Test Bank Complete_
Nutrition Essentials For Nursing Practice 9th Edition,
By Susan Dudek
All Chapter 1-24| 3 Units| Updated 2025 Version| Verified Detailed Answers| Rated A+
From: [Bestmaxsolutions.Stuvia
,UNIT ONE: NUTRITION FUNDAMENTALS ---------------------------------------------------------------------- 3
Chapter 1. Nutrition In Health --------------------------------------------------------------------------------------------3
Chapter 2. Guidelines For Healthy Eating ---------------------------------------------------------------------------- 18
Chapter 3. Carbohydrates ------------------------------------------------------------------------------------------------ 24
Chapter 4. Protein---------------------------------------------------------------------------------------------------------- 42
Chapter 5. Lipids ------------------------------------------------------------------------------------------------------------ 61
Chapter 6. Vitamins-------------------------------------------------------------------------------------------------------- 80
Chapter 7. Water And Minerals ---------------------------------------------------------------------------------------- 99
Chapter 8. Energy Balance --------------------------------------------------------------------------------------------- 120
UNIT TWO: NUTRITION IN HEALTH PROMOTION -------------------------------------------------------- 140
Chapter 9. Food And Supplement Labeling ------------------------------------------------------------------------ 140
Chapter 10. Consumer Interests And Concerns ------------------------------------------------------------------ 162
Chapter 11. Cultural And Religious Influences On Food And Nutrition ------------------------------------ 184
Chapter 12. Healthy Eating For Healthy Babies ------------------------------------------------------------------ 211
Chapter 13. Nutrition For Infants, Children, And Adolescents ----------------------------------------------- 235
Chapter 14. Nutrition For Older Adults ----------------------------------------------------------------------------- 251
UNIT THREE: NUTRITION IN CLINICAL PRACTICE --------------------------------------------------------- 267
Chapter 15. Hospital Nutrition: Identifying Nutrition Risk And Feeding Clients ------------------------- 267
Chapter 16. Enteral And Parenteral Nutrition -------------------------------------------------------------------- 282
Chapter 17. Nutrition For Obesity And Eating Disorders------------------------------------------------------- 289
Chapter 18. Nutrition For Clients With Critical Illness ---------------------------------------------------------- 303
Chapter 19. Nutrition For Clients With Upper Gastrointestinal Tract Disorders ------------------------- 324
Chapter 20. Nutrition For Clients With Disorders Of The Lower Gastrointestinal Tract And Accessory
Organs ----------------------------------------------------------------------------------------------------------------------- 343
Chapter 21. Nutrition For Clients With Diabetes Mellitus ----------------------------------------------------- 360
Chapter 22. Nutrition For Clients With Cardiovascular Disorders ------------------------------------------- 375
Chapter 23. Nutrition For Clients With Kidney Disorders ------------------------------------------------------ 397
Chapter 24. Nutrition For Clients With Cancer Or HIV/AIDS -------------------------------------------------- 417
,UNIT ONE: NUTRITION FUNDAMENTALS
Chapter 1. Nutrition In Health
Susan Dudek: Nutrition Essentials For Nursing Practice 9th Edition, Test Bank
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.
ANS: 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.
A. Attending A Workshop – This Is Considered Nonformal Education, As It Is Structured
But Outside The Formal School System.
C. High School Course – This Is Formal Education, As It Takes Place In A Structured,
Classroom-Based Learning Environment.
D. Joining A Support Group – This Is Nonformal Education, Since It Provides Guidance
And Learning Within A Structured Social Group Setting, But Outside Formal Schooling.
DIF: Cognitive Level: Applying
REF: Page 6
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
ANS: C
Wellness Enhances A Person’s Level Of Health Through Development Of Each Of The
Six Dimensions Of Health: Physical, Intellectual, Emotional, Social, Spiritual, And
Environmental. Exercise And Eating A Healthy Variety Of Foods Help Develop Physical
Health; Taking A Nutrition Course Develops Intellectual Health; Buying Local Food
Supports Environmental Health; Participating In A Faith-Based Organization Develops
Spiritual Health; And Journaling Supports Emotional Health. The Missing Dimension Is
Social Health, Which Would Be Developed By Eating Meals With Friends.
A. Growing Some Of Her Own Food – This Primarily Supports Environmental And
Physical Health, Not Social Health.
B. Keeping A Food Record – Supports Intellectual And Physical Health By Increasing
Awareness Of Nutrition.
D. Meeting With A Registered Dietitian – Supports Intellectual And Physical Health, But
Not Social Connection.
DIF: Cognitive Level: Analyzing
REF: Pages 1–3
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.
A. Low Blood Sugar Levels
B. High Blood Sugar Levels
C. High Blood Pressure
D. Extremely Low Blood Pressure
ANS: A
Poor Eating Habits Affect Emotional Health. Missing Meals May Cause Blood Sugar
Levels To Decrease, Leading To Anxiety, Confusion, Or Difficulty Controlling
Emotions. Late-Night Snacking May Cause Excessive Calorie Intake But Is Less Likely
To Directly Affect Emotional Health. Eating Small Meals Throughout The Day Helps
Maintain Stable Blood Sugar Levels, Supporting Emotional Stability.
