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Nutrition > Module 6 Assessment and Care > Flashcards

Module 6 Assessment and Care Flashcards

1
Q

What services does the Registered Dietitian perform in a hospital setting? Check all that apply.

[mark all correct answers]
a.
devise meal plans with the patient for the duration of their hospital stay

b.	 assess for nutrition problems

c.	 assess appropriateness of diet order

d.	 insert central lines for parenteral nutrition

e.	 deliver meal trays

f.	 calculate nutrition needs

g.	 monitor tube feedings
A

b.
assess for nutrition problems

c.
assess appropriateness of diet order

f.
calculate nutrition needs

g.
monitor tube feedings

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2
Q

The central role of the nurse in health care makes them well positioned for:

a.	 calculating patients' nutrient needs

b.	 providing medical nutrition therapy

c.	 conducting complete nutrition assessments

d.	 identifying patients at risk for malnutrition
A

d.
identifying patients at risk for malnutrition

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3
Q

Under which section of the nutrition assessment would the patient be questioned about the use of herbal supplements?

a.	 Diet History

b.	 Social History

c.	 Medical and Medication History
A

c.
Medical and Medication History

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4
Q

Which dietary assessment does a nurse use to conduct a kcalorie count?

a.	 24-hour recall

b.	 Direct Observation

c.	 Food frequency questionnaire

d.	 Food record
A

b.
Direct Observation

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5
Q

Match the disadvantage with the method of obtaining food intake.

The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives.
a.
24-hour recall

b.
Food record

c.
Food frequency

d
Direct Observation

  1. May not accurately represent overall food intakes.
  2. Does not reflect short-term or recent diet changes.
  3. The most time-consuming method for the patient.
  4. Method is not useful outside of in-patient situations.
A

1 - a

2 - c

3 - b

4 - d

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6
Q

What conditions put patients at risk of nutrient deficiencies? Select ALL that apply

[mark all correct answers]
a.
Co-morbid conditions

b.	 Living with family members

c.	 Tracking diet intakes

d.	 Multiple medications

e.	 Behavioral disorders

f.	 Elderly
A

a.
Co-morbid conditions

d.
Multiple medications

e.	 Behavioral disorders

f.	 Elderly
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7
Q

Match the benefit with the method of obtaining food intake.

The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives.

a.
Direct Observation

b.
24-hour recall

c.
Food Record

d.
Food Frequency

  1. Method is quick and easy.
  2. Shows long-term intakes over time.
  3. May help control intakes due to increased patient awareness.
  4. Helps evaluate acceptability of the diet in a hospital setting.
A

1 - b

2 - d

3 - c

4 - a

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8
Q

What is the most abundant serum protein routinely monitored in hospitalized patients?

a.	 hemoglobin

b.	 transferrin

c.	 c-reactive protein

d.	 albumin
A

albumin

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9
Q

Which lab is most useful in identifying long-term blood sugar management?

a.	 HbA1C

b.	 Glucose

c.	 C-Reactive Protein

d.	 Total Lymphocyte Count
A

HbA1C

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10
Q

C- reactive protein
Albumin
Fluid imbalance
BUN

A

inflammation
protein status
Electrolytes
Kidney function

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11
Q

What physical signs are likely to accompany Protein Energy Malnutrition (PEM)?

[mark all correct answers]
a.
Dark circles under the eyes

b.	 Protruding bones

c.	 Hollow temples

d.	 Swollen, glossy tongue

e.	 Spoon-shaped finger nails
A

a.
Dark circles under the eyes

b.	 Protruding bones

c.	 Hollow temples
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12
Q

What clinical signs accompany dehydration? Select all that apply.

[mark all correct answers]
a.
Headache

b.	 Light colored urine

c.	 Weight gain

d.	 Dry skin

e.	 Thirst
A

headache

dry skin

thirst

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13
Q

What would be the most likely concern with a client who has gained 3 pounds within 2 days?

a.	 Fluid retention

b.	 Overeating

c.	 Dehydration

d.	 Hypothyroidism
A

fluid retention

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14
Q

Which of the following are physical signs of fluid retention (edema)? Check all that apply.

