Deck 1: Nutrition in Human Health

Question 1

Metabolism is best described as:
1) The sum of all physical and chemical changes that take place in the body
2) A state of complete physical, mental, and social well-being
3) Chemical substances needed for growth, maintenance, and repair
4) The acceleration and deceleration of body functions

Answer 1

1

Question 2

After reviewing information about the functions of nutrients, a nurse demonstrates a need for additional review when identifying which of the following as a life-sustaining function of nutrients?
1) Providing pleasure
2) Supplying energy
3) Supporting tissue growth and maintenance
4) Regulating basic body processes

Answer 2

1

Question 3

Which of the following statements by a client would indicate a need for nutritional instruction?
1) "The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water."
2) "Nutrition can affect health positively or negatively."
3) "Excessive intake of a nutrient can interfere with other nutrients."
4) "Milk is the perfect food containing all essential nutrients."

Answer 3

4

Question 4

The primary responsibility for the daily health care, including nutritional care, of an institutionalized client falls on the:
1) Dietitian
2) Physician
3) Nurse
4) Occupational therapist

Question 5

Which of the following statements about malnutrition is true?
1) It can be avoided by finding the one perfect food.
2) It is associated with the consumption of a diet that is balanced, contains variety, and is eaten in moderation.
3) It may occur as a result of eating to excess.
4) It rarely occurs when an individual takes vitamin and mineral supplements.

Question 6

Knowledge of body composition is important to the understanding of nutrition based on which of the following?
1) Ninety percent of the human body is of mineral content.
2) Body composition remains fairly constant with aging.
3) About 15% of the body is carbohydrate.
4) Nutrient intake can affect body composition, which, in turn, can affect health.

Question 7

The type of energy stored in foods is:
1) Mechanical
2) Electrical
3) Chemical
4) Thermal

Question 8

A chemical substance required by the body is called a(n):
1) Additive
2) Vitamin
3) Food
4) Phytochemical

Question 9

The MyPlate teaching tool can be used to:
1) Teach clients with any chronic disease
2) Provide recommendations for healthy food proportions
3) Estimate kilocalorie needs for clients with burns
4) Teach food safety

Question 10

After reviewing information about nutrients, which of the following, if stated by the nurse as an energy nutrient, indicates the need for more study?
1) Carbohydrates
2) Fats
3) Proteins
4) Vitamins

Question 11

One primary function of nutrients is to:
1) Regulate body processes
2) Promote a sense of well-being
3) Maintain stability
4) Store body fat

Question 12

Nutrition, in sum, can best be described as:
1) A preventive and therapeutic science
2) The study of the procurement and selection of food
3) The study of body composition
4) The use of diet for the treatment of disease

Question 13

The state of complete physical, mental, and social well-being, not just the absence of disease or infirmity, is the World Health Organization's (WHO) definition of:
1) Satisfactory sanitation
2) Happiness
3) Health
4) Social welfare

Question 14

Energy is obtained from:
1) Physical activity
2) Enzymes
3) Food
4) Hormones

Question 15

Which of the following reflects a nutritional substance the human body can manufacture from other substances?
1) Phytochemical
2) Essential nutrient
3) Nonessential nutrient
4) Basic nutrient

Question 16

After reviewing the concept of nutrients, a nursing student demonstrates the need for additional study if the student identifies which of the following as a class of nutrients?
1) Alcohol
2) Carbohydrate
3) Fat
4) Protein

Question 17

Phytochemicals are:
1) Essential nutrients
2) Nonnutrient food components with a health benefit
3) Energy nutrients
4) Vitamins

Question 18

Dietary guidelines are intended to:
1) Apply to the food intake for a single day
2) Apply to items to be ingested for one meal
3) Apply to people who are ill
4) Aid in preventing chronic and degenerative diseases

Question 19

A substance found in food that must be present in the diet because the human body lacks the ability to manufacture it in sufficient amounts for optimal health is called a(n):
1) Phytochemical
2) Essential nutrient
3) Conditional nutrient
4) Nonessential nutrient

Question 20

Food insecurity has been defined as:
1) Having too many food choices and making poor choices
2) Having limited or uncertain availability of nutritionally adequate and safe foods
3) Being exclusively found in people with low incomes
4) Having very poor dental health

Question 21

The nurse is assessing a client for subjective findings reflecting nutritional status. Which of the following would the nurse identify?
1) Height of 5'5"
2) Skin dry and flaking
3) Allergy to eggs
4) Coarse, dry hair

Question 22

The member of the health-care team who is responsible for interpreting the physician's diet order in terms of the client's food habits and food choices, calculating the client's nutritional needs, evaluating the client's response to the therapeutic diet, and providing nutrition education and counseling for clients is the:
1) Registered dietitian
2) Dietetic technician
3) Occupational therapist
4) Speech pathologist

Question 23

Which member of the health-care team feeds clients, monitors food consumption, measures intake and output, and records data?
1) Registered dietitian
2) Dietetic technician
3) Licensed practical or vocational nurse
4) Medical assistant

Question 24

After teaching a client about diet and the qualities of a good diet, which of the following if stated by the client as a quality indicates the need for more teaching?
1) Balance
2) Variety
3) Moderation
4) Favorites

Question 25

After teaching a client about the latest dietary guidelines, the nurse determines that additional teaching is needed when the client states that an intake of which of the following should be reduced?
1) Sodium
2) Monounsaturated fats
3) Refined grains
4) Trans fatty acids