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CDR Practice (2) Exam (100 out of 100) Questions and Answers

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A new resident enters the nursing home with a long list of nutrition related problems. As the dietitian, which problem should you address first? a. involuntary weight loss of 5.5% in the last 30 da... ys b. BMI=40 c. last Hemoglobin A1c was 8% d. leg was amputated above the knee 1 year ago a. involuntary weight loss of 5.5% in the last 30 days A 9 month old infant whose weight for length is greater than the 95th percentile is being fed iron fortified, milk based formula. What should the dietitian do first during consultation? a. limit formula provided to 16 oz./day b. measure and plot head circumference c. assess daily intake and feeding behaviors d. increase volume of infant food offered c. assess daily intake and feeding behaviors Which of the following is a descriptive statistic? a. two-tailed t-test b. standard deviation c. confidence interval d. odds ration b. standard deviation Descriptive statistics intend to describe data and summarize the current dataset ( e.g., measures of central tendency - mean, median, mode; measures of spread - standard deviation and standard error of mean). Inferential statistics, intend to draw conclusions about the population, based on the sample (e.g., ANOVA, two-tailed test, chi-square, confidence interval, regression, odds ratio, etc) Which of the following is a descriptive statistic? a. two-tailed t-test b. standard deviation c. confidence interval d. odds ratio b. standard deviation Descriptive statistics intend to describe data and summarize the current dataset ( e.g., measures of central tendency - mean, median, mode; measures of spread - standard deviation and standard error of mean). Inferential statistics, intend to draw conclusions about the population, based on the sample (e.g., ANOVA, two-tailed test, chi-square, confidence interval, regression, odds ratio, etc) In an organization of 4000 employees, a foodservice department has 90 positions and 23 employees have been terminated and replaced in the last 12 months. What is the turnover rate for this period? a. 5% b. 26% c. 13% d. 52% b. 26% It is calculated by taking the 23 terminated employees and divide by 90 employees in the foodservice department x 100 - 25.55, rounded to 26%. A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after a chicken sandwich. Which of the following responses should be first? a. accept responsibility and offer a coupon for a complimentary meal b. listen carefully, take the complaint seriously, and conduct an investigation c. ask where the person ate the night before and deny and responsibility d. report the complaint immediately to the risk-management department b. listen carefully, take the complaint seriously, and conduct an investigation Which of the following factors contribute to an acceptable turnover rate? a. outdated equipment b. hiring based on referrals c. hiring based on job descriptions d. excessive span of control c. hiring based on job descriptions A background check reveals that an employee failed to disclose an arrest from five years ago for domestic violence on the employment application. The employee explains that the charges were dropped, so it was not necessary to provide the information. The foodservice manager wants to terminate the employee. The nutrition director should: a. discuss the circumstances of the arrest with the employee b. convince the foodservice manager to retain the employee c. make a decision in consultation with human resources d. terminate the employee for dishonesty and fraud c. make a decision in consultation with human resources Using a No. 8 disher to serve 1/2 gallon of ice cream will yield how many portions? a. 32 b. 4 c. 16 d. 8 c. 16 Transferring a staff member who is rumored to have chronic obstructive pulmonary disease violates which of the following acts? a. Fair Labor Standards Act b. Equal Employment Opportunities Act c. Americans with Disabilities Act d. Civil Rights Act c. Americans with Disabilities Act A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the Americans with Disabilities Act, the manager should: a. obtain written recommendations from the employee's physician b. transfer the employee to another department c. hire another employee to assist the cook d. create a new position that the employee can perform a. obtain written recommendations from the employee's physician Which management function involves the development of policies and procedures? a. planning b. organizing c. evaluating d. controlling a. planning We have an expert-written solution to this problem! A dining hall manager at a university hires a new cook in anticipation of an increase in volume due to the opening of a new residence hall. This additional labor cost is best described as which of the following types of costs? a. semi-variable b. direct c. fixed d. variable a. semi-variable A food service operation has 18 FTEs that produce 7,000 meals in a 40-hour workweek. How many meals per labor hour are being produced? a. 22.2 b. 10.3 c. 19.4 d. 9.7 d. 9.7 The most accurate method of evaluating an in-service training session is to: a. measure the performance of employees before and after training b. determine the number of requests for additional training c. compare the performance of employees in the training group with those who were not in the group