Which two steps make up nutrition intervention?
A. monitoring and evaluation
B. assessing and diagnosing
C. analyzing and discussing
D. planning and implementation
E. prescribing and formulating outcomes
Answer: D
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Decreased __________ production that occurs with age increases the risk of periodontal disease and may reduce taste perceptions.
Fill in the blank(s) with the appropriate word(s).
________ acid is an omega-6 fatty acid.
A. Alpha-linolenic B. Docosahexaenoic C. Eicosapentaenoic D. Linoleic
The 2010 Healthy, Hunger-Free Kids Act established new standards for school meals based on recommendations from a panel of experts convened by the Institute of Medicine and the 2010 Dietary Guidelines for Americans
a. True b. False Indicate whether the statement is true or false
Meat derives some of its flavor from _____ compounds called extractives
a. carbon b. hydrogen c. oxygen d. nitrogen e. fat-soluble