Nutrition and Diet Therapy Solved Exam Questions
Course Introduction
Nutrition and Diet Therapy explores the scientific principles of human nutrition and their application to the prevention and management of diseases. The course introduces students to macro- and micronutrients, digestion, metabolism, and the role of nutrition throughout the lifecycle. Emphasis is placed on therapeutic dietary modifications used in clinical settings to address specific health conditions such as diabetes, cardiovascular disease, gastrointestinal disorders, and obesity. Students learn how to assess nutritional status, develop individualized meal plans, and implement evidence-based dietary interventions to promote health and recovery. The course integrates case studies and practical scenarios to prepare students for real-world applications in healthcare and dietetic practice.
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Nutrition and Diet Therapy 12th Edition by Ruth A. Roth
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Page 2
Chapter 1: The Relationship of Nutrition and Health
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Q1) Individuals with overnutrition are at risk for malnutrition and need intensive nutrition intervention.
A)True
B)False
Answer: True
Q2) Which blood test can indicate anemia?
A)hemoglobin test
B)red blood cell test
C)blood urea nitrogen
D)lipid profile
Answer: A
Q3) Of the goals identified, which is the highest in priority?
Answer: Normal laboratory values are the highest priority. In his present condition, it is of utmost need to stabilize his body's fluid and electrolyte balance.
Q4) The essential nutrient water provides energy.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Planning a Healthy Diet
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Q1) Excessive amounts of sodium in the diet can contribute to ____.
A)diabetes
B)low blood pressure
C)hypertension
D)kidney failure
Answer: C
Q2) The most common nutrient deficiency in the world is the lack of _____________. It is more prevalent among four specific population groups. List them and describe why those population groups are more at risk. Describe how their diets can be altered to prevent the deficiency.
Answer: Iron: Children under age 2 consume more milk instead of eating other food sources with iron. Adolescents lack a nutritional diet because they eat more junk food than regular meals. Pregnant women need increased iron because the developing fetus depletes their blood cells. Women with heavy menstrual flow are at risk for decreased iron levels. Diet plans may vary, but clients should be encouraged to eat foods high in iron such as lean meats, poultry, fish, enriched breads, legumes, leafy green vegetables, dried fruits, and nuts.
Q3) Use approximate measures to determine Haley's usual caloric intake for 1 day. Answer: 3,000-3,200 calories
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Page 4
Chapter 3: Digestion, Absorption, and Metabolism
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Q1) List one dietary goal with nursing measures.
Answer: Demonstrate progressive, moderate weight gain, not to exceed 3-5 pounds the first trimester and 1 pound per week during the second and third trimesters. Diet education including foods with quality nutritional value; eat variety; avoid empty calories; increase fluids; avoid rich, highly-spiced, and fried foods. Have normal bowel elimination. Increase fluid intake; encourage intake of fresh fruits and vegetables; add high-fiber foods; moderate exercise; avoid laxatives and enemas.
Q2) As people age, the lean body mass _______.
A)increases
B)stays the same
C)decreases
D)fluctuates
Answer: C
Q3) Determine her current recommended body weight based on her height and sex.
Answer: 111-146 pounds
Q4) What is the purpose of mechanical digestion?
Answer: Mechanical digestion helps prepare food for chemical digestion by breaking it into smaller pieces.
Modified True / False
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Chapter 4: Carbohydrates
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Q1) Before carbohydrates are absorbed they are changed to ____.
A)glycogen
B)insulin
C)glucose
D)maltose
Q2) Which monosaccharide is a product of milk digestion?
A)lactose
B)galactose
C)fructose
D)maltase
Q3) Jill and Henry consume a lot of carbohydrates. Why is this a common occurrence among the elderly population?
Q4) This sugar is distinct from other sugars because it is not found in plants.
A)fructose
B)lactose
C)sucrose
D)glucose
Q5) If there are insufficient carbohydrates in the diet to meet energy requirements, fat oxidation occurs. What is the impact of this on the metabolism of the body? What nutrients does the body use for energy?
