Question 1

A coordinated program of treatment that merges the care plans of different health practitioners is a ____.​

Accepted Answer

A)  ​critical pathway 
B)  ​care map 
C)  ​diet order 
D)  ​care plan 
E)  ​clinical correlation 
A)  ​critical pathway 
B)  ​care map 
C)  ​diet order 
D)  ​care plan 
E)  ​clinical correlation

Question 2

A PES statement describes the ____.​

Accepted Answer

A)  ​body weight concerns of a patient 
B)  pharmaceutical interventions for a patient​ 
C)  ​results of a physical exam 
D)  ​nutritional problem of a patient presented in a specified format 
E)  ​physician's orders for patient nutritional care 
A)  ​body weight concerns of a patient 
B)  pharmaceutical interventions for a patient​ 
C)  ​results of a physical exam 
D)  ​nutritional problem of a patient presented in a specified format 
E)  ​physician's orders for patient nutritional care

Question 3

"What is the first thing you ate or drank yesterday morning?" is the first question asked in a ____.​

Accepted Answer

A)  ​food frequency questionnaire 
B)  ​kcalorie count 
C)  ​food diary 
D)  ​24-hour dietary recall 
E)  ​hospital admission 
A)  ​food frequency questionnaire 
B)  ​kcalorie count 
C)  ​food diary 
D)  ​24-hour dietary recall 
E)  ​hospital admission

Question 4

The most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a ____ diet.​

Accepted Answer

A)  ​fat-restricted 
B)  ​blenderized liquid 
C)  ​clear liquid 
D)  ​fiber-restricted 
E)  ​high-protein 
A)  ​fat-restricted 
B)  ​blenderized liquid 
C)  ​clear liquid 
D)  ​fiber-restricted 
E)  ​high-protein

Question 5

A written account of foods and beverages consumed by a patient over several days is called a nutrition diagnosis.​

Accepted Answer

A) True 
 B)False

Question 6

Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, calculate the energy needs of Mr. Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg.
RMR = [9.99×weight (kg)] + [6.25×height (cm)] - [4.92×age (years)] + 5​

Accepted Answer

A)  ​1593 kcal 
B)  ​1918 kcal 
C)  ​2071 kcal 
D)  ​2493 kcal 
E)  ​2601 kcal 
A)  ​1593 kcal 
B)  ​1918 kcal 
C)  ​2071 kcal 
D)  ​2493 kcal 
E)  ​2601 kcal

Question 7

It is most helpful to think about modified diets in terms of ____.​

Accepted Answer

A)  ​the diseases they are used to treat 
B)  ​the organ systems they relate to 
C)  ​the conditions they are used to treat 
D)  ​their interactions with medications 
E)  ​the symptoms they relieve 
A)  ​the diseases they are used to treat 
B)  ​the organ systems they relate to 
C)  ​the conditions they are used to treat 
D)  ​their interactions with medications 
E)  ​the symptoms they relieve

Question 8

The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual's diet.​

Accepted Answer

A) True 
 B)False

Question 9

To increase a patient's enjoyment of meals, the nurse can ____.​

Accepted Answer

A)  ​make sure the patient's favorite television program is on 
B)  ​make rounds during the meal to ensure the patient is eating well 
C)  ​see that the meal tray is attractive 
D)  ​encourage visitors during meal times 
E)  ​talk to the patient while they eat 
A)  ​make sure the patient's favorite television program is on 
B)  ​make rounds during the meal to ensure the patient is eating well 
C)  ​see that the meal tray is attractive 
D)  ​encourage visitors during meal times 
E)  ​talk to the patient while they eat

Question 10

What is the ideal body weight of a 42-year-old female who is 5'5" tall?
Optional hint1: IBW = (height in inches)2 × 0.0313

Accepted Answer

A)  ​108 pounds 
B)  ​113 pounds 
C)  ​132 pounds 
D)  ​138 pounds 
E)  ​142 pounds 
A)  ​108 pounds 
B)  ​113 pounds 
C)  ​132 pounds 
D)  ​138 pounds 
E)  ​142 pounds

Question 11

Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note.​

Accepted Answer

A) True 
 B)False

Question 12

For patients on medication, nutrition intervention includes advice on managing nutrient-related medication problems.​

Accepted Answer

A) True 
 B)False

Question 13

The levels of ____ reflect PEM, illness, and iron status.​

Accepted Answer

A)  ​albumin 
B)  ​prealbumin 
C)  ​retinol-binding protein 
D)  ​transferrin 
E)  ​clotting time 
A)  ​albumin 
B)  ​prealbumin 
C)  ​retinol-binding protein 
D)  ​transferrin 
E)  ​clotting time

