Nutrition And Diet Therapy- 6th Edition by Carroll A. Lutz and Erin E. Mazur – Test Bank
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Sample Test
Chapter 3: Fats
1. The
descriptive name for fats of all kinds is:
2. Complete
3. Essential
4. Lipids
5. Saturated
Ans: 3
|
|
Feedback |
|
1. |
Complete is not a term used when referring to all types of fat. |
|
2. |
Essential is not a term used when referring to all types of fat.
Essential nutrients are those that are required by the body that must be
consumed because the body cannot manufacture them. |
|
3. |
The descriptive name for
all fats is lipids and
includes true fats and oils as well as related fat compounds such as lipoids
and sterols. |
|
4. |
Saturated is a term that refers to one type of fat, that is the
type that is filled with as many hydrogen atoms as the carbon atoms can bond
with and has no double bonds between the carbons. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
2. Fat
contains ______ kcal/g.
3. 2.2
4. 4
5. 7
6. 9
Ans: 4
|
|
Feedback |
|
1. |
One gram of fat yields 9
kilocalories. |
|
2. |
One gram of fat yields 9
kilocalories |
|
3. |
One gram of fat yields 9
kilocalories |
|
4. |
Each gram of fat contains 9
kilocalories. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
3. Which
of the following is not a
function of fat in the body?
4. Build
scar tissue
5. Lubricate
body tissues
6. Pad
vital organs
7. Provide
energy
Ans: 1
|
|
Feedback |
|
1. |
Fats are not involved in
building scar tissue. |
|
2. |
Fats lubricate body
tissues. |
|
3. |
Fatty tissue cushions and
protects vital organs. |
|
4. |
Fats supply fuel to most
tissues and serves as the body’s main fuel or energy reserve. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
4. Which
of the following would a nurse suggest as a lean meat?
5. Ground
beef, pork chops, and mozzarella cheese
6. Corned
beef, spare ribs, and Swiss cheese
7. Round
steak, pork tenderloin, and cottage cheese
8. Dark-meat
chicken, eggs, and bologna
Ans: 3
|
|
Feedback |
|
1. |
Lean meat contains 1 to 3
grams of fat. Ground beef, pork chops, and mozzarella cheese contain 5 grams
of fat. |
|
2. |
Lean meat contains 1 to 3
grams of fat. Corned beef contains 5 grams of fat. Spare ribs and Swiss
cheese contain 8 grams of fat. |
|
3. |
Round steak, pork
tenderloin, and cottage cheese are considered lean meats because each
contains 3 grams of fat. |
|
4. |
Lean meat contains 1 to 3
grams of fat. Dark meat chicken and eggs contain 5 grams of fat. Bologna
contains 8 grams of fat. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Basic Care and Comfort | Cognitive Level:
Application
5. What
percentage range of an adult’s kilocalories is recommended as the maximum to be
obtained from fat?
6. 20 to
30
7. 20 to
35
8. 30
9. More
than 50
Ans: 2
|
|
Feedback |
|
1. |
The recommendation is for
adults to have 20% to 35% of kilocalories from fat. |
|
2. |
The recommendation is for
adults to have 20% to 35% of kilocalories from fat. |
|
3. |
The recommendation is for
adults to have 20% to 35% of kilocalories from fat. |
|
4. |
The recommendation is for
adults to have 20% to 35% of kilocalories from fat. |
KEY: Integrated
Process: Nursing Process | Client Need: Health Promotion and
Maintenance | Cognitive
Level: Comprehension
6. Fats
are classified as saturated, monounsaturated, or polyunsaturated based on which
of the following?
7. Appearance
after cooking
8. Source,
whether animal or vegetable
9. Type
of chemical bonds in their fatty acids
10. Ease
of emulsification
Ans: 3
|
|
Feedback |
|
1. |
The degree of saturation
used for classification is based on the extent to which hydrogen is joined to
the carbon atoms present. It has nothing to do with appearance. |
|
2. |
The source of the fat does
not determine the saturation. |
|
3. |
The type of chemical bond
in the fatty acids determines the saturation of the fat. |
|
4. |
The ease of emulsification
does not determine the saturation of the fat. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
7. Which
of the following would a nurse instruct a patient to use for one fat exchange?
