Which of the following foods would be allowed on a clear liquid diet?

Which of the following foods would be allowed on a clear liquid diet?
 
 a. chicken broth
  b. cocoa
  c. cream of wheat
  d. ice cream

Q. 2

When parents try to control their children's intake, especially by restricting their access to food, children become _____.
 a. more likely to eat healthy foods
 b. more likely develop a chronic condition such as diabetes
  c. less likely to eat unhealthy foods
 d. less likely to become obese
 e. less able to regulate their intake to meet their needs

Q. 3

Which of the following is not characteristic of a clear liquid diet?
 
 a. requires minimal digestion
  b. leaves little residue in the colon
  c. liquid at body temperature
  d. high in nutrient density

Q. 4

The concrete operational stage of development is characterized by _____.
 a. being able to classify, reclassify, and generalize
 b. the tendency to focus on only one aspect of a situation at one time
  c. higher-order reasoning
 d. extreme egocentrism
 e. the belief that inanimate objects have human feelings

Q. 5

If a patient requires a clear liquid diet for more than one or two days:
 
 a. blenderized liquid foods should be added to the diet.
  b. the patient should be started on a tube feeding.
  c. a greater variety of clear liquid foods should be added to the meal tray.
  d. the diet should be supplemented with a low-residue commercial formula.

Q. 6

The children in families who regularly ate three or more meals together weekly were 35 percent _____.
 a. less likely to be overweight
 b. more likely to be underweight
 c. less likely to eat unhealthy foods
 d. less likely to have disordered eating
  e. more likely to eat healthy foods

Q. 7

Patients with diseases of the liver or gallbladder may benefit from a:
 
 a. low-sodium diet.
  b. high-kcalorie, high-protein diet.
  c. fat-restricted diet.
  d. blenderized liquid diet.

Q. 8

During middle childhood and preadolescence, the child is responsible for _____.
 a. what foods are available
 b. when food is served
 c. how much he or she eats
 d. recognizing the cause-effect pattern of meals
  e. how quickly he or she eats