Ch 1 Food, Nutrition, and Health

How many kilocalories are consumed when eating 16 g of fat? Record your answer using a whole number. ?kcal

144 kcal RationaleThere are 9 kcal in each gram of fat. To determine the amount of kcal in 16 g of fat, 9 kcal is multiplied by 16 g. There are 144 kcal in 16 g of fat.

Which menu item does the nurse know fulfills the MyPlate guidelines of 1 oz of grain? A.Two slices of whole grain bread B.1/2 cup serving of whole grain rice C.Two tortillas (6-inch diameter) D.Two cups of dry cereal

A. 1/2 cup serving of whole grain rice

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 Rationale Households with children report almost double the rate of food insecurity as households without children. A single-income household is not necessarily at risk for food insecurity. A household with an elderly couple is at risk for food insecurity when low socioeconomic status, disability, and/or chronic disease are present. If the head of a household is experiencing chronic disease, the household may be at risk for food insecurity but not as much as a household with children.

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 2020-2025 Dietary Guidelines for Americans D.The Food Pyramid E.Dietary reference intakes (DRIs)

A. Current patterns of consumption C.The 2020-2025 Dietary Guidelines for Americans E.Dietary reference intakes (DRIs) Rationale:The MyPlate food guidelines are based on current patterns of consumption, the 2020-2025 Dietary Guidelines, and DRIs. Nutritional facts are a tool used in conjunction with MyPlate. The Food Pyramid is the previous recommended food guide that MyPlate has replaced.

What is the correct term for discipline that applies nutrition science to promote human health and treat disease? A. Dietetics B.Health promotion C. Gastroenterology D. Proctology

A. Dietetics Rationale: Dietetics is the health profession responsible for applying nutrition science to promote human health and treat disease. A retired dietian is a credentialed nutrition authority who parpripates on the health care team. Health promotion is the active engagement in behaviors or programs that advance positive well being. Gastroenterology focuses on disorders of the digestive tract and liver; proctology focuses on disorders of the anus and rectum.

Which food is the most nutrient dense? A.Oranges B.Orange Juice C.Orange sherbet D. Orange soda

A. Oranges Rationale: Because oranges are a whole fruit, they have more nutrients and fewer calories than the other foods, making them the most nutrient dense. Orange juice, sherbet, and soda have fewer nutrients and more sugar and fat, making them higher in calories and therefore less nutrient dense.

The nurse is helping an overweight adult with menu options. Which fats should be limited to less than 10% of overall kilocalories consumed? A.Saturated fats B.Monounsaturated fats C.Polyunsaturated fats D.Alcohol

A. Saturated Fats Rationale: Saturated fats should be limited to less than 10% of overall kilocalories consumed and replaced with monounsaturated and polyunsaturated fats. Alcohol is not a fat.

Which provides an essential base for all metabolic processes? A.Water B.Protein C.Glycogen D.Carbohydrates

A. Water Rationale: Water provides an essential base for all metabolic processes. Some of the roles for which protein is responsible include structure, enzyme and hormone production, and fluid balance. Glycogen is the main storage form of carbohydrates. Carbohydrates provide the body's primary and preferred source of fuel for energy.

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 resource for this patient? A.MyPlate B.Healthy People 2030 C.National Health Goals D.Recommended dietary allowances (RDAs)

B.Healthy People 2030

Who establishes the recommended dietary allowances (RDAs)? A.An experienced dietitian B.A group of dietitians C.A doctor of nutrition D.An expert panel of nutrition scientists

D.An expert panel of nutrition scientists Rationale: RDAs are established and updated by an expert panel of nutrition scientists, which may include experienced dietitians and doctors of nutrition.

A pregnant woman is concerned about mercury in her diet. Which recommendation does the nurse make for this patient? Select all that apply. One, some, or all responses may be correct. A.Consume 4 oz of a variety of seafood per day B.Limit white tuna intake to 6 oz per week C.Consume foods with folate D.Consume a diet high in vitamin C E.Take an iron supplement F.Take an iron supplement Consume swordfish weekly

B.Limit white tuna intake to 6 oz per week C.Consume foods with folate D.Consume a diet high in vitamin C E. Take an iron supplement

The nurse is helping a patient with newly diagnosed diabetes 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.Multigrain cereals

Which statement best describe 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.

