Deck 1: Wellness Nutrition

Question 1

Combinations of amino acids link together to form

A) protein.
B) carbohydrates.
C) dietary fiber.
D) lipids.

Answer 1

A
Proteins are made up of various combinations of amino acids,linked together.Carbohydrates are made up of one or more units of simple sugars.Dietary fiber consists mostly of carbohydrate that cannot be digested.Lipids are made up of glycerol and triglycerides or sterols.

Question 2

When clients have a strong family history of both heart disease and cancer,the nurse should encourage them to reduce their intake of

A) dietary fiber.
B) protein.
C) monounsaturated fat.
D) saturated fat.

Answer 2

D
Saturated fat intake is related to risk of heart disease and certain types of cancer.Monounsaturated fat intake has less effect on risk of these diseases.Dietary fiber intake should be increased to help reduce risk of cardiovascular disease and cancer.The effects of protein intake on risk of these diseases are much less significant.

Question 3

For a client who is missing meals because of poor planning or is too busy to eat,emotional health 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

Answer 3

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 less direct 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.

Question 4

A dessert contains 4 g of protein,30 g of carbohydrate,15 g of fat,and 5 g of alcohol.The nutrient that provides the most kilocalories in the dessert is

A) protein.
B) carbohydrate.
C) fat.
D) alcohol.

Question 5

The best example of the type of concern that is likely to be addressed by the U.S.Department of 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.

Question 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.

Question 7

Examples of informal education include

A) attending a workshop on coronary artery disease sponsored by the American Heart Association.
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.

Question 8

A nurse has just been assigned to a community health program for older adults.She should check the document Healthy People 2020 to become familiar with

A) nutrition priorities and goals for older American adults.
B) dietary standards for Americans older than 50 years.
C) dietary guidelines recommended for older adults.
D) MyPlate recommendations for older adults.

Question 9

A nutrient that can be made by the body is called

A) essential.
B) complete.
C) incomplete.
D) nonessential.

Question 10

A healthy female middle-aged client asks what she can do to prevent the development of type 2 diabetes.Weight control and nutrition strategies discussed are considered

A) primary treatment.
B) primary prevention.
C) secondary prevention.
D) tertiary prevention.

Question 11

A cup of frozen yogurt contains 24 g of carbohydrate,2 g of fat,and 4 g of protein.The total number of kilocalories in the frozen yogurt is

A) 110.
B) 130.
C) 140.
D) 162.

Question 12

A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings.His alcohol intake is considered

A) insignificant.
B) moderate.
C) higher than is recommended.
D) dangerously high.

Question 13

In working with a ethnic minority population,a helpful way to increase health literacy could be to

A) invite members of the community to help identify needs and teaching strategies.
B) encourage acculturation and adoption of healthful American eating patterns.
C) set up a feeding program to provide healthy food for members of the community.
D) use visual aids rather than written materials during health education encounters.

Question 14

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.

Question 15

A college student exercises regularly and generally eats a healthy variety of foods,is taking a course in general nutrition,buys locally produced food whenever possible,is an active member of 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

Question 16

As a home health care nurse,you are visiting a 70-year-old client who has just returned home from the hospital after being treated for coronary artery disease.The medical nutrition therapy developed for him by the hospital dietitian is considered

A) palliative care.
B) primary prevention.
C) secondary prevention.
D) tertiary prevention.

Question 17

A client exercises regularly and wants to make sure he has sufficient energy for his workouts.The type of nutrient that will be most helpful in providing the energy he needs is

A) carbohydrates.
B) water.
C) minerals.
D) protein.

Question 18

A bodybuilder tells you that all of his meals and snacks include high-protein foods such as eggs,canned tuna,chicken,milk,and cheese.Most of the extra protein is probably used by his body to form

A) strong bones and joints.
B) body fat stores.
C) healthy brain tissue.
D) increased muscle mass.

Question 19

The National Health and Nutrition Examination Survey (NHANES)is able to assess the overall nutritional and health status of Americans because

A) the populations surveyed are representative of the total population.
B) it focuses on ethnic and socioeconomic groups at greatest risk.
C) it collects large volumes of survey data from all over the nation.
D) survey methods and standards are consistent from year to year.

Question 20

For the efficient functioning and maintenance of the body,a person needs to consume sufficient amounts of

A) fiber.
B) nutrients.
C) minerals.
D) supplements.

Question 21

Why is it difficult to specify the number of grams of protein that he or she should eat each day?

A) More research studies are needed to help determine ideal levels of protein intake for various age and gender groups.
B) Health care professionals should not give specific advice to clients,to avoid lawsuits.
C) It is unrealistic to expect clients to meet precise levels of protein intake.
D) Recommended protein intakes are expressed as a range and are based on a percentage of energy intake,which varies between individuals.

Question 22

If a college student is eating only one small meal per day in an attempt to lose weight and is taking high doses of vitamin and mineral supplements to try to make up for the lack of food,the student would be described as having

A) malnutrition.
B) disordered nutrition.
C) overnutrition.
D) undernutrition.

Question 23

A client has heard that nutrients can be converted to other nutrients in the body.He takes high-dose vitamin C supplements because he believes this will supply his body's need for other vitamins.What would you tell him?

A) He should switch to a multivitamin supplement instead of just vitamin C.
B) Each vitamin has a specific function and needs to be supplied through a variety of foods.
C) Vitamin C can provide only water-soluble vitamins,and he still needs to consume fat-soluble vitamins.
D) Vitamin C supplements should be taken only when he has symptoms of a cold or influenza.

Question 24

The client who would benefit most from an increase in dietary fiber intake is one with

A) fatigue.
B) constipation.
C) dehydration.
D) coronary heart disease.

Question 25

A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is

A) proteins.
B) minerals.
C) vitamins.
D) carbohydrates.

Question 26

If mine workers were trapped in a mine and it took several days for a rescue team to reach them,the nutrient that they would need most in order to survive is

A) protein.
B) carbohydrates.
C) water.
D) vitamins.

Question 27

An overweight client has been trying to lose weight for years.She tells you that she believes she is genetically designed to be overweight and that the foods available in supermarkets today make weight loss impossible.The client's attitude shows

A) positive self-efficacy.
B) negative self-efficacy.
C) poor environmental health.
D) poor emotional health.

Question 28

For a mother with two children who works in health care management 60 to 70 hours a week,the biggest barrier to healthy eating is likely to be

A) lack of concern for her own or her children's health.
B) inadequate income to purchase healthy foods.
C) insufficient time to plan and prepare healthful meals.
D) lack of knowledge about healthy eating.

Question 29

To provide adequate amounts of vitamins and minerals,the best course of action is to

A) lose weight to achieve ideal body weight.
B) eat a variety of foods from each food group.
C) follow the same general food pattern each day.
D) consume foods high in fiber and low in saturated fat.

Question 30

If a nurse wants to evaluate whether a client's vitamin or mineral supplement contains too much of a specific nutrient,the nurse should

A) check the manufacturer's recommendations about intake for that nutrient.
B) request blood and urine tests to determine the client's body stores of that nutrient.
C) compare the amount in the supplement to the tolerable upper intake level (UL)for that nutrient.
D) compare the amount in the supplement to the Recommended Dietary Allowance (RDA)for that nutrient.