Which of the following feeding sites is most appropriate for clients requiring long-term nutrition support?
a. Enterostomy b. Nasoenteric
c. Nasogastric d. Orogastric
a
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In a kitchen, make gluten balls from equal parts cake, all-purpose, and bread flours. Observe the differences in size of the finished balls. How does this information affect your selection of flours for baked products?
What will be an ideal response?
Carly is an overweight 21-year-old who is committed to good health after taking a nutrition course. She realizes that being a savvy shopper is part of the process and decides to learn how to look more critically at food labels. She picks up two different boxes of ready-to-eat breakfast cereal and sees the food labels shown in Figure 1. Help Carly evaluate these two breakfast cereals.
Using the calorie summary information in the accompanying figure, what is the percentage of calories from fat in cereal #1?
a. n?9 percent
b. ?14 percent
c. ?26 percent
d. ?31 percent
e. ?43 percent
When the term nutritionist is used, it refers to an individual that has a bachelor's degree in nutrition
Indicate whether the statement is true or false
The majority of foodborne illness originates at
A. restaurants and other food-service establishments. B. grocery stores. C. big box stores. D. home kitchens.