Deck 14: Illness and Nutrition Care

Question 1

A PES statement describes the ____.​

A) ​body weight concerns of a patient
B) pharmaceutical interventions for a patient​
C) ​results of a physical exam
D) ​nutritional problem of a patient presented in a specified format
E) ​physician's orders for patient nutritional care

Answer 1

D

Question 2

Which aspect of a patient's nutrition care is not provided by a nurse?​

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

Answer 2

D

Question 3

Diseases affected by a single gene tend to be relatively rare and usually exert their effects early in life.​

Answer 3

True

Question 4

Which health professional does not assume a primary role in developing and implementing nutrition care plans?​

A) ​dietetic technician
B) ​dietitian
C) ​nurse
D) ​pharmacist
E) ​physician

Question 5

Which type of treatment would likely cause impaired digestion and absorption of nutrients?​

A) ​surgical resection of mouth
B) ​surgical wounds
C) ​diuretic usage
D) ​radiation therapy
E) ​medications that cause anorexia

Question 6

Which health care professional is part of the nutrition support team?​

A) ​physician
B) ​registered dietician
C) ​registered dietician technician
D) ​nurse
E) ​pharmacist

Question 7

Which tool 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
E) ​health and history

Question 8

The transcription factor that enhances the gene expression of enzymes required for cholesterol synthesis enters the nucleus only when the cellular cholesterol content is low.​

Question 9

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 10

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

Question 11

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

Question 12

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

Question 13

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

Question 14

A coordinated program of treatment that merges the care plans of different health practitioners is a ____.​

A) ​critical pathway
B) ​care map
C) ​diet order
D) ​care plan
E) ​clinical correlation

Question 15

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

Question 16

Preventing or treating malnutrition in patients hospitalized with acute illness may improve their medical outcomes because ____.​

A) ​some illnesses lead to eating disorders
B) ​patients should lose weight while hospitalized
C) ​poor nutrition status weakens the immune system
D) ​most patients have limited energy stores
E) ​acute illnesses require longer hospital stays than chronic illnesses

Question 17

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

Question 18

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

Question 19

The medical history provides information about ____.​

A) ​genetic susceptibility for diseases
B) ​living situation
C) ​body weight and dietary changes
D) ​financial concerns that may restrict access to food
E) ​social concerns

Question 20

A patient's nutrition prescription is prescribed by the ____.​

A) ​registered dietitian
B) ​occupational therapist
C) ​registered nurse
D) ​dietetic technician, registered
E) ​physician

Question 21

The "P" in a PES statement stands for ____.​

A) ​physician
B) ​problem
C) ​pharmaceutical intervention
D) ​patient
E) ​prognosis

Question 22

Which measurement is used in infancy to assess brain development?​

A) ​abdominal girth
B) ​fatfold
C) ​head circumference
D) ​height and weight
E) ​weight only

Question 23

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

A) ​24-hour dietary recall
B) ​food frequency questionnaire
C) ​food record
D) ​direct observation
E) ​food count

Question 24

Which factor is not a limitation of a 24-hour dietary recall?​

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
E) ​variations in diet

Question 25

What is the ideal body weight of a 42-year-old female who is 5'5" tall?
Optional hint1: IBW = (height in inches)2 × 0.0313

A) ​108 pounds
B) ​113 pounds
C) ​132 pounds
D) ​138 pounds
E) ​142 pounds

Question 26

A 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
E) ​5 years

Question 27

One disadvantage of using a food record is the ____.​

A) ​time involved in keeping one
B) ​increased awareness of one's food choices
C) ​lack of reliance on a person's memory
D) ​harm that may result from too much information
E) ​lack of detailed information

Question 28

One disadvantage to using a food frequency questionnaire is that ____.​

A) ​it does not take into account fluctuations in food intake
B) ​it cannot identify short-term 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
E) ​it is not easy for the patient to answer

Question 29

In people who are ill, significant weight loss may be masked by ____.​

A) ​fluid retention
B) ​dehydration
C) ​a large tumor
D) ​drug therapy
E) ​bowel retention

Question 30

Which condition is least associated with malnutrition?​

A) ​celiac disease
B) ​hypertension
C) ​diabetes mellitus
D) ​pressure sores
E) ​cancer treatments

Question 31

Which data 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
E) ​BMR

Question 32

Which method for obtaining food intake data 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
E) ​calorie count

Question 33

Which item is not an anthropometric measurement commonly used to evaluate overnutrition and undernutrition?​

A) ​height
B) ​arm length
C) ​waist circumference
D) ​head circumference
E) ​infant length

Question 34

A procedure in which direct observations are used to generate an estimate of a patient's current food intake is called a ____.​

A) ​kcalorie count
B) ​food diary
C) ​24-hour recall
D) ​food record
E) ​BMR

Question 35

Obtaining an accurate account of a person's usual food intake is dependent upon all of the following except the ____.​

A) ​person's memory
B) ​person's honesty
C) ​interviewer's skill
D) ​interviewer's personality
E) ​interviewer's questions

Question 36

Which medical problem is not generally associated with malnutrition?​

A) ​celiac disease
B) ​alcoholism
C) ​pressure sores
D) ​incontinence
E) ​fluid retention

Question 37

"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 dietary recall
E) ​hospital admission

Question 38

The 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
E) ​knee height and waist circumference

Question 39

For an adult's height to be accurately measured, the person should stand ____.​

A) ​erect without shoes
B) ​erect with shoes
C) ​with feet slightly apart
D) ​two inches away from the wall
E) ​with slightly bent knees

Question 40

Jim is 5'10" tall and weighs 135 pounds. What is his malnutrition risk based on his %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
E) ​risk of death

Question 41

Which is a characteristic of modified diets?​

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.
E) ​They vary depending on the patient's needs.

