Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur Litch

Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur LitchContents Chapter 1: Nutrition in Human Health ................................................................................................................... 2 Chapter 2: Carbohydrates ...................................................................................................................................... 28 Chapter 3: Fats .......................................................................................................................................................... 49 Chapter 4: Protein .................................................................................................................................................... 73 Chapter 5: Energy Balance ..................................................................................................................................... 96 Chapter 6: Vitamins ................................................................................................................................................. 117 Chapter 7: Minerals ................................................................................................................................................ 138 Chapter 8: Water ..................................................................................................................................................... 161 Chapter 9: Digestion, Absorption, Metabolism, and Excretion ................................................................... 186 Chapter 10: Life Cycle Nutrition: Pregnancy and Lactation ..........................................................................207 1 | P a g eChapter 1: Nutrition in Human Health 1. Dietary guidelines are intended to: 1. Apply to the food intake for a single day 2. Apply to items to be ingested for one meal 3. Apply to people who are ill 4. Aid in preventing chronic and degenerative diseases Ans: 4 Feedback 1. 2. 3. 4. Dietary guidelines are intended to evaluate several days’ intake of food. Dietary guidelines are intended to evaluate several days’ intake of food, not a single meal or the intake for 1 day. Dietary guidelines focus on healthy individuals aged 2 years and older. Dietary guidelines, which focus on healthy individuals from age 2 years on, are also aimed at those at risk for chronic disease to encourage proper dietary habits to promote health and reduce the risk for major chronic diseases. 2 | P a g eKEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 2. After reviewing the concept of nutrients, a nursing student demonstrates the need for additional study if the student identifies which of the following as a class of nutrients? 1. Alcohol 2. Carbohydrate 3. Fat 4. Protei n Ans: 1 1. 2. 3. 4. Feedback Alcohol is not considered a nutrient. Carbohydrates are one of the six classes of nutrients. Other classes include fats, proteins, vitamins, minerals, and water. Fat is one of the six classes of nutrients. Other classes include carbohydrates, proteins, vitamins, minerals, and water. Protein is one of the six classes of nutrients. Other classes include carbohydrates, fats, vitamins, minerals, and water. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 3 | P a g e3. A chemical substance required by the body is called a(n): 1. Additive 2. Vitamin 3. Food 4. Phytochemic al Ans: 2 1. 2. 3. 4 Feedback An additive, as the name implies, is a substance that is not normally present but added to a food. Vitamins are nutrients, which are chemical substances required by the body. Food is essential to life, but it is not considered a chemical substance. A phytochemical is a physiologically active substance from a plant source that can help promote health. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 4. A substance found in food that must be present in the diet because the human body lacks the ability to manufacture it in sufficient amounts for optimal health is called a(n): 1. Phytochemical 2. Essential nutrient 3. Conditional nutrient 4. Nonessential 4 | P a g e 1. Feedback A phytochemical is a physiologically active substance from a plantnutrient Ans: 2 KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 5 | P a g e5. Which of the following statements by a client would indicate a need for nutritional instruction? 1. “The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water.” 2. “Nutrition can affect health positively or negatively.” 3. “Excessive intake of a nutrient can interfere with other nutrients.” 4. “Milk is the perfect food containing all essential nutrients.” Ans: 4 Feedback 1. 2. 3. 4. The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Health is dependent on nutrition; the effect can be positive or negative. If a person ingests too much of one nutrient, other nutrients can be affected. Milk is not the perfect food. It does not contain all of the essential nutrients that a person needs. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 6. Metabolism is best described as: 1. The sum of all physical and chemical changes that take place in the body 2. A state of complete physical, mental, and social well-being 3. Chemical substances needed for growth, maintenance, and repair 4. The acceleration and deceleration of body 6 | P a g e Feedbackfunctions Ans: 1 KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care 7 | P a g eand Comfort | Cognitive Level: Knowledge 7. Energy is obtained from: 1. Physical activity 2. Enzyme s 3. Food 4. Hormones Ans: 3 Feedback 1. 2. 3. Energy is the capacity to do work. Physical activity requires energy; It does not supply it. Enzymes break down food and convert it to other forms. Food supplies energy; all food enters the body as chemical energy, which is transformed by various body processes into other forms of energy. 4. Hormones do not supply energy. Food is the energy source. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 8. One primary function of nutrients is to: 1. Regulate body processes 2. Promote a sense of well-being 3. Maintain stability 4. Store body fat Ans: 1 1. 