Nutrition Across the Lifespan Test Bank
Course Introduction
This course explores the principles of human nutrition and how nutrient needs and dietary habits change throughout the major stages of life, including pregnancy, infancy, childhood, adolescence, adulthood, and aging. Students will examine the physiological, psychological, and sociocultural factors that influence dietary choices and nutritional health across the lifespan. Emphasis is placed on evidence-based recommendations for optimal health, the prevention of chronic disease, and the unique nutritional considerations at each stage of growth and development.
Recommended Textbook Nutrition for Health and Healthcare 5th Edition by Linda Kelly DeBruyne
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23 Chapters
1975 Verified Questions
1975 Flashcards
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Page 2
Chapter 1: Overview of Nutrition and Health
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78 Verified Questions
78 Flashcards
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Sample Questions
Q1) When searching the Internet for a credible source of nutrition information, one should go to the website of a:
A)government health agency.
B)national health food store chain.
C)multi-level marketing company that sells supplements.
D)popular fitness magazine.
Answer: A
Q2) Which of the following statements about vitamins is true?
A)They are inorganic.
B)They facilitate the release of energy from the other three organic nutrients.
C)They are the medium in which all of the body's processes take place.
D)They provide energy to the body.
Answer: B
Q3) All of the following contain mixtures of the energy nutrients except:
A)beef.
B)potato.
C)oil.
D)legumes.
Answer: C
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Page 3
Chapter 2: Digestion and Absorption
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71 Flashcards
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Sample Questions
Q1) Which of the following nutrients is/are absorbed into the lymphatic system?
A)fat-soluble vitamins
B)water
C)amino acids
D)glucose
Answer: A
Q2) Which nutrients are digested in the small intestine?
A)carbohydrate, fat, and protein
B)fat, water, and fiber
C)protein, vitamins, and fiber
D)water, fiber, and minerals
Answer: A
Q3) Enzymes:
A)facilitate chemical reactions.
B)draw water into the small intestine.
C)are present in all parts of the GI tract.
D)encourage bacterial growth.
Answer: A
Q4) Describe the role of the stomach in the process of digestion.
Answer: not answered
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Chapter 3: Carbohydrates
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74 Flashcards
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Sample Questions
Q1) Which of the following breakfast foods has the lowest glycemic index?
A)Pop-Tart
B)biscuit
C)Fiber One cereal
D)Rice Krispies cereal
Answer: C
Q2) Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.
A)True
B)False Answer: False
Q3) Most dietary fiber provides little or no energy.
A)True
B)False
Answer: True
Q4) Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.
A)True
B)False
Answer: True
Page 5
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Chapter 4: Lipids
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82 Flashcards
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Sample Questions
Q1) The lecithin needed for building cell membranes and other functions:
A)should be consumed as a supplement.
B)must be furnished in the diet.
C)is manufactured by the body.
D)is an essential nutrient.
Q2) Today's recommendations for fat intake emphasize:
A)lowering the intake of all types of fat.
B)low-fat diets only for those at risk for heart disease.
C)replacing saturated and trans fats with unsaturated fats.
D)consuming no more than 20 grams of fat per day.
Q3) Which of the following is not a sterol?
A)cholesterol
B)lecithin
C)vitamin D
D)sex hormones
Q4) A fatty acid with two or more double bonds is described as:
A)monounsaturated.
B)polyunsaturated.
C)emulsified.
D)homogenized.
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Chapter 5: Protein
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Sample Questions
Q1) The process of protein breakdown, recovery, and synthesis is called:
A)protein recovery.
B)the protein cycle.
C)protein turnover.
D)protein rotation.
Q2) Individuals likely to be in negative nitrogen balance include all of the following except:
A)people who have burns.
B)individuals who are starving.
C)individuals who are pregnant.
D)people with serious injuries.
Q3) The term "non-essential," as it applies to amino acids, means that:
A)the body does not require them.
B)they differ in their capacity to support growth.
C)the liver can produce those the body lacks.
D)they are not used to synthesize tissue.
Q4) Under what conditions will dietary protein not be used efficiently by the body, regardless of the quality? Why does this occur?
Q5) Discuss potential problems with the use of amino acid supplements.
Q6) What are the possible risks associated with over-consumption of protein?
Page 7
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Chapter 6: Energy Balance and Body Composition
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Sample Questions
Q1) The energy needed to maintain life when a person is at complete digestive, physical, and emotional rest is termed:
A)basal metabolism.
B)the kcalorie.
