Nutrition in Healthcare Practice Questions
Course Introduction
This course explores the fundamental concepts of nutrition and its vital role within the healthcare system. Students will learn how nutrients influence health, disease prevention, and recovery, with emphasis on the application of evidence-based dietary guidelines in clinical practice. Key topics include nutritional assessment, dietary planning for patients with chronic and acute illnesses, the impact of special diets, and the collaborative roles healthcare professionals play in promoting optimal nutrition. Through case studies and practical examples, students will develop critical skills for integrating nutrition into patient care to improve health outcomes.
Recommended Textbook
Nutrition for Health and Healthcare 6th Edition by Linda Kelly DeBruyne
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23 Chapters
2040 Verified Questions
2040 Flashcards
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Page 2
Chapter 1: Overview of Nutrition and Health
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86 Verified Questions
86 Flashcards
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Sample Questions
Q1) The kcalorie content of a food depends on how much it contains of each of the following:
A) carbohydrate, fat, and protein.
B) carbohydrate, fat, and minerals.
C) carbohydrate, fat, and vitamins.
D) protein, fat, and minerals.
E) fat, vitamins, and minerals.
Answer: A
Q2) To be labeled as "healthy," a food must be low in total, saturated, and trans fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?
A) 5
B) 10
C) 15
D) 20
E) 50
Answer: B
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Page 3
Chapter 2: Digestion and Absorption
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Sample Questions
Q1) 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.
E) are changed during digestion.
Answer: A
Q2) Fats present in the GI tract:
A) slow down the process of digestion and absorption.
B) cause difficulty in digestion.
C) stimulate and hasten digestion and absorption.
D) are carriers of thiamin, riboflavin, and niacin.
E) cause GI inflammation.
Answer: A
Q3) Low-density lipoproteins, or LDL, are often referred to as "good" cholesterol.
A)True
B)False
Answer: False
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4
Chapter 3: Carbohydrates
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80 Flashcards
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Sample Questions
Q1) The main function of carbohydrates in the body is to:
A) furnish the body with energy.
B) provide material for synthesizing cell walls.
C) synthesize fat.
D) insulate the body to prevent heat loss.
E) build muscle.
Answer: A
Q2) Which of the following foods would you recommend to someone interested in lowering his or her blood cholesterol level?
A) wheat bread
B) almonds
C) strawberries
D) pork
E) oatmeal
Answer: E
Q3) Of all the possible alternatives, why is carbohydrate the preferred energy source?
Answer: carbohydrates are a readily-available and easily accessible source of energy for the body. They can be absorbed easily by the small intestine and are available for quick utilization.
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Page 5
Chapter 4: Lipids
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Sample Questions
Q1) Excessive consumption of saturated fat or trans fat may result in:
A) weight loss due to poor absorption.
B) reduced serum cholesterol levels.
C) storage of the essential fatty acid, linoleic acid.
D) an increased risk of developing cardiovascular disease.
E) lower blood LDL levels.
Q2) rancid
A)the term used to describe fats when they have deteriorated, usually by oxidation.
B)the process of a substance combining with oxygen.
C)compounds that protect others from oxidation by being oxidized themselves.
D)a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds.
E)a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries.
F)a general term for all diseases of the heart and blood vessels.
G)compounds that interfere with cholesterol absorption.
H)the body's fat, which consists of masses of fat-storing cells.
Q3) Discuss the concept of "good fats" and "bad fats."
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Chapter 5: Protein
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Sample Questions
Q1) Enzymes:
A) are made up of carbohydrate.
B) are essential to all life processes.
C) are altered by the chemical reactions they facilitate.
D) are essential nutrients.
E) must be taken in through the diet.
Q2) One of the reasons why acid-base balance is so important for the body is that:
A) highly acidic conditions cause vital proteins to denature.
B) highly acidic conditions cause the destruction of certain fatty acids.
C) acid-base imbalances contribute to the destruction of hormones.
D) acid-base imbalances compromise growth in children.
E) highly alkaline conditions cause excess iron loss.
Q3) An essential amino acid found in the shortest supply relative to the amounts needed for protein synthesis in the body is which type of amino acid?
A) indigestible
B) non-essential
C) reduced
D) limiting
E) non-kcalorie
Q4) 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) Which of the following statements would you be least likely to tell your client regarding metabolic rate?
