NUTR 404- Exam 1/
Updated/105 Questions and
Verified Solutions/Guaranteed
Pass
List the criteria or path to becoming a registered dietitian and for
maintaining
this credential. - -1. Education- min bachelors degree form accredited
college and ACEND- accredited dietetics program (2024=need masters)
2. Internship- completed ACEND-accredited supervised practice program
3. Registration or credential- passage of national registration exam by
the CDR
Maintain credentials- 75hrs in 5 years of continued professional
education
-2. Identify types of acute care and post-acute care facilities/settings. - -
Acute care facilities- mean you may treat at hospital and go home
Public not for profit (owned by state or county gov)
Private not for profit- owned or managed by the community, religious
org, district health councils, or their own hospital board
Private for profit- investor owned for profit health care orgs
Veteran and military- govt run health care facilities for veterans oof thr
us military service and activive duty men and women
Outpatient- for preventative, primary health care (ex treat ear infection)
and secondary health care (ex T2DM)
Urgent Care- provide primary care
Post Acute Care (Clinics)
Skilled nursing facilities- provide 24/7 nursing care for complex medical
needs for short term rehab
Long-term acute care hospital- provide care for those with complex
medical needs who have a longer than average hospital admission
Residential/assisted living- provide for activities of daily living
Continuing care retirement community- provide continuum of care form
independent living, assisted living and skilled nursing on one
geographical site
Rehabilitation/restorative- provide intergrated, multidisciplinary
assistance for recovery from acute or chronic illness and/or surgical
procedures
Hospice- focus on relieving symptoms and supporting those with a life
expectancy of 6 months or less
-Describe the various roles of a dietitian in dietetic practice in a clinical
setting. - -Nutrition care- restore a state of nutrition balance by
influencing factors contributing to imbalance or altered state, supervise
NDTR, work with other health professionals
, -4. Identify other health professionals that are part of the
interprofessional team
and their roles in health care - -physician- diagnose, prescribe, and treat
disease, ailment, injury, either physical or mental
nurse- assist with treatment of the patient and administer meds of IV
fluids, educate on health conditions, emotional support for family
pharmacist- dispense meds, compound medications, monitor lab data
for effectiveness of meds
occupational therapist- develop, improve, sustain, or restore skills in
activities of daily living, work or leisure.
Physical therapist- reduce pain and improve or restore mobility; teach
patients how to maintain or manage physical conditions
Speech-language pathologist- assess, diagnose, treat and help prevent
speech, language, cognitive, swallow, and other related disorders
Social worker- provide psychosocial support to cope with chronic, acute,
or terminal illness
-. Define critical thinking - -Process of organizing, interpreting,
evaluating, and integrating information, identify relationships, make
inferences, form conclusions and make informed decisions, challenge
assumptions, and create alternatives
OR- Utilizing past experiences and knowledge to evaluated a situation
and make a decision
-Describe the five components of critical thinking and their applications
in
providing nutrition care - -1. Specific knowledge base- become an
educated and trained member of the health care team (diadatic
program to establish knowledge, supervised practice to enhance skills
and apply knowledge, become an RD and practice and continue
education)
2. Experience (gain years of experience and skills)
3. Competencies- determine level of knowledge that has a cognitive
process to make clinical judgements, medical problem solving (review
research and problem solve and make decisions, look at evidence and
decided what is relevant and what to prioritize)
4. Standards - professional standards such as code of ethics, standards
of practice, standards of professional performance, outcome research
5. Attitude - refection of values, consider fairness and responsibility
-Academy of Nutrition and Dietetics - -Members of RDNs and NDTRs,
advocates for nations health and the profession
-- Accreditation Council for Education in Nutrition and Dietetics - -
Accredits education programs for dietetics
-- Commission on Dietetic Registration - -Credentialing process for
registered dietitians; maintain credentials (make exam)
, -- Dietetics - -The integration, application and communication of
practice principles derived from food, nutrition, social, business and
basic sciences, to achieve and maintain optimal nutrition status of
individuals and groups.
-List the stages of continuum of care and discuss the role of nutrition
care at each stage. - -Primary care for healthy individuals
Wellness and disease prevention; promote appropriate caloric balance
and physical activity
Acute illness
Prevents and reduce reduction of nutritional health and help with
recovery
Chronic disease or condition
Manage of condition to avoid complications and maintain health
Terminal illness
Support and comfort of patient
-Describe at least three factors that impact nutritional status - -Human
biological factors- determine nutrient requirements as normal,
increased, decreased, change in form that could be related to biological
factors like age sex genetics; physiological like growth pregnancy, aging
etc; pathological like disease, trauma, altered organ function or
metabolism
Lifestyle factors- determine food, physical activity, and related choices
(attitudes/beliefs, knowledge, behavior)
Food and nutrient factors- intake/composition, quantity and quality
Environmental factors- social (like cultural, religious beliefs, parenting,
peer influences); economic ( finances, economy of community/country);
food safety and sanitation (contaminated, unwholesome food or poor
food handling)
Food availability- access to food
System factors- health care system, educational system, food supply
system
-Define the Nutrition Care Process (NCP) - -A systematic problem
solving method that food and nutrition professionals use to critically
think and make decisions to address practice related problems.
