Question 1

What intervention would most likely help to improve intake for a hospitalized patient at mealtime?

Accepted Answer

A)  s uggesting foods that require little effort to eat. 
B)  turning down the lights in the room. 
C)  placing the patient's bed in the highest position. 
D)  selecting all foods for the patient from his menu. 
A)  s uggesting foods that require little effort to eat. 
B)  turning down the lights in the room. 
C)  placing the patient's bed in the highest position. 
D)  selecting all foods for the patient from his menu.

Question 2

List three common food allergies, and discuss the challenges in managing each.

Accepted Answer

Eggs and egg proteins are common ingredi

Question 3

A quick way of estimating a person's energy needs is to multiply ____ by a factor appropriate for the patient's medical condition.

Accepted Answer

A)  24-hour kcalorie intake 
B)  body weight 
C)  waist circumference 
D)  percent of body fat 
A)  24-hour kcalorie intake 
B)  body weight 
C)  waist circumference 
D)  percent of body fat

Question 4

Which patient would most likely have an order to be NPO?

Accepted Answer

A)  a patient who had knee surgery yesterday 
B)  a patient preparing for a gastrointestinal procedure 
C)  a patient who is 85 years old 
D)  a patient who is obese 
A)  a patient who had knee surgery yesterday 
B)  a patient preparing for a gastrointestinal procedure 
C)  a patient who is 85 years old 
D)  a patient who is obese

Question 5

What data are relevant for inclusion in the O section of the SOAP note?

Accepted Answer

A)  the chief medical problem 
B)  referrals to appropriate agencies 
C)  the nutrition prescription 
D)  anthropometric data 
A)  the chief medical problem 
B)  referrals to appropriate agencies 
C)  the nutrition prescription 
D)  anthropometric data

Question 6

In which section of ADIME would the treatment goals and expected outcomes be found?

Accepted Answer

A)  A 
B)  D 
C)  I 
D)  ME 
A)  A 
B)  D 
C)  I 
D)  ME

Question 7

The two interrelated components of nutrition intervention are ____.

Accepted Answer

A)  monitoring and evaluation 
B)  examining and supervision 
C)  planning and implementation 
D)  observation and modification 
A)  monitoring and evaluation 
B)  examining and supervision 
C)  planning and implementation 
D)  observation and modification

Question 8

Which statement describes an important benefit of follow-up care?

Accepted Answer

A)  It facilitates evaluation and any necessary modification of the nutrition care plan . 
B)  It allows updating of basic patient data such as address and phone number. 
C)  It is typically required by insurance companies to qualify for payment. 
D)  It allows clinicians to sharpen their skills. 
A)  It facilitates evaluation and any necessary modification of the nutrition care plan . 
B)  It allows updating of basic patient data such as address and phone number. 
C)  It is typically required by insurance companies to qualify for payment. 
D)  It allows clinicians to sharpen their skills.

Question 9

A negative skin-prick test result ____.

Accepted Answer

A)  is typically incorrect 
B)  indicates that the test substance is not the cause of allergy 
C)  is valid for physical but not psychological symptoms 
D)  is rarely clinically meaningful 
A)  is typically incorrect 
B)  indicates that the test substance is not the cause of allergy 
C)  is valid for physical but not psychological symptoms 
D)  is rarely clinically meaningful

Question 10

Jackie is preparing to undergo a gastrointestinal test procedure in the hospital. What would be the most appropriate diet a day before the procedure?

Accepted Answer

A)  blenderized diet 
B)  clear liquid diet 
C)  high-kcalorie, high-protein diet 
D)  low -odium diet 
A)  blenderized diet 
B)  clear liquid diet 
C)  high-kcalorie, high-protein diet 
D)  low -odium diet

Question 11

In most cases, on a low-sodium diet, the sodium level is restricted to ____ mg per day.

Accepted Answer

A)  250 to 500 
B)  500 to 1000 
C)  2000 to 3000 
D)  4000 to 5000 
A)  250 to 500 
B)  500 to 1000 
C)  2000 to 3000 
D)  4000 to 5000

Question 12

One of the main characteristics of a standard diet is that it ____.

Accepted Answer

A)  results in reduced intake of total fat and saturated fat 
B)  includes a limited number of foods 
C)  meets the nutrient needs of healthy people 
D)  is likely to cause food intolerances 
A)  results in reduced intake of total fat and saturated fat 
B)  includes a limited number of foods 
C)  meets the nutrient needs of healthy people 
D)  is likely to cause food intolerances

Question 13

Providing information about a modified diet is an example of ____ the following type of nutrition intervention.

Accepted Answer

A)  food/nutrient delivery 
B)  nutrition education 
C)  nutrition counseling 
D)  coordination of nutrition care 
A)  food/nutrient delivery 
B)  nutrition education 
C)  nutrition counseling 
D)  coordination of nutrition care

Question 14

The clinical dietitian uses ____ and stress factor to estimate energy needs of patients with specific illnesses

Accepted Answer

A)  resting metabolic rate 
B)  actual body weight 
C)  usual body weight 
D)  ideal body weight 
A)  resting metabolic rate 
B)  actual body weight 
C)  usual body weight 
D)  ideal body weight

Question 15

Blood antibody testing for food allergies ____.

Accepted Answer

A)  is the most accurate method 
B)  predicts lack of allergy better than actual allergy 
C)  should be accompanied by other diagnostic tests to confirm the food allergy 
D)  is rarely clinically meaningful 
A)  is the most accurate method 
B)  predicts lack of allergy better than actual allergy 
C)  should be accompanied by other diagnostic tests to confirm the food allergy 
D)  is rarely clinically meaningful

Question 16

Most foods included in a fat-restricted diet have less than ____ gram of fat per serving.

Accepted Answer

A)  1 
B)  1/2 
C)  1/4 
D)  1/10 
A)  1 
B)  1/2 
C)  1/4 
D)  1/10

Exam 18: Nutrition Intervention

What intervention would most likely help to improve intake for a hospitalized patient at mealtime?

List three common food allergies, and discuss the challenges in managing each.

A quick way of estimating a person's energy needs is to multiply ____ by a factor appropriate for the patient's medical condition.

Which patient would most likely have an order to be NPO?

What data are relevant for inclusion in the O section of the SOAP note?

In which section of ADIME would the treatment goals and expected outcomes be found?

The two interrelated components of nutrition intervention are ____.

Which statement describes an important benefit of follow-up care?

A negative skin-prick test result ____.

Jackie is preparing to undergo a gastrointestinal test procedure in the hospital. What would be the most appropriate diet a day before the procedure?

In most cases, on a low-sodium diet, the sodium level is restricted to ____ mg per day.

One of the main characteristics of a standard diet is that it ____.

Providing information about a modified diet is an example of ____ the following type of nutrition intervention.

The clinical dietitian uses ____ and stress factor to estimate energy needs of patients with specific illnesses

Blood antibody testing for food allergies ____.

Most foods included in a fat-restricted diet have less than ____ gram of fat per serving.

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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