Test Bank for Williams Basic Nutrition and Diet Therapy 16th Edition by Nix William | Complete Guide 2023/2024

Test Bank for Williams Basic Nutrition and Diet Therapy 16th Edition by Nix William | Complete Guide 2023/2024. The number of kilocalories from protein in a sandwich that contains 15 g protein is kcal. a. 45 b. 60 c. 75 d. 135 ANS: B Protein provides 4 kcal/g. Thus, 15 g protein kcal/g = 60 kcal. DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 11. The basic building units of protein are called acids. a. fatty b. amino c. nucleic d. carboxyl ANS: B The basic building units of protein are amino acids, which are necessary for building, repairing, and maintaining body tissues. DIF: Cognitive Level: Knowledge REF: p. 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 12. The main nutrients involved in metabolic regulation and control are a. water and vitamins. b. vitamins and minerals. c. vitamins and fatty acids. d. minerals and carbohydrates. ANS: B Vitamins and minerals are the key nutrients in regulating and controlling the many chemical processes in the body. Vitamins and minerals function as coenzyme factors, which are components of cell enzymes that govern cell chemical reactions in cell metabolism. DIF: Cognitive Level: Knowledge REF: p. 5 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 13. The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet a. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. b. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. d. with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber. ANS: B 4 Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients, including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid. DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 14. A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. overnutrition. ANS: C A person with undernutrition, or an intake less than the desired amounts of nutrients a person needs to sustain and maintain health, carries a greater risk for physical illness than a person receiving adequate nutrition. In this case, a young, pregnant woman living in poverty who cannot obtain the necessary nutrition for herself and her baby is in a state of undernutrition, placing both at nutritional risk. DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Safe and Effective Care Environment: Management of Care 15. Which factors place a person at the greatest risk for malnutrition? a. Poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves b. Poor hygiene, insufficient exercise, and excess carbohydrate intake c. Depleted carbohydrate intake, poor hygiene, and excess calorie intake d. Poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolic stress ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or added metabolic stress. DIF: Cognitive Level: Knowledge REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 16. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding his state of overnutrition is that a. desired nutrients are consumed in excess amounts without the risk of malnutrition. b. because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. c. even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. d. excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake. ANS: C Overnutrition results from excess nutrient and energy intake over time, resulting in excess weight and a state of obesity. Malnutrition can result from excess body weight and the lack of vitamin- and mineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich foods only). DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 17. Which is least likely to be a primary cause of malnutrition? a. Conditions of poverty b. Prolonged hospitalization c. Homelessness d. Exercise ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or the additional requirements necessary during periods of stress, thus exercise is not a factor. DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 18. Overnutrition is characterized by a. overeating at a meal. b. excess nutrient and energy intake over time. c. eating a diet with too much variety. d. using dietary supplements. ANS: B Overnutrition results from excess nutrient and energy intake over time or occurs when excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging effects. DIF: Cognitive Level: Comprehension REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 19. The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all adults. b. most healthy population groups. c. minority ethnic groups. d. pregnant women, infants, and children. ANS: B The DRIs refer to a system of reference values that can be used for assessing and planning diets for healthy population groups and other purposes. DIF: Cognitive Level: Knowledge REF: p. 6 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 20. The Dietary Reference Intakes (DRIs) are developed by the a. U.S. Public Health Service. b. U.S. Food and Drug Administration (FDA). c. Food and Nutrition Board of the Institute of Medicine d. National Institutes of Health (NIH). ANS: C DRIs are developed by the Food and Nutrition Board of the Institute of Medicine. DIF: Cognitive Level: Knowledge REF: p. 6 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 21. When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the a. Dietary Reference Intake (DRI). b. tolerable upper intake level (UL). c. estimated average requirement (EAR).