Chapter 01: Wellness Nutrition Test Bank MULTIPLE CHOICE 1. Informal education includes education experiences that occur through daily activities, such as a. attending a workshop on coronary artery disease sponsored by the American Heart
Association. b. watching a television show about diabetes. c. learning about food safety techniques in a high school economics course. d. completing a first aid course at the local Red Cross facility. ANS: B
Watching a television show about diabetes is an example of informal education. Attending a workshop would be considered nonformal education; a high school course or a Red Cross first aid course would be considered formal education. PTS: 1 DIF: Cognitive Level: Application REF: p. 2 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 2. Health is the merging and balancing of five physical and psychologic dimensions of health
that include a. psychologic, physical, anthropometric, social, and spiritual dimensions. b. financial, emotional, ethnic, spiritual, and mental dimensions. c. physical, intellectual, emotional, social, and spiritual dimensions. d. physical, economic, ethnic, emotional, and anthropometric dimensions. ANS: C
The five physical and psychologic dimensions of health are physical health, intellectual health, emotional health, social health, and spiritual health. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 3 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 3. An example of poor eating habits that may affect emotional health is a. eating late at night at the pizza parlor. b. eating six small meals throughout the day. c. eating three meals a day plus two snacks. d. missing meals because of poor planning or being too busy to eat. ANS: D
Missing meals may cause low blood sugar which can cause anxiety or confusion or make it difficult to control emotions. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 4 TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity 4. A group of strategies used to increase the level of health of individuals, families, groups, and
communities is known as a. wellness. b. health promotion.
c. tertiary prevention. d. nutritional assessment. ANS: B
Strategies used to increase the level of health of individuals, families, groups, and communities are known as health promotion. Wellness refers to a lifestyle that enhances our health. Tertiary prevention is limited to interventions with people who have already developed a disorder. Nutritional assessment is the process of determining nutritional status. PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 4-6 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 5. An example of community support for health promotion is a. teaching a young mother safe food preparation skills. b. watching a television show exposé about industry errors in food processing. c. labeling fresh poultry packages with information about proper food storage. d. being aware that Salmonella can be spread because of inadequate food preparation
skills. ANS: C
Food labeling information is an example of community support because it is a regulatory measure that supports new health-promoting behaviors within a social context. Teaching, watching television and awareness may increase knowledge, but they do not alter the social context by regulation or environmental change. PTS: 1 DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 6. An example of a technique for health promotion is a. a client who exercises five times a week. b. local supermarkets expanding the availability of fresh fruits and vegetables. c. teaching a teenager how to choose healthier foods at fast-food restaurants. d. information about the relationship of dietary intake and diet-related disorders. ANS: C
Health promotion consists of strategies that are designed to bring about a change in health, such as teaching a teenager how to choose healthier fast foods. Exercising regularly contributes to wellness, but is not bringing about a change in health unless this is a change in behavior. A wider availability of fresh produce does not promote health, unless the supermarket uses specific strategies to encourage their consumption. Information about the relationship between nutrients and disease is simply information unless it is used to promote behavior change. PTS: 1 DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 7. For the efficient functioning and maintenance of the body, a person needs to consume
sufficient amounts of a. fiber. b. nutrients. c. minerals. d. supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance. Fiber and minerals are both needed, but each only represents one type of nutrient. Supplements are not always necessary because sufficient nutrients can often be obtained from food. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 8 | pp. 10-11 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 8. A nurse has just been assigned to a community health program for older adults. She should
check the document Healthy People 2020 to become familiar with a. nutrition priorities and goals for older American adults. b. dietary standards for Americans more than 50 years old. c. dietary guidelines recommended for older adults. d. MyPyramid recommendations for older adults. ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The nurse would check the Dietary Reference Intakes for information about dietary standards. The Dietary Guidelines for Americans and MyPyramid are separate documents from Healthy People 2020. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 5-6 | p. 11 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 9. A healthy female client asks what she can do to prevent the development of type 2 diabetes.
