Deck 2: Overview the Nutrition Care Process

Question 1

The purpose of providing nutritional care is to:

A) cure the underlying medical problem or disease
B) restore a state of nutritional balance
C) impact all lifestyle, environmental, and food and nutrient factors
D) increase supplementation
E) maintain a focus on important vitamins and nutrients

Answer 1

B

Question 2

The standardized nutrition language consists of:

A) concise phrases that are organized into groups
B) broad terms that are categorized into sets
C) a list of words that can be used in documentation
D) descriptive terms that cannot be used interchangeably
E) a chart that provides terminology for documentation

Answer 2

A

Question 3

The nutrition diagnosis portion of the NCP model includes planning and behavioral interventions.

Answer 3

False

Question 4

Providing nutrition care can influence and change the factors that contribute to an imbalance in nutritional status and thus restore nutritional health.

Question 5

There are four sets of standardized terminology: nutrition diagnosis, nutrition assessment, monitoring and evaluation, and:

A) nutrition documentation
B) nutrition mechanism
C) nutrition analysis
D) nutrition investigation
E) nutrition intervention

Question 6

There are only three sets of standardized terminology: nutrition diagnosis, nutrition analysis, and nutrition evaluation.

Question 7

Which portion of the nutrition care process requires appropriate data collection?

A) nutrition diagnosis
B) nutrition assessment
C) nutrition collection
D) nutrition intervention
E) nutrition prescription

Question 8

The outermost ring of the nutrition care process model recognizes the strengths that dietetics practitioners bring to the nutrition care process.

Question 9

Both external (environmental) and internal (resources of the dietetics practitioner) factors influence the type of nutrition care provided.

Question 10

Environmental factors such as social and cultural food preferences and practices are internal influences that impact both food consumption and lifestyle choices.

Question 11

Attitudes, knowledge, and behaviors that influence an individual's food and physical activity choices are called:

A) food and nutrient factors
B) lifestyle factors
C) biological factors
D) environmental factors
E) system factors

Question 12

A nutrition assessment is a systematic process of obtaining, verifying, and interpreting data in order to make decisions about the nature and cause of nutrition-related problems.

Question 13

Standardized language refers to a uniform terminology that is used to describe professional practic.

Question 14

The NCP combines the process of care with the:

A) analysis of research
B) provision of services
C) content of care
D) diagnosis of problems
E) evaluation of care

Question 15

Which element is included in the outermost ring of the nutrition care process model?

A) health care and social systems
B) practical knowledge
C) professional skills
D) collaboration and communication
E) critical thinking skills

Question 16

Social and cultural food preferences and practices that impact food consumption and lifestyle choices are called:

A) food and nutrient factors
B) lifestyle factors
C) biological factors
D) environmental factors
E) system factors

Question 17

Which best describes an aspect of the screening and referral system?

A) monitoring the success of the NCP
B) analyzing causes of sub-optimal performance
C) refining the use of the NCP
D) involving interdisciplinary collaboration
E) identifying diagnostic labels using the PES format

Question 18

The nutrition monitoring and evaluation process of the NCP involves:

A) finding patterns and relationships among data and possible causes
B) setting and prioritizing goals
C) stating the problem clearly
D) defining the basic plan
E) selecting appropriate indicators or measures

Question 19

A nutrition diagnosis is written in terms of a client problem for which nutrition-related activities provide the primary intervention.

Question 20

Central to providing nutrition care is the relationship between the client and the dietetics practitioner or team of dietetics practitioners.

Question 21

Which is an example of the food and nutrient delivery domain used in the nutrition intervention process?

A) modifying the composition of meals
B) referring to community agencies
C) developing skills in dietary preparation
D) consulting with local agencies
E) educating the patient about fat intake

Question 22

Which is an example of the behavioral-environmental domain used in the nutrition diagnosis process?

A) intake of unsafe food
B) impaired nutrient utilization
C) unintended weight loss
D) malabsorption of fats
E) low blood glucose levels

Question 23

The action phase of the nutrition care process is:

A) implementation
B) estimation
C) planning
D) assessment
E) diagnosis

Question 24

Motivational interviewing is an example of which type of domain used in the nutrition intervention process?

A) nutrition education
B) food and nutrient delivery
C) coordination of nutrition care
D) diagnostic labeling
E) nutrition counseling

Question 25

Which is an example of the nutrition-focused physical findings domain used in the nutrition assessment process?

