Chapter 3 (Mastery) - Nursing 299
When teaching clients nutritional interventions for preventing long term health problems, the nurse should emphasize limiting the intake of sugar for which of the following reasons?
diets high in added sugar likely provide inadequate amounts of essential nutrients.
The American Heart Association (AHA) has shared recommendations for maximum caloric intake for adults related to added sugars. Which of the following is this recommendation?
100 cal/day for women; 150 cal/day for men
A client has been working with the nurse to improve his diet and lose weight. The nurse congratulates the client for choosing skim milk over whole milk. Skim milk is a better choice because of its lower fat content. How many carbohydrates per cup does skim milk contain?
12 grams Explanation: One cup of milk, regardless of the fat content, provides 12 grams of carbohydrates in the form of lactose.
The nurse is helping a client calculate how many calories the client is eating through carbohydrates. If the client consumes 30 grams of carbohydrate a day, how many calories is she consuming with those carbohydrates? Enter the correct number ONLY.
120
dinner - 1 6-oz baked skinless chicken breast, 1/2 cup brown rice, 1/2 cup steamed broccoli, 1/2 cup steamed cauliflower, 1/2 cup canned peaches. What is this client's carbohydrate consumption for this day? Enter the correct number ONLY.
122
When providing nutritional information to a client seeking to make eating pattern changes, the nurse correctly states the Recommended Daily Allowance (RDA) for total carbohydrate intake for adults is how much?
130 g/day.
The nurse is helping a client learn how to count carbohydrates for a low-carbohydrate diet. The nurse explains that a 1 ounce-serving of grain is estimated to provide how many grams of carbohydrates?
15 Whether whole or refined, a 1-ounce serving of grain is estimated to provide 15 grams of carbohydrates.
The nurse is helping a community outreach program to promote healthier eating habits. The 2015-2020 Dietary Guidelines for Americans recommend how many servings of whole grains per day?
2
A client who is on a low-carbohydrate diet is having difficulties making suitable food choices during meal times. Which of the following food choices is the BEST for a low-carbohydrate intake eating pattern?
2 cups green beans
A client who is on a low-carbohydrate diet is having difficulties making suitable food choices during meal times. Which of the following food choices is the BEST for a low-carbohydrate intake eating pattern?
2 cups green beans Explanation: The choices contain the following amounts of carbohydrate: 2 cups green beans (20 g), 1 cup lentil soup with ham (30 g), 2 slices whole-wheat bread (30 g), and 1 cup unsweetened canned fruit (30 g). The green beans are lower in carbohydrates than the other choices.
A client with diabetes is prescribed an eating plan of 1800 calories per day, 45% of which are to be carbohydrates. When instructing on this eating plan, how many grams should the nurse instruct the client to ingest as carbohydrates each day? Round to the nearest whole number. 45% of 1800 = 810 calories CARB = 4 cal per gram 810/4 = 202.5
203
The nurse is helping a client incorporate vegetables into a carbohydrate reduced meal plan. The nurse explains that half a cup of "watery" vegetables contains approximately how many grams of carbohydrates?
5
The nurse is helping a client incorporate vegetables into a carbohydrate reduced meal plan. The nurse explains that half a cup of "watery" vegetables contains approximately how many grams of carbohydrates? 5 9 11 15
5
The nurse is helping a client incorporate vegetables into a carbohydrate reduced meal plan. The nurse explains that half a cup of "watery" vegetables contains approximately how many grams of carbohydrates?
5 Explanation: A half cup of "watery" vegetables contains approximately 5 grams of carbohydrates. Starchy vegetables contain approximately 15 grams of carbohydrates per serving.
The nurse is conducting a nutrition class of individuals newly diagnosed with diabetes. The nurse explains that shortly after eating, what happens in the body?
The pancreas releases insulin to move the glucose from the blood stream to the individual cells. Explanation: A rise in blood glucose after eating causes the pancreas to secrete insulin, which moves the increased glucose out of the blood into the body's cells, where it is used as energy. Glucagon is a hormone released by the pancreas as the blood glucose levels fall. The liver stores excess glucose as glycogen.
The nurse recognizes that whole-grain products must consist of the certain components of the grain. What of the following is one of those components?
bran Explanation: Whole-grain products must contain the entire kernel, which consists of the bran, endosperm, and germ layers.
The nurse recognizes that carbohydrates are a class of energy-yielding nutrients that contain which of the following elements? Select all that apply.
carbon hydrogen oxygen
The nurse recognizes that carbohydrates are a class of energy-yielding nutrients that contain which of the following elements? Select all that apply. carbon hydrogen oxygen nitrogen calcium
carbon hydrogen oxygen
The nurse is preparing to teach a class on the benefits of eating whole grains. The nurse is aware that eating patterns rich in whole grains are associated with a lower risk of which of the following health problems?
cardiovascular disease.
The nurse is preparing to teach a class on the benefits of eating whole grains. The nurse is aware that eating patterns rich in whole grains are associated with a lower risk of which of the following health problems?
cardiovascular disease. Explanation: Studies show that diets rich in whole grains are associated with a lower risk of cardiovascular disease, certain types of cancer, and type 2 diabetes and may aid in weight management.
The nurse is teaching a class how to read and understand the ingredients list on a food label. The nurse points out that which of the following are types of fiber? Select all that apply.
cellulose pectin gums
The nurse recognizes that polyols can be made from several different sources. What is the MOST common source?
corn
When teaching clients nutritional interventions for preventing long term health problems, the nurse should emphasize limiting the intake of sugar for which of the following reasons?
diets high in added sugar likely provide inadequate amounts of essential nutrients. Explanation: Research does not show that added sugar causes ADHD or type 2 diabetes. Diets high in sugar can lead to inadequate essential nutrients because empty calorie foods are likely to displace more nutritious foods.