Question 42

Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, calculate 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
E) ​2601 kcal

Question 43

A dietitian adjusts a patient's nutrition education plan after learning that he is a Native American. In this case, she is considering the patient's ____.​

A) ​learning style
B) ​level of literacy
C) ​readiness to change
D) ​cultural background
E) ​emotional intelligence

Question 44

It 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) ​their interactions with medications
E) ​the symptoms they relieve

Question 45

What 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
E) ​140

Question 46

A food frequency questionnaire is a survey of food consumption over one ____.​

A) ​year
B) ​month
C) ​week
D) ​day
E) ​hour

Question 47

The levels of ____ reflect PEM, illness, and iron status.​

A) ​albumin
B) ​prealbumin
C) ​retinol-binding protein
D) ​transferrin
E) ​clotting time

Question 48

Which statement is not a characteristic of 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.
E) ​It is made by the liver.

Question 49

Joe, 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) ​90%
E) ​101%

Question 50

Impaired swallowing indicates the need for a ____diet.​

A) ​mechanically altered
B) ​low sodium
C) ​fat-restricted
D) ​fiber-restricted
E) ​high-protein

Question 51

Which indicator is not a sign of fluid retention?​

A) ​tight-fitting shoes
B) ​puffy face
C) ​abdominal distension
D) ​reduced skin tension
E) ​decreased urine production

Question 52

Nutrition education or counseling is typically provided by the ____.​

A) ​registered nurse
B) ​nursing assistant
C) ​registered dietitian
D) ​dietetic technician
E) ​physician

Question 53

Which aspect of a patient's appearance is an indicator of good nutritional status?​

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

Question 54

Albumin has a half-life of ____.​

A) ​14-20 days
B) ​14-20 weeks
C) ​3-6 days
D) ​3-6 weeks
E) ​3 months

Question 55

Which dietary characteristic is not a consideration for a modified diet?​

A) ​emphasize 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
E) ​is variable depending on clinical assessments

Question 56

Which condition would not indicate the need to adjust a modified diet?​

A) ​The patient is not satisfied with the diet.
B) ​The patient is not tolerating the diet.
C) ​The patient complains of poor appetite.
D) ​The patient's condition changes.
E) ​The patient develops new clinical conditions.

Question 57

Edema refers to ____.​

A) ​fluid retention
B) ​dehydration
C) ​PEM
D) ​wasting
E) ​hypertension

Question 58

Which laboratory test aids in the diagnosis of anemia?​

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

Question 59

Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs. Clements, who is 72 years old, 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
E) ​1901kcal

Question 60

Transthyretin is also known as ____​

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

Question 61

The subunits comprising DNA molecules are ____.​

A) ​genes
B) ​double helix
C) ​nucleotides
D) ​chromosomes
E) ​promoter

Question 62

A 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
E) ​normal feedings

Question 63

Which food is recommended for a high-kcalorie, high-protein diet?​

A) ​cheese
B) ​raw vegetables
C) ​fresh fruit
D) ​plain pasta
E) ​white bread

Question 64

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

A) ​low fiber
B) ​fat-restricted
C) ​low sodium
D) ​high-kcalorie, high-protein
E) ​high-protein diet

Question 65

Diet manuals are least likely to contain information about ____.​

A) ​foods that are allowed
B) ​foods that not allowed
C) ​the principles of nutrition education
D) ​rationale and indications for the use of diets
E) ​sample menus for each diet

Question 66

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​
E) ​dietary allowance

Question 67

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
E) ​pharmacists and nurses

Question 68

The most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a ____ diet.​

A) ​fat-restricted
B) ​blenderized liquid
C) ​clear liquid
D) ​fiber-restricted
E) ​high-protein

Question 69

Patients often experience a poor appetite when hospitalized. All of these conditions 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
E) ​lack of normal social interactions

Question 70

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

A) ​ADIME
B) ​SOAP
C) ​NCP
D) ​PES
E) ​BMR

Question 71

Elevation in C-reactive protein is associated with ____.​

A) ​inflammation
B) ​decreased albumin
C) ​renal disease
D) ​hypoglycemia
E) ​iron deficiency

Question 72

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
E) ​high-carbohydrate diet

Question 73

Which food would be allowed on a clear liquid diet?​

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

Question 74

Diet progression is appropriate for patients who ____.​

A) ​have improved food tolerances
B) ​have nausea
C) ​have diarrhea
D) ​have gastrointestinal pain
E) ​are vomiting

Question 75

The modified diet used to lower blood pressure and prevent fluid retention is ____.​

A) ​fast-restricted
B) ​low-sodium
C) ​low-fiber
D) ​high-protein
E) ​clear-liquid

Question 76

he complete set of genetic material of an individual is known as his or her ____.​

A) ​gene
B) ​chromosome
C) ​allele
D) ​genome
E) ​microarray

Question 77

To 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
E) ​talk to the patient while they eat

Question 78

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
E) ​the plan is new to the patient and stimulates need food interests

Question 79

Patients with certain malabsorptive disorders may benefit from a ____ diet.​

A) ​sodium-controlled
B) ​high-kcalorie, high-protein
C) ​fat-restricted
D) ​blenderized liquid
E) ​low-protein

Question 80

The most abundant plasma protein is ____.​

A) ​transferrin
B) ​albumin
C) ​glucose
D) ​hemoglobin
E) ​immunoglobulin