Nutrition for Exam 2
Multiple Choice Question: A person with a high intake of carbohydrates and dietary fiber is most likely to have: A) Decreased blood cholesterol levels. B) Increased risk of constipation. C) Lowered ketone production. D) Higher blood glucose levels post-meal.
(Answer: A)
Multiple Choice Question: Unsaturated fats are primarily found in: A) Fish and plant oils. B) Butter and cheese. C) Beef and pork. D) Trans fats in processed foods.
(Answer: A)
Multiple Choice Question: The primary function of soluble fiber in the diet is to: A) Increase blood glucose levels rapidly. B) Promote weight gain. C) Slow glucose absorption in the blood. D) Enhance calcium absorption in the gut.
(Answer: C)
Select All That Apply: Which of the following patients are at risk of essential fatty acid deficiency? A) A patient with fat malabsorption. B) A patient with a balanced omega-3 and omega-6 intake. C) A patient undergoing protein malnutrition treatment. D) A patient recovering from severe burns.
(Answers: A, C, D)
Select All That Apply: Which of the following strategies can help lower triglycerides naturally? A) Limiting alcohol intake. B) Increasing consumption of simple sugars. C) Adding omega-3 fatty acids to the diet. D) Engaging in regular physical activity.
(Answers: A, C, D)
A patient presents with night blindness and has been diagnosed with a deficiency in a certain vitamin. Which vitamin should the nurse suspect and recommend dietary sources of? A. Vitamin A B. Vitamin D C. Vitamin E D. Vitamin K
A. "Vitamin A." (Night blindness is a clinical issue associated with vitamin A deficiency.)
A patient with iron-deficiency anemia is advised to consume foods rich in essential nutrients. Which of the following dietary sources should the nurse recommend to the patient to increase their iron intake? A. Fresh fruits and leafy greens B. Refined grains like white bread C. Dairy products like cheese and yogurt D. High-fat cuts of red meat
Answer: A. "Fresh fruits and leafy greens." (Leafy greens are good sources of iron, an essential nutrient, whereas fruits provide vitamin C, which can enhance iron absorption.)
Multiple-Choice Question: A patient has been diagnosed with hypokalemia after prolonged vomiting and diarrhea. Which food item would be most appropriate for the nurse to recommend in order to increase dietary potassium intake? A. White potatoes with skin B. Processed foods high in sodium C. Foods rich in sodium chloride D. Oranges and bananas only
Answer: A. "White potatoes with skin." (They are a good source of potassium, which can help correct hypokalemia.)
Multiple-Choice Question: A nurse explains the functions of different types of lipids to a group of nursing students. Which of the following best describes the role of sterols in the body? A. They serve as the central nervous system's primary energy source. B. They are essential components of cell membranes and are precursors to hormones. C. They are exclusively responsible for the insulation and protection of internal organs. D. They function mainly as emulsifiers in the digestive system.
Answer: B. "They are essential components of cell membranes and are precursors to hormones." (Sterols like cholesterol are part of cell membranes and are used to make bile, vitamin D, and hormones.)
A nurse is providing dietary counseling to a 25-year-old patient. According to the Dietary Reference Intake (DRI), what is the recommended daily intake of carbohydrates for this patient? A. 100 grams per day B. 130 grams per day C. 160 grams per day D. 200 grams per day
Answer: B. "130 grams per day." (The DRI for carbohydrates is 130 g/day for adults between 19 and 30 years of age.)
A nurse is advising a patient on dietary sources of calcium. Which food items should the nurse recommend as the best sources of this mineral? A. Whole grains and legumes B. Green leafy vegetables and milk products C. Beef and chicken D. Unprocessed foods and fruits
Answer: B. "Green leafy vegetables and milk products." (These are listed as prime food sources of calcium.)
A nurse is counseling a patient on the benefits of dietary fiber. Which of the following benefits should the nurse include? A. Dietary fiber primarily provides energy in the form of glucose. B. Increased fiber consumption is associated with reduced risk factors for chronic diseases like heart disease and diabetes. C. Fiber has been proven to significantly increase blood glucose levels, making it beneficial for hypoglycemia. D. The primary function of fiber is to serve as a sweetening agent in the diet.
Answer: B. "Increased fiber consumption is associated with reduced risk factors for chronic diseases like heart disease and diabetes."
Multiple-Choice Question: A nurse is educating a patient about the importance of minerals in the diet. Which statement correctly describes the role of major minerals? A. "Major minerals, such as iron and zinc, are needed in large amounts daily to support oxygen transport and immune function." B. "Major minerals are needed in amounts of 100 mg or higher daily and include calcium, phosphorus, and magnesium, among others." C. "Major minerals primarily come from animal sources, as these are more easily absorbed by the body than plant sources." D. "The body requires trace amounts of major minerals, making them less critical to bodily functions than water."
Answer: B. "Major minerals are needed in amounts of 100 mg or higher daily and include calcium, phosphorus, and magnesium, among others."
A patient with hypercholesterolemia is discussing diet changes with a nurse. Which food should the nurse recommend to increase the intake of soluble fiber? A. Brown rice B. Oatmeal C. Whole wheat bread D. Cauliflower
Answer: B. "Oatmeal." (Oatmeal is a good source of soluble fiber, which can help lower cholesterol levels.)
A nurse is explaining the digestion process to a group of students. Which organ should the nurse describe as the primary site for nutrient digestion and absorption? A. Stomach B. Small intestine C. Large intestine D. Liver
Answer: B. "Small intestine." (The small intestine is the main site of nutrient digestion and absorption.)
A client is being counseled on dietary changes to manage Type 2 diabetes. The nurse emphasizes the importance of fiber in the diet. Which of the following statements by the nurse is accurate regarding the benefits of fiber for this client? A. "Fiber is quickly absorbed in the digestive tract, which can help regulate blood glucose levels." B. "Soluble fiber can help slow the absorption of glucose into your bloodstream, which can assist in controlling blood sugar levels." C. "Fiber increases the glycemic index of foods, which is beneficial for your diabetes management." D. "Since fiber is a carbohydrate, it will increase your blood glucose levels, so you should limit its intake."
Answer: B. "Soluble fiber can help slow the absorption of glucose into your bloodstream, which can assist in controlling blood sugar levels."
A patient asks the nurse about the importance of water in the body. Which of the following is an accurate response by the nurse regarding the role of water? A. "Water acts mainly as a source of energy for the body's metabolic reactions." B. "Water is crucial as it functions as a major part of every tissue and is the fluid within which substances can break down and re-form." C. "Water's primary role is to provide flavor and texture to food, aiding in digestion." D. "The body needs water primarily to aid in the absorption of fat-soluble vitamins only."
Answer: B. "Water is crucial as it functions as a major part of every tissue and is the fluid within which substances can break down and re-form."
A patient inquires about the importance of consuming essential amino acids (EAAs) in their diet. Which of the following statements by the nurse is correct? A. "Your body can synthesize essential amino acids, so you do not need to worry about consuming them in your diet." B. "Your liver produces all the essential amino acids you need, so dietary intake is unnecessary." C. "Essential amino acids must come from your diet as the body cannot make them in sufficient quantities." D. "You only need to consume essential amino acids if you are recovering from an illness or surgery."
Answer: C. "Essential amino acids must come from your diet as the body cannot make them in sufficient quantities."
A patient is being educated on foods to eat in order to increase Vitamin K intake due to a recent diagnosis of a coagulation disorder. Which of the following should the nurse include in the dietary recommendations? A. Citrus fruits B. Dairy products C. Green leafy vegetables D. Red meats
Answer: C. "Green leafy vegetables." (They are a good source of Vitamin K, which is a cofactor in the synthesis of blood clotting factors and protein formation.)
A client is reviewing a nutrition label and asks the nurse how many kilocalories are in 10 grams of fat. What is the correct response by the nurse? A. "There are 40 kilocalories in 10 grams of fat." B. "There are 70 kilocalories in 10 grams of fat." C. "There are 90 kilocalories in 10 grams of fat." D. "There are 100 kilocalories in 10 grams of fat."
Answer: C. "There are 90 kilocalories in 10 grams of fat." (Because fats have 9 kilocalories per gram.)
A nurse teaches a nutrition class about the differences between water-soluble and fat-soluble vitamins. Which statement accurately reflects a critical difference between these two types of vitamins? A. "Water-soluble vitamins, unlike fat-soluble vitamins, can be stored in the body for long periods, reducing the risk of deficiencies." B. "Fat-soluble vitamins are absorbed directly into the bloodstream, whereas water-soluble vitamins require bile for absorption." C. "Water-soluble vitamins are easily excreted by the body, making toxicity less likely than fat-soluble vitamins." D. "Fat-soluble vitamins function primarily as coenzymes in metabolic processes, while water-soluble vitamins do not."
Answer: C. "Water-soluble vitamins are easily excreted by the body, making toxicity less likely compared to fat-soluble vitamins."
Which of the following lipids categories is incorrectly paired with its associated health risk? A. Triglycerides - Increased risk of coronary artery disease when elevated. B. Phospholipids - Essential for building cell membranes with no direct health risk when consumed in average dietary amounts. C. Sterols - Elevated levels can lead to cognitive decline. D. Saturated fats - Increased risk of heart disease and certain cancers.
Answer: C. Sterols are not directly associated with cognitive decline; instead, they are essential components of cell membranes and precursors for steroid hormones.
A patient with mineral deficiencies asks about the role of minerals in the body. Which of the following statements made by the nurse is correct? A. "Minerals are primarily used by the body for energy production." B. "The body requires eight essential minerals for health." C. "Minerals can only be found in high amounts in dairy and meat products." D. "Minerals serve structural purposes and are also found in body fluids."
Answer: D. "Minerals serve structural purposes and are also found in body fluids."
True or False Question: True or False: Choline, classified as a water-soluble vitamin, serves as part of a neurotransmitter and is not involved in the formation of lecithin.
Answer: False. (Choline is indeed part of a neurotransmitter and also plays a role in the formation of lecithin.)
True or False Question: True or False: Soluble fiber contributes to bulk formation in the stool and can help prevent constipation.
Answer: False. (It's insoluble fiber that contributes to bulk formation in the stool and helps prevent constipation, not soluble fiber.)
True or False Question: True or False: Minerals can be destroyed or diminished in quantity through the cooking process, similar to some vitamins.
Answer: False. (Minerals are stable when cooked, unlike some vitamins which can be destroyed or diminished during cooking.)
True or False Question: True or False: According to the table, sulfur deficiency is common and can occur with various dietary patterns.
Answer: False. (Sulfur deficiency only occurs with protein malnutrition; protein-adequate diets contain adequate levels of sulfur.)
True or False Question: True or False: The body cannot manufacture any type of lipid, and therefore all lipids must be obtained through the diet.
Answer: False. (The body can manufacture many types of lipids, but essential fatty acids such as linolenic and linoleic acids must be obtained through the diet.)
True or False: The large intestine is the main site where mechanical digestion occurs through processes such as peristalsis and segmentation.
Answer: False. (While the large intestine does involve peristalsis, the small intestine is where most mechanical digestion processes, such as peristalsis and segmentation, primarily occur to mix food with digestive juices and advance it through the system.)
True or False Question: True or False: The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates recommends that 45% to 65% of total daily calories should come from primarily simple carbohydrates.
Answer: False. The AMDR for carbohydrates recommends that 45% to 65% of total daily calories should come from primarily complex carbohydrates, not simple carbohydrates.
True or False Question: True or False: Alcohol provides more kilocalories per gram than carbohydrates and proteins but less than fats.
Answer: True. Alcohol provides 7 kilocalories per gram, which is more than the 4 kilocalories per gram provided by carbohydrates and proteins, but less than the 9 kilocalories per gram provided by fats.
