Chapter 13

Question 1

leads to muscle wasting, higher infection rates, increased risks of morbidity and mortality

Answer 1

malnutrition

Question 2

prolonged bed rest that can increase metabolic stress and raise protein and energy needs

Answer 2

pressure sores

Question 3

may suffer as a result of chronic disease or terminal illness, causing a lack of appetite and disinterest in food preperation

Answer 3

emotional health

Question 4

outline coordinated plans of care for specific medical diagnoses, procedures, or treatments

Answer 4

clinical pathways

Question 5

specific instructions about dietary management

Answer 5

diet orders

Question 6

are responsible for administering tube and intravenous feedings

Answer 6

nurses

Question 7

a food and nutrition expert who is qualified to provide medial nutrition therapy

Answer 7

registered dietitian

Question 8

work together in order to assist in the implementation and monitoring of nutrition services

Answer 8

registered dietetic technicians and registered dietitians

Question 9

used to determine patients who are malnourished or at risk for malnutrition

Answer 9

nutrition screening

Question 10

malnutrition characterized by depletion of tissue proteins and energy stores

Answer 10

protein energy malnutrition (PEM)

Question 11

suggest the need for nutrition interventions

Answer 11

nursing diagnoses

Question 12

nutrition assessment and reassessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation

Answer 12

nutrition care process

Question 13

a statement that includes the problem (P), etiology (E), and signs and symptons that provide evidence of the problem (S)

Answer 13

PES statement

Question 14

provides clues about the patient’s nutrition status and requirements

Answer 14

historical information

Question 15

food and nutrition history (in detail account of dietary practices )

Answer 15

diet history

Question 16

interview about recent food in take (24 hour dietary recall) and survey about usual food choices (food frequency questionnare)

Answer 16

diet history

Question 17

the interview includes four or five separate passes through the 24 hour period of interest

Answer 17

multiple pass method

Question 18

the respondent provides a quick list of foods consumed without prompts by the interviewer

Answer 18

first pass

Question 19

is conducted to help the respondent remember foods that are often forgotten

Answer 19

second pass

Question 20

elicit details about the foods consumed such as amounts eaten

Answer 20

third and fourth pass

Question 21

may be conducted to provide an additional opportunity to recall foods and to probe for more details

Answer 21

final pass

Question 22

does not take into account fluctuations in food intake or seasonal variations

Answer 22

24 hour recall survey

Question 23

surveys the foods and beverages regularly consumed during a specific time period

Answer 23

food frequency questionnaire

Question 24

food lists contain common foods organized by groups that are checked off based off of frequency in consumption

Answer 24

qualitative questionnaires

Question 25

disadvantage is the inability to determine recent changes in food intakes over a one year period

Answer 25

food frequency questionnaire

Question 26

a written account of foods and beverages consumed during a specified time period

Answer 26

food record

Question 27

used to conduct patient's calorie counts

Answer 27

direct observation

Question 28

nurse records the dietary items that a patient is given at meals and subtracts the amounts remaining after meals are completed

Answer 28

calorie counts

Question 29

measures of body size

Answer 29

anthropometric measurements

Question 30

height can be estimated using equations that include either the knee height or the arm span

Answer 30

for patients bedridden or unable to stand

Question 31

heel to knee

Answer 31

knee height

Question 32

tip of one middle find to the other while the arms are extended horizontally

Answer 32

arm span distance

Question 33

arm span, lower lenghts, and upper arm lenghts

Answer 33

are measured for children with disabilities

Question 34

helps assess brain growth and malnutrition in children up to three years of age

Answer 34

head circuference

Question 35

correlates with intra abdominal fat and can help in assessing overnutrition

Answer 35

waist circumference

Question 36

tape is place jsut above the eyebrows and ears and around the occipital prominence at the back of the head

Answer 36

measurement of head circumference

Question 37

help in evaluating the effect of illness, aging, and PEM on skeletal muscle tissue

Answer 37

circumferences of the mid upper arm, mid thigh, and mid calf regions

Question 38

growth patterns that fall below

Answer 38

5th percentile are cause for concern

Question 39

means child is overweight

Answer 39

85th percentile

Question 40

monitor both the total reduction in body weight and the rate of weight loss over time

Answer 40

in order to evaluate risks associated with illness

Question 41

an unintended weight loss of more than 2% within one week or more than 5% within one month

Answer 41

suggest the development of malnutrition

Question 42

accompanies worsening disease in patients with heart failure, liver cirrhosis and kidney failure and it can mask the weight loss associated with PEM

Answer 42

fluid retention

Question 43

usual body weight

Answer 43

UBW

Question 44

ideal body weight

Answer 44

IBW

Question 45

is more effective for interpereting weight changes that occur in underweight, overweight, or obese individuals

Answer 45

UBW

Question 46

may fail to identify significant weight loss in overweight persons

Answer 46

IBW

Question 47

can overstate the degree of weight loss due to illness in underweight individuals

Answer 47

IBW

Question 48

skinfold and limb circumference are included in treatment plan becauase

Answer 48

losses in muscle and height are common even though body weights may remain stable

Question 49

can be challenging because a number of factors may influence test results

Answer 49

interpreting laboratory values

Question 50

can aid in the assessment of protein energy status

Answer 50

serum protein levels

Question 51

it is slow to reflect changes in nutrition status because of its large body pool and slow rate of degeneration

Answer 51

albumin

Question 52

rise as iron status worsens and fall as iron status improves

Answer 52

transferrin

Question 53

decrease rapidly during PEM and respond quickly to improved protein intakes

Answer 53

transthyretin and retinol binding protein

Question 54

rise rapidly in response to inflammation, infection, or tissue injury and are often elevated in individuals with critical illness

Answer 54

C-reactive protein (CRP)

Question 55

can depress immunity and can be evaluated by testing the skin's response to antigens that cause redness and swelling when the immune function is adequate

Answer 55

PEM and zinc deficiency

Question 56

can be tested by testing handgrip strenght

Answer 56

muscle weakness

Question 57

may be evaluated by using a treadmill or cycle ergometer

Answer 57

exercise tolerance