Test Bank for Nutrition Essentials for Nursing Practice
9th Edition by Susan Dudek
Test Bank ALL Chapters Included ( 1 - 24) ISBN-13: 9781975161125
|COMPLETE TEST BANK |Guide A+.
Unit 1: Nutrition Fundamentals
oChapter 1 Nutrition in Health
oChapter 2 Guidelines for Healthy Eating
oChapter 3 Carbohydrates
oChapter 4 Protein
oChapter 5 Lipids
oChapter 6 Vitamins
oChapter 7 Water and Minerals
oChapter 8 Energy Balance
Unit 2: Nutrition in Health Promotion
o Chapter 9 Food and Supplement Labeling
o Chapter 10 Consumer Interests and Concerns
o Chapter 11 Cultural and Religious Influences on Food and Nutrition
o Chapter 12 Healthy Eating for Healthy Babies
o Chapter 13 Nutrition for Infants, Children, and Adolescents
o Chapter 14 Nutrition for Older Adults
Unit 3: Nutrition in Clinical Practice
o Chapter 15 Hospital Nutrition: Identifying Nutrition Risk and Feeding Clients
o Chapter 16 Enteral and Parenteral Nutrition
o Chapter 17 Nutrition for Obesity and Eating Disorders
o Chapter 18 Nutrition for Clients with Critical Illness
o Chapter 19 Nutrition for Clients with Upper Gastrointestinal Tract Disorders
o Chapter 20 Nutrition for Clients with Disorders of the Lower GI Tract and Accessory Organs
o Chapter 21 Nutrition for Clients with Diabetes Mellitus
o Chapter 22 Nutrition for Clients with Cardiovascular Disorders
o Chapter 23 Nutrition for Clients with Kidney Disorders
o Chapter 24 Nutrition for Clients with Cancer or HIV/AIDS
,Nutrition Essentials for Nursing Practice 9th Edition Dudek Test Bank.
Chapter 1 Nutrition in Health and Health Care
& Chapter 2 Guidelines for Healthy Eating
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the Amrican Heart
Association.
b.watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d.joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREFage 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member
of an on-campus faith-based organization, and keeps a journal to help process her emotions.
What else could be important for her to include in her life in order to develop her overall
wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
d. Meeting with a registered dietitian to review her food choices
ANS: C
Wellness enhances a persons level of health through development of each of the six dimensions
of health: physical health, intellectual health, emotional health, social health, spiritual health, and
environmental health. Exercise and eating a health variety of foods help develop physical health;
taking a course in general nutrition helps develop intellectual health; buying locally produced
food helps develop environmental health; being part of a faith-based organization helps develop
spiritual health; and keeping a journal helps develop emotional health. The missing dimension in
this example is development of social health; eating meals with friends throughout the week
,would add this dimension. Growing her own food would be another example of environmental
health; keeping a food record would be another contributor to physical health; and meeting with
a registered dietitian may contribute to physical, intellectual, and emotional health.
DIF:Cognitive Level: AnalyzingREFages 1-3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. For a client who is missing meals because of poor planning or is too busy to eat, emotional
health can be affected by , which can cause confusion or anxiety.
a. low blood sugar levels
b.high blood sugar levels
c. high blood pressure
d.extremely low blood pressure
ANS: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to
decrease, which can cause anxiety or confusion or make it difficult to control emotions. Late
night binges on snack food are likely to result in excessive energy intake but would have a less
direct effect on emotional health. Eating small meals throughout the day is likely to maintain
more constant blood sugar levels, which would actually have a positive effect on emotional
health. Excessive caffeine consumption may contribute to anxiety, but 2 cups of caffeinated
coffee is not considered excessive.
DIF:Cognitive Level: AnalyzingREFage 2
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. The best example of the type of concern that is likely to be addressed by the U.S. Department
of Health and Human Services when target goals for Healthy People 2030 are updated is
a. preference for vegetarian eating patterns among white women.
b.low intake of fruits and vegetables by African American children.
c. widespread use of bottled water in higher socioeconomic groups.
d.common use of protein and vitamin supplements in athletes.