B. High Blood Sugar Levels – Usually Associated With Diabetes And Long-Term
Complications, Not Immediate Emotional Confusion Caused By Missed Meals.
C. High Blood Pressure – Affects Cardiovascular Health, But Does Not Directly Cause
Confusion Or Anxiety From Missed Meals.
D. Extremely Low Blood Pressure – Can Cause Dizziness Or Fainting, But Is Less
Directly Related To Emotional Instability From Poor Eating Patterns.
DIF: Cognitive Level: Analyzing
REF: Page 2
TOP: Nursing Process: Assessment
MSC: Client Needs: Psychosocial Integrity
4. The Best Example Of The Type Of Concern That Is Likely To Be Addressed By The
U.S. Department Of Health And Human Services When Target Goals For Healthy People
2030 Are Updated Is:
A. Preference For Vegetarian Eating Patterns Among White Women.
B. Low Intake Of Fruits And Vegetables By African American Children.
, C. Widespread Use Of Bottled Water In Higher Socioeconomic Groups.
D. Common Use Of Protein And Vitamin Supplements In Athletes.
ANS: B
Healthy People Sets Targets To Improve Health For All Individuals And Addresses
Social And Environmental Factors That Influence Health Outcomes. Low Intake Of
Fruits And Vegetables Among African American Children Can Adversely Affect Health
And Is Likely To Be Addressed. The Other Examples Are Not Necessarily Associated
With Negative Health Outcomes.
A. Vegetarian Preference Among White Women – This Is A Lifestyle Choice, Not A
Public Health Concern.
C. Bottled Water Use – More Of A Consumer Habit Than A Health Risk For Population-
Level Goals.
D. Protein/Vitamin Supplement Use In Athletes – Typically Does Not Indicate A
Population Health Risk.
DIF: Cognitive Level: Applying
REF: Pages 4–6
TOP: Nursing Process: Planning
MSC: Client Needs: Health Promotion And Maintenance
5. An Example Of Community Support For Health Promotion Is:
A. Teaching A Young Mother Skills In Safe Food Preparation.
B. Watching A Television Documentary About Industry Errors In Food Processing.
C. Labeling Fresh Poultry Packages With Information About Proper Food Storage.
D. Being Aware That Salmonella Can Be Transmitted Because Of Inadequate Food
Preparation.
ANS: C
Food Labeling Information Represents Community Support Because It Involves
Regulatory Measures That Encourage Health-Promoting Behaviors Within A Social
Nutrition Essentials For Nursing Practice 9th Edition,
By Susan Dudek
All Chapter 1-24| 3 Units| Updated 2025 Version| Verified Detailed Answers| Rated A+
From: [Bestmaxsolutions.Stuvia
,UNIT ONE: NUTRITION FUNDAMENTALS ---------------------------------------------------------------------- 3
Chapter 1. Nutrition In Health --------------------------------------------------------------------------------------------3
Chapter 2. Guidelines For Healthy Eating ---------------------------------------------------------------------------- 18
Chapter 3. Carbohydrates ------------------------------------------------------------------------------------------------ 24
Chapter 4. Protein---------------------------------------------------------------------------------------------------------- 42
Chapter 5. Lipids ------------------------------------------------------------------------------------------------------------ 61
Chapter 6. Vitamins-------------------------------------------------------------------------------------------------------- 80
Chapter 7. Water And Minerals ---------------------------------------------------------------------------------------- 99
Chapter 8. Energy Balance --------------------------------------------------------------------------------------------- 120
UNIT TWO: NUTRITION IN HEALTH PROMOTION -------------------------------------------------------- 140
Chapter 9. Food And Supplement Labeling ------------------------------------------------------------------------ 140
Chapter 10. Consumer Interests And Concerns ------------------------------------------------------------------ 162
Chapter 11. Cultural And Religious Influences On Food And Nutrition ------------------------------------ 184
Chapter 12. Healthy Eating For Healthy Babies ------------------------------------------------------------------ 211
Chapter 13. Nutrition For Infants, Children, And Adolescents ----------------------------------------------- 235
Chapter 14. Nutrition For Older Adults ----------------------------------------------------------------------------- 251
UNIT THREE: NUTRITION IN CLINICAL PRACTICE --------------------------------------------------------- 267
Chapter 15. Hospital Nutrition: Identifying Nutrition Risk And Feeding Clients ------------------------- 267
Chapter 16. Enteral And Parenteral Nutrition -------------------------------------------------------------------- 282
Chapter 17. Nutrition For Obesity And Eating Disorders------------------------------------------------------- 289
Chapter 18. Nutrition For Clients With Critical Illness ---------------------------------------------------------- 303
Chapter 19. Nutrition For Clients With Upper Gastrointestinal Tract Disorders ------------------------- 324
Chapter 20. Nutrition For Clients With Disorders Of The Lower Gastrointestinal Tract And Accessory
Organs ----------------------------------------------------------------------------------------------------------------------- 343
Chapter 21. Nutrition For Clients With Diabetes Mellitus ----------------------------------------------------- 360
Chapter 22. Nutrition For Clients With Cardiovascular Disorders ------------------------------------------- 375
Chapter 23. Nutrition For Clients With Kidney Disorders ------------------------------------------------------ 397
Chapter 24. Nutrition For Clients With Cancer Or HIV/AIDS -------------------------------------------------- 417
,UNIT ONE: NUTRITION FUNDAMENTALS
Chapter 1. Nutrition In Health
Susan Dudek: Nutrition Essentials For Nursing Practice 9th Edition, Test Bank
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.