Select All That Apply Question: A patient with chronic kidney disease is being counseled on mineral intake. Based on the information provided, which of the following minerals should the patient be cautious about consuming in excess? Select all that apply. A. Calcium, due to potential toxicity that can lead to constipation and reduced absorption of iron and zinc B. Phosphorus, because toxicity can lead to increased calcium excretion C. Sodium, particularly if the patient is sodium-sensitive and has hypertension D. Chloride, as it is a major component of table salt and can contribute to fluid retention E. Magnesium, especially if the patient is taking supplements and has renal disease
Answers: A, B, C, D, E. All options are correct. Patients with chronic kidney disease need to be careful with mineral intake, as excess intake can exacerbate their condition or interfere with their medication. Each mineral listed has potential toxicity issues or specific concerns for patients with compromised kidney function.
Select All That Apply Question: A nurse is educating a patient on the importance of maintaining electrolyte balance. Which of the following points about electrolytes should the nurse include? Select all that apply. A. Sodium is the major extracellular cation and is important for maintaining blood pressure and volume. B. Potassium is crucial for the normal functioning of nerves and muscles, including the heart, and is the primary intracellular cation. C. Chloride assists in maintaining fluid balance and is a component of hydrochloric acid in the stomach. D. Potassium toxicity is common and can occur easily through the diet, especially with consumption of fruits and vegetables. E. Chloride toxicity may result from conditions causing dehydration, although this is less of a concern than other dehydration effects.
Answers: A, B, C, E. A is true as sodium is essential for blood pressure and volume. B is true as potassium is crucial for nerve and muscle function. C is true because chloride helps maintain fluid balance and is part of stomach acid. E is true because chloride toxicity can be related to dehydration. D is incorrect because potassium toxicity from food is rare and usually only occurs from supplements or in individuals with renal disease.
Select All That Apply Question: A nurse is providing education about the role of carbohydrates in the body. Which of the following points should be included? Select all that apply. A. Carbohydrates serve as the body's preferred source of energy. B. Adequate carbohydrate intake prevents using proteins for energy, allowing them to fulfill their primary functions. C. Carbohydrates contribute to maintaining blood glucose levels, which is vital for brain function. D. The liver converts all monosaccharides to fructose for efficient energy storage. E. Complex plant carbohydrates are valuable for their high fiber content, which has various health benefits.
Answers: A, B, C, E. A is true, as carbohydrates are the body's preferred energy source. B is true because adequate carbohydrate intake has a protein-sparing effect. C is true because maintaining blood glucose levels is essential for brain and nerve tissue function. E is true as plant-based complex carbohydrates are high in fiber and have numerous health benefits. ----FALSE: D is false because the liver converts fructose and galactose to glucose, not for storage, but for energy use or glycogen synthesis.
Select All That Apply Question: In discussing the sources and benefits of dietary fiber with a patient, which of the following points should the nurse include? Select all that apply. A. Whole grains are a significant source of dietary fiber and should be included in the diet. B. The DRI for dietary fiber suggests an intake of 25 to 38 grams per day for adults. C. Fruits and vegetables are among the best sources of dietary fiber. D. Dietary fiber is a major source of energy and should be the primary focus of caloric intake. E. Refined grains retain all the nutrients of unrefined grains and are equally beneficial.
Answers: A, B, C. A is true as whole grains are rich in dietary fiber. B is true as the DRI recommends 25 to 38 grams of fiber daily for adults, depending on gender. C is true because fruits and vegetables are excellent sources of dietary fiber. ------------------------------FALSE: D is false because dietary fiber is not digestible by humans and does not provide energy. E is false because refining grains removes many of the nutrients found in whole grains.
In educating a patient about the functions of water in the body, which of the following points should the nurse include? Select all that apply. A. Water functions as a significant part of every tissue in the body. B. Water is necessary to break down and reformate substances within the body. C. The average adult must consume at least 20 cups of water daily from foods and beverages. D. Water, as a blood constituent, provides transportation for nutrients. E. Water consumption is primarily essential for maintaining body temperature only.
Answers: A, B, D. Water is a significant component of tissues, helps break down and reformate substances, and transports nutrients as a part of blood. C is incorrect because the general recommendation is 9 to 13 cups, not 20. E is incorrect because water has several roles besides just maintaining body temperature.
Select All That Apply Question: The nurse is providing education on the health benefits of dietary fiber. Which of the following should be included? Select all that apply. A. Fiber may reduce the risk of developing obesity by feeling full and reducing overall caloric intake. B. A high-fiber diet is associated with an increased risk of developing diverticular disease. C. Consuming adequate fiber can help maintain healthy blood glucose levels, beneficial for individuals with diabetes. D. Soluble fiber has been shown to help lower blood cholesterol levels, reducing the risk of heart disease. E. Fiber is digested by human digestive enzymes, providing a significant energy source.
Answers: A, C, D. A: is true because fiber can help with satiety. C: is true, as fiber can slow the absorption of glucose. D: is true because soluble fiber can bind to cholesterol and help remove it from the body. -----FALSE: B is false because a high-fiber diet may help prevent diverticular disease. E is false because human enzymes do not digest dietary fiber and thus do not provide energy.
Which of the following are true statements regarding the functions of vitamins in the body? Select all that apply. A. B vitamins typically function as coenzymes in various metabolic processes. B. Vitamin D's primary role is to serve as an antioxidant, similar to vitamin C. C. Vitamin E is involved in structural and regulatory functions within the body. D. Vitamin A is crucial for vision, immune function, and skin health. E. Water-soluble vitamins require fat for absorption and are stored in the liver.
Answers: A, C, D. A is true as B vitamins indeed function as coenzymes. C is true because vitamin E has regulatory roles, particularly as an antioxidant. D is true as vitamin A is essential for vision, immune function, and maintaining healthy skin. B is incorrect because Vitamin D is primarily involved in calcium and phosphorus regulation, not as an antioxidant. E is incorrect because water-soluble vitamins do not require fat for absorption and are not stored in significant amounts in the liver; this applies to fat-soluble vitamins.
Select All That Apply Question: Which of the following are true statements about Dietary Reference Intakes (DRIs)? Select all that apply. A. They are designed to prevent nutritional deficiency and reduce the risk of chronic diseases. B. DRIs are uniform standards that do not take into account differences among individuals or population groups. C. DRIs include categories such as Estimated Average Requirement (EAR) and Adequate Intake (AI). D. The Acceptable Macronutrient Distribution Range (AMDR) is a part of the DRI framework. E. DRIs are only based on anecdotal evidence rather than a review of scientific data.
Answers: A, C, D. A is true as DRIs aim to prevent deficiency and reduce disease risk. C is true as EAR and AI are categories of DRIs. D is true as AMDR is part of the DRI. B is incorrect as DRIs are applicable to various individuals and population groups, and E is incorrect because DRIs are based on a rigorous review of scientific data.
The nurse is providing education on the sources of minerals. Which of the following food groups should the nurse mention as sources of essential minerals? Select all that apply. A. Fruits and vegetables B. Refined grains C. Dairy products D. Meats and legumes E. Sugary snacks and sodas
Answers: A, C, D. Fruits and vegetables, dairy products, meats, and legumes are all sources of essential minerals. Refined grains, sugary snacks, and sodas are typically not considered good sources of essential minerals.
Select All That Apply Question: When discussing the importance of dietary fats with a patient, which of the following points should the nurse include? Select all that apply. A. Triglycerides are important for energy storage and temperature regulation. B. Phospholipids are not found in cell membranes but act solely as a source of energy. C. Sterols, such as cholesterol, are vital for the structure of cell membranes and hormone production. D. Essential fatty acids are types of triglycerides that the body can produce on its own. E. Lipoproteins, such as LDL and HDL, transport lipids through the bloodstream.
Answers: A, C, E. A is true as triglycerides store energy and help with temperature regulation. C is true because sterols are important for cell membrane structure and hormone synthesis. E is true as lipoproteins transport lipids, including cholesterol, through the blood. --------------------------FALSE: B is false because phospholipids are indeed found in cell membranes and also act as emulsifiers. D is false because the body cannot produce essential fatty acids; they must be consumed through the diet.
Select All That Apply Question: Which of the following statements are true regarding dietary fiber? Select all that apply. A. Insoluble fiber can help to alleviate constipation by increasing stool bulk. B. Soluble fiber is high in foods like wheat bran and nuts. C. Soluble fiber may aid in lowering blood glucose levels by slowing carbohydrate absorption. D. Eating foods high in insoluble fiber can reduce the absorption of dietary cholesterol. E. Soluble fiber dissolves in water and can help to regulate digestion and lower cholesterol.
Answers: A, C, E. A is true because insoluble fiber does increase stool bulk. C is true as soluble fiber can slow carbohydrate absorption, thereby lowering blood glucose levels. E is true because soluble fiber dissolves in water and can help with digestion and cholesterol levels. ----FALSE: B is incorrect because wheat bran and nuts are high in insoluble fiber. D is incorrect because it's soluble fiber, not insoluble fiber, that can reduce the absorption of dietary cholesterol.
Select All That Apply Question: In educating a patient on the principles of an adequate eating pattern, which of the following concepts should the nurse include? Select all that apply. A. Consuming a balance of nutrients from all food groups. B. Eating exclusively from one food group to maximize nutrient intake. C. Selecting foods that are rich in vitamins and minerals per calorie. D. Avoiding any foods that contain fats, even healthy fats. E. Practicing moderation in the consumption of all foods, including nutrient-dense foods.
Answers: A, C, E. A is correct as a balanced diet includes nutrients from all food groups. C is correct because choosing foods with high nutrient density ensures more vitamins and minerals per calorie. E is correct; even with nutrient-dense foods, moderation is important to maintain caloric balance and overall health. ----FALSE: B is incorrect because eating exclusively from one food group does not provide a balanced intake of nutrients. D is incorrect because healthy fats are an essential part of a balanced diet and should not be avoided entirely.
Select All That Apply Question: Which of the following should the nurse include in educating about calorie content and nutrient density? Select all that apply. A. Lipids provide more than twice the energy per gram compared to carbohydrates and proteins. B. Proteins provide fewer kilocalories per gram than carbohydrates. C. Alcohol should be considered a nutrient because it provides kilocalories. D. Carbohydrates and proteins provide the same number of kilocalories per gram. E. A diet high in lipids can lead to a higher caloric intake due to their kilocalorie density.
Answers: A, D, E. A is true because lipids provide 9 kilocalories per gram, D is true as both carbohydrates and proteins provide 4 kilocalories per gram, and E is true because the higher kilocalorie density of lipids can contribute to a higher overall caloric intake. Why False: B is false as proteins and carbohydrates provide the same number of kilocalories per gram, and C is false because although alcohol provides kilocalories, it is not considered an essential nutrient.
Select All That Apply Question: Select all factors that are true regarding the consumption of lipids: A. They are the densest form of energy in the body. B. They only include triglycerides and sterols. C. They play no role in the structure and function of cell membranes. D. Saturated fat intake has been related to an increased risk of heart disease and cancer. E. A balanced intake of lipids is associated with a reduced risk of diet-related diseases.
Answers: A, D, E. Lipids are the densest form of energy in the body, saturated fat intake is related to certain health risks, and a balanced intake of lipids can help reduce the risk of diet-related diseases. B and C are incorrect because lipids also include phospholipids, which are critical for cell membrane structure and function.
Select All That Apply Question: Which of the following are the functions of proteins in the body? Select all that apply. A. Proteins provide the primary source of energy for the body. B. They are involved in the growth and maintenance of the body's tissues and cells. C. Proteins play a role in the immune system's response to pathogens. D. They help regulate fluid balance and maintain acid-base equilibrium. E. Proteins are responsible for the transportation of nutrients and other substances.
Answers: B, C, D, E. B is true because proteins are crucial for the growth and repair of body tissues. C is true as proteins are vital components of the immune system. D is true because proteins help regulate fluid balance and acid-base homeostasis. E is true as many proteins function in transport roles in the body. A is incorrect as proteins can serve as an energy source, but they are not the primary source; carbohydrates and fats serve as the main sources of energy.
Select All That Apply Question: Which of the following are true regarding the sources and absorption of minerals? Select all that apply. A. Minerals from plant sources are always more bioavailable than those from animal sources. B. Animal sources of minerals include milk products, beef, and fish. C. Minerals such as calcium and potassium are considered major minerals and are needed in amounts greater than 100 mg daily. D. Binders in some plant foods can inhibit the absorption of minerals, making them less bioavailable. E. Drinking pure water is not considered a significant source of minerals compared to foods.
Answers: B, C, D. B is true as animal sources like milk products, beef, and fish are prime sources of minerals. C is true because calcium and potassium are categorized as major minerals and are required in larger amounts. D is true as some plant-based minerals are less bioavailable due to binders. -----FALSE A is incorrect because minerals from animal sources are generally more bioavailable than those from plants. E is incorrect because water can be a source of trace minerals, although foods are primary sources.
Select All That Apply Question: Which of the following food sources are rich in Vitamin D and should be included in a diet to prevent bone malformation and osteomalacia? Select all that apply. A. Green, yellow, and orange fruits and vegetables B. Whole milk, fortified milk, and liver C. Vegetable oil, whole grains, and nuts D. Egg yolks and fatty fish
Answers: B, D. B and D are correct as they include food sources rich in vitamin D, which is important for calcium and phosphorus absorption and bone mineralization. ----FALSE A is incorrect because these are sources of vitamin A, and C is incorrect because these are sources of vitamin E.
What is the measure of energy released from food? A. Grams B. Kilocalories or calories C. Pounds D. Milliliters
B. Kilocalories or Calories
A dietitian explains the purpose of Dietary Reference Intakes (DRIs) to a group of nursing students. Which of the following statements should be included in the explanation? A. "DRIs are used to determine the maximum amount of nutrients for safe consumption in processed foods." B. "DRIs are detailed guidelines that apply only to individuals with specific health conditions." C. "DRIs provide a set of values for the dietary nutrient intake of healthy individuals in the US and Canada." D. "DRIs are solely focused on the minimum nutrient intake to prevent malnutrition."
C. "DRIs provide a set of values for the dietary nutrient intake of healthy individuals in the US and Canada."
Which of the following are considered organic nutrients? A. Minerals B. Water C. Carbohydrates, proteins, and lipids D. Trace elements
C. Carbohydrates, proteins, and lipids
What are complex carbohydrates found in? A. Meats and poultry B. Oils and fats C. Cereals, grains, fruits, and vegetables D. Fish and seafood
C. Cereals, grains, fruits, and vegetables
Which nutrients are categorized as nonessential because they can be made by the body? A. Minerals B. Some vitamins C. Certain amino acids D. Essential fatty acids
C. Certain amino acids
A nurse is educating a patient on the role of vitamins in nutrition. Which statement by the nurse accurately describes the nature of vitamins? A. "Vitamins are the primary energy source for your body." B. "There are six essential vitamins that the body needs." C. "Vitamins assist in the digestion, absorption, metabolism, and excretion of other nutrients." D. "Vitamins are most commonly found in animal-based products such as meat and dairy."
C. Vitamins assist in the digestion, absorption, metabolism, and excretion of other nutrients
Multiple Choice Question: A nurse is educating a patient with diabetes on how the body regulates blood glucose levels. Which of the following statements made by the patient indicates a correct understanding of the metabolic processes involved? A. "If my blood glucose level drops too low, my body will begin the process of glycogenolysis to release glucose into my bloodstream." B. "When my body has excess glucose, it will always convert it into ketones for immediate energy instead of storing it." C. "Insulin is released to increase blood glucose levels when they are lower than 70 mg/dL." D. "Gluconeogenesis is the process by which my body makes glucose from non-carbohydrate sources when I eat too many carbohydrates."
Correct Answer: A. "If my blood glucose level drops too low, my body will begin the process of glycogenolysis to release glucose into my bloodstream." This statement reflects an understanding that glycogenolysis is the metabolic pathway where glycogen is broken down into glucose to be used for energy when blood glucose levels are low. The other options contain misconceptions about the body's metabolic processes and glucose regulation.
A patient with high cholesterol is discussing diet modifications with a nurse. Which statement by the patient indicates a need for further teaching regarding soluble and insoluble fiber? A. "Soluble fiber can bind to cholesterol in my intestines, which may help lower my cholesterol levels." B. "I understand that eating soluble fiber will immediately remove all the cholesterol from my body." C. "Insoluble fiber is good for bowel regularity, which is why I'll add more vegetables to my diet." D. "By choosing whole-grain products over refined grains, I can increase my fiber intake to manage my cholesterol."
Correct Answer: B. "I understand that eating soluble fiber will immediately remove all the cholesterol from my body."
Multiple Choice Question: A nurse is educating a group of young adults on the importance of macronutrient distribution in their diets. Which of the following statements by a participant indicates an understanding of the role of carbohydrates based on the Dietary Reference Intake (DRI) and Acceptable Macronutrient Distribution Range (AMDR)? A. "I should consume carbohydrates primarily from simple sugars since they provide quick energy." B. "My carbohydrate intake should be mostly from complex carbohydrates, making up 45% to 65% of my total caloric intake per day." C. "Carbohydrates are not essential for brain function, so I can maintain a low-carb diet without any concerns." D. "The DRI suggests that I need to consume at least 200 grams of carbohydrates daily to meet my energy needs."
Correct Answer: B. "My carbohydrate intake should be mostly from complex carbohydrates, making up 45% to 65% of my total caloric intake per day."
Multiple Choice Question: A nurse is providing education to a patient who is attempting to make dietary changes to manage their weight and improve overall health. Which of the following statements made by the patient would indicate a need for further education? A. "To manage my weight, I will increase my intake of foods high in fiber, such as fruits, vegetables, and whole grains, aiming for 25 to 38 grams of fiber per day." B. "Since I'm trying to lose weight, I'll replace all sugars with artificial sweeteners like aspartame and sucralose because they have no calories." C. "I will decrease my consumption of simple sugars by choosing foods low in added sugars and high in fiber to help control my blood glucose levels." D. "I understand that soluble fiber can help lower my blood cholesterol levels and that I should choose foods like oats and legumes."
