Deck 14: Illness and Nutrition Care

Question 1

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

Answer 1

False

Question 2

coordinated program of treatment that merges the care plans of different health practitioners is a:

A)critical pathway.
B)care map.
C)clinical pathway.
D)care plan.

Answer 2

A

Question 3

A patient with many medical problems may require a number of nutritional modifications.

Answer 3

True

Question 4

patient's nutrition prescription is prescribed by the:

A)registered dietitian.
B)physician.
C)registered nurse.
D)dietetic technician, registered.

Question 5

A nutrition intervention should take into account the patient's food habits, lifestyle, and other personal factors.

Question 6

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

Question 7

registered dietitian performs all of the following services except:

A)conducting nutrition assessments.
B)planning and approving menus.
C)diagnosing nutrition problems.
D)changing a patient's diet order.

Question 8

Which of the following health professionals does not assume a primary role in developing and implementing nutrition care plans?

A)dietetic technician
B)dietitian
C)nurse
D)pharmacist

Question 9

Which of the following is not one of the nurse's roles in nutrition care of a patient?

A)nutrition screening
B)encouraging patients to eat
C)answering questions about special diets
D)developing, implementing, and evaluating nutrition care plans

Question 10

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.

Question 11

Growth charts with BMI-for-age percentiles can be used to assess risk of underweight and overweight in children over six months of age.

Question 12

Which of the following is not a characteristic of nutrition screening?

A)accurate enough to identify nutrition risk
B)combines different types of health-related information
C)may lead to a referral for nutrition care
D)the first step in the nutrition care process

Question 13

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

Question 14

Serum protein values can be affected by fluid imbalances, pregnancy, infections, and some medications.

Question 15

Standard hospital diets provide all the nutrients in amounts appropriate for healthy people but exclude many foods.

Question 16

Which of the following is not a criterion for identifying malnutrition risk?

A)depression
B)recent changes in appetite
C)medical diagnosis
D)gender

Question 17

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

Question 18

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

Question 19

Malnutrition has been reported in _____ of patients hospitalized with acute illness.

A)12-26%
B)27-37%
C)38-62%
D)65-72%

Question 20

A mechanically-altered diet is useful for patients with chewing or swallowing problems.

Question 21

disadvantage to using a food frequency questionnaire is:

A)it does not take into account fluctuations in food intake.
B)it cannot identify recent 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.

Question 22

height of a person who is unable to stand is estimated from equations that use:

A)elbow breadth or wrist circumference.
B)knee height or full arm span.
C)head circumference or wrist circumference.
D)knee height or elbow breadth.

Question 23

of the following standardized conditions should be used when making repeated weight measures on adults except:

A)weight should be taken at the same time of day.
B)weight must be estimated for bedridden patients.
C)the same scale should be used.
D)weight should be taken after the person has voided.

Question 24

people who are ill, significant weight loss may be masked by:

A)fluid retention.
B)dehydration.
C)a large tumor.
D)drug therapy.

Question 25

A disadvantage of using a food record is:

A)the time involved in keeping one.
B)it increases awareness of one's food choices.
C)the process does not rely on a person's memory.
D)it may provide more information than is needed.

Question 26

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following but:

A)the person's memory.
B)the person's honesty.
C)the interviewer's skill.
D)the interviewer's personality.

Question 27

Which of the following medical problems is not generally associated with malnutrition?

A)celiac disease
B)alcoholism
C)pressure sores
D)incontinence

Question 28

Which of the following is not an anthropometric measurement commonly used to evaluate overnutrition and undernutrition?

A)height
B)arm length
C)waist circumference
D)head circumference

Question 29

Tools for obtaining food intake data include all of the following except:

A)24-hour recall.
B)food frequency questionnaires.
C)food records.
D)food weighing.

Question 30

Which of the following is most valuable for evaluating the degree of nutrition risk associated with acute illness?

A)ideal body weight
B)height-weight tables
C)percent ideal body weight
D)percent usual body weight

Question 31

medical history provides information about:

A)genetic susceptibility for diseases.
B)living situation.
C)recent food intake.
D)financial concerns that may restrict access to food.

Question 32

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

A)24-hour recall
B)food frequency questionnaire
C)food record
D)direct observation

Question 33

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

A)food frequency questionnaire.
B)kcalorie count.
C)food diary.
D)24-hour recall.

