The Nutrition Biggity Boy

Of the following, the person who would be expected to have the highest energy expenditure is a a. man who cycles to work every day and plays on sports teams on the weekend. b. man who works 60 hours a week at a high-stress job. c. woman who works as a personal trainer at a health club. d. woman who works as a nurse in a clinic.

A man who cycles to work every day and plays on sports teams on the weekend.

Athletes who exercise regularly are able to exercise for longer, partly because their body is able to use more energy from a. fat b. protein c. amino acids d. carbohydrates

A. fat

The behavior change that would do most to help preserve lean body mass is a. avoiding weight loss b. exercising regularly c. decreasing dietary fat intake d. ensuring adequate protein intake

B. exercising regularly

The most effective way to increase energy expenditure is to a. eat foods that require more energy for digestion, absorption, metabolism, and storage. b. use thyroid hormones to increase basal metabolic rate. c. increase the duration and intensity of daily activities. d. lift weights to increase lean body mass and thereby increase basal metabolism.

C increase the duration and intensity of daily activities.

The total amount of energy in a bowl of soup that contains 5 g of protein, 2 g of fat, and 20 g of carbohydrate is _____ kcal. a. 27 b. 108 c. 118 d. 133

C. 118

If someone goes on a long hike, after 4 hours most of his or her energy will be obtained from a. glucose b. glycogen c. fatty acids d. animo acids

C. fatty acids

If a person hears a friend calling for help and goes running to find out what the friend needs, the person would be getting his or her energy from a. fatty acids via adrenaline release b. glucose and amino acids via aerobic pathways c. glycogen via anaerobic glycolysis d. fatty acids and glycerol via oxidative phosphorylation

C. glycogen via anaerobic glycolysis

The duration of physical activity needed to maintain physical fitness depends on the a. time of day b. ambient temperature c. intensity of the activity d. flexibility of the individual

C. intensity of the activity

A good example of living in an obesogenic environment is a. working for an employer who gives employees free membership at a health club. b. being a former high school athlete who now works in a sedentary job. c. living in an apartment complex where it is unsafe for children to play outside unsupervised. d. a physicians recommendation not to exercise during recovery from surgery.

C. living in an apartment complex where it is unsafe for children to play outside unsupervised.

The fuel for all body processes that traps energy released from food is a. electrons b. acetyl coenzyme A c. glucose-6-phosphate d. adenosine triphosphate

D. adenosine triphosphate

A client tells you that he cannot eat most green vegetables because they taste too bitter. What is the most likely explanation? a. He has certain genetic taste markers that make him a super taster. b. He associates eating green vegetables with unpleasant childhood memories. c. He needs to train himself to enjoy the acquired taste of bitter vegetables. d. He is making an excuse to avoid making healthful changes in his eating habits.

a. He has certain genetic taste markers that make him a super taster.

Why are health professionals concerned about the trend toward eating more food away from home? a. Larger portion sizes often contribute to excessive caloric intake. b. Eating away from home means less social interaction. c. Eating out tends to decrease the variety of foods eaten. d. Restaurant meals are associated with more sedentary lifestyles.

a. Larger portion sizes often contribute to excessive caloric intake.

The most useful part of the food label for clients who want to make sure they choose foods high in nutrients is the a. Percent Daily Value. b. health claims. c. organic seal. d. amount of nutrients per serving.

a. Percent Daily Value.

Healing of a broken bone is an example of a. anabolism. b. catabolism. c. absorption. d. metabolism.

a. anabolism.

A client exercises regularly and wants to make sure he has sufficient energy for his workouts. The type of nutrient that will be most helpful in providing the energy he needs is a. carbohydrates. b. water. c. minerals. d. protein.

a. carbohydrates.

The action of salivary amylase in the mouth is an example of a. chemical digestion. b. chewing. c. mechanical digestion. d. peristalsis and segmentation.

a. chemical digestion.

The body process over which people have most conscious control is a. ingestion. b. digestion. c. metabolism. d. excretion.

a. ingestion.

In working with a ethnic minority population, a helpful way to increase health literacy could be to a. invite members of the community to help identify needs and teaching strategies. b. encourage acculturation and adoption of healthful American eating patterns. c. set up a feeding program to provide healthy food for members of the community. d. use visual aids rather than written materials during health education encounters.

a. invite members of the community to help identify needs and teaching strategies.

