Nutrition Through The Life Cycle
7th Edition
ISBN: 9781337919333
Author: Brown, Judith E.
Publisher: Cengage Learning,
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Chapter 1, Problem 20RQ
Summary Introduction
Introduction: Healthy dietary patterns include all kinds of food items from each of the basic food groups. No specific foods or food preparation techniques are removed from the regime. Healthy dietary patterns include all the plant-food based items and a regular diet, which include vegetables, fruits, dried beans, fish and seafood, low-fat dairy products, poultry and lean meats, nuts, seeds, and all kind of whole grains product. The dietary pattern also contains trans-fat, added sugars, and salt.
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This is after Mr. Garcia been seen by a RDN and made changes do his diet and nutrition education before leaving the hospital. The changes included:
1. No added salt / low saturated fat
2. Low cholesterol
3. Pre-diabetic (based of glucose lab)
4. Has no food allergies
5. His wife does the majority of cooking and shopping (she started to use corn oil to cook with and not fry foods as often)
6. Household 5 (his daughter and two grandkids live with him and Mrs. Garcia)
I suggested the following:
1. Mr. Garcia should consume more fiber (soluble and insoluble)
2. Mr. Garcia was interested in taking fish oil supplements (I was thinking added more omega-3 to his diet)
3. Mr. Garcia is very dehydrated (nursing assessment: skin turgor = TENT)
So now that Mr. Garcia left and received education and made diet changes, we are now seeing him and his wife 4 weeks later as an outpatient.
Please answer starting number 4 please. the first part I already have the answers. Thanks
I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets.
1. Which of the following knives is use for decorative works such as garnishes?
A. Bread knife
B. Butcher knife
2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing
B. Manual ware washing
3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
C. Channel knife
D. Paring knife
C. Mechanical ware washing
D. Washing machine
A. Chalaza
B. Germinal disc
C. Shell
D. Yolk
4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg
B. Poached egg
5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together
500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled
starch mixtures.
A. Amylopectin…
Chapter 1 Solutions
Nutrition Through The Life Cycle
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- Nutrition Through The Life CycleHealth & NutritionISBN:9781337919333Author:Brown, Judith E.Publisher:Cengage Learning,
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