Test Bank Nutrition Therapy and Pathophysiology 4th Edition by Marcia Nelms A+

$35.00
Test Bank Nutrition Therapy and Pathophysiology 4th Edition by Marcia Nelms A+

Test Bank Nutrition Therapy and Pathophysiology 4th Edition by Marcia Nelms A+

$35.00
Test Bank Nutrition Therapy and Pathophysiology 4th Edition by Marcia Nelms A+

1. The Scope of Practice encompasses the range of roles, activities, and regulations within which nutrition and dietetics practitioners perform.

a.

True

b.

False

ANSWER:

True

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

2. Hospice facilities focus on integrated, multidisciplinary assistance for recovery from acute or chronic illness and/or surgical procedures.

a.

True

b.

False

ANSWER:

False

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

3. With a minimum of 1,000 hours of related practice and at least 90 continuing education credits, a registered dietitian may become a lactation consultant.

a.

True

b.

False

ANSWER:

True

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

4. Physicians are commonly responsible for the initial nutrition screening of patients and for notifying the dietitian if a patient's food intake is inadequate.

a.

True

b.

False

ANSWER:

False

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

5. Some states provide Medicaid benefits for nutrition services, but there is significant variability between states.

a.

True

b.

False

ANSWER:

True

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Understand

6. To provide optimal nutritional care, all aspects of a patient's life must be considered.

a.

True

b.

False

ANSWER:

True

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

7. Evidence-based practice can best be defined as purposeful, self-regulatory judgment that results in interpretation, analysis, evaluation, and inference upon which that judgment is based.

a.

True

b.

False

ANSWER:

False

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

8. The cognitive processes that a dietitian goes through to make clinical judgments are known as practice standards.

a.

True

b.

False

ANSWER:

False

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

9. The steps of the decision-making process do not necessarily take place in a particular sequence.

a.

True

b.

False

ANSWER:

True

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

10. The AND's Code of Ethics and Standards of Professional Performance require that outcomes are measurable and evidence-based.

a.

True

b.

False

ANSWER:

True

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

11. A hospital that is owned or managed by the community or a religious organization rather than by a group of investors is classified as:

a.

private profit

b.

veterans/military

c.

private not for profit

d.

public not for profit

e.

public for profit

ANSWER:

c

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

12. Which of the following is an example of a tool used by a dietitian to track his or her professional progress as part of the Practice Management and Advancement Standard?

a.

Scope of Practice for the RD and DTR

b.

CDR Professional Development Portfolio

c.

Nutrition Care Process Reference Manual

d.

Academy Definition of Terms List

e.

Dietetics Career Development Guide

ANSWER:

b

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

13. Reviewing productivity reports, hiring and training employees, and developing policies are all major tasks of the:

a.

clinical nutrition manager

b.

dietetic assistant

c.

clinical dietitian

d.

diet clerk

e.

dietetic technician

ANSWER:

a

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

14. Processing diet orders, checking menus against standards, and setting up standard nourishment are all major tasks of the:

a.

dietetic technician

b.

clinical nutrition manager

c.

clinical dietitian

d.

diet clerk

e.

registered dietitian nutritionist

ANSWER:

d

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

15. Which of the following is an advantage of working as a registered dietitian in a long-term care facility over other settings?

a.

shorter working hours because of decreased need for services

b.

more leadership positions available among health professionals at the same facility

c.

flexibility to take paid holidays and time off on weekends

d.

the outcomes of each nutrition intervention do not have to be monitored

e.

greater autonomy and can set flexible schedules

ANSWER:

e

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

16. One primary role of the pediatric RDN is to:

a.

provide information about community resources for nutrition services

b.

educate children about maintaining an appropriate diet for their age

c.

assist pediatric patients with performing activities of daily living

d.

optimize nutrient intake in children while promoting growth and development

e.

assess for and prescribe enteral feedings and total parenteral nutrition

ANSWER:

d

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

17. A registered dietitian is assessing a patient who reports that it is challenging to eat because she cannot pick up a fork or knife. Who would the RD consult with regard to this issue?

a.

physical therapist

b.

occupational therapist

c.

nurse

d.

diet clerk

e.

social worker

ANSWER:

b

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

18. In a neurological setting where swallowing disorders are common, the dietitian would have to work closely with which member of the interdisciplinary team?

a.

pharmacist

b.

physical therapist

c.

speech-language pathologist

d.

nurse

e.

