Question 1

A visual assessment of the body conducted in a systematic manner by a clinician during a nutrition-focused physical exam is termed a(n):&#10;A)palpation.&#10;B)percussion.&#10;C)inspection.&#10;D)auscultation.

Accepted Answer

Inspection is the process of visually assessing the body during a nutrition-focused physical exam. Palpation involves using touch to assess the body, percussion involves tapping the body to assess underlying structures, and auscultation involves listening to sounds within the body. Inspection involves a visual assessment of the body and is a key component of a nutrition-focused physical exam. Palpation involves using touch to assess the body, percussion involves tapping the body to elicit sounds, and auscultation involves listening to the body sounds. None of these options involve a systematic visual assessment like inspection.

Question 2

Determination of _____ involves an attempt to project potential nutrition problems based on the client's current health status&#10;A)nutritional risk&#10;B)nutritional status&#10;C)nutrition screening&#10;D)nutritional assessment

Accepted Answer

Determination of nutritional risk involves identifying potential nutrition problems based on the client's current health status. Nutritional status refers to the actual nutrient balance in the body, while nutrition screening is a process for quickly identifying individuals who may have malnutrition or be at risk of malnutrition. Nutritional assessment involves a more comprehensive evaluation of an individual's nutritional status. The determination of nutritional risk involves assessing a client's current health status and attempting to project potential nutrition problems. Nutritional status refers to the actual nutrient intake and health status of the client, which would be determined through a nutritional assessment. Nutrition screening is the initial step in the process of assessing a client's nutritional status, but does not involve projecting potential nutrition problems.

Question 3

Which of the following is not a component of a nutritional assessment?&#10;A)estimation of protein and energy needs&#10;B)determining potential drug and nutrient interactions&#10;C)patient filling out hospital nutrition forms&#10;D)nutrition-focused physical exam

Accepted Answer

The patient filling out hospital nutrition forms may contribute to their medical history and food preferences, but it is not a component of a formal nutritional assessment. The other options listed are all important components of a nutritional assessment. Patient filling out hospital nutrition forms is not a component of a nutritional assessment. The other options, including estimation of protein and energy needs, determining potential drug and nutrient interactions, and nutrition-focused physical exam, are all part of a comprehensive nutritional assessment.

Question 4

Which of the following is not a component of a thorough diet history?&#10;A)patient's food preferences&#10;B)patient's previous medical history&#10;C)the patient's use of complementary and alternative medicine&#10;D)patient's cultural, religious and ethnic beliefs

Accepted Answer

While a patient's previous medical history is important information for healthcare providers to know, it is not specifically related to their diet history. The other components listed (food preferences, use of complementary and alternative medicine, and cultural/religious/ethnic beliefs) all play a role in understanding a patient's dietary habits and needs. While the patient's previous medical history may be relevant to their current diet and nutritional needs, it is not necessarily part of a thorough diet history. The other components listed (food preferences, use of complementary and alternative medicine, cultural/religious/ethnic beliefs) are all important factors to consider when assessing a patient's diet and nutrition.

Question 5

Which of the following is an important consideration in obtaining dietary information from a patient?&#10;A)the dietitian's credentials&#10;B)the type of supplements that your facility offers&#10;C)the rapport between the RD and the patient&#10;D)how much the patient is eating during the admission

Accepted Answer

Building a rapport or relationship between the registered dietitian (RD) and the patient is important because it helps to establish trust and comfort, leading to more accurate and detailed dietary information. A good rapport can also lead to better patient compliance with dietary recommendations. The other choices, such as the RD's credentials, facility supplements, and patient intake during admission, may be important but are not as crucial as building a rapport with the patient. The rapport between the registered dietitian (RD) and the patient is an important consideration in obtaining dietary information. Building a trusting relationship can help the patient feel more comfortable sharing their dietary habits, preferences, and challenges with the RD. This can lead to a more accurate assessment and personalized nutrition plan. The other options (A, B, and D) do not directly impact the information obtained from the patient about their dietary habits.

Question 6

Which of the following statements is not true?&#10;A)The AI, RDA, UL, and EAR are all part of the DRI.&#10;B)One method of assessing a patient's diet is by comparing it to the USDA's MyPyramid.&#10;C)The DV were established to assist the consumer in interpreting nutrition information.&#10;D)Comparison using the USDA's MyPyramid will quantify the client's macro- and micronutrient intake.

Accepted Answer

Comparison using the USDA's MyPyramid will provide information about the client's overall diet and food group intake, but it will not specifically quantify their macro- and micronutrient intake. This would require additional analysis of their food intake using a nutrient analysis software or database. The other statements are all true. Comparison using the USDA's MyPyramid will provide information on the client's food group intake, but not on their specific macro- and micronutrient intake.