The nurse is educating a newly diagnosed diabetic about glycemic response. Which statement from the client indicates an understanding of the effect food has on blood glucose concentration?
"A food's glycemic response can be influenced by many variables."
A nurse has been trying to teach a client newly diagnosed with diabetes how to interpret food labels and recognize sugars. The client is very upset. He understood about "glucose" but considered "fructose" to be safe to eat without monitoring the amount of intake. Which of the following would be an appropriate response from the nurse?
"Fructose is changed to glucose by the liver."
A nurse has been trying to teach a client newly diagnosed with diabetes how to interpret food labels and recognize sugars. The client is very upset. He understood about "glucose" but considered "fructose" to be safe to eat without monitoring the amount of intake. Which of the following would be an appropriate response from the nurse?
"Fructose is changed to glucose by the liver." Explanation: It is important to remain nonjudgmental and validate the client's concerns. It is also important to continue teaching and reteaching without becoming impatient or angry with the client. Teaching the basic facts would be an important step. If the client continues not to understand, the nurse should evaluate the way in which the teaching is occurring and perhaps find a different way to share the information. Dextrose and glucose are interchangeable terms, both refer to the same type of monosaccharide. Glycogen is the animal (including human) version of starch
A non-diabetic client presents to the emergency room with a month-long history of nausea, fatigue, and increased urination. During the nurse's intake assessment, which client statement would the nurse investigate further?
"I recently changed my diet to that one everyone swears by."
The nurse is teaching the client about healthy consumption of carbohydrates. The nurse is sure that teaching has been effective when the client makes what statement?
"I should plan my intake to increase fiber and limit added sugars."
A client with chronic constipation has just joined a nutrition class. The client is reluctant to make dietary changes stating, "Everything good for you tastes bad." The instructor educates the class on ways to increase fiber without sacrificing taste. Which of the following recommendation(s) should the nurse provide? Select all that apply.
"Look for items made with whole 'white' wheat flour which derives from albino wheat and is a whole grain." "Many food items, such as yogurt for example, are offered in a high fiber version." "There are multiple types of beans which provide between 5-8 grams of fiber to meet your taste preference."
The client is upset that despite incorporating low-sugar and sugar-free foods into her eating pattern, she is not losing weight and her blood sugar is still difficult to control. The nurse notes which of the following reasons the client is having this problem?
"Sugar-free" does not mean calorie-free.
The client is upset that despite incorporating low-sugar and sugar-free foods into her eating pattern, she is not losing weight and her blood sugar is still difficult to control. The nurse notes which of the following reasons the client is having this problem?
"Sugar-free" does not mean calorie-free. Explanation: The use of sugar alternatives does not guarantee lower calorie intake. The term "sugar-free" does not mean calorie-free. The client still needs to check the label for calories and count them as well.
The nurse is seeing a client who has been reading about the different nonnutritive sweeteners that are listed on his menu plan as acceptable alternatives to sugar. The client is questioning saccharin because he read that it is a potential carcinogen. How should the nurse respond?
"The FDA has officially withdrawn the proposed ban because evidence is weak."
The nurse is seeing a client who has been reading about the different nonnutritive sweeteners that are listed on his menu plan as acceptable alternatives to sugar. The client is questioning saccharin because he read that it is a potential carcinogen. How should the nurse respond?
"The FDA has officially withdrawn the proposed ban because evidence is weak." Explanation: Saccharin may be a potential weak carcinogen
A client is distressed because a weight loss diet that focused on glycemic load has not resulted in an appreciable reduction in weight. What should the nurse respond to this client?
"Unfortunately, claims that a low glycemic index diet promotes weight loss aren't proven."
The nurse is helping a client plan a menu to acheive a healthy eating pattern. When looking at nutritional values, the client is surprised to learn that hard cheese contains how many grams of carbohydrates? 0 4 8 12
0
The nurse is helping a client plan a menu to achieve a healthy eating pattern. When looking at nutritional values, the client is surprised to learn that hard cheese contains how many grams of carbohydrates?
0
The health care provider has instructed a client to increase his fiber intake. The nurse explains that one serving of fruit or vegetables may contain approximately how many grams of fiber?
1 to 3 grams
The nurse is teaching a group of client who are newly diagnosed type 2 diabetes about carbohydrates. The nurse explains that a 1-ounce serving size of cooked rice is approximately how much?
1/2 cup
The nurse is assessing a client's food logs in following up on diet changes recently implemented due to type 2 diabetes. The client's calculations do not match the nurse's. Which of the following items is not a correct single serving size?
1/2 cup dried fruit
The nurse is helping a client review the nutritional content of a recent meal. The meal consisted of 1 cup of broiled chicken breast, 1 cup of cooked brown rice, 1/2 cup of steamed broccoli, a small apple, and 1 cup (30 mL) of low-fat milk. How many carbohydrate calories would the nurse indicate the meal contained?
248
The nurse is teaching a nutrition class to a group of adults. The nurse indicates that the Adequate Intake (AI) for total fiber is set at which of the following amounts?
25 g/day for women
The nurse is teaching a nutrition class with a group of clients who are overweight. The nurse indicates that the adequate intake (AI) for total fiber is set at which of the following amounts?
25 g/day for women
The nurse is teaching a nutrition class to a group of adults. The nurse indicates that the Adequate Intake (AI) for total fiber is set at which of the following amounts?
