The reference standard most commonly used to assess body weight is:
1.BMI
2.VAT
3.Waist circumference
4.Waist-to-hip ratios
1
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This method of meat preparation combines both moist- and dry-heat methods.
A. searing B. grilling C. broiling D. braising E. deep-frying
The number and location of the double bonds determine the health effects they have on the body
a. true b. false
The recommended dietary intake of nutrients based on the nutrition diagnosis and the client's current health condition is called the:
A. nutrition assessment B. health and referral system C. nutrition monitoring system D. outcomes evaluation E. nutrition prescription
Which of the following statements is false about omega 3 fatty acids?
a) fish is a good food source b) high amounts in the diet help to lower blood pressure c) high amounts in the diet increase inflammation d) walnuts, canola oil, and flaxseed are goos food sources