Introduction to Nutrition

Which pieces of information does the MyPlate food guidelines use to create a personalized food plan? Select all that apply. a. Age b. Height c. Gender d. Weight e. Income f. Geographic location

a. Age b. Height c. Gender d. Weight

Which food is the most nutrient-dense? a. Oranges b. Orange Juice c. Orange sherbet d. Orange soda

a. oranges

The nurse is helping an overweight adult with menu options. Which fats should be limited to less than 10% of the overall calories? a. Saturated fats b. Monounsaturated fats c. Polyunsaturated fats d. Alcohol

a. saturated fats

What are the food groups that are included in the MyPlate visual pattern? Select all that apply. a. Oils b. Dairy c. Meats d. Grains e. Vegetables

b. Diary d. Grains e. Vegetables

Which resource is best used for determining optimal carbohydrate consumption for a healthy young adult? a. Healthy People 2020 b. Dietary reference intake (DRI) c. Dietary Guidelines for Americans d. Recommended dietary allowance (RDA)

b. Dietary reference intake (DRI)

How many kilocalories are consumed when eating 16 g of fat? ________ kcal

144 kcal

The nurse is helping a newly diagnosed diabetic patient plan meals. Which food item does the nurse recommend, especially because it is lowest in calories? a. Saltine crackers b. Multigrain cereals c. White bread d. Apple crisp

b. Multigain cereals

The nurse is evaluating the supplements a patient reports taking. What resource will benefit the nurse's assessment? a. Adequate intakes b. Tolerable upper intake levels c. Dietary reference intakes d. Recommended dietary allowances

b. Tolerable upper intake levels

Which resource provides nurses with the most current scientific and medical research on nutrition available? a. 2010 Advisory Committee b. United States Food and Drug Administration (USDA) c. Evidence-based practice d. Nutrition Evidence Library (NEL)

d. nutrition evidence library (NEL)

A patient learning to use MyPlate states, "I don't know how to prepare some of the food that is recommended." What is the nurse's best response? a. "Let me call the registered dietician." b. "The internet has a lot of recipes available." c. "There are sample menus on the MyPlate website." d. "Your local library has cookbooks you can check out."

a. "Let me call the registered dietician."

After reviewing "Choose MyPlate's 10 Tips to a Great Plate," a patient tells the nurse, "I do not like milk, but I know I need calcium. Can I substitute ice cream for milk?" What is the nurse's most appropriate response? a. "Let's explore some other dietary options." b. "Increase your intake of dark leafy vegetables." c. "You most certainly can; you need the calcium." d. "You should increase the amount of cheese in your diet."

a. "Let's explore some other dietary options."

Which household has the highest risk for food insecurity? a. A household with children b. A single-income household c. A household with an elderly couple d. A household in which the head is experiencing chronic illness

a. A household with children

An overweight child is signing up for afterschool programs. Which activities are recommended to reduce the child's weight? Select all that apply. a. Bicycling b. Tennis c. Swimming d. Newspaper reporting e. Drama club f. Speech team

a. Bicycling b. Tennis c. Swimming

In order to sustain life, the nutrients in food must perform which functions in the body? Select all that apply. a. Build tissue b. Build bones c. Provide energy d. Prevent infection e. Regulate metabolic processes

a. Build tissue c. Provide Energy e. Regulate metabolic processes

The nurse knows the MyPlate food guidelines are designed to help Americans make better food choices. On what are these recommendations based? Select all that apply. a. Current patterns of consumption b. Nutritional facts c. The 2015-2020 Dietary Guidelines d. The Food Pyramid e. Dietary reference intakes (DRIs)

a. Current patterns of consumption c. The 2015-2020 Dietary Guidelines e. Dietary reference intakes (DRIs)

The nurse is helping a new mother plan menus for her growing family. Which recommendation most facilitates adding variety to the family's diet? a. Eating foods from all food groups and subgroups b. Eating more fruits and vegetables and less food with added sugar c. Limiting foods that contain saturated and trans fats d. Being physically active every day

a. Eating foods from all food groups and subgroups

The nurse is discussing folate with a pregnant patient. What will the nurse tell her? a. Folic acid is a synthetic supplement. b. Folate is not found naturally in foods. c. Folate is not required for while pregnant. d. Folate is dangerous to consume while pregnant.

a. Folic acid is a synthetic supplement.

