A Dietitian who is developing policies and procedures for nourishment distribution and service should first:

a. evaluate the nourishment distribution schedule
b. note how nourishments are being distributed and served
c. assign the foodservice supervisor the task of gathering data
d. review policies and procedure manuals from other facilities


Answer: b. note how nourishments are being distributed and served

Nutritional Science

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During pregnancy, which of the following nutrients show a dramatic increase in absorption?

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Health experts advise that you decrease consumption of foods rich in _____ and increase the intake of _____ to achieve a more healthful balance

a. omega-6 fatty acids; omega-3 fatty acids b. saturated fat; cholesterol c. omega-3 fatty acids; omega-9 fatty acids d. chylomicrons; LDL-cholesterol e. HDL-cholesterol; LDL-cholesterol

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An infant weighing less than 1500 g at birth is referred to as a very low-birthweight infant.

Answer the following statement true (T) or false (F)

Nutritional Science