, Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition
Chapter 1: The Art of Nutrition in a Family Context
Test Bank
MULTIPLE CHOICE
1. An example of external barriers to adequate nutrient intakes is
a. Inadequate kitchen facilities
b. Inadequate money to purchase food
c. Lack of exposure to a variety of foods
d. All of the above
ANS: D
2. The Daily Values as found on food labels are based on
a. 30% total fat
b. 10% saturated fat
c. 20% carbohydrate
d. Both A and B
ANS: D
3. In the lacto-ovo vegetarian diet
a. Dairy products and eggs are excluded.
b. Dairy foods and eggs supplement plant foods.
c. Fish and chicken are never included.
d. Inadequate amounts of nutrients are included, and the diet should never be
followed.
ANS: B
4. What is the Food Exchange System?
a. A meal-planning guide originally developed for persons with diabetes
b. A meal-planning guide that counts starchy vegetables as equivalent to bread
c. A meal-planning guide that counts cheese as a meat equivalent, rather than a
calcium source
d. All of the above
ANS: D
5. The following phrase describes the interplay of external and internal forces on health:
a. Nutritional status
b. Biopsychosocial concerns
c. Health-care team
d. None of the above
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
, Test Bank 1-2
ANS: B
6. The nutrition care process
a. Includes assessment, planning, intervention, education, and diagnosis
b. Uses nonverbal communication only
c. Is the same as the nursing process, with the omission of nursing diagnosis
d. Does not have steps that must be followed in order
ANS: C
7. The evaluation of outcomes
a. May be based on quizzes, as appropriate
b. May involve monitoring laboratory values
c. May be done through formal or informal conversation
d. Includes all of the above
ANS: D
8. Which of the following is an example of a good active-listening question?
a. “Here is a diet sheet provided by a pharmaceutical company.”
b. “You are wrong; let me tell you what is right.”
c. “How do you feel about eating less fat and sugar?”
d. “Whom do you know can help you?”
ANS: C
9. Which of the following is not a part of the health-care team?
a. Patient or client
b. Doctor
c. Dietitian
d. None of the above
ANS: D
10. For members of the health-care team to be effective in helping an individual make dietary
changes, which of the following is important?
a. Displaying warmth and understanding
b. Establishing a rapport with the person
c. Focusing on positive messages
d. All of the above
ANS: D
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
, Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition
Chapter 2: Carbohydrates, Proteins, and Fats: The Energy Macronutrients of
Balanced Meals
Test Bank
MULTIPLE CHOICE
1. The macronutrients of food
a. Are not essential for life
b. Include carbohydrate, protein, and fat
c. Provide 9 kcal/g
d. Provide 4 kcal/g
ANS: B
2. The foundation of the diet should include
a. Plant-based foods
b. Starch
c. Fiber
d. All of the above
ANS: D
3. Carbohydrates
a. Are formed by all green plants through photosynthesis
b. Are composed of carbon, hydrogen, and nitrogen
c. Should be avoided for good health
d. All of the above
ANS: A
4. The term biologic value describes
a. How much protein the body needs daily
b. The only way vegetarians can receive adequate protein
c. How much of the essential amino acids that a food contains
d. None of the above
ANS: C
5. Essential amino acids
a. Can be synthesized by the human body
b. Can be found in varying amounts and combinations in the foods we eat
c. Are not necessary for the formation of enzymes
d. Do not contain carbon
ANS: B
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
Chapter 1: The Art of Nutrition in a Family Context
Test Bank
MULTIPLE CHOICE
1. An example of external barriers to adequate nutrient intakes is
a. Inadequate kitchen facilities
b. Inadequate money to purchase food
c. Lack of exposure to a variety of foods
d. All of the above
ANS: D
2. The Daily Values as found on food labels are based on
a. 30% total fat
b. 10% saturated fat
c. 20% carbohydrate
d. Both A and B
ANS: D
3. In the lacto-ovo vegetarian diet
a. Dairy products and eggs are excluded.
b. Dairy foods and eggs supplement plant foods.
c. Fish and chicken are never included.
d. Inadequate amounts of nutrients are included, and the diet should never be
followed.
ANS: B
4. What is the Food Exchange System?
a. A meal-planning guide originally developed for persons with diabetes
b. A meal-planning guide that counts starchy vegetables as equivalent to bread
c. A meal-planning guide that counts cheese as a meat equivalent, rather than a
calcium source
d. All of the above
ANS: D
5. The following phrase describes the interplay of external and internal forces on health:
a. Nutritional status
b. Biopsychosocial concerns
c. Health-care team
d. None of the above
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
, Test Bank 1-2
ANS: B
6. The nutrition care process
a. Includes assessment, planning, intervention, education, and diagnosis
b. Uses nonverbal communication only
c. Is the same as the nursing process, with the omission of nursing diagnosis
d. Does not have steps that must be followed in order
ANS: C
7. The evaluation of outcomes
a. May be based on quizzes, as appropriate
b. May involve monitoring laboratory values
c. May be done through formal or informal conversation
d. Includes all of the above
ANS: D
8. Which of the following is an example of a good active-listening question?
a. “Here is a diet sheet provided by a pharmaceutical company.”
b. “You are wrong; let me tell you what is right.”
c. “How do you feel about eating less fat and sugar?”
d. “Whom do you know can help you?”
ANS: C
9. Which of the following is not a part of the health-care team?
a. Patient or client
b. Doctor
c. Dietitian
d. None of the above
ANS: D
10. For members of the health-care team to be effective in helping an individual make dietary
changes, which of the following is important?
a. Displaying warmth and understanding
b. Establishing a rapport with the person
c. Focusing on positive messages
d. All of the above
ANS: D
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
, Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition
Chapter 2: Carbohydrates, Proteins, and Fats: The Energy Macronutrients of
Balanced Meals
Test Bank
MULTIPLE CHOICE
1. The macronutrients of food
a. Are not essential for life
b. Include carbohydrate, protein, and fat
c. Provide 9 kcal/g
d. Provide 4 kcal/g
ANS: B
2. The foundation of the diet should include
a. Plant-based foods
b. Starch
c. Fiber
d. All of the above
ANS: D
3. Carbohydrates
a. Are formed by all green plants through photosynthesis
b. Are composed of carbon, hydrogen, and nitrogen
c. Should be avoided for good health
d. All of the above
ANS: A
4. The term biologic value describes
a. How much protein the body needs daily
b. The only way vegetarians can receive adequate protein
c. How much of the essential amino acids that a food contains
d. None of the above
ANS: C
5. Essential amino acids
a. Can be synthesized by the human body
b. Can be found in varying amounts and combinations in the foods we eat
c. Are not necessary for the formation of enzymes
d. Do not contain carbon
ANS: B
Elsevier items and derived items © 2010, 2007 by Saunders, an imprint of Elsevier Inc.