8. 1
tablespoon of butter
9. 1/2
ounce of cream cheese
10. Two
slices of bacon
11. 3
tablespoons of mayonnaise
Ans: 2
|
|
Feedback |
|
1. |
Each fat exchange provides
5 grams of fat. A teaspoon of butter would contain 5 grams of total fat. So a
tablespoon would contain 15 grams of fat. |
|
2. |
Each fat exchange provides
5 grams of fat. A 1/2 ounce amount of cream cheese would provide 5 grams of
fat. |
|
3. |
Each fat exchange provides
5 grams of fat. One slice of bacon, not two, would provide 5 grams of fat. |
|
4. |
Each fat exchange provides
5 grams of fat. One teaspoon of mayonnaise, not 3 tablespoons, would provide
5 grams of fat. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Basic Care and Comfort | Cognitive Level:
Application
8. To be
labeled “lean,” a product must have no more than ______ g of fat per 3
1/2-ounce serving.
9. 5
10. 10
11. 15
12. 20
Ans: 2
|
|
Feedback |
|
1. |
Lean can be used on meat, poultry, seafood, or game meat
products only if the product contains less than 10 grams of fat, less than
4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per
100-gram serving (3.5 ounces). |
|
2. |
Lean can be used on meat,
poultry, seafood, or game meat products only if the product contains less
than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95
milligrams of cholesterol per 100-gram serving (3.5 ounces). |
|
3. |
Lean can be used on meat,
poultry, seafood, or game meat products only if the product contains less
than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95
milligrams of cholesterol per 100-gram serving (3.5 ounces). |
|
4. |
Lean can be used on meat,
poultry, seafood, or game meat products only if the product contains less
than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95
milligrams of cholesterol per 100-gram serving (3.5 ounces). |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
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?
10. Availability
of low-cost fruits and vegetables
11. Availability
of cheap energy-dense foods
12. Home-cooked
meals
13. Children
exercising too much
Ans: 2
|
|
Feedback |
|
1. |
Changes in diet, food
availability, and lifestyle are all components of transition as countries
modernize. However, obesity in adults has been linked to the availability of
cheap, energy-dense foods (including those from street vendors and fast-food
restaurants) that facilitate the consumption of more fat. In addition, the
introduction of low-cost vegetable oils from industrialized countries greatly
increases the amount of fat in the average diet. |
|
2. |
Changes in diet, food
availability, and lifestyle are all components of transition as countries
modernize. However, obesity in adults has been linked to the availability of
cheap, energy-dense foods (including those from street vendors and fast-food
restaurants) that facilitate the consumption of more fat. In addition, the
introduction of low-cost vegetable oils from industrialized countries greatly
increases the amount of fat in the average diet. |
|
3. |
Changes in diet, food
availability, and lifestyle are all components of transition as countries
modernize. However, obesity in adults has been linked to the availability of
cheap, energy-dense foods (including those from street vendors and fast-food
restaurants) that facilitate the consumption of more fat. In addition, the
introduction of low-cost vegetable oils from industrialized countries greatly
increases the amount of fat in the average diet. |
|
4. |
Changes in diet, food
availability, and lifestyle are all components of transition as countries
modernize. However, obesity in adults has been linked to the availability of
cheap, energy-dense foods (including those from street vendors and fast-food
restaurants) that facilitate the consumption of more fat. In addition, the
introduction of low-cost vegetable oils from industrialized countries greatly
increases the amount of fat in the average diet. |
KEY: Integrated
Process: Nursing Process | Client Need: Health Promotion and
Maintenance | Cognitive
Level: Comprehension
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?
11. 5%
12. 21%
13. 37%
14. 48%
Ans: 4
|
|
Feedback |
|
1. |
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. |
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% |
|
3. |
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% |
|
4. |
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% |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Analysis
11. Most
of the fat in our diets and in our bodies is in which form?
