Which of the following is a benefit of using a selective menu?
a. Patients can decide whether or not to follow their nutrition plans.
b. Patients become more familiar with the foods included in modified diets.
c. The foodservice department saves money because fewer foods are served.
d. Risks associated with noncompliance are reduced.
b
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Nutritional consequences of fat malabsorption include ____
A) weight gain and malnutrition B) increase in essential amino acids C) increased risk of bone loss D) decreased risk of oxalate stone formation
List factors related to a client's motivation to engage in a weight-loss program, and in his or her ability to adhere to a treatment plan
The RDA for vitamin A is higher in adolescent males than in adolescent females
Indicate whether the statement is true or false
A scientist has isolated a chemical compound that is partially soluble in water. The chemical helps keep water-soluble substances mixed with fats. When analyzing the composition of the chemical, the scientist determined that in addition to carbon, hydrogen, and oxygen, the compound contains nitrogen and phosphorus atoms. Based on this information, the compound is a (an) ________.
A. phospholipid B. sterol C. essential fatty acid D. nutrino