John is a 52-year-old factory worker. He has been admitted to the hospital and presents with muscle weakness and inflammation of his mouth. He is a bit confused and states that he isn't drinking now although he has a history of alcohol abuse. He has lost quite a bit of weight in the last six months, and his dietary intake has been poor. He was laid off a year ago but he is back to work part-time
Further testing has been ordered to determine the cause for concern and confirm the diagnosis. What might be another sign that the MD may report upon examining John, or a symptom that you would expect John to complain of?
a. Enlarged and inflamed tongue (glossitis)
b. Rough, red skin that eventually turns dark
c. Bleeding gums
d. Fishy body odor
a
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In education, what is the advantage of the Formal Lecture method?
a. Encourages professionalism between the student and teacher b. Allows for the most material to be covered in the shortest amount of time c. Encourages the student to practice self-directed learning d. Allows for a small amount of material to be digested over a long period of time
Identify the steps you would take to monitor Mr. Campbell's nutritional status while he is hospitalized. How would this differ if you were providing follow-up care through his physician's office?
What will be an ideal response?
Ranking foods according to their overall nutrient composition is known as ____
a. biological value b. nutrient profiling c. the risk reduction score d. the healthy eating index e. compositional profiling
Which of the following is not true about diet records?
a. Food portion sizes must be estimated using standard household measurements (such as tablespoons or cups) or weighed prior to consumption b. Food records may be conducted by medical professionals or as self-assessments c. A food record's accuracy depends on the individual's memory d. Food records should be kept for 3 days, one which should be a weekend day