Nutrition Week 1 Questions

Genomics has the potential to create a major breakthrough in the prevention of obesity and chronic diseases. Bioinformatics will facilitate better management of data to make nutrition and health connections that were previously impossible. Improved _____1_____ will enable researchers to more accurately assess nutrient intake and its effect on health. In the future, dietary advice may evolve from population-based recommendations to personalized prescriptions based on ______2______.

biomarkers genotype

Acids produced from fermentation of sugars and starches in the mouth by bacteria lea:

dental decay

Fiber is not ___________, but some types can be fermented by gut microbiota in the large intestine to water, gas, and short-chain fatty acids. Fatty acids may be used for energy by gut microbiota or may be absorbed and metabolized in the liver.

digeted

Eating patterns change with level of:

education

Added sugar is sugar added to food during processing or preparation. It is considered a source of __________. The higher the intake of ____________, the greater is the risk of an inadequate nutrient intake, an excessive calorie intake, or both. A high intake of added sugars is also associated with increased risk of cardiovascular disease.

empty calories

In the liver, fructose and galactose are converted to ________, which is then released into the bloodstream.

glucose

The glycemic response is based on the __________ of a food and the ____________content of that food. Because there are so many variables that influence the rise in blood glucose after eating, glycemic response is hard to predict in practice.

glycemic index carbohydrate

Glucose can be converted to ___________, used to make nonessential amino acids, used for specific body compounds, or converted to fat and stored in _______________.

glycogen adipose tissue

__________ Americans have the highest diet quality.

hispanic

All health-care professions are impacted by nutrition. Patient care is __________ when all interdisciplinary team members work together to achieve patient nutrition outcomes

improved

Monosaccharides are absorbed through __________ and transported to the ________ through the ___________.

intestinal mucosal cells liver portal vein

Food insecure households have limited access to food due to ______________________

lack of money or other resources

Patients who are identified to be a _____________ nutritional risk are rescreened within a specified period of time to determine whether their nutritional risk status has changed.

low or no

The most popular American foods are _________ rich sources of fiber. Whole grains, bran cereals, legumes, and unpeeled fruits and vegetables are the _________ sources of fiber.

not best

Increasing access to healthy food by itself is ____________ to improve diet quality. The price of food, available income, nutrition knowledge, and food preferences may have a greater effect on food choices than access.

not likely

______________ is an integral part of nursing care. Nurses have many nutrition care responsibilities including maximizing patient intake; monitoring intake, weight, and function; providing basic nutrition education; reinforcing nutrition counseling; and completing nutrition screening.

nutrition

_______________ is used to identify people with actual or potential malnutrition

nutrition screening

Carbohydrates are found in every MyPlate group except ________. Starches are most abundant in grains, vegetables, and the plant foods found in the Protein foods group; natural sugars occur in Fruits and in the Dairy group. Added sugars can be found in any food group.

oils

Generally, who eats healthier? Older adults or middle-aged adults?

older

The major function of carbohydrates is to provide energy, which includes sparing __________ and preventing_________.

protein ketosis

The majority of carbohydrate digestion occurs in the _____________, where disaccharides and starches are digested to ______________.

small intestine monosaccharides

How many grams of fiber is recommended daily for women? Men?

25 g 38 g

A client who has eaten too many dietetic candies sweetened with sorbitol may experience which of the following? a. Diarrhea b. Heartburn c. Vomiting d. Low blood glucose

A

Which of the following recommendations would be most effective for someone wanting to eat more fiber? a. Eat legumes more often. b. Eat raw vegetables in place of cooked vegetables. c. Use potatoes in place of white rice. d. Eat fruit for dessert in place of ice cream

A

A client is on a low-calorie diet that recommends she test her urine for ketones to tell how well she is adhering to the guidelines of the diet. What does the presence of ketones signify about her intake? a. It is too high in protein. b. It is too high in fat. c. It is too high in carbohydrates. d. It is too low in carbohydrates.

D

`Is the following statement true or false? Thyroid-binding protein is also called prealbumin.

