TEST BANK FOR WILLIAMS BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY STACI NIX

TEST BANK FOR WILLIAMS BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY STACI NIX Chapter 01: Food, Nutrition, and Health Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition MULTIPLECHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. Supporting the national health goals Healthy People 2020 b. Reducing hunger in a subset of the United States population c. Improving Medicare reimbursement claims d. Providing access to primary health care services - CORRECT ANSWERS: - A 2. A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a a. physician. b. nurse. c. public health nutritionist. d. registered dietitian. - CORRECT ANSWERS: - D 3. The sum of all body processes inside living cells that sustain life and health is a. science. b. digestion. c. metabolism. d. nutrition. - CORRECT ANSWERS: - C 4. The nutrients that provide the body with its primary source of fuel for energy are a. vitamins. b. minerals. c. fiber. d. carbohydrates. - CORRECT ANSWERS: - D 5. Which of the following is the most accurate statement regarding the functions of protein? a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake. b. Proteins are a necessary nutrient to provide energy for the body in times of stress. c. Proteins can be used as coenzyme factors during cell metabolism. d. Proteins are essential to building and repairing tissues within the body. - CORRECT ANSWERS: - D 6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements. The approximate number of kilocalories per day from fat that his diet should provide is kcal/day. a. 400 to 700 b. 100 to 300 c. 500 to 800 d. 900 to 1200 - CORRECT ANSWERS: - A 7. The body’s main storage form of carbohydrate is a. glycogen. b. glycerol. c. glucagon. d. glucose. - CORRECT ANSWERS: - A 8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is kcal. a. 34 b. 136 c. 141 d. 306 - CORRECT ANSWERS: - C Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore: 30 g carbohydrate 4 kcal/g = 120 kcal 3 g protein 4 kcal/g = 12 kcal 1 g fat 9 kcal/g = 9 kcal = 141 total kcal (120 kcal + 12 kcal + 9 kcal) 9. The number of kilocalories from fat in a sandwich that contains 22 g fat is kcal. a. 88 b. 132 c. 154 d. 198 - CORRECT ANSWERS: - D Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal. 10. The number of kilocalories from protein in a sandwich that contains 15 g protein is kcal. a. 45 b. 60 c. 75 d. 135 - CORRECT ANSWERS: - B Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal. 11. The basic building units of protein are called acids. a. fatty b. amino c. nucleic d. carboxyl - CORRECT ANSWERS: - B 12. The main nutrients involved in metabolic regulation and control are a. water and vitamins. b. vitamins and minerals. c. vitamins and fatty acids. d. minerals and carbohydrates. - CORRECT ANSWERS: - B 13. The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet a. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. b. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. d. with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber. - CORRECT ANSWERS: - B 14. A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. over nutrition. - CORRECT ANSWERS: - C 15. Which factors place a person at the greatest risk for malnutrition? a. Poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves b. Poor hygiene, insufficient exercise, and excess carbohydrate intake c. Depleted carbohydrate intake, poor hygiene, and excess calorie intake d. Poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolic stress - CORRECT ANSWERS: - D 16. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. Heweighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding his state of overnutrition is that a. desired nutrients are consumed in excess amounts without the risk of malnutrition. b. because excess body fat is evident and excess calories are consumed, there is norisk of nutrient deficiency leading to malnutrition. c. even though excess body fat and excess nutrient intake are evident, there still maybe a risk for some type of nutrient deficiency leading to malnutrition. d. excess body weight may or may not be present along with excess consumption ofcarbohydrates and fat, which results in inadequate vitamin and mineral intake. - CORRECT ANSWERS: - C Overnutrition results from excess nutrient and energy intake over time, resulting in excess weight and a state of obesity. Malnutrition can result from excess body weight and the lack ofvitamin- and mineral-rich food consumption (e.g., consumption of fatty and carbohydrate- richfoods only). DIF: Cognitive Level: Application REF: p. 5 TOPIC: Nursing Process: DiagnosisMSC: NCLEX: Physiological Integrity: Physiological Adaptation 17. Which is least likely to be a primary cause of malnutrition? a. Conditions of poverty b. Prolonged hospitalization c. Homelessness d. Exercise - CORRECT ANSWERS: - D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake isnot