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Nutrition in Nursing
Nutrition in Community
Diet Therapy
MISC 1
MISC 2
100
Name some s/s that you would expect to find with a patient who has fluid volume excess (fluid retention).
Weight gain, puffy eyes, edema, tight skin, sob.
100
Which is the largest type of food additives? A: enriched vitamins B: fortified vitamins C: artificial flavors D: artificial colors
C: artificial flavors are the largest group of food additives.
100
When a patient is admitted to the hospital how do the nurses know what diet to put them on? A: chart review B: dietician C: nurse order D: doctors order
D: Doctors order Doctors will write an order in the Dr. order section of the chart or EMR which tells the nurse what kind of diet they want the patient to be on.
100
Which lab finding has a strong relationship to patient survival? A: Ferritin B: Tranferrin C: Albumin D: White blood cells
C: Albumin normal range 3.5-5. Levels are an indicator for severity of illness. Low albumin levels can be from inflammation, burns, CHF, fluid overload, hepatic insufficiency, low protein intake, pressure ulcer development (<2.4).
100
Americans learn a lot about nutrition through reading health magazines. True False
False: Most Americans learn about nutrition through television. This often influences our purchases and are not necessarily the best source of nutrition information.
200
While obtaining a medication history which of the following would be concerning regarding medication effects. A: patient drinks large amounts of OJ B: patient drinks grapefruit juice C: patient drinks milk D: patient drinks alcohol
B: patient drinks grapefruit juice. Rationale: grapefruit juice can increase level of some medications in the blood and increase risk of toxicity. Important to teach patients this!
200
Undercooked ground beef is a large source of what food borne illness. A: Salmonella B: Escherichia coli C: clostridium botulinum D: Shigella
B: Escherichia coli: This is usually found in uncooked ground beef unpasteurized milk & juices. Consuming undercooked meats can increase your risk of getting E-coli. Well done is the safest to go.
200
Cream soup is a good choice for a patient who has had nausea and vomiting. True False
False: dairy may increase GI irritation best to bland foods. Dry toast is a good thing to start a patient on after N/V.
200
Nitrites are added to food to.... A: add flavor B: add nutrients C: add odors D: preserve color
D: Preserve color.
200
A person who has oral chancer sores would benefit best from eating..... A: orange juice B: grapefruit juice C: Hot coffee D: vanilla pudding
D: vanilla pudding Rationale: orange and grapefruit juice is acidic and hot fluids can make the sores feel worse. Best to provide smooth cool foods such as pudding, yogurt, ice cream to help ease the pain of oral ulcerations.
300
Which of the following is objective data. A: BMI, diet log, food checklist B: BMI, height, blood sugar C: food diary, food log, weight D: BMI, 24 h diet recall, weight.
B: BMI,height, blood sugar. These are all objective data. food diary, logs and recalls are subjective data (data that is reported by the subject/patient).
300
Foodborne illnesses are usually a result of ____ in the food. A: yeast B: neurotoxins C: chemical contamination D: Bacteria
D: Bacteria. 48 million foodborne illness cases each year and majority are caused by bacteria.
300
A mechanical soft diet is often ordered for somebody who has had a CVA who has dysphagia. True False
TRUE: mechanical soft diets are often ordered for patients who have chewing or swallowing problems.
300
One way to retain nutrients in vegetables is to cut them into small pieces. True False
False: leaving vegetables in large pieces prevents loss of vitamins and nutrients when cut ends are exposed to air they lose nutrients.
300
A patient who suffers from constipation would benefit from a _____ diet. A: high fiber and water B: low residue and water C: high protein and water D: low fiber and water
A: high fiber and water Fiber adds bulk and water helps lubricate making stools easier to expel.
400
A patient who takes 4 or less medications is at high risk of developing nutritional deficiencies. True False
False: patients who take 5 or more meds are at higher risk of nutritional deficiencies.
400
Cooking vegetables until they are very soft helps maintain nutrients and helps the body to absorb them. True False??
False: eating vegetables in as close to their natural state (raw) as possible maintains their nutrient value. Raw is best but microwaving in small amount of water or steaming is better to retain nutrients.
400
Which of the following foods would be the best choice for a patient who has had diarrhea. A: ice cream B: cream of broccoli soup C: Hot tea D: applesauce
D: applesauce Hot foods and lactose containing foods increase GI motility which can make diarrhea worse.
400
Eating cookie dough increases your risk of what food borne illness? A: shigella B: shigellosis C: Salmonella D: Listeria
C: Salmonella Raw eggs in the cookie dough can cause salmonella also watch out for homemade egg nog that contains raw eggs as well.
400
Full liquid diets are not nutritionally complete. True False
False: Full liquid diets are nutritionally complete because they contain dairy for protein.
500
Dieticians alone are the best and only source of nutritional education. True False
False: Nurses and dieticians are generally the best source of educational resources for patients with dietary needs. T
500
Foodborne illness is generally a result of undercooking food. TRUE FALSE
False: Unsanitary food handling is the major cause of foodborne illnesses. Personal hygiene and hand washing are the MOST important food safety strategies to prevent foodborne illnesses.
500
Your patient is going to surgery how long does the nurse need to instruct them to be NPO? A: 8 hours B: 12 hours C: 6 hours D: 24 hours
A: 8 hours.
500
Name some common signs / symptoms of food borne illnesses..........
Diarrhea, nausea and vomiting, fever/chills, abdominal pain/cramping, headaches, vision problems, dizziness. Report any outbreaks to the health department.
500
Patients who take 5 or more drugs are at risk for nutritional deficiencies. True False
True: 5 or more drugs puts a person at increased risk of nutritional deficiencies. Also patients who self-medicate are at high risk too.