Mr. Bidwell, age 68, suffered an MI six weeks ago. On his clinic visit he tells you he has been trying to manage his diet. You ask him to describe a typical dinner. Mr. Bidwell probably understands his dietary instructions if he describes a dinner of
a. baked chicken, macaroni and cheese, green beans, and Jell-O.
b. shrimp Creole, rice, salad with blue cheese dressing, and sherbet.
c. turkey, cranberry sauce, steamed vegetables, and angel food cake.
d. spare ribs, boiled potato, and coleslaw.
c
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Angie is due to give birth to a boy in June. Before she became pregnant, Angie weighed 215 pounds, which was in the obese BMI range. According to her physician, she should gain no more than ________ pounds during her pregnancy.
A. 20 B. 15 C. 10 D. 5
Which of the following is true of high-protein, low-carbohydrate diets?
a. Blood lipids improve while on these diets. b. Evidence supports that these diets lower blood pressure. c. Weight loss is usually maintained beyond the first year on the diet. d. Diets high in protein and low in carbohydrates do not lower risk factors for heart disease.
The FIRST step in correcting failure to thrive (FTT) is:
a. feeding the baby on a regular schedule. b. providing a stimulating environment when the baby is eating. c. increasing calorie and protein intakes. d. enrolling the child in an early intervention program. e. obtaining social support for the family.
The base for a tartar sauce is tomato paste
Indicate whether the statement is true or false