Which is an example of an intervention that would help a client consume adequate food?
a. Allow the client to prepare foods in his room
b. Arrange for parenteral nutrition until client intake is appropriate
c. Perform daily weights
d. Measure intake and output weekly
e. Organize family-style meals in the facility
Q. 2A dietitian is counseling a client with irritable bowel syndrome about how best to avoid gas-producing foods. Which food would the dietitian most likely suggest that the client avoid?
a. beets
b. artichokes
c. mushrooms
d. okra
e. green peas
Q. 3Which action best demonstrates how a registered dietitian (RD) plans an intervention?
a. The RD develops the nutrition prescription
b. The RD collaborates with the interdisciplinary team
c. The RD coordinates the plan of care
d. The RD assigns activities to dietetics personnel
e. The RD documents specific treatment goals
Q. 4What food should be included in a low-FODMAP diet?
a. apples
b. ice cream
c. sweet potatoes
d. eggs
e. baked beans
Q. 5Which two steps make up nutrition intervention?
a. Monitoring and evaluation
b. Assessing and diagnosing
c. Analyzing and discussing
d. Planning and implementation
e. Prescribing and formulating outcomes
Q. 6Which condition is associated with irritable bowel syndrome?
a. pernicious anemia
b. Graves' disease
c. systemic lupus erythematosus
d. type 1 diabetes
e. temporomandibular joint (TMJ) syndrome
Q. 7Nutrition interventions are intended to positively change:
a. food and nutrient delivery and intake.
b. the scope of practice for the dietitian.
c. the client's knowledge of vitamins and minerals.
d. beliefs surrounding food preparation.
e. cultural biases toward meal planning.
Q. 8Which food would a patient with celiac disease most likely need to avoid?
a. popcorn
b. chicken tenders
c. butter
d. white rice
e. processed cheese
Q. 9Nutrition intervention comprises which step of the nutrition care process?
a. Step one
b. Step two
c. Step three
d. Step four
e. Step five
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