A nurse is providing nutrition education to a group of parents. Which recommendations will the nurse make for reducing childhood obesity? Select all that apply. a. Limiting solid fats in the diet b. Consuming a diet high in trans fats c. Consuming less than 300 mg of cholesterol per day d. Using partially hydrogenated oils as sources of fat e. Limiting added sugars f. Consuming 2300 mg/day of sodium

a. Limiting solid fats in the diet c. Consuming less than 300 mg of cholesterol per day

According to the Dietary Guidelines for Americans, which types of fat should be limited in the diet? Select all that apply. a. Trans fats b. Saturated fats c. Hydrogenated fats d. Polyunsaturated fats e. Monounsaturated fats

a. Trans fats b. Saturated fats c. Hydrogenated fats

What is the correct term for the discipline that applies nutrition science to promote human health and treat disease? a. Dietetics b. Health promotion c. Gastroenterology d. Proctology

a. dietetics

Which nutrients break down to yield energy within the body? Select all that apply. a. Fats b. Water c. Proteins d. Vitamins e. Minerals f. Carbohydrates

a. fats c. proteins f. carbohydrates

What is the nurse's best approach to educating a patient who wants to start a new popular weight loss diet? a. Review the diet. b. Support the patient's decision. c. Provide a meal plan for the patient. d. Encourage the diet in addition to increased physical activity.

a. review the diet

Which are major themes identified in the most recent major report in the Healthy People series? Select all that apply. a. Weight control b. Healthy choices in diet c. Reduction of alcohol intake d. Education about risk factors of disease e. Education of drug-nutrient interactions

a. weight control b. healthy choices in diet d. education about risk factors of disease

Which menu item does the nurse know fulfills the MyPlate guidelines of 1 oz of grain? a. 2 slices of whole grain bread b. 1/2 c of whole grain rice c. 2 tortillas (6-inches) d. 2 c of dry cereal

b. 1/2 c of whole grain rice

Which vitamin nutrient is most important in the promotion of postoperative wound healing? a. Iron b. Glycogen c. Vitamin C d. Phosphorus

c. Vitamin C

A patient consumes large amounts of fruits but no vegetables. Which nutrient might the nurse expect to be low in the patient's laboratory reports? a. Vitamin C b. Folate c. Vitamin K d. Potassium

c. Vitamin K

A patient complains of being tired all the time. Upon review of the patient's diet, the nurse hypothesizes that a lack of which nutritional elements may be causing the fatigue? Select all that apply. a. Fried foods b. Saturated fats c. Vitamins d. Minerals e. Dietary fiber f. Low-fat dairy

c. Vitamins d. Minerals e. Dietary fiber f. Low-fat dairy

A nurse is preparing an educational program on food labels. On what is the nutritional information on a food label based? a. National Nutritional Goals b. Dietary reference intakes c. Daily values d. United States Food and Drug Administration (USDA)

c. daily values

The nurse is providing nutritional education to a patient with high blood pressure. Which nutrient will the nurse recommend to reduce sodium intake? a. Calcium b. Vitamin D c. Fiber d. Potassium

d. Potassium

When making a patient's dietary plans, which food does the nurse know to be a good source of sulfur? Select all that apply. a. Nuts b. Eggs c. Milk d. Spinach e. Whole grains

a. Nuts b. Eggs c. Milk

An athlete wants to improve performance by consuming more protein. Which food does the nurse recommend removing? a. Pancakes b. Northern beans c. Almonds d. Eggs

a. Pancakes

The nurse is reviewing a food diary with a patient. Which food should be limited? a. Partially hydrogenated oils b. Monounsaturated oils c. Polyunsaturated oils d. Whole grains

a. Partially hydrogenated oils

The nurse is educating a community group on what color vegetables to include in the diet. Which should the nurse include? Select all that apply. a. Red b. Dark green c. Orange d. Blue e. Pink

a. Red b. Dark green c. Orange

Which are accurate statements concerning aging and the metabolic rate? Select all that apply. a. The change reflects lean muscle mass loss. b. The metabolic rate decline begins after puberty. c. The loss of skeletal muscle mass cannot be reversed. d. The change reflects loss of high metabolically active organ tissues. e. The rate of change in muscle mass and organ tissues levels off at age 65.

a. The change reflects lean muscle mass loss. d. The change reflects loss of high metabolically active organ tissues.

