Domain I

Question 1

High-Potassium Foods

Answer 1

Meat
Banana
Orange
Tomato
Potato
Cantaloupe

Question 2

Low-Potassium Foods

Answer 2

Apple
Cranberry
Blueberry
Carrot
Corn

Question 3

Symptoms of Dehydration

Answer 3

Nausea
Dizziness
Sunken eyes
Fever
Hyperventilation
Excess sweating
Inelastic skin
Increased solute load (BUN)
Tachycardia
Decreased appetite
Rapid weight loss

Question 4

Best Assessment of Fluid Status

Answer 4

Serum Sodium

Hypernatremia = dehydration
Hyponatremia = overhydration

Question 5

Insensible Water Losses

Answer 5

.8 - 1.2 L/day
~ 1 L/day

Through skin and breathing

Question 6

Factors needed for Vitamin A Absorption

Answer 6

bile salts, pancreatic lipase, fat

Question 7

Factors needed for Vitamin D Absorption

Answer 7

bile salts, acidity of chyme, accompanies Ca, P absorption

Question 8

Factors needed for Vitamin E & K Absorption

Answer 8

bile salts, fat

Question 9

Factors needed for Thiamin Absorption

Answer 9

acid

Question 10

Factors needed for Riboflavin Absorption

Answer 10

phosphorus

Question 11

Factors needed for B12 Absorption

Answer 11

ileum, stomach secretions (HCL, IF)

Question 12

Factors needed for Calcium Absorption

Answer 12

acid, vitamin D, lactose

Question 13

Factors needed for Iron Absorption

Answer 13

HCL, Calcium (binds oxalates)

Question 14

Achalasia

Answer 14

Dysfunction of the esophagus
Risk of aspirating food into lung, causing infx
small servings of liquid or semi-liquids
TF or PN may be req.

Question 15

hiatal hernia

Answer 15

protrusion of the upper stomach into the thorax

Question 16

GERD

Answer 16

irritation of the lower esophagus cause by stomach acids that come up to the esophagus when the LES does not close tightly

Question 17

Dyspepsia (ingestion)

Answer 17

vague upper abdominal discomfort
symtom, not dz
aggravated by tension, eating too much or too fast

Question 18

gastritis

Answer 18

anorexia, N/V, belching, fullness and pain just above stomach

causes: aspirin, alcohol abuse, food irritants, allergies, food poisoning, stress, infections, H. pylori and radiation

Question 19

Gas-Producing Foods

Answer 19

legumes, apples, beans, brussels sprouts, cabbage, flax, citrus, melon, milk products, onions, potatoes, prune juice, raisins, wheat germ, uncooked starches

most common: legumes, cruciferous vegetables, flax

Question 20

Vitamin C Absorption

Answer 20

almost completely absorbed from the SI
active mechanism and diffusion
excess is excreted
some is oxidized and exhaled as CO2

Question 21

Biotin absorption

Answer 21

not readily absorbed

prevented by avidin