Deck 5: Developing a Nutrition Care Plan: Putting It All Together

Question 1

Your client told you that his goal is to lower his cholesterol . Which of the following statements are true?

A) Decrease cholesterol is a SMART goal.
B) Decrease cholesterol is a broadly stated goal.
C) Decrease cholesterol by 5 points would be an appropriate SMART goal.
D) Decrease cholesterol is anticipated results, not an appropriate goal.
E) Decrease cholesterol over the next three months would be an appropriate SMART goal.

Answer 1

D

Question 2

What is an achievable goal?

A) Achievable goals address the what, why, and how.
B) Achievable goals are concrete and observable.
C) The client can complete achievable goals without depending on another person.
D) Achievable goals are stated positively.
E) Achievable goals must be completed in a specified period of time.

Answer 2

C

Question 3

How can a nutrition counselor help a client create a specific goal (e.g., eat one piece of fruit for a snack) from a broadly stated goal (e.g., eat more fruit)?

A) The nutrition counselor can develop a SMART goal for the client after conducting a nutrition assessment.
B) The nutrition counselor can ask the client to develop a SMART goal during the counseling session.
C) Specific goals are not beneficial for clients; it is best to help the client achieve the broadly stated goal.
D) The nutrition counselor can use small talk to understand what small goal the client believes is worth pursuing.
E) The nutrition counselor can ask the client to develop a SMART goal after the first session and follow up during subsequent sessions.

Answer 3

D

Question 4

Which of the following dietary assessment tools furnishes an overall picture of diet and is useful as a screening tool, but provides no meal pattern data?

A) Client assessment questionnaire
B) Food frequency checklist
C) 24-hour recall
D) Usual intake form
E) Diet history interview

Question 5

What is the third step in completing a dietary evaluation?

A) Assess stage of change
B) Assess total energy expenditure
C) Data analysis
D) Food intake data collection
E) Interpretation of data analysis

Question 6

Which of the following dietary assessment tools is administered by a nutrition counselor in a counseling session and asks the client to recall all foods, beverages, and nutritional supplements consumed over a define the period of time, typically from midnight to midnight of the previous day?

A) Client assessment questionnaire
B) Food frequency checklist
C) 24-hour recall
D) Usual intake form
E) Diet history interview

Question 7

Which of the following statements about dietary data analysis are true?

A) Food group evaluations can be time-consuming , so generally feedback cannot be given the same day data are collected.
B) Food component analysis is rather time-consuming, so generally feedback cannot be given the same day data are collected.
C) Nutrition counselors are unable to analyze dietary data.
D) Nutrition counselors should wait until after the counseling session to evaluate food groups and provide information at the follow-up appointment.
E) Nutrition counselors should use smartphone apps to analyze dietary data during the counseling session and provide results of the food component analysis.

Question 8

Which of the following are true of charting?

A) If handwritten, notes can be written in any colored pen and cursive is preferred.
B) Notes should be written in narrative form.
C) Entries should be made in 48 - 72 hours.
D) Notes should be concise with goals and plans that can be identified quickly.
E) All charting should be completed electronically.

Question 9

What is a measurable goal?

A) Measurable goals address the what, why, and how.
B) Measurable goals are concrete and observable.
C) The client can complete measurable goals without depending on another person.
D) Measurable goals are stated positively.
E) Measurable goals must be completed in a specified period of time.

Question 10

SMART goals are:

A) simple, meaningful, attainable, relevant, testable.
B) short, mindful, affirmable, reachable, and two-fold.
C) specific, measurable, achievable, rewarding, and time-based.
D) simple, mindful, attainable, rewarding, and testable.
E) simple, measurable, achievable, resilient, and time-bound.

Question 11

What is a specific goal?

A) Specific goals address the what, why, and how.
B) Specific goals are concrete and observable.
C) The client can complete specific goals without depending on another person.
D) Specific goals are stated positively.
E) Specific goals must be completed in a specified period of time.

Question 12

During the counseling interview, your client tells you the day prior was not a typical day. Which dietary assessment method would be best to employ to understand your client's diet?

A) Client assessment questionnaire
B) Food frequency checklist
C) 24-hour recall
D) Food diary
E) Usual intake form

Question 13

Your client set a goal to consume more water throughout the day. Your client reported he forgot his water bottle last week, so he went to the vending machine, bought a soda, and drank it. He expressed, "I'm a failure. I ruined my plan." What can you do to best help your client?

A) Investigate the physical environment.
B) Examine social support.
C) Review the cognitive environment.
D) Explain positive coping talk.
E) Modify the goal.

Question 14

How can Midge use the physical environment help her achieve her goal of eating more fruit?

