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

Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur Litch Chapter 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. 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. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 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. 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. Protein Ans: 1 Feedback 1. 2. 3. 4. 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. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis Protein is one of the six classes of nutrients. Other classes include carbohydrates, fats, vitamins, minerals, and water. 13. A chemical substance required by the body is called a(n): 1. Additive 2. Vitamin 3. Food 4. Phytochemical Ans: 2 Feedback 1. 2. 3. 4 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 nutrient Ans: 2 Feedback 1. 2. 3. 4. A phytochemical is a physiologically active substance from a plant source that can help to promote health. An essential nutrient is one that the human body requires but cannot manufacture in sufficient amounts to meet the body’s needs. A conditionally essential nutrient is one that, under most circumstances, the healthy body can manufacture in sufficient quantities. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension A nonessential nutrient is one that is not needed in the diet because the body can make it from other substances. 5. 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 2Feedback 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 functions Ans: 1 Feedback 1. 2. 3. Metabolism is a term that refers to the sum of all physical and chemical changes that take place in the body. Health is a term that refers to a complete state of physical, mental, and social well-being. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Nutrients are chemical substances supplied by food that the body needs for growth, maintenance, and repair. Metabolism does not refer to the acceleration and deceleration of body functions. 7. Energy is obtained from: 1. Physical activity 2. Enzymes 3. Food 4. Hormones Ans: 3 Feedback 1. 2. 3. 4. 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. 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 38. 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 Feedback 1. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 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 regulation of basic body processes. 2. Nutrients do no promote a sense of well-being. However, when ingested in the appropriate amounts, they provide a sense of being satisfied. 3. 4. 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 Nutrients do not function primarily to maintain stability. Nutrients do no function primarily to store body fat. Eating too much food increases the fat content of the body because fat is stored for future use as energy. Ans: 2 Feedback 1. 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. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 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 10. 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 4Feedback 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. The body is composed primarily of water, not minerals. 3. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 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. 12. Nutrition, in sum, can best be described as: 1. A preventive and therapeutic science 2. 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 Feedback 1. 2. 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. 5KEY: 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. Physician 3. Nurse 4. Occupational therapist Ans: 3 Feedback 1. 4. 2. 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. nutritional risk to other team members, and they provide some nutritional information to clients. 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. Physicians are responsible for the diagnosis and treatment of medical conditions. They manage care, order laboratory tests, and prescribe medications and diets. 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 Nurses are often the first team members to interview a client, and they communicate important nutritional information such as a client’s response to food, including intake and tolerance, to other team members. In addition, they identify and refer clients at high Ans: 3 Feedback 1. 2. 3. 4. 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. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 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). 6 KEY: Integrated Process: Nursing Process | Client Need: Safe and Effective Care Environment: Management of Care | Cognitive Level: Comprehension 3.15. The type of energy stored in foods is: 1. Mechanical 2. Electrical 3. Chemical 4. Thermal Ans: 3 Feedback 1. 2. 3. 