K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH
EDITION (JANICE L. RAYMOND) | COMPLETE TEST BANK ALL CHAPTERS
COVERED 100% GUARANTEED SUCCESS.
,K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
TABLE OF CONTENT
PART I: NUTRITION ASSESSMENT
1 Intake: Gastrointestinal Digestion, Absorption, and Excretion of Nutrients
2 Intake: Energy
3 Clinical: Water, Electrolytes, and Acid–Base Balance
4 Intake: Assessment of Food- and Nutrition-Related History
5 Clinical: Biochemical, Physical, and Functional Assessment
6 Clinical: Nutritional Genomics
7 Inflammation and the Pathophysiology of Chronic Disease
8 Behavioral-Environmental: The Individual in the Community
PART II: NUTRITION DIAGNOSIS AND INTERVENTION
9 Overview of Nutrition Diagnosis and Intervention
10 Food-Nutrient Delivery: Planning the Diet With Cultural Competency
11 Food and Nutrient Delivery: Complementary and Integrative Medicine and Dietary Supplements
12 Food and Nutrient Delivery: Nutrition Support Methods
13 Education and Counseling: Behavioral Change
PART III: NUTRITION IN THE LIFE CYCLE
14 Nutrition in Pregnancy and Lactation
15 Nutrition in Infancy
16. Nutrition in Childhood
17 Nutrition in Adolescence
18 Nutrition for Transgender People
19 Nutrition in the Adult Years
20 Nutrition in Aging
PART IV: NUTRITION FOR A HEALTHY LIFESTYLE
21 Nutrition in Weight Management
22 Nutrition in Eating Disorders
23 Nutrition in Exercise and Sports Performance
24 Nutrition and Bone Health
25 Nutrition for Oral and Dental Health
PART V: MEDICAL NUTRITION THERAPY
26 Medical Nutrition Therapy for Adverse Reactions to Food: Allergies and Intolerances
27 Medical Nutrition Therapy for Upper Gastrointestinal Tract Disorders
28 Medical Nutrition Therapy for Lower Gastrointestinal Tract Disorders
29 Medical Nutrition Therapy for Hepatobiliary and Pancreatic Disorders
30 Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin
31 Medical Nutrition Therapy for Thyroid, Adrenal, and Other Endocrine Disorders, 661
32 Medical Nutrition Therapy for Anemia
33 Medical Nutrition Therapy for Cardiovascular Disease
34 Medical Nutrition Therapy for Pulmonary Disease
35 Medical Therapy for Renal Disorders
36 Medical Nutrition Therapy for Cancer Prevention, Treatment, and Survivorship
37 Medical Nutrition Therapy for Infectious Diseases
38 Medical Nutrition Therapy for HIV and AIDS
39 Medical Nutrition Therapy in Critical Care
40 Medical Nutrition Therapy for Rheumatic and Musculoskeletal Disease
41 Medical Nutrition Therapy for Neurologic Disorders
42 Medical Nutrition Therapy for Psychiatric and Cognitive Disorders
PART VI: PEDIATRIC SPECIALTIES
43 Medical Nutrition Therapy for Low-Birth Weight Infants
44 Medical Nutrition Therapy for Genetic Metabolic Disorders
45 Medical Nutrition Therapy for Intellectual and Developmental Disabilities
,K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
Chapter 01: Intake: Gastrointestinal Digestion, Absorption, and Excretion of Nutrients Raymond: Krause and Mahan’s
Food and the Nutrition Care Process, 16th Edition
MULTIPLE CHOICE
1. Pepsinogen is converted to pepsin when it comes in contact with
a. enterokinase.
b. trypsinogen.
c. hydrochloric acid.
d. peptidases.
ANS >>> C
Pepsinogen is secreted in the stomach and converted to its active form by the acid
environment of the stomach. Enterokinase is secreted by the brush border of the small
intestine in response to the presence of chyme. Trypsinogen is secreted by the pancreas and
activated by enterokinase. Various peptidases are secreted by the either brush border or the
pancreas.
