NU 240 Exam 4 2025 Questions and
Answers
3 reasons malnutrition develops - ✔✔1. Decreased intake of nutrients
2. Increased nutrient requirements
3. Complications due to disease process
7 complications to malnutrition - ✔✔1. Muscle Wasting
2. Delayed wound healing
3. Susceptibility to skin breakdown & infection
4. Psychological issues
5. Cardio-Respiratory Function
6. Immune Function
7. GI Function
2 at risk populations for malnutrition - ✔✔- Older adults
- Patients with limited financial resources
Joint Commission requires routine identification of malnutrition with screening of
patients in health care settings; True or false? - ✔✔- True
COPYRIGHT © 2025 BY OLIVIA WEST, ALL RIGHTS RESERVED 1
,When should a nutritional screen be completed, once admitted to the hospital? What
about long-term care facilities or agency-defined period of time in ambulatory and
home care settings? - ✔✔- Within 24 hours
- Within 14 days
A thorough nutritional assessment should be done by, whom? - ✔✔- A registered
dietician
When performing a nutritional screening, what is the aim? - ✔✔- To ID common risk
factors for nutritional problems
Who should a nutritional assessment be done on? - ✔✔- All patients regardless of body
mass index
In an acute care setting, quality nutritional care requires you to document ___________
and ____________ ________ and to collaborate with a HCP to make dietary referrals. -
✔✔- Weight
- Appetite loss
3 Risk Factors for potential nutritional problems (PRT 1) - ✔✔- Clear or full-liquid diets
for more than 3 days w/o nutrient supplementation
- IV feeding or NPO for more than 3 days
- Diagnoses that increase deviating from normal patterns (cancer, diarrhea,
hyperthyroid, excessive inflammation, postop, hemorrhage, infected or draining
wounds, burns, infection, trauma etc.)
4 Risk Factors for potential nutritional problems (PRT 2) - ✔✔- Chronic use of drugs
- Alterations in chewing, swallowing, appetite, taste, and smell
- Body temperature above 37 C for more than 2 days
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, - Remaining NPO
Special diets such as vegetarian and ovolactovegitarian are healthier than diets based on
ChooseMyPlate and/or other nutritional guidelines; True or false? - ✔✔- False; Special
diets do not necessarily provide more or less nutritional benefit than diets based on
ChooseMyPlate or other nutritional guidelines
What is a nurse's role for a patients food preferences? - ✔✔- To match patient food
preferences with healthier food choices when possible
What is hot and cold theory? - ✔✔- Foods are classified as hot or cold based on their
characteristics, independent of the temperature at which they are served
Choose My Plate was developed by who? - ✔✔- USDA
What is the CMP aim? - ✔✔- To help the American population choose healthier foods
and confront the obesity epidemic by providing a basic, visual guide for making food
choices for a healthy lifestyle
Critically ill patients who are obese are at risk for more complications than people with
optimal body mass index. When should a nutritional support plan be recommended in
an ICU setting? - ✔✔- within 48 hours
Is malnutrition fully identified? - ✔✔- No
Energy requirements should be based on, what? - ✔✔- Predictive equations
What are 7 geriatric protocols for improved oral intake? - ✔✔1. Conduct mealtime
rounds to determine amount consumed
2. Limit staff breaks before or after mealtimes
3. Assist with mouth care and dentures prior to meal
4. Encourage family members to visit at mealtimes
COPYRIGHT © 2025 BY OLIVIA WEST, ALL RIGHTS RESERVED 3
Answers
3 reasons malnutrition develops - ✔✔1. Decreased intake of nutrients
2. Increased nutrient requirements
3. Complications due to disease process
7 complications to malnutrition - ✔✔1. Muscle Wasting
2. Delayed wound healing
3. Susceptibility to skin breakdown & infection
4. Psychological issues
5. Cardio-Respiratory Function
6. Immune Function
7. GI Function
2 at risk populations for malnutrition - ✔✔- Older adults
- Patients with limited financial resources
Joint Commission requires routine identification of malnutrition with screening of
patients in health care settings; True or false? - ✔✔- True
COPYRIGHT © 2025 BY OLIVIA WEST, ALL RIGHTS RESERVED 1
,When should a nutritional screen be completed, once admitted to the hospital? What
about long-term care facilities or agency-defined period of time in ambulatory and
home care settings? - ✔✔- Within 24 hours
- Within 14 days
A thorough nutritional assessment should be done by, whom? - ✔✔- A registered
dietician
When performing a nutritional screening, what is the aim? - ✔✔- To ID common risk
factors for nutritional problems
Who should a nutritional assessment be done on? - ✔✔- All patients regardless of body
mass index
In an acute care setting, quality nutritional care requires you to document ___________
and ____________ ________ and to collaborate with a HCP to make dietary referrals. -
✔✔- Weight
- Appetite loss
3 Risk Factors for potential nutritional problems (PRT 1) - ✔✔- Clear or full-liquid diets
for more than 3 days w/o nutrient supplementation
- IV feeding or NPO for more than 3 days
- Diagnoses that increase deviating from normal patterns (cancer, diarrhea,
hyperthyroid, excessive inflammation, postop, hemorrhage, infected or draining
wounds, burns, infection, trauma etc.)
4 Risk Factors for potential nutritional problems (PRT 2) - ✔✔- Chronic use of drugs
- Alterations in chewing, swallowing, appetite, taste, and smell
- Body temperature above 37 C for more than 2 days
COPYRIGHT © 2025 BY OLIVIA WEST, ALL RIGHTS RESERVED 2
, - Remaining NPO
Special diets such as vegetarian and ovolactovegitarian are healthier than diets based on
ChooseMyPlate and/or other nutritional guidelines; True or false? - ✔✔- False; Special
diets do not necessarily provide more or less nutritional benefit than diets based on
ChooseMyPlate or other nutritional guidelines
What is a nurse's role for a patients food preferences? - ✔✔- To match patient food
preferences with healthier food choices when possible
What is hot and cold theory? - ✔✔- Foods are classified as hot or cold based on their
characteristics, independent of the temperature at which they are served
Choose My Plate was developed by who? - ✔✔- USDA
What is the CMP aim? - ✔✔- To help the American population choose healthier foods
and confront the obesity epidemic by providing a basic, visual guide for making food
choices for a healthy lifestyle
Critically ill patients who are obese are at risk for more complications than people with
optimal body mass index. When should a nutritional support plan be recommended in
an ICU setting? - ✔✔- within 48 hours
Is malnutrition fully identified? - ✔✔- No
Energy requirements should be based on, what? - ✔✔- Predictive equations
What are 7 geriatric protocols for improved oral intake? - ✔✔1. Conduct mealtime
rounds to determine amount consumed
2. Limit staff breaks before or after mealtimes
3. Assist with mouth care and dentures prior to meal
4. Encourage family members to visit at mealtimes
COPYRIGHT © 2025 BY OLIVIA WEST, ALL RIGHTS RESERVED 3
