NU 332 Final Test With Complete Solutions
Identify and discuss the six nutrient categories
Calories per gram
Common foods from each category
Discuss the information required on the Nutrition Facts panel
Discuss digestion of protein, carbohydrates, and fats - ANSWER Carbs: 4, Proteins: 4,
Lipids/Fats: 9, Alcohol: 7
Carbs begin digestion in the mouth, proteins are primarily digested in the stomach,
Discuss the nutrition status assessments performed by nurses.
Lab values utilized for nutritional assessment
Calorie counts - ANSWER Albumin: serum albumin decreases in the presence of
inflammation. This limits its reliability as an indicator for malnutrition. However, a
decreased serum albumin is considered an indicator of morbidity and mortality,
andpersons with low albumin levels are sometimes at nutritional risk for other reasons
❑Prealbumin: PAB may be more valuable than albumin as an indicator, because it has a
shorter half-life. PAB can respond more quickly to increases in nutrient intake or
improvements in inflammation.
Total protein: The total protein test measures the total amount of two classes of proteins
found in the fluid portion of your blood. These are albumin and globulin.
Discuss beriberi.Signs and symptoms - ANSWER thiamine (b1) deficiency.
Loss of tendon reflexes, confusion, wrist drop, inability to speak, burning or tingling,
numbness in feet, painful tender muscles, foot drop, emaciation, great weakness
Discuss pellagra.Signs and symptoms - ANSWER deficiency of B3 (niacin). skin lesions
and dermatitis
Discuss scurvy.Signs and symptoms - ANSWER deficiency of vitamin C. at risk: chronic
alcohol and drug users, smokers, older adults. poor wound health, gingivitis,
inadequate tooth and bone growth/maintenance, increased risk of infection
Discuss dysphagia including nursing interventions and dietary strategies. - ANSWER
Diets designed to meet nutritional needs and prevent aspiration•
Thickening agents useful to provide varying levels of consistency•
, Signs and symptoms•Globus, drooling, gurgling or wet quality to voice, hoarseness,
regurgitation, unplanned weight loss, heartburn, gagging or coughing (w/ swallowing),
painChewing or swallowing difficulty•Oral preparation and transit- voluntary•Pharyngeal
transit- involuntary•Esophageal transit- involuntary
Diets individualized on the basis of swallowing ability and food preferenceFeatures of
food to consider and modifyTexture, cohesiveness, density, viscosity, temperature,
taste Soft diet Mechanical soft diet Pureed diet
Use of thickening agentsNectar consistencyHoney consistency Pudding consistency
Encourage patient to think/talk about food before meals•Tart or sour foods•Stimulate
saliva production•Safest eating position: upright (allows gravity to help)•Minimize
distractions while eating•Have patient lick jelly from the lips, pucker, hum, or whistle
Discuss GERD including nursing interventions and dietary strategies - ANSWER
Avoidance of certain foods, especially those high in fat that increase sphincter
relaxation and potential reflux.Foods such as chocolate, alcohol, peppermint,
spearmint, liqueurs, caffeine, and high-acid foods can irritate esophagus.Upright
position after eatingLimit food late in the day
Discuss Dumping Syndrome including nursing interventions and dietary strategies. -
ANSWER Can be caused by partial or total gastrectomy or removal of pyloric sphincter
Symptoms related to rapid gastric emptying and distention of upper small intestine
Hyperosmolar gastric contents cause rapid influx of fluid into the digestive tract
Early phase: 10 to 20 minutes after meal •Fullness, cramps, nausea, diarrhea•Vasomotor
symptoms: tachycardia, postural hypotension, sweating, weakness, flushing, syncope
Late phase: 1 to 3 hours after meal•Hypoglycemia, perspiration, hunger, nausea,
anxiety, tremors, weakness
Liquids should be consumed between, rather than with, meals.Protein, fat, and complex
carbohydrates are better tolerated than are simple carbohydrates.Evaluate older
patients who experience dumping syndrome should be evaluated for deficiencies of
iron, vitamin B12, protein, and vitamin D.
Discuss Inflammatory Bowel Disease including nursing interventions and dietary
strategies. - ANSWER Nutrition therapy (cont.)Most common deficiencies: iron, calcium,
zinc, magnesium, selenium, folate, thiamine, riboflavin, pyridoxine, vitamin B12, and
vitamins A, D, and EHigh-kilocalorie, high-protein diet divided into small, frequent
mealsDuring remission, high-fiber diet as toleratedFor acute episodes, bowel rest and a
low-fiber diet
Celiac disease - ANSWER Chronic disease that damages mucosa of the small
intestineResults in reduced absorptive area
Identify and discuss the six nutrient categories
Calories per gram
Common foods from each category
Discuss the information required on the Nutrition Facts panel
Discuss digestion of protein, carbohydrates, and fats - ANSWER Carbs: 4, Proteins: 4,
Lipids/Fats: 9, Alcohol: 7
Carbs begin digestion in the mouth, proteins are primarily digested in the stomach,
Discuss the nutrition status assessments performed by nurses.
Lab values utilized for nutritional assessment
Calorie counts - ANSWER Albumin: serum albumin decreases in the presence of
inflammation. This limits its reliability as an indicator for malnutrition. However, a
decreased serum albumin is considered an indicator of morbidity and mortality,
andpersons with low albumin levels are sometimes at nutritional risk for other reasons
❑Prealbumin: PAB may be more valuable than albumin as an indicator, because it has a
shorter half-life. PAB can respond more quickly to increases in nutrient intake or
improvements in inflammation.
Total protein: The total protein test measures the total amount of two classes of proteins
found in the fluid portion of your blood. These are albumin and globulin.
Discuss beriberi.Signs and symptoms - ANSWER thiamine (b1) deficiency.
Loss of tendon reflexes, confusion, wrist drop, inability to speak, burning or tingling,
numbness in feet, painful tender muscles, foot drop, emaciation, great weakness
Discuss pellagra.Signs and symptoms - ANSWER deficiency of B3 (niacin). skin lesions
and dermatitis
Discuss scurvy.Signs and symptoms - ANSWER deficiency of vitamin C. at risk: chronic
alcohol and drug users, smokers, older adults. poor wound health, gingivitis,
inadequate tooth and bone growth/maintenance, increased risk of infection
Discuss dysphagia including nursing interventions and dietary strategies. - ANSWER
Diets designed to meet nutritional needs and prevent aspiration•
Thickening agents useful to provide varying levels of consistency•
, Signs and symptoms•Globus, drooling, gurgling or wet quality to voice, hoarseness,
regurgitation, unplanned weight loss, heartburn, gagging or coughing (w/ swallowing),
painChewing or swallowing difficulty•Oral preparation and transit- voluntary•Pharyngeal
transit- involuntary•Esophageal transit- involuntary
Diets individualized on the basis of swallowing ability and food preferenceFeatures of
food to consider and modifyTexture, cohesiveness, density, viscosity, temperature,
taste Soft diet Mechanical soft diet Pureed diet
Use of thickening agentsNectar consistencyHoney consistency Pudding consistency
Encourage patient to think/talk about food before meals•Tart or sour foods•Stimulate
saliva production•Safest eating position: upright (allows gravity to help)•Minimize
distractions while eating•Have patient lick jelly from the lips, pucker, hum, or whistle
Discuss GERD including nursing interventions and dietary strategies - ANSWER
Avoidance of certain foods, especially those high in fat that increase sphincter
relaxation and potential reflux.Foods such as chocolate, alcohol, peppermint,
spearmint, liqueurs, caffeine, and high-acid foods can irritate esophagus.Upright
position after eatingLimit food late in the day
Discuss Dumping Syndrome including nursing interventions and dietary strategies. -
ANSWER Can be caused by partial or total gastrectomy or removal of pyloric sphincter
Symptoms related to rapid gastric emptying and distention of upper small intestine
Hyperosmolar gastric contents cause rapid influx of fluid into the digestive tract
Early phase: 10 to 20 minutes after meal •Fullness, cramps, nausea, diarrhea•Vasomotor
symptoms: tachycardia, postural hypotension, sweating, weakness, flushing, syncope
Late phase: 1 to 3 hours after meal•Hypoglycemia, perspiration, hunger, nausea,
anxiety, tremors, weakness
Liquids should be consumed between, rather than with, meals.Protein, fat, and complex
carbohydrates are better tolerated than are simple carbohydrates.Evaluate older
patients who experience dumping syndrome should be evaluated for deficiencies of
iron, vitamin B12, protein, and vitamin D.
Discuss Inflammatory Bowel Disease including nursing interventions and dietary
strategies. - ANSWER Nutrition therapy (cont.)Most common deficiencies: iron, calcium,
zinc, magnesium, selenium, folate, thiamine, riboflavin, pyridoxine, vitamin B12, and
vitamins A, D, and EHigh-kilocalorie, high-protein diet divided into small, frequent
mealsDuring remission, high-fiber diet as toleratedFor acute episodes, bowel rest and a
low-fiber diet
Celiac disease - ANSWER Chronic disease that damages mucosa of the small
intestineResults in reduced absorptive area
