Chapter 19 Nutrition

what are the energy providing food groups? SATA a. carbs b. fats c. proteins d. vitamins e. minerals

a. carbs b. fats c. proteins

a pt who has HTN is complaining about the lack of taste with the low-sodium diet that has been prescribed. what should the nurse emphasize that sodium may do? a. contribute to HTN b. interfere with blood clotting c. produce stomach ulcers d. decrease calcium in the bones

a. contribute to HTN

a pt diagnosed with renal failure is unable to excrete protein waste products and develops a condition that requires a protein-restricted diet. the nurse instructs the pt that azotemia can be diminished by substituting other food groups for protein. what is an example of a food that this pr can substitute for protein? a. potatoes b. beans c. cheese d. soy products

a. potatoes

The body uses 22 common amino acids, but 9 of them must be obtained from protein in the diet. What are these proteins considered? a. essential b. basic c. fundamental d. primary

a.essential

what is the term for stored fat that insulates the body and serves as a cushion to protect organs? a. subcutaneous tissue b. adipose tissue c. cohesive tissue d. lipid tissue

b. adipose tissue

A fit, young woman was at zero nitrogen balance. The nurse discovers that this patient is now pregnant with her first child. For what is this patient at risk? a. embolism b. anabolism c. catabolism d. metabolism

b. anabolism

The nurse is education a pt on a vegan diet. what supplement will the nurse encourage the pt to take to avoid a deficiency? a. b6 b. b12 c. k d. d

b. b12

a pt taking a diuretic is assessed by the nurse as having an erratic pulse and muscle weakness. what should the nurse suspect is deficient? a. sodium b. potassium c. chloride d. iron

b. potassium

The nurse is explaining the activity recommendations form the USDA's new MyPlate plan. What is the minimum amount of moderate weekly exercise needed to balance nutritional intake? a. 15 mins b. 1 hour and 15 mins c. 2 hours and 30 mins d. 60 mins

c. 2 hours and 30 mins

when discussing the digestion and metabolism of fat, the nurse tells the pt who has a history of cholecystitis and who is on a low fat diet that fat must be emulsified to be digested. What is the necessary substance for emulsification? a. sugar b. cholesterol c. bile d. protein

c. bile

What has replaced the USDA's recommended dietary allows (RDA)? a. nutrition recommended allowance (NRA) b. National bionutritional allowance (NBA) c. dietary reference intake (DRI) d. dietary guidelines for americans (DGA)

c. dietary reference intake (DRI)

the nurse recognizes that when a pt is unable to consume adequate nutrition by mouth, an alternative route such as a feeding ostomy may be used. what is the proper term for feeding a pt by this method? a. total parenteral nutrition (TPN) b. nasogastric c. enteral d. parenteral

c. enteral

What are the elements that are found in food and necessary for good health but that the body cannot make? a. important nutrients b. lifesaving nutrients c. essential nutrients d. necessary nutrients

c. essential nutrients

the patent complains to the nurse that he feels terrible since he has been taking several different kinds of vitamin preparation. what should the nurse assess for indications of vitamin toxicity? a. edema b. hypertension c. fatigue d. diarrhea

c. fatigue

The nurse explains that a pt with a heart problem should follow a decreased sodium diet. what will this diet help reduce the risk for or prevent? a. stroke b. fluid excretion c. heart attack d. obesity

c. heart attack

a school nurse is teaching a group of adolescents about adequate nutrition. what increased intake should the nurse encourage? a. potassium and sodium b. chloride and magnesium c. iron and calcium d. vitamins and minerals

c. iron and calcium

the nurse reminds the male pt with lactose intolerance that he can avoid the unpleasant symptoms of nausea, bloating, flatulence, and diarrhea, if he will avoid certain foods. what product should the pt be instructed to avoid? a. soy beans b. rice c. milk d. high fiber

c. milk

When reviewing a patients dietary intake, the nurse recommends that sugar consumption be reduced to the recommended daily level. what is the level? a. no more than 24% of total daily kilocalories b. no more than 16% of total daily klocalories c. no more than 8% of total daily kilocalories d. no more than 4% of total daily kilocalories

c. no more than 8% of total daily kilocalories

the home health is caring for a pt that has undergone removal of a part of the stomach. for what should the nurse carefully assess this patient? a. a stomach ulcer b. digestive problems c. pernicious anemia d. malabsorption

c. pernicious anemia

what is a nursing intervention to decrease the thirst of a pt who is on a fluid restriction? a. rinsing the mouth b. sipping carbonated drinks c. sucking on occasional ice chips d. limiting tooth brushing

c. sucking on occasional ice chips

The nurse is providing info about high cholesterol levels. what is the rationale for avoiding saturated fats? a. they block absorption of nutrients b. they interfere with metabolism c. they increase blood cholesterol d. they must be hydrogenated

c. they increase blood cholesterol

The nurse is educating a group of high school students regarding nutrition. How should the nurse respond when the students ask what occurs when protein, mineral, iron, and fat combine? a.body processes are regulated b. energy is provided c. tissue is built and repaired d. body function is restored

c. tissue is built and repaired

what is the body's storage form of carbohydrates, usually found in the liver with some storage in the muscles? a. sugar b. glucose c. lipids d. glycogen

d. glycogen

The nurse makes nutrition a focus in the care plan. What does nutrition play the most important role in? a. weight control B. sustained appetite c. building strong bones d. health maintenance

d. health maintenance

the nurse cautions the pt with a pancreatic disorder that will interfere with the digestion of fats and may lead to a clotting disorder. what is the cause of these potential problems? a. inability to use vitamin b b. inability to use vitamin c c. inability to use vitamin d d. inability to use vitamin k

d. inability to use vitamin k

The young woman who is breastfeeding will need an increase of calories and protein. what foods should the nurse suggest as sources of protein? a. green, leafy vegetable b. citrus fruits c. asparagus d. nuts

d. nuts