TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET
THERAPY 16TH EDITION BY NIX|ALL CHAPTER COVERED 1-23
,Table of Contents
Chapter 01: Food, Nutrition, And Health ...................................................................................................... 3
Chapter 02: Carbohydrates ......................................................................................................................... 17
Chapter 03: Fats .......................................................................................................................................... 30
Chapter 04: Proteins ................................................................................................................................... 43
Chapter 05: Digestion, Absorption, And Metabolism ................................................................................. 55
Chapter 06: Energy Balance ........................................................................................................................ 68
Chapter 07: Vitamins .................................................................................................................................. 81
Chapter 08: Minerals ................................................................................................................................ 101
Chapter 09: Water And Electrolyte Balance ............................................................................................. 113
Chapter 10: Nutrition During Pregnancy And Lactation ........................................................................... 126
Chapter 11: Nutrition During Infancy, Childhood, And Adolescence ....................................................... 139
Chapter 12: Nutrition For Adults: The Early, Middle, And Later Years ..................................................... 152
Chapter 13: Community Food Supply And Health .................................................................................... 165
Chapter 14: Food Habits And Cultural Patterns........................................................................................ 179
Chapter 15: Weight Management ............................................................................................................ 192
Chapter 16: Nutrition And Physical Fitness .............................................................................................. 205
Chapter 17: Nutrition Care........................................................................................................................ 218
Chapter 18: Gastrointestinal And Accessory Organ Problems ................................................................. 231
Chapter 19: Coronary Heart Disease And Hypertension .......................................................................... 247
Chapter 20: DIABETES Mellitus ................................................................................................................. 260
Chapter 21: Kidney Disease ...................................................................................................................... 272
Chapter 22: Surgery And Nutrition Support ............................................................................................. 285
Chapter 23: Nutrition Support In Cancer And HIV .................................................................................... 298
,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
CORRECT ANSWER: 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.
CORRECT ANSWER: 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.
CORRECT ANSWER: 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.
CORRECT ANSWER: 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. 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 ANSWER: D
The Primary Function Of Proteins Is To Provide Amino Acids, Which Are The Building Units Necessary To
Building And Repairing Tissues Within The Body. This Is A Constant Process That Ensures Adequate
Growth And Maintenance Of Tissues For A Strong Body.
DIF: Cognitive Level: ComprehensionREF: P. 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 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 ANSWER: 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: P. 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.
CORRECT ANSWER: 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: P. 4 TOP: Nursing Process: Planning MSC: 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
CORRECT ANSWER: 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: P. 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
CORRECT ANSWER: D
, Fat Provides 9 Kcal/G. Thus, 22 G Fat Kcal/G = 198 Kcal.
DIF: Cognitive Level: Application REF: P. 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
CORRECT ANSWER: B
Protein Provides 4 Kcal/G. Thus, 15 G Protein Kcal/G = 60 Kcal.
DIF: Cognitive Level: Application REF: P. 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
CORRECT ANSWER: 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: P. 4 TOP: Nursing Process: Planning MSC: NCLEX:
Physiological Integrity: Physiological Adaptation
THERAPY 16TH EDITION BY NIX|ALL CHAPTER COVERED 1-23
,Table of Contents
Chapter 01: Food, Nutrition, And Health ...................................................................................................... 3
Chapter 02: Carbohydrates ......................................................................................................................... 17
Chapter 03: Fats .......................................................................................................................................... 30
Chapter 04: Proteins ................................................................................................................................... 43
Chapter 05: Digestion, Absorption, And Metabolism ................................................................................. 55
Chapter 06: Energy Balance ........................................................................................................................ 68
Chapter 07: Vitamins .................................................................................................................................. 81
Chapter 08: Minerals ................................................................................................................................ 101
Chapter 09: Water And Electrolyte Balance ............................................................................................. 113
Chapter 10: Nutrition During Pregnancy And Lactation ........................................................................... 126
Chapter 11: Nutrition During Infancy, Childhood, And Adolescence ....................................................... 139
Chapter 12: Nutrition For Adults: The Early, Middle, And Later Years ..................................................... 152
Chapter 13: Community Food Supply And Health .................................................................................... 165
Chapter 14: Food Habits And Cultural Patterns........................................................................................ 179
Chapter 15: Weight Management ............................................................................................................ 192
Chapter 16: Nutrition And Physical Fitness .............................................................................................. 205
Chapter 17: Nutrition Care........................................................................................................................ 218
Chapter 18: Gastrointestinal And Accessory Organ Problems ................................................................. 231
Chapter 19: Coronary Heart Disease And Hypertension .......................................................................... 247
Chapter 20: DIABETES Mellitus ................................................................................................................. 260
Chapter 21: Kidney Disease ...................................................................................................................... 272
Chapter 22: Surgery And Nutrition Support ............................................................................................. 285
Chapter 23: Nutrition Support In Cancer And HIV .................................................................................... 298
,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
CORRECT ANSWER: 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.
CORRECT ANSWER: 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.
CORRECT ANSWER: 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.
CORRECT ANSWER: 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. 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 ANSWER: D
The Primary Function Of Proteins Is To Provide Amino Acids, Which Are The Building Units Necessary To
Building And Repairing Tissues Within The Body. This Is A Constant Process That Ensures Adequate
Growth And Maintenance Of Tissues For A Strong Body.
DIF: Cognitive Level: ComprehensionREF: P. 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 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 ANSWER: 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: P. 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.
CORRECT ANSWER: 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: P. 4 TOP: Nursing Process: Planning MSC: 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
CORRECT ANSWER: 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: P. 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
CORRECT ANSWER: D
, Fat Provides 9 Kcal/G. Thus, 22 G Fat Kcal/G = 198 Kcal.
DIF: Cognitive Level: Application REF: P. 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
CORRECT ANSWER: B
Protein Provides 4 Kcal/G. Thus, 15 G Protein Kcal/G = 60 Kcal.
DIF: Cognitive Level: Application REF: P. 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
CORRECT ANSWER: 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: P. 4 TOP: Nursing Process: Planning MSC: NCLEX:
Physiological Integrity: Physiological Adaptation