Which provides an essential base for all metabolic processes? a. Water b. Protein c. Glycogen d. Carbohydrates

a. water

An older patient with heart failure is looking at the menu options and wants to reduce sodium intake. What is the recommended daily sodium intake? a. 1000 mg/day b. 1500 mg/day c. 2000 mg/day d. 2300 mg/day

b. 1500 mg/day

What percentage of total kilocalories (kcal) is the maximum recommended intake of protein as part of a whole diet? a. 25% b. 35% c. 45% d. 15%

b. 35%

Which macronutrient recommendations does the nurse know are appropriate for a healthy diet? Select all that apply. a. 30% to 40% of kcal intake from carbohydrates b. 45% to 65% of kcal intake from carbohydrates c. 20% to 35% of kcal intake from fat d. 40% to 50% of kcal intake from fat e. 20% to 35% of kcal intake from protein f. 10% to 35% of kcal intake from protein

b. 45% to 65% of kcal intake from carbohydrates c. 20% to 35% of kcal intake from fat f. 10% to 35% of kcal intake from protein

The nurse is helping a group of patients understand changes with aging. At what age do nutrient requirements change? a. 40 b. 50 c. 60 d. 65

b. 50

Which are specific national goals of the Healthy People 2020 initiative listed under the nutrition and weight status section? Select all that apply. a. Reducing poverty b. Access to healthier food c. Increasing iron intake d. Increasing folate intake e. Improving nutrition in health care settings

b. Access to healthier food c. Increasing iron intake e. Improving nutrition in health care settings

Which is an example of a nutritional intervention recommended in the Healthy People 2020 national goal for nutrition and weight status? a. An improved school lunch menu b. An improved workplace food menu c. Increased physical activity in school d. Added vitamins to the nation's food supply

b. An improved workplace food menu

Which roles does vitamin K play in the healthy body? Select all that apply. a. Protects cell membranes b. Assists in protein formation c. Synthesizes clotting factors d. Facilitates absorption of calcium e. Promotes healthy skin

b. Assists in protein formation c. Synthesizes clotting factors

Which dietary elements does the nurse know are included on the MyPlate visual? Select all that apply. a. Vitamins b. Fruit c. Minerals d. Grains e. Vegetables f. Protein

b. Fruits d. Grains e. Vegetables f. Protein

The nurse is caring for an athlete who is participating in a new sport. Which factors will help the nurse determine the athlete's energy requirements? Select all that apply. a. Smoking status b. Gender c. Height d. Weight e. Age f. Food intake

b. Gender c. Height d. Weight e. Age

Which intervention will be the nurse's priority for a patient diagnosed with heart disease? a. Optimal nutrition b. Health promotion c. Preventative health care d. Monitoring dietary reference intakes (DRIs)

b. Health promotion

A patient with a familial history of heart disease and diabetes asks the nurse, "How can I prevent these diseases from happening to me?" Which is the most comprehensive and appropriate resource for this patient? a. MyPlate b. Healthy People 2020 c. National Health Goals d. Recommended dietary allowances (RDAs)

b. Healthy People 2020

A woman is pregnant and concerned about mercury in her diet. Which recommendations does the nurse make for this patient? Select all that apply. a. Consuming 4 oz of a variety of seafood a day b. Limiting white tuna intake to 6 oz per week c. Consuming foods with folate d. Consuming a diet high in vitamin C e. Taking an iron supplement f. Consuming swordfish weekly

b. Limiting white tuna intake to 6 oz per week c. Consuming foods with folate d. Consuming a diet high in vitamin C e. Taking an iron supplement

Which statement best describes the role of nutrients? a. Nutrients are units of heat measure. b. Nutrients have specific metabolic functions. c. Nutrients accomplish basic life-sustaining tasks. d. Nutrients work individually to maintain bodily processes.

b. Nutrients have specific metabolic functions.

