Deck 13: Nutrition Care and Assessment

Question 1

​When performing a nutrition screening, the registered dietitian asks the patient about his health history. What information should be included in this section to determine if the patient is at risk of malnutrition?

A) ​height, weight, and BMI
B) ​current medical diagnosis
C) ​food allergies and intolerances
D) ​loss of subcutaneous fat
E) ​low handgrip strength

Answer 1

C

Question 2

Along with environmental factors, genetic variation also determines susceptibilities to disease.​

Answer 2

True

Question 3

In some cases, the patient's nutrition care is incorporated into the medical care plan developed by the entire health care team in particular types of plans called nursing diagnoses.

Answer 3

False

Question 4

​When assessing for criteria that signify malnutrition risk, which element would most likely be included as part of the functional assessment data?

A) ​severity of illness
B) ​history of diabetes
C) generalized weakness
D) ​presence of pressure sores
E) ​localized edema

Question 5

​What information would most likely be included in the "S" portion of a PES statement?

A) ​long-term use of corticosteroids
B) ​poor control of blood glucose levels
C) ​decreased intake of vitamin C
D) ​high risk of accidental injury
E) ​weight gain of 10 percent over the past six months

Question 6

What element would most likely be included as part of the nutrition intervention step of the nutrition care process?

A) ​assessing the success of the patient's nutritional care goals
B) ​adjusting the types of treatments offered to the patient
C) ​formulating a statement that correctly describes the patient's condition
D) ​reviewing the patient's laboratory results
E) reading the patient's chart to gain an accurate medical history​

Question 7

The medical history helps the clinician identify health problems or medical treatments that may interfere with food intake or require dietary changes.

Question 8

The 24-hour recall provides accurate and complete data for assessing an individual's diet.​

Question 9

Head circumference values can track vitamin D deficiency in premature and small-for-gestational-age infants.​

Question 10

​What best describes a task of the registered dietitian?

A) making referrals for dietary counseling
B) ​administering total parenteral nutrition
C) ​conducting nutrition assessments
D) administering formula through feeding tubes​
E) ​prescribing diet orders

Question 11

​Which nursing diagnosis has nutritional implications?

A) ​hyperthermia
B) ​self-esteem disturbance
C) ​impaired dentition
D) ​sleep pattern disturbance
E) ​disruption of gas exchange

Question 12

The four steps of the nutrition care process include nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.​

Question 13

​ What is an example of a symptom or effect of an illness that would likely lead to impaired digestion and absorption?

A) ​chemotherapy
B) ​insufficient secretion of bile salts
C) ​use of diuretics
D) ​restrictive diets
E) ​depression

Question 14

​A patient's diet order is most often prescribed by the _____.

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

Question 15

Fluid retention can cause lab values to be deceptively high, whereas dehydration may cause the values to be deceptively low.​

Question 16

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

A) ​critical pathway
B) ​care map
C) ​clinical pathway
D) ​care plan
E) ​nutrition screening

Question 17

​Which type of assessment 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) ​Katz Index

Question 18

Height and weight are the most common anthropometric measurements and are used to evaluate growth in children and nutrition status in adults.​

Question 19

Depending on the patient population, estimates of malnutrition in hospital patients range from 15 to 60 percent.​

Question 20

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

Question 21

​Transthyretin is also known as _____.

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

Question 22

​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) ​the distance between the wrist and the shoulder
D) ​head circumference or wrist circumference
E) ​the distance between the knee and the hip

Question 23

​When direct observations are used to generate an estimate of a client's current food intake, the procedure is called a _____.

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

Question 24

​Among people who are ill, significant weight loss may be masked by _____.

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

Question 25

​Which medical problem is not generally associated with malnutrition?

A) ​Celiac disease
B) ​dementia
C) ​pressure sores
D) ​incontinence
E) major surgery​

Question 26

​A patient is completing a food frequency questionnaire that is designed to evaluate calcium intake. This questionnaire would most likely include which foods?

A) ​raspberries and kiwi
B) ​summer squash
C) ​yogurt and cheese
D) ​ham and bacon
E) ​lima or kidney beans

Question 27

​When checking laboratory values for electrolyte levels, the normal range for serum sodium should be between _____.

A) ​3.5 to 5.1 mEq/L
B) ​7 to 35 mEq/L
C) ​98 to 106 mEq/L
D) ​136 to 146 mEq/L
E) ​158 to 178 mEq/L

Question 28

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

A) ​stand with the feet together
B) ​stand erect with shoes
C) ​stand with the feet slightly apart
D) ​stand 2" away from the wall
E) ​stand erect without shoes

Question 29

​Growth charts with BMI-for-age percentiles can be used to assess risk of underweight and overweight in children over two years of age: the _____ percentile is used as a cutoff to identify children who may be malnourished.

A) ​1st
B) ​5th
C) ​8th
D) ​10th
E) ​15th

Question 30

​What technique would most likely be used to assess brain development in an infant?