Correct Answer: B. "Since I'm trying to lose weight, I'll replace all sugars with artificial sweeteners like aspartame and sucralose because they have no calories." While it's true that artificial sweeteners can help reduce calorie intake, the statement indicates a potential over-reliance on them without considering other nutritional factors and possible long-term health implications. The patient should be advised on the pros and cons of natural versus artificial sweeteners and encouraged to make a balanced decision based on their overall health goals.
A nurse is discussing dietary fiber intake with a patient who is concerned about cardiovascular health. Which of the following statements by the patient indicates an understanding of the benefits of soluble fiber? A. "To improve my heart health, I will focus on eating more insoluble fiber from foods like kidney beans and apples." B. "Soluble fiber, found in foods like whole grains and nuts, can help to decrease my blood cholesterol levels." C. "Since I want to lower my cholesterol, I should avoid foods that contain any type of fiber, including soluble fiber." D. "Fiber has no impact on cholesterol levels, so I don't need to worry about the types of fiber in my diet."
Correct Answer: B. "Soluble fiber, found in foods like whole grains and nuts, can help to decrease my blood cholesterol levels." This statement is correct as soluble fiber can bind to cholesterol in the digestive system, removing it from the body and thus potentially lowering blood cholesterol levels.
Multiple Choice Question: A dietitian is counseling a patient with type 2 diabetes on selecting appropriate foods to manage blood glucose levels. Which of the following statements made by the patient indicates a correct understanding of the use of the glycemic index and glycemic load in dietary planning? A. "I should choose foods with a high glycemic index to maintain my blood glucose at a stable level." B. "The glycemic load of a meal is more important than the glycemic index of individual foods when it comes to the effect on my blood sugar levels." C. "Since the highest ranking on the glycemic index is 100, I should aim for foods that are rated exactly at 100 to optimize my glucose control." D. "The glycemic index is irrelevant to my condition; I will focus solely on the caloric content of my meals."
Correct Answer: B. "The glycemic load of a meal is more important than the glycemic index of individual foods when it comes to the effect on my blood sugar levels." This statement shows the patient's understanding that the overall glycemic load of a meal, which takes into account the combined effect of the foods consumed, is a more comprehensive measure for managing the impact on blood glucose levels than just the glycemic index of individual items.
Multiple Choice Question: A nurse is assessing a patient for potential essential fatty acid (EFA) deficiency. Which of the following findings would most likely indicate a deficiency in essential fatty acids? A. Smooth, moist, and intact skin B. A history of frequent bacterial infections C. A patient with a recent history of carbohydrate malabsorption D. A young patient with no significant medical history
Correct Answer: B. A history of frequent bacterial infections. This answer is correct as EFA deficiency can lead to increased susceptibility to infections due to the breakdown of membrane barriers. The other options do not directly relate to the typical symptoms or risk factors associated with EFA deficiency.
Multiple Choice Question: What is the mechanism by which fiber reduces constipation? A. Fiber decreases nutrient absorption, leading to softer stools. B. Fiber adds bulk to the stool and accelerates intestinal transit time. C. Fiber breaks down into simple sugars that stimulate bowel movement. D. Fiber increases water absorption in the colon, leading to harder stools.
Correct Answer: B. Fiber adds bulk to the stool and accelerates intestinal transit time.
What happens to excess protein in the body? A. It is excreted unchanged B. It is broken down into amino acids and used for energy or stored as body fat C. It is converted entirely into muscle mass D. It remains in the bloodstream
Correct Answer: B. It is broken down to amino acids and used for energy or stored as body fat
Multiple Choice Question: A nurse is discussing organ protection with a patient. Which type of body fat primarily serves this function? A. Subcutaneous fat. B. Visceral fat. C. Brown adipose tissue. D. Muscle fat.
Correct Answer: B. Visceral fat.
During a community health fair, a nurse is providing information on dietary fiber. Which of the following statements made by an attendee indicates an understanding of the role of fiber in colon cancer prevention? A. "I should eat more refined grains to reduce my risk of colon cancer." B. "Fiber has no effect on colon health; it's all about genetics." C. "Eating a diet rich in fiber, like fruits and vegetables, may help protect against colon cancer." D. "To avoid colon cancer, I will need to take fiber supplements exclusively."
Correct Answer: C. "Eating a diet rich in fiber, like fruits and vegetables, may help protect against colon cancer."
Multiple Choice Question: A patient who has recently been diagnosed with type 2 diabetes and hyperlipidemia is receiving dietary counseling. The nurse is explaining the role of fiber in managing these conditions. Which of the following statements by the patient indicates that further teaching is needed? A. "I will increase my intake of soluble fiber from foods like oats and fruits because it can help to lower my blood cholesterol levels." B. "Increasing my fiber intake to the recommended 25 to 38 grams per day will help me control my blood glucose levels." C. "Insoluble fiber found in whole grains can aggravate my diabetes by causing rapid spikes in my blood sugar levels." D. "To help prevent constipation, I will include more insoluble fiber sources, such as vegetables and whole grains, in my diet."
Correct Answer: C. "Insoluble fiber found in whole grains can aggravate my diabetes by causing rapid spikes in my blood sugar levels." This statement is incorrect and indicates a misunderstanding. Insoluble fiber is beneficial for bowel health and does not cause rapid spikes in blood sugar levels; in fact, it is less likely to affect blood glucose levels than soluble fiber. This misconception should be corrected in further education sessions.
Multiple Choice Question: A nurse is providing nutrition education to a patient focused on the importance of dietary fats. Which statement by the patient indicates an understanding of the role of triglycerides in the body? A. "Triglycerides are unnecessary for my health, so I should eliminate all fats from my diet." B. "Triglycerides make up a small percentage of the fats in food and are not important." C. "Most of the fat in my diet and stored in my body as energy reserves is in the form of triglycerides." D. "Phospholipids and sterols are the main types of fats that I should focus on consuming for my health."
Correct Answer: C. "Most of the fat in my diet and stored in my body as energy reserves is in the form of triglycerides." This answer correctly identifies that triglycerides comprise the majority of fats in the diet and are stored in the body as a key energy source, highlighting their importance for health.
