Nutrition (Diets) NCLEX – Questions With Solutions
Carbohydrates Correct Ans - 1. Carbohydrates are the preferred
source of energy.
2. Sugars, starches, and cellulose provide 4 cal/g.
3. Carbohydrates promote normal fat metabolism,
spare protein, and enhance lower gastrointestinal
function.
4. Major food sources of carbohydrates include
milk, grains, fruits, and vegetables.
5. Inadequate carbohydrate intake affects metabolism. ********
Fats Correct Ans - 1. Fats provide a concentrated source and a
stored
form of energy.
2. Fats protect internal organs and maintain body
temperature.
3. Fats enhance absorptionof the fat-soluble vitamins.
4. Fats provide 9 cal/g.
5. Inadequate fat intake leads to clinical manifestations
of sensitivity to cold, skin lesions,
increased risk of infection, and amenorrhea in
women.****
6. Diets high in fat can lead to obesity and increase
the risk of cardiovascular disease and some
cancers
Proteins Correct Ans - 1. Amino acids, which make up proteins, are
critical
to all aspects of growth and development of
body tissues, and provide 4 cal/g
2. Proteins build and repair body tissues, regulate
fluid balance, maintain acid-base balance, produce antibodies, provide
energy, and produce
enzymes and hormones.
3. Essential amino acids are required in the diet
because the body cannot manufacture them.
,4. High-quality proteins or complete proteins such as
eggs, dairy products, meat, fish, and poultry contain
adequate amounts of essential amino acids.
5. Foods that do not contain the essential amino
acids in sufficient amounts are lower quality or
incomplete proteins.
6. Inadequate protein can cause protein energy
malnutrition and severe wasting of fat and muscle
tissue.*****
Vitamins Correct Ans - 1. Vitamins facilitate metabolism of
proteins, fats,
and carbohydrates and act as catalysts for metabolic
functions.
2. Vitamins promote life and growth processes,
and maintain and regulate body functions.
3. Fat-soluble vitamins A, D, E, and K can be stored
in the body, so an excess can cause toxicity.
4. The B vitamins and vitamin C are water-soluble
vitamins, are not stored in the body, and can be
excreted in the urine.
Protein Correct Ans - Bread and cereal products
Dairy products
Dried beans
Eggs
Meats, fish, and poultry
Fat Correct Ans - Cholesterol
Animal products
Egg yolks
Liver and organ meats
Shellfish
Monounsaturated Fats
Duck and goose
Eggs
, Olive and peanut oils
Polyunsaturated Fats
Corn oil
Safflower oil
Sunflower oil
Saturated Fats
Beef
Butter
Hard yellow cheeses
Luncheon meats
Water soluble vitamins Correct Ans - *Folic acid*: Green, leafy
vegetables; liver, beef, and fish;
legumes; grapefruit and oranges
*Niacin*: Meats, poultry, fish, beans, peanuts, grains
*Vitamin B1 (thiamine)*: Pork and nuts, whole-grain cereals,
and legumes
*Vitamin B2 (riboflavin)*: Milk, lean meats, fish, grains
*Vitamin B6 (pyridoxine)*: Yeast, corn, meat, poultry, fish
*Vitamin B12 (cobalamin)*: Meat, liver
*Vitamin C (ascorbic acid)*: Citrus fruits, tomatoes, broccoli, cabbage
Fat-soluble vitamins Correct Ans - *Vitamin A*: Liver, egg yolk,
whole milk, green or orange
vegetables, fruits
*Vitamin D*: Fortified milk, fish oils, cereals
*Vitamin E*: Vegetable oils; green, leafy vegetables; cereals;
apricots, apples, and peaches
*Vitamin K*: Green leafy vegetables; cauliflower and
cabbage
Vitamin K Correct Ans - acts as a catalyst for facilitating
bloodclotting
factors, especially prothrombin
Vitamin C Correct Ans - functions in the production of collagen,
a vital component in wound healing
Vitamin A Correct Ans - maintains eyesight and epithelial linings
Carbohydrates Correct Ans - 1. Carbohydrates are the preferred
source of energy.