A) BMR is measured after a 12-hour fast.
B) RMR is higher than BMR.
C) RMR represents only that energy needed for life-sustaining processes.
D) BMR is increased during growth.
E) BMR is typically expressed as kcalories per kilogram of body weight per hour.
Q2) Voluntary activities normally require less energy in a day than basal metabolism does.
A)True
B)False
Q3) Basal metabolic needs are large compared to energy needs for activities.
A)True
B)False
Q4) Which of the following individuals would have the slowest basal metabolic rate?
A) a 51-year-old male
B) a 20-year-old inactive woman
C) a 25-year-old pregnant woman
D) a 3-year-old child
E) a 32-year-old hyperthyroid woman
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Chapter 7: Weight Management - Overweight and Underweight
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90 Verified Questions
90 Flashcards
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Sample Questions
Q1) The psychological desire to eat is referred to as:
A) satiety.
B) appetite.
C) hunger.
D) obesity.
E) set-point.
Q2) Which of the following statements is true regarding fad diets?
A) They are based on credible scientific research.
B) The FDA requires proof that they work and are safe.
C) They usually offer distorted bits of legitimate research, which makes them sound feasible.
D) Scientists have overlooked the obvious facts and a lay person has figured out the key to successful weight loss.
E) They tend to follow current diet recommendations.
Q3) 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.
E) sign up for a marathon.
Page 9
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Chapter 8: The Vitamins
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Sample Questions
Q1) The most well-known role of vitamin B6 is in relation to:
A) carbohydrate and lactose metabolism.
B) fat metabolism.
C) protein and amino acid metabolism.
D) mineral metabolism.
E) cell division.
Q2) An important role of vitamin B12 is to assist folate in:
A) cell division.
B) conversion of tryptophan to niacin.
C) release of energy from food.
D) regulation of the body's use of calcium and phosphorus.
E) initiating blood clotting.
Q3) Define the term coenzyme. Name and describe the role of the B vitamins that function as part of the structure of coenzymes.
Q4) Bioavailability refers to the rate and extent to which a nutrient is absorbed and used. A)True
B)False
Q5) Why is milk usually sold in cardboard or opaque plastic containers?
Q6) Describe the factors that may interfere with vitamin D synthesis.
Page 10
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Chapter 9: Water and the Minerals
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Sample Questions
Q1) Which of the following would be least likely to cause a magnesium deficiency?
A) vomiting
B) diarrhea
C) constipation
D) alcohol abuse
E) malnutrition
Q2) The best advice to give a healthy person eating a typical diet who is considering a supplement to improve his health is:
A) Choose a supplement that has been approved by the FDA.
B) Spend your money on fruits, vegetables, whole grains, lean meats, and milk products instead.
C) Buy supplements that have the USP symbol on the label for assurance of safety and effectiveness.
D) Choose a supplement that contains the Tolerable Upper Intake Level for maximum effectiveness.
E) Choose a "natural" or "organic" supplement.
Q3) Calcium is the most abundant mineral in the body.
A)True
B)False
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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
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Sample Questions
Q1) If a lactating woman's diet is poor, her milk _____.
A) quantity will be normal but the nutrient quality will be poor
B) will be thin and watery
C) quality will be maintained at the expense of maternal stores
D) will contain toxic products
E) will dry up more quickly
Q2) A pregnant woman can protect against lead toxicity by increasing dietary calcium intake.
A)True
B)False
Q3) A physician has recommended that a pregnant mother take a daily multivitamin-mineral supplement to support nutrient intake during pregnancy. This type of supplement typically contains more of which elements designed for prenatal nutrition?
A) vitamins A and E
B) magnesium, zinc, and choline
C) sodium and potassium
D) folic acid, iron, and calcium
E) iron, vitamin C, and phosphorus
Q4) Explain how energy needs change as pregnancy progresses.
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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) On average, about _____ of an adolescent's total daily energy intake comes from snacks.
A) 1/4
B) 1/3
C) 1/2
D) 2/3
E) 3/4
Q2) The adolescent growth spurt _____.
A) begins earlier in girls than in boys
B) affects every organ except the brain
C) decreases total nutrient needs
D) causes a greater weight gain in girls
E) begins earlier in boys than in girls
Q3) Identify the nutrients most often found lacking in the diets of teenagers.
