Test Bank For Williams' Basic Nutrition & Diet Therapy, 14th Edition

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Chapter 1: Food, Nutrition, and HealthChapter 1: Food, Nutrition, and HealthTest BankMULTIPLE CHOICE1. Promoting a health care service that improves diabetes management for the elderly in a communitywould assist in which of the following?a. supporting the National Health Goals-Healthy People 2020b. reducing world hunger in the United States and Asiac. improving Medicare reimbursement claimsd. providing access to child care services for childrenANS: AHealthy People 2020 has a wide influence and is the focus of the nation’s main objective to promotehealth and prevent disease.DIF: Cognitive Level: Application REF: 3-FebTOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance2. A patient requires a nutrition assessment. The most appropriate professional to perform theassessment is aa. physician.b. nurse.c. public health nutritionist.d. registered dietitian.ANS: DThe registered dietitian is the nutrition expert registered with the Commission of DieteticRegistration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registereddietitians are the only professionals who have met strict educational and professional prerequisitesand passed a national registration examination, which would properly prepare them to conduct anutrition assessment.DIF: Cognitive Level: Application REF: 1TOP: Nursing Process: AssessmentMSC: NCLEX: Safe and Effective Care Environment: Management of Care

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3. The sum of all body processes inside living cells that sustain life and health isa. science.b. digestion.c. metabolism.d. nutrition.ANS: CMetabolism is the sum of all chemical changes that take place in the body. Metabolism providesenergy, builds tissue, and regulates metabolic processes in the body.DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation4. The nutrients that provide the body with its primary source of fuel for energy area. vitamins.b. minerals.c. fiber.d. carbohydrates.ANS: DCarbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out necessaryprocesses; fat is the secondary source of energy.DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation5. Which of the following is the most accurate statement regarding the functions of protein?a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.b. Proteins are a necessary nutrient to provide energy for the body in times of stress.c. Proteins can be used as coenzyme factors during cell metabolism.d. Proteins are essential to tissue building and repair within the body.ANS: DThe primary function of proteins is to provide amino acids, which are the building units necessary tobuild and repair tissues within the body. This is a constant process that ensures adequate growth andmaintenance of tissues for a strong body.

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DIF: Cognitive Level: Comprehension REF: 4TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation6. 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 his diet should provide is _____ kcal/day.a. 400 to 700b. 100 to 300c. 500 to 800d. 900 to 1200ANS: AFat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal diet400 to 700 kcal should be provided.DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: PlanningMSC: NCLEX: Health Promotion and Maintenance7. The body’s main storage form of carbohydrate isa. glycogen.b. glycerol.c. glucagon.d. glucose.ANS: AGlycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It ismainly stored in the liver and to a lesser extent in muscle tissue.DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 gprotein, and 1 g fat is _____ kcal.a. 34b. 136c. 141d. 306ANS: C

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Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9kcal/g. Therefore:30 g carbohydrate ´ 4 kcal/g = 120 kcal3 g protein ´ 4 kcal/g = 12 kcal1 g fat ´ 9 kcal/g = 9 kcal= 141 total kcal (120 kcal + 12 kcal + 9 kcal)DIF: Cognitive Level: Application REF: 4TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation9. The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.a. 88b. 132c. 154d. 198ANS: CFat provides 9 kcal/g. Thus, 22 g fat ´ 9 kcal/g = 198 kcal.DIF: Cognitive Level: Application REF: 4TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.a. 45b. 60c. 75d. 135ANS: BProtein provides 4 kcal/g. Thus, 15 g protein ´ 4 kcal/g = 60 kcal.DIF: Cognitive Level: Application REF: 4TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation

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11. The basic building units of protein are called _____ acids.a. fattyb. aminoc. nucleicd. carboxylANS: BThe basic building units of protein are amino acids, which are necessary for building, repairing, andmaintaining body tissues.DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation12. The main nutrients involved in metabolic regulation and control area. water and vitamins.b. vitamins and minerals.c. vitamins and fatty acids.d. minerals and carbohydrates.ANS: BVitamins and minerals are the key nutrients in regulating and controlling the many chemicalprocesses in the body. Vitamins and minerals function as coenzyme factors, which are components ofcell enzymes that govern cell chemical reactions in cell metabolism.DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation13. The dietary regimen that would provide optimal nutrition for a person who is recovering from anextended illness is a dieta. 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 withadequate 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

