1. The most common nutrition deficiency among surgical patients is a deficiency of

a. vitamin C.

b. iron.

c. protein.

d. essential fatty acids.

2. Before general surgery, nothing is given by mouth for at least _____ hours.

a. 4

b. 8

c. 12

d. 24

3. Protein is especially needed in the postoperative recovery period for

a. energy.

b. control of edema.

c. control of hypertension.

d. optimal kidney function.

4. For a patient who can take an oral diet, a food that would be a good source of energy during the postoperative period could be

a. meat.

b. cereals and other grains.

c. carrots.

d. fried potatoes.

5. A food choice that provides a good source of energy during the postoperative period is

a. hamburger.

b. potato chips.

c. oatmeal.

d. shrimp.

6. Blood losses may result in a deficiency of

a. calcium.

b. glucose.

c. iron.

d. vitamin C.

7. Two minerals that are lost during tissue catabolism are

a. sodium and chloride.

b. calcium and magnesium.

c. iron and zinc.

d. potassium and phosphorus.

8. Fluid loss is accompanied by loss of the electrolytes

a. sodium and chloride.

b. calcium and magnesium.

c. iron and zinc.

d. potassium and phosphorus.

9. A good source of vitamin C, important during the healing process, is

a. whole wheat crackers.

b. broccoli.

c. vanilla pudding.

d. pretzels.

10. Commercial enteral feeding formulas are preferred to blenderized food because they

a. have a thinner consistency.

b. carry less risk of bacterial growth and infection.

c. are better tolerated.

d. are less expensive.