Question 1

Evaluation of the nutrition care process must determine the:

Accepted Answer

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

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

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

Question 6

Someone who has undergone severe trauma would have:

Accepted Answer

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

Question 7

Normal serum albumin level is:

Accepted Answer

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.

Question 8

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

Accepted Answer

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.

Question 9

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

Accepted Answer

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

Question 10

Hospitalized patients should be weighed:

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

Biochemical test results are most valuable when measured:

Accepted Answer

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

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

Nutrition diagnoses help dietitians:

Accepted Answer

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.

Question 16

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

Accepted Answer

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

Question 17

Nutrition screening is important to identify:

Accepted Answer

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.

Question 18

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

Accepted Answer

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

Question 19

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

Accepted Answer

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

Question 20

The first step in the Nutrition Care Process is nutrition:

Accepted Answer

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

Exam 16: Nutrition Assessment and Nutrition Therapy in Patient Care