Test Bank Lutz’s Nutrition and Diet Therapy 7th Edition Mazur Litch
Table of Contents Chapter 1. Nutrition in Human Health .............................................................................................. 2 Chapter 2. Critical Thinking Questions ........................................
Identify the choice that best completes the statement or answers the question.
1. A nurse is leading a seminar with middle school students on healthy food
choices at the community health center every Tuesday. The nurse knows that the seminar
is a form of:
1. Secondary prevention
2. Primary prevention
3. Tertiary prevention
4. Complication prevention
2. A nurse knows that energy nutrients are measured in which of the followingways?
1. Kilocalories
2. Proteins
3. Heat (thermal)
4. Electric signals
3. A nurse is caring for a client with Crohn disease. The nurse notes that thehealth-
care provider has ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty
acid supplement to the medication regimen. The nurse suspects the health-care provider is
applying which process to help this client minimize chronic inflammation from the disease?
4. Which is the main focus of the 2015–2020 Dietary Guidelines?
1. Overall eating patterns should be based on personal and cultural choice.
2. Provide simple instructions that promote healthy eating patterns.
3. Monitor dietary intake through a telephone survey.
4. Increase the number of schools providing fruits and vegetables.
5. Which statement made to a nurse about food insecurity is concerning?
1. “My mom cooks once a week and we go out to eat the other days.”
2. “We often eat at the local shelter when we can.”
3. “I often feel like I don’t want to eat; I’m getting so fat!”
4. “I love to cook. I often cook for my friends and family.”
6. In order to make suitable recommendations about nutritional status, which criteria
must the nurse gather during assessment from a client diagnosed with diabetes?
1. Reported dietary intake and physical examination
2. Anthropomorphic measurements and physical examination
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,3. Food diary and interview
4. Dietary recalls and self-report
7. A nurse is caring for a client diagnosed with diverticulitis. Which questionasked
during nutritional assessment is most appropriate for the nurse to ask?
1. “Do you consume meat at most of your meals?”
2. “Doesn’t everyone like grilled chicken?”
3. “What comfort foods do you enjoy?”
4. “What types of food do you do you consume regularly?”
8. A nurse is caring for a client admitted to the emergency department (ED).When
the nurse learns that the client is an Alaskan native, which diagnosis of acculturation does
the nurse suspect?
1. COPD
2. Diabetes
3. Crohn disease
4. Gastrointestinal bleeding
9. When taking care of a client with irritable bowel syndrome (IBS), the nurse talks
about new genetic knowledge that could personalize nutrition prescriptions. The nurse does
this to:
1. Cure the disease
2. Research proper use of prescriptions
3. Utilize nutrients properly
4. Help address nutritional needs
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
10. A nurse is caring for a client diagnosed with bulimia. In addition to the nurse,which
other members of the health-care team are involved in the comprehensive nutritional
assessment? Select all that apply.
1. Social worker
2. Laboratory staff
3. Dietitian
4. Physician
5. Physical therapist
11. When discharging a client who had gastric-bypass surgery, the nurse makessure to
include which information in the client’s discharge planning? Select all that apply.
1. Take vitamins daily.
2. Drink plenty of water.
3. Include polyphenols in the diet.
4. Limit carbohydrates and fats.
5. Eat plenty of protein shakes.
12. Which are functions of nutrients? Select all that apply.
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, 1. Serve as a source of heat
2. Support the growth of tissue
3. Aid in the loss of weight
4. Help prevent diabetes
5. Provide control of disease
13. A nurse received report from the GI department and is waiting to admit a client
diagnosed with lactose intolerance. The nurse suspects that the client may befrom which of
the following cultures? Select all that apply.
1. Native American
2. Italian
3. Asian
4. Irish
5. African
14. Based on the 2015–2020 DHHS Dietary Guidelines for Americans, which
recommendations would a nurse manager follow to help reduce the risk for major chronic
diseases in the health clinic? Select all that apply.
1. Dietary practices should accommodate food preferences.
2. Dietary practices should accommodate cultural traditions.
3. Dietary practices should accommodate healthy eating patterns.
4. Dietary practices should accommodate economic resources.
5. Dietary practices should accommodate sample menus.
15. A nurse is discharging a client to home and discussing food insecurity. Which
component of food insecurity has important implications for health and nutrition? Select all that
apply.
1. Poverty
2. Rural living
3. Health
4. Wealth
5. Disease
16. Which steps to determine a client’s dietary status are similar to that of thenursing
process? Select all that apply.
1. Nutritional screening
2. Physical examination
3. Prioritizing problems
4. Dietitian referral
5. Using dietary journals
17. A nurse is reviewing dietary intake with a 45-year-old client with new-onset
diabetes. Which components does the nurse expect to discuss? Select all that apply.
1. Estimated Average Requirements (EARs)
2. Body Mass Index (BMI)
3. Recommended Dietary Allowances (RDAs)
4. Adequate Intakes (AIs)
5. Acceptable Macronutrient Distribution Range (AMDR)
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