Which specific national goal of the Healthy People 2030 initiative is listed under the Nutrition and Healthy Eating category? Select all that apply. One, some, or all responses may be correct. A.Reducing poverty B.Promoting access to healthier food C.Increasing iron intake D.Increasing folate intake E.Improving nutrition in health care settings

B.Promoting access to healthier food C.Increasing iron intake E.Improving nutrition in health care settings Rationale Some of the specific national goals of Healthy People 2030 under the Nutrition and Healthy Eating category include promoting access to healthier food, reducing iron deficiency, and improving nutrition in health care settings. The goals do not include reducing poverty or increasing folate intake. p. 2

The nurse is caring for an athlete who is participating in a new sport. Which factor will help the nurse determine the athlete's energy requirements? Select all that apply. One, some, or all responses may be correct. A.Smoking status B.Sex C.Height D.Weight E.Age F.Food intake

B.Sex C.Height D.Weight E.Age

Which patient is at highest risk for harmful overnutrition? A.The patient who consumes alcohol B.The patient who takes 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 who takes multiple vitamin supplements

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 Rationale The MyPlate food guidelines create a plan with individualized calorie levels. The site also offers participants worksheets, resources, and individualized tools, such as trackers for food, physical activity, and weight. MyPlate does not provide an ideal weight, exercise plan, or ideal BMI.

An older woman is asking which special nutrient she should consume as she ages. Which nutrient or food is important to include in her menu plan? A. Synthetic Folic acid B.Low-fat proteins C. Food fortified with vitamin b-12 D. Low fat milks

C. Foods fortified with vitamin B 12 Rationale Older adults should consume foods fortified with vitamin B 12, like fortified cereals and dietary supplements. Synthetic folic acid is recommended for women capable of becoming pregnant. Low-fat proteins and low-fat milks are recommended for all ages.

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 Rationale: "Choose MyPlate's 10 Tips to a Great Plate" includes making half of the grains consumed whole grains. The tips recommend switching to fat- free or low-fat (1%) milk, comparing sodium content in foods, and drinking water instead of sugary drinks.

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 Department of Agriculture (USDA)

C.Daily values Rationale: The daily values determine information on the food label. The National Nutritional Goals, dietary reference intakes, and USDA provide other information.

A patient complains of being tired all the time. After reviewing the patient's diet, the nurse hypothesizes that a lack of which nutritional element may be causing the fatigue? Select all that apply. One, some, or all responses may be correct. 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 Rationale Vitamins, minerals, dietary fiber, and low-fat dairy are foods recommended by the MyPlate guidelines to increase energy levels. Fried foods and foods high in saturated fats should be limited in order to reduce fatigue.

Which resource provides nurses with the most current scientific and medical research on nutrition available? A.2010 Advisory Committee B.Food and Drug Administration (FDA) C.Evidence-based practice D.Nutrition Evidence Library (NEL)

D.Nutrition Evidence Library (NEL) Rationale: The NEL provides the most current scientific and medical research on nutrition available. The 2010 Advisory Committee relies on the NEL to make the best recommendations. The FDA is not involved in making nutritional recommendations, just on the safety of food. Evidence- based practice is the method of providing reliable and valid research and is not specific to nutrition.

The nurse is providing nutrition education to a patient with high blood pressure. Which nutrient will the nurse recommend to offset sodium intake? A.Calcium B.Vitamin D C.Fiber D.Potassium

D.Potassium

The nurse is assessing the diet of a family who is 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 drive to the grocery store. D.The family makes monthly trips to the food pantry.

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

Which are the preferred reference values for evaluating diets in health people? A. Adequate intakes B.Tolerable C.Dietary reference intakes D. Recommended dietary allowance

Dietary reference intakes Ratioanle Dietary reference intakes are the preferred reference values for evaluating diets in healthy people. Adequate intake is the suggested daily intake of a nutrient to support health. Tolerable upper intake level is the maximum daily intake of a nutrient unlikely to cause adverse effects. Recommended dietary allowance is the average daily intake of a nutrient that meets the requirements of nearly all healthy people.

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 dietitian." 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 dietitian." Rationale: The registered dietitian is the nutrition authority on the health care team and carries the major responsibility of nutrition care for patients. They can assess the patient's ability to prepare food and assist them by providing appropriate recipes. Searching the Internet for recipes may not yield healthy results if the patient does not know what to look for. Sample menus will not help the patient prepare the foods; the menu provides examples for daily meals, not actual recipes. Like the Internet, library cookbooks do not necessarily have healthy recipes.

