The term ____ is commonly used to refer to the groups of employees who work in a particular unit or department
a. administration
b. line position
c. staff
d. management
c
Nutritional Science
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The professional primarily responsible for application of nutrition science in clinical practice settings is the:
a. nurse. b. physician. c. public health nutritionist. d. registered dietitian.
Nutritional Science
Adding __________ to a meal that contains nonheme iron can enhance its absorption rate.
a. milk b. iron supplements c. vitamin D d. vitamin C
Nutritional Science
________ are compounds which contain carbon, hydrogen, and oxygen, and they are hydrophobic or insoluble in water
A) Proteins B) Carbohydrates C) Waters D) Lipids
Nutritional Science
Characteristics of a healthy diet include all of the following except:
1.variety. 2.balance. 3.adequacy. 4.empty calorie.
Nutritional Science