2. Sugars, starches, and cellulose provide 4 cal/g.
3. Carbohydrates promote normal fat metabolism,
spare protein, and enhance lower gastrointestinal
function.
4. Major food sources of carbohydrates include
milk, grains, fruits, and vegetables.
5. Inadequate carbohydrate intake affects metabolism. ********
Fats Correct Ans - 1. Fats provide a concentrated source and a
stored
form of energy.
2. Fats protect internal organs and maintain body
temperature.
3. Fats enhance absorptionof the fat-soluble vitamins.
4. Fats provide 9 cal/g.
5. Inadequate fat intake leads to clinical manifestations
of sensitivity to cold, skin lesions,
increased risk of infection, and amenorrhea in
women.****
6. Diets high in fat can lead to obesity and increase
the risk of cardiovascular disease and some
cancers
Proteins Correct Ans - 1. Amino acids, which make up proteins, are
critical
to all aspects of growth and development of
body tissues, and provide 4 cal/g
2. Proteins build and repair body tissues, regulate
fluid balance, maintain acid-base balance, produce antibodies, provide
energy, and produce
enzymes and hormones.
3. Essential amino acids are required in the diet
because the body cannot manufacture them.
,4. High-quality proteins or complete proteins such as
eggs, dairy products, meat, fish, and poultry contain
adequate amounts of essential amino acids.
5. Foods that do not contain the essential amino
acids in sufficient amounts are lower quality or
incomplete proteins.
6. Inadequate protein can cause protein energy
malnutrition and severe wasting of fat and muscle
tissue.*****
Vitamins Correct Ans - 1. Vitamins facilitate metabolism of
proteins, fats,
and carbohydrates and act as catalysts for metabolic
functions.
2. Vitamins promote life and growth processes,
and maintain and regulate body functions.
3. Fat-soluble vitamins A, D, E, and K can be stored
in the body, so an excess can cause toxicity.
4. The B vitamins and vitamin C are water-soluble
vitamins, are not stored in the body, and can be
excreted in the urine.
Protein Correct Ans - Bread and cereal products
Dairy products
Dried beans
Eggs
Meats, fish, and poultry
Fat Correct Ans - Cholesterol
Animal products
Egg yolks
Liver and organ meats
Shellfish
Monounsaturated Fats
Duck and goose
Eggs
, Olive and peanut oils
Polyunsaturated Fats
Corn oil
Safflower oil
Sunflower oil
Saturated Fats
Beef
Butter
Hard yellow cheeses
Luncheon meats
Water soluble vitamins Correct Ans - *Folic acid*: Green, leafy
vegetables; liver, beef, and fish;
legumes; grapefruit and oranges
*Niacin*: Meats, poultry, fish, beans, peanuts, grains
*Vitamin B1 (thiamine)*: Pork and nuts, whole-grain cereals,
and legumes
*Vitamin B2 (riboflavin)*: Milk, lean meats, fish, grains
*Vitamin B6 (pyridoxine)*: Yeast, corn, meat, poultry, fish
*Vitamin B12 (cobalamin)*: Meat, liver
*Vitamin C (ascorbic acid)*: Citrus fruits, tomatoes, broccoli, cabbage
Fat-soluble vitamins Correct Ans - *Vitamin A*: Liver, egg yolk,
whole milk, green or orange
vegetables, fruits
*Vitamin D*: Fortified milk, fish oils, cereals
*Vitamin E*: Vegetable oils; green, leafy vegetables; cereals;
apricots, apples, and peaches
*Vitamin K*: Green leafy vegetables; cauliflower and
cabbage
Vitamin K Correct Ans - acts as a catalyst for facilitating
bloodclotting
factors, especially prothrombin
Vitamin C Correct Ans - functions in the production of collagen,
a vital component in wound healing
Vitamin A Correct Ans - maintains eyesight and epithelial linings
