Which of the following nutrition interventions is most appropriate for a patient who complains that food doesn't taste right?
a. "Consume foods chilled or at room temperature."
b. "Let family members prepare food for you."
c. "Avoid foods with strong odors."
d. "Talk a walk before you eat."
a
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In 2015, only _____ percent of adolescents consumed the recommended three or more servings of vegetables daily.
a. 14% b. 16% c. 18% d. 20%
The grading of finfish is
a. mandatory. b. recommended. c. voluntary and available for all fish. d. mandatory for inspected finfish. e. voluntary but only conducted on inspected finfish.
Explain etiological factors that have been associated with the development of IBS, including communication between body systems, GI tract function and environment, and GI symptoms
Most food borne illness microbes thrive at temperatures between 40°F and 140° F (4°C and 60°C).
a. true b. false