Applied Nutrition Final Exam Questions
Course Introduction
Applied Nutrition explores the practical application of nutritional science in promoting health, preventing disease, and managing various health conditions. This course covers the fundamentals of macro- and micronutrient requirements, dietary guidelines, nutritional assessment, and menu planning for different populations across the lifespan. Students will analyze the impact of culture, lifestyle, and socioeconomic factors on dietary habits, and examine evidence-based strategies for nutrition education and behavioral change. Through case studies and hands-on projects, the course emphasizes skills relevant to real-world scenarios in clinical, community, and institutional settings.
Recommended Textbook
Nutrition and Diet Therapy 12th Edition by
Ruth A. Roth
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1011 Flashcards
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Chapter 1: The Relationship of Nutrition and Health
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Sample Questions
Q1) The essential nutrient water provides energy.
A)True
B)False
Answer: False
Q2) List nursing interventions to help Mary achieve an adequate nutritional status.
Answer: Teach Mary nutritional needs during pregnancy and the characteristics of an adequate diet. Help Mary individualize her diet so that she achieves an adequate intake. Teach Mary strategies for coping with nutrition-related discomforts of pregnancy.
Advise Mary to use nutritional supplements, vitamins, and iron appropriately. Consult with and make referrals to other professionals, dietitian, social services, and other programs developed to aid pregnant women, such as the Special Supplemental Program for Women, Infants, and Children (WIC).
Q3) Which of the following foods are considered to have a low nutrient density?
A)potato chips
B)carrots
C)apples
D)steaks
Answer: A
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Page 3
Chapter 2: Planning a Healthy Diet
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Sample Questions
Q1) All of the following can help increase total vegetable intake EXCEPT ________.
A)increase vegetable content of mixed dishes
B)blend vegetables into meals and snacks
C)increase protein added to dishes
D)eat a salad with meals
Answer: C
Q2) Italians consume a healthy mix of pasta, rice, beans, olives, fruits, vegetables, and seafood in their diets. However, they would benefit from adding lower-fat meats to improve their diets.
A)True
B)False
Answer: True
Q3) Which of the following items must be included on a food label?
A)total carbohydrates and cholesterol per serving
B)vitamins E and D
C)all B vitamins
D)cost per serving
Answer: A
Q4) Use approximate measures to determine Haley's usual caloric intake for 1 day.
Answer: 3,000-3,200 calories
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Chapter 3: Digestion, Absorption, and Metabolism
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Sample Questions
Q1) Describe the relationship between the symptom "heartburn" and the heart.
Answer: The stomach acidity causes pain that is located in close proximity to the heart, thus "heartburn." There is no direct relation to the heart.
Q2) What nursing measures will the nurse perform?
Answer: Include diet instructions, meal plans, and foods to avoid. Describe positioning after meals and physical activity. Evaluate the client's height and weight and describe the impact on his medical condition. Explain the relationship between the diagnoses and caffeine.
Q3) How many additional calories will be needed for lactation? What other substances need to be ingested in adequate amounts?
Answer: Five hundred (500) extra calories a day and increased amounts of fluids
Q4) What factor might increase someone's BMR?
A)fever
B)aerobic exercise
C)strength training
D)diet
Answer: A
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Chapter 4: Carbohydrates
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Sample Questions
Q1) Using the minimum carbohydrate intake, assist your friend in planning a diet with the appropriate amounts.
Q2) High blood glucose is referred to as ____.
A)hypoglycemia
B)hyperglycemia
C)diabetes mellitus
D)Crohn's disease
Q3) Insufficient lactase causes _____.
A)lactose intolerance
B)milk allergy
C)constipation
D)all of the above
Q4) It is common for enriched grain products to have _____ added.
A)iron
B)calcium
C)vitamin B12
D)none of the above
Q5) Jill and Henry consume a lot of carbohydrates. Why is this a common occurrence among the elderly population?
Page 6
Q6) What role does glycogen play in carbohydrate metabolism?
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Chapter 5: Lipids Fats
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Sample Questions
Q1) Which of the following foods contains polyunsaturated fats?
A)canola oil
B)cashew nuts
C)palm oil
D)sunflower oil
Q2) Linoleic acid is the only essential fatty acid required by the body.
A)True
B)False
Q3) Discuss the cultural and emotional influences that play a role in this scenario.
Q4) What are essential fatty acids?
Q5) What indicators are clues to Reinay's weight-conscious habits?
Q6) What are trans-fatty acids? What effect do they have on cholesterol levels? In what foods are they found?
