Chapter 22: Surgery and Nutrition Support

Chapter 22: Surgery and Nutrition Support

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. The most common nutrition deficiency among surgical patients is a deficiency of

a.	vitamin C.
b.	iron.
c.	protein.
d.	essential fatty acids.

 

 

ANS:  C

Protein deficiencies among surgical patients are the most common.

 

DIF:    Cognitive Level: Knowledge            REF:   449                TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

 

2. Before general surgery, nothing is given by mouth for at least _____ hours.

a.	4
b.	8
c.	12
d.	24

 

 

ANS:  B

Nothing is given by mouth for at least 8 hours before surgery to avoid serious complications such as aspiration of stomach contents into the lungs.

 

DIF:    Cognitive Level: Knowledge            REF:   449                TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

 

3. Protein is especially needed in the postoperative recovery period for

a.	energy.
b.	control of edema.
c.	control of hypertension.
d.	optimal kidney function.

 

 

ANS:  B

Protein assists in the maintenance of osmotic pressure, which is necessary to maintain normal movement of fluid between the capillaries and surrounding tissue. Without maintenance of osmotic pressure, edema develops.

 

DIF:    Cognitive Level: Knowledge            REF:   450                TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

 

4. For a patient who can take an oral diet, a food that would be a good source of energy during the postoperative period could be

a.	meat.
b.	cereals and other grains.
c.	carrots.
d.	fried potatoes.

 

 

ANS:  B

During the postoperative period, the primary source of energy for the body should be carbohydrates supplied by cereals and other grains.

 

DIF:    Cognitive Level: Application           REF:   451                TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

 

5. A food choice that provides a good source of energy during the postoperative period is

a.	hamburger.
b.	potato chips.
c.	oatmeal.
d.	shrimp. h

 

 

ANS:  C

Oatmeal is a good source of carbohydrates that provides the necessary energy for the body to meet increased energy needs while also sparing protein for tissue synthesis.

 

DIF:    Cognitive Level: Application           REF:   451                TOP:   Nursing Process: Planning

MSC:  NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance