Which of the following statements regarding the ADA Evidence Analysis work group's recommendations regarding the use of energy prediction equations in hospitalized, critically ill patients is TRUE?
a. The ADA Evidence Analysis work group supports use of the Mifflin-St. Jeor equations.
b. The ADA Evidence Analysis work group supports use of the Harris-Benedict equations.
c. The ADA Evidence Analysis work group could not reject use of the Mifflin-St. Jeor equations.
d. The ADA Evidence Analysis work group supports use of the Ireton-Jones equations.
c
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When preparing a loaf of bread dough,
A. sesame, caraway, or poppy seeds are adhered to the top of the loaf with a thin layer of egg yolk. B. scoring the loaf before baking allows the bread to rise evenly without tearing the crust. C. milk brushed on the surface of the loaf after baking contributes to a golden brown color due to the caramelization of the milk. D. brushing the loaf with water or introducing steam into the oven will give the loaf a softer crust.
In nutrition education, triangulation relates to a method of checking a. program delivery
b. program delivery channels. c. program design. d. program marketing. e. program content.
Which of the following statements about centerpieces is false?
a. Centerpieces should be the predominant visual piece that overpowers the dining room. b. Centerpieces should not keep guests from being able to see each other across the table. c. Centerpieces should be in scale with the table. d. all of the above are true statements
Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?
A. salt and sugar B. glycerol C. propylene glycol D. modified corn syrups E. All of these substances are used by the food industry for this purpose.