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TEST BANK FOR WILLIAMS BASIC NUTRITION AND DIET

THERAPY 16TH^ EDITION

LATEST UPDATED EXAMINATION STUDY GUIDE 2013

GUARANTEED BEST GRADE A+

Chapter 01: Food, Nutrition, and Health

Nix: Williams' Basic Nutrition and Diet Therapy, 16th 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?

a. Supporting the national health goals Healthy People 2020

b. Reducing hunger in a subset of the United States population

c. Improving Medicare reimbursement claims

d. Providing access to primary health care services

ANS: A

Healthy People 2020 has a wide influence and is the focus of the nation’s main objective to

promote health and prevent disease.

DIF: Cognitive Level: Application REF: p. 2 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

2. A patient requires a nutrition assessment. The most appropriate professional to perform the

assessment is a

a. physician.

b. nurse.

c. public health nutritionist.

d. registered dietitian.

ANS: D

The registered dietitian is the nutrition expert registered with the Commission of Dietetic

Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered

dietitians are the only professionals who have met strict educational and professional

prerequisites and passed a national registration examination that properly prepares them to

conduct a nutrition assessment.

DIF: Cognitive Level: Application REF: p. 1 TOP: Nursing Process: Assessment MSC: NCLEX: Safe and Effective Care Environment: Management of Care

3. The sum of all body processes inside living cells that sustain life and health is

a. science.

b. digestion.

c. metabolism.

d. nutrition.

ANS: C

Metabolism is the sum of all chemical changes that take place in the body. Metabolism

provides energy, builds tissue, and regulates metabolic processes in the body.

c. glucagon.

d. glucose.

ANS: A

Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human

body. It is mainly stored in the liver and to a lesser extent in muscle tissue.

DIF: Cognitive Level: Knowledge REF: p. 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g

protein, and 1 g fat is kcal.

a. 34

b. 136

c. 141

d. 306

ANS: C

Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat

provides 9 kcal/g. Therefore:

30 g carbohydrate 4 kcal/g = 120 kcal

3 g protein 4 kcal/g = 12 kcal

1 g fat 9 kcal/g = 9 kcal

= 141 total kcal (120 kcal + 12 kcal + 9 kcal)

DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

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

a. 88

b. 132

c. 154

d. 198

ANS: D

Fat provides 9 kcal/g. Thus, 22 g fat kcal/g = 198 kcal.

DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

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

kcal.

a. 45

b. 60

c. 75

d. 135

ANS: B

Protein provides 4 kcal/g. Thus, 15 g protein kcal/g = 60 kcal.

DIF: Cognitive Level: Application REF: p. 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

11. The basic building units of protein are called acids.

a. fatty

b. amino

c. nucleic

d. carboxyl

ANS: B

The basic building units of protein are amino acids, which are necessary for building,

repairing, and maintaining body tissues.

DIF: Cognitive Level: Knowledge REF: p. 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

12. The main nutrients involved in metabolic regulation and control are

a. water and vitamins.

b. vitamins and minerals.

c. vitamins and fatty acids.

d. minerals and carbohydrates.

ANS: B

Vitamins and minerals are the key nutrients in regulating and controlling the many chemical

processes in the body. Vitamins and minerals function as coenzyme factors, which are

components of cell enzymes that govern cell chemical reactions in cell metabolism.

DIF: Cognitive Level: Knowledge REF: p. 5 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

13. The dietary regimen that would provide optimal nutrition for a person who is recovering from

an extended illness is a diet

a. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low

in fiber.

b. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins

along with adequate water and fiber.

c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and

minerals.

d. with essential amounts of vitamins and minerals; high in protein; and low in fat,

carbohydrates, and fiber.

ANS: B

ANS: C

Overnutrition results from excess nutrient and energy intake over time, resulting in excess

weight and a state of obesity. Malnutrition can result from excess body weight and the lack of

vitamin- and mineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich

foods only).

DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation

17. Which is least likely to be a primary cause of malnutrition?

a. Conditions of poverty

b. Prolonged hospitalization

c. Homelessness

d. Exercise

ANS: D

Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is

not sufficient to meet day-to-day needs or the additional requirements necessary during

periods of stress, thus exercise is not a factor.

DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

18. Overnutrition is characterized by

a. overeating at a meal.

b. excess nutrient and energy intake over time.

c. eating a diet with too much variety.

d. using dietary supplements.

ANS: B

Overnutrition results from excess nutrient and energy intake over time or occurs when

excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging

effects.

DIF: Cognitive Level: Comprehension REF: p. 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation

19. The Dietary Reference Intakes (DRIs) address the nutrient needs of

a. all adults.

b. most healthy population groups.

c. minority ethnic groups.

d. pregnant women, infants, and children.

ANS: B

The DRIs refer to a system of reference values that can be used for assessing and planning

diets for healthy population groups and other purposes.

DIF: Cognitive Level: Knowledge REF: p. 6 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

20. The Dietary Reference Intakes (DRIs) are developed by the

a. U.S. Public Health Service.

b. U.S. Food and Drug Administration (FDA).

c. Food and Nutrition Board of the Institute of Medicine

d. National Institutes of Health (NIH).

ANS: C

DRIs are developed by the Food and Nutrition Board of the Institute of Medicine.

DIF: Cognitive Level: Knowledge REF: p. 6 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

21. When not enough scientific evidence is available to establish a Recommended Dietary

Allowance (RDA), the value used to guide intake is called the

a. Dietary Reference Intake (DRI).

b. tolerable upper intake level (UL).

c. estimated average requirement (EAR).

d. adequate intake (AI).

ANS: D

AI is used as a guide when not enough scientific data are available to establish the RDA

figure.

DIF: Cognitive Level: Knowledge REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

22. 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

a. Dietary Reference Intakes.

b. Dietary Guidelines for Americans.

c. MyPlate food guidance system.

d. basic four food groups.

ANS: C

MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal

planning, providing serving sizes for each food group and the ability to create a balanced meal

from each group listed.

DIF: Cognitive Level: Knowledge REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

23. 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

a. appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole

grains, and alcohol.

26. 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?

a. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein

b. 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein

c. 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein

d. 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein

ANS: C

2400 kcal

2400 kcal

0.50 = 1200 kcal from carbohydrates; 2400 kcal

0.25 = 600 kcal from protein.

0.25 = 600 kcal from fat; and

DIF: Cognitive Level: Application REF: pp. 3- TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance | NCLEX: Physiological Integrity: Physiological Adaptation

27. 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

a. 50 g.

b. 35 g.

c. 250 g.

d. impossible to calculate from this data.

ANS: D

The percentage of carbohydrates in the diet typically ranges from 45% to 65% of the total

calories depending on individual needs, tastes, habits, living situations, and energy demands.

However, the health care provider would need to know the specific foods the patient is eating

to calculate carbohydrate intake.

DIF: Cognitive Level: Application REF: pp. 3- TOP: Nursing Process: Assessment MSC: NCLEX: Health Promotion and Maintenance | NCLEX: Physiological Integrity: Physiological Adaptation

28. 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

a. assess meal plan options along with the ability to prepare nutritious foods.

b. obtain laboratory values to further assess her nutrition status and recommend

supplementing her diet with vitamins and minerals.

c. find ways to decrease eating at fast food restaurants and incorporate physical

exercise into her daily routine.

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

attend cooking classes at the local community center.

ANS: A

The American food environment has been constantly changing over the past several years,

with more people eating out and consuming more processed foods. Educating people to

follow the MyPlate food guide and the Dietary Guidelines for Americans is important to

maintain a healthy lifestyle.

DIF: Cognitive Level: Analysis REF: p. 7 TOP: Nursing Process: Planning MSC: NCLEX: Health Promotion and Maintenance | NCLEX: Physiological Integrity: Physiological Adaptation

29. The person most at risk for malnutrition would be a(n)

a. 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.

b. young child who refuses to eat peas, green beans, and broccoli but loves fruits and

other vegetables.

c. middle-aged man undergoing chemotherapy for leukemia and who is having

difficulty eating solid food.

d. young weight lifter who has recently undergone surgery for a compound fracture of

his left femur.

ANS: C

Malnutrition appears when nutrition reserves are depleted or nutrient and energy intake is not

sufficient to meet the day-to-day needs along with the added metabolic stress. In this case,

cancer and chemotherapy place an increased metabolic stress on the body and the patient is

unable to consume enough food to meet his nutrient requirements, placing him at risk for

malnutrition.

DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

30. 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

a. to not eat at restaurants on a regular basis unless he chooses salads only along with

water.

b. to continue with whole grains, lean proteins, and vegetables, and replace sugary

sodas with sugar-free beverages.

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

week.

Chapter 02: Carbohydrates

Nix: Williams' Basic Nutrition and Diet Therapy, 16th Edition

MULTIPLE CHOICE

1. Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and

a. oxygen.

b. nitrogen.

c. water.

d. glucose.

ANS: A

The chemical nature of carbohydrates is carbon, hydrogen, and oxygen.

DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

2. Carbohydrates play a major role in nutrition because they

a. provide a long-term energy store.

b. are digested in the stomach.

c. help regulate body functions.

d. provide the body’s major source of energy.

ANS: D

Carbohydrates are the major source of energy for the body, comprising approximately 50% of

total caloric intake.

DIF: Cognitive Level: Application REF: p. 20 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

3. Carbohydrates are stored as glycogen in the

a. central nervous system and muscles.

b. heart and liver.

c. small intestine.

d. liver and muscles.

ANS: D

Carbohydrates are stored as glycogen in the liver and muscles.

DIF: Cognitive Level: Knowledge REF: p. 23 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

4. An example of a food that contains a fructose sugar is

a. milk.

b. honey.

c. molasses.

d. corn.

ANS: B

Fructose is a monosaccharide and is the sweetest of the simple sugars. It is primarily found in

fruits and honey.

DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation

5. Examples of the simple carbohydrates include

a. glucose and galactose.

b. sucrose and starch.

c. lactose and lignin.

d. fructose and glycogen.

ANS: A

Monosaccharides and disaccharides are the simple sugar units used to build complex

carbohydrates. The monosaccharides are glucose, galactose, and fructose.

DIF: Cognitive Level: Application REF: pp. 22- TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation

6. The sugar to which all other sugars are converted and the one that circulates in the blood to

provide major fuel for the body’s cells is

a. sucrose.

b. fructose.

c. glucose.

d. maltose.

ANS: C

Glucose is a monosaccharide that is the basic, single sugar in the body’s metabolism. Glucose

is the form of sugar circulating in the blood and is the primary fuel for the cells.

DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

7. Carbohydrates are quick energy foods because

a. they do not take long to prepare and are readily available.

b. the human body can rapidly break them down to yield energy.

c. they are abundant in fast foods and can be readily absorbed.

d. they can yield more energy than other nutrients.

ANS: B

Carbohydrates are considered quick energy foods because they can readily be metabolized in

the body to yield glucose, the main fuel source for the body.

DIF: Cognitive Level: Comprehension REF: p. 21 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

MSC: NCLEX: Physiological Integrity: Physiological Adaptation

12. A health professional is determining the caloric intake for a patient. Her caloric intake from

fiber would be

a. 3.4 kcal/g.

b. 0 kcal/g.

c. 4 kcal/g.

d. 9 kcal/g.

ANS: B

Human beings lack the necessary enzymes to digest dietary fiber, and so, unlike other

carbohydrates, dietary fiber does not provide energy.

DIF: Cognitive Level: Application REF: p. 23 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

13. Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called

a. segmentation.

b. peristalsis.

c. metabolism.

d. digestion.

ANS: B

The mechanical digestive process in the stomach entailing wavelike contractions of the

muscle fibers of the stomach wall that mix food particles with gastric secretions is called

peristalsis.

DIF: Cognitive Level: Knowledge REF: p. 16 (Table 2-2) TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

14. A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that

are not quite ripe. The fruits with the highest amount of simple sugar include the

a. pears and apples.

b. peaches and oranges.

c. grapes and apples.

d. peaches and pears.

ANS: C

Fructose is a simple sugar; ripe fruit contains more fructose than less-ripe fruit.