social worker

ANSWER:

c

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

19. Which professional would most likely be involved with changing the amount of nutrients delivered via parenteral nutrition support?

a.

nurse

b.

occupational therapist

c.

pharmacist

d.

social worker

e.

speech-language pathologist

ANSWER:

c

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

20. A patient needs assistance with buying food after he is discharged from the hospital. Which professional should be consulted?

a.

pharmacist

b.

social worker

c.

physician

d.

nurse

e.

speech-language pathologist

ANSWER:

b

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

21. A patient needs a prescription for total parenteral nutrition to ensure adequate electrolyte balance. This is the responsibility of a:

a.

nurse

b.

social worker

c.

occupational therapist

d.

speech-language pathologist

e.

physician

ANSWER:

e

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Understand

22. A patient reports to a hospital that he has difficulty in breathing. Which of the following professionals should he consult?

a.

pharmacist

b.

physical therapist

c.

social worker

d.

respiratory therapist

e.

nurse

ANSWER:

d

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Remember

23. Investor-owned health care organizations are classified as:

a.

private not for profit

b.

veterans or military

c.

private for profit

d.

public not for profit

e.

public for profit

ANSWER:

c

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

24. Under the Affordable Care Act (ACA), nutrition services are expected to expand. Why is this?

a.

Dietitians will need to conduct fewer screening exams.

b.

There will be a decreased need for treatment of malnutrition.

c.

There will be more requirements for preventative services.

d.

Families will be required to pay for nutrition services.

e.

Individual state programs will no longer serve low-income Americans.

ANSWER:

c

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Apply

25. The dietitian's knowledge base:

a.

is fulfilled upon graduation from an accredited school

b.

remains at a level of minimum standards based on the Accreditation Standards for Didactic Programs in Nutrition

c.

constantly expands and evolves in order to apply to new practice developments

d.

is diminishing because of current evidence-based practices

e.

is considered insufficient until she/he has finished a dietetics internship

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Analyze

26. One step used in the scientific method competency is to:

a.

assess all options before collecting data

b.

weigh all options against standard sets of criteria

c.

consider the consequences of a decision

d.

test the hypothesis through experimentation

e.

make a final conclusion

ANSWER:

d

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

27. The dietitian's continuing education and reflection on the practice are examples of which component of critical thinking?

a.

specific knowledge base

b.

experience

c.

competence

d.

attitudes

e.

intellectual standards

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

28. Which of the following components of critical thinking involves learning from observing, listening to patients, and interacting with other health professionals?

a.

specific knowledge base

b.

diagnostic reasoning

c.

experience

d.

attitudes

e.

intellectual standards

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

29. Which of the following components of critical thinking involves the ability to identify a nutrition-related problem and make decisions regarding the most appropriate nutrition-related solution?

a.

specific knowledge base

b.

medical problem solving

c.

experience

d.

attitudes

e.

standards

ANSWER:

b

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

30. The decision-making process includes:

a.

identifying a phenomenon

b.

formulating a hypothesis

c.

weighing each option against a set of criteria

d.

testing a hypothesis through experimentation

e.

evaluating a hypothesis

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

31. A dietitian has completed an assessment of a patient and determined that her daily intake needs are not met. Based on a research article, the dietitian replaces one of the nutrition supplements in her diet. A few days later, the dietitian observes improvement in the patient's health. Which component of critical thinking best describes the given scenario?

a.

evidence-based dietetics practice

b.

experience

c.

specific knowledge base practice

d.

decision making

e.

attitude

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

32. The incorporation of systematically reviewed scientific findings into food and nutrition practice is known as:

a.

scientific inquiry

b.

research methods

c.

evidence-based practice

d.

continuing education

e.

data-driven analysis

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

33. What is a systematically developed statement based on scientific evidence that assists practitioner and patient decisions about appropriate health care for specific clinical circumstances?

a.

guideline

b.

diagnostic

c.

evidence-based rule

d.

scientific analysis

e.

decision report

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

34. What term refers to a series of clinical judgments that result in an informal judgment or a formal diagnosis?

a.

problem solving

b.

decision making

c.

diagnostic reasoning

d.

critical thinking

e.

evidence-based practice

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

35. A patient has cirrhosis of the liver. The dietitian plans specific nutrition interventions for her and continues to monitor her and observe for clinical and laboratory values that are consistent with cirrhosis. This type of thinking is most reflective of:

a.

risk taking

b.

diagnostic reasoning

c.

problem solving

d.

decision making

e.

