Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Remove ads
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

MNT T2 Chapter 11

MNT Test 2 Chapter 11

1. What are the four steps in the NCP? (pages 253-254) Step 1. Nutrition Assessment Step 2. Nutrition Diagnosis Step 3. Nutrition Intervention Step 4. Monitoring and Evaluation
2. What is a PES statement? (page 255) Simple and clear statement (Problem, Etiology, Signs and Symptoms)
3. What are the two steps in Intervention? (pages 255, 258) Planning and Implementation
4. What criteria should intervention goals meet? (page 258) The what where when and how of the care plan
5. What is TJC’s requirement for nutrition screening? (page 259) That Nutrition Screening be completed with 24 hours of admission to acute care, but does not mandate a method to accomplish screening.
6. What is TJC’s requirement for establishing appropriate nutrition care? (page 260) screening of patients for nutritional needs, developing a ncp, ordering and communicating the diet order, preparing and distributing the diet order, monitoring the process and continually reassessing and improving the ncp
7. What is a POMR? (page 260) (Problem-oriented medical records) It is organized according to the patient’s primary problems.
8. What is ADIME? (page 260) (Assessment, Diagnosis, Interventions, Monitoring, Evaluation Format) Used by many nutrition departments to reflect steps of the NCP.
9. Identify the 12 guidelines for documentation in a hospital setting. (pages 260, 266) See handout
10. What is an EHR? (page 266) (Electronic Health Record) Describes information systems that contain all the health information for an individual
11. When will all health care providers use EHR’s? (page 266) By 2014
12. Discuss customization of the EHR. (page 267) Customization capabilities vary depending on vendor contracts. RDs managing nutrition services must be involved in EHR system decisions at the very beginning, prior to communication of a request for proposals to potential vendors.
13. How does HIPAA protect your health information? (page 268) It defined and developed national standards that maintain the privacy of protected health information.
14. What is a DRG? (page 268) Diagnostic-related groups (Method of reimbursement), A facility receives payment for a patients admission based on the principal diagnosis, secondary diagnosis (comorbid conditions), surgical procedure (if appropriate), and age and gender of patient.
15. What are standards of care? (page 268) Are sets of recommendations serve as a guide for defining appropriate care for a patient with a specific diagnosis or medical problem.
16. What are critical pathways? (page 268) AKA care maps, identify essential elements that should occur in the patient’s care and define a timeframe in which each activity should occur to maximize patient outcomes.
17. What is utilization management? (page 268) A system that strives for cost efficiency by elimination or reducing unnecessary test, procedures, and services.
18. Identify 7 ways a hospital diet may be adjusted. (page 270) See handout
19. The regular or general diet contains how many calories? (page 270) 1600 – 2200 kcals
20. Identify consistency modifications and when these are appropriate. (page 270) May be needed for patients who have limited chewing or swallowing ability
21. The average clear liquid diet contains how many calories and grams of protein? (page 271) 500 – 600 kcals and 5 – 10 grams of protein
22. Identify 5 factors which affect patient acceptance of food and meals. (page 271) change in eating schedule, unfamiliar foods, temperature, patients medical condition, effects of medical therapy
23. What is the appropriate diet restriction for a terminally ill patient? (page 272) No restrictions, no therapy
24. What are advance directives? (page 272) The patient can advise family and health care team members of his or her individual preferences with regard to end-of-life issues.
Created by: GregS