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Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022), Chapter 1-24 | All Chapters

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Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022), Chapter 1-24 | All Chapters

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TEST BANK
Nutrition Essentials for Nursing Practice

Susan G. Dudek
9th Edition

,Table of Contents

Chapter 01 Nutrition in Health 1
Chapter 02 Guidelines for Healthy Eating 13
Chapter 03 Carbohydrates 24
Chapter 04 Protein 35
Chapter 05 Lipids 46
Chapter 06 Vitamins 57
Chapter 07 Water and Minerals 68
Chapter 08 Energy Balance 78
Chapter 09 Food and Supplement Labeling 89
Chapter 10 Consumer Interests and Concerns 100
Chapter 11 Cultural and Religious Influences on Food and Nutrition 109
Chapter 12 Healthy Eating for Healthy Babies 116
Chapter 13 Nutrition for Infants, Children, and Adolescents 127
Chapter 14 Nutrition for Older Adults 138
Chapter 15 Hospital Nutrition Identifying Nutrition Risk and Feeding Clients 150
Chapter 16 Enteral and Parenteral Nutrition 160
Chapter 17 Nutrition for Obesity and Eating Disorders 172
Chapter 18 Nutrition for Clients with Critical Illness 183
Chapter 19 Nutrition for Clients with Upper Gastrointestinal Tract Disorders 193
Chapter 20 Nutrition for Clients with Disorders of the Lower GI Tract and Accessory
Organs 203
Chapter 21 Nutrition for Clients with Diabetes Mellitus 214
Chapter 22 Nutrition for Clients with Cardiovascular Disorders 223
Chapter 23 Nutrition for Clients with Kidney Disorders 232
Chapter 24 Nutrition for Clients with Cancer or HIV AIDS 241

,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

Chapter 1: Nutrition in Health

1. The nurse has been asked to speak on diet and nutrition at a local community center. During
the presentation, the nurse discusses the importance of Adequate Intake. Which of the
following should the nurse be sure to include regarding this topic?
A. The primary purpose of the Adequate Intake is to provide the optimal level of
intake for all nutrients.
B. The primary purpose of the Adequate Intake is to help people calculate an estimate
of daily nutritional intake.
C. The primary purpose of the Adequate Intake is to have a way to compare
nutritional patterns to the Recommended Dietary Allowances (RDA).
D. The primary purpose of the Adequate Intake is to provide a nutritional goal for
individuals to try to achieve.
ANS: D
Rationale: The primary purpose of Adequate Intake is to provide a goal for the nutrient intake
of individuals. It is a recommended average daily intake level that is expected to meet or
exceed the needs of virtually all members of a specific group based on observed or
experimentally determined estimates of nutrient intake by groups of healthy people. Adequate
Intake is set when an RDA cannot be determined due to lack of sufficient data on
requirements; it does not provide the optimal level of intake for all nutrients, nor a method to
calculate the estimated daily nutritional intake. Adequate Intake amounts supplement
information provided by the RDA and cannot be compared.

PTS: 1 REF: p. 5, Adequate Intake
OBJ: Learning Objective: 01
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Apply NOT: Multiple Choice

2. Part of the Dietary Reference Intakes is the Tolerable Upper Intake Level (UL). Which of the
following would be the correct explanation for the nurse to provide the client regarding these
amounts?
A. The UL is the recommended level of intake for that nutrient.
B. The UL is the highest level of daily nutrient intake that is likely to pose no risk of
adverse health effects.
C. The UL is the nutrient intake amount determined to be most beneficial for
preventing chronic disease.
D. The UL is the estimated amount of nutrient that will meet the needs of 90% of a
given population.
ANS: B
Rationale: The UL is the highest level of average daily nutrient intake that is likely to pose no
risk of adverse health effects to almost all individuals in the general population.

PTS: 1 REF: p. 5, Tolerable Upper Intake Level
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Remember NOT: Multiple Choice

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,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

3. The nurse provides a client with information about Dietary Reference Intakes (DRI). When
describing DRI, what statement should the nurse include?
A. The DRI establish a single recommended intake for each nutrient for all healthy
adults.
B. The DRI include three nutrient-based standards.
C. The DRI identify intake levels necessary to cure chronic health conditions.
D. The DRI specify nutrient intake levels corresponding to adequacy and toxicity.
ANS: D
Rationale: The DRI are a collection of five dietary reference standards that estimate nutrient
intakes necessary to help ensure health maintenance and disease prevention in healthy
populations. The standards are Recommended Dietary Allowances (RDA), Estimated Average
Requirement (EAR), Adequate Intake (AI), Tolerable Upper Intake Level (UL), and Chronic
Disease Risk Reduction Intake (CDRR). The DRI are based on research studies and provide
reference values for each essential nutrient for adequacy and toxicity based on age and sex.
There is no single standard established for all adults, and the specified intakes are not intended
to guide treatment of existing health conditions.