ANS: 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.
A. Attending A Workshop – This Is Considered Nonformal Education, As It Is Structured
But Outside The Formal School System.
C. High School Course – This Is Formal Education, As It Takes Place In A Structured,
Classroom-Based Learning Environment.
D. Joining A Support Group – This Is Nonformal Education, Since It Provides Guidance
And Learning Within A Structured Social Group Setting, But Outside Formal Schooling.
DIF: Cognitive Level: Applying
REF: Page 6
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
ANS: C
Wellness Enhances A Person’s Level Of Health Through Development Of Each Of The
Six Dimensions Of Health: Physical, Intellectual, Emotional, Social, Spiritual, And
Environmental. Exercise And Eating A Healthy Variety Of Foods Help Develop Physical
Health; Taking A Nutrition Course Develops Intellectual Health; Buying Local Food
Supports Environmental Health; Participating In A Faith-Based Organization Develops
Spiritual Health; And Journaling Supports Emotional Health. The Missing Dimension Is
Social Health, Which Would Be Developed By Eating Meals With Friends.
A. Growing Some Of Her Own Food – This Primarily Supports Environmental And
Physical Health, Not Social Health.
B. Keeping A Food Record – Supports Intellectual And Physical Health By Increasing
Awareness Of Nutrition.
D. Meeting With A Registered Dietitian – Supports Intellectual And Physical Health, But
Not Social Connection.
DIF: Cognitive Level: Analyzing
REF: Pages 1–3
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.
A. Low Blood Sugar Levels
B. High Blood Sugar Levels
C. High Blood Pressure
D. Extremely Low Blood Pressure
ANS: A
Poor Eating Habits Affect Emotional Health. Missing Meals May Cause Blood Sugar
Levels To Decrease, Leading To Anxiety, Confusion, Or Difficulty Controlling
Emotions. Late-Night Snacking May Cause Excessive Calorie Intake But Is Less Likely
To Directly Affect Emotional Health. Eating Small Meals Throughout The Day Helps
Maintain Stable Blood Sugar Levels, Supporting Emotional Stability.
B. High Blood Sugar Levels – Usually Associated With Diabetes And Long-Term
Complications, Not Immediate Emotional Confusion Caused By Missed Meals.
C. High Blood Pressure – Affects Cardiovascular Health, But Does Not Directly Cause
Confusion Or Anxiety From Missed Meals.
D. Extremely Low Blood Pressure – Can Cause Dizziness Or Fainting, But Is Less
Directly Related To Emotional Instability From Poor Eating Patterns.
DIF: Cognitive Level: Analyzing
REF: Page 2
TOP: Nursing Process: Assessment
MSC: Client Needs: Psychosocial Integrity
4. The Best Example Of The Type Of Concern That Is Likely To Be Addressed By The
U.S. Department Of Health And Human Services When Target Goals For Healthy People
2030 Are Updated Is:
A. Preference For Vegetarian Eating Patterns Among White Women.
B. Low Intake Of Fruits And Vegetables By African American Children.
, C. Widespread Use Of Bottled Water In Higher Socioeconomic Groups.
D. Common Use Of Protein And Vitamin Supplements In Athletes.
ANS: B
Healthy People Sets Targets To Improve Health For All Individuals And Addresses
Social And Environmental Factors That Influence Health Outcomes. Low Intake Of
Fruits And Vegetables Among African American Children Can Adversely Affect Health
And Is Likely To Be Addressed. The Other Examples Are Not Necessarily Associated
With Negative Health Outcomes.
A. Vegetarian Preference Among White Women – This Is A Lifestyle Choice, Not A
Public Health Concern.
C. Bottled Water Use – More Of A Consumer Habit Than A Health Risk For Population-
Level Goals.
D. Protein/Vitamin Supplement Use In Athletes – Typically Does Not Indicate A
Population Health Risk.
DIF: Cognitive Level: Applying
REF: Pages 4–6
TOP: Nursing Process: Planning
MSC: Client Needs: Health Promotion And Maintenance
5. An Example Of Community Support For Health Promotion Is:
A. Teaching A Young Mother Skills In Safe Food Preparation.
B. Watching A Television Documentary About Industry Errors In Food Processing.
C. Labeling Fresh Poultry Packages With Information About Proper Food Storage.
D. Being Aware That Salmonella Can Be Transmitted Because Of Inadequate Food
Preparation.
ANS: C
Food Labeling Information Represents Community Support Because It Involves
Regulatory Measures That Encourage Health-Promoting Behaviors Within A Social
