Nutrition Chapter 2

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 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

The nurse is teaching a nutrition class with a group of overweight clients. The nurse indicates that the adequate intake (AI) for total fiber is set at:

25 g/day for women; 38 g/day for men.

A class is discussing the effects of the digestion process of starch. The class learns that cooked starch begins digestion due to:

the action of salivary amylase.

The client is upset that she is not losing weight and her blood sugar is still difficult to control. "I don't understand. I've cut back on what I'm eating, and I've even switched to low-sugar and sugar-free products. Why is it not working?" After the nurse reviews the client's food logs, what might be the BEST reason the nurse identified?

"Sugar-free" does not mean calorie-free.

The client 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"The FDA has officially withdrawn the proposed ban because evidence is weak."

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 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 that this combination of factors may be contributing to the client's problems due to which of the following?

Carbohydrates provide energy to the body.

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."

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:

aspartame

The nurse is aware that the majority of calories in almost all human diets are provided by

carbohydrates

The nurse is preparing to teach a class on the benefits of eating whole grains. The nurse is aware that diets rich in whole grains are associated with a lower risk of:

cardiovascular disease.

Not all sugars are created equal. Some provide no nutrients and only calories. These are usually added to a product. These sugars are referred to as:

empty calories

The nurse recognizes that glucose, fructose, and galactose are also referred to as

monosaccharides

The nurse recognizes that most of the calories in fruit come from

fructose

The nurse explains that the liver breaks down which substance to release glucose?

glycogen

The nurse is aware that the body can convert glucose to other essential carbohydrates as needed in the body. Which of the following are some of those essential carbohydrates? Select all that apply.

keratin sulfate hyaluronic acid

One of the nonnutrient compounds that has been associated with a reduced risk of chronic diseases is:

phytochemicals

The nurse is aware that there are several nonnutritive sweeteners that are approved for use in the United States by the FDA. Most are chemically produced. One comes from an herb. Which nonnutritive sweetener is produced from an herb?

stevia

The nurse is concerned that a client is consuming an excessive amount of carbohydrates. The nurse understands this can lead to an increase in:

triglycerides.