Chapter 45: Nutrition ra ra
MULTIPLE CHOICE ra
1.
A nursing attendant is teaching about the energy needed at rest to maintain lifesustaining activit
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
ies for a specific period of time. What form of energy is the nursing atte ndant discussing?
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
a. Resting energy expenditure (REE) ra ra ra
b. Basal metabolic rate (BMR) ra ra ra
c. Nutrient density ra
d. Nutrients
ACCURATE
ANSWER:-B
The basal metabolic rate (BMR) is the energy needed at rest to maintain life-
ra ra ra ra ra ra ra ra ra ra ra ra ra
sustaining activities for a specific period of time. The resting energy expenditure (REE), or re
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
sting metabolic rate, is the amount of energy an individual needs to consume over a 24hour perio
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
d for the body to maintain all of its internal working activities while at rest. Nutrie
ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nts are the elements necessary for body processes and function. Nutrient density is the propo
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
rtion of essential nutrients to the number of kilocalories. High–
ra ra ra ra ra ra ra ra ra
nutrient density foods provide a large number of nutrients in relation to kilocalories.
ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Explain the effects of a well- ra ra ra ra ra
balanced diet on the body throughout the life span. TOP:Teaching/Learning
ra ra ra ra ra ra ra ra ra
MSC: Health Promotion and Maintenanc e ra ra ra ra
2. In general, when a hospital client ’s energy requirements are completely met by kiloc
ra ra ra ra ra ra ra ra ra ra ra ra ra
alorie (kcal) intake in food, which assessment finding will the nursing attendant obse
ra ra ra ra ra ra ra ra ra ra ra ar
rve?
a. Weight increases. ra
b. Weight decreases. ra
c. Weight does not change. ra ra ra
d. Weight fluctuates daily. ra ra
ACCURATE ANSWER:-C ra
In general, when energy requirements are completely met by kilocalorie (kcal) intake in food,
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
weight does not change. When kilocalories ingested exceed a person’s energy demands, the i
ra ra ra ra ra ra ra ra ra ra ra ra ra
ndividual gains weight. If kilocalories ingested fail to meet a person’s energy requirement, th
ra ra ra ra ra ra ra ra ra ra ra ra ra
e individual loses weight. Fluid, not kilocalories, causes daily weight fluctuations.
ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Explain the effects of a well- ra ra ra ra ra
balanced diet on the body throughout the life span. TOP:Assessment
ra ra ra ra ra ra ra ra ar
MSC: Basic Care and Comfort ra ra ra ra
3. A nursing attendant is asked how many kcal/g are provided by fats. How should the
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nursing attendant answer? a. 3 ar ra
, b. 4
c. 6
d. 9
ACCURATE ANSWER:-D ra
Fats (lipids) are the most caloriedense nutrient, providing 9 kcal/g. Carbohydrates and protein p
ra ra ra ra ra ra ra ra ra ra ra ra ar
rovide 4 kcal/g. ra ra
DIF:Understand (comprehension) ra
OBJ:Summarize the process of digestion and absorption. ra ra ra ra ra ra
TOP:Implementatio n MSC: Physiological Adaptation ar ra ra
4. A nursing attendant is teaching a hospital client about proteins that must be obtaine
ra ra ra ra ra ra ra ra ra ra ra ra ra
d through the diet since they cannot be synthesized in the body. Which term used by
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra r
t he hospital client indicates teaching is successful? a. Amino acids
a ar ra ra ra ra ra ra
b. Triglycerides
c. Dispensable amino acids ra ra
d. Indispensable amino acids ACCURATE ANSWER:-D ra ra ra
The body does not synthesize indispensable amino acids, so these need to be provided in the
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ar
diet. The simplest form of protein is the amino acid. The body synthesizes dispensable amino
ra ra ra ra ra ra ra ra ra ra ra ar ra ra ar
a cids. Triglycerides are made up of three fatty acids attached to a glycerol.
ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Summarize the process of digestion and absorption. ra ra ra ra ra ra
TOP:Teaching/Learning ar
MSC: Health Promotion and Maintenance
ra ra ra ra
5. A nursing attendant is caring for a hospital client with a postsurgical wound. When
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
planning care, which goal will be the priority? a.ra ra ra ra ra ra ra
Reduce dependent nitrogen balance. ra ra ra
b. Maintain negative nitrogen balance. ra ra ra
c. Promote positive nitrogen balance. ra ra ra
d. Facilitate neutral nitrogen balance. ra ra ra
ACCURATE ANSWER:-C ra
When intake of nitrogen is greater than output, the body is in positive nitrogen balance. Posi
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
tive nitrogen balance is required for growth, normal pregnancy, maintenance of lean muscle
ra ra ra ra ra ra ra ra ra ra ra ra ra
mass and vital organs, and wound healing. Negative nitrogen balance occurs when the body los
ra ra ra ra ra ra ra ra ra ra ra ra ar ra
es more nitrogen than the body gains. Neutral nitrogen balance occurs when gain equals loss
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
and is not optimal for tissue healing. There is no such term as dependent nitrogen balance.
