Question 1

Which of the following is not one of the nurse's roles in nutrition care of a patient?

Accepted Answer

A) nutrition screening 
B) encouraging patients to eat 
C) answering questions about special diets 
D) developing, implementing, and evaluating nutrition care plans 
A) nutrition screening 
B) encouraging patients to eat 
C) answering questions about special diets 
D) developing, implementing, and evaluating nutrition care plans

Question 2

List three different methods for obtaining food intake data and describe the major uses, advantages, and limitations of each.

Accepted Answer

1. Food Frequency Questionnaires (FFQs):

Question 3

Long-term dietary intervention is most successful when:

Accepted Answer

A) patients are informed of the consequences of not following dietary recommendations. 
B) it is guided by an ambitious plan of care with many recommendations. 
C) patients are given a list of foods to eat and those not to eat. 
D) the plan does not deviate too much from the patient's normal eating habits. 
A) patients are informed of the consequences of not following dietary recommendations. 
B) it is guided by an ambitious plan of care with many recommendations. 
C) patients are given a list of foods to eat and those not to eat. 
D) the plan does not deviate too much from the patient's normal eating habits.

Question 4

If either the appetite or the sense of taste is affected by illness, the health practitioner should work with the patient to identify foods that are the most enjoyable.

Accepted Answer

A) True 
 B)False

Question 5

The nurse removes a patient's meal tray from the meal cart and is not certain that it contains the correct foods for the diet order.The nurse should:

Accepted Answer

A) call the kitchen. 
B) ask the patient. 
C) check the diet manual. 
D) check the care plan. 
A) call the kitchen. 
B) ask the patient. 
C) check the diet manual. 
D) check the care plan.

Question 6

drawback to obtaining detailed genetic information about one's disease risk is:

Accepted Answer

A) the potential for revealing private information. 
B) people may take better care of themselves and seek medical care less often. 
C) less effective treatments for some diseases. 
D) physicians may quit ordering less expensive lab tests. 
A) the potential for revealing private information. 
B) people may take better care of themselves and seek medical care less often. 
C) less effective treatments for some diseases. 
D) physicians may quit ordering less expensive lab tests.

Question 7

What is the ideal body weight of a 42-year-old female who is 5'5" tall? Optional hint: IBW = (height in inches)2 × 0.0313
Derived from the BMI calculation: 703 × (IBW in lb ÷ ht in inches2) = 22."How to Estimate and Evaluate %UBW and %IBW" in the text defines IBW as the weight at which the patient will have a BMI of 22.

Accepted Answer

A) 108 pounds 
B) 113 pounds 
C) 132 pounds 
D) 138 pounds 
A) 108 pounds 
B) 113 pounds 
C) 132 pounds 
D) 138 pounds

Question 8

Which method of documenting nutrition care most closely reflects the steps of the nutrition care process?

Accepted Answer

A) ADIME 
B) SOAP 
C) NCP 
D) PES 
A) ADIME 
B) SOAP 
C) NCP 
D) PES

Question 9

Once nutrition problems have been diagnosed, the nurse or dietetic technician identifies expected outcomes to correct the problems.

Accepted Answer

A) True 
 B)False

Question 10

Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally?

Accepted Answer

A) intravenous feeding 
B) high-kcalorie, high-protein diet 
C) commercial supplement 
D) tube feeding 
A) intravenous feeding 
B) high-kcalorie, high-protein diet 
C) commercial supplement 
D) tube feeding

Question 11

Differentiate between regular and modified diets.

Accepted Answer

The answer of Differentiate between regular and modified diets....

Question 12

Which of the following is not a characteristic of nutrition screening?

Accepted Answer

A) accurate enough to identify nutrition risk 
B) combines different types of health-related information 
C) may lead to a referral for nutrition care 
D) the first step in the nutrition care process 
A) accurate enough to identify nutrition risk 
B) combines different types of health-related information 
C) may lead to a referral for nutrition care 
D) the first step in the nutrition care process

Question 13

a 69-year-old widower, has lost 27 pounds since his wife's death a year ago.He is 5'11" and his usual body weight is 173 pounds.What is his %UBW?

