The rationale for limiting raw or undercooked foods in a patient with neutropenia is that this diet
a. prevents potassium loss. b. prevents steatorrhea.
c. decreases risk of foodborne illness. d. helps support the immune system.
Question 2
The best dietary intervention for a cancer patient experiencing a metallic taste is to
a. serve meat very warm. b. use poultry, fish, or eggs for protein.
c. avoid all foods containing protein. d. provide mouth care after meals.