False THYROXIN-binding

True or False? Older adults tend to have worse eating patterns than young and middle-aged adults.

False; Older adults tend to have better eating patterns than young and middle-aged adults

True or False? Most commonly consumed American foods provide adequate fiber to enable people to meet the recommended intake.

False; The most commonly consumed American foods provide 1 to 3 g fiber per serving, which is why most Americans typically eat only about one-half the recommended intake of fiber.

True or False? Enriched wheat bread is nutritionally equivalent to whole wheat bread.

False; although enrichment returns certain B vitamins and iron lost through processing, other vitamins, minerals, phytonutrients, and fiber are not replaced, so whole wheat bread is nutritionally superior to white or "wheat" bread. Enriched white bread offers the advantage of being fortified with folic acid.

___________ occur in low-income areas with limited access to supermarkets.

Food deserts

______________ households have limited access to food due to lack of money or other resources.

Food-insecure

___________ are considered to be low-calorie sweeteners because they are incompletely absorbed and, therefore, provide fewer calories per gram than regular sugar does. Because they do not promote dental decay, they are well suited for use in gum and breath mints that stay in the mouth a long time. Most have a laxation effect depending on the dose consumed

Polyols

____________ status is strongly associated with diet quality.

Socioeconomic

__________ will greatly improve the science of nutrition.

Technology

True or False? Beverages, such as soft drinks, fruit drinks, sports drinks, and sweetened coffee and tea, contribute more added sugars to the typical American diet than any other food or beverage.

True; Beverages, such as soft drinks, fruit drinks, sports drinks, and sweetened coffee and tea, contribute more added sugar to the average American diet than any other food or beverag

True or False? The typical American eating pattern is low in fruits, vegetables, whole grains, dairy, and oils.

True; It also contains excessive calories, saturated fat, added sugars, and sodium.

True or False? Nutrition care affects the practice of all health-care professionals.

True; Nutrition is intimately intertwined with all aspects of health and illness across the life cycle.

Patients who are found to be a moderate to high nutritional risk at screening receive a nutrition assessment by the dietitian that includes the steps of __________, __________, _________ and ____________. Dietitians also document the proper code for malnutrition for hospital reimbursement purposes.

assessment diagnosis intervention/implementation monitoring and evaluation

The Joint Commission stipulates that nutrition screening be performed within ___________of admission to a health-care facility, but facilities are free to decide what criteria to include on a screen, what findings indicate risk, who is to conduct the screen, and when rescreening occurs.

24 hours

The RDA for total carbohydrates is set as the minimum amount needed to fuel the brain but not as an amount adequate to satisfy typical energy needs. Most experts recommend that __________ of total calories come from carbohydrates and that added sugars be limited.

45% - 65%

Which of the following statements regarding nutrition screening is false? a. A nutrition screen is completed only when a patient is suspected of having a nutritional problem. b. A nutrition screen must be completed within 24 hours after admission to a hospital or other health-care facility. c. The purpose of nutrition screening is to detect actual or potential malnutrition. d.Health-care facilities are free to choose their own screening criteria and to determine how quickly a patient must be rescreened.

A

A client asks why sugar should be limited in the diet. Which of the following is the nurse's best response? a. "A high sugar intake increases the risk of heart disease and diabetes." b. "Foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of all the essential nutrients." c. "There is a direct correlation between sugar intake and the risk of obesity." d."Sugar provides more calories per gram than starch, protein, or fat."

B

Mrs. Kirk, age 75 years, was admitted to the long-term care facility because she was found by her children too weak to care for herself. What assessment data would influence the nurse to suspect possible malnutrition? a. Brittle, dry hair and loss of reflexes b. Weakened hand grasp and lack of subcutaneous fat c. Depressed mood and loss of sensation in extremities d. Abnormal BP and thin, wrinkled skin

B

Nutritional screening helps to differentiate problems caused by inadequate intake from those that are caused by a. Malnutrition b. Disease c. Accident or injury d. Chronic diseases

B

Which of the following criteria would most likely be on a nutrition screen in the hospital? a. Prealbumin value b. Weight change c. Serum potassium value d. Cultural food preferences

B

Your patient has a question about the cardiac diet the dietitian reviewed with him yesterday. What is the nurse's best response? a. "Ask your doctor when you go for your follow-up appointment." b. "What is the question? If I can't answer it, I will get the dietitian to come back to answer it." c. "Just do your best. The handout she gave you is simply a list of guidelines, not rigid instructions." d. "If I see the dietitian around, I will tell her you need to see her."

