Question 1

Which of the following is characteristic of a standard diet?

Accepted Answer

A) Results in reduced intake of fat and saturated fat 
B) Includes all foods 
C) Meets the nutrient needs of a normal, healthy individual 
D) a and b 
E) b and c 
A) Results in reduced intake of fat and saturated fat 
B) Includes all foods 
C) Meets the nutrient needs of a normal, healthy individual 
D) a and b 
E) b and c

Question 2

After surgery, the physician ordered Tina to be put on a clear liquid diet.The first food Tina would receive would be

Accepted Answer

A) bread. 
B) eggs. 
C) gelatin. 
D) milk. 
A) bread. 
B) eggs. 
C) gelatin. 
D) milk.

Question 3

Most foods included in a fat-controlled diet have less than _____ of fat per serving.

Accepted Answer

A) 10 grams 
B) 5 grams 
C) 1 gram 
D) 0 grams 
A) 10 grams 
B) 5 grams 
C) 1 gram 
D) 0 grams

Question 4

Which of the following is not a benefit of using a selective menu?

Accepted Answer

A) It ensures that patients will receive the foods they prefer. 
B) Patients become more familiar with the foods included in modified diets. 
C) It's a cost savings to the foodservice department because fewer foods are served. 
D) Choices a, b, and c are all benefits of using selective menus. 
A) It ensures that patients will receive the foods they prefer. 
B) Patients become more familiar with the foods included in modified diets. 
C) It's a cost savings to the foodservice department because fewer foods are served. 
D) Choices a, b, and c are all benefits of using selective menus.

Question 5

Why are nonselective menus gaining popularity in hospital foodservice?

Accepted Answer

A) Greater educational value for patients on modified diets 
B) Patient preference 
C) May help cut costs 
D) Require less training for foodservice employees 
A) Greater educational value for patients on modified diets 
B) Patient preference 
C) May help cut costs 
D) Require less training for foodservice employees

Question 6

A food poisoning outbreak is categorized by _____ or more cases of a similar illness, resulting from the ingestion of a common food.

Accepted Answer

A) 2 
B) 3 
C) 5 
D) 10 
A) 2 
B) 3 
C) 5 
D) 10

Question 7

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.
-The supervisor recommends that Colin review the _____ for more detailed diet information.

Accepted Answer

A) Material Data Safety Sheets 
B) HACCP 
C) diet manual 
D) chef's menus 
A) Material Data Safety Sheets 
B) HACCP 
C) diet manual 
D) chef's menus

Question 8

Which of the following foods should not be included in a clear liquid diet?

Accepted Answer

A) Popsicles 
B) Low-fat milk 
C) Gelatin 
D) Apple juice 
A) Popsicles 
B) Low-fat milk 
C) Gelatin 
D) Apple juice

Question 9

Mrs.Greenbaum is suffering from kidney disease and experiencing edema.Which modified diet would be appropriate for her based on this information?

Accepted Answer

A) Fat-controlled diet 
B) Sodium-controlled diet 
C) High-kcalorie, high-protein diet 
D) All of the above 
A) Fat-controlled diet 
B) Sodium-controlled diet 
C) High-kcalorie, high-protein diet 
D) All of the above

Question 10

Which of the following foods are most associated with illness from Salmonella?

Accepted Answer

A) Raw fruits and vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Milk, poultry, and eggs 
A) Raw fruits and vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Milk, poultry, and eggs

Question 11

Which of the following might be a potential problem if selective menus are used?

Accepted Answer

A) Patients may have difficulty seeing, reading, or understanding the menu. 
B) Patients may be too ill or too disinterested to make menu selections. 
C) Patients may not understand that their food selections will be for the next day. 
D) All of the above 
A) Patients may have difficulty seeing, reading, or understanding the menu. 
B) Patients may be too ill or too disinterested to make menu selections. 
C) Patients may not understand that their food selections will be for the next day. 
D) All of the above

Question 12

The objective of diet manuals is to

Accepted Answer

A) provide a description of foods allowed and restricted on a diet. 
B) provide the rationale for modified diets. 
C) provide a physician's statement of what diet a client should receive for the medical record. 
D) a and b 
E) b and c 
A) provide a description of foods allowed and restricted on a diet. 
B) provide the rationale for modified diets. 
C) provide a physician's statement of what diet a client should receive for the medical record. 
D) a and b 
E) b and c

Question 13

Which of the following might be restricted on a modified diet for a patient with symptoms of malabsorption?

