Nut chapter 3

22. When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following? 1. Trans fats 2. Cholesterol 3. Monounsaturated 4. Sucrose

1. Trans fats

21. A patient tells the nurse that he chooses "fat-free" foods whenever possible. The nurse understands that this labeling indicates that the food contains no more than ______ g of fat per serving. 1. 0.1 2. 0.5 3. 1 4. 5

2. 0.5

8. To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving. 1. 5 2. 10 3. 15 4. 20

2. 10

7. Which of the following would a nurse instruct a patient to use for one fat exchange? 1. 1 tablespoon of butter 2. 1/2 ounce of cream cheese 3. Two slices of bacon 4. 3 tablespoons of mayonnaise

Each fat exchange provides 5 grams of fat. A 1/2 ounce amount of cream cheese would provide 5 grams of fat.

17. Which of the following would appear on the fat exchange list? 1. Avocado 2. Baked beans 3. Banana 4. Sweet potato

1. Avocado

3. Which of the following is not a function of fat in the body? 1. Build scar tissue 2. Lubricate body tissues 3. Pad vital organs 4. Provide energy

1. Build scar tissue

5. What percentage range of an adult's kilocalories is recommended as the maximum to be obtained from fat? 1. 20 to 30 2. 20 to 35 3. 30 4. More than 50

2. 20 to 35

1. The descriptive name for fats of all kinds is: 1. Complete 2. Essential 3. Lipids 4. Saturated

3. Lipids

20. Compared with those made with unsaturated fats, grocery items containing saturated fats have: 1. Longer shelf lives 2. More valid health claims on the labels 3. Fewer kilocalories 4. Permanent protection against becoming rancid

1. Longer shelf lives

9. In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following? 1. Availability of low-cost fruits and vegetables 2. Availability of cheap energy-dense foods 3. Home-cooked meals 4. Children exercising too much

2. Availability of cheap energy-dense foods

14. Which type of oil would a nurse instruct a patient to avoid because it is high in saturated fatty acids? 1. Canola 2. Coconut 3. Corn 4. Olive

2. Coconut

23. Trans fats are commonly found in which of the following? 1. Olive oil 2. Commercially baked goods 3. Shortening 4. Egg yolks

2. Commercially baked goods

25. The primary care provider orders a calorie count for a patient who is malnourished. Over a 24-hour period, the patient consumes 24 grams of fat. Which of the following denotes the patient's caloric intake of fat? 1. 96 2. 120 3. 216 4. 240

3. 216

15. If a client has been maintaining a stable, healthy body weight by consuming 1800 kcal, what is the maximum fat recommended for him or her? 1. 26 grams 2. 40 grams 3. 70 grams 4. 85 grams

3. 70 grams

16. A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client? 1. Cholesterol is a component of adrenal hormones and sex hormones. 2. Cell membranes require cholesterol as part of their structure. 3. Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream. 4. Plant products never increase blood cholesterol levels.

3. Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream.

12. The manufacturing process that helps to make a fat harder is: 1. Saturation 2. Modification 3. Hydrogenation 4. Emulsification

3. Hydrogenation

18. A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body? 1. Carrier of fat-soluble vitamins 2. Contribute to satiety 3. Preferred source of immediate energy 4. Provide insulation protection from heat and cold

3. Preferred source of immediate energy. Fats function as the body's main fuel reserve, being released when an individual does not eat enough to meet the body's energy demands.

4. Which of the following would a nurse suggest as a lean meat? 1. Ground beef, pork chops, and mozzarella cheese 2. Corned beef, spare ribs, and Swiss cheese 3. Round steak, pork tenderloin, and cottage cheese 4. Dark-meat chicken, eggs, and bologna

3. Round steak, pork tenderloin, and cottage cheese

13. Which of the following would a nurse instruct a client about as being on the high-fat meat exchange lists? 1. Chicken with skin, pork chops, and mozzarella cheese 2. Spare ribs, cheddar cheese, and bologna 3. Round steak, pork tenderloin, and cottage cheese 4. Fried salmon, ground beef, and eggs

3. Round steak, pork tenderloin, and cottage cheese. One high-fat meat exchange contains 8 or more grams of fat. Round steak, pork tenderloin, and cottage cheese each contain 3 grams of fat and are considered lean-meat fat exchanges.

6. Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following? 1. Appearance after cooking 2. Source, whether animal or vegetable 3. Type of chemical bonds in their fatty acids 4. Ease of emulsification

3. Type of chemical bonds in their fatty acids

10. If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat? 1. 5% 2. 21% 3. 37% 4. 48%

4. 48% To determine the percent of kilocalories derived from fat, multiply the number of grams of fat per serving by 9 and divide this number by 150 kcal and then multiply the result by 100. 8 9 = 72/150 = 0.48 100 = 48%

2. Fat contains ______ kcal/g. 1. 2.2 2. 4 3. 7 4. 9

4. 9

24. After teaching a group of students about fatty acids, the students demonstrate a need for additional teaching when they identify fatty acids as varying based on which of the following?: 1. Length of the carbon chain 2. Composition 3. Degree of saturation 4. Lack of carbon in the chain

4. Lack of carbon in the chain

19. Which of the following lipids is an omega-6 fatty acid? 1. Arachidonic acid 2. Linolenic 3. Cholesterol 4. Linoleic acid

4. Linoleic acid

11. Most of the fat in our diets and in our bodies is in which form? 1. Fatty acids 2. Glycerol 3. Sterols 4. Triglycerides

4. Triglycerides