Question 1

Burt has been placed on a fiber-restricted diet.Which food is included in his diet?

Accepted Answer

A) Poultry 
B) Enriched rice 
C) Bananas 
D) All of the above 
E) None of the above 
A) Poultry 
B) Enriched rice 
C) Bananas 
D) All of the above 
E) None of the above

Question 2

Which of the following is an example of food intoxication?

Accepted Answer

A) Addition of alkaline and acidic agents to foods 
B) Illness produced by acute overconsumption of high-fat foods 
C) Addition of alcohol-containing beverages in the cooking of foods 
D) Illness produced from ingestion of food contaminated with natural toxins 
A) Addition of alkaline and acidic agents to foods 
B) Illness produced by acute overconsumption of high-fat foods 
C) Addition of alcohol-containing beverages in the cooking of foods 
D) Illness produced from ingestion of food contaminated with natural toxins

Question 3

In regards to a clear-liquid diet, which of the following statements is false?

Accepted Answer

A) The liquids require minimal digestion. 
B) The liquids provide maximal stimulation to the GI tract. 
C) The foods and clear fluids are liquid at room temperature. 
D) This is often the first diet served after acute gastrointestinal illness. 
A) The liquids require minimal digestion. 
B) The liquids provide maximal stimulation to the GI tract. 
C) The foods and clear fluids are liquid at room temperature. 
D) This is often the first diet served after acute gastrointestinal illness.

Question 4

Kaitlyn is a nurse on the surgical unit.She monitors the number of patients on _____ daily because long-term use of either can cause malnutrition.

Accepted Answer

A) NPO and full liquid diets 
B) NPO and clear liquid diets 
C) tube feedings and parenteral nutrition 
D) NPO and tube feedings 
A) NPO and full liquid diets 
B) NPO and clear liquid diets 
C) tube feedings and parenteral nutrition 
D) NPO and tube feedings

Question 5

All of the following are rules to help prevent foodborne illness except

Accepted Answer

A) use your hands to mix foods. 
B) thaw meats in the refrigerator. 
C) use a meat thermometer to avoid undercooking. 
D) use hot, soapy water to wash hands, utensils, and countertops. 
A) use your hands to mix foods. 
B) thaw meats in the refrigerator. 
C) use a meat thermometer to avoid undercooking. 
D) use hot, soapy water to wash hands, utensils, and countertops.

Question 6

All of the following are characteristics of oysters in the diet except

Accepted Answer

A) they are the primary factor in traveler's diarrhea. 
B) eating them raw is a risk factor for some bacterial infections. 
C) some oyster-borne microbes are destroyed when the consumer drinks alcohol. 
D) many oyster-borne bacteria, but not viruses, are destroyed by some hot sauces. 
A) they are the primary factor in traveler's diarrhea. 
B) eating them raw is a risk factor for some bacterial infections. 
C) some oyster-borne microbes are destroyed when the consumer drinks alcohol. 
D) many oyster-borne bacteria, but not viruses, are destroyed by some hot sauces.

Question 7

What unintended benefit is derived from the freezing of fish by the food industry?

Accepted Answer

A) The fish becomes tenderized 
B) Mature parasitic worms are killed 
C) Botulinum toxin becomes inactivated 
D) The toxins from hepatitis A and B are destroyed 
A) The fish becomes tenderized 
B) Mature parasitic worms are killed 
C) Botulinum toxin becomes inactivated 
D) The toxins from hepatitis A and B are destroyed

Question 8

All of the following are characteristics of raw oyster consumption except

Accepted Answer

A) hot sauces can kill the viruses found in them. 
B) some hot sauces can kill the bacteria found in them. 
C) some people who drink alcohol are protected from oyster-borne illness. 
D) people with weakened immune systems are especially vulnerable to oyster-borne illness. 
A) hot sauces can kill the viruses found in them. 
B) some hot sauces can kill the bacteria found in them. 
C) some people who drink alcohol are protected from oyster-borne illness. 
D) people with weakened immune systems are especially vulnerable to oyster-borne illness.

Question 9

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

Accepted Answer

A) botulinum toxin. 
B) giardiasis toxin. 
C) Salmonella toxin. 
D) campylobacteria toxin. 
A) botulinum toxin. 
B) giardiasis toxin. 
C) Salmonella toxin. 
D) campylobacteria toxin.

Question 10

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 clear liquid diet may indicate that:

Accepted Answer

A) the patient cannot swallow. 
B) the patient is having tests. 
C) the patient is diabetic. 
D) the patient has irritable bowel disease. 
A) the patient cannot swallow. 
B) the patient is having tests. 
C) the patient is diabetic. 
D) the patient has irritable bowel disease.

Question 11

Which of the following is not a reason why people in the hospital often lose their appetite?