The strategies you discuss with her are considered a. primary treatment. b. primary prevention. c. secondary prevention. d. tertiary prevention. ANS: B
Prevention of the development of type 2 diabetes before the disorder develops is considered primary prevention. Secondary prevention involves early detection to halt and minimize the effects of the disease, and tertiary prevention minimizes complications and helps restore health after the disorder has developed. Primary treatment is not a recognized term. PTS: 1 DIF: Cognitive Level: Application REF: p. 7 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy or diet therapy developed for him by the hospital dietitian is a. primary treatment. b. primary prevention. c. secondary prevention. d. tertiary prevention. ANS: D
This is an example of tertiary prevention to minimize complications and help restore health after heart disease has developed. Primary prevention would occur before the disease developed, and secondary prevention would involve early detection to minimize the effects of the disease. Primary treatment is not a recognized term. PTS: 1 DIF: Cognitive Level: Planning REF: p. 7 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 11. A nutrient that can be made by the body is called a. essential. b. complete. c. incomplete. d. nonessential. ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body and must be consumed. The terms complete and incomplete refer to proteins. Complete proteins contain all the essential amino acids; incomplete proteins are lacking one or more essential amino acids. PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 8-9 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 12. Nutrients that do not yield energy include a. minerals, vitamins, and water. b. protein, water, and vitamins. c. water, vitamins, and carbohydrates. d. minerals, vitamins, and protein. ANS: A
Minerals, vitamins, and water are all nutrients that do not yield energy. Protein and carbohydrates both yield energy; each provides 4 kcals per gram. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 8-10 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 13. Glucose is the a. sweetest of all sugars. b. most efficient form of energy for the brain. c. only carbohydrate found in fruits and sugars. d. carbohydrate to avoid to prevent diabetes. ANS: B
Glucose provides the most efficient form of energy for the brain (and muscles too). Fructose and sucrose are both sweeter than glucose so it is not the sweetest sugar. Various other carbohydrates are found in fruits and sugars. Avoiding glucose does not prevent diabetes. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 9 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 14. The nutrient that provides the highest number of kcals per gram is a. protein.
b. alcohol. c. fat. d. carbohydrate. ANS: C
Fat provides the highest number of kcals: 9 per gram. Protein and carbohydrate each provide 4 kcals per gram. Alcohol provides 7 kcals per gram PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 9-10 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 15. A cup of frozen yogurt contains 24 g carbohydrate, 2 g fat, and 4 g protein. The total number
of kcals in the frozen yogurt is a. 110. b. 130. c. 140. d. 162. ANS: B
24 g carbohydrate provides 24 4 = 96 kcals. 2 g fat provides 2 9 = 18 kcals. 4 g protein provides 4 4 = 16 kcals. Therefore the total kcals in the frozen yogurt is 96 + 18 + 16 = 130 kcals. PTS: 1 DIF: Cognitive Level: Application REF: p. 9 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 16. Combinations of amino acids link together to form a. protein. b. carbohydrates. c. dietary fiber. d. lipids. ANS: A
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that cannot be digested. Lipids are made up of glycerol and triglycerides or sterols. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 9 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 17. Amino acids that must be consumed from plant and animal foods are called _____ amino
acids. a. nonessential b. essential c. formative d. biologic ANS: B
Amino acids that must be consumed from plant and animal foods are called essential amino acids. Nonessential amino acids can be formed by the body from other nutrients. Formative amino acids and biologic amino acids are not recognized terms.
PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 8 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 18. Lipids provide the best source of a. essential amino acids. b. body-building materials. c. glucose for the brain. d. dense energy for the body. ANS: D
Because lipids provide more energy per gram than any other nutrient (lipids provide 9 kcals per gram; protein and carbohydrate provide 4 kcals per gram and alcohol provides 7 kcals per gram), they are the best source of dense energy for the body. They do provide some body-building materials: phospholipids are an important part of the structure of cell membranes. However proteins and minerals probably contribute more than lipids to building body structure. Lipids cannot be converted to glucose in the body. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 8-9 TOP: Nursing Process: Planning MSC: Client Needs: Physiological integrity 19. The category of nutrients that has a role in the production of hormones and helps protect body
organs is a. lipids. b. fibers. c. protein. d. carbohydrates. ANS: A
Many lipids are used in the body to form hormones and lipids provide a protective layer of padding around body organs. Dietary fiber does not leave the gastrointestinal tract. Protein is an important part of many body structures but does not necessarily protect body organs; proteins may act as carriers for hormones, but are not used to make the hormones themselves. Carbohydrates are a source of energy and have no real role in body structure or hormonal regulation. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 8-9 TOP: Nursing Process: Analysis MSC: Client Needs: Physiological integrity 20. Triglycerides, phospholipids, and sterols are categories of a. lipids. b. vitamins. c. minerals. d. carbohydrates. ANS: A
Lipids are made up of triglycerides, phospholipids, and sterols. Categories of vitamins are fat soluble and water soluble. Minerals are divided into major minerals and trace minerals. Carbohydrates are simple carbohydrate, complex carbohydrates, and dietary fiber. PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 8-9 TOP: Nursing Process: Analysis MSC: Client Needs: Physiological integrity
21. Water soluble and fat soluble describe the two classes of a. fiber. b. vitamins. c. minerals. d. carbohydrates. ANS: B
Vitamins are either water soluble or fat soluble. Dietary fiber is indigestible carbohydrate. Minerals are classified as major minerals or trace minerals. Carbohydrates are simple carbohydrate, complex carbohydrates, and dietary fiber. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 10 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 22. A category of nutrients that assists other nutrients with metabolic functions throughout the
body is a. water. b. protein. c. vitamins. d. minerals. ANS: C
Vitamins indirectly assist other nutrients through the complete processes of digestion, absorption, metabolism, and excretion. Water provides a fluid medium and a transport system for body processes. Protein makes up many body structures, enzymes, and components of the immune system. Minerals serve structural purposes and are found in body fluids. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 10 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 23. A class of nutrients that is important in body structure and influences the function of muscles
and the central nervous system is a. proteins. b. minerals. c. vitamins. d. carbohydrates. ANS: B
Minerals are important in body structures and influence the function of muscles and the central nervous system. Proteins are structural components and form part of muscles, but are less influential in the central nervous system. Vitamins and carbohydrates do not have structural functions. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 10 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 24. If a mine worker was trapped in a mine and it took several days for a rescue team to reach
them, the nutrient that they would need most in order to survive is a. protein. b. carbohydrate. c. water.
d. vitamins. ANS: C
The body can only survive a few days without water. The body may not function optimally without other nutrients, but can survive many days and even weeks without them. PTS: 1 DIF: Cognitive Level: Application REF: p. 10 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 25. Combining classic concerns of deficiency diseases with interest to reduce the risk of chronic
diet-related diseases is the focus of the a. Healthy People 2020. b. Dietary Reference Intakes (DRIs). c. Tolerable Upper Intake Level (UL). d. Estimated Energy Requirement (EER). ANS: B
DRIs combine the classic concerns of deficiency diseases that were the original focus of nutrient recommendations with the contemporary interest to reduce the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis. UL is the level of nutrient intake that should not be exceeded to prevent adverse health risks. The EER aims to maintain good health by providing energy intake levels to maintain individuals’ body weights within specific age, gender, height, weight, and physical activity categories. Healthy People 2020 seeks to strengthen policy and practice to improve health. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 11 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 26. The best course of action to provide adequate amounts of vitamins and minerals is to a. promote weight loss. b. eat a variety of foods. c. eat at least 3 meals per day. d. consume a high-fiber, low-fat diet. ANS: B
