Staci Nix McIntosh
TEST BANK
Williams' Basic Nutrition and Diet Therapy
16th Edition
9780323653763 Table of content
Chapter 1. Food, Nutrition, and Health
Chapter Functions of Carbohydrates
Chapter The Nature of Vitamins
Chapter Recommendations for Nutrient Supplementation
Chapter Food-Borne Disease
Chapter Food Intolerances and Allergies
Chapter Kidney Failure
Chapter Cancer Prevention
Chapter 9. Health Promotion of the Infant and Family
Chapter 10. Health Problems of Infants
Chapter 11. Health Promotion of the Toddler and Family
Chapter 12. Health Promotion of the Preschooler and Family
Chapter 13. Health Problems of Toddlers and Preschoolers
Chapter 14. Health Promotion of the School-Age Child and Family
Chapter 15. Health Promotion of the Adolescent and Family
Chapter 16. Health Problems of School-Age Children and Adolescents
Chapter 17. Impact of Chronic Illness, Disability, or End-of-Life Care on the Child
and Family
Chapter 18. Impact of Cognitive or Sensory Impairment on the Child and Family
Chapter 19. Family-Centered Care of the Child During Illness and Hospitalization
Chapter 20. Pediatric Nursing Interventions and Skills
Chapter 21. The Child With Respiratory Dysfunction
Chapter 22. The Child With Gastrointestinal Dysfunction
Chapter 23. The Child With Cardiovascular Dysfunction TEST BANK F OR WILLIAMS ’ BASIC N UTRITI ON AND DIET THERAPY 16TH EDITI ON BY NIXStuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material Chapter 01: Food, Nutrition, and Heal th Nix: William s’ Basic Nutrition and Diet Th erap y, 16th Edition MULTIPLE CHOICE 1. Promoting a h ealth care service that improves diabetes management for the elderly in a community would assist in which of the following? a. Supporting the na tional health goa ls Healthy People 2020 b. Reducing hunger in a subset of the United State s population c. Improving Medicare reimbursement claims d. Providing access to primary health care se rvices ANS: A Healthy People 2020 has a wide influence and is the focus of the na tion’s main objective to promote h ealth and p revent dis ease. DIF: Cogn itive Le vel: Application REF: p. 2 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 2. A pa tient requires a nutrition assessment. The most appropriate profe ssional to pe rform the assessment is a a. physician. b. nurse. c. public health nutritionist. d. registered dietitian. ANS: D The registe red dietitian is the nutrition expert registered with the Commission of Dietetic Registration (CDR), the certifying agency of Academy of Nutr ition and Dietetics. Reg istered dietitians are the only professionals who have met strict educational and professiona l prerequisites and passed a national registration exa mination that properly prepa res them to conduct a nutrition assessment. DIF: Cogn itive Le vel: Application REF: p. 1 TOP: Nur sing Pro cess: Assessment MSC: NCLEX: Safe and Eff ective Care Env ironment: Management of Care 3. The sum of a ll body pro cesses inside living cells that sustain life and h ealth is a. scien ce. b. digestion. c. metabolism. d. nutrition. ANS: C Metabolism is the sum of a ll chemi cal changes that take place in the body. Metabolism provide s energy, builds tis sue, and regulates metabolic processes in the bod y. DIF: Cogn itive Le vel: Knowledge REF: p. 3 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 4. The nutrients that provide the body with its pri mary source o f fuel for ene rgy areStuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material a. vitamins. b. minerals. c. fiber. d. carbohydrates. ANS: D Carbohydrates (e.g., s tarches and sugars) are the body’s primary fuel to ca rry out ne cessary processes; fat is the s econdary source of energy. DIF: Cogn itive Le vel: Knowledge REF: p. 4 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologi cal Adapta tion 5. Which of the following is the most accurate statement regarding the functions of protein? a. Proteins can be a primary fuel source even if the re is adequa te carbohyd rate intake. b. Proteins are a n ecessary nutrient to provide ene rgy for the body in times of stre ss. c. Proteins can be used a s coenzyme factors during cell metabolism. d. Proteins are essential to building and repairing t issues within the body. ANS: D The primary function of proteins is to provide amino acids, which are the building units necessary to bui lding and repairing t issues within the body. This is a cons tant pro cess that ensure s adequate growth and maintenance of tissues for a strong body. DIF: Cogn itive Le vel: Compre hension REF: p. 4 TOP: Nur sing Pro cess: Assessment MSC: NCL EX: Physiological Int egrity: Ph ysiologic al Adapta tion 6. A 65-ye ar-old man requires 20 N00UkRcSalI/dNayGTwBith.oCutOaMny specific fat or c arbohydrate requirements. The appr oximate number of kilo calories pe r day from fat that his diet should provide is k cal/day. a. 400 to 700 b. 100 to 300 c. 500 to 800 d. 900 to 1200 ANS: A Fat should provide no more than 20% to 35% o f the total kilocalories per day, so for a 2000-k cal diet, 400 to 700 k cal should be provided. DIF: Cogn itive Le vel: Application REF: p. 4 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Hea lth Promo tion and Mainten ance 7. The body ’s main s torage form of carbohyd rate is a. glycogen. b. glycerol. c. glucagon. d. glucose. ANS: A Glycogen is a polysa ccharide