Rasmussen College NURSING 1172 Chapter 20: Gastrointestinal Diseases 1)When mouth tissues become inflamed, initial nutritional recommendations include: The medical term for difficulty in swallowing is: For a client who has achalasia, the diet of choice is: The term pyrosis means: A good meal for someone with xerostomia would be: The patient most likely to develop a hiatal hernia is: Malignancy is a common development in patients with: Peptic ulcers occur most frequently in the: Peptic ulcer disease may be caused by: A characteristic symptom of a peptic ulcer is:       A basic principle guiding nutritional management of peptic ulcer disease is to eat: People who have peptic ulcer disease are encouraged to avoid drinking: Diagnosis of celiac disease is confirmed using: Grains that should be eliminated from the diets of clients on a restricted gluten diet include: Cystic fibrosis is a disease that primarily affects the: Level I routine care of patients with cystic fibrosis includes: The chronic inflammatory bowel disease that involves all layers of the intestinal wall is known as: Inflammatory bowel disease that is confined to the colon and rectum is known as: During an acute exacerbation of inflammatory bowel disease, if the patient can tolerate an oral   diet, the diet should be: During remission, patients with Crohn’s disease are encouraged to increase their intake of: Patients with short-bowel syndrome usually need parenteral nutrition support only until: The small outpouchings that protrude from the intestinal lumen are called: If diverticula of the large intestine become inflamed, the condition is called: The type of diet prescribed for long-term management of diverticular disease is: Dietary changes that help reduce the incidence of constipation include: An appropriate meal for someone with celiac disease would be: Patients with cystic fibrosis need extra: A major clinical symptom associated with hepatitis is: Medical treatment of hepatitis includes: Adequate dietary protein is essential for recovery from   hepatitis because protein: The amount of protein that should be consumed by a client who has viral hepatitis is: In patients with viral hepatitis, the major barrier to adequate nutritional intake is: Pathologic changes in the liver caused by cirrhosis include: The earliest clinical manifestations of cirrhosis include: Development of ascites in clients who have cirrhosis is related to: One effect of impaired blood circulation through the liver caused by fibrous tissue is the development of: Nutrition support for the client who has cirrhosis includes a: A key component in the etiology of hepatic encephalopathy is: Clinical signs of hepatic encephalopathy include: The primary objective of treatment of hepatic encephalopathy is to: The recommended plan of   nutrition therapy for clients who have hepatic encephalopathy is a: Drugs used to control blood ammonia levels in patients with hepatic encephalopathy are: The gallbladder is stimulated to contract and release bile by: Inflammation of the gallbladder is called: The presence of gallstones in the gallbladder is called: Gallstone formation is promoted by:   A characteristic clinical symptom of gallbladder inflammation or gallstones is: Nonsurgical treatment for gallstones may include: Nutrition therapy for clients who have gallbladder disorders focuses on: Factors responsible for development of acute pancreatitis include: The initial diet prescription for clients who have acute pancreatitis is: