Describe the purpose of the National Dysphagia Diet, and list examples of foods to include from each level.
What will be an ideal response?
The National Dysphagia Diet was developed as a standard definition for foods, liquids, and levels of nutrition intervention for people with difficulties with swallowing. Foods to include at the pureed level (National Dysphagia Diet 1) are foods of "pudding-like" consistency that are smooth or pureed with no lumps; foods allowed at level 2 are foods that are moist and soft textured such as tender ground or finely diced meats, soft cooked vegetables, soft ripe or canned fruit, and some moistened cereals. The advanced level (National Dysphagia Diet 3) includes most regular foods except very hard, sticky, or crunchy items. Bread, rice, cake, shredded lettuce, and tender, moist meats are allowed.
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A. food restriction. B. calorie restriction. C. food insecurity. D. nutrient insecurity.
What is the primary reason osteoporosis incidence in the United States is expected to increase?
A. increased rates of overweight and obesity B. increased diagnostic tools C. increased longevity of the population D. decreased milk consumption
Solving problems that interfere with the nutrition care plan is an example of
a. food/nutrient delivery b. nutrition education c. nutrition counseling d. coordination of nutrition care.
The benefits of regular physical activity in weight loss include all of the following except:
a. appetite control. b. a long-term increase in basal metabolism. c. stress reduction. d. loss of lean body mass.