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Exam 2 FDNT 100 Questions with Verified Answers,100% CORRECT
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Exam 2 FDNT 100 Questions with Verified Answers
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Exam 2 FDNT 100 Questions with Verified Answers5 steps in nutrition care process: when a person is admitted to a hospital, care
facility, etc. - CORRECT ANSWER 1. assessment
2. nursing diagnosis
3. planning
4. implementation
5. evaluation
nutrition care process - CORRECT ANSWER a systematic approach used by
dietetics professionals to evaluate and treat nutrition-related problems.
protein-energy malnutrition (PEM) - CORRECT ANSWER a state of malnutrition
characterized by depletion of tissue proteins and energy stores, usually
accompanied by micronutrient deficiencies.
nutrition screening - CORRECT ANSWER an assessment procedure that helps to
identify patients who are malnourished or at risk for malnutrition.
PES statement - CORRECT ANSWER a statement that describes a nutrition
problem in a format that includes the problem (P), the etiology or cause (E), and
the signs and symptoms (S).
Nutrition Intervention - CORRECT ANSWER may include counseling or education
about appropriate dietary and lifestyle practices, a change in medication or other
treatment, or adjustments in the meals or services offered to a hospital patient.
Nutrition Assessment - CORRECT ANSWER involves the collection and analysis of
health-related data in order to identify specific nutrition problems and their
underlying causes
Nutrition Diagnosis - CORRECT ANSWER Each nutrition problem identified by the
nutrition assessment receives a separate diagnosis, which is formatted as a PES
,statement, can change during the course of an ilness and can also identify
potential nutrition problems.
readiness for enhanced nutrition - CORRECT ANSWER a nursing diagnosis
appropriate for a person who is willing to improve dietary practices.
Nutrition screening - CORRECT ANSWER identifies individuals who can benefit
from nutrition assessment and follow-up nutrition care.
Historical Information Used in Nutrition Assessment - CORRECT ANSWER Medical
History
Medication and Supplement History
Personal and Social History
Food and Nutrition History
Medical Problems Often Associated with Malnutrition - CORRECT ANSWER AIDS,
Alchoholism, Anorexia nervosa or bulimia nervosa, Cancer and cancer treatments,
cardiovascular disease, celiac disease, kidney disease, diabetes, infections,
chewing or swallowing difficulties, diabetes, surgery, etc...
Food frequency questionnaire - CORRECT ANSWER surveys the foods and
beverages regularly consumed during a specific time period.
A food record - CORRECT ANSWER a written account of foods and beverages
consumed during a specified time period, usually several consecutive days
Vitamins - CORRECT ANSWER potent, essential, non-kcaloric, organic nutrients
needed from foods in trace amounts to perform specific functions that promote
growth, reproduction, and the maintenance of health and life
Function of vitamins - CORRECT ANSWER Vitamins do not yield energy when
metabolized; many of them do, however, assist the enzymes that participate in
the release of energy from carbohydrate, fat, and proteins.
Fat Soluble Vitamins - CORRECT ANSWER A, D, E, K
Water Soluble Vitamins - CORRECT ANSWER B Vitamins and C
, B Vitamins - CORRECT ANSWER Thiamin, Riboflavin, Niacin, Pantothenic Acid,
Biotin, Folate, Vitamin B6, Vitamin B12,
Factors that determine the bioavailability of vitamins - CORRECT ANSWER
chemical makeup of proteins - CORRECT ANSWER CHON: acids are contained in
the nitrogen atoms and form the links in the chains we call proteins.
Explain the Amino Acid Structure and Examples of Amino Acids:
All amino acids have a "backbone" made of an amino acid group (which contain
nitrogen) and an acid group. The side group varies from one amino acid to the
next. Note that the side group is a unique structure that differentiates one amino
acid from another.
Each amino acid contains a central carbon atom with an amino group, an acid
group, a hydrogen atom, and a unique side group attached to it. - CORRECT
ANSWER About 20 different amino acids may appear in proteins. All amino acids
share a common chemical "backbone," which contain nitrogen and it is these
backbones that are linked together to form proteins. Each amino acid also carries
a side group, which varies from one amino acid to another (see Figure 5-1). The
side group makes the amino acids differ in size, shape, and electrical charge. The
side groups on amino acids are what make proteins so varied in comparison with
either carbohydrates or lipids.
Protein Chains - CORRECT ANSWER Protein Chains
The 20 amino acids can be linked end to end in a virtually infinite variety of
sequences to form proteins. When two amino acids bond together, the resulting
structure is known as a dipeptide. Three amino acids bonded together form a
tripeptide. As additional amino acids join the chain, the structure becomes a
polypeptide. Most proteins are a few dozen to several hundred amino acids long.
Protein Shapes - CORRECT ANSWER Polypeptide chains twist into complex shapes.
Each amino acid has special characteristics that attract it to, or repel it from, the
surrounding fluids and other amino acids. Because of these interactions,
polypeptide chains fold and intertwine into intricate coils (see Figure 5-2) and
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