Nutrition in Healthcare Settings Solved
Exam Questions
Course Introduction
This course explores the critical role of nutrition within various healthcare settings, emphasizing the assessment and management of nutritional needs for diverse patient populations. Students will learn about the principles of clinical nutrition, the impact of medical conditions on nutritional status, and the strategies for developing individualized nutrition care plans. Topics include the prevention and treatment of malnutrition, the use of therapeutic diets, enteral and parenteral nutrition, and interprofessional collaboration in nutrition care. The course also addresses current guidelines, ethical considerations, and the integration of evidence-based nutrition practices to improve patient outcomes in hospitals, long-term care facilities, and community health environments.
Recommended Textbook Nutrition for Health and Healthcare 5th Edition by Linda Kelly DeBruyne
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Chapter 1: Overview of Nutrition and Health
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Sample Questions
Q1) Minerals and water are organic and yield energy in the human body.
A)True
B)False
Answer: False
Q2) Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to: A)habit.
B)associations.
C)values.
D)emotional state.
Answer: B
Q3) The Nutrition Facts label must contain information about which minerals, according to labeling standards?
A)calcium and iron
B)calcium and magnesium
C)iron and potassium
D)iron and zinc
Answer: A
Q4) List the six principles of diet planning and briefly describe each one.
Answer: not answered
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Chapter 2: Digestion and Absorption
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Sample Questions
Q1) The main function of bile is to:
A)emulsify fats.
B)stimulate the activity of protein digestive enzymes.
C)neutralize the intestinal contents.
D)decrease the acidity of the contents of the stomach.
Answer: A
Q2) Which of the following nutrients takes longest to digest?
A)fat
B)sugar
C)vitamin C
D)iron
E)glucose
Answer: A
Q3) Which nutrients are digested in the small intestine?
A)carbohydrate, fat, and protein
B)fat, water, and fiber
C)protein, vitamins, and fiber
D)water, fiber, and minerals
Answer: A
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Page 4
Chapter 3: Carbohydrates
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Sample Questions
Q1) What is blood glucose homeostasis, and how is it achieved within the body?
Answer: not answered
Q2) Whole grains, vegetables, and fruits are rich sources of:
A)sucrose.
B)dietary fiber.
C)fat.
D)glycogen.
Answer: B
Q3) A client consumes 2000 kcalories per day and 200 grams of carbohydrate.This person meets the current dietary recommendations for carbohydrate intake.
A)True
B)False
Answer: False
Q4) The nonnutritive sweetener sucralose is made from:
A)sucrose.
B)an amino acid.
C)aspartame.
D)maltose.
Answer: A
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Chapter 4: Lipids
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Sample Questions
Q1) Polyunsaturated fats:
A)are more abundant in plant foods than in animal products.
B)are more solid than saturated fats.
C)don't spoil as easily as saturated fats.
D)do not have any health benefits.
Q2) Researchers are steering away from population-wide recommendations for low-fat diets because:
A)most people don't follow them anyway.
B)there have been reports of nutrient deficiencies associated with low-fat diets.
C)some sources of fat are valuable to health and should not be avoided.
D)low-fat diets really aren't beneficial after all.
Q3) Due to their roles in prevention of heart disease and brain development, Americans need to consume more:
A)omega-3 fatty acids.
B)omega-6 fatty acids.
C)monounsaturated fatty acids.
D)essential fatty acids.
Q4) Describe the various functions of fat in the human body.
Q5) Discuss the concept of "good fats" and "bad fats."
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Chapter 5: Protein
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Sample Questions
Q1) A major reason why people must have sufficient carbohydrate and fat in the diet is to:
A)stimulate the breakdown of body protein for energy.
B)prevent the loss of essential fatty acids.
C)prevent the breakdown of body protein for energy.
D)stimulate the synthesis of essential amino acids.
Q2) The end products of protein metabolism are excreted by the:
A)stomach.
B)liver.
C)kidneys.
D)gallbladder.
Q3) The process of protein breakdown, recovery, and synthesis is called:
A)protein recovery.
