What is prediabetes?
What will be an ideal response?
Impaired glucose tolerance or prediabetes, is a condition in which an individual's blood glucose is consistently higher than normal, but not high enough to warrant a diagnosis of diabetes. It is the more common than type 2 and type 1 diabetes.
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Macronutrient recommendations for adults aged 70-plus are _____.
A. 40–60% of energy from carbohydrates, 25–35% of energy from fats, and 10–35% of energy from proteins B. 35–55% of energy from carbohydrates, 20–35% of energy from fats, and 10–35% of energy from proteins C. 50–70% of energy from carbohydrates, 20–35% of energy from fats, and 10–35% of energy from proteins D. 45–65% of energy from carbohydrates, 20–35% of energy from fats, and 10–35% of energy from proteins E. 50–65% of energy from carbohydrates, 25–40% of energy from fats, and 10–35% of energy from proteins
The tenderness of pastry is achieved by all of the following except
A. using pastry flour. B. including an acid-like unflavored vinegar or yogurt. C. substituting an egg yolk for some of the liquid. D. adding granulated sugar. E. using a very small amount of hot water.
What feeding intervention would be most appropriate for a patient with impaired vision?
A) Help the patient assume correct posture while eating. B) Place foods between teeth to promote chewing. C) Provide plates with food guards to prevent spilling. D) Make sure the patient's lips and jaw are closed while chewing.
Candies are classified by
a. cooking temperature and method of spinning sugar. b. ingredients and/or cooking temperature. c. ingredients and/or preparation method. d. preparation method and/or storage requirements. e. sugar concentration and/or ingredients.