Nutrition for Health Professionals Exam Practice Tests
Course Introduction
This course explores the fundamental principles of human nutrition and their application in health care settings. Students will examine the role of nutrients in maintaining health, preventing disease, and managing common health conditions. Emphasis is placed on evidence-based guidelines, dietary assessment, nutrition across the lifespan, and the interplay between nutrition, lifestyle, and chronic disease. The course prepares health professionals to provide basic nutrition education, recognize nutrition-related health issues, and collaborate effectively with registered dietitians and other members of the health care team.
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) Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.
Answer: not answered
Q2) Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.
A)True
B)False
Answer: True
Q3) Which of the following have the highest nutrient density?
A)lamb, ice cream, and pre-sweetened cereal
B)whole-grain bread, poultry, and skim milk
C)cottage cheese, sweet potatoes, and ham
D)dried apples, legumes, and pancakes
Answer: B
Q4) Which of the following characterizes the diet of most ethnic groups?
A)excludes milk
B)excludes green leafy vegetables
C)excludes grains and grain products
D)excludes meat and meat products
Answer: A
Page 3
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Chapter 2: Digestion and Absorption
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Sample Questions
Q1) The movement of chyme from the stomach into the small intestine is regulated by the:
A)pancreas.
B)pyloric sphincter.
C)ileocecal valve.
D)duodenum.
Answer: B
Q2) Which of the following will cause a foodborne infection?
A)foods containing toxin-producing microbes
B)Clostridium botulinum
C)Campylobacter jejuni
D)Staphylococcus aureus
Answer: C
Q3) The stomach empties into the:
A)ileum.
B)cecum.
C)jejunum.
D)duodenum.
Answer: D
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Page 4
Chapter 3: Carbohydrates
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Sample Questions
Q1) Jeff consumed the following foods for a meal: small baked potato, <sup>1</sup>/<sub>2</sub> 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
Answer: A
Q2) Fibers are categorized by:
A)the type of chemical bonds that hold them together.
B)their chemical and physical properties.
C)the number of hydrogen molecules they contain.
D)their ability to be digested by human enzymes.
Answer: B
Q3) The glycemic index ranks carbohydrate foods based on their effect on:
A)blood glucose levels.
B)blood cholesterol levels.
C)weight.
D)blood pressure.
Answer: A
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Chapter 4: Lipids
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Sample Questions
Q1) Linoleic and linolenic fatty acids are both:
A)phospholipids.
B)trans fats.
C)monounsaturated fatty acids.
D)essential fatty acids.
Q2) What are trans-fatty acids, and how do they influence health?
Q3) The compound that forms the backbone of triglycerides is called:
A)glycerol.
B)a fatty acid.
C)acetic acid.
D)stearic acid.
E)glycogen.
Q4) Consumers should keep the following in mind about foods made with fat substitutes:
A)They are a weight-loss wonder.
B)They still provide kcalories.
C)They aid in the absorption of certain vitamins.
D)They adversely affect the taste and texture of foods.
Q5) Discuss the potential benefits and risks of taking fish oil supplements.
Q6) Describe the various functions of fat in the human body.
Page 6
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Chapter 5: Protein
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78 Verified Questions
78 Flashcards
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Sample Questions
Q1) The RDA for protein for a 121-pound woman is _____ grams per day.
A)44
B)60
C)75
D)100
Q2) Dietary protein will not be used efficiently and will not support growth if _____ are inadequate.
A)vegetables
B)essential fatty acids
C)kcalories
D)dairy foods
Q3) The component that distinguishes one amino acid from another is its:
A)side group.
B)backbone.
C)amino group.
D)acid group.
Q4) Discuss the factors that determine protein quality.What makes a protein "high quality"?
Q5) Discuss potential problems with the use of amino acid supplements.
Q6) Describe the role of protein in maintaining the body's acid-base balance.
Page 7
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Chapter 6: Energy Balance and Body Composition
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69 Verified Questions
69 Flashcards
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Sample Questions
Q1) Which of the following is not a factor in the variability of energy needs between individuals?
A)gender
B)age
C)physical activity
D)food preferences
Q2) 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
Q3) The major drawback of most fad diets is:
A)They promote false information about weight loss.
