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Flashcards in Nutrition Care Deck (30)
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1

The person most responsible for nutrition care in a clinical setting is the
a. physician.
b. nurse.
c. clinical dietitian.
d. patient.

c. clinical dietitian.

2

The member of the health care team who is in closest continual contact with patients and their families is the
a. physician.
b. clinical dietitian.
c. nurse.
d. nurse's aide.

c. nurse.

The nurse provides 24-hour care to the patient and is in closest contact with the patient and family.

3

Methods used for nutrition assessment of patients include
a. computed tomographic scans.
b. laboratory tests.
c. physical therapy.
d. fitness testing.

b. laboratory tests.

4

The anthropometric measure that gives an estimate of subcutaneous fat measures
a. weight.
b. height.
c. mid–upper arm circumference.
d. skinfold thickness.

d. skinfold thickness.

5

Serum albumin values are an indication of the adequacy of dietary intake of
a. protein.
b. fats.
c. vitamins.
d. sodium.


a. protein.

6

A laboratory test that indicates immune capacity is the
a. serum albumin.
b. serum transferrin.
c. hematocrit.
d. lymphocyte count.

d. lymphocyte count.

which is the ratio of these special white cells to the total white blood cell count.

7

The laboratory test used to determine nitrogen balance is
a. serum albumin.
b. hemoglobin.
c. urinary urea nitrogen.
d. serum transferrin.

c. urinary urea nitrogen.

is a 24-hour urine test that measures the products of protein metabolism. Elevated levels may indicate excess breakdown of body tissue.

8

A 24-hour urine test is used to assess
a. glucose metabolism.
b. protein metabolism.
c. basal metabolism.
d. acid-base balance

b. protein metabolism.

Urinary urea nitrogen is a 24-hour urine test that measures the products of protein metabolism.

9

A clinical sign of poor nutritional status is
a. pale eye membranes.
b. firm muscle tone.
c. good attention span.
d. appropriate body weight.

a. pale eye membranes.

Careful observations of the patient’s body may reveal signs of poor nutrition. Pale eye membranes are a sign of nutritional deficiency.

10

A dietary analysis that requires the patient to keep accurate records of what he or she eats and drinks is a
a. diet history.
b. food intake recall.
c. food record.
d. calorie count.

c. food record.

11

A method of determining a person's basic eating habits is
a. 24-hour food record.
b. urinalysis.
c. diet history.
d. calorie count.

c. diet history.

provides knowledge of the patient’s basic eating habits and helps identify possible nutritional deficiencies.

12

Nutrition care must be _____ centered.
a. team
b. family
c. disease
d. person

d. person

Needs must be constantly updated with the patient.

13

A therapeutic diet has been altered in
a. energy value, temperature, or cooking method.
b. nutrient content, temperature, or spice content.
c. energy value, energy density, or texture.
d. nutrient content, energy value, or texture.

d. nutrient content, energy value, or texture.

14

Routine “house diets” in hospitals include
a. liquid, regular, and low calorie.
b. clear liquid, full liquid, soft, and regular.
c. liquid, soft, and regular.
d. low calorie, regular, and high calorie.

b. clear liquid, full liquid, soft, and regular.

15

Enteral feeding is administered through
a. the gastrointestinal tract.
b. the bowel.
c. an intravenous drip.
d. a syringe.


a. the gastrointestinal tract.

16

The type of parenteral feeding that requires surgical placement access that can be left in place for a longer period is _____ feeding.
a. peripheral vein
b. central vein
c. enteral
d. nasogastric

b. central vein

is a type of feeding that requires central venous access to deliver the high concentration and volume of nutrition required by some individuals.

17

The nurse must have a good understanding of nutrition principles because he or she
a. decides whether the food tray is appropriate for the patient.
b. knows the patient's likes and dislikes.
c. must feed some patients.
d. interprets and supports the nutrition care plan.

d. interprets and supports the nutrition care plan.

