TEST BANK
,Chapter 01: Food, Nutrition and Health
NIX: WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION
MULTIPLE CHOICE
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 world hunger in the United States and Asia
c. improving Medicare reimbursement claims
d. providing access to child care services for children
ANS: A
Healthy People 2020 has a wide influence and is the focus of the nation’s main objective to
promote health and prevent disease.
DIF: Cognitive Level: Application REF: 3-Feb
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance
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.
ANS: D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered
dietitians are the only professionals who have met strict educational and professional
prerequisites and passed a national registration examination, which would properly prepare them
to conduct a nutrition assessment.
DIF: Cognitive Level: Application REF: 1
TOP: Nursing Process: Assessment
MSC: NCLEX: Safe and Effective Care Environment: Management of Care
3. The sum of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C
Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides
energy, builds tissue, and regulates metabolic processes in the body.
,DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. The nutrients that provide the body with its primary source of fuel for energy are
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out necessary
processes; fat is the secondary source of energy.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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 tissue building and repair within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the building units
necessary to build and repair tissues within the body. This is a constant process that ensures
adequate growth and maintenance of tissues for a strong body.
DIF: Cognitive Level: Comprehension REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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 his diet should provide is
kcal/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal
diet 400 to 700 kcal should be provided.
DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance
,7. The body’s main storage form of carbohydrate is
a. glycogen.
b. glycerol.
c. glucagon.
d. glucose.
ANS: A
Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It
is mainly stored in the liver and to a lesser extent in muscle tissue.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process:
PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: 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)
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: C
Fat provides 9 kcal/g. Thus, 22 g fat ´ 9 kcal/g = 198 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: B
Protein provides 4 kcal/g. Thus, 15 g protein ´ 4 kcal/g = 60 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The basic building units of protein are called acids.
a. fatty
b. amino
c. nucleic
d. carboxyl
ANS: B
The basic building units of protein are amino acids, which are necessary for building, repairing,
and maintaining body tissues.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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.
ANS: B
Vitamins and minerals are the key nutrients in regulating and controlling the many chemical
processes in the body. Vitamins and minerals function as coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in cell metabolism.
DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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.
ANS: B
Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients,
including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid.
DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
,14. A qyoung qwoman qis q5 qmonths qpregnant. qShe qcurrently qlives qin qa qcondition qof
qpoverty qand qoften qruns qout qof qmoney qto qbuy qfood. qShe qis qmost qat qrisk qfor
a. liver qdamage.
b. osteopenia.
c. undernutrition.
d. overnutrition.
ANS: qC
A qperson qwith qundernutrition, qor qan qintake qless qthan qthe qdesired qamounts qof
qnutrients qa qperson qneeds qto qsustain qand qmaintain qhealth, qcarries qa qgreater qrisk qfor
qphysical qillness qthan qa qperson qreceiving qadequate qnutrition. qIn qthis qcase, qa qyoung
qpregnant qwoman qliving qin qpoverty qwho qcannot qobtain qthe qnecessary qnutrition q for qher
qand qher qbaby qis qin qa q state qof qundernutrition, qplacing qboth qat qnutritional qrisk.
DIF: qCognitive qLevel: qApplication qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qSafe qand qEffective qCare qEnvironment:
qManagement qof qCare
15. Which qfactors qplace qa qperson qat qthe qgreatest qrisk qfor qmalnutrition?
a. poor qappetite, qinsufficient qnutrient qintake, qpoor qhygiene, qand qdepleted qnutrition qreserves
b. poor qhygiene, qinsufficient qexercise, qand qexcess qcarbohydrate qintake
c. depleted qcarbohydrate qintake, qpoor qhygiene, qand qexcess qcalorie qintake
d. poor qappetite, qinsufficient qnutrient qintake, qdepleted qnutrition qreserves, qand qa qform qof
qmetabolic qstress
ANS: qD
Malnutrition qappears qwhen qnutritional qreserves qare qdepleted qand qnutrient qand qenergy
qintake qis qnot qsufficient qto qmeet qday-to-day qneeds qor qadded qmetabolic qstress.