If a college student is eating only one small meal per day in an attempt to lose weight and is taking high doses of vitamin and mineral supplements to try to make up for the lack of food, the student would be described as having a. malnutrition. b. disordered nutrition. c. overnutrition. d. undernutrition.

a. malnutrition.

A nurse has just been assigned to a community health program for older adults. She should check the document Healthy People 2020 to become familiar with a. nutrition priorities and goals for older American adults. b. dietary standards for Americans older than 50 years. c. dietary guidelines recommended for older adults. d. MyPlate recommendations for older adults.

a. nutrition priorities and goals for older American adults.

Combinations of amino acids link together to form a. protein. b. carbohydrates. c. dietary fiber. d. lipids.

a. protein.

The National Health and Nutrition Examination Survey (NHANES) is able to assess the overall nutritional and health status of Americans because a. the populations surveyed are representative of the total population. b. it focuses on ethnic and socioeconomic groups at greatest risk. c. it collects large volumes of survey data from all over the nation. d. survey methods and standards are consistent from year to year.

a. the populations surveyed are representative of the total population.

If pancreatic secretions were absent, a. there would be no bicarbonate to buffer the acid in chyme entering the duodenum. b. mechanical digestion in the stomach would be inhibited. c. the hormone secretin would not be secreted by the small intestine. d. the gallbladder would not contract to release bile into the small intestine.

a. there would be no bicarbonate to buffer the acid in chyme entering the duodenum.

Dehydration may occur after a. vomiting and diarrhea. b. constipation and heartburn. c. esophagitis and anemia. d. gastroesophageal reflux and hiatal hernia.

a. vomiting and diarrhea.

If peristalsis were to reverse direction, the result would be a. vomiting. b. diarrhea. c. constipation. d. intestinal failure.

a. vomiting.

A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total number of kilocalories in the frozen yogurt is a. 110. b. 130. c. 140. d. 162.

b. 130.

What is the main difference between passive diffusion and active transport? a. In active transport, the villi membrane surrounds the substance. b. Active transport requires energy; passive diffusion does not. c. Passive diffusion is involuntary; active transport is voluntary. d. Active transport requires enzymes; passive diffusion does not.

b. Active transport requires energy; passive diffusion does not.

A client has heard that nutrients can be converted to other nutrients in the body. He takes high-dose vitamin C supplements because he believes this will supply his bodys need for other vitamins. What would you tell him? a. He should switch to a multivitamin supplement instead of just vitamin C. b. Each vitamin has a specific function and needs to be supplied through a variety of foods. c. Vitamin C can provide only water-soluble vitamins, and he still needs to consume fat-soluble vitamins. d. Vitamin C supplements should be taken only when he has symptoms of a cold or influenza.

b. Each vitamin has a specific function and needs to be supplied through a variety of foods.

A male client is 38 years old. He is married with two children, aged 7 and 9 years. Both he and his wife work full time. What other information would be important to know when showing him how to use MyPlate to develop a personalized food plan? a. His wife enjoys cooking home-made meals. b. He is currently training to run a marathon. c. Both his father and mother both have type 2 diabetes. d. He has an allergy to nuts.

b. He is currently training to run a marathon.

In choosing between two types of canned soup with regard to the best source of calcium, what information would you look for? a. Dairy products in the ingredient list b. The Percent Daily Value for calcium c. Health claims related to calcium content d. A Good source of calcium description

b. The Percent Daily Value for calcium

A bodybuilder tells you that all of his meals and snacks include high-protein foods such as eggs, canned tuna, chicken, milk, and cheese. Most of the extra protein is probably used by his body to form a. strong bones and joints. b. body fat stores. c. healthy brain tissue. d. increased muscle mass.

b. body fat stores.

An example of catabolism is the a. building of new muscle tissue during growth. b. breakdown of glucose to provide energy. c. synthesis of protein from amino acids. d. use of enzymes to digest protein and release amino acids.

b. breakdown of glucose to provide energy.

Examples of mechanical digestion include a. activity of salivary amylase in the mouth. b. churning and mixing of food in the stomach. c. action of bile breaking fats into smaller droplets. d. effects of secretin in stimulating the pancreas to release bicarbonate.

b. churning and mixing of food in the stomach.

