After interviewing a patient, the dietitian describes why he is at nutritional risk. This information should be recorded in which part of ADIME charting?

A. assessment
B. diagnosis
C. intervention
D. monitoring 
E. evaluation


Answer: B

Nutritional Science

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Which diet component raises cholesterol levels more?

A. trans fat B. polyunsaturated fat C. monosaturated fat D. sodium protein

Nutritional Science

An appropriate food for a client with celiac disease is ____

A) a peanut butter and jelly sandwich on wheat bread B) oatmeal cookies C) applesauce D) cheese and rye crackers

Nutritional Science

Margaret Leland is 76 years old; she is retired and lives alone. Her only daughter lives two hours away. She has a past medical history of heart attack, smoking for 20 years, hypertension, and type 2 diabetes. She complains of decreased appetite and disinterest in food. Over time, Ms. Leland suffers from cardiac cachexia and must decide whether she will have ____ to help meet her nutritional

needs. A) tube feedings B) dialysis C) a liver transplant D) parenteral nutrition

Nutritional Science

All of the following are essential amino acids except:

1.Leucine 2.Lysine 3.Glutamine 4.Methionine 5.Tryptophan

Nutritional Science