Health and Wellness Test Preparation
Course Introduction
This course explores the multidimensional aspects of health and wellness, emphasizing the interconnected roles of physical, mental, emotional, and social well-being. Students will examine lifestyle choices, nutrition, exercise, stress management, disease prevention, and health promotion strategies. The course encourages self-assessment and practical application of wellness principles to develop lifelong habits that support optimal health and enhance quality of life. Through interactive discussions and assignments, students will gain the tools and knowledge necessary to make informed decisions and pursue holistic wellness.
Recommended Textbook
Nutrition for Health and Healthcare 6th Edition by Linda Kelly DeBruyne
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23 Chapters
2040 Verified Questions
2040 Flashcards
Source URL: https://quizplus.com/study-set/1112
Page 2
Chapter 1: Overview of Nutrition and Health
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86 Verified Questions
86 Flashcards
Source URL: https://quizplus.com/quiz/21852
Sample Questions
Q1) The Recommended Dietary Allowances:
A) are designed primarily to prevent toxicities.
B) are set when there is a lack of scientific data to generate an Adequate Intake.
C) focus on all dietary components.
D) are the same as the Adequate Intakes (AI) guidelines.
E) are the foundation of the Dietary Reference Intakes.
Answer: E
Q2) For comparison purposes, three ounces of meat can be visualized as being about the size of:
A) a 9-volt battery.
B) a CD case.
C) a deck of cards.
D) a paperback book.
E) a golf ball.
Answer: C
Q3) Consuming nutrient-dense foods can help control your kcalorie intake.
A)True
B)False
Answer: True
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Page 3
Chapter 2: Digestion and Absorption
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93 Verified Questions
93 Flashcards
Source URL: https://quizplus.com/quiz/21853
Sample Questions
Q1) Fiber functions to:
A) aid in the absorption of vitamins.
B) produce GI bacteria.
C) stimulate the GI tract muscles.
D) stimulate the absorption of nutrients.
E) increase water absorption by the digestive tract.
Answer: C
Q2) Identify the correct order of the digestive tract from beginning to end.
A) stomach, mouth, large intestine
B) pharynx, rectum, stomach
C) lower esophageal sphincter, esophagus, rectum
D) mouth, stomach, anus
E) pharynx, large intestine, pyloric sphincter
Answer: D
Q3) Explain what determines the rate of digestion of the energy nutrients.
Answer: The rate of digestion of carbohydrate, fat, and protein depends on the contents of the meal. If the meal is high in simple sugars (bread, cookies, crackers), digestion proceeds fairly rapidly. A meal that is high in fat will slow digestion.
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4
Chapter 3: Carbohydrates
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake.
A)True
B)False
Answer: False
Q2) Jeff consumed the following foods for a meal: small baked potato, 1/2 cup of carrots, 1 cup skim milk, and 1 small banana. Approximately how many grams of carbohydrate did Jeff consume?
A) 47
B) 57
C) 66
D) 69
E) 12
Answer: A
Q3) Most dietary fiber provides little or no energy.
A)True
B)False
Answer: True
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Chapter 4: Lipids
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89 Verified Questions
89 Flashcards
Source URL: https://quizplus.com/quiz/21855
Sample Questions
Q1) Characteristics of olestra include which of the following?
A) it is made with glycerol.
B) it cannot be absorbed by the body.
C) it is used in all snack foods.
D) it can be toxic.
E) it is a source of energy for the brain
Q2) A rich source of polyunsaturated fatty acids is:
A) lamb.
B) egg yolk.
C) milk.
D) sunflower oil.
E) palm oil
Q3) Many vegetable oils contain large amounts of:
A) short-chain fatty acids.
B) saturated fatty acids.
C) omega-6 polyunsaturated fatty acids.
D) medium-chain fatty acids.
E) omega-3 polyunsaturated fatty acids.
Q4) What is meant by saturation of a fatty acid?
