Discuss the development and real-world application of dietary guidance systems. Name two components of the system.
Q. 2The 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. 3In 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. 4The 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. 5Many 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. 6A 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. 7The 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. 8Following 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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