Which of the following is a characteristic of iron deficiency and behavior?
a. Erythrocyte iron levels fall before mental alertness is affected
b. Moderate iron deficiency promotes constipation and hyperactivity
c. Mild iron deficiency impairs energy metabolism and neurotransmitter synthesis
d. Iron deficiency increases risk for infections that promote dysfunctional behavior
Q. 2A patient on TPN for longer than _____ is at risk for sludge buildup in the gallbladder and gall stone formation.
a. 2 weeks b. 3 weeks
c. 4 weeks d. 5 weeks
Q. 3If a person consumes 65 grams of protein and a total of 2700 kcalories per day, approximately what percentage of energy would be derived from protein?
a. 7 b. 10
c. 14 d. 20
Q. 4Which of the following is a characteristic of iron deficiency?
a. Blood erythrocyte protoporphyrin levels decline as anemia worsens
b. Iron supplements are not as effective at treating anemia as is proper nutrition
c. People with anemia generally become fatigued only when they exert themselves
d. The concave nails of iron-deficiency anemia result from abnormal ferritin levels
Q. 5Max, a 67-year-old homeless man with a history of alcoholism, is admitted with frostbite and severe malnutrition. What lab values should be monitored when his TPN is started to avoid the development of refeeding syndrome?
a. folate, vitamin B6, and vitamin B12 b. sodium, iron, and zinc
c. calcium, vitamin D, and vitamin K d. phosphate, potassium, and magnesium
Q. 6What is the percentage of total energy derived from protein in a diet containing 50 grams of protein and 2000 kcalories?
a. 2.5 b. 5
c. 10 d. 20
Q. 7Why are hemoglobin and hematocrit tests of limited usefulness in the assessment of iron status?
a. They are expensive to perform
b. They are notoriously inaccurate
c. They are late indicators of iron deficiency
d. The range of normal value is usually wide
Q. 8What is the maximum blood glucose level that is considered acceptable for most patients receiving parenteral nutrition?
a. 100 mg/dL b. 150 mg/dL
c. 200 mg/dL d. 250 mg/dL
Q. 9Which of the following is a feature of protein nutrition?
a. Protein in body tissues is preserved fairly well on low-energy diets
b. The protein RDA assumes that dietary protein is from a mix of low- and high-quality sources
c. Many people in the United States and Canada consume somewhat less protein than is needed
d. Athletes in training benefit from increasing their protein energy intake to 45-50 of total daily energy
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