The Concept of Diseconomies of Scale ________________________

question 135

Multiple Choice

The concept of diseconomies of scale ________________________.

• A) states that the average cost of a unit produced is reduced when the amount of output increases
• B) is not realistic
• C) is not valid for regulated industries
• D) states that beyond a certain point the cost of each additional unit made increases
• E) is an approach for measuring unusable output

Identify and utilize various dietary assessment tools and their purposes in client evaluations.

Describe the steps involved in completing a dietary evaluation.

Explain the role of the physical and social environments in achieving dietary and nutritional goals.

Differentiate between types of goals (specific, measurable, achievable) and their application in nutrition counseling.

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Definitions:

Guile

The use of clever but usually deceptive methods to achieve one's aims or to manipulate the situation to one's advantage.

Unfair Advantage

An unethical or unjust edge or benefit in a competitive situation that is often gained through exploitation of confidential information or other unethical practices.

Crafty

Exhibiting cleverness or ingenuity, especially in deceiving others.