During an exacerbation of inflammatory bowel disease, the patient should be placed on small, frequent meals of _____ to minimize stool output and reduce symptoms of malabsorption
a. a low-sodium, low-kcalorie diet
b. a low-fat, low-fiber diet
c. a low-protein diet
d. parenteral nutrition
e. a clear liquid diet
b
You might also like to view...
Which of the following is a source of complete proteins?
A. broccoli B. apple C. tuna fish D. whole-grain bread
The most important consequence of food insecurity in poor countries is:
a. malaria. b. infection. c. malnutrition. d. diarrhea.
How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin b. Prolonged heating of the food has little, if any, effect on the thiamin c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam
Yamiche is a biochemist with a company that manufacturers substances that can be added to foods to improve their flavor. She's discovered a chemical that she called "Agent X" in beet juice. Agent X prevents human cell membranes from being damaged by highly unstable substances that are in the environment. Based on this information, Agent X is a(an) ________.
A. antioxidant B. supplement C. risk factor D. free radical