Deck 23: Nutrition

Question 1

A nurse recognizes that the process that gently propels the food bolus into the small intestine is called

A) Digestion.
B) Peristalsis.
C) Indigestion.
D) Absorption.

Answer 1

Peristalsis.

Question 2

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

A) Trans fat.
B) Low-density lipoprotein (LDL).
C) High-density lipoprotein (HDL).
D) Triglycerides.

Answer 2

High-density lipoprotein (HDL).

Question 3

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

A) 800 calories a day.
B) 1000 calories a day.
C) 1600 calories a day.
D) 2000 calories a day.

Answer 3

1600 calories a day.

Question 4

A nurse recognizes that the process in which nutrients are taken into the gastrointestinal (GI) tract is called

A) Digestion.
B) Peristalsis.
C) Indigestion.
D) Absorption.

Question 5

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

A) 1000 calories a day.
B) 1500 calories a day.
C) 2000 calories a day.
D) 2500 calories a day.

Question 6

A nurse teaches a patient about the importance of consuming more complex carbohydrates. The patient demonstrates understanding by stating:

A) "I will consume more fruit."
B) "I will consume more milk."
C) "I will consume more syrup."
D) "I will consume more pasta."

Question 7

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

A) Digestion.
B) Peristalsis.
C) Indigestion.
D) Absorption.

Question 8

A nurse teaches a patient that the American Heart Association (AHA) recommends

A) Disregarding the number of calories consumed.
B) Eating red meat and dairy products at each meal.
C) That no more than 25% to 35% of one's total daily intake of calories should come from fat.
D) Eliminating all forms of fat from your diet.

Question 9

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

A) Nuts.
B) Corn.
C) Eggs.
D) Beans.

Question 10

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

A) Salmon.
B) Clam chowder.
C) Grilled shrimp.
D) Pulled pork.

Question 11

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

A) 1200 calories a day.
B) 1800 calories a day.
C) 2400 calories a day.
D) 3000 calories a day.

Question 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:

A) "I will combine eggs and milk."
B) "I will combine bacon and eggs."
C) "I will combine fish and soy products."
D) "I will combine red beans and brown rice."

Question 13

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

A) 12 to 16 eight-ounce glasses of fluid per day.
B) 6 to 8 eight-ounce glasses of fluid per day.
C) 8 to 12 twelve-ounce glasses of fluid per day.
D) 10 to 14 sixteen-ounce glasses of fluid per day.

Question 14

A nurse explains micronutrients to a patient. The patient identifies that micronutrients include

A) Amino acids.
B) Water.
C) Proteins.
D) Vitamins.

Question 15

A dietitian educates a nurse about Dietary Reference Intakes (DRIs). The dietitian teaches the nurse that DRIs contain recommendations for sex, age, pregnancy, and

A) Race.
B) Weight.
C) Lactation.
D) Educational level.

Question 16

A dietitian teaches a student nurse about complete proteins. The student nurse demonstrates understanding when identifying an example of a complete protein as

A) Soy.
B) Seeds.
C) Wheat.
D) Brown rice.

Question 17

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:

A) "Half of a plate of food should be fruits and vegetables, with veggies making up the greater portion of the two groups."
B) "Grains and protein should make up half of the plate, with the grains portion being the larger of the two groups."
C) "Adults should consume four to six servings a day from the vegetable group."
D) "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."

Question 18

A nurse is educating a patient about the process of digestion. The nurse teaches that digestion begins in the

A) Mouth.
B) Stomach.
C) Intestines.
D) Esophagus.

Question 19

It is a primary function of water in the body to

A) Cushion the brain and spinal cord.
B) Lubricate joints.
C) Maintain body temperature.
D) All of the above.

Question 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

A) Convert sunshine to vitamin D.
B) Form antibodies, enzymes, and hormones.
C) Protect nerves.
D) Produce bile and the adrenal and sex hormones.

Question 21

A dietician explains to nursing students that a healthy diet must include a certain amount of dietary fats or lipids because they are which of the following?

A) An essential concentrated source of fatty acids and energy
B) Necessary for healthy skin
C) Essential for maintaining acid-base balance
D) Necessary for new tissue production
E) Required to help the body absorb fat-soluble vitamins

Question 22

A nursing instructor teaches a group of nursing students that the functions of protein include which of the following?

