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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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
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Supplementation recommended especially for women who
What will be an ideal response?
Nutritional Science
Outline the process of protein digestion from the mouth through the large intestine
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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