Dietetics
Final Test Solutions
Course
Introduction
Dietetics is the science and art of applying the principles of nutrition to the planning and preparation of diets and management of food services for individuals and groups. This course covers fundamental concepts of human nutrition, nutrient requirements throughout the lifespan, the role of diet in the prevention and management of diseases, and the essentials of food safety and service management. Students will also gain practical skills in dietary assessment, menu planning, and counseling techniques, preparing them for diverse roles in healthcare, community settings, and the food industry.
Recommended Textbook
Nutrition for Health and Healthcare 5th Edition by Linda Kelly DeBruyne
Available Study Resources on Quizplus
23 Chapters
1975 Verified Questions
1975 Flashcards
Source URL: https://quizplus.com/study-set/3567
Page 2
Chapter 1: Overview of Nutrition and Health
Available Study Resources on Quizplus for this Chatper
78 Verified Questions
78 Flashcards
Source URL: https://quizplus.com/quiz/70819
Sample Questions
Q1) The ingredients list on a food label must list the ingredients in descending order of predominance by weight.
A)True
B)False
Answer: True
Q2) Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to: A)habit.
B)associations. C)values.
D)emotional state.
Answer: B
Q3) Vitamins provide ___ kcalories per gram.
A)0
B)4
C)7
D)9
Answer: A
Q4) List and briefly describe the major categories of Dietary Reference Intakes and their uses.
Answer: not answered
Page 3
To view all questions and flashcards with answers, click on the resource link above.
Chapter 2: Digestion and Absorption
Available Study Resources on Quizplus for this Chatper
71 Verified Questions
71 Flashcards
Source URL: https://quizplus.com/quiz/70820
Sample Questions
Q1) To prevent foodborne illnesses:
A)Fresh produce should be washed before it is eaten.
B)Only new sponges and towels should be used in the kitchen.
C)Leftovers can safely be covered and left at room temperature until the next meal.
D)Meats should be marinated at room temperature.
Answer: A
Q2) Another name for the digestive tract is the:
A)urinary tract.
B)exocrine system.
C)gastrointestinal system.
D)muscular system.
Answer: C
Q3) When nutrients enter the blood vessels from the small intestine, they are first transported to the:
A)kidney.
B)liver.
C)cells throughout the body.
D)thoracic duct.
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 4
Chapter 3: Carbohydrates
Available Study Resources on Quizplus for this Chatper
74 Verified Questions
74 Flashcards
Source URL: https://quizplus.com/quiz/70821
Sample Questions
Q1) Which of the following is the most effective at alleviating constipation?
A)cellulose
B)pectin
C)gums
D)psyllium
Answer: A
Q2) _____ is a fiber found in all vegetables, fruits, and legumes.
A)Hemicelluose
B)Pectin
C)Mucilage
D)Cellulose
Answer: D
Q3) Soluble fiber can help reduce blood cholesterol levels by:
A)converting cholesterol into vitamin D.
B)binding cholesterol and carrying it out of the body with the feces.
C)reducing bile excretion.
D)preventing the production of bile.
Answer: B
Q4) Discuss the harmful effects of excessive fiber intake.
Answer: not answered
Page 5
To view all questions and flashcards with answers, click on the resource link above.
Chapter 4: Lipids
Available Study Resources on Quizplus for this Chatper
82 Verified Questions
82 Flashcards
Source URL: https://quizplus.com/quiz/70822
Sample Questions
Q1) To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast?
A)peanut butter
B)margarine
C)butter
D)cream cheese
Q2) Not all fatty acids have the same cholesterol-raising effect.
A)True
B)False
Q3) Discuss the concept of "good fats" and "bad fats."
Q4) Current dietary guidelines regarding fat include all of the following except:
A)total fat intake should not exceed 35% of kcalories.
B)saturated fats should contribute less than 10% of kcalories.
C)an upper limit of 300 milligrams cholesterol daily.
D)polyunsaturated fats should provide at least 10% of kcalories.
Q5) Which of the following fats is mostly monounsaturated?
A)canola oil
B)corn oil
C)soybean oil
D)margarine
To view all questions and flashcards with answers, click on the resource link above.
Chapter 5: Protein
Available Study Resources on Quizplus for this Chatper
78 Verified Questions
78 Flashcards
Source URL: https://quizplus.com/quiz/70823
Sample Questions
Q1) Enzymes:
A)are made up of carbohydrate.
B)are essential to all life processes.
C)are altered by the chemical reactions they facilitate.
D)are essential nutrients.
Q2) Describe the role of protein in maintaining the body's acid-base balance.
Q3) Food proteins:
A)are absorbed as amino acids.
B)are incorporated into body proteins.
C)remain intact until they reach the small intestine, where they are digested.
D)are denatured by body heat.
Q4) A person is in positive nitrogen balance during: A)growth.
B)old age.
C)exercise.
D)adulthood.
Q5) Discuss potential problems with the use of amino acid supplements.
Q6) Differentiate between severe acute malnutrition and chronic malnutrition.
Q7) Discuss the factors that determine protein quality.What makes a protein "high quality"?
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Energy Balance and Body Composition
Available Study Resources on Quizplus for this Chatper
69 Verified Questions
69 Flashcards
Source URL: https://quizplus.com/quiz/70824
Sample Questions
Q1) Within a day of beginning a fast, most of the body's stores of _____ are depleted.
A)glycogen
B)amino acids
C)fatty acids
D)glycerol
Q2) Energy is stored in the body for future use as:
A)triglycerides.
B)glycerol.
C)fatty acids.
D)lecithin.
Q3) In the first few days of a fast, _____% of needed glucose is supplied by protein breakdown.
A)50
B)75
C)90
D)100
Q4) Define the thermic effect of food and explain its effect on energy expenditure.
Q5) Describe how fat can be made from an excess of each of the energy nutrients-carbohydrate, protein, or fat.
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Weight Management
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/70825
Sample Questions
Q1) A primary factor involved in the development of eating disorders is:
A)the use of antidepressant drugs.
B)dissatisfaction with one's body.
C)aversions to certain foods.
D)an absent parent.
Q2) The secret to safe and permanent weight loss is a sensible approach involving:
A)physical activity and a healthy low-kcalorie diet.
B)hormones and diet pills.
C)a very-low-kcalorie diet combined with regular exercise.
D)herbal supplements and a low-kcalorie diet.
Q3) Discuss the pros and cons of gastric bypass and gastric banding surgeries for weight loss.
Q4) Severe kcalorie restriction and rapid weight loss can result in all of the following except:
A)excessive loss of lean tissue.
B)a lower basal metabolism.
C)rapid regain of weight.
D)excessive loss of fat tissue.
Q5) What are the three characteristics of the female athlete triad?
Q6) Describe strategies for successful weight gain.
Page 9
To view all questions and flashcards with answers, click on the resource link above.
Chapter 8: The Vitamins
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/70826
Sample Questions
Q1) Abuse of alcohol may lead to a severe form of thiamin deficiency called: A)beriberi.
B)Wernicke-Korsakoff syndrome.
C)pellagra.
D)rickets.
Q2) For each of the following vitamins, identify its chief functions in the body, the symptoms characteristic of a deficiency, and significant food sources.
a.thiamin
b.riboflavin
c.niacin
d.vitamin B<sub>6</sub>
e.folate h.biotin
Q3) The vitamin D-deficiency disease of children is: A)xerophthalmia.
B)osteomalacia.
C)osteoporosis. D)rickets.
Q4) Identify three ways vitamin D helps to maintain blood concentrations of calcium and phosphorus.
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Water and the Minerals
Available Study Resources on Quizplus for this Chatper
80 Verified Questions
80 Flashcards
Source URL: https://quizplus.com/quiz/70827
Sample Questions
Q1) Which mineral is a principal component of cell membranes?
A)iron
B)phosphorus
C)potassium
D)iodine
Q2) Heart failure related to potassium loss may occur:
A)with diets low in fresh fruits and vegetables.
B)as a result of severe diarrhea.
C)in persons with diabetes.
D)due to an excessive intake of protein.
Q3) The hallucinations commonly experienced during withdrawal from alcohol intoxication are believed to be due to a deficiency of:
A)magnesium.
B)phosphorus.
C)iron.
D)calcium.
Q4) Discuss the functions of copper in the body.
Q5) How does fluoride exert a caries-reducing effect?
Q6) Describe the major causes of iron deficiency in the U.S.
Q7) Describe the body's mechanism for regulating water excretion.
To view all questions and flashcards with answers, click on the resource link above. Page 11
Chapter 10: Nutrition Through the Life Span: Pregnancy and Infancy
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/70828
Sample Questions
Q1) The American Academy of Pediatrics recommends a supplement of _____ for all infants who are exclusively breastfed in the first six months of life.
