NCP DIME

Question 1

Diagnoses:

Answer 1

PES statements
Problem related to Etiology as evidenced by signs and symptoms

Question 2

problem is the_____

Answer 2

nutrition diagnoses

Question 3

etiology refers to ____

Answer 3

the cause or contributing factor and is linked to the problem/diagnoses

Question 4

signs and symptoms_____

Answer 4

indicators used to determine nutrition diagnoses; will be used in monitoring and evaluation steps

Question 5

Etiology tells ____
Signs & Symptoms tells___

Answer 5

• what intervention is needed
• indicators/markers that need to be monitored and evaluated

Question 6

3 Domains of Nutrition diagnostic terminology:

Answer 6

Intake, Clinical, Behavioral
- Intake (excessive or inadequate) energy balance, oral/nutrition support intake, fluid intake, bioactive substances, nutrients
- Clinical (medical/physical conditions abnormal): functional, biochemical, weight
- Behavioral (problems relating to knowledge, attitude, beliefs, physical environment, access to food/food safety) knowlegde and beliefs, physical activity, food safety and access

Question 7

When developing PES statements, RDN should focus on:

Answer 7

• inferences
• prioritization
• differential diagnosing

Question 8

Diagnosing in nutrition education setting:

Answer 8

nutrition problems more likely to be knowledge deficit on food choices or cooking

Question 9

Diagnosing in MNT setting:

Answer 9

pertains to medical conditions resulting in admisson

Question 10

Signs are_____
Symtoms are_____

Answer 10

• objective and observable changes in pt health status
• subjective changes that pt feels

Question 11

?: purposeful planned actions intended to positively change a nutrition related behavior, environment, conditions, or aspect of health status

Answer 11

Intervention

Question 12

RDN chooses intervention that addresses the:

Answer 12

etiology of the nutrition problem

Question 13

4 domains for nutrition internvention:

Answer 13

1) Food and/or nutrient delivery
2) Nutrition education
3) Nutrition counseling
4) Coordination of nutrition care

Question 14

HPDP

Answer 14

Health promotion and Disease prevention
can: improve QOL, length of life, prevent disease in a cost-effective manner, delay health care costs

Question 15

Goals in the intervention phase should be:

Answer 15

SMART (specific, measurable, achievable, relevant and realistic, and time-defined)

Question 16

Identifying desired outcomes and actions should be based on:

Answer 16

evidence-based practice

Question 17

5 factors the affect nutrition status

Answer 17

human biology, lifestyle, food and nutrient, environmental, system

Question 18

First category of nutrition intervention is:

Answer 18

food and/or nutrient delivery

Question 19

IDDSI level 0

Answer 19

Thin: flows like water, drink through cup/straw

Question 20

IDDSI level 1

Answer 20

Slightly Thick: thicker than water, straw and syringe

Question 21

IDDSI level 2

Answer 21

Mildly thick: flows off spoon, sippable, mild effort with straw

Question 22

IDDSI level 3

Answer 22

Moderately thick and Liquidized: can be drunk from cup, moderate effort with straw, cant be eaten with fork, can with spoon
CANT be layered or molded on plate

Question 23

IDDSI level 4

Answer 23

Extremely thick and Pureed: eaten spoon, cant be drunk, no straw, no chewing. CAN be piped, molded or layered. Falls off spoon when tilted, not sticky, liquid doesn’t separate from solid

Question 24

IDDSI level 5

Answer 24

Minced and Moist: fork/spoon, scooped and shaped on plate, soft and moist without separated thin liquid

Question 25

IDDSI level 6

Answer 25

Soft Bite Sized: fork, spoon, chopstick, mashable, no knife needed, chewing needed, moist without separated liquid,

Question 26

IDDSI level 7

Answer 26

Regular Easy to chew: don't present food with choking hazard

Question 27

IDDSI food testing methods:

Answer 27

fork drip test, spoon tilt test, fork pressure and spoon pressure test

Question 28

Fork Drip test used for:

Answer 28

IDDSI 3-5 foods appropriate thickness and cohesiveness

Question 29

Spoon tilt test for:

Answer 29

Adhesiveness and cohesiveness of foods

Question 30

Fork/Spoon pressure test used for:

Answer 30

IDDSI 4-7, how hard the food is

Question 31

Drinks tested using:

Answer 31

gravity flow 10mL syringe test

Question 32

Nutrition intervention has 2 steps:

Answer 32

planning and implementation

Question 33

In Planning you:

Answer 33

prioritize nutrition diagnoses

Question 34

Implementation includes:

Answer 34

communicating the intervention (plan of care), carrying it out, and continuing data collection via M&E

Question 35

4 Domains of Monitoring and Evaluating:

Answer 35

- food/nutrition related history outcomes - anthropometric measurement outcomes - biochemical data, medical tests, and procedure outcomes - NFPE outcomes

Question 36

Direct Nutrition Outcomes

Answer 36

food and nutrition related history, anthropometric measurements, biochemical data, medical tests, procedures, NFPE

Question 36

Healthcare utilization outcomes

Answer 36

nutrition interventions that have a measurable effect on reducing amount of healthcare pt uses

Question 36

Patient-centered outcomes

Answer 36

QOL, health related QOL, functional status, symptoms, treatment adherence

Question 37

Nutrition care outcomes

Answer 37

results of nutrition care related to the nutrition diagnoses and intervention plan goals.

Question 38

Nutrition indicators

Answer 38

markers measures and evaluated to determine how well nutrition care intervention is working

Question 39

Documentation should be:

Answer 39

transparent (date and time), accurate, objective, thorough, complete

Question 40

?: recommendations that define appropriate care for a patient with medical issue and promote consistency and quality

Answer 40

Standards of care

Question 41

?: used to identify critical elements that should occur in course of patient's treatment and associate a timeframe

Answer 41

Critical pathways

Question 42

?: feature of patient centered care and involves evaluating pt risk, planning care plans, and coordinating/monitoring care

Answer 42

Case management

Question 43

?: shown to increase patient satisfaction with care while reducing healthcare spending and achieving positive health outcomes

Answer 43

Case management

Question 44

?: process of reducing number og unnecessary tests/procedures (completed by manager to ensure pt treatment plans adhere to Standards of care)

Answer 44

Utilization management

Question 45

Standardized nutrition indicators and nutrition care criteria increase:

Answer 45

validity and reliability of outcome

Question 46

What can aggregate nutrition care data?

Answer 46

Nutrition care outcome management system