NUTRITIONAL FOUNDATIONS AND CLINICAL
APPLICATIONS: A NURSING APPROACH 8TH
EDITION – TEST BANK
BY MICHELE GRODNER EDD CHES (AUTHOR) SYLVIA ESCOTT-STUMP
(AUTHOR), & 1 MORE
,TABLE OF CONTENTS
PART I: WELLNESS, NUTRITION, AND THE NURSING ROLE
1. WELLNESS NUTRITION
2. PERSONAL AND COMMUNITY NUTRITION
PART II: NUTRIENTS, FOOD, AND HEALTH
3. DIGESTION, ABSORPTION, AND METABOLISM
4. CARBOHYDRATES
5. FATS
6. PROTEIN
7. VITAMINS
8. WATER AND MINERALS
PART III: HEALTH PROMOTION THROUGH NUTRITION AND NURSING
PRACTICE
9. ENERGY, WEIGHT AND FITNESS
10. NUTRITION ACROSS THE LIFE SPAN
PART IV: OVERVIEW OF MEDICAL NUTRITION THERAPY
11. NUTRITION ASSESSMENT AND PATIENT CARE
12. FOOD-RELATED ISSUES
13. NUTRITION FOR DISORDERS OF THE GASTROINTESTINAL TRACT
14. NUTRITION FOR DISORDERS OF THE LIVER, GALLBLADDER, AND
PANCREAS
15. NUTRITION FOR DIABETES MELLITUS
16. NUTRITION IN METABOLIC STRESS: BURNS, TRAUMA, AND
SURGERY
17. NUTRITION FOR CARDIOPULMONARY DISEASE
18. NUTRITION FOR DISEASES OF THE KIDNEYS
19. NUTRITION FOR NEURO-PSYCHIATRIC DISORDERS
20. NUTRITION IN CANCER AND HIV-AIDS
, CHAPTER 01: WELLNESS NUTRITION
GRODNER ET AL.: NUTRITIONAL
FOUNDATIONS AND CLINICAL
APPLICATIONS: A NURSING APPROACH,
8TH EDITION
MULTIPLE CHOICE
1. EXAMPLES OF INFORMAL EDUCATION INCLUDE
a. ATTENDING A WORKSHOP ON CORONARY ARTERY
DISEASE SPONSORED BY THE AMERICAN HEART
ASSOCIATION.
b. WATCHING A TELEVISION SHOW ABOUT DIABETES.
c. LEARNING ABOUT FOOD SAFETY TECHNIQUES IN A HIGH SCHOOL
ECONOMICS COURSE.
d. JOINING A SUPPORT GROUP TO HELP OVERCOME AN EATING
DISORDER.
ANSWER; B
WATCHING A TELEVISION SHOW ABOUT DIABETES IS AN
EXAMPLE OF INFORMAL EDUCATION BECAUSE IT IS AN
EXPERIENCE THAT OCCURS THROUGH A DAILY ACTIVITY.
ATTENDING A WORKSHOP OR JOINING A SUPPORT GROUP WOULD
BE CONSIDERED NONFORMAL EDUCATION; A HIGH SCHOOL
COURSE WOULD BE CONSIDERED FORMAL EDUCATION.
DIF:COGNITIVE LEVEL: APPLYING TOP:NURSING PROCESS:
IMPLEMENTATION MSC:CLIENT NEEDS: HEALTH PROMOTION
AND MAINTENANCE
2. A COLLEGE STUDENT EXERCISES REGULARLY AND GENERALLY
EATS A HEALTHY VARIETY OF FOODS, IS TAKING A COURSE IN
GENERAL NUTRITION, BUYS LOCALLY PRODUCED FOOD
WHENEVER POSSIBLE, IS AN ACTIVE MEMBER OF AN ON-CAMPUS
FAITH-BASED ORGANIZATION, AND KEEPS A JOURNAL TO HELP
PROCESS HER EMOTIONS. WHAT ELSE COULD BE IMPORTANT FOR
HER TO INCLUDE IN HER LIFE IN ORDER TO DEVELOP HER
OVERALL WELLNESS?
