A clinical Dietitian has successfully met an indicator for 6 months. The next step should be to:
a. establish a new indicator
b. report the successful completion of intervention
c. evaluate the need to continue monitoring the indicator
d. evaluate the need to revise the standard of care
Answer: c. evaluate the need to continue monitoring the indicator
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According to the FDA, which of the following foods is not in the temperature danger zone?
A. yogurt standing at 38°F B. cooked rice standing at 45°F C. baked potato standing at 115°F D. pasta and vegetable salad standing at 128°F
What percentage of the energy stored in dietary fatty acids is required to transform them into stored triglycerides?
a. 5% b. 10% c. 15% d. 20%
A high intake of vitamin E can
A. interfere with vitamin K's blood-clotting activity. B. inhibit copper absorption. C. cause atherosclerosis. D. result in lead poisoning.
Norovirus is so common and contagious that it's frequently referred to as the
A) common cold. B) stomach flu. C) curse. D) tremors.