A) Midge can ask her friend to remind her to eat a piece of fruit for a snack.
B) Midge can tell herself daily, "I will eat an apple for a snack today."
C) Midge can leave out a bowl of fruit on her kitchen counter.
D) Midge can modify her goal to eat seven pieces of fruit in a week.
E) Midge can use a smartphone app to track how much fruit she eats in a day.

Question 15

furnish baseline parameters. MyPlate, the Dietary Reference Intakes, and the Dietary Approaches to Stop Hypertension are the most commonly used standards to

A) collect food intake data.
B) analyze food intake data.
C) interpret food intake data analysis.
D) furnish baseline parameters.
E) monitor progress and success of intervention strategies.

Question 16

How many kilocalories (kcals) per day would you recommend for a client who wants to lose 1 pound per week? Her resting energy expenditure is 2,154 and she is sedentary.

A) 1,654 kcals/day
B) 1,200 - 1,500 kcals/day
C) 2,085 kcals/day
D) 2,462 kcal/day
E) 2,731 kcals/day

Question 17

Which of the following is the BMI range for individuals who are overweight?

A) 18.5 - 24.9
B) 19 - 25
C) 25 - 29.9
D) 25 - 30
E) 30 - 34.9

Question 18

What is the first step in completing a dietary evaluation?

A) Assess stage of change
B) Assess total energy expenditure
C) Data analysis
D) Food intake data collection
E) Interpretation of data analysis

Question 19

Which of the following is a SMART goal?

A) Increase vegetable intake at dinner by the end of the month.
B) Eat a small apple for an afternoon snack four days per week.
C) Avoid donuts for breakfast five out of seven days.
D) Reduce fasting blood glucose to 80 mg/dL.
E) Drink more water daily.

Question 20

Which of the following individuals are at a "very high" risk for additional health problems?

A) A woman who is underweight and has a normal waist circumference.
B) A man who has a normal weight and has a high-risk waist circumference.
C) A man who is overweight and has a high-risk waist circumference.
D) A woman who has obesity class I and a normal waist circumference.
E) A man who has obesity class II and a normal waist circumference.

Question 21

Use of standardized nutrition terminology can enhance communication among nutrition professionals.

Question 22

Which of the following should the selected nutrition intervention address?

A) The nutrition problem
B) The nutrition etiology
C) The nutrition signs and symptoms
D) The nutrition prescription
E) The nutrition assessment

Question 23

Your client is receiving meals on wheels. In which step of the nutrition care process should this information be documented?

A) Nutrition Assessment
B) Nutrition Diagnosis
C) Nutrition Intervention
D) Nutrition Prescription
E) Nutrition Monitoring and Evaluation

Question 24

Define the acronym ADIME and describe what information should be documented in each section.

Question 25

What is waist circumference and what are the desirable cut-off points for good health?

Question 26

Nutrition counselors set goals for each client.

Question 27

Describe the 24-hour recall and the usual diet and the pros and cons of each.

Question 28

Individuals with an underweight BMI are at a low risk for additional health issues.

Question 29

What is the purpose of the nutrition diagnosis?

A) To select assessment tools and procedures that match the situation, apply assessment tools in valid and reliable ways, and validate the data.
B) To identify and describe a specific problem that can be resolved or improved through treatment and nutrition intervention by a registered dietitian.
C) To resolve or improve the identified nutrition diagnosis or nutrition problem by planning and implementing appropriate interventions.
D) To periodically review and measure a client's nutritional status to determine if the intervention is or is not improving the client's behavior or status.
E) To determine nutrition status, food preferences, and anthropometric measures to assist clients in achieving health and well-being.

Question 30

When writing PES statements, intake should be considered as the preferred domain for a nutrition problem when in doubt about domain choice.

Question 31

What is a SMART goal?

Question 32

When would a nutrition counselor employ a diet history interview? How is this method different than a usual diet?

Question 33

List the five domains that are collected during a nutrition assessment and an example of each.

Question 34

List and briefly describe the three steps involved in completing a dietary evaluation.

Question 35

During which step in the Nutrition Care Process do registered dietitians determine appropriate data to collect, determine the need for additional data, and distinguish important from unimportant data?

A) Nutrition Assessment
B) Nutrition Diagnosis
C) Nutrition Intervention
D) Nutrition Prescription
E) Nutrition Monitoring and Evaluation

Question 36

During which step in the Nutrition Care Process do registered dietitians evaluate the effectiveness of a nutrition intervention by engaging in checking, measuring, and appraising changes in nutrition care indicators?

A) Nutrition Assessment
B) Nutrition Diagnosis
C) Nutrition Intervention
D) Nutrition Prescription
E) Nutrition Monitoring and Evaluation

Question 37

List and briefly describe the four steps required to estimate energy needs.

Question 38

The USDA 5-step multiple-pass method can be used to increase the accuracy of data obtained through a 24-hour recall.