dudek chapter 2 quiz
The nurse recognizes when measuring the glycemic load, all foods are compared against pure glucose with an index of how much?
100.
The nurse is teaching a group of clients how to read food labels and identify sugars. After the class, the clients were able to successfully identify various forms of sugar. Which of the following were the sugars they identified?
beet juice brown rice syrup cane juice
The nurse recognizes that whole-grain products must consist of the certain components of the grain. What of the following is one of those components?
bran
The nurse is providing education on nonnutritive sweeteners. The nurse should include a cautionary discussion about using nonnutritive sweeteners when trying to lose weight for which of the following reasons?
calories come from more than just sugar.
The nurse is teaching a nutrition class. The nurse recognizes that the students understand the lesson when one student makes which of the following statements?
monosaccharides are absorbed in the body without undergoing digestion.
The nurse is helping a client calculate how many calories the client is eating through carbohydrates. If the client consumes 30 grams of carbohydrate a day, how many calories is she consuming with those carbohydrates?
120
When providing nutritional information to a client seeking to make eating pattern changes, the nurse correctly states the Recommended Daily Allowance (RDA) for total carbohydrate intake for adults is how much?
130 g/day
When providing nutritional information to a client seeking to make eating pattern changes, the nurse correctly states the Recommended Daily Allowance (RDA) for total carbohydrate intake for adults is how much?
130 g/day.
The nurse is helping a client learn how to count carbohydrates for a low-carbohydrate diet. The nurse explains that a 1 ounce-serving of grain is estimated to provide how many grams of carbohydrates?
15
A client has brought in a food log with the grams of carbohydrates noted. The log shows: breakfast - 1 cup plain yogurt, 1 cup whole-oat cereal, 1 cup black coffee, 3/4 cup grapefruit juice; lunch - 2 slices whole-wheat bread, 3 oz cold chicken breast, 2 slices leaf lettuce, 1 slice Swiss cheese, 1 med apple, 1 cup skim milk; and dinner - 3 oz poached salmon with dill, 1/2 cup baked potato, 1/2 cup steamed asparagus, 1 cup green salad with oil and vinegar dressing, and 1 cup sliced strawberries. Approximately how many grams of carbohydrates did this client consume on this day? (Round to the nearest whole number.)
150
The nurse is reviewing a client's food log and calculating how many calories the client has consumed. The nurse knows that there are how many calories in a gram of carbohydrates?
4
The nurse is helping a client incorporate vegetables into a carbohydrate reduced meal plan. The nurse explains that half a cup of "watery" vegetables contains approximately how many grams of carbohydrates?
5
A young mother is concerned about her children developing dental caries and is asking for appropriate suggestions to help prevent them. Which of the following is an appropriate suggestion for the nurse to offer?
Avoid sugary items that stay in the mouth for a long time.
The nurse is seeing a client who is newly diagnosed with type 2 diabetes. The client tells the nurse she does not want to consume chemical based nonnutritive sweeteners. Which of the following sugar alternatives should the nurse recommend?
stevia
The nurse recognizes that disaccharides are composed of two sugar molecules. The combination of glucose and fructose creates:
sucrose.
A nurse is conducting nutritional teaching with a client who is experiencing constipation. The nurse recognizes the client had a knowledge deficit when the client was surprised to discover that some fibers can provide a source of energy to which of the following?
the mucosal lining of the colon.
The client is upset that despite incorporating low-sugar and sugar-free foods into her eating pattern, she is not losing weight and her blood sugar is still difficult to control. The nurse notes which of the following reasons the client is having this problem?
"Sugar-free" does not mean calorie-free.
The nurse is seeing a client who has been reading about the different nonnutritive sweeteners that are listed on his menu plan as acceptable alternatives to sugar. The client is questioning saccharin because he read that it is a potential carcinogen. How should the nurse respond?
"The FDA has officially withdrawn the proposed ban because evidence is weak."
A client is distressed because a weight loss diet that focused on glycemic load has not resulted in an appreciable reduction in weight. What should the nurse respond to this client?
"Unfortunately, claims that a low glycemic index diet promotes weight loss aren't proven.
The nurse recognizes that carbohydrates are a class of energy-yielding nutrients that contain which of the following elements?
