The goal of coordinating food service, pharmacy, and clinical nutrition in hospital settings is to:
a. ensure that patients are not prescribed unnecessary drugs.
b. minimize adverse drug-nutrient interactions.
c. prevent malpractice lawsuits due to food and medication errors.
d. treat patients with diet rather than drugs whenever possible.
Question 2
Responsibility for monitoring drug-food-nutrient interactions is assumed by:
a. the physician and nurse.
b. the physician and clinical dietitian.
c. the pharmacist and nurse.
d. the clinical dietitian and pharmacist.
Developmentally appropriate food models
Prairie food web
Healthier choices can be made when time is taken to read a nutrition label.
Tag identify that the power has been removed and service work is being done.
Typical Work Settings for Massage Therapists
Classical Conditioning and Food