Show your work to receive full credit. Utilize the following patient information to answer questions a-c. (3 points total) 53 Year Old Male, 5’9″, Diagnosis: mouth & throat cancer, CBW 140 lbs, UBW 170lbs   (Please show your work on all calculations)   a.  _______________     Calculate  IBW.   b.  _______________     Calculate % UBW. c.  _______________     Determine a protein recommendation in g/kg.

Which of the following information would be placed in the A section of an ADIME note?

Which of the following biochemical measures to assess protein status is the most valid for measuring nutritional risk due to its short half life of 2-3 days?

List the 5 advantages of receiving EN vs PN. (You can utilize bullet points.)

The best dietary assessment instrument to use when assessing how often and in what amount foods are consumed:

The protein responsible for maintaining colloid oncotic pressure (fluid balance) is:

All of the following could be used to evaluate hydration status except:

List the 4 steps in the Academy of Nutrition & Dietetics NCP. Then, utilize the following scenario information to list accordingly in the ABCD’s.  MA is 43 years old, 5’6″, and weighs 87.3kg. Her BMI is 31 with a 12 pound weight gain in the past 6 months. Her diet history indicates that she eats a lot of high fat and high sugary meals including fast food and desserts. History of type 2 diabetes and hypertension. Most recent labs: Hgb A1c: 10.5% (High), Blood Pressure: 144/94 (High).

VOCABULARY: Match the terms to the statements below. Words should ONLY be used once. Be sure to use the appropriate CAPITAL LETTER(s) and VOCABULARY TERM for your response. (14 points total)  A.   Ambulate                                                         R.   IleusB.   Anabolism                                                        S.   JejunumC.   Anthropometric                                               T.   Kwashiorkor D.   Aspiration                                                        U.   MarasmusE.   Atrophy                                                             V.   MNTF.    Bacteremia                                                      W.  OsmolalityG.   Bolus                                                                X.   RecommendationsH.   Calorie Count                                                   Y.   RecumbentI.    Catabolism                                                        Z.    Refeeding syndromeJ.    Duodenum                                                     AA.   ResidualsK.   Fistula                                                             BB.   RetrospectiveL.   Food Frequency Questionnaire                     CC.   SerumM.  FOS                                                                DD.   Somatic N.   Hyperosmolar                                                 EE.   Steatosis O.   Hemochromatosis                                          FF.    SteatorrheaP.    Hemodynamic stability                                 GG.   Villus Q.   Ileum                                                              HH.   Visceral   1.  _____  refers to proteins derived from organs as opposed to skeletal muscles 2.  _____  capable of walking and moving about 3.  _____  tube feeding style that most closely mimics normal eating patterns 4.  _____  cessation of normal peristalsis due to medications or trauma 5.  _____  inhalation of foreign materials into the lungs that increases the risk of developing pneumonia 6.  _____  medical alterations that may occur during nutritional repletion of starved patients 7.  _____  the ability of a patient to maintain adequate blood pressure 8.  _____  fingerlike projections in the small intestine that absorb nutrients 9.  _____ measuring the body, such as height and weight measurements 10. _____ an abnormal tube-like passage from a normal cavity to another cavity or surface 11. _____  a medical condition characterized by iron overload due to excessive iron absorption 12. _____ prospective method to estimate portions of food consumed 13. _____ fatty, frothy stools due to fat malabsorption 14. _____ the first part of the small intestine

Which of the following could be effectively used to assess visceral protein status?