ANS: B
Healthy People is used to set targets for health promotion to improve the health of all
individuals. It addresses environmental and social issues that affect health outcomes. Low intake
of fruits and vegetables by African American children is likely to have an adverse effect on their
health and so may be addressed when target goals are set. Vegetarian eating patterns, use of
bottled water, and use of protein and vitamin supplements do not necessarily have an adverse
,effect on nutritional health and so are less likely to be addressed.
DIF: Cognitive Level: Applying REF: dm 4-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother skills in safe food preparation.
b.watching a television documentary about industry errors in food processing.
c. labeling fresh poultry packages with information about proper food storage.
d.being aware that Salmonella can be transmitted because of inadequate food preparation.
ANS: C
Food labeling information is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
DIF:Cognitive Level: ApplyingREFage 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. exercising five times a week.
b.local supermarkets expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d.information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals,
families, groups, and communities, such as teaching a teenager how to choose healthier fast
foods. Exercising regularly contributes to wellness, but it is not bringing about a change in health
unless this is a change in behavior. Stocking a wider availability of fresh produce does not
promote health, unless the supermarket uses specific strategies to encourage consumption.
Information about the relationship between nutrients and disease is simply information unless it
is used to promote behavior change.
DIF:Cognitive Level: ApplyingREFage 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
,sufficient amounts of
a. fiber.
b.nutrients.
c. minerals.
d.supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Both fiber and minerals are needed, but each represents only one type of nutrient. Supplements
are not always necessary because sufficient nutrients can often be obtained from food.
DIF:Cognitive Level: UnderstandingREFages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b.dietary standards for Americans older than 50 years.
c. dietary guidelines recommended for older adults.
d.MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPlate are separate documents from Healthy People
2020 and focus on specific advice and guidelines for healthy eating.
DIF:Cognitive Level: ApplyingREFages 4-5 | dm 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type
2 diabetes. Weight control and nutrition strategies discussed are considered
a. primary treatment.
b.primary prevention.
c. secondary prevention.
d.tertiary prevention.
ANS: B
,Action to prevent the development of type 2 diabetes is considered primary prevention.
Secondary prevention involves early detection to halt and minimize the effects of the disease,
and tertiary prevention minimizes complications and helps restore health after the disorder has
developed. Primary treatment is not a recognized term.
DIF: Cognitive Level: Applying REF: dm 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a. palliative care.
b.primary prevention.
c. secondary prevention.
d.tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the
disease developed, and secondary prevention would involve early detection to minimize the
effects of the disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: dm 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a. essential.
b.complete.
c. incomplete.
d.nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body
and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins
contain all the essential amino acids; incomplete proteins are lacking one or more essential
amino acids.
DIF:Cognitive Level: RememberingREFages 8-9
,TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
a. carbohydrates.
b.water.
c. minerals.
d.protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also
provide fuel for energy, but its primary purpose is important structural and functional roles.
Water and minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: dm 8-10 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His
alcohol intake is considered
a. insignificant.
b.moderate.
c. higher than is recommended.
d.dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol
intake.
DIF:Cognitive Level: AnalyzingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
14. A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The
nutrient that provides the most kilocalories in the dessert is
,a. protein.
b.carbohydrate.
c. fat.
d.alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of
carbohydrate provides 120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF:Cognitive Level: ApplyingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a. 110.
b.130.
c. 140.
d.162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides
18 kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in
the frozen yogurt is 130 kcal (96 + 18 + 16).
DIF:Cognitive Level: ApplyingREFages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a. protein.
b.carbohydrates.
c. dietary fiber.
d.lipids.
,ANS: A
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are
made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that
cannot be digested. Lipids are made up of glycerol and triglycerides or sterols.
DIF:Cognitive Level: RememberingREFages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
17. A bodybuilder tells you that all of his meals and snacks include high-protein foods such as
eggs, canned tuna, chicken, milk, and cheese. Most of the extra protein is probably used by his
body to form
a. strong bones and joints.
b.body fat stores.
c. healthy brain tissue.
d.increased muscle mass.
