FNH 470 EXAM | QUESTIONS AND ANSWERS | WITH
COMPLETE SOLUTION!!
What are five (5) factors that can affect an individuals nutritional status? -
CORRECT ANSWER- (1) Human Biological Factors:
a) biology factors (age, sex, genetics)
b) Physiological phases (growth, pregnancy, lactation, aging)
c) Pathological factors (disease, trauma)
(2) Lifestyle Factors:
a) attidues/beliefs
b) knowledge
c) behaviors
(3) Food and Nutrient Factors
a) intake/composition
b) quantity
c) quality
(4) Environmental Factors
a) Social
b) Economic
c) Food safety
d) Availability
(5) System Factors
a) Health care system
b) educational system
,c) Food supply system (industry, agriculture, institutions)
The NCP (Nutrition Care Process) was developed in 2010 which is a
systematic problem solving method that RDs use to critically think and make
decisions to address nutrition-related problems and provide safe, effective
and high quality care. What are the four (4) interconnected steps of the NCP?
(NCP important so dietitian can communicate that the work they do makes a
difference to health care) - CORRECT ANSWER- ADIME
(1) Nutritional Assessment (A) - ABCD
(2) Nutritional Diagnosis (D)
(3) Nutritional Intervention (I) (Counselling, Education, Nutrient Delivery)
(4) Nutrition Monitoring and Evaluation (M/E)
A) Nutrition assessment, monitoring
B) Diagnostic
C) intervention
all use the IDNT (International Dietetics Nutrition Terminology - Terminology)
Critical thinking is a key skill to develop in this course. Critical thinking
integrates facts, informed opinions, active listening and observations. What
are the five (5) components that are essential to critical thinking? - CORRECT
ANSWER- (1) Specific knowledge base
(2) Experience
(3) Competencies: Following a scientific method, incorporating reviewed
scientific evidence into FN & H
(4) Attitudes: Integrity, independence in thinking, creativity
(5) Adherence to professional standards
,During the NCP (Nutrition Care Process) explain Step 1 - CORRECT ANSWER-
Step 1: Nutrition Assessment (ABCD)
(A)nthropometric data: Ht, Wt, BMI, waist circumference, head
circumference, skin fold, growth velocity
(B)iochemical data: Albumin, pre-albumin, Hemoglobin, Electrocytes,
glucose, lipid panel, micronutrients etc...
(C)linical data: Nutrition focused clinical exam
(D)ietary data: Nutrition, Medication, supplement history (are they food
insecure?)
During the NCP (Nutrition Care Process) explain Step 2 - CORRECT ANSWER-
Step 2: Nutrition Diagnosis
You describe *nutrition related problem* for which *nutrition-related
activities* can provide the PRIMARY intervention
The nutrition-diagnostic problems can be either:
a) Intake
b) Clinical
c) Behavioural-Environmental
(may be all 3 but you pick the MOST important cause of the problem)
You then form a PES statement
What is a PES statement?
How do you create a PES statement (4 steps) - CORRECT ANSWER-
(P)roblem related to (E)tiology (cause) as evidenced by (S)ymptoms (and
signs)
, (1) Nutrition Assessment
(2) Nutrition Diagnosis
a) Problem: focus on nutrition related
b) Etiology: What is driving the problem
c) Signs and symptoms: Are they measurable
(3) Nutrition Intervention
(4) Nutrition monitoring & evaluation
During the NCP (Nutrition Care Process) explain Step 3 - CORRECT ANSWER-
Step 3: Intervention
Tailor goals and expected SMART goals that will result into change and result
in a positive nutritional out. Plan this intervention and implement it
During the NCP (Nutrition Care Process) explain Step 4 - CORRECT ANSWER-
Step 4: Monitor and Evaluate
(1) Use signs and symptoms of MEASURABLE outcomes (weight, growth,
biomarkers) to determine progress/success
(2) Evaluate the outcomes and explain why changes have or have not
occurred.
During the NCP (Nutrition Care Process) what the very last step? - CORRECT
ANSWER- Paper work (ADIME based on NCP) that is filed...
i.e.
Assessment: 34yo male s/p MI with hx of hypertension, T2DM,
hyperlipidemia; Ht 5'10"; Wt 250lb; BMI 36; Obesity II; A1C 9.3. Works night
shift, eats 2 meals/d before and after shift- usually restaurants fried foods,
burgers, ice cream, beers. Does not add salt to foods. Activity: Golf 1/month
COMPLETE SOLUTION!!
