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Practice questions
If a patient consumes adequate calories but wound healing is delayed, which nutrient aspect needs review?Why can fullness be a misleading sign when identifying hidden hunger?Why may adequate protein fail to perform its body-building function fully during energy deficiency?If a diet is high in oil and sugar but low in pulses and vegetables, how should it be identified nutritionally?When can a very low-fat diet create a problem related to fat-soluble vitamins?If a patient drinks tea immediately after meals and is at risk of iron deficiency, what should the nutrition expert consider?Why may it be advisable to avoid cooking iodised salt at high heat for a long time?Why is vitamin D considered together with calcium when planning nutrition for bone health?If a patient depends on packaged snacks, what should be checked first on the label?If a patient takes only juice instead of whole fruit, which loss will the expert highlight?If a patient reports nausea from the smell of food, what can be done to improve intake?If a patient has a habit of swallowing food with very little chewing, what precaution can be taken?If a patient's food intake is adequate but fluid intake is very low, what should be added to the plan?If a patient's food is mostly canned, which information should be given priority during nutrition counselling?If too much salt is added to food for taste, what is a safer alternative?If a patient's food preference conflicts with nutrition goals, what is the most expert approach?If a patient is losing weight but says that he is eating, what should be the next expert step?If a patient's activity suddenly decreases during treatment, what should be reviewed?If a patient's diet plan is appropriate but he is confused by packaged food choices, what should be done?If a patient cannot remember the actual quantity of food eaten, which counselling tool will be useful?