Deck 4: Nutrition Intervention and Nutrition Monitoring and Evaluation

Question 1

The general purpose of nutrition education is to:​

A) ​answer questions about healthcare procedures and practices.
B) ​foster a sense of cooperation between clients and their families.
C) ​empower people to study health and nutrition.
D) ​educate clients about disease processes.
E) ​maintain or improve health.

Answer 1

E

Question 2

Which would be an example of a non-food cause of poor oral intake?​

A) ​Poorly fitting dentures
B) ​Decreased sense of smell
C) ​Use of adaptive equipment
D) ​Lack of access to restaurants
E) ​Hearing loss

Answer 2

A

Question 3

Which is an example of a commonly used bioactive substance?​

A) ​Medium-chain triglycerides
B) ​Soy protein
C) ​Dry milk powder
D) ​Whey
E) ​Gelatin

Answer 3

B

Question 4

Which is an example of a factor affecting nutritional intake during illness?​

A) ​Nursing care
B) ​Medications
C) ​Accessible menus
D) ​The nutrition prescription
E) ​Obesity

Question 5

Which two steps make up nutrition intervention?

A) ​Monitoring and evaluation
B) ​Assessing and diagnosing
C) ​Analyzing and discussing
D) ​Planning and implementation
E) ​Prescribing and formulating outcomes

Question 6

A client is discussing her weight loss efforts with a dietitian. She is complaining that she has only lost 8 pounds in the last several months. The dietitian responds by saying, "I am impressed that you have managed to change your eating habits, though. That is progress." This response is an example of which type of communication?

A) ​motivational interviewing
B) ​probing
C) ​clarifying
D) ​summarizing
E) ​conveying respect

Question 7

Which liquid has the highest osmolality?

A) ​Mineral water
B) ​Milk
C) ​Fruit punch
D) ​Broth
E) ​Prune juice

Question 8

Nutrition interventions are intended to positively change:​

A) food and nutrient delivery and intake.
B) the scope of practice for the dietitian.
C) the client's knowledge of vitamins and minerals.
D) beliefs surrounding food preparation.
E) ​cultural biases toward meal planning.

Question 9

Nutrition intervention comprises which step of the nutrition care process?

A) ​Step one
B) ​Step two
C) ​Step three
D) ​Step four
E) ​Step five

Question 10

Which is an example of a nutrition diagnosis for which vitamin and mineral supplements might be appropriate?​

A) ​Inadequate fluid intake
B) ​Increased nutrient needs
C) ​Increased energy expenditure
D) ​Food-medication interaction
E) ​Inconsistent carbohydrate intake

Question 11

Which is an example of an intervention that would help a client consume adequate food?​

A) ​Allow the client to prepare foods in his room
B) ​Arrange for parenteral nutrition until client intake is appropriate
C) ​Perform daily weights
D) ​Measure intake and output weekly
E) ​Organize family-style meals in the facility

Question 12

A tip to consider when writing instructional materials for the public might be to: ​

A) ​put together a plan for organizing information.
B) ​always ask available professionals to give feedback before publishing.
C) ​read over the document once after writing to look for errors or missed information.
D) ​use technical terms to sound professional.
E) ​avoid using bullets and numbers.

Question 13

Which best describes dronabinol?​

A) ​An enzyme that supports pancreatic sufficiency
B) ​A steroid that increases feelings of well being
C) ​A derivative of marijuana that may improve appetite
D) ​A protein-inhibitor that is used to combat weight loss
E) ​An antiemetic used to treat gastric stasis

Question 14

An example of a carbohydrate modular nutrition supplement might be:​

A) ​MightyShakes
B) ​Polycose
C) ​Ensure
D) ​ProMod
E) ​Boost

Question 15

Acceptable foods that are part of a clear liquid diet include:

A) ​Milk and ice cream
B) ​Broth and bouillon
C) ​Cream of mushroom soup
D) ​Yogurt
E) ​Pudding and sherbet

Question 16

Which describes a true statement regarding medical food supplements?​

A) ​Supplements typically provide more than 1000kcal.
B) ​Supplements are considered inexpensive to use.
C) ​They are designed to promote weight loss.
D) ​Supplements are convenient and do not require refrigeration.
E) ​They supply 40 g of protein in 250 mL.

Question 17

What is the best strategy to increase protein content?​

A) ​adding sour cream to a smoothie.
B) ​using whole milk with creamed vegetables.
C) ​including powdered milk with soup.
D) ​adding cream cheese to vegetables.
E) ​using extra butter in casseroles.

Question 18

A basic guideline for providing nutrition education, regardless of the setting includes:​

A) ​using technical jargon to sound professional.
B) ​dressing informal so that nobody is intimidated
C) ​describing the job duties of the dietitian.
D) ​explaining the relationship of nutrition to health and disease.
E) ​using body language that creates a sense of power.

