Nursing and Nutrition: Providing Survival Skills

~ Exam ~

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This test has 20 questions.

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1. The purpose of nutrition education "survival skills" is:

  a. to provide the patient with 100% of his/her diet education.

  b. to provide a few important guidelines that they will likely remember to start at home.

  c. to avoid overwhelming the patient with information.

  d. both B and C.

2. The cause of overweight/obesity is:

  a. diet only.

  b. genetics only.

  c. lack of activity only.

  d. multifactorial.

3. One survival skill to discuss regarding weight management is:

  a. caution against "fad" diets.

  b. decrease meals to only one per day.

  c. increase consumption of meats.

  d. decrease consumption of vegetables.

4. On a cardiac diet, trans fat should be limited. Trans fat is:

  a. a type of fat that can improve your HDL level.

  b. an unsaturated fat that was altered to make a more solid product, often found in processed foods, that increases shelf life.

  c. found only in animal products.

  d. a fat that had hydrogen atoms removed.

5. A patient asks you for a general recommendation on how often to eat red meat on his/her cardiac diet. Your response is:

  a. no more than three times per week.

  b. no more than once per month.

  c. at least 10 times per week.

  d. never, there is no room in your diet for red meat.

6. A diet for congestive heart failure may limit:

  a. salt.

  b. protein.

  c. fluid.

  d. both A and C.

7. Which of the following is NOT a high sodium food?

  a. Canned chicken noodle soup.

  b. Bologna.

  c. Fresh cut of steak, no seasoning.

  d. Salt.

8. Full diabetic education is best provided to a patient:

  a. as an outpatient, once they are home and feeling better.

  b. right before they leave the hospital.

  c. as soon as they are admitted to the hospital.

  d. during the course of the hospital stay, regardless of their medical condition.

9. Survival skills to provide at discharge on a diabetic diet include:

  a. no meal skipping.

  b. limit sweets and regular soft drinks.

  c. keep food records.

  d. all of the above.

10. A renal diet may include the restriction of:

  a. sodium.

  b. potassium.

  c. phosphorus.

  d. all of the above.

11. Which of the following food is considered high in potassium?

  a. White bread.

  b. Canned tomato products.

  c. Soft drinks.

  d. Pasta.

12. True or False: The object of diet intervention during cancer treatment is to minimize symptoms and provide adequate nutrition to keep the patient strong during and after cancer treatment.

  a. True.

  b. False.

13. For a cancer patient who lacks an appetite, you should encourage him/her to:

  a. eat whenever they feel hungry, regardless of meal time.

  b. push/force themselves to eat, there is no choice.

  c. eat large amounts, whether hungry or not.

  d. avoid eating any time other than conventional meal times.

14. A patient undergoing chemotherapy is complaining of food odors making him sick. You tell him to try:

  a. avoiding restaurants where multiple food odors intermix.

  b. avoiding the kitchen and have someone else do the food preparation.

  c. not opening foods that are in plastic wrap or containers with lids.

  d. All of the above are good tips to try.

15. Inflammatory Bowel Disease includes:

  a. colon cancer.

  b. Crohn's disease.

  c. ulcerative colitis.

  d. both B and C.

16. Which of the following is NOT a principle diet treatment for IBD?

  a. Tight diet restriction and elimination of many foods in the diet.

  b. Incorporating guidelines to avoid exacerbating symptoms.

  c. Correct and prevent nutritional deficits.

  d. Promote the healing of intestinal mucosa.

17. True or False: Patients with diverticulosis or diverticulitis should follow a low fiber, low residue diet.

  a. True.

  b. False.

18. Which of the following is NOT considered a high fiber food?

  a. Fresh fruits and vegetables.

  b. Bran Cereals.

  c. Orange juice.

  d. Baked beans.

19. The most important nutrient in wound healing is:

  a. fat.

  b. protein.

  c. carbohydrate.

  d. calcium.

20. High biological value protein comes from:

  a. fish.

  b. eggs.

  c. milk.

  d. all of the above.