Q4) Teenage boys experience a more intense growth spurt and develop more lean body mass than girls do.
A)True
B)False
Page 13
Q5) Discuss the problems associated with providing nutritious lunches to students at school.
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Chapter 12: Nutrition Through the Life Span - Later
Adulthood
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85 Flashcards
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Sample Questions
Q1) Lifestyle habits that can have a profound influence on health and on physiological age include _____.
A) following a meat-based eating pattern
B) engaging in physical activity weekly
C) avoiding all forms of alcohol
D) getting at least six hours of sleep each night
E) having a sense of purpose
Q2) Discuss the possible roles of nutrition in the prevention of Alzheimer's disease.
Q3) In order to save money and use food wisely, a single older adult can purchase food items in bulk that have plenty of nutrients and that have a long shelf-life, such as
A) dried apricots
B) pretzels
C) dried beans
D) whole-grain bread
E) eggs
Q4) Why are some elderly people at risk of developing vitamin D deficiency?
Q5) Why is dehydration a risk for older adults?
Q6) Discuss ways that older adults can stretch their food dollars.
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Chapter 13: Nutrition Care and Assessment
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90 Flashcards
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Sample Questions
Q1) List and describe the steps in the nutrition care process.
Q2) The human body contains _____ chromosomes.
A) 23
B) 37
C) 46
D) 52
E) 56
Q3) Head circumference values can track vitamin D deficiency in premature and small-for-gestational-age infants.
A)True
B)False
Q4) Which type of assessment evaluates a person's risk of malnutrition by ranking key variables from the medical history and physical examination?
A) Subjective Global Assessment
B) Integrated assessment
C) Functional assessment
D) Nutrition care plan
E) Katz Index
Q5) pressure sores
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Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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90 Flashcards
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Sample Questions
Q1) Health care personnel can best help hospitalized patients improve their food intakes by _____.
A) choosing the most appropriate foods for the patient
B) making sure that there are plenty of activities going on in the room during mealtimes
C) assisting patients to sit up in bed after their meal tray has arrived
D) helping a patient to open containers and set up the food tray
E) confirming that the patient received the correct tray after the meal
Q2) Once nutrition problems have been diagnosed, the nurse identifies expected outcomes to correct the problems.
A)True
B)False
Q3) Supplements of _____ are usually given to patients receiving the antituberculosis drug isoniazid.
A) iron
B) calcium
C) vitamin B12
D) folate
E) vitamin B6
Q4) Describe a mechanically altered diet and explain when it is useful.
Page 16
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Chapter 15: Enteral and Parenteral Nutrition Support
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Sample Questions
Q1) A parenteral solution that contains dextrose and amino acids but which requires lipids to be administered separately is called a(n) _____.
A) standard formula
B) modular formula
C) 2-in-1 solution
D) total nutrient admixture
E) all-in-one solution
Q2) Infusing medications along with an enteral formula increases the osmolality of the tube feeding and may cause a patient to experience _____.
A) diarrhea
B) hyperglycemia
C) high blood pressure
D) constipation
E) hyperlipidemia
Q3) 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
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17
Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) The principal infection most often associated with MODS is _____.
A) pneumonia
B) urinary tract infection
C) herpes simplex virus infection
D) meningitis
E) hepatitis B infection
Q2) 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
E) increased energy consumption
Q3) A parenteral feeding should supply no more than _____ milligrams of dextrose per kilogram of body weight per minute to prevent hyperglycemia.
A) 1
B) 2
C) 3
D) 4
E) 5
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) Discuss how chronic illnesses contribute to oral diseases and how this affects nutritional health.
Q2) Rapid weight loss following bariatric surgery increases the risk of developing _____.
A) cirrhosis
B) hypertension
C) type 2 diabetes
D) gallbladder disease
E) Sjögren's syndrome
Q3) The nurse is working with a client who recently suffered from a stroke. The client complains of painful swallowing, nasal regurgitation during swallowing, and coughing during meals. The nurse recognizes these as symptoms of _____.
A) dysphagia
B) dysphagia.
C) reflux esophagitis
D) hiatal hernia,
E) peptic ulcer disease
Q4) Discuss the potential complications of gastritis.
Q5) Define dysphagia and explain the dietary treatment for this disorder.
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) Most cases of Crohn's disease affect which part of the gastrointestinal tract?
