|
TEST BANK |
WILLIAMS BASIC NUTRITION AND DIET THERAPY 16TH
| | | | | |
EDITION BY NIX WILLIAM
| | |
ALL CHAPTERS COVERED GRADED A+
| | | |
NEWEST VERSION. |
,|
TABLE OF CONTENT | |
PART 1: Introduction to Basic Principles of Nutrition Science
| | | | | | | |
1. Food, Nutrition, and Health
| | | |
2. Carbohydrates
|
3. Fats
|
4. Proteins
|
5. Digestion, Absorption, and Metabolism
| | | |
6. Energy Balance
| |
7. Vitamins
|
8. Minerals
|
9. Water and Electrolyte Balance
| | | |
PART 2: Nutrition Throughout the Life Cycle
| | | | | |
10. Nutrition During Pregnancy and Lactation
| | | | |
11. Nutrition During Infancy, Childhood, and Adolescence
| | | | | |
12. Nutrition for Adults: The Early, Middle, and Later Years
| | | | | | | | |
PART 3: Community Nutrition and Health Care
| | | | | |
13. Community Food Supply and Health
| | | | |
14. Food Habits and Cultural Patterns
| | | | |
15. Weight Management
| |
16. Nutrition and Physical Fitness
| | | |
PART 4: Clinical Nutrition
| | |
17. Nutritional Care
| |
18. Gastrointestinal and Accessory Organ Problems
| | | | |
19. Coronary Heart Disease and Hypertension
| | | | |
20. Diabetes Mellitus
| |
21. Kidney Disease
| |
22. Surgery and Nutritional Support
| | | |
23. Nutritional Support in Cancer and AIDS
| | | | | |
,|
Chapter 01: Food, Nutrition, and Health
| | | | |
Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition
| | | | | | | |
MULTIPLE |CHOICE
1. | Promoting |a |health |care |service |that |improves |diabetes |management |for |the |elderly |in |a
community |would |assist |in |which |of |the |following?
a. | Supporting |the |national |health |goals |Healthy |People |2020
b. | Reducing |hunger |in |a |subset |of |the |United |States |population
c. | Improving |Medicare |reimbursement |claims
d. | Providing |access |to |primary |health |care |services
ANS: |A
Healthy |People |2020 |has |a |wide |influence |and |is |the |focus |of |the |nation’s |main |objective |to
promote |health |and |prevent |disease.
DIF: | Cognitive |Level: |Application REF: | p. |2
TOP: | Nursing |Process: |Implementation MSC: | NCLEX: |Health |Promotion |and |Maintenance
2. | A |patient |requires |a |nutrition |assessment. |The |most |appropriate |professional |to |perform |the
assessment | is | a
a. | physician.
b. | nurse.
c. | public |health |nutritionist.
d. | registered |dietitian.
ANS: |D
The |registered |dietitian |is | the |nutrition |expert |registered |with |the |Commission |of |Dietetic
Registration |(CDR), |the |certifying |agency |of |Academy |of |Nutrition |and |Dietetics. |Registered
dietitians |are |the |only |professionals |who |have |met |strict |educational |and |professional
prerequisites |and |passed |a |national |registration |examination |that |properly |prepares |them |to
conduct |a |nutrition |assessment.
DIF: | Cognitive |Level: |Application REF: |p. |1
TOP: |Nursing |Process: |Assessment
MSC: | NCLEX: |Safe |and |Effective |Care |Environment: |Management | of |Care
3. | The |sum |o f |all |body |processes |inside |living |cells |that |sustain |life |and |health |is
a. | science.
b. | digestion.
c. | metabolism.
d. | nutrition.
ANS: |C
Metabolism |is |the |sum |o f |all |chemical |changes |that |take |place |in |the |body. |Metabolism
provides |energy, | builds |tissue, |and |regulates |metabolic |processes |in |the |body.
,|
DIF: | Cognitive |Level: |Knowledge REF: | p. |3 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
4. | The |nutrients |that |provide |the |body |with |its |primary |source |of |fuel |for |energy |are
a. | vitamins.
b. | minerals.
c. | fiber.
d. | carbohydrates.
ANS: |D
Carbohydrates |(e.g., |starches |and |sugars) |are |the |body’s |primary |fuel |to |carry |out |necessary
processes; |fat | is |the |secondary |source |of |energy.
DIF: | Cognitive |Level: |Knowledge REF: | p. |4 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
5. | Which |of |the |following |is |the |most |accurate |statement |regarding |the |functions |of |protein?
a. | Proteins |can |be |a |primary |fuel |source |even |if |there |is |adequate |carbohydrate |intake.
b. | Proteins |are |a |necessary |nutrient |to |provide |energy |for |the |body |in |times |of |stress.
c. | Proteins |can |be |used |as |coenzyme |factors |during |cell |metabolism.
d. | Proteins |are |essential |to |building |and |repairing |tissues |within |the |body.
ANS: |D
The |primary |function |of |proteins |is |to |provide |amino |acids, |which |are |the |building |units
necessary |to |building |and |repairing |tissues |within |the |body. |This |is |a |constant |process |that
ensures |adequate |growth |and | maintenance |of |tissues |for |a |strong |body.
DIF: | Cognitive |Level: |Comprehension REF: |p. |4
TOP: |Nursing |Process: |Assessment
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
6. | A |65-year-old |man |requires |2000 |kcal/day |without |any |specific |fat |or |carbohydrate
requirements. |The |approximate |number |of |kilocalories |per |day |from |fat |that |his |diet |should
provide |is kcal/day.
a. | 400 |to |700
b. | 100 |to |300
c. | 500 |to |800
d. | 900 |to |1200
ANS: |A
Fat | should |provide |no | more |than |20% |to |35% |of |the |total |kilocalories |per |day, |so |for |a |2000-
kcal |diet, |400 |to |700 |kcal |should |be |provided.
DIF: | Cognitive |Level: |Application REF: | p. |4 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Health |Promotion |and |Maintenance
7. | The |body’s |main |storage |form |o f |carbohydrate |is
a. | glycogen.
b. | glycerol.
TEST BANK |
WILLIAMS BASIC NUTRITION AND DIET THERAPY 16TH
| | | | | |
EDITION BY NIX WILLIAM
| | |
ALL CHAPTERS COVERED GRADED A+
| | | |
NEWEST VERSION. |
,|
TABLE OF CONTENT | |
PART 1: Introduction to Basic Principles of Nutrition Science
| | | | | | | |
1. Food, Nutrition, and Health
| | | |
2. Carbohydrates
|
3. Fats
|
4. Proteins
|
5. Digestion, Absorption, and Metabolism
| | | |
6. Energy Balance
| |
7. Vitamins
|
8. Minerals
|
9. Water and Electrolyte Balance
| | | |
PART 2: Nutrition Throughout the Life Cycle
| | | | | |
10. Nutrition During Pregnancy and Lactation
| | | | |
11. Nutrition During Infancy, Childhood, and Adolescence
| | | | | |
12. Nutrition for Adults: The Early, Middle, and Later Years
| | | | | | | | |
PART 3: Community Nutrition and Health Care
| | | | | |
13. Community Food Supply and Health
| | | | |
14. Food Habits and Cultural Patterns
| | | | |
15. Weight Management
| |
16. Nutrition and Physical Fitness
| | | |
PART 4: Clinical Nutrition
| | |
17. Nutritional Care
| |
18. Gastrointestinal and Accessory Organ Problems
| | | | |
19. Coronary Heart Disease and Hypertension
| | | | |
20. Diabetes Mellitus
| |
21. Kidney Disease
| |
22. Surgery and Nutritional Support
| | | |
23. Nutritional Support in Cancer and AIDS
| | | | | |
,|
Chapter 01: Food, Nutrition, and Health
| | | | |
Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition
| | | | | | | |
MULTIPLE |CHOICE
1. | Promoting |a |health |care |service |that |improves |diabetes |management |for |the |elderly |in |a
community |would |assist |in |which |of |the |following?
a. | Supporting |the |national |health |goals |Healthy |People |2020
b. | Reducing |hunger |in |a |subset |of |the |United |States |population
c. | Improving |Medicare |reimbursement |claims
d. | Providing |access |to |primary |health |care |services
ANS: |A
Healthy |People |2020 |has |a |wide |influence |and |is |the |focus |of |the |nation’s |main |objective |to
promote |health |and |prevent |disease.
DIF: | Cognitive |Level: |Application REF: | p. |2
TOP: | Nursing |Process: |Implementation MSC: | NCLEX: |Health |Promotion |and |Maintenance
2. | A |patient |requires |a |nutrition |assessment. |The |most |appropriate |professional |to |perform |the
assessment | is | a
a. | physician.
b. | nurse.
c. | public |health |nutritionist.
d. | registered |dietitian.
ANS: |D
The |registered |dietitian |is | the |nutrition |expert |registered |with |the |Commission |of |Dietetic
Registration |(CDR), |the |certifying |agency |of |Academy |of |Nutrition |and |Dietetics. |Registered
dietitians |are |the |only |professionals |who |have |met |strict |educational |and |professional
prerequisites |and |passed |a |national |registration |examination |that |properly |prepares |them |to
conduct |a |nutrition |assessment.
DIF: | Cognitive |Level: |Application REF: |p. |1
TOP: |Nursing |Process: |Assessment
MSC: | NCLEX: |Safe |and |Effective |Care |Environment: |Management | of |Care
3. | The |sum |o f |all |body |processes |inside |living |cells |that |sustain |life |and |health |is
a. | science.
b. | digestion.
c. | metabolism.
d. | nutrition.
ANS: |C
Metabolism |is |the |sum |o f |all |chemical |changes |that |take |place |in |the |body. |Metabolism
provides |energy, | builds |tissue, |and |regulates |metabolic |processes |in |the |body.
,|
DIF: | Cognitive |Level: |Knowledge REF: | p. |3 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
4. | The |nutrients |that |provide |the |body |with |its |primary |source |of |fuel |for |energy |are
a. | vitamins.
b. | minerals.
c. | fiber.
d. | carbohydrates.
ANS: |D
Carbohydrates |(e.g., |starches |and |sugars) |are |the |body’s |primary |fuel |to |carry |out |necessary
processes; |fat | is |the |secondary |source |of |energy.
DIF: | Cognitive |Level: |Knowledge REF: | p. |4 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
5. | Which |of |the |following |is |the |most |accurate |statement |regarding |the |functions |of |protein?
a. | Proteins |can |be |a |primary |fuel |source |even |if |there |is |adequate |carbohydrate |intake.
b. | Proteins |are |a |necessary |nutrient |to |provide |energy |for |the |body |in |times |of |stress.
c. | Proteins |can |be |used |as |coenzyme |factors |during |cell |metabolism.
d. | Proteins |are |essential |to |building |and |repairing |tissues |within |the |body.
ANS: |D
The |primary |function |of |proteins |is |to |provide |amino |acids, |which |are |the |building |units
necessary |to |building |and |repairing |tissues |within |the |body. |This |is |a |constant |process |that
ensures |adequate |growth |and | maintenance |of |tissues |for |a |strong |body.
DIF: | Cognitive |Level: |Comprehension REF: |p. |4
TOP: |Nursing |Process: |Assessment
MSC: | NCLEX: |Physiological |Integrity: |Physiological |Adaptation
6. | A |65-year-old |man |requires |2000 |kcal/day |without |any |specific |fat |or |carbohydrate
requirements. |The |approximate |number |of |kilocalories |per |day |from |fat |that |his |diet |should
provide |is kcal/day.
a. | 400 |to |700
b. | 100 |to |300
c. | 500 |to |800
d. | 900 |to |1200
ANS: |A
Fat | should |provide |no | more |than |20% |to |35% |of |the |total |kilocalories |per |day, |so |for |a |2000-
kcal |diet, |400 |to |700 |kcal |should |be |provided.
DIF: | Cognitive |Level: |Application REF: | p. |4 TOP: |Nursing |Process: |Planning
MSC: | NCLEX: |Health |Promotion |and |Maintenance
7. | The |body’s |main |storage |form |o f |carbohydrate |is
a. | glycogen.
b. | glycerol.
