Exam (elaborations)
Chapter 23. Nutrition
- Course
- Fundamentals of Nursing Care
- Institution
- Allegany College Of Maryland Somerset Campus
Chapter 23. Nutrition
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Chapter 23. NutritionMultiple Choice
Identify the choice that best completes the statement or answers the question.
1. A nurse is caring for a 60-year-old, sedentary female patient. While educating the patient about how
many calories are required to maintain her current body weight, the nurse recommends approximately
1. 800 calories a day.
2. 1000 calories a day.
3. 1600 calories a day.
4. 2000 calories a day.
2. A nurse is caring for an active, 55-year-old male patient. While educating the patient about how many
calories are required to maintain his current body weight, the nurse recommends approximately
1. 1000 calories a day.
2. 1500 calories a day.
3. 2000 calories a day.
4. 2500 calories a day.
3. A nurse is educating a class of active, 21-year-old male college students about how many calories a day
they require to maintain their current body weights. The nurse recommends approximately
1. 1200 calories a day.
2. 1800 calories a day.
3. 2400 calories a day.
4. 3000 calories a day.
4. A dietitian educates a nurse about Dietary Reference Intakes (DRIs). The dietitian teaches the nurse that DRIs
contain recommendations for sex, age, pregnancy, and
1. Race.
2. Weight.
3. Lactation.
4. Educational level.
5. A nurse teaches a patient that the American Heart Association (AHA) recommends
1. Disregarding the number of calories consumed.
2. Eating red meat and dairy products at each meal.
3. That no more than 25% to 35% of one’s total daily intake of calories should come from fat.
4. Eliminating all forms of fat from your diet.
6. A nurse recognizes that the process in which food is broken down in the gastrointestinal (GI) tract, releasing
nutrients for the body to use, is called
1. Digestion.
2. Peristalsis.
3. Indigestion.
4. Absorption.
7. A nurse is educating a patient about the process of digestion. The nurse teaches that digestion begins in the
1. Mouth.
2. Stomach.
3. Intestines.
4. Esophagus.
, 8. A nurse recognizes that the process that gently propels the food bolus into the small intestine is called
1. Digestion.
2. Peristalsis.
3. Indigestion.
4. Absorption.
9. A nurse recognizes that the process in which nutrients are taken into the gastrointestinal (GI) tract is called
1. Digestion.
2. Peristalsis.
3. Indigestion.
4. Absorption.
10. A nurse educates a patient about increasing his or her intake of complete proteins. The patient demonstrates
understanding when identifying an example of a complete protein as
1. Nuts.
2. Corn.
3. Eggs.
4. Beans.
11. A dietitian teaches a student nurse about complete proteins. The student nurse demonstrates
understanding when identifying an example of a complete protein as
1. Soy.
2. Seeds.
3. Wheat.
4. Brown rice.
12. A nurse teaches a patient about eating combinations of incomplete proteins to provide the body with all nine
amino acids that are needed for complete protein synthesis. The patient demonstrates understanding by
stating:
1. “I will combine eggs and milk.”
2. “I will combine bacon and eggs.”
3. “I will combine fish and soy products.”
4. “I will combine red beans and brown rice.”
13. A nurse teaches a patient about the importance of consuming more complex carbohydrates. The patient
demonstrates understanding by stating:
1. “I will consume more fruit.”
2. “I will consume more milk.”
3. “I will consume more syrup.”
4. “I will consume more pasta.”
14. A nurse is caring for a Jewish patient who adheres to Jewish dietary law. The nurse recognizes that the most
appropriate kosher dietary choice to offer to this patient is
1. Salmon.
2. Clam chowder.
3. Grilled shrimp.
4. Pulled pork.
15. A nurse explains micronutrients to a patient. The patient identifies that micronutrients include
1. Amino acids.
2. Water.
3. Proteins.
4. Vitamins.
, 16. An instructor explains that the old MyPyramid food management system has been replaced with a simpler
visual symbol called MyPlate. The instructor realizes that additional instruction is required when a
student says:
1. “Half of a plate of food should be fruits and vegetables, with veggies making up the greater
portion of the two groups.”
2. “Grains and protein should make up half of the plate, with the grains portion being the
larger of the two groups.”
3. “Adults should consume four to six servings a day from the vegetable group.”
4. “Depending on the age of the individual, the entire daily intake of dairy should be
restricted to a total of 2 to 3 cups of low-fat or nonfat milk.”
17. It is a primary function of water in the body to
1. Cushion the brain and spinal cord.
2. Lubricate joints.
3. Maintain body temperature.
4. All of the above.
18. An instructor explains to a student the controversy surrounding the minimum volume of water and fluid
required for optimal health. The student understands that most tend to follow the recommendation of
1. 12 to 16 eight-ounce glasses of fluid per day.
2. 6 to 8 eight-ounce glasses of fluid per day.
3. 8 to 12 twelve-ounce glasses of fluid per day.
4. 10 to 14 sixteen-ounce glasses of fluid per day.
19. A nurse explains to a patient that there is a good type of cholesterol responsible for taking excess cholesterol
back to the liver from the cells. This type of cholesterol is called
1. Trans fat.
2. Low-density lipoprotein (LDL).
3. High-density lipoprotein (HDL).
4. Triglycerides.
20. A dietitian explains to a class that cholesterol is a necessary component of good health. The dietitian realizes
that additional instruction is required when a student says that cholesterol is required to
1. Convert sunshine to vitamin D.
2. Form antibodies, enzymes, and hormones.
3. Protect nerves.
4. Produce bile and the adrenal and sex hormones.
21. A dietician teaches a group of student nurses about different types of fat. The dietician says the type of fats
that primarily come from animal sources, are solid at room temperature, and are implicated in
cardiovascular disease because they increase blood cholesterol are known as
1. Saturated fats.
2. Monounsaturated fats.
3. Polyunsaturated fats.
4. Trans fats.
22. A dietician teaches a group of student nurses that omega-3 and omega-6 fatty acids are found in walnuts,
flaxseed, and several types of fatty fish, and are essential for normal cell development. The dietician
says these types of fats are known as
1. Trans fats.
2. Monounsaturated fats.
3. Saturated fats.
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