A foodservice is being converted from a conventional system to a ready-prepared system. The Dietitian should first consider the adequacy of the:
a. steam table space
b. dry storage space
c. low-temperature storage capacity
d. oven capacity
Answer: c. low-temperature storage capacity
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Au jus means:
a. served "just as is.". b. served "in its own juice.". c. served "just right.". d. served with a flavoring concentrate.
To prevent essential fatty acid deficiency, the percentage of energy provided by lipid in parenteral nutrition solutions should be at least:
a. 1% to 2%. b. 2% to 4%. c. 4% to 10%. d. 10% to 15%.
Overconsumption of the water-soluble vitamins will likely result in:
a. a reserve supply, which will aid in the prevention of colds and infections. b. no apparent change, because they are stored in the adipose tissues. c. no apparent change, because they are excreted. d. toxic accumulation in the liver.
Water moves from an area of higher solute concentration to an area of lower solute concentration by
A) diffusion. B) the sodium-potassium pump. C) osmosis. D) active transport.