A) monitoring and evaluation.
B) intervention.
C) diagnosis.
D) assessment.
Correct Answer
verified
A) peripheral vein feeding.
B) total parenteral nutrition.
C) enteral tube feeding.
D) elemental feeding.
Correct Answer
verified
A) physician.
B) nurse.
C) dietitian.
D) pharmacist.
Correct Answer
verified
A) an oral diet.
B) enteral tube feeding.
C) a peripheral vein feeding.
D) total parenteral nutrition.
Correct Answer
verified
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.
Correct Answer
verified
A) 24 hours of admission.
B) 48 hours of admission.
C) 1 week of admission.
D) 2 weeks of admission.
Correct Answer
verified
A) nutrient needs.
B) food preferences.
C) expected life span.
D) medications.
Correct Answer
verified
A) food record or diary.
B) 24-hour food recall.
C) dietary screening.
D) food assessment checklist.
Correct Answer
verified
A) first thing in the morning.
B) serially.
C) after a 4-hour fast.
D) at the time of hospital admission.
Correct Answer
verified
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.
Correct Answer
verified
A) decreased nutrient needs.
B) increased nutrient needs.
C) increased fluid needs.
D) decreased fluid needs.
Correct Answer
verified
A) physician.
B) nurse.
C) dietitian.
D) social worker.
Correct Answer
verified
A) 24-hour food record.
B) blood sample.
C) diet history.
D) weight history.
Correct Answer
verified
A) restricted diets and unserved meals.
B) the amount of variety on the menu.
C) scheduled mealtimes.
D) cultural and ethnic food preferences.
Correct Answer
verified
A) physician.
B) nurse.
C) clinical dietitian.
D) pharmacist.
Correct Answer
verified
A) before breakfast.
B) after breakfast.
C) at the convenience of the staff.
D) at the same time each day.
Correct Answer
verified
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.
Correct Answer
verified
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.
Correct Answer
verified
A) adequacy of the patient's medical insurance.
B) need for special equipment.
C) achievement of nutrition therapy goals.
D) perceived food intolerances.
Correct Answer
verified
A) regular diet.
B) low-calorie diet.
C) low-fat diet.
D) high-protein diet.
Correct Answer
verified
Showing 21 - 40 of 42
Related Exams