4. All food enters the body as chemical energy. All food enters the body as chemical energy. All food enters the body as chemical energy. All food enters the body as chemical energy. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 16. After reviewing information about nutrients, which of the following, if stated by the nurse as an energy nutrient, indicates the need for more study? 1. Carbohydrates 2. Fats 3. Proteins 4. Vitamins Ans: 4 Feedback 1. 2. 3. 4. Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients. Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients. Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients. Vitamins are not considered energy nutrients. Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 17. The state of complete physical, mental, and social well-being, not just the absence of disease or infirmity, is the World Health Organization’s (WHO) definition of: 1. Satisfactory sanitation 2. Happiness 3. Health 4. Social welfare 7Ans: 3 Feedback 1. Satisfactory sanitation is not the state of complete physical, mental, and social well- being and is not the absence of disease or infirmity. According to the WHO, health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. 2. Happiness is not the state of complete physical, mental, and social well-being and not just the absence of disease or infirmity. According to the WHO, health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. 3. 4. According to the WHO, health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. Social welfare is not the state of complete physical, mental, and social well-being and not just the absence of disease or infirmity. According to the WHO, health is the state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 18. After reviewing information about the functions of nutrients, a nurse demonstrates a need for additional review when identifying which of the following as a life-sustaining function of nutrients? 1. Providing pleasure 2. Supplying energy 3. Supporting tissue growth and maintenance 4. Regulating basic body processes Ans: 1 Feedback 1. 3. 2. 4. Although consuming food can be pleasurable, all nutrients perform one or more of the following life-sustaining functions: serving as a source of energy or heat, supporting the growth and maintenance of tissue, and aiding in the regulation of basic body processes. basic body processes. All nutrients perform one or more of the following life-sustaining functions: serving as a source of energy or heat, supporting the growth and maintenance of tissue, and aiding in the regulation of basic body processes. All nutrients perform one or more of the following life-sustaining functions: serving as a source of energy or heat, supporting the growth and maintenance of tissue, and aiding in the regulation of All nutrients perform one or more of the following life-sustaining functions: serving as a source of energy or heat, supporting the growth and maintenance of tissue, and aiding in the regulation of basic body processes. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 819. Phytochemicals are: 1. Essential nutrients 2. Nonnutrient food components with a health benefit 3. Energy nutrients 4. Vitamins Ans: 2 Feedback 1. 2. 3. Essential nutrients are those that must be supplied by the diet or artificially because the body cannot manufacture sufficient amounts for health. Phytochemicals are physiologically active substances derived from plants that may provide a health benefit. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients. Vitamins are one class of nutrients; they are not phytochemicals. 20. Food insecurity has been defined as: 1. Having too many food choices and making poor choices 2. Having limited or uncertain availability of nutritionally adequate and safe foods 3. Being exclusively found in people with low incomes 4. Having very poor dental health Ans: 2 Feedback 1. 2. 3. 4. Food insecurity does not refer to having too many food choices and making poor choices. Food insecurity is the limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always. Although food insecurity may be associated with poverty and low income, it has important implications for the health and nutrition of individuals and nations. Food insecurity does not refer to having poor dental health. Food insecurity is the limited or uncertain availability of nutritionally adequate and safe foods or doubtful ability to acquire food, whether some of the time or always KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 21. The member of the health-care team who is responsible for interpreting the physician’s diet order in terms of the client’s food habits and food choices, calculating the client’s nutritional needs, evaluating the client’s response to the therapeutic diet, and providing nutrition education and counseling for clients is the: 91. Registered dietitian 2. Dietetic technician 3. Occupational therapist 4. Speech pathologist Ans: 1 Feedback 1. 