25 g/day for women; 38 g/day for men
The nurse is reviewing a client's food log and calculating how many calories the client has consumed. The nurse knows that there are how many calories in a gram of carbohydrates? Enter the correct answer ONLY.
4
The nurse is reviewing a client's food log and calculating how many calories the client has consumed. The nurse knows that there are how many calories in a gram of carbohydrates? Enter the correct answer ONLY.
4 Explanation: Carbohydrates provide 4 calories per gram.
The nurse is reviewing a client's food log and calculating how many calories the client has consumed. The nurse knows that there are how many calories in a gram of carbohydrates?
4 cal/g
The nurse recognizes a food's glycemic response is actually influenced by many variables. When measuring the glycemic index, all foods are compared against pure glucose with an index of how much?
50
The client is trying to eat a low-carbohydrate diet to lose weight. For lunch, the client had the following: 2 cups green salad, 1/2 cup cubed ham, 2 hard-boiled eggs, 1/2 cup shredded cheddar cheese, 1 cup whole milk, 1 slice toast. Approximately how many grams of carbohydrates did this client consume? (Round to nearest whole number.)
50 grams
The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the client an exercise in which he must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What is the correct number of calories in the jelly?
52 calories
The nurse recognizes that the most common monosaccharides contain how many carbon atoms?
6
The nurse recognizes that the most common monosaccharides contain how many carbon atoms? 6 5 7 8
6
The nurse is providing a follow up nutritional session with a client. The client is surprised to learn that carbohydrates have fewer calories than fat does. The client has calculated that she consumed 200 grams of carbohydrates for the day. The nurse knows the client consumed a daily total of how many calories?
800 calories
The nurse is providing a follow up nutritional session with a client. The client is surprised to learn that carbohydrates have fewer calories than fat does. The client has calculated that she consumed 200 grams of carbohydrates for the day. The nurse knows the client consumed a daily total of how many calories?
800 calories Explanation: There are 4 calories in each gram of carbohydrates. This client consumed 200 grams, so 200 x 4 = 800 calories.
The nurse recognizes when measuring the glycemic load, all foods are compared against pure glucose with an index of how much? A) 100. B) 75. C) 50. D) 25.
A) 100
When providing nutritional information to a client seeking to make eating pattern changes, the nurse correctly states the Recommended Daily Allowance (RDA) for total carbohydrate intake for adults is how much? A) 130 g/day. B) 150 g/day. C) 110 g/day. D) 90 g/day.
A) 130 g/day.
20 g/day for men.
A) 25 g/day for women
A young mother is concerned about her children developing dental cavities and is asking for appropriate suggestions to help prevent them. Which of the following is an appropriate suggestion for the nurse to offer? A) Avoid sugary items that stay in the mouth for a long time. B) Brush your teeth twice a day. C) Chew gum with sucrose. D) Allow sodas only between meals.
A) Avoid sugary items that stay in the mouth for a long time.
The nurse is conducting a nutrition class of individuals newly diagnosed with diabetes. The nurse explains that shortly after eating, what happens in the body? A) The pancreas releases insulin to move the glucose from the blood stream to the individual cells. B) The liver stores the excess glucose as glucagon. C) The pancreas releases glycogen to balance the insulin secretion. D) The pancreas releases insulin to move the glucose to the liver for processing.
A) The pancreas releases insulin to move the glucose from the blood stream to the individual cells.
When asked the function of polyvols by a client, the nurse correctly states which of the following? A) They foster the growth of colonic bacteria. B) They stimulate normal bowel function. C) They prevent colitis. D) They help prevent to dumping syndrome.
A) They foster the growth of colonic bacteria.
The nurse recognizes that whole-grain products must consist of the certain components of the grain. What of the following is one of those components? A) bran B) husk C) stem D) leaves
A) bran
When providing education to a group of students, the school health nurse correctly states that around the world, the most commonly found nutrient in the human diet is which of the following? A) carbohydrates. B) sugar. C) fats. D) added sugar.
A) carbohydrates.
The nurse is preparing to teach a class on the benefits of eating whole grains. The nurse is aware that eating patterns rich in whole grains are associated with a lower risk of which of the following health problems? A) cardiovascular disease. B) type 1 diabetes. C) renal disease. D) liver disease.
A) cardiovascular disease.
The nurse is conducting a nutrition class of individuals newly diagnosed with diabetes. The nurse explains that shortly after eating, what happens in the body?
The pancreas releases insulin to move the glucose from the blood stream to the individual cells.
When teaching clients nutritional interventions for preventing long term health problems, the nurse should emphasize limiting the intake of sugar for which of the following reasons? A) diets high in added sugar likely provide inadequate amounts of essential nutrients. B) diets high in added sugar will likely result in type 2 diabetes. C) diets high in added sugar contribute to ADHD in children. D) diets high in added sugar guarantee a life of obesity.
A) diets high in added sugar likely provide inadequate amounts of essential nutrients.
The nurse is explaining the different type of sugars to a client. The nurse correctly classifies maltose and lactose in which of the following sugar categories? A) disaccharides. B) monosaccharides. C) trisaccharides. D) polysaccharides.
A) disaccharides.
The nurse is discussing enriched grains with a group of young mothers. The nurse informs the women that enriched grains must be fortified with which of the following? A) folic acid. B) vitamin D. C) iron. D) B vitamins.
A) folic acid.
The nurse is explaining to a group of college students how the body tries to maintain a steady supply of glucose for energy between meals. The nurse explains that the liver breaks down which substance to release glucose? A) glycogen B) glucagon C) galactose D) sucrose
A) glycogen
The nurse who is providing education during a nutritional class shares that the individual body cells take only as much glucose as is needed for immediate energy. The nurse knows teaching has been effective when the students states the liver and muscle cells store excess glucose as which of the following? A) glycogen. B) glucose. C) glucagon. D) galactose.
A) glycogen.
When teaching about the path of glucose in the body, the nurse can explain that after it is absorbed into the intestinal mucosa, glucose travels next to which of the following body organs? A) liver. B) kidneys. C) muscles. D) brain.
A) liver.
The nurse is teaching a nutrition class. The nurse recognizes that the students understand the lesson when one student makes which of the following statements? A) monosaccharides are absorbed in the body without undergoing digestion. B) monosaccharides must be split into smaller components before absorption. C) maltose and lactose are types of monosaccharides. D) fiber is a component of monosaccharides.
A) monosaccharides are absorbed in the body without undergoing digestion.
The nurse recognizes that glucose, fructose, and galactose are also referred to as which of the following? A) monosaccharides. B) disaccharides. C) trisaccharides. D) polysaccharides.
A) monosaccharides.
If a client is not consuming enough carbohydrates, the nurse realizes that the body will use what to try to meet its energy needs? A) protein B) fatty-acids C) minerals D) vitamins
A) protein
The nurse recognizes that disaccharides are composed of two sugar molecules. The combination of glucose and fructose creates: A) sucrose. B) maltose. C) lactose. D) galactose.
A) sucrose.
The nurse is concerned that a client is consuming an excessive amount of carbohydrates. It is important for the nurse to recommend eating pattern changes to the client in order to prevent an increase in which of the following? A) triglycerides. B) lipoproteins. C) ketone bodies. D) cholesterol.
A) triglycerides.
When providing nutrition recommendations to clients, the nurse should explain that the best guide to determine appropriate carbohydrate intake is for individuals is which of the following?
Acceptable Macronutrient Distribution Range (AMDR).
A mother is asking for suggestions to increase her family's intake of whole grains. What are some suggestions the nurse can make? Select all that apply.
Add whole-grain cereal to yogurt. Add bulgur to soups. Substitute brown rice for white rice.
People with phenylketonuria (PKU) should avoid which nonnutritive sweetener?
Aspartame Explanation: Aspartame is made from the amino acids aspartic acid and phenylalanine. People with phenylketonuria must avoid aspartame. Saccharin, acesulfame potassium, and sucralose do not have phenylalanine as an ingredient.
A young mother is concerned about her children developing dental caries and is asking for appropriate suggestions to help prevent them. Which of the following is an appropriate suggestion for the nurse to offer?
Avoid sugary items that stay in the mouth for a long time.
A young mother is concerned about her children developing dental caries and is asking for appropriate suggestions to help prevent them. Which of the following is an appropriate suggestion for the nurse to offer?
Avoid sugary items that stay in the mouth for a long time. Explanation: The client should avoid high-sugar items that stay in the mouth for a long time. Individuals should brush their teeth promptly after eating. Gum should be sweetened with polyols and not sucrose, which can be fermented by bacteria in the mouth and promote cavities. Soft drinks should be limited at all times.
100 cal/day for men
B) 100 cal/day for women
The National Academy of Sciences has put forth a recommendation to replace the terms "insoluble" and "soluble" with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber? A) Functional fiber B) Dietary fiber C) Total fiber D) True fiber
B) Dietary fiber
During a home visit the nurse notes that a client's stage 2 pressure injury is not healing as quickly as expected. Why should the nurse assess this client's intake of carbohydrates? A) They build new tissue B) They spare protein needed for healing C) They prevent further tissue breakdown D) They promote the development of ketosis
B) They spare protein needed for healing
The nurse recognizes that nonnutritive sweeteners are produced from a variety of sources. One common sweetener is produced by combining amino acids aspartic acid and phenylalanine. This common nonnutritive sweetener is called which of the following? A) acesulfame potassium B) aspartame C) sucralose D) saccharin
B) aspartame
A client has been brought to the unit with general complaints of nausea, fatigue, and anorexia. On assessment, the nurse learns that the client has not been eating well and has been eating mainly a low-carbohydrate, high-protein diet. The nurse is aware that which of the following may be occurring? A) acidosis B) ketosis C) alkalosis D) glutosis
B) ketosis
The nurse educator is discussing the effects of the digestion process of starch in a nutritional health class. The class should understand that cooked starch begins digestion due to the action of which of the following? A) stomach acids. B) salivary amylase. C) pancreatic amylase. D) disaccharides.
B) salivary amylase.
When providing teaching to a client recently diagnosed type 2 diabetes mellitus, the nurse can determine that teaching was effective if the client verbalizes that the caloric value of fiber is which of the following?
Between 1.5 cal/g and 2.5 cal/g. Explanation: It is commonly assumed that fiber does not provide any calories because it is not truly digested by human enzymes. Yet most fibers, particularly soluble fibers, are fermented by bacteria in the colon and produce carbon dioxide, methane, hydrogen, and short-chain fatty acids, which serve as a source of energy for the mucosal lining of the colon. Although the exact energy value is unknown, current data indicate that the value is between 1.5 cal/g and 2.5 cal/g.
The body depends on carbohydrates to provide energy. Which organ is totally dependent on glucose for energy?
Brain
A nurse has been trying to teach a client newly diagnosed with diabetes how to interpret food labels and recognize sugars. The client is very upset. He understood about "glucose" but considered "fructose" to be safe to eat without monitoring the amount of intake. Which of the following would be an appropriate response from the nurse? A) "Perhaps you were thinking of dextrose?" B) "You should actually be avoiding glycogen" C) "Fructose is changed to glucose by the liver." D) "Perhaps you should take a note card with you next time."
