Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?
a. white
b. converted
c. instant
d. brown
b
You might also like to view...
What term describes the increase in energy expenditure that occurs in a person who fractures a leg?
a. Febrile hyperthermia b. Physical hyperthermia c. Specific thermogenesis d. Adaptive thermogenesis e. Stress hyperthermia
A health professional who counsels people about their medical nutrition therapy is called a(n)
a. registered dietitian (RD). b. nutrition professor. c. nutrition researcher. d. extension agent.
Which of the following is most valuable for evaluating the degree of nutrition risk associated with acute illness?
a. ideal body weight b. height-weight tables c. percent ideal body weight d. percent usual body weight
What would you recommend for a patient with cystic fibrosis who experiences persistent steatorrhea, gas, and abdominal distention?
a. an increase in pancreatic enzyme replacements b. a severely fat-restricted diet c. a hydrolyzed formula d. liberal use of table salt e. calcium supplements