What is a benefit of using a selective menu??
A) ?Patients can decide whether or not to follow their nutrition plans.
B) ?Patients become more familiar with the foods included in modified diets.
C) ?The foodservice department saves money because fewer foods are served.
D) ?Risks associated with noncompliance are reduced.
B
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People purchase fraudulent nutrition products for all of the following reasons EXCEPT:
1.they are looking for a “quick fix.” 2.people tend to believe what they see and hear. 3.health insurance covers the cost. 4.information is made to sounds scientific and believable.
Which of the following foods is likely to be a source of Salmonella?
A. Honey B. Canned applesauce C. Oatmeal D. Raw chicken
Which of the following individuals would be MOST at risk for a vitamin K deficiency?
A) a 6-year-old who doesn't eat any vegetables B) a 55-year-old menopausal woman C) a 16-year-old who drinks 4-5 cans of soda each day D) a 30-year-old with Crohn's disease
Which of the following vitamins is important in a woman's diet before she conceives a baby?
A) riboflavin B) folate C) pantothenic acid D) vitamin D