Quality management has begun to look at:
a. the quality of what each part of an organization produces
b. the problems of making a product.
c. the quality of the production of the organization as a whole.
d. the quality of the product.
c
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Which of the following is a good strategy for helping identify unhealthy patterns of eating in
response to external stimuli? A) experimenting with conditioned taste aversion to particular foods B) running a search in the USDA's Nutrient Database for Standard Reference C) generating a report using MyDiet Analysis D) keeping a "cues" log
How do you know when to discard food due to spoilage?
A) When hot foods or cold foods have been left at room temperature for more than 1 hour B) If you suspect cross-contamination C) If a food has passed its expiration date D) If in doubt of the food's safety, throw it out E) All of the above
What is the primary mechanism associated with the role of fluoride in prevention of dental caries??
A) ?Fluoride increases calcium absorption, which increases crystal formation of teeth. B) ?Decay is inhibited due to neutralization of organic acids produced by bacteria on the teeth. C) ?Decay is reduced due to the inhibitory effects of fluoride on growth of bacteria on the teeth. D) ?Fluoride becomes incorporated into the crystalline structure of teeth, making them less susceptible to decay.
The D in the ABCD rule for examining moles stands for ________
A) dimension B) dermis C) differentiation D) diameter