4. 2. 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. living; regarding nutrition, they may provide assistive feeding devices or help modify food preparation areas. Speech pathologists diagnose and treat swallowing disorders along with other nonnutrition-related disorders. Diagnosis involves determining the type of dysphagia the client manifests. KEY: Integrated Process: Nursing Process | Client Need: Safe and Effective Care Environment: Management of Care | Cognitive Level: Comprehension Dietetic technicians assist dietitians by taking nutrition histories and body measurements, reviewing records, and monitoring clients’ food intake. They are often responsible for screening clients for nutritional risk and referring clients at risk to the registered dietitian. 3. 22. Which member of the health-care team feeds clients, monitors food consumption, measures intake and output, and records data? 1. Registered dietitian 2. Dietetic technician 3. Licensed practical or vocational nurse 4. Medical assistant Occupational therapists recommend strategies to assist clients with disabilities in attaining maximum functioning in activities of daily Ans: 3 Feedback 1. Registered dietitians (RDs) are responsible for meeting clients’ nutritional needs. 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. 2. Dietetic technicians assist dietitians by taking nutrition histories and body measurements, reviewing records, and monitoring clients’ food intake. They are often responsible for screening clients for nutritional risk and referring clients at risk to the registered dietitian. 3. 4. Licensed practical nurses/licensed vocational nurses (LPNs/LVNs), supervised by RNs, feed clients, monitor food consumption, measure intake and output, and record data. KEY: Integrated Process: Nursing Process | Client Need: Safe and Effective Care Environment: Management of Care | Cognitive Level: Comprehension Medical assistants are responsible for taking vital signs and measuring a client’s height and weight. When this information is not available, a complete nutritional assessment is not possible. 23. After teaching a client about diet and the qualities of a good diet, which of the following if stated by the client as a quality indicates the need for more teaching? 101. Balance 2. Variety 3. Moderation 4. Favorites Ans: 4 Feedback 1. 2. 3. 4. Ideally, a person should consume a diet marked by balance, moderation, and variety. Ideally, a person should consume a diet marked by balance, moderation, and variety. Ideally, a person should consume a diet marked by balance, moderation, and variety. Ideally, a person should consume a diet marked by balance, moderation, and variety. A person should select many different foods rather than always eating one’s favorites. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 24. After teaching a client about the latest dietary guidelines, the nurse determines that additional teaching is needed when the client states that an intake of which of the following should be reduced? 1. Sodium 2. Monounsaturated fats 3. Refined grains 4. Trans fatty acids Ans: 2 Feedback 1. 4. 2. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis According to the latest dietary guidelines, individuals should reduce daily sodium intake to less than 2300 mg and further reduce intake to 1500 mg for persons aged 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease. contain refined grains. The guidelines recommend keeping trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources. Individuals are encouraged to replace saturated fatty acids with monounsaturated and polyunsaturated fatty acids. 3. Guidelines recommend limiting the consumption of foods that 25. The nurse is assessing a client for subjective findings reflecting nutritional status. Which of the following would the nurse identify? 1. Height of 5'5" 2. Skin dry and flaking 3. Allergy to eggs 4. Coarse, dry hair Ans: 3 Feedback 1. 2. Height would be an objective finding. Dry flaking skin would be an objective finding. 11KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Application Chapter 2: Carbohydrates 1. When we say “blood sugar,” we are talking about: 1. Fructose 2. Glucose 3. Galactose 4. Lactose Ans: 2 Feedback 1. 2. 3. 4. Fructose is found in fruits and honey. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension Glucose is the major form of sugar in the blood commonly called blood sugar. Galactose comes mainly from the breakdown of the milk sugar lactose. Lactose occurs only naturally in milk. 2. Which of the following factors makes carbohydrate important in world nutrition? 1. They are expensive. 2. They can be grown in limited areas. 3. They provide complete nutrition. 