Adime Nutrition Reviewer

Encircle the letter of the correct answer.
1. These are series of quantitative measurements of the muscles, bone,

and adipose tissue used to assess the composition of the body.
A. Biochemical test
B. Anthropometric measures
C. Nutrition and focused findings
D. Client diet history
2. The following factors influences an individual’s nutritional status,

EXCEPT:
A. Community rituals
B. Age
C. Fast food intake
D. Education system
3. In taking the intake data of the client, __________ is the method wherein
the client is interviewed or completes a questionnaire recalling
everything eaten within the last 24 hours or the previous day.
A. Food diary
B. Food frequency
C. 24 Hour recall
D. All of the above
4. This refers to assessing the daily eating pattens of an individual,

including specific foods and calories consumed and relative quantities.
A. Food history
B. Client dietary history
C. Anthropometric measurements
D. Nutrition focused physical findings
5. ______Known to be caused by deficient in VITAMIN A in the diet and
could lead to night blindness.
A. Kwashiorkor
B. Cachexia
C. Wasting
D. Xerophthalmia
6. This anthropometric measurement is based on the hypothesis that the

body fat is equally distributed over the body.
A. Skinfold thickness
B. Body circumference
C. Body composition
D. Weight
7. Patrick, a basketball player, weighs 176 pounds and stands 1.8288

meters. Basing on his measurements, what is his body mass index?
A. 24
B. 21
C. 23
D. 22
8. ___________ is used to obtain frequency and some cases, portion size
information about food and beverage consumption over a specified
period of time, typically the past month or year.
A. Food diary
B. Food frequency
C. 24-Hour recall
D. All of the above
9. Nutrient intake analysis (NIA) is referred to as the nutrient intake

record or calorie count and information is usually collected through the
following:
A. Direct observation
B. Listing down all food intake
C. Inventory based on what was on the tray
D. Observing patient
10. This is a detailed daily record of the food and drink one
consumes over a certain period of time, typically kept as a means of
tracking calorie consumption or identifying habitual eating patterns.
A. Food listing
B. Food history
C. Food diary
D. NIA
11. Using HARRIS BENEDICT FORMULA, What is lisha’s BMR if she

weighs 120 pounds, stands 65 inches, having a sedentary lifestyle and
is 27 years old?
BMR = 447. 593 + (9.247 x weight in kg) + (3.098 x height in cm) –
(4.330 x age in years)
A. 1,264.25 kcal/day
B. 1,346.59 kcal/day
C. 2, 827.84 kcal/day
D. 1,578.45 kcal/day
12. Referred to as the key index for relating weight to height

A. BODY MASS INDEX
B. BASAL METABOLIC RATE
C. BODY COMPOSITION
D. BODY THICKNESS
13. If the client’s BMI is >=25 and <30, he/she is considered as:
A. Normal weight
B. Class 1 obese
C. Overweight
D. Class 3 obese
14. The edematous form of protein-energy malnutrition (PEM) and
usually has a predominant protein malnutrition.
A. MARASMUS
B. Marasmic kwashiorkor
C. Kwashiorkor
D. All of the above
15. This nutritional assessment tool is considered more complete

than either the 24 hour recall or FFQ.
A. Client dietary history
B. Food diary
C. Anthropometric measurement
D. Nutrition focused physical assessment
16. If Lito stands 6’2 tall, what is his height in inches?

A. 73 inches
B. 74 inches
C. 68 inches
D. 75 inches
17. An anthropometric measurement which looks into the amount or

quantity of heaviness or mass of a person.
A. Weight
B. Body composition
C. Height
D. BMI
18. It predicts body fat with air rather than water. It is also expensive
and available only in hospitals or gyms.
A. Hydrostatic weighing
B. Bod Pod
C. Air weighing
D. Air static weighing
19. Jona is an example of a client who has a poor and or irregular

eating habits. It was known that since she was a child, she is a picky
eater. After nutritional counselling, she already has good eating habits,
but desires to improve it. What could be a nutrition diagnosis for her?
A. Imbalanced nutrition: Less than body requirements
B. Impaired swallowing
C. Readiness for enhanced nutrition
D. Ineffective adolescent eating dynamics
20. Etiologies are grouped by the cause or contributing risk factors.

