Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
Chapter 1. Nutrition in Human Health
Multiple Choice
Identify the choice that best completes the statement or answers the question.
____ 1. A nurse is leading a seminar with middle school students on
healthy food choices at the community health center every
Tuesday. The nurse knows that the seminar is a form of:
1. Secondary prevention
2. Primary prevention
3. Tertiary prevention
4. Complication prevention
____ 2. A nurse knows that energy nutrients are measured in which of the following ways?
1. Kilocalories
2. Proteins
3. Heat (thermal)
4. Electric signals
____ 3. A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider
has ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty acid supplement
to the medication regimen. The nurse suspects the health-care provider is applying which
process to help this client minimize chronic inflammation from the disease?
1. Nutrigenetics
2. Epigenetics
3. Nutrigenomics
4. Epigenomics
____ 4. Which is the main focus of the 2015–2020 Dietary Guidelines?
1. Overall eating patterns should be based on personal and cultural choice.
2. Provide simple instructions that promote healthy eating patterns.
3. Monitor dietary intake through a telephone survey.
4. Increase the number of schools providing fruits and vegetables.
____ 5. Which statement made to a nurse about food insecurity is concerning?
1. “My mom cooks once a week and we go out to eat the other days.”
2. “We often eat at the local shelter when we can.”
3. “I often feel like I don’t want to eat; I’m getting so fat!”
4. “I love to cook. I often cook for my friends and family.”
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
____ 6. In order to make suitable recommendations about nutritional status, which criteria must the
nurse gather during assessment from a client diagnosed with diabetes?
1. Reported dietary intake and physical examination
2. Anthropomorphic measurements and physical examination
3. Food diary and interview
4. Dietary recalls and self-report
____ 7. A nurse is caring for a client diagnosed with diverticulitis. Which question asked during
nutritional assessment is most appropriate for the nurse to ask?
1. “Do you consume meat at most of your meals?”
2. “Doesn’t everyone like grilled chicken?”
3. “What comfort foods do you enjoy?”
4. “What types of food do you do you consume regularly?”
____ 8. A nurse is caring for a client admitted to the emergency department (ED). When the nurse
learns that the client is an Alaskan native, which diagnosis of acculturation does the nurse
suspect?
1. COPD
2. Diabetes
3. Crohn disease
4. Gastrointestinal bleeding
____ 9. When taking care of a client with irritable bowel syndrome (IBS), the nurse talks about new
genetic knowledge that could personalize nutrition prescriptions. The nurse does this to:
1. Cure the disease
2. Research proper use of prescriptions
3. Utilize nutrients properly
4. Help address nutritional needs
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
____ 10. A nurse is caring for a client diagnosed with bulimia. In addition to the nurse, which other
members of the health-care team are involved in the comprehensive nutritional assessment?
Select all that apply.
1. Social worker
2. Laboratory staff
3. Dietitian
4. Physician
5. Physical therapist
____ 11. When discharging a client who had gastric-bypass surgery, the nurse makes sure to include
which information in the client’s discharge planning? Select all that apply.
1. Take vitamins daily.
2. Drink plenty of water.
3. Include polyphenols in the diet.
4. Limit carbohydrates and fats.
5. Eat plenty of protein shakes.
____ 12. Which are functions of nutrients? Select all that apply.
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
1. Serve as a source of heat
2. Support the growth of tissue
3. Aid in the loss of weight
4. Help prevent diabetes
5. Provide control of disease
____ 13. A nurse received report from the GI department and is waiting to admit a client diagnosed
with lactose intolerance. The nurse suspects that the client may be from which of the
following cultures? Select all that apply.
1. Native American
2. Italian
3. Asian
4. Irish
5. African
____ 14. Based on the 2015–2020 DHHS Dietary Guidelines for Americans, which recommendations
would a nurse manager follow to help reduce the risk for major chronic diseases in the health
clinic? Select all that apply.
1. Dietary practices should accommodate food preferences.
2. Dietary practices should accommodate cultural traditions.
3. Dietary practices should accommodate healthy eating patterns.
4. Dietary practices should accommodate economic resources.
5. Dietary practices should accommodate sample menus.
____ 15. A nurse is discharging a client to home and discussing food insecurity. Which component of
food insecurity has important implications for health and nutrition? Select all that apply.
1. Poverty
2. Rural living
3. Health
4. Wealth
5. Disease
____ 16. Which steps to determine a client’s dietary status are similar to that of the nursing process?
Select all that apply.
1. Nutritional screening
2. Physical examination
3. Prioritizing problems
4. Dietitian referral
5. Using dietary journals
____ 17. A nurse is reviewing dietary intake with a 45-year-old client with new-onset diabetes. Which
components does the nurse expect to discuss? Select all that apply.
1. Estimated Average Requirements (EARs)
2. Body Mass Index (BMI)
3. Recommended Dietary Allowances (RDAs)
4. Adequate Intakes (AIs)
5. Acceptable Macronutrient Distribution Range (AMDR)
____ 18. Which effects can acculturation have on clients from another culture?
1. A decrease in risk for disease
2. An increase in knowledge of healthy foods
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
3. A decrease in consumption of fruits and vegetables
4. An increase in knowledge of proper food preparation
5. An increase in awareness of healthy food choices
____ 19. A nurse is taking care of a client diagnosed with anorexia. What are the components of
nutritional care?
1. Analysis and implementation
2. Assessment and planning
3. Evaluation and implementation
4. Subjective and objective data
5. Nutritional assessment and objective data
Copyright © 2019 F. A. Davis Company
Chapter 1. Nutrition in Human Health
Multiple Choice
Identify the choice that best completes the statement or answers the question.
