Question 1

Which of the following is a characteristic of botulism illness?

Accepted Answer

A) It is rarely fatal and victims usually recover completely 
B) It is caused by a toxic compound rather than by invasion of pathogenic bacteria 
C) It is caused by ingestion of food contaminated with a combination of aflatoxin and mold 
D) It most often occurs from eating foods that were stored under anaerobic conditions of high pH 
A) It is rarely fatal and victims usually recover completely 
B) It is caused by a toxic compound rather than by invasion of pathogenic bacteria 
C) It is caused by ingestion of food contaminated with a combination of aflatoxin and mold 
D) It most often occurs from eating foods that were stored under anaerobic conditions of high pH

Question 2

Which of the following is not included in a patient's medical chart?

Accepted Answer

A) Patient's health history 
B) Personal opinions regarding the patient's attitude 
C) Assessments, diagnoses, and prognoses 
D) Results of tests and treatments 
A) Patient's health history 
B) Personal opinions regarding the patient's attitude 
C) Assessments, diagnoses, and prognoses 
D) Results of tests and treatments

Question 3

Which of the following foods could be included in a blenderized liquid diet?

Accepted Answer

A) Apricots 
B) Swiss cheese 
C) Yogurt 
D) Corn 
A) Apricots 
B) Swiss cheese 
C) Yogurt 
D) Corn

Question 4

Which of the following foods should not be included in a fiber-restricted diet?

Accepted Answer

A) Applesauce 
B) Watermelon 
C) Raisins 
D) White bread 
A) Applesauce 
B) Watermelon 
C) Raisins 
D) White bread

Question 5

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 patient on a fat-controlled diet may be having problems with:

Accepted Answer

A) her or his gall bladder. 
B) her or his liver. 
C) heartburn treatment. 
D) all of the above 
E) none of the above 
A) her or his gall bladder. 
B) her or his liver. 
C) heartburn treatment. 
D) all of the above 
E) none of the above

Question 6

Why is ground meat more susceptible to microbial contamination than non-ground meat?

Accepted Answer

A) It has more surface area 
B) It is usually undercooked 
C) It has a higher fat content 
D) It is not inspected as often 
A) It has more surface area 
B) It is usually undercooked 
C) It has a higher fat content 
D) It is not inspected as often

Question 7

Mr.Whitaker is 5'8", weighs 145 lbs., and has been diagnosed with esophageal cancer.His hematocrit is 28 and his albumin level is 3.1 g/dL.Which of the following diets would assist in improving his nutrition status?

Accepted Answer

A) Mechanical soft diet 
B) Fat-controlled diet 
C) High-kcalorie, high-protein diet 
D) Lactose-free diet 
A) Mechanical soft diet 
B) Fat-controlled diet 
C) High-kcalorie, high-protein diet 
D) Lactose-free diet

Question 8

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following except

Accepted Answer

A) diarrhea. 
B) vomiting. 
C) abdominal cramps. 
D) low body temperature. 
A) diarrhea. 
B) vomiting. 
C) abdominal cramps. 
D) low body temperature.

Question 9

An institutional foodservice department is not generally responsible for

Accepted Answer

A) planning, producing, and delivering large numbers of nutritious meals. 
B) compiling a resource to specify foods allowed or restricted in modified diets. 
C) following the instructions in the diet manual when preparing meals for patients on modified diets. 
D) serving the food items chosen on each patient's selective menu so that they receive the foods they prefer. 
A) planning, producing, and delivering large numbers of nutritious meals. 
B) compiling a resource to specify foods allowed or restricted in modified diets. 
C) following the instructions in the diet manual when preparing meals for patients on modified diets. 
D) serving the food items chosen on each patient's selective menu so that they receive the foods they prefer.

Question 10

The nurse is preparing one of her patients for lunchtime.She opens the tray and sees the patient's pureed food.The nurse:

Accepted Answer

A) tells the patient, "I hope you know what this is...it all looks like mush to me." 
B) asks visitors to leave as they are distracting the patient. 
C) asks the patient if he needs help with his meal. 
D) turns off the lights and turns on the television. 
A) tells the patient, "I hope you know what this is...it all looks like mush to me." 
B) asks visitors to leave as they are distracting the patient. 
C) asks the patient if he needs help with his meal. 
D) turns off the lights and turns on the television.

Question 11

When long-term dietary changes are necessary, a nutrition care plan must take into account the patient's:

Accepted Answer

A) current food habits. 
B) lifestyle. 
C) degree of motivation. 
D) all of the above 
A) current food habits. 
B) lifestyle. 
C) degree of motivation. 
D) all of the above

Question 12

If you suspect that you are suffering from a foodborne illness, appropriate actions to take include all of the following except

Accepted Answer

A) refrain from eating or drinking any more of the tainted product. 
B) drink clear liquids to help combat diarrhea and vomiting, and call a physician. 
C) find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors. 
D) find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities. 
A) refrain from eating or drinking any more of the tainted product. 
B) drink clear liquids to help combat diarrhea and vomiting, and call a physician. 
C) find a portion of the remaining suspected food and ask someone else to taste it to detect any off flavors. 
D) find the remainder of the suspected food and store it in the refrigerator for possible inspection by health authorities.

Question 13

When a regular diet fails to meet the nutrient needs of a client, a _____ is used.

Accepted Answer

A) standard diet 
B) nutrition care plan 
C) modified diet 
D) nursing diagnosis 
A) standard diet 
B) nutrition care plan 
C) modified diet 
D) nursing diagnosis

Question 14

Mr.Brayden informs his nurse that he is very unhappy with the hospital food.He states that he never gets a menu and is sent food he does not like.The nurse tells him that the hospital follows a _____ and that she will have a representative from the foodservice department come to see him.

Accepted Answer

A) selective menu system 
B) nonselective menu system 
C) semi-selective menu system 
D) NPO-selective menu system 
A) selective menu system 
B) nonselective menu system 
C) semi-selective menu system 
D) NPO-selective menu system

Question 15

Which of the following is the most appropriate method to thaw turkey?

Accepted Answer

A) In the refrigerator 
B) At room temperature 
C) On top of a warm oven 
D) Under very low heat in the oven 
A) In the refrigerator 
B) At room temperature 
C) On top of a warm oven 
D) Under very low heat in the oven

Question 16

Consumption of raw oysters is known to cause hepatitis type

Accepted Answer

A) A. 
B) B. 
C) C. 
D) D. 
A) A. 
B) B. 
C) C. 
D) D.

Question 17

Which food is excluded from a clear-liquid diet?

Accepted Answer

A) Bouillon 
B) Fruit ice 
C) Pudding 
D) Sugar 
A) Bouillon 
B) Fruit ice 
C) Pudding 
D) Sugar

Question 18

Your client is on a 1200-kcalorie, 2 grams sodium diet.You find each diet in the diet manual but not the combined diet.Where could you best find information regarding this diet?

Accepted Answer

A) The National Formulary 
B) The client's physician 
C) The client's dietitian 
D) No resources; improvise 
A) The National Formulary 
B) The client's physician 
C) The client's dietitian 
D) No resources; improvise

Question 19

Which of the following foods should not be included in a mechanically-altered, ground or minced diet?

Accepted Answer

A) Cooked cream of wheat 
B) Apricot nectar 
C) Pretzels 
D) Mashed potatoes 
A) Cooked cream of wheat 
B) Apricot nectar 
C) Pretzels 
D) Mashed potatoes

Question 20

A patient on a sodium-controlled diet has been observed ordering Chinese take-out only a few hours after his nutrition consult.The patient reports that a "little salt won't hurt me." The dietitian:

Accepted Answer

A) decides that the patient needs a stricter sodium-controlled diet. 
B) concludes that providing a list of high sodium foods will help him. 
C) suggests that he also add an exercise plan and more fiber to his current diet. 
D) concludes that the patient is not ready to learn and implement the diet changes. 
A) decides that the patient needs a stricter sodium-controlled diet. 
B) concludes that providing a list of high sodium foods will help him. 
C) suggests that he also add an exercise plan and more fiber to his current diet. 
D) concludes that the patient is not ready to learn and implement the diet changes.

Exam 18: Nutrition Intervention

Which of the following is a characteristic of botulism illness?

Which of the following is not included in a patient's medical chart?

Which of the following foods could be included in a blenderized liquid diet?

Which of the following foods should not be included in a fiber-restricted diet?

Why is ground meat more susceptible to microbial contamination than non-ground meat?

Mr.Whitaker is 5'8", weighs 145 lbs., and has been diagnosed with esophageal cancer.His hematocrit is 28 and his albumin level is 3.1 g/dL.Which of the following diets would assist in improving his nutrition status?

Common symptoms of foodborne illness caused by the Salmonella organism include all of the following except

An institutional foodservice department is not generally responsible for

The nurse is preparing one of her patients for lunchtime.She opens the tray and sees the patient's pureed food.The nurse:

When long-term dietary changes are necessary, a nutrition care plan must take into account the patient's:

If you suspect that you are suffering from a foodborne illness, appropriate actions to take include all of the following except

When a regular diet fails to meet the nutrient needs of a client, a _____ is used.

Mr.Brayden informs his nurse that he is very unhappy with the hospital food.He states that he never gets a menu and is sent food he does not like.The nurse tells him that the hospital follows a _____ and that she will have a representative from the foodservice department come to see him.

Which of the following is the most appropriate method to thaw turkey?

Consumption of raw oysters is known to cause hepatitis type

Which food is excluded from a clear-liquid diet?

Your client is on a 1200-kcalorie, 2 grams sodium diet.You find each diet in the diet manual but not the combined diet.Where could you best find information regarding this diet?

Which of the following foods should not be included in a mechanically-altered, ground or minced diet?

A patient on a sodium-controlled diet has been observed ordering Chinese take-out only a few hours after his nutrition consult.The patient reports that a "little salt won't hurt me." The dietitian:

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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