12. Fatty
acids
13. Glycerol
14. Sterols
15. Triglycerides
Ans: 4
|
|
Feedback |
|
1. |
Fatty acids are one of the
structural components of a true fat. |
|
2. |
Glycerol is one of the
structural components of a true fat. |
|
3. |
Sterols are fatlike
compounds. |
|
4. |
Most of the fat in our diets
and bodies is in the form of triglycerides. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
12. The
manufacturing process that helps to make a fat harder is:
13. Saturation
14. Modification
15. Hydrogenation
16. Emulsification
Ans: 3
|
|
Feedback |
|
1. |
Saturation refers to the
extent to which hydrogen is joined to the carbon atoms present. |
|
2. |
Modification refers to the
changes individuals make. |
|
3. |
Hydrogenation refers to the
process of adding hydrogen to a fat of vegetable origin to extend the shelf
life or make the fat harder. |
|
4. |
Emulsification refers to
the blending of two substances into one liquid form. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
13. Which
of the following would a nurse instruct a client about as being on the high-fat
meat exchange lists?
14. Chicken
with skin, pork chops, and mozzarella cheese
15. Spare
ribs, cheddar cheese, and bologna
16. Round
steak, pork tenderloin, and cottage cheese
17. Fried
salmon, ground beef, and eggs
Ans: 2
|
|
Feedback |
|
1. |
One high-fat meat exchange
contains 8 or more grams of fat. Chicken with skin, pork chops, and
mozzarella cheese each contain 5 grams of fat and are considered medium-fat
meat exchanges. |
|
2. |
One high-fat meat exchange
contains 8 or more grams of fat. Spare ribs, cheddar cheese, and bologna each
contain 8 grams of fat. |
|
3. |
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. |
|
4. |
One high-fat meat exchange
contains 8 or more grams of fat. Fried salmon, ground beef, and eggs each
contain 5 grams of fat and are considered medium-fat meat exchanges. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Basic Care and Comfort | Cognitive Level:
Application
14. Which
type of oil would a nurse instruct a patient to avoid because it is high in
saturated fatty acids?
15. Canola
16. Coconut
17. Corn
18. Olive
Ans: 2
|
|
Feedback |
|
1. |
Canola oil is high in
monounsaturated fatty acids. |
|
2. |
Coconut oil is high in
saturated fatty acids. |
|
3. |
Corn oil is high in polyunsaturated
fatty acids. |
|
4. |
Olive oil is high in
monounsaturated fatty acids. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Reduction of Risk Potential | Cognitive Level:
Application
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?
16. 26
grams
17. 40
grams
18. 70
grams
19. 85
grams
Ans: 3
|
|
Feedback |
|
1. |
Twenty-six grams of fat is
the minimum amount of fat intake recommended for 1200 kcal. |
|
2. |
Forty grams of fat is the
minimum amount of fat intake recommended for 1800 kcal. |
|
3. |
Seventy grams of fat is the
maximum amount of fat intake recommended for 1800 kcal. |
|
4. |
Eighty-five grams of fat is
the maximum amount of fat intake recommended for 2200 kcal. |
KEY: Integrated
Process: Nursing Process | Client Need: Health Promotion and
Maintenance | Cognitive
Level: Comprehension
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?
17. Cholesterol
is a component of adrenal hormones and sex hormones.
18. Cell
membranes require cholesterol as part of their structure.
19. Eliminating
cholesterol from the diet will effectively eliminate it from the bloodstream.
20. Plant
products never increase blood cholesterol levels.
Ans: 3
|
|
Feedback |
|
1. |
Cholesterol is important
for the production of adrenal hormones and sex hormones, estrogen and
testosterone. |
|
2. |
Cholesterol is an essential
component of all cell membranes. |
|
3. |
The Food and Nutrition
Board of the Institute of Medicine stated that saturated fat and cholesterol
provide no known beneficial role in preventing chronic diseases and are not
required at any level in the diet. However, the complete elimination of
saturated fat and cholesterol from the diet would make it difficult to meet
other nutritional guidelines. |
|
4. |
Cholesterol is present only
in animal foods. Therefore, foods from plants do not provide cholesterol. |
KEY: Integrated
Process: Teaching/Learning | Client Need: Health
Promotion and Maintenance | Cognitive
Level: Application
17. Which
of the following would appear on the fat exchange list?