4. They can be stored more simply and cheaply than other foods. Ans: 4 Feedback 1. 2. 3. 4. Carbohydrates are low in cost. Carbohydrates are easily grown in most climates. Carbohydrates are not considered complete nutrition Carbohydrates are easily stored, do not require refrigeration or electricity, and their shelf life is long. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 3. Dietary fiber that stimulates peristalsis and prevents constipation is called 1. Plant 2. Polyunsaturated 3. Soluble 4. Insoluble 12 fiber.Ans: 4 Feedback 1. 2. 3. 4. Dietary fiber refers to foods mostly from plants. Polyunsaturated is a term that is used with fats. Soluble fiber dissolves in water and thickens to form gels. Insoluble fiber aids in the regularity of bowel movements and reduces the risk for some forms of cancer. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 4. Which of the following exchanges contains less than 6 grams of carbohydrate? 1. Fruit 2. Milk 3. Starch/bread 4. Vegetable Ans: 4 Feedback 1. 2. 3. 4. One fruit exchange contains approximately 15 grams of carbohydrates. One milk exchange contains approximately 12 grams of carbohydrates. One starch/bread exchange contains approximately 15 grams of carbohydrates. One vegetable exchange contains approximately 5 grams of carbohydrates. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 5. Experts recommend that a healthy male adult consume how many grams of fiber per day? 1. 25 2. 32 3. 38 4. 45 Ans: 3 Feedback 1. 2. 3. 4. A healthy female adult is recommended to consume 25 grams of fiber per day. A healthy male adult is recommended to consume 38 grams of fiber per day. A healthy male adult is recommended to consume 38 grams of fiber per day. A healthy male adult is recommended to consume 38 grams of fiber per day. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 6. Most items in which of the following exchanges contain 2 to 3 grams of fiber? 1. Free foods 2. Meat 3. Milk 4. Vegetable 13Ans: 4 Feedback 1. 2. 3. 4. Free foods are just that, free and are not accounted for in the exchange. Meat does not contain carbohydrates. One milk exchange contains approximately 12 grams of carbohydrates. One vegetable exchange contains approximately 5 grams of carbohydrates. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 7. One function of fiber in the diet is to aid: 1. Elimination of intestinal waste 2. Energy balance 3. Secretion of hydrochloric acid 4. Water balance Ans: 1 Feedback 1. 2. 3. Fiber adds almost no fuel or energy value to the diet, but it does add volume, filling the stomach and providing satiety. It also aids in the elimination of intestinal waste. Fiber adds almost no fuel or energy value. Fiber fills the stomach but does not play a role in the secretion of hydrochloric acid. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Fiber does not play a role in water balance. 8. Dextrose is another name for: 1. Fructose 2. Glucose 3. Galactose 4. Lactose Ans: 4 Feedback 1. 2. 3. 4. Another name for glucose is dextrose. Another name for glucose is dextrose. Another name for glucose is dextrose. Another name for glucose is dextrose. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 9. An example of a nonnutritive sweetener is: 1. Isomalt 2. Aspartame 3. Sorbitol 144. Mannitol Ans: 2 Feedback 1. 2. 3. 4. Isomalt is a sugar alcohol that is used on a one-to-one replacement basis for sugars in recipes. Aspartame is an example of a nonnutritive sweetener. Sorbitol is a sugar alcohol that is used on a one-to-one replacement basis for sugars in recipes. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Mannitol is a sugar alcohol that is used on a one-to-one replacement basis for sugars in recipes. 10. Milk sugar is referred to as: 1. Fructose 2. Lactose 3. Maltose 4. Sucrose Ans: 2 Feedback 1. 3. 2. 4. Fructose is a monosaccharide. Maltose is a double sugar that occurs primarily during starch digestion and is produced when the body breaks starches into simpler units. Sucrose is ordinary white table sugar. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 11. Sixteen grams of sucrose is equal to 1 2. 4 3. 8 4. 16 Ans: 2 Feedback 1. 2. 3. 4. Four grams of carbohydrates (sucrose) equals 1 teaspoon. Four grams of carbohydrates (sucrose) equals 1 teaspoon; so 16 grams would equal 4 teaspoons. Four grams of carbohydrates (sucrose) equals 1 teaspoon; so 32 grams would equal 8 teaspoons. Four grams of carbohydrates (sucrose) equals 1 teaspoon; so 64 grams would equal 16 teaspoons. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis 12. The storage form of carbohydrate in the body is: 1. Glycogen 15 teaspoons of sugar. 1. Lactose, a disaccharide, is milk sugar.2. Sucrose 3. Starch 4. Glucose Ans: 1 Feedback 1. 2. 3. 4. Glycogen represents the body’s carbohydrate stores. Sucrose is table sugar. Starch is the major source of carbohydrate in the diet. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Glucose is the monosaccharide in the body and the major form of sugar in the blood. 13. Energy for the body cells is provided by: 1. Fructose 2. Glucose 3. Galactose 4. Sucrose Ans: 2 Feedback 1. 2. 3. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge The body converts fructose into glucose for energy. Glucose is the primary source of energy for the body cells. The body converts galactose into glucose for energy. Sucrose is table sugar. 14. A client’s laboratory value of physician immediately. 1. 50 2. 70 3. 90 4.100 Ans: 1 Feedback 1. 2. 3. 4. Normal fasting blood sugar is 70 to 100 mg/dL70; a value of 50 mg/dL would be of concern. A fasting blood glucose level of 70 mg/dL would be within the normal range of 70 to 100 mg/dL A fasting blood glucose level of 90 mg/dL would be within the normal range of 70 to 100 mg/dL. A fasting blood glucose level of 100 mg/dL would be within the normal range of 70 to 100 mg/dL. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application mg/dL for a fasting serum glucose level would be reported to the 1615. Which of the following foods would provide the least amount of carbohydrate to a client? 1. 8 ounces of whole milk 2. 1 tablespoon of pickled herring 3. 1 enriched hamburger bun 4. 1/2 cup unsweetened applesauce Ans: 2 Feedback 1. 2. 3. 4. A cup of milk, 8 ounces, would provide approximately 12 grams of carbohydrates. Herring is a fish and as such would not contain carbohydrates. A hamburger bun would provide approximately 15 grams of carbohydrates. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application A 1/2 cup of applesauce would provide approximately 15 grams of carbohydrates. 16. A client is seeking to increase his intake of complex carbohydrate. Which of the following foods would be appropriate? 1. Kidney beans 2. Natural honey 3. Low-fat cottage cheese 4. Apple Ans: 1 Feedback 1. 2. 3. 4. Kidney beans are legumes and a source of complex carbohydrates. Honey contains fructose, a simple carbohydrate. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application Cottage cheese would most likely contain lactose or milk sugar. Apple, a fruit, would most likely contain fructose. 17. Which of the following statements about dietary fiber is correct? 1. Soluble fiber dissolves in oil but not in water. 2. Insoluble fiber increases intestinal excretion of cholesterol. 3. Soluble fiber attaches to other waste products in the intestine to stimulate peristalsis. 4. Fiber is the portion of plants the human body cannot digest. Ans: 4 Feedback 1. 2. 3. 4. Soluble fiber dissolves in water and thickens to form gels. Soluble fiber has been shown to reduce cholesterol levels. Insoluble fiber stimulates peristalsis. Fiber refers to foods, mostly plants, that the human body cannot break down to digest and that are eliminated in intestinal waste. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 1718. Which of the following would be a good source of insoluble fiber? 1. Apple skin 2. Oat bran 3. Broccoli 4. Oranges Ans: 1 Feedback 1. 2. 3. 4. Fruit and vegetable skins are good sources of insoluble fiber. Oat brain is a good source of soluble fiber. Broccoli is a good source of soluble fiber. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application Oranges and other citrus fruits are good sources of fiber. 19. Which of the following statements would be incorrect? 1. Ketosis can occur when a person avoids carbohydrate intake. 2. Acetone and diacetic acid are ketone bodies that can be measured in the urine. 3. Approximately 130 grams of carbohydrate is needed each day to prevent ketosis. 4. A person can identify impending ketosis by its symptom of fainting. Ans: 4 Feedback 1. 2. 3. 4. Ketosis can occur when the body has to break down stored fat and internal protein to meet fuel requirements because carbohydrate intake is low. Ketone bodies, acetone and diacetic acid, can be measured in the urine. An intake of 130 grams of carbohydrates each day is usually enough to prevent ketosis. Fatigue, nausea, and lack of appetite indicate ketosis.{Chris/Ed: but fainting does not?} KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Comprehension 20. A patient has read about the health benefits of fiber. She asks the nurse about the advisability of taking fiber concentrates. Which of the following statements would be the best response by the nurse? 1. “Fiber is best obtained from foods because they also contain other nutrients.” 2. “It is safe to consume any amount of fiber because there are no known interactions with other nutrients.” 3. “Fiber concentrates are best taken immediately before or with meals.” 4. “Fiber supplements are recommended for people “on the go” who do not eat much.” Ans: 1 Feedback 1. 