PTS: 1 REF: p. 3, Dietary Reference Intakes
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Remember NOT: Multiple Choice

4. During a nutrition class, the nurse asks one of the students to describe the Estimated Average
Requirement (EAR). The student answers correctly by stating which of the following?
A. EAR is the amount of a nutrient that is estimated to meet the requirement of half of
healthy people in a lifestyle or gender group.
B. EAR is the amount of a nutrient that meets the needs of 98% of all people.
C. EAR is the amount of a nutrient that meets the needs of all healthy people in a
specific population.
D. EAR is the amount of a nutrient that is needed to prevent chronic illness.
ANS: A
Rationale: The EAR is the amount of a nutrient that is estimated to meet the requirement of
half of healthy people in a lifestyle or gender group. Since it is an average, the EAR does not
estimate the needs of 98% or all of a population. While the EAR considers reduction of the
risk of chronic disease, it does not claim to prevent chronic illness.

PTS: 1 REF: p. 5, Estimated Average Requirement
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Remember NOT: Multiple Choice

5. The nurse is teaching a nutrition class about Dietary Reference Intakes (DRIs). The nurse
would correctly state that this collection includes which reference set?
A. nutritional density values
B. physical activity recommendations
C. Tolerable Upper Intake Level

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Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

D. Healthy People 2030
ANS: C
Rationale: Tolerable Upper Intake Level (UL) is the highest level of average daily nutrient
intake that is likely to pose no risk of adverse health effects to almost all individuals in the
general population. The UL is part of five references that make up DRI. The DRI do not
provide physical activity recommendations or nutritional density values. Healthy People is a
program conducted by the U.S. Department of Health and Human Services that sets public
health goals and objectives and monitors the nation’s progress toward meeting those
objectives.

PTS: 1 REF: p. 3, Dietary Reference Intakes
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Remember NOT: Multiple Choice

6. The client reports adhering to the Acceptable Macronutrient Distribution Ranges (AMDRs)
for dietary intake as recommended by the healthcare provider. The nurse knows the client
understands the purpose of the AMDRs when they identify what as a potential benefit?
A. reduced risk of type 1 diabetes mellitus
B. weight loss
C. decrease in chronic disease risk
D. reduced rate of breast cancer
ANS: C
Rationale: The AMDRs are broad ranges for each energy nutrient, expressed as a percentage
of total calories consumed. These ranges are associated with reduced risk of chronic disease
and are such that an adequate intake of all nutrients can be obtained. Adherence to the
AMDRs do not necessarily result in weight loss, because they do not establish a
recommendation for total calorie intake. AMDRs also do not necessarily result in reduction of
diabetes or breast cancer.

PTS: 1 REF: p. 6, Acceptable Macronutrient Distribution Ranges
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Understand NOT: Multiple Choice

7. The nurse is explaining the Recommended Dietary Allowances (RDA) to a client seeking
nutritional counseling. How would the nurse describe RDA?
A. identical to Dietary Reference Intakes
B. standards for intake of macronutrients only
C. applicable to people with chronic diseases
D. intended for most healthy individuals
ANS: D

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,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

Rationale: The RDA makes up one of the five standards under the Dietary Reference Intakes.
RDA represents the average daily recommended intake to meet the nutrient requirements of
97% to 98% of healthy individuals by life stage and gender. The recommendations are based
on specific criteria indicators for estimating requirements such as plasma and serum nutrient
concentrations. Health professionals use the RDA as a starting point and adjust them
according to the individual's needs; however, a modified nutritional plan must be devised for
persons with chronic diseases. The Acceptable Macronutrient Distribution Ranges (AMDRs),
not the RDA, set standards for macronutrient intake.

PTS: 1 REF: p. 4, Recommended Dietary Allowances
OBJ: Learning Objective: 02
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Apply NOT: Multiple Choice

8. One of the students in a nutrition class asks the nurse to explain the Acceptable Macronutrient
Distribution Ranges (AMDRs). How will the nurse best respond?
A. “AMDRs represent recommended daily intake of essential nutrients.”
B. “AMDRs specify total calorie intake based on sex and age.”
C. “AMDRs identify the upper safe limit for a nutrient.”
D. “AMDRs identify ranges for macronutrient intake as proportions of calorie
intake.”
ANS: D
Rationale: The AMDRs specify broad ranges for each energy nutrient (i.e., carbohydrates,
protein, and fat) as a percentage of total calorie intake. They do not specify total calorie
intake. The Tolerable Upper Intake Level identifies the safe upper limit for daily intake of
nutrients. The Recommended Dietary Allowances establish recommended daily intake levels
for nutrients.

