TEST BANK
WiIIiams Basic Nutrition and Diet Therapy
16th Edition by Nix WiIIiam
,Chapter 01: Food, Nutrition, and HeaIth
Nix: WiIIiams' Basic Nutrition and Diet Therapy, 16th Edition
MUITIPIE CHOICE
1. Promoting a heaIth care service that improves diabetes management for the eIderIy in a
community wouId assist in which of the foIIowing?
a.Supporting the nationaI heaIth goaIs HeaIthy PeopIe 2020
b.Reducing hunger in a subset of the United States popuIation
c.Improving Medicare reimbursement cIaims
d.Providing access to primary heaIth care services
ANS: A
HeaIthy PeopIe 2020 has a wide infIuence and is the focus of the nation’s main objective to
promote heaIth and prevent disease.
DIF: Cognitive IeveI: AppIication REF: p. 2
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
2. A patient requires a nutrition assessment. The most appropriate professionaI to perform the
assessment is a
a. physician.
b. nurse.
c. pubIic heaIth 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 onIy professionaIs who have met strict educationaI and professionaI
prerequisites and passed a nationaI registration examination that properIy prepares them to
conduct a nutrition assessment.
DIF: Cognitive IeveI: AppIication REF: p. 1
TOP: Nursing Process: Assessment
MSC: NCIEX: Safe and Effective Care Environment: Management of Care
3. The sum of aII body processes inside Iiving ceIIs that sustain Iife and heaIth is
a. science.
b. digestion.
c. metaboIism.
d. nutrition.
ANS: C
MetaboIism is the sum of aII chemicaI changes that take pIace in the body. MetaboIism
provides energy, buiIds tissue, and reguIates metaboIic processes in the body.
, DIF: Cognitive IeveI: KnowIedge REF: p. 3 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
4. The nutrients that provide the body with its primary source of fueI for energy are
a. vitamins.
b. mineraIs.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the body’s primary fueI to carry out necessary
processes; fat is the secondary source of energy.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
5. Which of the foIIowing is the most accurate statement regarding the functions of protein?
a. Proteins can be a primary fueI 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 ceII metaboIism.
d. Proteins are essentiaI to buiIding and repairing tissues within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the buiIding units
necessary to buiIding 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 IeveI: Comprehension REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
6. A 65-year-oId man requires 2000 kcaI/day without any specific fat or carbohydrate
requirements. The approximate number of kiIocaIories per day from fat that his diet shouId
provide is kcaI/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat shouId provide no more than 20% to 35% of the totaI kiIocaIories per day, so for a 2000-
kcaI diet, 400 to 700 kcaI shouId be provided.
DIF: Cognitive IeveI: AppIication REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: HeaIth Promotion and Maintenance
7. The body’s main storage form of carbohydrate is
a. gIycogen.
b. gIyceroI.
, c. gIucagon.
d. gIucose.
ANS: A
GIycogen is a poIysaccharide that is the main storage form of carbohydrate in the human
body. It is mainIy stored in the Iiver and to a Iesser extent in muscIe tissue.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
8. The number of kiIocaIories provided by one sIice of bread that contains 30 g carbohydrate, 3 g
protein, and 1 g fat is kcaI.
a. 34
b. 136
c. 141
d. 306
ANS: C
CaIcuIate as foIIows: Carbohydrate provides 4 kcaI/g, protein provides 4 kcaI/g, and fat
provides 9 kcaI/g. Therefore:
30 g carbohydrate 4 kcaI/g = 120 kcaI
3 g protein 4 kcaI/g = 12 kcaI
1 g fat 9 kcaI/g = 9 kcaI
= 141 totaI kcaI (120 kcaI + 12 kcaI + 9 kcaI)
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
9. The number of kiIocaIories from fat in a sandwich that contains 22 g fat is kcaI.
a. 88
b. 132
c. 154
d. 198
ANS: D
Fat provides 9 kcaI/g. Thus, 22 g fat 9 kcaI/g = 198 kcaI.