C) "Fructose is changed to glucose by the liver."
The school health nurse is providing education to a group of children about the differing nutritional values of sugars. When discussing added sugars, the nurse knows teaching has been effective when the children state which of the following? A) added sugars provide dense calories. B) added sugars provide fattening calories. C) added sugars provide empty calories. D) added sugars provide no extra calories.
C) added sugars provide empty calories.
When explaining the nutritional value of adding fruit to an eating pattern, the nurse states that most of the calories in fruit come from which of the following sugars? A) sucrose. B) galactose. C) fructose. D) maltose.
C) fructose.
The nurse is facilitating a weight management class for a group of adolescents. Today's discussion is about recognizing the added sugars in their diets. After the meeting, the students can successfully recognize that which product contains the most added sugar? A) candy B) doughnuts C) soda D) ice cream
C) soda
The nurse is seeing a client who is newly diagnosed with type 2 diabetes. The client tells the nurse she does not want to consume chemical based nonnutritive sweeteners. Which of the following sugar alternatives should the nurse recommend? A) sucralose B) aspartame C) stevia D) saccharin
C) stevia
The Recommended daily amount (RDA) for carbohydrates is based on the minimum amount of glucose used to fuel the brain. Compare this with the Acceptable Macronutrient Distribution Range (AMDR). What is the suggested carbohydrate intake put forth by the AMDR?
Carbohydrates should make up 45% to 65% of total dietary calories. Explanation: A more useful guideline for determining appropriate carbohydrate intake is the Acceptable Macronutrient Distribution Range. It suggests carbohydrates provide 45% to 65% of total calories.
The client is upset that despite incorporating low-sugar and sugar-free foods into her eating pattern, she is not losing weight and her blood sugar is still difficult to control. The nurse notes which of the following reasons the client is having this problem? A) The client needs to cut out more fat. B) The client's problem is not related to food. C) The client is misreading the labels. D) "Sugar-free" does not mean calorie-free.
D) "Sugar-free" does not mean calorie-free.
The nurse is seeing a client who has been reading about the different nonnutritive sweeteners that are listed on his menu plan as acceptable alternatives to sugar. The client is questioning saccharin because he read that it is a potential carcinogen. How should the nurse respond? A) "Competitor companies are saying that to scare people." B) "It's your choice. No one is going to make you eat it." C) "You can't trust the Internet." D) "The FDA has officially withdrawn the proposed ban because evidence is weak."
D) "The FDA has officially withdrawn the proposed ban because evidence is weak."
The nurse cares for a client with liver cirrhosis. In which way will the nurse expect this health problem to impact the client's nutritional status? A) Increase in storage of glucose B) Improved metabolism of glucose C) Difficulty breaking down glucose D) Altered amount of stored glycogen
D) Altered amount of stored glycogen
A client has come to the clinic with vague complaints of weakness. The nurse notes on assessment that the client is eating a very restricted diet with little to no carbohydrates and is exercising four times a week. The nurse recognizes which of the following is the most likely factor contributing to the client's symptoms? A) Nutrition is not related to the symptoms B) Large amount of weight loss C) Exercising too many days per week D) Low carbohydrate intake
D) Low carbohydrate intake
The nurse instructs a client on foods to increase total fiber intake to 25 grams/day. Which breakfast choice indicate that teaching has been effective? A) Scrambled eggs, bacon, ½ cup sliced strawberries B) Buttermilk pancakes, maple syrup, bacon, orange slices C) 1 cup oatmeal, ½ cup skim milk, blueberries and sliced banana D) ½ cup all bran cereal, ½ cup skim milk, 1 slice whole wheat bread, sliced pear
D) ½ cup all bran cereal, ½ cup skim milk, 1 slice whole wheat bread, sliced pear
Research consistently demonstrates that sugar is implicated in the development of which of the following health complications?
Dental caries Explanation: Sugar is implicated in the development of dental caries. Feeding on sugars and starches, bacteria residing in the mouth produce an acid that erodes tooth enamel. Obesity is caused by an intake of too many calories. Sugar itself is not implicated in either heart disease or diabetes mellitus, but obesity is.
For a weight-loss program, the nurse is planning a class on how to read nutritional labels. The nurse plans to include information about the various names that are used to identify monosaccharides, such as glucose. Glucose also known as:
Dextrose Explanation: Glucose is also known as dextrose. Glucose is the sugar of greatest distinction: It circulates through the blood to provide energy for body cells
Polyols or sugar alcohols are one of the alternatives to naturally occurring sugar that are used widely in the American diet. Consuming large amounts of polyvols is most likely to cause which of the following symptoms?
Diarrhea Explanation: Polyols (e.g., sorbitol, mannitol, and xylitol) are natural sweeteners derived from monosaccharides. Some people experience a laxative effect (abdominal gas, discomfort, or osmotic diarrhea) after consuming polyols. Nausea and constipation are not caused by large intakes of sugar alcohols. Sugar alternatives do not increase serum glucose levels.
The National Academy of Sciences has put forth a recommendation to replace the terms "insoluble" and "soluble" with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber?
Dietary fiber
The National Academy of Sciences has put forth a recommendation to replace the terms "insoluble" and "soluble" with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber?
