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Chapter 19 Nutritional Concepts And Related Therapies > Test Bank Online > Flashcards

Test Bank Online Flashcards

1
Q
  1. The nurse makes nutrition a focus in the care plan. Where does nutrition play the most important role?

a. Weight control
b. Sustained appetite
c. Building strong bones
d. Health maintenance

A

d. Health maintenance

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2
Q
  1. The nurse is explaining the activity recommendations from the USDA’s new MyPlate plan. What is the minimum amount of moderate weekly exercise needed to balance nutritional intake?

a. 15 minutes
b. 1 hour and 15 minutes
c. 2 hours and 30 minutes
d. 60 minutes

A

c. 2 hours and 30 minutes

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3
Q
  1. What are some elements found in food that are necessary for good health but the body cannot make?

a. Important nutrients
b. Lifesaving nutrients
c. Essential nutrients
d. Necessary nutrients

A

c. Essential nutrients

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4
Q
  1. To demonstrate the energy-producing potential of different foods, the nurse explains that 3 g of lean meat produces 12 kcal/g. How many kcal/g does 3 g of fish oil produce?

а. 6 kcal/g
b. 15 kcal/g
c. 21 kcal/g
d. 27 kcal/g

A

d. 27 kcal/g

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5
Q
  1. What has replaced the USDA’s Recommended Dietary Allowance (RDA)?

a. Nutrition Recommended Allowance (NRA)
b. National Bionutritional Allowance (NBA)
c. Dietary Reference Intake (DRI)
d. Dietary Guidelines for Americans (DGA)

A

c. Dietary Reference Intake (DRI)

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6
Q
  1. How many kcal/g does 1 g of alcohol provide?

a. 4 kcal/g
b. 5 kcal/g
c. 6 kcal/g
d. 7 kcal/g

A

d. 7 kcal/g

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7
Q
  1. The nurse is educating a group of high school students regarding nutrition. How should the nurse respond when the students ask what occurs when protein, mineral, iron, and fat combine?

a. Body processes are regulated.
b. Energy is provided.
c. Tissue is built and repaired.
d. Body function is restored.

A

c. Tissue is built and repaired.

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8
Q
  1. When reviewing a patient’s dietary intake, the nurse recommends that sugar consumption be reduced to the recommended daily level. What is this level?

a. No more than 24% of total daily kilocalories
b. No more than 16% of total daily kilocalories
c. No more than 8% of total daily kilocalories
d. No more than 4% of total daily kilocalories

A

c. No more than 8% of total daily kilocalories

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9
Q
  1. What carbohydrate is not usually consumed and is stored in the liver and in some muscles?

a. Sugar
b. Glucose
c. Lipids
d. Glycogen

A

d. Glycogen

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10
Q
  1. What is the term for stored fat that insulates the body and serves as a cushion to protect organs?

a. Subcutaneous tissue
b. Adipose tissue
c. Cohesive tissue
d. Lipid tissue

A

b. Adipose tissue

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11
Q
  1. The nurse is providing information about high cholesterol levels. What is the rationale for avoiding saturated fats?
    a. They block absorption of nutrients.
    b. They interfere with metabolism.
    c. They increase blood cholesterol.
    d. They must be hydrogenated.
A

c. They increase blood cholesterol.

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12
Q
  1. When discussing the digestion and metabolism of fat, the nurse tells the patient who has a history of cholecystitis and who is on a low-fat diet that fat must be emulsified to be digested. What is the substance necessary for emulsification?

a. Sugar
b. Cholesterol
c. Bile
d. Protein

A

c. Bile

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13
Q
  1. The body uses 22 common amino acids, but 9 of them must be obtained from protein in the diet. What are these proteins considered?

a. Essential
b. Basic
c. Fundamental
d. Primary

A

a. Essential

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14
Q
  1. The nurse is educating a patient on a vegan diet. What supplement will the nurse encourage this patient to take to avoid a deficiency?

a. B6
b. B12
c. K
d. D

A

b. B12

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15
Q
  1. A fit, young woman was at zero nitrogen balance. The nurse discovers that this patient is now pregnant with her first child. For what is this patient at risk?

a. Embolism
b. Anabolism
c. Catabolism
d. Metabolism

A

b. Anabolism

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16
Q
  1. The nurse explains that a patient with a heart problem should follow a decreased sodium diet. What will a decreased sodium diet prevent or help reduce?

a. Stroke
b. Fluid excretion
c. Heart attacks
d. Obesity

A

c. Heart attacks

17
Q
  1. The patient complains to the nurse that he feels terrible since he has been taking several different kinds of vitamin preparations. What should the nurse assess for indications of vitamin toxicity?

a. Edema
b. Hypertension
c. Fatigue
d. Diarrhea

A

c. Fatigue

18
Q
  1. The nurse cautions a patient with a pancreatic disorder that the disorder will interfere with the digestion of fats and may lead to a clotting disorder. What is the cause of these potential problems?

a. Inability to use vitamin B
b. Inability to use vitamin C
c. Inability to use vitamin D
d. Inability to use vitamin K

A

d. Inability to use vitamin K

19
Q
  1. The home health nurse is caring for a patient that has undergone removal of a part of the stomach. What condition associated with partial stomach removal should the nurse look for when assessing the patient?

a. A stomach ulcer
b. Digestive problems
c. Pernicious anemia
d. Malabsorption

A

c. Pernicious anemia

20
Q
  1. A patient taking a diuretic is assessed by the nurse as having an erratic pulse and muscle weakness. What electrolyte should the nurse suspect is deficient?

a. Sodium
b. Potassium
c. Chloride
d. Iron

A

b. Potassium

21
Q
  1. A patient who has hypertension is complaining about the lack of taste with the low-sodium diet that has been prescribed. What should the nurse emphasize that sodium may do?

a. Contribute to hypertension.
b. Interfere with blood clotting.
c. Produce stomach ulcers.
d. Decrease calcium in the bones.