Q5) Describe the various functions of fat in the human body.
Page 6
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Chapter 5: Protein
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88 Verified Questions
88 Flashcards
Source URL: https://quizplus.com/quiz/21856
Sample Questions
Q1) Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, how many grams would that be?
A) 28 g/day
B) 48 g/day
C) 58 g/day
D) 68 g/day
E) 75 g/day
Q2) When glucose is unavailable, the functioning of which two parts of the body becomes compromised?
A) lungs and circulatory system
B) kidneys and liver
C) brain and nervous system
D) bones and muscles
E) liver and muscles
Q3) The task of acquiring enough vitamin B12 may pose a problem to vegans because:
A) fibers in vegetables inhibit its absorption.
B) they lack the intrinsic factor.
C) it is found naturally only in animal-derived products.
D) deficiency may occur from excess intake of soy products.
E) they are unable to recycle their vitamin B12.
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Chapter 6: Energy Balance and Body Composition
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72 Verified Questions
72 Flashcards
Source URL: https://quizplus.com/quiz/21857
Sample Questions
Q1) A lack of body fat can result in:
A) infertility in women.
B) depression.
C) abnormal hunger regulation.
D) insomnia.
E) increased blood pressure.
Q2) Glycogen is stored in the liver and muscles when:
A) excessive fat is present in the blood.
B) vigorous muscular activity has just ended.
C) excessive glucose is present in the blood.
D) excessive cholesterol is present in the blood.
E) starvation conditions are present.
Q3) The part of a triglyceride that can be made into glucose is:
A) the saturated fatty acids.
B) the medium-chain fatty acids.
C) the unsaturated fatty acids.
D) the long-chain fatty acids.
E) the glycerol backbone.
Q4) Define the thermic effect of food and explain its effect on energy expenditure
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Chapter 7: Weight Management - Overweight and Underweight
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21858
Sample Questions
Q1) A key to preventing weight regain is to:
A) only check weight once a month.
B) avoid thinking thoughts that promote self-efficacy.
C) view weight maintenance as a lifestyle, not a goal.
D) skip breakfast every day.
E) change eating patterns frequently.
Q2) Describe why physical activity is very important in a weight-loss program.
Q3) Which food has the lowest energy density?
A) 15 fresh grapes
B) 1/2 cup rice
C) 1/2 cup ice cream
D) 16 baked chips
E) 1 chicken wing
Q4) Which of the following is an environmental stimulus that is least likely to contribute to obesity?
A) the abundance of food available
B) an increase in portion sizes
C) energy-dense fast food
D) the year-round availability of fresh fruits and vegetables
E) heavy advertising for fast food
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Chapter 8: The Vitamins
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Research concerning the safety and effectiveness of manufactured functional foods:
A) indicates that they should be avoided.
B) shows definite benefits to consuming such foods.
C) suggests that they may be substituted for prescription drugs.
D) is supported by the FDA.
E) is inconclusive at this time.
Q2) Overconsumption of the water-soluble vitamins will likely result in:
A) a reserve supply, which will aid in the prevention of colds and infections.
B) no apparent change, because they are stored in the adipose tissues.
C) no apparent change, because they are excreted.
D) toxic accumulation in the liver.
E) a deficiency, because excess vitamins will be excreted.
Q3) An excess of which of the following vitamins can cause excess calcium withdrawal from the bones?
A) A
B) B6
C) B12
D) C
E) D
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Chapter 9: Water and the Minerals
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21860
Sample Questions
Q1) The best food sources of magnesium include:
A) legumes, whole grains, and chocolate.
B) milk, rice, and apples.
C) oranges, beef, and cheese.
D) oils, bananas, and pork.
E) pizza, potatoes, and tomatoes.
Q2) A person must have water in his or her diet:
A) because the kidneys exert no control over the amount of water excreted in the urine.
B) to prevent vitamin imbalances in the body.
C) because the kidneys must excrete a minimum amount of water as urine to rid the body of wastes.
