment for Mr. Delgado. When estimating his energy needs she selects _____ for his stress factor

a. 1.0 b. 1.4 c. 1.8 d. 2.2

Nutritional Science

Electroencephalograms record electrical activity in the heart

a. True b. False Indicate whether the statement is true or false

Nutritional Science

Which of the following nutrients are most vulnerable to losses during food preparation?

a. Trace minerals b. Fat-soluble vitamins c. Polyunsaturated fats d. Water-soluble vitamins e. Simple carbohydrates

Nutritional Science