Jarvis Chapter 12: Nutritional Assessment and Nursing Practice Flashcards
Nutrition screening identifies individuals at nutritional risk by using the following parameters
A. occupation, socioeconomic status, religion, and sex.
B. inspection, palpation, percussion, and auscultation.
C. alertness, lethargy, obtundation, stupor, and coma.
D. weight and height history, diet information, medical history, and routine laboratory data.
D. weight and height history, diet information, medical history, and routine laboratory data.
Weight and health history, diet information, medical history, and laboratory data can elicit information such as unintentional weight loss, inadequate food intake, or recent illnesses, which facilitate the identification of persons at nutritional risk.
Healthy weight and healthy diet promotion should include
A. recommending intake of foods high in sodium and fats, and ensuring that intake exceeds expenditure of calories.
B. recommending limiting food intake to less than 1000 calories per day and increasing physical activity.
C. recommending eating portions from all food groups, matching intake and expenditure of calories, including physical activity, and reflecting individuality.
D. recommending fad diets or no-carbohydrate diets to achieve rapid weight loss.
C. recommending eating portions from all food groups, matching intake and expenditure of calories, including physical activity, and reflecting individuality.
A healthy diet should include a balance of foods of appropriate portions from the various food groups, regular physical activity, matching intake and expenditure of calories, and reflecting an individualized approach.
The lack of accessibility for all people to nutritious, safe, personally acceptable, and culturally suitable foods, produced in an environmentally and socially appropriate manner, is known as
A. low-income nutrition.
B. high-income nutrition.
C. food insecurity.
D. isolation.
C. food insecurity.
Food insecurity, related to financial constraints and lower socioeconomic status, has been recognized as a key determinant of nutritional health, creating a predisposition to unhealthy weights and poor health.
In adolescence, nutrient requirements
A. increase.
B. fluctuate.
C. stabilize.
D. decrease.
A. increase.
The nutrient requirements of adolescents increase because of rapid physical growth, including rapid bone growth and increasing muscle mass, and endocrine and hormonal changes. Energy and protein requirements and calcium and iron requirements increase.
What is included as objective data in a nutritional assessment to determine a patient’s nutritional status?
A. Immunizations and allergies
B. 24-hour diet recall
C. Location, quality, quantity, timing, setting, aggravating and associated factors, and perception
D. General appearance, physical examination, and laboratory tests
D. General appearance, physical examination, and laboratory tests
The physical examination and laboratory tests provide more specific data on nutritional status, with the general appearance of the patient providing further information.
In comparison to the general population people with diabetes are 20 times more likely to be hospitalized with
A. metabolic syndrome.
B. cardiovascular disease.
C. nontraumatic lower limb amputation.
D. end-stage renal failure.
C. nontraumatic lower limb amputation.
People with diabetes are 20 times more likely to be hospitalized with a nontraumatic lower limb amputation.
For optimal health, infants and children 1 to 2 years of age should receive
A. 2% cow’s milk.
B. 1% cow’s milk.
C. whole cow’s milk.
D. skimmed cow’s milk.
C. whole cow’s milk.
Infants and children younger than 2 years of age should not drink skimmed or low-fat milk or be placed on low-fat diets because these products have insufficient fat and calories to support optimal growth and development. Infants should not receive cow’s milk before age 1 year because this can result in occult blood loss.
A comprehensive nutritional assessment always includes
A. a work history.
B. a comprehensive metabolic panel.
C. anthropometric measures.
D. a direct observation of feeding and eating processes.
C. anthropometric measures.
Anthropometric measures evaluate growth, development, and body composition. The most commonly anthropometric measures used are height, weight, waist circumference, and waist–hip ratio.
Obese persons with more fat in the upper body, especially the abdomen, have
A. android obesity.
B. gynoid obesity.
C. anthropometric obesity.
D. gastronomic obesity.
A. android obesity.
Obese persons with most of their fat in the abdomen have android (upper body) obesity. A waist–hip ratio of 1.0 or greater in men or 0.8 or greater in women is indicative of android obesity, which places a person at higher risk for obesity-related diseases and early mortality.
The physiological changes associated with aging that affect nutritional status for the older person include (Select all that apply.)
A. diminished olfactory and taste sensitivity
B. increased saliva production.
C. increased gastro-intestinal absorption.
D. poor dentition.
A + D. diminished olfactory and taste sensitivity
Poor dentition, decreased visual acuity, decreased saliva production, slowed gastro-intestinal motility, decreased gastrointestinal absorption, and diminished olfactory and taste sensitivity are physiological changes with aging that affect nutritional status.