The main reason for choosing organic foods is a. to support the local economy. b. concern for the environment. c. to improve nutrient intake. d. better taste and quality.

b. concern for the environment.

The client who would benefit most from an increase in dietary fiber intake is one with a. fatigue. b. constipation. c. dehydration. d. coronary heart disease.

b. constipation.

To provide adequate amounts of vitamins and minerals, the best course of action is to a. lose weight to achieve ideal body weight. b. eat a variety of foods from each food group. c. follow the same general food pattern each day. d. consume foods high in fiber and low in saturated fat.

b. eat a variety of foods from each food group.

For someone who is able to shop for food only once a month, the most nutritious fruits and vegetables would be _____ fruits and vegetables. a. fresh seasonal b. frozen c. canned d. dried

b. frozen

Chemicals that act as messengers are called a. proteins. b. hormones. c. enzymes. d. nerve impulses.

b. hormones.

The most important function of the villi of the small intestine is to a. increase the secretion of enzymes for digestion. b. increase the surface area for absorption of nutrients. c. excrete waste into the intestines. d. secrete hormones in response to nutrients in the gut.

b. increase the surface area for absorption of nutrients.

The bloodstream carries nutrients to the liver soon after absorption because the liver a. produces hormones that regulate blood glucose level. b. is an important site of metabolism and production of vital substances. c. is able to determine which substances should be stored and eliminated. d. has functions similar to those of the stomach in relation to the digestive process.

b. is an important site of metabolism and production of vital substances.

The best example of the type of concern that is likely to be addressed by the U.S. Department of Health and Human Services when target goals for Healthy People 2030 are updated is a. preference for vegetarian eating patterns among white women. b. low intake of fruits and vegetables by African American children. c. widespread use of bottled water in higher socioeconomic groups. d. common use of protein and vitamin supplements in athletes.

b. low intake of fruits and vegetables by African American children.

A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is a. proteins. b. minerals. c. vitamins. d. carbohydrates.

b. minerals.

A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His alcohol intake is considered a. insignificant. b. moderate. c. higher than is recommended. d. dangerously high.

b. moderate.

An overweight client has been trying to lose weight for years. She tells you that she believes she is genetically designed to be overweight and that the foods available in supermarkets today make weight loss impossible. The clients attitude shows a. positive self-efficacy. b. negative self-efficacy. c. poor environmental health. d. poor emotional health.

b. negative self-efficacy.

For the efficient functioning and maintenance of the body, a person needs to consume sufficient amounts of a. fiber. b. nutrients. c. minerals. d. supplements.

b. nutrients.

For a busy client who works 50 hours a week, a helpful strategy for making healthy food choices is a. eating several small meals throughout the day. b. planning meals and snacks in advance. c. buying fruits and vegetables in season. d. using the Dietary Guidelines for Americans as a guide.

b. planning meals and snacks in advance.

A healthy female middle-aged client asks what she can do to prevent the development of type 2 diabetes. Weight control and nutrition strategies discussed are considered a. primary treatment. b. primary prevention. c. secondary prevention. d. tertiary prevention.

b. primary prevention.

One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is that fruits and vegetables a. are natural appetite suppressants. b. replace high-fat foods in the diet. c. are rich in antioxidants and phytochemicals. d. decrease absorption of fat from foods.

b. replace high-fat foods in the diet.

If clients want to use the food label to check the number of kilocalories in a product, they should also check the a. calories from fat. b. servings per container. c. Percent Daily Value. d. ingredient list.

b. servings per container.

If a meal is eaten at noon, by 8 PM that evening, the food would probably be in the a. stomach. b. small intestine. c. large intestine. d. colon.

b. small intestine.

One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use a. Healthy People 2020. b. the MyPlate food guidance system. c. the Supplemental Nutrition Assistance Program (SNAP). d. the Exchange Lists for Meal Planning.

b. the MyPlate food guidance system.

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.

b. watching a television show about diabetes.

