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Test Bank For Basic Nutrition Diet Therapy 16th edition
Test Bank For Basic Nutrition Diet Therapy 16th edition
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l,Chapter 01: Food, Nutrition, and Health
II II II II II
Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition
II II II II II II II II
MULTIPLE CHOICE II
1. Promoting a health care service that improves diabetes management for the elderly in
II II II II II II II II II II II II
II acommunity would assist in which of the following?
I II II II II II II II
a. Supporting the national health goals Healthy People 2020 II II II II II II II
b. Reducing hunger in a subset of the United States population II II II II II II II II II
c. Improving Medicare reimbursement claims II II II
d. Providing access to primary health care services II II II II II II
ANS: A II
Healthy People 2020 has a wide influence and is the focus of the nation’s main
II II II II II II II II II II II II II II
objectiveto promote health and prevent disease.
II I II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
ImplementationMSC: NCLEX: Health Promotion and Maintenance
II I I I II II II II
2. A patient requires a nutrition assessment. The most appropriate professional to perform
II II II II II II II II II II II
theassessment is a
II I II II
a. physician.
b. nurse.
c. public health nutritionist. II II
d. registered dietitian. II
ANS: D II
The registered dietitian is the nutrition expert registered with the Commission of
II II II II II II II II II II II
DieteticRegistration (CDR), the certifying agency of Academy of Nutrition and
II I II II II II II II II II II
Dietetics.
II
Registered dietitians are the only professionals who have met strict educational and
II II II II II II II II II II II
professional prerequisites and passed a national registration examination that
II II II II II II II II II
properlyprepares them to conduct a nutrition assessment.
II I II II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Safe and Effective Care Environment:
II I I I II II II II II
Management of Care
II II II
3. The sum of all body processes inside living cells that sustain life and health is
II II II II II II II II II II II II II II
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C II
Metabolism is the sum of all chemical changes that take place in the body.
II II II II II II II II II II II II II
Metabolismprovides energy, builds tissue, and regulates metabolic processes in the
II I II II II II II II II II II
body.
II
DIF: Cognitive Level: Knowledge TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
4. The nutrients that provide the body with its primary source of fuel for energy are
II II II II II II II II II II II II II II
a. vitamins.
, b. minerals.
c. fiber.
d. carbohydrates.
ANS: D II
Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry II II II II II II II II II II II
outnecessary processes; fat is the secondary source of energy.
II I II II II II II II II II
DIF: Cognitive Level: Knowledge TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
5. Which of the following is the most accurate statement regarding the functions of protein?
II II II II II II II II II II II II II
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.
II II II II II II II II II II II II II
b. Proteins are a necessary nutrient to provide energy for the body in times of stress.
II II II II II II II II II II II II II II
c. Proteins can be used as coenzyme factors during cell metabolism.
II II II II II II II II II
d. Proteins are essential to building and repairing tissues within the body.
II II II II II II II II II II
ANS: D II
The primary function of proteins is to provide amino acids, which are the building units
II II II II II II II II II II II II II II
necessary to building and repairing tissues within the body. This is a constant process
II II II II II II II II II II II II II II
thatensures adequate growth and maintenance of tissues for a strong body.
II I II II II II II II II II II II
DIF: Cognitive Level: Comprehension TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate
II II II II II II II II II II II
requirements. The approximate number of kilocalories per day from fat that his diet
II II II II II II II II II II II II II
shouldprovide is kcal/day.
II I II
a. 400–700
b. 100–300
II II I I
c. 500–800
d. 900–1200
II II I I
ANS: A II
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for
II II II II II II II II II II II II II II II II
a2000-kcal diet, 400–700 kcal should be provided.
II I II II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
PlanningMSC: NCLEX: Health Promotion and Maintenance
II I I I II II II II
7. The body’s main storage form of carbohydrate is
II II II II II II II
a. glycogen.
b. glycerol.
c. glucagon.
d. glucose.
ANS: A II
Glycogen is a polysaccharide that is the main storage form of carbohydrate in the
II II II II II II II II II II II II II
humanbody. It is mainly stored in the liver and to a lesser extent in muscle tissue.
II I II II II II II II II II II II II II II II II
DIF: Cognitive Level: Knowledge TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
, 8. The number of kilocalories provided by one slice of bread that contains 30 g
II II II II II II II II II II II II II
II carbohydrate,3 g protein, and 1 g fat is I II II II II II II II kcal.
a. 34
b. 136 II II I I
c. 141
d. 306 II II I I
ANS: I I C
Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and
II II II II II II II II II II II
fatprovides 9 kcal/g. Therefore:
II I II II II
30 g carbohydrate 4 kcal/g = 120 kcal
II II II II II II II II
3 g protein 4 kcal/g = 12 kcal
II II II II II II II II
1 g fat 9 kcal/g = 9 kcal
II II II II II II II II
= 141 total kcal (120 kcal + 12 kcal + 9 kcal)
II II II II II II II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
9. The number of kilocalories from fat in a sandwich that contains 22 g fat is
II II II II II II II II II II II II II II kcal.
a. 88
b. 132 II II I I
c. 154
d. 198 II II I I
ANS: I I D
Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal.
II II II II II II II II II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
10. The number of kilocalories from protein in a sandwich that contains 15 g protein is
II II II II II II II II II II II II II II II II
kcal.
II
a. 45
b. 60
c. 75
d. 135 II II I I
ANS: I I B
Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal.
II II II II II II II II II II II II II
DIF: Cognitive Level: Application TOP: Nursing Process: II II I I II
AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation
II I I I II II II II
11. The basic building units of protein are called
II II II II II II II acids.
a. fatty
b. amino
c. nucleic
d. carboxyl
ANS: B II
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