that is the main stor age form of carbohy drate in the human body. It is mainly stored in the liver and to a le sser extent in muscle tis sue.Stuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material a. 88 b. 132 c. 154 d. 198 DIF: Cogn itive Le vel: Knowledge REF: p. 4 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 8. The number of kilocalories provided by one slice of bread that contains 30 g carbohyd rate, 3 g protein, and 1 g fat is k cal. a. 34 b. 136 c. 141 d. 306 ANS: C Calculate as follows: C arbohyd rate provides 4 k cal/g, protein provides 4 kca l/g, and fa t provides 9 kcal/g. Therefore: 30 g carbohydrate 4 kca l/g = 120 k cal 3 g protein 4 k cal/g = 12 k cal 1 g fat 9 kc al/g = 9 kcal = 141 total kcal (120 k cal + 12 k cal + 9 k cal) DIF: Cogn itive Le vel: Application REF: p. 4 TOP: Nur sing Pro cess: Assessment MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 9. The number of kilocalories from fat in a sandwich that contains 22 g fat is k cal. ANS: D Fat provides 9 k cal/g. Thus, 22 g fat 9 k cal/g = 198 k cal. DIF: Cogn itive Le vel: Application REF: p. 4 TOP: Nur sing Pro cess: Assessment MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 10. The number of kilo calories from protein in a sand wich that contains 15 g protein is kcal. a. 45 b. 60 c. 75 d. 135 ANS: B Protein provides 4 k cal/g. Thus, 15 g protein 4 k cal/g = 60 k cal. DIF: Cogn itive Le vel: Application REF: p. 4 TOP: Nur sing Pro cess: Assessment MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion
11. The basic building units of protein are ca lled a. fatty acids.Stuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material b. amino c. nucleic d. carboxyl ANS: B The basic building units of protein are amino acids, which are necessary for building, repairing, and maintaining body tissues. DIF: Cogn itive Le vel: Knowledge REF: p. 4 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 12. The main nutrients invo lved in metabolic regulation and control are a. water and vitamins. b. vitamins and minerals. c. vitamins and fatty acids. d. minerals and carbohyd rates. ANS: B Vitamins and m inerals are the key nutrients in regulating and controlling the many chemi cal processes in the body. Vitamins and m inerals function a s coenzy me factors, which are components of cell enzymes tha t govern cell chemical reactions in cell metabolism. DIF: Cogn itive Le vel: Knowledge REF: p. 5 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 13. The dietary reg imen that would provide optimal nutrition for a person who is r ecovering from an extended illness is a diet a. low in protein, fat, and c arbNoUhyRdSraIteNs;GhTigBh.iCn OmMinerals and vitamins; and very low in fiber. b. providing adequate amounts of carbohyd rates, protein, fa t, mine rals, and vitamins along with adequa te water and fiber. c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. d. with essential amounts of vitamins and mine rals; high in protein; and low in fat, carbohydrates, and fiber. ANS: B Optimal nutrition incor porates a va ried diet supplying adequate amounts o f all nutrients, including carbohyd rates, protein, fat, vitamins, m inerals, fibe r, and fluid. DIF: Cogn itive Le vel: Application REF: p. 5 TOP: Nursing Pro cess: Pl anning MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 14. A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. overnutrition. ANS: CStuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material A person with undernutrition, or an intake less than the desired amounts of nutrients a person needs to sustain and maintain h ealth, carries a greater risk for physi cal illness than a person receiving adequate nutrition. In this case, a young, p regnant woman living in poverty who cannot obta in the n ecessary nutrition for herse lf and he r baby is in a state of undernutrition, placing both at nutritio nal risk. DIF: Cogn itive Le vel: Application REF: p. 5 TOP: Nursing Pro cess: Diagnosis MSC: NCLEX: Safe and Eff ective Care Env ironment: Management of Care 15. Which factors place a person at the greatest risk for malnutrition? a. Poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves b. Poor hygiene, insufficient ex ercise, and ex cess carbohydrate intake c. Depleted carbohyd rate intake, poor hygiene, and ex cess calorie intake d. Poor appetite, insufficient nutrient intake, depleted nutrition res erves, and a for m of metabolic stre ss ANS: D Malnutrition app ears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day- to-day n eeds or added metabolic stress. DIF: Cogn itive Le vel: Knowledge REF: p. 5 TOP: Nursing Pro cess: Diagnosis MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 16. Mr. Katz, who is 48 y ears old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is conside red to be in a state of overnutrition. The statement most true regarding his state of overnutrition is that a. desired nutrients are consum NeUdRiSn IexNcGesTs Bam.oCuOnMts without the risk of malnutrition. b. because ex cess body fa t is evident and ex cess calorie s are consumed, there is no risk of nutrient d eficiency leading to malnutrition. c. even though ex cess bod y fat and ex cess nutrient intake are evident, there s till may be a risk for some type of nutrient d eficiency l eading to malnutrition. d. excess body weight may or may not be present along with ex cess