Overfeeding an acutely stressed patient can lead to _____.
a. fever
b. mechanical ventilation
c. abscesses
d. inactivity
e. refeeding syndrome
Q. 2The presence of a broad spectrum of colors in food makes it more appetizing.
Indicate whether the statement is true or false
Q. 3Which of the following foods is the least sustainable?
A) Nuts
B) Beef
C) Poultry
D) Vegetables
E) Fruits
Q. 4The nutrition goals during stress are to provide a diet that meets all of these objectives except _____.
a. maintains immune defenses
b. promotes healing
c. increases hypermetabolism
d. preserves muscle tissue
e. reverses negative nitrogen balance
Q. 5Most of the complete proteins come from animals; exceptions are those from soybeans and certain grains.
Indicate whether the statement is true or false
Q. 6Which of the following microorganisms supports health and beneficial flora in the gastrointestinal tract?
A) Asperigillusflavus
B) Hepatitis A
C) Trichinellaspiralis
D) Bifidobacteriumbifidus
E) Escherichia coli
Q. 7Clinical findings typical of patients undergoing metabolic stress include all of these factors except _____.
a. hyperglycemia
b. hypermetabolism
c. insulin resistance
d. positive nitrogen balance
e. protein loss
Q. 8The sterol of least significance in food is cholesterol.
Indicate whether the statement is true or false
Q. 9Which class of microorganisms is not implicated in causing food-borne illness?
A) Fresh-water algae
B) Bacteria
C) Fungi
D) Protozoa
E) Parasites
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