DIF: qCognitive qLevel: qKnowledge qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological
qAdaptation
16. Mr. qKatz, qwho qis q48 qyears qold, qis qadmitted qto qthe qhospital qwith qa qfracture qto
qhis qleft qhip. qHe qweighs q248 qlb q(54 qlb qabove qhis qdesired qweight). qHe qis qconsidered
qto qbe qin qa qstate qof qovernutrition.
The qstatement qmost qtrue qregarding qhis qstate qof qovernutrition qis
a. desired qnutrients qare qconsumed qin qexcess qamounts qwithout qthe qrisk qof qmalnutrition.
b. because qexcess qbody qfat qis qevident qand qexcess qcalories qare qconsumed, qthere
qis qno qrisk qof qnutrient qdeficiency qleading qto q malnutrition.
c. even qthough qexcess qbody qfat qand qexcess qnutrient qintake qare qevident, qthere qstill
qmay qbe qa qrisk qfor qsome qtype qof q nutrient qdeficiency qleading qto qmalnutrition.
d. excess qbody qweight qmay qor qmay qnot qbe qpresent qalong qwith qexcess
qconsumption qof qcarbohydrates qand q fat, qwhich qresults qin qinadequate
qvitamin qand q mineral qintake. qANS: qC
Overnutrition qresults qfrom qexcess qnutrient qand qenergy qintake qover qtime, qresulting qin
qexcess qweight qand qa qstate qof qobesity. qMalnutrition qcan qresult qfrom qexcess qbody
qweight qand qthe qlack qof qvitamin- qand qmineral-rich qfood qconsumption q(e.g.,
qconsumption qof qfatty qand qcarbohydrate-rich qfoods qonly).
nois
, DIF: qCognitive qLevel: qApplication qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological
qAdaptation
17. Which qis qleast qlikely qto qbe qa qprimary qcause qof qmalnutrition?
a. conditions qof qpoverty
b. prolonged qhospitalization
c. homelessness
d.
qexercis
e
qANS:
qD
Malnutrition qappears qwhen qnutritional qreserves qare qdepleted qand qnutrient qand qenergy
qintake qis qnot qsufficient qto qmeet qday-to-day qneeds qor qthe qadditional qrequirements
qnecessary qduring qperiods qof qstress.
DIF: qCognitive qLevel: qApplication qREF: q6-May
qTOP: qNursing qProcess: q Assessment
MSC: qNCLEX: qPhysiological qIntegrity: qPhysiological qAdaptation
18. Overnutrition qis qcharacterized qby
a. overeating qat qa qmeal.
b. excess qnutrient qand qenergy qintake qover qtime.
c. eating qa qdiet qwith qtoo qmuch qvariety.
d. using qdietary
qsupplements. qANS: qB
Overnutrition qresults qfrom qexcess qnutrient qand qenergy qintake qover qtime qor qoccurs
qwhen qexcessive qamounts qof qnutrient qsupplements qare qconsumed, qresulting qin qtissue-
damaging qeffects.
DIF: qCognitive qLevel: qComprehension qREF: q6 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological qAdaptation
19. The qDietary qReference qIntakes q(DRIs) qaddress qthe qnutrient qneeds qof
a. all qadults.
b. most qhealthy qpopulation qgroups.
c. minority qethnic qgroups.
d. pregnant qwomen, qinfants, qand
qchildren. qANS: qB
The qDRIs qrefer qto qa qsystem qof qreference qvalues qthat qcan qbe qused qfor qassessing qand
qplanning qdiets qfor qhealthy qpopulation qgroups qand qother qpurposes.
DIF: qCognitive qLevel: qKnowledge qREF: q7-Jun
TOP: qNursing qProcess: qImplementation qMSC: qNCLEX: qHealth qPromotion qand qMaintenance
,Chapter 01: Food, Nutrition and Health
NIX: WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION
MULTIPLE CHOICE
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 world hunger in the United States and Asia
c. improving Medicare reimbursement claims
d. providing access to child care services for children
ANS: A
Healthy People 2020 has a wide influence and is the focus of the nation’s main objective to
promote health and prevent disease.
