1. The person most responsible for nutrition care in a clinical setting is the

a. physician.

b. nurse.

c. clinical dietitian.

d. patient.

2. The member of the health care team who is in closest continual contact with patients and their families is the

a. physician.

b. clinical dietitian.

c. licensed nurse.

d. physical therapist.

3. Methods used for nutrition assessment of patients include

a. computed tomographic scans.

b. laboratory tests.

c. physical therapy.

d. fitness testing.

4. The anthropometric measure that gives an estimate of subcutaneous fat is

a. weight.

b. height.

c. mid–upper arm circumference.

d. skinfold thickness.

5. A plasma protein used to assess nutritional status is

a. serum albumin.

b. alkaline phosphatase.

c. total iron binding capacity.

d. blood urea nitrogen

6. A laboratory test that indicates immune function is the

a. serum albumin.

b. serum transferrin.

c. hematocrit.

d. lymphocyte count.

7. The laboratory test used to determine nitrogen balance is

a. serum albumin.

b. hemoglobin.

c. urinary urea nitrogen.

d. serum transferrin.

8. An alternative measure for height for a nonambulatory patient is

a. total arm span.

b. skin calipers.

c. waist circumference.

d. creatinine height index.

9. A clinical sign of poor nutritional status is

a. pale eye conjunctiva.

b. firm muscle tone.

c. good attention span.

d. appropriate body weight.

10. A dietary analysis that requires the patient to keep accurate records of what he or she eats and drinks is a

a. diet history.

b. food intake recall.

c. food record.

d. calorie count.