continuing education

ANSWER:

b

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

36. A clinical dietitian attends a nutrition conference and another dietitian presents her research in a specific area of nutrition science. The clinical dietitian then implements what she has learned into practice at her facility. This is an example of:

a.

evidence-based practice

b.

outcomes research

c.

nutritional diagnosis

d.

the nutrition coding process

e.

the decision-making process

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

37. The dietitian's values, fairness, and responsibility in reaching solutions are most indicative of which component of critical thinking?

a.

specific knowledge base

b.

attitudes

c.

experience

d.

competence

e.

intellectual standards

ANSWER:

b

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

38. Which of the following facilities focuses on relieving symptoms and supporting a life expectancy of six months or less?

a.

adult day care

b.

residential living

c.

skilled nursing

d.

long-term acute care

e.

hospice

ANSWER:

e

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

39. Evaluation of care that focuses on the status of participants after receiving care is known as:

a.

the scientific method

b.

outcomes research

c.

nutritional diagnosis

d.

the nutrition coding process

e.

medical problem solving

ANSWER:

b

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

40. Standards of Professional Performance requires:

a.

evidence-based evaluation of outcomes

b.

utilizing personal beliefs to make decisions

c.

continuous education to promote effective practice

d.

limited use of clinical education and extensive personal knowledge

e.

an understanding of values and beliefs

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

41. Nutritional screening of patients to determine the risk of developing a nutrition-related problem, nutrition intervention, and evaluation of the nutrition care plan are all major tasks performed by the:

a.

dietetic technician (DTR)

b.

clinical nutrition manager

c.

clinical dietitian

d.

diet clerk

e.

registered dietitian nutritionist

ANSWER:

e

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

42. The clinical practice of a dietitian at the highest level will most likely involve:

a.

avoiding the use of critical thinking for decision-making

b.

consulting authorities during decision making

c.

anticipating possible outcomes and identifying a broader range of options

d.

assumptions that the judgments of more seasoned dietitians are correct

e.

following rules set forth by authorities

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

43. An entry-level dietitian's level of critical thinking will most likely involve:

a.

following rules set forth by authorities

b.

avoiding the use of critical thinking for decision-making

c.

assuming that the judgments of more seasoned dietitians are correct

d.

disconnecting from authorities and using one's own judgment

e.

allowing others to make critical decisions until the dietitian is in a managerial position

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

44. Ms. Lopez is a widowed 68-year-old Nicaraguan woman and an immigrant who has lived in the United States for ten years. She lives in the second floor of a walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her blood sugar levels regularly because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33. Ms. Lopez is undocumented and uninsured.

Assessing whether Ms. Lopez's left-sided weakness is affecting her ability to perform activities of daily living is the job of which member of the interdisciplinary team?

a.

occupational therapist

b.

nurse

c.

social worker

d.

speech-language pathologist

e.

physician

ANSWER:

a

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

PREFACE NAME:

Ms. Lopez

KEYWORDS:

Bloom's: Understand

45. Ms. Lopez is a widowed 68-year-old Nicaraguan woman and an immigrant who has lived in the United States for ten years. She lives in the second floor of a walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her blood sugar levels regularly because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33. Ms. Lopez is undocumented and uninsured.

Assessing whether Ms. Lopez has any difficulty in swallowing is the job of which member of the interdisciplinary team?

a.

pharmacist

b.

nurse

c.

social worker

d.

speech-language pathologist

e.

physician

ANSWER:

d

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

PREFACE NAME:

Ms. Lopez

KEYWORDS:

Bloom's: Understand

46. Ms. Lopez is a widowed 68-year-old Nicaraguan woman and an immigrant who has lived in the United States for ten years. She lives in the second floor of a walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her blood sugar levels regularly because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33. Ms. Lopez is undocumented and uninsured.

The dietitian assessed Ms. Lopez and identified the potential problem with her food and fluid intake. Which of the following components of critical thinking best describes this situation?

a.

specific knowledge base

b.

experience

c.

medical problem solving

d.

standards

e.

attitudes

ANSWER:

c

REFERENCES:

Developing Clinical Skills and Professional Performance

PREFACE NAME:

Ms. Lopez

KEYWORDS:

Bloom's: Apply

47. Ms. Lopez is a widowed 68-year-old Nicaraguan woman and an immigrant who has lived in the United States for ten years. She lives in the second floor of a walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her blood sugar levels regularly because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33. Ms. Lopez is undocumented and uninsured.