Question 34

Which of the following is most often used to monitor a patient's response to and compliance with medical nutrition therapy?

A)food record
B)food frequency checklist
C)24-hour recall
D)usual intake record

Question 35

Which of the following is used in infancy to assess brain development?

A)measure of abdominal girth
B)fatfold measurement
C)head circumference
D)height and weight

Question 36

an adult's height to be accurately measured, the person should:

A)stand erect without shoes.
B)stand erect with shoes.
C)stand with feet slightly apart.
D)stand 2" away from the wall.

Question 37

child's height is measured in the standing position once she or he reaches the age of:

A)12 months.
B)18 months.
C)2 years.
D)3 years.

Question 38

Which of the following evaluates a person's risk of malnutrition by ranking key variables from the medical history and physical examination?

A)subjective global assessment
B)integrated assessment
C)functional assessment
D)nutrition care plan

Question 39

Limitations of a 24-hour recall include all of the following except:

A)the previous day's intake may not be typical.
B)they are difficult to obtain.
C)the person may not be able to accurately report portion sizes.
D)they provide data for one day only.

Question 40

direct observations are used to generate an estimate of a patient's current food intake, the procedure is called a:

A)kcalorie count.
B)food diary.
C)24-hour recall.
D)food record.

Question 41

Which of the following is not a characteristic of a modified diet?

A)emphasizes a narrow range of foods
B)may be adjusted in consistency
C)may be adjusted in nutrient content
D)can be altered as a patient's condition changes

Question 42

What is the ideal body weight of a 42-year-old female who is 5'5" tall? Optional hint: IBW = (height in inches)2 × 0.0313
Derived from the BMI calculation: 703 × (IBW in lb ÷ ht in inches2) = 22."How to Estimate and Evaluate %UBW and %IBW" in the text defines IBW as the weight at which the patient will have a BMI of 22.

A)108 pounds
B)113 pounds
C)132 pounds
D)138 pounds

Question 43

Transthyretin is also known as:

A)prealbumin.
B)retinol-binding protein.
C)transferrin.
D)albumin.

Question 44

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?

A)15%
B)69%
C)84%
D)101%

Question 45

of the characteristics of modified diets is:

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.

Question 46

Which of the following does not indicate the need to adjust a modified diet?

A)a patient is not satisfied with the diet
B)a patient is not tolerating the diet
C)a patient complains of poor appetite
D)a patient's condition changes

Question 47

Jim is 5'10" tall and weighs 135 pounds.What is his malnutrition risk based on %IBW? Optional hint: IBW = (height in inches)2 × 0.0313

A)no risk of malnutrition
B)risk of mild malnutrition
C)risk of moderate malnutrition
D)risk of severe malnutrition

Question 48

Edema means:

A)fluid retention.
B)dehydration.
C)PEM.
D)wasting.

Question 49

Nutrition education or counseling is typically provided by the:

A)registered nurse.
B)nursing assistant.
C)registered dietitian.
D)dietetic technician.

Question 50

lab value responds to both PEM and iron status?

A)albumin
B)prealbumin
C)retinol-binding protein
D)transferrin

Question 51

Which of the following is an indicator of good nutritional status?

A)shiny hair
B)smooth tongue
C)lack of fat under the skin
D)rough skin

Question 52

Which of the following laboratory tests aids in the diagnosis of anemia?

A)red blood cell count
B)total protein
C)C-reactive protein
D)blood urea nitrogen

Question 53

Signs of fluid retention include all of the following except:

A)tight-fitting shoes.
B)puffy face.
C)abdominal distension.
D)reduced skin tension.

Question 54

Using the Mifflin-St.Jeor equation for men (below) and a stress factor of 1.3, estimate 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

A)1593 kcal
B)1918 kcal
C)2071 kcal
D)2493 kcal

Question 55

Albumin has a half-life of:

A)14-20 days.
B)14-20 weeks.
C)3-6 days.
D)3-6 weeks.

Question 56

dietitian adjusts the nutrition education plan after learning that the patient is a Native American.She is considering the patient's:

A)learning style.
B)level of literacy.
C)readiness to change.
D)cultural background.

Question 57

Which of the following statements is not true regarding albumin?

