The food service supervisor should carefully monitor a cook-chill production because of concerns about:
a. work simplification techniques
b. food safety
c. portion control
d. product acceptability
Answer: b. food safety
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Which of the following food groups provides a good source of riboflavin?
a. Fruits b. Vegetables c. Bread and pasta d. Dairy products
The nurse is counseling a young athlete with type 1 diabetes. The nurse knows that the athlete understands the instructions when he verbalizes:
a. "If my blood sugar is below 100 before practice, I should consume some carbohydrate before beginning." b. "I should drink plenty of Gatorade during practice." c. "I don't need to check my blood sugar during practice." d. "I should not eat during practice."
What is the maximum percentage of total Calories from fat recommended for a preschooler?
A) 15% of total energy B) 50% of total energy C) 10% of total energy D) 35% of total energy
Physical activity reduces the incidence of falls, and fractures when falls occur
Indicate whether the statement is true or false