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Diet therapy of clinical nutrition Final Exam (All Modules 1-5) Questions with Correct Verified Answers/ Rated A+
Understanding Normal and Clinical Nutrition 10 TH Edition
What is the body’s first line of defense against infection?
- Skin and mucous membranes
- Fever
- Leukocytes
- None of the above - ANS - A
A 24-hour recall is used to collect a food and nutrition history. The client states that she didn’t eat breakfast. She had a soft drink and an apple for lunch, and for dinner, she had a slice of pizza. What is the best question the health care professional could ask next regarding this finding?
- 'Is this a usual day’s food intake?'
- 'What was on the slice of pizza?'
- 'Do you normally skip breakfast?'
- 'Are you on a busy schedule?' - ANS - A
Which of the following clients is at greatest risk of malnutrition?
- A body builder, 5"8' and 190 lbs., taking amino acid supplements 1 / 4
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- An 85-year-old woman, 5"4' and 122 lbs.
- A 30-year-old woman, 5"6', 192 lbs., with a recent unexplained weight loss of 25 lbs.
- A 15-year-old boy 5"8', 132 lbs., with a good appetite, going through a growth spurt - ANS - C
Mrs. Sealy is an 85-year-old woman who states she has a poor appetite. She is 5", 2' tall, her current weight is 80 pounds, and her usual body weight is 115 pounds. The nurse determines:
- her %IBW is 82%
- her %UBW is 70%.
- she is at risk for mild malnutrition.
- she is at risk for moderate malnutrition - ANS - B
Which of the following statements is the best way to begin the interview for a 24-hour dietary history?
- 'What did you have for breakfast today?'
- 'You do eat breakfast every day, don’t you?'
- 'Do you begin the day with juice or coffee?'
- 'What is the first thing you ate or drank when you woke up?' - ANS - D
A nutritional assessment involves
- collecting data and using it to evaluate a patient’s nutrition status.
- implementing a nutrition care plan.
- identifying existing and potential nutrition problems.
- all of the above ANS – A
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3 Which of the following is an important benefit of follow-up care?
- It allows evaluation and if necessary, modification of the nutrition care plan
- It allows updating of basic patient data such as address and phone number
- It is typically required by insurance companies to qualify for payment
- It allows clinicians to sharpen their skills - ANS - A
Chris is a 38-year-old man with severe loss of muscle mass, loss of about 15% of body weight over the past 6 months, and multiple feeding difficulties associated with traumatic brain injury and post-traumatic stress disorder. Using the Subjective Global Assessment, he is most likely to be classified in which category?
- Well nourished
- Mild malnutrition
- Moderate malnutrition
- Severe malnutrition - ANS - D
Using the Subjective Global Assessment, a patient with nausea, vomiting, and a 6% weight loss would be
considered to be:
- well nourished.
- moderately malnourished.
- severely malnourished.
- none of the above - ANS - B
Which of the following nutrition assessment techniques is a measure of protein status?
- Serum albumin
- Body mass index
- Mean corpuscular volume 3 / 4
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- Plasma creatinine - ANS - A
A brief assessment for quickly identifying clients at risk for malnutrition so that they can receive complete nutrition assessments is called a
- nutrition questionnaire.
- health history.
- health screening.
- nutrition screening. - ANS - D
Which of the following approaches is likely to be helpful in implementing long-term dietary changes?
- Insist that the individual get ready for change.
- Emphasize what not to eat, rather than what to eat.
- Encourage only one or two changes at a time.
- All of the above - ANS - C
Which of the following is true of food allergies and food intolerances?
- Food allergies reflect immune responses while food intolerances reflect other physiologic processes
- Food intolerances reflect immune responses while food allergies reflect other physiologic processes
- Food intolerances and food allergies have no clinical differences
- Food allergies and intolerances reflect the same processes, but allergies are more severe. - ANS - D
For which of the following clients would diet progression be appropriate?
- Betty, who just had gallbladder surgery and is being discharged on a standard diet
- Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again
- Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet
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