ANS: B
Excess protein is broken down to amino acids and then used for energy or stored as body fat.
This mans body will use some of this protein to increase muscle mass, but increasing protein
intake beyond the amount needed does not increase muscle formation. Excess protein intake does
not improve bone, joint, or brain health.
DIF:Cognitive Level: ApplyingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
18. When clients have a strong family history of both heart disease and cancer, the nurse should
encourage them to reduce their intake of
a. dietary fiber.
b.protein.
c. monounsaturated fat.
d.saturated fat.
ANS: D
, Saturated fat intake is related to risk of heart disease and certain types of cancer.
Monounsaturated fat intake has less effect on risk of these diseases. Dietary fiber intake should
be increased to help reduce risk of cardiovascular disease and cancer. The effects of protein
intake on risk of these diseases are much less significant.
DIF: Cognitive Level: Applying REF: dm 9 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
19. The National Health and Nutrition Examination Survey (NHANES) is able to assess the
overall nutritional and health status of Americans because
a. the populations surveyed are representative of the total population.
b.it focuses on ethnic and socioeconomic groups at greatest risk.
c. it collects large volumes of survey data from all over the nation.
d.survey methods and standards are consistent from year to year.
ANS: A
Data from NHANES represent America overall because the survey populations are carefully
selected to represent the total population. Their data therefore provide a better indication of the
nations overall health than do large amounts of data from all over the country. It does not focus
specifically on populations at high risk for disease. Standardization over time provides useful
data on trends and changes but does not reveal the overall health of the nation.
DIF:Cognitive Level: ApplyingREFages 4-5
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
20. In working with a ethnic minority population, a helpful way to increase health literacy could
be to
a. invite members of the community to help identify needs and teaching strategies.
b.encourage acculturation and adoption of healthful American eating patterns.
c. set up a feeding program to provide healthy food for members of the community.
d.use visual aids rather than written materials during health education encounters.
ANS: A
9th Edition by Susan Dudek
Test Bank ALL Chapters Included ( 1 - 24) ISBN-13: 9781975161125
|COMPLETE TEST BANK |Guide A+.
Unit 1: Nutrition Fundamentals
oChapter 1 Nutrition in Health
oChapter 2 Guidelines for Healthy Eating
oChapter 3 Carbohydrates
oChapter 4 Protein
oChapter 5 Lipids
oChapter 6 Vitamins
oChapter 7 Water and Minerals
oChapter 8 Energy Balance
Unit 2: Nutrition in Health Promotion
o Chapter 9 Food and Supplement Labeling
o Chapter 10 Consumer Interests and Concerns
o Chapter 11 Cultural and Religious Influences on Food and Nutrition
o Chapter 12 Healthy Eating for Healthy Babies
o Chapter 13 Nutrition for Infants, Children, and Adolescents
o Chapter 14 Nutrition for Older Adults
Unit 3: Nutrition in Clinical Practice
o Chapter 15 Hospital Nutrition: Identifying Nutrition Risk and Feeding Clients
o Chapter 16 Enteral and Parenteral Nutrition
o Chapter 17 Nutrition for Obesity and Eating Disorders
o Chapter 18 Nutrition for Clients with Critical Illness
o Chapter 19 Nutrition for Clients with Upper Gastrointestinal Tract Disorders
o Chapter 20 Nutrition for Clients with Disorders of the Lower GI Tract and Accessory Organs
o Chapter 21 Nutrition for Clients with Diabetes Mellitus
o Chapter 22 Nutrition for Clients with Cardiovascular Disorders
o Chapter 23 Nutrition for Clients with Kidney Disorders
o Chapter 24 Nutrition for Clients with Cancer or HIV/AIDS
,Nutrition Essentials for Nursing Practice 9th Edition Dudek Test Bank.
Chapter 1 Nutrition in Health and Health Care
& Chapter 2 Guidelines for Healthy Eating
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the Amrican Heart
Association.
b.watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d.joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREFage 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member
of an on-campus faith-based organization, and keeps a journal to help process her emotions.
