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:Â Â a
DIFFICULTY:Â Â Bloom’s: Understand
REFERENCES:Â Â 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:Â Â d
DIFFICULTY:Â Â Bloom’s: Understand
REFERENCES:Â Â 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:Â Â e
DIFFICULTY:Â Â Bloom’s: Apply
REFERENCES:Â Â 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:Â Â a
DIFFICULTY:Â Â Bloom’s: Apply
REFERENCES:Â Â 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:Â Â e
DIFFICULTY:Â Â Bloom’s: Understand
REFERENCES:Â Â 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:Â Â a
DIFFICULTY:Â Â Bloom’s: Apply
REFERENCES:Â Â 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:Â Â b
DIFFICULTY:Â Â Bloom’s: Apply
REFERENCES:Â Â 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:Â Â b
DIFFICULTY:Â Â Bloom’s: Analyze
REFERENCES:Â Â 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:Â Â a
DIFFICULTY:Â Â Bloom’s: Understand
REFERENCES:Â Â 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:Â Â d
DIFFICULTY:Â Â Bloom’s: Analyze
REFERENCES:Â Â Evaluation and Interpretation of Dietary Analysis Information
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