NUTRITION AND DIET THERAPY

List 5 documents in assessing nutritional status of individual

1. DIETARY INTAKE RECORD 2. 24-HOUR RECALL 3. FOOD DIARY 4. REVIEW OF SYSTEMS (ROS) 5. NUTRITIONAL SCREENING INITIATIVES (NSIs)

what are the four dietary intake references used in assessing and planning diets for healthy individuals?

1. EAR (ESTIMATED AVERAGE REQUIREMENT) 2. RDA (RECOMMENDED DIETARY ALLOWANCE) 3. AI (ADEQUATE INTAKE) 4. UL (TOTAL UPPER LIMITS)

List 5 core elements in anthropometric measurements

1. METROPOLITAN LIFE INSURANCE TABLE 2. BODY MASS INDEX (BMI) 3. BASAL METABOLIC RATE 4. FAT FOLD MEASUREMENTS 5. SKIN FOLD MEASUREMENTS

The nurse teaching a client about food product labeling explains that a label that reads "Light Salad Dressing" contains: 50% less fat that comparable regular product 35% less sodium than comparable regular product 20% more protein than comparable regular product at least 50% fewer calories than a comparable regular product

50% less fat that comparable regular product

What is the amount of calcium required per day on adult?

500 mg

This nutrient is needed for making hormones, healthier skin, and to make cell membranes: A. Fat B. Carbohydrate C. Fiber D. Vitamin B12

A. Fat

About half of your diet should be made up of __________. A: grains and vegetables B: fruits and milk C: milk and cheese D: fats and sugars

A: grains and vegetables

A substance needed by the body for growth, energy, repair and maintenance is called a _______________. A: nutrient B: carbohydrate C: calorie D: fatty acid

A: nutrient

All of the following are nutrients found in food except _____. A: plasma B: proteins C: carbohydrates D: vitamins

A: plasma

The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Milk, Yogurt, and Cheese Group. A. 0-1 B. 2-3 C. 3-4 D. 5-6 E. 6-7

B. 2-3

The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Fruit Group every day. A. 0-1 B. 2-4 C. 4-5 D. 5-6 E. 6-7

B. 2-4

Which of these nutrients is the preferred energy source for the body? A. B Complex Vitamins B. Carbohydrates C. Fats D. Fiber

B. Carbohydrates

_________is an example of a hydrogenated fat. A. Butter B. Margarine C. Olive oil

B. Margarine

Which of the following nutrients is needed to build and maintain the structural components of the body? A. Carbohydrates B. Protein C. Fat D. Fiber

B. Protein

This vitamin is needed to prevent a birth defect called Spina Bifida A. Vitamin D B. Vitamin A C. Folate D. Vitamin E

C. Folate

Which of the following is the best source for omega-3 fatty acids? A. Corn oil B. Wheat products C. Pork D. Sardines

D. Sardines

What food doesn't belong to this food group? A. chocolate milk B. cream cheese C. ice cream D. salad dressing E. yogurt

D. salad dressing

The United States Department of Agriculture's Daily Food Guide suggests that the Fats, Oils and Sweets Group be used ___. A. once a week B. four times a day C. never on Sundays D. sparingly E. every Tuesday

D. sparingly

Which of the ff cooking processes does not rely on coagulation phase?

FRYING CHIPS

Which of the ff is not a good source of protein?

MILK

Which of the ff vitamin dissolves in water?

THIAMINE

Your body needs vitamins and minerals because?