Q7) What factors could have contributed to his weight?
Q8) An example of low-cholesterol food is ______.
A)poached eggs
B)buttermilk biscuits
C)whole-wheat toast with jelly
D)boiled shrimp
Page 7
Q9) What impact does the lack of fiber in the diet have on cholesterol in the body?
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Page 8
Chapter 6: Proteins
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Sample Questions
Q1) Which enzyme finally reduces proteins to amino acids?
A)chymotrypsin
B)carboxypeptidase
C)trypsin
D)intestinal peptidases
Q2) There are thousands of proteins in the human body. Heredity determines the specific types within each person.
A)True
B)False
Q3) Discuss the impact of protein deficiency on the body.
Q4) When completing a nursing care plan for Ariel, based on protein and metabolic needs, what are the desired outcomes/evaluation criteria for Ariel?
Q5) Positive nitrogen balance occurs during pregnancy because ____.
A)the amount of nitrogen excreted rises at that time
B)new tissue is being created
C)there is no catabolism occurring then
D)more nitrogen is lost during pregnancy than during other times
Q6) Discuss the impact of a high-protein diet on the body.
Q7) Discuss the effect of diarrhea on the electrolyte balance.
Page 9
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Chapter 7: Vitamins
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Sample Questions
Q1) Describe the use of vitamin E in premature infants and the elderly.
Q2) Vitamins are found in large amounts in foods.
A)True
B)False
Q3) Deficiency of which vitamin can result in scurvy?
A)vitamin C
B)vitamin D
C)vitamin B12
D)vitamin A
Q4) What is the consequence of vitamin D deficiency?
A)rickets
B)scurvy
C)pellagra
D)dermatitis
Q5) Ms. Salmendos asks you, "Who are vitamins meant for, and why is it such a big business if people do not need supplements?"
Q6) What should you tell her about vitamins in general, or the usual need for vitamins?
Q7) Describe the types of people who are prone to vitamin deficiencies.
Q8) What can you tell Ms. Salmendos about the toxic effects of these vitamins?
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Chapter 8: Minerals
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Sample Questions
Q1) Bone mass is acquired until one is approximately _____ years old.
A)18
B)30
C)50
D)65
Q2) The vitamin that enhances the absorption of calcium is ____.
A)vitamin C
B)vitamin D
C)vitamin B12
D)vitamin B6
Q3) Describe the results of taking in excessive amounts of minerals.
Q4) Which mineral deficiency may result in dwarfism and poor wound healing?
A)selenium
B)iron
C)zinc
D)iodine
Q5) What are the symptoms of potassium deficiency?
Q6) Most minerals in food occur as salts. Describe preparation methods for foods that contain mineral salts.
Q7) Discuss the consequences of sodium toxicity.
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Chapter 9: Water
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Sample Questions
Q1) Which element is regulated by the buffer systems?
A)oxygen
B)hydrogen
C)carbon dioxide
D)chloride
Q2) What is the pH of blood plasma in a healthy person?
A)pH 6.8-7.1
B)pH 7.35-7.45
C)pH 7
D)below pH 7
Q3) When there is an increase in carbon dioxide in the blood, what occurs?
A)heart rate increases
B)breathing rate increases
C)heart rate slows
D)breathing rate slows
Q4) If your body needs 2,000 calories daily, then you should consume 1,000 mL of water in order to maintain hydration and fluid balance.
A)True
B)False
Q5) List substances included in measurement of intake and output.
Page 12
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Chapter 10: Nutrition During Pregnancy and Lactation
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Sample Questions
Q1) Describe the physiology associated with pregnancy and anemia. Compare iron deficiency anemia and folate deficiency anemia.
Q2) What is the approximate number of calories in an ounce of human milk?
A)10 calories
B)20 calories
C)30 calories
D)40 calories
Q3) During pregnancy, the mother needs additional calories, vitamins, and minerals. It is advisable for the mother to take extra amounts of all vitamins and minerals.
A)True
B)False
Q4) Women with smaller-sized breasts will be unable to produce enough milk to satisfy an infant.
A)True
B)False
Q5) "Tell me why I should breastfeed."
Q6) Overweight women should not lose weight during pregnancy.
A)True
B)False
Page 13
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Chapter 11: Nutrition During Infancy
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Sample Questions
Q1) How can you account for the underweight condition and the psychosocial withdrawal of Lucia?
Q2) How is an infant's readiness for solid foods demonstrated?
Q3) Breast milk provides all the nutrients needed by the infant except iron.
