Chapter 03 - Nutrition Assessment - Foundation of the Nutrition Care Process
1. Determination of ____ involves an attempt to project potential nutrition problems based on the client’s current health
status.
a. nutritional risk
b. nutritional status
c. nutrition screening
d. nutritional assessment
e. nutrition recall
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: Nutritional Status
2. The process of identifying patients who may have a nutrition diagnosis and who would benefit from nutritional
assessment and intervention by an RD is defined as:
a. nutrition-focused physical examination
b. nutrition assessment
c. estimating nutrition needs.
d. nutrition screening.
e. calculating nutritional risk.
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: An Overview: Nutrition Assessment and Screening
3. A patient reports that she has nausea after eating and often vomits at least once a day. This type of data is considered to
be:
a. objective.
b. biochemical.
c. clinical.
d. anthropometric.
e. subjective.
ANSWER: e
DIFFICULTY: Bloom's: Apply
REFERENCES: An Overview: Nutrition Assessment and Screening
4. A patient decides that she will eat only while sitting at the kitchen table with family members. This is an example of
which component of the subjective food- and nutrition-related history assessment?
a. behavior
b. food and nutrient intake
c. nutrition-related patient measures
d. physical activity and function
e. knowledge and beliefs
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: An Overview: Nutrition Assessment and Screening
5. In 2012, approximately how many Americans were unable to purchase or acquire enough food to sustain their families?
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,Chapter 03 - Nutrition Assessment - Foundation of the Nutrition Care Process
a. 3 million
b. 12 million
c. 21 million
d. 36 million
e. 49 million
ANSWER: e
DIFFICULTY: Bloom's: Understand
REFERENCES: An Overview: Nutrition Assessment and Screening
6. Data collected during the 24-hour recall is gathered:
a. retrospectively.
b. exponentially.
c. prospectively.
d. pronominally.
e. projectively.
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: Food- and Nutrition-Related History
7. The USDA Multiple Pass Approach is a nutrition assessment method that is very similar to the:
a. food diary.
b. 24-hour recall.
c. mini nutritional assessment.
d. food frequency method.
e. calorie count method.
ANSWER: b
DIFFICULTY: Bloom's: Apply
REFERENCES: Food- and Nutrition-Related History
8. Which best explains the food frequency data collection method?
a. The energy value of foods is calculated and totaled for each day
b. The client records the types and amounts of foods eaten each day
c. Foods are grouped and classified into a retrospective review of intake
d. A clinician reviews the types and amounts of foods a client has eaten in the last 24 hours
e. Foods are ranked on a numerical scale and the total numbers are calculated every 24 hours
ANSWER: b
DIFFICULTY: Bloom's: Analyze
REFERENCES: Food- and Nutrition-Related History
9. The ____ were established by the U.S. Food and Drug Administration to assist consumers in interpreting nutrition
labeling information.
a. Daily Values (DV)
b. Dietary Reference Intakes (DRI)
c. Adequate Intakes (AI)
d. Tolerable Upper Intake Levels (UL)
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, Chapter 03 - Nutrition Assessment - Foundation of the Nutrition Care Process
e. Estimated Average Requirements (ERA)
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: Evaluation and Interpretation of Dietary Analysis Information
10. Which best describes an advantage of using USDA Food Patterns?
a. They are a clear guide for preventing disease through nutrition
b. They are comprehensive and contain information about macro- and micronutrients
c. They can be paired with exercise analysis to promote weight loss
d. They are easy to access and quantify food consumed from each of the major food groups
e. They contain exchange lists for people with certain types of illness, such as diabetes
ANSWER: d
DIFFICULTY: Bloom's: Analyze
REFERENCES: Evaluation and Interpretation of Dietary Analysis Information
11. A clinician is calculating height using a knee height caliper. Which equation is most appropriate for use with a 26-
year-old white male client?
a. 73.42 + (1.79 x knee height)
b. 95.79 + (1.37 x knee height)
c. 71.85 + (1.88 x knee height)
d. 58.72 + (1.96 x knee height)
e. 59.01 + (2.08 x knee height)
ANSWER: c
DIFFICULTY: Bloom's: Apply
REFERENCES: Anthropometric/Body Composition Measurements
12. What percent of body weight does a clinician need to account for when measuring weight in a client who has had a
hand amputation?
a. 0.8%
b. 1.8%
c. 2.6%
d. 3.1%
e. 3.8%
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: Anthropometric/Body Composition Measurements
13. A client weighs 165 lbs. and is 5 feet, 8 inches tall. The BMI for this client is:
a. 24.5
b. 25.1
c. 26.0
d. 27.2
e. 28.7
ANSWER: b
DIFFICULTY: Bloom's: Apply
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1. Determination of ____ involves an attempt to project potential nutrition problems based on the client’s current health
status.
a. nutritional risk
b. nutritional status
c. nutrition screening
d. nutritional assessment
e. nutrition recall
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: Nutritional Status
2. The process of identifying patients who may have a nutrition diagnosis and who would benefit from nutritional
assessment and intervention by an RD is defined as:
a. nutrition-focused physical examination
b. nutrition assessment
c. estimating nutrition needs.
d. nutrition screening.
e. calculating nutritional risk.
