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Homework answers / question archive / University of Chester - NURSING 101 Chapter 01: Food, Nutrition, and Health Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition MULTIPLE CHOICE 1)Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? Supporting the national health goals Healthy People 2020 Reducing hunger in a subset of the United States population Improving Medicare reimbursement claims Providing access to primary health care services         A patient requires a nutrition assessment

University of Chester - NURSING 101 Chapter 01: Food, Nutrition, and Health Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition MULTIPLE CHOICE 1)Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? Supporting the national health goals Healthy People 2020 Reducing hunger in a subset of the United States population Improving Medicare reimbursement claims Providing access to primary health care services         A patient requires a nutrition assessment

Nursing

University of Chester - NURSING 101

Chapter 01: Food, Nutrition, and Health

Nix: Williams Basic Nutrition and Diet Therapy, 15th Edition

MULTIPLE CHOICE

1)Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?

    1. Supporting the national health goals Healthy People 2020
    2. Reducing hunger in a subset of the United States population
    3. Improving Medicare reimbursement claims
    4. Providing access to primary health care services

 

 

 

 

  1. A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a
    1. physician.
    2. nurse.
    3. public health nutritionist.
    4. registered dietitian.

 

 

  1. The sum of all body processes inside living cells that sustain life and health is
    1. science.
    2. digestion.
    3. metabolism.
    4. nutrition.

 

 

  1. The nutrients that provide the body with its primary source of fuel for energy are
    1. vitamins.
    2. minerals.
    3. fiber.
    4. carbohydrates.

 

 

  1. Which of the following is the most accurate statement regarding the functions of protein?
    1. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.
    2. Proteins are a necessary nutrient to provide energy for the body in times of stress.
    3. Proteins can be used as coenzyme factors during cell metabolism.
    4. Proteins are essential to building and repairing tissues within the body.

 

 

  1. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements. The approximate number of kilocalories per day from fat that his diet should provide is            kcal/day.

a.   400 to 700

b.   100 to 300

c.   500 to 800

d. 900 to 1200

 

 

  1. The body’s main storage form of carbohydrate is
    1. glycogen.
    2. glycerol.

 

    1. glucagon.
    2. glucose.

 

 

  1. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is           kcal.
    1. 34

b.   136

c.   141

d.   306

 

 

  1. The number of kilocalories from fat in a sandwich that contains 22 g fat is           kcal.
    1. 88

b.   132

c.   154

d.   198

 

 

  1. The number of kilocalories from protein in a sandwich that contains 15 g protein is         

kcal.

    1. 45
    2. 60
    3. 75

 

d.   135

 

 

  1. The basic building units of protein are called           acids.
    1. fatty
    2. amino
    3. nucleic
    4. carboxyl

 

 

  1. The main nutrients involved in metabolic regulation and control are
    1. water and vitamins.
    2. vitamins and minerals.
    3. vitamins and fatty acids.
    4. minerals and carbohydrates.

 

 

  1. The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet
    1. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber.
    2. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins

along with adequate water and fiber.

    1. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals.
    2. with essential amounts of vitamins and minerals; high in protein; and low in fat,

carbohydrates, and fiber.

 

 

 

  1. A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for
    1. liver damage.
    2. osteopenia.
    3. undernutrition.
    4. overnutrition.

 

 

  1. Which factors place a person at the greatest risk for malnutrition?
    1. Poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves
    2. Poor hygiene, insufficient exercise, and excess carbohydrate intake
    3. Depleted carbohydrate intake, poor hygiene, and excess calorie intake
    4. Poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolic stress

 

 

  1. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding his state of overnutrition is that
    1. desired nutrients are consumed in excess amounts without the risk of malnutrition.
    2. because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition.
    3. even though excess body fat and excess nutrient intake are evident, there still may

be a risk for some type of nutrient deficiency leading to malnutrition.

    1. excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake.

 

 

 

  1. Which is least likely to be a primary cause of malnutrition?
    1. Conditions of poverty
    2. Prolonged hospitalization
    3. Homelessness
    4. Exercise

 

 

  1. Overnutrition is characterized by
    1. overeating at a meal.
    2. excess nutrient and energy intake over time.
    3. eating a diet with too much variety.
    4. using dietary supplements.