They help carry out metabolic reactions

The chemical reaction that takes place during digestion that involves breakdown with water is: a. hydrolysis b. hydration c. oxidation d. regulation

a. hydrolysis

The teeth at the front of the mouth which are used for chopping are called: a. incisors b. canines c. premolars d. molars

a. incisors

The part of the alimentary tract where churning of food occurs and where the acid gastric juice is secreted is: a. the stomach b. the ileum c. the colon d. the duodenum

a. the stomach

The surface area of the ileum is increased by the presence of: a. villi b. enzymes c. blood capillaries d. chemicals

a. villi

When proteins are completely broken down the end products are: a. glucose molecules b. glycerol molecules c. amino acids d. vitamins

c. amino acids

Bile and pancreatic juice are secreted into: a. the mouth b. the stomach c. the duodenum d. the colon

c. the duodenum

The nurse is writing a care plan for a client at risk for a nutritional deficit. An appropriate goal would be: client will wear prescribed oxygen at 2 liters/minute client will verbalize two healthy nutritional practices client will maintain current weight client will monitor weight twice daily at the same times each day

client will verbalize two healthy nutritional practices

The nurse is reviewing the laboratory test results on an assigned client that indicate a decreased transferrin level. The nurse interprets that this finding would be associated with which of the ff in the client? low dietary iron intake recent episode of blood loss malnutrition especially lack of protein recent bacterial infection

low dietary iron intake

The nurse is instructing a client who wants to begin ff a vegetarian diet about foods that provide protein. The nurse explains that which of the ff choices would be appropriate for this client? Select all that apply. soy beans nuts turkey wheat germ

soy, beans, nuts

A mineral that the body needs to work properly is _____________. A: calcium B: silver C: gold D: lead

A: calcium

This mineral is essential for healthy red blood cells and a deficiency might cause anemia. A. Iron B. Magnesium C. Iodine D. Chromium

A. Iron

All of the following are needed for strong bones except: A. Thiamin B. Calcium C. Magnesium D. Vitamin D

A. Thiamin

The bread, cereal, rice and pasta group is a good source of _______? A. carbohydrate B. vitamin C C. calcium D. vitamin D

A. carbohydrate

Foods from the meat, poultry, fish dry beans, eggs and nuts group are an important source of ________? A. iron B. fiber C. beta carotene D. calcium

A. iron

Which of these is required on the food label? A. total carbohydrate B. sugars C. iron D. all of the above

Ans: D all of the above

Degenerative diseases are most closely associated with A. diets deficient in protein. B. affluent lifestyles. C. heredity.

B. affluent lifestyles.

Which food contains the most fat? A. graham crackers B. brownies C. pudding D. angel food cake

B. brownies

Which of these is added to the food label because people sometimes don't eat ENOUGH of this? A. fat B. calcium C. sodium D. cholesterol

B. calcium

If you order hot oatmeal in a restaurant it may taste flat because A. no sugar was added. B. no salt was added. C. it was cooked in a microwave.

B. no salt was added.

Eggs, milk, and meat are usually classified as good sources of A. carbohydrates. B. protein. C. fat.

B. protein.

The "bottom line" in determining the quality of a recipe is A. nutritional value. B. taste testing. C. cost.

B. taste testing.

The human body and the food that fuels it came together as a consequence of A. chance, time, and circumstance B. the activity of an intelligent designer C. neither of the above

B. the activity of an intelligent designer

Citrus fruits are an excellent source of _______? A. calcium B. vitamin c C. vitamin B D. calories

B. vitamin c

Fruits and vegetables are usually considered as good sources of A. protein. B. vitamins & minerals. C. unsaturated fats.

B. vitamins & minerals.

Food passes through the stomach directly by _________. A: the large intestine B: the small intestine C: the heart D: the pancreas

B: the small intestine

Your body needs vitamins and minerals because ___________. A: they give the body energy B: they help carry out metabolic reactions C: they insulate the body's organs D: they withdraw heat from the body

B: they help carry out metabolic reactions

According to the MyPyramind food guidance system, a person should obtain most of their fat from ____________. A: beef, chicken, and fish B: vegetables oils, nuts, and fish C: fats, oils, and sweets D: milk, yogurt, and cheese

B: vegetables oils, nuts, and fish

What is the condition where there is a lack of thiamine or vitamin b1?

BERIBERI

The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Bread, Cereal, Rice and Pasta Group. A. 1-3 B. 4-5 C. 6-11 D. 12-15 E. 16-20

C. 6-11

How many servings of vegetables do we need each day? A. 6-11 B. 2-3 C. 3-5 D. 1-2

C. 3-5

A diet high in saturated fats can be linked to which of the ff diseases?