C)physiological fuel value.
D)the Estimated Energy Requirement.
Q2) When protein consumption exceeds body needs and energy needs are met, the excess amino acids are metabolized and:
A)stored as fat.
B)excreted in the feces.
C)stored as amino acids.
D)stored as glycogen and fat.
Q3) Describe how fat can be made from an excess of each of the energy nutrients-carbohydrate, protein, or fat.
Q4) An individual can most easily alter his/her energy output by altering:
A)the time of day he/she exercises.
B)the intensity, duration, and frequency of exercise.
C)his/her eating patterns.
D)the combination of foods eaten at a meal.
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Chapter 7: Weight Management
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Sample Questions
Q1) Women following a weight-loss diet many need supplements of _____.
A)amino acids and/or essential fatty acids
B)iron and/or calcium
C)sodium and/or potassium
D)vitamin C and/or calcium
Q2) A good way to begin a safe and effective weight-loss program is to:
A)keep a food and activity diary.
B)reduce energy intake to 800 kcalories per day.
C)start on a Monday.
D)recognize that the feelings of starvation are inevitable.
Q3) Donna currently weighs 160 pounds, is 5 feet tall and needs 1700 kcal/day to maintain weight.How many kcalories should Donna consume daily in order to lose weight?
A)1200
B)1600
C)1800
D)2000
Q4) Describe strategies for successful weight gain.
Q5) Discuss the pros and cons of gastric bypass and gastric banding surgeries for weight loss.
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Chapter 8: The Vitamins
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Sample Questions
Q1) Identify the food group that is the best source of beta-carotene.
A)protein foods group
B)milk group
C)vegetable group
D)grain group
Q2) Overconsumption of the fat-soluble vitamins results in:
A)accumulation, which aids in the prevention of colds and infections.
B)no ill effects because they are excreted.
C)possible toxicity, due to an accumulation in the body.
D)weight gain due to increased fat intake.
Q3) The formation of collagen requires an adequate intake of:
A)vitamin K.
B)vitamin E.
C)vitamin C.
D)folate.
Q4) Vitamin E is widespread in all of the following foods except:
A)margarine.
B)salad dressing.
C)wheat germ oil.
D)butter.
Page 10
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Chapter 9: Water and the Minerals
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80 Flashcards
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Sample Questions
Q1) Describe how the body regulates blood calcium levels.
Q2) An important function of chloride in the body is to:
A)maintain fluid balance.
B)regulate metabolism.
C)develop bone cells.
D)control blood glucose levels.
Q3) Blood calcium levels can be increased by all of the following except:
A)increased absorption of calcium in the intestine.
B)retention of calcium by the kidneys.
C)release of calcium from the bones.
D)manufacture of calcium from albumin.
Q4) A diabetes-like condition may develop when _____ is lacking in the diet.
A)iron
B)zinc
C)chromium
D)molybdenum
Q5) Describe the major causes of iron deficiency in the U.S.
Q6) Discuss the functions of copper in the body.
Q7) Describe the body's mechanism for regulating water excretion.
Q8) How does fluoride exert a caries-reducing effect?
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Chapter 10: Nutrition Through the Life Span: Pregnancy and Infancy
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) Practices that should be avoided during pregnancy include:
A)cigarette smoking and alcohol consumption.
B)cigarette smoking and consumption of either alcohol or caffeine
C)alcohol consumption; cigarette smoking is not harmful
D)cigarette smoking, exercise, and consumption of alcohol and fat
Q2) If a woman gains 30 pounds during pregnancy, the net amount of body fat she gains is about _____.
A)1 pound
B)7 pounds
C)10 pounds
D)15 pounds
Q3) 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)vouchers redeemable for nutritious foods.
C)referrals to health and social services.
D)all of the above
Q4) What can maternity facilities do to encourage women to breastfeed their infants?
Page 12
Q5) Describe the energy, carbohydrate, and protein needs of a pregnant woman.
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Chapter 11: Nutrition Through the Life Span: Childhood and Adolescence
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85 Flashcards
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Sample Questions
Q1) Which of the following statements accurately describes the energy needs of a child?
A)Total energy needs increase with age, but energy needs per kilogram of weight decline with age.
B)Energy needs fluctuate as children get older.
C)Total energy needs decrease with age, but energy needs per kilogram of weight increase with age.
D)Energy needs remain the same until puberty.
Q2) Characteristics of school lunches include all of the following except:
A)they must include specified quantities of certain foods each week.