PTS: 1 REF: p. 6, Acceptable Macronutrient Distribution Ranges
OBJ: Learning Objective: 01
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Apply NOT: Multiple Choice

9. The nurse is evaluating the dietary log of a client to ensure they are meeting the
Recommended Dietary Allowances (RDA) and notes that the client eats the exact same meals
almost every day. What must the nurse further assess for?
A. chronic health conditions
B. weight loss
C. lack of variety
D. dishonesty
ANS: C
Rationale: The RDA represents the average daily recommended intake to meet the nutrient
requirements of 97% to 98% of healthy individuals by life stage and sex. RDAs are set high
enough to account for daily variations in intake. However, the client does not appear to have
much variation in diet. Therefore, the nurse should review client intake to ensure that the
client is getting an appropriate range of nutrients.

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4|Page

,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

PTS: 1 REF: p. 4, Recommended Dietary Allowances
OBJ: Learning Objective: 02
NAT: Client Needs: Physiological Integrity: Basic Care and Comfort
TOP: Chapter: 01 KEY: Integrated Process: Nursing Process
BLM: Cognitive Level: Apply NOT: Multiple Choice

10. The county health nurse is reviewing data to compare two local communities’ eating patterns
for overall positive health outcomes. What eating patterns are associated with positive health
outcomes? Select all that apply.
A. Diet is high in red meat.
B. Meals include a relatively high intake of vegetables.
C. Protein comes from lean meats, seafood, and nuts.
D. Carbohydrate intake is mostly in the form of refined grains.
E. Fruit intake is primarily in the form of juices and smoothies.
ANS: B, C
Rationale: A healthy eating pattern includes a variety of nutrient-dense foods across food
groups that provide adequate amounts of nutrients within the appropriate calorie limits.
According to the 2020–2025 Dietary Guidelines for Americans, eating patterns associated
with positive health outcomes are characterized by relatively high intakes of vegetables, fruits,
legumes, whole grains, low- or non-fat dairy, lean meats and poultry, seafood, nuts, and
unsaturated vegetable oils. Eating patterns associated with detrimental health outcomes are
those with a higher intake of red and processed meats, sugar-sweetened foods and beverages,
and refined grains.

PTS: 1 REF: p. 6, Dietary Patterns
OBJ: Learning Objective: 03
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Nursing Process BLM: Cognitive Level: Apply
NOT: Multiple Select

11. The nurse is reviewing the first week of entries in the food diary of a client wanting to
increase positive health outcomes. Which meals should the nurse encourage the client to
continue to eat based upon the diary’s entries? Select all that apply.

Breakfast Snack Lunch Snack Dinner Snack
Monday White toast, none Small none Roast beef, none
butter, grape salad, potato,
jelly, 6 oz. chicken carrots,
orange juice breast, cabbage, 1/2
carrot slice of
sticks, whole wheat
cottage bread, small
cheese salad
1
Tuesday Oatmeal, 10 Chicken none /2 cup brown Blueberries
banana, 6 oz. almonds salad, rice, chicken and heavy
coffee grapes, stir fry with whipping
7-grain mixed cream
bread, vegetables
lettuce

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5|Page

,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

Wednesday White toast, none Chicken Small Pork 1 oz. dark
butter, grape stir fry with orange tenderloin, chocolate
jelly, 6 oz. vegetables, spinach
1
orange juice /2 cup salad,
brown rice creamed peas
Thursday 2-egg omelet none Pork none Spaghetti none
with sausage and tenderloin, with meat
cheese, coffee, 6 spinach sauce, garlic
oz. orange juice salad bread, tossed
green salad
Friday Oatmeal, none Pastrami 3 Roasted none
blueberries, and Swiss celery chicken
pecans, coffee cheese sticks quarter,
sandwich roasted
on whole carrots and
wheat broccoli
bread,
green apple
Saturday 2-egg omelet none Pulled Cheese Beef tacos 1 oz. dark
with sausage and chicken stick with cheese, chocolate
cheese, coffee, 6 quarter lettuce,
oz. orange juice meat, green tomato,
salad, guacamole,
peach salsa
Sunday 2 slices French none Taco salad none Cheeseburger 2 oz.
toast with butter with tomato, vanilla ice
and syrup, 2 lettuce, cream cup
slices bacon, onion, pickle;
strawberries, corn on the
apple juice, cob; potato
coffee salad;
cucumber
salad

A. Friday’s dinner
B. Friday’s breakfast
C. Thursday’s breakfast
D. Sunday’s dinner
E. Wednesday’s lunch
ANS: A, B, E
Rationale: A healthy eating pattern includes a variety of nutrient-dense foods across food
groups that provide adequate amounts of nutrients within the appropriate calorie limits.
According to the 2020–2025 Dietary Guidelines for Americans, eating patterns associated
with positive health outcomes are characterized by relatively high intakes of vegetables, fruits,
legumes, whole grains, low- or non-fat dairy, lean meats and poultry, seafood, nuts, and
unsaturated vegetable oils.