2. Healthy people should achieve a desirable fiber intake by consuming fiber- rich fruits, vegetables, legumes, and whole-grain cereals, which also provide minerals, vitamins, and phytochemicals, instead of adding fiber concentrates (such as psyllium) to their diet. Eating too much fiber can lead to problems such as interference with mineral absorption. 3. 4. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application Fiber concentrates should be avoided if possible. Individuals should consume an adequate amount of fiber regardless of their activity level. Fiber concentrates do not supply adequate nutrition. 1821. Oatmeal, barley, broccoli, and citrus fruits are foods that contain much: 1. Lactose 2. Maltose 3. Soluble fiber 4. Insoluble fiber Ans: 3 Feedback 1. 2. 3. 4. Lactose is found in milk. Maltose is found in malt, malt products, beer, some infant formulas, and sprouting seeds. Oatmeal, barley, broccoli, and citrus fruits contain soluble fiber. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Sources of insoluble fiber include the woody or structural parts of plants such as fruit and vegetable skins and the outer coating (bran) of wheat kernels. 22. Which statement is true about nonnutritive sweeteners? 1. They add bulk to recipes like sugar. 2. They can replace sugar in a recipe, one for one. 3. They are slowly and incompletely used by the body. 4. They add intense sweetness to any recipe. Ans: 4 Feedback 1. 2. 3. 4. Nonnutritive sweeteners do not add bulk or volume to foods. They are about 150 to 500 times sweeter than sugar. Nonnutritive sweeteners are not slowly and completely used by the body. They are sugar substitutes providing intense sweetness. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 23. Which of the following is a disaccharide? 1. Glucose 2. Lactose 3. Fructose 4. Galactose Ans: 2 Feedback 1. 2. 3. 4. Glucose is a monosaccharide. Lactose is a disaccharide. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge Fructose is a monosaccharide. Galactose is a monosaccharide. 1924. The nurse is reviewing the patient’s nutritional history. The patient reports that she uses 1 teaspoon of sugar in her coffee. The nurse identifies this sugar as which of the following? 1. Sucrose 2. Lactose 3. Glucose 4. Fructose Ans: 1 Feedback 1. 2. 3. 4. Table sugar is sucrose. Lactose is the sugar in milk. Glucose is the sugar used by the body cells. Fructose is the sugar found in fruits and honey. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application 25. According to the Food and Nutrition Board of the National Academy of Sciences: 1. An individual should have at least 10% of total calories eaten containing sugar. 2. Both adults and children should ingest 100 grams or less of carbohydrates each day. 3. Forty-five to sixty-five percent of kcalories should come from carbohydrate to minimize disease risk. 4. People with diets high in added sugar have higher intakes of essential nutrients. Ans: 3 Feedback 1. 2. 3. 4. According to dietary guidelines, no more than 6% of total calories eaten should comprise added sugars. Adults and children should consume 130 grams of carbohydrates each day. Forty-five to sixty-five percent of calories should come from carbohydrates. People with diets high in sugar tend to have lower intakes of essential nutrients. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension Chapter 3: Fats 1. The descriptive name for fats of all kinds is: 1. Complete 2. Essential 3. Lipids 4. Saturated Ans: 3 Feedback 1. 2. Complete is not a term used when referring to all types of fat. Essential is not a term used when referring to all types of fat. Essential nutrients are those that are required by the body that must be consumed because the body cannot manufacture them. 20KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 2. Fat contains 1. 2.2 2. 4 3. 7 4. 9 Ans: 4 Feedback 1. 2. 3. 4. One gram of fat yields 9 kilocalories. One gram of fat yields 9 kilocalories One gram of fat yields 9 kilocalories Each gram of fat contains 9 kilocalories. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge 3. Which of the following is not a function of fat in the body? 1. Build scar tissue 2. Lubricate body tissues 3. Pad vital organs 4. Provide energy Ans: 1 Feedback 1. 2. 3. 4. Fats are not involved in building scar tissue. Fats lubricate body tissues. Fatty tissue cushions and protects vital organs. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension Fats supply fuel to most tissues and serves as the body’s main fuel or energy reserve. kcal/g. 4. Which of the following would a nurse suggest as a lean meat? 1. Ground beef, pork chops, and mozzarella cheese 2. Corned beef, spare ribs, and Swiss cheese 3. Round steak, pork tenderloin, and cottage cheese 4. Dark-meat chicken, eggs, and bologna Ans: 3 Feedback 1 Lean meat contains 1 to 3 grams of fat Ground beef pork chops and 21KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application 5. What percentage range of an adult’s kilocalories is recommended as the maximum to be obtained from fat? 1. 