Multiple Choice Question: When would a person most likely produce excess ketones? A. When consuming a high-carbohydrate diet. B. When consuming an adequate amount of calories from carbohydrates. C. When in a state of fasting or consuming a low-carbohydrate diet. D. Immediately after eating a balanced meal. E. Type 1 diabetes
Correct Answer: C. & E When in a state of fasting or consuming a low-carbohydrate diet.
What are proteins composed of? A. Simple sugars B. Fatty acids C. 20 amino acids D. Glycerol molecules
Correct Answer: C. 20 amino acids
Multiple Choice Question: Triglycerides serve several important roles in the body. Which of the following is NOT a function of triglycerides? A. Serving as a major energy source for muscle work. B. Providing thermal insulation and regulating body temperature. C. Acting as precursors for hormone synthesis. D. Offering protection to vital organs.
Correct Answer: C. Acting as precursors for hormone synthesis. (While fats are involved in hormone synthesis, triglycerides specifically serve as an energy source rather than direct precursors for hormones.)
Multiple Choice Question A nurse educates a patient with a history of diverticular disease about dietary changes. Which of the following foods should the nurse recommend to reduce the risk of diverticula inflammation? A. White rice and white bread B. Cheese and eggs C. Fruits with skins and whole grains D. Red meat and fried foods
Correct Answer: C. Fruits with skins and whole grains.
Multiple Choice Question: Does popcorn contain fiber, and if so, is it soluble or insoluble? A. Popcorn contains no fiber. B. Popcorn contains soluble fiber. C. Popcorn contains insoluble fiber. D. Popcorn contains both soluble and insoluble fiber.
Correct Answer: C. Popcorn contains insoluble fiber.
Which of the following statements is true about the Dietary Guidelines for Americans? A. They are intended exclusively for individuals with chronic health conditions. B. They are recommendations for Americans younger than 2 years. C. They form the basis of federal nutrition policy and education. D. They are only applicable to meal planning in healthcare facilities.
Correct Answer: C. They form the basis of federal nutrition policy and education.
Multiple Choice Question: A patient with diabetes mellitus is being educated on managing their condition, including the importance of monitoring dietary intake and understanding how the body processes different nutrients. Based on this information, which of the following statements by the patient indicates a need for further teaching? A. "If I consume a low-carbohydrate diet, my body will produce ketones as an alternative energy source." B. "I should aim to keep my blood glucose levels within the range of 70 to 100 mg/dL to maintain homeostasis." C. "After a high-carbohydrate meal, my body will convert any excess glucose into glycogen for storage in my liver and muscles." D. "When my blood glucose levels are high, it is best to avoid physical activity until they come down to prevent further increases."
Correct Answer: D. "When my blood glucose levels are high, it's best to avoid physical activity until they come down to prevent further increases." Physical activity is generally encouraged in diabetes management to help lower blood glucose levels, unless the levels are dangerously high or there are other contraindications. The statement indicates a misunderstanding, as physical activity can help to lower blood glucose levels through increased insulin sensitivity and energy expenditure.
Multiple Choice Question: A patient with diabetes mellitus is being educated on managing their condition, including the importance of monitoring dietary intake and understanding how the body processes different nutrients. Based on this information, which of the following statements by the patient indicates a need for further teaching? A. "If I consume a low-carbohydrate diet, my body will produce ketones as an alternative energy source." B. "I should aim to keep my blood glucose levels within the range of 70 to 100 mg/dL to maintain homeostasis." C. "After a high-carbohydrate meal, my body will convert any excess glucose into glycogen for storage in my liver and muscles." D. "When my blood glucose levels are high, it is best to avoid physical activity until they come down to prevent further increases."
Correct Answer: D. "When my blood glucose levels are high, it's best to avoid physical activity until they come down to prevent further increases." Physical activity is generally encouraged in diabetes management to help lower blood glucose levels unless there are dangerously high or other contraindications exist. The statement indicates a misunderstanding, as physical activity can help to lower blood glucose levels through increased insulin sensitivity and energy expenditure.
Which of the following is not a simple carbohydrate? A. Lactose in milk B. Fructose in fruits C. Sucrose in sweeteners D. Cellulose in vegetables
Correct Answer: D. Cellulose in vegetables
Which of the following dietary changes is most effective in lowering triglyceride levels? A. Increasing consumption of trans fats and processed foods. B. Cutting back on fiber intake, especially from whole grains. C. Reducing intake of omega-6 fatty acids and increasing saturated fat. D. Limiting sugar intake and incorporating more omega-3 fatty acids into the diet.
Correct Answer: D. Limiting sugar intake and incorporating more omega-3 fatty acids into the diet.
Multiple Choice Question: A patient with hypertriglyceridemia is being counseled on lifestyle modifications to help manage their condition. Which of the following interventions should the nurse recommend to help the patient lower triglyceride levels? A. Increase intake of simple sugars and reduce exercise. B. Add more saturated fats to the diet and limit fiber consumption. C. Consider going on a ketogenic diet and take omega-3 fatty acid supplements. D. Lose weight if overweight, exercise regularly, and limit alcohol intake.
Correct Answer: D. Lose weight if overweight, exercise regularly, and limit alcohol intake. This answer reflects the lifestyle changes that are typically recommended to lower triglyceride levels naturally, including weight loss, increased physical activity, and reduced alcohol consumption.
True or False Question: A strict vegan who eats few refined foods is likely to have a low intake of complex carbohydrates and dietary fiber.
Correct Answer: False.
A nurse is providing education about the glycemic index of foods to a patient with diabetes. Which of the following food items should the nurse include as examples of those with a low glycemic index? (Select all that apply.) A. Lentils B. White bread C. Sweet potatoes D. Instant oatmeal
Correct Answers: A and C. Explanation: Lentils and sweet potatoes have a lower glycemic index, meaning they do not spike blood sugar levels as high or as quickly as foods with a high glycemic index.
A patient with diabetes is being educated on the potential complications of improper insulin management. The nurse explains that failure to manage insulin levels could lead to excessive production of ketones, resulting in which of the following conditions? (Select all that apply.) A. Ketoacidosis B. Euvolemic hyponatremia C. Hyperglycemic hyperosmolar state D. Hypokalemia
Correct Answers: A and D. Explanation: Ketoacidosis can occur in diabetes when insulin levels are not properly managed, leading to the overproduction of ketones which acidify the blood. This can also cause an electrolyte imbalance, including hypokalemia.