2. Which of the following is formed by bacterial synthesis in the colon?
a. Vitamin K
b. Vitamin D
c. Vitamin B6
d. Niacin
ANS >>> A
Colonic bacteria produce vitamin K, vitamin B12, thiamin, and riboflavin. Vitamin D may be
metabolized by exposure of precursor vitamin D in the skin to ultraviolet light. The human
body can synthesize niacin from the amino acid tryptophan. Vitamin B6 must be obtained
from dietary sources such as meats, whole grains, vegetables, and nuts.
3. After surgical removal of a large portion of the small intestine, what functional complication
is most likely to develop?
a. Changes in dietary habits
b. Impaired digestion
c. Loss of absorptive tissue
d. Elimination of dietary residue
ANS >>> C
The small intestine is the primary site of nutrient absorption because of its large absorption
surface area. Secretions from the liver, gallbladder, and pancreas can still contribute to
digestion of intestinal contents. However, decreased absorption of nutrients and food
components may result in more intestinal remains and residue. A patient may change dietary
habits as a result of gastrointestinal discomfort experienced after intestinal resection, but this
is not a functional complication.
4. The sight or smell of food produces vagal stimulation of the parietal cells of the gastric
mucosa, resulting in the increased production of what?
, K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
a. Motilin
b. Gastrin
c. Cholecystokinin
d. Secretin
ANS >>> B
Parasympathetic innervation that causes secretion of gastrin and release of hydrochloric acid
helps prepare the stomach for the potential of receiving food. After food chyme is passed into
the small intestine from the stomach, secretin and cholecystokinin are secreted to stimulate
pancreatic secretion of water and bicarbonate. They also signal gallbladder contractions and
colonic motility, all resulting in reductions in stomach emptying and duodenal motility.
Motilin is secreted from the duodenal mucosa during fasting to stimulate gastric emptying and
intestinal motility.
5. If a patient experiences malabsorption of fat resulting from an impaired ability to produce
adequate bile salts for micelle formation, how may fat absorption be improved?
a. By increasing short-chain fatty acids in the diet
b. By increasing medium-chain fatty acids in the diet
c. By increasing long-chain fatty acids in the diet
d. By restricting dietary intake of cholesterol
ANS >>> B
Medium-chain fatty acids of 8 to 12 carbons can be absorbed directly by mucosal cells
without the presence of bile. The long-chain fatty acids require micelle formation for
absorption. Short-chain fatty acids result from bacterial fermentation of absorbed
carbohydrates and fibers. As bile is produced from cholesterol, dietary restriction of
cholesterol is negligible in regard to improvements in fat absorption.
6. What is the function of secretin?
a. Stimulation of gastric secretions and increased motility
b. Stimulation of gallbladder contraction and the release of bile
c. Stimulation of the pancreas to secrete water and bicarbonate
d. Stimulation of the parietal cells to secrete gastrin
ANS >>> C
Secretin is the hormone that works in opposition to gastrin. Whereas gastrin stimulates
stomach digestion activities, secretin decreases gastric output and promotes pancreatic
secretions to neutralize the acidity of chyme. Cholecystokinin is also secreted when chyme
enters the duodenum, and it is responsible for stimulating the gallbladder.
7. Which of the following is a list of enzymes released from the pancreas?
a. Insulin, trypsin, and secretin
b. Lactase, isomaltose, and dextranase
c. Protease, pepsin, and gastrin
d. Trypsin, chymotrypsin, and carboxypeptidase
ANS >>> D
Trypsin, chymotrypsin, and carboxypeptidase are three protein digestive enzymes secreted by
the pancreas. Insulin is an endogenous hormone secreted by the pancreas. Secretin is a
hormone secreted by the small intestine. Lactase and isomaltose (also known as dextranase)
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH
EDITION (JANICE L. RAYMOND) | COMPLETE TEST BANK ALL CHAPTERS
COVERED 100% GUARANTEED SUCCESS.
