| Question |
|---|
| 1. | Older adults may have limited access to reasonably priced food because they: |
| 2. | The last step in the nutrition care process is: |
| 3. | Normal serum albumin level is: |
| 4. | The addition of salt or sugar to food controls the growth of bacteria because it does not allow bacteria access to the: |
| 5. | According to the Nutrition Labeling Education Act, labeling is voluntary for: |
| 6. | Cultural disruptions that often affect people who emigrate from other countries to the United States include: |
| 7. | Farming methods that minimize the use of chemical pesticides and adverse environmental effects are called: |
| 8. | A type of fish that is relatively low in mercury is: |
| 9. | One of the greatest dangers to individuals practicing unfounded nutritional habits is that: |
| 10. | Outbreaks of infection with Listeria monocytogenes bacteria have been linked with consumption of: |
| 11. | The health professional responsible for preparation of total parenteral nutrition solutions is the: |
| 12. | The eligibility requirement that must be met to participate in a congregate meals program or a home-delivered meals program is: |
| 13. | Most people's food habits are determined by their: |
| 14. | Recall of a contaminated food would be ordered by the: |
| 15. | Determining the safety of food additives is the responsibility of the: |
| 16. | A diet that would be considered to be a routine "house" diet in most hospitals is a: |
| 17. | An example of a clinical observation associated with good nutritional status is: |
| 18. | Legislation governing food additives developed after 1958 states that: |
| 19. | The abbreviation GRAS stands for: |
| 20. | Current food labels include: |
| 21. | The type of cheese that usually provides the best buy is: |
| 22. | The application of commercial marketing strategies to programs that address social and health issues is called: |
| 23. | Hospitalized patients should be weighed: |
| 24. | The browning reaction that takes place between sugars and amino acids at high temperatures is called: |
| 25. | In long-term care facilities, all patients must have a full nutrition assessment within: |
OliverPope23
11 years ago
10
bio_quiz.docx