18

When feeding a patient who is unable to feed himself or herself, it is important to
a. allow the patient to do as much of the feeding as possible.
b. encourage the patient to eat as quickly as possible.
c. withhold fluids until after the meal.
d. remain silent so the patient can concentrate on eating.

a. allow the patient to do as much of the feeding as possible.

19

For a complete nutrition assessment, information should be obtained about intake of foods,
a. fluids, and supplements.
b. fluids, and alcohol.
c. supplements, and drugs.
d. fluids, supplements, and drugs.

d. fluids, supplements, and drugs.

20

One food that would be excluded from a clear liquid diet is
a. apple juice.
b. gelatin.
c. sherbet.
d. broth.

c. sherbet.

21

A food that would be excluded from a full-liquid diet is
a. sherbet.
b. cottage cheese.
c. Cream of Wheat.
d. yogurt (without fruit).

b. cottage cheese.

22

A statement such as “evidence of iron-deficiency anemia” is part of the
a. nutrition diagnostic statement.
b. clinical flow sheet.
c. diet order.
d. medical order.

a. nutrition diagnostic statement.

Evidence of iron-deficiency anemia is part of the nutrition diagnostic statement, which helps identify nutrition problems, including nutrient deficiencies. The diagnoses provide a link to setting realistic and measurable expected outcomes, selecting appropriate interventions, and tracking progress in attaining those expected outcomes.

23

Hospitalized patients should be weighed
a. naked.
b. every day.
c. at the same time each day.
d. before they go to the bathroom.

c. at the same time each day.

24

Skinfold thickness is measured by using
a. a tape measure.
b. a scale.
c. calipers.
d. a clamp.

c. calipers.

Skin calipers are a useful tool to measure skinfold thickness. Calipers measure the relative amount of subcutaneous fat at various body sites.

25

Radiographic tests are used to evaluate bones and
a. skin.
b. cartilage.
c. the heart.
d. the gastrointestinal tract.


d. the gastrointestinal tract.

are used to evaluate bones and the gastrointestinal tract. Radiographs are useful to evaluate gastrointestinal function and problems, such as peptic ulcer disease or malfunctions along the gastrointestinal tract.

26

An example of a diet with modified texture is a _____ diet.
a. full liquid
b. low-energy
c. high-protein
d. vegetarian

a. full liquid

is an example of a diet with a modified texture. It contains foods such as milk, cream, yogurt, cooked refined cereal, custards, and frozen yogurt.

27

For enteral feeding, a commercial formula is preferred to a blenderized homemade formula because commercial formulas are
a. more nutritious.
b. less expensive.
c. less likely to cause food-borne illness.
d. better tolerated by patients.

c. less likely to cause food-borne illness.

Various commercial formulas are available and usually are preferred over homemade ones. A blenderized formula is at greater risk for contamination during preparation and the storage process.

28

One limitation of intravenous feeding through a peripheral vein is that
a. lipids cannot be delivered.
b. it cannot be administered at home.
c. peripheral veins are harder to access than central veins.
d. only limited amounts of kilocalories can be delivered.

d. only limited amounts of kilocalories can be delivered.

A limitation of intravenous feeding through a peripheral vein is that the nutrient and energy intake is limited in this method. This type of feeding is only used when the need for nutrition support is not extensive or long term.

29

A suitable food for a patient who needs a full liquid diet and is tired of sweet foods is
a. oatmeal.
b. blended cream soup.
c. mashed potatoes.
d. chicken noodle soup.

b. blended cream soup.

A full liquid diet is an example of a diet with a modified texture. A full liquid diet is a liquid diet containing such foods as blended cream soups, milk, cream, yogurt, and cooked refined cereals.

30

The identification and labeling an actual occurrence of, risk of, or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently is referred to as
a. a problem.
b. nutrition diagnosis.
c. etiology.
d. an intervention.

b. nutrition diagnosis.

The nutrition diagnosis is the identification and labeling an actual occurrence of, risk of, or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently. A careful study of all information gathered reveals basic patient needs. Other needs develop and guide the care plan as the hospitalization or consultation continues.