,K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
TABLE OF CONTENT
PART I: NUTRITION ASSESSMENT
1 Intake: Gastrointestinal Digestion, Absorption, and Excretion of Nutrients
2 Intake: Energy
3 Clinical: Water, Electrolytes, and Acid–Base Balance
4 Intake: Assessment of Food- and Nutrition-Related History
5 Clinical: Biochemical, Physical, and Functional Assessment
6 Clinical: Nutritional Genomics
7 Inflammation and the Pathophysiology of Chronic Disease
8 Behavioral-Environmental: The Individual in the Community
PART II: NUTRITION DIAGNOSIS AND INTERVENTION
9 Overview of Nutrition Diagnosis and Intervention
10 Food-Nutrient Delivery: Planning the Diet With Cultural Competency
11 Food and Nutrient Delivery: Complementary and Integrative Medicine and Dietary Supplements
12 Food and Nutrient Delivery: Nutrition Support Methods
13 Education and Counseling: Behavioral Change
PART III: NUTRITION IN THE LIFE CYCLE
14 Nutrition in Pregnancy and Lactation
15 Nutrition in Infancy
16. Nutrition in Childhood
17 Nutrition in Adolescence
18 Nutrition for Transgender People
19 Nutrition in the Adult Years
20 Nutrition in Aging
PART IV: NUTRITION FOR A HEALTHY LIFESTYLE
21 Nutrition in Weight Management
22 Nutrition in Eating Disorders
23 Nutrition in Exercise and Sports Performance
24 Nutrition and Bone Health
25 Nutrition for Oral and Dental Health
PART V: MEDICAL NUTRITION THERAPY
26 Medical Nutrition Therapy for Adverse Reactions to Food: Allergies and Intolerances
27 Medical Nutrition Therapy for Upper Gastrointestinal Tract Disorders
28 Medical Nutrition Therapy for Lower Gastrointestinal Tract Disorders
29 Medical Nutrition Therapy for Hepatobiliary and Pancreatic Disorders
30 Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin
31 Medical Nutrition Therapy for Thyroid, Adrenal, and Other Endocrine Disorders, 661
32 Medical Nutrition Therapy for Anemia
33 Medical Nutrition Therapy for Cardiovascular Disease
34 Medical Nutrition Therapy for Pulmonary Disease
35 Medical Therapy for Renal Disorders
36 Medical Nutrition Therapy for Cancer Prevention, Treatment, and Survivorship
37 Medical Nutrition Therapy for Infectious Diseases
38 Medical Nutrition Therapy for HIV and AIDS
39 Medical Nutrition Therapy in Critical Care
40 Medical Nutrition Therapy for Rheumatic and Musculoskeletal Disease
41 Medical Nutrition Therapy for Neurologic Disorders
42 Medical Nutrition Therapy for Psychiatric and Cognitive Disorders
PART VI: PEDIATRIC SPECIALTIES
43 Medical Nutrition Therapy for Low-Birth Weight Infants
44 Medical Nutrition Therapy for Genetic Metabolic Disorders
45 Medical Nutrition Therapy for Intellectual and Developmental Disabilities
,K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
Chapter 01: Intake: Gastrointestinal Digestion, Absorption, and Excretion of Nutrients Raymond: Krause and Mahan’s
Food and the Nutrition Care Process, 16th Edition
MULTIPLE CHOICE
1. Pepsinogen is converted to pepsin when it comes in contact with
a. enterokinase.
b. trypsinogen.
c. hydrochloric acid.
d. peptidases.
ANS >>> C
Pepsinogen is secreted in the stomach and converted to its active form by the acid
environment of the stomach. Enterokinase is secreted by the brush border of the small
intestine in response to the presence of chyme. Trypsinogen is secreted by the pancreas and
activated by enterokinase. Various peptidases are secreted by the either brush border or the
pancreas.
