A client weighing 52 kg with a Stage II pressure ulcer has a diet order for small meals and 1400 Kcal/day.  Which nutrient intake should be closely evaluated?

Substitutions are sometimes necessary when serving a meal. Which of the following would be a nutritionally appropriate substitute for green beans?

Which would be the best choice of vegetable to be added to a meal of spaghetti and meatballs?

One innovation that proved critical in shaping urbanization at the turn of the century was electric lighting.

Which of the following is the best reason for making a change to the menu?

The equivalent of one person working full time at 40 hours per week or two or more people whose hours equal 40 hours per week is defined as which of the following?

A foodservice worker cleans a dining table with a wiping cloth and then puts the cloth on a cart. What is the risk that could cause a foodborne illness?

A client is on a mechanical soft diet, which of these items would be appropriate for a garnish?

How often should a performance review be conducted?

Which of the following items is an example of EP (edible portion)?