Which of the following foods often is not a common source of food-borne pathogens?
A. Egg custard
B. Unpasteurized milk
C. Potato salad
D. White breadÂ
Answer: D
Nutritional Science
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The recommended dietary intake of nutrients based on the nutrition diagnosis and the client's current health condition is called the:
A. nutrition assessment B. health and referral system C. nutrition monitoring system D. outcomes evaluation E. nutrition prescription
Nutritional Science
All foodborne viruses are transmitted via the oral-fecal route.
Answer the following statement true (T) or false (F)
Nutritional Science
Caffeine has been found to reduce the risk of _____
a. osteoporosis b. macular degeneration c. multiple sclerosis d. rheumatoid arthritis e. type 2 diabetes
Nutritional Science
In men, aging becomes a significant risk factor for heart disease at age:
a. 30. b. 35. c. 40. d. 45. e. 55.
Nutritional Science