That includes lean meat Study guides, Class notes & Summaries

1 NSG 6440 Predictor test Typed Pre-Predictor 1) A 15 years old high school student with a mild sore throat and low-grade fever that has persisted for about 3 weeks. She reports general malaise, fatigue, and loss of appetite. The NP suspects mononucleosis. Which of the following is the LEAST appropriate intervention? a. Palpate the lymph nodes and spleen b. Examine the posterior oropharynx for petechiae c. Obtain a CBC, throat culture, and heterophil antibody test. d. Obtain an urina...

ATI FUNDAMENTALS PROCTORED EXAM RETAKE GUIDE 1. CHAPTER 1: HEALTH CARE DELIVERY SYSTEMS A. B. Components of Health care systems a. Participants 1. Consumers- clients 2. Providers a. Licensed providers: registered nurses, license practical (or vocational) nurses (LPN), advanced practice nurses (APN), medical doctors, pharmacists, dentists, dietitians, physical/respiratory/occupational therapists, etc b. Unlicensed providers: assistive personal b. Settings 1. Hospitals, homes...

Nclex-PN Nutrition Full Exam 2023, Questions & Answers (With Rationales) All Correct-A hospitalized client is a lacto-vegetarian. Which food item should the nurse remove from the meal tray? 1.Eggs 2.Milk 3.Cheese 4.Broccoli - 1. Eggs (Rationale: Lacto-vegetarians eat milk, cheese, and dairy foods but avoid meat, fish, poultry, and eggs.) A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client? 1.Soft custard...

Which type of Menu offers breakfast,lunch,and dinner at any time of day? - Answer-Califorina Which is a benefit of choosing to buy a ready-made product? - Answer-the finished dish will be more consistent Which kind of leavener provides product rise when making quick breads? - Answer-Chemical How does an operation determine its food cost ? - Answer-(opening inventory+ purchases)-closing inventory In a channel of distribution, wholesalers, suppliers, and distributors are considered to be - A...

Nutrition - The study of food and nutrients---their digestion, absorption, metabolism, ad their effect on health and disease Nutrients - Substances in food that provide nourishment; they are needed to support body function and maintain health. Three major functions of nutrients in the body - Providing energy, supporting growth and development, and regulating metabolism. Two major groups of nutrients - Macronutrients and Micronutrients Macronutrients - Nutrients that are required in relati...

Prostart Level 2 exam with complete solutions Which type of Menu offers breakfast,lunch,and dinner at any time of day? Califorina Which is a benefit of choosing to buy a ready-made product? the finished dish will be more consistent Which kind of leavener provides product rise when making quick breads? Chemical How does an operation determine its food cost ? (opening inventory+ purchases)-closing inventory In a channel of distribution, wholesalers, suppliers, and distribu...

How many calories do carbs provide? 4 cal/g How many calories do fats provide? 9 cal/g Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:05 / 0:15 Full screen How many calories do proteins provide? 4 cal/g Glucose 70-115 Albumin 3.5-5.0 Prealbumin 15-36 Protein 6-8 Sodium 135-145 Potassium 3.5-5.0 Calcium 9.0-10.5 Magnesium 1.3-2.1 Platelets 150,000-400,...

Health Online- Nutrition and Physical Activity- Guidelines for Healthy Eating Your body needs nutrients to grow and function. What else do nutrients help your body do? manage the functions of the respiratory system help move oxygen to the cells help move fat to the cells decrease the need for water ️help move oxygen to the cells Which of these groups need more than two thousand calories a day? Check all that apply. children teen boys pregnant women older men athletes br...

Nutrition: An Applied Approach, 5e (Thompson/Manore) Chapter 2 Designing a Healthful Diet Multiple Choice Questions 1) The characteristics of a healthful diet include A) moderation and low-energy. B) balance and low-fat. C) adequacy and value. D) nutrient density and variety. Answer: D Diff: 1 Skill: Remembering/Understanding Learning Outcome: 2.1 Chapter/Section: 2.1 2) Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns? A) 1 cup...

Basic Geriatric Nursing, 5th Edition Chapter 06: Maintaining Fluid Balance and Meeting Nutrition Needs Test Bank Chapter 06: Maintaining Fluid Balance and Meeting Nutrition Needs My Nursing Test Banks Wold: Basic Geriatric Nursing, 5th Edition Chapter 06: Maintaining Fluid Balance and Meeting Nutrition Needs Test Bank MULTIPLE CHOICE 1. The nurse explains that the lowest recommended daily caloric intake to meet nutritional needs of the older adult safely is calories. a. 10...