Nutrition for Nursing Test Bank
Course Introduction
Nutrition for Nursing explores the fundamental principles of human nutrition and its critical role in health promotion, disease prevention, and clinical care. The course introduces essential nutrients, dietary guidelines, and lifecycle nutrition, emphasizing the impact of nutrition on patient outcomes across diverse populations. Students gain skills in nutritional assessment, client education, and collaboration with healthcare teams to develop effective nutrition care plans. Special topics include nutrition in chronic illness, enteral and parenteral feeding, and cultural considerations in dietary practices, equipping nursing students with practical tools to integrate nutrition into patient-centered care.
Recommended Textbook
Visualizing Nutrition 3rd Canadian Edition Mary B. Grosvenor
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14 Chapters
1203 Verified Questions
1203 Flashcards
Source URL: https://quizplus.com/study-set/1213 Page 2
Chapter 1: Nutrition: Everyday Choices
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83 Verified Questions
83 Flashcards
Source URL: https://quizplus.com/quiz/23983
Sample Questions
Q1) Which of the following represents the correct order of steps of the scientific method?
A) Conduct the experiment, develop a hypothesis, form a theory, make an observation
B) Develop a hypothesis, conduct the experiment, make an observation, form a theory
C) Form a theory, conduct the experiment, develop a hypothesis, make an observation
D) Make an observation, develop a hypothesis, conduct the experiment, form a theory
Answer: D
Q2) The term "calorie" is used in nutrition to mean the
A) amount of energy a food item provides when eaten.
B) amount of fat a food item contains.
C) heat contained within a food item.
D) total nutrient content of a food item.
Answer: A
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3
Chapter 2: Guidelines for a Healthy Diet
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89 Verified Questions
89 Flashcards
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Sample Questions
Q1) The EARs are set higher than the RDAs.
A)True
B)False
Answer: False
Q2) A limitation of the information obtained from population health and nutrition surveys is that the information cannot be used if the nation is meeting health and nutrition goals.
A)True
B)False
Answer: False
Q3) According to the Dietary Guidelines for Americans, maintaining a healthy body weight is emphasized by:
A) following a diet that provides fewer than 120 grams of carbohydrate daily.
B) following a diet with less than 10% of total calories from fat.
C) increasing protein intake.
D) moderating calorie intake.
Answer: D
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Page 4
Chapter 3: Digestion: From Meals to Molecules
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79 Verified Questions
79 Flashcards
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Sample Questions
Q1) When the epiglottis doesn't move correctly, it can lead to
A) choking.
B) constipation.
C) heartburn.
D) vomiting.
Answer: A
Q2) Enzymes are substrate specific, meaning that lipases will only digest lipids.
A)True
B)False
Answer: True
Q3) Peyer's patches, located in the mucosa of the small intestine, function to:
A) aid nutrients in entering the circulatory system.
B) enhance the functioning of digestive processes.
C) increase the motility of the gastrointestinal tract.
D) prevent harmful organisms present in the gastrointestinal tract from making us sick.
Answer: D
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Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
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80 Verified Questions
80 Flashcards
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Sample Questions
Q1) Which of the following represents a monosaccharide:disaccharide:complex carbohydrate?
A) fructose:galactose:soluble fiber
B) glucose:maltose:lactose
C) glucose:sucrose:insoluble fiber
D) sucrose:lactose:galactose
Q2) _____ cannot be digested by human digestive enzymes.
A) Fiber
B) Glycogen
C) Maltose
D) Starch
Q3) The healthiest carbohydrates choices are whole grains, legumes, and fresh fruits and vegetables.
A)True
B)False
Q4) Legumes, unripe bananas, and cold, cooked potatoes are high in resistant starch.
A)True
B)False
Q5) Discuss how the metabolism of fructose differs from that of sucrose.
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Chapter 5: Lipids: Fats, Phospholipids, and Sterols
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124 Verified Questions
124 Flashcards
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Sample Questions
Q1) _________ is an important component of cell membranes, forming a lipid bilayer by orienting the water-soluble portion towards the water environment.
A) Cholesterol
B) Phospholipid
C) Saturated fatty acid
D) Triglyceride
Q2) The ability of the body to store excess triglycerides is theoretically limitless.
A)True
B)False
Q3) Excess calories that are consumed as carbohydrate or protein is stored immediately as fat.
A)True
B)False
Q4) Chylomicrons are too large to enter the capillaries in the small intestine.
A)True
B)False
Q5) Men are affected a decade earlier than are women by heart disease.
A)True
B)False
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Chapter 6: Proteins and Amino Acids
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) If there is a shortage of an essential amino acid in the body, the absence of that amino acid limits protein synthesis.
A)True
B)False
Q2) The effective chemical digestion of protein in the stomach requires a/an ____ environment?
A) acidic
B) alkaline
C) basic
D) neutral
Q3) A diet that includes a variety of plant proteins can easily meet most people's protein needs.
A)True
B)False
Q4) Most of the nitrogen we lose is lost in/through our A) feces.
B) skin.
C) sweat. D) urine.
Q5) Why are vegans at risk for vitamin B deficiency?
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Chapter 7: Vitamins
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98 Verified Questions
98 Flashcards
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Sample Questions
Q1) Dietary supplements provide energy, protein, minerals, and phytochemicals in addition to vitamins.
A)True
B)False
Q2) All the B vitamins are coenzymes.
A)True
B)False
Q3) Folate coenzymes are needed for the A) synthesis of collagen.
B) synthesis of RNA.
C) metabolism of some vitamins.
