Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
TEST BANK
Nutritional Foundations and Clinical Applications
A Nursing Approach
Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner
7th Edition
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
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
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
Chapter 1. Wellness Nutrition
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.
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
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
ANS: C
Wellness enhances a persons 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 health 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 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: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to
decrease, which can cause anxiety or confusion or make it difficult to control emotions. Late
night binges on snack food are likely to result in excessive energy intake but would have a less
direct effect on emotional health. Eating small meals throughout the day is likely to maintain
more constant blood sugar levels, which would actually have a positive effect on emotional
health. Excessive caffeine consumption may contribute to anxiety, but 2 cups of caffeinated
coffee is not considered excessive.
DIF: Cognitive Level: Analyzing REF Page 2
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
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 is used to set targets for health promotion to improve the health of all
individuals. It addresses environmental and social issues that affect health outcomes. Low intake
of fruits and vegetables by African American children is likely to have an adverse effect on their
health and so may be addressed when target goals are set. Vegetarian eating patterns, use of
bottled water, and use of protein and vitamin supplements do not necessarily have an adverse
effect on nutritional health and so are less likely to be addressed.
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 is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
DIF: Cognitive Level: Applying REF Page 4
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a.exercising five times a week.
b.local supermarkets expanding the availability of fresh fruits and vegetables.
c.teaching a teenager how to choose healthier foods at fast-food restaurants.
d.information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals,
families, groups, and communities, such as teaching a teenager how to choose healthier fast
foods. Exercising regularly contributes to wellness, but it is not bringing about a change in health
unless this is a change in behavior. Stocking a wider availability of fresh produce does not
promote health, unless the supermarket uses specific strategies to encourage consumption.
Information about the relationship between nutrients and disease is simply information unless it
is used to promote behavior change.
DIF: Cognitive Level: Applying REF Page 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
sufficient amounts of
a.fiber.
b.nutrients.
c.minerals.
d.supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Both fiber and minerals are needed, but each represents only one type of nutrient. Supplements
are not always necessary because sufficient nutrients can often be obtained from food.
DIF: Cognitive Level: Understanding REF Pages 8-10
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a.nutrition priorities and goals for older American adults.
b.dietary standards for Americans older than 50 years.
c.dietary guidelines recommended for older adults.
d.MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPlate are separate documents from Healthy People
2020 and focus on specific advice and guidelines for healthy eating.
DIF: Cognitive Level: Applying REF Pages 4-5 | MCS: 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type
2 diabetes. Weight control and nutrition strategies discussed are considered
a.primary treatment.
b.primary prevention.
c.secondary prevention.
d.tertiary prevention.
ANS: B
Action to prevent the development of type 2 diabetes is considered primary prevention.
Secondary prevention involves early detection to halt and minimize the effects of the disease,
and tertiary prevention minimizes complications and helps restore health after the disorder has
developed. Primary treatment is not a recognized term.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a.palliative care.
b.primary prevention.
c.secondary prevention.
d.tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the
disease developed, and secondary prevention would involve early detection to minimize the
effects of the disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a.essential.
b.complete.
c.incomplete.
d.nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body
and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins
contain all the essential amino acids; incomplete proteins are lacking one or more essential
amino acids.
DIF: Cognitive Level: Remembering REF Pages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
a.carbohydrates.
b.water.
c.minerals.
d.protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also
provide fuel for energy, but its primary purpose is important structural and functional roles.
Water and minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: Pages 8-10 TOP: Nursing Process: Planning
MSC: Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His
alcohol intake is considered
a.insignificant.
b.moderate.
c.higher than is recommended.
d.dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol
intake.
DIF: Cognitive Level: Analyzing REF Page 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
14. A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The
nutrient that provides the most kilocalories in the dessert is
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
a.protein.
b.carbohydrate.
c.fat.
d.alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of
carbohydrate provides 120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF: Cognitive Level: Applying REF Page 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a.110.
b.130.
c.140.
d.162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides
18 kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in
the frozen yogurt is 130 kcal (96 + 18 + 16).
DIF: Cognitive Level: Applying REF Pages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a.protein.
b.carbohydrates.
c.dietary fiber.
d.lipids.
