Quality control is:
a. outcome or output oriented
b. a measure of the quality of care provided
c. patient care oriented
d. proactive - focuses on the prevention of errors in food service
Answer: d. proactive - focuses on the prevention of errors in food service
Nutritional Science
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The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E
a. bran b. germ c. aleurone d. chaff
Nutritional Science
Outline the process of protein digestion from the mouth through the large intestine
Nutritional Science
Supplementation recommended especially for women who
What will be an ideal response?
Nutritional Science
Restricting food and beverage intake by ________ kcal per day below calorie needs typically leads to a weight loss of about 1 pound per week.
A. 100 B. 1000 C. 500 D. 250
Nutritional Science