The basic goal of nutrition counseling for clients who are HIV positive is:
a. adjusting unusual food patterns to become more normal.
b. promoting optimal nutritional status and quality of life.
c. providing megadoses of immune-enhancing vitamins and minerals.
d. encouraging them to eat according to their appetite.
B
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Each of the following actions reduces the cross-contamination of foods with bacteria EXCEPT ________.
A. using a porous wooden cutting board B. washing utensils and cutting boards in a dishwasher C. separating raw and cooked foods D. using a separate cutting board for meat and non-meat foods
Which of the following is true of muscle dysmorphia?
A) Muscle dysmorphia is more common in women than in men. B) Individuals with muscle dysmorphia do not pay attention to diet. C) Muscle dysmorphia is a compulsive preoccupation to lose weight. D) Individuals with muscle dysmorphia work out for hours each day.
In-store food marketing efforts are primarily designed to accomplish all of the following EXCEPT ________.
A. increase sales B. direct shoppers to more profitable items C. stimulate the senses D. help shoppers make healthy food choices
The mixing technique creaming occurs when
A. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth. B. ingredients are mixed so thoroughly that they become one. C. fat and sugar are beaten together until they take on a light, airy texture. D. one ingredient is gently incorporated into another by hand with a large spoon or spatula.