TEST BANK FOR NUTRITIONAL FOUNDATIONS AND CLINICAL APPLICATIONS 7TH EDITION BY GRODNER Chapter 11: Nutrition Assessment and Patient Care

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MULTIPLE CHOICE 1. The situation in which it would be most important for the nurse to contact the registered dietitian (RD) is if a a. patient complains of constipation during his or her hospit... al stay. b. patient’s family complains about the quality of the food in the hospital. c. patient reports losing 10 lb in the past year without trying. d. patient has been receiving intravenous glucose and saline but no oral intake for 36 hours. 2. An example of a common cause of iatrogenic malnutrition is a. scheduling of frequent daily tests that prevents the patient from eating meals. b. food from home brought in by family members and friends of a patient. c. small portion sizes of hospital food and absence of snacks. d. errors in ordering and delivery of meals for hospitalized patients. 3. If a patient is 6 feet tall and his or her waist measures 42 inches, the patient would be considered to have _____ fat levels consistent with _____ risk for chronic disease. a. essential; low b. essential; high c. abdominal; low d. abdominal; high 4. The best way to estimate height for a patient with both legs amputated below the knee is to use a. demi-span (distance from the sternal notch to the middle finger). b. knee height (with the use of calipers to measure heel-to-thigh distance). c. recumbent bed height measured while the patient is lying down. d. the patient’s stated pre-amputation height. 5. If a male patient weighs 140 pounds when he is admitted to a long-term care facility and weighs 147 pounds 2 months later, his percent weight change during his hospital stay is a.b. 3.55%.%. c. 7%. d. 14%. [Show More]

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