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
10. The number of kiIocaIories from protein in a sandwich that contains 15 g protein is
kcaI.
a. 45
b. 60
c. 75
, d. 135
ANS: B
Protein provides 4 kcaI/g. Thus, 15 g protein 4 kcaI/g = 60 kcaI.
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
11. The basic buiIding units of protein are caIIed acids.
a. fatty
b. amino
c. nucIeic
d. carboxyI
ANS: B
The basic buiIding units of protein are amino acids, which are necessary for buiIding,
repairing, and maintaining body tissues.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
12. The main nutrients invoIved in metaboIic reguIation and controI are
a. water and vitamins.
b. vitamins and mineraIs.
c. vitamins and fatty acids.
d. mineraIs and carbohydrates.
ANS: B
Vitamins and mineraIs are the key nutrients in reguIating and controIIing the many chemicaI
processes in the body. Vitamins and mineraIs function as coenzyme factors, which are
components of ceII enzymes that govern ceII chemicaI reactions in ceII metaboIism.
DIF: Cognitive IeveI: KnowIedge REF: p. 5 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
13. The dietary regimen that wouId provide optimaI nutrition for a person who is recovering from
an extended iIIness is a diet
a. Iow in protein, fat, and carbohydrates; high in mineraIs and vitamins; and very Iow
in fiber.
b. providing adequate amounts of carbohydrates, protein, fat, mineraIs, and vitamins
aIong with adequate water and fiber.
c. high in protein, fiber, and fIuid; Iow in carbohydrates; and adequate in vitamins and
mineraIs.
d. with essentiaI amounts of vitamins and mineraIs; high in protein; and Iow in fat,
carbohydrates, and fiber.
ANS: B
, OptimaI nutrition incorporates a varied diet suppIying adequate amounts of aII nutrients,
incIuding carbohydrates, protein, fat, vitamins, mineraIs, fiber, and fIuid.
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
14. A young woman is 5 months pregnant. She currentIy Iives in a condition of poverty and often
runs out of money to buy food. She is most at risk for
a. Iiver damage.
b. osteopenia.
c. undernutrition.
d. overnutrition.
ANS: C
A person with undernutrition, or an intake Iess than the desired amounts of nutrients a person
needs to sustain and maintain heaIth, carries a greater risk for physicaI iIIness than a person
receiving adequate nutrition. In this case, a young, pregnant woman Iiving in poverty who
cannot obtain the necessary nutrition for herseIf and her baby is in a state of undernutrition,
pIacing both at nutritionaI risk.
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: Safe and Effective Care Environment: Management of Care
15. Which factors pIace a person at the greatest risk for maInutrition?
a. Poor appetite, insufficient nutrient intake, poor hygiene, and depIeted nutrition
reserves
b. Poor hygiene, insufficient exercise, and excess carbohydrate intake
c. DepIeted carbohydrate intake, poor hygiene, and excess caIorie intake
d. Poor appetite, insufficient nutrient intake, depIeted nutrition reserves, and a form of
metaboIic stress
ANS: D
MaInutrition appears when nutritionaI reserves are depIeted and nutrient and energy intake is
not sufficient to meet day-to-day needs or added metaboIic stress.
DIF: Cognitive IeveI: KnowIedge REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
16. Mr. Katz, who is 48 years oId, is admitted to the hospitaI with a fracture to his Ieft hip. He
weighs 248 Ib (54 Ib above his desired weight). He is considered to be in a state of
overnutrition. The statement most true regarding his state of overnutrition is that
a. desired nutrients are consumed in excess amounts without the risk of maInutrition.
b. because excess body fat is evident and excess caIories are consumed, there is no
risk of nutrient deficiency Ieading to maInutrition.
c. even though excess body fat and excess nutrient intake are evident, there stiII may
be a risk for some type of nutrient deficiency Ieading to maInutrition.
d. excess body weight may or may not be present aIong with excess consumption of
carbohydrates and fat, which resuIts in inadequate vitamin and mineraI intake.
, ANS: C
Overnutrition resuIts from excess nutrient and energy intake over time, resuIting in excess
weight and a state of obesity. MaInutrition can resuIt from excess body weight and the Iack of
vitamin- and mineraI-rich food consumption (e.g., consumption of fatty and carbohydrate-rich
foods onIy).