A group of nursing students are learning to work with the MyPlate food guidelines. Which resources are included online? Select all that apply. a. Serving size based on size of plate b. Sample menus based on sex and age c. Easy-to-read fact sheets d. Healthy recipes e. Location of food sources

b. Sample menus based on sex and age c. Easy-to-read fact sheets d. Healthy recipes

Why is the intake of dietary foods that contain amino acids essential in a patient's diet? a. The amino acids are the building blocks of lipids. b. The amino acids are required for synthesis of protein. c. The amino acids influence the absorption of nutrients. d. The primary function of amino acids is to promote tissue-building.

b. The amino acids are required for synthesis of protein.

Which patient is at the highest risk for harmful overnutrition? a. The patient who consumes alcohol b. The patient taking multiple vitamin supplements c. The patient who consumes a diet high in saturated fat d. The patient who has a suboptimal intake of fruits and vegetables

b. The patient taking multiple vitamin supplements

Which category of the daily recommended intake (DRI) interconnected categories will the patient fail if he or she consumes a diet that is 35% fat? a. Adequate intake b. Tolerable upper intake level c. Estimated average requirement d. Recommended dietary allowance (RDA)

b. Tolerable upper intake level

Which dietary reference intake (DRI) panels were developed by the Food and Nutrition Board of the Institute of Medicine to examine the benefits of nutrition and the hazards of consuming too much of a nutrient? Select all that apply. a. Fatty acids b. Antioxidants c. Micronutrients d. Trace elements e. Folate and other B vitamins

b. antioxidants d. trace elements e. folate and other B vitamins

When using MyPlate, participants are provided a recommendation of serving amounts from each food group. What other information can an individual expect in the recommendation? a. Ideal weight b. Exercise plan c. Calorie intake d. Ideal body mass index (BMI)

c. Calorie intake

The nurse is planning an educational program on nutritional standards. Which are considered the values for evaluating diets in healthy people? a. Adequate intakes b. Tolerable upper intake levels c. Dietary reference intakes d. Recommended dietary allowances Rationale

c. Dietary reference intakes

Which is a recommendation from "Choose MyPlate's 10 Tips to a Great Plate?" a. Switch to fat-free or 2% milk. b. Compare iron content in foods. c. Make half your grains whole grains. d. Drink diet drinks instead of sugary drinks.

c. Make half your grains whole grains.

Which determinants of Healthy People 2020 are identified as affecting health outcomes? Select all that apply. a. Health promotion b. Work environment c. Social environment d. Individual behavior e. Biology and genetics

c. Social environment d. Individual behavior e. Biology and genetics

An older woman is asking what special nutrition she should consume as she ages. What nutrient is important to include in her menu plan? a. Synthetic folic acid b. Low-fat proteins c. Vitamin B 12 foods d. Low-fat milks

c. Vitamin B 12 foods

The nurse knows that who established the recommended dietary allowances (RDAs)? a. An experienced dietitian b. A group of dietitians c. A doctor of nutrition d. A panel of nutrition scientists

d. A panel of nutrition scientists

The nurse is updating teaching material to match the 2010 dietary reference intakes (DRIs). Which nutrients were increased to promote bone health? a. Electrolytes and water b. Antioxidants and fiber c. Macronutrients d. Calcium and vitamin D

d. Calcium and vitamin D

After what are dietary recommendations from various organizations such as the American Cancer Society and American Heart Association modeled? a. MyPlate b. Healthy People 2020 c. Dietary reference intakes (DRIs) d. Dietary Guidelines for Americans

d. Dietary Guidelines for Americans

What is the priority potential risk factor for the patient admitted to the hospital with uncontrolled chronic hypertension and a blood clot in the left lower leg? a. Overnutrition b. Food insecurity c. Increased metabolites d. Drug-nutrient interactions

d. Drug-nutrient interactions

The nurse is assessing a family's diet. They are having trouble adhering to the MyPlate food guidelines. Which factor most limits their food choices? a. The father has two jobs to meet the family's financial needs. b. The family receives food stamps for all six people. c. The family has a car and can make it the grocery store. d. The family makes monthly trips to the food pantry.

d. The family makes monthly trips to the food pantry.