Biology Forums - Study Force

Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

Q. 2

The nurse is working with a client who had bariatric surgery four months ago. The nurse should tell this client to:
 
 a. consume only liquids.
  b. eat whatever she wants.
  c. take megadoses of vitamins and minerals.
  d. consume only small amounts of food at a time.

Q. 3

In adulthood, excessive or inadequate intake of certain nutrients can pose risk. Discuss these risk nutrients and some of the effects resulting from high or low intakes.

Q. 4

The nurse explains to a bariatric surgery patient that an appropriate meal size for when he is first discharged home is:
 
 a. only 1 tablespoon.
  b. a few spoonfuls.
  c. about 2/3 cup.
  d. about 1 cup.

Q. 5

Many energy-need calculations are based on the older, less accurate, ___________.
 a. Mifflin-St. Jeor formula
 b. DLW technique
 c. Harris-Benedict equation
 d. Indirect calorimetry assessment
  e. Henderson-Hasselbalch equation

Q. 6

A patient experiences nausea, vomiting, abdominal cramping, diarrhea, and lightheadedness after meals following gastric bypass surgery. The nurse recognizes these as symptoms of:
 
 a. malabsorption.
  b. high blood sugar.
  c. Sjgren's syndrome.
  d. dumping syndrome.

Q. 7

The largest of all nutrition assistance programs is ________
 a. Meals on Wheels
 b. Second Harvest Food Bank
 c. Supplemental Nutrition Assistance Program (SNAP)
  d. government extension educational program
 e. soup kitchen-shelter network

Q. 8

Following gastric resection, the nurse understands the need to limit _____ in the patient's diet.
 
 a. fiber
  b. meat
  c. vegetables
  d. sugar

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