What is the role of fat in producing flaky pastry? How do the type of fat, temperature, and method of incorporation influence the texture of pastry? Compare and contrast the differences in making tender verses flaky pastries. Explain the scientific reasoning behind these principles.
What will be an ideal response?
See section 24-2.
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? Mrs. P is an 85-year-old female who is a resident of a long-term care facility. The wound nurse was doing her rounds and noticed that Mrs. P had developed an open ulcer with a partial-thickness loss of dermis and a red-pink wound bed on the side of her hip. She is 5'2" and weighs 52 kilograms with no known gastrointestinal or autoimmune issues. The wound nurse schedules a nutrition consultation for Mrs. P and discusses her findings with you. How many kilocalories per kilogram of bodyweight does she need to heal?
A. 10–15 kcal/kg B. 15–18 kcal/kg C. 20–25 kcal/kg D. 25–28 kcal/kg E. 30–35 kcal/kg
During adolescence the rapid rate of linear growth, the increase in blood volume, and the onset of menarche increase a teen's need for sodium.
Answer the following statement true (T) or false (F)
What vitamin supplements are typically indicated for people with chronic kidney disease (HD and PD patients)?
a. A, B6, E b. B-complex, C and D c. A, B9, K d. B-complex, D, E e. A, C, K
Which form of alternative medicine proposes that a person's "life force" can foster self-healing?
a. homeopathic medicine b. naturopathic medicine c. bioelectrical medicine d. chiropractic medicine e. acupuncture medicine