Test Bank For OpenStax Nutrition for Nurses.
,Table of contents
Chapter 1: Introduction to Nutrition for Nurses
Chapter 2: A Holistic View of Macronutrients
Chapter 3: A Holistic View of Micronutrients
Chapter 4: The Digestive Process
Chapter 5: Applying Clinical Judgment to Promote Nutrition for Neurological
Wellness
Chapter 6: Special Nutritional Considerations for Neurological Health
Chapter 7: Applying Clinical Judgment to Promote Nutrition for Endocrine Wellness
Chapter 8: Special Nutritional Considerations for Endocrine Health
Chapter 9: Applying Clinical Judgment to Promote Nutrition for Hematologic
Wellness
Chapter 10: Special Nutritional Considerations for Hematologic Health
Chapter 11: Applying Clinical Judgment to Promote Nutrition for Cardiovascular
Wellness
Chapter 12: Special Nutritional Considerations for Cardiovascular Health
Chapter 13: Applying Clinical Judgment to Promote Nutrition for Pulmonary
Wellness
Chapter 14: Special Nutritional Considerations for Pulmonary Health
Chapter 15: Applying Clinical Judgment to Promote Nutrition for Renal Wellness
Chapter 16: Special Nutritional Considerations for Renal Health
Chapter 17: Applying Clinical Judgment to Promote Nutrition for Gastrointestinal
Wellness
Chapter 18: Special Nutritional Considerations for Gastrointestinal Health
Chapter 19: Applying Clinical Judgment to Promote Nutrition for Musculoskeletal
and Integumentary Wellness
Chapter 20: Special Nutritional Considerations for Musculoskeletal and
Integumentary Health
,Chapter 1: Introduction to Nutrition for Nurses
Question 1
A nurse is conducting a community health seminar on basic nutrition. Which definition
should the nurse use to best describe "nutrients"?
A. Edible substances made of proteins, carbohydrates, and fats used for energy.
B. The quantity and quality of food and drinks consumed by an individual.
C. Substances found in foods and beverages that are essential for survival.
D. The intake of food specifically to meet the metabolic needs of the body.
Correct Answer: C
Rationale:
● C is correct because the textbook defines nutrients as substances found in foods
and beverages that are essential for survival.
● A is incorrect because this describes "food" specifically, which is comprised of
nutrients but is not the definition of a nutrient itself.
● B is incorrect because this describes a "diet".
● D is incorrect because this is the basic definition of "nutrition".
Question 2
The nurse is educating a client on the energy yield of different macronutrients. According
to the 2020–2025 Dietary Guidelines, how many calories per gram does fat provide?
A. 4 calories per gram
B. 7 calories per gram
C. 9 calories per gram
D. 0 calories per gram
Correct Answer: C
Rationale:
● C is correct because fat provides 9 calories per gram.
● A is incorrect because carbohydrates and proteins provide 4 calories per gram.
● B is incorrect because alcohol provides 7 calories per gram, though it is not a
macronutrient.
● D is incorrect because water is a macronutrient that provides 0 calories.
, Question 3
A nurse is reviewing the history of food regulation in the United States. Which landmark
legislation first required food labels to include a product's recognizable name and
standardized information regarding the quality and amount in the container?
A. Pure Food and Drugs Act of 1906
B. Food, Drug, and Cosmetic Act of 1938
C. Dietary Goals for the United States (1977)
D. Nutrition Labeling and Education Act of 1990
Correct Answer: B
Rationale:
● B is correct because the Food, Drug, and Cosmetic Act (FDCA) of 1938
significantly enhanced labeling requirements, requiring the product's name and
standardized information on identity, quality, and amount.
● A is incorrect because the 1906 act launched federal regulation of food
preparation but did not establish these specific labeling standards.
● C is incorrect because the 1977 goals provided federal guidance on diet quality
(like reducing red meat) rather than labeling regulations.
● D is incorrect because the 1990 act prompted all food packaging entities to
include nutritional information and serving sizes, building upon the 1938 act.
Question 4
The nurse is teaching a client how to use the MyPlate guide for meal planning. Which
statement by the nurse accurately reflects the MyPlate proportions?
A. Protein should occupy approximately half of the plate.
B. Fruits and vegetables should comprise half of the plate.
C. Grains should occupy exactly one-third of the plate.
D. Dairy is represented as a small section inside the plate's grains quadrant.
Correct Answer: B
Rationale:
● B is correct because the MyPlate visual guide shows fruits and vegetables
comprising half of the plate.
● A is incorrect because protein occupies approximately one-fourth of the plate.