____ 1. A nurse is leading a seminar with middle school students on
healthy food choices at the community health center every
Tuesday. The nurse knows that the seminar is a form of:
1. Secondary prevention
2. Primary prevention
3. Tertiary prevention
4. Complication prevention
____ 2. A nurse knows that energy nutrients are measured in which of the following ways?
1. Kilocalories
2. Proteins
3. Heat (thermal)
4. Electric signals
____ 3. A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider
has ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty acid supplement
to the medication regimen. The nurse suspects the health-care provider is applying which
process to help this client minimize chronic inflammation from the disease?
1. Nutrigenetics
2. Epigenetics
3. Nutrigenomics
4. Epigenomics
____ 4. Which is the main focus of the 2015–2020 Dietary Guidelines?
1. Overall eating patterns should be based on personal and cultural choice.
2. Provide simple instructions that promote healthy eating patterns.
3. Monitor dietary intake through a telephone survey.
4. Increase the number of schools providing fruits and vegetables.
____ 5. Which statement made to a nurse about food insecurity is concerning?
1. “My mom cooks once a week and we go out to eat the other days.”
2. “We often eat at the local shelter when we can.”
3. “I often feel like I don’t want to eat; I’m getting so fat!”
4. “I love to cook. I often cook for my friends and family.”
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
____ 6. In order to make suitable recommendations about nutritional status, which criteria must the
nurse gather during assessment from a client diagnosed with diabetes?
1. Reported dietary intake and physical examination
2. Anthropomorphic measurements and physical examination
3. Food diary and interview
4. Dietary recalls and self-report
____ 7. A nurse is caring for a client diagnosed with diverticulitis. Which question asked during
nutritional assessment is most appropriate for the nurse to ask?
1. “Do you consume meat at most of your meals?”
2. “Doesn’t everyone like grilled chicken?”
3. “What comfort foods do you enjoy?”
4. “What types of food do you do you consume regularly?”
____ 8. A nurse is caring for a client admitted to the emergency department (ED). When the nurse
learns that the client is an Alaskan native, which diagnosis of acculturation does the nurse
suspect?
1. COPD
2. Diabetes
3. Crohn disease
4. Gastrointestinal bleeding
____ 9. When taking care of a client with irritable bowel syndrome (IBS), the nurse talks about new
genetic knowledge that could personalize nutrition prescriptions. The nurse does this to:
1. Cure the disease
2. Research proper use of prescriptions
3. Utilize nutrients properly
4. Help address nutritional needs
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
____ 10. A nurse is caring for a client diagnosed with bulimia. In addition to the nurse, which other
members of the health-care team are involved in the comprehensive nutritional assessment?
Select all that apply.
1. Social worker
2. Laboratory staff
3. Dietitian
4. Physician
5. Physical therapist
____ 11. When discharging a client who had gastric-bypass surgery, the nurse makes sure to include
which information in the client’s discharge planning? Select all that apply.
1. Take vitamins daily.
2. Drink plenty of water.
3. Include polyphenols in the diet.
4. Limit carbohydrates and fats.
5. Eat plenty of protein shakes.
____ 12. Which are functions of nutrients? Select all that apply.
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
1. Serve as a source of heat
2. Support the growth of tissue
3. Aid in the loss of weight
4. Help prevent diabetes
5. Provide control of disease
____ 13. A nurse received report from the GI department and is waiting to admit a client diagnosed
with lactose intolerance. The nurse suspects that the client may be from which of the
following cultures? Select all that apply.
1. Native American
2. Italian
3. Asian
4. Irish
5. African
____ 14. Based on the 2015–2020 DHHS Dietary Guidelines for Americans, which recommendations
would a nurse manager follow to help reduce the risk for major chronic diseases in the health
clinic? Select all that apply.
1. Dietary practices should accommodate food preferences.
2. Dietary practices should accommodate cultural traditions.
3. Dietary practices should accommodate healthy eating patterns.
4. Dietary practices should accommodate economic resources.
5. Dietary practices should accommodate sample menus.
____ 15. A nurse is discharging a client to home and discussing food insecurity. Which component of
food insecurity has important implications for health and nutrition? Select all that apply.
1. Poverty
2. Rural living
3. Health
4. Wealth
5. Disease
____ 16. Which steps to determine a client’s dietary status are similar to that of the nursing process?
Select all that apply.
1. Nutritional screening
2. Physical examination
3. Prioritizing problems
4. Dietitian referral
5. Using dietary journals
____ 17. A nurse is reviewing dietary intake with a 45-year-old client with new-onset diabetes. Which
components does the nurse expect to discuss? Select all that apply.
1. Estimated Average Requirements (EARs)
2. Body Mass Index (BMI)
3. Recommended Dietary Allowances (RDAs)
4. Adequate Intakes (AIs)
5. Acceptable Macronutrient Distribution Range (AMDR)
____ 18. Which effects can acculturation have on clients from another culture?
1. A decrease in risk for disease
2. An increase in knowledge of healthy foods
Copyright © 2019 F. A. Davis Company
, Lutz's Nutrition and Diet Therapy 7th Edition Test Bank
3. A decrease in consumption of fruits and vegetables
4. An increase in knowledge of proper food preparation
5. An increase in awareness of healthy food choices
____ 19. A nurse is taking care of a client diagnosed with anorexia. What are the components of
nutritional care?
1. Analysis and implementation
2. Assessment and planning
3. Evaluation and implementation
4. Subjective and objective data
5. Nutritional assessment and objective data
Copyright © 2019 F. A. Davis Company
