A customer who has eaten lunch in the cafeteria becomes ill one hour after eating a chicken sandwich .What should the Dietitian do first?
a. listen carefully, take the complaint seriously and conduct an investigation
b. accept responsibility and offer a coupon for a complimentary meal
c. report the complaint immediately to the risk-management department
d. ask where the person ate the night before and deny any responsibility
Ans: a. listen carefully, take the complaint seriously and conduct an investigation
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RD is a 29-year-old female who is admitted to a hospital. She has intractable diarrhea and abdominal pain. She has a past medical history of Crohn's disease and has had two resections of the small intestine. She frequently experiences pain in the right lower quadrant of the abdomen after eating. She claims the pain often gets so bad that she is afraid to eat and has been progressively consuming less than her caloric needs. She takes Asacol and Lomotil to manage the symptoms of Crohn's disease. During a colonoscopy, an obstruction resulting from stricture in the terminal ileum was discovered. A surgery was performed to remove the obstruction and a resection was done with the remaining intestine. RD's gastroenterologist recommends bowel rest and expects her to have a full recovery. Height: 5'4" Weight: 110 pounds Usual Body Weight: 122 poundsDiet: NPO Meds: Asacol, Lomotil Alb. 2.7 Pre-Alb. 17 Na: 138 Cl: 98 BUN: 5 Glucose: 80 K: 3.6 CO2: 25 Cr: 0.8 What type of medication would most likely be prescribed for RD during the acute phase of Crohn's disease? A. proton pump inhibitors B. biologic therapies C. corticosteroids D. purine antagonists E. H2 receptor agonists
Which of the following is the most bioavailable source of iron?
A. 2 eggs B. 1 cup of fortified cereal C. ½ tortilla D. ½ cup of seaweed E. 1 cup of clams
What is the significance of the uncoupling proteins in adipose tissue?
a. Increased loss of energy as heat b. Reduction of fat cell number c. Lowering of basal metabolism d. Proliferation of fat cell number e. Increased fat storage
The term "quick" in quick bread refers to the fact that the bread is
a. baked immediately after being mixed. b. fast to prepare. c. leavened by air. d. made without a leavener. e. made without yeast.