Test Bank For Nutrition Therapy And Pathophysiology 2nd Edition by Marcia Nahikian Nelms
Chapter 3 – Nutrition Assessment: Foundation of the Nutrition Care Process
Multiple Choice
An. Type Page(s) Note: Under Type, K = knowledge and A = application.
a K 35 1. Determination of _____ involves an attempt to project potential nutrition problems based on the client’s current health status.
a.nutritional risk
b.nutritional status
c.nutrition screening
d.nutritional assessment
c K 35-36 2. Which of the following is not a component of a nutritional assessment?
a.estimation of protein and energy needs
b.determining potential drug and nutrient interactions
c.patient filling out hospital nutrition forms
d.nutrition-focused physical exam
d K 36 3. The process of identifying patients, clients, or groups who may have a nutrition diagnosis and benefit from nutritional assessment and intervention by an RD is defined as:
a.nutrition-focused physical examination.
b.nutritional assessment.
c.estimating nutritional needs.
d.nutrition screening.
b A 36 4. If your patient reports that he/she has nausea after eating and vomits one time per day, this type of data is considered to be:
a.objective.
b.subjective.
c.biochemical.
d.clinical.
a A 36 5. If you read a patient’s medical record and obtain information such as previous medical or surgical history, this type of data is considered to be:
a.objective.
b.subjective.
c.biochemical.
d.clinical.
c K 37 6. Which of the following is an important consideration in obtaining dietary information from a patient?
a.the dietitian’s credentials
b.the type of supplements that your facility offers
c.the rapport between the RD and the patient
d.how much the patient is eating during the admission
b K 37 7. Which of the following is not a component of a thorough diet history?
a.patient’s food preferences
b.patient’s previous medical history
c.the patient’s use of complementary and alternative medicine
d.patient’s cultural, religious and ethnic beliefs
c K 38,40 8. Which of the following tools for gathering dietary information is prospective in nature?
a.24-hour recall
b.food frequency questionnaire
c.food record
d.usual intake pattern
d K 44-45 9. Which of the following statements is not true?
a.The AI, RDA, UL, and EAR are all part of the DRI.
b.One method of assessing a patient’s diet is by comparing it to the USDA’s MyPyramid.
c.The DV were established to assist the consumer in interpreting nutrition information.
d.Comparison using the USDA’s MyPyramid will quantify the client’s macro- and micronutrient intake.
c K 46 10. Which of the following methods of measuring or estimating height requires the use of a calculation?
a.recumbent length
b.use of stadiometer
c.knee height
d.arm span
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