Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria
Indicate whether the statement is true or false
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Which of the following is a potential source of gluten?
a. Buttermilk b. Cottage cheese c. Chocolate milk d. Cream cheese
The dietitian asks the nurse to observe a patient's food intake and record the kinds and quantities of foods the patient receives and leaves on his plate. The nurse realizes that the dietitian is interested in keeping a _____ for this patient
a. food record b. 24-hour recall c. kcalorie count d. usual intake record
Which of the following are characteristics of food deserts?
A. All of the choices are correct. B. A person living in a rural community lives further than 10 miles away from the nearest grocery store. C. A person living in this area is likely to be low-income. D. A person living in an urban community lives further than 0.5 miles away from the nearest grocery store. E. A person living in this area has difficulty obtaining nutritious foods.
_______________ is a liver disorder that uncommon in the United States and requires HBV to replicate
Fill in the blank(s) with correct word