Test Bank Nutrition Therapy and Pathophysiology 3rd Edition by Marcia Nahikian

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Test Bank Nutrition Therapy and Pathophysiology 3rd Edition by Marcia Nahikian

Chapter 03 – Nutrition Assessment – Foundation of the Nutrition Care Process

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

  e.  ​nutrition recall

ANSWER:   a

DIFFICULTY:   Bloom’s: Understand

REFERENCES:   Nutritional Status

2. ​The process of identifying patients who may have a nutrition diagnosis and who would benefit from nutritional assessment and intervention by an RD is defined as:

  a.  ​nutrition-focused physical examination

  b.  ​nutrition assessment

  c.  ​estimating nutrition needs.

  d.  ​nutrition screening.

  e.  ​calculating nutritional risk.

ANSWER:   d

DIFFICULTY:   Bloom’s: Understand

REFERENCES:   An Overview: Nutrition Assessment and Screening

3. ​A patient reports that she has nausea after eating and often vomits at least once a day. This type of data is considered to be:

  a.  ​objective.

  b.  ​biochemical.

  c.  ​clinical.

  d.  ​anthropometric.

  e.  ​subjective.

ANSWER:   e

DIFFICULTY:   Bloom’s: Apply

REFERENCES:   An Overview: Nutrition Assessment and Screening

4. ​A patient decides that she will eat only while sitting at the kitchen table with family members. This is an example of which component of the subjective food- and nutrition-related history assessment?

  a.  ​behavior

  b.  ​food and nutrient intake

  c.  ​nutrition-related patient measures

  d.  ​physical activity and function

  e.  ​knowledge and beliefs

ANSWER:   a

DIFFICULTY:   Bloom’s: Apply

REFERENCES:   An Overview: Nutrition Assessment and Screening

5. ​In 2012, approximately how many Americans were unable to purchase or acquire enough food to sustain their families?

  a.  ​3 million

  b.  ​12 million

  c.  ​21 million

  d.  ​36 million

  e.  ​49 million

ANSWER:   e

DIFFICULTY:   Bloom’s: Understand

REFERENCES:   An Overview: Nutrition Assessment and Screening

6. ​Data collected during the 24-hour recall is gathered:

  a.  ​retrospectively.

  b.  ​exponentially.

  c.  ​prospectively.

  d.  ​pronominally.

  e.  ​projectively.

ANSWER:   a

DIFFICULTY:   Bloom’s: Apply

REFERENCES:   Food- and Nutrition-Related History

7. ​The USDA Multiple Pass Approach is a nutrition assessment method that is very similar to the:

  a.  ​food diary.

  b.  ​24-hour recall.

  c.  ​mini nutritional assessment.

  d.  ​food frequency method.

  e.  ​calorie count method.

ANSWER:   b

DIFFICULTY:   Bloom’s: Apply

REFERENCES:   Food- and Nutrition-Related History

8. ​Which best explains the food frequency data collection method?

  a.  ​The energy value of foods is calculated and totaled for each day

  b.  ​The client records the types and amounts of foods eaten each day

  c.  ​Foods are grouped and classified into a retrospective review of intake

  d.  A clinician reviews the types and amounts of foods a client has eaten in the last 24 hours

  e.  ​Foods are ranked on a numerical scale and the total numbers are calculated every 24 hours

ANSWER:   b

DIFFICULTY:   Bloom’s: Analyze

REFERENCES:   Food- and Nutrition-Related History

9. ​The ____ were established by the U.S. Food and Drug Administration to assist consumers in interpreting nutrition labeling information.

  a.  ​Daily Values (DV)

  b.  ​Dietary Reference Intakes (DRI)

  c.  ​Adequate Intakes (AI)

  d.  ​Tolerable Upper Intake Levels (UL)

  e.  ​Estimated Average Requirements (ERA)

ANSWER:   a

DIFFICULTY:   Bloom’s: Understand

REFERENCES:   Evaluation and Interpretation of Dietary Analysis Information

10. ​Which best describes an advantage of using USDA Food Patterns?

  a.  ​They are a clear guide for preventing disease through nutrition

  b.  ​They are comprehensive and contain information about macro- and micronutrients

  c.  ​They can be paired with exercise analysis to promote weight loss

  d.  ​They are easy to access and quantify food consumed from each of the major food groups

  e.  ​They contain exchange lists for people with certain types of illness, such as diabetes

ANSWER:   d

DIFFICULTY:   Bloom’s: Analyze

REFERENCES:   Evaluation and Interpretation of Dietary Analysis Information

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