Accepted Answer

A) As a result of their medical treatment or condition 
B) Emotional distress 
C) Arrival of meal trays at times when they are not hungry 
D) Discomfort during HACCP procedures 
A) As a result of their medical treatment or condition 
B) Emotional distress 
C) Arrival of meal trays at times when they are not hungry 
D) Discomfort during HACCP procedures

Question 12

A patient with a high temperature complains of headache, stomach ache, fever, and vomiting.Upon questioning, he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

Accepted Answer

A) E.coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni. 
A) E.coli. 
B) Salmonella. 
C) Perfringens. 
D) Campylobacter jejuni.

Question 13

To meet the specific needs of a client, a modified diet can be adjusted by

Accepted Answer

A) excluding certain foods. 
B) changing the nutrient content. 
C) altering food consistency. 
D) all of the above 
A) excluding certain foods. 
B) changing the nutrient content. 
C) altering food consistency. 
D) all of the above

Question 14

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

Accepted Answer

A) Store food in a controlled atmosphere of chlorine bleach vapors 
B) Restrict the food's exposure at room temperature to a maximum of 4-6 hours 
C) Restrict the food's exposure at between 40° F and 140° F to a maximum of 2 hours 
D) Store food under air-tight conditions at a temperature of 32° F for a maximum of 1 month 
A) Store food in a controlled atmosphere of chlorine bleach vapors 
B) Restrict the food's exposure at room temperature to a maximum of 4-6 hours 
C) Restrict the food's exposure at between 40° F and 140° F to a maximum of 2 hours 
D) Store food under air-tight conditions at a temperature of 32° F for a maximum of 1 month

Question 15

A _____ diet is changed to meet the nutritional and medical needs of a client.

Accepted Answer

A) modified 
B) standard 
C) progressive 
D) liquid 
A) modified 
B) standard 
C) progressive 
D) liquid

Question 16

Sierra is cleaning her kitchen and refrigerator.Which of the following foods should she keep in the refrigerator?

Accepted Answer

A) Leftovers with a date of origin that her roommate does not recall 
B) Eggs with a crack in the shell 
C) Frozen chicken breasts that are defrosting 
D) Discolored cold cuts 
A) Leftovers with a date of origin that her roommate does not recall 
B) Eggs with a crack in the shell 
C) Frozen chicken breasts that are defrosting 
D) Discolored cold cuts

Question 17

Providing referrals to local agencies and arranging transfer of nutrition care to another location are examples of

Accepted Answer

A) nutrition counseling. 
B) coordination of nutrition care. 
C) nutrition education. 
D) all of the above 
A) nutrition counseling. 
B) coordination of nutrition care. 
C) nutrition education. 
D) all of the above

Question 18

Which of the following is a characteristic of botulism?

Accepted Answer

A) A chief symptom is diarrhea 
B) A full recovery may take years 
C) It is caused by the organism Staphylococcus aureus 
D) It is a toxicant produced in foods stored under aerobic conditions 
A) A chief symptom is diarrhea 
B) A full recovery may take years 
C) It is caused by the organism Staphylococcus aureus 
D) It is a toxicant produced in foods stored under aerobic conditions

Question 19

Miss.Keppler has lost her dentures during transfer.Which diet would be the best choice to help her meet her nutritional needs?

Accepted Answer

A) Tube feeding 
B) Clear liquids 
C) Mechanically altered diet 
D) High-calorie, high-protein diet 
A) Tube feeding 
B) Clear liquids 
C) Mechanically altered diet 
D) High-calorie, high-protein diet

Question 20

What is the minimum recommended safe temperature (°F) to heat leftovers?

Accepted Answer

A) 140 
B) 152 
C) 165 
D) 180 
A) 140 
B) 152 
C) 165 
D) 180

Exam 18: Nutrition Intervention

Burt has been placed on a fiber-restricted diet.Which food is included in his diet?

Which of the following is an example of food intoxication?

In regards to a clear-liquid diet, which of the following statements is false?

Kaitlyn is a nurse on the surgical unit.She monitors the number of patients on _____ daily because long-term use of either can cause malnutrition.

All of the following are rules to help prevent foodborne illness except

All of the following are characteristics of oysters in the diet except

What unintended benefit is derived from the freezing of fish by the food industry?

All of the following are characteristics of raw oyster consumption except

A child is brought into the emergency room with breathing difficulties.He also has difficulty swallowing and speaking.The mother mentions that he ate some home-canned beans yesterday.You suspect microbiological food poisoning.The most likely toxin is

Which of the following is not a reason why people in the hospital often lose their appetite?

A patient with a high temperature complains of headache, stomach ache, fever, and vomiting.Upon questioning, he admits to eating several raw eggs the day before.The most likely organism causing these symptoms is

To meet the specific needs of a client, a modified diet can be adjusted by

Which of the following practices is safest for minimizing microbial contamination of prepared foods?

A _____ diet is changed to meet the nutritional and medical needs of a client.

Sierra is cleaning her kitchen and refrigerator.Which of the following foods should she keep in the refrigerator?

Providing referrals to local agencies and arranging transfer of nutrition care to another location are examples of

Which of the following is a characteristic of botulism?

Miss.Keppler has lost her dentures during transfer.Which diet would be the best choice to help her meet her nutritional needs?

What is the minimum recommended safe temperature (°F) to heat leftovers?

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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