What are five (5) factors that can affect an individuals nutritional status? -
CORRECT ANSWER- (1) Human Biological Factors:
a) biology factors (age, sex, genetics)
b) Physiological phases (growth, pregnancy, lactation, aging)
c) Pathological factors (disease, trauma)
(2) Lifestyle Factors:
a) attidues/beliefs
b) knowledge
c) behaviors
(3) Food and Nutrient Factors
a) intake/composition
b) quantity
c) quality
(4) Environmental Factors
a) Social
b) Economic
c) Food safety
d) Availability
(5) System Factors
a) Health care system
b) educational system
,c) Food supply system (industry, agriculture, institutions)
The NCP (Nutrition Care Process) was developed in 2010 which is a
systematic problem solving method that RDs use to critically think and make
decisions to address nutrition-related problems and provide safe, effective
and high quality care. What are the four (4) interconnected steps of the NCP?
(NCP important so dietitian can communicate that the work they do makes a
difference to health care) - CORRECT ANSWER- ADIME
(1) Nutritional Assessment (A) - ABCD
(2) Nutritional Diagnosis (D)
(3) Nutritional Intervention (I) (Counselling, Education, Nutrient Delivery)
(4) Nutrition Monitoring and Evaluation (M/E)
A) Nutrition assessment, monitoring
B) Diagnostic
C) intervention
all use the IDNT (International Dietetics Nutrition Terminology - Terminology)
Critical thinking is a key skill to develop in this course. Critical thinking
integrates facts, informed opinions, active listening and observations. What
are the five (5) components that are essential to critical thinking? - CORRECT
ANSWER- (1) Specific knowledge base
(2) Experience
(3) Competencies: Following a scientific method, incorporating reviewed
scientific evidence into FN & H
(4) Attitudes: Integrity, independence in thinking, creativity
(5) Adherence to professional standards
,During the NCP (Nutrition Care Process) explain Step 1 - CORRECT ANSWER-
Step 1: Nutrition Assessment (ABCD)
(A)nthropometric data: Ht, Wt, BMI, waist circumference, head
circumference, skin fold, growth velocity
(B)iochemical data: Albumin, pre-albumin, Hemoglobin, Electrocytes,
glucose, lipid panel, micronutrients etc...
(C)linical data: Nutrition focused clinical exam
(D)ietary data: Nutrition, Medication, supplement history (are they food
insecure?)
During the NCP (Nutrition Care Process) explain Step 2 - CORRECT ANSWER-
Step 2: Nutrition Diagnosis
You describe *nutrition related problem* for which *nutrition-related
activities* can provide the PRIMARY intervention
The nutrition-diagnostic problems can be either:
a) Intake
b) Clinical
c) Behavioural-Environmental
(may be all 3 but you pick the MOST important cause of the problem)
You then form a PES statement
What is a PES statement?
How do you create a PES statement (4 steps) - CORRECT ANSWER-
(P)roblem related to (E)tiology (cause) as evidenced by (S)ymptoms (and
signs)
, (1) Nutrition Assessment
(2) Nutrition Diagnosis
a) Problem: focus on nutrition related
b) Etiology: What is driving the problem
c) Signs and symptoms: Are they measurable
(3) Nutrition Intervention
(4) Nutrition monitoring & evaluation
During the NCP (Nutrition Care Process) explain Step 3 - CORRECT ANSWER-
Step 3: Intervention
Tailor goals and expected SMART goals that will result into change and result
in a positive nutritional out. Plan this intervention and implement it
During the NCP (Nutrition Care Process) explain Step 4 - CORRECT ANSWER-
Step 4: Monitor and Evaluate
(1) Use signs and symptoms of MEASURABLE outcomes (weight, growth,
biomarkers) to determine progress/success
(2) Evaluate the outcomes and explain why changes have or have not
occurred.
During the NCP (Nutrition Care Process) what the very last step? - CORRECT
ANSWER- Paper work (ADIME based on NCP) that is filed...
i.e.
Assessment: 34yo male s/p MI with hx of hypertension, T2DM,
hyperlipidemia; Ht 5'10"; Wt 250lb; BMI 36; Obesity II; A1C 9.3. Works night
shift, eats 2 meals/d before and after shift- usually restaurants fried foods,
burgers, ice cream, beers. Does not add salt to foods. Activity: Golf 1/month
