[According to the video, 3 ways to break the agent/reservoir links are by cleaning, disinfecting, and or sterilizing. Control sources, wash hands before and after treatment, and if gloves become compromised. Ways to control the sources are to bathe the patient frequently. Keep surfaces clean, avoid talking or laughing over sterile fields. Wear gloves, masks, gowns, safety goggles. (Christensen, Kockrow, 2011 pp 266, 267)
| Question 1 | Points: 1.00 |
| 1. Plan a balanced nutrition program for Susan, age 34, who is pregnant for the first time. She is approximately 10 weeks pregnant and is 5 ft 6 in tall and weighs 140 lb (she weighed 130 lb before she was pregnant).
2. Pick a specific ethnic or cultural group for Susan 3. Calculate her energy and protein needs, and determine her nutrient needs for iron, calcium, vitamin A, vitamin C, vitamin D, and the B-complex vitamins. 4. Identify any risk factors that may be present in this pregnancy. 5. Outline a nutrition plan for her to refer to in the coming months, including food suggestions. 6. Describe what she should expect in regard to weight gain. |
| Question 2 | Points: 1.00 | ||
| 1. Mary, 24, is expecting her first child. She and her husband are ovolactovegetarians.
2. How would you counsel her in regard to her dietary patterns now that she is pregnant? 3. What nutrients are especially important for her to keep in mind? 4. Plan a day’s menu for her as a reference guide |
|
Question 3 |
Points: 4.00 |
| What are the major minerals in the body?
What is the function of minerals in the body? What are the best food sources of each mineral. Which are deficiency states associated with each mineral. |
|
Question 4 |
Points: 1.00 |
||
| In the past, some people have suggested that alcohol is fortified with vitamins and minerals. Discuss the merits and disadvantages of this idea |
|
Question 5 |
Points: 5.00 |
| Identify water soluble and fat soluble vitamins
Identify the physiologic functions of each vitamin. State the potential of each vitamin to cause toxicity and the symptoms associated with toxicity. Identify significant dietary food sources for each vitamin Identify manifestations of vitamin deficiencies. |
| Question 6 | Points: 3.00 | ||
| Discuss the physical characteristics, psychosocial stage of development, and food and feeding practices appropriate for each of the childhood stages (infancy, toddler, preschooler, school-age, and adolescence)
Discuss one nutrient that is of particular importance at each stage of development. Explain how changes in growth and psychosocial development influence eating habits. |
|
Question 7 |
Points: 1.00 |
| Provide suggestions that might be helpful to a parent in regard to feeding a toddler who is resistant to eating |
| Question 1 | Points: 1.00 | ||
| Discuss the role of carbohydrates, protein, and fat as the body uses them during exercise. Give an example of a daily meal plan for a 20-year-old male athlete. Your answer should include
Breakfast Lunch Dinner |
| Question 2 | Points: 2.00 | ||
| 1. Research diets that are currently popular and group them into similar types (e.g., low fat, low carbohydrate, very low calorie, etc.). Evaluate whether the diets provide adequate nutrients and whether they are consistent with current recommendations.
2. Recommend changes that could be made in the food supply to help reduce calorie intake. |
| Question 3 | Points: 1.00 |
| Outline a procedure for assessing a patient’s nutritional needs and care.
Explain anthropometric measurements commonly used to assess nutritional status |
| Question 4 | Points: 1.00 | ||
| compare a homemade product, such as spaghetti, lasagna, pie, cake, or casserole, first with a similar frozen product and then with a boxed, canned, or packaged version of the product.
Compare the cost to serve, nutrition content, time to prepare, aesthetics of the product (appearance, aroma, texture), and taste |