Accepted Answer

A) Fat 
B) Lactose 
C) Dietary fiber 
D) All of the above 
A) Fat 
B) Lactose 
C) Dietary fiber 
D) All of the above

Question 14

Which of the following fulfills the purpose of following up on a nutrition care plan?

Accepted Answer

A) Comparing outcome measures to initial values 
B) Reinforcing the importance of continuing to follow the plan despite changes in the patient's situation 
C) Explaining that the plan should be continued to prevent disease progression even if the patient finds it unsatisfactory 
D) None of the above 
A) Comparing outcome measures to initial values 
B) Reinforcing the importance of continuing to follow the plan despite changes in the patient's situation 
C) Explaining that the plan should be continued to prevent disease progression even if the patient finds it unsatisfactory 
D) None of the above

Question 15

Clostridium botulinum poisoning is a hazard associated with

Accepted Answer

A) nitrosamines. 
B) rotting vegetables. 
C) undercooked poultry. 
D) improperly canned vegetables. 
A) nitrosamines. 
B) rotting vegetables. 
C) undercooked poultry. 
D) improperly canned vegetables.

Question 16

Electronic data systems used to house medical records are characterized by

Accepted Answer

A) a lack of popularity among health care facilities. 
B) reliance on hand-written chart notes. 
C) flexibility in language used. 
D) standardized templates. 
A) a lack of popularity among health care facilities. 
B) reliance on hand-written chart notes. 
C) flexibility in language used. 
D) standardized templates.

Question 17

Why are diets for dysphagia highly individualized?

Accepted Answer

A) Facility standards 
B) Swallowing difficulties can vary greatly 
C) Swallowing ability remains stable over time 
D) b and c 
A) Facility standards 
B) Swallowing difficulties can vary greatly 
C) Swallowing ability remains stable over time 
D) b and c

Question 18

Why are high-kcalorie, high-protein diets prescribed?

Accepted Answer

A) To reverse or prevent weight loss or muscle wasting 
B) To promote heart health 
C) To prevent chronic medical conditions 
D) All of the above 
A) To reverse or prevent weight loss or muscle wasting 
B) To promote heart health 
C) To prevent chronic medical conditions 
D) All of the above

Question 19

A nurse was receiving new orders written in the patient chart.The order read, "NPO," which means

Accepted Answer

A) the patient will receive only beverages and medications. 
B) the patient will receive only medications. 
C) the patient will receive nothing by mouth. 
D) the patient will receive anything orally. 
A) the patient will receive only beverages and medications. 
B) the patient will receive only medications. 
C) the patient will receive nothing by mouth. 
D) the patient will receive anything orally.

Question 20

A client has just been admitted to your unit at 11:30 PM on Saturday.He states he is hungry and wants something to eat.You note he is on a fat-controlled diet, but have questions regarding what is allowed.Your best resource at this time of night is the

Accepted Answer

A) diet manual. 
B) client's physician. 
C) client's dietitian. 
D) nursing supervisor. 
A) diet manual. 
B) client's physician. 
C) client's dietitian. 
D) nursing supervisor.

Exam 18: Nutrition Intervention

Which of the following is characteristic of a standard diet?

After surgery, the physician ordered Tina to be put on a clear liquid diet.The first food Tina would receive would be

Most foods included in a fat-controlled diet have less than _____ of fat per serving.

Which of the following is not a benefit of using a selective menu?

Why are nonselective menus gaining popularity in hospital foodservice?

A food poisoning outbreak is categorized by _____ or more cases of a similar illness, resulting from the ingestion of a common food.

Which of the following foods should not be included in a clear liquid diet?

Mrs.Greenbaum is suffering from kidney disease and experiencing edema.Which modified diet would be appropriate for her based on this information?

Which of the following foods are most associated with illness from Salmonella?

Which of the following might be a potential problem if selective menus are used?

The objective of diet manuals is to

Which of the following might be restricted on a modified diet for a patient with symptoms of malabsorption?

Which of the following fulfills the purpose of following up on a nutrition care plan?

Clostridium botulinum poisoning is a hazard associated with

Electronic data systems used to house medical records are characterized by

Why are diets for dysphagia highly individualized?

Why are high-kcalorie, high-protein diets prescribed?

A nurse was receiving new orders written in the patient chart.The order read, "NPO," which means

A client has just been admitted to your unit at 11:30 PM on Saturday.He states he is hungry and wants something to eat.You note he is on a fat-controlled diet, but have questions regarding what is allowed.Your best resource at this time of night is the

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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