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Test Bank For Nutritional Foundations and Clinical Applications A Nursing Approach 8th Edition By Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner |All Chapters, Complete Q & A, Latest| £16.02   Add to cart
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Test Bank For Nutritional Foundations and Clinical Applications A Nursing Approach 8th Edition By Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner |All Chapters, Complete Q & A, Latest|

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Test Bank For Nutritional Foundations and Clinical Applications A Nursing Approach 8th Edition By Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner |All Chapters, Complete Q & A, Latest|

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  • April 6, 2023
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Test Bank For
Nutritional Foundations and Clinical Applications
A Nursing Approach
8th Edition
By
Michele Grodner, Sylvia Escott-Stump, Suzanne Dorner

,Table of Contents
PART I: Wellness, Nutrition, and the Nursing Role
1. Wellness Nutrition
2. Personal and Community Nutrition


PART II: Nutrients, Food, and Health
3. Digestion, Absorption, and Metabolism
4. Carbohydrates
5. Fats
6. Protein
7. Vitamins
8. Water and Minerals


PART III: Health Promotion through Nutrition and Nursing Practice
9. Energy, Weight and Fitness
10. Nutrition across the Life Span


PART IV: Overview of Medical Nutrition Therapy
11. Nutrition Assessment and Patient Care
12. Food-Related Issues
13. Nutrition for Disorders of the Gastrointestinal Tract
14. Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
15. Nutrition for Diabetes Mellitus
16. Nutrition in Metabolic Stress: Burns, Trauma, and Surgery
17. Nutrition for Cardiopulmonary Disease
18. Nutrition for Diseases of the Kidneys
19. Nutrition for Neuro-Psychiatric Disorders
20. Nutrition in Cancer and HIV-AIDS

,Chapter 01: Wellness Nutrition

Grodner et al.: Nutritional Foundations and Clinical Applications: A NursingApproach, 8th Edition




MULTIPLE CHOICE



1. 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.


ANS: B

Watching a television show about diabetes is an example of informal education because it is

an experience that occurs through a daily activity. Attending a workshop or joining a support

group would be considered nonformal education; a high school course would be considered

formal education.



DIF: Cognitive Level: Applying REF: Page 13

TOP: Nursing Process: Implementation MSC: Client Needs: Health Promotion and Maintenance



2. 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 beNimR
portI
antG
for B
he.r C
to inMclude 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


ANS: C

Wellness enhances a person’s level of health through development of each of the six

dimensions of health: physical health, intellectual health, emotional health, social health,

spiritual health, and environmental health. Exercise and eating a healthy variety of foods help

develop physical health; taking a course in general nutrition helps develop intellectual health;

buying locally produced food helps develop environmental health; being part of a faith-based

organization helps develop spiritual health; and keeping a journal helps develop emotional

health. The missing dimension in this example is development of social health; eating meals

with friends throughout the week would add this dimension. Growing her own food would be

another example of environmental health; keeping a food record would be another contributor

to physical health; and meeting with a registered dietitian may contribute to physical,

intellectual, and emotional health.



DIF: Cognitive Level: Analyzing REF: Page 7 | Page 8

TOP: Nursing Process: Assessment MSC: Client Needs: Health Promotion and Maintenance



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.

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