Including a variety of foods increases the likelihood of obtaining adequate amounts of vitamins and minerals. Loss of weight will not contribute to adequate nutrient intake. Eating at least 3 meals per day may help increase nutrient intake to some extent, but they could still be meals that provide a limited assortment of foods. Similarly, a high-fiber, low-fat diet could consist of foods that are relatively low in vitamins and minerals. PTS: 1 DIF: Cognitive Level: Application REF: pp. 10-12 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 27. If a nurse wants to evaluate a client’s dietary intake, he or she may use a. anthropometric measurements, 24-hour recall, and/or a food record. b. computer dietary analysis and biochemical laboratory testing. c. diet history, a food record, and/or computer dietary analysis. d. measurements of limbs, analysis of body fluids, and a diet history. ANS: C
Methods to assess dietary intake include use of a diet history, a food record, and/or computer-assisted dietary analysis. Anthropometric measurements (including measurements of limbs) and biochemical laboratory testing (including analysis of body fluids) are used to help assess nutritional status, but not dietary intake. PTS: 1 DIF: Cognitive Level: Application TOP: Nursing Process: Assessment, Evaluation MSC: Client Needs: Physiological integrity
REF: pp. 15-16
28. If a nurse wants to assess a client’s nutritional status, he or she may use a. dietary standards, dietary behaviors, Acceptable Macronutrient Distribution
Ranges, and biochemical analysis. b. biochemical analysis, food records, computerized dietary analysis, and Tolerable
Upper Intake Level. c. Recommended Dietary Allowances, clinical examination, psychosocial behaviors,
and risk assessment. d. dietary evaluation, clinical examination, biochemical analysis, and anthropometric
measurements. ANS: D
Nutritional status is assessed using a combination of dietary evaluation, clinical examination, biochemical analysis, and anthropometric measurements. Dietary standards Acceptable Macronutrient Distribution Ranges, Tolerable Upper Intake Level, and Recommended Dietary Allowances may be used to evaluate data obtaining using these methods. Dietary behaviors, psychosocial behaviors, food records, and computerized dietary analysis may be used as part of dietary evaluation. PTS: 1 DIF: Cognitive Level: Application TOP: Nursing Process: Assessment, Evaluation MSC: Client Needs: Physiological integrity
REF: p. 15
29. If a college student is eating only one small meal per day in an attempt to lose weight and is
taking high doses of vitamin and mineral supplements to try to make up for the lack of food they would be described as having a. malnutrition. b. nonnutrition. c. overnutrition. d. disordered eating. ANS: A
An imbalance of nutrients and/or energy (in this case, high intake of some nutrients and low intake of energy) is called malnutrition. Overnutrition only refers to excessive intake or nutrients and/or energy. Disordered eating refers to unusual eating habits that may or may not lead to some form of malnutrition. Nonnutrition is not a recognized term. PTS: 1 DIF: Cognitive Level: Application REF: p. 15 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 30. A professional trained in normal and clinical nutrition, food science, and food service
management who is credentialed by the Commission on Dietetic Registration of the American Dietetic Association is a
a. b. c. d.
registered nurse (RN). registered dietitian (RD). clinical nutritionist (CN). certified home economist (CHE).
ANS: B
Only registered dietitians meet these professional standards. Clinical nutritionists have a masters or doctoral degree in nutrition but do not have the other credentials. A registered nurse does not have in-depth clinical nutrition, food science, and food service training. Certified home economists do not have clinical nutrition training. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 16 TOP: Nursing Process: Planning MSC: Client Needs: Safe and effective care environment
Chapter 02: Personal and Community Nutrition Test Bank MULTIPLE CHOICE 1. The type of influence that a desire for sweet and salty flavored foods has on food preferences
is a. b. c. d.
genetic. learned. physiologic. environmental.
ANS: A
A preference for sweet and salty foods is genetically determined. Environmental effects are the same as learned effects, preferences caused by cultural and socioeconomic influences. Physiology has relatively little influence on food preferences. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 2. A teenage client is hungry and goes to the refrigerator for a snack. A holiday has just been
celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunt’s special fruit salad. This is an example of a. bingeing. b. abundance. c. food choice. d. food preference. ANS: D
