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Instructions for Side by Side Printing
  1. Print the notecards
  2. Fold each page in half along the solid vertical line
  3. Cut out the notecards by cutting along each horizontal dotted line
  4. Optional: Glue, tape or staple the ends of each notecard together
  1. Verify Front of pages is selected for Viewing and print the front of the notecards
  2. Select Back of pages for Viewing and print the back of the notecards
    NOTE: Since the back of the pages are printed in reverse order (last page is printed first), keep the pages in the same order as they were after Step 1. Also, be sure to feed the pages in the same direction as you did in Step 1.
  3. Cut out the notecards by cutting along each horizontal and vertical dotted line
To print: Ctrl+PPrint as a list

17 notecards = 5 pages (4 cards per page)

Viewing:

Chapter 3

front 1

Intravascular

back 1

Within blood vessels

front 2

Intracellular

back 2

within cells

front 3

Interstitial

back 3

between cells

front 4

Edema

back 4

the swelling of body tissues secondary to the accumulation of excessive fluid

front 5

Denatured

back 5

An irreversible process in which the structure of a protein is disrupted leading to partial or complete loss of function

front 6

Globular

back 6

Spherical

front 7

Macronutrients

back 7

Nutrients required by the body in large amounts; namely carbs, protein, and fat

front 8

Kwashiorkor

back 8

a type of PEM resulting from a deficiency of protein or infections

front 9

Marasmus

back 9

A type of PEM resulting from severe deficiency or impaired absorption of calories, protein, vitamins, and minerals

front 10

What is the RDA for protein for a healthy adult who weighs 165 pounds?

A. 60 g

B. 75g

C. 100g

D. 165 g

back 10

A

front 11

The client asks what foods are rich in protein and are less expensive than meat. Which of the following foods would the nurse recommend she eat more of?

A. breads and cereals

B. legumes

C. fruit and vegetables

D. fish and shellfish

back 11

B

front 12

Which of the following sources of protein is lowest in fat?

A. eggs

B. Ground chicken.

C. 80% lean ground beef

D. turkey breast without skin

back 12

D

front 13

Which statement indicates the client understands vegetarian diets?

A. "Vegetarians need to eat more calories than non vegetarians in order to spare protein"

B. "Vegetarian diets are always healthier than non vegetarian diets"

C. Vegetarians usually do not consume enough protein

D. Vegetarians may need to take supplements of iron, vitamin B12, and calcium.

back 13

D

front 14

A client who is in a positive nitrogen balance is most likely to be

A. a healthy adult

B. starving

C. Pregnant

D. Losing weight

back 14

C

front 15

An adult in the hospital has been diagnosed with marasmus. Which of the following would you expect?

A. the client has experienced severe weight loss

B. the client denies hunger

C. the client has edema and a swollen abdomen

D. the onset of the deficiency was rapid

back 15

A

front 16

The nurse knows that instructions have been effective when the client verbalizes that a source of complete, high-quality protein is found in

A. peanut butter

B. black-eyed peas

C. cottage cheese

D. corn

back 16

C

front 17

A client says that she doesn't eat much meat. After teaching the client about serving sizes, the nurse determines that the teaching has been effective when the client states that an ounce of meat provides approx. the same amount of protein as which of the following?

A. 8 oz of milk

B. 8 oz of nuts

C. 2 oz of cheese

D. 2 eggs

back 17

A