Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrit
Therapy, 16th Edition
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MULTIPLE CHOICE
1. Promoting a health care service that improves diabetes management for th
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’
to promote health and prevent disease.
DIF: Cognitive Level: Application TOP: Nursing Process: Implemen
MSC: NCLEX: Health Promotion and Maintenance
2. A patient requires a nutrition assessment. The most appropriate profession
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 Comm
Registration (CDR), the certifying agency of Academy of Nutrition and
Registered dietitians are the only professionals who have met strict educ
professional prerequisites and passed a national registration examination
prepares them to conduct a nutrition assessment.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment M
NCLEX: Safe and Effective Care Environment: Management of Care
3. The sum of all body processes inside living cells that sustain life and heal
b. digestion.
c. metabolism.
d. nutrition.
, ANS: C Fat should provide no more than 20% to 35% of the total kilocalories pe
Metabolism is the sum of all chemical changes that take place in the body. Metabolism 2000-kcal diet, 400–700 kcal should be provided.
provides energy, builds tissue, and regulates metabolic processes in the body.
DIF: Cognitive Level: Application TOP: Nursing Process: Planning
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC: MSC: NCLEX: Health Promotion and Maintenance
NCLEX: Physiological Integrity: Physiological Adaptation
7. The body’s main storage form of carbohydrate is
4. The nutrients that provide the body with its primary source of fuel for energy are a. vitamins. a. glycogen.
b. minerals. b. glycerol.
c. fiber. c. glucagon.
d. carbohydrates. d. glucose.
ANS: D ANS: A
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out Glycogen is a polysaccharide that is the main storage form of carbohydr
necessary processes; fat is the secondary source of energy. body. It is mainly stored in the liver and to a lesser extent in muscle tissu
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC: DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessme
NCLEX: Physiological Integrity: Physiological Adaptation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Which of the following is the most accurate statement regarding the functions of protein? 8. The number of kilocalories provided by one slice of bread that contains 30
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake. g protein, and 1 g fat is _____ kcal. a. 34
b. Proteins are a necessary nutrient to provide energy for the body in times of stress. b. 136
c. Proteins can be used as coenzyme factors during cell metabolism. c. 141
d. Proteins are essential to building and repairing tissues within the body. d. 306
ANS: D ANS: C
The primary function of proteins is to provide amino acids, which are the building units Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4
necessary to building and repairing tissues within the body. This is a constant process that provides 9 kcal/g. Therefore:
ensures adequate growth and maintenance of tissues for a strong body.
30 g carbohydrate 4 kcal/g = 120 kcal
DIF: Cognitive Level: Comprehension TOP: Nursing Process: Assessment MSC: 3 g protein 4 kcal/g = 12 kcal
NCLEX: Physiological Integrity: Physiological Adaptation 1 g fat 9 kcal/g = 9 kcal
= 141 total kcal (120 kcal + 12 kcal + 9 kcal)
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 DIF: Cognitive Level: Application TOP: Nursing Process: Assessment M
provide is _____ kcal/day. a. 400–700 NCLEX: Physiological Integrity: Physiological Adaptation
b. 100–300
c. 500–800 9. The number of kilocalories from fat in a sandwich that contains 22 g fat is
d. 900–1200 b. 132
c. 154
d. 198
ANS: A
, ANS: D which are components of cell enzymes that govern cell chemical reactio
Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal. metabolism.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment MSC: DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment M
NCLEX: Physiological Integrity: Physiological Adaptation NCLEX: Physiological Integrity: Physiological Adaptation
10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ 13. The dietary regimen that would provide optimal nutrition for a person wh
kcal. from an extended illness is a diet
a. 45 a. low in protein, fat, and carbohydrates; high in minerals and vitamins
b. 60 fiber.
c. 75 b. providing adequate amounts of carbohydrates, protein, fat, minerals,
d. 135 along with adequate water and fiber.
c. high in protein, fiber, and fluid; low in carbohydrates; and adequate
minerals.
d. with essential amounts of vitamins and minerals; high in protein; and
ANS: B carbohydrates, and fiber.
Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ANS: B
Optimal nutrition incorporates a varied diet supplying adequate amounts
11. The basic building units of protein are called _____ acids.
including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid
a. fatty
DIF: Cognitive Level: Application TOP: Nursing Process: Planning
b. amino
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
c. nucleic
d. carboxyl
14. A young woman is 5 months pregnant. She currently lives in a condition o
often runs out of money to buy food. She is most at risk for a. liver damag
b. osteopenia.