TEST BANK
Nutritional Foundations and Clinical Applications
A Nursing Approach
Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner
7th Edition
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
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
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
Chapter 1. Wellness Nutrition
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.
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
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
ANS: C
Wellness enhances a persons 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 health 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 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: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to
decrease, which can cause anxiety or confusion or make it difficult to control emotions. Late
night binges on snack food are likely to result in excessive energy intake but would have a less
direct effect on emotional health. Eating small meals throughout the day is likely to maintain
more constant blood sugar levels, which would actually have a positive effect on emotional
health. Excessive caffeine consumption may contribute to anxiety, but 2 cups of caffeinated
coffee is not considered excessive.
DIF: Cognitive Level: Analyzing REF Page 2
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
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 is used to set targets for health promotion to improve the health of all
individuals. It addresses environmental and social issues that affect health outcomes. Low intake
of fruits and vegetables by African American children is likely to have an adverse effect on their
health and so may be addressed when target goals are set. Vegetarian eating patterns, use of
bottled water, and use of protein and vitamin supplements do not necessarily have an adverse
effect on nutritional health and so are less likely to be addressed.
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 is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
DIF: Cognitive Level: Applying REF Page 4
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a.exercising five times a week.
b.local supermarkets expanding the availability of fresh fruits and vegetables.
c.teaching a teenager how to choose healthier foods at fast-food restaurants.
d.information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals,
families, groups, and communities, such as teaching a teenager how to choose healthier fast
foods. Exercising regularly contributes to wellness, but it is not bringing about a change in health
unless this is a change in behavior. Stocking a wider availability of fresh produce does not
promote health, unless the supermarket uses specific strategies to encourage consumption.
Information about the relationship between nutrients and disease is simply information unless it
is used to promote behavior change.
DIF: Cognitive Level: Applying REF Page 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
sufficient amounts of
a.fiber.
b.nutrients.
c.minerals.
d.supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Both fiber and minerals are needed, but each represents only one type of nutrient. Supplements
are not always necessary because sufficient nutrients can often be obtained from food.
DIF: Cognitive Level: Understanding REF Pages 8-10
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a.nutrition priorities and goals for older American adults.
b.dietary standards for Americans older than 50 years.
c.dietary guidelines recommended for older adults.
d.MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPlate are separate documents from Healthy People
2020 and focus on specific advice and guidelines for healthy eating.
DIF: Cognitive Level: Applying REF Pages 4-5 | MCS: 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type
2 diabetes. Weight control and nutrition strategies discussed are considered
a.primary treatment.
b.primary prevention.
c.secondary prevention.
d.tertiary prevention.
ANS: B
Action to prevent the development of type 2 diabetes is considered primary prevention.
Secondary prevention involves early detection to halt and minimize the effects of the disease,
and tertiary prevention minimizes complications and helps restore health after the disorder has
developed. Primary treatment is not a recognized term.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a.palliative care.
b.primary prevention.
c.secondary prevention.
d.tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the
disease developed, and secondary prevention would involve early detection to minimize the
effects of the disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a.essential.
b.complete.
c.incomplete.
d.nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body
and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins
contain all the essential amino acids; incomplete proteins are lacking one or more essential
amino acids.
DIF: Cognitive Level: Remembering REF Pages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
a.carbohydrates.
b.water.
c.minerals.
d.protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also
provide fuel for energy, but its primary purpose is important structural and functional roles.
Water and minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: Pages 8-10 TOP: Nursing Process: Planning
MSC: Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His
alcohol intake is considered
a.insignificant.
b.moderate.
c.higher than is recommended.
d.dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol
intake.
DIF: Cognitive Level: Analyzing REF Page 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
14. A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The
nutrient that provides the most kilocalories in the dessert is
, Test Bank - Nutritional Foundations and Clinical Applications: A Nursing Approach 7th Edition (Grodner, 2020)
a.protein.
b.carbohydrate.
c.fat.
d.alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of
carbohydrate provides 120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF: Cognitive Level: Applying REF Page 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a.110.
b.130.
c.140.
d.162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides
18 kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in
the frozen yogurt is 130 kcal (96 + 18 + 16).
DIF: Cognitive Level: Applying REF Pages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a.protein.
b.carbohydrates.
c.dietary fiber.
d.lipids.
