Chapter 2 Quiz: Spring 2021 BIO-215-OL-A: Nutrition

A pediatric nurse is often asked by parents what they can do to reduce the risk of cavities in their children's teeth. Which of the following would be the best response? "You can give them teeth-friendly snacks, such as orange juice and whole-grain crackers." "A good way is to limit between-meal snacking on carbohydrates, including soft drinks." "The best thing you can do is eliminate all sugars from their diet." "Be sure to feed your children small, frequent meals."

"A good way is to limit between-meal snacking on carbohydrates, including soft drinks."

A client tells the nurse that after a meal, she sometimes feels briefly lethargic, but it resolves and she has normal energy levels again. The nurse can best explain this phenomenon by making which of the following statements? "After you eat a meal, there is a slight drop in your blood sugar so you produce more saliva to stabilize you." "After you eat a meal, there is a slight rise in your blood sugar that causes your body to increase production of bile to lower or normalize your blood sugar." "After you eat a meal, there is a slight drop in your blood sugar so your body releases glucose to restore your energy levels to normal." "After you eat a meal, your body has a slight drop in your blood sugar which causes your body to release glucagon, restoring your energy to normal levels."

"After you eat a meal, your body has a slight drop in your blood sugar which causes your body to release glucagon, restoring your energy to normal levels."

The nurse is assessing a young adult who states she has stopped eating carbohydrates completely to "take off inches of fat." The nurse identifies that the client may be at risk for knowledge deficit. Which of the following teaching points should the nurse share with the client? "Fat burning can happen completely because it draws on the body's store of glucagon." "Fat burning stops too quickly if enough glucose is not available in the body." "Fat can be completely burned even if carbohydrates are not eaten, but the body stores calories from protein." "Fat burning stops too quickly, and fat is excreted in the body's waste."

"Fat burning stops too quickly if enough glucose is not available in the body."

A client has asked the nurse to explain the glycemic index. Which of the following is the nurse's best response? "Consecutive blood glucose levels are drawn after eating 25 g of regular food and compared to a chart on blood glucose levels after eating 25 g of sucrose." "Consecutive blood glucose levels are drawn after eating 50 g of pure sucrose and compared to blood glucose levels after eating 50 g of regular food." "It is a comparison made between the blood glucose response caused by 25 g of pure glucose and 25 g of regular food." "It is a comparison between the blood glucose response caused by 50 g of pure glucose and 50 g of regular food."

"It is a comparison between the blood glucose response caused by 50 g of pure glucose and 50 g of regular food."

The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the client an exercise in which he must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What is the correct number of calories in the jelly? 26 calories 52 calories 65 calories 39 calories

52 calories

The American Heart Association (AHA) recommended which of the following limits of added sugar intake for adults to help prevent disease? 1. 6 teaspoonfuls for men; 10 teaspoonfuls for women 4 teaspoonfuls for women; 6 teaspoonfuls for men 8 teaspoonfuls for men; 6 teaspoonfuls for women 6 teaspoonfuls for women; 9 teaspoonfuls for men

6 teaspoonfuls for women; 9 teaspoonfuls for men

A nurse is teaching a nutritional health class for clients with type 2 diabetes mellitus. When discussing variables that influence the glycemic response of the body to a food, which of the following should be included? Select all that apply. What the glycemic indication of the food is Amount of acid in the food The degree the food has been processed How well masticated the food is What other foods are eaten at the same time

Amount of acid in the food The degree the food has been processed What other foods are eaten at the same time

People with phenylketonuria (PKU) should avoid which nonnutritive sweetener? Saccharin Acesulfame K Aspartame Sucralose

Aspartame

Of the following, what food would the nurse recommend to a client that may help prevent constipation? Lettuce Brown rice Oranges Puffed rice

Brown rice

The local community center is offering a class for clients with a BMI greater than 35. The community center plans to provide a selection of foods to create nutritional menu plans for a 3-day period. One of the criteria for the nutritional menu is to include a whole-grain food at least two times a day. Which of the following is an example of a whole-grain food? Cheerios Puffed wheat Corn flakes

Cheerios

Lactose is composed of glucose and galactose and is a naturally occurring carbohydrate. Unfortunately, many individuals cannot tolerate lactose and develop gastrointestinal symptoms after ingesting it. These individuals would do best eating what dairy food? Yogurt Cheese Milk Butter

Cheese

The Recommended Dietary Allowance (RDA) for carbohydrates is based on the minimum amount of glucose used to fuel the brain. Compare this with the Acceptable Macronutrient Distribution Range (AMDR). What is the suggested carbohydrate intake put forth by the AMDR? Carbohydrates should make up 50% to 75% of total dietary calories. Carbohydrates should make up 45% to 65% of total dietary calories. Carbohydrates should make up 65% to 85% of total dietary calories. Carbohydrates should make up 25% to 50% of total dietary calories.

