question

When mouth tissues become inflamed, initial nutritional recommendations include:

answer

high-protein, high-kilocalorie liquids.

question

The medical term for difficulty in swallowing is:

answer

dysphagia.

question

For a client who has achalasia, the diet of choice is:

answer

nutrient-dense liquids and semisolid foods.

question

The term pyrosis means:

answer

heartburn.

question

A good meal for someone with xerostomia would be:

answer

stew, mashed potatoes, and pudding.

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Xerostomia means dry mouth. Very moist foods are easiest to eat because they require less saliva to chew and swallow.

answer

true or false

question

A major complication of hiatal hernia is:

answer

bleeding from the herniated portion.

question

Malignancy is a common development in patients with:

answer

gastric ulcer.

question

Peptic ulcers occur most frequently in the:

answer

duodenum.

question

Peptic ulcer disease may be caused by:

answer

Helicobacter pylori infection.

question

A characteristic symptom of a peptic ulcer is:

answer

abdominal pain between meals.

question

A basic principle guiding nutritional management of peptic ulcer disease is to eat:

answer

a well-balanced diet as tolerated.

question

People who have peptic ulcer disease are encouraged to avoid drinking:

answer

tea and coffee.

question

Diagnosis of celiac disease is confirmed using:

answer

intestinal biopsy.

question

Grains that should be eliminated from the diets of clients on a restricted gluten diet include:

answer

wheat, rye, and barley.

question

Cystic fibrosis is a disease that primarily affects the:

answer

pancreas, intestinal tract, sweat glands, and lungs.

question

Level I routine care of patients with cystic fibrosis includes:

answer

enzyme replacement and vitamin supplements.

question

The chronic inflammatory bowel disease that involves all layers of the intestinal wall is known as:

answer

Crohn's disease.

question

Inflammatory bowel disease that is confined to the colon and rectum is known as:

answer

ulcerative colitis.

question

During severe acute exacerbations of inflammatory bowel disease, patients should be fed using:

answer

enteral feedings or total parenteral nutrition (TPN).

question

During remission, patients with Crohn's disease are encouraged to increase their intake of:

answer

antioxidants.

question

Patients with short-bowel syndrome usually need parenteral nutrition support only until:

answer

their remaining small intestine adapts.

question

The small outpouchings that protrude from the intestinal lumen are called

answer

diverticula.

question

If diverticula of the large intestine become inflamed, the condition is called:

answer

diverticulitis.

question

The type of diet prescribed for long-term management of diverticular disease is:

answer

high in fiber.

question

Dietary changes that help reduce the incidence of constipation include

answer

increasing fluid intake.

question

An appropriate meal for someone with celiac disease would be:

answer

roasted chicken with rice and broccoli.

question

People with celiac disease need to avoid sources of gluten: wheat, barley, and rye. The bread in the sandwich, the macaroni, and the pie crust would all be made with wheat and would therefore contain gluten.

answer

true or false

question

Patients with cystic fibrosis need extra:

answer

sodium.

question

A major clinical symptom associated with hepatitis is:

answer

jaundice.

question

Medical treatment of hepatitis includes:

answer

bed rest and optimal nutrition.

question

Adequate dietary protein is essential for recovery from hepatitis because protein:

answer

is needed for liver cell regeneration.

question

The amount of protein that should be consumed by a client who has viral hepatitis is:

answer

1.0 to 1.2 g/kg body weight.

question

In patients with viral hepatitis, the major barrier to adequate nutritional intake is:

answer

anorexia.

question

Pathologic changes in the liver caused by cirrhosis include:

answer

fatty infiltration.

question

The earliest clinical manifestations of cirrhosis include:

answer

nausea, vomiting, and anorexia.

question

Development of ascites in clients who have cirrhosis is related to:

answer

protein deficiency.

question

One effect of impaired blood circulation through the liver caused by fibrous tissue is the development of:

answer

portal hypertension.

question

Nutrition support for the client who has cirrhosis includes a:

answer

low-sodium, soft-texture, high-energy diet.

question

A key component in the etiology of hepatic encephalopathy is:

answer

high ammonia levels in the systemic circulation.

question

Clinical signs of hepatic encephalopathy include:

answer

confusion and impaired motor function.

question

The primary objective of treatment of hepatic encephalopathy is to:

answer

remove sources of excess ammonia.

question

The recommended plan of nutrition therapy for clients who have hepatic encephalopathy is a:

answer

restricted protein and moderately high energy diet.

question

Patients with hepatic encephalopathy may need parenteral administration of:

answer

vitamin K and zinc.

question

The gallbladder is stimulated to contract and release bile by:

answer

the cholecystokinin (CCK) mechanism.

question

Inflammation of the gallbladder is called:

answer

cholecystitis.

question

The presence of gallstones in the gallbladder is called:

answer

cholelithiasis.

question

Gallstone formation is promoted by:

answer

high fat intake.

question

A characteristic clinical symptom of gallbladder inflammation or gallstones is:

answer

pain after eating.

question

Nonsurgical treatment for gallstones may include:

answer

chemical dissolution of gallstones.

question

Nutrition therapy for clients who have gallbladder disorders focuses on:

answer

reducing fat intake.

question

Factors responsible for development of acute pancreatitis include:

answer

alcohol abuse.

question

The initial diet prescription for clients who have acute pancreatitis is:

answer

to withhold oral feedings.

Nutrition Ch 20 – Flashcards

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