TEST BANK
Nursing Leadership from the Outside In
Greer Glazer
1st Edition
Chapters 1-22 (Questions with Rationalized Answers)
,Chapter 01: Wellness Nutrition
Test Bank
MULTIPLE CHOICE
1. Informal education includes education experiences that occur through daily activities, such as
a. attending a workshop on coronary artery disease sponsored by the American Heart
Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. completing a first aid course at the local Red Cross facility.
ANS: B
Watching a television show about diabetes is an example of informal education. Attending a
workshop would be considered nonformal education; a high school course or a Red Cross first
aid course would be considered formal education.
PTS: 1 DIF: Cognitive Level: Application REF: p. 2
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. Health is the merging and balancing of five physical and psychologic dimensions of health
that include
a. psychologic, physical, anthropometric, social, and spiritual dimensions.
b. financial, emotional, ethnic, spiritual, and mental dimensions.
c. physical, intellectual, emotional, social, and spiritual dimensions.
d. physical, economic, ethnic, emotional, and anthropometric dimensions.
ANS: C
The five physical and psychologic dimensions of health are physical health, intellectual
health, emotional health, social health, and spiritual health.
PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. An example of poor eating habits that may affect emotional health is
a. eating late at night at the pizza parlor.
b. eating six small meals throughout the day.
c. eating three meals a day plus two snacks.
d. missing meals because of poor planning or being too busy to eat.
ANS: D
Missing meals may cause low blood sugar which can cause anxiety or confusion or make it
difficult to control emotions.
PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 4
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. A group of strategies used to increase the level of health of individuals, families, groups, and
communities is known as
a. wellness.
b. health promotion.
, c. tertiary prevention.
d. nutritional assessment.
ANS: B
Strategies used to increase the level of health of individuals, families, groups, and
communities are known as health promotion. Wellness refers to a lifestyle that enhances our
health. Tertiary prevention is limited to interventions with people who have already developed
a disorder. Nutritional assessment is the process of determining nutritional status.
PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 4-6
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother safe food preparation skills.
b. watching a television show exposé about industry errors in food processing.
c. labeling fresh poultry packages with information about proper food storage.
d. being aware that Salmonella can be spread because of inadequate food preparation
skills.
ANS: C
Food labeling information is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
PTS: 1 DIF: Cognitive Level: Application REF: p. 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. a client who exercises five times a week.
b. local supermarkets expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d. information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed to bring about a change in health,
such as teaching a teenager how to choose healthier fast foods. Exercising regularly
contributes to wellness, but is not bringing about a change in health unless this is a change in
behavior. A wider availability of fresh produce does not promote health, unless the
supermarket uses specific strategies to encourage their consumption. Information about the
relationship between nutrients and disease is simply information unless it is used to promote
behavior change.
PTS: 1 DIF: Cognitive Level: Application REF: p. 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
sufficient amounts of
a. fiber.
b. nutrients.
c. minerals.
d. supplements.
, ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Fiber and minerals are both needed, but each only represents one type of nutrient.
Supplements are not always necessary because sufficient nutrients can often be obtained from
food.
PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 8 | pp. 10-11
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b. dietary standards for Americans more than 50 years old.
c. dietary guidelines recommended for older adults.
d. MyPyramid recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPyramid are separate documents from Healthy
People 2020.
PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 5-6 | p. 11
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female client asks what she can do to prevent the development of type 2 diabetes.
The strategies you discuss with her are considered
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: B
Prevention of the development of type 2 diabetes before the disorder develops is considered
primary prevention. Secondary prevention involves early detection to halt and minimize the
effects of the disease, and tertiary prevention minimizes complications and helps restore
health after the disorder has developed. Primary treatment is not a recognized term.
PTS: 1 DIF: Cognitive Level: Application REF: p. 7
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
or diet therapy developed for him by the hospital dietitian is
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: D
Nursing Leadership from the Outside In
Greer Glazer
1st Edition
Chapters 1-22 (Questions with Rationalized Answers)
,Chapter 01: Wellness Nutrition
Test Bank
MULTIPLE CHOICE
1. Informal education includes education experiences that occur through daily activities, such as
a. attending a workshop on coronary artery disease sponsored by the American Heart
Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. completing a first aid course at the local Red Cross facility.
ANS: B
Watching a television show about diabetes is an example of informal education. Attending a
workshop would be considered nonformal education; a high school course or a Red Cross first
aid course would be considered formal education.
PTS: 1 DIF: Cognitive Level: Application REF: p. 2
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. Health is the merging and balancing of five physical and psychologic dimensions of health
that include
a. psychologic, physical, anthropometric, social, and spiritual dimensions.
b. financial, emotional, ethnic, spiritual, and mental dimensions.
c. physical, intellectual, emotional, social, and spiritual dimensions.
d. physical, economic, ethnic, emotional, and anthropometric dimensions.
ANS: C
The five physical and psychologic dimensions of health are physical health, intellectual
health, emotional health, social health, and spiritual health.
PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. An example of poor eating habits that may affect emotional health is
a. eating late at night at the pizza parlor.
b. eating six small meals throughout the day.
c. eating three meals a day plus two snacks.
d. missing meals because of poor planning or being too busy to eat.
ANS: D
Missing meals may cause low blood sugar which can cause anxiety or confusion or make it
difficult to control emotions.
PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 4
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. A group of strategies used to increase the level of health of individuals, families, groups, and
communities is known as
a. wellness.
b. health promotion.
, c. tertiary prevention.
d. nutritional assessment.
ANS: B
Strategies used to increase the level of health of individuals, families, groups, and
communities are known as health promotion. Wellness refers to a lifestyle that enhances our
health. Tertiary prevention is limited to interventions with people who have already developed
a disorder. Nutritional assessment is the process of determining nutritional status.
PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 4-6
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother safe food preparation skills.
b. watching a television show exposé about industry errors in food processing.
c. labeling fresh poultry packages with information about proper food storage.
d. being aware that Salmonella can be spread because of inadequate food preparation
skills.
ANS: C
Food labeling information is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
PTS: 1 DIF: Cognitive Level: Application REF: p. 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. a client who exercises five times a week.
b. local supermarkets expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d. information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed to bring about a change in health,
such as teaching a teenager how to choose healthier fast foods. Exercising regularly
contributes to wellness, but is not bringing about a change in health unless this is a change in
behavior. A wider availability of fresh produce does not promote health, unless the
supermarket uses specific strategies to encourage their consumption. Information about the
relationship between nutrients and disease is simply information unless it is used to promote
behavior change.
PTS: 1 DIF: Cognitive Level: Application REF: p. 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
sufficient amounts of
a. fiber.
b. nutrients.
c. minerals.
d. supplements.
, ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Fiber and minerals are both needed, but each only represents one type of nutrient.
Supplements are not always necessary because sufficient nutrients can often be obtained from
food.
PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 8 | pp. 10-11
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b. dietary standards for Americans more than 50 years old.
c. dietary guidelines recommended for older adults.
d. MyPyramid recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPyramid are separate documents from Healthy
People 2020.
PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 5-6 | p. 11
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female client asks what she can do to prevent the development of type 2 diabetes.
The strategies you discuss with her are considered
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: B
Prevention of the development of type 2 diabetes before the disorder develops is considered
primary prevention. Secondary prevention involves early detection to halt and minimize the
effects of the disease, and tertiary prevention minimizes complications and helps restore
health after the disorder has developed. Primary treatment is not a recognized term.
PTS: 1 DIF: Cognitive Level: Application REF: p. 7
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
or diet therapy developed for him by the hospital dietitian is
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: D
