1. Six factors that influence eating patterns are:
2. List four factors that alter a hospitalized patient's eating patterns.
3. Certain factors in illness may alter food intake. List four of these factors.
4. List four reasons for hospitalized patients being at risk of malnutrition.
5. One nursing intervention, which may help the patient to meet his nutritional needs, is to inform the _____ or the _____ of any special needs that the patient may have.
6. In relation to diet therapy, responsibilities of the practical nurse are to:
7. Six reasons for therapeutic diets are:
8. The diet limited to fat-free broth or bouillon, flavored gelatin, water, fruit drinks without pulp, fruit ice, PopsiclesŪ, tea, and coffee is the:
a. Full liquid diet.
b. T&A cold liquid diet.
c. Clear liquid diet.
d. Advanced full liquid diet.
9. The _____ diet may be prescribed to meet the nutritive requirements of a patient who must receive a full liquid diet for an extended period of time or who must have foods which can pass through a straw.
10. The_____ diet consists of small serving sizes of solid foods, but does not contain whole grain cereals or salads with raw, fresh fruits and vegetables.
11. The diabetic _____ are the basis for a meal planning system designed by a committee of The American Diabetes Association and The American Dietetic Association.
12. The diet composed of seasoned ground meats, vegetables, and other foods which are easily chewed is the:
a. Soft diet.
b. Bland diet.
c. Dental soft diet.
d. Liberal bland diet.
13. The _____ is an outline of what we should eat each day. It shows _____ food groups.
14. The sodium-restricted diet is indicated for:
15. The diet order for a sodium-restricted diet must indicate the specific sodium level or range.
16. All foods on the 500 mg and 1000 mg sodium diets are prepared. __________. Foods _____ are omitted.
17. Patients are more apt to have a better appetite, eat more, and enjoy their food more if you prepare them for their meals _____
18. Immediately before and after meals, the nurse should avoid treatments such as _____, _____ and _____
1. Social aspects.
Food fads and fallacies.
2. The forced menu of available foods.
The forced eating schedule.
Isolation from family and significant others.
Restriction in activity.
3. Any four of the following are correct.
The disease process.
Anxiety about his/her illness.
Changes in usual activity level.
4. The effect of the disease on metabolism.
The disease may cause problems with absorption.
Treatment may cause problems with intake, digestion, or absorption.
Anxiety and stress may reduce the patient's appetite.
5. Dietitian; hospital food service specialist
6. Be familiar with the diet prescription and its therapeutic purpose.
Relate the diet to body function and the condition being treated.
Be able to explain the general principles of the diet to the patient.
Help plan for the patient's continued care
7. To maintain or improve nutritional status.
To improve nutritional deficiencies.
To maintain, increase, or decrease body weight.
To alleviate stress to certain organs or to the whole body.
To eliminate food substances to which the patient may be allergic.
To adjust diet composition in order to aid digestion, metabolism, or excretion of certain nutrients or substances.
9. Advanced full liquid.
11. Exchange lists.
13. Food Guide Pyramid; six.
14. Prevention, control, and elimination of edema in congestive heart failure.
Cirrhosis of the liver with ascites.
Renal disease complicated by either edema or hypertension. (para 5-11k)
16. Without the addition of salt; high in sodium.
17. Before the trays arrive.
18. Enemas, dressings, injections.
End of Lesson 10
Go to Lesson 11
Go to Table of Contents