2. Which of the following is formed by bacterial synthesis in the colon?
a. Vitamin K
b. Vitamin D
c. Vitamin B6
d. Niacin
ANS >>> A
Colonic bacteria produce vitamin K, vitamin B12, thiamin, and riboflavin. Vitamin D may be
metabolized by exposure of precursor vitamin D in the skin to ultraviolet light. The human
body can synthesize niacin from the amino acid tryptophan. Vitamin B6 must be obtained
from dietary sources such as meats, whole grains, vegetables, and nuts.
3. After surgical removal of a large portion of the small intestine, what functional complication
is most likely to develop?
a. Changes in dietary habits
b. Impaired digestion
c. Loss of absorptive tissue
d. Elimination of dietary residue
ANS >>> C
The small intestine is the primary site of nutrient absorption because of its large absorption
surface area. Secretions from the liver, gallbladder, and pancreas can still contribute to
digestion of intestinal contents. However, decreased absorption of nutrients and food
components may result in more intestinal remains and residue. A patient may change dietary
habits as a result of gastrointestinal discomfort experienced after intestinal resection, but this
is not a functional complication.
4. The sight or smell of food produces vagal stimulation of the parietal cells of the gastric
mucosa, resulting in the increased production of what?
, K KRAUSE AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)RAUSE
AND MAHAN’S FOOD AND THE NUTRITION CARE PROCESS – 16TH EDITION (JANICE L. RAYMOND)
a. Motilin
b. Gastrin
c. Cholecystokinin
d. Secretin
ANS >>> B
Parasympathetic innervation that causes secretion of gastrin and release of hydrochloric acid
helps prepare the stomach for the potential of receiving food. After food chyme is passed into
the small intestine from the stomach, secretin and cholecystokinin are secreted to stimulate
pancreatic secretion of water and bicarbonate. They also signal gallbladder contractions and
colonic motility, all resulting in reductions in stomach emptying and duodenal motility.
Motilin is secreted from the duodenal mucosa during fasting to stimulate gastric emptying and
intestinal motility.
5. If a patient experiences malabsorption of fat resulting from an impaired ability to produce
adequate bile salts for micelle formation, how may fat absorption be improved?
a. By increasing short-chain fatty acids in the diet
b. By increasing medium-chain fatty acids in the diet
c. By increasing long-chain fatty acids in the diet
d. By restricting dietary intake of cholesterol
ANS >>> B
Medium-chain fatty acids of 8 to 12 carbons can be absorbed directly by mucosal cells
without the presence of bile. The long-chain fatty acids require micelle formation for
absorption. Short-chain fatty acids result from bacterial fermentation of absorbed
carbohydrates and fibers. As bile is produced from cholesterol, dietary restriction of
cholesterol is negligible in regard to improvements in fat absorption.
6. What is the function of secretin?
a. Stimulation of gastric secretions and increased motility
b. Stimulation of gallbladder contraction and the release of bile
c. Stimulation of the pancreas to secrete water and bicarbonate
d. Stimulation of the parietal cells to secrete gastrin
ANS >>> C
Secretin is the hormone that works in opposition to gastrin. Whereas gastrin stimulates
stomach digestion activities, secretin decreases gastric output and promotes pancreatic
secretions to neutralize the acidity of chyme. Cholecystokinin is also secreted when chyme
enters the duodenum, and it is responsible for stimulating the gallbladder.
7. Which of the following is a list of enzymes released from the pancreas?
a. Insulin, trypsin, and secretin
b. Lactase, isomaltose, and dextranase
c. Protease, pepsin, and gastrin
d. Trypsin, chymotrypsin, and carboxypeptidase
ANS >>> D
Trypsin, chymotrypsin, and carboxypeptidase are three protein digestive enzymes secreted by
the pancreas. Insulin is an endogenous hormone secreted by the pancreas. Secretin is a
hormone secreted by the small intestine. Lactase and isomaltose (also known as dextranase)
