University of Texas, Rio Grande Valley

NUTR 2351

Chapter 13 – Nutrition Care and Assessment
True/False
1. To ensure that a planned intervention is realistic, the dietitian takes into account the
client’s food habits, lifestyle, and other personal factors.
2. The 24-hour recall provides accurate and complete data for assessing an individual’s
diet.
3. A written account of foods and beverages consumed by a client over several days is
called a nutrition diagnosis.
4. Serum protein values can be affected by fluid imbalances, pregnancy, infections, and
some medications.
Multiple Choice
1. Malnutrition :
a. occurs in 10-12% of hospital
patients.
b. is always a top priority in patient
care.
c. often increases overall patient care
costs.
d. frequently shortens hospital stays.
2. Medical nutrition therapy includes all
of the following except:
a. performing nutrition assessments.
b. diagnosing nutrition problems.
c. developing nutrition care plans.
d. writing a patient’s diet order.
3. The registered dietitian performs all
of the following services except:
a. conducting nutrition assessments.
b. planning and approving menus.
c. diagnosing nutrition problems.
d. changing a patient’s diet order.
4. A patient’s diet order is prescribed by
the:
a. registered dietitian.
b. physician.
c. registered nurse.
d. registered dietetic technician.
5. Which of the following is not one of
the nurse’s roles in nutrition care of a
patient?
a. nutrition screening
b. encouraging patients to eat
c. answering questions about special
diets
d. developing, implementing, and
evaluating nutrition care plans
6. A coordinated program of treatment
that merges the care plans of different
health practitioners is a:
a. critical pathway.
b. care map.
c. clinical pathway.
d. care plan.
7. Which of the following health
professionals does not assume a
primary role for developing and
implementing nutrition care plans?
a. dietetic technician
b. dietitian
c. nurse
d. pharmacist
8. Which of the following is not a
characteristic of nutrition screening?
a. accurate enough to identify
nutrition risk
b. varies according to the health care
facility
c. may lead to a referral for nutrition
care
d. the frst step in the nutrition care
process