CONTRACT

1) Explain the goals and benefits of PAGT!

2) Explain the terminology/standard language of PAGT!

3) Briefly explain the steps of PAGT and the relationship between these steps!
4) Explain the difference between TGM and PAGT!

5) Explain 3 domains of nutrition problems!

1) The purpose of developing the Standardized Nutritional Care Process is ....

A. Nutritional care is provided by professionals

B. The patient's nutritional problems are clear and the care results can be measured.

C. Patients are more satisfied with nutrition care services

D. Dietitians are more confident in providing nutritional care.

E. Dietsien is more recognized for his professionalism by other healthcare professionals.

2) Medical Nutrition Therapy (MNT) focuses more on what should be given to patients according to their disease and condition.
the patient, while the Nutrition Care Process emphasizes on ....

A. The language used is standardized

B. Forms of nutritional care for patients

C. Standardized care process

D. The results of nutritional care can be measured

E. Dietitian professionalism

3) Observing and measuring the food intake of patients during hospitalization in PAGT includes
step ....
A. Nutritional study

B. Diet history

C. Monitoring

D. Evaluation

E. Screening

4) Internal factors that affect the nutritional status of patients are ....

A. Age

B. Psychology

C. Economy

D. Education

E. Food Security
5) A patient does not usually consume vegetables and fruits. The nutritional problem of this patient is categorized into
domain ....

A. Intake

B. Behavior

C. Clinical Physique

D. Environment

E. Knowledge

Assessment PAGT
1) Understanding of nutritional assessment.

2) The purpose of nutritional assessment in the Standardized Nutrition Care Process.

3) The relationship between nutrition assessment and the next steps (nutrition diagnosis, nutrition intervention, and monitoring and evaluation)
in the Standardized Nutritional Care Process.

4) What are the domains of nutrition assessment.

What are the steps in conducting a nutrition assessment.

1) Personal data that can be used to identify behavioral problems is ....

A. Demographic data

B. Dietary restrictions

C. Smoking habits

D. Socioeconomic level

E. Family environment

2) Clinical physical data in nutrition assessment is very important to determine nutrition intervention is ....

A. Urine color

B. Patient complaints

C. Swallowing disorders

D. Symptoms of the disease

E. Weight changes

3) Nutritional intake data can identify nutritional problems if ....

A. Describing habits

B. Unbalanced pattern

C. According to the needs

D. There are forbidden foods

E. Supported by biochemical data

4) Biochemical data related to nutrition that indicates the presence of the patient's malnutrition condition is ....

A. Blood pressure
B. Hemoglobin

C. Urine creatinine

D. Blood sugar

E. Albumin
5) Dietary intake data that indicates there are nutrition-related problems associated with the patient's environment and behavior is ....

A. Never consumes fish

B. Dishes are often fried

C. Consume vegetables 3-4 times a day

D. Drink 8-10 glasses of water per day

E. Staple foods are noodles and rice

Diagnosis PAGT
1) What is the difference between a medical diagnosis and a nutritional diagnosis?

2) How can nutritional diagnosis be determined accurately?

3) Provide an example of writing a nutrition diagnosis and explain!

4) Explain how many domains of nutritional diagnosis there are!

5) How to establish nutritional diagnosis steps?

1) The writing of nutrition problems in the appropriate nutrition diagnosis sentence must take into account ....

A. Its nature is dynamic

B. The magnitude of the problem

C. Can be addressed by dietsien

D. Not a medical diagnosis

E. There is domain terminology

2) The writing of etiology in the nutrition diagnosis sentence must be accurate because it describes ....

A. The intervention to be provided

B. Indicators to be monitored
C. Accuracy of nutritional assessment

D. The magnitude of the nutrition problem

E. Causes of problems

3) Signs and symptoms in the nutrition diagnosis sentence describe ....

A. The magnitude of the problem

B. Accuracy of nutrition assessment

C. Results of the qualitative study

D. Results of the data assessment measurement

E. Domain monitoring and evaluation

One possible etiology of the problem of lack of knowledge related to nutrition is...

A. Obesity

B. Malnutrition
C. Lack of vegetables and fruits

D. High blood glucose value

E. Weight gain

5) The existence of nutritional problems due to gastrointestinal function disturbances can be proven with data ....

A. Laboratory values

B. Food Intake

C. Clinical data

D. Physical data

E. Behavior

PAGT Intervention
1) What are the domains and terminology of nutritional intervention?

2) What is the relationship between nutritional intervention and nutritional diagnosis?

3) What is the purpose of nutrition intervention?

4) What are the domains and terminology of monitoring and evaluation?

5) What is the relationship between nutrition monitoring and evaluation with nutrition assessment and diagnosis?

1) A patient with very low food intake due to swallowing difficulties, then the nutritional intervention that
given is ....

A. Modification of feeding method

B. Modification of the eating environment

C. Modification of food forms

D. Modification of eating frequency

E. Modification of eating behavior

2) The patient's nutritional problem is obesity, so the appropriate intervention to be given is ....