The following are examples of those risk factors, EXCEPT:
A. CULTURAL
B. PHYSIOLOGIC
C. KNOWLEDGE
D. SKILLS
21. Which of the following is true about planning the client’s diet
with cultural competency?
A. Nurses need to have a greater understanding of cultural needs of
their clients.
B. Home traditions impact food choices and routines, and it is not
nurses responsibility to consider these implications
C. Impose Ethnocentrism
D. Religion has less influence on food preparation
22. Which of the following are included in the aspect of changing

eating behaviors and to be considered when striving to achieve from
the client?
A. People need evidence that the diet they make will be effective
B. An accountability and reinforcement are not needed to implement
dietary discipline
C. Changes should not allow for individual latitude in implementation
D. Electronic follow-ups and reports should replace face to face contact
and or counselling
23. What domain of nursing intervention covers a supportive
process, characterized by a collaborator, counselor-patient
relationship, to establish food nutrition and physical activity priorities
goals, and individualized plans?
A. Coordination of nutrition care
B. Food and Nutrient delivery
C. Nutrition Counselling
D. Nutrition education
24. This refers to a formal process of instructing and training a client

regarding a skill or imparting knowledge to help clients voluntarily
manage or modify food, nutrition and physical activity, choices and
behavior in order to maintain or improve health. A. Nutrition counseling
B. Coordination of nutrition care
C. Food and or nutrient delivery
D. Nutrition Education
25. Refers to a food-based approach that puts nutritionally rich foods

dietary diversity, and food fortification at the heart of overcoming
malnutrition and micronutrient deficiencies.
A. Social safety nets
B. Early child development
C. Classroom education on nutrition
26. A nutrition sensitive approach that includes improving access to

services to ensure that women and children stay healthy.
A. Women’s empowerment
B. Healthcare
C. Early child development
D. Social safety nets
27. This occurs due to improper storage of food products and unsafe
handling.
A. Food allergies
B. Food borne illness
C. Food asthma
D. Food toxicity
28. Specific Nutrition-sensitive interventions include the following,

EXCEPT:
A. Fortification of food
B. Treatment of severe malnutrition
C. Support for exclusive breastfeeding up to 2 years
D. Micronutrient supplementation
29. Proper food storage guidelines are telling us that properly store
unboiled eggs in the refrigerator will store for how long?
A. 3 WEEKS
B. 1 WEEK
C. 1 MONTH
D. 5 DAYS
30. The most food allergies reported are the following, EXCEPT:
A. Milk
B. Egg
C. Pork
D. Peanuts
31. Food borne illness that commonly occurs due to eating

undercooked or raw meat, poultry, eggs, fish, fruit and dairy products.
A. Escherichia Choli
B. Salmonella
C. Listeria monocytogenes
D. Shigella
32. Shigella is commonly caused by:
A. Poor personal hygiene and improper food hygiene
B. Eating undercooked or raw meat
C. Raw or undercooked hamburger
D. Raw milk products
33. Which of the following statement is a responsibility of a nurse in

nutrition intervention?
A. Observes and listens only to any problems related to nutritional
needs of the patient
B. See the patients feeding problems together with the physician
C. Observes if the patient can consume his or her meal
D. Must be knowledgeable of the principles of the diet as well as the
food allowed and restricted
34. Proper food handling requires us to separate foods while

preparing it to be cooked, in order to avoid cross contamination.
A. TRUE
B. FALSE
35. Foodborne illnesses pose the greatest risk to children and

pregnant clients only.
A. TRUE
B. FALSE

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Encircle the letter of the correct answer.

1. These are series of quantitative measurements of the muscles, bone,

2. The following factors influences an individual’s nutritional status,

4. This refers to assessing the daily eating pattens of an individual,

6. This anthropometric measurement is based on the hypothesis that the

7. Patrick, a basketball player, weighs 176 pounds and stands 1.8288

9. Nutrient intake analysis (NIA) is referred to as the nutrient intake

11. Using HARRIS BENEDICT FORMULA, What is lisha’s BMR if she

12. Referred to as the key index for relating weight to height

15. This nutritional assessment tool is considered more complete

16. If Lito stands 6’2 tall, what is his height in inches?

17. An anthropometric measurement which looks into the amount or

19. Jona is an example of a client who has a poor and or irregular

20. Etiologies are grouped by the cause or contributing risk factors.

22. Which of the following are included in the aspect of changing

24. This refers to a formal process of instructing and training a client

25. Refers to a food-based approach that puts nutritionally rich foods

26. A nutrition sensitive approach that includes improving access to

28. Specific Nutrition-sensitive interventions include the following,

31. Food borne illness that commonly occurs due to eating

33. Which of the following statement is a responsibility of a nurse in

34. Proper food handling requires us to separate foods while

35. Foodborne illnesses pose the greatest risk to children and

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