B)different school lunch patterns are required for different age groups.
C)they must adhere to the Dietary Guidelines for Americans.
D)enriched grains and animal protein foods are required components.
Q3) The more often a food is presented to a young child, the less likely the child will like that food.
A)True
B)False
Q4) Adult heart disease is a major pediatric problem.
A)True
B)False
Page 13
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Chapter 12: Nutrition Through the Life Span: Later Adulthood
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67 Verified Questions
67 Flashcards
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Sample Questions
Q1) Many older people consume less than the recommended amount of all these nutrients except:
A)vitamin A.
B)vitamin D.
C)folate.
D)zinc.
Q2) Which food assistance program would most likely improve the intake of fruits and vegetables among low-income older adults?
A)OAA Nutrition Program
B)Supplemental Nutrition Assistance Program
C)Meals on Wheals
D)Senior Farmers Market Nutrition Program
Q3) Zinc intake is commonly low in older adults.
A)True
B)False
Q4) An adequate calcium intake throughout life helps protect against:
A)cancer.
B)osteoporosis.
C)diabetes.
D)cardiovascular disease.
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Chapter 13: Nutrition Care and Assessment
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82 Verified Questions
82 Flashcards
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Sample Questions
Q1) An elderly male is admitted to the hospital with a diagnosis of malnutrition three months after his wife died.The nurse recognizes that this is most likely due to which criteria for identifying malnutrition risk?
A)depression or social isolation
B)recent unintentional weight change
C)history of chronic illness
D)age
Q2) Which of the following medical problems is not generally associated with malnutrition?
A)celiac disease
B)dementia
C)pressure sores
D)incontinence
Q3) The nurse understands that though a dietitian or dietetic technician may perform a patient's nutrition screening, it should occur within _____ hours of admission.
A)12
B)24
C)36
D)48
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Page 15
Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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89 Verified Questions
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Sample Questions
Q1) Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally?
A)intravenous feeding
B)high-kcalorie, high-protein diet
C)commercial supplement
D)tube feeding
Q2) One of the problems with determining the effectiveness of an herbal remedy is:
A)the lack of a consistent supply of herbs.
B)the fact that different samples of an herb can have different chemical compositions.
C)inconsistent labeling of supplements.
D)differing opinions about the best method for testing herbs.
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.
Q4) Describe a mechanically altered diet and explain when it is useful.
Q5) Describe what is included in a diet manual.
Page 16
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Chapter 15: Enteral and Parenteral Nutrition Support
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127 Verified Questions
127 Flashcards
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Sample Questions
Q1) Infants diagnosed with galactosemia are given formulas that do not contain:
A)iron.
B)lactose.
C)tyrosine.
D)soy.
Nursing Exam Review Multiple Choice
Q2) Insertion of peripherally inserted catheters is less invasive and more easily performed than direct insertion of catheters into central veins.
A)True
B)False
Q3) 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.
Q4) Lipid infusions must be restricted in patients with:
A)diseases that require fluid restriction.
B)hypertriglyceridemia.
C)hyperglycemia.
D)hyperkalemia.
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Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) Estimate the energy needs of a nonobese patient with sepsis who weighs 180 pounds.
A)2045-2455 kcal
B)2250-2700 kcal
C) 1980-2125 kcal
D)2365-3050 kcal
Q2) Which of the following compounds is produced by white blood cells and participates in the inflammatory process?
A)glucagon
B)catecholamines
C)cytokines
D)cortisol
Q3) Describe the symptoms and complications associated with SIRS.
Q4) A COPD patient who complains of abdominal discomfort and dyspnea may benefit from:
A)small, frequent meals.
B)a low-fat diet.
C)a high-fiber diet.
D)consuming more liquids.
Q5) Explain the metabolic effects of corticosteroid drugs.
Page 18
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) A major factor in the development of both gastritis and peptic ulcer disease is:
A)infection with H.pylori.
B)stress.
C)overeating.
D)cigarette smoking.
Q2) In order to achieve and maintain weight loss after surgery, Ms.Wilson should be encouraged to:
A)avoid drinking high-calorie beverages.
B)eat at least one cup of food at each meal.
C)limit her physical activity.
D)snack between meals to avoid feelings of hunger.
Q3) All of the following foods can be problematic following bariatric surgery except:
A)pasta.
B)dried fruits.
C)asparagus.
D)crackers.
Q4) What dietary advice would you give someone who is experiencing GERD?
Q5) Describe the nutritional concerns for a patient following bariatric surgery.
