An infant with repaired spina bifida or Down syndrome requires _____.
A. more calories than a healthy full-term infant
B. fewer calories than a healthy full-term infant
C. the same amount of calories as a healthy full-term infant
D. more calories than a preterm infant
E. the same amount of calories as an adult
Answer: B
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Define the term infant colic and explain what can be done to alleviate the condition.
What will be an ideal response?
What type of anemia results from iron deficiency?
a. Hemolytic b. Megaloblastic c. Microcytic hypochromic d. Macrocytic hyperchromic
Jim, a 21-year-old, medium-frame 6’2” senior weighing in at 205 lbs is a very active varsity wrestler majoring in psychology. He is participating in a “Hydration Study” that includes the collection of the following data: body composition analysis utilizing the Bod Pod®, food/beverage intake via dietary assessment questionnaire, urine sample, and analysis of saliva. The following data
have been provided to assist in answering the questions. Bod Pod® Results: 59% body water 86.7% lean mass 13.3% fat mass Reference Values for Bod Pod®: Risky (high body fat) = men: >30%; women: >40% Excess fat = men: 21%-30%; women: 31%-40% Moderately lean = men: 13%-20%; women: 23%-30% Lean = men: 9%-12%; women: 19%-22% Ultra lean = men: 5%-8%; women: 15%-18% Risky (low body fat) = men: <5%; women: <15% 24-Hour Recall: 3540 kcalories 177 grams protein 118 grams fat Males: EER = 662 - [9.53 x Age (y)] + PA x [(15.91 x weight in kg) + (539.6 x height in m)] PA Values: Sedentary = 1.0, Low Active = 1.11, Active = 1.25, Very Active = 1.48 Based on the Acceptable Macronutrient Distribution Range (AMDR) suggested for carbohydrates and Jim’s daily energy intake from his 24-hour recall, calculate the range (in grams) of carbohydrates recommended for Jim each day. a. 354-531 b. 398-575 c. 442-531 d. 486-575
The client attends two sessions with the dietitian to learn about diet modifications to minimize gastroesophageal reflux. The teaching would be considered successful if the client decreases the intake of which foods?
a. fats b. high-calcium foods c. high-sodium foods d. carbohydrates