Question 1

A mechanically-altered diet is useful for patients with chewing or swallowing problems.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following health professionals does not assume a primary role in developing and implementing nutrition care plans?

Accepted Answer

A) dietetic technician 
B) dietitian 
C) nurse 
D) pharmacist 
A) dietetic technician 
B) dietitian 
C) nurse 
D) pharmacist

Question 3

Standard hospital diets provide all the nutrients in amounts appropriate for healthy people but exclude many foods.

Accepted Answer

A) True 
 B)False

Question 4

Segments of a DNA strand that can be translated into proteins are called:

Accepted Answer

A) chromosomes. 
B) noncoding sequences. 
C) genomics. 
D) genes. 
A) chromosomes. 
B) noncoding sequences. 
C) genomics. 
D) genes.

Question 5

A nutrition intervention should take into account the patient's food habits, lifestyle, and other personal factors.

Accepted Answer

A) True 
 B)False

Question 6

Transthyretin is also known as:

Accepted Answer

A) prealbumin. 
B) retinol-binding protein. 
C) transferrin. 
D) albumin. 
A) prealbumin. 
B) retinol-binding protein. 
C) transferrin. 
D) albumin.

Question 7

Explain the concept of diet progression.

Accepted Answer

Diet progression refers to the gradual a

Question 8

order to minimize fecal volume, a patient may be placed on a _____ diet prior to surgery.

Accepted Answer

A) fiber-restricted 
B) fat-controlled 
C) sodium-controlled 
D) high-kcalorie, high-protein 
A) fiber-restricted 
B) fat-controlled 
C) sodium-controlled 
D) high-kcalorie, high-protein

Question 9

nurse recognizes that the dietitian has appropriately documented a nutrition diagnosis for a patient who recently lost a significant amount of weight as:

Accepted Answer

A) recent weight loss of 10 pounds. 
B) unintentional weight loss related to poor kcalorie intake as evidenced by 10% weight loss in the past 2 months. 
C) unintentional weight loss as evidenced by 10% weight loss. 
D) recent weight loss of 10% of usual body weight. 
A) recent weight loss of 10 pounds. 
B) unintentional weight loss related to poor kcalorie intake as evidenced by 10% weight loss in the past 2 months. 
C) unintentional weight loss as evidenced by 10% weight loss. 
D) recent weight loss of 10% of usual body weight.

Question 10

The study of the effects of diet on gene expression is called:

Accepted Answer

A) gene expression. 
B) nutritional genomics. 
C) nutritional science. 
D) gene therapy. 
A) gene expression. 
B) nutritional genomics. 
C) nutritional science. 
D) gene therapy.

Question 11

Which of the following is not a characteristic of a modified diet?

Accepted Answer

A) emphasizes a narrow range of foods 
B) may be adjusted in consistency 
C) may be adjusted in nutrient content 
D) can be altered as a patient's condition changes 
A) emphasizes a narrow range of foods 
B) may be adjusted in consistency 
C) may be adjusted in nutrient content 
D) can be altered as a patient's condition changes

Question 12

Which of the following is most valuable for evaluating the degree of nutrition risk associated with acute illness?

Accepted Answer

A) ideal body weight 
B) height-weight tables 
C) percent ideal body weight 
D) percent usual body weight 
A) ideal body weight 
B) height-weight tables 
C) percent ideal body weight 
D) percent usual body weight

Question 13

Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs.Clements, who is 72 years old, is 157 cm tall, and weighs 53 kg. RMR = 655.1 + [9.563 F1F1F1S1F1F1F10 weight (kg)] + [1.85 F1F1F1S1F1F1F10 height (cm)] - [4.676 F1F1F1S1F1F1F10 age (years)]

Accepted Answer

A) 662 kcal 
B) 1115 kcal 
C) 1436 kcal 
D) 1789 kcal 
A) 662 kcal 
B) 1115 kcal 
C) 1436 kcal 
D) 1789 kcal

Question 14

registered dietitian performs all of the following services except:

Accepted Answer

A) conducting nutrition assessments. 
B) planning and approving menus. 
C) diagnosing nutrition problems. 
D) changing a patient's diet order. 
A) conducting nutrition assessments. 
B) planning and approving menus. 
C) diagnosing nutrition problems. 
D) changing a patient's diet order.

Question 15

patient is scheduled for bowel surgery tomorrow.The appropriate diet order today is:

Accepted Answer

A) blenderized liquid. 
B) fat controlled. 
C) low protein. 
D) clear liquid. 
A) blenderized liquid. 
B) fat controlled. 
C) low protein. 
D) clear liquid.

Question 16

of the following standardized conditions should be used when making repeated weight measures on adults except:

Accepted Answer

A) weight should be taken at the same time of day. 
B) weight must be estimated for bedridden patients. 
C) the same scale should be used. 
D) weight should be taken after the person has voided. 
A) weight should be taken at the same time of day. 
B) weight must be estimated for bedridden patients. 
C) the same scale should be used. 
D) weight should be taken after the person has voided.

Question 17

of the characteristics of modified diets is:

Accepted Answer

A) they are not included in a diet manual. 
B) they are always the same regardless of patient preferences. 
C) they are altered in consistency or nutrient content. 
D) they include all foods. 
A) they are not included in a diet manual. 
B) they are always the same regardless of patient preferences. 
C) they are altered in consistency or nutrient content. 
D) they include all foods.

Question 18

Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following evaluates a person's risk of malnutrition by ranking key variables from the medical history and physical examination?

Accepted Answer

A) subjective global assessment 
B) integrated assessment 
C) functional assessment 
D) nutrition care plan 
A) subjective global assessment 
B) integrated assessment 
C) functional assessment 
D) nutrition care plan

Question 20

The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual's diet.

Accepted Answer

A) True 
 B)False

Exam 14: Illness and Nutrition Care

A mechanically-altered diet is useful for patients with chewing or swallowing problems.

Which of the following health professionals does not assume a primary role in developing and implementing nutrition care plans?

Standard hospital diets provide all the nutrients in amounts appropriate for healthy people but exclude many foods.

Segments of a DNA strand that can be translated into proteins are called:

A nutrition intervention should take into account the patient's food habits, lifestyle, and other personal factors.

Transthyretin is also known as:

Explain the concept of diet progression.

order to minimize fecal volume, a patient may be placed on a _____ diet prior to surgery.

nurse recognizes that the dietitian has appropriately documented a nutrition diagnosis for a patient who recently lost a significant amount of weight as:

The study of the effects of diet on gene expression is called:

Which of the following is not a characteristic of a modified diet?

Which of the following is most valuable for evaluating the degree of nutrition risk associated with acute illness?

Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs.Clements, who is 72 years old, is 157 cm tall, and weighs 53 kg. RMR = 655.1 + [9.563  weight (kg)] + [1.85  height (cm)] - [4.676  age (years)]

registered dietitian performs all of the following services except:

patient is scheduled for bowel surgery tomorrow.The appropriate diet order today is:

of the following standardized conditions should be used when making repeated weight measures on adults except:

of the characteristics of modified diets is:

Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note.

Which of the following evaluates a person's risk of malnutrition by ranking key variables from the medical history and physical examination?

The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual's diet.

Overview of Nutrition and Health

Carbohydrates

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management: Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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