To maintain or attain normal nutritional status while reducing danger of aspiration and choking, the texture of foods and/or viscosity of fluids are personalized for a patient with dysphagia
Define and give an example of each of the following terms used to describe characteristics of foods/fluids.
• Consistency: Measure of the flow of a liquid or a semiliquid during a given time and temperature under the sole force of gravity.
• Texture: The way in which the structural components of a food are arranged internally and externally.
• Viscosity: Internal friction of a substance or its resistance to flow. Usually refers to liquids.
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Maria usually consumes about 2000 kcal/day. On average, her fat intake is approximately 90 g/day. Based on this information, which of the following statements describes Maria's diet?
A. Maria's fat intake is higher than the AMDR. B. Maria's fat intake is not high enough to support good health. C. Maria's fat intake is within the AI. D. Maria's fat intake meets the RDA for lipids.
Which of the following parts of the whole-wheat kernel contains protein and starch??
A) Beard B) Endosperm C) Bran D) Cytoplasm E) Germ
Billy is six months old. Since his birth, Billy's weight and height have been in the 90th percentile on the growth charts. What does this tell you about Billy's growth and expected development?
A. Billy is underweight and is not growing well. B. Billy is overweight and is consuming too many Calories. C. Billy is growing consistently; he may grow to be a larger, but healthy, adult. D. Billy is growing normally; he may grow to be a smaller, but healthy, adult.
A diet that is too high in protein can increase the risk for all of the following conditions except
A) kidney stones. B) osteoporosis. C) heart disease. D) PKU.