Nutrition Essentials for Nursing Practice 6th edition Dudek Test Bank

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  • Test Bank: Nutrition Essentials for Nursing Practice 6th edition Dudek Test Bank
  • Price: $10
  • Published: 2010
  • ISBN-10: 0781784549
  • ISBN-13: 978-0781784542

Description

nutrition essentials for nursing practice 6th edition test bank

Chapter 1, Nutrition in Nursing

1. You are doing admission assessments on 4 new patients. Mrs. S is a post-op patient. Mrs. X is an 84-year-old who lives alone and tries to eat a heart-healthy diet. Mr. Y was admitted from a long-term-care facility because of muscle wasting and swollen neck glands. And Mr. Z is a 35-year-old who is a post-op hernia patient. Which patient would be referred to the dietician because of suspected protein-energy malnutrition?
A) All of the patients.
B) The moderate- to high-risk patients with suspected or confirmed protein-energy malnutrition.
C) The postoperative critical care patients.
D) The patients who are very young or very old with nutritional deficiencies.
2. While doing your admission assessments you find that Mrs. S does not drink; Mrs. X enjoys a glass of wine at bedtime; Mr. Y has been a drinker all his life and has beer ordered by his doctor; and Mr. Z has a cocktail when he goes out to dinner which is about once a month. Which patients would be considered at nutritional risk?
A) Mrs. X and Mr. Z
B) Mrs. S and Mr. Y
C) Mrs. X and Mr. Y
D) Mrs. S and Mr. Z
3. Albumin is frequently used to assess protein status. There are disadvantages to using albumin to indicate the nutritional status of protein in the body. What is one of those disadvantages?
A) It is degraded very quickly.
B) It is not sensitive to acute changes.
C) It is a test that requires 12 hours of fasting.
D) It must be assessed in relation to the patient’s blood urea nitrogen.
4. When doing a diet screening on your patient, it is important to find terms other than “diet” when you ask about the foods the patient eats. Which term is not an alternative term to the word “diet”?
A) Eating pattern
B) Eating style
C) Counting calories
D) The foods you eat
5. During nutritional screenings of several new patients, you identify two who need to be referred to the dietician for a nutritional assessment. You decide to refer these two patients because you feel they may have drug-induced nutrient deficiencies. Which patients are at greatest risk for development of drug-induced nutrient deficiencies?
A) Those who take two or more drugs
B) Those who are receiving short-term drug therapy
C) Those who self-medicate
D) Those who consume more calories and nutrients than they need
6. Research done on increasing the effectiveness of patient teaching has found that the type of nutritional counseling that is most effective is that done by:
A) Nurses and dietitians
B) Physicians
C) Dietitians alone
D) The patient’s family
7. When using the standard “rule-of-thumb” formula, a man who is 5 feet 11 inches tall should have an ideal body weight of:
A) 157 pounds
B) 162 pounds
C) 166 pounds
D) 172 pounds
8. When using the standard “rule-of-thumb” formula, an adult woman who is 5 feet 7 inches tall should have an ideal body weight of:
A) 135 pounds
B) 140 pounds
C) 145 pounds
D) 150 pounds
9. You are admitting a 35-year-old alcoholic to the hospital. In planning your nursing care, what long-term nutritional goals might you set?
A) To alleviate symptoms of disease
B) To alleviate side effects of treatments
C) To improve eating habits to reduce the risk of chronic diseases, such as obesity and diabetes
D) To replenish fluid losses
10. There can be some negativity associated with the term “diet.” Many patients may view “diet” as another term for a:
A) Healthy behavior
B) Medical treatment
C) Positive experience
D) Short-term punishment to endure
11. Nursing care plans include nursing diagnoses that have nutritional significance when the nurse assesses it as being necessary. If you were making a nursing care plan for a patient with an obvious nutritional deficiency, which nursing diagnosis would you use?
A) Readiness for enhanced nutrition
B) Deficient fluid volume
C) Constipation
D) Impaired oral mucous membrane
12. Admission assessments generally include a dietary screening for all patients who enter the hospital. This dietary screening includes data that is categorized into an ABCD format. “A” stands for anthropometric data. What is anthropometric data?
A) The results of laboratory tests
B) Data that came from pre-existing hospital records
C) Physical measurements of the body
D) Estimates of data provided by the patient
13. You are admitting a patient who is diagnosed with type II diabetes mellitus. While in the hospital, the patient has a referral to see a bariatric surgeon for evaluation for gastric surgery. The bariatric surgeon writes an order for a body mass index (BMI) to be calculated. You know that a person’s BMI is:
