Which of the following neurological assessments would least likely identify neurological damage from chronic ethanol abuse?
a. observe gait
b. have client perform finger to nose test
c. perform two-point discrimination of dull versus sharp sensation
d. have client place heel of one foot onto shin of other leg and slide foot down shin
c
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Which statement is true of small intestinal bacterial overgrowth?
A. The patient is exposed to the contaminated instruments during surgery. B. Cross-contamination of bacteria occurs from the colon to the small intestine. C. The colon is perforated, and bacteria enter the peritoneum. D. The surgical incision becomes infected because of bacterial overgrowth. E. The patient passes excess bacteria from the stomach to the small intestine.
Shelly is a 25-year-old breastfeeding mom who is trying to lose weight. Her OB/GYN has suggested that she should go on a very low-fat diet (?15% of calories) to lose weight. How will this affect the fat composition of her breast milk?
A. It will not change the fat composition at all. B. Her breast milk will contain more very long-chain fatty acids. C. Her breast milk will contain more saturated fatty acids. D. Her breast milk will contain more medium-chain fatty acids. E. Her breast milk will contain more cholesterol.
In a flour mixture, sugar
A. contributes to tenderness and increases the volume of cakes and cookies during creaming. B. contributes to volume by providing food for the yeast, although too much decreases the volume. C. raises the temperature at which gelatinization and coagulation occur. D. is hygroscopic, and thus delays staling and improves the shelf life of the baked product. E. contributes to caramelization and the Maillard reaction. F. All of these are correct.
Layla loves to cook, but she's concerned about the effects that certain dietary lipids may have on her health. She wants to prepare foods with fats and oils that are naturally low in trans fats and saturated fatty acids and high in monounsaturated fatty acids. Based on this information, which of the following foods should she select?
A. Olive oil B. Butter fat C. Cocoa butter D. Coconut oil