NUR 215 FUNDAMENTALS TEST 3
QUESTIONS WITH CORRECT ANSWERS
Carbohydrates - Answer--Provide most of the body's energy and fiber
-each gram produces 4 kcal
-Provide glucose, which burns completly/ efficiently w/out end products to secrete
-Sources include whole grain breads, baked potatoes, brown rice and other plant food
Fats - Answer--Provide energy and vitamins
-No more than 35% of caloric intake should be from fat
-Each gram produces 9 kcal
-Sources include olive oil, salmon and egg yolks
Protein - Answer--Contribute to the growth, maintenance and repair of body tissue
-Each gram produces 4 kcal
-Sources of complete protein include beef, whole milk and poultry
Vitamins - Answer--Necessary for metabolism
-Fat soluble vits are A, D, E and K
-Water soluble vitamins are C and B complex
Minerals - Answer--Complete essential biochemical reactions in the body (calcium,
potassium, sodium and iron)
Water - Answer--Critical for cell function and replaces fluids the body loses through
perspiration, elimination and respiration
Factors Affecting Nutrition and Metabolism - Answer--religious and cultural practices:
guide food prep and choices
-Financial issues: prevent some clients from buying foods that are high in protein,
vitamins and minerals
-Appetite: Decreases w/ illness, meds, pain, depression, and unpleasant environmental
stimuli
-Negative Experiences: W/ certain foods or familiarity w/ foods clients like help
determine preferences
-Environmental factors: Sedentary lifestyle, work schedules, and widespread access to
less healthy foods contribute to obesity
-Disease/Illness: can affect the functional ability to prepare and eat food
-Medications: Can alter taste/appetite and can interfere w/ the absorption of certain
materials
-Age: Affects nutritional requirements
Newborns and infants (Birth to 1 year) - Answer---High energy requirements
-Breast milk or formula to provide
,-Solid foods starting at 406 months
-No cow's milk/honey for the first year
Toddlers (1-3 years) and Preschoolers (3-6) years - Answer--Need fewer calories per kg
of weight than infants do
-Toddlers and preschoolers need increased protein from sources other than milk
-Calcium and phosphorus are important for bone health
-Nutrient density is more important than qauntity
School age Children (6-12 years) - Answer--Need supervision to consume adequate
protein and vitamins A and C
-Tend to eat foods high in carbs, fat and salt
-They grow at a slower/steadier rate w/ a gradual decline in energy requirements
-Adolescents (12-20 years) - Answer--Metabolic demands are high and require more
energy
-Protein, calcium, iron, iodine, folic acid, and Vitamin B needs are high
-1/4 dietary intake comes from snacks
-Increased water consumption is important for active adolescents
-Body image/appearance, fast foods, peer pressure and fad diets influence adolescents
diets
Young adults (20-35 years) and middle adults (35-65 years) - Answer--Decreased
needs for most nutrients
-Calcium and iron are essential minerals for women
-Good oral health is important
Older adults (over 65) - Answer--Slower metabolic rate requires fewer calories
-Thirst sensation diminishes
-Need the same amount of most vitamins/minerals as younger adults
-Calcium is important for both men and women
-Require carbs that provide fiber and bulk to enhance GI function
Anorexia Nervosa - Answer--Significantly low body weight for gender, age,
developmental level and physical health
-Fear of being fat
-Self-perception of being fat
-Consistent restriction of food intake or repeated behavior that prevents weight gain
Bulimia Nervosa - Answer--Cycle of binge eating followed by purging
-Lack of control during binges
-Average of at least one cycle of binge eating and purging per week for at least 3
months
Binge-eating Disorder - Answer--Repeated episodes of binge eating
, -Feels a loss of control when binge eating, followed by emotional response such as
guilt, shame or depression
-Does not use contemporary behaviors, such as purging
-Can range from1 to more than 14 times per week
-Clients are often overweight, obese
Obesity - Answer-BMI of 25 is the upper boundary of healthy weight and 25-29.9 is
considered overweight and anything over 30 is considered obese
Assessment/Data collection - Answer--# of meals per day
-Fluid intake
-Food preferences/amounts
-Food prep, purchasing practices and access
-History of idegestion, heartburn and gas
-Allergies
-Taste
-Chewing/swallowing
-Appetite
-Elimination patterns
-Med use
-Activity levels
-Med use
-Religious/cultural food preferences and restrictions
-Nutritional screening tools
Clinical Measurements - Answer--Height and weight to calculate BMI and ideal body
weight
-Skinfold measurements
-Lab values of cholesterol, triglycerides, hemoglobin, electrolytes, albumin, prealbumin,
transferrin, lymphocyte count and nitrogen balance
Intake and output - Answer--Record it
-Monitor for clients who have fluid/electrolyte imbalances
-Weigh clients each day at the same time, after voiding, and while wearing the same
type of clothes
-If using bed scales, use the same amount of linen each day and reset the scale to zero
if possible
Expected Findings of Poor Nutrition - Answer--Nausea, vomiting, diarrhea and
constipation
-Flaccid muscles
-Mental status changes
-Loss of appetite
-Change in bowel patterns
-Spleen/liver enlargement
-Dry, brittle hair and nails