18. Avocado
19. Baked
beans
20. Banana
21. Sweet
potato
Ans: 1
|
|
Feedback |
|
1. |
Avocado is part of the fat
exchange list. Approximately 1/8 of an avocado is equal to one fat exchange. |
|
2. |
Baked beans are not part of
the fat exchange list. |
|
3. |
Bananas are not part of the
fat exchange list. |
|
4. |
Sweet potato is not part of
the fat exchange list. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
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?
19. Carrier
of fat-soluble vitamins
20. Contribute
to satiety
21. Preferred
source of immediate energy
22. Provide
insulation protection from heat and cold
Ans: 3
|
|
Feedback |
|
1. |
Fat act as a vehicle for
vitamins A, D, E, and K, the fat-soluble vitamins. |
|
2. |
Fats contribute to the
sensations of fullness and satisfaction after eating. |
|
3. |
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. |
The subcutaneous layer of
fat under the skin helps to insulate the body by protecting it from excessive
heat and cold. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Basic Care and Comfort | Cognitive Level: Analysis
19. Which
of the following lipids is an omega-6 fatty acid?
20. Arachidonic
acid
21. Linolenic
22. Cholesterol
23. Linoleic
acid
Ans: 4
|
|
Feedback |
|
1. |
Arachidonic acid is one of
the essential fatty acids but not an omega-6 fatty acid. |
|
2. |
Linolenic acid is one of
the essential fatty acids but not an omega-6 fatty acid. |
|
3. |
Cholesterol is a sterol. |
|
4. |
Linoleic acid is called an
omega-6 fatty acid and plays a major role in the transport and metabolism of
cholesterol. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
20. Compared
with those made with unsaturated fats, grocery items containing saturated fats
have:
21. Longer
shelf lives
22. More
valid health claims on the labels
23. Fewer
kilocalories
24. Permanent
protection against becoming rancid
Ans: 1
|
|
Feedback |
|
1. |
Saturated fats are more
chemically stable and have a fairly long shelf life. |
|
2. |
Saturated fats have been
identified as having unhealthful effects when ingested in excess of the
body’s needs. |
|
3. |
Fats, regardless of the
type, provide 9 kcal/gram. |
|
4. |
Saturated fats become
rancid more slowly than unsaturated fats; however, they can become rancid. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
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.
22. 0.1
23. 0.5
24. 1
25. 5
Ans: 2
|
|
Feedback |
|
1. |
Fat-free labeling means
that the food contains no more than 0.5 grams of fat per serving. |
|
2. |
Fat-free labeling means
that the food contains no more than 0.5 grams of fat per serving. |
|
3. |
Fat-free labeling means
that the food contains no more than 0.5 grams of fat per serving. |
|
4. |
Fat-free labeling means
that the food contains no more than 0.5 grams of fat per serving. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Application
22. When
teaching consumers about fat consumption, the nurse would recommend that they
should consume as little as possible of which of the following?
23. Trans
fats
24. Cholesterol
25. Monounsaturated
26. Sucrose
Ans: 1
|
|
Feedback |
|
1. |
Currently it is recommended
that individuals limit trans fats as much as possible in the diet because
they are not essential and may be linked to increasing the risk of
cardiovascular disease. |
|
2. |
Cholesterol should be
consumed but in amounts less than 300 mg/day. |
|
3. |
Monounsaturated fats are
recommended in part to help decrease the risk of nonfatal myocardial
infarction and coronary death. |
|
4. |
Sucrose is not a fat. |
KEY: Integrated
Process: Teaching/Learning | Client Need: Health
Promotion and Maintenance | Cognitive
Level: Comprehension
23. Trans
fats are commonly found in which of the following?
24. Olive
oil
25. Commercially
baked goods
26. Shortening
27. Egg
yolks
Ans: 2
|
|
Feedback |
|
1. |
Olive oil is considered
high in monounsaturated fats. |
|
2. |
Commercially baked goods
are commonly high in trans fats |
|
3. |
Shortening typically is
high in saturated fats. |
|
4. |
Egg yolks are high in
saturated fats and cholesterol |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
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?:
25. Length
of the carbon chain
26. Composition
27. Degree
of saturation
28. Lack
of carbon in the chain
Ans: 4
|
|
Feedback |
|
1. |
Fatty acids can vary by the
length of the carbon chain. |
|
2. |
Fatty acids vary in terms
of composition. |
|
3. |
Fatty acids vary in their
degree of saturation. |
|
4. |
Fatty acids all contain a
chain of carbon atoms with hydrogen and a few oxygen atoms attached. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Basic Care and Comfort | Cognitive Level:
Analysis
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?
