Chapter 17: Nutrition Care Nursing School Test Banks

Chapter 17: Nutrition Care
Test Bank

MULTIPLE CHOICE

1. The person most responsible for nutrition care in a clinical setting is the
a. physician.
b. nurse.
c. clinical dietitian.
d. patient.
ANS: C
The clinical dietitian is the person responsible for nutrition care in the clinical setting. The nurse, physician, and patient all work with the dietitian to make a successful plan of care.

DIF: Cognitive Level: Knowledge REF: 333 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

2. The member of the health care team who is in closest continual contact with patients and their families is the
a. physician.
b. clinical dietitian.
c. licensed nurse.
d. physical therapist.
ANS: C
The nurse provides 24-hour care to the patient and is in closest contact with the patient and family.

DIF: Cognitive Level: Knowledge REF: 332-333 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

3. Methods used for nutrition assessment of patients include
a. computed tomographic scans.
b. laboratory tests.
c. physical therapy.
d. fitness testing.
ANS: B
Methods used for nutrition assessment of patients include laboratory tests, anthropometrics, observations, and diet history.

DIF: Cognitive Level: Knowledge REF: 334
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

4. The anthropometric measure that gives an estimate of subcutaneous fat is
a. weight.
b. height.
c. midupper arm circumference.
d. skinfold thickness.
ANS: D
Subcutaneous fat is best measured by skinfold thickness recorded with calipers.

DIF: Cognitive Level: Knowledge REF: 335-336
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

5. A plasma protein used to assess nutritional status is
a. serum albumin.
b. alkaline phosphatase.
c. total iron binding capacity.
d. blood urea nitrogen
ANS: A
Serum albumin and prealbumin are plasma proteins used to assist in the evaluation of nutritional status.

DIF: Cognitive Level: Knowledge REF: 339
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

6. A laboratory test that indicates immune function is the
a. serum albumin.
b. serum transferrin.
c. hematocrit.
d. lymphocyte count.
ANS: D
One measure of immune status can be measured is the lymphocyte count.

DIF: Cognitive Level: Knowledge REF: 339
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

7. The laboratory test used to determine nitrogen balance is
a. serum albumin.
b. hemoglobin.
c. urinary urea nitrogen.
d. serum transferrin.
ANS: C
Urinary urea nitrogen is a 24-hour urine test that measures the products of protein metabolism. This can be compared to protein intake to estimate nitrogen balance.

DIF: Cognitive Level: Knowledge REF: 339
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

8. An alternative measure for height for a nonambulatory patient is
a. total arm span.
b. skin calipers.
c. waist circumference.
d. creatinine height index.
ANS: A
Total arm span measurement can be used as an alternative to estimate height for those who cannot stand.

DIF: Cognitive Level: Knowledge REF: 338
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

9. A clinical sign of poor nutritional status is
a. pale eye conjunctiva.
b. firm muscle tone.
c. good attention span.
d. appropriate body weight.
ANS: A
Pale eye conjunctiva may be a sign of iron deficiency.

DIF: Cognitive Level: Knowledge REF: 341
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

10. A dietary analysis that requires the patient to keep accurate records of what he or she eats and drinks is a
a. diet history.
b. food intake recall.
c. food record.
d. calorie count.
ANS: C
A food record is a list of foods consumed over a certain number of days kept by the patient. A calorie count records foods and beverages eaten by the patient. Diet histories and food intake recalls require patients to think back and remember what they have eaten over the last few days.

DIF: Cognitive Level: Knowledge REF: 334-335
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

11. A method of determining a persons basic eating habits is a
a. 24-hour food record.
b. urinalysis.
c. diet history.
d. calorie count.
ANS: C
The diet history provides knowledge of the patients basic eating habits.

DIF: Cognitive Level: Knowledge REF: 336
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

12. Nutrition care must be _____ centered care.
a. team
b. family
c. disease
d. person
ANS: D
Nutrition care must be based on individual needs and must be person centered.

DIF: Cognitive Level: Knowledge REF: 331 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

13. An oral diet can be modified by
a. energy value, temperature, or cooking method.
b. nutrient content, temperature, or spice content.
c. energy value, energy density, or texture.
d. nutrient content, energy value, or texture.
ANS: D
Oral diet modification can consist of changes in nutrient content, energy value, or texture.

DIF: Cognitive Level: Knowledge REF: 342 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

14. An example of an oral diet that has been modified is
a. low-residue diet.
b. regular diet.
c. high protein tube feeding.
d. parenteral nutrition.
ANS: A
Nutrition components of the oral diet can be modified in three ways: texture such as low-residue or liquid; energy value, increased or decreased; and nutrients such as fat, protein, carbohydrate, vitamins or minerals.

DIF: Cognitive Level: Knowledge REF: 342 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

15. Enteral feeding is administered through
a. the gastrointestinal tract.
b. the bowel.
c. an intravenous drip.
d. a syringe.
ANS: A
Enteral feeding is a formula-based feeding delivered into various parts of the gastrointestinal tract.

DIF: Cognitive Level: Knowledge REF: 342 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

16. Many types of herbal remedies have the following property that can cause adverse interactions with other drugs:
a. growth
b. medicinal
c. cancer
d. mehcanical
ANS: B
Many types of herbs have medicinal properties that should be evaluated on an individual basis to determine appropriateness with patients current dietary habits and prescribed medications to avoid adverse reactions.

