Food present in the gastrointestinal tract at the time of general surgery will increase the client's risk for:
a. gastrointestinal infection.
b. aspiration or vomiting.
c. postoperative constipation.
d. fluid and electrolyte imbalances.
Question 2
The minimum daily amount of carbohydrate that supports central nervous system function is about:
a. 100 g.
b. 150 g.
c. 200 g.
d. 500 g.