D) synthesis of DNA and metabolism of some amino acids.
Q4) Premature infants are at a higher risk of vitamin E deficiency than full-term babies.
A)True
B)False
Q5) If you spend too much time in the sun, your body can reach toxic levels of vitamin D.
A)True
B)False
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Chapter 8: Water and Minerals
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95 Verified Questions
95 Flashcards
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Sample Questions
Q1) The health problem most commonly associated with electrolyte imbalance is hypertension.
A)True
B)False
Q2) Postmenopausal bone loss occurs in women for about _____ after the menstrual cycle stops.
A) 3 months
B) 6 months
C) 1 year
D) 5 years
Q3) Like carbohydrate, water provides 4 kcal of energy per gram.
A)True
B)False
Q4) The Environmental Protection Agency sets standards for municipal water systems making tap water similarly safe as bottled water.
A)True
B)False
Q5) The bioavailability of iron varies based on the need for iron in the body.
A)True
B)False
Page 10
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Chapter 9: Energy Balance and Weight Management
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81 Verified Questions
81 Flashcards
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Sample Questions
Q1) Weight-loss supplements that contain soluble fiber are proven to reduce weight.
A)True
B)False
Q2) Over the past 40 years, changes in environmental and social factors have affected what and how much we eat and how much we exercise. As a result, more Americans are overweight than ever before. Provide and explain one way in which each of the following has contributed to the obesity epidemic: a. supermarkets, fat food restaurants, or convenience stores, b. social changes that have led to increased calorie consumption, and c. why American's are exercising less.
Q3) According to the 2010 Dietary Guidelines for Americans, for those who need to lose weight or have lost weight and want to keep it off, _____ minutes of moderate-intensity aerobic activity per week is recommended.
A) 45
B) 90
C) 125
D) 150
Q4) Obesity tends to be more common in rural versus urban settings.
A)True
B)False
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Chapter 10: Nutrition, Fitness, and Physical Activity
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84 Verified Questions
84 Flashcards
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Sample Questions
Q1) As compared to non-athletes, competitive athletes participating in strength sports may require extra protein.
A)True
B)False
Q2) As the amount of glucose is limited, anaerobic metabolism cannot continue indefinitely.
A)True
B)False
Q3) Of the following athletes, who is least likely to benefit from creatine supplements?
A) Body builder
B) Football player
C) Marathon runner
D) 100 meter sprinter
Q4) Athletes who restrict their intake in order to maintain a low body weight may be at risk for micronutrient deficiencies.
A)True
B)False
Q5) What is caffeine intoxication? What are the symptoms?
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Chapter 11: Nutrition During Pregnancy and Infancy
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93 Verified Questions
93 Flashcards
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Sample Questions
Q1) Infants require more calories per pound of body weight than adults.
A)True
B)False
Q2) Vitamin C enhances the absorption of iron.
A)True
B)False
Q3) The growth charts for children assess the status of which of these parameters?
A) Height, weight, and body fat
B) Body fat, head circumference, and weight
C) Height, weight, and head circumference
D) Body fat, head circumference and weight
Q4) During which trimester is it safe for a woman to drink alcohol socially?
A) First
B) Second
C) Third
D) Complete abstinence is recommended
Q5) Healthy infants consume about 55% of their energy as fat during the first 6 months of life.
A)True
B)False
Page 13
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Chapter 12: Nutrition From 1 to 100
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70 Verified Questions
70 Flashcards
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Sample Questions
Q1) Shad is a 16 year old high school student. Shad loves to eat pizza and is trying to convince his mom that eating a piece of left-over cheese pizza from last night's dinner for breakfast this morning is a healthy food choice for breakfast. What might Shad tell his mom to sway her thoughts about this practice?
Q2) Children's food preferences are learned through repeated exposure to a new food. A new food may need to be offered _____times before the child will accept it.
A) 2-3
B) 4-5
C) 6-7
D) 8-10
Q3) The DRIs for adults do not change throughout adulthood.
A)True
B)False
Q4) Children need small, nutrient-dense meals and snacks because they
A) have a short attention span.
B) have small stomachs and high nutrient needs.
C) need to expend more calories in playtime.
D) none of these are plausible reasons.
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Page 14
Chapter 13: How Safe Is Our Food Supply
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85 Verified Questions
85 Flashcards
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Sample Questions
Q1) The incidence of _____ infection is higher during the summer months when warm water favors its growth.
A) Campylobacter jejuni
B) Clostridium botulinum
C) Clostridium perfringens
D) Vibrio vulnificus
Q2) Because _____ can be contaminated with botulism spores, it should never be fed to infants under 1 year of age.
A) cow's milk
B) eggs
C) honey
D) strawberries
Q3) To establish tolerances for pesticides, the risk of toxicity is weighed against the benefit that the pesticide provides.
A)True
B)False
Q4) Bacteria, viruses, and fungi are examples of microbes.
A)True
B)False
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Chapter 14: Feeding the World
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61 Verified Questions
61 Flashcards
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Sample Questions
Q1) The underlying cause of food insecurity is inequitable distribution of whatever food is available.
A)True
B)False
Q2) The main cause of food insecurity in the United States is A) lack of cooking facilities.
B) lack of education.
C) limited access to transportation.
D) poverty.
Q3) The infant mortality rate within the U.S. is the same for all age groups and ethnicities.
A)True
B)False
Q4) The high nutrient needs of pregnant and lactating women and small children put them at particular risk for undernutrition.
A)True
B)False
Q5) Lack of education can be both a cause as well as a consequence of poverty.
A)True
B)False
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