This teenager is able to select foods according to her preferences. Food choices are restricted by convenience, but many of her favorite foods are available so her choices are not limited. The food is abundant, and she may choose to binge and overeat, but her selections are made according to her food preference. PTS: 1 DIF: Cognitive Level: Analysis REF: p. 21 TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
3. A mother tells you that she does not allow her young children to eat while the watch
television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is a. the genetic factor of preference for sweet and salty tastes. b. the influence of ethnicity on preference for sour tastes. c. the children’s weights when they were born and their weights now. d. the environmental effects of parental food choices and television watching. ANS: D
Because young children spend so much time with their families, their parents’ food choices have a major impact on their own future food choices. Preventing young children from eating while watching television will have only short-term impact and they are likely to join their father in eating high-fat, high-sugar snacks. The father’s food preferences are probably influenced by genetics and ethnicity and it may be interesting to find out if the children currently have a healthy weight for their height (although there birth weight is probably not relevant), but these have less immediate impact on the nutritional health of this family. PTS: 1 DIF: Cognitive Level: Analysis REF: p. 21 TOP: Nursing Process: Implementation MSC: Client Needs: Psychosocial integrity 4. Economics is a significant factor influencing the nutritional status of communities. To
overcome economic disadvantage, public health efforts include a. the MyPyramid food guidance system. b. educational programs on food safety. c. the U.S. government’s Food Stamp Program. d. public service announcements on healthy eating. ANS: C
The Food Stamp Program provides coupons to buy nutritious foods for individuals and families with incomes below certain levels. This can help improve the nutritional status of economically challenged families. The other public health efforts listed are not specifically aimed at people who have an economic disadvantage. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 21 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 5. Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before
1970, the focus was to reduce a. consumption of lipids. b. low-carbohydrate diets. c. nutrient deficiencies. d. prevention of infectious disease. ANS: C
Before 1970, most nutritional problems were attributed to nutrient deficiency. Later on, research showed the association between excessive lipid intakes and chronic disease. Low-carbohydrate diets gained popularity for weight loss after 1970. Prevention of infectious disease is not a direct nutritional concern. PTS: 1 DIF: Cognitive Level: Knowledge REF: pp. 21-22 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
6. If he is genetically susceptible, an older man who has eaten a high-fat, high-salt diet all his life
has a high risk of developing a. genetic disorders, hypertension, and diabetes. b. hypertension and sickle cell anemia. c. viral infections requiring antibiotics. d. coronary artery disease, hypertension, and diabetes. ANS: D
Coronary artery disease, hypertension, and diabetes are all more common in individuals who consume high-fat, high-sodium diets. Risk of genetic disorders, sickle cell anemia, and viral infections is not affected by dietary fat and sodium intakes. PTS: 1 DIF: Cognitive Level: Application REF: p. 22 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 7. Of the following, the most important overall dietary modification to help reduce risk of
chronic disease is a. eating fewer foods that contain preservatives. b. buying mostly locally grown foods. c. eating more plant-based foods. d. eating more animal-based foods. ANS: C
Scientific evidence from the nutrition evidence library shows that shifting to a more plant-based diet is one of four significant modifications to our dietary intake patterns that will improve the overall health of Americans. Preservatives per se have not been associated with health status (although foods that contain preservatives may be more highly processed and may be higher in fat, sugar, and sodium and lower in nutrients than foods without preservatives). Buying locally grown foods may be a good agricultural and economic practice, but does not affect health status. Eating more animal-based foods would be the opposite of what is recommended. PTS: 1 DIF: Cognitive Level: Application REF: p. 23 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 8. One way to help clients follow the Dietary Guidelines for Americans is to encourage them to
use a. b. c. d.
Healthy People 2020. MyPyramid. The Food Stamp Program. The Exchange Lists for Meal Planning.
ANS: B
MyPyramid is designed to help clients implement the recommendations of the Dietary Guidelines for Americans. Healthy People 2020 sets national targets for health promotion. The Food Stamp Program provides coupons to buy nutritious foods for individuals and families with low incomes. The Exchange Lists for Meal Planning are intended primarily for patients with diabetes and those who need to lose weight; they help patients choose appropriate portion sizes to control their intake of fat, protein, carbohydrate, and energy.
