Nutrition is an area that may be overlooked by some patients when dealing with their overall...
Nutrition is an area that may be overlooked by some patients when dealing with their overall health and wellness. What are some things that you as a medical assistant can do to help a patient understand how nutrition and diseases correlate with one another? Providing patient education, describe dietary nutrients including; carbohydrates, electrolytes, fat, protein, fiber, minerals, water, and vitamins.
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Nutrition is an area that may be overlooked by some patients
when dealing with their overall...
Question 8 Which of the following is NOT a carbohydrate on the Nutrition Facts Panel: O...
Question 8 Which of the following is NOT a carbohydrate on the Nutrition Facts Panel: O total carbohydrate O dietary fiber o whole wheat fettuccini O sugars Question 9 Identify all of the following that are FOODS and not nutrients (HINT: there are six) saturated fat green beans cooked chicken salt proteins dietary fiber garlic puree vitamin C peanuts sodium whole wheat fettuccini carbohydrates Question 10 Which of the following ingredients donates the LEAST weight to the LC Thai Chicken?...
1. When helping patients modify their diets, medical assistants need to be knowledgeable about the nutrients...
1. When helping patients modify their diets, medical assistants need to be knowledgeable about the nutrients in the food we eat. The nutritional analysis label on the back or side of a food package is helpful when figuring out the levels of fat, cholesterol, sodium, carbohydrates, protein, and vitamins contained in a particular food, Obtain a food label and answer the following questions. A. The percentage of daily values listed on a food label report the amount of a nutrient...
13. What important fiber is not a carbohydrate? Chapter 33. Nutrition in Health and Disease 285...
13. What important fiber is not a carbohydrate? Chapter 33. Nutrition in Health and Disease 285 14. Americans generally do not consume enough fiber. How much fiber should be consumed each day 15. Why does brown rice contain more fiber than white rice? 16. What happens when the body takes in more calories than are expended by the body as energy 17. What happens when the body uses more energy than the calories it takes in? 18. What is the...
3. Compare the m o st from home with finansnede with the helm package pretesnacks. Which...
3. Compare the m o st from home with finansnede with the helm package pretesnacks. Which is and why Note that wing the media half cup s is roughly equivalent to wings of pets pets or gram Nutrition Facts Wheel Rour Water Com Byne Pay Handel Cartons Sad 4. Evaluate your own dict. Write down every item you eat in a day and find the values of the nutrients contained in the foods. A medical dictionary is a good source...
Circle the best answer to the following questions. Some questions may have more than one correct...
Circle the best answer to the following questions. Some questions may have more than one correct answer. Only point for each question/all or nothing if multiple answers. For which of the following classes of nutrients is the amount found in breastmilk most likely to reflect the adequacy of the mother's diet? (In other words, if the mother's diet is consistently inadequate, her milk content will be inadequate.) There may be more than one correct answer. A. carbohydrates E. water-soluble vitamins...
Need answers. thank you VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle...
Need answers. thank you
VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle them, and then correctly spell them in the spaces provided. Then fill in the blanks below with the correct vocabulary terms from the following list. amino acids digestion clectrolytes nutrients antioxident nutrition basal metabolic rate extracellulare oxydation calories fat-soluble presearvatives catalist glycogen processed foods cellulose homeostasis saturated fats major mineral coenzyeme trace minerals diaretics metabolism water-soluable 1. Artificial flavors, colors, and commonly added to...
- - = = olmal" No Spac... Heading 1 Heading 2 Paragraph Date: Styles Instructions: Please...
- - = = olmal" No Spac... Heading 1 Heading 2 Paragraph Date: Styles Instructions: Please answer the following short answer questions 1. Identify CLIA waived tests associated with common diseases. (I.C.10) 2. Identify quality assurance practices in healthcare. (L.C.12) 3. List principles and steps of professional provider CPR (I.C. 13) 4. Describe basic principles of first aid as they pertain to the ambulatory healthcare setting (I.C.14) 5. Identify: a safety signs, b. symbols, c. labels. (XII.C.1) 6. Identify safety...
Hi there, this is due tonight and first one is question and the other one is...
Hi there, this is due tonight and first one is
question and the other one is info require for that question. Hope
I can get it on time. Thank you!