Question 7

If you read a patient's medical record and obtain information such as previous medical or surgical history, this type of data is considered to be:&#10;A)objective.&#10;B)subjective.&#10;C)biochemical.&#10;D)clinical.

Accepted Answer

Information such as previous medical or surgical history is considered objective data as it is factual and can be documented or verified. Subjective data, on the other hand, is based on the patient's perceptions, feelings, or opinions and cannot be objectively measured or verified. Biochemical data refers to laboratory results, while clinical data encompasses all aspects of a patient's medical care, including subjective and objective data.

Question 8

The purpose of the _____ is to assess the patient for signs and symptoms consistent with malnutrition using techniques such as palpation&#10;A)nutrition-focused physical exam&#10;B)nutrition screening&#10;C)nutritional assessment&#10;D)nutrition education

Accepted Answer

The nutrition-focused physical exam is specifically designed to assess signs and symptoms consistent with malnutrition using techniques such as palpation. Nutrition screening is typically a brief process used to identify individuals who may be at risk for malnutrition, while nutritional assessment includes a more in-depth evaluation of a patient's nutritional status. Nutrition education is focused on providing patients with information and resources to improve their understanding of nutrition and make healthier choices. The nutrition-focused physical exam specifically assesses the patient for signs and symptoms of malnutrition using techniques such as palpation. Nutritional assessment is a more comprehensive evaluation of the patient's overall nutritional status, including laboratory testing, medical history, and dietary intake. Nutrition screening is a brief evaluation to identify patients who may be at risk for malnutrition. Nutrition education involves teaching the patient about proper nutrition and healthy eating habits.

Question 9

You are conducting a nutritional assessment on a patient who has a below-the-knee amputation When estimating his adjusted weight in order to calculate BMI, you would divide his current weight by:&#10;A)70%.&#10;B)99%.&#10;C)81.4%.&#10;D)92.9%.

Accepted Answer

When conducting a nutritional assessment on a patient with a below-the-knee amputation, it is recommended to use an adjusted weight equal to 92.9% of their current weight in order to calculate BMI. This adjustment is based on the estimated weight proportion of the lower limb that was lost during the amputation. Therefore, you would divide the patient's current weight by 0.929 to get their adjusted weight. When calculating BMI for a person with a below-the-knee amputation, the adjusted weight should be used. This can be estimated by dividing the current weight by 92.9%. This is because the affected limb makes up approximately 7.1% of the total body weight. Dividing the current weight by 92.9% accounts for this difference and provides a more accurate representation of the person's body weight.

Question 10

Which of the following is not an acute-phase protein?&#10;A)3-methylhistidine&#10;B)RBP&#10;C)CRP&#10;D)prealbumin

Accepted Answer

3-methylhistidine is not an acute-phase protein. It is a marker of muscle protein breakdown. RBP (retinol-binding protein), CRP (C-reactive protein), and prealbumin are all considered acute-phase proteins, which are proteins whose levels increase in response to inflammation or tissue injury. 3-methylhistidine is not an acute-phase protein. It is a marker for muscle protein degradation. RBP (retinol-binding protein), CRP (C-reactive protein), and prealbumin are all examples of acute-phase proteins.

Question 11

Which of the following tools for gathering dietary information is prospective in nature?&#10;A)24-hour recall&#10;B)food frequency questionnaire&#10;C)food record&#10;D)usual intake pattern

Accepted Answer

The answer of Which of the following tools for gathering...

Question 12

Your patient has renal disease and you are assessing her nutritional status Which of the following measures would be least useful in this situation?&#10;A)nitrogen balance&#10;B)CHI&#10;C)height&#10;D)weight

Accepted Answer

The answer of Your patient has renal disease and you...

Question 13

Which of the following measures estimates risk of type 2 DM?&#10;A)elbow breadth&#10;B)wrist circumference&#10;C)waist circumference&#10;D)measured weight

Accepted Answer

The answer of Which of the following measures estimates risk...

Question 14

A procedure that utilizes a small, low-frequency electrical current to estimate body cell mass and fat-free mass is termed:&#10;A)BIA.&#10;B)hydrodensity.&#10;C)NIR.&#10;D)DEXA.

Accepted Answer

The answer of A procedure that utilizes a small, low-frequency...

Question 15

The process of identifying patients, clients, or groups who may have a nutrition diagnosis and benefit from nutritional assessment and intervention by an RD is defined as:&#10;A)nutrition-focused physical examination.&#10;B)nutritional assessment.&#10;C)estimating nutritional needs.&#10;D)nutrition screening.

Accepted Answer

The answer of The process of identifying patients, clients, or...

Question 16

Which of the following measures of anthropometrics in infants would warrant further assessment to confirm any health problems?&#10;A)low estimated height&#10;B)<3% or >97%ile for the growth charts&#10;C)an unusual weight for height pattern&#10;D)a small head circumference

Accepted Answer

The answer of Which of the following measures of anthropometrics...