PTS: 1 DIF: Cognitive Level: Application REF: pp. 24-29 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 9. The MyPyramid food guidance system is a a. food guide intended to increase intake of fruits and vegetables. b. nutrient guide that categorizes foods by their fat, sodium, and fiber content. c. food guide that helps consumers meet their nutrient needs and limit dietary
excesses. d. nutrient guide aimed to promote weight loss by controlling intake of fat-soluble vitamins. ANS: C
The MyPyramid food guidance system helps consumers include foods that meet their nutrient needs and limit intake of dietary components that are often eaten in excess. For many consumers, following MyPyramid will increase their intake of fruits and vegetables, but this is only one part of the recommendations. MyPyramid groups foods according to their nutrient content, but not fat, sodium, and fiber specifically. Intake of fat-soluble vitamins has no effect on weight loss. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 24-25 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 10. The ―fruits & veggies—more matters‖ slogan is part of a campaign designed to increase
intake of fruits and vegetables among a. school-age children. b. people living in urban areas. c. low-income individuals and families. d. all Americans. ANS: D
―Fruits & veggies—more matters‖ is part of the National Fruit and Vegetable Program, designed to increase intake of fruits and vegetables among all Americans. It is not specifically targeted at any age, demographic, or socioeconomic group. PTS: 1 DIF: Cognitive Level: Application REF: pp. 28-29 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 11. A meal planning guide that would be helpful for a patient who needs to closely monitor their
intake of kcals, carbohydrates, protein, and fat is the a. National Fruit and Vegetable Program. b. MyPyramid food guidance system. c. Dietary Guidelines for Americans. d. Exchange Lists for Meal Planning. ANS: D
The Exchange Lists for Meal Planning groups foods according to their kcal, carbohydrate, protein, and fat content and lists serving sizes that contain specific amounts of each of these. Therefore, this guide can help clients monitor their intake. The National Fruit and Vegetable Program simply encourages increased intake of fruits and vegetables. The Dietary Guidelines for Americans give general advice but do not translate this into specific amounts of foods. MyPyramid would help patients achieve healthy intakes of kcals, carbohydrate, protein, and fat, but would not be specific enough for them to monitor their intake closely. PTS: 1 DIF: Cognitive Level: Application REF: pp. 28-29 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 12. One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is
because fruits and vegetables a. are natural appetite suppressants. b. displace high-fat foods from the diet. c. are rich in antioxidants and phytochemicals. d. decrease absorption of fat from foods. ANS: B
Fruits and vegetables displace high-fat foods from the diet because they are high in fiber and water; they cause satiety so that clients have less desire for high-fat foods. Fruits and vegetables are not and do not contain natural appetite suppressants and do not hinder absorption of fat from foods. They are rich in antioxidants and phytochemicals, but increased intake of these substances does not affect fat intake. PTS: 1 DIF: Cognitive Level: Analysis REF: p. 28 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 13. Fish consumption is increasing in the United States as a result of a. greater availability of fresh and frozen fish. b. increased use of fish in processed foods. c. dietary recommendations to consume lighter-colored protein sources. d. recognition that protein from fish is superior to other protein sources. ANS: A
Fish consumption is increased because of the availability of frozen and refrigerated storage techniques. Use of fish in processed foods has not increased. Dietary recommendations encourage use of more poultry and fish and less red meat, but do not describe them in terms of color. Fish contains high quality protein, but it is not superior to the protein in other animal foods. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 31 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 14. If a client wants to use the food label to check the number of kcals in a product, they should
also check the a. calories from fat. b. servings per container. c. % Daily Value. d. ingredient list. ANS: B
Infants need dietary fat and cholesterol for formation of brain and nerve tissue. Fat makes an important contribution to energy stores, but energy can be obtained from carbohydrate and protein. Bone formation is not dependent on dietary intake of fat and cholesterol. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 100 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance | Client Needs: Physiological integrity 30. A client grew up on a farm and learned to prepare foods using butter and lard produced by the
farm animals. She is now in her 60s and has just learned that she has coronary artery disease. To best meet her physical as well as psychologic needs, the health practitioner should a. suggest that she adopt a low-fat vegetarian dietary pattern. b. ask how she usually prepares foods and suggest ways to reduce the use of animal fat. c. advise her to eat more fruits and vegetables and to replace some of the animal fat with palm and coconut oil. d. advise her to avoid adding fat to foods and eat only very lean poultry and fish. ANS: B
The health practitioner should start with the ways she usually prepares food and suggest ways she can use less animal fat and more heart-healthy unsaturated fats without making dramatic or arbitrary changes. A low-fat vegetarian dietary pattern is not necessary and is unlikely to be acceptable to the client. Eating more fruits and vegetables may be beneficial, but palm and coconut oil are high in saturated fat, which would not be helpful. It is probably not necessary for her to avoid adding any fat to foods and to eat only very lean poultry and fish; such drastic changes are unlikely to be maintained by the client. PTS: 1 DIF: Cognitive Level: Analysis REF: p. 101 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
Chapter 06: Protein Test Bank MULTIPLE CHOICE 1. Protein is needed by the body because it provides a. energy. b. peptides. c. fatty acids. d. amino acids. ANS: D
