Health Assessment ch. 8 Qs
According to the food plan, what represents one serving from the bread, cereal, and grain products group? 1 cup cooked rice 6 soda crackers 1 hamburger bun 1 slice of bread
1 slice of bread One slice of bread represents one serving from this group. One-half cup cooked rice represents one serving from this group. Three to four crackers represent one serving from this group. One hamburger bun represents two servings from this group.
The nurse is teaching adult male healthy eating guidelines. How many servings of dairy should the nurse recommend for this patient? 2 to 3 3 to 5 5 to 6 0 to 2
2 to 3 Between 2 and 3 servings is the recommended daily intake of dairy. 3 to 5 servings would be recommended for children and pregnant and lactating women. 5 to 6 servings of dairy is not a standard recommendation for any age category. 0 to 2 servings is not a standard recommendation for any age category.
In which age group is skipping meals most commonly seen? School-age children Adolescents Adults Older adults
Adolescents Eating patterns may reveal poor eating habits associated with multiple school or athletic activities. The eating patterns of school-age children usually are influenced by their parents. Although many busy adults may skip meals, as a group most adults eat consistently. Although some older adults may skip meals, as a group most eat consistently.
The school nurse is assessing the nutritional status of a healthy adolescent. Which assessment will the nurse include in this assessment? (Select all that apply.) Anthropometrics Biochemical tests results Clinical evaluation of diet Dietary assessment Body mass index (BMI)
Anthropometrics (measurement of human individual) Clinical evaluation of diet Body mass index (BMI) Options A, C, and E are included in routine assessment of nutritional assessment for adolescent patients. Unless clinically indicated, biochemical tests are not routinely performed with this age group.
The nurse is assessing a patient's dietary intake to help the patient lose weight. What is the easiest way to assess the patient's normal dietary intake? Comparing established eating habits with Dietary Reference Intakes Asking the nurse to fill out a food plan Comparing the recommended dietary allowances to the USDA MyPlate Asking the patient to do a 24-hour dietary recall
Asking the patient to do a 24-hour dietary recall Having the patient do a 24-hour food recall will assist the nurse in collaborating with the patient to include foods that the patient enjoys. Option A will likely lead to adherence to the plan for two reasons: (1) The patient is involved in the plan. (2) The patient will not be deprived of favorite foods. Comparing what is recommended requires the patient to know what is recommended. Patients who need to lose weight may not have mastered this skill. Filling out a food plan may not include the patient's favorite foods. The utilization of the USDA MyPlate is a good intervention for implementation of the teaching plan.
The nurse is assessing a patient's nutritional status and suspects the patient needs more macronutrients. Which of the following are considered macronutrients? Minerals Vitamins Fats Water
Fats Macronutrients include carbohydrates, proteins, and fats. Minerals are considered micronutrients. Vitamins are considered micronutrients. Water is an essential dietary component, but it is not a macronutrient.
The nurse is teaching a patient the importance of protein for healing. Which foods should the nurse include in the teaching plan? Fish Cereal Bread Oatmeal
Fish Fish contains all of the essential amino acids. Cereal is a starch. Bread is a starch. Oatmeal is a grain and is considered a starch.
The nurse suspects that the patient is suffering from malnutrition. Which laboratory test indicates a patient's protein calorie status? Hemoglobin and hematocrit Serum glucose levels Lipid profile Serum albumin
Serum albumin Serum albumin measures serum protein. Hemoglobin and hematocrit screen for anemia resulting from dietary deficiency. Serum glucose levels are a reflection of carbohydrate metabolism. Lipid profile is an indication of fat (lipid) metabolism.
The nurse is assessing an elderly patient's risk of nutritional deficiency. An important risk factor for nutritional deficiency in the elderly is: increased blood pressure. decreased activities of daily living. an allergy to shellfish. exercise pattern.
decreased activities of daily living. It is important to determine if the patient is capable of obtaining and preparing adequate food. Elevations in blood pressure may be affected by nutritional intake but are not a risk for deficiency. Many individuals have food allergies, but this in itself should not increase the risk of nutritional deficiency. Exercise pattern may provide insight to the nurse's activity level but not necessarily to the nutritional level.
The nurse is working with a patient to develop a nutritional plan for a patient newly diagnosed with diabetes. The nurse assesses what the patient's food preferences are because: food preferences can indicate a chronic disease that the nurse may be unaware of. life expectancy can be predicted based on food preferences. food preferences and dislikes have a strong influence on what a person eats. a list of food preferences will help identify individuals who will not comply with special diets.
food preferences and dislikes have a strong influence on what a person eats Option C becomes important with dietary teaching. Chronic illness is not identified by a person's food preference. Longevity may be influenced by the foods consumed, but food preferences cannot be used to predict someone's life span. Dietary compliance cannot be determined based on food preference alone, but it helps to identify those who may struggle with special diets.