[mark all correct answers]
a.
Tight fitting shoes

b.	 Weight loss

c.	 Abdominal distention

d.	 Facial puffiness

e.	 Frequent urination
A

a.
Tight fitting shoes

c.
Abdominal distention

Facial puffiness

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15
Q

Which of the following is a rule with assessing a person’s height and weight?

a.	 Always measure both – don't ask

b.	 Always measure without shoes on

c.	 Only measure height and weight in the mornings

d.	 Always assess after a person uses the restroom
A

a.
Always measure both – don’t ask

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16
Q

If a patient consumes 4 oz ice chips before a procedure, what liquid amount should be recorded for intakes?

a.	 4 oz because ice is equivalent to fluid ounces

b.	 2 oz because ice melts to one half fluid amount

c.	 1 oz because only a small amount will melt before consuming

d.	 0 oz because ice is not considered fluid
A

b.
2 oz because ice melts to one half fluid amount

17
Q

A patient consumes the following meal:

6 oz pudding

8 oz coffee with 1 tsp sugar

4oz ice chips

6 oz vegetable broth

Enter the correct number in the blank (include the unit of measure).

How many ounces did the patient consume?

How many mL did the patient consume?

A

16 oz

480 mL

18
Q

Select the items that would be included in the total fluid intake calculation. Select all that apply.

[mark all correct answers]
a.
Mashed potatoes with gravy

b.	 Chicken broth

c.	 Skim milk

d.	 Pudding

e.	 Coffee

f.	 Cherry-flavored gelatin

g.	 Ice cream shake

h.	 Cream of potato soup

i.	 Tuna salad

j.	 Ensure supplement
A

b.
Chicken broth

c.	 Skim milk

e.
Coffee

f.	 Cherry-flavored gelatin

g.	 Ice cream shake

j.
Ensure supplement

19
Q

Why is a person with a %UBW of 85% at risk for malnutrition?

a.	 the person is 85% of their ideal weight.

b.	 the person lost 15% of their normal body weight.

c.	 the person is obese.

d.	 the person has low protein status.
A

b.
the person lost 15% of their normal body weight.

20
Q

Which of the following are potential physical signs of malnutrition? Check all that apply.

[mark all correct answers]
a.
Hair that falls out or plucks out easily

b.	 Redness at the corners of eyes

c.	 Dry cracked lips

d.	 Gray hair

e.	 Loss of subcutaneous fat stores

f.	 Pale skin

g.	 Cellulite on belly or thighs

h.	 Spoon-shaped nails
A

a.
Hair that falls out or plucks out easily

b.	 Redness at the corners of eyes

c.	 Dry cracked lips

e.
Loss of subcutaneous fat stores

f.	 Pale skin

h.
Spoon-shaped nails

21
Q

Mr. Hom experiences loss of appetite, difficulty swallowing, and mouth pain as a consequence of illness. Mr. Hom is at risk of malnutrition due to:

a.	 altered metabolism.

b.	 reduced food intake

c.	 altered excretion of nutrients.

d.	 altered digestion and absorption
A

b.
reduced food intake

22
Q

Which of the following is a good goal for a hospitalized patient with poor food intake?

a.	 Gain weight by eating more

b.	 Improve oral intake to at least 75% of food served before discharge from hospital

c.	 Gain 5 pounds within a week by consuming all foods served

d.	 Improve body composition by decreasing body fat and building muscle
A

.
Improve oral intake to at least 75% of food served before discharge from hospital

23
Q

If a hospitalized patient has questions about their prescribed special diet upon discharge, and the dietitian is not available, the nurse should:

a.	 Look it up on the internet

b.	 Call the dietitian at home

c.	 Find the information in the diet manual

d.	 Try to recall what they learned in nursing school and guess at the answer
A

.
Find the information in the diet manual

24
Q

What is the role of food service in a hospital?

a.	 Determine appropriate changes in the diet order.

b.	 Preparing and delivering appropriate meals to patients.

c.	 Develop individual meal plans with patients

d.	 Monitor patient oral food/drink intakes
A

Preparing and delivering appropriate meals to patients.

25
Q

What should be the goal if a person with disease is losing weight?

a.	 Improve oral food intake

b.	 Engage in resistance training exercise

c.	 Supplement with fat soluble vitamins

d.	 Serve nutrient dense foods
A

a.
Improve oral food intake

Nutrition (21 decks)

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