Dietary fiber Explanation: The National Academy of Sciences recommends that the terms "insoluble" and "soluble" be phased out in favor of attributing specific physiologic benefits to a particular fiber. "Dietary fiber" refers to intact and naturally occurring fiber found in plants. "Functional fiber" refers to fiber that has been isolated or extracted from plants that has beneficial physiologic effects in the body. The sum of dietary and functional fiber equals total fiber. Functional fiber is plant fiber that has been isolated or extracted from plants for the beneficial physiologic effects on the body. Total fiber is the sum of dietary and functional fiber. The term "true" fiber has no meaning in this chapter.
When teaching clients nutritional interventions for preventing long-term health problems, the nurse should emphasize limiting the intake of sugar for which of the following reasons?
Diets high in added sugar likely provide inadequate amounts of essential nutrients.
On ways to increase fiber intake, which of the following recommendations should the nurse make to a client with a diagnosis of chronic constipation.
Eat legumes two or three times per week. Explanation: To increase the intake of fiber, encourage clients to eat dried peas and beans two or three times per week. Dried peas and beans are excellent sources of both insoluble and soluble fibers and are a fat-free alternative to meat. Orange juice is not a high source of fiber, and cream of wheat and pretzels are made from refined grains rather than whole grains.
A nurse is providing teaching to a pregnant woman with gestational diabetes. The nurse describes a phenomenon in which a food causes serum glucose to rise to an elevated level before returning to basline. The nurse recognizes that teaching has been effective when the client identifies what term as referring to this phenomenon?
Glycemic response
When it comes to carbohydrate intake, the latest findings indicate that Americans should do which of the following?
Increase fiber intake and limit consumption of added sugars. Explanation: For optimal carbohydrate intake, Americans are urged to increase their intake of fiber and limit consumption of added sugars. Decreasing the intake of fiber is not recommended. Total carbohydrate consumption should not consist of 50% fiber and 50% simple sugars. Fruits and vegetables are sources of carbohydrates.
The nurse is teaching a group of third-grade students about cavities, or dental caries. Which of the following statements is true?
Limiting added sugars is one strategy to reduce the risk of dental caries.
A client has come to the clinic with vague complaints of weakness. The nurse notes on assessment that the client is eating a very restricted diet with little to no carbohydrates and is exercising four times a week. The nurse recognizes which of the following is the most likely factor contributing to the client's symptoms?
Low carbohydrate intake
A client has come to the clinic with vague complaints of weakness. The nurse notes on assessment that the client is eating a very restricted diet with little to no carbohydrates and is exercising four times a week. The nurse recognizes which of the following is the most likely factor contributing to the client's symptoms?
Low carbohydrate intake Explanation: The primary function of carbohydrates is to provide energy for cells. If the body does not receive enough glucose to adequately fuel the cells, the body will try to process other components
A client with diabetes reports reducing the number of cans of soda consumed each day but admits to "cheating" over the weekends. What should the nurse suggest to this client to help reduce the intake of sugar?
Place a few drops of Stevia in water with lemon Explanation: Stevia is generally recognized as safe for consumption and can be used as a tabletop sweetener. Adding a few drops of the sweetener to water with lemon can help reduce the client's intake of sugar. Fruit juice can have as much or more sugar than a can of soda. Four teaspoons of sugar equals 16 grams. Depending upon the number of glasses ice tea consumed, the client could be ingesting more sugar with the tea than through drinking soda. Mixing soda with carbonated water will dilute the beverage however there is still a substantial amount of sugar in the beverage.
A nurse is trying to help a client understand the difference between glucose and glycogen. The client shows he understands when he indicates that glycogen is the human version of which of the following?
Starch Explanation: Glycogen is the animal (including human) version of starch. It is a stored form of carbohydrate that is available for energy as needed. Fiber is a group name for polysaccharides that cannot be digested and absorbed by the human small intestine. Simple sugar is a classification of carbohydrates that includes monosaccharides and disaccharides commonly referred to as sugars. Protein is in its own classification of nutrient and is not a carbohydrate.
A client in a nutrition class is concerned about constipation and not having enough fiber in his diet. What would be the best response to this client to increase fiber intake?
Substitute legumes for meat protein sources. Explanation: To increase the intake of fiber, encourage clients to eat dried peas and beans two to three times per week. Nuts, dried peas, and beans provide significant starch and fiber, but they are generally consumed less often than other carbohydrate-free selections. Legumes are a source of protein and clients should be encouraged to vary their protein routine. The other foods do not increase the fiber content of the diet.
When asked the function of polyvols by a client, the nurse correctly states which of the following?
They foster the growth of colonic bacteria.
When helping a client develop a menu plan, which of the following information about nonnutritive sweeteners should the nurse share with the client?
They provide few or no calories. Explanation: Alternatives to sugar arise from people wanting the taste of sweetness without feeling guilty about the calories. The food industry has responded to this demand by developing numerous low-calorie and calorie-free nonnutritive sweeteners. Nonnutritive sweeteners are hundreds of times sweeter than sugar. They do not cause dental caries and do not raise blood sugar levels
During a home visit the nurse notes that a client's stage 2 pressure injury is not healing as quickly as expected. Why should the nurse assess this client's intake of carbohydrates?
They spare protein needed for healing
During a home visit the nurse notes that a client's stage 2 pressure injury is not healing as quickly as expected. Why should the nurse assess this client's intake of carbohydrates?
They spare protein needed for healing Explanation: As a primary source of energy, carbohydrates spare protein and prevent ketosis. Consuming adequate carbohydrate to meet energy needs spares protein from being used for energy. An adequate carbohydrate intake is especially important whenever protein needs are increased such as for wound healing. Carbohydrate does not build new tissue.
The nurse is facilitating a community-based weight-loss program. The nurse encourages participants to include the recommended number of whole grains in their eating plans for which of the following reasons?
