Deck 25: Cancer

Question 1

Dietary chemopreventive agents include:

A) polyphenols and lycopene.
B) soluble and insoluble dietary fiber.
C) nucleotides and nucleosides.
D) essential fatty acids and essential amino acids.

Answer 1

A

Question 2

Clients who receive chemotherapeutic drugs often develop:

A) anemia.
B) liver failure.
C) congestive heart failure.
D) abnormal heart rhythms.

Answer 2

A

Question 3

The four steps of cancer development are:

A) stage I, stage II, stage III, and stage IV.
B) initiation, promotion, development, and progression.
C) invasion, transport, escape, and adaptation.
D) trigger, growth, proliferation, and metastasis.

Answer 3

B

Question 4

An oncogene can best be described as a:

A) tumor composed of melanin.
B) tumor derived from connective tissue.
C) gene that is resistant to environmental effects.
D) gene that, when activated, causes neoplastic growth.

Question 5

Chemotherapeutic agents arrest tumors by:

A) dehydrating cancer cells.
B) depriving cancer cells of oxygen.
C) disrupting normal cell reproduction.
D) killing cancer cells on contact.

Question 6

The population that has the highest overall rate of cancer-related deaths is:

A) Caucasians.
B) African Americans.
C) Hispanics and Latinos.
D) Asians.

Question 7

The type of cancer therapy that can involve the use of radioactive isotopes is:

A) surgery.
B) radiation.
C) endoscopy.
D) chemotherapy.

Question 8

It may be helpful for cancer patients to avoid caffeine if they are experiencing:

A) weakness.
B) depression.
C) nausea.
D) diarrhea.

Question 9

A factor that has been shown to have a clear association with the development of cancer is:

A) gender.
B) fitness level.
C) cardiovascular disease.
D) radiation exposure.

Question 10

Epstein-Barr virus is associated with development of:

A) lymphoma.
B) cervical cancer.
C) breast and skin cancer.
D) liver cancers.

Question 11

The science that examines environmental control of gene expression is:

A) epigenetics.
B) chromatography.
C) environmental genetics.
D) oncogenetics.

Question 12

Areas of mutated DNA are known as:

A) tumors.
B) oncogenes.
C) chromatin.
D) cancer.

Question 13

The surgical approach to treatment of cancer is used primarily to:

A) alleviate symptoms.
B) remove operable tumors.
C) retard rapid tumor growth.
D) remove multiple tumors only.

Question 14

The best description of sarcoma is cancer that begins in:

A) blood-forming tissue.
B) the immune system.
C) the central nervous system.
D) connective tissue.

Question 15

Chemotherapy is most likely to have adverse effects on:

A) liver cells.
B) bone cells.
C) nerve and brain cells.
D) bone marrow cells.

Question 16

Potent environmental carcinogens include:

A) household cleaning chemicals.
B) ultraviolet radiation from sunlight.
C) highly processed foods.
D) chemicals in plastic food containers.

Question 17

Major disadvantages of abdominal radiation include:

A) adverse effects on bowel function.
B) compromised immune function.
C) impaired liver and kidney function.
D) loss of saliva and altered sense of taste and smell.

Question 18

A neoplasm that does not spread to other tissues is considered:

A) contained.
B) benign.
C) operable.
D) metastatic.

Question 19

Cancer generally begins with disruptions in:

A) DNA replication.
B) nutritional status.
C) RNA transcription.
D) cell metabolism.

Question 20

Cancers that arise from skin or tissues that line or cover internal organs are called:

A) neoplasms.
B) sarcomas.
C) carcinomas.
D) lymphomas.

Question 21

Biologic therapies for cancer treatment include:

A) vaccines.
B) megadose supplements.
C) antibiotics.
D) macrobiotic diets.

Question 22

The kinds of food that can exacerbate nausea are:

A) cold.
B) bland.
C) aromatic.
D) crunchy.

Question 23

Clients with cancer-related cachexia should focus on eating:

A) high-protein foods.
B) high-carbohydrate foods.
C) three regular meals a day.
D) frequent small meals and snacks.

Question 24

For the client who has reduced salivary secretions, the approach that is most likely to be helpful is:

A) using tube feeding.
B) serving a clear liquid diet.
C) blending food into a semiliquid form.
D) having the client drink water with meals.