A) Forming ketones
B) Building new tissue
C) Manufacturing enzymes
D) Manufacturing hormones
E) Producing energy and heat

Question 23

A dietician explains that a rapid increase in the blood glucose level that stimulates the pancreas to produce more insulin, which rapidly decreases blood glucose and increases appetite, is caused by the ingestion of

A) Saturated fats.
B) Simple carbohydrates.
C) Proteins.
D) Complex carbohydrates.

Question 24

A nurse educates a patient about digestion. The nurse explains to the patient that digestive enzymes are released from which of the following organs?

A) Small intestine
B) Liver
C) Pancreas
D) Esophagus
E) Gallbladder

Question 25

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

A) Saturated fats.
B) Monounsaturated fats.
C) Polyunsaturated fats.
D) Trans fats.

Question 26

A nurse explains to a vegetarian that he or she must be careful to ingest a greater amount of beans, dried fruit, whole grains, and molasses to prevent

A) Kwashiorkor.
B) Crohn disease.
C) Mineral toxicity.
D) An iron deficiency.
Multiple Response
Identify one or more choices that best complete the statement or answer the question.

Question 27

A dietician explains that insoluble fiber is not digested, but passes through the intestines, acting like a bulk laxative and drawing water into the intestines, helping to prevent constipation. A good source of insoluble fiber would be

A) Carrots.
B) Strawberries and blueberries.
C) Beans.
D) Dark green leafy vegetables.

Question 28

A dietician teaches a group of student nurses that water-soluble vitamins cannot be stored in the body. Some are lost in the urine, making it necessary to consume them on a daily basis. The dietician says one example of a water-soluble vitamin is

A) Vitamin A.
B) Vitamin C.
C) Vitamin D.
D) Vitamin E.

Question 29

A dietician teaches that minerals are inorganic compounds used by all body tissues for numerous functions except

A) Helping the body absorb fat-soluble vitamins.
B) Forming the structure of the hard parts of the body.
C) Muscle contraction.
D) Assisting in water metabolism.

Question 30

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

A) Trans fats.
B) Monounsaturated fats.
C) Saturated fats.
D) Polyunsaturated fats.

Question 31

An instructor is explaining the functions, sources, and intake recommendations for vitamins. The instructor realizes additional instruction is required when a student says:

A) "It is vital to consume an adequate amount of most vitamins in our daily diet or through supplements because the body cannot manufacture many of them."
B) "With exposure of the skin to sunlight 15 minutes twice per week, the body can synthesize a significant amount of the needed vitamin D."
C) "Fat-soluble vitamins serve as coenzymes for metabolism throughout the body and help to stimulate appetite, maintain healthy nervous and integumentary systems, and assist with growth."
D) "Because fat-soluble vitamins can be stored, they can become toxic when consumed in excessively large doses over a long period of time."

Question 32

A homeless man is admitted to the hospital with severe emaciation, a swollen abdomen, lethargy, and skin infections. The patient is diagnosed with a disease known as kwashiorkor, a condition caused by

A) A vitamin B deficiency.
B) Eating too many simple carbohydrates.
C) A failure to eat adequate protein.
D) A failure to eat an adequate amount of polyunsaturated fats.

Question 33

An instructor explains to a group of student nurses that when the body uses components to build or reconstruct new components or tissue, it is called ____________________.

Question 34

A dietician teaches a group of nursing students that a diet that includes adequate levels of fiber has numerous additional health benefits beyond the stabilization of blood glucose levels, except

A) Promotion of weight loss.
B) A decrease in high-density lipoprotein (HDL).
C) Increased absorption of minerals.
D) A lowered colon pH.

Question 35

An instructor explains to a group of student nurses that the breaking down phase of metabolism that reduces complex substances down to simpler substances and sometimes releases energy as a result is known as ____________________.

Question 36

A nurse recognizes that macronutrients include which of the following?

A) Fats
B) Protein
C) Vitamins
D) Carbohydrates
E) Water

Question 37

A dietitian teaches a class of student nurses that various laws ensure that nutrition facts food labels are found on all processed food products. A student correctly identifies that each food label must include which of the following?

A) Health claims
B) Bacterial content
C) Macronutrient content
D) Daily Reference Value
E) Vitamin and mineral content