ANSWER: d
DIFFICULTY: Bloom's: Understand
REFERENCES: An Overview: Nutrition Assessment and Screening
3. A patient reports that she has nausea after eating and often vomits at least once a day. This type of data is considered to
be:
a. objective.
b. biochemical.
c. clinical.
d. anthropometric.
e. subjective.
ANSWER: e
DIFFICULTY: Bloom's: Apply
REFERENCES: An Overview: Nutrition Assessment and Screening
4. A patient decides that she will eat only while sitting at the kitchen table with family members. This is an example of
which component of the subjective food- and nutrition-related history assessment?
a. behavior
b. food and nutrient intake
c. nutrition-related patient measures
d. physical activity and function
e. knowledge and beliefs
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: An Overview: Nutrition Assessment and Screening
5. In 2012, approximately how many Americans were unable to purchase or acquire enough food to sustain their families?
Page 1
,Chapter 03 - Nutrition Assessment - Foundation of the Nutrition Care Process
a. 3 million
b. 12 million
c. 21 million
d. 36 million
e. 49 million
ANSWER: e
DIFFICULTY: Bloom's: Understand
REFERENCES: An Overview: Nutrition Assessment and Screening
6. Data collected during the 24-hour recall is gathered:
a. retrospectively.
b. exponentially.
c. prospectively.
d. pronominally.
e. projectively.
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: Food- and Nutrition-Related History
7. The USDA Multiple Pass Approach is a nutrition assessment method that is very similar to the:
a. food diary.
b. 24-hour recall.
c. mini nutritional assessment.
d. food frequency method.
e. calorie count method.
ANSWER: b
DIFFICULTY: Bloom's: Apply
REFERENCES: Food- and Nutrition-Related History
8. Which best explains the food frequency data collection method?
a. The energy value of foods is calculated and totaled for each day
b. The client records the types and amounts of foods eaten each day
c. Foods are grouped and classified into a retrospective review of intake
d. A clinician reviews the types and amounts of foods a client has eaten in the last 24 hours
e. Foods are ranked on a numerical scale and the total numbers are calculated every 24 hours
ANSWER: b
DIFFICULTY: Bloom's: Analyze
REFERENCES: Food- and Nutrition-Related History
9. The ____ were established by the U.S. Food and Drug Administration to assist consumers in interpreting nutrition
labeling information.
a. Daily Values (DV)
b. Dietary Reference Intakes (DRI)
c. Adequate Intakes (AI)
d. Tolerable Upper Intake Levels (UL)
Page 2
, Chapter 03 - Nutrition Assessment - Foundation of the Nutrition Care Process
e. Estimated Average Requirements (ERA)
ANSWER: a
DIFFICULTY: Bloom's: Understand
REFERENCES: Evaluation and Interpretation of Dietary Analysis Information
10. Which best describes an advantage of using USDA Food Patterns?
a. They are a clear guide for preventing disease through nutrition
b. They are comprehensive and contain information about macro- and micronutrients
c. They can be paired with exercise analysis to promote weight loss
d. They are easy to access and quantify food consumed from each of the major food groups
e. They contain exchange lists for people with certain types of illness, such as diabetes
ANSWER: d
DIFFICULTY: Bloom's: Analyze
REFERENCES: Evaluation and Interpretation of Dietary Analysis Information
11. A clinician is calculating height using a knee height caliper. Which equation is most appropriate for use with a 26-
year-old white male client?
a. 73.42 + (1.79 x knee height)
b. 95.79 + (1.37 x knee height)
c. 71.85 + (1.88 x knee height)
d. 58.72 + (1.96 x knee height)
e. 59.01 + (2.08 x knee height)
ANSWER: c
DIFFICULTY: Bloom's: Apply
REFERENCES: Anthropometric/Body Composition Measurements
12. What percent of body weight does a clinician need to account for when measuring weight in a client who has had a
hand amputation?
a. 0.8%
b. 1.8%
c. 2.6%
d. 3.1%
e. 3.8%
ANSWER: a
DIFFICULTY: Bloom's: Apply
REFERENCES: Anthropometric/Body Composition Measurements
13. A client weighs 165 lbs. and is 5 feet, 8 inches tall. The BMI for this client is:
a. 24.5
b. 25.1
c. 26.0
d. 27.2
e. 28.7
ANSWER: b
DIFFICULTY: Bloom's: Apply
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