A

a. Contribute to hypertension.

22
Q
  1. The young woman who is breastfeeding will need an increase of calories and protein. What foods should the nurse suggest as sources of protein?

a. Green, leafy vegetables
b. Citrus fruits
c. Asparagus
d. Nuts

A

d. Nuts

23
Q
  1. At approximately 4 to 6 months of age, solid food is introduced to a baby. What foods with high iron content should be recommended by the nurse?

a. Pureed fruit
b. Fortified cereals
c. Fruit juice
d. Rice

A

b. Fortified cereals

24
Q
  1. A school nurse is teaching a group of adolescents about adequate nutrition. What increased intake should the nurse encourage?

a. Potassium and sodium
b. Chloride and magnesium
c. Iron and calcium
d. Vitamins and minerals

A

c. Iron and calcium

25
Q
  1. A nurse caring for a patient who is prescribed a full-liquid diet recognizes that this diet lacks some nutrients. What nutrients are lacking?

a. Fat-soluble
b. Potassium
c. Iron and fiber
d. Water-soluble vitamins

A

c. Iron and fiber

26
Q
  1. The nurse has assessed a patient’s body mass index (BMI) to be 19.6. This assessment of weight versus height indicates that this patient’s weight category is in which category?

a. Low health risk
b. Overweight
c. Obese
d. Morbidly obese

A

a. Low health risk

27
Q
  1. The nurse is counseling a patient about the difference between type 1 and type 2 diabetes. What should the nurse stress that patients with type 2 diabetes are required to receive on a daily basis?

a. Regular carbohydrate-controlled meals
b. Oral hyperglycemic agents
c. Insulin injections
d. Stringent low-calorie diets

A

a. Regular carbohydrate-controlled meals

28
Q
  1. Careful attention to carbohydrate consumption can improve metabolic control of diabetes. The nurse teaches a meal planning approach that focuses on the total amount of carbohydrates eaten at a meal. What is this meal planning approach called?

a. Carbohydrate splitting
b. Reduced caloric intake
c. Carbohydrate counting
d. Carbohydrate balancing

A

c. Carbohydrate counting

29
Q
  1. The patient who had a gastrostomy complains to the nurse about frequent episodes of dumping syndrome. What can the nurse recommend to this patient to decrease this problem?

a. Eat small, frequent meals.
b. Include more fiber in meals.
c. Increase seasoning on food.
d. Limit intake to semi-liquids.

A

a. Eat small, frequent meals.

30
Q
  1. The nurse reminds the male patient with lactose intolerance that he can avoid the unpleasant symptoms of nausea, bloating, flatulence, and diarrhea, if he will avoid certain foods. What product should the patient be instructed to avoid?

a. Soy beans
b. Rice
c. Milk
d. High fiber

A

c. Milk

31
Q
  1. A patient diagnosed with renal failure is unable to excrete protein waste products and develops a condition that requires a protein-restricted diet. The nurse instructs the patient that azotemia can be diminished by substituting other food groups for protein. What is an example of a food that this patient can substitute for protein?

a. Potatoes
b. Beans
c. Cheese
d. Soy products

A

a. Potatoes

32
Q
  1. What is a nursing intervention to decrease the thirst of a patient who is on a fluid restriction?

a. Rinsing the mouth with warm water
b. Sipping carbonated drinks
c. Sucking on occasional ice chips
d. Limiting tooth brushing to once per day

A

c. Sucking on occasional ice chips

33
Q
  1. The nurse recognizes that when a patient is unable to consume adequate nutrition by mouth, an alternative route such as a feeding ostomy may be used. What is the proper term for feeding a patient by this method?

a. Total parenteral nutrition (TPN)
b. Nasogastric
c. Enteral
d. Parenteral

A

c. Enteral

34
Q
  1. The nurse teaches a patient who has a nonfunctioning or dysfunctional GI tract that total parenteral nutrition (TPN) will be infused. Where will the infusion occur?

a. Through the carotid artery
b. Through the superior vena cava
c. Through the femoral vein
d. Through the inferior vena cave

A

b. Through the superior vena cava

35
Q
  1. Which are the energy-providing food groups? (Select all that apply.)

a. Carbohydrates
b. Fats
c. Proteins
d. Vitamins
e. Minerals

A

a. Carbohydrates
b. Fats
c. Proteins

36
Q
  1. To simplify food values, the measurement of energy obtained by food is defined as the ________.
A

kilocalorie

37
Q
  1. The body mass index (BMI) of a man 6 ft tall weighing 250lb is __________.
A

33.9

38
Q
  1. Insoluble _________ softens stools, speeds transit of foods through
    the digestive tract, and reduces pressure in the colon.
A

fiber

Chapter 19 Nutritional Concepts And Related Therapies (4 decks)

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