a. GROWING SOME OF HER OWN FOOD
b. KEEPING A FOOD RECORD TO HELP EVALUATE WHAT SHE EATS
c. EATING MEALS WITH FRIENDS THROUGHOUT THE WEEK
d. MEETING WITH A REGISTERED DIETITIAN TO REVIEW HER FOOD
CHOICES
ANSWER; C
WELLNESS ENHANCES A PERSON’S LEVEL OF HEALTH THROUGH
DEVELOPMENT OF EACH OF THE SIX DIMENSIONS OF HEALTH:
PHYSICAL HEALTH, INTELLECTUAL HEALTH, EMOTIONAL HEALTH,
, SOCIAL HEALTH, SPIRITUAL HEALTH, AND ENVIRONMENTAL
HEALTH. EXERCISE AND EATING A HEALTHY VARIETY OF FOODS
HELP DEVELOP PHYSICAL HEALTH; TAKING A COURSE IN
GENERAL NUTRITION HELPS DEVELOP INTELLECTUAL HEALTH;
BUYING LOCALLY PRODUCED FOOD HELPS DEVELOP
ENVIRONMENTAL HEALTH; BEING PART OF A FAITH-BASED
ORGANIZATION HELPS DEVELOP SPIRITUAL HEALTH; AND
KEEPING A JOURNAL HELPS DEVELOP EMOTIONAL HEALTH. THE
MISSING DIMENSION IN THIS EXAMPLE IS DEVELOPMENT OF
SOCIAL HEALTH; EATING MEALS WITH FRIENDS THROUGHOUT
THE WEEK WOULD ADD THIS DIMENSION. GROWING HER OWN
FOOD WOULD BE ANOTHER EXAMPLE OF ENVIRONMENTAL
HEALTH; KEEPING A FOOD RECORD WOULD BE ANOTHER
CONTRIBUTOR TO PHYSICAL HEALTH; AND MEETING WITH A
REGISTERED DIETITIAN MAY CONTRIBUTE TO PHYSICAL,
INTELLECTUAL, AND EMOTIONAL HEALTH.
DIF:COGNITIVE LEVEL: ANALYZING TOP:NURSING
PROCESS: ASSESSMENT MSC:CLIENT NEEDS: HEALTH
PROMOTION AND MAINTENANCE
3. FOR A CLIENT WHO IS MISSING MEALS BECAUSE OF POOR
PLANNING OR IS TOO BUSY TO EAT, EMOTIONAL HEALTH CAN
BE AFFECTED BY , WHICH CAN CAUSE CONFUSION OR
ANXIETY.
APPLICATIONS: A NURSING APPROACH 8TH
EDITION – TEST BANK
BY MICHELE GRODNER EDD CHES (AUTHOR) SYLVIA ESCOTT-STUMP
(AUTHOR), & 1 MORE
,TABLE OF CONTENTS
PART I: WELLNESS, NUTRITION, AND THE NURSING ROLE
1. WELLNESS NUTRITION
2. PERSONAL AND COMMUNITY NUTRITION
PART II: NUTRIENTS, FOOD, AND HEALTH
3. DIGESTION, ABSORPTION, AND METABOLISM
4. CARBOHYDRATES
5. FATS
6. PROTEIN
7. VITAMINS
8. WATER AND MINERALS
PART III: HEALTH PROMOTION THROUGH NUTRITION AND NURSING
PRACTICE
9. ENERGY, WEIGHT AND FITNESS
10. NUTRITION ACROSS THE LIFE SPAN
PART IV: OVERVIEW OF MEDICAL NUTRITION THERAPY
11. NUTRITION ASSESSMENT AND PATIENT CARE
12. FOOD-RELATED ISSUES
13. NUTRITION FOR DISORDERS OF THE GASTROINTESTINAL TRACT
14. NUTRITION FOR DISORDERS OF THE LIVER, GALLBLADDER, AND
PANCREAS
15. NUTRITION FOR DIABETES MELLITUS
16. NUTRITION IN METABOLIC STRESS: BURNS, TRAUMA, AND
SURGERY
17. NUTRITION FOR CARDIOPULMONARY DISEASE
18. NUTRITION FOR DISEASES OF THE KIDNEYS
19. NUTRITION FOR NEURO-PSYCHIATRIC DISORDERS
20. NUTRITION IN CANCER AND HIV-AIDS
, CHAPTER 01: WELLNESS NUTRITION
GRODNER ET AL.: NUTRITIONAL
FOUNDATIONS AND CLINICAL
APPLICATIONS: A NURSING APPROACH,
8TH EDITION
MULTIPLE CHOICE
1. EXAMPLES OF INFORMAL EDUCATION INCLUDE
a. ATTENDING A WORKSHOP ON CORONARY ARTERY
DISEASE SPONSORED BY THE AMERICAN HEART
ASSOCIATION.
b. WATCHING A TELEVISION SHOW ABOUT DIABETES.
c. LEARNING ABOUT FOOD SAFETY TECHNIQUES IN A HIGH SCHOOL
ECONOMICS COURSE.
d. JOINING A SUPPORT GROUP TO HELP OVERCOME AN EATING
DISORDER.
