Question 1

What information is included in the A section of the ADIME documentation format? ​

Accepted Answer

A) nutrition diagnoses 
B) expected outcomes 
C) relevant assessment results 
D) changes to the care plan 
A) nutrition diagnoses 
B) expected outcomes 
C) relevant assessment results 
D) changes to the care plan

Question 2

Which part of the SOAP note would include recommendations? ​

Accepted Answer

A) ​S 
B) ​O 
C) ​A 
D) ​P 
A) ​S 
B) ​O 
C) ​A 
D) ​P

Question 3

Match between columns
                        Premises: provision of nutrients through a vein, bypassing the intestine

Accepted Answer

The Answer of standard diet and blenderized liquid diet and is...

Question 4

Match between columns
                        Premises: raised, swollen patches of skin or mucous membranes

Accepted Answer

The Answer of blenderized liquid diet and modified diet and is...

Question 5

What information is included in a diet manual? ​

Accepted Answer

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

Question 6

In which case would a patient most likely have an order to be NPO? ​

Accepted Answer

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

Question 7

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 8

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 9

Discuss the advantages of selective menus and methods used to improve patient satisfaction with food service.

Accepted Answer

Most hospitals provide selective menus f

Question 10

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

Accepted Answer

A) It allows evaluation and, if 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 allows evaluation and, if 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 11

Describe the importance of instituting follow-up care after nutrition education. ​

Accepted Answer

For optimal results, dietitians should m

Question 12

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 13

What is a problem associated with the use of selective menus?

Accepted Answer

A) Patients are unable to get the foods they really prefer. 
B) Patients may be too ill or too disinterested to make menu selections. 
C) Patients often get bored with options. 
D) Patients may order far more food than they can consume. 
A) Patients are unable to get the foods they really prefer. 
B) Patients may be too ill or too disinterested to make menu selections. 
C) Patients often get bored with options. 
D) Patients may order far more food than they can consume.

Question 14

Liquid diets are often prescribed ____. ​

Accepted Answer

A) following oral or facial surgeries 
B) for individuals with edema 
C) based on personal preference 
D) to assist with weight loss 
A) following oral or facial surgeries 
B) for individuals with edema 
C) based on personal preference 
D) to assist with weight loss

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 considered with other types of evidence 
D) is rarely clinically meaningful 
A) is the most accurate method 
B) predicts lack of allergy better than actual allergy 
C) should be considered with other types of evidence 
D) is rarely clinically meaningful

Question 16

What food would most likely be restricted in a low residue diet? ​

Accepted Answer

A) fish 
B) winter squash 
C) pudding 
D) bananas 
A) fish 
B) winter squash 
C) pudding 
D) bananas

Question 17

What refers to a systemic (whole-body)reaction characterized by breathing difficulty and a dangerous fall in blood pressure? ​

Accepted Answer

A) hives 
B) oral allergy syndrome 
C) anaphylaxis 
D) acute allergic response 
A) hives 
B) oral allergy syndrome 
C) anaphylaxis 
D) acute allergic response

Question 18

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

Question 19

Match between columns
                        Premises: diet for prevention or correction of fluid retention

Accepted Answer

The Answer of mechanically altered diet and fiber-restricted diet and is...

Question 20

The process of changing the client's diet as his/her tolerance to food permits is called ____. ​

Accepted Answer

A) NPO 
B) diet progression 
C) nutrition education 
D) a manual diet 
A) NPO 
B) diet progression 
C) nutrition education 
D) a manual diet

Exam 18: Nutrition Intervention

What information is included in the A section of the ADIME documentation format? ​

Which part of the SOAP note would include recommendations? ​

What information is included in a diet manual? ​

In which case would a patient most likely have an order to be NPO? ​

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

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

Discuss the advantages of selective menus and methods used to improve patient satisfaction with food service.

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

Describe the importance of instituting follow-up care after nutrition education. ​

The "P" of PES stands for ____. ​

What is a problem associated with the use of selective menus?

Liquid diets are often prescribed ____. ​

Blood antibody testing for food allergies ____.

What food would most likely be restricted in a low residue diet? ​

What refers to a systemic (whole-body)reaction characterized by breathing difficulty and a dangerous fall in blood pressure? ​

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 ____. ​

The process of changing the client's diet as his/her tolerance to food permits is called ____. ​

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

Filters

What information is included in the A section of the ADIME documentation format?

Which part of the SOAP note would include recommendations?

What information is included in a diet manual?

In which case would a patient most likely have an order to be NPO?

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

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

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

Describe the importance of instituting follow-up care after nutrition education.

The "P" of PES stands for ____.

Liquid diets are often prescribed ____.

What food would most likely be restricted in a low residue diet?

What refers to a systemic (whole-body)reaction characterized by breathing difficulty and a dangerous fall in blood pressure?

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 ____.

The process of changing the client's diet as his/her tolerance to food permits is called ____.