Data on quality are used for:
a. determining cost effectiveness

b. justifying the appropriateness of nutritional interventions.
c. monitoring the staff during change.
d. benchmarking.


d

Nutritional Science

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In the colon, ____ is/are absorbed and ____ is produced from the fermentation of fibers.?

A) ?bile; small fat fragments B) ?fats; bile C) ?dissolved salts; gas D) ?hormones; water

Nutritional Science

According to the World Health Organization, consuming 50g of processed meat each day increases one's risk of colorectal cancer by:

What will be an ideal response?

Nutritional Science

Which of the following foods is the least susceptible to foodborne illness?

a. foil-wrapped baked potatoes b. homemade chopped garlic-in-oil mixture c. bacon cooked to a crisp d. fresh apple cider

Nutritional Science

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni

Indicate whether the statement is true or false

Nutritional Science