26. 96
27. 120
28. 216
29. 240
Ans: 3
|
|
Feedback |
|
1. |
Fats yield 9 kcal/g;
therefore, 24 grams of fat would yield 216 kcalories. |
|
2. |
Fats yield 9 kcal/g;
therefore, 24 grams of fat would yield 216 kcalories. |
|
3. |
Fats yield 9 kcal/g;
therefore, 24 grams of fat would yield 216 kcalories. |
|
4. |
Fats yield 9 kcal/g;
therefore, 24 grams of fat would yield 216 kcalories. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Analysis
Chapter 4: Protein
1. Which
of the following is not a
complete protein?
2. Baked
beans
3. Beef
liver
4. Cottage
cheese
5. Pork
steak
Ans: 1
|
|
Feedback |
|
1. |
Grains, vegetables,
legumes, nuts, and seeds contain incomplete protein. Complete proteins supply
all nine essential amino acids in sufficient quantity to maintain tissue and
support growth. Meat, poultry, fish, eggs, milk, and cheese are sources of
complete protein. |
|
2. |
Complete proteins supply
all nine essential amino acids in sufficient quantity to maintain tissue and
support growth. Meat, poultry, fish, eggs, milk, and cheese are sources of
complete protein. |
|
3. |
Complete proteins supply
all nine essential amino acids in sufficient quantity to maintain tissue and
support growth. Meat, poultry, fish, eggs, milk, and cheese are sources of
complete protein. |
|
4. |
Complete proteins supply
all nine essential amino acids in sufficient quantity to maintain tissue and
support growth. Meat, poultry, fish, eggs, milk, and cheese are sources of
complete protein. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
2. In
addition to carbon, hydrogen, and oxygen, proteins are characterized by the
presence of:
3. Calcium
4. Nitrogen
5. Sodium
6. Sulfur
Ans: 2
|
|
Feedback |
|
1. |
Proteins are composed of
four elements: carbon, hydrogen, oxygen, and nitrogen. |
|
2. |
Proteins are composed of
four elements: carbon, hydrogen, oxygen, and nitrogen. |
|
3. |
Proteins are composed of
four elements: carbon, hydrogen, oxygen, and nitrogen. |
|
4. |
Proteins are composed of
four elements: carbon, hydrogen, oxygen, and nitrogen. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
3. Essential
amino acids are those:
4. Available
from grains
5. Essential
to body processes
6. Manufactured
by the body because they are essential to life
7. Unable
to be synthesized in adequate amounts by the body
Ans: 4
|
|
Feedback |
|
1. |
An amino acid is classified
as essential if the body is unable to make it in sufficient amounts to meet
metabolic needs. All essential amino acids must be available in the body
simultaneously and in sufficient quantity for the synthesis of body proteins. |
|
2. |
An amino acid is classified
as essential if the body is unable to make it in sufficient amounts to meet
metabolic needs. All essential amino acids must be available in the body
simultaneously and in sufficient quantity for the synthesis of body proteins. |
|
3. |
An amino acid is classified
as essential if the body is unable to make it in sufficient amounts to meet
metabolic needs. All essential amino acids must be available in the body
simultaneously and in sufficient quantity for the synthesis of body proteins. |
|
4. |
An amino acid is classified
as essential if the body is unable to make it in sufficient amounts to meet
metabolic needs. All essential amino acids must be available in the body
simultaneously and in sufficient quantity for the synthesis of body proteins. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
4. Protein
provides how many kilocalories per gram?
5. 2
6. 4
7. 5
8. 9
Ans: 2
|
|
Feedback |
|
1. |
Proteins provide 4 kilocalories
per gram. |
|
2. |
Proteins provide 4
kilocalories per gram. |
|
3. |
Proteins provide 4
kilocalories per gram. |
|
4. |
Proteins provide 4
kilocalories per gram. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
5. One
milk exchange contains how many grams of protein?
