Clinical 2 Exam 2

Front 1

As a future health care worker which form of hepatitis are you at most risk for?

Back 1

b or c. transmitted through body fluids

Front 2

Give 3 MNT recommdations for hepatitis

Back 2

small frequent feedings
30-35 cal/kg
avoid ETOH

Front 3

What is the difference between ascites and edema?

Back 3

ascites is in the parataneal cavity/abdomen and edema is in extremities

Front 4

What is the most frequent etiology of chronic liver disease?

Back 4

alcohololism

Front 5

what nutrient is the most common deficiency in ETOH liver disease?

Back 5

folic acid
diet poor

Front 6

What are the MNT components for cirrhosis?

Back 6

fat high in diet
vitamin mineral supplement
small meals 6 day
low sodium 2 g
protein depend on patient

Front 7

Why are clients with liver disease at risk of protein energy malnutrition?

Back 7

maldigestion
ascites
decreased appetite
n/v

Front 8

What is the main MNT following cholecystectomy?

Back 8

low fat
small frequent meals

Front 9

What are the most frequent causes of acute pancreatitis?

Back 9

cholelithiasis
alcoholism

Front 10

Are you more likely to have PEM with acute or chronic pancreatitis? Why?

Back 10

chronic
decreased appetite pain
decreased production of pancreatic enzymes. end up with malabsorption and digestion

Front 11

what is the chronic inflammatory disease in which the synovial membranes of the joints become inflamed?

Back 11

rheumatoid arthritis

Front 12

Which fatty acids can reduce inflammation?

Back 12

omega-3

Front 13

What happens to body proteins in rheumatoid arthritis?

Back 13

catabolism

Front 14

What nutrient should be increased if methotrexate is used for RA?

Back 14

folate

Front 15

You are counseling an individual with gout to avoid foods high in purines. You recommend avoidance of all of the following except: nuts, sardines, anchovies, chicken or liver.

Back 15

nuts

Front 16

Gout is represented by high _______ levels in the blood.

Back 16

uric acid

Front 17

A person with gout should consume _____ L fluid each day

Back 17

3L

Front 18

A diet for fibromyalgia should include an increase of ________ foods.

Back 18

fruits and vegetables

Front 19

PKU is the failure to convert ______ to ________

Back 19

phenylalanine to tyrosine

Front 20

Can an infant with PKU still be breast fed?

Back 20

yes
phenylalanine-free formula supplemented with breast milk

Front 21

What is the only treatment for PKU?

Back 21

low protein diet for life

Front 22

Blood Phe levels should be maintained at _______

Back 22

2-6 mg/dL

Front 23

Why should be given as a supplement to a child with galactosemia? Why?

Back 23

calcium due to the diet low in dairy milk products

Front 24

Parkinson’s Disease is a progressive loss of __________________.

Back 24

dopamine-producing cells which causes an imbalance of neurotransmitters

Front 25

You notice a patient in the hospital often pockets food. THis is a characteristic of what condition?

Back 25

dysphagia

Front 26

Of the 3 swallowing phases, an abnormality of which phase requires a pureed diet?

Back 26

?

Front 27

Why do persons with glycogen storage disease need to eat every 3-6 hours, even during the night?

Back 27

to avoid hypoglycemia
corn starch is used

Front 28

An infant weighing 2200g at birth, how would it be classified?

Back 28

LBW <2500 g or 5 1/2 # at birth

Front 29

An infant plots at the 40th percentile on a growth chart. What does that mean?

Back 29

Appropriate for gestational age (AGA) 10%-90%

Front 30

Which infant requires more calories: enteral or parentral fed?

Back 30

PN requires less kcal due to the bypassing of the GI tract.

Front 31

What should you monitor when lipids are provided to a preterm infant?

Back 31

TG levels

Front 32

Why do preterm infants have higher calcium and phosphorous needs than full term infants?

Back 32

premises have low levels of calcium and phosphorous placing them at risk for osteopenia

Front 33

At what at do infants typically have a normal suck and swallow reflex?

Back 33

gestational age 32+ weeks

Front 34

Parkinson's disease is a progressive loss of _________.

Back 34

dopamine

Front 35

symptoms of dysphagia

Back 35

can't suck from straw
gurgle
drooling
choking
coughing
pockets food

Front 36

more likely to aspirate on ______

Back 36

thin liquids

Front 37

A patient pockets food. This is a characteristic of what condition?

Back 37

dysphagia

Front 38

Of the three swallowing phases, an abnormality of which phase requires a pureed diet?

Back 38

oral

Front 39

Wernicke-Korsakoff Syndrome is a deficiency of _____

Back 39

thiamin

Front 40

__________ is the primary complication of stroke?

Back 40

aspiration due to dysphagia

Front 41

Phenytoin is often used to treat epilepsy. Which nutrient does it typically interact with?

Back 41

vitamin d and folate

Front 42

Persons with epilepsy are often treated with a ________ diet. What is the main difference between this diet and typical recommended duet?

Back 42

ketogenic
80%

Front 43

Nutrition intervention for a person with myasthenia gravis should focus on:

Back 43

small frequent meals
nutrient dense

Front 44

A patient with MS has been treated with corticosteroid long term. what nutrient level should be monitored?

Back 44

vit D and calcium

Front 45

In treatment of Parkinson's disease which macronutrient may need to be altered?

Back 45

protein .5-1g/kg

Front 46

In a patient with TBI, insulin resistance and increased gouconeogenisis may result in _________.

Back 46

hyperglycemia

Front 47

A child with galactosemia what should be given as a supplement?

Back 47

calcium dairy is excluded from diet

Front 48

Frazier water protocol most important factor to prevent aspiration pneumonia is due to

Back 48

intensive oral hygiene

Front 49

MNT management of glycogen storage disease

Back 49

oral intake corn starch

Front 50

what is the APR protein monitored in RA?

Back 50

ESR and CRP

Front 51

Which recommendations will assist with management of gout?

Back 51

low purine diet 3 L fluid