d. circulate an evaluative questionnaire to participants at the end of the program a. measure the performance of employees before and after training When a manager updates the director about activities occurring on the patient trayline, he is demonstrating which of the following managerial roles? a. informational b. interpersonal c. technical d. decisional b. interpersonal Which of the following actions would reduce direct expenses in a foodservice facility? a. increase part-time labor b. reduce food costs c. reduce rent d. increase selling prices b. reduce food costs Given the following financial expenses, what would be the direct cost? Cost of goods sold: $6,000 Salary: $5,200 Employee benefits: $1,300 Direct operating: $3,250 Administrative: $500 Depreciation: $565 a. $15,750 b. $11,299 c. $14,450 d. $6,000 c. $14,450 An important element of a food specification for purchasing fruits and vegetables is the: a. invoice term b. delivery schedule c. edible portion yield d. market form d. market form Standards of the American with Disabilities Act require a certificate to feature: a. adjustable tables b. 36"-wide aisles between tables and counters c. automatic door openers d. 40"-high bars and counters b. 36"-wide aisles between tables and counters A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: a. lower the price below purchasing price b. set an end price of $0.99 c. round prices to $0.05 d. provide a free soda with purchase a. lower the price below purchasing price Which of the following actions most likely will reduce the average food cost percentage? a. add ready-prepared foods to the menu b. increase the frequency of food deliveries c. replace a non-selective menu with a selective menu d. implement forecasting into the production process d. implement forecasting into the production process Which action would be most effective in conserving utility resources? a. properly using and maintaining equipment b. having a dedicated waste-management department c. sourcing all products from recycled materials d. disposing of unused food in trash compactors a. properly using and maintaining equipment A dietitian who wishes to delegate work to a subordinate should first: a. give the employee the authority to make decisions b. evaluate employee skills and task difficulty c. ensure that the employee has the necessary materials and funds d. give the employee the information needed to complete the task b. evaluate employee skills and task difficulty The management functions in which performance is measured and corrective action is taken to ensure the accomplishment of an organization goal is known as: a. controlling b. planning c. organizing d. directing a. controlling Using the 5-week, simple moving average method of forecasting and the data below, the dietitian will need how many servings for October 7th? Roast beef special --- Number of servings consumed September 5 -- 125 September 12 -- 115 September 19 -- 119 September 26 -- 123 October 2 -- 120 October 10 -- 121 a. 120 b. 115 c. 125 d. 121 a. 120 The relationship among positions and functions within a food service department are indicated primarily by the: a. policy statement b. organizational chart c. job description d. mission statement b. organizational chart Which of the following sanitizers is most quickly inactivated by the presence of organic contaminants? a. chlorine b. hot water c. quaternary d. iodine a. chlorine The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: a. of storage b. at delivery c. during service holding d. during end-point cooking c. during service holding A dietitian conducting a nutrition analysis of a recipe that uses 10 lb of 80/20 raw ground beef can best ensure analysis accuracy by: a. using data for the "edible portion" weight of the cooked ground beef b. using data for the "pre-portioned" cooked ground beef c. using data for the "edible portion" weight of the raw ground beef d. using data for the "as purchased" raw ground beef, multiplied by 80% a. using data for the "edible portion" weight of the cooked ground beef Based on the data below, what is the popularity index for chile rellenos? Chicken fajitas - 30 servings, $1.25 per serving Chile rellenos - 65 servings, $0.75 per serving Spanish rice - 25 servings, $0.65 per serving a. 11% b. 54% c. 38% d. 49% b. 54% Which of the following types of enteral nutrition is recommended for patients who will need enteral feeding for more than four weeks after undergoing an esophagectomy? a. nasojejunal b. jejunostomy c. nasogastric d. gastrostomy b. jejunostomy A patient who receives bolus tube feedings experiences abdominal distention shortly after feeding, most likely related to the: a. formula osmolality b. formula osmolarity c. feeding volume d. fat content of the product c. feeding volume A dietitian should consider a client's absorption of which of the following nutrients during peritoneal dialysis before modifying his or her diet? a. water-soluble vitamins b. carbohydrate c. fat-soluble vitamins d. protein b. carbohydrate A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To complete a subjective global assessment, the dietitian needs to evaluate: a. current body weight to ideal body weight b. the presence of edema and wasting or dehydration c. usual dietary intake using a food frequency questionnaire d. serial laboratory parameters over the last six months b. the presence of edema and wasting or dehydration An infant with a phenylketonuria