,Table of contents
Chapter 1: Introduction to Nutrition for Nurses
Chapter 2: A Holistic View of Macronutrients
Chapter 3: A Holistic View of Micronutrients
Chapter 4: The Digestive Process
Chapter 5: Applying Clinical Judgment to Promote Nutrition for Neurological
Wellness
Chapter 6: Special Nutritional Considerations for Neurological Health
Chapter 7: Applying Clinical Judgment to Promote Nutrition for Endocrine Wellness
Chapter 8: Special Nutritional Considerations for Endocrine Health
Chapter 9: Applying Clinical Judgment to Promote Nutrition for Hematologic
Wellness
Chapter 10: Special Nutritional Considerations for Hematologic Health
Chapter 11: Applying Clinical Judgment to Promote Nutrition for Cardiovascular
Wellness
Chapter 12: Special Nutritional Considerations for Cardiovascular Health
Chapter 13: Applying Clinical Judgment to Promote Nutrition for Pulmonary
Wellness
Chapter 14: Special Nutritional Considerations for Pulmonary Health
Chapter 15: Applying Clinical Judgment to Promote Nutrition for Renal Wellness
Chapter 16: Special Nutritional Considerations for Renal Health
Chapter 17: Applying Clinical Judgment to Promote Nutrition for Gastrointestinal
Wellness
Chapter 18: Special Nutritional Considerations for Gastrointestinal Health
Chapter 19: Applying Clinical Judgment to Promote Nutrition for Musculoskeletal
and Integumentary Wellness
Chapter 20: Special Nutritional Considerations for Musculoskeletal and
Integumentary Health
,Chapter 1: Introduction to Nutrition for Nurses
Question 1
A nurse is conducting a community health seminar on basic nutrition. Which definition
should the nurse use to best describe "nutrients"?
A. Edible substances made of proteins, carbohydrates, and fats used for energy.
B. The quantity and quality of food and drinks consumed by an individual.
C. Substances found in foods and beverages that are essential for survival.
D. The intake of food specifically to meet the metabolic needs of the body.
Correct Answer: C
Rationale:
● C is correct because the textbook defines nutrients as substances found in foods
and beverages that are essential for survival.
● A is incorrect because this describes "food" specifically, which is comprised of
nutrients but is not the definition of a nutrient itself.
● B is incorrect because this describes a "diet".
● D is incorrect because this is the basic definition of "nutrition".
Question 2
The nurse is educating a client on the energy yield of different macronutrients. According
to the 2020–2025 Dietary Guidelines, how many calories per gram does fat provide?
A. 4 calories per gram
B. 7 calories per gram
C. 9 calories per gram
D. 0 calories per gram
Correct Answer: C
Rationale:
● C is correct because fat provides 9 calories per gram.
● A is incorrect because carbohydrates and proteins provide 4 calories per gram.
● B is incorrect because alcohol provides 7 calories per gram, though it is not a
macronutrient.
● D is incorrect because water is a macronutrient that provides 0 calories.
, Question 3
A nurse is reviewing the history of food regulation in the United States. Which landmark
legislation first required food labels to include a product's recognizable name and
standardized information regarding the quality and amount in the container?
A. Pure Food and Drugs Act of 1906
B. Food, Drug, and Cosmetic Act of 1938
C. Dietary Goals for the United States (1977)
D. Nutrition Labeling and Education Act of 1990
Correct Answer: B
Rationale:
● B is correct because the Food, Drug, and Cosmetic Act (FDCA) of 1938
significantly enhanced labeling requirements, requiring the product's name and
standardized information on identity, quality, and amount.
● A is incorrect because the 1906 act launched federal regulation of food
preparation but did not establish these specific labeling standards.
● C is incorrect because the 1977 goals provided federal guidance on diet quality
(like reducing red meat) rather than labeling regulations.
● D is incorrect because the 1990 act prompted all food packaging entities to
include nutritional information and serving sizes, building upon the 1938 act.
Question 4
The nurse is teaching a client how to use the MyPlate guide for meal planning. Which
statement by the nurse accurately reflects the MyPlate proportions?
A. Protein should occupy approximately half of the plate.
B. Fruits and vegetables should comprise half of the plate.
C. Grains should occupy exactly one-third of the plate.
D. Dairy is represented as a small section inside the plate's grains quadrant.
Correct Answer: B
Rationale:
● B is correct because the MyPlate visual guide shows fruits and vegetables
comprising half of the plate.
● A is incorrect because protein occupies approximately one-fourth of the plate.