The dietitian recommends a soft food diet and requests the physician to order a swallowing study for Ms. Lopez. After 24 hours of the diet, the dietitian checks with the staff to determine if Ms. Lopez has been finishing her food and contacts the physician to determine the outcome of the swallowing study. This process of monitoring and following up best illustrates:

a.

evidence-based practice

b.

outcomes research

c.

medical problem solving

d.

scientific reasoning

e.

diagnostic reasoning

ANSWER:

e

REFERENCES:

Developing Clinical Skills and Professional Performance

PREFACE NAME:

Ms. Lopez

KEYWORDS:

Bloom's: Analyze

48. Ms. Lopez is a widowed 68-year-old Nicaraguan woman and an immigrant who has lived in the United States for ten years. She lives in the second floor of a walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her blood sugar levels regularly because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33. Ms. Lopez is undocumented and uninsured.

The dietitian recommends a soft food diet and the physician has ordered a swallowing study for Ms. Lopez. After 24 hours on the diet, the dietitian finds that Ms. Lopez has difficulty in following the diet and nutritional supplements. The dietitian plans the diet menu in such a way that Ms. Lopez starts responding to the new diet positively. The response of the dietitian best describes which attitude?

a.

creativity

b.

confidence

c.

perseverance

d.

risk taking

e.

precision

ANSWER:

a

REFERENCES:

Developing Clinical Skills and Professional Performance

PREFACE NAME:

Ms. Lopez

KEYWORDS:

Bloom's: Apply

49. Of those insured Americans under age 65, what percent of people have private insurance?

a.

15%

b.

13%

c.

46%

d.

64%

e.

78%

ANSWER:

d

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Remember

50. The attitude of thinking independently is best demonstrated by:

a.

listening to both sides of a discussion

b.

admitting limitations

c.

asking for help when needed

d.

not settling for quick solutions

e.

basing decisions on your own conclusions

ANSWER:

e

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

51. A _______________ health care facility is often owned or managed by the county or state government.

ANSWER:

public not for profit

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

52. The three components of the Scope of Practice are Practice Management and Advancement, Practice Resources, and _______________.

ANSWER:

Practice Standards

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

53. Examples of _______________ include the National Guideline Clearinghouse and the Evidence Analysis Library.

ANSWER:

Practice Resources

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Understand

54. A health professional who requires a four-year post-bachelor’s degree, an internship and residency, and licensing to practice is a_______________.

ANSWER:

physician

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Remember

55. A licensed health professional who compounds and dispenses medications is called a(n) _______________.

ANSWER:

pharmacist

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Remember

56. Currently, the system of health care in the United States is structured around _______________.

ANSWER:

health insurance

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Understand

57. The _______________ extends the availability of health insurance to all Americans.

ANSWER:

Affordable Care Act (ACA); ACA; Affordable Care Act

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Understand

58. Individual state _______________ programs are expanding to serve lower-income Americans.

ANSWER:

Medicaid

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Understand

59. Under the _______________, children 3–18 years old and their families will be able to see an RD for nutrition counseling.

ANSWER:

Alliance Healthcare Initiative

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Remember

60. Nutritional care requires _______________ among members of the entire health care team.

ANSWER:

collaboration

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

61. Examples of _______________ include Scope of Practice Decision Tool and Medical Nutrition Therapy Tools.

ANSWER:

Management and Advancement

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

62. The path to becoming an RD requires both _______________ and _______________.

ANSWER:

education; practice

practice; education

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

63. The dietitian must reflect on her or his practice in order to anticipate and react appropriately to _______________.

ANSWER:

change

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

64. Under the _______________, RDNs can obtain provider numbers that allow for reimbursement of services.

ANSWER:

group contract

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Remember

65. Dietetics practice should not be based on tradition but on _______________ research.

ANSWER:

evidence-based

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

66. Dietitians continually use the process of _______________ to determine the nutrition diagnosis and monitor a patient's progress and/or response to nutrition therapy.

ANSWER:

diagnostic reasoning

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

67. National Cancer Institute defined _______________ therapy as treatment based on nutrition.

ANSWER:

medical nutrition

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

68. _______________ is the act of thinking using the mind to organize and integrate information, make inferences, identify relationships, form conclusions, and make decisions.

ANSWER:

Critical thinking

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

69. The dietitian's _______________ base is continually changing and expanding.

ANSWER:

knowledge

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

70. Attitudes reflect the dietitian's values and should ensure that clinical judgment is made _______________ and _______________.

