What type of fatty acid is recommended to help reduce inflammation effects as well as improve lipid profiles?
a. saturated fatty acids
b. monounsaturated fatty acids
c. omega-3 fatty acids
d. omega-6 fatty acids
e. omega-9 fatty acids
c
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Everett has been advised by his physician to follow a high-fiber diet in order to help reduce his blood cholesterol levels. Explain the physiology behind this recommendation.
What will be an ideal response?
When an essential amino acid is lacking in the diet,
A. proteins will be made, but they will lack that particular amino acid. B. glucose will be converted into the missing amino acid. C. protein synthesis will be limited. D. nonessential amino acids will be converted into the missing amino acid.
To prevent bacterial growth when holding cooked foods, they should be kept at _____° F or higher until served
a. 40 b. 140 c. 165 d. 200
The nurse is instructing a client on a diet for the treatment of his hypertension. The nurse recognizes that the client understands his diet when he says:
a. "I can freely use salt substitutes and low-sodium products." b. "I can eat any foods I want in moderate amounts." c. "I need to increase my intake of fresh fruits, vegetables, whole grains, and milk and milk products." d. "I don't need to be concerned about the amount of alcohol I drink."