What is the recommended carbohydrate intake for diabetics?
A) 40-50% of total calories
B) no more than 30% calories
C) intake should be based on individual needs
D) 15-20% of total calories
C
You might also like to view...
Feeding tubes:
a. may have one or two lumens. b. are selected based on the largest diameter that will fit the patient. c. are rigid and inflexible. d. cannot be used when gastric decompression is necessary.
Describe the "5 A's" of nutrition counseling for hypertension, including examples of interventions from the dietitian
What is the main commodity in Alaska?
a. reindeer b. game c. seafood d. gold e. oil
Which of the following statements is false regarding carryover cooking?
a. Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts. b. Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking. c. Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices. d. All of the above statements are true.