ANSWER:

fairly; responsibly

responsibly; fairly

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

71. List the three different categories of the dietetics Scope of Practice, and give an example of each.

ANSWER:

The first area of the Scope of Practice is Practice Standards and an example is the Code of Ethics. Practice Management and Advancement is the second category and an example is the Scope of Practice Decision Tool. Practice Resources is the third component and an example is the National Guideline Clearinghouse.

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Apply

72. Describe the major tasks of the clinical dietitian.

ANSWER:

The clinical dietitian is responsible for nutritional screening and assessment of patients to determine the presence or risks of developing a nutrition-related problem. The clinical dietitian is also involved with development of nutritional diagnosis, nutrition intervention, and monitoring and evaluation of the nutrition care plan.

REFERENCES:

The Registered Dietitian Nutritionist1 in Clinical Practice

KEYWORDS:

Bloom's: Remember

73. Explain the impact of the Affordable Care Act on nutrition services.

ANSWER:

The Affordable Care Act will require more preventative services, such as counseling regarding obesity, weight loss, healthy diet, and exercise. It will also expect more services for educating adults about dietary practices to control hyperlipidemia and other known risk factors for cardiovascular and other chronic, diet-related diseases.Under the Affordable Care Act, nutrition services are expected toexpand.

REFERENCES:

Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)

KEYWORDS:

Bloom's: Analyze

74. Describe the dietitian's knowledge base as used in clinical practice.

ANSWER:

The knowledge base is the dietitian's knowledge about nutrition and its role in health and disease. It includes information and theories related to communications, physical and biological sciences, research, food science, nutrition, management, informatics, and governance of dietetics practice.

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Understand

75. List the components of critical thinking.

ANSWER:

The components of critical thinking include specific knowledge base, experience, medical problem solving, evidence-based dietetics practice, problem solving, diagnostic reasoning, attitudes, and standards.

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Remember

76. Describe a scenario in which a patient is admitted to a hospital for dehydration and pneumonia. List the members of the interdisciplinary health care team and describe the potential roles of each member in this patient's care.

ANSWER:

In the health care setting, individuals from different disciplines communicate with each other regularly in order to best care for their patients. Dietitians are integral members of the patient's health care team and collaborate with physicians, pharmacists, nurses, speech pathologists, occupational therapists, social workers, and many others when providing nutritional treatment. Dietitians must know the roles of the other team members in order to be effective and to ensure optimal patient care.

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Apply

77. Explain the importance of experience on critical-thinking skills in clinical practice.

ANSWER:

The component of critical thinking evolves from experience within dietetic practice. Dietitians do not learn from textbooks alone; they also learn by observing, listening to patients, interacting with other health care professionals, reading patients' medical charts, and reflecting on the situations that arise.

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Analyze

78. Describe a situation in which a dietitian would use evidence-based practice to update a facility's policy regarding total parenteral nutrition.

ANSWER:

Changes in nutrition therapy recommendations are inevitable because of new developments in science and medicine, including ongoing research in nutrition therapy. A dietitian must be able to critically review research findings by utilizing the research methodology skills learned during dietetics education. Dietetics practice should not be based on tradition but on evidenced-based research. A search of the medical literature reveals research articles that may support change that could be implemented into facility policy.

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Analyze

79. Use the decision-making process to describe an example of making a decision for a patient who needs dietary changes because of celiac disease.

ANSWER:

The activities involved in decision making include identifying and defining a problem or situation, assessing all options for solving the problem, weighing each option against a set of criteria, testing possible options, considering the consequences of the decision, and making a final decision.

REFERENCES:

Developing Clinical Skills and Professional Performance

KEYWORDS:

Bloom's: Apply

80. Describe a situation in which a patient is hospitalized because of malnutrition and swallowing disorder. List the members of the interdisciplinary health care team and describe the potential roles of each member in taking care of the patient.

ANSWER:

In the health care setting, individuals from different disciplines communicate with each other regularly in order to best care for their patients. Dietitians are integral members of the patient's health care team and collaborate with speech pathologists, occupational therapists, pharmacists, and many others when providing nutritional treatment. Speech-language pathologists assess, treat, and help to prevent swallowing disorder. Occupational therapists work with the patient to provide special instructions on eating and the use of adaptive feeding devices.

REFERENCES:

Other Health Professionals—Interdisciplinary Teams

KEYWORDS:

Bloom's: Apply

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