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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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.
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
What specific nutritional supplement may be required in the presence of bacterial overgrowth?
a. calcium b. vitamin C c. potassium d. antioxidants