A)True
B)False
Q4) Congenital disabilities that prevent normal metabolism of specific nutrients are called _____.
A)nutritional mutations
B)amniocentesis
C)failure to thrive
D)inborn errors of metabolism
Q5) State instructions for preparing formula for infant feeding.
Q6) An infant with galactosemia who is fed lactose-free formula will have all its nutritional needs met. As the infant grows to become an adult, what type of nutrient supplements will be needed?
Q7) List three goals to be used for planning care for Lucia and her family.
Q8) What are outcomes that ensure that the infant is receiving sufficient nutrition and calories from breastfeeding?
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Chapter 12: Nutrition During Childhood and Adolescence
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Sample Questions
Q1) In addition to a meal plan for diabetes, describe the additional need for nutrients Chandra will have, according to the recommended daily requirements.
Q2) An inadequate supply of calcium in the early years may result in a child who is shorter and less intellectually able.
A)True
B)False
Q3) Which of the following is NOT accurate when families eat meals together?
A)Children do better in school.
B)Children are healthier.
C)Children have greater self-esteem.
D)Children will have greater risk taking behaviors.
Q4) What vitamin needs to be increased if a person decides to smoke on a regular basis?
A)vitamin B12
B)vitamin D
C)vitamin C
D)vitamin E
Q5) Give nursing diagnosis statements for Nerissa and her family.
Q6) Nerissa's mother asks about the treatment for anorexia.
15
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Chapter 13: Nutrition During Adulthood
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Sample Questions
Q1) Excessive amounts of phosphorus can cause osteoporosis by _____.
A)increasing body fat
B)speeding bone loss
C)decreasing lean muscle mass
D)increasing fatigue
Q2) What are the recommended protein needs for adults over the age of 25?
A)0.65 g per kilogram of body weight
B)0.06 g per kilogram of body weight
C)0.8 g per kilogram of body weight
D)0.08 g per kilogram of body weight
Q3) Two glasses of milk a day nearly fulfill the calcium and vitamin D requirements for adults from age 19 to 50.
A)True
B)False
Q4) Why are elderly at high risk for dehydration?
Q5) After menopause, the iron requirement for women is the same as for men.
A)True
B)False
Q6) List causes of anorexia in older adults.
Q7) List adverse symptoms of dehydration for the elderly.
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Chapter 14: Weight Management Across the Life Cycle
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Sample Questions
Q1) Discuss the dangers of being underweight.
Q2) Although she is not at this time above the weight recommendations for her height, Sabrina has several of the risk factors for obesity. What nursing plan should be used to treat her?
Q3) List causes of malnutrition.
Q4) All of the following play a role in weight regulation EXCEPT _____________.
A)genetics
B)environment
C)lifestyle
D)education
Q5) List possible reasons for Ms. Janie's deficient nutritional status, as well as for that of other geriatric clients.
Q6) Which of the following is NOT a core principle of motivational interviewing?
A)expressing empathy
B)rolling with resistance
C)mandating progress
D)developing discrepancy
Q7) List nursing interventions related to diet modifications.
Q9) List foods to be avoided in a high-calorie diet. Page 17
Q8) Give a nursing diagnosis statement for Ms. Janie.
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Page 18
Chapter 15: Diet and Pre-Diabetes and Diabetes
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Sample Questions
Q1) Neuropathy is the buildup of fatty substances inside the artery walls that can reduce blood flow and is a major cause of death among diabetic clients.
A)True
B)False
Q2) List goals to assist with making life changes to improve metabolic control.
Q3) Low blood pH resulting from ketone collection in the blood is known as _____.
A)ketonemia
B)ketoacidosis
C)ketonuria
D)acidosis
Q4) What is recommended daily protein intake for the client with diabetes?
A)no specific amount
B)15-20%
C)25%
D)at least 40%
Q5) What factors can predispose one to type 2 diabetes?
Q6) What is the goal or expected outcome for diet therapy for a diabetic client?
Q7) A symptom of diabetes mellitus is polydipsia, or excessive thirst. Why does this occur?
Q8) What data are used to validate the condition?
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Chapter 16: Diet and Cardiovascular Disease
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Sample Questions
Q1) Ed is not happy with the sodium restrictions in his diet. How can you teach Ed the importance of adhering to this diet and instruct him in ways to make foods tasteful, without added salt?
Q2) The dietitian calculated Ed's recommended body weight. What type of diet may be ordered for Ed?
Q3) Discuss the impact of fiber on cholesterol levels.
Q4) What is the general term for vascular disease in which arteries "harden"?