A)It is the most abundant plasma protein.
B)It is slow to reflect changes in nutrition status.
C)It degrades slowly in the body.
D)It is a sensitive indicator of effective nutritional intervention.

Question 58

Signs of malnutrition tend to appear most often in parts of the body where cell replacement occurs at a rapid rate, including all of the following except the:

A)hair.
B)skin.
C)respiratory tract.
D)digestive tract.

Question 59

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

A)90
B)110
C)120
D)132

Question 60

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

A)662 kcal
B)1115 kcal
C)1436 kcal
D)1789 kcal

Question 61

Which of the following foods would be allowed on a clear liquid diet?

A)chicken broth
B)cocoa
C)cream of wheat
D)ice cream

Question 62

Case Study Questions
Use the following case study to answer questions
John Wilson is a 74-year-old retired schoolteacher.He is 5'8" tall and weighs 136 pounds.His wife died nine months ago.During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago.Mr.Wilson does not have any medical problems, though he does report feeling depressed and lonely.The physician ordered a panel of lab tests including albumin and transferrin.His albumin level was low, and his transferrin level was elevated.
is Mr.Wilson's percent usual body weight?

A)86.6%
B)88.3%
C)113.2%
D)115.4%

Question 63

order to minimize fecal volume, a patient may be placed on a _____ diet prior to surgery.

A)fiber-restricted
B)fat-controlled
C)sodium-controlled
D)high-kcalorie, high-protein

Question 64

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:

A)a flexible diet order.
B)diet progression.
C)a food intolerance test.
D)a mechanically altered diet.

Question 65

increase a patient's enjoyment of meals, the nurse can:

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.

Question 66

diet order that states "NPO" means that the patient should receive:

A)nothing by mouth.
B)medications only by mouth.
C)liquids only.
D)tube feedings.

Question 67

Patients with certain malabsorptive disorders may benefit from a:

A)sodium-controlled diet.
B)high-kcalorie, high-protein diet.
C)fat-controlled diet.
D)blenderized liquid diet.

Question 68

Which method of documenting nutrition care most closely reflects the steps of the nutrition care process?

A)ADIME
B)SOAP
C)NCP
D)PES

Question 69

Patients often experience a poor appetite when hospitalized.All of the following are likely explanations for this except:

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.

Question 70

Impaired swallowing indicates the need for a:

A)mechanically altered diet.
B)sodium-controlled diet.
C)fat-controlled diet.
D)fiber-restricted diet.

Question 71

In some facilities, the diet manual is compiled by:

A)the hospital administrator.
B)several physicians.
C)the nursing staff.
D)the staff of dietitians.

Question 72

most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a:

A)fat-controlled diet.
B)blenderized liquid diet.
C)clear liquid diet.
D)fiber-restricted diet.

Question 73

one criteria that does not determine whether a food is allowed on a clear liquid diet is whether it:

A)requires minimal digestion.
B)leaves little residue in the intestine.
C)is liquid at room temperature.
D)is high in nutrient density.

Question 74

progression is appropriate for patients:

A)following surgery.
B)diagnosed with malnutrition.
C)when a reduction in fecal volume is desired.
D)prior to surgery.

Question 75

Long-term dietary intervention is most successful when:

A)patients are informed of the consequences of not following dietary recommendations.
B)it is guided by an ambitious plan of care with many recommendations.
C)patients are given a list of foods to eat and those not to eat.
D)the plan does not deviate too much from the patient's normal eating habits.

Question 76

manuals include all of the following except:

A)foods allowed and not allowed on each diet.
B)principles of nutrition education.
C)information on rationale and indications for use.
D)sample menus for each diet.

Question 77

Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally?

A)intravenous feeding
B)high-kcalorie, high-protein diet
C)commercial supplement
D)tube feeding

Question 78

Functional assessment of a patient includes all of the following except:

A)testing the skin's response to antigens.
B)measuring hand grip strength.
C)testing for iron status.
D)measuring exercise tolerance.

Question 79

is most helpful to think about modified diets in terms of:

A)the diseases they are used to treat.
B)the organ systems they relate to.
C)the conditions they are used to treat.
D)the symptoms they relieve.

Question 80

Which of the following foods is recommended for a high-kcalorie, high-protein diet?

A)cheese
B)raw vegetables
C)fresh fruit
D)plain pasta