Test Bank Nutritional Foundations and Clinical Applications 7TH Edition by Grodner
Chapter 1. Wellness Nutrition ....................................................................................................... 2
Chapter 2. Personal and Community Nutrition ............................................................................ 15
Chapter 3. Digestion, Absorption, and Metabolism ..................................................................... 29
Chapter 4. Carbohydrates........................................................................................................... 42
Chapter 5. Fats ........................................................................................................................... 55
Chapter 6. Protein....................................................................................................................... 68
Chapter 7. Vitamins .................................................................................................................... 81
Chapter 8. Water and Minerals ................................................................................................... 94
Chapter 9. Energy, Weight and Fitness .................................................................................... 109
Chapter 10. Nutrition Across the Life Span ................................................................................ 122
Chapter 11. Nutrition Assessment and Patient Care ................................................................. 141
Chapter 12. Food-Related Issues ............................................................................................. 155
Chapter 13. Nutrition for Disorders of the Gastrointestinal Tract ............................................... 169
Chapter 14. Nutrition for Disorders of the Liver, Gallbladder, and Pancreas ............................. 182
Chapter 15. Nutrition for Diabetes Mellitus ................................................................................ 195
Chapter 16. Nutrition in Metabolic Stress: Burns, Trauma, and Surgery ................................... 209
Chapter 17. Nutrition for Cardiopulmonary Disease ................................................................... 222
Chapter 18. Nutrition for Diseases of the Kidneys ..................................................................... 237
Chapter 19. Nutrition for Neuro-Psychiatric Disorders ............................................................... 250
Chapter 20. Nutrition in Cancer and HIV-AIDS.......................................................................... 264
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, Chapter 1. Wellness Nutrition
MULTIPLE CHOICE
1. Examples of informal education include
a.attending a workshop on coronary artery disease sponsored by the American
HeartAssociation.
b.watching a television show about diabetes.
c.learning about food safety techniques in a high school economics
course.
d.joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is
an experience that occurs through a daily activity. Attending a workshop or joining a support
groupwould be considered nonformal education; a high school course would be considered
formal education.
DIF:Cognitive Level: ApplyingREFage 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking
acourse in general nutrition, buys locally produced food whenever possible, is an active
memberof an on-campus faith-based organization, and keeps a journal to help process her
emotions. What else could be important for her to include in her life in order to develop her
overall wellness?
a.Growing some of her own food
b.Keeping a food record to help evaluate what she eats
c.Eating meals with friends throughout the week
d.Meeting with a registered dietitian to review her food choices
ANS: C
Wellness enhances a persons level of health through development of each of the six
dimensions of health: physical health, intellectual health, emotional health, social health,
spiritual health, andenvironmental health. Exercise and eating a health variety of foods help
develop physical health;taking a course in general nutrition helps develop intellectual health;
buying locally produced food helps develop environmental health; being part of a faith-based
organization helps develop spiritual health; and keeping a journal helps develop emotional
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,health. The missing dimension inthis example is development of social health; eating meals
with friends throughout the week would add this dimension. Growing her own food would be
another example of environmental health; keeping a food record would be another contributor
to physical health; and meeting with a registered dietitian may contribute to physical,
intellectual, and emotional health.
DIF:Cognitive Level: AnalyzingREFages 1-3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. For a client who is missing meals because of poor planning or is too busy to eat,
emotionalhealth can be affected by , which can cause confusion or anxiety.
a.low blood sugar levels
b.high blood sugar
levels
c.high blood pressure
d.extremely low blood pressure
ANS: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to
decrease, which can cause anxiety or confusion or make it difficult to control emotions. Late
night binges on snack food are likely to result in excessive energy intake but would have a
lessdirect effect on emotional health. Eating small meals throughout the day is likely to
maintain more constant blood sugar levels, which would actually have a positive effect on
emotional health. Excessive caffeine consumption may contribute to anxiety, but 2 cups of
caffeinated coffee is not considered excessive.
DIF:Cognitive Level: AnalyzingREFage 2
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. The best example of the type of concern that is likely to be addressed by the U.S.
Departmentof Health and Human Services when target goals for Healthy People 2030 are
updated is
a.preference for vegetarian eating patterns among white women.
b.low intake of fruits and vegetables by African American children.
c.widespread use of bottled water in higher socioeconomic
groups.
d.common use of protein and vitamin supplements in athletes.
ANS: B
Healthy People is used to set targets for health promotion to improve the health of all
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, individuals. It addresses environmental and social issues that affect health outcomes. Low
intakeof fruits and vegetables by African American children is likely to have an adverse effect
on theirhealth and so may be addressed when target goals are set. Vegetarian eating patterns,
use of bottled water, and use of protein and vitamin supplements do not necessarily have an
adverse effect on nutritional health and so are less likely to be addressed.
DIF: Cognitive Level: Applying REF: Pages 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 skills in safe food preparation.
b.watching a television documentary about industry errors in food processing.
c.labeling fresh poultry packages with information about proper food storage.
d.being aware that Salmonella can be transmitted because of inadequate food
preparation.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
socialcontext by regulation or environmental change.
DIF:Cognitive Level: ApplyingREFage 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a.exercising 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 improve the health of individuals,
families, groups, and communities, such as teaching a teenager how to choose healthier fast
foods. Exercising regularly contributes to wellness, but it is not bringing about a change in
healthunless this is a change in behavior. Stocking a wider availability of fresh produce does not
promote health, unless the supermarket uses specific strategies to encourage consumption.
Information about the relationship between nutrients and disease is simply information unless
itis used to promote behavior change.
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