20 to 30 2. 20 to 35 3. 30 4. More than 50 Ans: 2 Feedback 1. 2. 3. 4. The recommendation is for adults to have 20% to 35% of kilocalories from fat. The recommendation is for adults to have 20% to 35% of kilocalories from fat. The recommendation is for adults to have 20% to 35% of kilocalories from fat. The recommendation is for adults to have 20% to 35% of kilocalories from fat. KEY: Integrated Process: Nursing Process | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension 6. Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following? 1. Appearance after cooking 2. Source, whether animal or vegetable 3. Type of chemical bonds in their fatty acids 4. Ease of emulsification Ans: 3 Feedback 1. 2. 3. The degree of saturation used for classification is based on the extent to which hydrogen is joined to the carbon atoms present. It has nothing to do with appearance. The source of the fat does not determine the saturation. The type of chemical bond in the fatty acids determines the saturation of the fat. 4. KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension The ease of emulsification does not determine the saturation of the fat. 227. Which of the following would a nurse instruct a patient to use for one fat exchange? 1. 1 tablespoon of butter 2. 1/2 ounce of cream cheese 3. Two slices of bacon 4. 3 tablespoons of mayonnaise Ans: 2 Feedback 1. 3. 2. 4. Each fat exchange provides 5 grams of fat. A teaspoon of butter would contain 5 grams of total fat. So a tablespoon would contain 15 grams of fat. Each fat exchange provides 5 grams of fat. One slice of bacon, not two, would provide 5 grams of fat. Each fat exchange provides 5 grams of fat. A 1/2 ounce amount of cream cheese would provide 5 grams of fat. Each fat exchange provides 5 grams of fat. One teaspoon of mayonnaise, not 3 tablespoons, would provide 5 grams of fat. KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application 8. To be labeled “lean,” a product must have no more than serving. 1. 5 2. 10 3. 15 4. 20 Ans: 2 Feedback 1. 2. 3. 4. Lean can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100-gram serving (3.5 ounces). Lean can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100-gram serving (3.5 ounces). Lean can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100-gram serving (3.5 ounces). Lean can be used on meat, poultry, seafood, or game meat products only if the product contains less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100-gram serving (3.5 ounces). KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension 9. In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following? 1. Availability of low-cost fruits and vegetables 2. Availability of cheap energy-dense foods 3. Home-cooked meals 4. Children exercising too much Ans: 2 1 Feedback Ch 23 i dit fd il bilit d lif tl ll t f g of fat per 3 1/2-ounceto the availability of cheap, energy-dense foods (including those from street vendors and fastfood restaurants) that facilitate the consumption of more fat. In addition, the introduction of low-cost vegetable oils from industrialized countries greatly increases the amount of fat in the average diet. 2. Changes in diet, food availability, and lifestyle are all components of transition as countries modernize. However, obesity in adults has been linked to the availability of cheap, energydense foods (including those from street vendors and fast-food restaurants) that facilitate the consumption of more fat. In addition, the introduction of low-cost vegetable oils from industrialized countries greatly increases the amount of fat in the average diet. 3. Changes in diet, food availability, and lifestyle are all components of transition as countries modernize. However, obesity in adults has been linked to the availability of cheap, energydense foods (including those from street vendors and fast-food restaurants) that facilitate the consumption of more fat. In addition, the introduction of low-cost vegetable oils from industrialized countries greatly increases the amount of fat in the average diet. 4. Changes in diet, food availability, and lifestyle are all components of transition as countries modernize. However, obesity in adults has been linked to the availability of cheap, energydense foods (including those from street vendors and fast-food restaurants) that facilitate the consumption of more fat. In addition, the introduction of low-cost vegetable oils from industrialized countries greatly increases the amount of fat in the average diet. KEY: Integrated Process: Nursing Process | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension 10. If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat?