nutrition midterm study guide

Calories in macronutrients

*****Carbohydrates provide 4 calories per gram, protein provides 4 calories per gram, and fat provides 9 calories per gram

fat free on a food label

- the food contains no more than 0.5 grams of fat per serving - synonyms for free include without, no, and zero - aka non-fat - these terms can only be used on a label only if the product if the product contains no amount of- or only trivial or "physiological inconsequential" amounts of- fat, saturated fat, and cholesterol

components of energy expenditure

-the amount of fuel the body uses for a specified period -varies; measured by the calories used to meet the bodies demands -basal metabolism, physical activity, and thermic effect of food

4. A client with anorexia nervosa:1. Has an increased resting energy expenditure2. Frequently complains of constipation3. Is not likely to have a body image disturbance4. Typically seeks the company of others

. Frequently complains of constipation

Which of the following foods has the highest kilocalorie density?1. 1 cup of sugar2. 1 cup of celery3. 1 cup of skim milk4. 1 cup of margarine

1 cup of margarine

To lose 2 pounds of body fat per week, an individual must eat ____ fewer kilocalories each day for 7 days without a change in energy expenditure.1. 1,0002. 1,5003. 2,0004. 2,500

1,000

How much protein would a person receive from a glass of milk? A. 7 grams B. 8 grams C. 14 grams D. 21 grams

B. 8 grams

Can you disease cannot be caused by: consumption of toxic meals, consumption of 123 L a day of water, infection, trauma

Consumption of 1 to 3 L a day of water

A very rapid rate of weight loss (1 pound per day) in an adult who is slightly overweight:1. Usually encourages permanent changes in behavior2. May lead to sudden death in some clients3. Will preserve lean body mass4. Fosters long-term weight maintenance

May lead to sudden death in some clients, Fosters long-term weight maintenance

most individuals in the united states eat all of the following except:1. a healthy US style diet2. too much sodium and simple sugars3. too little fiber4. too few fruits and veggies5. not enough servings of dairy

a healthy US style diet

Fats function in the body in all of the following ways except: A. Fuel source B. Fuel reserve C. Excretion D. Lubrication

c. Fats do not aid in the bodily process of excretion.

Theories about obesity

- effecient metabolism- some obese indviduals require fewer calories than lean individuals -brown fat- fat that burns calories may be less in those that are obese or defective -set point theory- theory that each person has a relatively stable weight -number of fat cells- usually those that are obese has more fat cells and once they are produced, they are never loss - enzymes in the metabolic chain- increased enzyme activity during weight reduction can make fat cells more efficient in synthesizing fat - obesegens- chemicals in the environment thought to disrupt energy homeostasis, for example: msg, smoking and bpa

types of vegetarians

- lacto-ovo-vegetarian diet- eat no meat, seafood, or poultry, but do consume eggs and milk -vegan-no meat, seafood, poultry, milk, eggs

Monnosaccharides

- mono: one, saccaride: sweet - simple sugar composed of one unit of C6H12O6 -glucose- blood sugar; example: dextrose -fructose- a simple sugar, fruits and honey -galactose- breakdown of milk sugar - building blocks of all carbohydrates

Fiber

- mostly from plants; ruffage or bulk -human body cannot breakdown or digest -contributes to the feeling of satiety - recommendation: 14g of fiber per 1000 calories- surplus can interfere with mineral reabsorption -soluble and unsoluable

incomplete proteins

- protein lacking one or more essential amino acids that humans need; found primarily in plant sources such as plants and vegetables; gelatin is an animal protein but is an incomplete protein -limiting amino acids- lysine- cereal, Methionine and cysteine in legumes - complementation- combining incomplete proteins together -vegetable sources of protein- legumes, peas, greens, beans, lentils, peanuts

food label activity to learn how to read a label

- spell out what terms may be used to describe the level of fat in a food and how the labels can be used

sweetners

- sugars in foods- FDA lists added sugars - sugar alcohols- incompletely absorbed from the intestines and can have a laxative effect in excess -nonnutrative sweeteners- no calories, just add sweetness - splenda, sweet n low, truvia -high intensity- sugar substitutes that provide intense sweetness- do not add in bulk or volume, only sweetness

complete protein

-a protein containing all essential amino acids that humans need, usually found in animal sources such as milk, meat, eggs, and fish -animal sources- animal protein 90% to 99% digestible- meat, poultry, fish, eggs, cheese -soybeans-one plant source of complete proteins- 94% digestible