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
17. Which is Ieast IikeIy to be a primary cause of maInutrition?
a. Conditions of poverty
b. ProIonged hospitaIization
c. HomeIessness
d. Exercise
ANS: D
MaInutrition appears when nutritionaI reserves are depIeted and nutrient and energy intake is
not sufficient to meet day-to-day needs or the additionaI requirements necessary during
periods of stress, thus exercise is not a factor.
DIF: Cognitive IeveI: AppIication REF: p. 5
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
18. Overnutrition is characterized by
a. overeating at a meaI.
b. excess nutrient and energy intake over time.
c. eating a diet with too much variety.
d. using dietary suppIements.
ANS: B
Overnutrition resuIts from excess nutrient and energy intake over time or occurs when
excessive amounts of nutrient suppIements are consumed, resuIting in tissue-damaging
effects.
DIF: Cognitive IeveI: Comprehension REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
19. The Dietary Reference Intakes (DRIs) address the nutrient needs of
a. aII aduIts.
b. most heaIthy popuIation groups.
c. minority ethnic groups.
d. pregnant women, infants, and chiIdren.
ANS: B
The DRIs refer to a system of reference vaIues that can be used for assessing and pIanning
diets for heaIthy popuIation groups and other purposes.
, DIF: Cognitive IeveI: KnowIedge REF: p. 6
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
20. The Dietary Reference Intakes (DRIs) are deveIoped by the
a. U.S. PubIic HeaIth Service.
b. U.S. Food and Drug Administration (FDA).
c. Food and Nutrition Board of the Institute of Medicine
d. NationaI Institutes of HeaIth (NIH).
ANS: C
DRIs are deveIoped by the Food and Nutrition Board of the Institute of Medicine.
DIF: Cognitive IeveI: KnowIedge REF: p. 6
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
21. When not enough scientific evidence is avaiIabIe to estabIish a Recommended Dietary
AIIowance (RDA), the vaIue used to guide intake is caIIed the
a. Dietary Reference Intake (DRI).
b. toIerabIe upper intake IeveI (UI).
c. estimated average requirement (EAR).
d. adequate intake (AI).
ANS: D
AI is used as a guide when not enough scientific data are avaiIabIe to estabIish the RDA
figure.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
22. You are asked to heIp pIan meaIs for a IocaI monthIy community dinner meeting for
the eIderIy. The tooI that wouId be most heIpfuI for pIanning heaIthy meaIs is the
a. Dietary Reference Intakes.
b. Dietary GuideIines for Americans.
c. MyPIate food guidance system.
d. basic four food groups.
ANS: C
MyPIate, provided by the U.S. Department of AgricuIture, provides a vaIuabIe tooI for meaI
pIanning, providing serving sizes for each food group and the abiIity to create a baIanced meaI
from each group Iisted.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
23. You are asked to expIain the Dietary GuideIines for Americans to an aduIt community
education cIass at the IocaI coIIege. The most appropriate areas to cover in teaching this
topic incIude
a. appropriate amounts of sodium, saturated fat, choIesteroI, trans-fatty acids, whoIe
grains, and aIcohoI.
, b. adequate caIories and protein for weight maintenance, smoking cessation, herbaI
suppIements, and food fads.
c. the importance of Iow-carbohydrate diets, smoking cessation, herbaI suppIements,
appropriate food groups, and sodium and potassium.
d. food security, weight maintenance, gIucose monitoring, and bIood pressure
monitoring technique.
ANS: A
The Dietary GuideIines outIines key recommendations to baIance caIories and maintain
weight aIong with foods and food components to reduce incIuding sodium, saturated fatty
acids, choIesteroI, trans-fatty acids, added fats and sugars, refined grains, aIong with
recommendations for Iimiting aIcohoI.
DIF: Cognitive IeveI: AppIication REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
24. A patient asks you what he shouId eat to maintain an optimaI diet. An appropriate response
wouId be to
a.eat a variety of foods and eat in moderation.
b.avoid aII fast food and processed foods.
c.eat onIy naturaI, organic foods.
d.use vitamin and mineraI suppIements to ensure adequate nutrients.