sufficient to meet day-to-day needs or the additional requirements necessary during periods of stress, thus exercise is not a factor. DIF: Cognitive Level: Application REF: p. 5 TOPIC: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 18. Overnutrition is characterized by a. overeating at a meal. b. excess nutrient and energy intake over time. c. eating a diet with too much variety. d. using dietary supplements. - CORRECT ANSWERS: - B Overnutrition results from excess nutrient and energy intake over time or occurs whenexcessive amounts of nutrient supplements are consumed, resulting in tissue- damagingeffects. DIF: Cognitive Level: Comprehension REF: p. 5 TOPIC: Nursing Process: DiagnosisMSC: NCLEX: Physiological Integrity: Physiological Adaptation 19. The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all adults. b. most healthy population groups. c. minority ethnic groups. d. pregnant women, infants, and children. - CORRECT ANSWERS: - B The DRIs refer to a system of reference values that can be used for assessing and planning diets for healthy population groups and other purposes. DIF: Cognitive Level: Knowledge REF: p. 6 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 20. The Dietary Reference Intakes (DRIs) are developed by the a. U.S. Public Health Service. b. U.S. Food and Drug Administration (FDA). c. Food and Nutrition Board of the Institute of Medicine d. National Institutes of Health (NIH). - CORRECT ANSWERS: - C DRIs are developed by the Food and Nutrition Board of the Institute of Medicine. DIF: Cognitive Level: Knowledge REF: p. 6 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 21. When not enough scientific evidence is available to establish a Recommended DietaryAllowance (RDA), the value used to guide intake is called the a. Dietary Reference Intake (DRI). b. tolerable upper intake level (UL). c. estimated average requirement (EAR). d. adequate intake (AI). - CORRECT ANSWERS: - D AI is used as a guide when not enough scientific data are available to establish the RDA figure. DIF: Cognitive Level: Knowledge REF: p. 7 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 22. You are asked to help plan meals for a local monthly community dinner meeting for theelderly. The tool that would be most helpful for planning healthy meals is the a. Dietary Reference Intakes. b. Dietary Guidelines for AmericSelected Answer. c. MyPlate food guidance system. d. basic four food groups. - CORRECT ANSWERS: - C MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed. DIF: Cognitive Level: Knowledge REF: p. 7 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 23. You are asked to explain the Dietary Guidelines for AmericSelected Answer to an adult community education class at the local college. The most appropriate areas to cover in teaching this topicinclude a. appropriate amounts of sodium, saturated fat, cholesterol, trSelected Answer-fatty acids, wholegrains, and alcohol. b. adequate calories and protein for weight maintenance, smoking cessation, herbalsupplements, and food fads. c. the importance of low-carbohydrate diets, smoking cessation, herbal supplements,appropriate food groups, and sodium and potassium. d. food security, weight maintenance, glucose monitoring, and blood pressuremonitoring technique. - CORRECT ANSWERS: - A The Dietary Guidelines outlines key recommendations to balance calories and maintain weight along with foods and food components to reduce including sodium, saturated fattyacids, cholesterol, trSelected Answer-fatty acids, added fats and sugars, refined grains, along with recommendations for limiting alcohol. DIF: Cognitive Level: Application REF: p. 7 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 24. A patient asks you what he should eat to maintain an optimal diet. An appropriate responsewould be to a. eat a variety of foods and eat in moderation. b. avoid all fast food and processed foods. c. eat only natural, organic foods. d. use vitamin and mineral supplements to ensure adequate nutrients. - CORRECT ANSWERS: - A An optimal diet contains a variety of foods and in appropriate quantities to maintain proper weight and health. All foods can fit into a healthy diet in moderation. DIF: Cognitive Level: Application REF: p. 5 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 25. The goal of the MyPlate food guide is to promote a. variety, proportion moderation, gradual improvements, and physical activity. b. physical activity, portion control, daily blood pressure monitoring, and gradualimprovements in health. c. portion control, daily physical activity, daily glucose monitoring, moderation, and variety. d. variety, moderation, weighing food portions, daily blood pressure monitoring, andglucose monitoring. - CORRECT ANSWERS: - A The goal of MyPlate is to promote variety, proportion moderation, gradual improvements, and physical activity. DIF: Cognitive Level: Knowledge REF: p. 7 TOPIC: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance