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Nutriton 3040 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What does HIPAA stand for?

A

Health insurance portability and accountability act

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2
Q

T or F
If the individual was not aware that they were committing a HIPPA violation they get a verbal warning

A

False, get charged $100 per violation

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3
Q

What are the nutrition care process steps?

A

A=assessment
D= diagnosis
I= intervention
M=monitoring and
E=evaluation

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4
Q

Identifying and labeling the nutrition problem would be which step of NCP?

A

Diagnosis

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5
Q

Planning and implementing purposeful actions to identified nutritional problems would be which step of NCP?

A

Intervention

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6
Q

Systematic comparison with previous status, intervention goals, and reference standards would be which step of NCP?

A

Evaluation

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7
Q

Review and measurement of status at schedule times would be which step of NCP?

A

Monitoring

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8
Q

Gathering data about food and nutrient intake, medications, food access, etc would be which step of NCP?

A

Assessment

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9
Q

What are the components of nutrition assessment?

A

Anthropometrics
Biochemical data
Clinical examination
Diet history and intake
History (medical social)

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10
Q

What are 4 examples of anthropometrics?

A
  1. Height
  2. Weight/weight changes
  3. Body circumference
  4. Body composition
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11
Q

T or F
Biochemical would be lab testing such as metabolic changes during illness, medications, and fluid status

A

True

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12
Q

T or F
Clinical examinations identify the internal signs of malnutrition not the physical signs

A

False

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13
Q

What category would economic status, alcohol and drug use, and level of physical activity fall into?

A

History- Medical and social

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14
Q

What is the first step to see if a nutritional assessment needs to be completed?

A

Nutrition screening to determine nutritional risk

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15
Q

What are the 4 commonly used criteria for nutritional screenings?

A
  1. Diagnosis (cancer, kidney disease, etc)
  2. Weight/ weight change
  3. Lab values
  4. Poor appetite/intake
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16
Q

Dysphagia, ___/___/___/___, food allergies, likes, dislikes, intolerances, _____, and ____ are more commonly used criteria for nutrition screenings

A

Nausea/vomiting/diarrhea/constipation
Diet restrictions
Tube feeding or TPN/PPN

17
Q

T or F
A positive nutrition screen indicates that a patient may need a nutrition assessment

A

True

18
Q

<____ amount of sodium is the 2020 dietary guidelines for Americans

A

<2300 mg

19
Q

What are ways of meal planning?

A

Plate method
Calorie count
Food exchanges

20
Q

The my plate method recommends
____ of the plate be fruits and non-starch vegetables
____ of the plate be lean meats
____ of the plate be starch
____ serving of milk
____ of the grains be whole grains

A

1/2
1/4
1/4
1
1/2

21
Q

What are the pros of a 3 day calorie count?

A
  1. Observe intake instead of relying on patient memory
  2. Useful in hospital/ long term care
22
Q

What are the cons of a 3 day calorie count?

A

Estimate of consumption by family/ staff
Missing info
Frequently inaccurate

23
Q

Why were food exchanges created and when?

A

Made in 1950’s by AND and ADA
1st standardized method for diabetic meal planning

24
Q

What are 4 methods of assessing a clients diet?

A
  1. Diet history
  2. Food record
  3. 24-hour recall
  4. Food frequency
25
Q

What are the pros of diet history?

A

-quick
-assesses: usual intake, food allergies, special diets, appetite
-indentifies: eating patterns, likes/dislikes, wt, wt hx

26
Q

What are the cons of diet history?

A

Relies on clients willingness/ ability yo share accurate information
Intake amount not identified
Specific nutrients not examined

27
Q

What are the pros of food frequency?

A

Identifies variety of foods eaten that are usually left out of 24 hr recall
Can be self administered
Machine readable and inexpensive for large populations

28
Q

What are the cons of food frequency?

A

Does not include amounts
Limited numbers of food
Clients willingness to reveal frequency

Nutriton 3040 (3 decks)

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