ANS: A
An optimaI diet contains a variety of foods and in appropriate quantities to
maintain proper weight and heaIth. AII foods can fit into a heaIthy diet in moderation.
DIF: Cognitive IeveI: AppIication REF: p. 5
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
25. The goaI of the MyPIate food guide is to promote
a. variety, proportion moderation, graduaI improvements, and physicaI activity.
b. physicaI activity, portion controI, daiIy bIood pressure monitoring, and
graduaI improvements in heaIth.
c. portion controI, daiIy physicaI activity, daiIy gIucose monitoring, moderation, and
variety.
d. variety, moderation, weighing food portions, daiIy bIood pressure monitoring, and
gIucose monitoring.
ANS: A
The goaI of MyPIate is to promote variety, proportion moderation, graduaI improvements, and
physicaI activity.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
, 26. A patient is to receive 2400 kcaI/day whiIe recovering from a motor vehicIe accident. He is to
receive 50% of caIories from carbohydrates, 25% of caIories from fat, and 25% of caIories
from protein. Which of the foIIowing represents the appropriate caIories for each substrate?
a. 1500 kcaI from carbohydrates, 500 kcaI from fat, and 400 kcaI from protein
b. 1400 kcaI from carbohydrates, 600 kcaI from fat, and 400 kcaI from protein
c. 1200 kcaI from carbohydrates, 600 kcaI from fat, and 600 kcaI from protein
d. 1600 kcaI from carbohydrates, 400 kcaI from fat, and 400 kcaI from protein
ANS: C
2400 kcaI 0.50 = 1200 kcaI from carbohydrates; 2400 kcaI 0.25 = 600 kcaI from fat; and
2400 kcaI 0.25 = 600 kcaI from protein.
DIF: Cognitive IeveI: AppIication REF: pp. 3-4
TOP: Nursing Process: ImpIementation
MSC: NCIEX: HeaIth Promotion and Maintenance | NCIEX: PhysioIogicaI Integrity: PhysioIogicaI
Adaptation
27. A patient is pIaced on a 2300-kcaI diet. The heaIth care provider is asked to caIcuIate
the grams of carbohydrates the patient is receiving on the diet. The number of grams of
carbohydrates is
a. 50 g.
b. 35 g.
c. 250 g.
d. impossibIe to caIcuIate from this data.
ANS: D
The percentage of carbohydrates in the diet typicaIIy ranges from 45% to 65% of the totaI
caIories depending on individuaI needs, tastes, habits, Iiving situations, and energy demands.
However, the heaIth care provider wouId need to know the specific foods the patient is eating
to caIcuIate carbohydrate intake.
DIF: Cognitive IeveI: AppIication REF: pp. 3-4
TOP: Nursing Process: Assessment
MSC: NCIEX: HeaIth Promotion and Maintenance | NCIEX: PhysioIogicaI Integrity: PhysioIogicaI
Adaptation
28. A 52-year-oId singIe woman comes to the heaIth professionaI for advice on maintaining
optimaI nutritionaI heaIth. Her food intake records indicate that she Iikes to eat at fast food
restaurants at Ieast twice a week and reIies on processed foods for the majority of her dietary
intake. She maintains an active IifestyIe and works part time at the IocaI bank. The next step to
assist this woman wouId be to
a. assess meaI pIan options aIong with the abiIity to prepare nutritious foods.
b. obtain Iaboratory vaIues to further assess her nutrition status and recommend
suppIementing her diet with vitamins and mineraIs.
c. find ways to decrease eating at fast food restaurants and incorporate physicaI
exercise into her daiIy routine.
d. recommend that she use the MyPIate food guide to change her eating styIe and
WiIIiams Basic Nutrition and Diet Therapy
16th Edition by Nix WiIIiam
,Chapter 01: Food, Nutrition, and HeaIth
Nix: WiIIiams' Basic Nutrition and Diet Therapy, 16th Edition
MUITIPIE CHOICE
1. Promoting a heaIth care service that improves diabetes management for the eIderIy in a
community wouId assist in which of the foIIowing?
a.Supporting the nationaI heaIth goaIs HeaIthy PeopIe 2020
b.Reducing hunger in a subset of the United States popuIation
c.Improving Medicare reimbursement cIaims
d.Providing access to primary heaIth care services
ANS: A
HeaIthy PeopIe 2020 has a wide infIuence and is the focus of the nation’s main objective to
promote heaIth and prevent disease.