What else could be important for her to include in her life in order to develop her overall
wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
d. Meeting with a registered dietitian to review her food choices
ANS: C
Wellness enhances a persons level of health through development of each of the six dimensions
of health: physical health, intellectual health, emotional health, social health, spiritual health, and
environmental health. Exercise and eating a health variety of foods help develop physical health;
taking a course in general nutrition helps develop intellectual health; buying locally produced
food helps develop environmental health; being part of a faith-based organization helps develop
spiritual health; and keeping a journal helps develop emotional health. The missing dimension in
this example is development of social health; eating meals with friends throughout the week
,would add this dimension. Growing her own food would be another example of environmental
health; keeping a food record would be another contributor to physical health; and meeting with
a registered dietitian may contribute to physical, intellectual, and emotional health.
DIF:Cognitive Level: AnalyzingREFages 1-3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. For a client who is missing meals because of poor planning or is too busy to eat, emotional
health can be affected by , which can cause confusion or anxiety.
a. low blood sugar levels
b.high blood sugar levels
c. high blood pressure
d.extremely low blood pressure
ANS: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to
decrease, which can cause anxiety or confusion or make it difficult to control emotions. Late
night binges on snack food are likely to result in excessive energy intake but would have a less
direct effect on emotional health. Eating small meals throughout the day is likely to maintain
more constant blood sugar levels, which would actually have a positive effect on emotional
health. Excessive caffeine consumption may contribute to anxiety, but 2 cups of caffeinated
coffee is not considered excessive.
DIF:Cognitive Level: AnalyzingREFage 2
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. The best example of the type of concern that is likely to be addressed by the U.S. Department
of Health and Human Services when target goals for Healthy People 2030 are updated is
a. preference for vegetarian eating patterns among white women.
b.low intake of fruits and vegetables by African American children.
c. widespread use of bottled water in higher socioeconomic groups.
d.common use of protein and vitamin supplements in athletes.
ANS: B
Healthy People is used to set targets for health promotion to improve the health of all
individuals. It addresses environmental and social issues that affect health outcomes. Low intake
of fruits and vegetables by African American children is likely to have an adverse effect on their
health and so may be addressed when target goals are set. Vegetarian eating patterns, use of
bottled water, and use of protein and vitamin supplements do not necessarily have an adverse
,effect on nutritional health and so are less likely to be addressed.
DIF: Cognitive Level: Applying REF: dm 4-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother skills in safe food preparation.
b.watching a television documentary about industry errors in food processing.
c. labeling fresh poultry packages with information about proper food storage.
d.being aware that Salmonella can be transmitted because of inadequate food preparation.
ANS: C
Food labeling information is an example of community support because it is a regulatory
measure that supports new health-promoting behaviors within a social context. Teaching,
watching television and awareness may increase knowledge, but they do not alter the social
context by regulation or environmental change.
DIF:Cognitive Level: ApplyingREFage 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. exercising five times a week.
b.local supermarkets expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d.information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals,
families, groups, and communities, such as teaching a teenager how to choose healthier fast
foods. Exercising regularly contributes to wellness, but it is not bringing about a change in health
unless this is a change in behavior. Stocking a wider availability of fresh produce does not
promote health, unless the supermarket uses specific strategies to encourage consumption.
Information about the relationship between nutrients and disease is simply information unless it
is used to promote behavior change.
DIF:Cognitive Level: ApplyingREFage 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume
,sufficient amounts of
a. fiber.
b.nutrients.
c. minerals.
d.supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance.
Both fiber and minerals are needed, but each represents only one type of nutrient. Supplements
are not always necessary because sufficient nutrients can often be obtained from food.
DIF:Cognitive Level: UnderstandingREFages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b.dietary standards for Americans older than 50 years.
c. dietary guidelines recommended for older adults.
d.MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The
nurse would check the Dietary Reference Intakes for information about dietary standards. The
Dietary Guidelines for Americans and MyPlate are separate documents from Healthy People
2020 and focus on specific advice and guidelines for healthy eating.