ANS: B c. undernutrition.
The basic building units of protein are amino acids, which are necessary for building, d. overnutrition.
repairing, and maintaining body tissues.
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC:
NCLEX: Physiological Integrity: Physiological Adaptation ANS: C
A person with undernutrition, or an intake less than the desired amounts
12. The main nutrients involved in metabolic regulation and control are person needs to sustain and maintain health, carries a greater risk for ph
a person receiving adequate nutrition. In this case, a young, pregnant wo
a. water and vitamins.
poverty who cannot obtain the necessary nutrition for herself and her ba
b. vitamins and minerals.
undernutrition, placing both at nutritional risk.
c. vitamins and fatty acids.
d. minerals and carbohydrates.
DIF: Cognitive Level: Application TOP: Nursing Process: Diagnosis M
NCLEX: Safe and Effective Care Environment: Management of Care
ANS: B 15. Which factors place a person at the greatest risk for malnutrition?
Vitamins and minerals are the key nutrients in regulating and controlling the many a. Poor appetite, insufficient nutrient intake, poor hygiene, and deplete
chemical processes in the body. Vitamins and minerals function as coenzyme factors, b. Poor hygiene, insufficient exercise, and excess carbohydrate intake
c. Depleted carbohydrate intake, poor hygiene, and excess calorie intak
, d. Poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of MSC: NCLEX: Physiological Integrity: Physiological Adaptation
metabolic stress
18. Overnutrition is characterized by
a. overeating at a meal.
b. excess nutrient and energy intake over time.
ANS: D
c. eating a diet with too much variety.
Malnutrition appears when nutritional reserves are depleted, and nutrient and energy
d. using dietary supplements.
intake is not sufficient to meet day-to-day needs or added metabolic stress.
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ANS: B
Overnutrition results from excess nutrient and energy intake over time o
16. A 48-year-old male patient is admitted to the hospital with a left hip fracture. He weighs 248 excessive amounts of nutrient supplements are consumed, resulting in ti
lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. effects.
The statement most true regarding his state of overnutrition is that
a. desired nutrients are consumed in excess amounts without the risk of malnutrition. DIF: Cognitive Level: Comprehension TOP: Nursing Process: Diagnosis
b. because excess body fat is evident and excess calories are consumed, there is no risk of MSC: NCLEX: Physiological Integrity: Physiological Adaptation
nutrient deficiency leading to malnutrition.
c. even though excess body fat and excess nutrient intake are evident, there still may be a 19. The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all a
risk for some type of nutrient deficiency leading to malnutrition. b. most healthy population groups.
d. excess body weight may or may not be present along with excess consumption of c. minority ethnic groups.
carbohydrates and fat, which results in inadequate vitamin and mineral intake. d. pregnant women, infants, and children.
ANS: C ANS: B
Overnutrition results from excess nutrient and energy intake over time, resulting in excess The DRIs refer to a system of reference values that can be used for asses
weight and a state of obesity. Malnutrition can result from excess body weight and the lack diets for healthy population groups and other purposes.
of vitamin- and mineral-rich food consumption (e.g., consumption of fatty and
carbohydrate-rich foods only). DIF: Cognitive Level: Knowledge TOP: Nursing Process: Implementat
NCLEX: Health Promotion and Maintenance
DIF: Cognitive Level: Application TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation 20. The Dietary Reference Intakes (DRIs) are developed by the
a. U.S. Public Health Service.
17. Which is least likely to be a primary cause of malnutrition? b. U.S. Food and Drug Administration (FDA).
a. Conditions of poverty c. Food and Nutrition Board of the Institute of Medicine.
b. Prolonged hospitalization d. National Institutes of Health (NIH).
c. Homelessness
d. Exercise
ANS: C
DRIs are developed by the Food and Nutrition Board of the Institute of M
ANS: D
Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake DIF: Cognitive Level: Knowledge TOP: Nursing Process: Implementat
is not sufficient to meet day-to-day needs or the additional requirements necessary during NCLEX: Health Promotion and Maintenance
periods of stress; thus, exercise is not a factor.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment
Therapy, 16th Edition
https://browsegrades.net/singl
MULTIPLE CHOICE
1. Promoting a health care service that improves diabetes management for th
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’
to promote health and prevent disease.