A) ​measure of abdominal girth
B) ​skinfold measurement
C) ​head circumference
D) ​height and weight
E) ​BMI

Question 31

​When utilizing the multiple pass technique of the 24-hour dietary recall method, the first pass is completed when _____.

A) ​the patient writes down all of the food he has consumed in the past 24 hours
B) ​the patient includes extra foods to his intake list, such as condiments
C) ​the patient measures the amount of liquid consumed during the last 24 hours
D) ​the patient provides a quick list of foods consumed without prompts
E) ​the patient describes how all of his foods have been prepared

Question 32

​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 33

​What laboratory test would most likely aid in the diagnosis of anemia?

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

Question 34

​A disadvantage of using a food record is _____.

A) ​it is too time consuming for the patient
B) ​it only offers limited food lists for the consumer
C) ​it does not rely on the patient's memory for accuracy
D) ​it may provide more information than is needed
E) ​it is affected by seasonal changes in the diet

Question 35

​ A disadvantage to using a food frequency questionnaire is _____.

A) ​it is expensive to administer
B) ​it is not effective for monitoring short-term changes in food intake
C) ​it is affected by seasonal changes in the diet
D) ​it influences the food choices of the consumer
E) ​it takes too long to obtain the results

Question 36

​When performing a nutrition assessment, the practitioner should include what information as part of the patient's food and nutrition history?

A) ​dietary restrictions
B) ​religious beliefs
C) ​prescription drugs
D) ​surgical history
E) past medical problems​

Question 37

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

A) ​24-hour recall
B) ​food frequency questionnaire
C) ​food record
D) ​direct observation
E) ​nutrition data assessment

Question 38

​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) ​91%
E) ​101%

Question 39

​Elevated blood levels of _____ may indicate a heart attack, brain tissue damage, or skeletal muscle injury.

A) ​red blood cells
B) ​chloride
C) ​C-reactive protein
D) ​creatine kinase
E) ​hematocrit

Question 40

​What food intake method is most often used to monitor a client'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) ​nutrition data assessment

Question 41

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
​The most likely cause of Mr. Wilson's weight loss is _____.

A) ​depression due to loss of his spouse
B) ​inadequate income to purchase food
C) ​ lack of knowledge about nutrition
D) ​a high level of physical activity
E) ​a low hemoglobin level

Question 42

​What clinical sign is an indicator of good nutritional status?

A) ​shiny hair
B) ​smooth tongue
C) ​lack of fat under the skin
D) rough skin​
E) ​spoon-shaped nails

Question 43

​ In a child with kwashiorkor, physical signs of malnutrition may include _____.

A) ​bleeding gums
B) ​magenta tongue
C) ​bruising under the skin
D) ​sparse, brittle hair
E) ​ridged fingernails

Question 44

The human body contains _____ chromosomes.

A) ​23
B) ​37
C) ​46
D) ​52
E) ​56

Question 45

​A drawback to obtaining detailed genetic information about one's disease risk is _____.

A) ​the potential for revealing private information
B) ​people may take better care of themselves and seek medical care less often
C) ​there are less effective treatments for some diseases
D) ​physicians may stop ordering less expensive lab tests
E) ​medical science and treatments may not be able to keep up with genetic risk information

Question 46

​Segments of a DNA strand that can be translated into proteins are called _____.

A) ​chromosomes
B) ​noncoding sequences
C) ​genomics
D) ​genes
E) ​nucleotides

Question 47

​Muscle weakness due to wasting would most likely be evaluated by which test?

A) ​recall of food intake
B) ​red blood cell levels
C) ​handgrip strength
D) ​skinfold thickness
E) ​serum sodium

Question 48

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
​What is Mr. Wilson's ideal body weight?

A) ​125 pounds
B) ​144 pounds
C) ​155 pounds
D) ​161 pounds
E) ​170 pounds

Question 49

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
Mr. Wilson's low hemoglobin and hematocrit may be indicative of a deficiency of dietary _____.​

A) ​potassium
B) ​calcium
C) ​sodium
D) iron​
E) magnesium

Question 50

Genetic information is encoded in _____ within the nuclei of almost all of the cells in the body.

A) ​DNA molecules
B) c​hromosomes
C) ​amino acid sequences
D) ​nucleotides
E) ​protein molecules

Question 51

​The field of _____ investigates processes that cause heritable changes in gene expression that are separate from the underlying DNA nucleotide sequence.

A) ​microarray technology
B) ​nutritional genomics
C) ​DNA methylation
D) ​epigenetics
E) ​RNA transcription

Question 52

​What lab value responds to both PEM and iron status?

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

Question 53

​The study of the effects of diet on gene expression is called _____.

A) ​gene representation
B) ​nutritional genomics
C) ​nutritional science
D) ​gene therapy
E) ​epigenetics

Question 54

​The normal half-life of albumin is _____.

A) ​12-16 hours
B) ​2-3 days
C) ​8-10 days
D) ​14-20 days
E) ​26-30 days

Question 55

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
​What is Mr. Wilson's percent usual body weight?