A. Modification of diet and physical activities

B. Education of values related to health

C. Low carbohydrate feeding

D. Administration of high fiber supplements

E. Modification of eating frequency

3) To assess the success indicators of the nutritional intervention given to the patients, what needs to be considered is ....
A. Its measurement is accurate

B. Standards used

C. Consistent with assessment

D. Do not measure personal data

E. Done by the same person

One of the important indicators to monitor in malnourished children as a measure of their development.
the nutritional care provided to the child is ....

A. Body weight

B. Height
C. Body temperature

D. Blood pressure

E. Clinical condition

5) The documentation of nutritional care information is aimed at ....

A. Assessing the success of nutritional care

B. Assessing the professionalism of the dietitian

C. Assessing the quality of healthcare services

D. Patient Development Documentation

E. Communication among health personnel

Upper Digestive Tract

A 20-year-old male patient experienced an accident resulting in a fracture in the jaw area.
The doctor performed surgery to correct the shifted jaw position that occurred 2 days ago. Currently, the patient is
unable to eat normally because it is still difficult to chew. Please create a nutritional care plan for this patient
by using the standard nutritional care process steps.

1) Heartburn after eating a large portion or fatty food is a symptom of ....

A. Esophageal stricture

B. GERD

C. Gastric ulcer

D. Duodenal ulcer

E. Akalasia

2) The purpose of the diet for patients experiencing dysphagia:

A. Repairing swallowing nerve damage

B. Reducing the risk of aspiration

C. To relax the digestive tract

D. Neutralizing stomach acid

E. Improving the nutritional status of patients

3) Stomach diet requirements:

A. Sufficient energy and protein, sufficient fat, low fiber, sufficient fluids

B. Energy and protein sufficient, fat sufficient, fiber sufficient, fluids sufficient

C. Adequate energy and protein, low fat, adequate fiber, adequate fluids

D. Sufficient energy and protein, low fat, low fiber, adequate fluid

E. Energy and protein are sufficient, low fat, high fiber, high fluid

4) Foods that can increase stomach acid secretion are:

A. Caffeinated coffee

B. Decaffeinated coffee

C. Alcohol

D. Merica

E. Chocolate

5) Drinks to avoid in peptic ulcers:

A. Melon juice

B. Decaffeinated coffee

Skim milk

D. Mineral water

E. green bean sari

Lower Digestive Tract

Mr. AM is a 28-year-old single IT company manager who came to the nutrition clinic with complaints for the past three days.
cannot have a bowel movement, feeling of fullness in the stomach, bloating, and discomfort in the abdominal area. This condition has been
Mr. AM has experienced this several times in the last month. Mr. AM has consulted a doctor and has been prescribed medication.
the patient, however, due to having experienced the same condition several times, the doctor referred Mr. AM to a Nutritionist. Mr.
AM has irregular eating habits due to his busyness. The food that is often consumed is 'fast.
food' due to limited time for eating, especially lunch. Around Mr. AM's workplace, there are many
restaurants; such as KFC, McDonald's, Pizza Hut, Solaria, Padang Restaurant, and Sundanese Restaurant. However,
Tn AM more often orders food from KFC and Pizza Hut because it is quick and can be 'delivery order' and only
occasionally orders Padang and Sundanese cuisine. Mr. AM only consumes fruit when having dinner at home, and
This is very rare because Mr. AM often dines out. As a manager, Mr. AM more often
working with computers and often drinking coffee (2-3 cups a day). In addition, Mr. AM also rarely exercises.
Current weight is 72 kg with a height of 171 cm. Create nutritional care for Ms. A using the following steps.
standardized nutrition care process.

The presence of fat in the feces is called:

A. Steatorrhea

B. Fistula

C. Abses

D. Ulcer
E. Striktur

The presence of small pouches formed on the walls of the colon due to intracolon pressure.
high in chronic constipation, referred to as a disease:

A. Diverticulosis

B. Diverticulitis

C. Divertkulits

D. Irritable Bowel Syndrome

E. Crohn's diseases
3) The purpose of the diet for the disease in No 2:

A. Increasing intraluminal pressure

B. Increasing the volume and consistency of feces

C. Preventing gastrointestinal irritation

D. Improving nutritional status

E. Correcting fluid and electrolyte balance

4) The Serattnggi diet contains fiber:

>25 grams/day

>35 grams/day

10-25 grams/day

D. 25-50 grams/day

>50 grams/day

5) Water absorption occurs in the part of the digestive tract below:

A. Duodenum

B. Jejunum

C. Colon

D. ileum

E. stomach

KEP

1) What are the signs and symptoms of children suffering from Energy and Protein Deficiency Disease both physically and clinically?

2) Explain how many phases of nutritional care are provided for KEP children? And how is the food given?

3) How to monitor and evaluate the success of nutritional care for children with PEM?

1) If a malnourished child patient experiences dehydration at the beginning of hospital treatment, what should be done?
given?

A. Sugar solution

B. ReSoMal
C. Orality

D. Honey

E. F75

2) What are the signs of edema indicating weight gain in undernourished children?

A. Swelling in both feet

B. Swelling of the back of the hand

C. Odema/assists the stomach

D. Swelling in the facial area

E. Odema all over the body

3) In the stabilization phase, what formula should be given to patients with diarrhea?