DIF: Cognitive Level: Application REF: 3-Feb
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance
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.
ANS: D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered
dietitians are the only professionals who have met strict educational and professional
prerequisites and passed a national registration examination, which would properly prepare them
to conduct a nutrition assessment.
DIF: Cognitive Level: Application REF: 1
TOP: Nursing Process: Assessment
MSC: NCLEX: Safe and Effective Care Environment: Management of Care
3. The sum of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C
Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides
energy, builds tissue, and regulates metabolic processes in the body.
,DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. The nutrients that provide the body with its primary source of fuel for energy are
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out necessary
processes; fat is the secondary source of energy.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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 tissue building and repair within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the building units
necessary to build and repair tissues within the body. This is a constant process that ensures
adequate growth and maintenance of tissues for a strong body.
DIF: Cognitive Level: Comprehension REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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 his diet should provide is
kcal/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal
diet 400 to 700 kcal should be provided.
DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance
,7. The body’s main storage form of carbohydrate is
a. glycogen.
b. glycerol.
c. glucagon.
d. glucose.
ANS: A
Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It
is mainly stored in the liver and to a lesser extent in muscle tissue.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process:
PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: 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)
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: C
Fat provides 9 kcal/g. Thus, 22 g fat ´ 9 kcal/g = 198 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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
ANS: B
Protein provides 4 kcal/g. Thus, 15 g protein ´ 4 kcal/g = 60 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The basic building units of protein are called acids.
a. fatty
b. amino
c. nucleic
d. carboxyl
ANS: B
The basic building units of protein are amino acids, which are necessary for building, repairing,
and maintaining body tissues.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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.
ANS: B
Vitamins and minerals are the key nutrients in regulating and controlling the many chemical
processes in the body. Vitamins and minerals function as coenzyme factors, which are
components of cell enzymes that govern cell chemical reactions in cell metabolism.
DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
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.
ANS: B
Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients,
including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid.
DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
,14. A qyoung qwoman qis q5 qmonths qpregnant. qShe qcurrently qlives qin qa qcondition qof
qpoverty qand qoften qruns qout qof qmoney qto qbuy qfood. qShe qis qmost qat qrisk qfor
a. liver qdamage.
b. osteopenia.
c. undernutrition.
d. overnutrition.
ANS: qC
A qperson qwith qundernutrition, qor qan qintake qless qthan qthe qdesired qamounts qof
qnutrients qa qperson qneeds qto qsustain qand qmaintain qhealth, qcarries qa qgreater qrisk qfor
qphysical qillness qthan qa qperson qreceiving qadequate qnutrition. qIn qthis qcase, qa qyoung
qpregnant qwoman qliving qin qpoverty qwho qcannot qobtain qthe qnecessary qnutrition q for qher
qand qher qbaby qis qin qa q state qof qundernutrition, qplacing qboth qat qnutritional qrisk.
DIF: qCognitive qLevel: qApplication qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qSafe qand qEffective qCare qEnvironment:
qManagement qof qCare
15. Which qfactors qplace qa qperson qat qthe qgreatest qrisk qfor qmalnutrition?
a. poor qappetite, qinsufficient qnutrient qintake, qpoor qhygiene, qand qdepleted qnutrition qreserves
b. poor qhygiene, qinsufficient qexercise, qand qexcess qcarbohydrate qintake
c. depleted qcarbohydrate qintake, qpoor qhygiene, qand qexcess qcalorie qintake
d. poor qappetite, qinsufficient qnutrient qintake, qdepleted qnutrition qreserves, qand qa qform qof
qmetabolic qstress
ANS: qD
Malnutrition qappears qwhen qnutritional qreserves qare qdepleted qand qnutrient qand qenergy
qintake qis qnot qsufficient qto qmeet qday-to-day qneeds qor qadded qmetabolic qstress.
