NR 228/ NR228 CHAPTER 21 NUTRITION FOR DISEASES OF THE KIDNEY. TEST BANK. QUESTIONS AND ANSWERS.

The overall function of the kidneys is to a. detect and eliminate body toxins. b. maintain thermal homeostasis in the body. c. maintain chemical homeostasis in the body. d. control biochemical metabolism in the body. 2. The individual units that carry out the work of the kidneys are called a. filters. b. tubules. c. nephrons. d. capillaries. 3. Nephrotic syndrome causes loss of excessive amounts of a. fluid. b. protein. c. sodium. d. calcium. 4. To control hypertension and edema, patients with nephrotic syndrome should restrict their intake of a. fluids. b. protein. c. sodium. d. energy. 5. “Hidden” sources of sodium include a. mouthwash. b. saltine crackers. c. opaque salt shakers. d. raw fruits and vegetables. 6. In a patient with acute renal failure, a sudden gain in weight is usually caused by a. urea retention. b. fluid retention. c. increased fat stores. d. increased muscle mass. 7. Retention of excessive amounts of waste products of protein metabolism in the blood is known as a. oliguria. b. jaundice. c. nephritis. d. uremia. . 8. For patients with renal failure, the best sources of protein are a. animal proteins. b. vegetable proteins. c. high-quality proteins. d. essential amino acids. 9. Protein needs of patients with acute renal failure who do not need dialysis are a. lower than those of patients receiving hemodialysis. b. the same as those of patients receiving hemodialysis. c. higher than those of patients receiving hemodialysis. d. dependent on the volume of urine produced. . 10. For patients in the oliguric phase of acute renal failure, fluid needs are a. less than 1 L. b. 1 mL/kg body weight. c. double the amount of output. d. the amount of output plus 500 mL. 11. A gradual, irreversible loss of kidney function is called a. acute renal failure. b. chronic renal failure. c. nephrotic syndrome. d. dialysis-dependent renal failure. 12. Before development of end-stage renal disease, nutrition therapy for patients with chronic renal failure focuses on a. limiting intakes of sodium and fluid. b. limiting foods that produce toxic metabolic by-products. c. providing sufficient protein to prevent secondary complications. d. providing adequate energy, protein, and nutrients to promote recovery. 13. The National Renal Diet a. provides carefully calculated menus for patients with chronic renal failure. b. provides flexible meal planning tools for patients with chronic renal failure. c. provides lists of foods that are acceptable for patients with chronic renal failure. d. allows patients with chronic renal failure to select foods without the help of a registered dietitian. 14. Of the following, the meal that would be best to include as part of a renal diet plan is a. cheese omelet with biscuits. b. baked chicken with rice and green beans. c. bean burrito with tortilla chips and salsa. d. peanut butter sandwich on whole wheat bread. 15. A food that is restricted in patients who are receiving hemodialysis because it is high in phosphorus is a. banana. b. potato. c. egg. d. milk. 16. Medications used to reduce serum phosphorus levels should be taken a. with fluids. b. with meals. c. between meals. d. 1 hour after meals. 17. Patients with chronic renal failure often need supplements that contain an active form of vitamin a. A. b. C. c. D. d. K. 18. In patients with chronic renal failure, inadequate production of the hormone erythropoietin causes a. anemia. b. uremia. c. hypertension. d. fluid retention. 19. Patients treated with hemodialysis often require supplements containing a. trace elements. b. essential fatty acids. c. fat-soluble vitamins. d. water-soluble vitamins. 20. In peritoneal dialysis, the peritoneum serves as the a. nephron. b. dialysate. c. homeostatic agent. d. dialysis membrane. 21. The type of peritoneal dialysis in which the patient receives four of five exchanges of dialysate every day, each dwelling in the peritoneal cavity for about 4 hours, is known as _____ peritoneal dialysis. a. intermittent b. nocturnal c. continuous cycling d. continuous ambulatory 22. Patients treated with peritoneal dialysis have higher dietary protein needs than those treated with hemodialysis because a. more protein is lost into the peritoneal dialysate. b. protein is needed for maintenance of the peritoneum. c. patients treated with peritoneal dialysis tend to be more active. d. peritoneal dialysis is a more efficient method of removal of nitrogenous waste. 23. Patients treated with peritoneal dialysis have lower energy needs than those treated with hemodialysis because a. hemodialysis increases metabolic rate. b. peritoneal dialysis suppresses metabolic rate. c. dextrose is absorbed from the peritoneal dialysate. d. patients treated with peritoneal dialysis are less active. 24. If blood phosphorus levels are elevated, patients may develop a. anemia. b. renal calculi. c. osteoporosis. d. osteodystrophy. 25. Patients with diabetes mellitus and chronic renal failure who are treated using peritoneal dialysis may have difficulty controlling their diabetes because a. insulin is lost into the dialysate. b. glucose is absorbed from the dialysate. c. the combined food restrictions are so complex. d. peritoneal dialysis causes taste changes and food aversions. 26. Immediately following renal transplantation, energy needs a. are lower than normal. b. are higher than normal. c. fluctuate from day to day. d. depend on nutritional status before surgery. 27. Steroid therapy may result in a. lactose intolerance. b. glucose intolerance. c. hypertriglyceridemia. d. increased protein needs. 28. Most renal calculi are composed of a. cystine. b. struvite. c. uric acid. d. calcium oxalate. 29. The most important advice for preventing kidney stones is to a. restrict dietary calcium intake. b. increase dietary protein intake. c. drink at least 10 to 12 cups of fluid daily. d. achieve and maintain a healthy body weight. 30. An example of a food that may increase urinary oxalate levels is a. a ginger cookie. b. a cinnamon roll. c. a blueberry muffin. d. strawberry shortcake.