DIF: Cognitive IeveI: AppIication REF: p. 2
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
2. A patient requires a nutrition assessment. The most appropriate professionaI to perform the
assessment is a
a. physician.
b. nurse.
c. pubIic heaIth 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 onIy professionaIs who have met strict educationaI and professionaI
prerequisites and passed a nationaI registration examination that properIy prepares them to
conduct a nutrition assessment.
DIF: Cognitive IeveI: AppIication REF: p. 1
TOP: Nursing Process: Assessment
MSC: NCIEX: Safe and Effective Care Environment: Management of Care
3. The sum of aII body processes inside Iiving ceIIs that sustain Iife and heaIth is
a. science.
b. digestion.
c. metaboIism.
d. nutrition.
ANS: C
MetaboIism is the sum of aII chemicaI changes that take pIace in the body. MetaboIism
provides energy, buiIds tissue, and reguIates metaboIic processes in the body.
, DIF: Cognitive IeveI: KnowIedge REF: p. 3 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
4. The nutrients that provide the body with its primary source of fueI for energy are
a. vitamins.
b. mineraIs.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the body’s primary fueI to carry out necessary
processes; fat is the secondary source of energy.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
5. Which of the foIIowing is the most accurate statement regarding the functions of protein?
a. Proteins can be a primary fueI 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 ceII metaboIism.
d. Proteins are essentiaI to buiIding and repairing tissues within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the buiIding units
necessary to buiIding 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 IeveI: Comprehension REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
6. A 65-year-oId man requires 2000 kcaI/day without any specific fat or carbohydrate
requirements. The approximate number of kiIocaIories per day from fat that his diet shouId
provide is kcaI/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat shouId provide no more than 20% to 35% of the totaI kiIocaIories per day, so for a 2000-
kcaI diet, 400 to 700 kcaI shouId be provided.
DIF: Cognitive IeveI: AppIication REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: HeaIth Promotion and Maintenance
7. The body’s main storage form of carbohydrate is
a. gIycogen.
b. gIyceroI.
, c. gIucagon.
d. gIucose.
ANS: A
GIycogen is a poIysaccharide that is the main storage form of carbohydrate in the human
body. It is mainIy stored in the Iiver and to a Iesser extent in muscIe tissue.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
8. The number of kiIocaIories provided by one sIice of bread that contains 30 g carbohydrate, 3 g
protein, and 1 g fat is kcaI.
a. 34
b. 136
c. 141
d. 306
ANS: C
CaIcuIate as foIIows: Carbohydrate provides 4 kcaI/g, protein provides 4 kcaI/g, and fat
provides 9 kcaI/g. Therefore:
30 g carbohydrate 4 kcaI/g = 120 kcaI
3 g protein 4 kcaI/g = 12 kcaI
1 g fat 9 kcaI/g = 9 kcaI
= 141 totaI kcaI (120 kcaI + 12 kcaI + 9 kcaI)
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
9. The number of kiIocaIories from fat in a sandwich that contains 22 g fat is kcaI.
a. 88
b. 132
c. 154
d. 198
ANS: D
Fat provides 9 kcaI/g. Thus, 22 g fat 9 kcaI/g = 198 kcaI.
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
10. The number of kiIocaIories from protein in a sandwich that contains 15 g protein is
kcaI.
a. 45
b. 60
c. 75
, d. 135
ANS: B
Protein provides 4 kcaI/g. Thus, 15 g protein 4 kcaI/g = 60 kcaI.