Disaccharide

-di: two; saccharide: sweet -a simple sugar composed of two units of C6 H12 O6 - sucrose- table sugar -lactose- milk sugar -maltose- two units of glucose

kilocalorie/nutrient density

-kilocalories- simple carbs, monounsaturated and polyunsaturated fats; -kilocaloric density- the kilocalories contained in a given volume of food -nutrient density- concentration of nutrients in a given volume of food compared with the food's kilocalorie content

Saturated fats are not: (Select all that apply.) 1. Liquid at room temperature and of vegetable origin 2. More likely to become rancid than other types of fats 3. Primarily of animal origin 4. Comprise over 10% of the average American's diet

1. Liquid at room temperature and of vegetable origin 2. More likely to become rancid than other types of fats 4. Comprise over 10% of the average American's diet

A healthy adult needs ____ grams of fiber each day.1. 5 to 11 2. 12 to 20 3. 21 to 38 4. More than 50

21-38

12 g of simple carbohydrate is equal to teaspoons of sugar: one, two, three, eight

3

The average American consumes: (Select all that apply.) 1. 46% added sugars each day 2. Enough whole grains 3. 15-18 grams of fiber 4. 15 grams of carbohydrate 5. 13% added sugars

3. 15-18 grams of fiber

To lower your risk of CHD, the average person should: (Select all that apply.)1. Take 3 grams of purified fish oil supplement daily2. Consume no more than 11% saturated fatty acids3. Eat two servings of fish per week based upon a 2,000 kilocalorie diet4. Consume no more than 5% to 6% saturated fatty acids (AHA guidelines)5. Consume less than 10% saturated fatty acids (Dietary Guidelines for Americans)

3. Eat two servings of fish per week based upon a 2,000 kilocalorie diet 4. Consume no more than 5% to 6% saturated fatty acids (AHA guidelines) 5. Consume less than 10% saturated fatty acids (Dietary Guidelines for Americans)

An elderly overweight smoker should first be encouraged to1. lose weight2. quit smoking3. lose weight and quit smoking using any means possible4. be evaluated to determine if weight loss is indicated and bone health is adequate

4. (be evaluated to determine if weight loss is indicated and bone health is adequate)

The average adult should consume the following percentage range of fat in the diet:1. 20% to 30% 2. 0% to 15% 3. 35% to 45% 4. 25% to 35%

4. 25% to 35%

The first action a hypertensive client should take to lower blood pressure is to:a. Restrict fluid to 1500 milliliters per dayb. Eliminate saturated fat from the dietc. Lose weight if necessaryd. Limit sodium intake to 1 gram per day.

4. reduce sodium intake

By having a parent with early premature, CBD, one likelihood of developing CBD is increased by: 40%, 70%, 10%, 60% to 75%

60% to 75%

For which of the following functions of protein can other nutrients be substituted? A. Energy source B. Immunity C. Maintenance and growth D. Regulation of body processes

A. Energy source

Which of the following is recommended during an acute onset illness in a diabetic client: A. Increasing water intake B. Decreasing water intake C. Decreasing exercise D. Increasing carbohydrates

A. Fluids are beneficial for maintaining fluid and electrolyte balance and decreasing fever during illness. The other choices are not recommended as beneficial nutrition management of diabetes during acute illness.

Clients who are dependent upon daily doses of insulin because their pancreas does not produce insulin are classified as which of the following? A. Prediabetic B. Type 1 C. Type 2 D. Other, secondary diabetic

B. Clients with Type 1 diabetes cannot survive without daily doses of insulin because the pancreas does not produce sufficient insulin for glucose uptake, resulting in elevated blood glucose. Although mostly found in children and adolescents, it can occur at any age

If a person has difficult purchasing meat to serve every day, which of the following foods should the nurse suggest as offering the best source of protein?A. Bran muffins with raisins B. Red beans and rice C. Green bean, onion, and mushroom casserole D. Sweet potatoes and cornbread

B. Red beans and rice

Which refers to the principle of a meal containing a combination of plant foods that provide all essential amino acids? A. Limiting amino acid B. Complementation C. Nitrogen-fixing D. Ketosis

B. The principle of complementation refers to the idea that a meal contains a combination of plant foods that provide all the essential amino acids.

A risk factor for kidney stones may include which of the following? A. Increased fluid intake B. Increased urine output C. Decreased urine output D. Decreased purine intake

C. Decreased urine output may be a risk factor because it relates to decreased fluid intake and more concentrated urine, allowing for the potential of a kidney stone.

The energy content of individual foods is measured by a device called a: A. K calorie B. Joule C. Adaptive thermogenesis D. Bomb calorimeter

D. A bomb calorimeter is an insulated container that has a chamber in which food is burned. The amount of heat (k calories) produced by the burning of the food is determined by the change in the temperature of a measured amount of water that surrounds the chamber. A joule is a unit of measure. Adaptive thermogenesis is the process of energy expenditure.

Evidence suggests that clients with a higher intake of which fats may have a decreased risk of coronary heart disease? A. Saturated fats B. Total fat intake C. Trans fat D. Monounsaturated fat

D. Evidence suggests that individuals with a higher intake of monounsaturated and polyunsaturated fats, a low intake of saturated fats, and a low total fat intake may have a decreased risk of coronary heart disease.

Which of the following people would the nurse regard as being in a catabolic state? A. Adolescent boy who is into bodybuilding B. Lactating mother C. Pregnant woman in the second trimester D. Surgical client, first day after a stomach resection

D. Surgical client, first day after a stomach resection

To meet the body's daily energy and nutritional needs, adults should get what percentage of their calories from carbohydrates? A. 5% to 15% B. 25% to 30% C. 35% to 40% D. 45% to 65%

D. To meet the body's daily energy and nutritional needs while minimizing risk for chronic disease, adults should get 45% to 65% of their calories from carbohydrates.

Energy homeostasis exists when:1. Kilocalories from food intake equal kilocalories used for energy expenditure.2. Kilocalories used for physical activity equal kilocalories used for energy expenditure.3. An individual is gaining weight.4. Kilocalories from food intake equal kilocalories used for resting energy expenditure.

Kilocalories from food intake equal kilocalories used for energy expenditure.

Which of the following techniques is used to estimate the body's protein stores?1. Weighing the person under water2. Measuring midarm circumference3. Calculating the body mass index4. Determining triceps skinfolds

Measuring midarm circumference

Which of the following is a nutritional goal for a child with renal failure? 1. Maintain current hydration status 2. Promote normal growth and development 3. Maximize uremia 4.Stimulate client well-being

Promote normal growth and development

In a diet for CKD, stages 1-4 without dialysis, the following may commonly be restricted: 1. Protein, iron, vitamin C 2. Protein, kilocalories, iron, and phosphorus 3. Protein, fluid, phosphorus, sodium, potassium 4. Protein, fluid, potassium, vitamin C

Protein, fluid, phosphorus, sodium, potassium

The components of energy expenditure are:1. Mental activity and physical activity2. Thermic effects of exercise and foods3. Resting energy expenditure (REE), physical activity, and to a lesser extent the thermic effect of foods4. Thermic effect of foods, physical activity, and thermic effect of exercise

Resting energy expenditure (REE), physical activity, and to a lesser extent the thermic effect of foods

A kilocalorie is used to measure both:1. Weight and percentage body fat2. Height and weight3. The units of energy used in the body and contained in foods4. Leanness and body-fat content

The units of energy used in the body and contained in foods

According to most health authorities, the average American would benefit by increasing his or her intake of which of the following fats while decreasing intake of other fats? a. Corn oil b. Olive oil c. Safflower oil d. Lard

a. Corn oil b. Olive oil c. Safflower oil

Which of the following foods are considered to have empty k calories? A. Table sugar B. Cantaloupe C. Skim milk D. Whole milk

a. Empty k calories means that the food contains k calories and almost no nutrients. Cantaloupe is an example of a food with a high nutrient density. Skim milk and whole milk are similar in nutrient content; Skim milk provides about 90 k calories compared with 150 k calories in 8 ounces of whole milk. Skim milk thus has a higher nutrient density than whole milk.

All of the following are considered unmodifiable risk factors in the prevention of heart disease except: A. Hypertension B. Personal medical history C. Family history D. Age

a. Hypertension can be prevented/decreased with lifestyle changes and medication, whereas your past medical history, family history, and age cannot.

The DASH diet to reduce hypertension emphasizes: a. Increased amounts of fruits, vegetables, nuts, seeds, and legumes. b. Speciality formulas as meal replacements c. Carbohydrate control and counting similar to that used in diabetes mellitus treatment. d. Increased amounts of protein through low-fat dairy products and large servings of meats.

a. Increased amounts of fruits, vegetables, nuts, seeds, and legumes.