Question 19

Which best describes the purpose of megestrol acetate?​

A) ​Improving appetite and increasing weight
B) ​Reducing inflammation
C) ​Correcting sodium and potassium imbalances
D) ​Regulating blood glucose
E) ​Stimulating production of pancreatic hormones

Question 20

Which action best demonstrates how a registered dietitian (RD) plans an intervention?​

A) ​The RD develops the nutrition prescription
B) ​The RD collaborates with the interdisciplinary team
C) ​The RD coordinates the plan of care
D) ​The RD assigns activities to dietetics personnel
E) ​The RD documents specific treatment goals

Question 21

A nutrition diagnosis includes an etiology of the problem and:​

A) ​examples of the effects of the problem.
B) ​a reason for solving the problem.
C) ​a statement describing the problem.
D) ​a plan for changing the problem.
E) ​signs and symptoms describing the problem.

Question 22

Which intervention would be considered most appropriate when working with a pediatric client to provide nutrition counseling?​

A) ​Provide informative, goal-oriented education
B) ​Offer the child educational pamphlets
C) ​Teach concepts using media presentations
D) ​Provide details through storytelling
E) ​Give the patient a list of appropriate foods

Question 23

Follow-up questions by the nutritionist that stem from information already provided by the client are known as:

A) ​funneling questions.
B) ​closed-ended questions.
C) ​secondary questions.
D) ​open-ended questions.
E) ​double-structure questions.

Question 24

Which describes a status term that can be used to report progress toward a nutrition goal?​

A) ​"Out of action"
B) ​"No signs of progress"
C) ​"Improvement shown"
D) ​"Analysis forthcoming"
E) ​"Change for the better"

Question 25

Which characteristic of the provider would be most likely support a positive relationship with the client?

A) ​charisma
B) ​wisdom
C) ​flexibility
D) ​insight
E) ​power

Question 26

Which best describes a strategy that may be used to facilitate change?​

A) ​Self-monitoring
B) ​Competing with others
C) ​Analyzing habits
D) ​Shifting responsibility
E) ​Maintaining routines

Question 27

Which best describes the dietitian's role while developing a relationship with the client during nutrition counseling?​

A) ​Sharing personal information 
B) ​Demonstrating active listening
C) ​Making choices for the client
D) ​Spending a minimum of 60 minutes with the client
E) ​Directing the client toward behavior change

Question 28

Before discharge, the dietitian meets with MT to provide discharge teaching combined with nutrition education materials. What is the most important detail regarding the material provided?​

A) ​It is clear
B) ​It provides complete information about Crohn's disease
C) ​It includes common foods that MT consumes
D) It is in large print
E) ​It lists what MT is not allowed to eat

Question 29

The dietitian determines that MT consumes 40 g of protein per day, but she needs 65 g per day. Which is recommended to boost both kcalorie and protein intakes?​

A) ​1 meal replacement plus MCT Oil
B) ​1 meal replacement plus ProMod
C) ​1 meal replacement plus vitamin D supplements
D) ​2 meal replacements plus beta-glucan
E) ​2 meal replacements plus Polycose

Question 30

What must first be done before monitoring and evaluating an outcome of nutrition intervention?​

A) ​Correct underlying electrolyte imbalances
B) ​Complete a nutrition reassessment
C) ​Perform a physical examination
D) ​Complete a discharge summary
E) ​Copy a list of approved foods and supplements

Question 31

Which is an example of a closed-ended question?​

A) ​"Are you taking your medication?"
B) ​"When did you start losing weight?"
C) ​"How often do you use nutrition supplements?"
D) ​"Who do you live with?"
E) ​"What types of food do you enjoy?"

Question 32

A nutritionist is providing teaching to a client about making changes in her diet. The client is resistant to change and says, "I don't think I could follow that kind of diet." Which response from the nutritionist would be most appropriate to confront this client?

A) ​"I think you would like help, but you don't want to do the work to change."
B) ​"I could help you if you would let me, but you don't seem to want my help."
C) ​"You say you want to change, but you are not willing to try."
D) ​"This is not unreasonable; if you tried harder, it wouldn't be so bad."
E) ​"You are saying you would like help and I would like to help you if I can."

Question 33

The nutritionist wants to build a relationship with MT during the nutrition counseling sessions. Which best describes the beginning of an open-ended question?​

A) ​"Is…?"
B) ​"Did…?"
C) ​"Are…?"
D) ​"Do…?"
E) ​"How…?"

Question 34

Which example refers to applying social learning theory in nutrition counseling and education?​

A) ​Sharing success stories
B) ​Focusing on interventions that will change the environment to support health
C) ​Changing patterns of negative thinking
D) ​Identifying the client's stages of change
E) ​Explaining pros and cons of a situation

Question 35

The concept that behavior is learned and is directly related to both internal and external factors is an assumption of which learning theory?​

A) ​Health belief
B) ​Cognitive-behavioral
C) ​Social learning
D) ​Transtheoretical
E) ​Stages of change

Question 36

The purpose of monitoring and evaluation is:​

A) ​to determine the degree of progress being made toward the client's goals.
B) ​to identify the problem etiology for the PES statement.
C) ​to recognize signs and symptoms that are affecting the client's health.
D) ​to facilitate interventions that optimize nutrient intake.
E) ​to analyze the client's health history.