Accepted Answer

A) 15% 
B) 69% 
C) 84% 
D) 101% 
A) 15% 
B) 69% 
C) 84% 
D) 101%

Question 14

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following but:

Accepted Answer

A) the person's memory. 
B) the person's honesty. 
C) the interviewer's skill. 
D) the interviewer's personality. 
A) the person's memory. 
B) the person's honesty. 
C) the interviewer's skill. 
D) the interviewer's personality.

Question 15

Which of the following nutritional interventions is most appropriate for a patient in a coma?

Accepted Answer

A) NPO 
B) tube feeding 
C) intravenous feeding 
D) clear liquid diet 
A) NPO 
B) tube feeding 
C) intravenous feeding 
D) clear liquid diet

Question 16

Which of the following foods would be allowed on a clear liquid diet?

Accepted Answer

A) chicken broth 
B) cocoa 
C) cream of wheat 
D) ice cream 
A) chicken broth 
B) cocoa 
C) cream of wheat 
D) ice cream

Question 17

A disadvantage of using a food record is:

Accepted Answer

A) the time involved in keeping one. 
B) it increases awareness of one's food choices. 
C) the process does not rely on a person's memory. 
D) it may provide more information than is needed. 
A) the time involved in keeping one. 
B) it increases awareness of one's food choices. 
C) the process does not rely on a person's memory. 
D) it may provide more information than is needed.

Question 18

Which of the following factors would cause the nurse to reconsider allowing progression of the diet following surgery?

Accepted Answer

A) fever 
B) patient feeling hungry 
C) vomiting 
D) abdominal distention 
A) fever 
B) patient feeling hungry 
C) vomiting 
D) abdominal distention

Question 19

elderly male is admitted to the hospital with a diagnosis of malnutrition three months after his wife died.The nurse recognizes that this is most likely due to which criteria for identifying malnutrition risk?

Accepted Answer

A) depression or social isolation 
B) recent unintentional weight change 
C) history of chronic illness 
D) age 
A) depression or social isolation 
B) recent unintentional weight change 
C) history of chronic illness 
D) age

Question 20

nurse understands the importance of evaluating the progress of growth in pregnant women, infants, children, and adolescents, detecting under- and over-nutrition in all age groups, and measuring changes in body composition over time.The nurse should recognize that all of these purposes can be served through:

Accepted Answer

A) anthropometric measurements. 
B) functional tests of nutrition status. 
C) biochemical tests of protein status. 
D) physical examination for signs of malnutrition. 
A) anthropometric measurements. 
B) functional tests of nutrition status. 
C) biochemical tests of protein status. 
D) physical examination for signs of malnutrition.

Exam 14: Illness and Nutrition Care

Which of the following is not one of the nurse's roles in nutrition care of a patient?

List three different methods for obtaining food intake data and describe the major uses, advantages, and limitations of each.

Long-term dietary intervention is most successful when:

If either the appetite or the sense of taste is affected by illness, the health practitioner should work with the patient to identify foods that are the most enjoyable.

The nurse removes a patient's meal tray from the meal cart and is not certain that it contains the correct foods for the diet order.The nurse should:

drawback to obtaining detailed genetic information about one's disease risk is:

Which method of documenting nutrition care most closely reflects the steps of the nutrition care process?

Once nutrition problems have been diagnosed, the nurse or dietetic technician identifies expected outcomes to correct the problems.

Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally?

Differentiate between regular and modified diets.

Which of the following is not a characteristic of nutrition screening?

a 69-year-old widower, has lost 27 pounds since his wife's death a year ago.He is 5'11" and his usual body weight is 173 pounds.What is his %UBW?

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following but:

Which of the following nutritional interventions is most appropriate for a patient in a coma?

Which of the following foods would be allowed on a clear liquid diet?

A disadvantage of using a food record is:

Which of the following factors would cause the nurse to reconsider allowing progression of the diet following surgery?

elderly male is admitted to the hospital with a diagnosis of malnutrition three months after his wife died.The nurse recognizes that this is most likely due to which criteria for identifying malnutrition risk?

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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