Nutrition for the Chronically Ill Adult

Question 1

'’What are the 5 parts of a nutrition assessment?’’

Answer 1

'’1) Anthropometric, 2) Biochemical, 3) Clinical, 4) Dietary Methods, 5) Environment’’

Question 2

'’What is anthropometry?’’

Answer 2

'’the measurement of physical dimensions and body composition’’

Question 3

'’What is measured in the anthropometric portion of the nutrition assessment?’’

Answer 3

'’Height, weight, and head circumference (babies)’’

Question 4

'’What is measured in the biochemical portion of the nutrition assessment?’’

Answer 4

'’serum proteins, Hgb, lipids’’

Question 5

'’What is measured in the clinical portion of the nutrition assessment?’’

Answer 5

'’Signs and symptoms of malnutrition during examination’’

Question 6

'’What is measured during the dietary methods portion of the nutrition assessment?’’

Answer 6

'’the quantity of food consumed over a time period’’

Question 7

'’What are the 3 types of dietary recalls used in the nutrition assessment?’’

Answer 7

'’1) 24-hour dietary recall, food diary, food frequency questionnaire’’

Question 8

'’What is measured during the environment portion of the nutrition assessment?’’

Answer 8

'’Access to food, income, home environment (cooking equipment & running water), etc’’

Question 9

'’How is dysphagia diagnosed?’’

Answer 9

'’via bedside evaluation & modified Barium swallow’’

Question 10

'’Describe esophageal dysphagia?’’

Answer 10

'’Food/liquid stops in the esophagus’’

Question 11

'’What are the 2 types of dysphagia?’’

Answer 11

'’Esophageal and oropharyngeal’’

Question 12

'’Describe oropharyngeal dysphagia?’’

Answer 12

'’The pt has difficulty forming bolus and initiating swallow’’

Question 13

'’What causes esophageal dysphagia?’’

Answer 13

'’Cancer, esophageal stricture, muscle disorders’’

Question 14

'’What causes oropharyngeal dysphagia?’’

Answer 14

'’Brain and nerve disorders’’

Question 15

'’What are symptoms of oropharyngeal dysphagia?’’

Answer 15

'’drooling, coughing ,choking, food pocketing, gurgly voice’’

Question 16

'’Which, liquids or solids, are more problematic in each type of dysphagia?’’

Answer 16

'’Esophageal: solids are problematic, Oropharyngeal: liquids are problematic’’

Question 17

'’Describe the various thicknesses of liquids.’’

Answer 17

'’1) thin, 2) syrup/nectar, 3) honey, 4) pudding’’

Question 18

'’Describe the various levels of dysphagia diets.’’

Answer 18

'’1) pureed, 2) minced, 3) ground, 4) chopped, 5) regular’’

Question 19

'’How is obesity measured?’’

Answer 19

'’BMI, waist circumference’’

Question 20

'’What is considered an obese waist circumference for men and women?’’

Answer 20

'’40” for men, 35” for women’’

Question 21

'’Describe the 2 types of fat deposition.’’

Answer 21

’‘“Apple” shape and “pear” shape’’

Question 22

'’How do the apple and pear shapes compare?’’

Answer 22

'’Apple is more dangerous due to internal organs and location-dependent adipocyte characteristics’’

Question 23

'’Which are the most obese and most lean states?’’

Answer 23

'’MS/WV are most obese, CO most lean’’

Question 24

'’What are the treatment goals for obesity?’’

Answer 24

'’1) prevent further gain, 2) reduce weight, 3) maintain lower weight, 4) establish short-term goals’’

Question 25

'’What are strategies to manage weight?’’

Answer 25

'’1) diet, 2) behavior, 3) physical activity, 4) pharmacotherapy, 5) surgery’’

Question 26

'’What are the recommended weight loss per week goals based on BMI?’’

Answer 26

'’1) BMI > 35, 1-2 lb/wk; 2) BMI 27-35, .5-1 lb/wk’’

Question 27

'’How are burns characterized?’’

Answer 27

'’1) % Total BSA, 2) Thickness (full or partial) & Location, 3) inhalation injury’’

Question 28

'’What sources of soluble fiber?’’

Answer 28

'’oat bran, barley, nuts/seeds, beans, lentils, peas, cucumbers, celery, carrots, psyllium’’

Question 29

'’What are sources of insoluble fiber?’’

Answer 29

'’wheat bran, nuts/seeds, zucchini, broccoli, cabbage, green beans, dark leafy veggies, grapes, raising, whole grains’’

Question 30

'’What factors of a burn injury contribute to poor food intake?’’

Answer 30

'’location, hands, depression, inhalation injury’’