consumption of carbohydrates and fat, which results in inadequa te vitamin and min eral intake. ANS: C Overnutrition results from ex cess nutrient and energy intake over time, resulting in ex cess weight and a state of obesity. Malnutrition can result from excess body weight and the l ack of vitamin- and m ineral-rich food consumption (e.g., consumption of fatty and carbohyd rate-rich foods only). DIF: Cogn itive Le vel: Application REF: p. 5 TOP: Nursing Pro cess: Diagnosis MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 17. Which is l east likely to be a primary cause of malnutritio n? a. Conditions of poverty b. Prolonged hospitalization c. Homelessne ss d. Exercise ANS: DStuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material Malnutrition app ears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day- to-day n eeds or the additional requirements n ecessary durin g periods of stress, thus ex ercise is not a factor. DIF: Cogn itive Le vel: Application REF: p. 5 TOP: Nur sing Pro cess: Assessment MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 18. Overnutrition is characterized by a. overeating at a m eal. b. excess nutrient and ene rgy intake over time. c. eating a diet with too much v ariety. d. using dietary supplements. ANS: B Overnutrition results from ex cess nutrient and energy intake over time or o ccurs whe n excessive amounts of nutrient supplements a re consumed, re sulting in tissue-damaging effects. DIF: Cogn itive Le vel: Compre hension REF: p. 5 TOP: Nursing Pro cess: Diagnosis MSC: NCLEX: Physiological Int egrity: Ph ysiologic al Adapta tion 19. The Dietary Reference Intakes (DRI s) address the nutrient needs of a. all adults. b. most h ealthy population groups. c. minority ethnic groups. d. pregnant women, infants, and children. ANS: B The DRI s refer to a system of reference values that can be used for assessing and plannin g diets for h ealthy population groups and other pu rposes. DIF: Cogn itive Le vel: Knowledge REF: p. 6 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 20. The Dietary Reference Intakes (DRI s) are deve loped by the a. U.S. Public H ealth Service. b. U.S. Food and Drug Administration (F DA). c. Food and Nutrition Bo ard of the Inst itute of Medicine d. National Institutes of H ealth (NIH). ANS: C DRIs are developed by the Food and Nutrition Board of the Inst itute of Medicine. DIF: Cogn itive Le vel: Knowledge REF: p. 6 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 21. When not enough scientific evidence is available to establish a R ecommended Dietary Allowance (RDA), the value used to guide intake is ca lled the a. Dietary Re ference Intake (DRI ). b. tolerable upper intake level (UL). c. estimated average requirement (EAR).Stuvia.com - The Marketplace to Buy and Sell your Study Material
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Distribution of this document is illegalwww.nursylab.com Stuvia.com - The Marketplace to Buy and Sell your Study Material d. adequate intake (AI). ANS: D AI is used as a guide when not enough scientific data are available to establish the RDA figure. DIF: Cogn itive Le vel: Knowledge REF: p. 7 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 22. You a re asked to help p lan meals for a local monthly community dinner m eeting for the elderly. The tool that would be most helpful for planning h ealthy meals is the a. Dietary Re ference Intake s. b. Dietary Guide lines for Americans. c. MyPlate food guidance system. d. basic four food group s. ANS: C MyPlate, provided by the U.S. Depa rtment of Agriculture, provides a va luable tool for m eal planning, providing serving sizes for each food group and the ability to create a balan ced mea l from e ach group listed. DIF: Cogn itive Le vel: Knowledge REF: p. 7 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 23. You a re asked to expla in the Dietary Guidelines for Americans to an adult communit y education class at the local college. The most ap propriate areas to cover in t eaching this topic include a. appropria te amounts of sod NiuUmR, SsaItuNraGteTdBf.atC, cOhMolesterol, trans-fatty acids, whole grains, and alcohol. b. adequa te calories and protein for weight maintenan ce, smoking cessation, h erbal supplements, and food fads. c. the importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropria te food g roups, and sodium and potassium. d. food security, weight maintenan ce, glucose monitoring, and blood pressur e monitoring t echnique. ANS: A The Dietary Guidelines outlines key recommendations to balance calories and maintain weight a long with foods and food components to reduce including sodium, saturated fatt y acids, cholesterol, t rans-fatty acids, added fats and sugars, refined grains, along with recommendations for limiting alcohol. DIF: Cogn itive Le vel: Application REF: p. 7 TOP: Nur sing Pro cess: Implem entation MSC: NCLEX: H ealth Promo tion and Mainten ance 24. A pa tient asks you what he should eat to maintain an optimal diet. An appropriate respons e would be to a. eat a variety of foods and eat in mode ration. b. avoid all fast food and pro cessed foods. c. eat only natural, o rganic foods. d. use vitamin and mineral supplements to ensure adequate nutrients.Stuvia.com - The Marketplace to Buy and Sell your Study Material
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