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Chapter 5: Lipids Fats
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Q1) Develop a dietary plan to discuss with Mr. and Mrs. Balboack when his condition is stable. What types of foods does he need to add or remove from his diet? What tips can you offer to help him remove excess fats/lipids from his diet?
Q2) What organ controls fat metabolism?
A)kidney
B)liver
C)gallbladder
D)pancreas
Q3) Which of the following foods contain cholesterol?
A)margarine
B)skim milk
C)liver
D)egg whites
Q4) Fats are NOT soluble in _____.
A)water
B)benzene
C)ether
D)chloroform
Q5) Develop a teaching plan to induce Reinay to add fats to her diet.
Q6) What are the functions of fats, or lipids, in the diet?
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Chapter 6: Proteins
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Q1) Which enzyme finally reduces proteins to amino acids?
A)chymotrypsin
B)carboxypeptidase
C)trypsin
D)intestinal peptidases
Q2) Each gram of protein provides _____ calories.
A)4
B)7
C)9
D)11
Q3) What is the state of the nitrogen balance with a burn victim?
Q4) Correlate the above description of kwashiorkor with the intake of protein.
Q5) Mario has an infected foot that was injured in a rock slide. Describe the impact of protein and immunity on Mario's injury.
Q6) Discuss the impact of a high-protein diet on the body.
Q7) 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
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Chapter 7: Vitamins
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Q1) _____ are organic compounds that are essential in small amounts for body processes.
A)Carbohydrates
B)Vitamins
C)Minerals
D)Proteins
Q2) Ms. Salmendos asks you, "Who are vitamins meant for, and why is it such a big business if people do not need supplements?"
Q3) Ms. Salmendos asks, "If I do need a vitamin supplement, what type should I take?"
Q4) If only selected groups of people need vitamins, why do so many people take them?
Q5) Vitamins are found in large amounts in foods.
A)True
B)False
Q6) An example of a fat-soluble vitamin is ____.
A)vitamin C
B)vitamin B12
C)niacin
D)vitamin K
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Chapter 8: Minerals
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Sample Questions
Q1) What is the best food source of sodium?
Q2) Ms. James does not like milk. Give her a list of some alternate foods that are high in calcium.
Q3) An insufficiency of this mineral may result in muscle tetany.
A)magnesium
B)iron
C)iodine
D)calcium
Q4) Describe the function of potassium.
Q5) Which mineral is vital to both hard and soft body tissues?
A)copper
B)magnesium
C)manganese
D)fluoride
Q6) Discuss the consequences of sodium toxicity.
Q7) Which mineral deficiency may result in rickets?
A)zinc
B)calcium
C)iron
D)magnesium
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Chapter 9: Water
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Q1) When the sodium in the extracellular fluid is reduced, what condition might occur?
A)dehydration
B)hypertension
C)cellular edema
D)nausea
Q2) The body has buffer systems that regulate _____ content in body fluids.
A)sodium
B)hydrogen ion
C)potassium
D)chloride
Q3) What is a buffer system and what mixture maintains the body's main buffer system?
Q4) _____ is the principal electrolyte in intracellular fluid.
A)Chloride
B)Potassium
C)Sodium
D)Carbon dioxide
Q5) Describe the mechanism of thirst. Describe situations when thirst is not a reliable warning.
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Chapter 10: Nutrition During Pregnancy and Lactation
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Q1) Discuss four priority nutritional concerns for the pregnant woman. Include nursing interventions to relieve the symptoms.
Q2) "How long do the experts recommend breastfeeding? I want to go back to work and I don't think I could do that pumping at work."
Q3) Overweight women should not lose weight during pregnancy.
A)True
B)False
Q4) Research has shown that a lack of an intake of folate during pregnancy may result in neural tube defects for the baby.
A)True
B)False
Q5) How can heartburn be relieved?
A)eating three meals a day
B)eating small, frequent meals
C)drinking three cups of milk a day
D)eating up to 25 g of fiber a day
Q6) List risk indicators for which to be alert.
Q7) Describe the role of the nurse versus that of the registered dietitian in prenatal dietary education.