requires which of the following dietary alterations? a. low-phenylalanine, high-tyrosine b. low-isoleucine, high-valine c. high-isoleucine, low-valine d. high-phenylalanine, low-tyrosine a. low-phenylalanine, high-tyrosine A patient has a pre-surgery serum albumin level of 3.7 mg/dl and a post-surgery level of 3.1 mg/dl. The dietitian should recognize that: a. the patient is experiencing severe visceral protein storage depletion b. a decreased serum albumin level is normal after surgery c. the patient is experiencing a protein-losing enteropathy d. a laboratory error has likely occurred b. a decreased serum albumin level is normal after surgery A client who has a seizure disorder takes phenytoin, ginkgo biloba, St. John's wort, saw palmetto, and glucosamine daily. The dietitian should counsel the client to stop taking the: a. glucosamine b. ginkgo biloba c. saw palmetto d. St. John's wort b. ginkgo biloba What amount of protein per kilogram of body weight is the minimum recommended daily intake of protein, based on nitrogen-balance studies, for most older men and women? a. 0.6 g b. 1.4 g c. 1.8 g d. 1.0 g d. 1.0 g A morbidly obese, ventilator dependent ICU patient has end-stage renal disease, diabetes and sacral decubiti. The primary concern for recommending a tube feeding regimen should be: a. adequate calories b. increased electrolytes c. decreased carbohydrates d. increased protein a. adequate calories A patient who recently experienced a cerebral vascular accident has dysphagia. The first recommendation the dietitian should make is to: a. provide liquids with a nectar consistency b. initiate a feeding tube c. recommend a swallow evaluation d. initiate small, frequent feedings c. recommend a swallow evaluation During a nutrition assessment before elective surgery, a client reports regularly taking a multiple vitamin, a mineral supplement, and several natural herbal supplements. The dietitian should: a. ask the client to discontinue taking all supplements until after the surgery b. investigate the supplements and discuss supplement use with a physician c. validate the client's interest in holistic health d. advise the client to talk with the physician about the supplements b. investigate the supplements and discuss supplement use with a physician A patient with dry, scaly skin and Bitot's spots has the classical signs of a deficiency in: a. vitamin A b. vitamin E c. niacin d. thiamin a. vitamin A A 72-year-old patient who experienced a cerebrovascular accident demonstrated normal laboratory values when an enteral feeding was initiated five days ago. Current laboratory values are: Serum sodium: 146 mEq/L Serum potassium: 3.9 mEq/L Serum creatinine: 1.2 mEq/L Serum glucose: 132 mEq/L Blood urea nitrogen: 43 mEq/L The appropriate intervention would be to: a. reduce carbohydrate intake b. increase fluid intake c. decrease sodium intake d. reduce protein intake b. increase fluid intake A resident in an extended-care facility is experiencing elevated levels of BUN and serum sodium, poor skin turgor, and decreased urinary output. The most likely cause is: a. the fluid-restricted diet order b. voluntary restriction of fluid intake c. poor compliance with sodium-restricted diet d. renal failure b. voluntary restriction of fluid intake Which of the following nutrition outcome indicators is most appropriate for a patient with the assessment parameters as shown below? BMI: 28 Total cholesterol: 263 mg/dl HDL: 41 mg/dl LDL: 139 mg/dl fasting blood glucose: 129 mg/dl blood pressure level: 136/89 mm Hg a. increased fiber intake b. decreased blood pressure level c. consistent carbohydrate intake d. weight loss d. weight loss A patient needs a diet for dysphagia. Which of the following foods must be avoided to meet the level 1 liquid requirement? a. water b. pudding c. plain yogurt d. strained cream soup a. water A 42-year-old woman who is 5'10" needs how many grams of protein per day? a. 60 b. 70 c. 80 d. 75 a. 60 High doses of which supplement is contraindicated for a client who takes Warfarin? a. black cobosh b. kava kava c. echinacea d. ginkgo biloba d. ginkgo biloba An adolescent diagnosed with anorexia nervosa, who is exhibiting growth retardation and skin lesions may also have a deficiency in: a. cobalt b. manganese c. selenium d. zinc d. zinc A nutritional assessment of a man who has HIV disease reveals the laboratory results shown below: Height: 5'10", Weight: 115 lb, Hematocrit: 35%, Mean corpuscular volume: 102: um, BUN: 11 mg/dl, Serum Albumin: 2.8 g/dl, CD4: 280, total lymphocytes: 1200/mm^3 The primary concern of the dietitian should be the: a. renal failure b. protein deficiency c. weight d. anemia c. weight A female client with newly diagnosed diabetes is 5'5" and weighs 212 pounds. Exam and laboratory values reveal the following: blood pressure level of 145/95 mm Hg, average fasting blood glucose of 150 mg/dl, average 2-hour postprandial glucose <200 mg/dl, and cholesterol of 250 mg/dl. What is the dietitian's most appropriate first intervention? a. educate the client about carbohydrate counting b. advise the client to reduce kcal intake c. counsel the client about the DASH diet d. calculate a meal plan with very low carbohydrates a. educate the client about carbohydrate counting An individual states post Roux-en-Y surgery for weight loss, is craving ice and reports chewing large quantities daily. What condition is likely responsible for this behavior? a. iron deficiency