As a registered dietitian, you want to better understand the typical eating patterns of your client. Therefore, you plan to administer a:
a. 24-hour recall.
b. food frequency questionnaire.
c. dietary record.
d. physical exam.
b
You might also like to view...
Medical and nutritional management of acute kidney injury typically aims to maintain BUN (blood urea nitrogen) in the range of:
A. 60–100 mg/dL B. 80–100 mg/dL C. 100–120 mg/dL D. 120–130 mg/dL E. 130–150 mg/dL
How are carbohydrates, proteins and lipids different?
What will be an ideal response?
Which of the following is a property of the fat-soluble vitamins?
a. Most of them are synthesized by intestinal bacteria b. Intestinal transport occurs by way of the portal circulation c. Deficiency symptoms may take years to develop on a poor diet d. Toxicity risk is higher for vitamins E and K than for other fat-soluble vitamins
Which of the following methods estimates energy expenditure by measuring carbon dioxide produced and oxygen consumed by the body?
A) indirect calorimetry B) bioelectrical impedance analysis (BIA) C) dual-energy X-ray absorptiometry (DXA) D) direct calorimetry