12
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Chapter 11: Nutrition During Infancy
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Q1) It is recommended that infants up to 6 months of age have _____ of protein per kilogram of weight per day.
A)0.8 g
B)2.2 g
C)1.56 g
D)2.0 g
Q2) How can you account for the underweight condition and the psychosocial withdrawal of Lucia?
Q3) The physician has made a diagnosis of failure to thrive. The mother does not understand why the nurse and the doctor are so concerned about Lucia's weight. Tell Maryanne about the usual weight gain of infants.
Q4) What are some effects of untreated galactosemia?
A)hypertension and deafness
B)anemia and constipation
C)diarrhea, vomiting, and edema
D)hypertension, diarrhea, and vomiting
Q5) The mother asks you why they did not do the test as soon as the birth occurred, just to make sure it was detected in time.
Q6) What assessment data is most important?
Page 13
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Chapter 12: Nutrition During Childhood and Adolescence
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Q1) Smoking increases the risk of _____.
A)heart disease
B)cirrhosis
C)anorexia nervosa
D)none of the above
Q2) State goals for the anorexic adolescent and her family.
Q3) Childhood obesity has been rising steadily. Fifty-eight percent of children are considered obese today.
A)True
B)False
Q4) List nursing interventions to deal with the negative interpersonal feelings that the adolescent has developed.
Q5) Discuss how some medications commonly taken by children can have an impact on their appetite and weight.
Q6) What is the basis for the importance of fiber in the diet of a child? Why is it important to monitor the fiber intake for children?
Q7) In addition to a meal plan for diabetes, describe the additional need for nutrients Chandra will have, according to the recommended daily requirements.
Page 14
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Chapter 13: Nutrition During Adulthood
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Q1) Osteoporosis is becoming a common occurrence in the young to middle adulthood age groups. A healthy diet is very important in the care of this condition. A diet rich in what nutrients is thought to help prevent osteoporosis?
Q2) Because they (it) can thin the blood, _____ should not be taken at the same time as blood clot-reducing medications.
A)antioxidant vitamins
B)calcium
C)iron
D)vitamin D
Q3) Many Americans ingest too many fats, sugar, salt, and high-caloric foods and too little fiber and other nutrients. What is the primary reason for that?
Q4) Describe some common food-drug interactions.
Q5) In general, people who are concerned about nutrition should make changes in food sources of several substances. List those.
Q6) Describe the conditions that may lead to difficulties in food selection and preparation in older persons.
Q7) How much calcium does Mary need to take in per day?
Q8) List nursing interventions to correct or replace fluid losses.
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Chapter 14: Weight Management Across the Life Cycle
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Q1) A BMI of _____ refers to a healthy weight.
A)below 18.5
B)18.5-24.9
C)25.0-29.9
D)30.0 or higher
Q2) Visceral fat is fat located in the _____.
A)buttocks
B)abdominal cavity
C)breast
D)upper thigh
Q3) Regardless of the type of diet consumed, weight loss will not occur unless the individual modifies eating habits through behavior change.
A)True
B)False
Q4) Which hormone receives signals from fat and the intestine to make you feel full so eating will stop?
A)leptin
B)ghrelin
C)insulin
D)lecithin
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Chapter 15: Diet and Pre-Diabetes and Diabetes
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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) When hyperglycemia occurs in the body, cellular changes result in three classic symptoms. What are they?
A)weight loss, fatigue, vomiting
B)polydipsia, polyphagia, glucagon production
C)nausea, vomiting, diarrhea
D)polydipsia, polyuria, glycosuria
Q3) Polyuria is defined as excess sugar in the urine.
A)True
B)False
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) Medical treatment of diabetes focuses on what topics?
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Chapter 16: Diet and Cardiovascular Disease
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Q1) The Dietary Approaches to Stop Hypertension (DASH) plan has been shown to reduce high blood pressure. A core component of this plan is to increase consumption of fruits and vegetables. How many servings of fruits and vegetables per day are encouraged on this plan? List four potassium-rich fruits and vegetables.
Q2) James is extremely thirsty. Discuss the rationale for this.
