Deck 16: Nutrition Assessment and Nutrition Therapy in Patient Care

Question 1

The two protein compartments in the body are:

A) essential and nonessential.
B) dispensable and indispensable.
C) free and bound.
D) somatic and visceral.

Answer 1

D

Question 2

Nutrition screening is important to identify:

A) the appropriate nutrition goals for each patient.
B) the best diet for the patient during his or her hospital stay.
C) which patients should receive a full nutrition assessment.
D) an accurate nutrition diagnosis and nutrition care plan.

Answer 2

C

Question 3

Someone who has undergone severe trauma would have:

A) decreased nutrient needs.
B) increased nutrient needs.
C) increased fluid needs.
D) decreased fluid needs.

Answer 3

B

Question 4

A step that occurs before the nutrition care process begins is:

A) analyzing data.
B) preparing a problem list.
C) developing a care plan.
D) nutrition screening.

Question 5

The health professional with the greatest responsibility for nutrition care of clients in a hospital setting is the:

A) physician.
B) nurse.
C) clinical dietitian.
D) pharmacist.

Question 6

Biochemical test results are most valuable when measured:

A) first thing in the morning.
B) serially.
C) after a 4-hour fast.
D) at the time of hospital admission.

Question 7

Laboratory tests may not be reliable in a(n):

A) overweight child.
B) teenage athlete.
C) dehydrated older adult.
D) sedentary woman.

Question 8

In long-term care facilities, all patients must have a full nutrition assessment within:

A) 24 hours of admission.
B) 48 hours of admission.
C) 1 week of admission.
D) 2 weeks of admission.

Question 9

In a man, a waist circumference of 37 inches would indicate:

A) high body mass index.
B) low body mass index.
C) high nutritional risk.
D) low nutritional risk.

Question 10

The preferred mode of feeding for hospitalized patients is:

A) peripheral nutrition.
B) total parenteral nutrition.
C) oral diet.
D) enteral nutrition.

Question 11

An example of a clinical observation associated with good nutritional status is:

A) firm muscle tone.
B) pale eye membranes.
C) limited attention span.
D) heart rate of 110 beats/min.

Question 12

The first step in the Nutrition Care Process is nutrition:

A) monitoring and evaluation.
B) intervention.
C) diagnosis.
D) assessment.

Question 13

Body mass index is correlated with:

A) age.
B) micronutrient status.
C) overall mortality.
D) patient satisfaction.

Question 14

Malnutrition may occur during hospitalization if:

A) the nursing staff monitors the amount of food the patient eats.
B) the hospital food is kept warm and nutrients are lost.
C) the patient's family brings the patient food from home.
D) the patient has many tests that prevent him or her from eating meals.

Question 15

The nutritional status of hospitalized clients is mostly likely to be adversely affected by:

A) restricted diets and unserved meals.
B) the amount of variety on the menu.
C) scheduled mealtimes.
D) cultural and ethnic food preferences.

Question 16

A test that may be used to obtain a measure of body protein stores is:

A) 24-hour urinary creatinine.
B) 24-hour serum creatinine.
C) urinary urea excretion.
D) serum amino acid levels.

Question 17

Factors that may affect nutrient stores include:

A) patient food preferences.
B) increased nutrient needs.
C) lack of sleep.
D) psychological stress.

Question 18

The percentage of unexplained weight loss during l month that warrants further investigation is:

A) 1%.
B) 2%.
C) 5%.
D) 10%.

Question 19

One method of determining a person's usual eating habits is to collect a:

A) 24-hour food record.
B) blood sample.
C) diet history.
D) weight history.

Question 20

If a client weighed 150 lb 6 months ago and now weighs 130 lb, the weight loss should be interpreted as:

A) normal.
B) marginal.
C) healthy.
D) severe.

Question 21

The health care professional responsible for making valid nutrition diagnoses and recommending a plan of nutrition care is the:

A) physician.
B) nurse.
C) dietitian.
D) social worker.

Question 22

If a client weighs 135 lb (61 kg) and is 5 ft 6 in (1.67 m) tall, the body mass index (BMI) would be about:

A) 17.
B) 20.
C) 22.
D) 36.

