Question 1

A sodium-controlled diet is often used to prevent fluid retention and may be recommended for the treatment of:

Accepted Answer

A) hyperglycemia. 
B) congestive heart failure. 
C) kidney disease. 
D) a and b 
E) b and c 
A) hyperglycemia. 
B) congestive heart failure. 
C) kidney disease. 
D) a and b 
E) b and c E

Question 2

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

Accepted Answer

A) Brain 
B) Muscle 
C) Intestines 
D) Central nervous system 
A) Brain 
B) Muscle 
C) Intestines 
D) Central nervous system B

Question 3

When planning nutrition education for a low-lactose diet, most likely a long-term dietary intervention, which of the following should be considered first?

Accepted Answer

A) The patient's physical activity patterns 
B) The patient's understanding of the education 
C) Whether milk is a common food in the patient's culture 
D) All of the above 
A) The patient's physical activity patterns 
B) The patient's understanding of the education 
C) Whether milk is a common food in the patient's culture 
D) All of the above C

Question 4

Heather can asses whether her patients/clients have successfully adopted her dietary recommendations by:

Accepted Answer

A) providing them with a nutrition handout. 
B) having a follow-up visit with the patient/client. 
C) meeting with their doctor. 
D) providing a menu.
Colin Mills is a 19-year-old pre-med student.He attends college and works part-time in the food service department in the medical center.He tells his supervisor that he is thinking about changing jobs because he does not feel his current position has any relevance to his future career goals.The supervisor explains that the diets and foods that the patients eat have a strong correlation to health and disease. 
A) providing them with a nutrition handout. 
B) having a follow-up visit with the patient/client. 
C) meeting with their doctor. 
D) providing a menu.
Colin Mills is a 19-year-old pre-med student.He attends college and works part-time in the food service department in the medical center.He tells his supervisor that he is thinking about changing jobs because he does not feel his current position has any relevance to his future career goals.The supervisor explains that the diets and foods that the patients eat have a strong correlation to health and disease.

Question 5

In most cases, on a sodium-controlled diet, the sodium level is restricted to _____ per day.

Accepted Answer

A) 250-500 mg 
B) 500-1000 mg 
C) 2000-3000 mg 
D) 4000-5000 mg 
A) 250-500 mg 
B) 500-1000 mg 
C) 2000-3000 mg 
D) 4000-5000 mg

Question 6

For which of the following clients would diet progression be appropriate?

Accepted Answer

A) Betty, who just had gallbladder surgery and is being discharged on a standard diet 
B) Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again 
C) Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet 
D) All of the above 
A) Betty, who just had gallbladder surgery and is being discharged on a standard diet 
B) Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again 
C) Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet 
D) All of the above

Question 7

Which part of the SOAP note would include recommendations?

Accepted Answer

A) S 
B) O 
C) A 
D) P 
A) S 
B) O 
C) A 
D) P

Question 8

What fraction of reported foodborne illnesses can be attributed to the food industry?

Accepted Answer

A) 1/10 
B) 1/3 
C) 1/2 
D) 4/5 
A) 1/10 
B) 1/3 
C) 1/2 
D) 4/5

Question 9

What does the "S" stand for in the SOAP note charting format?

Accepted Answer

A) Symptom 
B) Standard 
C) Subjective 
D) Selective 
A) Symptom 
B) Standard 
C) Subjective 
D) Selective

Question 10

Is it important to monitor the progress of clients on a nutrition care plan on a regular basis?

Accepted Answer

A) Yes, because the plan may need to be changed or revised. 
B) Yes, because the client may need a review of the nutrition education. 
C) No, because responses to nutrition care plans are basically the same. 
D) No, because the desired response will develop eventually. 
A) Yes, because the plan may need to be changed or revised. 
B) Yes, because the client may need a review of the nutrition education. 
C) No, because responses to nutrition care plans are basically the same. 
D) No, because the desired response will develop eventually.

Question 11

Colin Mills is a 19-year-old pre-med student. He attends college and works part-time in the food service department in the medical center. He tells his supervisor that he is thinking about changing jobs because he does not feel his current position has any relevance to his future career goals. The supervisor explains that the diets and foods that the patients eat have a strong correlation to health and disease.
-Colin delivers a patient's tray and the nurse informs him that the patient is undergoing a test and will not be back for 2 hours.Colin should:

Accepted Answer

A) leave the tray at the bedside. 
B) ask the nurse to heat up the meal when the patient arrives. 
C) return the tray to the kitchen and ask the nurse to call the foodservice department for a new tray when the patient is back. 
D) none of the above 
A) leave the tray at the bedside. 
B) ask the nurse to heat up the meal when the patient arrives. 
C) return the tray to the kitchen and ask the nurse to call the foodservice department for a new tray when the patient is back. 
D) none of the above

Question 12

The process of changing the client's diet as his/her tolerance to food permits is called

Accepted Answer

A) NPO. 
B) diet progression. 
C) nutrition education. 
D) a manual diet. 
A) NPO. 
B) diet progression. 
C) nutrition education. 
D) a manual diet.