DIF: Cognitive Level: Application TOP: Nursing Process: Implemen
MSC: NCLEX: Health Promotion and Maintenance
2. A patient requires a nutrition assessment. The most appropriate profession
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 Comm
Registration (CDR), the certifying agency of Academy of Nutrition and
Registered dietitians are the only professionals who have met strict educ
professional prerequisites and passed a national registration examination
prepares them to conduct a nutrition assessment.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment M
NCLEX: Safe and Effective Care Environment: Management of Care
3. The sum of all body processes inside living cells that sustain life and heal
b. digestion.
c. metabolism.
d. nutrition.
, ANS: C Fat should provide no more than 20% to 35% of the total kilocalories pe
Metabolism is the sum of all chemical changes that take place in the body. Metabolism 2000-kcal diet, 400–700 kcal should be provided.
provides energy, builds tissue, and regulates metabolic processes in the body.
DIF: Cognitive Level: Application TOP: Nursing Process: Planning
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC: MSC: NCLEX: Health Promotion and Maintenance
NCLEX: Physiological Integrity: Physiological Adaptation
7. The body’s main storage form of carbohydrate is
4. The nutrients that provide the body with its primary source of fuel for energy are a. vitamins. a. glycogen.
b. minerals. b. glycerol.
c. fiber. c. glucagon.
d. carbohydrates. d. glucose.
ANS: D ANS: A
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out Glycogen is a polysaccharide that is the main storage form of carbohydr
necessary processes; fat is the secondary source of energy. body. It is mainly stored in the liver and to a lesser extent in muscle tissu
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC: DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessme
NCLEX: Physiological Integrity: Physiological Adaptation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Which of the following is the most accurate statement regarding the functions of protein? 8. The number of kilocalories provided by one slice of bread that contains 30
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake. g protein, and 1 g fat is _____ kcal. a. 34
b. Proteins are a necessary nutrient to provide energy for the body in times of stress. b. 136
c. Proteins can be used as coenzyme factors during cell metabolism. c. 141
d. Proteins are essential to building and repairing tissues within the body. d. 306
ANS: D ANS: C
The primary function of proteins is to provide amino acids, which are the building units Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4
necessary to building and repairing tissues within the body. This is a constant process that provides 9 kcal/g. Therefore:
ensures adequate growth and maintenance of tissues for a strong body.
30 g carbohydrate 4 kcal/g = 120 kcal
DIF: Cognitive Level: Comprehension TOP: Nursing Process: Assessment MSC: 3 g protein 4 kcal/g = 12 kcal
NCLEX: Physiological Integrity: Physiological Adaptation 1 g fat 9 kcal/g = 9 kcal
= 141 total kcal (120 kcal + 12 kcal + 9 kcal)
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 DIF: Cognitive Level: Application TOP: Nursing Process: Assessment M
provide is _____ kcal/day. a. 400–700 NCLEX: Physiological Integrity: Physiological Adaptation
b. 100–300
c. 500–800 9. The number of kilocalories from fat in a sandwich that contains 22 g fat is
d. 900–1200 b. 132
c. 154
d. 198
ANS: A
, ANS: D which are components of cell enzymes that govern cell chemical reactio
Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal. metabolism.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment MSC: DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment M
NCLEX: Physiological Integrity: Physiological Adaptation NCLEX: Physiological Integrity: Physiological Adaptation
10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ 13. The dietary regimen that would provide optimal nutrition for a person wh
kcal. from an extended illness is a diet
a. 45 a. low in protein, fat, and carbohydrates; high in minerals and vitamins
b. 60 fiber.
c. 75 b. providing adequate amounts of carbohydrates, protein, fat, minerals,
d. 135 along with adequate water and fiber.
c. high in protein, fiber, and fluid; low in carbohydrates; and adequate
minerals.
d. with essential amounts of vitamins and minerals; high in protein; and
ANS: B carbohydrates, and fiber.
Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ANS: B
Optimal nutrition incorporates a varied diet supplying adequate amounts
11. The basic building units of protein are called _____ acids.
including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid
a. fatty
DIF: Cognitive Level: Application TOP: Nursing Process: Planning
b. amino
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
c. nucleic
d. carboxyl
14. A young woman is 5 months pregnant. She currently lives in a condition o
often runs out of money to buy food. She is most at risk for a. liver damag
b. osteopenia.
