Foods from the vegetable group provide a source of fiber
Indicate whether the statement is true or false
True
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? LK is a 40-year-old female s/p gastric resection 2 weeks ago due to a perforated ulcer from complicated PUD. Prior to her surgery, she was experiencing severe pain and had an upset stomach. She is now complaining of persistent diarrhea after she eats. HT: 5'4" WT: 170# Usual intake: Diet: NPO AM juice and fruit Snack toast with butter Noon half a tuna sandwich Snack granola bar, Gatorade PM mashed potatoes with gravy Snack ice cream ? Which foods would the dietitian most likely recommend?
A. scrambled eggs B. chocolate milk C. sausage D. red wine E. peanut butter
Which of the following statements about serum lab tests and iron deficiency is most accurate?
a. Increased transferrin and decreased ferritin indicate severity of iron deficiency. b. Hemoglobin and hematocrit are early indicators of iron deficiency. c. Decreased hemoglobin and hematocrit are the direct result of dietary iron deficiency. d. Decreased erythrocyte protoporphyrin causes iron deficiency.
RD is a 29 yo F admitted with intractable diarrhea and abdominal pain. She has a PMH of Crohn's disease and has had two previous resections of the small bowel. She frequently has pain in the RLQ after eating. She claims the pain often gets so bad that she is afraid to eat and has been progressively consuming below her caloric needs. She currently takes Asacol and Lomotil to manage the symptoms of
Crohn's disease. After undergoing a colonoscopy, an obstruction resulting from stricture in the terminal ileum was discovered. Emergency surgery was performed to remove the obstruction and a resection was done with the remaining intestine. RD's gastroenterologist recommends bowel rest and expects her to have a full recovery. HT: 5'4" WT: 110# UBW: 122# Diet: NPO Meds: Asacol, Lomotil Alb. 2.7 Pre-Alb. 17 Na: 138 Cl: 98 BUN: 5 Glucose: 80 K: 3.6 CO2: 25 Cr: 0.8 Which types of foods would the nutritionist suggest for RD in rehabilitation during a period of remission? a. foods high in oxalate b. low-residue foods c. foods that contain antioxidants d. lactose-free foods e. foods without glutamine
Chicken and pork provide an excellent source of ____
A) vitamin B1 (thiamin) B) vitamin B2 (riboflavin) C) vitamin B3 (niacin) D) vitamin C