 

 

  1. The Dietary Reference Intakes (DRIs) address the nutrient needs of
    1. all adults.
    2. most healthy population groups.
    3. minority ethnic groups.
    4. pregnant women, infants, and children.

 

 

 

  1. The Dietary Reference Intakes (DRIs) are developed by the
    1. U.S. Public Health Service.
    2. U.S. Food and Drug Administration (FDA).
    3. Food and Nutrition Board of the Institute of Medicine
    4. National Institutes of Health (NIH).

 

 

 

  1. When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the
    1. Dietary Reference Intake (DRI).
    2. tolerable upper intake level (UL).
    3. estimated average requirement (EAR).
    4. adequate intake (AI).

 

 

 

  1. You are asked to help plan meals for a local monthly community dinner meeting for the elderly. The tool that would be most helpful for planning healthy meals is the
    1. Dietary Reference Intakes.
    2. Dietary Guidelines for Americans.
    3. MyPlate food guidance system.
    4. basic four food groups.

 

 

 

  1. You are asked to explain the Dietary Guidelines for Americans to an adult community education class at the local college. The most appropriate areas to cover in teaching this topic include
    1. appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole grains, and alcohol.

 

    1. adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, and food fads.
    2. the importance of low-carbohydrate diets, smoking cessation, herbal supplements,

appropriate food groups, and sodium and potassium.

    1. food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique.

 

 

 

  1. A patient asks you what he should eat to maintain an optimal diet. An appropriate response would be to
    1. eat a variety of foods and eat in moderation.
    2. avoid all fast food and processed foods.
    3. eat only natural, organic foods.
    4. use vitamin and mineral supplements to ensure adequate nutrients.

 

 

 

  1. The goal of the MyPlate food guide is to promote
    1. variety, proportion moderation, gradual improvements, and physical activity.
    2. physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health.
    3. portion control, daily physical activity, daily glucose monitoring, moderation, and

variety.

    1. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring.

 

 

 

  1. A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate?
    1. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein
    2. 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein
    3. 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein
    4. 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein

 

 

  1. A patient is placed on a 2300-kcal diet. The health care provider is asked to calculate the grams of carbohydrates the patient is receiving on the diet. The number of grams of carbohydrates is
    1. 50 g.
    2. 35 g.

c.   250 g.

d. impossible to calculate from this data.

 

 

  1. A 52-year-old single woman comes to the health professional for advice on maintaining optimal nutritional health. Her food intake records indicate that she likes to eat at fast food restaurants at least twice a week and relies on processed foods for the majority of her dietary intake. She maintains an active lifestyle and works part time at the local bank. The next step to assist this woman would be to
    1. assess meal plan options along with the ability to prepare nutritious foods.
    2. obtain laboratory values to further assess her nutrition status and recommend supplementing her diet with vitamins and minerals.
    3. find ways to decrease eating at fast food restaurants and incorporate physical

exercise into her daily routine.

    1. recommend that she use the MyPlate food guide to change her eating style and

 

attend cooking classes at the local community center.

 

 

  1. The person most at risk for malnutrition would be a(n)
    1. active young adult who eats three to five servings of fruits and vegetables along with lean meats and fish and complex carbohydrates and exercises three times a week.
    2. young child who refuses to eat peas, green beans, and broccoli but loves fruits and

other vegetables.

    1. middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solid food.
    2. young weight lifter who has recently undergone surgery for a compound fracture of

his left femur.

 

 

  1. C.G. is a 45-year-old man who has a history of diabetes, and the dietary history reveals that he enjoys a good breakfast with whole grain cereal and fruit. For lunch, he usually eats soup or an entrée consisting of a salad and meat along with 2% milk and a sugary soda. He usually has an afternoon snack of chips and sugary soda, and dinner is eaten at a restaurant most days of the week where he chooses steaks, hamburgers, and fries or onion rings along with a salad and a beer or other high-calorie beverage. One of the most important recommendations for C.G. would be
    1. to not eat at restaurants on a regular basis unless he chooses salads only along with water.
    2. to continue with whole grains, lean proteins, and vegetables, and replace sugary

sodas with sugar-free beverages.

    1. to drink skim milk and eliminate soups, replacing them with fatty fish five meals a week.

 

    1. to enjoy his diet as is but encourage adequate amounts of exercise throughout the week.

 

 

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