Catherine is a college senior who is taking a health and nutrition course. The class is studying family health history. After completing her family health history project Catherine realizes that she is genetically at risk for several diseases. Her grandmother had breast cancer, her father had hypertension, and her mother is obese. Catherine has known for a while that she is overweight and has
been told by her doctor that she is pre-hypertensive. Catherine wants to continue to study and learn how she can reduce her risk of chronic disease through lifestyle. Catherine knows she should eat more vegetables, but she can't stand their bitter taste. What is the likely reason that vegetables taste intensely bitter to Catherine?
A) Her nose is genetically extremely sensitive to strong-smelling foods
B) She has a genetically highly sensitive sense of taste
C) Her mother never liked vegetables and she learned to not eat them
D) It is all in her head¾she simply thinks vegetable are bitter
B
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? Case Study Multiple Choice Ms. Smith, an 85-year-old female, is admitted to a hospital with a hip fracture and dehydration. She is awaiting surgery. Her family reports that she lives alone and has been showing signs of dementia since last month. The doctor suggests she consult a nutritionist because the nurse reports that she is not eating well. Height: 5'5"Weight: 110 lbs Usual body weight: 125 lbs (6 months ago) Albumin: 2.8 g/dL Hemoglobin: 12 g/dL Prealbumin: 14 mg/dL Total lymphocyte count: 2500 ? The dietitian wants to determine Ms. Smith's protein status by checking her transferrin levels. What level of transferrin would be considered to be within a normal range?
A. 108 mg/dL B. 188 mg/dL C. 265 mg/dL D. 391 mg/dL E. 410 mg/dL
Alcoholism enhances thiamin absorption, increasing the likelihood of thiamin toxicity
Indicate whether the statement is true or false
Visceral fat:
A) is found in the hips, thighs, and buttocks. B) is metabolically less active than subcutaneous fat. C) is not associated with metabolic disorders. D) is a factor that promotes chronic inflammation and oxidation reactions.
Which nutrition-related factor is associated with increased cancer risk?
a. allium vegetables b. coffee c. Cantonese-style salted fish d. garlic e. foods containing selenium