Question 25

Loss of taste sensation is most likely to occur when cancer patients are treated using:

A) surgery.
B) radiation.
C) chemotherapy.
D) alternative therapies.

Question 26

The systemic effects of cancer may result in:

A) edema.
B) jaundice.
C) dehydration.
D) negative nitrogen balance.

Question 27

Adequate fluid intake is important in the nutrition care plan for clients who have cancer to replace gastrointestinal losses and:

A) maintain blood pressure.
B) prevent acute renal failure.
C) aid in the metabolism of water-soluble vitamins.
D) promote excretion of metabolic breakdown products.

Question 28

The term stomatitis refers to an inflammation of the:

A) liver.
B) stomach.
C) oral mucosa.
D) intestinal mucosa.

Question 29

One of the most important factors in the decline in incidence of late-stage cancers is:

A) increased intake of fruits and vegetables.
B) improved access to cancer treatment.
C) better understanding of the process of cancer development.
D) widespread screening for common cancers.

Question 30

Patients who undergo pancreatectomy are likely to develop:

A) cholelithiasis.
B) cirrhosis of the liver.
C) type 1 diabetes mellitus.
D) type 2 diabetes mellitus.

Question 31

The greatest interference with normal food intake is caused by treatment of cancer in the:

A) lung.
B) lymph glands.
C) head and neck.
D) white blood cells.

Question 32

The primary goal of nutrition care for clients who have cancer is:

A) maintaining nutritional status.
B) keeping the client comfortable.
C) preventing further tumor growth.
D) reducing intake of nutrients that nourish the tumor.

Question 33

Clients who receive chemotherapeutic drugs often develop anemia because of:

A) bone marrow depression.
B) inadequate iron intake.
C) destruction of folic acid stores.
D) inhibition of antibody formation.

Question 34

Abdominal radiation therapy can produce:

A) anuria.
B) constipation.
C) increased peristalsis.
D) general malabsorption.

Question 35

Dry foods may be helpful to a patient who has:

A) nausea.
B) anorexia.
C) diarrhea.
D) sore mouth.

Question 36

The TNM cancer staging system describes:

A) type of cancer, number of tumors, and mortality risk.
B) treatment, nutritional status, and medical access.
C) tumor size, lymph node involvement, and metastasis.
D) tissue involvement, numerical stage, and mutations.

Question 37

For clients who have cancer, additional dietary protein is needed to:

A) regenerate tissue.
B) provide kilocalories.
C) supply energy needs.
D) supply essential fatty acids.

Question 38

Clients who develop stomatitis or mucositis are most likely to tolerate foods that are:

A) spicy.
B) liquid or pureed.
C) warm or hot.
D) dry or crunchy.

Question 39

To counteract the hypermetabolic state of cancer, it is most important for clients to increase their intake of:

A) fats.
B) protein.
C) carbohydrates.
D) vitamins and minerals.

Question 40

An example of an appropriate snack for a patient with xerostomia is:

A) herbal tea.
B) a granola bar.
C) a yogurt smoothie.
D) popcorn and soda.

Question 41

Dietary guidelines that may help prevent development of cancer include:

A) limiting intake of high-fat foods.
B) limiting intake of high-fiber foods.
C) eating more foods from animal sources.
D) consuming one to two alcoholic beverages a day.

Question 42

An example of someone with alcohol intake that meets the American Cancer Society recommendations to help reduce risk of cancer is:

A) a woman who drinks two glasses of wine every day.
B) a woman who drinks heavily at parties, but otherwise does not drink.
C) a man who drinks one or two beers 3 nights each week.
D) a man who drinks 4 or 5 drinks once a week.

Question 43

The approach that is most likely to be helpful in diet planning with a client who has cancer is:

A) discussing side effects of treatment.
B) selecting foods of varied color and texture.
C) choosing seasonal foods of high nutrient value.
D) using personal food preferences to select nutrient-dense foods.

Question 44

Patients with cancer experience nutrition-related problems caused by the disease process itself and by:

A) errors made by medical staff.
B) medical treatment of the disease.
C) the need to eat unfamiliar foods.
D) well-meaning friends.