Which of the following would be considered an incomplete protein? A. Peanuts B. Chicken C. Milk D. Cheese

a. Peanuts are incomplete proteins, whereas chicken, milk, and cheese are complete proteins

The diet for reactive hypoglycemia includes the following features: a. Small, frequent meals with restricted simple sugars b. Three meals with ample simple sugars and high complex carbohydrate. c. Four to six small meals that are high in fat. d. Three high-carbohydrate meals that are moderate in fat.

a. Small, frequent meals with restricted simple sugars

If a client has a history of ketoacidosis, he or she most likely has which the of diabetes: a. Type 1b. Type 2c. Pituitary d. Gestational

a. type 1

the important, supportive role nurses have in obtaining a client's accurate nutritional assessment includes: 1. Obtaining an accurate height and weight2. Documenting what the client states about recent food intake3. Documenting that the client states he has had nausea and vomiting for the past 2 days4. Obtaining client's cultural and/or religious food preferences

all

the science of measuring the body.

anthropology

Which of the following is a function of the kidneys? A. Remove protein from the blood B. Reabsorb previously filtered substances C. Maintain static cardiac output D. Produce phosphorus

b. A function of the kidneys is the reabsorption of previously filtered substances needed by the body into the blood in the tubules. The kidneys also filter the blood, adapt to changing cardiac output by altering resistance to blood flow, and produce the active form of vitamin D.

Which of the following seasonings are permitted on a sodium-controlled diet? a. Catsup, horseradish mustard, and tartar sauce. b. Chilli powder, green pepper, and caraway seeds. c. Celery seeds, seasoned meat tenderizer, and teriyaki sauce. d. Dry mustard, garlic, and Worcestershire sauce.

b. Chilli powder, green pepper, and caraway seeds.

The following statement is true: a. Acute illness lower blood glucose levels. b. Fluid and electrolyte replacement is essential during episodes of acute illness in all person with diabetes. c. Persons with diabetes who have an acute illness require a vitamin and mineral supplement .d. Persons with diabetes should never eat forms of simple sugar.

b. Fluid and electrolyte replacement is essential during episodes of acute illness in all person with diabetes.

For most clients, the cornerstone of treatment for type 2 diabetes is: a. Stress management b. Meal Planning c. Strict adherence to five planned meals per day d. Hypoglycemic drugs

b. Meal Planning

Cholesterol is found:a. Only in saturated fats b. Only in foods of animal origin c. Mostly in eggs d. Only in triglycerides

b. Only in foods of animal origin

Which of the following refers to physiologically active substances from plants? A. Kilocalories B. Phytochemicals C. Microbial sources D. Functional foods

b. Physiologically active substances from plants are referred to as phytochemicals. Phytochemicals identified thus far number in the tens of thousands, including 8,000 polyphenols, which may stimulate the immune system, prevent cell damage, and reduce inflammation.

Which component of dietary reference intakes (D R I s) refers to the intake that meets the needs of 97-98% of individuals in the defined group? A. Estimated Average Requirements (E A R s) B. Recommended Dietary Allowances (R D A s) C. Adequate Intakes (A I s) D. Acceptable Macronutrient Distribution Range (A M D R)

b. Recommended Dietary Allowances (R D A s) refer to the intake that meets the needs of 97% to 98% of individuals in the defined group. R D A is intended for use as a goal for daily intake by individuals, not for assessing the adequacy of an individual's nutrient intake.

The National Weight Control Registry reported which of the following behaviors as contributing to weight loss success: A. Follow the Atkins diet B. Follow a low-fat diet C. Weigh oneself daily D. Exercise 1.5 hours per day

b. The National Weight Control Registry reports the following behaviors as contributing to their continued weight loss success: maintain a diet low in calories, maintain a diet low in fat, eat breakfast daily, weigh oneself at least weekly, watch less than 10 hours of television each week, exercise, on average, 1 hour per day (N W C R, 2017).

soluble fiber

beans, barley, broccoli, citrus fruits and oat brands, can decrease cholesterol and regulate blood sugar, promote weightloss and feelings of satiety, able to be dissolved

The following foods are incomplete proteins, except: baked beans, broccoli, beef kebabs, breadsticks

beef kebabs

is derived from weight and height calculation to determine a person's weight status compared to an ideal weight.

bmi

Which of the following body mass index(B M I) ranges would classify an individual as overweight? A. <18.5 B. 18.5-24.9 C. 25.0-29.9 D. 30.0-34.9

c. An individual is classified by the following B M I ranges: •Underweight: <18.5 •Normal: 18.5-24.9 •Overweight: 25.0-29.9 •Obese: 30.0-34.9

Sources of omega-3 fatty acids include: A. Cruciferous vegetables B. Red meat C. Canola oil D. Soft cheeses

c. Foods that contain omega-3 fatty acids include fish that are low in mercury, such as anchovies, herring, oysters, rainbow trout, and salmon, and vegetarian sources such as algal oil, ground flax, chia seeds, and canola ,soy, and walnut oil. Answer

What is the range of normal fasting blood sugar per 100 milliliters of serum or plasma? A. 20 to 40 milligrams B. 45 to 65 milligrams C. 70 to 100 milligrams D. 105 to 125 milligrams

c. Normal fasting blood sugar (F B S) is 70 to 100 milligrams per 100 milliliters of serum or plasma.

