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PHARMA > NUTRIDIET > Flashcards

NUTRIDIET Flashcards

1
Q

A Systematic approach to providing high quality nutrition care.

a. Nutrition Care Process
b. Nursing Care Plan
c. Dietary Guidelines
d. Adequate Intake

A

A

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2
Q

A systematic process of obtaining, verifying, and interpreting data to make decisions about the nature and cause of nutrition related programs.
a. Nutrition Diagnosis
b. Nutrition Assessment
c. Implementation
d. Nutrition Guidelines

A

b

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3
Q

It requires making comparisons between the information obtained and reliable standards (ideal goals). Is an on-going, dynamic process that involves not only initial data collection but also continual reassessment and analysis of patients/client/group needs.
a. Nursing Assessment
b. Interview
c. Nutrition Assessment
d. Nutrition Care Process

A

c

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4
Q

The following are the Data Sources/ Tools for Assessment. EXCEPT:

a. Referral Information and/or interdisciplinary records
b. Patient/client interview (across the lifespan)
c. Community-based surveys and focus groups
d. mortality rate record
e. Statistical Reports: administrative data
f. epidemiological studies
g. Aling Marites

A

Dolce and Gabbana

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5
Q

Dietary History and Detailed Nutrient Intake are examples of what types of data collected?

a. Nutritional Adequacy
b. Health Status
c. Functional
d. Behavioral Status

A

a

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6
Q

Anthropometric and biochemical measurements, physical and clinical conditions, physiological and disease status are examples of what types of data collected?
a. Nutritional Adequacy
b. Health Status
c. Functional
d. Behavioral Status

A

b

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7
Q

In documenting the assessment, the nurse should take note of the following, EXCEPT:

a. Date and time of assessment
b. Pertinent data collected and comparison with standards
c. Patient/client/group’s perceptions, values, and motivation related to presenting problems
d. Changes in client’s level of understanding, food related behaviors, and other clinical outcomes for appropriate follow up
e. Date of the next visit
f. Reason for discharge/discontinuation if appropriate

A

e

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8
Q

It is the identification and labeling that describes an actual occurence, risk of, or potential for developing a nutritional problem that dietetics professionals are responsible for treating independently.
a. Nursing Diagnosis
b. Nutrition Diagnosis
c. Nutrition Care Process
d. Adequate INtake

A

b

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9
Q

The following are the three components of nutrition diagnosis except

a. Problem
b. Etiology
c. Signs and Symptoms
d. NOTA

A

d

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10
Q

A well written Nutrition Diagnostic Statement are the following. EXCEPT
a. Clear and Concise
b. Specific (patient/client/group centered
c. Related to one client problem
d. Accurate: relate to one or more etiology
e. Based on reliable and accurate assessment data

A

d; relate to one etiology only

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11
Q

It is an on-going process that supports all of the steps in the Nutrition Care Process

a. Assessment
b. Implementation
c. Intervention
d. Documentation

A

d

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12
Q

Purposefully planned actions designed with the intent of changing a nutrition-related behavior, risk factor, environmental condition, or aspect of health status for an individual, target group, or the community at large.
a. Nutrition Process
b. Implementation
c. Nutrition Diagnosis
d. Nutrition Interventions

A

d

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13
Q

While planning for the nutrition intervention, what would you prioritize the most?
a. age
b. nutrition diagnoses
c. food
d. diet

A

b

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14
Q

This type of method deals with the individual and measure objective criteria
a. Indirect method
b. Direct Method
c. Scientific Method
d. Individual Method

A

b

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15
Q

This type of methods use community indices that reflect the community’s nutritional status or needs.
a. Indirect method
b. Direct Method
c. Scientific Method
d. Individual Method

A

a

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16
Q

The following are the direct methods of nutritional assessment EXCEPT
a. Anthropometric methods
b. Cultural and study habits
c. clinical methods
d. dietary evaluation
e. biochemical or laboratory

A

b

17
Q

It is a type of data needed for health and diet history. It is subjective and involves interviews and food records.

a. Dietary History
b. Nutritional History
c. Nutritional Status
d. Food Diary

A

b

18
Q

Provides you with a solid measurement of how your perceived intake of foods is congruent with what you are taking in.
a. Nutrient Intake Analysis
b. Nutrient recommendation
c. Measuring cup
d. Food Diary

A

a

19
Q

______ is a method that involves time, understanding, and motivation on the part of the patient or client. The subject is asked to write down everything he/she eats or drinks for a certain period of time.
a. Food Diary
b. Food Frequency
c. Nutritional History
d. 24-hr recall