B

Nurses are in an ideal position to a. Screen patients for risk of malnutrition b. Order therapeutic diets c. Conduct nutrition assessments d. Calculate a patient's calorie and protein needs

C

The client wants to eat fewer calories and lose weight by substituting regularly sweetened foods with those that are sweetened with sugar alternatives. Which of the following would be the most effective substitution? a. Sugar-free cookies for regular cookies b. Sugar-free chocolate candy for regular chocolate candy c. Sugar-free soft drinks for regular soft drinks d. Sugar-free ice cream for regular ice cream

C

The nurse knows her explanation of glycemic index was effective when the client says which of the following? a. "Choosing foods that have a low glycemic index is an effective way to eat healthier." b. "Low glycemic index foods promote weight loss because they do not stimulate the release of insulin." c. "Glycemic index may help me choose the best foods to eat before, during, and after training." d. "Glycemic index is a term to describe the amount of refined sugar in a food."

C

The nurse knows her instructions about choosing dairy products that are lactose free have been effective when the client verbalizes she may tolerate a. Whole milk b. Fat-free milk c. Cheddar cheese d. Pudding

C

Which of the following statements is accurate regarding characteristics of a healthy eating pattern? a. "The only healthy eating pattern is a vegetarian one." b. "Healthy eating patterns eliminate foods that are high in saturated fat, added calories, and sodium, such as fried foods, desserts, and snack chips." c. "Healthy eating patterns may reduce the risk of several chronic diseases, including cardiovascular disease, type 2 diabetes, and certain cancers." d. "Most young and middle-aged adults consume a healthy eating pattern."

C

Compared to refined grains, whole grains have more a. Folic acid b. Vitamin A c. Vitamin C d. Phytonutrients

D

True of False? Sugar is higher in calories than starch.

False; All digestible carbohydrates—whether sugars or starch—provide 4 cal/g. Insoluble fiber does not provide calories because it is not digested; the mix of fiber in food may provide 1.5 to 2.5 cal/g because some are fermented to short-chain fatty acids.

True or False? Chronic diseases, such as cardiovascular disease and type 2 diabetes, are responsible for approximately 25% of deaths worldwide.

False; Chronic diseases were responsible for 68% of worldwide deaths in 2012

True or False? Chronic health conditions such as hypertension and type 2 diabetes occur only in adults.

False; Chronic health conditions such as hypertension and type 2 diabetes are affecting children and adolescents. As with adults, lifestyle risk factors such as poor diet, physical inactivity, and excess body weight are likely involved.

True or False? The safety of nonnutritive sweeteners is questionable.

False; Nonnutritive sweeteners approved for use in the United States are safe in amounts within the ADI. The exception is the use of aspartame by people who have phenylketonuria.

True or False? Sugar causes hyperactivity in kids.

False; Sugar has not been proven to cause hyperactivity in children

True of False? The sugar in fruit is better for you than the sugar in candy.

False; The body cannot distinguish between the sugar in fruit and the sugar in candy. However, the package of nutrients in fruit (vitamins, minerals, fiber, phytonutrients) is better than the package of nutrients in candy (few to no other nutrients with the possible exception of fat).

_____________, the nondigestible part of plant cell walls or intracellular structure, is commonly classified as either water soluble or water insoluble. All foods that contain ___________have a mix of different kinds.

Fiber

___________________ is a comprehensive blueprint for monitoring the nation's progress toward becoming healthier. It states a healthful diet contains a variety of nutrient-dense foods; is limited in saturated fat, trans fat, cholesterol, added sugar, sodium, and alcohol; and has a calorie level that is in balance with calorie need.