Q6) Define dysphagia and explain the dietary treatment for this disorder.
Page 19
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) Many lactose-intolerant individuals can tolerate up to 2 cups of milk a day when intake is divided throughout the day and taken with food.
A)True
B)False
Q2) Kati should be instructed to avoid _____ until her intestine has recovered.
A)sodium
B)fat
C)lactose
D)fructose
Q3) After intestinal resection, the absorptive efficiency of the intestine is improved through:
A)intestinal adaptation.
B)enzyme replacement therapy.
C)following a high-fiber diet.
D)further surgery.
Q4) Nutrition therapy for cystic fibrosis involves all of the following except:
A)liberal use of table salt.
B)multivitamin supplements.
C)pancreatic enzyme replacement therapy.
D)a low-protein diet.
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) Mrs.Juarez is diagnosed with cirrhosis and has developed ascites.Her appetite is poor and she is losing weight.The nurse realizes that she is at risk for malnutrition and encourages Mrs.Juarez to:
A)eat four to six times per day.
B)try to eat three large meals per day.
C)consume a liquid nutrition supplement with each meal.
D)drink more fruit juice.
Q2) Mr.Jamison begins experiencing hyperglycemia as his disease progresses.The appropriate diet for him is:
A)low in protein.
B)consistent in carbohydrate.
C)low in sodium.
D)consistent in fat.
Q3) A patient is admitted to the hospital with decreased albumin, elevated alkaline phosphatase, and elevated bilirubin.The nurse recognizes these clinical findings as evidence of:
A)portal hypertension.
B)liver disease.
C)esophageal varices.
D)hepatic coma.
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) Explain how hypoglycemia related to insulin use should be treated.
Q2) Which of the following is not one of the chronic complications of diabetes?
A)nephropathy
B)neuropathy
C)retinopathy
D)myopathy
Q3) Intensive insulin therapy can cause:
A)hyperglycemia.
B)a loss of appetite.
C)weight gain.
D)low albumin levels.
Q4) Chronic complications of diabetes typically affect the blood vessels and the bones.
A)True
B)False
Q5) Identify the acute complications of diabetes and explain why they occur.
Q6) Explain "sick-day management" for a patient with diabetes.
Q7) Name and describe three methods for evaluating glycemic control.
Q8) Describe the primary criteria used to confirm a diagnosis of diabetes.
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Q9) Describe the differences between carbohydrate counting and using exchange lists.
Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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Sample Questions
Q1) Which of the following team members works with the client to evaluate the need for special feeding devices and then teaches the client how to use the device?
A)speech-language pathologist
B)physical therapist
C)occupational therapist
D)dietitian
Q2) At a restaurant, Carmen scans the menu for foods that fit the DASH plan.These include:
A)fish entrees.
B)lean poultry.
C)nut butter sandwiches.
D)whole-grain side orders.
E)all of the above
Q3) Clinical studies suggest that an overweight hypertensive individual can reduce blood pressure by losing weight.
A)True
B)False
Q4) Describe complications that affect the food intake of stroke victims.
Q5) Describe how atherosclerosis develops.
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Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) If heart failure leads to acute kidney injury, it is considered a _____ factor.
A)primary
B)prerenal
C)preventable
D)postrenal
Q2) Why is kcalorie intake extremely important in the nutrition care of clients with chronic kidney disease?
Q3) Why are the diet modifications used to treat chronic kidney disease difficult for patients to adhere to?
Q4) A person on peritoneal dialysis can consume _____ more liberally than can a person on hemodialysis.
A)fluids
B)phosphorus
C)potassium
D)calcium
Q5) Mr.Wilson's estimated energy needs are:
A)1818 kcal per day.
B)2182 kcal per day.
C)2545 kcal per day.
D)2909 kcal per day.
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Chapter 23: Nutrition, Cancer, and Hiv Infection
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Sample Questions
Q1) Disclosure refers to:
A)a patient's right to be fully informed of a treatment's benefits and risks in a fair and honest manner.
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.
Q2) Ms.Arther complains that she is too tired to fix meals and eat.Appropriate recommendations for her include all of the following except:
A)Engage in physical activity regularly.
B)Let family members and friends prepare food for you.
C)Obtain foods that are easy to prepare and easy to eat.
D)Find time to rest before attempting to prepare a large meal.
Q3) Fruits and vegetables have been shown to have a protective effect against all of the following types of cancers except:
A)lung.
B)prostate.
C)liver.
D)stomach.
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