Unit IV (Nutrition Assessment)

Question 1

Define dysphagia.

Answer 1

Difficulty swallowing.

Question 2

Define dysphasia.

Answer 2

Difficulty speaking.

Question 3

The patient has no appetite. What is this termed?

Answer 3

Anorexia.

Question 4

What is another name for emesis?

Answer 4

Vomitus

Question 5

The nurse assesses the patient to have abdominal distention, flatus, urgency, and hyperactive bowel sounds. What condition is likely present?

Answer 5

Diarrhea.

Question 6

The nurse identifies decreased bowel sounds, abdominal distention, and decreased appetite. What condition is likely present?

Answer 6

Constipation.

Question 7

What is the formula for Ideal Body Weight for women?

Answer 7

100 lbs for the first 5 feet, 5lbs for each additional inch. 10% above or below depending on body frame.

Question 8

What is the formula for Ideal Body Weight for men?

Answer 8

106 lbs for the first 5 feet, 6lbs for each additional inch.10% above or below depending on body frame.

Question 9

The nurse explains to the patient that having a high BMI places them at a higher risk for:

Answer 9

CAD, DM, HTN, CA

Question 10

What is the normal range for BMI?

Answer 10

18.5-24.9

Question 11

A BMI between 25-30 is considered:

Answer 11

Overweight.

Question 12

A BMI over 30 is considered

Answer 12

High Risk

Question 13

A patient is malnourished. What would the nurse expect to see in regards to their hair pattern?

Answer 13

Dull, brittle, loss of color, easily plucked, thin/sparse, alopecia.

Question 14

What is the medical term for baldness?

Answer 14

Alopecia.

Question 15

Which anthropometric study measures the subcutaneous fat stores by measuring skin fold thickness?

Answer 15

TSF- Triceps Skin Fold

Question 16

Which anthropometric study measures skeletal mass?

Answer 16

MAC- Mid-Arm Circumference

Question 17

The patient requests information about choosing a healthy, balanced diet. What resource can the nurse provide to the patient?

Answer 17

ChooseMyPlate.gov

Question 18

Information such as food allergies, ethnic group preferences, pattern of food intake, and eating disorders would be found where? Who obtains this information?

Answer 18

Dietary History; a nutritionist/dietitian.

Question 19

What tool is used to evaluate caloric intake?

Answer 19

Food Diaries

Question 20

What tool recalls all food and beverages consumed for 24 hours?

Answer 20

24 Hour Recall

Question 21

Normal Albumin range

Answer 21

3.2-4.6g/dl

Question 22

Where is albumin produced?

Answer 22

Liver

Question 23

What is the function of albumin?

Answer 23

Maintain Fluid Balance

Question 24

What causes decreased albumin levels?

Answer 24

Malnutrition, malabsorption, liver disease

Question 25

Normal BUN (Blood Urea Nitrogen) range?

Answer 25

8-21mg/dl

Question 26

Where is Urea produced? Excreted?

Answer 26

Produced-Liver | Excreted-Kidneys

Question 27

What are the possible causes of high BUN levels?

Answer 27

Impaired kidney function (Can't excrete) Dehydration (Concentrated in blood) Excessive protein intake

Question 28

What are the possible causes of low BUN levels?

Answer 28

Malnutrition | Impaired liver function (Can't break it down)

Question 29

Normal Fasting Blood Sugar (FBS) range?

Answer 29

70-99 mg/dl

Question 30

Where does the body get glucose?

Answer 30

Dietary intake of carbohydrates, stored glycogen in liver and skeletal muscle.

Question 31

A fasting blood sugar less than 70 is termed:

Answer 31

Hypoglycemia

Question 32

A fasting blood sugar higher than 99 is termed:

Answer 32

Hyperglycemia

Question 33

Normal Non-Fasting Blood Sugar range?

Answer 33

80-120 mg/dl

Question 34

What lab value indicated how well diabetic patients are controlling their disease.

Answer 34

HgbA1C

Question 35

The patient has returned from an Upper GastroIntestinal study (UGI). What should the nurse instruct the patient to do?

Answer 35

Increase fluid intake, inform patient of stool color change.

Question 36

Following an esophagogastroduodenoscopy (EGD), what is important for the nurse to assess?

Answer 36

Gag reflex, check with tongue blade to back of throat.