Page 1 of 291
KRAUSE'S FOOD AND THE NUTRITION CARE
PROCESS 15TH EDITION EXAM ALL 550 QUESTIONS
AND CORRECT WELL ELABORATED ANSWERS
LATEST UPDATE JUST RELEASED THIS YEAR
Which of the following is a system of paying for the care of a patient based on their diagnosis?
a. Utilization management
b. Patient-focused care
c. Case management
d. DRG (diagnosis-related group)
d. DRG
Utilization management uses established standards to identify tests, procedures, and services in
health care that have known benefits toward patient improvement. The utilization manager
reviews the case management of a patient to ensure that only approved activities that will help
the patient are being performed. Patient-focused care is organized around the concept that the
patient is the focus of the health care team, and the patient ultimately makes the decisions in
regard to health care. Case management is the overall management organized around the
achievement of patient health care goals. DRG (diagnosis-related group) is a system of paying
for the care based on the diagnosis of the patient.
, Page 2 of 291
Utilization management is
a. a system to protect personal health information.
b. a system of cost efficiency.
c. a critical pathway.
d. a medical staffing system.
b. a system of cost efficiency.
Utilization management strives for cost efficiency by eliminating or reducing unnecessary tests,
procedures, and services. HIPAA is a system for protecting personal health information. A critical
pathway identifies essential elements that occur in a patient's care.
Nutrition risk screening using the EHR is best done by
a. a physician.
b. an RDN.
c. the admitting health professional.
d. the patient.
c. the admitting health professional.
EHR - Electronic Health Records
Nutrition risk screening is a very simple and efficient way to ensure that appropriate patients
are seen by a dietitian. Upon admission, very simple yes/no questions about weight prior to
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admission and gastrointestinal problems prior to admission are used to generate the consult for
the RDN.
The nutritional value of the average clear liquid diet is
a. no protein and 500 to 700 kcal.
b. 5 to 10 g protein and 500 to 600 kcal.
c. 20 to 30 g protein and 100 to 1200 kcal.
d. 40 to 50 g protein and 500 to 700 kcal.
b. 5 to 10 g protein and 500 to 600 kcal.
The clear liquid diet consists of foods such as tea, broth, carbonated beverages, clear juices
without pulp, and gelatin. As a result, this diet is very nutritionally incomplete and usually only
provides 500 to 600 kcal and 5 to 10 g protein. Ideally, a patient should be transitioned to a
more nutritionally complete diet as soon as the patient can tolerate more solid foods.
A newly admitted patient is observed to have poorly fitting dental plates. Which type of diet
would be most appropriate for this patient?
a. General or regular house diet
b. Liquid diet
c. Consistency-modified diet
d. Diet increased in energy value
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c. Consistency-modified diet
When a patient has poorly fitting dentures, it affects the patient's ability to chew. Difficulties
with chewing and swallowing are best accommodated by a consistency-modified diet. The
regular house diet, although nutritionally complete, may include foods that the patient will have
difficulty chewing and swallowing, and this may be reflected by a decreased or incomplete
intake. Liquid diets tend to not be nutritionally complete, and in particular, they lack fiber. A
person with poorly fitting dentures would need extra calories only in the instances when either
increased energy needs are determined or there exists a concern in regard to the patient's
weight.
Which of the following has a negative influence on patient acceptance and intake of meals
and food in the hospital?
a. Patient selection of menus
b. Improper food temperatures
c. Eating with others
d. Nurse's communication of the diet
b. Improper food temperatures
Poor acceptance of meals in the hospital may be caused by improper food temperatures,
unfamiliar foods, changes in the eating schedule, the patient's medical condition, or the effects
of medical therapy. Having the option of selecting menu items, eating with others, and positive
KRAUSE'S FOOD AND THE NUTRITION CARE
PROCESS 15TH EDITION EXAM ALL 550 QUESTIONS
AND CORRECT WELL ELABORATED ANSWERS
LATEST UPDATE JUST RELEASED THIS YEAR
Which of the following is a system of paying for the care of a patient based on their diagnosis?
a. Utilization management
b. Patient-focused care
c. Case management
d. DRG (diagnosis-related group)
d. DRG
Utilization management uses established standards to identify tests, procedures, and services in
health care that have known benefits toward patient improvement. The utilization manager
reviews the case management of a patient to ensure that only approved activities that will help
the patient are being performed. Patient-focused care is organized around the concept that the
patient is the focus of the health care team, and the patient ultimately makes the decisions in
regard to health care. Case management is the overall management organized around the
achievement of patient health care goals. DRG (diagnosis-related group) is a system of paying
for the care based on the diagnosis of the patient.
, Page 2 of 291
Utilization management is
a. a system to protect personal health information.
b. a system of cost efficiency.
c. a critical pathway.
d. a medical staffing system.
b. a system of cost efficiency.
Utilization management strives for cost efficiency by eliminating or reducing unnecessary tests,
procedures, and services. HIPAA is a system for protecting personal health information. A critical
pathway identifies essential elements that occur in a patient's care.
Nutrition risk screening using the EHR is best done by
a. a physician.
b. an RDN.
c. the admitting health professional.
d. the patient.
c. the admitting health professional.
EHR - Electronic Health Records
Nutrition risk screening is a very simple and efficient way to ensure that appropriate patients
are seen by a dietitian. Upon admission, very simple yes/no questions about weight prior to
, Page 3 of 291
admission and gastrointestinal problems prior to admission are used to generate the consult for
the RDN.
The nutritional value of the average clear liquid diet is
a. no protein and 500 to 700 kcal.
b. 5 to 10 g protein and 500 to 600 kcal.
c. 20 to 30 g protein and 100 to 1200 kcal.
d. 40 to 50 g protein and 500 to 700 kcal.
b. 5 to 10 g protein and 500 to 600 kcal.
The clear liquid diet consists of foods such as tea, broth, carbonated beverages, clear juices
without pulp, and gelatin. As a result, this diet is very nutritionally incomplete and usually only
provides 500 to 600 kcal and 5 to 10 g protein. Ideally, a patient should be transitioned to a
more nutritionally complete diet as soon as the patient can tolerate more solid foods.
A newly admitted patient is observed to have poorly fitting dental plates. Which type of diet
would be most appropriate for this patient?
a. General or regular house diet
b. Liquid diet
c. Consistency-modified diet
d. Diet increased in energy value
, Page 4 of 291
c. Consistency-modified diet
When a patient has poorly fitting dentures, it affects the patient's ability to chew. Difficulties
with chewing and swallowing are best accommodated by a consistency-modified diet. The
regular house diet, although nutritionally complete, may include foods that the patient will have
difficulty chewing and swallowing, and this may be reflected by a decreased or incomplete
intake. Liquid diets tend to not be nutritionally complete, and in particular, they lack fiber. A
person with poorly fitting dentures would need extra calories only in the instances when either
increased energy needs are determined or there exists a concern in regard to the patient's
weight.
Which of the following has a negative influence on patient acceptance and intake of meals
and food in the hospital?
a. Patient selection of menus
b. Improper food temperatures
c. Eating with others
d. Nurse's communication of the diet
b. Improper food temperatures
Poor acceptance of meals in the hospital may be caused by improper food temperatures,
unfamiliar foods, changes in the eating schedule, the patient's medical condition, or the effects
of medical therapy. Having the option of selecting menu items, eating with others, and positive