B)They do not create lifestyle changes to support long-term weight control.
C)They create false hopes among those who try them.
D)They usually require the purchase of dietary supplements.
Q4) Skinfold measurements provide an inaccurate estimate of total body fat.
A)True
B)False
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Chapter 7: Weight Management
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) The benefits of physical activity include all of the following except:
A)it expends energy.
B)it reduces abdominal obesity.
C)it lowers basal metabolism.
D)it may help to counteract the negative effects of excess body weight on health.
Q2) Warning signs of an unsound weight-loss program include:
A)a diet that provides at least 1200 kcalories.
B)recommendations to consume ordinary foods.
C)requirements to purchase a particular brand of foods/supplements.
D)encouragement to pursue physical activity.
Q3) Ghrelin is a hormone produced in the stomach that acts much like leptin.
A)True
B)False
Q4) Describe the roles of the built environment and food deserts in the development of obesity.
Q5) What are the three characteristics of the female athlete triad?
Q6) Genetics alone determines a person's susceptibility to obesity.
A)True
B)False
Page 9
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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) The effects of a deficiency of vitamin D are most readily observed in the:
A)nervous system.
B)skeletal system.
C)muscular system.
D)epithelial tissue.
Q3) Children with measles or measles-related infections may benefit from supplementation with:
A)vitamin C.
B)vitamin A.
C)iron.
D)folate.
Q4) Why is milk usually sold in cardboard or opaque plastic containers?
Q5) Identify factors that can place people at risk for vitamin E deficiency and explain why.
Page 10
Q6) Describe the factors that may interfere with vitamin D synthesis.
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Chapter 9: Water and the Minerals
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) 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.
Q2) Body sodium levels are largely regulated through:
A)changes in intestinal absorption, depending on need.
B)changes in fecal excretion.
C)storage of excess sodium in the liver.
D)excretion of excess sodium by the kidneys.
Q3) The most reliable food source of chloride is:
A)meats and whole-grain cereals.
B)salt.
C)dark green vegetables.
D)drinking water.
E)milk and milk products.
Q4) Discuss the functions of copper in the body.
Q5) Describe how the body regulates blood calcium levels.
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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) Children over two years of age should be transitioned to _____ milk.
A)reduced-fat
B)low-fat
C)fat-free
D)whole
Q2) Nora, who is pregnant, awakens at 2:00 A.m.craving pickles and chocolate sauce.The craving probably indicates that she:
A)drank too much coffee last night.
B)drank too much alcohol last night.
C)needs some nutrients that are found in pickles and chocolate sauce.
D)is experiencing hormone-induced changes in taste and sensitivities to smells.
Q3) Which of the following foods is appropriate for an infant?
A)canned vegetables
B)canned fruits
C)honey
D)popcorn
Q4) A lactating mother should avoid all types of oral contraceptives.
A)True
B)False
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Q5) What can maternity facilities do to encourage women to breastfeed their infants?
Chapter 11: Nutrition Through the Life Span: Childhood and Adolescence
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) How many ounces of protein foods are needed daily to meet nutrient needs for a child who needs 1000 kcal/day?
A)2
B)3
C)4
D)5
Q2) Adolescents eat about _____ of their meals away from home, which can enhance or hinder their nutritional well being.
A)<sup>1</sup>/<sub>4</sub>
B)<sup>1</sup>/<sub>3</sub>
C)<sup>1</sup>/<sub>2</sub>
D)<sup>2</sup>/<sub>3</sub>
Q3) Identify the nutrients most often found lacking in the diets of teenagers.
Q4) Children who eat nutritious breakfasts function better in school than their peers who do not.
A)True
B)False
Q5) Adult heart disease is a major pediatric problem.
A)True
B)False
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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) Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts.
A)True
B)False
Q2) Given only the information provided, how many DETERMINE risk factors for malnutrition does Mrs.Wylie have? (DETERMINE = disease; eating poorly; tooth loss or oral pain; economic hardship; reduced social contact; multiple medications; involuntary weight loss or gain; needs assistance with self-care; elderly person older than 80 years.)
A)3
B)4
C)5
D)6
Q3) Characteristics of foods preferred by many older adults include all of the following except:
A)easy-to-open packaging.
