The "D" of ADIME stands for
a. diagnosis b. diet
c. dietician d. development
a
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Why should new foods be introduced to an infant one at a time?
a. It prevents overfeeding of the infant. b. It allows for easier detection of any allergic reactions to that food. c. It prevents contamination from a used spoon. d. It aids iron absorption. e. It reduces risk of upset stomach.
In the Nutrition Care Process, the RD uses critical thinking to define a nutrition prescription. During which step of the NCP does this occur?
a. Nutrition diagnosis b. Nutrition assessment c. Nutrition monitoring and evaluation d. Nutrition intervention
Discuss the two minerals most likely to fall short in the diet, what can be done to remedy deficiencies, and why those remedies are important
Food present in the gastrointestinal tract at the time of general surgery will increase the client's risk for:
a. gastrointestinal infection. b. aspiration or vomiting. c. postoperative constipation. d. fluid and electrolyte imbalances.