A) ​86.6%
B) ​88.3%
C) ​99.1%
D) ​113.2%
E) ​115.4%

Question 56

​Which laboratory test would most likely be used to evaluate liver function?

A) ​Creatine kinase
B) ​Mean corpuscular hemoglobin
C) ​Creatinine
D) ​BUN
E) ​Alkaline phosphatase

Question 57

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
​Mr. Wilson's low albumin level may indicate a depletion of _____.

A) ​body fat
B) ​body proteins
C) ​vitamin D
D) iron
E) ​calcium

Question 58

T​he nurse realizes that malnutrition is a common problem among people who are hospitalized and that it is associated with _____.

A) ​a weakened immune system
B) ​lower mortality rates
C) ​reduced health care costs
D) ​fewer complications
E) ​high blood pressure

Question 59

John Wilson is a 74-year-old retired schoolteacher. He is 5'8" tall and weighs 136 pounds. His wife died nine months ago. During a routine visit to the doctor, it was noted that his weight had decreased 21 pounds since his visit a year ago. Mr. Wilson does not have any medical problems, though he does report feeling depressed and lonely. The physician ordered a panel of lab tests including hemoglobin, hematocrit, and albumin, which all were low.
​
​What nursing diagnosis would be most appropriate for Mr. Wilson?

A) ​impaired physical mobility
B) ​feeding self-care deficit
C) ​disturbed body image
D) ​mpaired dentition
E) ​imbalanced nutrition: less than body requirements

Question 60

​One example of a single-gene disorder would be _____.

A) ​diabetes
B) ​hypertension
C) ​hemochromatosis
D) ​hyperlipidemia
E) ​obesity

Question 61

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
chromosomes

Question 62

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
nursing diagnoses

Question 63

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​half-life

Question 64

Weight gain due to fluid retention in a patient with liver cirrhosis can mask symptoms of _____.

A) ​liver failure
B) ​PEM
C) ​obesity
D) ​gallbladder disease
E) ​heart failure

Question 65

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​anthropometric

Question 66

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​pressure sores

Question 67

​A nurse is examining a 3-week old infant. What step should be performed to correctly measure the length of an infant?

A) ​Use a moveable headboard and fixed footboard.
B) ​Place the infant in the prone position.
C) ​Use a flexible tape measure.
D) ​Record the measurement to the nearest ¼".
E) ​Undress the infant completely.

Question 68

​Though a dietitian or dietetic technician may perform a patient's nutrition screening, it should occur within _____ hours of admission.

A) ​12
B) ​24
C) ​36
D) ​48
E) ​72

Question 69

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​wasting

Question 70

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​food record

Question 71

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​anorexia

Question 72

​An elderly male is admitted to the hospital with a diagnosis of malnutrition three months after his wife died. This situation describes which criteria that identify malnutrition risk?

A) ​depression or social isolation
B) ​recent unintentional weight change
C) ​history of chronic illness
D) ​age
E) ​impaired mobility

Question 73

​What steps should the nurse include in order to successfully measure a patient's weight?

A) ​Ask the patient his weight before measuring it.
B) ​Avoid using electronic or beam balance scales.
C) ​Measure infants and children up to age 15 sitting on a scale.
D) ​Avoid using built-in scales found in some hospital beds.
E) ​Only use a scale that has been maintained and calibrated.

Question 74

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​length

Question 75

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​kcalorie counts

Question 76

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​protein energy malnutrition

Question 77

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
24-hour recall

Question 78

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​nutrition support teams

Question 79

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​nutrition care process

Question 80

​Matching
a. ​clinical judgments about actual or potential health problems that provide the basis for selecting appropriate nursing interventions
b. ​health care professionals responsible for the provision of nutrients by tube feeding or intravenous infusion
c. ​the distance from the top of the head to the soles of the feet while a person is recumbent
d. ​a state of malnutrition characterized by depletion of tissue proteins and energy stores
e. ​structures within the nucleus of a cell that contain the cell's DNA and associated proteins
f. medical conditions resulting from genetic defects
g. ​loss of appetite
h. a record of foods consumed during the previous day or in the past 24 hours
i. ​the subunits of DNA and RNA molecules
j. ​estimates of food energy consumed by patients for one or more days
k. ​regions of skin and tissue that are damaged due to prolonged pressure on the affected area by an external object
l. regions of DNA that do not code for proteins
m. ​a detailed log of food eaten during a specified time period
n. ​the length of time that it takes for half the amount of a substance circulating in the plasma to degrade
o. ​the gradual atrophy of body tissues; associated with protein- energy malnutrition or chronic illness
p. ​specific instructions regarding dietary management
q. ​the full complement of genetic material in the chromosomes of a cell
r. ​variations in DNA sequences of a particular gene
s. ​a systematic approach used by dietetics professionals to evaluate and treat nutrition-related problems
t. ​related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat
​diet orders