ANSWER; B
WATCHING A TELEVISION SHOW ABOUT DIABETES IS AN
EXAMPLE OF INFORMAL EDUCATION BECAUSE IT IS AN
EXPERIENCE THAT OCCURS THROUGH A DAILY ACTIVITY.
ATTENDING A WORKSHOP OR JOINING A SUPPORT GROUP WOULD
BE CONSIDERED NONFORMAL EDUCATION; A HIGH SCHOOL
COURSE WOULD BE CONSIDERED FORMAL EDUCATION.
DIF:COGNITIVE LEVEL: APPLYING TOP:NURSING PROCESS:
IMPLEMENTATION MSC:CLIENT NEEDS: HEALTH PROMOTION
AND MAINTENANCE
2. A COLLEGE STUDENT EXERCISES REGULARLY AND GENERALLY
EATS A HEALTHY VARIETY OF FOODS, IS TAKING A COURSE IN
GENERAL NUTRITION, BUYS LOCALLY PRODUCED FOOD
WHENEVER POSSIBLE, IS AN ACTIVE MEMBER OF AN ON-CAMPUS
FAITH-BASED ORGANIZATION, AND KEEPS A JOURNAL TO HELP
PROCESS HER EMOTIONS. WHAT ELSE COULD BE IMPORTANT FOR
HER TO INCLUDE IN HER LIFE IN ORDER TO DEVELOP HER
OVERALL WELLNESS?
a. GROWING SOME OF HER OWN FOOD
b. KEEPING A FOOD RECORD TO HELP EVALUATE WHAT SHE EATS
c. EATING MEALS WITH FRIENDS THROUGHOUT THE WEEK
d. MEETING WITH A REGISTERED DIETITIAN TO REVIEW HER FOOD
CHOICES
ANSWER; C
WELLNESS ENHANCES A PERSON’S LEVEL OF HEALTH THROUGH
DEVELOPMENT OF EACH OF THE SIX DIMENSIONS OF HEALTH:
PHYSICAL HEALTH, INTELLECTUAL HEALTH, EMOTIONAL HEALTH,
, SOCIAL HEALTH, SPIRITUAL HEALTH, AND ENVIRONMENTAL
HEALTH. EXERCISE AND EATING A HEALTHY VARIETY OF FOODS
HELP DEVELOP PHYSICAL HEALTH; TAKING A COURSE IN
GENERAL NUTRITION HELPS DEVELOP INTELLECTUAL HEALTH;
BUYING LOCALLY PRODUCED FOOD HELPS DEVELOP
ENVIRONMENTAL HEALTH; BEING PART OF A FAITH-BASED
ORGANIZATION HELPS DEVELOP SPIRITUAL HEALTH; AND
KEEPING A JOURNAL HELPS DEVELOP EMOTIONAL HEALTH. THE
MISSING DIMENSION IN THIS EXAMPLE IS DEVELOPMENT OF
SOCIAL HEALTH; EATING MEALS WITH FRIENDS THROUGHOUT
THE WEEK WOULD ADD THIS DIMENSION. GROWING HER OWN
FOOD WOULD BE ANOTHER EXAMPLE OF ENVIRONMENTAL
HEALTH; KEEPING A FOOD RECORD WOULD BE ANOTHER
CONTRIBUTOR TO PHYSICAL HEALTH; AND MEETING WITH A
REGISTERED DIETITIAN MAY CONTRIBUTE TO PHYSICAL,
INTELLECTUAL, AND EMOTIONAL HEALTH.
DIF:COGNITIVE LEVEL: ANALYZING TOP:NURSING
PROCESS: ASSESSMENT MSC:CLIENT NEEDS: HEALTH
PROMOTION AND MAINTENANCE
3. FOR A CLIENT WHO IS MISSING MEALS BECAUSE OF POOR
PLANNING OR IS TOO BUSY TO EAT, EMOTIONAL HEALTH CAN
BE AFFECTED BY , WHICH CAN CAUSE CONFUSION OR
ANXIETY.