QUESTIONS WITH CORRECT ANSWERS
Carbohydrates - Answer--Provide most of the body's energy and fiber
-each gram produces 4 kcal
-Provide glucose, which burns completly/ efficiently w/out end products to secrete
-Sources include whole grain breads, baked potatoes, brown rice and other plant food
Fats - Answer--Provide energy and vitamins
-No more than 35% of caloric intake should be from fat
-Each gram produces 9 kcal
-Sources include olive oil, salmon and egg yolks
Protein - Answer--Contribute to the growth, maintenance and repair of body tissue
-Each gram produces 4 kcal
-Sources of complete protein include beef, whole milk and poultry
Vitamins - Answer--Necessary for metabolism
-Fat soluble vits are A, D, E and K
-Water soluble vitamins are C and B complex
Minerals - Answer--Complete essential biochemical reactions in the body (calcium,
potassium, sodium and iron)
Water - Answer--Critical for cell function and replaces fluids the body loses through
perspiration, elimination and respiration
Factors Affecting Nutrition and Metabolism - Answer--religious and cultural practices:
guide food prep and choices
-Financial issues: prevent some clients from buying foods that are high in protein,
vitamins and minerals
-Appetite: Decreases w/ illness, meds, pain, depression, and unpleasant environmental
stimuli
-Negative Experiences: W/ certain foods or familiarity w/ foods clients like help
determine preferences
-Environmental factors: Sedentary lifestyle, work schedules, and widespread access to
less healthy foods contribute to obesity
-Disease/Illness: can affect the functional ability to prepare and eat food
-Medications: Can alter taste/appetite and can interfere w/ the absorption of certain
materials
-Age: Affects nutritional requirements
Newborns and infants (Birth to 1 year) - Answer---High energy requirements
-Breast milk or formula to provide
,-Solid foods starting at 406 months
-No cow's milk/honey for the first year
Toddlers (1-3 years) and Preschoolers (3-6) years - Answer--Need fewer calories per kg
of weight than infants do
-Toddlers and preschoolers need increased protein from sources other than milk
-Calcium and phosphorus are important for bone health
-Nutrient density is more important than qauntity
School age Children (6-12 years) - Answer--Need supervision to consume adequate
protein and vitamins A and C
-Tend to eat foods high in carbs, fat and salt
-They grow at a slower/steadier rate w/ a gradual decline in energy requirements
-Adolescents (12-20 years) - Answer--Metabolic demands are high and require more
energy
-Protein, calcium, iron, iodine, folic acid, and Vitamin B needs are high
-1/4 dietary intake comes from snacks
-Increased water consumption is important for active adolescents
-Body image/appearance, fast foods, peer pressure and fad diets influence adolescents
diets
Young adults (20-35 years) and middle adults (35-65 years) - Answer--Decreased
needs for most nutrients
-Calcium and iron are essential minerals for women
-Good oral health is important
Older adults (over 65) - Answer--Slower metabolic rate requires fewer calories
-Thirst sensation diminishes
-Need the same amount of most vitamins/minerals as younger adults
-Calcium is important for both men and women
-Require carbs that provide fiber and bulk to enhance GI function
Anorexia Nervosa - Answer--Significantly low body weight for gender, age,
developmental level and physical health
-Fear of being fat
-Self-perception of being fat
-Consistent restriction of food intake or repeated behavior that prevents weight gain
Bulimia Nervosa - Answer--Cycle of binge eating followed by purging
-Lack of control during binges
-Average of at least one cycle of binge eating and purging per week for at least 3
months
Binge-eating Disorder - Answer--Repeated episodes of binge eating
, -Feels a loss of control when binge eating, followed by emotional response such as
guilt, shame or depression
-Does not use contemporary behaviors, such as purging
-Can range from1 to more than 14 times per week
-Clients are often overweight, obese
Obesity - Answer-BMI of 25 is the upper boundary of healthy weight and 25-29.9 is
considered overweight and anything over 30 is considered obese
Assessment/Data collection - Answer--# of meals per day
-Fluid intake
-Food preferences/amounts
-Food prep, purchasing practices and access
-History of idegestion, heartburn and gas
-Allergies
-Taste
-Chewing/swallowing
-Appetite
-Elimination patterns
-Med use
-Activity levels
-Med use
-Religious/cultural food preferences and restrictions
-Nutritional screening tools
Clinical Measurements - Answer--Height and weight to calculate BMI and ideal body
weight
-Skinfold measurements
-Lab values of cholesterol, triglycerides, hemoglobin, electrolytes, albumin, prealbumin,
transferrin, lymphocyte count and nitrogen balance
Intake and output - Answer--Record it
-Monitor for clients who have fluid/electrolyte imbalances
-Weigh clients each day at the same time, after voiding, and while wearing the same
type of clothes
-If using bed scales, use the same amount of linen each day and reset the scale to zero
if possible
Expected Findings of Poor Nutrition - Answer--Nausea, vomiting, diarrhea and
constipation
-Flaccid muscles
-Mental status changes
-Loss of appetite
-Change in bowel patterns
-Spleen/liver enlargement
-Dry, brittle hair and nails