A

a

20
Q

_____ answers are recorded as 1/day, 1/week., for example or as accurately as possible. It may just have to be notes as “occasionally” or “rarely”

a. Food Diary
b. 24 hr recall
c. food frequency
d. food record

A

c

21
Q

The individual completes a questionnaire or interview wherein he/she will recall everything that he/she eats within the last 24 hrs or the previous day.

a. 24 Hr recall
b. Reminiscing
c. Recollection
d. 24 hr recollection

A

a

22
Q

what is normal BMI of a person?

a. >18.5
b. 18.5-24.9
c. 25-29.9
d. 30-34.9

A

b

23
Q

it is used to describe the percentages of fat, bone, water, and muscle in human bodies.

a. body mass index
b. body composition
c. body physique
d. body percentage

A

b

24
Q

The 5 methods of measuring body composition except

a. skin calipers
b. biophysical impedance
c. hydrostatic weighing
d. DEXA
e. Air displacement plethysmography

A

b (bioelectrical impedance)

25
Q

it is a method of measuring body composition based on the rate at which an electrical current travels through the body. It estimates body fat percent.

a. Hydrostatic weighing
b. bioelectrical impedance
c dual energy x ray absorptiometry
d. skin calipers

A

b

26
Q

It is one of the oldest and still most common mrthods of determining a person’s body composition and body fat percentage.

a. skinfold thickness/ fatfold
b. measuring tape
c. mid upper arm circumference
d. weighing scale

A

a

27
Q

______ a five step screening tool to identify adults, who are malnourished, at risk of malnutrition. It also includes management guidelines that can be used to develop a care plan.

a. MUAC
b. Malnutrition Universal Screening Test
c. Universal Malnutrition Detection
d. BMI

A

b

28
Q

It is the global standard for diagnosing malnutrition. _____ is a simple bedside method used to diagnose malnutrition and identify those who would benefit from nutrition care.

a. Body Mass Index
b. Food Detection
c. Subjective Global Assessment
d. Universal Assessment

A

c
Note: it only determines PEM

29
Q

Used as a screening tool to identify older adults who are malnourished or at risk of malnutrition

a. Mini Nutritional Assessment
b. Matured Nutritional Assessment
c. Geriatric Nutritional Risk Index
d. Subjective Global Assessment

A

A

30
Q

It has been used as a simple and valuable tool to predict outcomes calculated from only serum albumin and the ration between actual and ideal body weight. Also used as a predictor of amputation in patients with critical limb ischemia.
a. Mini Nutritional Assessment
b. Matured Nutritional Assessment
c. Geriatric Nutritional Risk Index
d. Subjective Global Assessment

A

c

31
Q

A client with sore mouth asks for advice. What is the most appropriate advice will you give?

a. Brush your teeth after meals and snacks.
b. Drink eight or more cups of liquid each day
c. Take antibiotics
d. Avoid rough food that might be hard to swallow, such as hard bread, toast, popcorn, raw vegetables, nuts and seeds.

A

d

32
Q

A pregnant woman is experiencing morning sickness and nauseous every time she eats. What will you advice

a. Eat sour candy or fruit ice to help increase saliva
b. drink plenty of water
c. Eat dry foods when you wake up and every few hours during the day.
d. Eat a lot of soup and drink water

A

c

33
Q

_____ are sterile liquids, semi solids, or powders, which provide macro and micronutrients.

a. Tube Feeding
b. Oral Nutrient Supplement
c. Powdered Food Supplement
d. Agar Nutrient

A

b

34
Q

It is a special liquid food mixture containing protein, carbohydrates (sugar), fats, vitamins, and minerals given trhough a tube into the stomach or small intestine.
a. Tube Feeding
b. Oral Nutrient Supplement
c. Powdered Food Supplement
d. Agar Nutrient

A

A

35
Q

It is the intravenous administration of nutrition, which may include protein, carbs, fats, minerals and electrolytes, vitamins, and other trace elements for patients who cannot eat or absorb enough food through tube feeding formula or by mouth to maintain good nutritional status.

a. Tube Feeding
b. Oral Nutrient Supplement
c. Enteral Nutrition
d. Parenteral Nutrition

A

d

36
Q

____ is a systematic comparison of current findings with the previous status, intervention goals, or a reference standard.

a. evaluation
b. implementation
c. goals
d. report

A

a

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