ANS: B c. undernutrition.
The basic building units of protein are amino acids, which are necessary for building, d. overnutrition.
repairing, and maintaining body tissues.
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Assessment MSC:
NCLEX: Physiological Integrity: Physiological Adaptation ANS: C
A person with undernutrition, or an intake less than the desired amounts
12. The main nutrients involved in metabolic regulation and control are person needs to sustain and maintain health, carries a greater risk for ph
a person receiving adequate nutrition. In this case, a young, pregnant wo
a. water and vitamins.
poverty who cannot obtain the necessary nutrition for herself and her ba
b. vitamins and minerals.
undernutrition, placing both at nutritional risk.
c. vitamins and fatty acids.
d. minerals and carbohydrates.
DIF: Cognitive Level: Application TOP: Nursing Process: Diagnosis M
NCLEX: Safe and Effective Care Environment: Management of Care
ANS: B 15. Which factors place a person at the greatest risk for malnutrition?
Vitamins and minerals are the key nutrients in regulating and controlling the many a. Poor appetite, insufficient nutrient intake, poor hygiene, and deplete
chemical processes in the body. Vitamins and minerals function as coenzyme factors, b. Poor hygiene, insufficient exercise, and excess carbohydrate intake
c. Depleted carbohydrate intake, poor hygiene, and excess calorie intak
, d. Poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of MSC: NCLEX: Physiological Integrity: Physiological Adaptation
metabolic stress
18. Overnutrition is characterized by
a. overeating at a meal.
b. excess nutrient and energy intake over time.
ANS: D
c. eating a diet with too much variety.
Malnutrition appears when nutritional reserves are depleted, and nutrient and energy
d. using dietary supplements.
intake is not sufficient to meet day-to-day needs or added metabolic stress.
DIF: Cognitive Level: Knowledge TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation ANS: B
Overnutrition results from excess nutrient and energy intake over time o
16. A 48-year-old male patient is admitted to the hospital with a left hip fracture. He weighs 248 excessive amounts of nutrient supplements are consumed, resulting in ti
lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. effects.
The statement most true regarding his state of overnutrition is that
a. desired nutrients are consumed in excess amounts without the risk of malnutrition. DIF: Cognitive Level: Comprehension TOP: Nursing Process: Diagnosis
b. because excess body fat is evident and excess calories are consumed, there is no risk of MSC: NCLEX: Physiological Integrity: Physiological Adaptation
nutrient deficiency leading to malnutrition.
c. even though excess body fat and excess nutrient intake are evident, there still may be a 19. The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all a
risk for some type of nutrient deficiency leading to malnutrition. b. most healthy population groups.
d. excess body weight may or may not be present along with excess consumption of c. minority ethnic groups.
carbohydrates and fat, which results in inadequate vitamin and mineral intake. d. pregnant women, infants, and children.
ANS: C ANS: B
Overnutrition results from excess nutrient and energy intake over time, resulting in excess The DRIs refer to a system of reference values that can be used for asses
weight and a state of obesity. Malnutrition can result from excess body weight and the lack diets for healthy population groups and other purposes.
of vitamin- and mineral-rich food consumption (e.g., consumption of fatty and
carbohydrate-rich foods only). DIF: Cognitive Level: Knowledge TOP: Nursing Process: Implementat
NCLEX: Health Promotion and Maintenance
DIF: Cognitive Level: Application TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation 20. The Dietary Reference Intakes (DRIs) are developed by the
a. U.S. Public Health Service.
17. Which is least likely to be a primary cause of malnutrition? b. U.S. Food and Drug Administration (FDA).
a. Conditions of poverty c. Food and Nutrition Board of the Institute of Medicine.
b. Prolonged hospitalization d. National Institutes of Health (NIH).
c. Homelessness
d. Exercise
ANS: C
DRIs are developed by the Food and Nutrition Board of the Institute of M
ANS: D
Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake DIF: Cognitive Level: Knowledge TOP: Nursing Process: Implementat
is not sufficient to meet day-to-day needs or the additional requirements necessary during NCLEX: Health Promotion and Maintenance
periods of stress; thus, exercise is not a factor.
DIF: Cognitive Level: Application TOP: Nursing Process: Assessment
