The 4 C's of nutrition education include:
a. commitment, cognitive processing, capability, and confidence.
b. capability, capacity for change, cognitive processing, and confidence.
c. capacity for change, cognitive processing, commitment, and control.
d. control, commitment, cognitive processing, and confidence.
e. capacity for change, cognitive processing, control, and connectivity.
a
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Evaporative cooling is a mechanism
A. that is effective only in humid environments. B. for maintaining appropriate body temperature. C. that increases during dehydration. D. that requires no water replacement.
All food additives are synthetic
Indicate whether the statement is true or false
Which of the lipoproteins primarily transports triglycerides from the liver to other tissues?
a. Chylomicrons b. VLDL c. LDL d. HDL e. VHDL
Which of the following types of diets has been shown to prevent or reduce arthritis inflammation?
a. High in simple sugars, low in canned fruit b. High in animal protein, low in canned fruit c. Low in polyunsaturated fat, high in oleic acid d. Low in saturated fat, high in omega-3 fatty acids e. High in animal protein and both omega-3 fatty acids and oleic acid