FULL TEST BANK
For Medical-Surgical Nursing 8th Edition
by Adrianne Dill Linton BSN MN PhD RN FAAN (Author)
Latest Update Graded A+
PRINTEND PDF|ORIGINAL DIRECT FROM PUBLISHER|100% VERIFIED
ANSWERS|DOWLOAD IMMEDIATELY AFTER THE ORDER
8TH EDITION
Complete Test Bank, All Chapter Are Included
For More Documents Search (Testbankproferssor.Stuvia)
, Table Of Contents
chapter 01: food, nutrition, and health ............................................................................................ 3
chapter 02: carbohydrates.............................................................................................................. 14
chapter 03: fats .............................................................................................................................. 23
chapter 04: proteins ....................................................................................................................... 32
chapter 05: digestion, absorption, and metabolism ........................................................................ 41
chapter 06: energy balance ............................................................................................................ 50
chapter 07: vitamins ...................................................................................................................... 59
chapter 08: minerals ...................................................................................................................... 73
chapter 09: water and electrolyte balance ...................................................................................... 82
chapter 10: nutrition during pregnancy and lactation .................................................................... 90
chapter 11: nutrition during infancy, childhood, and adolescence.............................................. 100
chapter 12: nutrition for adults: the early, middle, and later years ............................................. 109
chapter 13: community food supply and health .......................................................................... 118
chapter 14: food habits and cultural patterns ............................................................................... 128
chapter 15: weight management .................................................................................................. 137
chapter 16: nutrition and physical fitness .................................................................................... 147
chapter 17: nutrition care............................................................................................................. 157
chapter 18: gastrointestinal and accessory organ problems ........................................................ 166
chapter 19: coronary heart disease and hypertension .................................................................. 177
chapter 20: diabetes mellitus ....................................................................................................... 186
chapter 21: kidney disease........................................................................................................... 195
chapter 22: surgery and nutrition support.................................................................................... 204
chapter 23: nutrition support in cancer and hiv ........................................................................... 214
,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
answer: 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.
answer: 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 of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
answer: c
metabolism is the sum of 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.
answer: 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.
answer: 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
answer: 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 of carbohydrate is
a. glycogen.
b. glycerol.
For Medical-Surgical Nursing 8th Edition
by Adrianne Dill Linton BSN MN PhD RN FAAN (Author)
Latest Update Graded A+
PRINTEND PDF|ORIGINAL DIRECT FROM PUBLISHER|100% VERIFIED
ANSWERS|DOWLOAD IMMEDIATELY AFTER THE ORDER
8TH EDITION
Complete Test Bank, All Chapter Are Included
For More Documents Search (Testbankproferssor.Stuvia)
, Table Of Contents
chapter 01: food, nutrition, and health ............................................................................................ 3
chapter 02: carbohydrates.............................................................................................................. 14
chapter 03: fats .............................................................................................................................. 23
chapter 04: proteins ....................................................................................................................... 32
chapter 05: digestion, absorption, and metabolism ........................................................................ 41
chapter 06: energy balance ............................................................................................................ 50
chapter 07: vitamins ...................................................................................................................... 59
chapter 08: minerals ...................................................................................................................... 73
chapter 09: water and electrolyte balance ...................................................................................... 82
chapter 10: nutrition during pregnancy and lactation .................................................................... 90
chapter 11: nutrition during infancy, childhood, and adolescence.............................................. 100
chapter 12: nutrition for adults: the early, middle, and later years ............................................. 109
chapter 13: community food supply and health .......................................................................... 118
chapter 14: food habits and cultural patterns ............................................................................... 128
chapter 15: weight management .................................................................................................. 137
chapter 16: nutrition and physical fitness .................................................................................... 147
chapter 17: nutrition care............................................................................................................. 157
chapter 18: gastrointestinal and accessory organ problems ........................................................ 166
chapter 19: coronary heart disease and hypertension .................................................................. 177
chapter 20: diabetes mellitus ....................................................................................................... 186
chapter 21: kidney disease........................................................................................................... 195
chapter 22: surgery and nutrition support.................................................................................... 204
chapter 23: nutrition support in cancer and hiv ........................................................................... 214
,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
answer: 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.
answer: 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 of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
answer: c
metabolism is the sum of 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.
answer: 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.
answer: 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
answer: 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 of carbohydrate is
a. glycogen.
b. glycerol.
