Results of a patient food satisfaction survey indicate that patients think servings are too large. The Dietitian should first:
a. conduct a plate-waste survey
b. reduce the serving size
c. check the serving utensils on the line
d. review regulations concerning nutrient requirements
Answer: c. check the serving utensils on the line
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What specific nutritional supplement may be required in the presence of bacterial overgrowth?
a. calcium b. vitamin C c. potassium d. antioxidants
The best way to justify continuing a wellness program would be to demonstrate that the participants:
a. lost weight b. recommended the program to others c. increased their intake of protein d. reduced their health risk scores
Hunger is persistent when energy is restricted by ________ percent.
a. 5 b. 10 c. 25 d. 30 e. 50
One of the most common tools used for meal planning for clients with type 1 diabetes, based on the primary nutrient affecting postprandial blood glucose levels and insulin requirements, is:
a. carbohydrate counting. b. the standard American Diabetes Association (ADA) diet. c. personalization and individualization. d. the Food Guide Pyramid.