DIF: Cognitive Level: Knowledge REF: 344-345|349
TOP: Nursing Process: Assessment|Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

17. The nurse must have a good understanding of nutrition principles because he or she
a. decides whether the food tray is appropriate for the patient.
b. knows the patients likes and dislikes.
c. must feed some patients.
d. interprets and supports the nutrition care plan.
ANS: D
The nurse requires an adequate understanding of nutrition principles because he or she interprets and supports the plan of nutrition care for the patient. The nurse works more closely with the patient than any other practitioner.

DIF: Cognitive Level: Application REF: 333
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

18. The identification and labeling of an actual occurrence, risk of, or potential for developing a nutrition problem is referred to as the nutrition
a. diagnosis.
b. assessment.
c. plan.
d. intervention.
ANS: A
The nutrition diagnosis involves the identification and labeling of an actual occurrence, risk of, or potential for developing a nutrition problem.

DIF: Cognitive Level: Knowledge REF: 341
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

19. A complete nutrition assessment should include gathering information about
a. use of over-the-counter supplements.
b. number of relatives living.
c. all medications taken 5 years ago.
d. clothing and shoe size.
ANS: A
A complete nutrition assessment involves a complete diet history, including information about over-the-counter supplements (vitamins and herbs), along with food intake, fluids, and drugs.

DIF: Cognitive Level: Application REF: 334-335
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

20. One food that would be excluded from a liquid diet is
a. apple juice.
b. gelatin.
c. cottage cheese.
d. broth.
ANS: C
Cottage cheese, a milk-based product, would be excluded from a clear liquid diet.

DIF: Cognitive Level: Application REF: 342 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

21. Hypogeusia may suggest
a. a nutrient imbalance.
b. a lack of physical exercise.
c. excessive oral hygiene.
d. a life-threatening emergency.
ANS: A
Hypogeusia may suggest a nutrient imbalance.

DIF: Cognitive Level: Knowledge REF: 340 TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

22. A statement such as evidence of iron-deficiency anemia is part of the
a. nutrition diagnosis statement.
b. clinical flow sheet.
c. diet order.
d. medical order.
ANS: A
A term such as evidence of iron-deficiency anemia could be part of the nutrition diagnosis statement, which helps identify nutrition problems, including nutrient deficiencies.

DIF: Cognitive Level: Knowledge REF: 341 TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

23. Hospitalized patients should be weighed
a. naked.
b. every day.
c. at the same time each day.
d. before they go to the bathroom.
ANS: C
Hospitalized patients should be weighed at consistent times each day to obtain consistent measurements and observe trends.

DIF: Cognitive Level: Knowledge REF: 337
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Reduction of Risk Potential

24. A tool that would be useful to assess changes in subcutaneous fat over a 12-month period would be
a. a tape measure.
b. a scale.
c. calipers.
d. a clamp.
ANS: C
Skin calipers are a useful tool to measure skinfold thickness. Calipers measure the relative amount of subcutaneous fat at various body sites.

DIF: Cognitive Level: Application REF: 338-339
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

25. An example of a diet with modified texture is a _____ diet.
a. liquid
b. low-energy
c. high-protein
d. vegetarian
ANS: A
A liquid diet is an example of a diet with a modified texture.

DIF: Cognitive Level: Knowledge REF: 342
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

26. Limited oral intake related to fatigue and nausea as evidenced by average daily intake of calories less than 500 kcal and 8-lb weight loss during past 2 months is an example of what phase of the nutrition care process?
a. diagnosis
b. intervention
c. assessment
d. monitoring
ANS: A
The nutrition diagnosis phase of the care process involves the identification and labeling of an actual occurrence, risk of, or potential for developing a nutrition problem. In this case, limited oral intake is the problem, related to fatigue and nausea is the etiology, and as evidenced by average daily intake of calories less than 500 kcal and 8-lb weight loss during past 2 months are the signs.

DIF: Cognitive Level: Application REF: 341 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

27. The nutrition care process step of recommending additional glucose testing would be considered which part of the care process?
a. assessment
b. planning
c. monitoring and evaluation
d. nutrition diagnosis
ANS: C
Recommending a glucose test would be considered under the nutrition monitoring and evaluation phase to assist in measuring progress toward the patients goals.

DIF: Cognitive Level: Knowledge REF: 343
TOP: Nursing Process: Planning|Nursing Process: Evaluation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

28. A food that contains furanocoumarin which can interact with certain medications is
a. red apple slices.
b. grapefruit juice.
c. mashed potatoes.
d. chicken noodle soup.
ANS: B
Grapefruit juice contains furanocoumarin and can interact with certain medications.

DIF: Cognitive Level: Knowledge REF: 344
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

29. The process of identifying and labeling of an actual occurrence of, risk of, or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently is referred to as
a. a problem.
b. nutrition diagnosis.
c. etiology.
d. an intervention.
ANS: B
The nutrition diagnosis is the identification and labeling of an actual occurrence of, risk of, or potential for developing a nutrition problem that dietetics professionals are responsible for treating independently.

DIF: Cognitive Level: Knowledge REF: 341 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

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