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