Question 23

Hospitalized patients should be weighed:

A) before breakfast.
B) after breakfast.
C) at the convenience of the staff.
D) at the same time each day.

Question 24

Nutrition diagnoses are:

A) defined using standardized language.
B) different for every client.
C) related to specific medical diagnoses.
D) determined at the time of hospital admission.

Question 25

A dietary intake assessment method that depends on the patient's memory is a:

A) food record or diary.
B) 24-hour food recall.
C) dietary screening.
D) food assessment checklist.

Question 26

If a patient cannot eat, but his or her GI tract is working, the patient would be fed using:

A) an oral diet.
B) enteral tube feeding.
C) a peripheral vein feeding.
D) total parenteral nutrition.

Question 27

Nutrition diagnoses help dietitians:

A) plan cycle menus for their patients.
B) identify patients at risk for malnutrition.
C) establish priorities for nutrition care.
D) identify patients who need in-depth assessment.

Question 28

The type of parenteral feeding that can be used on a long-term basis is:

A) peripheral vein feeding.
B) total parenteral nutrition.
C) enteral tube feeding.
D) elemental feeding.

Question 29

Normal serum albumin level is:

A) 2.0 to 3.5 mg/dL.
B) 2.5 to 4.0 mg/dL.
C) 3.0 to 4.5 mg/dL.
D) 3.5 to 5.0 mg/dL.

Question 30

In a client who is nonambulatory, body height can be assessed by measuring:

A) arm span.
B) body mass index.
C) leg length.
D) elbow breadth.

Question 31

The last step in the nutrition care process is:

A) hospital discharge.
B) monitoring and evaluation.
C) goal achievement.
D) ideal nutritional status.

Question 32

Foods that are appropriate for a client on a soft diet include:

A) tomato juice, carrot-raisin salad, coconut cream pie, and baked chicken.
B) cooked carrots, applesauce, roast beef, custard, and milk.
C) lettuce, sliced tomatoes, banana, and a tuna sandwich on whole-wheat bread.
D) coleslaw, strawberries, macaroni and cheese, and doughnuts.

Question 33

Nutrition therapy is likely to be successful if the diet is matched to the client's:

A) nutrient needs.
B) food preferences.
C) expected life span.
D) medications.

Question 34

Evaluation of the nutrition care process must determine the:

A) adequacy of the patient's medical insurance.
B) need for special equipment.
C) achievement of nutrition therapy goals.
D) perceived food intolerances.

Question 35

It is most appropriate to measure height while lying down in:

A) children younger than 5 years old.
B) children younger than 2 years old.
C) wheelchair-bound older adults.
D) bed-bound older adults.

Question 36

A special therapeutic diet may be modified in:

A) consistency and tolerance.
B) frequency and portion size.
C) seasonings, nutrient density, and/or fluids.
D) nutrients, energy, and/or texture.

Question 37

A diet that would be considered to be a routine "house" diet in most hospitals is a:

A) regular diet.
B) low-calorie diet.
C) low-fat diet.
D) high-protein diet.

Question 38

Appropriate foods for a client on a clear liquid diet include:

A) broth, plain gelatin, apple juice, and tea.
B) eggnog, broth, plain gelatin, and orange juice.
C) broth, ice cream, milk, and tomato juice.
D) sherbet, plain gelatin, milk shake, and pudding.

Question 39

Nutrition therapy is based on modification of:

A) energy or nutrient intake.
B) texture of the diet.
C) the client's needs during hospitalization.
D) the client's normal nutritional needs.

Question 40

The health professional responsible for preparation of total parenteral nutrition solutions is the:

A) physician.
B) nurse.
C) dietitian.
D) pharmacist.

Question 41

A hospital diet that would be considered inadequate if continued for more than a few days is:

A) a clear liquid diet.
B) a soft diet.
C) a regular diet.
D) tube feeding.

Question 42

The most detailed form of dietary intake assessment is called a:

A) 24-hour food recall.
B) food record or diary.
C) food frequency questionnaire.
D) diet history.

Question 43

Energy needs of hospitalized patients are usually calculated using formulas based on:

A) height, weight, age, and gender.
B) BMI, age, and gender.
C) serum albumin, height, and weight.
D) measured energy intake and output.