6. 4
7. 6
8. 8
9. 10
Ans: 3
|
|
Feedback |
|
1. |
One milk exchange provides
8 grams of protein. |
|
2. |
One milk exchange provides
8 grams of protein. |
|
3. |
One milk exchange provides
8 grams of protein. |
|
4. |
One milk exchange provides
8 grams of protein. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
6. Anabolism
describes the process of:
7. Building
tissue
8. Destroying
worn-out or infected tissue
9. Too
few kilocalories and insufficient protein
10. Use
of body protein for glucose production
Ans: 1
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|
Feedback |
|
1. |
Anabolism is the building
up of tissues. |
|
2. |
Catabolism is the breaking
down of tissues into simpler substances that the body can use or eliminate. |
|
3. |
Marasmus occurs with the
intake of few too kilocalories and insufficient protein. |
|
4. |
Gluconeogensis refers to
the process in which the body uses protein for glucose production. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
7. A
protein-containing substance secreted directly into the bloodstream to regulate
body processes is called a(n):
8. Enzyme
9. Hormone
10. Antibody
11. Nucleoprotein
Ans: 2
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|
Feedback |
|
1. |
Enzymes act as catalysts,
influencing the speed at which a chemical reaction takes place, but they do
not actually enter into the reaction. |
|
2. |
Hormones are chemicals
secreted by various organs to regulate body processes. They are secreted
directly into the bloodstream. |
|
3. |
An antibody is produced by
the body in response to the presence of a foreign substance or a substance
that the body senses to be foreign. |
|
4. |
Nucleoproteins are
regulatory complexes that direct the maintenance and reproduction of the
cell. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
8. Which
of the following is a source of complete protein?
9. Peanut
butter
10. Winter
squash
11. Chicken
nuggets
12. Whole-grain
bagel
Ans: 3
|
|
Feedback |
|
1. |
Nuts, such as peanuts, are
incomplete proteins.{Ed/Au:
are peanuts actually nuts, though? Aren’t they a legume (bean)?} |
|
2. |
Vegetables, such as winter
squash, are incomplete proteins. |
|
3. |
Meats and poultry are
complete proteins. |
|
4. |
Whole grains are incomplete
proteins. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
9. An
infant with phenylketonuria (PKU) lacks an enzyme to digest phenylalanine. To
avoid mental retardation from an accumulation of toxic materials, the infant
can consume only prescribed amounts of:
10. Chocolate
11. Milk
12. Oats
13. Wheat
Ans: 2
|
|
Feedback |
|
1. |
Chocolate is not
problematic in PKU |
|
2. |
Milk contains phenylalanine
and must be restricted. |
|
3. |
Oats is not problematic in
PKU |
|
4. |
Wheat is not problematic in
PKU |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Reduction of Risk Potential | Cognitive
Level: Application
10. The
process of breaking down tissue is called:
11. Anabolism
12. Catabolism
13. Metabolism
14. Nitrogen
imbalance
Ans: 2
|
|
Feedback |
|
1. |
Anabolism refers to the
building up of body tissues. |
|
2. |
Catabolism refers to the
breakdown of body tissues. |
|
3. |
Metabolism refers to the
processes that cells produce energy and necessary substances for life. |
|
4. |
Nitrogen balance occurs
when the amount of nitrogen taken in equals the amount excreted. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
11. Regardless
of its fat content, one meat exchange contains how many grams of protein?
12. 3
13. 5
14. 7
15. 9
Ans: 3
|
|
Feedback |
|
1. |
Each meat exchange contains
7 grams of protein. |
|
2. |
Each meat exchange contains
7 grams of protein. |
|
3. |
Each meat exchange contains
7 grams of protein. |
|
4. |
Each meat exchange contains
7 grams of protein. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
12. The
unique function of protein in the human body is to:
13. Aid
in digestion and absorption of fats
14. Modify
the passage time to excretion of selected medications
15. Provide
energy
16. Serve
as building materials for tissue repair
Ans: 4
|
|
Feedback |
|
1. |
Proteins are not involved
in digestion and storage of fats. |
|
2. |
Proteins do no modify the
passage of time to excretion of medications. |
|
3. |
Proteins act as a
substitute fuel, but their main function is not to provide energy. |
|
4. |
Proteins serve to maintain
and promote tissue growth and repair. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
13. All
proteins are composed of:
14. Amino
acids
15. Hormones
16. Antibody
17. Enzymes
Ans: 1
|
|
Feedback |
|
1. |
Amino acids are the
building blocks of protein. |
|
2. |
Hormones are regulated by proteins. |
|
3. |
Antibodies are a special
type of protein. |
|
4. |
Enzymes facilitate body
function and require proteins to act. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Knowledge
14. A
client has been urged to consume high-quality protein foods. Which of the
following choices for lunch would indicate that he or she is implementing the
advice?