- carbon - hydrogen - oxygen
The nurse is teaching a class how to read and understand the ingredients list on a food label. The nurse points out that which of the following are types of fiber? Select all that apply.
-cellulose -pectin -gums
The nurse is helping a client plan a menu to acheive a healthy eating pattern. When looking at nutritional values, the client is surprised to learn that hard cheese contains how many grams of carbohydrates?
0
The nurse is assessing a client's food logs in following up on diet changes recently implemented due to type 2 diabetes. The client's calculations do not match the nurse's. Which of the following items is not a correct single serving size?
1/2 cup dried fruit
The nurse is teaching a group of client who are newly diagnosed type 2 diabetes about carbohydrates. The nurse explains that a 1-ounce serving size of cooked rice is approximately how much?
1/2 cup.
The American Heart Association (AHA) has shared recommendations for maximum caloric intake for adults related to added sugars. Which of the following is this recommendation?
100 cal/day for women; 150 cal/day for men
The nurse is helping a community outreach program to promote healthier eating habits. The 2015-2020 Dietary Guidelines for Americans recommend how many servings of whole grains per day?
2
A client who is on a low-carbohydrate diet is having difficulties making suitable food choices during meal times. Which of the following food choices is the BEST for a low-carbohydrate intake eating pattern?
2 cups green beans
The nurse is helping a client review the nutritional content of a recent meal. The meal consisted of 1 cup of broiled chicken breast, 1 cup of cooked brown rice, 1/2 cup of steamed broccoli, a small apple, and 1 cup (30 mL) of low-fat milk. How many carbohydrate calories would the nurse indicate the meal contained?
248
The nurse is teaching a nutrition class with a group of clients who are overweight. The nurse indicates that the adequate intake (AI) for total fiber is set at which of the following amounts?
25 g/day for women; 38 g/day for men.
The nurse recognizes that the most common monosaccharides contain how many carbon atoms?
6
The nurse is providing a follow up nutritional session with a client. The client is surprised to learn that carbohydrates have fewer calories than fat does. The client has calculated that she consumed 200 grams of carbohydrates for the day. The nurse knows the client consumed a daily total of how many calories?
800 calories
A mother is asking for suggestions to increase her family's intake of whole grains. What are some suggestions the nurse can make?
Add whole-grain cereal to yogurt. Add bulgur to soups. Substitute brown rice for white rice.
the nurse cares for a client with liver cirrhosis. In which way will the nurse expect this health problem to impact the client's nutritional status?
Altered amount of stored glycogen
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?
Dietary fiber
A nurse has been trying to teach a client newly diagnosed with diabetes how to interpret food labels and recognize sugars. The client is very upset. He understood about "glucose" but considered "fructose" to be safe to eat without monitoring the amount of intake. Which of the following would be an appropriate response from the nurse?
Fructose is changed to glucose by the liver.
A client has come to the clinic with vague complaints of weakness. The nurse notes on assessment that the client is eating a very restricted diet with little to no carbohydrates and is exercising four times a week. The nurse recognizes which of the following is the most likely factor contributing to the client's symptoms?
Low carbohydrate intake
A client with diabetes reports reducing the number of cans of soda consumed each day but admits to "cheating" over the weekends. What should the nurse suggest to this client to help reduce the intake of sugar?
Place a few drops of Stevia in water with lemon
The nurse is conducting a nutrition class of individuals newly diagnosed with diabetes. The nurse explains that shortly after eating, what happens in the body?
The pancreas releases insulin to move the glucose from the bloodstream to the individual cells
During a home visit the nurse notes that a client's stage 2 pressure injury is not healing as quickly as expected. Why should the nurse assess this client's intake of carbohydrates?
They spare protein needed for healing
The school health nurse is providing education to a group of children about the differing nutritional values of sugars. When discussing added sugars, the nurse knows teaching has been effective when the children state which of the following?
add sugars provide empty calories.
The nurse should caution clients to be aware of increased caloric value of food due to the inclusion of which of the following ingredients?
added sugar
The nurse recognizes that nonnutritive sweeteners are produced from a variety of sources. One common sweetener is produced by combining amino acids aspartic acid and phenylalanine. This common nonnutritive sweetener is called which of the following?
aspartame
When providing education to a group of students, the school health nurse correctly states that around the world, the most commonly found nutrient in the human diet is which of the following?
carbohydrates.
