Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
Chapter 05: Fats
Grodner et al.: Nutritional Foundations and Clinical Applications: A NursingApproach, 7th Edition
MULTIPLE CHOICE
1. Of the following, the food that would provide the most energy per ounce is
a. butter.
b. tuna.
c. pasta.
d. hard candy.
ANS: A
Butter would provide the most energy per ounce because fat is the densest energy source. Fat
provides 9 kcal/g; protein and carbohydrate each provide 4 kcal/g. Tuna is mostly protein with
just a small amount of fat, pasta is mostly carbohydrate, and hard candy is only carbohydrate,
and so all of these would provide fewer calories per ounce than would butter.
DIF: Cognitive Level: Applying REF: Page 74 | Page 81
TOP: Nursing Process: ImplementationMSC: Client Needs: Physiological Integrity
2. The most beneficial function of cholesterol in the body is
a. formation of sex hormones, bile, and vitamin D.
b. depositing plaques in arteries.
c. being part of cell membrane structure.
d. solubility in both water and fat. G B.C M
N R I
A
ANS:
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
U S N T O
The body uses sterols such as cholesterol to make sex hormones, bile, and vitamin D.
Cholesterol does contribute to deposition of arterial plaques, but this is not beneficial to the
body. Cell membrane structure and solubility in both water and fat are functions of
phospholipids; cholesterol is a sterol, not a phospholipid.
DIF: Cognitive Level: Applying REF: Page 77 | Page 78
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
3. If a patient receiving parenteral nutrition develops eczema, the patient probably has
a. vitamin C deficiency.
b. essential fatty acid deficiency.
c. protein-energy malnutrition.
d. phospholipid and sterol deficiency.
ANS: B
In a patient receiving fat-free parenteral nutrition, eczema may be a sign of essential fatty acid
deficiency. Eczema is not caused by vitamin C deficiency; symptoms of vitamin C deficiency
include bleeding gums and breakdown of scar tissue. Eczema is not a sign of protein-energy
malnutrition. The body makes phospholipids and sterol, and so deficiency does not occur.
DIF: Cognitive Level: Applying REF: Page 74 TOP: Nursing Process:
DiagnosisMSC: Client Needs: Physiological Integrity
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
4. If a food that is usually made with hydrogenated oil is made with vegetable oil instead, one
potential concern is that the
a. flavor will be significantly different.
b. food will feel oily to the touch.
c. food will contribute more to cardiovascular risk.
d. food will have a shorter shelf life.
ANS: D
Hydrogenation of vegetable oils increases their shelf life because the double bonds are
removed, which renders the fatty acids less vulnerable to oxidation; therefore, a food made
with vegetable oil may have a shorter shelf life. Use of vegetable oil does not necessarily
result in a different flavor from use of hydrogenated fat and does not make the food feel more
oily. Foods made with vegetable oils are less likely to contribute to cardiovascular disease
than those made with hydrogenated fats, which contain saturated and trans fatty acids.
DIF: Cognitive Level: Understanding REF: Page 82 | Page
84TOP: Nursing Process: Implementation
MSC: Client Needs: Health Promotion and Maintenance | Client Needs: Safe and Effective
CareEnvironment
5. A triglyceride is a compound composed of
a. glycerol with two fatty acids attached.
b. glycerol with three amino acids attached.
c. glycerol with three fatty acids attached.
d. organic molecules formed in triangular chains.
ANS: C
Triglycerides are compoundsmade
N UR upSIof N
glycerol
G BTand.Cthree fatty acids. The compound of
MO
NURSINGTB.COM
Chapter 05: Fats
Grodner et al.: Nutritional Foundations and Clinical Applications: A NursingApproach, 7th Edition
MULTIPLE CHOICE
1. Of the following, the food that would provide the most energy per ounce is
a. butter.
b. tuna.
c. pasta.
d. hard candy.
ANS: A
Butter would provide the most energy per ounce because fat is the densest energy source. Fat
provides 9 kcal/g; protein and carbohydrate each provide 4 kcal/g. Tuna is mostly protein with
just a small amount of fat, pasta is mostly carbohydrate, and hard candy is only carbohydrate,
and so all of these would provide fewer calories per ounce than would butter.
DIF: Cognitive Level: Applying REF: Page 74 | Page 81
TOP: Nursing Process: ImplementationMSC: Client Needs: Physiological Integrity
2. The most beneficial function of cholesterol in the body is
a. formation of sex hormones, bile, and vitamin D.
b. depositing plaques in arteries.
c. being part of cell membrane structure.
d. solubility in both water and fat. G B.C M
N R I
A
ANS:
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
U S N T O
The body uses sterols such as cholesterol to make sex hormones, bile, and vitamin D.
Cholesterol does contribute to deposition of arterial plaques, but this is not beneficial to the
body. Cell membrane structure and solubility in both water and fat are functions of
phospholipids; cholesterol is a sterol, not a phospholipid.
DIF: Cognitive Level: Applying REF: Page 77 | Page 78
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
3. If a patient receiving parenteral nutrition develops eczema, the patient probably has
a. vitamin C deficiency.
b. essential fatty acid deficiency.
c. protein-energy malnutrition.
d. phospholipid and sterol deficiency.
ANS: B
In a patient receiving fat-free parenteral nutrition, eczema may be a sign of essential fatty acid
deficiency. Eczema is not caused by vitamin C deficiency; symptoms of vitamin C deficiency
include bleeding gums and breakdown of scar tissue. Eczema is not a sign of protein-energy
malnutrition. The body makes phospholipids and sterol, and so deficiency does not occur.
DIF: Cognitive Level: Applying REF: Page 74 TOP: Nursing Process:
DiagnosisMSC: Client Needs: Physiological Integrity
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
4. If a food that is usually made with hydrogenated oil is made with vegetable oil instead, one
potential concern is that the
a. flavor will be significantly different.
b. food will feel oily to the touch.
c. food will contribute more to cardiovascular risk.
d. food will have a shorter shelf life.
ANS: D
Hydrogenation of vegetable oils increases their shelf life because the double bonds are
removed, which renders the fatty acids less vulnerable to oxidation; therefore, a food made
with vegetable oil may have a shorter shelf life. Use of vegetable oil does not necessarily
result in a different flavor from use of hydrogenated fat and does not make the food feel more
oily. Foods made with vegetable oils are less likely to contribute to cardiovascular disease
than those made with hydrogenated fats, which contain saturated and trans fatty acids.
DIF: Cognitive Level: Understanding REF: Page 82 | Page
84TOP: Nursing Process: Implementation
MSC: Client Needs: Health Promotion and Maintenance | Client Needs: Safe and Effective
CareEnvironment
5. A triglyceride is a compound composed of
a. glycerol with two fatty acids attached.
b. glycerol with three amino acids attached.
c. glycerol with three fatty acids attached.
d. organic molecules formed in triangular chains.
ANS: C
Triglycerides are compoundsmade
N UR upSIof N
glycerol
G BTand.Cthree fatty acids. The compound of
MO
NURSINGTB.COM