Q3) How is sodium a contributory factor in hypertension?
A)It causes fluids to move too quickly to the kidneys, which puts extra pressure on the blood vessels.
B)It acts as a diuretic and causes a loss of body fluids.
C)An increased intake of sodium causes fluid shifts in the body, which puts extra pressure on the blood vessels.
D)An increase of sodium dilates blood vessels.
Q4) Recent research indicates that fats are a primary factor in the development of hypertension.
A)True
B)False
Q5) James's cholesterol level is 720. Low-density lipoproteins (LDLs) are high and high-density lipoproteins (HDLs) are low. Discuss the implications of this.
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Chapter 17: Diet and Renal Disease
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Q1) What is the dietary regimen for prevention of kidney stones?
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) Discuss the etiology of renal diseases.
Q4) Describe why stones are painful.
Q5) _____ is a condition in which protein wastes that should have been excreted are instead circulating in the blood.
A)Acute renal failure
B)Oliguria
C)Uremia
D)Nephritis
Q6) Polycystic kidney disease is a relatively rare, hereditary disease.
A)True
B)False
Q7) What are the incidence and prognosis of a kidney stone?
Page 19
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Chapter 18: Diet and Gastrointestinal Disorders
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Q1) _____ is a condition of discomfort in the digestive tract.
A)Esophagitis
B)Hiatal hernia
C)Dyspepsia
D)Peptic ulcer
Q2) What type of diet will Jessie be on?
Q3) In children with untreated Celiac disease, growth is compromised.
A)True
B)False
Q4) People who have celiac disease would eliminate what food from their diet?
A)barley
B)rice
C)corn
D)popcorn
Q5) Describe the symptoms of ulcerative colitis and Crohn's disease.
Q6) Celiac disease is a disorder characterized by malabsorption of virtually all nutrients and is caused by recurrent diverticulitis.
A)True
B)False
Q7) How can the nurse determine if Laura is ready to begin to eat food?
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Chapter 19: Diet and Cancer
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Q1) What is the term used to describe dry mouth?
A)dysphagia
B)xerostomia
C)cachexia
D)hypoalbuminemia
Q2) 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
Q3) 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.
Q4) Describe the nutritional needs of the cancer client.
Q5) Some foods contain substances that may protect against cancer. List those.
Page 21
Q6) Anorexia is a major problem for cancer clients. List ways to encourage eating.
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Chapter 20: Foodborne Illness, Allergies, and Intolerances
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Q1) Which type of food poisoning can affect the mucous membrane in the digestive tract?
A)neurotoxin
B)pathogen
C)bacteria
D)enterotoxin
Q2) Which microorganism can be found on human skin and in infected cuts and pimples?
A)Staphylococcus aureus
B)Campylobacter jejuni
C)Clostridium botulinum
D)Salmonella
Q3) Which of the following could cause typhoid fever?
A)Salmonella
B)Listeria monocytogenes
C)Shigella
D)Staphylococcus aureus
Q4) All microorganisms in the environment are harmful.
A)True
B)False
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Chapter 21: Nutritional Care of Clients With Special Needs
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Q1) Constipation is a problem for the elderly. List nursing measures to facilitate regular bowel patterns.
Q2) Describe alternate enteral feeding methods when the oral route cannot be used.
Q3) When a client is on complete bed rest, what special preparations are required?
A)give client opportunity to use the bedpan and wash their hands before the meal is served
B)keep the client in a lying-down position
C)keep quiet during mealtime
D)the food must be cut up into small pieces
Q4) The senses of smell and taste decline with age, and appetite may diminish. List some of the causes of sensory alterations, and nursing interventions to improve appetite.
Q5) When does the greatest need for fluids occur? Why?
Q6) Why is Rosa at high risk for pressure ulcers?
Q7) The elderly often have poor appetites, and that is a factor in the development of protein-energy malnutrition. What can the nurse do to make mealtimes more attractive?
Q8) Give a nursing diagnosis statement in relation to nutrition.
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Q9) Acute or chronic illness or surgery can devastate one's nutritional status. Describe the effects.