Carbohydrates should make up 45% to 65% of total dietary calories.

What is the serving size of this item? How many calories in one serving? How many grams of carbohydrate per serving? How many carb units (or choices) per serving?

Correct answer: 208 gm Correct answer: 240 Correct answer: 46 Correct answer: 3

While discussing fiber intake with a client, the nurse should promote increasing this nutrient in the diet for which of the following reasons? Select all that apply. Slow down overactive bowels Decrease the risk of colon cancer Increase absorption of protein Decrease intake of carbohydrates Lower body weight

Decrease the risk of colon cancer Lower body weight

Research consistently demonstrates that sugar is implicated in the development of which of the following health complications? Obesity Heart disease Dental caries Diabetes mellitus

Dental caries

Polyols or sugar alcohols are one of the alternatives to naturally occurring sugar that are used widely in the American diet. Consuming large amounts of polyols is most likely to cause which of the following symptoms? Elevated serum glucose levels Nausea Diarrhea Constipation

Diarrhea

The National Academy of Sciences has put forth a recommendation to replace the terms "insoluble" and "soluble" with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber? True fiber Total fiber Functional fiber Dietary fiber

Dietary fiber

On ways to increase fiber intake, which of the following recommendations should the nurse make to a client with a diagnosis of chronic constipation? Eat legumes two or three times per week. Eat pretzels instead of potato chips. Drink orange juice instead of orange drink. Eat cream of wheat instead of white toast.

Eat legumes two or three times per week.

The nurse is planning to teach a group of clients how to read nutritional labels to enable them to make informed choices. The nurse plans to include information about the various names that are used to identify sugars that are found in fruit, such as dextrose. What is dextrose also known as? Maltose Glucose Fructose Levulose

Glucose

Which of the following forms of carbohydrates is not found in an excreted end product of the human body? Sucrose Fructose Maltose Glucose

Glucose

When providing nutritional teaching to a group of clients recently diagnosed with type 2 diabetes mellitus, the nurse should introduce which tool as the most helpful developing an effective meal planning? Glycemic indication Glycemic load Glycemic index Glycemic level

Glycemic index

A nurse is providing teaching to pregnant women with gestational diabetes. The nurse explains that some foods may quickly raise glucose levels, raise glucose levels to various amounts, and return to normal at different rates. The nurse knows this process is called which of the following? Glycemic response Glycemic load Glycemic indication Glycemic index

Glycemic response

The nurse is teaching a basic class about nutrition to clients in a weight loss program. After discussing the process of carbohydrate digestion, the nurse recognizes teaching has been effective when the clients correctly identify which of the following as the primary site of carbohydrate digestion? In the small intestine In the mouth In the large intestine In the stomach

In the small intestine

When bodily energy needs are met, excess glucose is utilized to make which of the following? Muscle Glucagon Nonessential amino acids Essential amino acids

Nonessential amino acids

When it comes to carbohydrate intake, the latest findings indicate that Americans should do which of the following? Increase intake of fiber and limit consumption of added sugars. Decrease intake of fiber and increase their intake of complex carbohydrates. Eat total carbohydrates consisting of 50% fiber and 50% simple sugars. Eat a diet based on plenty of fruits and vegetables and limit carbohydrates.

Increase intake of fiber and limit consumption of added sugars.

What would be the best response to this client to increase fiber intake? Substitute legumes for meat protein sources. Eat small, frequent meals throughout the day. Bake foods more often than fried foods. Eat cooked vegetables more often than raw vegetables.

Substitute legumes for meat protein sources.

A nurse is trying to help a client understand the difference between glucose and glycogen. The client shows he understands when he indicates that glycogen is the human version of which of the following? Fiber Starch Protein Sugar

Starch

When helping a client develop a menu plan, which of the following information about nonnutritive sweeteners should the nurse share with the client? They cause blood sugar levels to rise rapidly. They provide few or no calories. They promote dental caries. They are much less sweet than sugar.

They provide few or no calories.

A nurse is conducting a weight management class at a local clinic for clients who have lost weight and are now trying to maintain a healthy BMI. Which of the following statements indicate the class understands the guidelines? We can eat both whole-grain and enriched refined-grain products in moderation. We should eat two or more servings of whole grains every week. We should eat two or more servings of whole grains every day. We should eat whole-grain products at least once a day.

We should eat two or more servings of whole grains every day.

A client has been working with the nurse to improve her diet and lose weight. When assisting the client create a meal plan, the client requires a dairy source that is relatively low in carbohydrates in order to include more whole grains. Which of the following foods should be included? Whole milk, 8 oz Chocolate milk, 8 oz Strawberry yogurt, 8 oz Real fruit frozen yogurt, 8 oz

Whole milk, 8 oz