Question 1

Health practitioners should monitor the patient's food intake and ____, and reevaluate energy needs regularly during the hospital stay.

Accepted Answer

A)  body weight 
B)  height 
C)  blood pressure 
D)  albumin levels 
A)  body weight 
B)  height 
C)  blood pressure 
D)  albumin levels A

Question 2

A lactose-intolerant patient is provided a full-liquid diet as a transition between liquids and solid foods. Which of the following foods would not be appropriate for this patient:

Accepted Answer

A)  cream soup 
B)  ginger ale 
C)  fruit ice 
D)  soft drinks 
A)  cream soup 
B)  ginger ale 
C)  fruit ice 
D)  soft drinks A

Question 3

What information is included in a diet manual?

Accepted Answer

A)  calorie counts for patients recovering from surgery 
B)  the exact items to avoid when a patient is NPO 
C)  preparation methods to include or exclude in modified diets 
D)  food choices that the patient is most likely to eat 
A)  calorie counts for patients recovering from surgery 
B)  the exact items to avoid when a patient is NPO 
C)  preparation methods to include or exclude in modified diets 
D)  food choices that the patient is most likely to eat C

Question 4

In which case would a tube feeding be preferred over parenteral nutrition?

Accepted Answer

A)  if the patient has an infection 
B)  if the patient needs extra calories 
C)  if the GI tract is functioning normally 
D)  if the patient is deficient in vitamin A 
A)  if the patient has an infection 
B)  if the patient needs extra calories 
C)  if the GI tract is functioning normally 
D)  if the patient is deficient in vitamin A

Question 5

Why are diets for dysphagia highly individualized?

Accepted Answer

A)  because of best practice standards 
B)  because swallowing ability can fluctuate over time 
C)  to challenge the patient to improve swallowing ability 
D)  to eliminate patient boredom 
A)  because of best practice standards 
B)  because swallowing ability can fluctuate over time 
C)  to challenge the patient to improve swallowing ability 
D)  to eliminate patient boredom

Question 6

The "P" of PES stands for ____.

Accepted Answer

A)  problem 
B)  prescription 
C)  plan 
D)  possible cause 
A)  problem 
B)  prescription 
C)  plan 
D)  possible cause

Question 7

Which food can be included in a mechanically altered/soft-food diet?

Accepted Answer

A)  cereal bars 
B)  canned pears 
C)  pretzels 
D)  granola 
A)  cereal bars 
B)  canned pears 
C)  pretzels 
D)  granola

Question 8

Which element of nutrition interventions would be accomplished while planning nutrition care?

Accepted Answer

A)  documenting the care plan in the medical record 
B)  individualizing treatment as warranted 
C)  consulting dietetics practice guidelines 
D)  discussing the care plan with the patient 
A)  documenting the care plan in the medical record 
B)  individualizing treatment as warranted 
C)  consulting dietetics practice guidelines 
D)  discussing the care plan with the patient

Question 9

What food would most likely be included in a high-kcalorie, high-protein diet?

Accepted Answer

A)  cranberry juice 
B)  pancakes 
C)  coleslaw 
D)  boiled potatoes 
A)  cranberry juice 
B)  pancakes 
C)  coleslaw 
D)  boiled potatoes

Question 10

Nutrition education allows patients to ____.

Accepted Answer

A)  evaluate the effectiveness of their nutrition care plan 
B)  determine whether their health plan needs to be updated 
C)  decide whether they need a referral to another health professional 
D)  learn about the dietary factors that affect their particular medical condition 
A)  evaluate the effectiveness of their nutrition care plan 
B)  determine whether their health plan needs to be updated 
C)  decide whether they need a referral to another health professional 
D)  learn about the dietary factors that affect their particular medical condition

Question 11

When properly performed, ____ is(are) the gold standard for diagnosis of food allergies.

Accepted Answer

A)  oral food challenges 
B)  skin testing 
C)  blood antibody testing 
D)  food elimination diets 
A)  oral food challenges 
B)  skin testing 
C)  blood antibody testing 
D)  food elimination diets

Question 12

Because allergic responses may persist after allergens are removed from the diet, ____.