A single mother has epilepsy and does not drive. She works full time from home, and her three children take the bus to school. She generally rides her bike or walks wherever she needs to go. What would be your greatest concern related to the familys nutritional well-being? a. It is not safe for someone with epilepsy to prepare food with sharp knives and a hot stove. b. She is unlikely to be able to afford healthy food for three children as a single mother. c. Because she does not drive, she may not have access to affordable and high-quality food. d. Working full time would not leave her enough time to prepare nutritious food for her family.

c. Because she does not drive, she may not have access to affordable and high-quality food.

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 be important for her to include 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

c. Eating meals with friends throughout the week

If a nurse wants to evaluate whether a clients vitamin or mineral supplement contains too much of a specific nutrient, the nurse should a. check the manufacturers recommendations about intake for that nutrient. b. request blood and urine tests to determine the clients body stores of that nutrient. c. compare the amount in the supplement to the tolerable upper intake level (UL) for that nutrient. d. compare the amount in the supplement to the Recommended Dietary Allowance (RDA) for that nutrient.

c. compare the amount in the supplement to the tolerable upper intake level (UL) for that nutrient.

A busy and stressed person who eats very few fruits and vegetables and does not take time to exercise is likely to experience a. vomiting. b. diarrhea. c. constipation. d. lactose intolerance.

c. constipation.

If the speed of peristalsis were to increase, the result would be a. heartburn. b. vomiting. c. diarrhea. d. constipation.

c. diarrhea.

The most important functions of the small intestine are a. digestion and denaturation. b. segmentation and excretion. c. digestion and absorption. d. peristalsis and mechanical digestion.

c. digestion and absorption.

The most helpful general recommendation for making healthy food choices would be to a. focus on organic and natural foods. b. learn to use the Nutrition Facts Panel on food labels. c. eat more food from plant sources and less food from animal sources. d. replace refined grain products with whole grain foods.

c. eat more food from plant sources and less food from animal sources.

Of the following, the most important overall dietary modification to help reduce the risk of chronic disease is a. eating fewer foods that contain preservatives. b. buying mostly locally grown foods. c. eating more plant-based foods. d. eating more animal-based foods.

c. eating more plant-based foods.

For most Americans, the most significant nutrition concerns are a. lack of interest in making healthy food choices. b. poor availability of fruits and vegetables in many areas. c. excessive intake of saturated fats, cholesterol, sodium, and sugars. d. inadequate intake of key vitamins, minerals, and phytochemicals.

c. excessive intake of saturated fats, cholesterol, sodium, and sugars.

People tend to feel full for longer after eating a high-fat meal rather than a low-fat meal because a. ingestion of fat causes release of hormones that signal a feeling of fullness to the brain. b. food stays in the stomach for longer to allow emulsification by bile and digestion by gastric enzymes. c. fat in the duodenum causes release of gastric inhibitory polypeptide, which decreases peristalsis of the stomach. d. metabolism of the products of fat metabolism by the liver takes longer than metabolism of other nutrients.

c. fat in the duodenum causes release of gastric inhibitory polypeptide, which decreases peristalsis of the stomach.

A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The nutrient that provides the most kilocalories in the dessert is a. protein. b. carbohydrate. c. fat. d. alcohol.

c. fat.

If a middle-aged couple with two teenage children has insufficient income to purchase food, the most helpful program for them would be the a. MyPlate food guidance system. b. National School Lunch and School Breakfast Programs. c. federal governments Supplemental Nutrition Assistance Program (SNAP). d. Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

c. federal governments Supplemental Nutrition Assistance Program (SNAP).

A pregnant woman may look for a health claim on food labels that links a. sodium intake and risk of stroke. b. calcium intake and risk of osteoporosis. c. folic acid intake and risk of neural tube defects. d. fruit and vegetable intake and risk of heart disease.

c. folic acid intake and risk of neural tube defects.

An individual would be described as having an external locus of control if he or she a. writes out a shopping list each week and generally buys only foods on the list. b. tries to eat mostly foods produced through organic and sustainable farming practices. c. has decided to eat a turkey sandwich but ends up ordering pizza with friends. d. tries to influence friends and family to help them make healthier food choices.

c. has decided to eat a turkey sandwich but ends up ordering pizza with friends.

An example of a problem caused by a sphincter muscle not operating properly is a. constipation. b. gallbladder disease. c. heartburn. d. peptic ulcer.

c. heartburn.

