Question 1

Matching
-anthropometric

Accepted Answer

A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine 
A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine D

Question 2

Matching
-parenteral nutrition

Accepted Answer

A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine 
A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine J

Question 3

Matching
-modified diet

Accepted Answer

A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine 
A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine E

Question 4

Explain the concept of diet progression and give an example.​

Accepted Answer

a change in diet as a patient's food tol

Question 5

The subunits comprising DNA molecules are ____.​

Accepted Answer

A)  ​genes 
B)  ​double helix 
C)  ​nucleotides 
D)  ​chromosomes 
E)  ​promoter 
A)  ​genes 
B)  ​double helix 
C)  ​nucleotides 
D)  ​chromosomes 
E)  ​promoter

Question 6

Patients often experience a poor appetite when hospitalized. All of these conditions are likely explanations for this except ____.​

Accepted Answer

A)  ​emotional distress 
B)  ​medications that alter taste 
C)  ​meals are often served when the patient is not hungry 
D)  ​the presence of family members 
E)  ​lack of normal social interactions 
A)  ​emotional distress 
B)  ​medications that alter taste 
C)  ​meals are often served when the patient is not hungry 
D)  ​the presence of family members 
E)  ​lack of normal social interactions

Question 7

One disadvantage to using a food frequency questionnaire is that ____.​

Accepted Answer

A)  ​it does not take into account fluctuations in food intake 
B)  ​it cannot identify short-term changes in food intake 
C)  ​the results are not affected by seasonal changes in diet 
D)  ​it may not be reflective of a typical day's intake 
E)  ​it is not easy for the patient to answer 
A)  ​it does not take into account fluctuations in food intake 
B)  ​it cannot identify short-term changes in food intake 
C)  ​the results are not affected by seasonal changes in diet 
D)  ​it may not be reflective of a typical day's intake 
E)  ​it is not easy for the patient to answer

Question 8

Albumin has a half-life of ____.​

Accepted Answer

A)  ​14-20 days 
B)  ​14-20 weeks 
C)  ​3-6 days 
D)  ​3-6 weeks 
E)  ​3 months 
A)  ​14-20 days 
B)  ​14-20 weeks 
C)  ​3-6 days 
D)  ​3-6 weeks 
E)  ​3 months

Question 9

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

Accepted Answer

A)  ​662 kcal 
B)  ​1115 kcal 
C)  ​1436 kcal 
D)  ​1789 kcal 
E)  ​1901kcal 
A)  ​662 kcal 
B)  ​1115 kcal 
C)  ​1436 kcal 
D)  ​1789 kcal 
E)  ​1901kcal

Question 10

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following except the ____.​

Accepted Answer

A)  ​person's memory 
B)  ​person's honesty 
C)  ​interviewer's skill 
D)  ​interviewer's personality 
E)  ​interviewer's questions 
A)  ​person's memory 
B)  ​person's honesty 
C)  ​interviewer's skill 
D)  ​interviewer's personality 
E)  ​interviewer's questions

Question 11

Matching
-diet manual

Accepted Answer

A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine 
A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine

Question 12

Which health care professional is part of the nutrition support team?​

Accepted Answer

A)  ​physician 
B)  ​registered dietician 
C)  ​registered dietician technician 
D)  ​nurse 
E)  ​pharmacist 
A)  ​physician 
B)  ​registered dietician 
C)  ​registered dietician technician 
D)  ​nurse 
E)  ​pharmacist

Question 13

Which is a characteristic of modified diets?​

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. 
E)  ​They vary depending on the patient's needs. 
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. 
E)  ​They vary depending on the patient's needs.

Question 14

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 15

What is the % IBW of a 35-year-old female whose IBW is 120 pounds and whose actual weight is 108 pounds?​

Accepted Answer

A)  ​90 
B)  ​110 
C)  ​120 
D)  ​132 
E)  ​140 
A)  ​90 
B)  ​110 
C)  ​120 
D)  ​132 
E)  ​140

Question 16

Describe the concept of NPO.​

Accepted Answer

an order to not give a patient anything

Question 17

Describe how prolonged bed rest may compromise nutrition status.​

Accepted Answer

Prolonged bed rest often resul

Question 18

Matching
-diet progression

Accepted Answer

A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine 
A) liquid formulas delivered through a tube placed in the stomach or intestine 
B) a diet that includes all foods and meets the nutrient needs of healthy people 
C) a change in diet as a patient's tolerances permit 
D) related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat 
E) a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods
F)the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness
G)a resource that specifies the foods allowed and restricted on modified diets and provides sample menus
H)loss of appetite
I)coordinated programs of treatment that merge the care plans of different health practitioners
J)the provision of nutrients through a vein, bypassing the intestine

Question 19

Joe, 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)  ​90% 
E)  ​101% 
A)  ​15% 
B)  ​69% 
C)  ​84% 
D)  ​90% 
E)  ​101%

Question 20

Which method of collecting a dietary history is the most time-consuming and requires a high degree of motivation to complete?​

Accepted Answer

A)  ​24-hour dietary recall 
B)  ​food frequency questionnaire 
C)  ​food record 
D)  ​direct observation 
E)  ​food count 
A)  ​24-hour dietary recall 
B)  ​food frequency questionnaire 
C)  ​food record 
D)  ​direct observation 
E)  ​food count

Exam 14: Illness and Nutrition Care

Matching -anthropometric

Matching -parenteral nutrition

Matching -modified diet

Explain the concept of diet progression and give an example.​

The subunits comprising DNA molecules are ____.​

Patients often experience a poor appetite when hospitalized. All of these conditions are likely explanations for this except ____.​

One disadvantage to using a food frequency questionnaire is that ____.​

Albumin has a half-life of ____.​

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

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following except the ____.​

Matching -diet manual

Which health care professional is part of the nutrition support team?​

Which is a characteristic of modified diets?​

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

What is the % IBW of a 35-year-old female whose IBW is 120 pounds and whose actual weight is 108 pounds?​

Describe the concept of NPO.​

Describe how prolonged bed rest may compromise nutrition status.​

Matching -diet progression

Joe, 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?​

Which method of collecting a dietary history is the most time-consuming and requires a high degree of motivation to complete?​

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

Filters

Explain the concept of diet progression and give an example.

The subunits comprising DNA molecules are ____.

Patients often experience a poor appetite when hospitalized. All of these conditions are likely explanations for this except ____.

One disadvantage to using a food frequency questionnaire is that ____.

Albumin has a half-life of ____.

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

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following except the ____.

Which health care professional is part of the nutrition support team?

Which is a characteristic of modified diets?

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

What is the % IBW of a 35-year-old female whose IBW is 120 pounds and whose actual weight is 108 pounds?

Describe the concept of NPO.

Describe how prolonged bed rest may compromise nutrition status.

Joe, 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?

Which method of collecting a dietary history is the most time-consuming and requires a high degree of motivation to complete?