PTS: 1 REF: p. 6, Dietary Patterns

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6|Page

,______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

OBJ: Learning Objective: 03
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Nursing Process BLM: Cognitive Level: Apply
NOT: Multiple Select, Exhibit

12. The nurse is reviewing the food diary of a client. Which foods should the nurse encourage the
client to eliminate from their diet due to their association with detrimental health outcomes?
Select all that apply.

Breakfast Snack Lunch Snack Dinner Snack
Monday White toast, none
Small none Roast beef, none
butter, grape salad, potato,
jelly, 6 oz. chicken carrots,
orange juice breast, cabbage, 1/2
carrot slice of
sticks, whole wheat
cottage bread, small
cheese salad
1
Tuesday Oatmeal, 10 Chicken none /2 cup brown Blueberries
banana, 6 oz. almonds salad, rice, chicken and heavy
coffee grapes, stir fry with whipping
7-grain mixed cream
bread, vegetables
lettuce
Wednesday White toast, none Chicken Small Pork 1 oz. dark
butter, grape stir fry with orange tenderloin, chocolate
jelly, 6 oz. vegetables, spinach
1
orange juice /2 cup salad,
brown rice creamed peas
Thursday 2-egg omelet none Pork none Spaghetti none
with sausage and tenderloin, with meat
cheese, coffee, 6 spinach sauce, garlic
oz. orange juice salad bread, tossed
green salad
Friday Oatmeal, none Pastrami 3 Roasted none
blueberries, and Swiss celery chicken
pecans, coffee cheese sticks quarter,
sandwich roasted
on whole carrots and
wheat broccoli
bread,
green apple
Saturday 2-egg omelet none Pulled Cheese Beef tacos 1 oz. dark
with sausage and chicken stick with cheese, chocolate
cheese, coffee, 6 quarter lettuce,
oz. orange juice meat, green tomato,
salad, guacamole,
peach salsa
Sunday 2 slices French none Taco salad none Cheeseburger 2 oz.

______________________________________________________________________________________________
7|Page

, ______________________________________________________________________________________________
Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022)

toast with butter with tomato, vanilla ice
and syrup, 2 lettuce, cream cup
slices bacon, onion, pickle;
strawberries, corn on the
apple juice, cob; potato
coffee salad;
cucumber
salad

A. white toast with butter and jelly
B. 1 oz. dark chocolate
C. pastrami and Swiss cheese sandwich on white bread
D. cheeseburger with tomato, lettuce, pickle
E. heavy whipping cream
ANS: A, C, D, E
Rationale: Eating patterns associated with detrimental health outcomes include high intake of
red and processed meats, sugar-sweetened foods and beverages, and refined grains. Dark
chocolate is typically made with very little sugar. The 1-ounce piece is small and not
detrimental to the overall diet and health outcomes, assuming that the client is staying within
reasonable total calorie intake and meeting all nutritional requirements.

PTS: 1 REF: p. 6, Dietary Patterns
OBJ: Learning Objective: 04
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Nursing Process BLM: Cognitive Level: Apply
NOT: Multiple Select, Exhibit

13. The nurse teaching a nutritional educational class includes information on the typical
American diet using data from the Healthy Eating Index 2015 (HEI-2015). Which statement
used in the teaching by the nurse is most accurate?
A. “The HEI-2015 score for ages 2 and up is 39 points.”
B. “The HEI-2015 score for ages 5 and up is 75 points.”
C. “The HEI-2015 score for age 90 and up is 12 points.”
D. “The HEI-2015 score for ages 2 and up is 59 points.”
ANS: D
Rationale: For Americans aged 2 and older, the average HEI-2015 score is 59 out of 100,
indicating typical eating patterns of Americans do not align with the Dietary Guidelines for
Americans.

PTS: 1 REF: p. 8, Diet Quality in the United States
OBJ: Learning Objective: 05
NAT: Client Needs: Health Promotion and Maintenance TOP: Chapter: 01
KEY: Integrated Process: Teaching/Learning
BLM: Cognitive Level: Understand NOT: Multiple Choice

14. After teaching a group of adolescents about nutrition, the nurse is evaluating student
comments to confirm adequate learning. Which statements by the students would indicate
adequate learning occurred? Select all that apply.
A. “Of all Americans, adolescents tend to have the lowest-quality diet.”

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8|Page

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Exam (elaborations)

Test Bank - Nutrition Essentials for Nursing Practice, 9th Edition (Dudek, 2022), Chapter 1-24 | All Chapters

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