A. F 100

B. F75 with flour

C. F75 Modification I

D. F75 modification II

E. F 100 Modifications

4) The change from F75 to F100 during the transition phase is done when ....

A. F 75 can be consumed as needed

B. The patient shows weight gain

C. The clinical signs of the patient have disappeared.

D. There is no edema in the patient

E. Patients can receive F75

5) Children with malnutrition in the rehabilitation phase should be given mashed food when their weight is ....

A. Weight gain > 50 grams

B. Initial care BB ≤ 3 SD
C. There are still accompanying diseases

D. There is still edema

E. Weight < 7 kg

Anemia

1) What are the causes of anemia?

2) How is nutritional intervention for the prevention of anemia in women of childbearing age?

What is the function of vitamin A for the human body?

4) What are the signs and symptoms of vitamin A deficiency?

5) What is the program for preventing vitamin A deficiency?

1) Anemia is caused by factors ....

A. Respiratory tract infectious disease

B. Growth hormone disorders

C. Worm diseases

D. Vitamin C deficiency

E. Protein deficiency

2) The risk of anemia in women of childbearing age (WUS) is marked by ....

A. Low birth weight of the baby

B. Stunted growth

C. Menstrual Disorders

D. Chronic Energy Deficiency

E. Malnutrition status

3) Food sources of iron are ....

A. Beef

B. Corn

C. Root

D. Orange

E. Tahu

One of the functions of vitamin A is ....

A. Smooth bowel movements

B. Body endurance

C. Tooth growth

D. Preventing anemia

E. Bone health

5) Food sources of vitamin A are ....

A. Goat meat

B. Chicken swing

C. Straw mushroom

D. Salmon fish

E. Hatsapi

HIV

1) Explain stage 4 clinical stage in a person infected with HIV/AIDS

2) Explain how the HIV virus enters the human body

3) Explain the impact of the body infected with HIV according to its pathological stages.

4) Explain the complications that often occur in patients infected with HIV and what biochemical examinations are conducted.
which needs to be monitored periodically.

5) What is the usual medication therapy given to HIV patients?

6) What nutritional therapy needs to be done so that patients can maintain good nutritional status.

1) Food service staff for HIV/AIDS patients should use masks and gloves when
dividing food ....

A. Avoiding transmission with HIV patients

B. Improving the safety of distributed food

C. Improving the health of food service staff

D. Improving the personal hygiene of food service staff

E. Improving the hospital's image and the appearance of the staff

2) In HIV patients receiving HAART (highly active antiretroviral therapy) to prevent the syndrome from occurring.
fat redistribution should ideally be balanced in daily life with ....

A. Take all the prescribed medications.

B. Take vitamin and mineral supplements

C. Engaging in physical activities regularly

D. Consuming a high-protein, low-fat energy diet

E. Increase energy intake, especially from unsaturated fat sources

3) Compared to wasting syndrome, the occurrence of cachexia is ....

A. The process is slower.

B. The effects of the body lacking energy and protein

C. Always associated with low intake

D. It can be prevented by administering 400 cc of fluid per day.

E. The process is faster along with the decrease in weight.

4) Educating HIV/AIDS patients about food safety is necessary for ....

A. Preventing the occurrence of opportunistic infections

B. Reducing the occurrence of cancer complications

C. Preventing the occurrence of lipodystrophy

D. Improving kidney function

E. Preventing the occurrence of thrush

5) Tuan S, 30 years old, was admitted to the hospital with severe diarrhea, diagnosed with HIV 8 years ago. Weight
70 kg, height 175 cm. A stool examination was conducted, and it was suspected to be related to the administration of medication.
HAART. The stool culture results are not yet available. While waiting for the diagnosis from the doctor. Dietary recommendations for the patient.
Mr. S has been given a diet ....
A. ML 1500 kcal plus an extra 400 cc of liquid per day

B. Clear MC 8x 200 cc added with mineral mix

C. MB 1500 kcal with dietary fat and fiber

D. MC thick 6x250 kcal with fiber

E. ML 1500 kcal with medium fiber

TB

1) Explain why TB disease is a major health issue in Indonesia?

2) Explain the synergistic relationship between malnutrition and tuberculosis.

3) Explain how Mr. A, aged 40, was diagnosed as a TB patient.

4) Mr. A as a TB patient receiving drug therapy. What should be done?

explained to Mr. A so that Mr. A's obedience is good.

5) Nutrients that need to be considered and provide the reasons.

1) The statement below that is most accurate regarding the risk factors for NY.S to contract TB infection is ....

A. Malnutrition status

B. The platelet count is high

C. His leukocyte count is low

D. Husband's job is security guard

E. Batuk at night and lethargic

2) According to you, Mrs. A has a fever with a body temperature of 38.5 degrees Celsius. Energy increase due to fever
it can be calculated as follows ....

A. 13% x BMR

B. 20% x BMR

C. 25% x BMR

D. 30% x BMR

E. 35% x BMR

3) To address the deficiency of micronutrients in Mrs. S, the best action taken by health personnel is ....

A. Encouraging an increase in animal protein intake

B. Encourage increased fruit intake

C. Recommend consuming milk twice a day

D. Providing vitamin and mineral supplements covered by BPJS

E. Allowing and only contributing to energy improvement

4) Among the medications below that are antagonists with vitamin B6 absorption is ....

A. Isoniazid
B. Rifampicin

C. Pyrazinamide

D. Ethambutol

E. ampicillin

5) What is included in the results of Mrs. S's biochemical assessment is ....

A. Low blood pressure

B. Malnutrition

C. Fever

D. Low immunity

E. Batuk at night

PPOK

1) Explain COPD and how to determine if someone suffers from COPD?

2) What is the relationship between COPD and nutritional status?

3) Explain the general purpose of providing therapy for COPD and the purpose of providing therapy.

nutrition in COPD

4) Only nutritional intake that needs to be considered so that the quality of life of COPD patients can be improved.

maintained?

5) What is the feeding strategy for COPD patients to maintain

quality of life?

1) Below are the conditions that do not cause an increase in energy expenditure ....

A. Infection

B. PPOK

C. Hunger

D. Burning Luka

E. Swelling

Mr. A is a heavy smoker, recently he complained of shortness of breath and went to check at the lung clinic. Diagnosis
The latest is that Mr. A suffers from COPD. The complaints he described are bloating and pain in the pit of the stomach.
the statement below that causes the complaints to worsen is ....

A. Small portions but often

B. Non-soda beverages

C. Kobis, onion, broccoli

D. Boiled potatoes, milk cereal, bananas

Cereal, milk, and hard-boiled eggs

3) The use of glucocorticoid treatment in COPD patients increases the incidence of osteoporosis. It is suspected that the medication...
that affects ....

A. Increased urine output

B. Decreased urine output

C. Decreased calcium absorption in the small intestine

D. Increased calcium absorption in the small intestine

E. Decreased calcium absorption and increased urinary excretion

4) Recommendations to be conveyed to patients with COPD who have low intake are ....

A. Prioritize eating high-energy foods

B. Try to eat often and in small portions

C. Choose your favorite food

D. All statements are true

E. All statements are false

One of the dietary modification recommendations for COPD is to increase fat intake to 45% of total.
the energy while the maximum CHO is 50% of total energy. The reason is...

A. CHO has a lower RQ value and does not cause hyperglycemia.

B. Fats have a higher RQ value and do not cause hyperglycemia

C. CHO has a higher RQ value and causes hyperglycemia.

Fat has a lower RQ value and causes hyperglycemia.

E. Fats and CHO have the same RQ value and cause hyperglycemia.

Hepatts

A 24-year-old female patient recently arrived at the hospital with complaints of dizziness, nausea, and vomiting. The patient
also complained of fever in the late afternoon towards evening and slightly decreased in the morning, which has been ongoing
for 1 week. The doctor diagnosed the patient with Hepatitis A and the patient is advised to be hospitalized. The patient
Originally from Central Java and staying in Bandung because of working at a government hospital along with a friend.
Every day Ms. T always buys food for breakfast, lunch, and dinner on the street around her dorm and the hospital. So far, patients
Does not know the risk factors of safe food against hepatitis A. Laboratory results: SGOT 500 U/l
650 U/l
Height is 165 cm. Body weight usually before illness (1 week ago) was 50 kg. Food intake is only 50%.
usually (around 1350 Calorie energy), it is in the form of porridge. The patient has no appetite, nausea and
pain in the upper right abdomen. The patient has not had a bowel movement for 3 days. The patient has no food allergies but does not like...
milk. Conduct a nutritional assessment and determine the nutritional diagnosis from the case above.

1) Nutritional care indicators from anthropometric data that need to be collected and assessed in patients with conditions
hepatitis is ....

A. Body Weight

B. Height

C. Upper Arm Circumference

D. Body Mass Index

E. Weight changes

Increased total serum bilirubin exceeding normal values in hepatitis conditions indicates ....

A. Cell membrane damage

B. Vitamin and mineral deficiencies

C. The presence of jaundice hyperbilirubinemia

D. Impact of intake E & P does not meet needs

E. Hat cannot eliminate the results of red blood cell destruction.

3) It is often observed that patients with hepatitis appear physically thin. This is due to
showing symptoms of ....

A. Vitamin and mineral deficiencies

B. Inadequate energy intake

C. Unexpected weight changes

D. Cell damage and vitamin and mineral deficiencies

E. Energy intake that does not match needs and unexpected changes in body weight

4) The aspect of access to safe food needs to be collected and assessed, particularly in patients with conditions
disease ....

A. Hepatts A

B. Hepatitis B

C. Hepatitis C

D. Hepatts D

E. Hepatts E

5) The comparative standard to assess whether energy intake is appropriate for needs in liver conditions is
A. 20 - 25 kcal/kg body weight

B. 25 - 30 kcal/kg body weight

C. 30 - 35 kcal/kg body weight

D. 30 - 40 kcal/kg body weight

E. 40 - 45 kcal/kg body weight

6) The correct way to document anthropometric data under hepatic conditions is ....

