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Author Question: The goal of coordinating food service, pharmacy, and clinical nutrition in hospital settings is to: ... (Read 58 times)

sam.t96

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  • Posts: 570
on: Aug 20, 2018
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.


nicoleclaire22

  • Sr. Member
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  • Posts: 318
Reply #1 on: Aug 20, 2018
Answer to Question 1

B

Answer to Question 2

D


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