A) A calculation of an index of a person’s ideal weight
B) A calculation of a person’s pre-albumin level
C) A calculation of calorie intake necessary to maintain ideal weight
D) A calculation of an index of a person’s weight in relation to height
14. Mrs. M was admitted to your unit on the previous shift. You are finishing her admission assessment. While doing the medical psychosocial history, the following facts come to light: two years ago Mrs. M was treated for a major depressive episode; she practices Islam; she lives in the area of town where there are many Muslim people; and she comes from a wealthy family. What you can see of Mrs. M’s hair is dry and dull and she mentions that her hand grip has gotten weaker over the last few months. These facts, when combined with facts from the medical psychosocial portion of the assessment, lead you to decide to refer Mrs. M to the dietician for a nutrition assessment. What in the medical psychosocial assessment might lead to a nutritional deficiency?
A) The culture she lives in.
B) It is Ramadan and Mrs. M practices Islam.
C) Her hair is dry and dull.
D) She has had a major depressive episode.
15. Mr. J is admitted to your unit with persistent diarrhea and a weight loss in the past three weeks of 10 pounds. What would the significance of the weight loss be if Mr. J stated that he had lost the weight over the last 3 months?
A) Signifies a chronic vs acute condition
B) Signifies that it was an intentional weight loss
C) Signifies there is no nutritional deficit
D) Signifies an ongoing acute condition
16. You are taking a course in geriatric nursing and your subject for today is altered nutritional status. The instructor lectures about elderly people not eating in a healthy manner due to factors such as limited income; inability to prepare cooked meals; inability to shop due to lack of transportation. What factor in your physical assessment would clue you in to the fact that your elderly patient might be malnourished?
A) Inability to talk normally
B) Poor wound healing
C) Enlarged liver with nonpalpable spleen
D) Edematous hands and forearms
17. Mr. C is a widower of just six weeks. His appetite has been depressed since his wife died. He admits to not eating very much and says his appetite gets worse as the day goes on. He has unintentionally lost 19 pounds since his wife’s death and complains of around-the-clock fatigue. He is admitted to your unit for weight loss due to inadequate intake. The doctor has ordered the staff to promote adequate nutritional intake. What nursing intervention would you put into your care plan for this patient?
A) Make sure Mr. C orders a wide variety of foods he likes so he eats a lot
B) Tell Mr. C that he should not snack between meals
C) Encourage Mr. C to eat a big breakfast
D) Suggest that Mr. C eats alone in his room
18. Your unit manager is sending you to a conference on “Nutrition and Nursing.” One of the subjects being covered is “How to facilitate client and family nutritional teaching.” You return to your unit with several suggestions on nutritional teaching for clients and families that you share with other members of the staff. What is one of those suggestions?
A) Give written handouts to both the client and his or her family.
B) Make sure the client selects lots of “comfort foods.”
C) Emphasize to the client’s family what the client should not eat.
D) Listen to the client’s concerns and ideas.
19. Monitoring and evaluation of nursing goals and outcomes are integral parts of the nursing process. Since the unit you work on is very busy, you feel you do not have adequate time to monitor your clients’ nutritional intakes or if they are meeting their established outcomes. What is a simple nursing intervention that can assist you in evaluating your clients’ intended outcomes?
A) Have the client weighed daily and record the weight
B) Make sure the unit aides record how much food is on each tray
C) Have the client’s family record the amount of food served at each meal
D) Encourage the client to document what is ordered at each meal
20. One of your clients is an 84-year-old man. While doing his nutrition screening he tells you he really likes ice cream. He goes on to say that when he was growing up his grandfather used to give him ice cream when he hurt himself in any way. He also says that his mother would give him homemade chicken soup when he was sick. One of the admission diagnoses for this client is minor depression with mood swings. In planning his meals, what would you include as often as possible?
A) Whatever is on the physician’s ordered diet
B) Foods your client tolerates well
C) Foods high in nutritional value
D) Foods that are considered “comfort foods”

Answer Key

1. B
2. C
3. B
4. C
5. C
6. A
7. C
8. A
9. C
10. D
11. A
12. C
13. D
14. D
15. A
16. B
17. C
18. D
19. A
20. D

nutrition essentials for nursing practice 6th edition test bank