Which of the following is a problem associated with the use of selective menus?
a. Patients are unable to get the foods they really prefer.
b. Patients may be too ill or too disinterested to make menu selections.
c. Patients often get bored with options.
d. Patients may order far more food than they can consume.
b
You might also like to view...
An enzyme that digests lipids is
a) amylase b) lipase c) protease d) pepsin
Digestion of starch begins in the mouth.
a. true b. false
What primarily determines a person's susceptibility to obesity?
a. Heredity only b. Environment only c. Fat content of diet d. Heredity and environment
The process of drying fruit
a. decreases the fruit's resistance to microbial spoilage. b. increases the volatile substances in the fruit. c. firms the cellulose of the fruit. d. sweetens the fruit's taste. e. all of the above answers are correct f. none of the above answers is correct