Katie is pregnant. She has type 1 diabetes and often has difficulty controlling her blood glucose level. Based on this information, Katie is likely to
A. give birth to a baby that has birth defects.
B. have a lower risk of gestational hypertension.
C. require more glucagon than she needed before becoming pregnant.
D. require more vitamin D, calcium, and iron than a pregnant woman who does not have diabetes.
Answer: A
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A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits
a. Listeria monocytogenes b. Yersinia enterocolitica c. Staphylococcus aureus d. Clostridium botulinum
All of the following are true regarding nutrient needs of middle-aged and older adults EXCEPT:
1.fluid needs increase. 2.need for vitamin D decreases. 3.need for vitamin B12 increases. 4.need for calcium increases.
When preparing meat, what ultimately will determine whether you use a dry- or moist-heat cookery method? Give examples of a few cuts of meat that work with moist-heat and others that are better for dry-heat cooking methods.
What will be an ideal response?
Severe zinc deficiencies during pregnancy can cause ________.
A. fetal growth retardation B. birth defects C. premature birth D. All of these are effects of zinc deficiencies during pregnancy.