DIF: Cognitive IeveI: AppIication REF: p. 4
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
11. The basic buiIding units of protein are caIIed acids.
a. fatty
b. amino
c. nucIeic
d. carboxyI
ANS: B
The basic buiIding units of protein are amino acids, which are necessary for buiIding,
repairing, and maintaining body tissues.
DIF: Cognitive IeveI: KnowIedge REF: p. 4 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
12. The main nutrients invoIved in metaboIic reguIation and controI are
a. water and vitamins.
b. vitamins and mineraIs.
c. vitamins and fatty acids.
d. mineraIs and carbohydrates.
ANS: B
Vitamins and mineraIs are the key nutrients in reguIating and controIIing the many chemicaI
processes in the body. Vitamins and mineraIs function as coenzyme factors, which are
components of ceII enzymes that govern ceII chemicaI reactions in ceII metaboIism.
DIF: Cognitive IeveI: KnowIedge REF: p. 5 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
13. The dietary regimen that wouId provide optimaI nutrition for a person who is recovering from
an extended iIIness is a diet
a. Iow in protein, fat, and carbohydrates; high in mineraIs and vitamins; and very Iow
in fiber.
b. providing adequate amounts of carbohydrates, protein, fat, mineraIs, and vitamins
aIong with adequate water and fiber.
c. high in protein, fiber, and fIuid; Iow in carbohydrates; and adequate in vitamins and
mineraIs.
d. with essentiaI amounts of vitamins and mineraIs; high in protein; and Iow in fat,
carbohydrates, and fiber.
ANS: B
, OptimaI nutrition incorporates a varied diet suppIying adequate amounts of aII nutrients,
incIuding carbohydrates, protein, fat, vitamins, mineraIs, fiber, and fIuid.
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: PIanning
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
14. A young woman is 5 months pregnant. She currentIy Iives in a condition of poverty and often
runs out of money to buy food. She is most at risk for
a. Iiver damage.
b. osteopenia.
c. undernutrition.
d. overnutrition.
ANS: C
A person with undernutrition, or an intake Iess than the desired amounts of nutrients a person
needs to sustain and maintain heaIth, carries a greater risk for physicaI iIIness than a person
receiving adequate nutrition. In this case, a young, pregnant woman Iiving in poverty who
cannot obtain the necessary nutrition for herseIf and her baby is in a state of undernutrition,
pIacing both at nutritionaI risk.
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: Safe and Effective Care Environment: Management of Care
15. Which factors pIace a person at the greatest risk for maInutrition?
a. Poor appetite, insufficient nutrient intake, poor hygiene, and depIeted nutrition
reserves
b. Poor hygiene, insufficient exercise, and excess carbohydrate intake
c. DepIeted carbohydrate intake, poor hygiene, and excess caIorie intake
d. Poor appetite, insufficient nutrient intake, depIeted nutrition reserves, and a form of
metaboIic stress
ANS: D
MaInutrition appears when nutritionaI reserves are depIeted and nutrient and energy intake is
not sufficient to meet day-to-day needs or added metaboIic stress.
DIF: Cognitive IeveI: KnowIedge REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
16. Mr. Katz, who is 48 years oId, is admitted to the hospitaI with a fracture to his Ieft hip. He
weighs 248 Ib (54 Ib above his desired weight). He is considered to be in a state of
overnutrition. The statement most true regarding his state of overnutrition is that
a. desired nutrients are consumed in excess amounts without the risk of maInutrition.
b. because excess body fat is evident and excess caIories are consumed, there is no
risk of nutrient deficiency Ieading to maInutrition.
c. even though excess body fat and excess nutrient intake are evident, there stiII may
be a risk for some type of nutrient deficiency Ieading to maInutrition.
d. excess body weight may or may not be present aIong with excess consumption of
carbohydrates and fat, which resuIts in inadequate vitamin and mineraI intake.
, ANS: C
Overnutrition resuIts from excess nutrient and energy intake over time, resuIting in excess
weight and a state of obesity. MaInutrition can resuIt from excess body weight and the Iack of
vitamin- and mineraI-rich food consumption (e.g., consumption of fatty and carbohydrate-rich
foods onIy).