To prolong gastric emptying
The National Academy of Sciences made recommendations regarding the terms associated with fiber. When teaching students about fiber, the nurse recognizes the need to include which updated term when referring to soluble fiber?
Viscous
The school health nurse is providing education to a group of children about the differing nutritional values of sugars. When discussing added sugars, the nurse knows teaching has been effective when the children state which of the following?
add sugars provide empty calories.
The school health nurse is providing education to a group of children about the differing nutritional values of sugars. When discussing added sugars, the nurse knows teaching has been effective when the children state which of the following?
add sugars provide empty calories. Explanation: Empty carbohydrate calories are calories that come from added sugars and syrups. Only the calories of the added sugar are considered "empty." The other choices, though reflective of the added calories, are not correct terms.
The nurse is providing education to a client regarding healthy eating habits. The nurse should caution the client to be cautious of increased caloric value of food due to the inclusion of what ingredient?
added sugars.
The nurse should caution clients to be aware of increased caloric value of food due to the inclusion of which of the following ingredients?
added sugasr.
The nurse should caution clients to be aware of increased caloric value of food due to the inclusion of which of the following ingredients?
added sugasr. Explanation: Sometimes 100% of the calories in a food are from added sugar.
The nurse recognizes that nonnutritive sweeteners are produced from a variety of sources. One common sweetener is produced by combining amino acids aspartic acid and phenylalanine. This common nonnutritive sweetener is called which of the following?
aspartame
The nurse recognizes that whole-grain products must consist of the certain components of the grain. What of the following is one of those components?
bran
The nurse is providing education on nonnutritive sweeteners. The nurse should include a cautionary discussion about using nonnutritive sweeteners when trying to lose weight for which of the following reasons?
calories come from more than just sugar.
When providing education to a group of students, the school health nurse correctly states that around the world, the most commonly found nutrient in the human diet is which of the following?
carbohydrates.
When providing education to a group of students, the school health nurse correctly states that around the world, the most commonly found nutrient in the human diet is which of the following?
carbohydrates. Explanation: Globally, carbohydrates provide the majority of calories in almost all human diets.
When testing students in a nutrition class about simple sugars, the nurse knows teaching has been effective when students respond that they provide a molecule of energy for the body cells is also referred to as which of the following?
dextrose.
The nurse is explaining the different type of sugars to a client. The nurse correctly classifies maltose and lactose in which of the following sugar categories?
disaccharides
The nurse is explaining the different type of sugars to a client. The nurse correctly classifies maltose and lactose in which of the following sugar categories?
disaccharides.
The nurse is explaining the different type of sugars to a client. The nurse correctly classifies maltose and lactose in which of the following sugar categories?
disaccharides. Explanation: Disaccharides are sucrose, maltose, and lactose. Monosaccharides are glucose, fructose, and galactose. Polysaccharides are starch, fiber, and glycogen. There are no trisaccharides.
The nurse is seeing a client who reports having increased frequency of stools after consuming a food that contains a polyol. Based on the report, the nurse suspects that the food did not include what type of polyol?
erythritol
The nurse is seeing a client who reports having increased frequency of stools after consuming foods containing polyols. Which polyol should the nurse recommend the client consume to prevent this unpleasant effect?
erythritol
The nurse is helping a client plan dietary changes to help the client lose weight. After the discussion the client understands that which of the following are polysaccharides? Select all that apply.
fiber starch glycogen
The nurse is helping a client plan dietary changes to help the client lose weight. After the discussion the client understands that which of the following are polysaccharides? Select all that apply.
fiber starch glycogen Explanation: Fiber, starch, and glycogen are polysaccharides or complex carbohydrates. Glucose is a monosaccharide. Sucrose is a disaccharide.
The nurse is discussing enriched grains with a group of young mothers. The nurse informs the women that enriched grains must be fortified with which of the following?
folic acid.
The nurse is discussing enriched grains with a group of young mothers. The nurse informs the women that enriched grains must be fortified with which of the following?
folic acid. Explanation: Enriched grains are required to be fortified with folic acid, a mandate that is designed to reduce the risk of neural tube defects.
When explaining the nutritional value of adding fruit to an eating pattern, the nurse states that most of the calories in fruit come from which of the following sugars?
fructose.
When explaining the nutritional value of adding fruit to an eating pattern, the nurse states that most of the calories in fruit come from which of the following sugars?
fructose. Explanation: Generally, almost all calories in fruit come from fructose and glucose.
The nurse is explaining to a group of college students how the body tries to maintain a steady supply of glucose for energy between meals. The nurse explains that the liver breaks down which substance to release glucose?
glycogen
The nurse who is providing education during a nutritional class shares that the individual body cells take only as much glucose as is needed for immediate energy. The nurse knows teaching has been effective when the students states the liver and muscle cells store excess glucose as which of the following?
glycogen
The nurse is explaining to a group of college students how the body tries to maintain a steady supply of glucose for energy between meals. The nurse explains that the liver breaks down which substance to release glucose?
glycogen Explanation: Liver glycogen breaks down and release glucose into the bloodstream between meals to maintain normal blood glucose levels. Glucagon is the hormone released by the pancreas to balance the action of insulin. Galactose and sucrose are types of carbohydrates.
The nurse who is providing education during a nutritional class shares that the individual body cells take only as much glucose as is needed for immediate energy. The nurse knows teaching has been effective when the students states the liver and muscle cells store excess glucose as which of the following?
glycogen.