DIF: Cognitive Level: Application REF: p. 21 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation

15. An apple contains a type of soluble dietary fiber called

a. lignin.

b. starch.

c. cellulose.

d. pectin.

ANS: D

Pectin is a water-soluble fiber found in many fruits. Cellulose and lignin are insoluble fibers.

Starch is another polysaccharide found in grains, legumes, and other vegetables and in small

amounts in fruit. Starch does not necessarily contain dietary fiber.

DIF: Cognitive Level: Application REF: pp. 23-24 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

16. Of the following, the food with the lowest carbohydrate content (as a percentage of weight)

would be

a. orange juice.

b. raisins.

c. whole milk.

d. dried beans.

ANS: C

Milk contains the least carbohydrate content (as a percentage of weight); it contains lactose,

but the amount is diluted by all the liquid in the milk. Carbohydrates are more concentrated in

dried fruits, juices, and starchy vegetables.

DIF: Cognitive Level: Analysis REF: p. 22 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

17. Digestion of the starch component of a peanut butter sandwich begins in the

a. mouth.

b. stomach.

c. small intestine.

d. liver.

ANS: A

The digestion of carbohydrate-rich foods such as starches and sugars begins in the mouth,

where the enzyme ptyalin begins to break the starch down into smaller particles.

DIF: Cognitive Level: Knowledge REF: p. 16 (Table 2-2) TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

18. A negative effect of sugar alcohols is that they

a. contain more kilocalories than sugar.

b. can cause intoxication.

c. promote bacterial disease in the colon.

d. may cause diarrhea.

ANS: D

Excessive amounts of sugar alcohols in food products can cause diarrhea because of the slow

digestion of the product.

Meats such as beef, poultry, and fish do not contain carbohydrates. Yogurt contains some

carbohydrates from the milk and is often sweetened. Starchy vegetables such as beans and

potatoes are high in carbohydrates.

DIF: Cognitive Level: Application REF: pp. 22- TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation | NCLEX: Health Promotion and Maintenance

22. The major site or organ in the body for metabolic processing of carbohydrates is the

a. intestine.

b. heart.

c. brain.

d. liver.

ANS: D

The liver is the major site for metabolic processing of carbohydrates.

DIF: Cognitive Level: Knowledge REF: p. 21 | pp. 23- TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

23. The digestion of milk yields the monosaccharides

a. fructose and glucose.

b. galactose and glucose.

c. galactose and sucrose.

d. glucose and maltose.

ANS: B

The digestion of milk yields the monosaccharides galactose and glucose from the disaccharide

lactose.

DIF: Cognitive Level: Knowledge REF: p. 22 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

24. A food that contains maltose is

a. milk.

b. fruit.

c. molasses.

d. table sugar.

ANS: C

Maltose is found in molasses.

DIF: Cognitive Level: Application REF: p. 22 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation

25. A molecule of glycogen is composed of hundreds of units of

a. galactose.

b. glucose.

c. glucose, fructose, and galactose.

d. disaccharide.

ANS: B

Glycogen is composed of glucose units.

DIF: Cognitive Level: Knowledge REF: p. 23 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

26. Sufficient dietary carbohydrates prevent excess formation of

a. ketones.

b. ammonia.

c. amino acids.

d. water.

ANS: A

Ketones result from the rapid breakdown of fat. The breakdown of fat occurs when

carbohydrate intake is inadequate. Sufficient carbohydrate intake prevents ketosis from

occurring.

DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Evaluation MSC: NCLEX: Physiological Integrity: Physiological Adaptation

27. A part of the body that depends on a constant supply of carbohydrate to function properly is

the

a. cardiopulmonary system.

b. urinogenital system.

c. central nervous system.

d. gastrointestinal system.

ANS: C

The central nervous system requires a constant supply of glucose in the bloodstream to

function properly.

DIF: Cognitive Level: Knowledge REF: p. 21 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation

28. The number of kilocalories from carbohydrates in a baked potato that contains 40 g

carbohydrate is kcal.

a. 40

b. 80

c. 160

d. 360

ANS: C

Carbohydrate contains 4 kcal/g. So a potato that contains 40 g carbohydrate would provide 40

4 = 160 kcal.