Deck 14: Illness and Nutrition Care

Question 1

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.

Answer 1

C

Question 2

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

Answer 2

D

Question 3

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

Answer 3

A

Question 4

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

Question 5

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 6

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 7

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

Question 8

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 9

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

Question 10

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

Question 11

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

Question 12

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 13

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

Question 14

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.

Question 15

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 16

Which health care professional is not part of the nutrition support team?

A)physician
B)registered dietitian
C)certified nurses aid
D)nurse
E)pharmacist

Question 17

A patient's nutrition prescription is prescribed by the:

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

Question 18

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

Question 19

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

Question 20

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

Question 21

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 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 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 24

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 25

Which condition is least associated with malnutrition? ​

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

Question 26

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)they do not take into account  variations in diet

Question 27

"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 28

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 29

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 30

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 31

What is the ideal body weight of a 42-year-old female who is 5'5" tall? Optional hint ¹ : IBW = (height in inches)2 × 0.0313

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

Question 32

The "P" in a PES statement stands for:

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

Question 33

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 34

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 35

Which medical problem is not generally associated with malnutrition? ​

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

Question 36

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 37

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 38

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 39

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 40

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 41

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 42

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 43

Impaired swallowing indicates the need for a ____diet. ​

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

Question 44

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 45

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 46

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 47

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 48

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 49

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 50

Nutrition education or counseling is typically provided by the:

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

Question 51

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 52

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 53

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 54

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 55

A food frequency questionnaire is a survey of food consumption over one:

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

Question 56

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 in consistency only.

Question 57

Transthyretin is also known as:

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

Question 58

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

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

Question 59

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 60

Edema refers to:

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

Question 61

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 62

The subunits comprising DNA molecules are:

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

Question 63

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 64

Elevation in C-reactive protein is associated with:

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

Question 65

The 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 66

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 67

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 68

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 69

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 70

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 71

The most abundant plasma protein is:

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

Question 72

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 73

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 74

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 75

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 76

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 77

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 78

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 79

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 80

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