Accepted Answer

A)  elimination testing is no longer used 
B)  patients must be cautioned to be scrupulously careful with their diets 
C)  patients are generally inaccurate in identifying foods to which they are allergic 
D)  an elemental formula diet may be needed to stabilize the patient before foods are reintroduced 
A)  elimination testing is no longer used 
B)  patients must be cautioned to be scrupulously careful with their diets 
C)  patients are generally inaccurate in identifying foods to which they are allergic 
D)  an elemental formula diet may be needed to stabilize the patient before foods are reintroduced

Question 13

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)  low-sodium diet 
C)  high-kcalorie, high-protein diet 
D)  liquid diet 
A)  fat-controlled diet 
B)  low-sodium diet 
C)  high-kcalorie, high-protein diet 
D)  liquid diet

Question 14

Your client is prescribed a high-kcalorie, high-protein diet. Out of the recommended 3200 kcales, 38% is provided from fat sources. How many grams of fat will the client receive on this diet?

Accepted Answer

A)  115 grams 
B)  135 grams 
C)  143 grams 
D)  151 grams 
A)  115 grams 
B)  135 grams 
C)  143 grams 
D)  151 grams

Question 15

Electronic data systems used to document patient's medical records are characterized by ____.

Accepted Answer

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

Question 16

What does the "S" stand for in the SOAP note charting format?

Accepted Answer

A)  symptom 
B)  standard 
C)  subjective 
D)  selective 
A)  symptom 
B)  standard 
C)  subjective 
D)  selective

Question 17

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

Accepted Answer

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

Question 18

For which client would diet progression be appropriate?

Accepted Answer

A)  Betty, who just had gallbladder surgery and is being discharged on a standard diet 
B)  Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again 
C)  Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet 
D)  David, whose cancer has returned and has been transferred to hospice care 
A)  Betty, who just had gallbladder surgery and is being discharged on a standard diet 
B)  Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again 
C)  Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet 
D)  David, whose cancer has returned and has been transferred to hospice care

Question 19

What is a benefit of using a selective menu?

Accepted Answer

A)  Patients can decide whether or not to follow their diet plans. 
B)  Patients become more familiar with the foods permitted on their particular diet. 
C)  The foodservice department saves money because fewer foods are served. 
D)  Risks associated with noncompliance are reduced. 
A)  Patients can decide whether or not to follow their diet plans. 
B)  Patients become more familiar with the foods permitted on their particular diet. 
C)  The foodservice department saves money because fewer foods are served. 
D)  Risks associated with noncompliance are reduced.

Question 20

Mr. Whitaker is 5 ft 8 in. tall and currently weighs 145 lb (usual weight around 175 lb) and has been diagnosed with esophageal cancer. His hematocrit is 28% and his albumin level is 3.1 g/dL. Which diet would assist in improving his nutrition status?

Accepted Answer

A)  low-sodium diet 
B)  fat-restricted diet 
C)  high-kcalorie, high-protein diet 
D)  lactose-free diet 
A)  low-sodium diet 
B)  fat-restricted diet 
C)  high-kcalorie, high-protein diet 
D)  lactose-free diet

Exam 18: Nutrition Intervention

Health practitioners should monitor the patient's food intake and ____, and reevaluate energy needs regularly during the hospital stay.

A lactose-intolerant patient is provided a full-liquid diet as a transition between liquids and solid foods. Which of the following foods would not be appropriate for this patient:

What information is included in a diet manual?

In which case would a tube feeding be preferred over parenteral nutrition?

Why are diets for dysphagia highly individualized?

The "P" of PES stands for ____.

Which food can be included in a mechanically altered/soft-food diet?

Which element of nutrition interventions would be accomplished while planning nutrition care?

What food would most likely be included in a high-kcalorie, high-protein diet?

Nutrition education allows patients to ____.

When properly performed, ____ is(are) the gold standard for diagnosis of food allergies.

Because allergic responses may persist after allergens are removed from the diet, ____.

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

Your client is prescribed a high-kcalorie, high-protein diet. Out of the recommended 3200 kcales, 38% is provided from fat sources. How many grams of fat will the client receive on this diet?

Electronic data systems used to document patient's medical records are characterized by ____.

What does the "S" stand for in the SOAP note charting format?

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

For which client would diet progression be appropriate?

What is a benefit of using a selective menu?

Mr. Whitaker is 5 ft 8 in. tall and currently weighs 145 lb (usual weight around 175 lb) and has been diagnosed with esophageal cancer. His hematocrit is 28% and his albumin level is 3.1 g/dL. Which diet would assist in improving his nutrition status?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

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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