A. Current body weight is 35 kg

B. Weight change of 10 kg

C. Weight before illness 50 kg

35 kg

10 kg
E. Current weight is 35 kg, usual weight is 45 kg, unexpected weight change is 22% in
1 month

7) Nausea, vomiting, loss of appetite, intake of E less than needs, and constipation in liver conditions.
showing signs and symptoms of nutritional problems which of the following ....

A. Adequate oral intake

B. Disorders of adequate nutrient utilization

C. Drug and food interactions

D. Gastrointestinal changes

E. Fiber intake that is not

8) In the condition of hepatitis, it is always accompanied by elevated SGOT and SGPT levels, increased bilirubin, and the patient appears
The diagnosis of nutrition that can be established is ....

A. Excessive fat intake is related to hepatitis marked by SGOT, SGPT, and bilirubin levels exceeding normal.
the patient appears yellow

B. Gastrointestinal changes related to hepatitis are marked by SGOT, SGPT, and bilirubin exceeding normal levels.
and the patient appears yellow

C. The interaction of drugs and food related to the liver is characterized by SGOT, SGPT, and bilirubin levels exceeding normal.
and the patient appears yellow

D. Nutrient utilization disorders of fats related to hepatitis are characterized by SGOT, SGPT, and bilirubin exceeding.
normal and the patient appears yellow

E. Changes in laboratory values related to fat associated with hepatitis are indicated by SGOT, SGPT, and bilirubin.
exceeds normal and the patient appears yellow

9) The goal of nutritional intervention for patients with hepatitis with nutritional problems related to fat nutrient utilization is ....

A. Increase oral intake by 100% within 3 days

B. Achieving optimal nutritional status within 1 month

C. Providing food without burdening for 3 days

D. Increase food intake by 80% of the needs for 3 days

E. Provide food according to the condition of fat nutrient utilization disorders within 3 days

10) Data that needs to be monitored and evaluated on nutritional issues related to gastrointestinal changes in hepatitis patients is ...

A. Weight change

B. Changes to meal and medication schedule

C. Changes in the selection of safe food

D. Changes in energy intake, changes in complaints of nausea, vomiting, and constipation

E. Changes in laboratory values approaching normal for SGOT, SGPT, bilirubin

Kolelitis

Cholelithiasis Case

A 35-year-old housewife was diagnosed with cholelithiasis due to complaints of frequently feeling nauseous that subsides.
Trembling and pain in the upper right abdomen radiating to the upper right shoulder. The patient feels the complaint.
It has been more than a month ago. However, I just needed to see a doctor because of the pain felt.
The longer it lasts, the better it becomes for more than 15 minutes. The patient's condition is currently also in a yellow state all over.
body. The patient's intake is currently starting to decrease from usual. Eating pattern 3 times a day, but cannot eat.
a lot. Each time he eats, the patient can only eat 10 tablespoons of rice, ½ piece of meat (mostly choosing chicken)
fried) and nabat(the most choices are fried tempe). The patient does not like vegetables and fruits. Eating habits
Before falling ill, the patient often consumed fried foods (bala-bala and gehu) every day in large amounts.
3 medium pieces, chips and fried peanuts 3 times a week about 1 handful of adult hands. Patient
I state that I do not know what caused the occurrence of his illness at this time with his eating habits. Results
The laboratory examination shows the patient's urine is brown, cholesterol levels are high, and there is fat in the stool.
The patient's weight changed from 63 kg to 60 kg in 1 week, while the patient's height remains the same.
168 cm.

1) The type of anthropometric data that indicates the presence of nutritional problems in patients with cholelithiasis and
obesity is:

A. Body Mass Index > 25 kg/m2

B. Body Mass Index > 30 kg/m2

C. Unexpected weight loss

D. Unexpected weight gain

E. Repeated fluctuations in weight gain and loss

2) The nutritional care indicator from biochemical data indicating the presence of biliary obstruction is:

A. Total serum bilirubin is high and direct bilirubin is high

B. Total serum bilirubin high and indirect bilirubin high

C. Total serum bilirubin normal and direct bilirubin high

D. Total serum bilirubin normal and indirect bilirubin elevated

E. Total bilirubin is high and direct bilirubin is normal.

3) Disorders of the gallbladder can cause issues related to low oral nutrient intake. Causes or
the etiology is:

A. Nausea and vomiting

B. Appetite decreases
C. Bloating and flatulence

D. Pain and shortness of breath

E. Shortness of breath and difficulty swallowing

4) Symptoms of fat digestion disorders due to gallstone obstruction are:

A. Vomiting after eating fatty food

B. Nausea and vomiting ½ hour after eating fatty foods

C. Nausea and vomiting < 3 hours after eating fat sources

D. Nausea and vomiting > 3 hours after eating fat sources

Nausea and vomiting every time after eating

5) Low food and drink intake from needs, low energy intake from needs, nausea and vomiting
Some symptoms of conditions with bile disorders

which indicates nutritional problems below:

A. Swallowing disorders

B. Inadequate oral intake

C. Nutrient utilization disorders

D. Drug and food interactions

E. Unanticipated weight change

6) Fat intake exceeds requirements, cholesterol ester > normal and feces clay-colored in disorder conditions.
bile indicates a nutritional problem:

A. Increase in fiber needs

B. Changes in gastrointestinal function

C. Excess cholesterol fat intake

D. Disruption of nutrient utilization (fats)

E. Drug and food interaction with fat sources

7) The appropriate provision of fat according to the patient's condition is:

A. Free of fat in chronic conditions

B. Adequate fat quantity in acute conditions

C. Fat content 20-25% under chronic conditions

D. Type of MCT food ingredients in acute conditions

E. Types of MCT food under chronic conditions

8) Dietary therapy for the nutritional diagnosis 'Changes in gastrointestinal function related to acute cholecystitis'
marked by a 24-hour intake of 0 calories, upper abdominal pain,

nausea and vomiting of gastric fluid are:

A. Fat-free

B. Low fat diet

C. Regular diet according to tolerance

D. Oral feeding is stopped and parenteral nutrition is given

E. Avoid food that causes bloating and discomfort

9) The types of food that can be given to patients with bile disorders are:

A. Avocado

B. Cake, pie, ice cream

C. Whole milk and chocolate milk

D. Skim milk, buttermilk, and yogurt from skim milk

E. Rotkeju, muffins and popcorn cooked with butter

10) Data that is monitored and evaluated under conditions of biliary disturbances with nutritional issues changes.
gastrointestinal is:

A. Changes in energy intake over 3 days

B. Yellow stool color change for 3 days

C. Weight change over 7 days increased by 0.5 kg

D. Changes in total bilirubin laboratory values, direct and indirect

E. Changes in complaints of nausea, vomiting, bloating, and energy intake over 3 days

Gastritis

GASTRITIS CASE

A 40-year-old female patient, a housewife and mother of three children, was hospitalized.
due to complaints of chest pain, nausea, vomiting, and epigastric pain. The patient has a history of gastritis and
hypertension. The patient's current weight is 43 kg and height is 150 cm. Laboratory examination results
shows a Hb level of 11.1 gr/dL. Other examinations show a pulse of 90 beats/minute, a temperature of 36.8⁰C, and blood pressure

blood pressure 160/90 mmHg. The patient has a habit of eating 2 main meals and 1 snack. Almost
Every day I eat instant noodles twice. I really like spicy food and rarely consume fruits.
and vegetables. Patients often postpone eating due to the busyness of household chores, so they often
consuming instant food such as instant noodles. Example of a daily menu for patients before entering the hospital:

Morning (09:00): noodle soup and sweet tea.

Afternoon (2:00 PM): Fried noodles or meatball noodles or fried snacks (fried bananas/balabala or gehu).

white rice and omelet.

The anamnesis results show that the patient's energy intake before entering the hospital was between 800 - 1000 calories, protein 10-
15% fat, 25-30% and carbohydrates 55-65%. Other data obtained is the husband's occupation as a motorcycle taxi driver and
Patients rarely exercise. (there's a solution on page 245)

The nutritionist diagnosed mother N with unexpected weight loss related to a decrease in
loss of appetite and excessive nausea accompanied by decreased intake marked by a weight loss of 3 kg
in 3 weeks. The statement that indicates the patient's nutritional problem is

A. Weight loss

B. Decrease in food intake

C. Unexpected weight loss

Body weight dropped by 3 kg in 3 weeks

E. Decreased appetite and nausea

2) K; diagnosed by a nutritionist as having underweight related to insufficient food intake.

a long duration and an increase in demand marked by a weight loss of 10% in 2
month and BMI 18. Signs AND symptoms shown by

A. Weight loss of 10% in 2 months, BMI 18

B. Food intake & increased needs

C. Inadequate food intake over a long period

Weight loss due to inadequate food intake

E. Being underweight due to a BMI of 18

3) Changes in clothing size are a potential indicator of nutritional diagnosis:

A. Malnutrition

B. Underweight

C. Overweight

D. Unexpected weight loss

E. Unexpected weight gain

4) Nutritional intervention is the third step in the standardized nutritional care process. The following are included as components
planning in nutritional intervention is

A. Designing recommendations for macro and micro nutrient needs

B. Make dietary changes if necessary

C. Communicating with other healthcare staff

D. Monitoring food intake

E. Making a follow-up action plan for the intervention

5) Identifying nutrition problems through planning and implementation related to behavior, environment, or status
health, for individuals or groups to meet nutritional needs is
A. Definition of nutrition implementation activities

B. Understanding of nutritional planning

C. Definition of nutritional intervention

D. Objectives of nutritional intervention

E. Nutrition Education Objectives

6) Establishing the patient's dietary prescriptions and nutritional therapy to be provided, including in activities

A. Nutritional Assessment

B. Nutrition diagnosis

C. Nutrition monitoring & evaluation

D. Nutrition intervention planning

E. Implementation of nutrition interventions

7) Nutritional intervention activities in the form of communication of the established nutritional intervention plan to the patient.
included in the components

A. Planning

B. Implementation

C. Coordination

D. Prescription
E. Collaboration

8) The following are the goals of good nutritional intervention, which are...

