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, Nutrition Essentials for Nursing Practice 9th Edition Dudek Test Bank
Chapter 1 Nutrition in Health and Health Care
& Chapter 2 Guidelines for Healthy Eating
Q1.
Which of the following best demonstrates the concept of primary prevention in nutrition care?
a. Weight loss education for clients at risk of type 2 diabetes
b. Diet modification for clients with hypertension
c. Nutrition therapy for patients recovering from myocardial infarction
d. Nutrition supplements for patients with malnutrition
Answer: a. Weight loss education for clients at risk of type 2 diabetes
Rationale: Primary prevention prevents disease before it occurs. Weight loss education helps reduce
risk for diabetes. Secondary prevention involves early detection (e.g., hypertension screening), while
tertiary prevention minimizes complications in established disease (e.g., cardiac rehab nutrition,
malnutrition therapy).
Q2.
A nurse explains that nutrients classified as nonessential are:
a. Not required for life
b. Required but synthesized by the body
c. Always provided by supplements
d. Provided only by fortified foods
Answer: b. Required but synthesized by the body
Rationale: Nonessential nutrients are needed for health but can be made by the body. Essential
nutrients must come from diet.
Q3.
A college student reports eating only one small meal per day but taking large doses of supplements
to compensate. This represents:
a. Overnutrition
b. Malnutrition
c. Disordered nutrition
d. Secondary prevention
Answer: b. Malnutrition
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,Rationale: Malnutrition results from imbalance—too little food intake with excessive
supplementation. Overnutrition = excess intake only.
Q4.
Which nutrient class is most critical for immediate survival in mine-trapped workers?
a. Protein
b. Carbohydrate
c. Water
d. Fat
Answer: c. Water
Rationale: Humans can live weeks without food but only a few days without water.
Q5.
The best example of community support for health promotion is:
a. Food safety lessons at school
b. Food labeling on poultry packages
c. Watching documentaries on food processing
d. Nurse teaching at clinic
Answer: b. Food labeling on poultry packages
Rationale: Policy and environmental supports (e.g., labeling) affect community-wide health, beyond
individual teaching.
Q6.
The National Health and Nutrition Examination Survey (NHANES) can evaluate population health
because:
a. It samples only high-risk groups
b. Populations surveyed represent the U.S. population
c. It measures diet alone
d. Standards vary by state
Answer: b. Populations surveyed represent the U.S. population
Rationale: NHANES selects representative samples, ensuring accurate national trends.
Q7.
A middle-aged client asks how to prevent type 2 diabetes. The nurse should recommend:
a. Secondary prevention
b. Tertiary prevention
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, c. Primary prevention
d. Palliative therapy
Answer: c. Primary prevention
Rationale: Preventing disease before onset is primary prevention (diet, exercise).
Q8.
Which nutrient provides the greatest kilocalories per gram?
a. Carbohydrate
b. Protein
c. Fat
d. Alcohol
Answer: c. Fat
Rationale: Fat provides 9 kcal/g, protein and carbohydrates provide 4 kcal/g, alcohol 7 kcal/g.
Q9.
A dessert with 4g protein, 30g carbohydrate, 15g fat, and 5g alcohol provides most of its calories
from:
a. Protein
b. Carbohydrate
c. Fat
d. Alcohol
Answer: c. Fat
Rationale: 15g fat × 9 kcal = 135 kcal (highest).
Q10.
A patient believes vitamin C supplements can replace all other vitamins. The nurse responds:
a. “Switch to a multivitamin.”
b. “Each vitamin has a specific function and must come from varied foods.”
c. “Vitamin C covers all water-soluble vitamins.”
d. “Use only during cold symptoms.”
Answer: b. Each vitamin has a specific function and must come from varied foods.
Rationale: Vitamins cannot substitute for each other; diet variety ensures adequacy.
www.nursylab.com
, Nutrition Essentials for Nursing Practice 9th Edition Dudek Test Bank
Chapter 1 Nutrition in Health and Health Care
& Chapter 2 Guidelines for Healthy Eating
Q1.
Which of the following best demonstrates the concept of primary prevention in nutrition care?
a. Weight loss education for clients at risk of type 2 diabetes
b. Diet modification for clients with hypertension
c. Nutrition therapy for patients recovering from myocardial infarction
d. Nutrition supplements for patients with malnutrition
Answer: a. Weight loss education for clients at risk of type 2 diabetes
Rationale: Primary prevention prevents disease before it occurs. Weight loss education helps reduce
risk for diabetes. Secondary prevention involves early detection (e.g., hypertension screening), while
tertiary prevention minimizes complications in established disease (e.g., cardiac rehab nutrition,
malnutrition therapy).
Q2.
A nurse explains that nutrients classified as nonessential are:
a. Not required for life
b. Required but synthesized by the body
c. Always provided by supplements
d. Provided only by fortified foods
Answer: b. Required but synthesized by the body
Rationale: Nonessential nutrients are needed for health but can be made by the body. Essential
nutrients must come from diet.
Q3.
A college student reports eating only one small meal per day but taking large doses of supplements
to compensate. This represents:
a. Overnutrition
b. Malnutrition
c. Disordered nutrition
d. Secondary prevention
Answer: b. Malnutrition
www.nursylab.com
,Rationale: Malnutrition results from imbalance—too little food intake with excessive
supplementation. Overnutrition = excess intake only.
Q4.
Which nutrient class is most critical for immediate survival in mine-trapped workers?
a. Protein
b. Carbohydrate
c. Water
d. Fat
Answer: c. Water
Rationale: Humans can live weeks without food but only a few days without water.
Q5.
The best example of community support for health promotion is:
a. Food safety lessons at school
b. Food labeling on poultry packages
c. Watching documentaries on food processing
d. Nurse teaching at clinic
Answer: b. Food labeling on poultry packages
Rationale: Policy and environmental supports (e.g., labeling) affect community-wide health, beyond
individual teaching.
Q6.
The National Health and Nutrition Examination Survey (NHANES) can evaluate population health
because:
a. It samples only high-risk groups
b. Populations surveyed represent the U.S. population
c. It measures diet alone
d. Standards vary by state
Answer: b. Populations surveyed represent the U.S. population
Rationale: NHANES selects representative samples, ensuring accurate national trends.
Q7.
A middle-aged client asks how to prevent type 2 diabetes. The nurse should recommend:
a. Secondary prevention
b. Tertiary prevention
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, c. Primary prevention
d. Palliative therapy
Answer: c. Primary prevention
Rationale: Preventing disease before onset is primary prevention (diet, exercise).
Q8.
Which nutrient provides the greatest kilocalories per gram?
a. Carbohydrate
b. Protein
c. Fat
d. Alcohol
Answer: c. Fat
Rationale: Fat provides 9 kcal/g, protein and carbohydrates provide 4 kcal/g, alcohol 7 kcal/g.
Q9.
A dessert with 4g protein, 30g carbohydrate, 15g fat, and 5g alcohol provides most of its calories
from:
a. Protein
b. Carbohydrate
c. Fat
d. Alcohol
Answer: c. Fat
Rationale: 15g fat × 9 kcal = 135 kcal (highest).
Q10.
A patient believes vitamin C supplements can replace all other vitamins. The nurse responds:
a. “Switch to a multivitamin.”
b. “Each vitamin has a specific function and must come from varied foods.”
c. “Vitamin C covers all water-soluble vitamins.”
d. “Use only during cold symptoms.”
Answer: b. Each vitamin has a specific function and must come from varied foods.
Rationale: Vitamins cannot substitute for each other; diet variety ensures adequacy.
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