Select All That Apply Question: Select all the foods that generally have a low glycemic index and those that have a high glycemic index. A. Whole grains (Low) B. Legumes (Low) C. White bread (High) D. Most fruits (Low) E. Sugary snacks (High)
Correct Answers: A, B, C, D, E.
Select All That Apply Question: A 45-year-old client with a history of peptic ulcers reports feeling extremely full and uncomfortable after consuming a fast-food meal. He has been stressed at work. Which of the following factors could contribute to his discomfort? A. The high-fat content in the meal may be causing delayed gastric emptying, leading to a sensation of fullness. B. Work-related stress could exacerbate gastrointestinal symptoms by increasing stomach acid production. C. Consuming spicy or fatty foods might aggravate the client's historical peptic ulcers. D. A sudden increase in fiber intake from the fast-food meal could be causing gastrointestinal distress. E. Age-related changes, such as a decrease in digestive enzymes, could affect the meal's digestion. F. Work stress may lead to stress eating, which can cause overconsumption and fullness.
Correct Answers: A, B, C, E, F.
Select all that apply. According to the MyPlate.gov recommendations for a balanced diet, which of the following are included? A. At least 50% of the plate should contain fruits and vegetables. B. Grains should comprise approximately 30% of the plate. C. Meat and protein foods should not exceed 20% of the plate. D. Dairy recommendations are the same for children and adults. E. Oils should be limited to 5-7 teaspoons per day.
Correct Answers: A, B, C, E.
Select All That Apply Question: Which of the following activities are recommended to reduce triglyceride levels? Select all that apply. A. Regular aerobic exercise. B. Consumption of high-fiber foods. C. Eating nuts as a source of healthy fats. D. Frequent consumption of alcohol. E. Adherence to a ketogenic diet.
Correct Answers: A, B, C.
A strict vegan patient consults the nurse on their diet plan. The nurse reviews the patient's dietary log and expects to find which of the following? (Select all that apply.) A. High intake of dietary fiber B. High intake of complex carbohydrates C. High intake of saturated fats D. Low intake of dietary cholesterol
Correct Answers: A, B, and D. Explanation: Vegan diets typically include a variety of fruits, vegetables, and whole grains, leading to high intake of dietary fiber and complex carbohydrates, and low dietary cholesterol due to the absence of animal products.
Differentiate between essential and non-essential nutrients.
Essential nutrients are substances that the body cannot synthesize in sufficient quantities and must be obtained through the diet. These include certain amino acids (from proteins), fatty acids (from fats), vitamins, minerals, and water. Without these nutrients, the body cannot perform various biochemical processes needed for good health. ---------------------------------------------------------- Non-essential nutrients are those that the body can produce in sufficient quantities on its own and do not need to be obtained through the diet. These include certain amino acids and fatty acids that the body can synthesize. However, even though the body can produce non-essential nutrients, a supply from dietary sources can still be important under certain conditions, such as during illness or stress.
True or False Questions: Dietary fiber is a type of carbohydrate that is broken down into glucose.
False
True or False Questions: Increasing protein intake beyond what the body needs will invariably lead to increased muscle formation.
False
True or False Questions: Nine essential amino acids are found only in animal sources.
False
True or False Questions: Vitamins are considered energy-yielding nutrients.
False
True or False: The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates suggests that up to 75% of total daily calories should come from carbohydrates.
False. (The AMDR for carbohydrates is 45% to 65% of total daily caloric intake.)
True or False Question: True or False: Consumption of complex carbohydrates should be minimized as they are solely responsible for spikes in blood glucose levels.
False. Complex carbohydrates are generally recommended for a balanced diet and do not cause the rapid spikes in blood glucose levels that are often associated with simple carbohydrates.
True or False Question: The Recommended Dietary Allowance (RDA) is the highest daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population.
False. The RDA is the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group. The Tolerable Upper Intake Level (UL) is the highest level that is unlikely to pose risks.
True or False Question: Lipids provide the least dense form of energy compared to proteins and carbohydrates.
False: Lipids provide the densest form of energy in the body.
What are the principles of an adequate eating pattern?
Principles of an Adequate Eating Pattern: An adequate eating pattern refers to a diet that includes a variety of foods to provide the essential nutrients in appropriate amounts to maintain health, growth, and an ideal body weight. The principles of an adequate eating pattern include: Balance: Including a mix of different food groups to ensure intake of necessary nutrients. Variety: Consuming a wide range of foods within each food group to take advantage of the unique nutrients each food offers. Moderation: Eating all foods in appropriate amounts to prevent excess calorie intake and to control intake of substances like saturated fats, cholesterol, sugar, and sodium. Nutrient Density: Choosing foods that are rich in vitamins, minerals, and other beneficial substances compared to their calorie content. Caloric Sufficiency: Ensuring that the intake of calories is sufficient to meet an individual's energy needs. Hydration: Adequate fluid intake is crucial, with water being the beverage of choice. Safety: Ensuring that the foods are prepared and stored in ways that prevent foodborne illness.
True or False Question: The MyPlate food guidance system offers web-based interactive recommendations that are tailored based on age, sex, and activity level.
True
True or False Questions: Essential nutrients must be consumed as the body cannot make them.
True
True or False: Antioxidants such as vitamin C and vitamin E can help cut the production of triglycerides in the body.
True
Which types of foods contain the most vitamins?
Types of Foods Containing the Most Vitamins: Foods that typically contain the most vitamins include: Fruits and Vegetables: These are high in vitamins C, A, K, and many of the B-vitamins. They also provide antioxidants and phytochemicals. Whole Grains: Grains are good sources of B-vitamins and minerals when consumed in their whole form. Dairy Products: These are important sources of vitamins such as vitamin D (when fortified), A, and B12. Meats and Fish: These provide B-vitamins, particularly B12, niacin, and also vitamin D and A in the case of fish that are high in fat like salmon. Nuts and Seeds: These are good sources of vitamin E and also provide B-vitamins.