A) oral health and appetite
B) educational background
C) family and social history
D) medical treatments and therapies
E) eligibility for community programs

Question 26

The desired changes to be achieved over time as a result of nutrition intervention are called:

A) diagnostic indicators
B) nutrition assessments
C) screening and referral systems
D) expected outcomes
E) outcomes management systems

Question 27

Dietetics practitioners can best arrange problems in order of importance for the client by:

A) performing interventions
B) reviewing the goals for the client
C) ranking the diagnoses
D) communicating ideal outcomes to others
E) modifying the NCP on a regular basis

Question 28

Which best describes ideal goals?

A) problem labels that classify the facts available
B) identification and analysis of scientific data
C) science-based values used to control specific health conditions
D) data used to make choices about problems
E) evaluation of the entire nutrition care process

Question 29

Which of the following domains of nutrition intervention standardized language includes public policy change?

A) food and/or nutrient delivery
B) nutrition education
C) nutrition counseling
D) coordination of nutrition care
E) population based nutrition care

Question 30

Which of the following are tools that help dietetics practitioners promote quality service and demonstrate effectiveness of care?

A) measure outcomes
B) expected outcomes
C) AND's evidence-based guides
D) client-centered outcomes
E) all of these

Question 31

Consuming less than 7% of kcal from saturated fat is an example of the evidence-based ideal goal for the nutritional treatment of _____.

A) diabetes
B) hypertension
C) hyperlipidemia
D) hypotension
E) hypolipidemia

Question 32

Which characteristic distinguishes a nutrition diagnosis from a medical diagnosis?

A) It includes nutrition-related activities that are the primary intervention.
B) It is written in a specific format.
C) It is designed to nutritionally cure the underlying disease.
D) It is a way of measuring positive outcomes.
E) It involves a care process that leads to formulating the diagnosis.

Question 33

Which is an example of objective data obtained from nutrition assessment?

A) excessive energy intake
B) very little appetite
C) BMI 28.2
D) recent weight gain
E) decreased activity levels

Question 34

Socioeconomic factors are an example of which type of domain used in the nutrition assessment process?

A) anthropometric measurements
B) nutrition-focused physical findings
C) client history
D) food and nutrition-related history
E) biochemical data

Question 35

Which of the following outcomes of the nutrition assessment must be measured?

A) behavioral change
B) body composition
C) food or nutrient intake change
D) quality of life
E) all of these

Question 36

The recommended dietary intake of nutrients based on the nutrition diagnosis and the client's current health condition is called the:

A) nutrition assessment
B) health and referral system
C) nutrition monitoring system
D) outcomes evaluation
E) nutrition prescription

Question 37

After prioritizing diagnoses and writing a nutrition prescription, what is the next step for the dietetics practitioner?

A) evaluating the response to interventions
B) identifying patient-focused ideal goals
C) monitoring for changes in outcomes
D) documenting signs and symptoms
E) labeling the problem

Question 38

Which question is most appropriate when evaluating the "P" in the PES statement?

A) Is the etiology truly the root cause?
B) Is there an intervention that will cause a positive change?
C) Will measuring symptoms resolve the problem?
D) What is the reason behind the unintended weight loss?
E) Do the signs and symptoms describe the problem?

Question 39

Nutrition diagnosis is a direct link between _____ and _____.

A) nutrition analysis; nutrition evaluation
B) nutrition evidence; nutrition factors
C) nutrition assessment; nutrition monitoring
D) nutrition analysis; nutrition intervention
E) nutrition assessment; nutrition intervention

Question 40

A(n) _____ is used to evaluate the effectiveness and efficiency of the entire nutrition care process when nutrition care is provided to multiple patients.

A) social system
B) goal setting system
C) screening and referral system
D) medical nutrition therapy system
E) outcomes management system

Question 41

The steps of the nutrition care process are supported by two other systems: the _______________ system and the _______________ system.

Question 42

The type of data collected during a nutrition assessment depends on whether a(n) _______________ or a(n) _______________ is being conducted.

Question 43

Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad."  Height: 5'4"          Weight: 200#        Diet: NPO
The dietitian writes a PES statement for Ms. S's condition. Which is an example of the etiology for this patient?

A) symptoms lasting two weeks
B) inadequate dietary intake
C) Roux en Y procedure two months ago
D) potential for electrolyte imbalance
E) decreased vitamin intake

Question 44

The NCP provides clear examples of the types of outcomes to be measured. These include clinical and health status outcomes such as:

A) blood pressure and sodium levels
B) medication changes
C) offerings for educational opportunities
D) satisfaction and quality of life
E) planned health care visits

Question 45

Determining that the goals and outcomes anticipated by the client and the dietitian are being achieved is best completed by:

A) planning
B) monitoring
C) diagnosing
D) assessing
E) intervening

Question 46

_______________ factors such as social and cultural food preferences and practices are external influences that impact both food consumption and lifestyle choices.

