When selecting the wellness concepts to focus on in your wellness plan, it's best to choose ________
A) aspects that your health care physician recommended
B) behaviors that are most affecting your health now
C) behaviors that will keep you looking younger
D) aspects that are easiest to change, ?rst
B
You might also like to view...
What percentage of reported foodborne illnesses are caused by errors in a commercial setting?
a. 10% b. 20% c. 50% d. 70% e. 80%
AS is a 54-year-old business man who has a family history of lung cancer. AS started smoking at 15; years later, he got what he thought was a very bad cold that lasted for a week, started experiencing pain in his tongue, and was given ibuprofen for pain. He then noticed white sores that were getting bigger in his oral cavity near the tongue. He started feeling generally lousy and was unable to eat because of severe pain; he lost 30 lbs in a month. AS went to the clinic, where they did a biopsy that revealed squamous cell cancer of the tongue. AS has undergone radiation therapy (RT) and surgery to remove the cancer and a restorative surgery was scheduled. Because of the RT, AS has developed mucositis and xerostomia in his oral cavity. All his nodes that were sent to the laboratory tested
negative for metastasis, and no further RT was needed. The surgeons felt confident that they had removed all the cancer. HT: 5'11" UBW: 165 lbs WT: 135 lbs ? Meds: Corticosteroids and antineoplastic (dexamethasone) to reduce inflammation, K depletion, Na retention; and morphine for pain. ? Approximately how many grams of protein does AS require according to his current body weight? A. 75 g B. 93 g C. 80 g D. 53 g E. 45 g
A condition in which cells "resist" the action of insulin is called:
a. ketosis. b. type 1 diabetes. c. insulin resistance. d. hypoglycemia.
The dietary assessment tool that would be most useful for someone that is highly motivated to track changes would be the:
a. 24-hour recall. b. food frequency questionnaire. c. food diary or record. d. verbal diet history. e. b and d