Exam (elaborations)
Chapter 19 Nutritional Concepts and Related Therapies
- Course
- Nursing
- Institution
- Western Piedmont Community College
Chapter 19 Nutritional Concepts and Related Therapies
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Chapter 19: Nutritional Concepts and Related TherapiesMULTIPLE CHOICE
1. The nurse makes nutrition a focus in the care plan. Where does nutrition play the most
important role?
a. Weight control
b. Sustained appetite
c. Building strong bones
d. Health maintenance
ANS: D
Nutrition is the total of all processes involved in taking in and using food substances for
proper growth, functioning, and maintenance of health.
PTS: 1 DIF: Cognitive Level: Comprehension REF: Page 485
OBJ: 1 TOP: Nutrition KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion and Maintenance
2. The nurse is explaining the activity recommendations from the USDA‘s new MyPlate plan.
What is the minimum amount of moderate weekly exercise needed to balance nutritional
intake?
a. 15 minutes
b. 1 hour and 15 minutes
c. 2 hours and 30 minutes
d. 60 minutes
ANS: C
MyPlate recommends a minimum of 2 hours and 30 minutes of moderate aerobic physical
activity a week to balance nutritional intake and 1 hour and 15 minutes of vigorous physical
activity a week.
PTS: 1 DIF: Cognitive Level: Knowledge REF: Page 487, Skill 19-1
OBJ: 2 TOP: MyPlate KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion and Maintenance
3. What are elements that are found in food and necessary for good health but that the body
cannot make?
a. Important nutrients
b. Life-saving nutrients
c. Essential nutrients
d. Necessary nutrients
ANS: C
Elements found in food that our bodies cannot make are essential nutrients.
PTS: 1 DIF: Cognitive Level: Knowledge REF: Page 487
OBJ: 3 TOP: Nutrition KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion
, 4. To demonstrate the energy-producing potential of different foods, the nurse explains that 3 g
of lean meat produces 12 kcal/g. How many kcal/g does 3 g of fish oil produce?
a. 6 kcal/g
b. 15 kcal/g
c. 21 kcal/g
d. 27 kcal/g
ANS: D
Fat provides 9 kcal/g.
PTS: 1 DIF: Cognitive Level: Analysis REF: Page 487
OBJ: 3 TOP: Nutrition KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion and Maintenance
5. What has replaced the USDA‘s Recommended Dietary Allowance (RDA)?
a. Nutrition Recommended Allowance (NRA)
b. National Bionutritional Allowance (NBA)
c. Dietary Reference Intake (DRI)
d. Dietary Guidelines for Americans (DGA)
ANS: C
The Dietary Reference Intake (DRI) has replaced the Recommended Dietary Allowance
(RDA).
PTS: 1 DIF: Cognitive Level: Knowledge REF: Page 487
OBJ: 2 TOP: Nutrition KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion and Maintenance
6. How many kcal/g does 1 g of alcohol provide?
a. 4 kcal/g
b. 5 kcal/g
c. 6 kcal/g
d. 7 kcal/g
ANS: D
Alcohol provides 7 kcal/g of energy.
PTS: 1 DIF: Cognitive Level: Knowledge REF: Page 487
OBJ: 3 TOP: Alcohol KEY: Nursing Process Step: Implementation
MSC: NCLEX: Health Promotion and Maintenance
7. The nurse is educating a group of high school students regarding nutrition. How should the
nurse respond when the students ask what occurs when protein, mineral, iron, and fat
combine?
a. Body processes are regulated
b. Energy is provided
c. Tissue is built and repaired
d. Body function is restored
ANS: C
Many nutrients are necessary to build and repair tissue, including protein, minerals, iron, and
fat.
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