8 | P a g e Feedback Nutrients perform one or more of the following functions: Serve as a source of energy or heat; support the growth and maintenance of tissue; aid in the reglation of basic bod processesKEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 9. The MyPlate teaching tool can be used to: 1. Teach clients with any chronic disease 2. Provide recommendations for healthy food proportions 3. Estimate kilocalorie needs for clients with burns 4. Teach food safety Ans: 2 1. Feedback The MyPlate tool does not address chronic disease. Rather, it aims to reduce risk for obesity, diabetes, cardiovascular disease, and other chronic diseases by helping individuals eat correct proportions of healthy foods meal by meal 2. 3. The MyPlate tool aims to reduce risk for obesity, diabetes, cardiovascular disease, and other chronic diseases by helping individuals eat correct proportions of healthy foods meal by meal. The MyPlate tool does not address kilocalorie needs. Rather, it aims to reduce risk for obesity, diabetes, cardiovascular disease, and other chronic diseases by helping individuals eat correct proportions of healthy foods meal by meal. 4. The MyPlate tool does not address food safety. Rather, it aims to reduce risk for obesity, diabetes, cardiovascular disease, and other chronic diseases by helping individuals eat correct proportions of healthy foods meal by meal KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 9 | P a g e10. Which of the following statements about malnutrition is true? 1. It can be avoided by finding the one perfect food. 2. It is associated with the consumption of a diet that is balanced, contains variety, and is eaten in moderation. 3. It may occur as a result of eating to excess. 4. It rarely occurs when an individual takes vitamin and mineral supplements. Ans: 3 10 | P a g eFeedback 1. 2. 3. There is no one perfect food. Nutrients must be ingested in the proper quantities for optimal health. Ingesting a balanced diet with variety and moderation would help promote optimal health and nutrition. Malnutrition (faulty nutrition) can be caused by inadequate or unbalanced intake of food or nutrients or to ineffective processing by the body due to malfunction or disease. The result in the body’s cells is an excess or deficiency of one or more nutrients, which can lead to physical abnormalities and possibly mental dysfunction. 4. Ingesting too much or too little of a nutrient can lead to malnutrition. Using vitamin and mineral supplements may be beneficial, but ingesting too much could lead to malnutrition. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 11. Knowledge of body composition is important to the understanding of nutrition based on which of the following? 1. Ninety percent of the human body is of mineral content. 2. Body composition remains fairly constant with aging. 3. About 15% of the body is carbohydrate. 4. Nutrient intake can affect body composition, which, in turn, can affect health. Ans: 4 Feedback 1. 2. 3. 4. 11 | P a g e The body is composed primarily of water, not minerals. Males and females differ in body composition. Males have more protein than females because of increased muscle. With age, body composition typically becomes higher in fat and lower in protein. The human body has only minimal carbohydrate content. Nutrient intake can affect body composition, which in turn can affect health.KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 12. Nutrition, in sum, can best be described as: 1. A preventive and therapeutic science 12 | P a g e2. The study of the procurement and selection of food 3. The study of body composition 4. The use of diet for the treatment of disease Ans: 1 1. 2. Feedback Nutrition is the science of food and its relationship to health. Nutrition influences health positively and negatively. Nutrition involves the processes of taking in and utilizing nourishment. It is not the study of procuring and selecting food. Nutrition affects body composition, but it is not the study of body composition. Nutrition can be used to help treat disease, but nutrition does not focus only on the use of diet to treat disease. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 13. The primary responsibility for the daily health care, including nutritional care, of an institutionalized client falls on the: 1. Dietitian 2. Physicia n 3. Nurse 4. Occupational therapist Ans: 3 1. Feedback Dietitians interpret the physician’s diet order in terms of clients’ food habits and food choices, calculate clients’ nutritional requirements, evaluate clients’ response to therapeutic diets, recommend the best route for nutrient administration (enteral or parenteral), and provide in-depth nutrition education and counseling to clients. 13 | P a g e 2. Physicians are responsible for the diagnosis and treatment of medical conditions. They manage care, order laboratory tests, andnutritional risk to other team members, and they provide some nutritional information to clients. 4. Occupational therapists recommend strategies to assist clients with disabilities in attaining maximum functioning in activities of daily living; regarding nutrition, they may provide assistive feeding devices or help modify food preparation areas. KEY: Integrated Process: Nursing Process | Client Need: Safe and Effective Care Environment: Management of Care | Cognitive Level: Comprehension 14. Which of the following reflects a nutritional substance the human body can manufacture from other substances? 1. Phytochemical 2. Essential nutrient 3. Nonessential nutrient 4. Basic nutrient Ans: 3 1. 2. 3. 4. Feedback A phytochemical is a food containing other physiologically active substances derived from plants. An essential nutrient is one that must be supplied by the diet or artificially because the body cannot manufacture sufficient amounts of it for health. A nonessential nutrient is one that is not needed in the diet because the body can make it from other substances. Basic nutrients are those that are supplied by food that the body needs and includes the six classes (carbohydrates, fats, proteins, vitamins, minerals, and water).