Question 37

As a result of these findings, what would the dietitian most likely prescribe?

A) ​MCT modular supplement
B) ​vitamin E
C) ​LCFA
D) ​probiotics
E) ​psyllium

Question 38

Which action represents using attentive body language while counseling a client?

A) ​Maintaining constant eye contact
B) ​Leaning back while talking
C) ​Interrupting only when necessary
D) ​Leaning forward while talking
E) ​Standing with arms folded

Question 39

The dietitian is concerned about MT's ability to process hyperosmolar liquids while she is transitioning to eating more solid foods. Which liquid should be avoided?​

A) ​Milk
B) ​Sherbet
C) ​Broth
D) ​Ice cream
E) ​Fruit punch

Question 40

Which example constitutes coordination of care?​

A) ​Asking the client to maintain copies of his records
B) ​Referring to a community agency for access to food sources
C) ​Moving a patient between settings to optimize resources
D) ​Utilizing the family to act as the patient's advocate
E) ​Requiring that the client document his own nutrition plan for comparison

Question 41

The registered dietitian is not involved in the coordination of medications with meal planning.

Question 42

Confirming the accuracy of a client's statement by asking a question or prompting the client to continue talking is called _______________.

Question 43

"Inadequate or excessive vitamin/mineral intake" would be a nutrition diagnosis for which medical food supplements might be necessary.

Question 44

Eloquence is an essential component to include when writing nutrition educational materials for the community.

Question 45

Cognitive restructuring during the nutrition counseling session teaches the client appropriate steps in addressing failures in behavior change.

Question 46

_______________ can be adjusted to alleviate mechanical problems for patients with impaired chewing ability.

Question 47

The number of water-attracting particles per weight of water in kilograms is known as _______________.

Question 48

_______________ are defined as commercial or prepared foods or beverages intended to supplement energy, protein, carbohydrate, fiber, and/or fat intake.

Question 49

Food substances added to a food product or taken as supplements that have a specific intended health purpose are called _______________.

Question 50

It is important that the counselor develop a _______________ with the patient that enables careful examination of nutrition problems to establish goals and plans.

Question 51

Given adequate appetite along with sufficient resources to purchase and prepare food, most malnourished individuals can be rehabilitated with oral diet alone.

Question 52

Modified diets are used to maintain or restore health and nutritional status and to accommodate changes in appetite.

Question 53

Nutrition counseling is not a one-time encounter in which everything important about nutrition can be explained.

Question 54

If the etiology of the problem cannot be influenced through nutrition therapy, then the interventions should be directed at changing the _______________ of the nutrition problem.

Question 55

The first step in prevention or treatment of malnutrition is an adequate supply of _______________.

Question 56

The AND defines evidence-based dietetics practice as "the incorporation of systematically reviewed scientific evidence into food and nutrition practice decisions."​

Question 57

A chemically modified triglyceride in which the fatty acid composition can be manipulated is called a _______________.

Question 58

A clear liquid diet should be limited to 5 days unless supplements are added.

Question 59

Documenting specific treatment goals and expected outcomes is an example of planning the nutrition intervention.

Question 60

_______________ are logically arranged so that a broad topic is first introduced and then subsequent questions narrow the subject into more specific information.

Question 61

List examples of when open-ended questions and closed-ended questions would be used in a nutrition counseling session.

Question 62

Provide three examples of how the registered dietitian might plan the nutrition intervention.

Question 63

A theoretical basis provides guidance to better understand a person's motivation and readiness to change, but _______________ are the tools that can help facilitate change.

Question 64

Nutrition care outcomes that demonstrate improved body composition measures are known as _______________.

Question 65

Describe the similarities and differences between nutrition education and nutrition counseling.

Question 66

Describe the limitations associated with clear liquid diets.

Question 67

The fourth and last domain of nutrition interventions is _______________.

Question 68

Discuss methods the registered dietitian can use to ensure patient satisfaction with meals and provide choice in menu selection.

Question 69

Discuss interventions that can be implemented to improve adequate food consumption through feeding assistance or changing the feeding environment.

Question 70

The _______________ should focus on the changes in the factors contributing to and signs and symptoms of the nutrition problem.

Question 71

"Nutrition problem no longer exists" would be recorded as "_______________."​

Question 72

List the 10 categories in which problem etiologies can be classified.

Question 73

Once nutrition diagnoses are _______________ and prioritized, some of the problems may need to be resolved over a longer period of time, thus benefiting from the coordination of nutrition care.

Question 74

_______________ builds on concepts of modeling through observing others who are doing well.

Question 75

Questions designed to obtain either a yes or no response or a very brief answer are known as _______________ questions.

Question 76

_______________ is a communication technique that lets clients know the counselor is listening and allows the client to clarify misunderstandings.

Question 77

List examples of nutrition diagnoses for which nutrition-related medication management might be used.

Question 78

Explain the advantages and disadvantages of using commercially-prepared medical food supplements.

Question 79

Describe two different theories that may be utilized in nutrition counseling and list examples of their clinical applications.

Question 80

_______________ teaches the client appropriate steps in addressing failures in behavior change.