A 42 year old woman who is 5'10" needs how many grams of protein per day?
A. 60
B. 70
C. 75
D. 80
A 49-year-old overweight woman smokes one PPD of
... [Show More] cigarettes, has a BP level of 140/85
mmHG and a medical hx of hypertension and hyperlipidemia. What is the best nutrition
intervention for this client?
A. complex CHO, low sat fat
B. complex CHO, high protein
C. simple CHO, high protein
D. simple CHO, low sat fat
A 70 YO woman who is ambulatory and has low income is referred to a dietitian. When
discussing her 24-hour dietary recall, the woman states she does not like to eat by herself. The
most appropriate referral would be to which of the following programs?
A. EFNEP (Expanded Food and Nutrition Education Program)
B. CACFP (Child and Adult Care Food Program)
C. Home-Delivered Meals Program
D. ENP (Elderly Nutrition Program)
A 72 YO patient who experienced a cerebrovascular accident demonstrated normal lab values
when an enteral feeding was initiated 5 days ago. Current lab values are:
Serum sodium: 146 mEq/L
Serum potassium: 3.9 mEq/L
Serum creatinine: 1.2 mg/dl
Serum glucose: 132 mg/dl
BUN: 43 mg/dl
The appropriate intervention should be:
A. reduce carb intake
B. decrease sodium intake
C. reduce protein intake
D. increase fluid intake
A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the
colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily
of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/dl and a
total lymphocyte count of 2,000/mm3. The most likely assessment of the nutritional status of
this patient is:
A. Kwashiorkor, mild risk
B. Marasmus, moderate risk
C. Marasmus-Kwashiorkor mix, mild risk
D. Adequate nutritional status, increased risk
A background check reveals that an employee failed to disclose an arrest from 5 years ago for
domestic violence on the employment application. The employee explains that the charges
were dropped, so it was not necessary to provide the information. The foodservice manager
wants to terminate the employee. The nutrition director should:
A. Terminate the employee for dishonesty and fraud
B. Make a decision in consultation with HR
C. Convince the food service manager to retain the employee
D. Discuss the circumstanc [Show Less]