Nutrition in Healthcare Question Bank
Course Introduction
This course explores the integral role of nutrition in promoting health and managing disease within clinical settings. Students will examine the fundamentals of human nutrition, the relationship between diet and chronic illness, and the principles of nutritional assessment. Emphasis is placed on evidence-based dietary interventions for various medical conditions, the interdisciplinary collaboration of healthcare teams, and the ethical considerations surrounding nutritional care. Through case studies and practical applications, learners will develop the skills to design, implement, and evaluate nutrition plans that enhance patient outcomes in diverse healthcare environments.
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) Research confirms that a common contributor to 3 of the top 5 causes of death is:
A)undernutrition.
B)overnutrition.
C)depression.
D)vitamin deficiency.
Answer: B
Q2) Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:
A)Continuing Survey of Food Intakes by Individuals.
B)Healthy People program.
C)National Nutrition Monitoring program.
D)Nationwide Food Consumption Survey.
Answer: C
Q3) The essential nutrients are those:
A)the body can make for itself.
B)that are predominant in most foods.
C)that must be obtained from foods.
D)included in the main DRI table.
Answer: C
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Page 3
Chapter 2: Digestion and Absorption
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Sample Questions
Q1) Elevated HDL concentrations are associated with a low risk of heart disease because they:
A)transport newly absorbed lipids from intestinal cells to the rest of the body.
B)carry cholesterol and triglycerides from the liver to the rest of the body.
C)carry lipids around in the blood more often than LDL.
D)take excess cholesterol and phospholipids from the tissues and return them to the liver.
Answer: D
Q2) Which of these foods would be digested most quickly?
A)sugar cookies
B)peanut butter sandwich and milk
C)stew and cornbread
D)hamburger, french fries, and milkshake
Answer: A
Q3) Cold food should be stored at _____.
A)40° F or colder
B)55° F or colder
C)80° F or colder
D)140° F or colder
Answer: A
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Chapter 3: Carbohydrates
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Sample Questions
Q1) People at risk for _____ may benefit from limiting their intake of high-GI foods.
A)infectious disease
B)arthritis
C)diabetes
D)migraine headaches
Answer: C
Q2) A 2000-kcalorie diet that provides 175 grams of carbohydrate provides:
A)inadequate carbohydrate.
B)excessive carbohydrate.
C)an appropriate amount of carbohydrate.
D)inadequate fiber.
Answer: A
Q3) Discuss the harmful effects of excessive fiber intake.
Answer: not answered
Q4) What is blood glucose homeostasis, and how is it achieved within the body?
Answer: not answered
Q5) Describe how fiber-rich foods help with weight control.
Answer: not answered
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Chapter 4: Lipids
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Sample Questions
Q1) Which of the following foods does not contain cholesterol?
A)eggs
B)cheese
C)milk
D)peanut butter
Q2) Sally eats meat but wants to reduce her saturated fat and cholesterol intakes.Which of the following should Sally do?
A)eliminate dairy foods from her diet
B)eat less meat and include more fruits, vegetables, and whole grains in her diet
C)eat more eggs and less meat
D)eliminate beef and pork from her diet
Q3) Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.
Q4) Not all fatty acids have the same cholesterol-raising effect.
A)True
B)False
Q5) Describe the various functions of fat in the human body.
Q6) Discuss the concept of "good fats" and "bad fats."
Q7) What is meant by saturation of a fatty acid?
Page 6
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Chapter 5: Protein
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78 Flashcards
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Sample Questions
Q1) Discuss the factors that determine protein quality.What makes a protein "high quality"?
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) How many grams of protein are in a 6-ounce serving of rib eye steak?
A)18
B)24
C)42
D)60
Q4) The recommended intake of protein is _____ of daily energy intake.
A)15-20%
B)10-20%
C)15-35%
D)10-35%
Q5) Discuss potential problems with the use of amino acid supplements.
Q6) Differentiate between severe acute malnutrition and chronic malnutrition.
Page 7
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Chapter 6: Energy Balance and Body Composition
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Sample Questions
Q1) Explain why less fat may be lost during fasting than is lost when at least some food is supplied.
Q2) Given that EER for women = [354 - (6.91 * age)] + PA * [(9.36 * wt) + (726 * ht)], estimate the energy requirements for Anne, an active 27 year old (PA = 1.27) who is 5 feet 4 inches tall and weighs 130 pounds.
A)1700-1800
B)2300-2400
C)2600-2700
D)3200-3300
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) Which of the following statements is false?
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.
Q5) Define the thermic effect of food and explain its effect on energy expenditure.
Page 8
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Chapter 7: Weight Management
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Sample Questions
Q1) _____ is a prescription drug that alters release of the brain's neurotransmitters to suppress appetite.
A)Orlistat
B)Phentermine
C)Olestra
D)Belviq
Q2) Which of the following statements is true regarding weight loss?
A)Laxatives promote weight loss.
B)Hot baths speed up metabolism.
C)Grapefruit juice melts body fat.
D)Some weight-loss products can be dangerous.
Q3) The benefits of regular physical activity in weight loss include all of the following except:
A)appetite control.
B)a long-term increase in basal metabolism.
C)stress reduction.
D)loss of lean body mass.
Q4) Genetics alone determines a person's susceptibility to obesity.
A)True
B)False
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Chapter 8: The Vitamins
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85 Flashcards
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Sample Questions
Q1) Abuse of alcohol may lead to a severe form of thiamin deficiency called:
A)beriberi.
B)Wernicke-Korsakoff syndrome.
C)pellagra.
D)rickets.
Q2) Vitamin A plays a role in cell differentiation.What does this mean?
A)It helps cells differentiate between the vitamins.
B)It allows cells to mature so they can perform their intended functions.
C)It promotes the storage of fat-soluble vitamins.
D)It aids in differentiating between fat- and water-soluble vitamins.
Q3) Which of the following is a major cause of childhood blindness worldwide?
A)vitamin C deficiency
B)riboflavin deficiency
C)pantothenic acid deficiency
D)vitamin A deficiency
Q4) What vitamin deficiency causes pernicious anemia?
A)vitamin B<sub>6</sub>
B)vitamin B<sub>12</sub>
C)folate
D)thiamin
Page 10
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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) What is the minimum amount of urine the body must excrete each day to remove waste products?
A)500 mL
B)700 mL
C)2300 mL
D)3000 mL
Q2) The hallucinations commonly experienced during withdrawal from alcohol intoxication are believed to be due to a deficiency of:
A)magnesium.
B)phosphorus.
C)iron.
D)calcium.
Q3) The largest percentage of sodium in people's diets comes from:
A)salt added during cooking.
B)salt added to foods by manufacturers.
C)salt added at the table.
D)the natural salt content of foods.
Q4) Describe the major causes of iron deficiency in the U.S.
Q5) Describe the body's mechanism for regulating water excretion.
Q6) Discuss the functions of copper in the body.
Page 11
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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) Infants are given a single dose of vitamin _____ at birth.
A)A
B)D
C)C
D)K
Q2) In early pregnancy, intestinal absorption of _____ doubles and the mother's bones store the nutrient.
A)phosphorus
B)vitamin C
C)vitamin D
D)calcium
Q3) Most standard infant formulas are fortified with:
A)DHA and arachidonic acid.
B)DHA and linoleic acid.
C)linolenic and linoleic acid.
D)DHA and EPA.
Q4) What is meant by a "critical period" during pregnancy? What is the importance of nutrition during a critical period?
Page 12
Q5) Describe the nutrient needs of a breastfeeding woman.
Q6) What can maternity facilities do to encourage women to breastfeed their infants?
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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) Children's food aversions may be the result of nature's efforts to protect them from allergic or other adverse reactions.
A)True
B)False
Q2) Saturated fat need not be limited in the diets of children younger than 5 years of age.
A)True
B)False
Q3) All of these foods are likely to cause allergic reactions except: A)milk.
B)corn.
C)eggs.
D)wheat.
E)soybeans.
Q4) Children are more likely to eat vegetables when they are:
A)not seasoned.
B)cut in small pieces.
