Exam (elaborations)
NR 228 NUTRITION EXAM 2-With 100% verified solutions-
- Course
- NR 228 (NR228)
- Institution
- Chamberlain College Of Nursing
NR 228 NUTRITION EXAM 2-With 100% verified solutions-
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NR 228 NUTRITION EXAM 2-With 100% verified solutio ns-2023 -2024 Chapter 5 1. The nutrient that provides the densest energy source is a. fat. b. protein. c. alcohol. d. carbohydrate. 2. Sex hormones, bile, and vitamin D are formed in the body from a. sterols. b. triglycerides. c. phospholipids. d. chylomicrons. 3. If a patient receiving fat-free parenteral nutrition develops eczema, the patient may have a. vitamin C deficiency. b. essential fatty acid deficiency. c. protein -energy malnutrition. d. phospholipid and sterol deficiency. 4. Hydrogenation of vegetable oils their shelf life and makes them harmful to health. a. decreases; less b. increases; less c. decreases; more d. increases; more 5. A triglyceride is a compound composed of a. glycerol with two fatty acids attached. b. glycerol with three amino acids attached. c. glycerol with three fatty acids attached. d. organic molecules formed in triangular chains. 6. A polyunsaturated fatty acid is a fatty acid with bond(s) on the carbon chain. a. one double b. no double c. oxidized d. two or more double 7. If a client wants to lose 1 lb of body fat each week, they would need to make sure that their daily calorie intake was lower than their daily energy needs by kcals/day. a. 350 b. 500 c. 900 d. 3500 8. In their natural form, most oils come from products and most solid fats come from products. a. natural; processed b. organic; refined c. animal; plant d. plant; animal 9. The number of double bonds present in the fatty acid chain determines the a. number of fatty acids attached to the glycerol molecule. b. number of glycerol molecules attached to the fatty acid. c. degree of saturation or unsaturation of a fatty acid. d. degree of saturation or unsaturation of the glycerol molecule. 10. By interfering with blood clotting, omega -3 fatty acids appear to lower the a. risk of hypertension. b. risk of heart disease. c. levels of serum triglyceride. d. levels of serum cholesterol. 11. Overall energy intake can be greatly affected by relatively small changes in intake of a. protein. b. carbohydrate. c. fat. d. alcohol. 12. The number of kcals provided by 23 g of fat is a. 92. b. 161. c. 207. d. 230. 13. If dietary analysis shows that fat provides 31% of an individual's energy intake, their fat intake would be considered to be a. below the recommended range. b. within the recommended range. c. above the recommended range. d. generally recognized as safe. 14. Meat, dairy products, and nuts are major sources of in the diet. a. fat b. fiber c. vitamins d. carbohydrate 15. Hydrogenation is the process by which a liquid oil is made solid and stable. a. less; more b. more; more c. less; less d. more; lessThe benefits of buying summaries with Stuvia:
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