Chapter 2, Problem 14RQ

This is after Mr. Garcia been seen by a RDN and made changes do his diet and nutrition education before leaving the hospital. The changes included: 1. No added salt / low saturated fat 2. Low cholesterol 3. Pre-diabetic (based of glucose lab) 4. Has no food allergies 5. His wife does the majority of cooking and shopping (she started to use corn oil to cook with and not fry foods as often) 6. Household 5 (his daughter and two grandkids live with him and Mrs. Garcia) I suggested the following: 1. Mr. Garcia should consume more fiber (soluble and insoluble) 2. Mr. Garcia was interested in taking fish oil supplements (I was thinking added more omega-3 to his diet) 3. Mr. Garcia is very dehydrated (nursing assessment: skin turgor = TENT) So now that Mr. Garcia left and received education and made diet changes, we are now seeing him and his wife 4 weeks later as an outpatient.

Please help me answer An Egg Production Company recently found that eating eggs does not increase a person’s blood serum cholesterol. Five hundred subjects participated in a study that lasted for 2 years. The participants were randomly assigned to either no-egg group or a moderate-egg group. The blood serum cholesterol levels were checked at the beginning and end of the study. Overall, the groups’ levels were significantly different. The company reminds that eating egg is healthy if done in moderation. Many of the previous studies relating eggs and high blood serum cholesterol jumped to improper conclusion. Using this information, answer the following questions: What prompted the study? What is the population under study? Was a sample collected? What was the hypothesis? Were data collected? Were any statistical tests run? What was the conclusion?

I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. A. Amylopectin…