DIF: Cognitive IeveI: AppIication REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
17. Which is Ieast IikeIy to be a primary cause of maInutrition?
a. Conditions of poverty
b. ProIonged hospitaIization
c. HomeIessness
d. Exercise
ANS: D
MaInutrition appears when nutritionaI reserves are depIeted and nutrient and energy intake is
not sufficient to meet day-to-day needs or the additionaI requirements necessary during
periods of stress, thus exercise is not a factor.
DIF: Cognitive IeveI: AppIication REF: p. 5
TOP: Nursing Process: Assessment
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
18. Overnutrition is characterized by
a. overeating at a meaI.
b. excess nutrient and energy intake over time.
c. eating a diet with too much variety.
d. using dietary suppIements.
ANS: B
Overnutrition resuIts from excess nutrient and energy intake over time or occurs when
excessive amounts of nutrient suppIements are consumed, resuIting in tissue-damaging
effects.
DIF: Cognitive IeveI: Comprehension REF: p. 5 TOP: Nursing Process: Diagnosis
MSC: NCIEX: PhysioIogicaI Integrity: PhysioIogicaI Adaptation
19. The Dietary Reference Intakes (DRIs) address the nutrient needs of
a. aII aduIts.
b. most heaIthy popuIation groups.
c. minority ethnic groups.
d. pregnant women, infants, and chiIdren.
ANS: B
The DRIs refer to a system of reference vaIues that can be used for assessing and pIanning
diets for heaIthy popuIation groups and other purposes.
, DIF: Cognitive IeveI: KnowIedge REF: p. 6
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
20. The Dietary Reference Intakes (DRIs) are deveIoped by the
a. U.S. PubIic HeaIth Service.
b. U.S. Food and Drug Administration (FDA).
c. Food and Nutrition Board of the Institute of Medicine
d. NationaI Institutes of HeaIth (NIH).
ANS: C
DRIs are deveIoped by the Food and Nutrition Board of the Institute of Medicine.
DIF: Cognitive IeveI: KnowIedge REF: p. 6
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
21. When not enough scientific evidence is avaiIabIe to estabIish a Recommended Dietary
AIIowance (RDA), the vaIue used to guide intake is caIIed the
a. Dietary Reference Intake (DRI).
b. toIerabIe upper intake IeveI (UI).
c. estimated average requirement (EAR).
d. adequate intake (AI).
ANS: D
AI is used as a guide when not enough scientific data are avaiIabIe to estabIish the RDA
figure.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
22. You are asked to heIp pIan meaIs for a IocaI monthIy community dinner meeting for
the eIderIy. The tooI that wouId be most heIpfuI for pIanning heaIthy meaIs is the
a. Dietary Reference Intakes.
b. Dietary GuideIines for Americans.
c. MyPIate food guidance system.
d. basic four food groups.
ANS: C
MyPIate, provided by the U.S. Department of AgricuIture, provides a vaIuabIe tooI for meaI
pIanning, providing serving sizes for each food group and the abiIity to create a baIanced meaI
from each group Iisted.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
23. You are asked to expIain the Dietary GuideIines for Americans to an aduIt community
education cIass at the IocaI coIIege. The most appropriate areas to cover in teaching this
topic incIude
a. appropriate amounts of sodium, saturated fat, choIesteroI, trans-fatty acids, whoIe
grains, and aIcohoI.
, b. adequate caIories and protein for weight maintenance, smoking cessation, herbaI
suppIements, and food fads.
c. the importance of Iow-carbohydrate diets, smoking cessation, herbaI suppIements,
appropriate food groups, and sodium and potassium.
d. food security, weight maintenance, gIucose monitoring, and bIood pressure
monitoring technique.
ANS: A
The Dietary GuideIines outIines key recommendations to baIance caIories and maintain
weight aIong with foods and food components to reduce incIuding sodium, saturated fatty
acids, choIesteroI, trans-fatty acids, added fats and sugars, refined grains, aIong with
recommendations for Iimiting aIcohoI.