Question 13

Carrie Beal returns to her hospital room at 11 in the morning after an absence of two hours for multiple tests.She sees her breakfast tray.She is very hungry.What should her nurse do?

Accepted Answer

A) Take her tray away and order an early lunch tray 
B) Let the patient eat the food from the tray 
C) Heat up her tray in the microwave and then serve it 
D) Get the patient some saltines 
A) Take her tray away and order an early lunch tray 
B) Let the patient eat the food from the tray 
C) Heat up her tray in the microwave and then serve it 
D) Get the patient some saltines

Question 14

Colin Mills is a 19-year-old pre-med student. He attends college and works part-time in the food service department in the medical center. He tells his supervisor that he is thinking about changing jobs because he does not feel his current position has any relevance to his future career goals. The supervisor explains that the diets and foods that the patients eat have a strong correlation to health and disease.
-A diet that restricts raw fruits and vegetables is also known as a _____ diet, and can help treat intestinal disorders.

Accepted Answer

A) high-fiber 
B) low-residue 
C) fat-controlled 
D) pureed 
A) high-fiber 
B) low-residue 
C) fat-controlled 
D) pureed

Question 15

You met with Susan Gray eight weeks ago to plan a weight-loss plan.At that time, Susan was 5'4" and weighed 185 lbs.She was instructed to eat a 1000-kcalorie diet.Today, Susan weighs 180 lbs.At this phase in the nutrition care process you would

Accepted Answer

A) assess her nutrition status. 
B) redefine the nutrition-related problem. 
C) evaluate the nutrition plan previously developed. 
D) refer Susan to a weight-loss clinic. 
A) assess her nutrition status. 
B) redefine the nutrition-related problem. 
C) evaluate the nutrition plan previously developed. 
D) refer Susan to a weight-loss clinic.

Question 16

Delivery of nutrient solutions directly into the vein is called

Accepted Answer

A) enteral nutrition. 
B) modified nutrition. 
C) parenteral nutrition. 
D) tube feeding. 
A) enteral nutrition. 
B) modified nutrition. 
C) parenteral nutrition. 
D) tube feeding.

Question 17

Liquid diets are often prescribed

Accepted Answer

A) following oral or facial surgeries. 
B) for individuals with edema. 
C) based on personal preference. 
D) to assist with weight loss. 
A) following oral or facial surgeries. 
B) for individuals with edema. 
C) based on personal preference. 
D) to assist with weight loss.

Question 18

Which section of the ADIME format would contain PES statements?

Accepted Answer

A) A 
B) D 
C) I 
D) ME 
A) A 
B) D 
C) I 
D) ME

Question 19

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Accepted Answer

A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program 
A) The Two-Forty-One-Forty rule 
B) Safe Handling Certification Program 
C) Hazard Analysis Critical Control Points 
D) North American Residue Monitoring Program

Question 20

Which of the following must be considered when tailoring nutrition education to an individual's needs?

Accepted Answer

A) Age 
B) Level of literacy 
C) Cultural background 
D) All of the above 
E) a and c 
A) Age 
B) Level of literacy 
C) Cultural background 
D) All of the above 
E) a and c

Exam 18: Nutrition Intervention

A sodium-controlled diet is often used to prevent fluid retention and may be recommended for the treatment of:

In cows infected with mad cow disease, which of the following tissues is generally free of the infectious agents?

When planning nutrition education for a low-lactose diet, most likely a long-term dietary intervention, which of the following should be considered first?

Heather can asses whether her patients/clients have successfully adopted her dietary recommendations by:

In most cases, on a sodium-controlled diet, the sodium level is restricted to _____ per day.

For which of the following clients would diet progression be appropriate?

Which part of the SOAP note would include recommendations?

What fraction of reported foodborne illnesses can be attributed to the food industry?

What does the "S" stand for in the SOAP note charting format?

Is it important to monitor the progress of clients on a nutrition care plan on a regular basis?

The process of changing the client's diet as his/her tolerance to food permits is called

Carrie Beal returns to her hospital room at 11 in the morning after an absence of two hours for multiple tests.She sees her breakfast tray.She is very hungry.What should her nurse do?

You met with Susan Gray eight weeks ago to plan a weight-loss plan.At that time, Susan was 5'4" and weighed 185 lbs.She was instructed to eat a 1000-kcalorie diet.Today, Susan weighs 180 lbs.At this phase in the nutrition care process you would

Delivery of nutrient solutions directly into the vein is called

Liquid diets are often prescribed

Which section of the ADIME format would contain PES statements?

What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?

Which of the following must be considered when tailoring nutrition education to an individual's needs?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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