A)iron
B)vitamin C
C)folic acid
D)vitamin D
Q2) Children over two years of age should be transitioned to _____ milk.
A)reduced-fat
B)low-fat
C)fat-free
D)whole
Q3) Characteristics of breast milk include all of the following except:
A)ample vitamin content.
B)high in sodium.
C)adequate in zinc.
D)highly absorbable iron content.
Q4) What is meant by a "critical period" during pregnancy? What is the importance of nutrition during a critical period?
Q5) Describe the energy, carbohydrate, and protein needs of a pregnant woman.
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Nutrition Through the Life Span: Childhood and Adolescence
Available Study Resources on Quizplus for this Chatper
85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/70829
Sample Questions
Q1) Nutrient deficiencies during childhood:
A)have no effect on future health.
B)can affect a child's mood and behavior.
C)are directly associated with dysfunctional families.
D)are rare.
Q2) Children who spend more than two hours each day watching television or other media can become obese even while consuming fewer kcalories than more active children.
A)True
B)False
Q3) Children are more likely to eat vegetables when they are:
A)not seasoned.
B)cut in small pieces.
C)raw or slightly undercooked.
D)overcooked and very soft.
Q4) A child's brain is not affected by iron deficiency until a blood deficit of this mineral develops.
A)True
B)False
Q5) What is the role of the "gatekeeper" as applied to nutrition?
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Nutrition Through the Life Span: Later Adulthood
Available Study Resources on Quizplus for this Chatper
67 Verified Questions
67 Flashcards
Source URL: https://quizplus.com/quiz/70830
Sample Questions
Q1) Iron status in women generally improves:
A)after menopause.
B)with daily exercise.
C)as muscle mass decreases.
D)during perimenopause.
Q2) Describe factors in many older people's lives that increase the likelihood of iron deficiency.
Q3) The largest federal food assistance program is: A)WIC.
B)SNAP.
C)WHO.
D)USDA.
Q4) The most common drug that can affect nutrition in older people is: A)alcohol.
B)laxatives.
C)antacids.
D)aspirin.
Q5) Discuss the possible roles of nutrition in the prevention of Alzheimer's disease.
Q6) Describe why energy needs decline with advancing age.
To view all questions and flashcards with answers, click on the resource link above. Page 14
Chapter 13: Nutrition Care and Assessment
Available Study Resources on Quizplus for this Chatper
82 Verified Questions
82 Flashcards
Source URL: https://quizplus.com/quiz/70831
Sample Questions
Q1) Limitations of a 24-hour recall include all of the following except:
A)the previous day's intake may not be typical.
B)they are difficult to obtain.
C)the person may not be able to accurately report portion sizes.
D)they provide data for one day only.
Q2) Mr.Wilson's low albumin level may indicate a depletion of:
A)body fat.
B)body proteins.
C)vitamin D.
D)iron.
Q3) A coordinated program of treatment that merges the care plans of different health practitioners is a:
A)critical pathway.
B)care map.
C)clinical pathway.
D)care plan.
Q4) Describe the types of information collected in a nutrition screening.
Q5) List three different methods for obtaining food intake data and describe the major uses, advantages, and limitations of each.
Page 15
Q6) List and describe the steps in the nutrition care process.
To view all questions and flashcards with answers, click on the resource link above.
Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
Available Study Resources on Quizplus for this Chatper
89 Verified Questions
89 Flashcards
Source URL: https://quizplus.com/quiz/70832
Sample Questions
Q1) Sodium restriction is difficult to implement on a long-term basis because:
A)sodium is found in large amounts in nearly all foods.
B)many patients find the diet unpalatable.
C)dehydration may result.
D)sodium is not an essential nutrient.
Q2) Before leaving the hospital, Mr.Salazar will need nutrition education on: A)how to use a blender.
B)food-medication interactions.
C)food safety.
D)weight loss.
Q3) The nurse removes a patient's meal tray from the meal cart and is not certain that it contains the correct foods for the diet order.The nurse should:
A)call the kitchen.
B)ask the patient.
C)check the diet manual.
D)check the care plan.
Q4) Explain the concept of diet progression.
Q5) Describe what is included in a diet manual.
