The "4 Cs" of food safety are ___.

A. cleaning, combating cross-contamination, cooking, chilling
B. caution, combating cross-contamination, cooking, chilling
C. checking, cleaning, cooking, chilling
D. cutting, cleaning, combating cross-contamination, cooking


Ans: A. cleaning, combating cross-contamination, cooking, chilling

Nutritional Science

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The components of metabolic syndrome include elevated triglycerides, low HDL cholesterol, insulin resistance, elevated blood pressure, and:

A. abdominal obesity B. cerebral edema C. low exercise tolerance D. muscle tetany E. early-onset dementia

Nutritional Science

Food exchange systems were originally developed for people with ____

a. diabetes b. cancer c. cardiovascular disease d. life-threatening obesity e. neurological impairments

Nutritional Science

Fat storage in skeletal muscle primarily occurs in ____

A) slow-twitch muscle fibers B) fast-twitch muscle fibers C) subcutaneous muscle fibers D) visceral muscle fibers

Nutritional Science

The nurse monitors the laboratory results of the patient with protein-calorie malnutrition during treatment. Which result is an indication of improvement in the patient's condition?

a. Decreased lymphocytes b. Increased serum potassium c. Increased serum transferrin d. Decreased serum prealbumin

Nutritional Science