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." RationaleThe most appropriate response by the nurse is "Let's explore some other dietary options." This will provide the nurse the opportunity to better assess the patient's diet and make more appropriate recommendations than ice cream for the patient. Increasing the intake of some dark green leafy vegetables will help provide the patient with added calcium, but calcium from these sources is not as easily absorbed in the body compared with other dietary sources. Encouraging the patient to eat ice cream will add unnecessary fat, added sugar, and added salt in the diet. Cheese is an excellent source of calcium but also high in fat. The patient should be educated on the varied sources of calcium in order to make the best dietary choices.

Which piece of information does the MyPlate food guidelines use to create a personalized food plan? Select all that apply A.Age B.Height C.Sex D.Weight E.Income F.Geographic location

A.Age, B.Height C.Sex D. Weight Rationale Participants can personalize their own food plan by accessing the website and entering their age, height, sex, weight, and activity level. Income and geographic location are not parts of the MyPlate personalized food plan but may have an impact on overall nutrition.

An overweight child is signing up for after-school programs. Which activity is recommended to reduce the child's weight? Select all that apply. One, some, or all responses may be correct. A.Bicycling B.Tennis C.Swimming D.Newspaper reporting E.Drama club F.Speech team

A.Bicycling B.Tennis C.Swimming

To sustain life, the nutrients in food must perform which function in the body? Select all that apply. One, some, or all responses may be correct. 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 Rationale To sustain life, the nutrients in foods must perform three basic functions within the body: build tissue, provide energy, and regulate metabolic processes. Prevention of infection and the building of bones are supplemented by food nutrients but are not direct products of them.

Which nutrient breaks down to yield energy within the body? Select all that apply. One, some, or all responses may be correct. A.Fats B.Water C.Proteins D.Vitamins E.Minerals F.Carbohydrates

A.Fats C.Proteins F. Carbohydrates Rationale Of the six essential nutrients, the three energy-yielding nutrients are fats, proteins, and carbohydrates. Water, vitamins, and minerals are essential nutrients that do not provide energy.

A nurse is providing nutrition education to a group of parents. A.Limit solid fats in the diet. B.Consume a diet high in trans fats. C.Consume less than 300 mg of cholesterol per day. D.Use partially hydrogenated oils as sources of fat. E.Limit added sugars. F.Consume 2300 mg of sodium daily.

A.Limit solid fats in the diet. C.Consume less than 300 mg of cholesterol per day. E.Limit added sugars.

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. One, some, or all responses may be correct. A.Red B.Dark green C.Orange D.Blue E.Pink

A.Red B.Dark green C.Orange Rationale: The nurse will recommend red, dark green, and orange vegetables. Blue and pink colors may be found in fruits but not in vegetables.

According to the Dietary Guidelines for Americans, which type of fat should be limited in the diet? Select all that apply. One, some, or all responses may be correct. A.Trans fats B.Saturated fats C.Hydrogenated fats D.Polyunsaturated fats E.Monounsaturated fats

A.Trans fats B.Saturated fats C.Hydrogenated fats Rationale: Trans, saturated, and hydrogenated fats should be limited in the diet. Polyunsaturated and monounsaturated fats can be included in healthy diets. p. 9

What major theme is identified in the most recent major report in the Healthy People series? Select all that apply. One, some, or all responses may be correct. A.Weight control B.Healthy choices in diet C.Reduction of alcohol intake D.Education about risk factors for disease E.Education about drug-nutrient interactions

A.Weight control B. Healthy choices in diet D.Education about risk factors for disease Rationale The major themes of the most recent Healthy People report include promotion of weight control, encouragement of healthy diet choices, and education about disease risk factors. Reduction of alcohol consumption and drug-nutrient interactions are not major themes of this report.

What dietary element does the nurse know is included on the MyPlate visual? A.Vitamins B.Fruit C.Minerals D. Grains E.Vegetables F.Protein

B.Fruit D.Grains E.Vegetables F.Protein Rationale: The MyPlate visual includes fruit, grains, vegetables, and protein plus dairy. Vitamins and minerals do not appear on the visual, but if people adhere to the guidelines, they will increase their intake of vitamins and minerals.

What percentage of total kilocalories is the maximum recommended intake of protein as part of a whole diet? A.25% B.35% C.45% D.15%

B. 35% Rationale: The recommended intake of protein as a percentage of total kilocalories of the whole diet is 35%. The overall recommendation for protein ranges from 10% to 35% of the whole diet; 25% is lower than the maximum. The percentage 45% is too high, and 15% is too low.