Question 47

_______________ is a critical component of the NCP that requires collecting data over time.

Question 48

Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad."  Height: 5'4"          Weight: 200#        Diet: NPO
The dietitian is documenting Ms. S's information using the ADIME method of charting. According to this format, what information is documented under the "A" section?

A) potential for inadequate fluid intake
B) addition of vitamins to IV fluids
C) nutrition prescription provided for parenteral feedings
D) risk of electrolyte imbalance
E) nausea and vomiting for two weeks

Question 49

Which best explains the key to measuring outcomes?

A) creating a chart for organization
B) modifying the data to simplify it
C) ranking the diagnoses available
D) knowing what needs to be measured
E) reviewing the goals prior to measurement

Question 50

The outermost ring of the model identifies _______________ that can have an impact on the ability of the client to receive and benefit from the interventions of nutrition care.

Question 51

The Institute of Medicine defines quality as "the degree to which health services for individuals and populations increase the likelihood of desired health outcomes and are consistent with current _______________."

Question 52

Nutrition diagnosis is the direct link between nutrition _______________ and nutrition _______________.

Question 53

A person's _______________ is dependent on a wide variety of factors such as biological, pathological, behavioral, and cognitive.

Question 54

A dietitian is documenting a patient's nutrition outcome status as "positive progress toward goal." This is best described by which term?

A) resolved
B) improvement shown
C) unresolved
D) no longer appropriate
E) not applicable

Question 55

The _______________ (S) are the defining characteristics obtained from the subjective and objective nutrition assessment data in the PES statement.

Question 56

Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad."  Height: 5'4"          Weight: 200#        Diet: NPO  
Ms) S's nausea and vomiting are examples from which domain of the nutrition diagnosis process?

A) behavioral
B) clinical
C) environmental
D) biochemical
E) medical tests and procedures

Question 57

The "P" in the SOAP format of documentation stands for:

A) prescription
B) problem
C) progress
D) plan
E) performance

Question 58

Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad."  Height: 5'4"          Weight: 200#        Diet: NPO
Documenting Ms. S's current height and weight is a part of which domain of the nutrition assessment terminology?

A) food and nutrition intake summary
B) nutrition-focused physical findings
C) anthropometric data
D) medical tests and procedures
E) client history

Question 59

Registered dietitian nutritionists are uniquely qualified to provide nutrition care to persons in different states of _______________ to improve their nutritional status.

Question 60

Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad."  Height: 5'4"          Weight: 200#        Diet: NPO
Based on Ms. S's nutrition profile, the dietitian contacts the physician for recommendations for parenteral feedings. This action is an example of which domain of the nutrition intervention process?

A) coordination of nutrition care
B) food and nutrient delivery
C) nutrition education
D) anthropometric measurements
E) nutrition counseling

Question 61

The first and foremost step of nutrition intervention is to prioritize the _______________ before writing a nutrition prescription.

Question 62

Evidence-based guidelines link external _______________ regarding nutrition care to a _______________.

Question 63

Why is the outcomes management system used in the nutrition care process? Also, explain its professional benefits.

Question 64

List the three domains of nutrition diagnostic terms and give an example of each.

Question 65

The standardized terms from monitoring and evaluation are combined with _______________ terms.

Question 66

Describe the screening and referral system in the nutrition care process model.

Question 67

A form of charting based on the steps of the NCP, the ADIME stands for assessment, diagnosis, intervention, and monitoring and _______________.

Question 68

_______________ is an ongoing process that supports all the steps of the NCP.

Question 69

A supportive process characterized by a collaborative relationship to establish priorities, goals, and individual action plans is called _______________.

Question 70

_______________ are the desired changes to be achieved over time as a result of nutrition intervention.

Question 71

What should be the primary approach of a dietician who is trying to improve the nutritional status of an individual?

Question 72

Describe how the dietitian's knowledge, skills, and evidence-based practice impact all aspects of the nutrition care process.

Question 73

List any four different domains of the nutrition intervention standardized language. Provide an example of each domain.

Question 74

Evaluating outcomes involves comparing the current _______________ with the previous _______________.

Question 75

List the major tasks associated with the nutrition assessment portion of the nutrition care process.

Question 76

The final step of planning the nutrition intervention is the _______________ of the appropriate intervention.

Question 77

Give an example scenario of a patient who would require nutrition services while in the hospital. Conceptually, go through the 4 NCP steps and describe the information obtained in each step. In addition, explain the components of a PES format that is used under nutrition diagnosis.

Question 78

List the different factors that impact a person's nutritional status and give an example of each.

Question 79

Describe each of the components of the nutrition care process model including the outermost ring, the inner adjoining ring, and the central core.

Question 80

Nutrition interventions are derived from accurate diagnoses and largely driven by _______________.