3. Compare the percentages of total calories due to fat, carbohydrates, and protein found in soy milk with the percentages you calculated for one serving of peanut butter in the textbooks Critical Thinking box on page 1041. How do the percentages relate to the ideal percentages for optimum energy balance...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d)...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
I need answers to these questions please and at the end are some questions to part...
I need answers to these questions
please and at the end are some questions to part 3 that I need help
with too.
1. Did your intake
for the day you selected meet the recommendation to consume between
45-65% of total calories as carbohydrates? (Show calculations.
Information can be found in chapter 2. Remember there are 4
calories/gram)
2. During which meal
did you consume the most carbohydrates? Which food(s) were the
greatest contributors of carbohydrates?
3. What nutrient
dense...
Question 8 Which of the following is NOT a carbohydrate on the Nutrition Facts Panel: O total carbohydrate O dietary fiber o whole wheat fettuccini O sugars Question 9 Identify all of the following that are FOODS and not nutrients (HINT: there are six) saturated fat green beans cooked chicken salt proteins dietary fiber garlic puree vitamin C peanuts sodium whole wheat fettuccini carbohydrates Question 10 Which of the following ingredients donates the LEAST weight to the LC Thai Chicken?...
13. What important fiber is not a carbohydrate? Chapter 33. Nutrition in Health and Disease 285 14. Americans generally do not consume enough fiber. How much fiber should be consumed each day 15. Why does brown rice contain more fiber than white rice? 16. What happens when the body takes in more calories than are expended by the body as energy 17. What happens when the body uses more energy than the calories it takes in? 18. What is the...
3. Compare the m o st from home with finansnede with the helm package pretesnacks. Which is and why Note that wing the media half cup s is roughly equivalent to wings of pets pets or gram Nutrition Facts Wheel Rour Water Com Byne Pay Handel Cartons Sad 4. Evaluate your own dict. Write down every item you eat in a day and find the values of the nutrients contained in the foods. A medical dictionary is a good source...
Circle the best answer to the following questions. Some questions may have more than one correct answer. Only point for each question/all or nothing if multiple answers. For which of the following classes of nutrients is the amount found in breastmilk most likely to reflect the adequacy of the mother's diet? (In other words, if the mother's diet is consistently inadequate, her milk content will be inadequate.) There may be more than one correct answer. A. carbohydrates E. water-soluble vitamins...
Need answers. thank you
VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle them, and then correctly spell them in the spaces provided. Then fill in the blanks below with the correct vocabulary terms from the following list. amino acids digestion clectrolytes nutrients antioxident nutrition basal metabolic rate extracellulare oxydation calories fat-soluble presearvatives catalist glycogen processed foods cellulose homeostasis saturated fats major mineral coenzyeme trace minerals diaretics metabolism water-soluable 1. Artificial flavors, colors, and commonly added to...
- - = = olmal" No Spac... Heading 1 Heading 2 Paragraph Date: Styles Instructions: Please answer the following short answer questions 1. Identify CLIA waived tests associated with common diseases. (I.C.10) 2. Identify quality assurance practices in healthcare. (L.C.12) 3. List principles and steps of professional provider CPR (I.C. 13) 4. Describe basic principles of first aid as they pertain to the ambulatory healthcare setting (I.C.14) 5. Identify: a safety signs, b. symbols, c. labels. (XII.C.1) 6. Identify safety...
Hi there, this is due tonight and first one is
question and the other one is info require for that question. Hope
I can get it on time. Thank you!
3. Compare the percentages of total calories due to fat, carbohydrates, and protein found in soy milk with the percentages you calculated for one serving of peanut butter in the textbooks Critical Thinking box on page 1041. How do the percentages relate to the ideal percentages for optimum energy balance...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
I need answers to these questions
please and at the end are some questions to part 3 that I need help
with too.
1. Did your intake
for the day you selected meet the recommendation to consume between
45-65% of total calories as carbohydrates? (Show calculations.
Information can be found in chapter 2. Remember there are 4
calories/gram)
2. During which meal
did you consume the most carbohydrates? Which food(s) were the
greatest contributors of carbohydrates?
3. What nutrient
dense...
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