Common table sugar is more technically referred to as sucrose.
a. true
b. false
Ans: a. true
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A dietitian is documenting information in a patient's chart. She writes an asterisk and then explains the information further in the comments section of the chart. What type of documentation format is the dietitian most likely using?
A. SOAP format B. PIE notes C. charting by exception D. focus notes E. ADIME format
Which of the following reflexes causes an infant to turn its head and open its mouth as the baby's cheek is stroked?
A. Extrusion reflex B. Suck reflex C. Rooting reflex D. Moro reflex
Which statement is true regarding enzymes in yeast dough?
A. ?-amylase starts to degrade damaged starch granules to sugars. B. ?-amylase converts dextrins to maltose. C. Proteases are added to improve how the dough handles. D. Maltogenic ?-amylase is used because of its anti-staling effect in the final baked product. E. All of these are correct. F. None of these are correct.
Discuss the essential nature of fluoride. What level in the diet is considered optimal? What are the effects of excess fluoride intake and how does toxicity usually occur?
What will be an ideal response?