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Apply (application) ra
OBJ:List the current dietary guidelines for the general population.
ra ra ra ra ra ra ra ra ar
TOP:Planning MSC: Management of Care ra ra ra
6. In providing diet education for a hospital client
ra ra ra ra ra ra ra ra
on a lowfat diet, which information is important for the nursing attendant to share?
ra ra ra ra ra ra ar ra ra ra ra ra ra
a. Polyunsaturated fats should be less than 7% of the total calories. ra ra ra ra ra ra ra ra ra ra
b. Trans fat should be less than 7% of the total calories.
ra ra ra ra ra ra ra ra ra ra
, c. Unsaturated fats are found mostly in animal sources. ra ra ra ra ra ra ra
d. Saturated fats are found mostly in animal sources. ra ra ra ra ra ra ra
ACCURATE ANSWER:-D ra
Most animal fats have high proportions of saturated fatty acids, whereas vegetable fats have
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
higher amounts of unsaturated and polyunsaturated fatty acids. Linoleic acid, an unsaturate
ra ra ra ra ra ra ra ra ra ra ra
d fatty acid, is the only essential fatty acid in humans. Diet recommendations include limitin
ar ra ra ra ra ra ra ra ra ra ra ra ra ra
g saturated and trans-fat to less than 10%.
ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:List the current dietary guidelines for the general population. TOP:Teaching/Lear
ra ra ra ra ra ra ra ra ra
ning
MSC: Health Promotion and Maintenanc e ra ra ra ra
7. A hospital client
ra ra ra
has a decreased gag reflex, leftsided weakness, and drooling. Which action will the n
ra ra ra ra ra ra ra ra ra ra ar ra ra
ursing attendant take when feeding thi s hospital client ?
ra ra ra ra ra ra ra ra
a. Position in semi-Fowler’s. ra ra
b. Flex head with chin down. ra ra ra ra
c. Place food on left side. ra ra ra ra
d. Offer fruit juice. ra ra
ACCURATE ANSWER:-B ra
Have the hospital client flex the head slightly to a chindown position to help prevent aspiration.
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
If the hospital client has unilateral weakness, teach
ra ra ra ra ra ra ra
him or her and the nursing attendant to place food in the stronger side of the mouth. Provide
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
a 30minute rest period before eating and position the hospital client in an upright, seated positio
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
n in a chair or raise the head of the bed to 90 degrees. Thin liquids such as water and fruit juice a
ra ra ra ra ra ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
re difficult to control in the mouth and are more easily aspirated.
ra ra ra ra ra ra ra ra ra ra ra
DIF:Apply (application) ra
OBJ:Propose how to implement diet counseling and hospital client teaching in relation to hospital clie
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nt expectations.
ar
TOP:Implementation MSC: Reduction of Risk Potential ra ra ra ra
8.
The hospital client who has been diagnosed with cardiovascular disease and placed on a lo
ra ra rara ra ra ra ra ra ra ra ra ra ra ra
w fat diet, asks the nursing attendant , ―How much fat should I have? I guess the less fat, th
ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
e b etter.‖ Which information will the nursing attendant include in the teaching session? a.
ra ra ra ra ra ra ra ra ra ra ra ra
Cholesterol intake needs to be less than 300 mg/day. ra ra ra ra ra ra ra ra
b. Fats have no significance in health and the incidence of disease.
ra ra ra ra ra ra ra ra ra ra
c. All fats come from external sources, so this can be easily controlled.
ra ra ra ra ra ra ra ra ra ra ra
d. Deficiencies occur when fat intake falls below 10% of daily nutrition. ra ra ra ra ra ra ra ra ra ra
ACCURATE ANSWER:-D ra
Deficiency occurs when fat intake falls below 10% of daily nutrition. While keeping cholester
ra ra ra ra ra ra ra ra ra ra ra ra ra
ol below 300 mg is correct according to the American Heart Association, it does not answer th
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
e hospital client ’s question about fat. Various types of fatty acids have significance for health a
ra ra ra ra ra ra ra ra ra ra ra ra ra ar ra ra
nd for the incidence of disease and are referred to in dietary guidelines. Linoleic acid and arac
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
hidonic acid are important for metabolic processes but are manufactured by the body when li
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
noleic acid is available from the diet.
ra ra ra ra ra ra
DIF:Understand (comprehension) ra
MULTIPLE CHOICE ra
1.