B)single-serving packages.
C)inclusion of new recipes.
D)labels that are easy to read.
Q4) Why is dehydration a risk for older adults?
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Chapter 13: Nutrition Care and Assessment
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82 Flashcards
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Sample Questions
Q1) List and describe the steps in the nutrition care process.
Q2) Signs of fluid retention include all of the following except:
A)tight-fitting shoes.
B)puffy face.
C)abdominal distension.
D)reduced skin tension.
Q3) Which of the following is not a criterion for identifying malnutrition risk?
A)depression
B)recent changes in appetite
C)medical diagnosis
D)gender
Q4) Which of the following statements about albumin is false?
A)It is the most abundant plasma protein.
B)It is slow to reflect changes in nutrition status.
C)It degrades slowly in the body.
D)It is a sensitive indicator of effective nutritional intervention.
Q5) List three different methods for obtaining food intake data and describe the major uses, advantages, and limitations of each.
Q6) Describe the types of information collected in a nutrition screening.
Q7) Describe how bed rest and immobility compromise nutrition status.
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Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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89 Verified Questions
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Sample Questions
Q1) In order to minimize fecal volume, a patient may be placed on a _____ diet prior to surgery.
A)low-fiber
B)fat-restricted
C)low-sodium
D)high-kcalorie, high-protein
Q2) Once nutrition problems have been diagnosed, the nurse identifies expected outcomes to correct the problems.
A)True
B)False
Q3) To increase a patient's enjoyment of meals, the nurse can:
A)make sure the patient's favorite television program is on.
B)make rounds during the meal to ensure the patient is eating well.
C)see that the meal tray is attractive.
D)encourage visitors during meal times.
Q4) The one characteristic that all alternative therapies have in common is:
A)their effectiveness.
B)research as to their safety.
C)a lack of evidence about their effectiveness.
D)the absence of any interactions with or effects on mainstream medical care.
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Chapter 15: Enteral and Parenteral Nutrition Support
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Sample Questions
Q1) If a patient requires an intestinal feeding and gastric decompression, the nurse understands that the appropriate feeding tube is:
A)a 12 French tube.
B)a double-lumen tube.
C)an 8 French tube.
D)a single-lumen tube.
Q2) Estimate the fluid needs of a 70-year-old female who weighs 110 pounds.
A)1000 mL
B)1500 mL
C)3000 mL
D)1050 mL
Q3) The amino acids in a parenteral solution provide _____ kcal per gram.
A)2
B)3.4
C)4
D)4.4
Q4) Describe the ways in which the transition from IV feeding to an oral diet can be accomplished.
Q5) Name and discuss five metabolic complications that may result from parenteral feedings.
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Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) In critically ill patients, a high intake of _____ may suppress immune function and increase the risk of developing infections.
A)fat
B)dextrose
C)protein
D)zinc
Q2) Nutrition support plays a role in the therapy for MODS in all of the following ways except:
A)to provide nutrients.
B)to prevent excessive wasting.
C)to promote recovery.
D)to maintain blood pressure.
Nursing Exam Review Multiple Choice
Q3) Mr.Morgan is a critically ill patient in the ICU who is on TPN.The nurse understands that monitoring his _____ can help to determine if he is being overfed.
A)glucose levels
B)cholesterol levels
C)iron levels
D)albumin levels
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Page 18
Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) Repeated bouts of pneumonia may be associated with:
A)dysphagia.
B)irritable bowel syndrome.
C)peptic ulcers.
D)diverticular disease.
Q2) Which of the following foods would not be appropriate on a Level 1 diet for dysphagia?
A)pudding
B)yogurt with fruit
C)baby cereal
D)pureed sweet potatoes
Q3) Dental caries are caused by:
A)bacteria that produce acids that attack tooth enamel.
B)excessive fluoride intake that attacks tooth enamel.
C)high-fiber foods that cause carbohydrate to stick to teeth.
D)excessive consumption of sugar that eats into teeth.
Q4) Describe the nutritional concerns for a patient following bariatric surgery.
Q5) Define dysphagia and explain the dietary treatment for this disorder.
Q6) Discuss the potential complications of gastritis.
Q7) What dietary advice would you give someone who is experiencing GERD?