The nurse is preparing to teach a class on the benefits of eating whole grains. The nurse is aware that eating patterns rich in whole grains are associated with a lower risk of which of the following health problems?
cardiovascular disease.
The nurse recognizes that polyols can be made from several different sources. What is the MOST common source?
corn
When testing students in a nutrition class about simple sugars, the nurse knows teaching has been effective when students respond that they provide a molecule of energy for the body cells is also referred to as which of the following?
dextrose.
When teaching clients nutritional interventions for preventing long term health problems, the nurse should emphasize limiting the intake of sugar for which of the following reasons?
diets high in added sugar likely provide inadequate amounts of essential nutrients.
The nurse is explaining the different type of sugars to a client. The nurse correctly classifies maltose and lactose in which of the following sugar categories?
disaccharides
The nurse is helping a client plan dietary changes to help the client lose weight. After the discussion, the client understands that which of the following are polysaccharides?
fiber starch glycogen
The nurse is discussing enriched grains with a group of young mothers. The nurse informs the women that enriched grains must be fortified with which of the following?
folic acid.
When explaining the nutritional value of adding fruit to an eating pattern, the nurse states that most of the calories in fruit come from which of the following sugars?
fructose.
The nurse is explaining to a group of college students how the body tries to maintain a steady supply of glucose for energy between meals. The nurse explains that the liver breaks down which substance to release glucose?
glycogen
The nurse who is providing education during a nutritional class shares that the individual body cells take only as much glucose as is needed for immediate energy. The nurse knows teaching has been effective when the students states the liver and muscle cells store excess glucose as which of the following?
glycogen
A client has been brought to the unit with general complaints of nausea, fatigue, and anorexia. On assessment, the nurse learns that the client has not been eating well and has been eating mainly a low-carbohydrate, high-protein diet. The nurse is aware that which of the following may be occurring?
ketosis
When teaching about the path of glucose in the body, the nurse can explain that after it is absorbed into the intestinal mucosa, glucose travels next to which of the following body organs?
liver.
The nurse recognizes that glucose, fructose, and galactose are also referred to as which of the following?
monosaccharides.
The nurse recognizes that the bran layer of grains contains many components that are beneficial. When teaching about the nutritional benefits of whole grains, the nurse states that one of the non-nutrient compounds that has been associated with a reduced risk of chronic diseases is which of the following?
phytonutrients
The nurse recognizes that the bran layer of grains contains many components that are beneficial. When teaching about the nutritional benefits of whole grains, the nurse states that one of the nonnutrient compounds that has been associated with a reduced risk of chronic diseases is which of the following?
phytonutrients
If a client is not consuming enough carbohydrates, the nurse realizes that the body will use what to try to meet its energy needs?
protein
The nurse educator is discussing the effects of the digestion process of starch in a nutritional health class. The class should understand that cooked starch begins digestion due to the action of which of the following?
salivary amylase
The nurse is facilitating a weight management class for a group of adolescents. Today's discussion is about recognizing the added sugars in their diets. After the meeting, the students can successfully recognize that which product contains the most added sugar?
soda
The nurse is discussing disaccharides with the nutrition class. Students in the class correctly indicate that disaccharides are split by which of the following enzymes?
special enzymes on surface of small intestine cells.
The nurse is explaining the difference between whole grains and refined grains to a small group of clients. The nurse explains that refined grains are rich in which of the following nutrients?
starch.
The school health nurse is preparing an educational session for students in the school. The nurse correcly includes in the presentation that plants use glucose for energy, however, glucose that is not used for immediate energy is stored in the form of which of the following?
starch.
The nurse is concerned that a client is consuming an excessive amount of carbohydrates. It is important for the nurse to recommend eating pattern changes to the client in order to prevent an increase in which of the following?
triglycerides.
The nurse instructs a client on foods to increase total fiber intake to 25 grams/day. Which breakfast choice indicate that teaching has been effective?
½ cup all bran cereal, ½ cup skim milk, 1 slice whole wheat bread, sliced pear