Patients diagnosed with chronic pancreatitis should be cautioned to avoid
a. alcohol. b. high protein intakes.
c. high energy intakes. d. MCT oil.
a
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What percentage of vitamin K is derived from foods?
a. Less than 5 b. 25 c. 50 d. 85 e. 95
HIV-infected patients experience an increased risk for cardiovascular disease when they use:
a. antiretroviral therapy. b. antidepressants. c. anabolic steroids. d. megadose vitamin supplements.
Tom was overweight when he was 13 . During puberty he continued to gain weight steadily until at age 23, when he decided to lose weight. Tom successfully lost 50 pounds. Which of the following most likely happened to Tom's fat cells?
a. They shrank in size but did not decrease in number b. They melted away when he burned all the excess fat c. They decreased in number but did not decrease in size d. They changed very little since fat cells shrink only with a weight loss greater than 100 pounds
Mr. Bradley is a 70-year-old man with a long medical history including uncontrolled diabetes mellitus since age 45 who presents to the West Smithtown Dialysis Center with new-onset end-stage kidney disease. Mr. Bradley lives in an assisted living facility where he receives full-time nursing care. As a dialysis nurse, your role is to review the nutrition guidelines with Mr. Bradley, who has
diabetic retinopathy and loss of vision. He is a non-ambulatory war veteran, former smoker, and former alcohol abuser whose BMI is normal, though he has lost 3% of his body weight since being diagnosed with kidney failure one month ago. A food frequency questionnaire shows that Mr. Bradley generally meets his recommended intakes of all food groups, but his fiber intake is low, and his dairy foods consumption exceeds the recommendation by double due to his love of milk, ice cream, cheese, and other dairy products. You allay Mr. Bradley's fears that his new diet will lack variety and flavor by assuring him that the diet: a. includes all five food groups. b. promotes flavor with herbs and low-sodium seasonings. c. encourages unsaturated fats, such as oil-based salad dressings. d. allows unsaturated fats, such as mayonnaise. e. all of the above f. a and b only