Deck 21: Diet and Cancer

Question 1

Which of the following foods is likely to be well received by a cancer client with mouth ulcerations?
1) Hot tomato soup
2) Cold lemonade
3) Pasteurized eggnog
4) Bread pudding with raisins

Answer 1

3

Question 2

In addition to cooking beef or pork in a microwave oven, using which of the following would be effective in minimizing metallic tastes.
1) Glass utensils
2) Pressure cooker
3) Tabletop broiler
4) Wok

Answer 2

1

Question 3

Commercially prepared enteral solutions are preferred to homemade feeding for cancer patients because:
1) The commercial products have a better taste in case vomiting follows administration.
2) Homemade products are more likely to plug the tubing than commercial products.
3) Caregivers' time can be better utilized than with blending foods and supplements.
4) The commercially prepared solutions are less subject to contamination than a homemade feeding.

Answer 3

4

Question 4

Red and processed meat intake are related to increased risk of which types of cancer?
1) Breast and bladder
2) Colon and prostate
3) Endometrial and ovarian
4) Esophageal and stomach

Question 5

A client has received radiation treatments to the abdomen and now suffers from diarrhea. Which of the following diet modifications is likely to help the client?
1) Sucrose free
2) High protein
3) Lactose free
4) High polyunsaturated fat

Question 6

Which of the following food items act as lubricants for the person with swallowing difficulty?
1) Butter, cheese sauce, and gravy
2) Vegetable soup, lasagna, and pickled beets
3) Creamed herring, sauerkraut, and fruit cocktail
4) Chicken gumbo soup, spaghetti with meat sauce, and milk toast

Question 7

Wasting of the body seen in some chronic diseases such as AIDS, cancer, malaria, and tuberculosis is called:
1) Cachexia
2) Protein-calorie malnutrition
3) Kwashiorkor
4) Marasmus

Question 8

Regarding the connection between methods of cooking meat and the risk of cancer, which of the following statements is true?
1) Pot-roasting and stewing produces carcinogens known to cause cancer in animals.
2) Consumption of rare meat is a recognized risk factor for gastrointestinal cancer.
3) Individuals have genetic differences in enzymes that influence the activation of carcinogens.
4) Microwaving inactivates carcinogens that form in protein foods during cooking.

Question 9

The term for cancer of the epithelial tissue, such as the lining of the gastrointestinal tract, is:
1) Carcinoma
2) Sarcoma
3) Neoplasm
4) Metastasis

Question 10

Which of the following nursing interventions help cancer clients with anorexia maintain nutritional intake?
1) Allow person adequate time between meals to become hungry.
2) Encourage a rest period before meals.
3) Offer simply plain foods of one color.
4) Vary supplement flavors to prevent taste fatigue.

Question 11

A client with cancer has painful lesions in his or her mouth. Which of the following snack items is most likely to be well tolerated?
1) Chocolate milk
2) Cream cheese on soda crackers
3) Tiny cheese crackers
4) Tomato juice

Question 12

Megestrol is a drug given to cancer clients because it acts as which of the following?
1) Antiemetic
2) Appetite stimulant
3) Anabolic
4) Analgesic

Question 13

Some evidence suggests which of the following vegetables are specifically protective against cancer?
1) Corn and peas
2) Brussels sprouts and broccoli
3) Bean sprouts and water chestnuts
4) Green beans and spinach

Question 14

To maximize food intake when a cancer client suffers from nausea and vomiting, the nurse should:
1) Administer antiemetic and analgesic drugs as needed
2) Distract the client after eating with mild exercise
3) Give liberal amounts of liquids with meals
4) Tempt the client with his or her favorite foods

Question 15

A client with cancer suffers from early satiety. Which of the following interventions is recommended to increase his or her food intake?
1) Starting total parenteral nutrition
2) Hand-feeding the client
3) Serving smooth, bland foods
4) Offering six small meals

Question 16

The wasting that occurs in some cancer clients is attributed to:
1) Alteration in the body's metabolism produced by the tumor
2) Poor appetite and taste changes
3) Inability to absorb nutrients due to intestinal pressure
4) The treatments given

Question 17

Which of the following items is suggested as an additive for a client with a poor appetite to increase the nutritional value of regular foods?
1) Brown sugar
2) Dry skim milk
3) Olive oil
4) Wheat germ

Question 18

Obesity is most clearly linked to which of the following cancers?
1) Larynx
2) Prostate
3) Lung
4) Postmenopausal breast

Question 19

Which vitamin is thought to protect against cancer development because of its role in cell differentiation of epithelial tissue.
1) A
2) B₁₂
3) K
4) D

Question 20

The first step in the evolution of a normal cell to a cancer cell in which a gene is altered by some force or agent is which of the following?
1) Apoptosis
2) Initiation
3) Promotion
4) Transformation

Question 21

Alcohol intake has been convincingly linked to which of the following sites of cancer occurrence?
1) Prostate
2) Kidney
3) Stomach
4) Breast

Question 22

Providing drinking straws is most appropriate for the client with which of the following problems?
1) Dry mouth
2) Oral ulcerations
3) Swallowing difficulty
4) Taste alterations