Chapter 45: Nutrition ALL ANSWERSB 100% CORRECT FALL-2022 SOLUTION GUARANTEED GRADE A+

A nurse is teaching about the energy needed at rest to maintain life-sustaining activities for a specific period of time. What is the nurse discussing? b. Basal metabolic rate (BMR) c. Nutrient density d. Nutrients ANS: B DIF:Understand (comprehension)REF:1054 OBJ: Explain the importance of a balance between energy intake and energy requirements. TOP: Teaching/Learning MSC: Health Promotion and Maintenance 2.In general, when a patient’s energy requirements are completely met by kilocalorie (kcal) intake in food, which assessment finding will the nurse observe? The basal metabolic rate (BMR) is the energy needed at rest to maintain life-sustaining activities for a specific period of time. The resting energy expenditure (REE), or resting metabolic rate, is the amount of energy an individual needs to consume over a 24-hour period for the body to maintain all of its internal working activities while at rest. Nutrients are the elements necessary for body processes and function. Nutrient density is the proportion of essential nutrients to the number of kilocalories. High–nutrient density foods provide a large number of nutrients in relation to kilocalories.a. Weight increases. b. Weight decreases. c. Weight does not change. d. Weight fluctuates daily. ANS: C DIF:Understand (comprehension)REF:1054 OBJ: Explain the importance of a balance between energy intake and energy requirements. TOP: Assessment MSC: Basic Care and Comfort 3.A nurse is asked how many kcal per gram fats provided. How should the nurse answer? a. 3 4 c. 6 d. 9 ANS: D In general, when energy requirements are completely met by kilocalorie (kcal) intake in food, weight does not change. When kilocalories ingested exceed a person’s energy demands, the individual gains weight. If kilocalories ingested fail to meet a person’s energy requirement, the individual loses weight. Fluid, not kilocalories, causes daily weight fluctuations. b.OBJ:List the end products of carbohydrate, protein, and fat metabolism. TOP: Implementation MSC: Physiological Adaptation 4.A nurse is teaching a patient about proteins that must be obtained through the diet and cannot be synthesized in the body. Which term used by the patient indicates teaching is successful? a. Amino acids Triglycerides c. Dispensable amino acids d. Indispensable amino acids ANS: D OBJ:List the end products of carbohydrate, protein, and fat metabolism. TOP: Teaching/Learning MSC: Health Promotion and Maintenance 5.A nurse is caring for a patient with a postsurgical wound. When planning care, which goal will be the priority? a. Reduce dependent nitrogen balance. The body does not synthesize indispensable amino acids, so these need to be provided in the diet. The simplest form of protein is the amino acid. The body synthesizes dispensable amino acids. Triglycerides are made up of three fatty acids attached to a glycerol. DIF:Understand (comprehension)REF:1055 Fats (lipids) are the most calorie-dense nutrient, providing 9 kcal/g. Carbohydrates and protein provide 4 kcal/g. DIF:Understand (comprehension)REF:1055 b.ANS: C When intake of nitrogen is greater than output, the body is in positive nitrogen balance. Positive nitrogen balance is required for growth, normal pregnancy, maintenance of lean muscle mass and vital organs, and wound healing. Negative nitrogen balance occurs when the body loses more nitrogen than the body gains. Neutral nitrogen balance occurs when gain equals loss and is not optimal for tissue healing. There is no such term as dependent nitrogen balance. DIF:Apply (application)REF:1055 b. Trans fat should be less than 7% of the total calories. b. Maintain negative nitrogen balance. c. Promote positive nitrogen balance. d. Facilitate neutral nitrogen balance. OBJ: Explain the importance of a balance between energy intake and energy requirements. TOP lanningMSC:Management of Care 6.In providing diet education for a patient on a low-fat diet, which information is important for the nurse to share? a. Polyunsaturated fats should be less than 7% of the total calories. c. Unsaturated fats are found mostly in animal sources. d. Saturated fats are found mostly in animal sources. ANS: Da. Position in semi-Fowler’s. OBJ: Explain the significance of saturated, unsaturated, and polyunsaturated fats. TOP: Teaching/Learning MSC: Health Promotion and Maintenance 7.A patient has a decreased gag reflex, left-sided weakness, and drooling. Which action will the nurse take when feeding this patient? b. Flex head with chin tuck. c. Place food on left side. d. Offer fruit juice. ANS: B OBJ:Establish a plan of care to meet the nutritional needs of a patient. TOP: Implementation MSC: Reduction of Risk Potential 8.The patient has been diagnosed with cardiovascular disease and placed on a low-fat diet. The patient asks the nurse, “How much fat should I have? I guess the less fat, the better.” Which information will the nurse include in the teaching session? Have the patient flex the head slightly to a chin-down position to help prevent aspiration. If the patient has unilateral weakness, teach him or her and the caregiver to place food in the stronger side of the mouth. Provide