Test Bank For Nutritional Foundations and Clinical Applications A Nursing Approach 8th Edition By Michele Grodner; Sylvia Escott-Stump; Suzanne Dorner ( ) / 9780323810241 / Chapter 1-20 / Complete Questions and Answers A+

Test Bank for Nutritional Foundations and Clinical Applications 8th Edition by Grodner
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Test Bank for Nutritional Foundations and Clinical Ap
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Test Bank
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, Test Bank for Nutritional Foundations and Clinical Applications 8th Edition by Grodner
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plications 8th Edition by Grodner q q q q




Table of Contents
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PART I: Wellness, Nutrition, and the Nursing Role
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1. Wellness Nutrition q




2. Personal and Community Nutrition
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PART II: Nutrients, Food, and Health
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3. Digestion, Absorption, and Metabolism
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4. Carbohydrates
5. Fats
6. Protein
7. Vitamins
8. Water and Minerals
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PART III: Health Promotion through Nutrition and Nursing Practice
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9. Energy, Weight and Fitness
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10. Nutrition across the Life Span
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PART IV: Overview of Medical Nutrition Therapy
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11. Nutrition Assessment and Patient Care
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12. Food-Related Issues q




13. Nutrition for Disorders of the Gastrointestinal Tract
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14. Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
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15. Nutrition for Diabetes Mellitus q q q




16. Nutrition in Metabolic Stress: Burns, Trauma, and Surgery
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17. Nutrition for Cardiopulmonary Disease
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18. Nutrition for Diseases of the Kidneys
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19. Nutrition for Neuro-Psychiatric Disorders
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20. Nutrition in Cancer and HIV-AIDSq q q q




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, Test Bank for Nutritional Foundations and Clinical Applications 8th Edition by
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Grodner

Chapter 01: Wellness Nutrition
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Grodner et al.: Nutritional Foundations and Clinical Applications: A NursingApproach, 8th Edition
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MULTIPLE CHOICE q




1. Examples of informal education include q q q q




a. attending a workshop on coronary artery disease sponsored by the American HeartA
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ssociation.

b. watching a television show about diabetes. q q q q q




c. learning about food safety techniques in a high school economics course.
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d. joining a support group to help overcome an eating disorder.
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ANS: B q




Watching a television show about diabetes is an example of informal education because it is an e
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xperience that occurs through a daily activity. Attending a workshop or joining a supportgroup w
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ould be considered nonformal education; a high school course would be considered formal educ
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ation.



DIF: Cognitive Level: Applying q q REF: Page 13 q q




TOP: Nursing Process: Implementation
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2. A college student exercises regularly and generally eats a healthy variety of foods, is taking aco
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urse in general nutrition, buys locally produced food whenever possible, is an active member of
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an on-campus faith-
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based organization, and keeps a journal to help process her emotions. What else could beNimR
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antG
forB
he.r C
to inMclude in her life in order to develop her overall wellness?
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a. Growing some of her own food q q q q q




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, Test Bank for Nutritional Foundations and Clinical Applications 8th Edition by
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Grodner

b. Keeping a food record to help evaluate what she eats q q q q q q q q q




c. Eating meals with friends throughout the week q q q q q q




d. Meeting with a registered dietitian to review her food choices q q q q q q q q q




ANS: C q




Wellness enhances a person’s level of health through development of each of the six dimensions
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of health: physical health, intellectual health, emotional health, social health, spiritual health, an
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d environmental health. Exercise and eating a healthy variety of foods helpdevelop physical heal
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th; taking a course in general nutrition helps develop intellectual health;buying locally produced
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food helps develop environmental health; being part of a faith-
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basedorganization helps develop spiritual health; and keeping a journal helps develop emotional
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qhealth. The missing dimension in this example is development of social health; eating meals wit
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h friends throughout the week would add this dimension. Growing her own food would beanothe
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r example of environmental health; keeping a food record would be another contributorto physic
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al health; and meeting with a registered dietitian may contribute to physical, intellectual, and em
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otional health. q




DIF: Cognitive Level: Analyzing q q REF: Page 7 | Page 8 q q q q q




TOP: Nursing Process: Assessment
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3. For a client who is missing meals because of poor planning or is too busy to eat, emotionalhea
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lth can be affected by
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