B)the protein cycle.
C)protein turnover.
D)protein rotation.
Q4) What nutrition education would you offer a healthy vegan client?
Q5) Differentiate between severe acute malnutrition and chronic malnutrition.
Q6) What are the possible risks associated with over-consumption of protein?
Q7) Describe the role of protein in maintaining the body's acid-base balance.
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Chapter 6: Energy Balance and Body Composition
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Sample Questions
Q1) 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.
Q2) Describe how fat can be made from an excess of each of the energy nutrients-carbohydrate, protein, or fat.
Q3) Which type of fat poses the greatest risk to health?
A)visceral fat
B)dietary fat
C)subcutaneous fat
D)lower body fat
Q4) Men generally have a higher BMR than women do because:
A)women have less lean body mass.
B)women tend to eat less.
C)men tend to eat more.
D)men have less lean body mass.
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) The long-term safety and effectiveness of gastric surgery depend largely on:
A)compliance with dietary instructions.
B)avoidance of all fats.
C)the patient's age.
D)regular monitoring of blood glucose levels.
Q2) Screen time contributes to obesity by:
A)limiting access to fresh foods.
B)increasing energy expenditure.
C)replacing time spent being active.
D)increasing time spent cooking.
Q3) Central to the diagnosis of anorexia nervosa is a distorted body image that overestimates body fatness.
A)True
B)False
Q4) Which of the following is characterized by recurring episodes of binge eating followed by self-induced vomiting or purging?
A)anorexia nervosa
B)binge eating disorder
C)disordered eating
D)bulimia nervosa
Page 9
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Chapter 8: The Vitamins
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Sample Questions
Q1) The replacement of red blood cells and digestive tract cells depends most heavily on:
A)thiamin.
B)riboflavin.
C)niacin.
D)folate.
Q2) Excessive vitamin A during pregnancy poses a teratogenic risk.This means that:
A)it can increase the risk of birth defects.
B) it can build up in the blood and cause calcification of soft tissues.
C)it can result in a low-birth weight infant.
D)it can increase the risk of infectious disease.
Q3) Name the antioxidant vitamins and describe how they function in the body.
Q4) Which of these meals is lacking in vitamin C?
A)hotdog, cabbage, french fries, and milk
B)roast beef, cheese sauce, noodles, and tea
C)roast beef, broccoli, noodles, and coffee
D)spaghetti with tomato sauce, meatballs, garlic bread, and cantaloupe
Q5) Why is milk usually sold in cardboard or opaque plastic containers?
Q6) Define the term coenzyme.Name and describe the role of the B vitamins that function as part of the structure of coenzymes.
Page 10
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Chapter 9: Water and the Minerals
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Sample Questions
Q1) An important function of chloride in the body is to:
A)maintain fluid balance.
B)regulate metabolism.
C)develop bone cells.
D)control blood glucose levels.
Q2) Discuss the functions of copper in the body.
Q3) The primary regulator of extracellular fluid volume is:
A)chlorine.
B)sodium.
C)magnesium.
D)potassium.
Q4) Worldwide, the most common nutrient deficiency is:
A)zinc deficiency.
B)selenium deficiency.
C)iron deficiency.
D)iodine deficiency.
Q5) Describe the body's mechanism for regulating water excretion.
Q6) How does fluoride exert a caries-reducing effect?
Q7) Describe how the body regulates blood calcium levels.
Q8) Describe the major causes of iron deficiency in the U.S.
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Chapter 10: Nutrition Through the Life Span: Pregnancy and Infancy
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Sample Questions
Q1) An obese women should gain _____ pounds during pregnancy.
A)5-7
B)11-20
C)17-24
D)25-35
Q2) Women who enter pregnancy with iron-deficiency anemia have a greater risk of:
A)preterm delivery.
B)excessive weight gain.
C)inadequate weight gain.
D)gestational diabetes.
Q3) Which of the following is an iron deficiency risk factor for Deborah?