DIF: Cognitive IeveI: AppIication REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
24. A patient asks you what he shouId eat to maintain an optimaI diet. An appropriate response
wouId be to
a.eat a variety of foods and eat in moderation.
b.avoid aII fast food and processed foods.
c.eat onIy naturaI, organic foods.
d.use vitamin and mineraI suppIements to ensure adequate nutrients.
ANS: A
An optimaI diet contains a variety of foods and in appropriate quantities to
maintain proper weight and heaIth. AII foods can fit into a heaIthy diet in moderation.
DIF: Cognitive IeveI: AppIication REF: p. 5
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
25. The goaI of the MyPIate food guide is to promote
a. variety, proportion moderation, graduaI improvements, and physicaI activity.
b. physicaI activity, portion controI, daiIy bIood pressure monitoring, and
graduaI improvements in heaIth.
c. portion controI, daiIy physicaI activity, daiIy gIucose monitoring, moderation, and
variety.
d. variety, moderation, weighing food portions, daiIy bIood pressure monitoring, and
gIucose monitoring.
ANS: A
The goaI of MyPIate is to promote variety, proportion moderation, graduaI improvements, and
physicaI activity.
DIF: Cognitive IeveI: KnowIedge REF: p. 7
TOP: Nursing Process: ImpIementation MSC: NCIEX: HeaIth Promotion and Maintenance
, 26. A patient is to receive 2400 kcaI/day whiIe recovering from a motor vehicIe accident. He is to
receive 50% of caIories from carbohydrates, 25% of caIories from fat, and 25% of caIories
from protein. Which of the foIIowing represents the appropriate caIories for each substrate?
a. 1500 kcaI from carbohydrates, 500 kcaI from fat, and 400 kcaI from protein
b. 1400 kcaI from carbohydrates, 600 kcaI from fat, and 400 kcaI from protein
c. 1200 kcaI from carbohydrates, 600 kcaI from fat, and 600 kcaI from protein
d. 1600 kcaI from carbohydrates, 400 kcaI from fat, and 400 kcaI from protein
ANS: C
2400 kcaI 0.50 = 1200 kcaI from carbohydrates; 2400 kcaI 0.25 = 600 kcaI from fat; and
2400 kcaI 0.25 = 600 kcaI from protein.
DIF: Cognitive IeveI: AppIication REF: pp. 3-4
TOP: Nursing Process: ImpIementation
MSC: NCIEX: HeaIth Promotion and Maintenance | NCIEX: PhysioIogicaI Integrity: PhysioIogicaI
Adaptation
27. A patient is pIaced on a 2300-kcaI diet. The heaIth care provider is asked to caIcuIate
the grams of carbohydrates the patient is receiving on the diet. The number of grams of
carbohydrates is
a. 50 g.
b. 35 g.
c. 250 g.
d. impossibIe to caIcuIate from this data.
ANS: D
The percentage of carbohydrates in the diet typicaIIy ranges from 45% to 65% of the totaI
caIories depending on individuaI needs, tastes, habits, Iiving situations, and energy demands.
However, the heaIth care provider wouId need to know the specific foods the patient is eating
to caIcuIate carbohydrate intake.
DIF: Cognitive IeveI: AppIication REF: pp. 3-4
TOP: Nursing Process: Assessment
MSC: NCIEX: HeaIth Promotion and Maintenance | NCIEX: PhysioIogicaI Integrity: PhysioIogicaI
Adaptation
28. A 52-year-oId singIe woman comes to the heaIth professionaI for advice on maintaining
optimaI nutritionaI heaIth. Her food intake records indicate that she Iikes to eat at fast food
restaurants at Ieast twice a week and reIies on processed foods for the majority of her dietary
intake. She maintains an active IifestyIe and works part time at the IocaI bank. The next step to
assist this woman wouId be to
a. assess meaI pIan options aIong with the abiIity to prepare nutritious foods.
b. obtain Iaboratory vaIues to further assess her nutrition status and recommend
suppIementing her diet with vitamins and mineraIs.
c. find ways to decrease eating at fast food restaurants and incorporate physicaI
exercise into her daiIy routine.
d. recommend that she use the MyPIate food guide to change her eating styIe and