D) in order to prevent water intoxication.
E) in order to take in minerals.
Q3) Which of the following foods is low in sodium?
A) pickles
B) fresh carrots
C) processed cheese
D) bologna
E) pizza
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Page 11
Chapter 10: Nutrition Through the Life Span - Pregnancy and Infancy
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21861
Sample Questions
Q1) The social worker at the prenatal clinic determines that Deborah is eligible for WIC (Special Supplemental Nutrition Program for Women, Infants, and Children). This program provides _____.
A) nutrition counseling
B) assistance with helping women breastfeed their babies
C) formula, bottles, and nipples for infant feedings
D) prenatal vitamins for pregnant mothers
E) breastfeeding supplies, such as breast pumps
Q2) The most potent single predictor of an infant's future health status is _____.
A) the rate of the mother's recovery
B) the infant's birthweight
C) the age at which the infant first learns to walk
D) the ease and speed of delivery
E) the infant's temperature at birth
Q3) A pregnant woman can protect against lead toxicity by increasing dietary calcium intake.
A)True
B)False
Q4) What is meant by a "critical period" during pregnancy? What is the importance of nutrition during a critical period?
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Chapter 11: Nutrition Through the Life Span - Childhood and Adolescence
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21862
Sample Questions
Q1) The way children eat influences their nutritional health during childhood, during their teen years, and for the rest of their lives.
A)True
B)False
Q2) At home, where teenagers are frequently snacking, the best strategy for parents is to stock the pantry with _____.
A) plenty of diet drinks and low-fat snacks
B) easy-to-grab foods that are nutritious
C) enough food for only one snack a day
D) 100-kcalorie snack packs
E) a variety of fruits, vegetables, and sweets
Q3) Bobby's diet is low in iron, vitamin D, and fiber and he eats too many foods that contain added sugars. What test can the nurse practitioner perform that would most likely determine if Bobby has an iron deficit in his blood?
A) Comprehensive metabolic panel
B) Creatinine
C) Blood urea nitrogen
D) Albumin/globulin ratio
E) Hematocrit
Page 13
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Chapter 12: Nutrition Through the Life Span - Later
Adulthood
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85 Verified Questions
85 Flashcards
Source URL: https://quizplus.com/quiz/21863
Sample Questions
Q1) Given the information provided, what describes the greatest risk factor for Mrs. Wylie?
A) Vitamin D deficiency
B) Depression
C) Injury
D) High blood pressure
Q2) Intake of what substance has been shown to reduce the risk of progression of macular degeneration among those who already have the disease?
A) Vitamin D
B) Calcium
C) Vitamin E
D) Zinc
E) Iron
Q3) Older adults spend more money per person on foods to eat at home than other age groups.
A)True
B)False
Q4) Zinc intake is commonly low in older adults.
A)True
B)False
Page 14
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Chapter 13: Nutrition Care and Assessment
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) protein energy malnutrition
Q2) A disadvantage of using a food record is _____.
A) it is too time consuming for the patient
B) it only offers limited food lists for the consumer
C) it does not rely on the patient's memory for accuracy
D) it may provide more information than is needed
E) it is affected by seasonal changes in the diet
Q3) anorexia
Q4) nutrition care process
Q5) What is Mr. Wilson's percent usual body weight?
A) 86.6%
B) 88.3%
C) 99.1%
D) 113.2%
E) 115.4%
Q6) inherited disorders
Q7) Describe how illness can compromise nutrition status.
Q8) polymorphisms
Q9) 24-hour recall
Q10) wasting Page 15
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Page 16
Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21865
Sample Questions
Q1) Reduced stomach acid may increase the absorption of what drug?
A) Digoxin
B) Ibuprofen
C) Ketoconazole
D) Heparin
E) Atazanavir
Q2) One example of a CAM therapy involving physical manipulation is _____.