A)her ethnicity
B)her age
C)her limited financial means
D)her usual eating style
Q4) If a lactating woman's diet is poor, her milk:
A)volume 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.
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Chapter 11: Nutrition Through the Life Span: Childhood and Adolescence
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Sample Questions
Q1) As a strategy to help prevent childhood obesity, the American Academy of Pediatrics recommends that children be limited to _____ of television and video time per day.
A)30 minutes
B)1 hour
C)2 hours
D)3 hours
Q2) Describe characteristics of vegetables preferred by children, and list some practical suggestions for encouraging children to each more vegetables.
Q3) Logan is 14 years old and has a BMI above the 85<sup>th</sup> percentile.His mother's BMI is 23 and his father's BMI is 32.Logan's chance of becoming an obese adult is:
A)50%.
B)60%.
C)70%.
D)80%.
Q4) What is the role of the "gatekeeper" as applied to nutrition?
Q5) Identify ways in which excessive "screen time" adversely affects children's nutritional health.
13
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Chapter 12: Nutrition Through the Life Span: Later Adulthood
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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) Zinc intake is commonly low in older adults.
A)True
B)False
Q3) The doctor addresses the importance of hydration with Mrs.Wylie.Dehydration can cause all the following except:
A)compromised mental status.
B)altered effects of medications.
C)increased susceptibility to urinary tract infections.
D)increased susceptibility to atrophic gastritis.
Q4) Moderate energy restriction results in all of the following changes except:
A)reduced body weight.
B)reduced body fat.
C)reduced blood pressure.
D)reduced insulin sensitivity.
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Chapter 13: Nutrition Care and Assessment
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Sample Questions
Q1) A child's height is measured in the standing position once she or he reaches the age of:
A)12 months.
B)18 months.
C)2 years.
D)3 years.
Q2) The nurse recognizes that an illness that interferes with the digestion or absorption of nutrients may ultimately lead to:
A)difficulty swallowing.
B)inappropriate food intake.
C)a shorter hospital stay.
D)slower healing from injury.
Q3) Which of the following can be used to record behaviors associated with eating, physical activity, medications, and symptoms associated with eating?
A)24-hour recall
B)kcalorie count
C)food frequency questionnaire
D)food record
Q4) 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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Sample Questions
Q1) Supplements of _____ are usually given to patients receiving the antituberculosis drug isoniazid.
A)iron
B)vitamin B<sub>6</sub>
C)vitamin B<sub>12</sub>
D)folate
Q2) Using the Mifflin-St.Jeor equation for men (below) and a stress factor of 1.3, estimate the energy needs of Mr.Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg. RMR = [9.99 * weight (kg)] + [6.25 * height (cm)] - [4.92 * age (years)] + 5
A)1593 kcal
B)1918 kcal
C)2071 kcal
D)2493 kcal
Q3) Most hospitals choose not to offer selective menus as a way to simplify operations and cut costs.
A)True
B)False
Q4) Differentiate between regular and modified diets.
Q5) Describe a mechanically altered diet and explain when it is useful.
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Chapter 15: Enteral and Parenteral Nutrition Support
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Sample Questions
Q1) All of the following are ways to prevent bacterial contamination of open system tube feedings except:
A)using fresh formula every 48 hours.
B)storing open or mixed formula in the refrigerator.
C)never adding fresh formula to formula that has been hanging.
D)changing the feeding container and tubing every 24 hours.
Q2) Mr.Baxter's medical problem that caused the need for IV nutrition has resolved.The nurse recognizes that Mr.Baxter requires a gradual transition from an IV feeding to an oral diet to prevent:
A)GI problems.
B)hypoglycemia.
C)apprehension.
D)respiratory acidosis.
Q3) Enteral nutrition includes:
A)TPN.
B)PPN.
C)tube feedings.
D)simple IVs.
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) Clinical findings typical of patients undergoing metabolic stress include all of the following except:
A)hyperglycemia.
B)hypermetabolism.
C)insulin resistance.
D)positive nitrogen balance.
Q2) To decrease the risk of infection, it will be important to keep Kati's _____ under control while she is recovering.