C)raw or slightly undercooked.
D)overcooked and very soft.
Page 14
Q5) What is the role of the "gatekeeper" as applied to nutrition?
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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) The estimated energy requirements for adults decrease steadily after age: A)19.
B)30.
C)40. D)51.
Q3) Severe fat restriction among older adults may lead to:
A)nutrient deficiencies.
B)weight gain.
C)greater risk of cancer.
D)dehydration.
Q4) Describe why energy needs decline with advancing age.
Q5) Discuss ways that older adults can stretch their food dollars.
Q6) Describe factors in many older people's lives that increase the likelihood of iron deficiency.
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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) Mr.Wilson's low albumin level may indicate a depletion of:
A)body fat.
B)body proteins.
C)vitamin D.
D)iron.
Q2) Which of the following 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
Q3) What is Mr.Wilson's percent usual body weight?
A)86.6%
B)88.3%
C)113.2%
D)115.4%
Q4) The 24-hour recall provides accurate and complete data for assessing an individual's diet.
A)True
B)False
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Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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89 Verified Questions
89 Flashcards
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Sample Questions
Q1) A patient is scheduled for bowel surgery tomorrow.The appropriate diet order today is:
A)blenderized liquid.
B)low fat.
C)low protein.
D)clear liquid.
Q2) For patients on medication, nutrition intervention includes advice on managing nutrient-related medication problems.
A)True
B)False
Q3) All of the following types of drugs can cause nutrient malabsorption except: A)antineoplastic drugs.
B)antiretroviral drugs.
C)NSAIDs.
D)antiemetics.
Q4) Methotrexate interferes with the metabolism of: A)folate.
B)iron.
C)vitamin B<sub>12</sub>.
D)calcium.
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Chapter 15: Enteral and Parenteral Nutrition Support
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127 Verified Questions
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Sample Questions
Q1) How many kcalories would a client receive from an IV solution containing 1000 mL of 50% dextrose and 1200 mL of 7% amino acid solution?
A)1785
B)1942
C)2036
D)2124
Q2) Enteral formulas may be used orally to supplement a patient's diet.When this occurs, _____ becomes an important consideration.
A)taste
B)cost
C)osmolality
D)kcalorie content
Q3) Candidates for peripheral parenteral nutrition include clients who:
A)require a 1000-mOsm/L solution.
B)have fluid restrictions.
C)have high nutrient needs.
D)require short-term nutrition support.
Q4) Describe the ways in which the transition from IV feeding to an oral diet can be accomplished.
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Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) Which of the following amino acids has been shown to have beneficial effects on critically ill patients?
A)leucine
B)glutamine
C)valine
D)isoleucine
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) Increased energy metabolism in hypermetabolic patients is associated with the need for increased amounts of:
A)vitamin C.
B)zinc.
C)B vitamins.
D)vitamin E.
Q4) Describe three ways to estimate energy needs in a stressed patient.
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) Postgastrectomy diets are limited in:
A)fat.
B)simple sugars.
C)protein.
D)complex carbohydrates.
Q2) A patient experiences nausea, vomiting, abdominal cramping, diarrhea, and lightheadedness after meals following gastric bypass surgery.The nurse recognizes these as symptoms of:
A)malabsorption.
B)high blood sugar.
C)Sjögren's syndrome.
D)dumping syndrome.
Q3) Discuss the potential complications of gastritis.
Q4) Oropharyngeal dysphagia is common in elderly persons and frequently follows a stroke.
A)True
B)False
Q5) Discuss how chronic illnesses contribute to oral diseases and how this affects nutritional health.
Q6) What dietary advice would you give someone who is experiencing GERD?
Page 20
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) After the acute stage of inflammatory bowel disease, the client should be placed:
A)on a diet that is individualized for the patient.
B)on a high-potassium diet.
C)on a low-protein diet.
D)on a parenteral feeding.
Q2) Use of stimulant laxatives can lead to:
A)fluid and electrolyte imbalances.
B)anemia.
C)increased appetite.
D)hyperglycemia.