A) aromatherapy
B) qi gong
C) therapeutic touch
D) biofeedback
E) chiropractic
Q3) An advantage of selective menus in hospitals is that they _____.
A) are more nutritious
B) simplify food production and preparation of foods
C) enable patients to become familiar with their special diets
D) result in lower food costs to the hospital
E) are easier to coordinate
Q4) What are three general ways in which diet and drugs can interact?
Q5) Describe a mechanically altered diet and explain when it is useful.
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Chapter 15: Enteral and Parenteral Nutrition Support
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21866
Sample Questions
Q1) Many tube feeding complications can be prevented by selecting the formula and feeding route wisely, preparing the formula correctly, and delivering it appropriately.
A)True
B)False
Q2) Compared to enteral nutrition, parenteral nutrition _____.
A) carries a greater risk of complications
B) is less expensive
C) can be used for longer periods of time
D) requires hospitalization
E) provides more nutrients
Q3) The nutrition support team determines how much carbohydrate, protein, fat, vitamins, minerals, and fluid they will administer to Mr. Edward. What component of Mr. Edward's peripheral nutrition infusion will provide the greatest number of kcalories in the smallest volume of fluid?
A) 250 mL of a 30% lipid emulsion
B) 250 mL of a 10% dextrose solution
C) 250 mL of a 10% amino acid solution
D) 250 mL of a 10% lipid emulsion
E) 250 mL of a 20% lipid emulsion
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Page 18
Chapter 16: Nutrition in Metabolic and Respiratory Stress
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21867
Sample Questions
Q1) Nutrition therapy for management of COPD involves _____.
A) promoting weight gain
B) supporting wound healing
C) improving food intake
D) relieving chronic cough
E) decreasing supplemental oxygen needs
Q2) Explain important goals of nutrition therapy among patients undergoing metabolic stress.
Q3) If the reduction in blood flow from inflammation is severe enough to deprive the body's tissues of oxygen and nutrients, SIRS can result.
A)True
B)False
Q4) The protein needs of a non-obese critically ill patient would be _____.
A) 0.8-1.0 g/kg body weight per day
B) 1.0-1.2 g/kg body weight per day
C) 1.2-2.0 g/kg body weight per day
D) 2.0-2.5 g/kg body weight per day
E) 2.5-3.0 g/kg body weight per day
Q5) Explain the metabolic effects of corticosteroid drugs.
Q6) Describe the symptoms and complications associated with SIRS.
Page 19
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) What food should be limited in a post-gastrectomy diet unless tolerated by the patient?
A) Milkshakes
B) Lean meat
C) Bananas
D) Lettuce
E) Cheese
Q2) The nurse is reinforcing the dietitian's instructions for a post-gastrectomy diet. The nurse realizes the client understands his diet when he states that he should _____.
A) emphasize grains, fruits, and vegetables in his diet
B) limit the amount of sweets, such as colas, honey, and jam
C) eliminate meat and eggs
D) exclude decaffeinated coffee, tea, and artificially sweetened drinks
E) eliminate all dairy products
Q3) Clinical studies indicate that the gastric banding procedure is more effective and has fewer long-term complications than gastric bypass surgery.
A)True
B)False
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20
Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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89 Verified Questions
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Sample Questions
Q1) Which condition is most likely associated with fat malabsorption in the gastrointestinal tract?
A) Acute pancreatitis
B) Celiac disease
C) Gall stones
D) Constipation
E) Peptic ulcer disease
Q2) In cases of mild-to-moderate pancreatitis, the patient should receive what diet order until he is pain free and experiences no nausea or vomiting?
A) clear liquids
B) a fat-controlled diet
C) nothing by mouth
D) a regular diet
E) a low-sodium diet
Q3) A colostomy involves removal of the entire colon.
A)True
B)False
Q4) Identify the possible causes of diarrhea and describe its appropriate treatment.
Q5) Describe important components of nutrition management for people with ostomies.