A nursing attendant is teaching about the energy needed at rest to maintain lifesustaining activit
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
ies for a specific period of time. What form of energy is the nursing atte ndant discussing?
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
a. Resting energy expenditure (REE) ra ra ra
b. Basal metabolic rate (BMR) ra ra ra
c. Nutrient density ra
d. Nutrients
ACCURATE
ANSWER:-B
The basal metabolic rate (BMR) is the energy needed at rest to maintain life-
ra ra ra ra ra ra ra ra ra ra ra ra ra
sustaining activities for a specific period of time. The resting energy expenditure (REE), or re
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
sting metabolic rate, is the amount of energy an individual needs to consume over a 24hour perio
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
d for the body to maintain all of its internal working activities while at rest. Nutrie
ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nts are the elements necessary for body processes and function. Nutrient density is the propo
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
rtion of essential nutrients to the number of kilocalories. High–
ra ra ra ra ra ra ra ra ra
nutrient density foods provide a large number of nutrients in relation to kilocalories.
ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Explain the effects of a well- ra ra ra ra ra
balanced diet on the body throughout the life span. TOP:Teaching/Learning
ra ra ra ra ra ra ra ra ra
MSC: Health Promotion and Maintenanc e ra ra ra ra
2. In general, when a hospital client ’s energy requirements are completely met by kiloc
ra ra ra ra ra ra ra ra ra ra ra ra ra
alorie (kcal) intake in food, which assessment finding will the nursing attendant obse
ra ra ra ra ra ra ra ra ra ra ra ar
rve?
a. Weight increases. ra
b. Weight decreases. ra
c. Weight does not change. ra ra ra
d. Weight fluctuates daily. ra ra
ACCURATE ANSWER:-C ra
In general, when energy requirements are completely met by kilocalorie (kcal) intake in food,
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
weight does not change. When kilocalories ingested exceed a person’s energy demands, the i
ra ra ra ra ra ra ra ra ra ra ra ra ra
ndividual gains weight. If kilocalories ingested fail to meet a person’s energy requirement, th
ra ra ra ra ra ra ra ra ra ra ra ra ra
e individual loses weight. Fluid, not kilocalories, causes daily weight fluctuations.
ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Explain the effects of a well- ra ra ra ra ra
balanced diet on the body throughout the life span. TOP:Assessment
ra ra ra ra ra ra ra ra ar
MSC: Basic Care and Comfort ra ra ra ra
3. A nursing attendant is asked how many kcal/g are provided by fats. How should the
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nursing attendant answer? a. 3 ar ra
, b. 4
c. 6
d. 9
ACCURATE ANSWER:-D ra
Fats (lipids) are the most caloriedense nutrient, providing 9 kcal/g. Carbohydrates and protein p
ra ra ra ra ra ra ra ra ra ra ra ra ar
rovide 4 kcal/g. ra ra
DIF:Understand (comprehension) ra
OBJ:Summarize the process of digestion and absorption. ra ra ra ra ra ra
TOP:Implementatio n MSC: Physiological Adaptation ar ra ra
4. A nursing attendant is teaching a hospital client about proteins that must be obtaine
ra ra ra ra ra ra ra ra ra ra ra ra ra
d through the diet since they cannot be synthesized in the body. Which term used by
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra r
t he hospital client indicates teaching is successful? a. Amino acids
a ar ra ra ra ra ra ra
b. Triglycerides
c. Dispensable amino acids ra ra
d. Indispensable amino acids ACCURATE ANSWER:-D ra ra ra
The body does not synthesize indispensable amino acids, so these need to be provided in the
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ar
diet. The simplest form of protein is the amino acid. The body synthesizes dispensable amino
ra ra ra ra ra ra ra ra ra ra ra ar ra ra ar
a cids. Triglycerides are made up of three fatty acids attached to a glycerol.
ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:Summarize the process of digestion and absorption. ra ra ra ra ra ra
TOP:Teaching/Learning ar
MSC: Health Promotion and Maintenance
ra ra ra ra
5. A nursing attendant is caring for a hospital client with a postsurgical wound. When
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
planning care, which goal will be the priority? a.ra ra ra ra ra ra ra
Reduce dependent nitrogen balance. ra ra ra
b. Maintain negative nitrogen balance. ra ra ra
c. Promote positive nitrogen balance. ra ra ra
d. Facilitate neutral nitrogen balance. ra ra ra
ACCURATE ANSWER:-C ra
When intake of nitrogen is greater than output, the body is in positive nitrogen balance. Posi
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
tive nitrogen balance is required for growth, normal pregnancy, maintenance of lean muscle
ra ra ra ra ra ra ra ra ra ra ra ra ra
mass and vital organs, and wound healing. Negative nitrogen balance occurs when the body los
ra ra ra ra ra ra ra ra ra ra ra ra ar ra
es more nitrogen than the body gains. Neutral nitrogen balance occurs when gain equals loss
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
and is not optimal for tissue healing. There is no such term as dependent nitrogen balance.