Healthy People 2020

____________ sweeteners provide negligible or no calories. Their use as food additives is regulated by the FDA, which sets safety limits known as ADI. The ADI, a level per kilogram of body weight, reflects an amount 100 times less than the maximum level at which no observed adverse effects have occurred in animal studies. Nonnutritive sweeteners have intense sweetening power, ranging from hundreds to thousands of times sweeter than that of sucrose.

Nonnutritive

_____________ plays a vital role in all aspects of health, including healthy pregnancies; normal growth, development, and aging; maintenance of healthy body weight; reducing the risk of chronic disease; and managing chronic disease.

Nutrition

_______________, which are found almost exclusively in plants, provide the major source of energy in almost all human diets.

carbohydrates

_________ is a global problem. It was responsible for 68% of worldwide deaths in 2012. Seven of the top 10 causes of death in the United States are from __________. Half of American adults have one or more ___________(s); children and adolescents are also being diagnosed with __________ .At all ages, overweight and obesity are linked to an increased risk of _____________.

chronic disease

_______________ and ________________ are composed of one or two sugar molecules, respectively. They vary in sweetness.

monosaccharides disaccharides

The two major groups of carbohydrates are are ____________________ (monosaccharides and disaccharides) and ___________________ (polysaccharides).

simple sugars complex carbs

Nutrition screening is usually the responsibility of _______________ because they can be completed during a history and physical examination upon admission.

staff nurses

Polysaccharides—namely, _______________, _____________, ____________—are made up of many glucose molecules. They do not taste sweet because their molecules are too large to sit on taste buds in the mouth that perceive sweetness.

starch glycogen fiber

A healthy eating pattern is rich in fruits and vegetables; contains whole grains in place of refined grains; includes low-fat milk, coffee, tea, and moderate alcohol; provides adequate dairy and oil and a variety of proteins; and is low in processed foods. __________ are prohibited in a healthy eating pattern.

No foods

Most nutritional screening address four areas of concern:

BMI weight loss appetite severity of disease

True or False? For several chronic diseases, healthier eating and increased physical activity may provide benefits equal to medication, with lower cost and reduced risk of side effects.

True

Initially, the science of nutrition was concerned with preventing and correcting nutrient deficiency diseases. Today, dietary excesses threaten health and Americans are ________________ certain types of food that are protective against disease.

underconsuming

The 2015-2020 Dietary Guidelines for Americans urge Americans to choose healthy eating patterns that include grains, at least half of which are _________ grains, and limit _________ grains. Added sugars should be limited to less than _________ of total calories consumed. The amount and % Daily Value for added sugars is being added to the "Nutrition Facts" label.

whole refined 10%

___________ offer health benefits beyond the benefits of fiber, decrease the risk of heart disease, certain cancers, and type 2 diabetes, and also promote digestive health and weight management.

whole grains

Generally, who eats healthier? Women or men?

women

True or False? Genomics will help researchers determine how specific nutrients interact with genes and other body substances to predict the health of an individual.

True

True or False? Most nutrition screenings address body mass index (BMI), appetite, weight change, and severity of disease.

True

True or False? Nurses are usually responsible for completing nutrition screening.

True

True or False? Poor diet quality, physical inactivity, smoking, and excess body weight are modifiable risk factors that increase the risk of chronic disease.

True

True or False? Bread is just as likely as candy to cause cavities.

True; All fermentable carbohydrates, whether sweet or not, promote dental decay by feeding bacteria in the mouth that damage tooth enamel.

True or False? The Dietary Guidelines recommend Americans limit their intake of added sugars to less than 10% of total calories consumed.

True; Americans are urged to limit their intake of added sugars to less than 10% of total calories consumed. In a 2000-calorie diet, this translates to less than 50 g of added sugar.

True or False? Starch is made from glucose molecules.

True; Starch, the storage form of carbohydrates in plants, is made from hundreds to thousands of glucose molecules