b. dehydration c. oral fixation d. malnutrition a. iron deficiency What diet is typically recommended for a patient who has undergone a gastrectomy? a. carbohydrate, protein, and fat at each meal, and no dairy products b. high-fiber foods and restriction of fluids with meals c. low-fiber foods and adequate fluids with meals d. carbohydrate, protein and fat at each meal, and restriction of fluids with meals d. carbohydrate, protein and fat at each meal, and restriction of fluids with meals A dietitian is counseling parents of a child with attention-deficit/hyperactivity disorder and who is being treated with methylphenidate (Ritalin). The dietitian's interview for this child should be based on an understanding that: a. type 2 diabetes can be a likely adverse side effect b. folate supplements may be required due to urinary excretion c. anorexia can be an adverse effect that may affect growth d. involuntary weight gain can be a likely adverse side effect c. anorexia can be an adverse effect that may affect growth A patient with chronic kidney disease on hemodialysis has the following laboratory test results: BUN, 50 mg/dl, albumin, 2.8 g/dl; and calcium, 8 mg/dl. What recommendation should the dietitian make to improve these laboratory values? a. increase the amount of phosphate binders b. decrease fluid intake c. increase protein intake d. use a calcium supplement c. increase protein intake A client's laboratory tests indicate a glomerular filtration rate of 14 mL/min/1.73m^2, BUN level of 70 mg/dl, serum potassium 5.9 mEq/L, serum phosphorus 9.6 mg/dl. These values are associated with which of the following conditions? a. end-stage renal disease b. nephrolithiasis c. nephrotic syndrome d. stage 1 chronic kidney disease a. end-stage renal disease A gastrojejunostomy is most likely to affect a patient's absorption of: a. potassium and sodium b. vitamins A and D c. calcium and iron d. folic acid and vitamin B12 c. calcium and iron To calculate the estimated calorie needs of a patient who is significantly underweight, the dietitian should use: a. the patient's usual body weight b. the patient'd desirable body weight c. the patient's adjusted body weight d. the patient's actual body weight d. the patient's actual body weight A group of individuals in a weight loss class appear to have a good understanding of what they need to do to lose weight. However, they have difficulty taking the necessary steps. The dietitian's next step should be to: a. teach the participants about the exchange system b. review fast food nutrient information with the participants c. encourage the participants to share recipes d. help the participants to set realistic goals d. help the participants to set realistic goals A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will use a focus group. An advantage of using this methodology instead of others for this study is that focus groups: a. are most cost effective b. require statistical analysis c. yield limited contextual data d. involve more interactions with informants d. involve more interactions with informants The best way to evaluate whether clients in a community nutrition education class view the class as informative and necessary would be to: a. document participant's verbal comments b. ask participant representatives to read the lesson plans and provide feedback c. calculate the percentage of clients who return for another class d. have participants complete a course evaluation d. have participants complete a course evaluation A simple, targeted health-promotion message might ask consumers to eat: a. more than six complex carbohydrates daily b. foods that are low in salt c. less than 30% of daily calories as fat d. five servings of fruits and vegetables daily d. five servings of fruits and vegetables daily A dietitian who is counseling the mother of a child with eating difficulties has evaluated needs and decided on the best alternatives for feeding. The dietitian should next: a. evaluate the mother's level of comprehension b. obtain a list of the child's food preferences and typical patterns c. review with the mother the ways to implement the recommended approaches d. instruct the mother in various feeding approaches c. review with the mother the ways to implement the recommended approaches A community dietitian wants to investigate how many residents in each of two counties had myocardial infarction (MI) and determine which county has the highest incidence of MI. Which of the following studies would be best? a. case-control study b. cohort study c. correlational study d. cross-sectional study c. correlational study An adolescent's BMI is plotted at the 90th percentile on the Centers for Disease Control and Prevention growth chart. The adolescent is: a. at risk for overweight b. obese c. overweight d. normal weight c. overweight Which of the following foods is safe to feed a 30-month-old child? a. popcorn b. nuts c. raw carrots d. sliced grapes d. sliced grapes A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to: a. select an appropriate dinner meal from a menu b. explain what is known about the new diet c. list everything on the diet that he or she had to eat or drink in a day d. name five foods that must be avoided a. select an appropriate dinner meal from a menu A 70-year-old woman who is ambulatory and has low income is referred to a dietitian. When discussing her 24-dietary recall, the woman states that she doesn't like to eat by herself. The