Monoglycerides and diglycerides are names of lipids commonly seen: a. In client's medical records b. On laboratory reports c. On food labels d. On client's skin

c. On food labels

which of the following is an energy nutrient? a. phytochemicals b. vitamins c. fats d. minerals e. minerals f. carbohydrates

c. fats, f. carbohydrates

refers to all the socially transmitted behavior patterns (attitudes, beliefs, and customs) shared by most members of a particular group that guide their thoughts and actions.

culture

Lifestyle changes that are recommended to reduce cardiovascular disease risk limit saturated and trans-fat intake to ___% of daily kilocalories and cholesterol to ___ milligrams per day. a. 45, 450 b. 30, 300 c. 15, 250 d. 7, 200

d. 7, 200

Dietary guidelines for people with diabetes include: a. One serving of alcohol daily b. Consume no more than 2000 milligrams of sodium each day. c. Restrict fat intake to less than 10% of total kilocalories. d. Consume at least 20 to 35 grams of fiber each day.

d. Consume at least 20 to 35 grams of fiber each day.

Which of the following lifestyle changes would have the greatest effect in reducing the risk of atherosclerotic cardiovascular disease? a. Limiting cholesterol intake to the recommended amount b. Consuming plant sterols in recommended amounts c. Limiting alcohol intake to one (women) and two (men) standard drinks per day. d. Eating five servings of fruits and vegetables daily.

d. Eating five servings of fruits and vegetables daily.

responsible for meeting clients' nutritional needs. They may recommend an appropriate diet for the physician to order. They calculate clients' nutritional needs and provide in-depth nutrition education and counseling to clients.

dietician

The average, American doesn't consume enough: select all that apply: fiber, simple, carbohydrates, fruit and vegetables, any energy drinks

fiber, Fruit and vegetables

insoluble fiber

fruit and vegetable skin, helps promote regularity, decreases risk of diverticular and some forms of cancer, unable to be dissolved

Kilocalories required per kilogram of body weight are highest during:1. Starvation2. Growth3. Weight loss4. Old age

growth

3. An obese client should be enrolled in a weight-management program and meet the following criteria before medications are tried:1. BMI of 20 and a waist circumference of 30 inches2. In a male, waist circumference of at least 35 inches and a BMI of 273. A BMI of 27 and no concomitant obesity-related risk factors4. In a female, a waist circumference of at least 35 inches and a BMI of 30 or greater

in a female, a waist circumference of at least 35 inches and a BMI of 30 or greater

The most important nutritional consideration in treating clients with kidney stones is to: limit, calcium intake, restrict all end products of protein, metabolism, restrict all food sources of calcium oxalic acid and purines, increase fluid intake

increase fluid intake

dextrose

iv usually given in the vein; another name for simple sugar glucose

Which of the following is a disaccharide: glucose, lactose, fructose, galactose

lactose

low saturated fat on a food label

legally defined as a food that contains no more than 1 gram of saturated fat per serving

low fat on a food label

legally defined as a food that contains no more than 3 grams of fat in a serving

low cholesterol on a food label

less than 20 milligrams of cholesterol per serving. Synonyms for low include little, few, and low source of

can be caused by inadequate or unbalanced intake of food or nutrients by ineffective processing by the body due to malfunction or disease.

malnutrition

science of food and its relationship to health

nutrition

Carbohydrates have the following roles in the body except: (Select all that apply.)1. Promote ketosis2. Spare body protein3. Provide fuel4. Impact learning and memory5. Promote tooth decay

promote ketosis

Intake that meets the needs of 97% to 98% of individuals in a defined group is called:1. Acceptable macronutrient distribution range (AMDR)2. Adequate intakes (AI)3. Estimated average requirements (EAR)4. Recommended dietary allowances (RDA)

recommended dietary allowances

Kilocalories usually need to be increased in protein-restricted diets because an adequate kilocalorie intake: 1. Assists in the control of serum potassium 2. Is necessary to prevent renal anemia 3. Controls and prevents osteodystrophy 4. Spares protein

spares protein

The ___Intake from food is not monitored in Reno. Clients: vitamin D, fluid, protein, sodium.

vitamin D

BMI classes

•Underweight: <18.5 •Normal: 18.5-24.9 •Overweight: 25.0-29.9 •Obese: 30.0-34.9