A)atherosclerosis
B)arteriosclerosis
C)cardiovascular disease
D)myocardial infarction
Q5) Which of the following foods contains a high amount of cholesterol?
A)egg yolks
B)peanuts
C)soft margarine
D)olive oil
Q6) The newest guideline for potassium intake is 2,500 mg per day to lower blood pressure.
A)True
B)False
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Chapter 17: Diet and Renal Disease
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Sample Questions
Q1) Describe the protein intake in clients with renal disease.
Q2) Vitamin D may be added and phosphorus limited in a renal client's diet in order to prevent _____ (softening of the bones due to excessive loss of calcium).
A)osteomalacia
B)osteoporosis
C)gynecomastia
D)periodontal disease
Q3) Describe why stones are painful.
Q4) Why has the physician ordered Epogen®?
Q5) What vitamin supplement should not be given to renal clients because the blood level of this vitamin tends to be elevated in uremia?
A)B
B)A
C)C
D)D
Q6) Discuss the etiology of renal diseases.
Q7) Hazel's dietary intake is inadequate. How can you get her to eat more?
Q8) Describe hemodialysis.
Q9) What is the dietary regimen for prevention of kidney stones?
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Chapter 18: Diet and Gastrointestinal Disorders
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Q1) Hepatitis A is occurring more frequently than in years past. It is transmitted through
A)contaminated drinking water, food, or sewage
B)blood and body fluids
C)blood and body fluids and contaminated drinking water, food, or sewage
D)blood, blood products, and body fluids
Q2) How can dyspepsia be related to a physical cause?
A)overeating
B)diabetes
C)stress
D)prolonged eating times
Q3) Diet therapy for clients with diverticulitis may begin with _____.
A)low-residue diet
B)clear-liquid diet
C)high-fiber diet
D)low-fat diet
Q4) How can the nurse determine if Laura is ready to begin to eat food?
Q5) Many cases are treated with laparoscopic surgery. After this type of surgery, what type of diet will be ordered?
Page 22
Q6) Describe the symptoms of ulcerative colitis and Crohn's disease.
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Chapter 19: Diet and Cancer
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Q1) People who feel they are making little progress in curing the cancer often turn to unproven therapies. Describe the nutritional components of the therapies. Describe the outcome of most of these cases.
Q2) Cachexia is defined as _____.
A) abnormally low amounts of proteins in the blood
B) anorexia combined with dysphagia
C) a malignant carcinogen
D) severe malnutrition and body wasting
Q3) Research shows what amount of cancer cases could be prevented by lifestyle changes?
A) three-fourths
B) two-thirds
C) one-half
D) one-third
Q4) Which of the following statements is correct?
A)Lower doses of drugs are better for clients who cannot eat normally.
B)Clients on high-protein and high-calorie diets tolerate the side effects of drugs better than do other clients.
C)Weight gain is a major problem for a client with cancer.
D)A cancerous tumor causes the body to metabolize at a slower rate.
Page 23
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Chapter 20: Foodborne Illness, Allergies, and Intolerances
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Sample Questions
Q1) Devise a nursing care plan for Brian. Include assessment data to observe, nursing diagnosis, goals, and nursing interventions.
Q2) All microorganisms in the environment are harmful.
A)True
B)False
Q3) Which bacteria can be found in milk?
A) Salmonella
B) Listeria monocytogenes
C) Shigella
D)Staphylococcus aureus
Q4) Most foodborne illnesses occur because of the ignorance or carelessness of people who handle the food. List some preventive measures and guidelines toward the same.
Q5) What disease is caused by protozoa?
A) cancer
B) diabetes
C) rickets
D) dysentery
Q6) List the population groups most likely to become very ill or die from food poisoning.
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Chapter 21: Nutritional Care of Clients With Special Needs
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Q1) In general, what is the only thing given to most clients during the first 24 hours after major surgery?
A)intravenous solutions
B)high-protein foods
C)high-fat foods
D)vitamin supplements and fluids
Q2) Rosa has developed anemia. State causes and dietary recommendations.
Q3) Extra ____ is needed for wound healing, tissue building, and blood regeneration.
A)vitamin B
B)protein
C)vitamin D
D)carbohydrate
Q4) Constipation can be caused by all of the following EXCEPT _____.
A)inadequate fiber
B)too much fluid
C)inactivity
D)medication
Q5) Describe protein-energy malnutrition (PEM) and the prognosis when experienced by an AIDS client.
Q6) List some of the complications that occur with tube feedings.
Page 25
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