Lutz, Nutrition and Diet Therapy 6e ETB
Chapter 21: Diet and Cancer
1. Obesity is most clearly linked to which of the following cancers?
1. Larynx
2. Prostate
3. Lung
4. Postmenopausal breast
Ans: 4
Feedback
1. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to laryngeal cancer.
2. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to prostate cancer.
3. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to lung cancer.
4. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Comprehension
2. Regarding the connection between methods of cooking meat and the risk of cancer, which of
the following statements is true?
1. Pot-roasting and stewing produces carcinogens known to cause cancer in animals.
2. Consumption of rare meat is a recognized risk factor for gastrointestinal cancer.
3. Individuals have genetic differences in enzymes that influence the activation of carcinogens.
4. Microwaving inactivates carcinogens that form in protein foods during cooking.
Ans: 3
Feedback
1. Pot-roasting and stewing reduce the amount of heterocyclic aromatic amines
(carcinogens) released.
2. Consumption of rare meat has not been shown as a risk factor for
gastrointestinal cancer.
, 3. Genetics affect the mobilization of the body’s defenses. Individuals vary in
their metabolizing enzymes to activate potential carcinogens and, in defense
of the body, to counter oxidative stress and to repair damaged DNA. The
ability to manage and prevent oxidative stress depends on functioning
endogenous and exogenous antioxidant defense systems, both of which may
be influenced by individual genetic variation.
4. Microwaving has been shown to help alleviate the changes in taste sensation,
such as bitterness. {AU/ED: this answer doesn’t seem to be relevant to the
topic at hand.}
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
3. Some evidence suggests which of the following vegetables are specifically protective against
cancer?
1. Corn and peas
2. Brussels sprouts and broccoli
3. Bean sprouts and water chestnuts
4. Green beans and spinach
Ans: 2
Feedback
1. Corn and peas have not been associated with providing a protective effect
against cancer.
2. Cruciferous vegetables such as Brussels sprouts and broccoli have been shown
to bolster defenses against prostate, bladder, and lung cancer.
3. Bean sprouts and water chestnuts have not been associated with providing a
protective effect against cancer.
4. Green beans and spinach have not been shown to have a protective effect
against cancer.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
4. Which of the following foods is likely to be well received by a cancer client with mouth
ulcerations?
1. Hot tomato soup
2. Cold lemonade
3. Pasteurized eggnog
4. Bread pudding with raisins
Ans: 3
Feedback
Chapter 21: Diet and Cancer
1. Obesity is most clearly linked to which of the following cancers?
1. Larynx
2. Prostate
3. Lung
4. Postmenopausal breast
Ans: 4
Feedback
1. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to laryngeal cancer.
2. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to prostate cancer.
3. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer. Obesity is not
linked to lung cancer.
4. Obesity and accumulation of body fat in adulthood contributes to cancers of
the colon, kidney, pancreas, endometrium, gallbladder, and adenocarcinoma
of the esophagus, as well as postmenopausal breast cancer.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological
Adaptation | Cognitive Level: Comprehension
2. Regarding the connection between methods of cooking meat and the risk of cancer, which of
the following statements is true?
1. Pot-roasting and stewing produces carcinogens known to cause cancer in animals.
2. Consumption of rare meat is a recognized risk factor for gastrointestinal cancer.
3. Individuals have genetic differences in enzymes that influence the activation of carcinogens.
4. Microwaving inactivates carcinogens that form in protein foods during cooking.
Ans: 3
Feedback
1. Pot-roasting and stewing reduce the amount of heterocyclic aromatic amines
(carcinogens) released.
2. Consumption of rare meat has not been shown as a risk factor for
gastrointestinal cancer.
, 3. Genetics affect the mobilization of the body’s defenses. Individuals vary in
their metabolizing enzymes to activate potential carcinogens and, in defense
of the body, to counter oxidative stress and to repair damaged DNA. The
ability to manage and prevent oxidative stress depends on functioning
endogenous and exogenous antioxidant defense systems, both of which may
be influenced by individual genetic variation.
4. Microwaving has been shown to help alleviate the changes in taste sensation,
such as bitterness. {AU/ED: this answer doesn’t seem to be relevant to the
topic at hand.}
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
3. Some evidence suggests which of the following vegetables are specifically protective against
cancer?
1. Corn and peas
2. Brussels sprouts and broccoli
3. Bean sprouts and water chestnuts
4. Green beans and spinach
Ans: 2
Feedback
1. Corn and peas have not been associated with providing a protective effect
against cancer.
2. Cruciferous vegetables such as Brussels sprouts and broccoli have been shown
to bolster defenses against prostate, bladder, and lung cancer.
3. Bean sprouts and water chestnuts have not been associated with providing a
protective effect against cancer.
4. Green beans and spinach have not been shown to have a protective effect
against cancer.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
4. Which of the following foods is likely to be well received by a cancer client with mouth
ulcerations?
1. Hot tomato soup
2. Cold lemonade
3. Pasteurized eggnog
4. Bread pudding with raisins
Ans: 3
Feedback
