A brief assessment for quickly identifying clients at risk for malnutrition so that they can receive complete nutrition assessments is called a
a. nutrition questionnaire.
b. health history.
c. health screening.
d. nutrition screening.
d
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What is the major source of "good" cholesterol?
a. Fatty fish b. Fatty meat c. Endogenous synthesis d. Monounsaturated and polyunsaturated fatty acids
Which of the following is true of the thermic effect of food (TEF)?
A) The amount of energy associated with TEF is independent of the amount of food consumed. B) Fatty foods have higher TEFs than high-protein foods. C) TEF is estimated to be about 50-75 percent of total energy intake. D) TEF is the cost associated with the body's utilization of the foods a person eats.
Approximately 90% of all food allergies are caused by which eight foods?
a. Nuts, peanuts, eggs, wheat, milk, soy, shellfish, fish b. Nuts, eggs, honey, wheat, milk, peanuts, fish, shellfish c. Nuts, eggs, honey, soy, wheat, milk, fish, shellfish d. Nuts, peanuts, eggs, wheat, bulgur, milk, fish, shellfish
The best way to prevent the curdling of a milk mixture that contains an acid is to
a. add the acid to the milk mixture. b. add the milk to the acid mixture. c. add salt to the mixture before adding the milk. d. wait until after the milk and acid are combined to heat the mixture.