Provides consistent structure, framework, and common language when
delivering nutrition care. (nutrition care process terminology)
Updated/105 Questions and
Verified Solutions/Guaranteed
Pass
List the criteria or path to becoming a registered dietitian and for
maintaining
this credential. - -1. Education- min bachelors degree form accredited
college and ACEND- accredited dietetics program (2024=need masters)
2. Internship- completed ACEND-accredited supervised practice program
3. Registration or credential- passage of national registration exam by
the CDR
Maintain credentials- 75hrs in 5 years of continued professional
education
-2. Identify types of acute care and post-acute care facilities/settings. - -
Acute care facilities- mean you may treat at hospital and go home
Public not for profit (owned by state or county gov)
Private not for profit- owned or managed by the community, religious
org, district health councils, or their own hospital board
Private for profit- investor owned for profit health care orgs
Veteran and military- govt run health care facilities for veterans oof thr
us military service and activive duty men and women
Outpatient- for preventative, primary health care (ex treat ear infection)
and secondary health care (ex T2DM)
Urgent Care- provide primary care
Post Acute Care (Clinics)
Skilled nursing facilities- provide 24/7 nursing care for complex medical
needs for short term rehab
Long-term acute care hospital- provide care for those with complex
medical needs who have a longer than average hospital admission
Residential/assisted living- provide for activities of daily living
Continuing care retirement community- provide continuum of care form
independent living, assisted living and skilled nursing on one
geographical site
Rehabilitation/restorative- provide intergrated, multidisciplinary
assistance for recovery from acute or chronic illness and/or surgical
procedures
Hospice- focus on relieving symptoms and supporting those with a life
expectancy of 6 months or less
-Describe the various roles of a dietitian in dietetic practice in a clinical
setting. - -Nutrition care- restore a state of nutrition balance by
influencing factors contributing to imbalance or altered state, supervise
NDTR, work with other health professionals
, -4. Identify other health professionals that are part of the
interprofessional team
and their roles in health care - -physician- diagnose, prescribe, and treat
disease, ailment, injury, either physical or mental
nurse- assist with treatment of the patient and administer meds of IV
fluids, educate on health conditions, emotional support for family
pharmacist- dispense meds, compound medications, monitor lab data
for effectiveness of meds
occupational therapist- develop, improve, sustain, or restore skills in
activities of daily living, work or leisure.
Physical therapist- reduce pain and improve or restore mobility; teach
patients how to maintain or manage physical conditions
Speech-language pathologist- assess, diagnose, treat and help prevent
speech, language, cognitive, swallow, and other related disorders
Social worker- provide psychosocial support to cope with chronic, acute,
or terminal illness
-. Define critical thinking - -Process of organizing, interpreting,
evaluating, and integrating information, identify relationships, make
inferences, form conclusions and make informed decisions, challenge
assumptions, and create alternatives
OR- Utilizing past experiences and knowledge to evaluated a situation
and make a decision
-Describe the five components of critical thinking and their applications
in
providing nutrition care - -1. Specific knowledge base- become an
educated and trained member of the health care team (diadatic
program to establish knowledge, supervised practice to enhance skills
and apply knowledge, become an RD and practice and continue
education)
2. Experience (gain years of experience and skills)
3. Competencies- determine level of knowledge that has a cognitive
process to make clinical judgements, medical problem solving (review
research and problem solve and make decisions, look at evidence and
decided what is relevant and what to prioritize)
4. Standards - professional standards such as code of ethics, standards
of practice, standards of professional performance, outcome research
5. Attitude - refection of values, consider fairness and responsibility
-Academy of Nutrition and Dietetics - -Members of RDNs and NDTRs,
advocates for nations health and the profession
-- Accreditation Council for Education in Nutrition and Dietetics - -
Accredits education programs for dietetics
-- Commission on Dietetic Registration - -Credentialing process for
registered dietitians; maintain credentials (make exam)
, -- Dietetics - -The integration, application and communication of
practice principles derived from food, nutrition, social, business and
basic sciences, to achieve and maintain optimal nutrition status of
individuals and groups.
-List the stages of continuum of care and discuss the role of nutrition
care at each stage. - -Primary care for healthy individuals
Wellness and disease prevention; promote appropriate caloric balance
and physical activity
Acute illness
Prevents and reduce reduction of nutritional health and help with
recovery
Chronic disease or condition
Manage of condition to avoid complications and maintain health
Terminal illness
Support and comfort of patient
-Describe at least three factors that impact nutritional status - -Human
biological factors- determine nutrient requirements as normal,
increased, decreased, change in form that could be related to biological
factors like age sex genetics; physiological like growth pregnancy, aging
etc; pathological like disease, trauma, altered organ function or
metabolism
Lifestyle factors- determine food, physical activity, and related choices
(attitudes/beliefs, knowledge, behavior)
Food and nutrient factors- intake/composition, quantity and quality
Environmental factors- social (like cultural, religious beliefs, parenting,
peer influences); economic ( finances, economy of community/country);
food safety and sanitation (contaminated, unwholesome food or poor
food handling)
Food availability- access to food
System factors- health care system, educational system, food supply
system
-Define the Nutrition Care Process (NCP) - -A systematic problem
solving method that food and nutrition professionals use to critically
think and make decisions to address practice related problems.
Provides consistent structure, framework, and common language when
delivering nutrition care. (nutrition care process terminology)
