The general purpose of nutrition education is to:
a. answer questions about healthcare procedures and practices.
b. foster a sense of cooperation between clients and their families.
c. empower people to study health and nutrition.
d. educate clients about disease processes.
e. maintain or improve health.
Question 2
RD is a 29 yo F admitted with intractable diarrhea and abdominal pain. She has a PMH of Crohn's disease and has had two previous resections of the small bowel. She frequently has pain in the RLQ after eating. She claims the pain often gets so bad that she is afraid to eat and has been progressively consuming below her caloric needs. She currently takes Asacol and Lomotil to manage the symptoms of Crohn's disease. After undergoing a colonoscopy, an obstruction resulting from stricture in the terminal ileum was discovered. Emergency surgery was performed to remove the obstruction and a resection was done with the remaining intestine. RD's gastroenterologist recommends bowel rest and expects her to have a full recovery. HT: 5'4 WT: 110 UBW: 122 Diet: NPO Meds: Asacol, Lomotil Alb. 2.7 Pre-Alb. 17 Na: 138 Cl: 98 BUN: 5 Glucose: 80 K: 3.6 CO2: 25 Cr: 0.8 Which types of foods would the nutritionist suggest for RD in rehabilitation during a period of remission?
a. foods high in oxalate
b. low-residue foods
c. foods that contain antioxidants
d. lactose-free foods
e. foods without glutamine
Hyphal tip growth and absorptive nutrition.
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