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The first step in the Nutrition Care Process is nutrition:


A) monitoring and evaluation.
B) intervention.
C) diagnosis.
D) assessment.

E) A) and B)
F) A) and C)

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The type of parenteral feeding that can be used on a long-term basis is:


A) peripheral vein feeding.
B) total parenteral nutrition.
C) enteral tube feeding.
D) elemental feeding.

E) All of the above
F) A) and D)

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The health professional responsible for preparation of total parenteral nutrition solutions is the:


A) physician.
B) nurse.
C) dietitian.
D) pharmacist.

E) A) and B)
F) A) and D)

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If a patient cannot eat, but his or her GI tract is working, the patient would be fed using:


A) an oral diet.
B) enteral tube feeding.
C) a peripheral vein feeding.
D) total parenteral nutrition.

E) B) and C)
F) None of the above

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Nutrition screening is important to identify:


A) the appropriate nutrition goals for each patient.
B) the best diet for the patient during his or her hospital stay.
C) which patients should receive a full nutrition assessment.
D) an accurate nutrition diagnosis and nutrition care plan.

E) None of the above
F) A) and D)

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In long-term care facilities, all patients must have a full nutrition assessment within:


A) 24 hours of admission.
B) 48 hours of admission.
C) 1 week of admission.
D) 2 weeks of admission.

E) A) and C)
F) B) and D)

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Nutrition therapy is likely to be successful if the diet is matched to the client's:


A) nutrient needs.
B) food preferences.
C) expected life span.
D) medications.

E) C) and D)
F) B) and C)

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A dietary intake assessment method that depends on the patient's memory is a:


A) food record or diary.
B) 24-hour food recall.
C) dietary screening.
D) food assessment checklist.

E) B) and C)
F) A) and C)

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Biochemical test results are most valuable when measured:


A) first thing in the morning.
B) serially.
C) after a 4-hour fast.
D) at the time of hospital admission.

E) B) and C)
F) A) and D)

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Foods that are appropriate for a client on a soft diet include:


A) tomato juice, carrot-raisin salad, coconut cream pie, and baked chicken.
B) cooked carrots, applesauce, roast beef, custard, and milk.
C) lettuce, sliced tomatoes, banana, and a tuna sandwich on whole-wheat bread.
D) coleslaw, strawberries, macaroni and cheese, and doughnuts.

E) B) and D)
F) B) and C)

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Someone who has undergone severe trauma would have:


A) decreased nutrient needs.
B) increased nutrient needs.
C) increased fluid needs.
D) decreased fluid needs.

E) C) and D)
F) All of the above

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The health care professional responsible for making valid nutrition diagnoses and recommending a plan of nutrition care is the:


A) physician.
B) nurse.
C) dietitian.
D) social worker.

E) A) and B)
F) All of the above

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One method of determining a person's usual eating habits is to collect a:


A) 24-hour food record.
B) blood sample.
C) diet history.
D) weight history.

E) A) and C)
F) A) and D)

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The nutritional status of hospitalized clients is mostly likely to be adversely affected by:


A) restricted diets and unserved meals.
B) the amount of variety on the menu.
C) scheduled mealtimes.
D) cultural and ethnic food preferences.

E) None of the above
F) A) and B)

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The health professional with the greatest responsibility for nutrition care of clients in a hospital setting is the:


A) physician.
B) nurse.
C) clinical dietitian.
D) pharmacist.

E) None of the above
F) B) and D)

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Hospitalized patients should be weighed:


A) before breakfast.
B) after breakfast.
C) at the convenience of the staff.
D) at the same time each day.

E) A) and C)
F) None of the above

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Normal serum albumin level is:


A) 2.0 to 3.5 mg/dL.
B) 2.5 to 4.0 mg/dL.
C) 3.0 to 4.5 mg/dL.
D) 3.5 to 5.0 mg/dL.

E) A) and D)
F) B) and D)

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Nutrition diagnoses help dietitians:


A) plan cycle menus for their patients.
B) identify patients at risk for malnutrition.
C) establish priorities for nutrition care.
D) identify patients who need in-depth assessment.

E) A) and D)
F) A) and B)

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Evaluation of the nutrition care process must determine the:


A) adequacy of the patient's medical insurance.
B) need for special equipment.
C) achievement of nutrition therapy goals.
D) perceived food intolerances.

E) B) and D)
F) None of the above

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A diet that would be considered to be a routine "house" diet in most hospitals is a:


A) regular diet.
B) low-calorie diet.
C) low-fat diet.
D) high-protein diet.

E) A) and B)
F) None of the above

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