15. Caesar
salad with bacon instead of anchovies
16. Grilled
chicken salad
17. Potato
salad
18. Three-bean
salad
Ans: 2
|
|
Feedback |
|
1. |
Meat, poultry, fish, eggs,
milk, and cheese are good sources of protein. Salad is not; bacon is higher
in fat than protein. |
|
2. |
Grilled chicken provides a
good complete protein source. |
|
3. |
Meat, poultry, fish, eggs,
milk, and cheese are good sources of protein. Potatoes are not. |
|
4. |
Although beans can be an
important source of protein, it would be important to identify which types of
beans are included in the salad. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Application
15. After
reviewing information about albumin, the student demonstrates a need for
additional review based on which statement about albumin?
16. It
carries nutrients to tissues and cells.
17. It
affects the metabolism of medications.
18. It is
a minor blood protein.
19. It
helps with water balance.
Ans: 3
|
|
Feedback |
|
1. |
Albumin is a transport
protein that carries nutrients or elements to cells. |
|
2. |
Albumin plays a significant
role in metabolism. |
|
3. |
Albumin is a major blood
protein. |
|
4. |
Albumin aids in water
balance. |
KEY: Integrated
Process: Teaching/Learning | Client Need:
Physiological Integrity: Reduction of Risk Potential | Cognitive Level:
Analysis
16. When
assessing a patient, which of the following would the nurse identify as least
likely indicating malnutrition?
17. Frequent
bouts of infection
18. Low
weight-for-height value
19. Slow
wound healing
20. Hyperactivity
Ans: 4
|
|
Feedback |
|
1. |
Malnutrition can affect
immunity, making the person more susceptible to infection and diseases. |
|
2. |
Malnutrition is associated
with low weight in relation to height. |
|
3. |
Malnutrition can affect
healing, leading to slowed wound healing. |
|
4. |
Malnutrition is not
associated with hyperactivity. The person may be lethargic. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Physiological Adaptation | Cognitive
Level: Application
17. A
vegan limits food intake to:
18. Fruits,
grains, nuts, and vegetables
19. Eggs,
fruits, grains, nuts, and vegetables
20. Dairy
products, fruits, grains, nuts, and vegetables
21. Eggs,
dairy products, fruits, grains, nuts, and vegetables
Ans: 1
|
|
Feedback |
|
1. |
A vegan diet excludes all
animal sources of protein, dairy products, and eggs. Thus, fruits, grain,
nuts, and vegetables would be consumed. |
|
2. |
A vegan diet excludes all
animal sources of protein, dairy products and eggs. Thus, fruits, grain,
nuts, and vegetables would be consumed. |
|
3. |
A vegan diet excludes all animal
sources of protein, dairy products and eggs. Thus fruits, grain, nuts, and
vegetables would be consumed. |
|
4. |
A vegan diet excludes all
animal sources of protein, dairy products and eggs. Thus fruits, grain, nuts,
and vegetables would be consumed. |
KEY: Integrated
Process: Nursing Process | Client Need: Physiological Integrity:
Basic Care and Comfort | Cognitive
Level: Comprehension
18. The
nurse is caring for a patient who is an ovolactovegetarian. The nurse
understands that this patient’s food intake is limited to:
19. Fruits,
grains, nuts, and vegetables
20. Eggs,
fruits, grains, nuts, and vegetables
21. Dairy
products, fruits, grains, nuts, and vegetables
22. Eggs,
dairy products, fruits, grains, nuts, and vegetables
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