Health and Nutrition For Nursing

1. Health and Nutrition For Nursing Chapters 2-7Sasha RicciHeidi mappallaclaudiavasquezcherry schewkhristinefaraonmaesarmiento

2. Carbohydrates • From high to low, the sweetness ranking is as follows: • A. Fructose, Lactose and glucose • B. Lactose, galactose and sucrose • C. Sucrose, Glucose and Galactose • D. Lactose galactose, and maltose

3. Protein • Essential amino acids are called “essential” because: • a. they are more important than the other amino acids • b. they must be supplied by the food you eat • c. they are more expensive than the other amino acids • d. they can only be found in animal foods

4. Vitamins • A patient who refuses to eat vegitables is at risk for receiving a decreased amount of which vitamins? • A. Beta-carotene, vit C • B. Vit A and D • C. Vit K and E • D. Vit A and E

5. Lipids • All of the following statements about omega-3 fatty acids are true EXCEPT • A. Help to maintain healthy triglyceride and high density lipoprotein • B. They have significantly contributed to the obesity epidemic. • C. Are necessary for healthy infant growth and development • D. Play an important role in the production of hormones that govern numerous metabolic and biological processes

6. Vitamins • To ensure that your client gets the maximum absorption from their daily vitamin you would ensure that they take their vitamins before bed only if they haven’t eaten within the last hour. • A. True • B. False

7. Water and Minerals • A nurse is teaching a patient about fluid intake. Which of statements show that the patient understands the teaching? • A I will drink 18 ounces of water daily. • B I do not need to call my doctor if my urine is pale yellow. • C I will only drink fruit juices when I feel thirsty. • D I will call my doctor if I’m thirsty.

8. Energy/Metabolism • A 14 year old female patient weighing 120lbs who has been admitted for an eating disorder is concerned that she is eating too much and will gain weight. You know she understands the teachings of BMR when she correctly identifies the minimal amount of calories to eat per day as • A. 1800 • B. 2000 • C. 1500 • D. 1200

9. Vitamins • A mother is worried that her teen daughter is getting too much Vit A as a means to fight acne. What are the recommended levels for women ages 19+? • A. 564 mcg • B. 800 mg • C. 35 G • D. 700 mcg

10. Carbohydrates • Adequate intake of carbs for men and women are: • A. Men- 55g/day, Women- 45 g/day • B. Men- 12g/day, Women-15g/day • C. Men- 38 g/day, Women- 25g/day • D. Men- 18g/day, Women- 14.3g/day

11. Vitamins • To increase the beta-carotene and Vit C a client eats during meal times, the client should do what? • A. Eat at least two pieces of fruit a day • B. Add one fruit and one vegetable to each meal • C. Eat fruit in the morning when you are better able to absorb the nutrients. • D. Drink a large glass of milk.

12. Energy/Metabolism • A very active 13 year old male patient has come in weighing less than his healthy weight. His mother states he practices football 6 days a week for 3 hours, he is highly active. His mother feels that he has been skimping on his meals. How many calories should he be eating per day to maintain weight? • A. 3000 • B. 2600 • C. 1800 • D. 2000

13. Energy/Metabolism • When discussing replacement items for food, ensure that the client knows that fat free and sugar free choices are always the better choices. • A. True • B. False

14. Carbohydrates • The Three subsections of carbohydrates are: • A. Simple, Complex and Glycogen • B. Simple, Disaccharides and Polysaccharides • C. Monosaccaharides, Disaccharides and Polysaccharides • D. Monosaccharides, Complex and Polysaccharides

15. Lipids • The main function of fat is: • A. Facilitate carbohydrate metabolism • B. Promote absorptions of fat soluble vitamins • C. Provide energy • D. Entice people to eat foods that are cooked in it.

16. Vitamins • A client who is newly emigrated from Indonesia has been diagnosed with beriberi. Which food would the nurse encourage the client to eat to correct this deficiency? • A. Nuts, pork and liver • B. Eggs, spinach and okra • C. Citrus fruit, strawberries and kiwi • D. shellfish, dairy, and eggs

17. Lipids • Fats are divided into the following categories: triglycerides, saturated fats, unsaturated fats, polyunsaturated fats, phospholipids, sterols, and essential fatty acids. Which category does Cholesterol fit into? • Sterols

18. Carbohydrates • High fructose corn syrup is a combination of the following: • A. Fructose and Glucose • B. Fructose and Sucrose • C. Galactose and Fructose • D. Lactose and Fructose

19. Lipids • All fats are bad • A. True • B. False

20. Carbohydrates • A mother who is concerned about teaching her child good eating habits asks you what types of “good carbs” she should give her son. Some examples you can give are: • A. Cracker crumbs don’t need to be replaced as breading for meats • B. Tortilla chips are healthy since they give you a good amount of carbs. • C. Brown rice is a good carb. • D. Refined corn meal is a cleaner version of whole corn meal and is better for digestion.