A)serum albumin
B)blood glucose
C)blood pressure
D)serum prealbumin
Q3) Explain the metabolic effects of stress hormones and how they potentially affect the nutritional status of a patient.
Q4) Describe the body's hormonal responses to stress.
Q5) Discuss protein requirements in a stressed patient (include specific amino acids).
Q6) Describe the symptoms and complications associated with SIRS.
Q7) Explain the metabolic effects of corticosteroid drugs.
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) To improve a client's acceptance of pureed foods you would:
A)make them watery and thin.
B)serve brightly colored foods.
C)avoid the use of spices and seasonings.
D)avoid pureeing a patient's favorite foods.
Q2) 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)gastritis.
C)reflux esophagitis.
D)hiatal hernia.
Q3) _____ occurs in up to 15% of cases of peptic ulcer disease.
A)Pain
B)Dysphagia
C)Gastrointestinal bleeding
D)Reflux esophagitis
Q4) List the symptoms of dumping syndrome and explain the sequence of events that results in these symptoms.
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) Psyllium may be helpful in the treatment of diarrhea because it reduces the liquidity of the stool.
A)True
B)False
Q2) A side effect of consuming a high-fiber diet is:
A)flatulence.
B)ostomy.
C)bacterial overgrowth.
D)diverticulosis.
Q3) Discrete areas of inflamed tissue in the ileum and cecum that affect all layers of the intestine are characteristic of _____.
A)Crohn's disease
B)ulcerative colitis
C)celiac disease
D)irritable bowel syndrome
Q4) Many lactose-intolerant individuals can tolerate up to 2 cups of milk a day when intake is divided throughout the day and taken with food.
A)True
B)False
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) The most common complication of alcohol abuse is:
A)chronic pancreatitis.
B)liver disease.
C)chronic renal failure.
D)heart arrhythmias.
Q2) Hepatitis patients should avoid:
A)fried foods.
B)high-protein foods.
C)excessive intakes of sodium.
D)alcohol.
Q3) Which of the following results when bilirubin accumulates in the bloodstream?
A)jaundice
B)ascites
C)hepatic coma
D)mental disturbances
Q4) Organs affected by alcohol abuse include all of the following except the: A)lungs.
B)liver.
C)GI tract.
D)heart.
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) 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
Q2) Which insulin has the quickest onset of action?
A)lispro
B)regular
C)lente
D)ultralente
Q3) Both the blood and the urine can be checked for the presence of ketones.
A)True
B)False
Q4) The hyperosmolar hyperglycemic syndrome is usually a complication of type 2 diabetes.
A)True
B)False
Q5) Acetone breath is characteristic of hypoglycemia. 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) Plant stanols and sterols help to lower LDL and are often added to food products such as:
A)margarine.
B)bread.
C)milk.
D)cereal.
Q2) Mrs.Winslow's HDL level is considered:
A)desirable.
B)borderline risk.
C)high risk.
D)no risk.
Q3) At a restaurant, Carmen scans the menu for foods that fit the DASH plan.These include:
A)fish entrees.
B)lean poultry.
C)nut butter sandwiches.
D)whole-grain side orders.
E)all of the above
Q4) Describe characteristics of the DASH diet and results of using the diet in clinical trials.
Page 23
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Chapter 23: Nutrition, Cancer, and Hiv Infection
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Sample Questions
Q1) Some people with cancer fail to regain lean body mass even when they are receiving adequate nutrients and energy.
A)True
B)False
Q2) The reason for the development of lipodystrophy in HIV treatment is:
A)malnutrition.
B)overeating.
C)hormone imbalances.
D)unknown.
Q3) Kaposi's sarcoma can contribute to wasting in cancer patients due to:
A)malabsorption of nutrients.
B)a sore mouth that interferes with eating.
C)depletion of lean body mass.
D)respiratory disorders.
Q4) In order to increase Ms.Arther's protein intake, you suggest that she use _____ freely.
A)fruit spreads
B)mayonnaise
C)cheese
D)butter
Page 25
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