Increasing the elevation
a. decreases the boiling point of water.
b. increases the boiling point of water.
c. increases the boiling point 1 degree F for every 500-feet increase in altitude.
d. does not affect the boiling point of water.
a
You might also like to view...
Which mineral supplementation does ASPEN recommend for a critically ill patient?
A. iron B. selenium C. boron D. calcium E. magnesium
Which of the following is a feature of iodine in nutrition?
a. Excessive intakes shrink the thyroid gland b. Processed foods in the United States do not use iodized salt c. Iodization of salt is mandatory in the United States but not in Canada d. Worldwide, the prevalence of iodine deficiency and iodine toxicity are approximately the same
Which portion of the grain kernel remains after it has been refined?
a. endosperm b. bran c. germ d. epidermis e. hypodermis
A clinical dietitian attends a nutrition conference and another dietitian presents her research in a specific area of nutrition science. The clinical dietitian then implements what she has learned into practice at her facility. This is an example of: a. evidence-based practice
b. outcomes research. c. nutritional diagnosis. d. the nutrition coding process. e. the decision-making process.