The nurse who is providing education during a nutritional class shares that the individual body cells take only as much glucose as is needed for immediate energy. The nurse knows teaching has been effective when the students states the liver and muscle cells store excess glucose as which of the following?
glycogen. Explanation: Muscle and liver cells store extra glucose as glycogen. Glucose is used for energy and must be changed to be stored. Glucagon is the hormone secreted by the pancreas in response to lower blood glucose levels to signal the need to convert stored glycogen back into glucose. Galactose is a monosaccharide that is converted to glucose by the liver.
A client has been brought to the unit with general complaints of nausea, fatigue, and anorexia. On assessment, the nurse learns that the client has not been eating well and has been eating mainly a low-carbohydrate, high-protein diet. The nurse is aware that which of the following may be occurring?
ketosis
A client has been brought to the unit with general complaints of nausea, fatigue, and anorexia. On assessment, the nurse learns that the client has not been eating well and has been eating mainly a low-carbohydrate, high-protein diet. The nurse is aware that which of the following may be occurring?
ketosis Explanation: Without adequate glucose, the body may use protein, and this can lead to ketosis. An increasing production of ketone bodies can cause nausea, fatigue, loss of appetite, and ketoacidosis.
When teaching about the path of glucose in the body, the nurse can explain that after it is absorbed into the intestinal mucosa, glucose travels next to which of the following body organs?
liver.
The nurse is teaching a nutrition class. The nurse recognizes that the students understand the lesson when one student makes which of the following statements?
monosaccharides are absorbed in the body without undergoing digestion.
The nurse recognizes that glucose, fructose, and galactose are also referred to as which of the following?
monosaccharides.
The nurse educator is discussing the effects of the digestion process of starch in a nutritional health class. The class should understand that cooked starch begins digestion due to the action of which of the following?
salivary amylase.
The nurse recognizes that glucose, fructose, and galactose are also referred to as which of the following?
monosaccharides. Explanation: Glucose, fructose, and galactose each contain a single molecule of sugar and are referred to as monosaccharides. Disaccharides contain two molecules of sugar, and polysaccharides contain long chains of molecules. There are no specific trisaccharides.
The nurse is aware that glycogen is the stored version of glucose available for when the body may need it. The nurse knows that the majority of the glycogen is stored in which part of the body?
muscles.
The nurse recognizes that carbohydrates are a class of energy-yielding nutrients that contain which of the following elements? Select all that apply.
oxygen hydrogen carbon
The nurse recognizes that the bran layer of grains contains many components that are beneficial. When teaching about the nutritional benefits of whole grains, the nurse states that one of the nonnutrient compounds that has been associated with a reduced risk of chronic diseases is which of the following?
phytonutrients
If a client is not consuming enough carbohydrates, the nurse realizes that the body will use what to try to meet its energy needs?
protein
If a client is not consuming enough carbohydrates, the nurse realizes that the body will use what to try to meet its energy needs?
protein Explanation: Protein can provide energy
The nurse is facilitating a weight management class for a group of adolescents. Today's discussion is about recognizing the added sugars in their diets. After the meeting, the students can successfully recognize that which product contains the most added sugar?
soda
The nurse is facilitating a weight management class for a group of adolescents. Today's discussion is about recognizing the added sugars in their diets. After the meeting, the students can successfully recognize that which product contains the most added sugar?
soda Explanation: Soda, energy drinks, and sport drinks are the largest contributor to empty calories in the American diet.
The nurse is discussing disaccharides with the nutrition class. Students in the class correctly indicate that disaccharides are split by which of the following enzymes?
special enzymes on surface of small intestine cells.
The school health nurse is preparing an educational session for students in the school. The nurse correcly includes in the presentation that plants use glucose for energy, however, glucose that is not used for immediate energy is stored in the form of which of the following?
starch.
The nurse is seeing a client who is newly diagnosed with type 2 diabetes. The client tells the nurse she does not want to consume chemical based nonnutritive sweeteners. Which of the following sugar alternatives should the nurse recommend?
stevia
The nurse is seeing a client who is newly diagnosed with type 2 diabetes. The client tells the nurse she does not want to consume chemical based nonnutritive sweeteners. Which of the following sugar alternatives should the nurse recommend?
stevia Explanation: Stevia is produced from the stevia plant, an herb. The other choices are produced by mixing various chemicals.
The nurse recognizes that disaccharides are composed of two sugar molecules. The combination of glucose and fructose creates:
sucrose.
The nurse recognizes that disaccharides are composed of two sugar molecules. The combination of glucose and fructose creates:
sucrose. Explanation: Sucrose is composed of glucose and fructose. Maltose is composed of two glucose molecules. Lactose is composed of glucose and galactose. Galactose is a monosaccharide.
A nurse is conducting nutritional teaching with a client who is experiencing constipation. The nurse recognizes the client had a knowledge deficit when the client was surprised to discover that some fibers can provide a source of energy to which of the following?
the mucosal lining of the colon.
The nurse instructs a client on foods to increase total fiber intake to 25 grams/day. Which breakfast choice indicate that teaching has been effective?
½ cup all bran cereal, ½ cup skim milk, 1 slice whole wheat bread, sliced pear
The nurse instructs a client on foods to increase total fiber intake to 25 grams/day. Which breakfast choice indicate that teaching has been effective?
½ cup all bran cereal, ½ cup skim milk, 1 slice whole wheat bread, sliced pear Explanation: The breakfast choice of all bran cereal, whole wheat bread, and a pear provides 18 grams of fiber. The breakfast choice of ½ cup strawberries provides 1.5 grams of fiber. The breakfast choice with orange slices provides 4 grams of fiber. The breakfast choice with oatmeal and banana provides 7 grams of fiber.