Deck 30: Oral Nutrition

Question 1

The nurse is caring for a patient who is 6 foot 2 inches tall and weighs 250 pounds.What is the patient's body mass index (BMI)?

A) 18.5 kg/m2
B) 30.2 kg/m2
C) 32.13 kg/m2
D) 40.11 kg/m2

Answer 1

32.13 kg/m2

Question 2

The Nutrition Care Process (NCP)provides structure for the provision of nutritional care to all patients and provides a framework for the registered dietitian (RD)to make decisions regarding medical nutrition therapy.The steps involved in this process include which of the following? (Select all that apply.)

A) Nutrition assessment
B) Nutrition diagnosis
C) Nutrition intervention
D) Nutrition evaluation
E) None of above

Answer 2

Nutrition assessment
Nutrition diagnosis
Nutrition intervention
Nutrition evaluation

Question 3

The national dysphagia diet comprises which of the following? (Select all that apply.)

A) Dysphagia puree diet
B) Dysphagia mechanically altered diet
C) Dysphagia advanced diet
D) Regular diet
E) None of above

Answer 3

Dysphagia puree diet
Dysphagia mechanically altered diet
Dysphagia advanced diet
Regular diet

Question 4

The nurse is assessing the patient for nutritional status.Which laboratory value may indicate a compromised protein status?

A) Serum albumin level of 4.0 g/dL
B) Prealbumin level of 12 g/dL
C) Total lymphocyte count of 1600 cells/mm3
D) Prealbumin level of 35 g/dL

Question 5

The nurse is caring for a patient who is believed to be suffering from malnutrition.The nurse calculates that the patient's body mass index (BMI)is 16.4 kg/m².What does this indicate about the patient's weight?

A) The patient is underweight
B) The patient's weight is normal
C) The patient is overweight
D) The patient is obese (class 1)

Question 6

The patient is placed on a clear liquid diet.Which of the following foods may the patient select?

A) Coffee with milk and sugar
B) Jell-O, popsicles, apple juice
C) Water, orange juice, Jell-O
D) Black coffee, popsicles, ice cream

Question 7

A patient in a health care facility is placed on a mechanical soft diet.Which of the following foods may the patient choose to eat?

A) Salad
B) Baked potato without skin
C) Cooked cereal
D) Soft peeled apples

Question 8

A patient is admitted to the hospital evaluation for sleep apnea.The nurse calculates his body mass index (BMI)at 42 kg/m².What does this indicate about the patient's weight?

A) The patient is overweight
B) The patient falls into the Class 1 range of obesity
C) The patient falls into the Class 2 range of obesity
D) The patient falls into the Class 3 range of extreme obesity

Question 9

Which of the following is a sign of vitamin C deficiency?

A) Cheilosis (red/swelling of the lips)
B) Glossitis
C) Spongy, bleeding, abnormal redness of the gingiva
D) Spoon-shaped, brittle, ridged fingernails

Question 10

The patient is admitted with a diagnosis of stroke.The nurse attempts to feed the patient,but the patient coughs and gags when food is placed in his mouth.What should the nurse do to assist this patient?

A) Feed the patient slower
B) Feed the patient faster
C) Contact the speech pathology department
D) Ignore the cough and try again later

Question 11

The patient is on the dysphagia puree stage of the national dysphagia diet.Which of the following foods may the patient select?

A) Mashed potatoes
B) Dry cereals moistened with milk
C) Well-cooked noodles in gravy
D) Well-moistened cereals

Question 12

Biochemical indices help the clinician to determine the effects of nutritional factors or of medical conditions on the health status of patients.No single test is available for evaluating short-term response to medical nutritional therapy.Laboratory tests conducted over time will give more accurate information than a single test.Which of the following are the most important biochemical measures? (Select all that apply.)

A) Ideal body weight
B) Visceral protein status
C) Immune function
D) Percent of weight gain

Question 13

In a comprehensive nutritional assessment,RDs use data collected from several different sources to assess patients' nutritional needs,often using which of the following? (Select all that apply.)

A) Anthropometrics
B) Biochemical tests
C) Clinical observations
D) Diet evaluation
E) None of above

Question 14

The nurse is admitting a person to the unit and is assessing the patient's nutritional status.In assessing the patient's nutritional status,the nurse realizes that:

A) Body mass index (BMI) is the main indicator of obesity
B) Ideal body is the standard gauge for nutritional status
C) Clinical judgment is required along with other indicators
D) The amount of weight change is the main nutritional indicator

Question 15

The nurse is caring for a female patient who is 5 feet 2 inches and weighs 154 pounds.What is the ideal body weight (IBW)for this patient?

A) 98 pounds
B) 125 pounds
C) 110 pounds
D) 140 pounds

Question 16

The nurse is caring for a patient diagnosed with severe dehydration.She notes that the patient's albumin level is 4.0.What may this indicate?

A) The patient is in a compromised protein state
B) The level may be falsely high
C) An acute nutritional deficiency
D) A long-term nutritional deficiency

Question 17

The nurse is caring for an infant who is 3 months old and is being bottle fed human milk.Will the nurse need to provide the infant with any additional bottles?

A) The infant will need extra water in between feedings
B) The infant will need juice in between feedings
C) No additional fluids will be needed between meals
D) The child will need to start on infant cereal

Question 18

What must the nurse do before assisting the patient with feeding?

A) Assess the patient's gag reflex
B) Make sure that the consistency of the food is thin
C) Remove the patient's dentures to prevent gagging
D) Prepare the patient to be fed by a staff member

Question 19

The nurse performs nutritional screening for which of the following reasons? (Select all that apply.)

A) To assess risk for malnutrition
B) To assist with feeding
C) To identify risk for aspiration
D) To determine body weight

Question 20

What is an appropriate technique for the nurse to use to prevent aspiration when assisting a patient with meals?

A) Keep the patient's head back and straight
B) Offer thin-consistency foods
C) Provide large amounts of fluids
D) Have the patient sit up for 30 minutes after eating

Question 21

______________ is the inhalation of oropharyngeal secretions into the lower respiratory tract.

Question 22

A _________________ is a food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential Registered Dietitian (RD).

Question 23

Biochemical indices help to determine the effects of nutritional factors or of medical conditions on the health status of patients.The most important biochemical measures are visceral protein status and immune function.Tests of serum _____________ and prealbumin measure visceral protein.Total lymphocyte count (TLC)measures immune function.

Question 24

_________________ diets include modifications in the number or size of meals served or the amounts of specific nutrients,such as six small feedings or.

Question 25

A nurse's role includes performing ___________________to assess a patient's risk status for malnutrition,assessing and assisting an adult patient with feeding,and identifying patients at risk for aspiration during oral feeding.

Question 26

_____________ is the potential to become malnourished because of primary factors such as inadequate intake,or secondary such as disease.

Question 27

Which of the following are signs of iron (Fe²⁺)deficiency? (Select all that apply.)

A) Pale eye membranes
B) Cheilosis (red/swelling) of the lips
C) Spongy, bleeding gingiva
D) Glossitis

Question 28

_______________ is useful for monitoring short-term changes in visceral protein.It has a short half-life of 2 days.

Question 29

An impairment in swallowing is known as _____________.

Question 30

The __________________ was a multidisciplinary endeavor to incorporate nutritional screening and intervention into the nation's health care delivery system for older Americans.

Question 31

______________ are measures of height; weight; head,arm,and muscle circumferences; and skinfold thickness.

Question 32

Diets that are modified in consistency,texture,or nutrients such as clear or full liquid diets are classified as ________________.