CARDIOVASCULAR DISEASE

This nutrient is needed for a healthy immune system and strong connective tissue: A. Fiber B. Vitamin K C. Vitamin C D. Fluoride

C. Vitamin C

This food group is our body's best source of energy? A. Meat Group B. fats, oils and sweets C. breads and cereals D. milk and cheese

C. breads and cereals

Which of these is NOT considered a nutrient? A. vitamins B. minerals C. fiber D. fats

C. fiber

What food doesn't belong to this food group? A. noodles B. crackers C. scallion D. macaroni E. cous cous

C. scallion

A(n) ___________ is a unit of energy that indicates the amount of energy contained in food. A: label B: food guide pyramid C: calorie D: basket

C: calorie

This nutrient is most important for healthy vision: A. Vitamin K B. Iron C. Calcium D. Vitamin A

D. Vitamin A

Which of the following nutrients is known as the sunshine vitamin? A. Vitamin C B. Vitamin A C. Vitamin K D. Vitamin D

D. Vitamin D

The milk, cheese & yogurt group are important for ________? A. strong bones B. teeth C. muscles D. all of the above

D. all of the above

What food doesn't belong to this food group? A. cookies B. candy C. sald dressing D. cherries E. butter

D. cherries

Which of the following beverages has no fat, sugar, or oils? A. milk B. root beer C. coffee with cream D. iced tea unsweetened E. lemonade

D. iced tea unsweetened

A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease

D: cardiovascular disease

Amylases in saliva begin the breakdown of carbohydrates into __________. A: fatty acids B: polypeptides C: amino acids D: simple sugars

D: simple sugars

All of the ff are nutrients found in foods except:

PLASMA

Amylase in saliva begin the breakdown of carbohydrates into?

SIMPLE SUGARS

Food process to the stomach directly by:

SMALL INTESTINE

A client has received teaching of basic nutritional principles. The nurse determines the client needs additional teaching when he states: alcohol is the chemical basis of one of the essential nutrients protein and carbohydrates are examples of macronutrients water is necessary for human life calcium is a micronutrient

alcohol is the chemical basis of one of the essential nutrients

Which one of the ff groups of chemicals is not a food nutrient?: a. proteins b. enzymes c. carbohydrates d. vitamins

b. enzymes

Movement of food along the alimentary tract is called: a. secretion b. peristalsis c. absorption d. hydrolysis

b. peristalsis

What consistent statement in the dietary guidelines for American 2005 should the nurse include in teaching the client to stay healthy? restrict almost all fat and cholesterol balance the intake of food with physical activity include higher amounts of milk and meats increase portions to ensure adequate amounts of nutrients

balance the intake of food with physical activity

Water reabsorption is the main function of: a. the liver b. the pancreas c. the esophagus d. the colon

d. the colon

The structure within a cell that is concerned with energy is: a. the cytoplasm b. the cell membrane c. the nucleus d. the mitochondrion

d. the mitochondrion

The nurse is instructing a client on how to maintain a food diary. The nurse explains the diary should include: every type of food and beverage consumed in the past week exact amount of foods and beverages consumed in the past 24 hours exact amount of foods consumed along with feelings and reasons for eating when where food is consumed during the last week

exact amount of foods consumed along with feelings and reasons for eating

Which of the ff data choices would the nurse utilize as anthropometric measurements in determining a clients nutritional status? height and weight hemoglobin and albumin total lymphocyte count (TLC) 24 hour dietary recall

height and weight

The nutrition consult done on a client indicates the BMI is 17. Based on this information, the nurse identifies which of the ff nursing diagnoses as being most appropriate? impaired growth deficient knowledge: nutrition imbalanced nutrition: less than body requirements risk for injury: dehydration

imbalanced nutrition: less than body requirements

The nurse caring for a client with a low BMR recognizes the client would be most likely to experience which of the ff nutritional problems? undernutrition obesity low serum albumin low hemoglobin

obesity