For a mother with two children who works in health care management 60 to 70 hours a week, the biggest barrier to healthy eating is likely to be a. lack of concern for her own or her childrens health. b. inadequate income to purchase healthy foods. c. insufficient time to plan and prepare healthful meals. d. lack of knowledge about healthy eating.

c. insufficient time to plan and prepare healthful meals.

An example of community support for health promotion is a. teaching a young mother skills in safe food preparation. b. watching a television documentary about industry errors in food processing. c. labeling fresh poultry packages with information about proper food storage. d. being aware that Salmonella can be transmitted because of inadequate food preparation.

c. labeling fresh poultry packages with information about proper food storage.

If the large intestine did not carry out its main function, feces would be a. alkaline. b. acidic. c. liquid. d. very dry.

c. liquid.

Most mechanical breakdown of food occurs in the a. large intestine. b. liver and pancreas. c. mouth and stomach. d. esophagus and mouth.

c. mouth and stomach.

The layer of the gastrointestinal tract that contributes most to mechanical digestion of food is the a. mucosa. b. submucosa. c. muscularis. d. serosa.

c. muscularis.

Nutrients are considered to have become part of the body only once they have a. been placed inside the mouth. b. been swallowed. c. passed through the microvilli cells. d. been stored throughout the body.

c. passed through the microvilli cells.

Peristalsis is necessary to make it possible for people to _____ food. a. chew b. digest c. swallow d. smell and taste

c. swallow

An example of a technique for health promotion is a. exercising five times a week. b. local supermarkets expanding the availability of fresh fruits and vegetables. c. teaching a teenager how to choose healthier foods at fast-food restaurants. d. information about the relationship of dietary intake and diet-related disorders.

c. teaching a teenager how to choose healthier foods at fast-food restaurants.

For a client who follows a vegan diet, the most helpful meal planning tool would be a. the Healthy Eating Plate, produced by the Harvard School of Public Health. b. the Mediterranean Diet Pyramid, from Oldways Preservation and Exchange Trust. c. the Power Plate, created by the Physicians Committee for Responsible Medicine. d. Exchange Lists for Meal Planning, from the American Diabetes Association and the American Dietetic Association

c. the Power Plate, created by the Physicians Committee for Responsible Medicine.

The adjectives mechanical and chemical describe two a. actions needed to cook food. b. ways to move substances in the body. c. types of action that result in digestion. d. ways in which molecules are transported into and out of cells.

c. types of action that result in digestion.

If mine workers were trapped in a mine and it took several days for a rescue team to reach them, the nutrient that they would need most in order to survive is a. protein. b. carbohydrates. c. water. d. vitamins.

c. water.

If a client is trying to increase intake of dietary fiber, a useful symbol to look for on the food label would be the a. MyPlate food guidance graphic. b. U.S. Department of Agriculture (USDA) 100% Organic seal. c. Fruits & VeggiesMore Matters logo. d. 100% Whole Grain stamp.

d. 100% Whole Grain stamp.

A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of calories, carbohydrates, protein, and fat is the a. National Fruit and Vegetable Program. b. MyPlate food guidance system. c. Dietary Guidelines for Americans. d. Exchange Lists for Meal Planning.

d. Exchange Lists for Meal Planning.

A client works at a fast food restaurant and usually orders a cheeseburger and regular soda at lunchtime. What would be the most simple recommendation to make this a healthier choice? a. Eat the meat patty and cheese without the bun, and drink juice. b. Do not add ketchup or mustard, and drink cappuccino. c. Skip this meal and fast until dinner. d. Omit the cheese from the burger, and drink skim milk.

d. Omit the cheese from the burger, and drink skim milk.

Why is it difficult to specify the number of grams of protein that he or she should eat each day? a. More research studies are needed to help determine ideal levels of protein intake for various age and gender groups. b. Health care professionals should not give specific advice to clients, to avoid lawsuits. c. It is unrealistic to expect clients to meet precise levels of protein intake. d. Recommended protein intakes are expressed as a range and are based on a percentage of energy intake, which varies between individuals.

d. Recommended protein intakes are expressed as a range and are based on a percentage of energy intake, which varies between individuals.

The part of the digestive system that is easiest to live without is the a. taste buds. b. gallbladder. c. large intestine. d. appendix.

d. appendix.