21. Carbohydrates • Glucose, when overloaded, leaves a by-product that the kidneys have a difficult time excreting. • A. True • B. False

22. Water and Minerals • How much water do we lose daily? • A.1000 - 2000 ml • B.1500 – 3000 ml • C.1750 – 3000 ml • D.1250 – 2000 ml

23. Lipids • What fruit contains fat? • A. Potatoes • B. Beans • C. Avocado • D. None of the above

24. Water and Minerals • Which of the 3 major electrolytes is responsible for transmission of nerve impulses and skeletal muscle contractility? • A. Potassium • B. Chloride • C. Sodium • D. Phosphorus

25. Water and Minerals • Which of the following is not a function of water? • A. Regulation of body temperature • B. Nutrient and oxygen transport • C. Waste product elimination • D. Hormone activity

26. Vitamins • A patient who eats a well diet fortified in which vitamin and takes a suppliment of this same vitamin is in danger of toxicity. Which vitamin would you warn your client against taking if their diet is already fortified with it? • A. Vit D • B. Vit C • C. Vit K • D. Vit A

27. Carbohydrates • The nurse understands that a patient who has been receiving morphine for pain management needs functional fiber in his diet because functional fiber is a: • A. Fiber that functions in both humans and animals • B. Fiber that is extracted into nondigestible carbs that have a beneficial physiological effect • C. Combination of dietary and insoluable fiber • D. “Roughage” that is found in plants

28. Vitamins • The teenage client who has been receiving acne medication shows toxicity of which vitamin? • Vit D • Vit E • Vit A • Vit K

29. Protein • These foods are significant sources of protein: • a. broccoli, spinach, carrots, green beans • b. chicken, cheese, eggs, beans • c. apples, bananas, oranges, grapes • d. honey, molasses, maple syrup • e. all of the above

30. Water and Minerals • As a nurse, you are developing a teaching plan for a client who is lactose intolerant. Which of the following food would you recommend for your client as a source of calcium? • A. Broccoli • B. Cheese • C. Milk • D. Chocolate

31. Lipids • The essential fatty acids that must be derived from the diet are: • A. Gamma-linoleic acid and arachidonic acid • B. Eicosapentaenoic acid and docosapentaenoic acid • C. Linoleic and alpha linoleic acid • D. Stearidonic acid and eicosatetraenoic acid

32. Vitamins • Your male client is afraid of getting prostate cancer since his father had it. He has heard that “phytochemicals” have some ability to aid the body against development of this cancer. What should the client eat? • A. Red fruits and vegetables • B. Garlic and onions • C. Soybeans and tofu • D. Spinach and squash

33. Vitamins • The nurse knows the client understands the teaching on obtaining adequate amts of vitamins when he says the following: • A. Because I am healthy, I should be able to get all the vitamins I need from a well balanced diet. • B. No matter what my health condition I should always have vitamins twice a day. • C. When I am sick I will increase my vitamin supplements to four times a day. • D. If I drink too much water with my vitamin supplements I will wash the vitamins out of my system, I will take them with milk.

34. Lipids • Fat is an essential body nutrient that all clients need to eat. • A. True • B. False

35. Carbohydrates • Starch takes approx _____ to complete digestions: • A. 8 hours • B. 3 hours • C. 30 minutes • D. 1 day

36. Vitamins • A deficiency in Vit C will cause which series of symptoms in a client? • Bleeding gums, Scurvy, and bone softening • Anorexia, fatigue and depression • General body failure • Pallor, dyspnea and weakness

37. Protein • The “building blocks” of protein are called: • a. essential fatty acids • b. amino acids • C. fibrous tissue • D. complementary protiens • E. all of the above

38. Carbohydrates • The nurse understands that the diabetic client understands the teaching when he says, “I can have foods anywhere on the glycemic index as long as I maintain a good carb balance.” • A. No • B. Yes

39. Carbohydrates • The nurse understands that the client understands the teaching when she says “If I want to lower my carb count, I have to count sugars. I can’t have sugar alcohol because that is only for diabetics”. • True • False

40. Protein • The nurse is looking up causes of marasmus. She would expect to see what as the cause? • A. Lack of iron • B. Lack of 3 of the 9 amino acids • C. Lack of Thiamine • D. Lack of protien

41. Energy/Metabolism • Abdominal fat is a reliable indicator of disease risk. What is the clinical measurement for waist circumfrence? • A. 35in in women and 40in in men • B. 40 in in women and 45 in in men • C. 33in in women and 43 in in men • D. 35in for both men and women

42. Vitamins • The pediatric nurse urges the clients mother to feed the child which food that is high in beta carotene to assist with eye devolpement? • A. Egg yolks • B. nuts • C. Spinach • D. Whole Grain

43. Carbohydrates • Your client is correct when he says that he should have whole grain breads as the bulk of his carbohydrate allotment for the days diet because fruits have no fiber available for the human digestive system to use. • True • False

44. Protein • While doing a nutritional assessment of a low-income family, the community health nurse determines that the family’s diet is inadequate in protein content. The nurse suggests which of the following foods to increase protein content with little increase in food expenditure? • A) Oranges and potatoes • B) Potatoes and rice • C) Rice and macaroni • D) Peas and beans

45. Energy/Metabolism • Moderate alcohol consumption is defined as (choose all that apply) • A. 1 drink/day for men • B. 2 drinks/day for men • C. 1 drink/day for women • D. 2 drinks/day for women

46. Energy/Metabolism • A negative calorie balance means that a patient is loosing important nutritional value in his meals and he will dangerously loose weight. An intervention needs to be taken immediately to reverse a soon to be dangerous condition. • A. True • B False

47. Lipids • No more than what percent of calories should come from fat? • A. 40-50% • B. 20-35% • C. 10% or less • D. Both B and C are correct

48. Energy/Metabolism • Restaurant portions are consistantly how much larger than normal expected portions of food? • A. 100% larger • B. 75% larger • C. 80% larger • D. 250% larger

49. Energy/Metabolism • The nurse explains that Body Mass Index measurements are ideal because • A. It lets the nurse know how boyant a body will be in water. • B. It allows for proper calibration of the bed scale. • C. It provides and estimate of body fat and the risk of disease. • D. BMI is the same thing as height/weight ratio, and both are detrimental when it comes to fighting the national obesity epidemic.

50. Carbohydrates • The compositions blocks for disaccharides are • A. glucose, fructose and galactose • B. glucose, sucrose and glycogen • C. galactose, maltose and lactose • D. sucrose, maltose and lactose