DIF: qCognitive qLevel: qKnowledge qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological
qAdaptation
16. Mr. qKatz, qwho qis q48 qyears qold, qis qadmitted qto qthe qhospital qwith qa qfracture qto
qhis qleft qhip. qHe qweighs q248 qlb q(54 qlb qabove qhis qdesired qweight). qHe qis qconsidered
qto qbe qin qa qstate qof qovernutrition.
The qstatement qmost qtrue qregarding qhis qstate qof qovernutrition qis
a. desired qnutrients qare qconsumed qin qexcess qamounts qwithout qthe qrisk qof qmalnutrition.
b. because qexcess qbody qfat qis qevident qand qexcess qcalories qare qconsumed, qthere
qis qno qrisk qof qnutrient qdeficiency qleading qto q malnutrition.
c. even qthough qexcess qbody qfat qand qexcess qnutrient qintake qare qevident, qthere qstill
qmay qbe qa qrisk qfor qsome qtype qof q nutrient qdeficiency qleading qto qmalnutrition.
d. excess qbody qweight qmay qor qmay qnot qbe qpresent qalong qwith qexcess
qconsumption qof qcarbohydrates qand q fat, qwhich qresults qin qinadequate
qvitamin qand q mineral qintake. qANS: qC
Overnutrition qresults qfrom qexcess qnutrient qand qenergy qintake qover qtime, qresulting qin
qexcess qweight qand qa qstate qof qobesity. qMalnutrition qcan qresult qfrom qexcess qbody
qweight qand qthe qlack qof qvitamin- qand qmineral-rich qfood qconsumption q(e.g.,
qconsumption qof qfatty qand qcarbohydrate-rich qfoods qonly).
nois
, DIF: qCognitive qLevel: qApplication qREF: q5 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological
qAdaptation
17. Which qis qleast qlikely qto qbe qa qprimary qcause qof qmalnutrition?
a. conditions qof qpoverty
b. prolonged qhospitalization
c. homelessness
d.
qexercis
e
qANS:
qD
Malnutrition qappears qwhen qnutritional qreserves qare qdepleted qand qnutrient qand qenergy
qintake qis qnot qsufficient qto qmeet qday-to-day qneeds qor qthe qadditional qrequirements
qnecessary qduring qperiods qof qstress.
DIF: qCognitive qLevel: qApplication qREF: q6-May
qTOP: qNursing qProcess: q Assessment
MSC: qNCLEX: qPhysiological qIntegrity: qPhysiological qAdaptation
18. Overnutrition qis qcharacterized qby
a. overeating qat qa qmeal.
b. excess qnutrient qand qenergy qintake qover qtime.
c. eating qa qdiet qwith qtoo qmuch qvariety.
d. using qdietary
qsupplements. qANS: qB
Overnutrition qresults qfrom qexcess qnutrient qand qenergy qintake qover qtime qor qoccurs
qwhen qexcessive qamounts qof qnutrient qsupplements qare qconsumed, qresulting qin qtissue-
damaging qeffects.
DIF: qCognitive qLevel: qComprehension qREF: q6 qTOP: qNursing qProcess:
qDiagnosis qMSC: qNCLEX: qPhysiological qIntegrity: qPhysiological qAdaptation
19. The qDietary qReference qIntakes q(DRIs) qaddress qthe qnutrient qneeds qof
a. all qadults.
b. most qhealthy qpopulation qgroups.
c. minority qethnic qgroups.
d. pregnant qwomen, qinfants, qand
qchildren. qANS: qB
The qDRIs qrefer qto qa qsystem qof qreference qvalues qthat qcan qbe qused qfor qassessing qand
qplanning qdiets qfor qhealthy qpopulation qgroups qand qother qpurposes.
DIF: qCognitive qLevel: qKnowledge qREF: q7-Jun
TOP: qNursing qProcess: qImplementation qMSC: qNCLEX: qHealth qPromotion qand qMaintenance
