How do you determine the average check in the cafeteria?
a. divide total sales by the number of customers
b. divide entree sales by the number of customers
c. divide the number of customers by total sales
d. divide the total sales by the cost of an average priced meal
Answer: a. divide total sales by the number of customers
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Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses.
What will be an ideal response?
Which condition benefits from the use of indirect calorimetry?
a. post-gastrectomy b. patient receiving chemotherapy c. patient with third degree burns d. post-surgical patient
Approximately ____ percent of women who do not have diabetes prior to pregnancy develop gestational diabetes
A) 4 to 14 B) 14 to 24 C) 24 to 34 D) 34 to 44
When a health care provider draws blood in order to measure someone's vitamin D status, they are performing
A. an anthropometric measurement. B. a biochemical measurement. C. a clinical assessment. D. a dietary assessment.