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Chapter 19: Nutrition and Liver Diseases
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21870
Sample Questions
Q1) The nurse understands that _____ may not be a good indicator of nutritional status in patients with ascites.
A) height
B) weight
C) blood cholesterol
D) appetite
E) waist circumference
Q2) Because of his heavy drinking, Brian is at highest risk of what condition?
A) bone marrow suppression
B) goiter
C) hypoglycemia
D) galactosemia
E) hypotension
Q3) Due to the risk of foodborne illness, what food should Mr. Jamison avoid?
A) Steak
B) Cooked fruit
C) Unpasteurized milk
D) Canned vegetables
E) Scrambled eggs
Q4) cirrhosis
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Chapter 20: Nutrition and Diabetes Mellitus
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21871
Sample Questions
Q1) Diabetic ketoacidosis is most likely manifested as _____.
A) blood pH over 7.45
B) ketonuria
C) blood glucose levels less than 80 mg/dL
D) heart rate over 110 bpm
E) musty breath odor
Q2) Good glycemic control requires _____.
A) eating small amounts of food
B) restricting carbohydrate in the diet
C) self-monitoring of blood glucose
D) frequent visits to the doctor
E) reduced physical activity and exercise
Q3) Obesity alone can cause some degree of insulin resistance.
A)True
B)False
Q4) Prediabetes is diagnosed when a person has a fasting blood glucose level that falls between 100 and 125 mg/dL.
A)True
B)False
Q5) Describe the different methods of insulin delivery.
Page 23
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Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) Mrs. Smith is a 59-year-old African-American female who is 5' 2" tall and weighs 180 pounds. She is a smoker who engages in no physical activity, and her diet history shows a high intake of saturated fat and sodium as well as excess kcalories. Her lipid profile shows elevated LDL and decreased levels of HDL. In order to raise her HDL levels, the nurse recommends that Mrs. Smith _____.
A) quit smoking
B) control her blood pressure
C) consume less sodium
D) take fish oils
E) monitor her blood glucose levels
Q2) A common side effect of diuretic medications is _____.
A) urinary tract infection
B) nausea
C) increased taste perception
D) increased appetite
E) dry mouth
Q3) Describe how disabilities can impair a person's ability to eat.
Q4) The primary dietary recommendation for heart failure is protein restriction.
A)True
B)False
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Chapter 22: Nutrition and Renal Diseases
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90 Verified Questions
90 Flashcards
Source URL: https://quizplus.com/quiz/21873
Sample Questions
Q1) If a client is on peritoneal dialysis, his diet should contain less _____ than other renal diets.
A) fat
B) protein
C) vitamin D
D) carbohydrate
E) potassium
Q2) Given the choice, many patients with end-stage renal disease would prefer kidney transplants, but the demand for suitable kidneys far exceeds the supply.
A)True
B)False
Q3) One primary function of the kidneys is to ____.
A) produce albumin
B) aid in the digestion of fats
C) maintain acid-base balance
D) convert vitamin K to its active form
E) produce enzymes that protect the body from viral infections
Q4) Explain energy needs when providing nutrition care of clients with chronic kidney disease.
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Chapter 23: Nutrition - Cancer - and HIV Infection
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) Disclosure refers to _____.
A) the act of performing beneficial services rather than harmful ones
B) a comparison of the potential benefits and harm of any treatment
C) a patient's right to life-sustaining treatments
D) the ability to understand pertinent information and make appropriate decisions
E) a patient's right to be fully informed of a treatment's benefits and risks in a fair and honest manner
Q2) The reason for the development of lipodystrophy in HIV treatment is _____.
A) malnutrition
B) overeating
C) hormone imbalances
D) hypertriglyceridemia
E) unknown
Q3) What metabolic abnormality is most often associated with cancer?
A) Decreased protein turnover
B) Decreased carbon fixation
C) Elevated protein synthesis
D) Increased build up of triglycerides
E) Increased insulin resistance
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