A) The esophagus
B) The lower esophageal sphincter
C) The stomach
D) The duodenum
E) The ileum
Q2) In which ethnic group is lactose intolerance most prevalent?
A) Arab Americans
B) Asians
C) Australians
D) Caucasians
E) Pacific Islanders
Q3) Identify the possible causes of diarrhea and describe its appropriate treatment.
Q4) A side effect of consuming a high-fiber diet is _____.
A) flatulence
B) watery stools
C) bacterial overgrowth
D) constipation
E) hemorrhoids
Q5) Describe the dietary restrictions for a patient with celiac disease.
Page 20
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) High-fat foods may be restricted in patients with cirrhosis who are experiencing steatorrhea.
A)True
B)False
Q2) The nurse is working with a patient who has liver cirrhosis and who is malnourished. What describes the most appropriate type of nutrition support for this client?
A) A regular, balanced diet
B) Frequent, small meals
C) Enteral formula supplements
D) High-kcalorie, high-protein diet
E) Oral supplements of fluid and electrolyte replacements
Q3) Because alcohol consumption can reduce the risk of developing some types of chronic disease, medical personnel should recommend that non-drinkers begin drinking alcohol occasionally to reduce their health risks.
A)True
B)False
Q4) transjugular intrahepatic portosystemic shunt
Q5) ascites
Q6) Explain how chronic alcohol use can affect brain function.
21
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) Describe the different methods of insulin delivery.
Q2) Mr. Hummel's BMI indicates he is _____, which likely affects his blood glucose control.
A) underweight
B) at his healthy weight
C) normal, with increased muscle tissue
D) overweight
E) obese
Q3) Describe hyperosmolar hyperglycemic syndrome and its potential complications for the diabetic patient.
Q4) The mode of action of sulfonylureas is to _____.
A) stimulate insulin secretion by the pancreas
B) decrease insulin resistance
C) improve glucose utilization
D) delay carbohydrate digestion and absorption
E) delay stomach emptying
Q5) Chronic complications of diabetes typically affect the blood vessels and the bones.
A)True
B)False
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Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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Sample Questions
Q1) In persons who are obese, weight reduction can improve such CHD risk factors as hypertension, blood lipid abnormalities, and _____.
A) damage from cigarette smoking
B) inflammation
C) gastrointestinal motility disorders
D) blood clots
E) insulin resistance
Q2) Researchers have determined that chronic inflammation promotes the development of atherosclerosis.
A)True
B)False
Q3) What has been shown to increase the effectiveness of the DASH diet?
A) Low sodium intake
B) High protein intake
C) Supplements of the water-soluble vitamins
D) Low potassium intake
E) Iron supplements
Q4) Describe how disabilities can impair a person's ability to eat.
Page 23
Q5) Describe the risk factors for the development of hypertension.
Q6) Explain the medical nutrition therapy for hypertriglyceridemia.
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Page 24
Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) The medical nutrition therapy for nephrotic syndrome helps to prevent protein-energy malnutrition and alleviate edema.
A)True
B)False
Q2) Describe the appropriate dietary treatment for different types of kidney stones, including calcium oxalate, uric acid, and cystine stones.
Q3) The part of the kidney that acts like a sieve to filter wastes is the _____.
A) nephron
B) glomerulus
C) tubule
D) lobe
E) loop of Henle
Q4) A glomerular filtration rate < 29 indicates kidney failure and the need for dialysis.
A)True
B)False
Q5) Adults with chronic kidney disease frequently develop wasting and PEM.
A)True
B)False
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Page 25
Chapter 23: Nutrition - Cancer - and HIV Infection
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Sample Questions
Q1) Cancer patients exhibit an increased rate of protein turnover. The nurse understands that this means patients _____.
A) may have a difficult time maintaining a healthy body weight
B) require less protein in their dietsc
C) should increase their intake of fats
D) may experience early satiety
E) often suffer from constipation
Q2) Leukemia is a type of cancer affecting the _____, where the abnormal cells do not form a tumor; they accumulate in the blood and other tissues.
A) plasma
B) lymph nodes
C) white blood cells
D) platelets
E) red blood cells
Q3) Research indicates that high-fat diets often correlate with cancer rates; thus, low-fat diets can reduce the risk of developing cancer.
A)True
B)False
Q4) What factors contribute to the development of cancer cachexia?
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