Question 14

List the steps in the nutrition care process.​

Accepted Answer

1. Nutrition assessment, 2. Nu

Question 15

Which indicator is not a sign of fluid retention?​

Accepted Answer

A)  ​tight-fitting shoes 
B)  ​puffy face 
C)  ​abdominal distension 
D)  ​reduced skin tension 
E)  ​decreased urine production 
A)  ​tight-fitting shoes 
B)  ​puffy face 
C)  ​abdominal distension 
D)  ​reduced skin tension 
E)  ​decreased urine production

Question 16

The "P" in a PES statement stands for ____.​

Accepted Answer

A)  ​physician 
B)  ​problem 
C)  ​pharmaceutical intervention 
D)  ​patient 
E)  ​prognosis 
A)  ​physician 
B)  ​problem 
C)  ​pharmaceutical intervention 
D)  ​patient 
E)  ​prognosis

Question 17

Preventing or treating malnutrition in patients hospitalized with acute illness may improve their medical outcomes because ____.​

Accepted Answer

A)  ​some illnesses lead to eating disorders 
B)  ​patients should lose weight while hospitalized 
C)  ​poor nutrition status weakens the immune system 
D)  ​most patients have limited energy stores 
E)  ​acute illnesses require longer hospital stays than chronic illnesses 
A)  ​some illnesses lead to eating disorders 
B)  ​patients should lose weight while hospitalized 
C)  ​poor nutrition status weakens the immune system 
D)  ​most patients have limited energy stores 
E)  ​acute illnesses require longer hospital stays than chronic illnesses

Question 18

Describe the types of information collected in a nutrition screening.​

Accepted Answer

The information collected in a nutrition

Question 19

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 20

Following surgery, a patient may be given clear liquids initially, then gradually provided with other beverages or foods that are unlikely to cause discomfort. This is referred to as ____.​

Accepted Answer

A)  ​a flexible diet order 
B)  ​diet progression 
C)  ​a food intolerance test 
D)  a mechanically altered diet​ 
E)  ​dietary allowance 
A)  ​a flexible diet order 
B)  ​diet progression 
C)  ​a food intolerance test 
D)  a mechanically altered diet​ 
E)  ​dietary allowance

Exam 14: Illness and Nutrition Care

A coordinated program of treatment that merges the care plans of different health practitioners is a ____.​

A PES statement describes the ____.​

"What is the first thing you ate or drank yesterday morning?" is the first question asked in a ____.​

The most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a ____ diet.​

A written account of foods and beverages consumed by a patient over several days is called a nutrition diagnosis.​

Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, calculate the energy needs of Mr. Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg. RMR = [9.99×weight (kg)] + [6.25×height (cm)] - [4.92×age (years)] + 5​

It is most helpful to think about modified diets in terms of ____.​

The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual's diet.​

To increase a patient's enjoyment of meals, the nurse can ____.​

What is the ideal body weight of a 42-year-old female who is 5'5" tall? Optional hint1: IBW = (height in inches)2 × 0.0313

Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note.​

For patients on medication, nutrition intervention includes advice on managing nutrient-related medication problems.​

The levels of ____ reflect PEM, illness, and iron status.​

List the steps in the nutrition care process.​

Which indicator is not a sign of fluid retention?​

The "P" in a PES statement stands for ____.​

Preventing or treating malnutrition in patients hospitalized with acute illness may improve their medical outcomes because ____.​

Describe the types of information collected in a nutrition screening.​

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.​

Following surgery, a patient may be given clear liquids initially, then gradually provided with other beverages or foods that are unlikely to cause discomfort. This is referred to as ____.​

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

A coordinated program of treatment that merges the care plans of different health practitioners is a ____.

A PES statement describes the ____.

"What is the first thing you ate or drank yesterday morning?" is the first question asked in a ____.

The most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a ____ diet.

A written account of foods and beverages consumed by a patient over several days is called a nutrition diagnosis.

Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, calculate the energy needs of Mr. Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg. RMR = [9.99×weight (kg)] + [6.25×height (cm)] - [4.92×age (years)] + 5

It is most helpful to think about modified diets in terms of ____.

The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual's diet.

To increase a patient's enjoyment of meals, the nurse can ____.

Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note.

For patients on medication, nutrition intervention includes advice on managing nutrient-related medication problems.

The levels of ____ reflect PEM, illness, and iron status.

List the steps in the nutrition care process.

Which indicator is not a sign of fluid retention?

The "P" in a PES statement stands for ____.

Preventing or treating malnutrition in patients hospitalized with acute illness may improve their medical outcomes because ____.

Describe the types of information collected in a nutrition screening.

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.

Following surgery, a patient may be given clear liquids initially, then gradually provided with other beverages or foods that are unlikely to cause discomfort. This is referred to as ____.