DIF:Cognitive Level: ApplyingREFages 4-5 | dm 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type
2 diabetes. Weight control and nutrition strategies discussed are considered
a. primary treatment.
b.primary prevention.
c. secondary prevention.
d.tertiary prevention.
ANS: B
,Action to prevent the development of type 2 diabetes is considered primary prevention.
Secondary prevention involves early detection to halt and minimize the effects of the disease,
and tertiary prevention minimizes complications and helps restore health after the disorder has
developed. Primary treatment is not a recognized term.
DIF: Cognitive Level: Applying REF: dm 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a. palliative care.
b.primary prevention.
c. secondary prevention.
d.tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the
disease developed, and secondary prevention would involve early detection to minimize the
effects of the disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: dm 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a. essential.
b.complete.
c. incomplete.
d.nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body
and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins
contain all the essential amino acids; incomplete proteins are lacking one or more essential
amino acids.
DIF:Cognitive Level: RememberingREFages 8-9
,TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
a. carbohydrates.
b.water.
c. minerals.
d.protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also
provide fuel for energy, but its primary purpose is important structural and functional roles.
Water and minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: dm 8-10 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His
alcohol intake is considered
a. insignificant.
b.moderate.
c. higher than is recommended.
d.dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol
intake.
DIF:Cognitive Level: AnalyzingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
14. A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The
nutrient that provides the most kilocalories in the dessert is
,a. protein.
b.carbohydrate.
c. fat.
d.alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of
carbohydrate provides 120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF:Cognitive Level: ApplyingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a. 110.
b.130.
c. 140.
d.162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides
18 kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in
the frozen yogurt is 130 kcal (96 + 18 + 16).
DIF:Cognitive Level: ApplyingREFages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a. protein.
b.carbohydrates.
c. dietary fiber.
d.lipids.
,ANS: A
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are
made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that
cannot be digested. Lipids are made up of glycerol and triglycerides or sterols.
DIF:Cognitive Level: RememberingREFages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
17. A bodybuilder tells you that all of his meals and snacks include high-protein foods such as
eggs, canned tuna, chicken, milk, and cheese. Most of the extra protein is probably used by his
body to form
a. strong bones and joints.
b.body fat stores.
c. healthy brain tissue.
d.increased muscle mass.
ANS: B
Excess protein is broken down to amino acids and then used for energy or stored as body fat.
This mans body will use some of this protein to increase muscle mass, but increasing protein
intake beyond the amount needed does not increase muscle formation. Excess protein intake does
not improve bone, joint, or brain health.
DIF:Cognitive Level: ApplyingREFage 9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
18. When clients have a strong family history of both heart disease and cancer, the nurse should
encourage them to reduce their intake of
a. dietary fiber.
b.protein.
c. monounsaturated fat.
d.saturated fat.
ANS: D
, Saturated fat intake is related to risk of heart disease and certain types of cancer.
Monounsaturated fat intake has less effect on risk of these diseases. Dietary fiber intake should
be increased to help reduce risk of cardiovascular disease and cancer. The effects of protein
intake on risk of these diseases are much less significant.
DIF: Cognitive Level: Applying REF: dm 9 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
19. The National Health and Nutrition Examination Survey (NHANES) is able to assess the
overall nutritional and health status of Americans because
a. the populations surveyed are representative of the total population.
b.it focuses on ethnic and socioeconomic groups at greatest risk.
c. it collects large volumes of survey data from all over the nation.
d.survey methods and standards are consistent from year to year.
ANS: A
Data from NHANES represent America overall because the survey populations are carefully
selected to represent the total population. Their data therefore provide a better indication of the
nations overall health than do large amounts of data from all over the country. It does not focus
specifically on populations at high risk for disease. Standardization over time provides useful
data on trends and changes but does not reveal the overall health of the nation.
DIF:Cognitive Level: ApplyingREFages 4-5
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
20. In working with a ethnic minority population, a helpful way to increase health literacy could
be to
a. invite members of the community to help identify needs and teaching strategies.
b.encourage acculturation and adoption of healthful American eating patterns.
c. set up a feeding program to provide healthy food for members of the community.
d.use visual aids rather than written materials during health education encounters.
ANS: A