The nurse is helping a group of patients understand changes with aging. At what age do nutrient requirements change? A.40 years B.50 years C. 60 years D. 65 years

B. 50 years Rationale: Nutrient requirements change at age 50 years. These are two categories of nutrients, one for under the age of 50 and one for over the age of 50. pg 8

Which dietary reference intake (DRI) panel was 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. One, some, or all responses may be correct. 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 Six 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. These include antioxidants, trace elements, and folate and other B vitamins. DRI panels were not developed for fatty acids and micronutrients.

What food group is included in the MyPlate visual pattern? Select all that apply. One, some, or all responses may be correct. A. Oils B.Dairy C.Meats D.Grains E.Vegetables

B. Dairy D. Grains E. Vegetables Rationale: The MyPlate visual pattern includes the five basic food groups: dairy, grains, vegetables, fruits, and proteins. Oils and meats are not included.

Which intervention will be the nurse's priority for a patient newly diagnosed with heart disease? A.Optimal nutrition B.Health promotion C.Preventive health care D.Monitoring dietary reference intakes (DRIs)

B. Health promotion

A group of nursing students is learning to work with the MyPlate food guidelines. Which resource is available on the MyPlate website? Select all that apply. One, some, or all responses may be correct. 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 Rationale: Online, the MyPlate guidelines include resources on sample menus based on sex and age, easy-to-read fact sheets, and healthy recipes. MyPlate recommends using serving sizes based on food labels. The MyPlate website does not provide the locations of food sources.

The nurse is evaluating the supplements a patient reports taking. What resource will aid in the nurse's assessment? A.Adequate intake B.Tolerable upper intake level C.Dietary reference intake D.Recommended dietary allowance

B. Tolerable upper intake level

Which macronutrient intake is recommended for a healthy diet? Select all that apply. One, some, or all responses may be correct. 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 Rationale:Dietary reference intake values recommend that 45% to 65% of kcal intake should come from carbohydrates; 20% to 35% of kcal intake should come from fat; and 10% to 35% of kcal intake should come from protein. For carbohydrates, 30% to 40% is too low. For fat, 40% to 50% is too high. For protein, 20% to 35% is too high.

Which resource is best used for determining optimal carbohydrate consumption for a healthy young adult? A.Healthy People 2030 B.Dietary reference intakes (DRIs) C.Dietary Guidelines for Americans D.Recommended dietary allowance (RDAs)

B.Dietary Reference Intakes (DRIs) Rationale: DRIs are reference values for the nutrient intake needs of healthy individuals based on sex and age. The Healthy People 2030 objective focuses on health promotion and disease prevention. The Dietary Guidelines for Americans is an overall guide for promoting dietary and lifestyle choices that reduce the risk for chronic disease. RDAs are the average daily dietary intake levels that are sufficient to meet the nutrient requirement of nearly all healthy individuals in a group.

Which is an example of a nutrition intervention recommended in the Healthy People 2030 national goal for Nutrition and Healthy Eating? A.An improved school lunch menu B.Greater variety in healthy options on the workplace food menu C.Increased physical activity in school D.Added vitamins to the nation's food supply

B.Greater variety in healthy options on the workplace food menu

Dietary recommendations from various organizations, such as the American Cancer Society and American Heart Association, are modeled after what? A.MyPlate B.Healthy People 2030 C.Dietary reference intakes (DRIs) D.Dietary Guidelines for Americans

D. Dietary Guidelines for Americans

A patient consumes large amounts of fruits but no vegetables. Which nutrient might the nurse expect to be low in the patient's laboratory test results? A.Vitamin C B.Folate C.Vitamin K D.Potassium

D. Potassium Rationale Vitamin K is found in green leafy vegetables but not fruits, so the patient may have low vitamin K levels. Vitamin C, folate, and potassium are nutrients found in fruits.

Which statement provides the rationale for the creation of the dietary reference intakes (DRIs) guideline A. The recommend Dietary Allowance (RDAs) guidelines were outdated B. A reliable way to assess nutrient deficiencies was needed C. There was a desire to document the average dietary requirement for each nutrient D. Public awareness shifted from deficiency prevention to maintaining optimal health.

D. Public awareness shifted from defiance prevention to maintain optimal health. Ratioanle: Public awareness and research attention have shifted from the original goal of preventing decency disease to reflect an increasing emphasis on nutrient requirements for maintain optimal health. This change of emphasis resulted in DRIs project. Since 1941 the Recommended Dietary Allowances (RDAs) have been the authoritative source for setting standards for the minimum amounts of nutrients necessary to protect almost all people against the risk for nutrient deficiency. The estimated average requirement guidelines provide the average dietary requirement of a nutrient in a specific population group.