Deck 22: Surgery and Nutrition Support

Question 1

For a patient who can take an oral diet,a food that would be a good source of energy during the postoperative period could be

A) meat.
B) cereals and other grains.
C) carrots.
D) fried potatoes.

Answer 1

B
During the postoperative period,the primary source of energy for the body should be carbohydrates supplied by cereals and other grains.

Question 2

Commercial enteral feeding formulas are preferred to blenderized food because they

A) have a thinner consistency.
B) carry less risk of bacterial growth and infection.
C) are better tolerated.
D) are less expensive.

Answer 2

B
Commercially prepared enteral feeding formulas provide a sterile,homogenized solution and are less likely to become contaminated with bacteria than blenderized food.

Question 3

A food choice that provides a good source of energy during the postoperative period is

A) hamburger.
B) potato chips.
C) oatmeal.
D) shrimp.
H

Answer 3

C
Oatmeal is a good source of carbohydrates that provides the necessary energy for the body to meet increased energy needs while also sparing protein for tissue synthesis.

Question 4

Once placed on an oral diet following a gastrectomy,an appropriate feeding would consist of

A) water and ice chips only.
B) chocolate pudding and ginger ale.
C) scrambled eggs and toast.
D) steak strips and potato wedges.

Question 5

Two minerals that are lost during tissue catabolism are

A) sodium and chloride.
B) calcium and magnesium.
C) iron and zinc.
D) potassium and phosphorus.

Question 6

Immediately following a gastrectomy,postoperative nutrition feedings are met by

A) small frequent oral feedings.
B) jejunostomy feedings.
C) total parenteral nutrition.
D) an oral full liquid diet.

Question 7

Patients who have had radical surgery of the head,neck,or throat may require

A) a clear liquid diet.
B) a full liquid diet.
C) tube feedings.
D) a low-residue diet.

Question 8

Ms.Jones has recently had gastric surgery and 45 minutes after eating her regular diet she feels cramping and full with waves of weakness and dizziness.Ms.Jones is most likely experiencing

A) a heart attack.
B) a gallbladder attack.
C) a pulmonary embolus.
D) dumping syndrome.

Question 9

Blood losses may result in a deficiency of

A) calcium.
B) glucose.
C) iron.
D) vitamin C.

Question 10

If a patient requires parenteral nutrition for a prolonged period,the most appropriate type of feeding is

A) elemental enteral formula.
B) intact enteral formula.
C) total parenteral nutrition.
D) peripheral parenteral nutrition.

Question 11

After a cholecystectomy,an example of a food item that may need to be decreased is

A) fried chicken.
B) applesauce.
C) whole grain bread.
D) sherbet.

Question 12

Physiologic symptoms of dumping syndrome result from

A) the intestinal contents being absorbed too quickly.
B) the ingested food remaining in the stomach too long.
C) the stomach emptying too quickly into the intestine.
D) water being drawn from the blood into the intestine and decreasing the blood volume.

Question 13

Of the following,the food item most likely to lead to dumping syndrome is

A) lean meat.
B) butter.
C) chocolate cookies.
D) whole wheat toast.

Question 14

Before general surgery,nothing is given by mouth for at least _____ hours.

A) 4
B) 8
C) 12
D) 24

Question 15

Fluid loss is accompanied by loss of the electrolytes

A) sodium and chloride.
B) calcium and magnesium.
C) iron and zinc.
D) potassium and phosphorus.

Question 16

Advancing the carbohydrate load in total parenteral nutrition too quickly may result in

A) hyperglycemia.
B) hypoglycemia.
C) fluid overload.
D) anemia.

Question 17

The most common nutrition deficiency among surgical patients is a deficiency of

A) vitamin C.
B) iron.
C) protein.
D) essential fatty acids.

Question 18

An example of a food item that is usually NOT part of a regular oral diet is

A) steamed broccoli.
B) braised chicken.
C) baked potato.
D) pureed carrots.

Question 19

Protein is especially needed in the postoperative recovery period for

A) energy.
B) control of edema.
C) control of hypertension.
D) optimal kidney function.

Question 20

A good source of vitamin C,important during the healing process,is

A) whole wheat crackers.
B) broccoli.
C) vanilla pudding.
D) pretzels.

Question 21

Total parenteral nutrition formulas provide protein in the form of

A) peptides.
B) protein isolates.
C) amino acids.
D) dextrose.

Question 22

Of the following,a food item found on a full liquid diet is

A) pureed chicken.
B) mashed potatoes.
C) chocolate ice cream.
D) scrambled eggs.

Question 23

Patients who are treated with antibiotics may have decreased synthesis of

A) vitamin K.
B) vitamin C.
C) zinc.
D) iron.

Question 24

A good snack for a patient with dumping syndrome is

A) cheese and whole grain crackers.
B) applesauce and graham crackers.
C) nonfat milk and pretzels.
D) fig bars and juice.

Question 25

A burn that causes cell damage in both the top layer of skin and some of the dermis is a _____ burn.

A) superficial
B) superficial partial-thickness
C) deep partial-thickness
D) full-thickness

Question 26

An appropriate tube feeding route for a patient at high risk for aspiration is

A) nasogastric.
B) nasojejunal.
C) gastrostomy.
D) esophagostomy.

Question 27

An intravenous solution that is immediately given to a burn patient to prevent hypovolemia is

A) lactated Ringer's solution.
B) 5% dextrose.
C) normal saline.
D) total parenteral nutrition.

Question 28

If the intestinal drainage from an ostomy site is still liquid,the patient has a(n)

A) gastrectomy.
B) ileostomy.
C) colostomy.
D) intestinal bypass.

Question 29

During the initial stage of treatment of a severe burn

A) a dextrose intravenous feeding is started.
B) total parenteral nutrition is initiated.
C) the patient is encouraged to take water orally.
D) an intravenous electrolyte solution is given.

Question 30

The surgery in which the colon is attached to an opening in the abdominal wall is known as a(n)

A) cholecystectomy.
B) ileostomy.
C) colostomy.
D) jejunostomy.