most appropriate referral would be to which of the following programs? a. Child and Adult Care Food Program b. Home-Delivered Meals Program c. Expanded Food and Nutrition Education Program d. Elderly Nutrition Program d. Elderly Nutrition Program A client explains to the dietitian, "I realize I am overweight, but this is not the time for me to change my diet."The dietitian should respond by asking: a. "What obstacles are you facing that are keeping you from reaching your goals?" b. "What are the advantages and disadvantages of focusing on change now?" c. "How will your life improve as you make these changes?" d. "What do you know about the relationship between weight and stress?" b. "What are the advantages and disadvantages of focusing on change now?" Which is the best way to ensure compliance when a client is counseled about a meal plan for diabetes management? a. recommend healthy food choices consistent with food preferences b. stress the importance of following the meal plan c. review the health consequences associated with poor dietary control d. emphasize the benefits of portion control a. recommend healthy food choices consistent with food preferences During a counseling session about lowering sodium, the client states, "I have begun reading labels to purchase lower sodium foods at the grocery store." The client is in which of the following stages of change? a. preparation b. contemplation c. precontemplation d. action a. preparation The effectiveness of nutrition screening at a senior citizen's center is best measured by: a. identifying older adults at nutritional risk b. determining the number of older adults attending the center c. identifying the number of individuals taking nutrition supplements d. determining the number of education brochures distributed a. identifying older adults at nutritional risk A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively priced and held at a local school. Another factor required for a successful marking mix is: a. advertising to parents b. expert guest speakers c. additional convenient meeting locations d. a logo and a brand a. advertising to parents An overweight adult client who has type 2 diabetes and hypercholesterolemia will most likely comply with dietary counseling if instructions are: a. detailed to avoid confusion b. photocopied and sent to the physician c. presented as simple and clear as possible d. provided to the spouse c. presented as simple and clear as possible A dietitian planning a health promotion program for state employees collaborates with other health professionals to assess employee needs. The best way to gain health information from the employee is: a. health risk appraisal b. nutrition assessment c. medical record d. food frequency a. health risk appraisal Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: a. US Department of Agriculture b. Food and Drug Administration c. Environmental Protection Agency d. Centers for Disease Control and Prevention c. Environmental Protection Agency When seeing a client for an initial outpatient appointment, the dietitian should begin the session by: a. providing the client with written material b. assessing the client's usual caloric intake c. identifying what the client wants to learn d. suggesting ways to improve the client's diet c. identifying what the client wants to learn The statement "to increase diabetes awareness in the community, the dietitian will present diabetes classes six times each year" is which of the following types of objectives? a. structure b. process c. educational d. outcome b. process Which of the following statements represents an outcome objective? a. the patient will know the symptoms of osteoporosis b. the patient will list three foods high in calcium c. the patient will understand the role of calcium in the diet d. the patient will review an osteoporosis brochure b. the patient will list three foods high in calcium We have an expert-written solution to this problem! A patient with diabetic gastroparesis should avoid foods that are: a. high in fat b. low in protein c. high in simple sugars d. low in fiber a. high in fat A healthcare food service department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding? a. restaurant b. manufacturer c. retail item d. signature d. signature A study is being conducted to evaluate and compare the effectiveness of two different interventions for reducing serum cholesterol levels. Changes in serum cholesterol levels, nutrition knowledge, and attitudes and behaviors regarding the two interventions will be assessed at the beginning and end of the study. What is the independent variable of this study? a. serum cholesterol b. nutrition knowledge c. type of intervention d. nutrition attitudes and behaviors c. type of intervention After participating in a program to increase intake of low fat milk, study results showed participants were more likely to choose milk than soda. This is an example of which type of evaluation? a. formative b. structure c. summative d. efficiency c. summative A primary use of Dietary Reference Intakes is to: a. plan menus for healthy people b. use for nutrition education c. assess nutritional intakes of at-risk populations d. calculate nutritional requirements a. plan menus for healthy people Which of the following menu items would most adversely affect the absorption of iron? a. milk b. club soda c. tea d. orange juice c. tea Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low. Which