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) The dietary management for ulcerative colitis includes all of the following principles except:
A)restoration of fluid and electrolyte balance.
B)repletion of protein stores.
C)a high-fiber diet to manage diarrhea.
D)a low-fiber diet to reduce irritation in the colon.
Q2) Two minerals commonly malabsorbed as a consequence of fat malabsorption are:
A)iron and selenium.
B)zinc and manganese.
C)calcium and magnesium.
D)phosphorous and calcium.
Q3) Describe the dietary restrictions for a patient with celiac disease.
Q4) Of the following beverages, which is least likely to increase intestinal gas?
A)orange juice
B)milk
C)diet cola
D)tea
Q5) MCT oil does not require bile for digestion and absorption.
A)True
B)False
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) 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.
Q2) Prothrombin time in liver disease patients will be:
A)irrelevant.
B)decreased.
C)prolonged.
D)normal.
Q3) What laboratory values should be monitored to assess liver function? How do these values change in liver disease?
Q4) Complications of cirrhosis that Mr.Jamison may be facing in the future include all of the following except:
A)ascites.
B)portal hypertension.
C)gastroesophageal varices.
D)kidney cancer.
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) A patient with diabetes asks the nurse for ice cream.The nurse is aware that this will count as a carbohydrate portion and the amount that equals 1 portion is:
A)<sup>1</sup>/<sub>4</sub> cup.
B)<sup>1</sup>/<sub>3</sub> cup.
C)<sup>1</sup>/<sub>2</sub> cup.
D)1 cup.
Q2) A 12-year-old girl is diagnosed with type 1 diabetes and is placed on insulin.Her mother expresses concern that her daughter will refuse to give herself injections.The nurse reassures the mother that:
A)she will only need a single injection daily, so the mother can do it.
B)a pump to administer the insulin without syringes is available.
C)insulin is available in pill form.
D)too little insulin can't hurt her.
Q3) A major cause of death in people with diabetes is:
A)neuropathy.
B)cardiovascular disease.
C)infections.
D)gangrene.
Q4) What is the "honeymoon period" associated with diabetes treatment?
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Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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Sample Questions
Q1) The nurse feeding a client who has had a stroke observes that the client is having difficulty swallowing the foods on her tray.The nurse recognizes this as:
A)angina.
B)a TIA.
C)dysphagia.
D)cardiac cachexia.
Q2) Mrs.Winslow's physician has asked her to try a three-month trial of TLC before he prescribes medications to lower her blood lipids.An alternate choice for the butter that Mrs.Winslow uses that could help lower her cholesterol is:
A)strawberry jam.
B)margarine that contains plant sterols or stanols.
C)cream cheese.
D)margarine made from corn oil.
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) Describe complications that affect the food intake of stroke victims.
Page 23
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Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) Prior to the need for dialysis, most renal patients are unable to handle normal intakes of potassium.
A)True
B)False
Q2) The potassium content of vegetables can be reduced by a process called: A)steaming.
B)sautéing.
C)leaching.
D)boiling.
Q3) The nephrotic syndrome results in:
A)decreased blood pH.
B)increased blood albumin.
C)decreased LDL and VLDL.
D)increased risk for blood clots.
Q4) Kidney disease is classified according to: A)GFR.
B)the ratio of albumin to creatinine in a urine sample.
C)BUN levels.
D)the degree of proteinuria.
Q5) Discuss techniques to use in increasing clients' compliance with renal diets.
Page 24
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Chapter 23: Nutrition, Cancer, and Hiv Infection
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Sample Questions
Q1) An example of a patient who may require long-term tube feeding is a patient:
A)with breast cancer.
B)with neck cancer.
C)with bone cancer.
D)with skin cancer.
Q2) An individual who does not wish to receive CPR if she has a heart attack in the hospital should request a:
A)DNR order.
B)living will.
C)power of attorney.
D)disclosure document.
Q3) Which of the following legal documents allows a competent adult to clearly express directions regarding medical treatment in the event that the person is unable to make the necessary decisions at that time?
A)living trust
B)power of attorney
C)living will
D)medical record
Q4) Explain how GI tract complications can contribute to malnutrition in HIV patients.
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