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.
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