Nutrition exam 2

Question 1

How to determine nutritional status

Answer 1

Hair dry or brittle, dry skin patches
Poor wound healing/ sores
Lack of subcutaneous fat or muscle wasting
Irregular HR/BP
Enlarged spleen or liver
Weakness or impaired coordination

Question 2

Males body weight

Answer 2

106 pounds / 45kg for the 1st 5ft + 6 pounds for every 1 inch

Question 3

Females body weight

Answer 3

100ibs/ for the first 5 ft + 5 pounds for every inch

Question 4

BMI (body mass index)
healthy weight

Answer 4

18.5-24.9

Question 5

overweight BMI

Answer 5

25-29

Question 6

Obesity BMI

Answer 6

30 or greater

Question 7

Neutral nitrogen

Answer 7

adequate nutritional intake

Question 8

Positive nitrogen

Answer 8

indicates protein synthesis is greater than protein breakdown as during growth, pregnancy, during recovery

Question 9

Negative nitrogen

Answer 9

protein is used at a greater rate than it is synthesized as in starvation or a catabolic state following injury or disease

Question 10

Orlistat

Answer 10

( prevent digestion fat)
Adverse effect : oily discharge, reduce food and vitamin absorption, decrease in bile flow, loose; oily stool, abdominal cramping, fecal incontinence

Question 11

Lorcaserin

Answer 11

( stimulate serotonin receptors in the hypothalamus in the brain to curb appetite
Adverse effect: headache, dry mouth, fatigue, nausea

Question 12

Phentermine- topiramate

Answer 12

( suppresses the appetite and induce a feeling a satiety)
Adverse effect: dry mouth, constipation, nausea, change in taste, dizziness, insomnia, numbness, and tingling extremities

Question 13

Vegan

Answer 13

Excludes all meat and animal products - Need B12 supplement

Question 14

Lacto Vegetarian

Answer 14

Diet includes dairy products.

Question 15

Lacto-ovo Vegetarian

Answer 15

Diet includes dairy products and eggs
- Ensure these patients get enough Vit D, B12, Calcium, Omega 3 fatty acids

Question 16

Required components of food labels

Answer 16

Carbohydrates, Serving sizes, Calories, Fiber

Question 17

Bacterial

Answer 17

Occurs due to eating undercooked or raw foods,
Manifestation included headache, fever abdominal cramping, diarrhea, nausea and vomiting can be fatal

Salmonella:
- Eggs - Fish - Fruit - Dairy products

Question 18

Escherichia Coli

Answer 18

Raw or uncooked meat, especially ground beef cause by foodborne pathogen
- Ground beef
Signs:
- Pain - Diarrhea - Hemolytic uremic syndrome: Severe anemia and kidney failure

Question 19

Listeria monocytogenes:

Answer 19

Can causes this illness
- Soft cheese - Raw milk - Uncooked poultry - Processed meats - Raw veggies
Signs:
- Stillborn/ Miscarriage (Significant problems in newborns/ Pregnant) - Immunocompromised clients cause illness.
- Sudden fever
- Diarrhea
- Headaches
- Back pain
- Abdominal discomfort

Question 20

Norovirus:

Answer 20

very contagious
- contaminated fruits and veggies
- Salads prepared by someone who is infected
- Oysters
- Contaminated water
- Onset 24 to 48 hours
Signs:
- Vomiting - Fever - Myalgia - Diarrhea - Headaches - Contagious

Question 21

Food Allergies Adults

Answer 21

• Milk - Peanuts - Fish - Eggs - Soy - Shellfish - Tree nuts - Wheat

Question 22

Food Allergies Children

Answer 22

• Cow’s milk - soy - Outgrows by 4

Question 23

Foodborne illnesses happen because:

Answer 23

Improper storage of food.
- Unsafe handling and prep
- Not washing hands properly
- Not heated and killing unwanted
bacteria

Question 24

Foodborne illnesses the people at risk

Answer 24

• children
• Older adults
• Immunocompromised clients
• Pregnant clients.

Question 25

Food storage for eggs

Answer 25

Store in refrigerator for 4-5 week
1 week hard boiled

Question 26

bacon stored

Answer 26

7 days

Question 27

Sausage storage

Answer 27

1-2 days

Question 28

Meat storage red meats/pork

Answer 28

1-2 days