Professional certification is designed to protect the public, control malpractice, and ensure minimum standards of practice
a. True
b. False
Indicate whether the statement is true or false
False
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Once a program is underway, planning is no longer a valued and needed management tool
a. True b. False Indicate whether the statement is true or false
The six diet planning principles are:
a. adequacy, B vitamins, carbohydrates, meat, variety, and portion control. b. abundance, balance, carbohydrates, moderation, vegetables, and variety. c. adequacy, balance, kcalorie control, moderation, variety, and nutrient density. d. abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.
Hydrogenation makes unsaturated fats more saturated
a. True b. False Indicate whether the statement is true or false
This nutrient is needed for proper growth and development
a. fats b. carbohydrates c. protein d. minerals.