Nutrition Review Exam 3

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Across
  1. 1. Water soluble vitamins
  2. 4. Client's with chewing difficulty should have this diet ordered.
  3. 6. A BMI of 33 is considered?
  4. 7. Fat soluble vitamins
  5. 8. This fruit group contains Vitamin C.
  6. 10. Milk, pudding, and yogurt are part of a ___ diet
  7. 13. Nutritional status lab that fluctuates daily
  8. 15. After administering a NG feeding, the client's HOB should be ___ degrees?
  9. 16. This is assessed prior to feeding a client.
Down
  1. 1. This food is high in potassium.
  2. 2. This food is high in protein.
  3. 3. Broth, jello, clear juices are part of what kind of diet?
  4. 5. Discard enteral feeds ___ hours after opening.
  5. 9. Also known as good cholesterol.
  6. 11. This vegetable is rich in calcium.
  7. 12. Egg yolks, dairy products, fish, poultry are examples of what type of cholesterol?
  8. 13. 3.5 to 5 mEq/L is a normal level of?
  9. 14. What temperature should NG feedings be prior to administering to a client?
  10. 16. Bacon is high in fat and ___.