A. Gradually increasing oral intake according to needs

B. Gradually increase body weight by 10% over 2 months.

C. Increase oral intake to meet 80% of needs over 1 month

D. Maintaining body weight according to normal BMI during hospitalization

E. Gradually lose weight over 2 weeks according to ability

9) Nn has experienced unexpected weight loss related to inadequate food intake.

over a long period of time and an increase in needs marked by a 12% weight loss
within 3 months and a BMI of 18. The establishment of appropriate nutritional intervention goals for Ms. is

A. Increasing weight from 50 kg to 51 kg in a month

B. Gradually increase body weight by 0.2 kg/week

C. Gradually improve nutritional status as much as the patient can

D. Gradually increasing nutritional needs

E. Gradually increasing food intake

10) Nutritional intervention plan by establishing the form of soft food, the route of oral feeding,
frequent small portions are suitable to be given to

A. Patients experiencing decreased consciousness

B. Patients who experience a decrease in appetite

C. Patients experiencing weight loss

D. Patients with swallowing difficulties accompanied by infection

E. Patients who receive pureed food

HEPATITIS

A 24-year-old female patient recently presented to the hospital with complaints of dizziness, nausea, and vomiting.
The patient also complains of a fever that rises in the evening and slightly decreases in the morning. This condition has been ongoing.
lasts for one week. The doctor diagnosed the patient with Hepatitis A and the patient is advised to
hospitalized. The patient is from Central Java and rents in Bandung because he works as a civil servant (PNS)
at a government hospital with a friend. Every day the patients always buy snacks for breakfast and lunch.
and in the evening by the roadside around the boarding house and the hospital where he works. All this time the patient did not know
risk factors of safe food against hepatitis A. Laboratory results show an SGOT value of 500 U/L
650 U/L
The patient's height is 165 cm. The usual weight before being ill is 50 kg. The patient's food intake is only 50% of
typically (energy intake around 1350 calories) in the form of food is porridge. The patient did not have any outbursts.
loss of appetite, nausea and pain in the upper right abdomen. The patient has not had a bowel movement for 3 days. Other information from the patient,
Those concerned do not have food allergies but do not like milk. (There is a solution on page 260)

1) Recommended diet that is suitable for patients with inadequate oral intake due to illness.
swallowing, nausea, not vomiting accompanied by a decreased appetite which is ....

A. Regular food type, frequency 3x main meals, 2x snacks

B. Soft food form and addition of vitamin supplements

C. Modification of pureed and liquid food (oral nutrition support)

D. Modification of mashed food, added liquid through NGT

E. Liquid food form, through NGT

If the intervention activities cannot be addressed by a Nutritionist, then the intervention is planned.
for ....

A. Addressing nutrition issues

B. Continue to address the etiology

C. Improving the nutritional status of the patient

D. The monitoring and evaluation plan will still be made.

E. Reducing signs and symptoms of problems

3) The following is a nutrition intervention in the domain of food and nutrient provision is ....

A. Determining food standards

B. Creating a patient diet prescription

C. Determining nutritional diagnosis priorities

D. Creating meal suggestions for patients

E. Providing modified food

4) Nutritional intervention through food form modification is performed on patients with issues related to
the following nutritional diagnosis ....

A. Insufficient fiber intake

B. Overweight

C. Insufficient fluid intake

D. Excess energy intake

E. Difficulty in chewing

5) The following are the nutritional care criteria that can serve as a comparison/reference for evaluating improvements.
the patient's food intake, which is ....

A. Blood glucose levels according to endocrinology consensus

B. Energy needs according to dietary recommendations

C. The improvement of food selection behavior

D. Body mass index according to normal standards

E. Target weight change

6) The following is not an activity of monitoring & evaluation of nutritional care ....

A. Weighing the patient's body

B. Creating a follow-up therapy plan

C. Analyzing food intake before illness

D. Analyzing nutrient intake during hospitalization

E. Identifying complaints that affect intake

7) The following reference standards that serve as criteria for fluid intake are ....

A. Fluid intake is adjusted

B. Total urine collected in 24 hours

C. Fluid intake based on the Recommended Dietary Allowance 2013

D. Fluid intake as before getting sick

E. Fluid intake has not yet been established

8) N; laki-laki; usia 30 tahun; mengalami berat badan kurang berkaitan dengan asupan makan yang kurang dalam
A long duration is marked by a 10% weight loss in 2 months and a BMI of 18.0. Indicator
monitoring and evaluation is ....

A. Weight gain

B. Food intake before illness

C. Infectious diseases after intervention

D. Increased Needs When Sick

E. Appetite after intervention

9) Ms. S experienced unintentional weight loss associated with decreased appetite and the presence of nausea.
Excessive accompanied by a decrease in intake marked by a weight loss of 3 kg in 3 weeks. Aspects that
becoming the target of monitoring and evaluation is ....

A. Appetite

B. Body weight

C. Food intake

D. Nausea

E. Nutritional needs

10) If the intervention targets measured during monitoring and evaluation activities have been achieved, then ....

