Evaluation of the nutrition care process must determine the:
a. adequacy of the patient's medical insurance.
b. need for special equipment.
c. achievement of nutrition therapy goals.
d. perceived food intolerances.
C
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The infant mortality rate (IMR) is expressed as the number of infant deaths under 1 year of age per ____ live births
a. 100 b. 1,000 c. 10,000 d. 100,000
From the list below, choose the most reliable food source of vitamin D
a. whole grains b. fortified breakfast cereal c. yogurt d. orange juice
Match the term with its description.
A. Comprised of glycerol and fatty acids only B. Major lipid class that contains phosphorus, fatty acids, and glycerol C. Lipid that is solid at room temperature D. Lipid that is liquid at room temperature E. Sterol manufactured in the body
Which training principle is based on the idea that the type of physiological responses and eventual adaptations will be specific to the type of stimulus and stress imposed on the body?
A) principle of progressive overload B) principle of specificity C) principle of individuality D) principle of hard/easy