Question 17

If your patient reports that he/she has nausea after eating and vomits one time per day, this type of data is considered to be:&#10;A)objective.&#10;B)subjective.&#10;C)biochemical.&#10;D)clinical.

Accepted Answer

The answer of If your patient reports that he/she has...

Question 18

Which type of protein refers to skeletal muscle?&#10;A)visceral&#10;B)somatic&#10;C)mid-arm muscle&#10;D)dietary

Accepted Answer

The answer of Which type of protein refers to skeletal...

Question 19

Which of the following methods of measuring or estimating height requires the use of a calculation?&#10;A)recumbent length&#10;B)use of stadiometer&#10;C)knee height&#10;D)arm span

Accepted Answer

The answer of Which of the following methods of measuring...

Question 20

Which of the following biochemical measures is the most valid for measuring nutritional risk due to its short half life of 2-3 days?&#10;A)transferrin&#10;B)prealbumin&#10;C)albumin&#10;D)H/H

Accepted Answer

The answer of Which of the following biochemical measures is...

Question 21

What tool asks questions regarding a patient's perception of his or her ability to accomplish self care and gives clinical insight into a patient's functional status?&#10;A)nutrition screening&#10;B)medical history&#10;C)SGA&#10;D)DETERMINE

Accepted Answer

The answer of What tool asks questions regarding a patient's...

Question 22

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;Given Ms Smith's history, what would be the best and most sensitive biochemical indicator of her nutritional status?&#10;A)prealbumin&#10;B)albumin&#10;C)TLC&#10;D)Hgb

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 23

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;Which biochemical indicator would be used by the medical doctor to determine Ms Smith's inflammatory status?&#10;A)IGF-1&#10;B)fibronectin&#10;C)CRP&#10;D)albumin

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 24

For functional assessment of your patient, an example of an ADL is:&#10;A)albumin.&#10;B)mid-arm muscle mass.&#10;C)BIA.&#10;D)eating.

Accepted Answer

The answer of For functional assessment of your patient, an...

Question 25

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;Calculate and interpret Ms Smith's percent (%) unintentional weight change&#10;A)13.6, significant&#10;B)13.6, severe&#10;C)12, significant&#10;D)12, severe

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 26

The most accurate method of determining REE is:&#10;A)the Harris-Benedict equation.&#10;B)the Mifflin-St.Jeor equation.&#10;C)DEXA.&#10;D)indirect calorimetry.

Accepted Answer

The answer of The most accurate method of determining REE...

Question 27

If the clinician uses sound to assess the GI tract by tapping with his or her fingers during a nutrition-focused physical exam, this technique is termed:&#10;A)palpation.&#10;B)percussion.&#10;C)inspection.&#10;D)auscultation.

Accepted Answer

The answer of If the clinician uses sound to assess...

Question 28

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;If you were to determine Ms Smith's energy needs using the Harris-Benedict equation, which activity factor would you use?&#10;A)1.0&#10;B)1.1&#10;C)1.2&#10;D)1.3

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 29

You are estimating protein needs for a patient who is in metabolic stress In general, this patient's needs will likely be:&#10;A)higher.&#10;B)lower.&#10;C)the same as those of another non-stressed patient.&#10;D)unable to be determined.

Accepted Answer

The answer of You are estimating protein needs for a...

Question 30

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;Which of the following types of food and nutrition data gathering would be the most appropriate for Ms Smith?&#10;A)food frequency questionnaire&#10;B)24-hour recall&#10;C)calorie count&#10;D)food diary

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 31

Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old female admitted to the hospital with a hip fracture and dehydration.She is awaiting surgery.Her family reports that she lives alone and has been showing signs of dementia in the last month.The medical doctor requests a nutritional consultation because the nurse reports that Ms.Smith is not eating well.&#10;Ht: 5'5'' Wt: 110# UBW: 125# (6 months ago)&#10;Alb 2.8 g/dL Hgb 12 g/dL Prealbumin 14 mg/dL&#10;TLC 2500&#10;Depending on Ms Smith's physical limitations, you may need to measure and calculate her height using:&#10;A)a stadiometer.&#10;B)a knee-height caliper.&#10;C)her arm span.&#10;D)a tape measure.

Accepted Answer

The answer of Case Study Multiple Choice&#10;Ms.Smith is an 85-year-old...

Question 32

Match between columns&#10;                        Premises: nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;nutrition assessment&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;anthropometry&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;24-hour recall&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;food frequency&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;phase angle&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;prospectively&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;nutrition screening&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;stadiometer&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;percent weight for height&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;sensitivity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;validity&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;retrospectively&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI&#10;PINI

Accepted Answer

The Answer of dietary assessment method in which the clinician is...

Deck 3: Nutrition Assessment: Foundation of the Nutrition Care Process