A. Re-assessment is conducted

B. Finding new nutrition problems

C. Achieving new targets

D. Nutritional care continued

E. Going back to the beginning

JOIN IT SEEMS

The first step to providing nutritional care for a child patient with malnutrition is ....
A. Conducting nutritional assessment

B. Anthropometric measurements
C. Laboratory examination related to nutrition

D. Measuring food intake over 24 hours

E. Investigate the patient's medical history and nutrition

2) The etiology that affects the issue of inadequate food intake in toddlers with malnutrition is

A. Choosing the wrong food

B. Energy and nutrient catabolism occurs

C. Knowledge of nutrition and health is lacking

D. Low quality health services

E. The cost of living is getting higher

3) The presence of laboratory value problems related to nutrition in cases of energy and protein deficiency diseases is indicated by ....

A. BB based on child's height ≤ 3 SD

B. Blood pressure 120/80 mmHg

C. Blood albumin 2.5 g/dl

D. Blood sugar > 200 mg/dl

E. Blood Hb 12 g/dl

4) The nutritional issues in cases of anemia in pregnant women, the priority intervention is ....

A. Improving the physical and clinical condition of the patient

B. Achieving Ideal Weight

C. Improving laboratory values related to nutrition

D. Increasing the intake and quality of food

E. Improving knowledge of a balanced diet

5) A child patient with energy and protein deficiency is considered to have a successful nutritional intervention if ....

A. Food intake has increased

B. Body weight has reached the ideal

The weight increases by 0.5 kg per week

D. The patient can be treated at home

E. Accompanying diseases are declared cured

1) What is not a new complication for HIV patients is ....

A. Hyperlipidemia

B. lipodystrophy

C. insulin resistance

D. underweight

E. Heart burn
2) Mr. A is a 20-year-old HIV patient. Laboratory test results show a CD4 value of 500 u/l.
triglycerides 300 mg%, HDL cholesterol 25 mg%, hence Mr. A is said to be experiencing …. As one of the complications
in HIV patients.

A. Dyslipidemia

B. Hyperlipidemia

C. Lipodystrophy

D. Hyperuricemia

E. Hyperinsulinemia

3) Vegetable dishes that have a high nutrient content and are recommended for HIV patients are ....

A. Vegetable salad

B. Ca root

C. It is broccoli

D. Karedok vegetables

Spicy eggplant

4) Among these drinks, the one with the highest density and suitable for HIV patients is 1 glass of ....
A. it is coffee

B. the sweet

Low-fat milk

D. full cream milkshake

E. is an orange

5) The recommendation for physical activity for HIV patients is walking. Walking has the effect of maintaining the stamina of the patient.
HIV is ....

1000 steps per day

B. 1500 lagakah per day

5000 steps per day

D. 7500 steps per day

10,000 steps per day

Among these foods, the most suitable to be given to a TB patient is ....

A. Cream soup with meatballs

B. Rujak Gobet with sugar sauce

C. Sekoteng drink
D. Rice flour porridge with sugar sauce

E. Orange sauce podeng fruit

One of the easiest indicators to see adequate food intake is

A. Albumin value

B. Body weight
C. Body temperature

D. Blood pressure

E. Indeks Massa Tubuh

3) Quick way to calculate nutritional needs for a 5-year-old patient with body weight

25 kg is ....

A. 2500 kcal

B. 2000 kcal

C. 1,800 kcal

D. 1600 kcal

E. 1350 kcal

4) Among these are the requirements for soft food ....

A. High fiber

B. low residue

C.not stimulating

Sugar height

E. low fiber

5) Mr. A is a TB patient, weight = 60 kg, height = 172 cm. What is your interpretation of Mr. A's nutritional status value?

A. Underweight weight lifting

B. Lightweight underweight
C. Advantages of being overweight and light lifting

D. The disadvantages of being overweight and lifting weights

E. Normal

A is a COPD patient, oral intake is less than 50%, there are no gastrointestinal disorders.

therefore its energy needs can be met by providing ....

A. Oral intake with modifications

B. Enteral nutrition

C. Parenteral nutrition

D. Favorite Food

E. Appetite-stimulating vitamin supplement

2) The food ingredients suspected to have antioxidant functions are ....

A. Smoked meat, corned beef

B. Salted fish, dried shrimp

C. Vegetables and fruits

D. Deep sea fish

E. Freshwater fish

The food source that is the best source of calcium is ....

A. Spinach, water spinach, long beans

B. Anchovy, snakehead fish, catfish

C. Milk, cheese, yogurt

D. Sugar, honey, fruit jam

E. Peanut oil, corn oil

4) Food sources that are good sources of zinc are ....

A. Spinach, water spinach, long beans

B. Anchovies, snakehead fish, catfish

C. Milk, cheese, yogurt

D. Meat, liver, and corned beef

E. Peanut oil, corn oil

5) Foods recommended for patients with low hemoglobin (Hb) levels are ....

A. Meat, liver, and beet

B. Hatayam, fear, cassava leaves

C. Young jackfruit, flesh and orange

D. Eggs, pineapples, and durians

E. Sarden, radish and egg