Q3) Acute diarrhea that occurs abruptly in a healthy person frequently results from:
A)viral or bacterial infection.
B)lactose intolerance.
C)irritable bowel syndrome.
D)swallowed air.
Q4) Describe the dietary restrictions for a patient with celiac disease.
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) One drink is equivalent to _____ ounces of beer.
A)4
B)6
C)10
D)12
Q2) An important consideration in tube feeding a patient with esophageal varices is:
A)the location of the feeding tube.
B)the size of the feeding tube.
C)the possibility of aspiration.
D)the rate of the tube feeding.
Q3) Describe the possible causes of hepatic encephalopathy.
Q4) Many nutrients are adversely affected by heavy drinking.The doctor cautions Brian to take a multivitamin-mineral supplement and to be aware that heavy drinking can reduce:
A)thiamin absorption.
B)vitamin A degradation.
C)folate degradation.
D)all of the above
Q5) Describe appropriate nutrition intervention before and after liver transplants.
Page 22
Q6) Describe ways to help a client with cirrhosis eat enough food.
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) The CDE teaches Mr.Hummel how to reduce his kcalories by increasing high-fiber foods in place of foods such as bagged snack chips.A higher intake of fiber could also:
A)increase his glycemic control.
B)increase the glycemic index of his diet.
C)increase his glycosylated hemoglobin.
D)increase his blood glucose.
Q2) The nurse understands that a diabetes patient on a 1500-kilocalorie diet should limit her carbohydrate intake to approximately _____ grams per day.
A)150
B)375
C)190
D)240
Q3) Hypoglycemia is frequently caused by:
A)overeating.
B)skipping insulin doses.
C)eating too many carbohydrates.
D)poor management of diabetes.
Q4) Describe the differences between carbohydrate counting and using exchange lists.
Q5) 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) 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.
Q2) Carmen's daily sodium intake should not exceed _____ milligrams, as the DASH Eating Plan is even more effective when accompanied by a low sodium intake.
A)1000
B)1500
C)2,828
D)3,400
Q3) Describe how atherosclerosis develops.
Q4) The four classic risk factors for CHD are:
A)smoking, high LDL, high blood pressure, and diabetes.
B)age, gender, family history, and diet.
C)smoking, high HDL, high blood pressure, and diabetes.
D)age, smoking, diet, and diabetes.
Page 24
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Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) The nurse is instructing a Stage 3 chronic kidney disease client on her diet.She correctly tells the client to:
A)use low-sodium products as desired.
B)consume foods high in phosphorus such as milk, fish, and nuts.
C)place an emphasis on fresh fruits and vegetables in the diet.
D)avoid salt substitutes that contain potassium.
Q2) The ideal diet for chronic kidney disease includes:
A)animal protein sources only.
B)plant protein sources only.
C)50% of protein from high-quality protein sources.
D)essential amino acid supplements.
Q3) The nurse understands that patients with diseased kidneys will lack adequate production of erythropoietin, which will cause the development of: A)rickets.
B)uremic syndrome.
C)pernicious anemia.
D)iron-deficiency anemia.
Q4) Discuss techniques to use in increasing clients' compliance with renal diets.
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Page 25
Chapter 23: Nutrition, Cancer, and Hiv Infection
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Sample Questions
Q1) A cancer that arises from muscle or bone is referred to as a(n):
A)sarcoma.
B)adenoma.
C)carcinoma.
D)melanoma.
Q2) Discuss the use of enteral and parenteral nutrition in cancer patients.
Q3) Recurrent bacterial pneumonia is classified as an AIDS-defining illness.
A)True
B)False
Q4) The nurse is teaching a class on cancer prevention.Someone in the audience asks if one's diet affects his or her risk of developing cancer.The nurse makes the following statements.Which one is incorrect?
A)"Citrus fruits may decrease the risk of esophageal cancer."
B)"Fruits and nonstarchy vegetables may reduce the risk of several types of cancer."
C)"Foods rich in folate seem to prevent pancreatic cancer."
D)"Dairy foods have been implicated in many types of cancer."
Q5) A copy of any advance directive should be part of a client's medical record. A)True
B)False
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