The Nutrition Facts panel on a food label is useful for a. determining the ingredients in a product. b. determining the ease of preparing a product. c. comparing the price value of two or more products. d. comparing the nutritional value of two or more products.

d. comparing the nutritional value of two or more products.

Excessive intake of high-sodium, high-fat foods can lead to diet-related illnesses such as a. genetic disorders, hypertension, and diabetes. b. hypertension and sickle cell anemia. c. viral infections that necessitate antibiotics. d. coronary artery disease and hypertension.

d. coronary artery disease and hypertension.

An indirect benefit of the Fruits & VeggiesMore Matters program is a. better understanding of fruit and vegetable preparation techniques. b. increased availability of fruits and vegetables in food deserts. c. eating more fresh produce in season. d. decreasing dietary fat intake.

d. decreasing dietary fat intake.

An eating behavior that is most likely to have a negative long-term effect on health is a. a monthly meal out at an expensive restaurant. b. eating French fries with lunch once a week. c. avoiding a specific fruit or vegetable. d. drinking one can of sugar-sweetened beverage every day.

d. drinking one can of sugar-sweetened beverage every day.

A mother tells you that she does not allow her young children to eat while they watch television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is the a. genetic factor of preference for sweet and salty tastes. b. influence of ethnicity on preference for sour tastes. c. childrens weights when they were born and their weights now. d. environmental effects of parental food choices and television watching.

d. environmental effects of parental food choices and television watching.

In a research study, subjects in one group decrease their intake of saturated fat and cholesterol, and those in a control group maintain their current level of intake for 2 years, with regular monitoring of risk factors for cardiovascular disease. This type of research study is called a(n) a. case study. b. epidemiologic study. c. monitoring study. d. experimental study.

d. experimental study.

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. a. low blood sugar levels b. high blood sugar levels c. high blood pressure d. extremely low blood pressure

d. extremely low blood pressure

A teenaged client is hungry and goes to the refrigerator for a snack. A holiday has just been celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunts special fruit salad. This is an example of a. bingeing. b. abundance. c. food choice. d. food preference.

d. food preference.

Release of digestive secretions into the small intestine is caused by _____ that are released when _____. a. enzymes; food enters the stomach b. enzymes; food enters the small intestine c. hormones; food enters the stomach d. hormones; enters the small intestine

d. hormones; enters the small intestine

A person who complains of problems with gas, bloating, and diarrhea if he or she eats breakfast cereal with milk, but not if he or she eats pancakes or waffles, may have a. milk allergy. b. gluten intolerance. c. irritable bowel syndrome. d. lactose intolerance.

d. lactose intolerance.

In a comparison of food products, the description that means the lowest fat content per serving is a. lean. b. very lean. c. light. d. low fat.

d. low fat.

A nutrient that can be made by the body is called a. essential. b. complete. c. incomplete. d. nonessential.

d. nonessential.

The best description of an enzyme is a(n) a. chemical messenger. b. acid and alkali buffer. c. emulsifier. d. organic catalyst.

d. organic catalyst.

When someone walks by a bakery and smells the fresh bread, his or her mouth starts to water. As the person thinks about eating the fresh bread, another digestive function that starts to occur is a. peristalsis in the small intestine. b. stimulation of pancreatic secretions. c. increased blood flow to the gut and liver. d. release of the hormone gastrin in the stomach.

d. release of the hormone gastrin in the stomach.

When clients have a strong family history of both heart disease and cancer, the nurse should encourage them to reduce their intake of a. dietary fiber. b. protein. c. monounsaturated fat. d. saturated fat.

d. saturated fat.

As a home health care nurse, you are visiting a 70-year-old client who has just returned home from the hospital after being treated for coronary artery disease. The medical nutrition therapy developed for him by the hospital dietitian is considered a. palliative care. b. primary prevention. c. secondary prevention. d. tertiary prevention.

d. tertiary prevention.

If the small intestine did not release secretin, the result would be that a. the stomach would not release gastric juices to moisten and begin digestion of swallowed food. b. the gallbladder would not release bile to help the process of fat breakdown. c. peristalsis would slow down, and food would move very slowly through the intestines. d. the chyme entering the small intestine would be too acidic for digestive enzymes to work.

d. the chyme entering the small intestine would be too acidic for digestive enzymes to work.