of the following explanations for this fact is best? a. the fiber in carrots negatively affects the glycemic load b. heating carrots lowers the glycemic load c. the carbohydrates in carrots are cleared from tissues at a slow rate d. a small amount of absorbable carbohydrate is present in carrots d. a small amount of absorbable carbohydrate is present in carrots A study finds that people who drink at least two coups of green tea daily have a relative risk of 0.85 of developing heart disease compared to those who do not drink green tea. This finding indicates that, compared to people who do not drink green tea, the people in the study who drink two cups of green tea daily are: a. 85% more likely to develop heart disease b. 85% less likely to develop heart disease c. 15% less likely to develop heart disease d. 15% more likely to develop heart disease c. 15% less likely to develop heart disease A client is 5'3" tall and weighs 189 pounds. What is the client's BMI? a. 52 b. 32 c. 44 d. 14 b. 32 Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws a. frozen green beans b. whole wheat bread c. roast turkey d. stuffed pork chops c. roast turkey Which of the following statements is an example of an outcome indicator? a. diet orders are verified within 24 hours of admission b. temperature of foods satisfied customers 95% of the time c. cash receipts from the cafeteria are reported daily d. temperature of dish machines are recorded prior to each use b. temperature of foods satisfied customers 95% of the time An interdisciplinary healthcare team has been formed to improve care for in-patients with diabetes. An appropriate outcome indicator would be: a. initiation of patient education within the first 48 hours of admission b. the number of admission of patients with diabetes c. documentation of blood glucose monitoring d. readmission rates for patients with diabetes d. readmission rates for patients with diabetes An outcome evaluation measures the effect on the target population. Option A is not correct because it measures a process step which could lead to improvement of the individual patient's glycemic control, but doesn't measure the specific impact on the target population during or as a result of their admission. Option C is not correct because original admissions do not provide data to measure care of the population while in the hospital. Option D is not correct because it measures a process step which may be part of the improvement process, but does not indicate the specific impact on the target population. Which of the following foods is most appropriate as an alternative to dairy products for a vegan? a. almond milk b. rice milk c. acidophilus milk d. fortified soy milk d. fortified soy milk An athlete has recently changes his diet to include a large amount of protein in order to increase muscle mass. Since this change, he reports decreased energy during the day and poor performance at practice. What is the most likely cause of these symptoms? a. excessive protein intake b. inadequate carbohydrate intake c. inadequate energy intake d. excessive fat intake b. inadequate carbohydrate intake Which of the following lunch menus would be most appropriate for an 18-month-old infant? a. cottage cheese, canned peaches, cooked carrots, white bread and 2% milk b. baked chicken leg, lettuce with low-fat dressing, broccoli, mashed potatoes, and 2% milk c. sliced turkey, rice, sliced cucumbers, applesauce, and whole milk d. beef patty, whole wheat bread, cooked carrots, banana chunks and whole milk d. beef patty, whole wheat bread, cooked carrots, banana chunks and whole milk We have an expert-written solution to this problem! Which of the following advantages is the primary benefit of a closed system for tube feedings? a. decreased risk of bacterial contamination b. decreased formula hang time c. decreased risk of dilution errors d. decreased risk for formula separation a. decreased risk of bacterial contamination We have an expert-written solution to this problem! Patients who have chronic obstructive pulmonary disease may better tolerate diets in which fat, rather than carbohydrate, is the primary energy source, because oxidation of fat: a. increases the respiratory rate b. raises the respiratory quotient c. consumes less oxygen d. spares protein c. consumes less oxygen One month ago, a patient began receiving parenteral nutrition that delivers 2,300 kcal/day. Since then, the patient has experience undesirable weight gain. Which of the following formulations would be appropriate? a. 1800 ml of 25% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion b. 1680 ml of 25% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion c. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion d. 1560 ml of 20% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion c. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion Bacillus cereus intoxication is most likely to occur following consumption of: a. corn pudding b. macaroni and cheese c. fried rice d. baked beans c. fried rice Which of the following laboratory values would most likely indicate that dialysis is necessary to maintain homeostasis? a. serum creatinine 3.0 mg/dl; BUN 90 mg/dl b. serum creatinine 2.0 mg/dl; BUN 80 mg/dl c. serum creatinine 6.0 mg/dl; BUN 50 mg/dl d. serum creatinine 4.0 mg/dl; BUN 100 mg/dl c. serum creatinine 6.0 mg/dl; BUN 50 mg/dl [Show More]

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