Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition

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 hunger in a subset of the United States population
c.Improving Medicare reimbursement claims
d.Providing access to primary health care services
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: p. 2
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 that properly prepares them to
conduct a nutrition assessment.

DIF: Cognitive Level: Application REF: p. 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: p. 3 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: p. 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

5. Whichvofvthevfollowingvisvthevmostvaccuratevstatementvregardingvthevfunctionsvofvprotein?
a. Proteinsvcanvbevavprimaryvfuelvsourcevevenvifvtherevisvadequatevcarbohydratevintake.
b. Proteinsvarevavnecessaryvnutrientvtovprovidevenergyvforvthevbodyvinvtimesvofvstress.
c. Proteinsvcanvbevusedvasvcoenzymevfactorsvduringvcellvmetabolism.
d. Proteinsvarevessentialvtovbuildingvandvrepairingvtissuesvwithinvthevbody.

ANS:v D
Thevprimaryvfunctionvofvproteinsvisvtovprovidevaminovacids,vwhichvarevthevbuildingvunits
vnecessaryvtovbuildingvandvrepairingvtissuesvwithinvthevbody.vThisvisvavconstantvprocessvth
atvensuresvadequatevgrowthvandvmaintenancevofvtissuesvforvavstrongvbody.

DIF: CognitivevLevel:vComprehension
REF:vp.v4vTOP:v NursingvProcess:vAssessmen
t
MSC:vNCLEX:vPhysiologicalvIntegrity:vPhysiologicalvAdaptation

6. Av65-year-
oldvmanvrequiresv2000vkcal/dayvwithoutvanyvspecificvfatvorvcarbohydratevrequirements.v
Thevapproximatevnumbervofvkilocaloriesvpervdayvfromvfatvthatvhisvdietvshouldvprovidevis
kcal/day.
a. 400vtov700
b. 100vtov300
c. 500vtov800
d. 900vtov1200

ANS:v A
Fatvshouldvprovidevnovmorevthanv20%vtov35%vofvthevtotalvkilocaloriesvpervday,vsovforvav200
0-vkcalvdiet,v400vtov700vkcalvshouldvbevprovided.

DIF: CognitivevLevel:vApplication REF:v p.v4
TOP:vNursingvProcess:vPlanningvMSC:v NCLEX:vHealthvPromotionvandvMaintenance

7. Thevbody’svmainvstoragevformvofvcarbohydratevis
a. glycogen.
b. glycerol.

, c. glucagon.
d. glucose.

ANS:v A
Glycogenvisvavpolysaccharidevthatvisvthevmainvstoragevformvofvcarbohydratevinvthevhuman
vbody.vItvisvmainlyvstoredvinvthevlivervandvtovavlesservextentvinvmusclevtissue.


DIF: CognitivevLevel:vKnowledge REF:v p.v4
TOP:vNursingvProcess:vPlanningvMSC:v NCLEX:vPhysiologicalvIntegrity:vPhysiologicalv
Adaptation

8. Thevnumbervofvkilocaloriesvprovidedvbyvonevslicevofvbreadvthatvcontainsv30vgvcarbohydrate,v
3vgvprotein,vandv1vgvfatvis kcal.
a. 34
b. 136
c. 141
d. 306

ANS:v C
Calculatevasvfollows:vCarbohydratevprovidesv4vkcal/g,vproteinvprovidesv4vkcal/g,vandvfatvp
rovidesv9vkcal/g.vTherefore:

30vgvcarbohydratev v4vkcal/gv=v120vkcal
3vgvproteinv v4vkcal/gv=v12vkcal
1vgvfatv v9vkcal/gv=v9vkcal
=v141vtotalvkcalv(120vkcalv+v12vkcalv+v9vkcal)

DIF: CognitivevLevel:vApplication
REF:vp.v4vTOP:v NursingvProcess:vAssessmen
t
MSC:vNCLEX:vPhysiologicalvIntegrity:vPhysiologicalvAdaptation

9. Thevnumbervofvkilocaloriesvfromvfatvinvavsandwichvthatvcontainsv22vgvfatvis kcal.
a. 88
b. 132
c. 154
d. 198

ANS:v D
Fatvprovidesv9vkcal/g.vThus,v22vgvfatv v 9vkcal/gv=v198vkcal.


DIF: CognitivevLevel:vApplication
REF:vp.v4vTOP:v NursingvProcess:vAssessmen
t
MSC:vNCLEX:vPhysiologicalvIntegrity:vPhysiologicalvAdaptation

10. Thevnumbervofvkilocaloriesvfromvproteinvinvavsandwichvthatvcontainsv15vgvproteinvisv

vkcal.

a. 45
b. 60
c. 75