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
DIF:Apply (application) ra
OBJ:List the current dietary guidelines for the general population.
ra ra ra ra ra ra ra ra ar
TOP:Planning MSC: Management of Care ra ra ra
6. In providing diet education for a hospital client
ra ra ra ra ra ra ra ra
on a lowfat diet, which information is important for the nursing attendant to share?
ra ra ra ra ra ra ar ra ra ra ra ra ra
a. Polyunsaturated fats should be less than 7% of the total calories. ra ra ra ra ra ra ra ra ra ra
b. Trans fat should be less than 7% of the total calories.
ra ra ra ra ra ra ra ra ra ra
, c. Unsaturated fats are found mostly in animal sources. ra ra ra ra ra ra ra
d. Saturated fats are found mostly in animal sources. ra ra ra ra ra ra ra
ACCURATE ANSWER:-D ra
Most animal fats have high proportions of saturated fatty acids, whereas vegetable fats have
ra ra ra ra ra ra ra ra ra ra ra ra ra ar
higher amounts of unsaturated and polyunsaturated fatty acids. Linoleic acid, an unsaturate
ra ra ra ra ra ra ra ra ra ra ra
d fatty acid, is the only essential fatty acid in humans. Diet recommendations include limitin
ar ra ra ra ra ra ra ra ra ra ra ra ra ra
g saturated and trans-fat to less than 10%.
ra ra ra ra ra ra ra
DIF:Understand (comprehension) ra
OBJ:List the current dietary guidelines for the general population. TOP:Teaching/Lear
ra ra ra ra ra ra ra ra ra
ning
MSC: Health Promotion and Maintenanc e ra ra ra ra
7. A hospital client
ra ra ra
has a decreased gag reflex, leftsided weakness, and drooling. Which action will the n
ra ra ra ra ra ra ra ra ra ra ar ra ra
ursing attendant take when feeding thi s hospital client ?
ra ra ra ra ra ra ra ra
a. Position in semi-Fowler’s. ra ra
b. Flex head with chin down. ra ra ra ra
c. Place food on left side. ra ra ra ra
d. Offer fruit juice. ra ra
ACCURATE ANSWER:-B ra
Have the hospital client flex the head slightly to a chindown position to help prevent aspiration.
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
If the hospital client has unilateral weakness, teach
ra ra ra ra ra ra ra
him or her and the nursing attendant to place food in the stronger side of the mouth. Provide
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
a 30minute rest period before eating and position the hospital client in an upright, seated positio
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
n in a chair or raise the head of the bed to 90 degrees. Thin liquids such as water and fruit juice a
ra ra ra ra ra ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
re difficult to control in the mouth and are more easily aspirated.
ra ra ra ra ra ra ra ra ra ra ra
DIF:Apply (application) ra
OBJ:Propose how to implement diet counseling and hospital client teaching in relation to hospital clie
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
nt expectations.
ar
TOP:Implementation MSC: Reduction of Risk Potential ra ra ra ra
8.
The hospital client who has been diagnosed with cardiovascular disease and placed on a lo
ra ra rara ra ra ra ra ra ra ra ra ra ra ra
w fat diet, asks the nursing attendant , ―How much fat should I have? I guess the less fat, th
ar ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
e b etter.‖ Which information will the nursing attendant include in the teaching session? a.
ra ra ra ra ra ra ra ra ra ra ra ra
Cholesterol intake needs to be less than 300 mg/day. ra ra ra ra ra ra ra ra
b. Fats have no significance in health and the incidence of disease.
ra ra ra ra ra ra ra ra ra ra
c. All fats come from external sources, so this can be easily controlled.
ra ra ra ra ra ra ra ra ra ra ra
d. Deficiencies occur when fat intake falls below 10% of daily nutrition. ra ra ra ra ra ra ra ra ra ra
ACCURATE ANSWER:-D ra
Deficiency occurs when fat intake falls below 10% of daily nutrition. While keeping cholester
ra ra ra ra ra ra ra ra ra ra ra ra ra
ol below 300 mg is correct according to the American Heart Association, it does not answer th
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
e hospital client ’s question about fat. Various types of fatty acids have significance for health a
ra ra ra ra ra ra ra ra ra ra ra ra ra ar ra ra
nd for the incidence of disease and are referred to in dietary guidelines. Linoleic acid and arac
ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra ra
hidonic acid are important for metabolic processes but are manufactured by the body when li
ra ra ra ra ra ra ra ra ra ra ra ra ra ra
noleic acid is available from the diet.
ra ra ra ra ra ra
DIF:Understand (comprehension) ra