The body needs protein because it provides amino acids, needed to make all the proteins in the body. Excess protein can be used to provide energy, but the body does not need it for this purpose because it can obtain energy from carbohydrate and fat. Protein is made up of peptides, strings of amino acids joined together, but these are only needed by the body because of the amino acids they supply. Protein does not supply fatty acids. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 105 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
2. The amount of protein that most Americans eat is a. less than we need. b. more than we need. c. about the amount we need. d. very different from day to day. ANS: B
Most Americans eat more protein than we need. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 113 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 3. In addition to carbon, hydrogen, and oxygen, amino acids also contain a. nitrogen. b. potassium. c. iron. d. sodium. ANS: A
The amino groups in amino acids contain nitrogen. Amino acids do not contain potassium, iron, or sodium. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 105 TOP: Nursing Process: Analysis MSC: Client Needs: Health promotion and maintenance 4. Nine of the 20 amino acids are considered essential because they a. contain sulfur. b. are found only in animal proteins. c. cannot be manufactured by the body. d. are the only amino acids used to make body proteins. ANS: C
These amino acids are considered essential because they cannot be manufactured by the body and must be eaten in food. Some amino acids do contain sulfur, but this is not related to them being essential or nonessential. Essential amino acids are found in both animal and plant proteins. All amino acids, essential and nonessential, are used to make body proteins. PTS: 1 DIF: Cognitive Level: Comprehension REF: pp. 105-106 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 5. Nonessential amino acids can be made by the liver using a. glucose and urea. b. other amino acids. c. fatty acids and glycerol. d. enzymes and hormones. ANS: B
The body can make nonessential amino acids from other amino acids. Once the amino group has been removed from an amino acid and has been formed into urea, the body cannot turn it back into an amino acid. Fatty acids and glycerol cannot be used to make amino acids. Enzymes and hormones may help control the manufacture of nonessential amino acids but are not themselves used to make them.
PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 105 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 6. The secondary structure of proteins refers to the a. combination of polypeptide chains. b. sequence of amino acids in the chain. c. strong bonds between loops of the chain. d. straight, folded, or coiled shape of the amino acid chain. ANS: D
The secondary structure of proteins refers to the straight, folded, or coiled shape of the amino acid chain. The combination of polypeptide chains is the quaternary structure. The sequence of amino acids in the chain is the primary structure. The strong bonds between loops of the chain is the tertiary structure. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 108 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 7. A client may be in a danger of their body proteins becoming denatured if they have a a. drug overdose. b. very high fever. c. vitamin deficiency. d. high stress level. ANS: B
Very high fever may denature body proteins, because the extreme heat changes the shape of the protein. Drug overdoses, vitamin deficiencies, and high stress levels do not denature proteins. PTS: 1 DIF: Cognitive Level: Application REF: p. 108 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 8. The enzyme that begins digestion of protein in the stomach is a. pepsin. b. renin. c. trypsin. d. protease. ANS: A
The enzyme that begins protein digestion in the stomach is pepsin. Renin is another enzyme secreted in the stomach in infants; it coagulates milk protein to keep it in the stomach longer to allow more time for digestion, but it does not begin protein digestion. Trypsin continues protein digestion in the small intestine. Peptidases are important in completing breakdown of peptides into amino acids. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 108 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 9. Loss of muscle tissue during recovery from a serious accident is an example of a. anabolism. b. catabolism.
c. deamination. d. metabolism. ANS: B
During recovery from a serious accident, the physical stress and immobility cause loss of muscle tissue through catabolism. Anabolism occurs when new protein is being formed during growth or healing. Deamination is one part of catabolism; it refers to removal of the amino group when amino acids are broken down. Metabolism is a general term that includes both anabolism and catabolism. PTS: 1 DIF: Cognitive Level: Application REF: pp. 109-110 TOP: Nursing Process: Analysis MSC: Client Needs: Physiological integrity 10. The vitamin that is essential for absorption of amino acids is a. vitamin B6. b. folate. c. vitamin A. d. vitamin E. ANS: A
Vitamin B6 (pyridoxine) is needed as a carrier for absorption of amino acids. Folate, vitamin A, and vitamin E have other essential roles in the body, not related to protein absorption. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 109 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 11. An example of a situation in which positive nitrogen balance occurs is a. aging. b. infection. c. starvation. d. pregnancy. ANS: D
Positive nitrogen balance means that more nitrogen is retained in the body than is excreted. This would be the situation in pregnancy when new tissue is being formed in the mother and fetus. Aging, infection, and starvation are all times when the body would be in negative nitrogen balance. PTS: 1 DIF: Cognitive Level: Application REF: p. 110 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 12. The main structural protein found in connective tissues, bone, and teeth is called a. fibrin. b. albumin. c. collagen. d. hemoglobin. ANS: C
The main structural protein found in connective tissues, bone, and teeth is called collagen. Fibrin is an important protein in blood clots. Albumin is an important blood plasma protein. Hemoglobin is the main protein that carries oxygen in the blood.
PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 111 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 13. Proteins that are produced by the immune system in response to specific foreign viruses and
bacteria are called a. hormones. b. antibodies. c. lipoproteins. d. enzymes. ANS: B
Proteins that are produced by the immune system in response to viruses and bacteria are called antibodies. Hormones are chemical messengers in the body that are sometimes proteins. Enzymes are protein catalysts in the body. Lipoproteins are proteins that carry lipids in the bloodstream. PTS: 1 DIF: Cognitive Level: Knowledge REF: p. 111 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 14. An important role of proteins in the body includes a. temperature regulation. b. acid-base balance. c. conduction of nerve impulses. d. elimination of waste products. ANS: B
An important role of proteins in the body includes acid-base balance. Proteins do not have a major role in temperature regulation, conduction of nerve impulses, or elimination of waste products. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 111 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 15. The protein that carries oxygen in muscles is called a. ferritin. b. oxyglobin. c. myoglobin. d. hemoglobin. ANS: C
The protein that carries oxygen in muscles is called myoglobin. Ferritin is a protein that carries iron in the bloodstream. Oxyglobin does not exist. Hemoglobin is a protein that carries oxygen in the bloodstream. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 111 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 16. Phenylketonuria is caused by a. excessive intake of phenylalanine. b. failure to break down excess phenylalanine. c. inadequate intake of phenylalanine during pregnancy. d. inability to digest proteins that contain phenylalanine.
ANS: B
Phenylketonuria is caused by failure to break down excess phenylalanine. It is a genetic disorder and is not caused by excessive intake of phenylalanine, inadequate intake of phenylalanine during pregnancy, or inability to digest proteins that contain phenylalanine. PTS: 1 DIF: Cognitive Level: Comprehension REF: p. 112 TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity 17. An example of a food that contains complete protein is a. oatmeal. b. lentil soup. c. peanut butter. d. hard-boiled egg. ANS: D
Eggs and most other animal foods contain complete protein. Grains, legumes, and nuts contain incomplete proteins. PTS: 1 DIF: Cognitive Level: Application TOP: Nursing Process: Assessment, Planning MSC: Client Needs: Health promotion and maintenance
REF: p. 112
18. Incomplete protein a. has no nutritional value in the diet. b. is mostly found in foods of animal origin. c. has been denatured by contact with heat, acid, or alkali. d. contains inadequate amounts of one or more essential amino acids. ANS: D
Incomplete protein contains inadequate amounts of one or more essential amino acids. It still has nutritional value and may be combined with another incomplete protein to provide complete protein. Incomplete proteins are found mostly in plant foods. Denaturing proteins does not affect their amino acids content and make them incomplete. PTS: 1 DIF: Cognitive Level: Comprehension TOP: Nursing Process: Assessment, Planning MSC: Client Needs: Health promotion and maintenance
REF: p. 112
19. An example of a meal that contains complementary proteins is a. pasta and tomato sauce. b. split pea soup with crackers. c. oatmeal and buttered toast. d. fruit yogurt with strawberries. ANS: B
Split pea soup with crackers contains complementary proteins; the incomplete legume protein in the split pea soup complements the incomplete grain protein in the crackers. Vegetables such as tomato sauce and fruit such as strawberries do not contain sufficient protein to complement another incomplete protein in a meal. Oatmeal and toast are both grains and so their incomplete proteins are not complementary. Fruit yogurt contains complete protein and does not need to be combined with an incomplete protein.