Q7) Describe a mechanically altered diet and explain when it is useful. Page 16
Q6) What are three general ways in which diet and drugs can interact?
To view all questions and flashcards with answers, click on the resource link above.
Page 17
Chapter 15: Enteral and Parenteral Nutrition Support
Available Study Resources on Quizplus for this Chatper
127 Verified Questions
127 Flashcards
Source URL: https://quizplus.com/quiz/70833
Sample Questions
Q1) Types of formulas that contain complete proteins are called:
A)disease-specific formulas.
B)hydrolyzed formulas.
C)standard formulas.
D)modular formulas.
Q2) In PPN the osmolarity of a feeding solution is usually limited to 500 milliosmoles per liter.
A)True
B)False
Q3) To minimize the possibility of aspiration of formula in tube-fed clients, the head of the client's bed should be elevated:
A)after administering the feeding.
B)during administration of the feeding.
C)during and for 30-60 minutes after administration of the feeding.
D)during and for 2-3 hours after administration of the feeding.
Q4) A formula that approximates the osmolality of normal blood serum:
A)is called a hypertonic formula.
B)is referred to as an isotonic formula.
C)has an osmolality of approximately 500 milliosmoles per liter.
D)is usually a hydrolyzed formula.
To view all questions and flashcards with answers, click on the resource link above. Page 18
Chapter 16: Nutrition in Metabolic and Respiratory Stress
Available Study Resources on Quizplus for this Chatper
70 Verified Questions
70 Flashcards
Source URL: https://quizplus.com/quiz/70834
Sample Questions
Q1) Metabolic stress can result from uncontrolled infection or extensive tissue injury.
A)True
B)False
Q2) To decrease the risk of infection, it will be important to keep Kati's _____ under control while she is recovering.
A)serum albumin
B)blood glucose
C)blood pressure
D)serum prealbumin
Q3) Medical nutrition therapy for COPD involves all of the following except:
A)promoting a healthy body weight.
B)preventing muscle loss.
C)improving food intake.
D)relieving chronic cough.
Q4) Excessive kcalorie intake in COPD patients may:
A)increase respiratory distress.
B)alter taste perception.
C)interfere with drug therapy.
D)increase gas formation.
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 17: Nutrition and Upper Gastrointestinal Disorders
Available Study Resources on Quizplus for this Chatper
83 Verified Questions
83 Flashcards
Source URL: https://quizplus.com/quiz/70835
Sample Questions
Q1) Oropharyngeal dysphagia is common in elderly persons and frequently follows a stroke.
A)True
B)False
Q2) To alleviate nausea you would tell a client to:
A)limit highly spiced foods.
B)drink liquids with meals.
C)consume hot meals.
D)eat as quickly as possible.
Q3) Appropriate foods for a postgastrectomy diet include:
A)lean, tender meats.
B)fruit punch.
C)milk shakes.
D)frosted flakes.
Q4) Suggestions for achieving and maintaining weight loss following bariatric surgery include all of the following except:
A)Eat only during designated mealtimes.
B)Engage in regular physical activity.
C)Drink plenty of water and other beverages to suppress appetite.
D)Eat slowly and chew food thoroughly.
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 18: Nutrition and Lower Gastrointestinal Disorders
Available Study Resources on Quizplus for this Chatper
110 Verified Questions
110 Flashcards
Source URL: https://quizplus.com/quiz/70836
Sample Questions
Q1) A side effect of consuming a high-fiber diet is:
A)flatulence.
B)ostomy.
C)bacterial overgrowth.
D)diverticulosis.
Q2) Kati is at greatest risk of malabsorption of:
A)the macronutrients.
B)the water-soluble vitamins.
C)the B vitamins.
D)sodium, potassium, and chloride.
Q3) MCT oil does not require bile for digestion and absorption.
A)True
B)False
Q4) Celiac disease affects intestinal tissue and results in:
A)a significant reduction in mucosal surface area.
B)ulceration, irritation, and bleeding.
C)cessation of the production of digestive enzymes.
D)bacterial overgrowth.
Q5) Differentiate between Crohn's disease and ulcerative colitis and the appropriate dietary treatment for each.
21
To view all questions and flashcards with answers, click on the resource link above.
Chapter 19: Nutrition and Liver Diseases
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/70837
Sample Questions
Q1) For clients on sodium-restricted diets, you should suggest:
A)adding lemon juice to fish for flavoring.
B)using garlic salt or onion salt for seasoning.
C)eating saltines as a snack.
D)increasing fluid intake.
Q2) People with malnutrition may experience fatty liver.
A)True
B)False
Q3) For a cirrhosis patient who is experiencing wasting and steatorrhea, you would suggest:
A)eating fruit canned in heavy syrup instead of juice.
B)adding mayonnaise to salads.
C)adding cheese to vegetables.
D)eating peanut butter instead of beans.
Q4) One drink is equivalent to _____ ounces of beer.
A)4
B)6
C)10
D)12
Q5) Describe appropriate nutrition intervention before and after liver transplants.
Page 22
To view all questions and flashcards with answers, click on the resource link above.
Chapter 20: Nutrition and Diabetes Mellitus
Available Study Resources on Quizplus for this Chatper
108 Verified Questions
108 Flashcards
Source URL: https://quizplus.com/quiz/70838
Sample Questions
Q1) The hyperosmolar hyperglycemic syndrome is usually a complication of type 2 diabetes.
A)True
B)False
Q2) The first sign of type 1 diabetes is often:
A)ketoacidosis.
B)hypoglycemia.
C)high blood lipids.
D)microalbuminuria.
Q3) A disadvantage of intensive therapy for type 1 diabetes is:
A)a greater risk of severe hypoglycemia.
B)greater expense due to lack of insurance reimbursement.
C)fewer incidences of severe hypoglycemia.
D)more rapid progression of chronic complications.
Q4) How many of his risk factors for type 2 diabetes can Mr.Joiner control?
Q5) Explain "sick-day management" for a patient with diabetes.
Page 23
To view all questions and flashcards with answers, click on the resource link above.
Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
Available Study Resources on Quizplus for this Chatper
94 Verified Questions
94 Flashcards
Source URL: https://quizplus.com/quiz/70839
Sample Questions
Q1) The DASH diet limits the intake of: A)fiber.
B)potassium.
C)magnesium.
D)saturated fat.
Q2) All of the following health professionals become involved in the care of patients with feeding disabilities except the: A)nurse.
B)occupational therapist.
C)pharmacist.
D)dietitian.
Q3) Patients who have had a stroke may develop nutritional problems due to their inability to communicate their food preferences.
A)True
B)False
Q4) People with metabolic syndrome and type 2 diabetes often have small, dense LDL, elevated VLDL levels, and low HDL levels.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 24
Chapter 22: Nutrition and Renal Diseases
Available Study Resources on Quizplus for this Chatper
95 Verified Questions
95 Flashcards
Source URL: https://quizplus.com/quiz/70840
Sample Questions
Q1) Foods high in oxalate include:
A)spinach.
B)milk.
C)carrots.
D)apples.
Q2) Consequences of acute kidney injury include all of the following except:
A)the reduced production of urine.
B)sodium retention and elevated levels of potassium, phosphate, and magnesium in the blood.
C)the inability to metabolize nutrients.
D)the excessive secretion of parathyroid hormone.
Q3) Following kidney transplantation, dietary restrictions:
A)are more strict.
B)are liberalized.
C)can replace immunosuppressive therapy.
D)determine whether the body rejects the kidney.
Q4) Adults with chronic kidney disease frequently develop wasting and PEM.
A)True
B)False
Q5) Discuss techniques to use in increasing clients' compliance with renal diets.
Page 25
To view all questions and flashcards with answers, click on the resource link above.
Chapter 23: Nutrition, Cancer, and Hiv Infection
Available Study Resources on Quizplus for this Chatper
88 Verified Questions
88 Flashcards
Source URL: https://quizplus.com/quiz/70841
Sample Questions
Q1) Most cancer patients abandon conventional treatments and use alternative therapies in the place of conventional therapies.
A)True
B)False
Q2) Most often, cancer is caused by interactions between a person's genes and environmental agents.
A)True
B)False
Q3) Bobby is a 25-year-old client with HIV infection who is experiencing weight loss and a loss of lean body mass.He currently weighs 160 pounds.The nurse suggests that his diet include at least _____ grams of protein per day.
A)37
B)58
C)87
D)165
Q4) What suggestions would you give a cancer patient concerning ways to control nausea and vomiting?
Q5) Why should AIDS patients be concerned about food-borne illnesses?
Q6) What factors contribute to the development of cancer cachexia?
Page 26
To view all questions and flashcards with answers, click on the resource link above.