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Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients, includingcarbohydrates, protein, fat, vitamins, minerals, fiber, and fluid.DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation14. A young woman is 5 months pregnant. She currently lives in a condition of poverty and oftenruns out of money to buy food. She is most at risk fora. liver damage.b. osteopenia.c. undernutrition.d. overnutrition.ANS: CA person with undernutrition, or an intake less than the desired amounts of nutrients a person needsto sustain and maintain health, carries a greater risk for physical illness than a person receivingadequate nutrition. In this case, a young pregnant woman living in poverty who cannot obtain thenecessary nutrition for her and her baby is in a state of undernutrition, placing both at nutritional risk.DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: DiagnosisMSC: NCLEX: Safe and Effective Care Environment: Management of Care15. Which factors place a person at the greatest risk for malnutrition?a. poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reservesb. poor hygiene, insufficient exercise, and excess carbohydrate intakec. depleted carbohydrate intake, poor hygiene, and excess calorie intaked. poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolicstressANS: DMalnutrition appears when nutritional reserves are depleted and nutrient and energy intake is notsufficient to meet day-to-day needs or added metabolic stress.DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: DiagnosisMSC: NCLEX: Physiological Integrity: Physiological Adaptation16. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The

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statement most true regarding his state of overnutrition isa. desired nutrients are consumed in excess amounts without the risk of malnutrition.b. because excess body fat is evident and excess calories are consumed, there is no risk of nutrientdeficiency leading to malnutrition.c. even though excess body fat and excess nutrient intake are evident, there still may be a risk forsome type of nutrient deficiency leading to malnutrition.d. excess body weight may or may not be present along with excess consumption of carbohydratesand fat, which results in inadequate vitamin and mineral intake.ANS: COvernutrition results from excess nutrient and energy intake over time, resulting in excess weight anda state of obesity. Malnutrition can result from excess body weight and the lack of vitamin- andmineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich foods only).DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: DiagnosisMSC: NCLEX: Physiological Integrity: Physiological Adaptation17. Which is least likely to be a primary cause of malnutrition?a. conditions of povertyb. prolonged hospitalizationc. homelessnessd. exerciseANS: DMalnutrition appears when nutritional reserves are depleted and nutrient and energy intake is notsufficient to meet day-to-day needs or the additional requirements necessary during periods of stress.DIF: Cognitive Level: Application REF: 6-MayTOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation18. Overnutrition is characterized bya. 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

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Overnutrition results from excess nutrient and energy intake over time or occurs when excessiveamounts of nutrient supplements are consumed, resulting in tissue-damaging effects.DIF: Cognitive Level: Comprehension REF: 6 TOP: Nursing Process: DiagnosisMSC: NCLEX: Physiological Integrity: Physiological Adaptation19. The Dietary Reference Intakes (DRIs) address the nutrient needs ofa. all adults.b. most healthy population groups.c. minority ethnic groups.d. pregnant women, infants, and children.ANS: BThe DRIs refer to a system of reference values that can be used for assessing and planning diets forhealthy population groups and other purposes.DIF: Cognitive Level: Knowledge REF: 7-JunTOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance20. The Dietary Reference Intakes (DRIs) are developed by thea. U.S. Public Health Service.b. Food and Drug Administration (FDA).c. National Academy of Sciences, Food and Nutrition Board.d. National Institutes of Health (NIH).ANS: CDRIs are developed by the National Academy of Sciences, Food and Nutrition Board.DIF: Cognitive Level: Knowledge REF: 7-JunTOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance21. When not enough scientific evidence is available to establish a Recommended Dietary Allowance(RDA), the value used to guide intake is called thea. Dietary Reference Intake (DRI).b. tolerable upper intake level (UL).c. estimated average requirement (EAR).d. adequate intake (AI).

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ANS: DAI is used as a guide when not enough scientific data are available to establish the RDA figure.DIF: Cognitive Level: Knowledge REF: 7TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance22. 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 thea. Dietary Reference Intakes.b. Dietary Guidelines for Americans.c. MyPlate food guidance system.d. basic four food groups.ANS: CMyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for mealplanning, providing serving sizes for each food group and the ability to create a balanced meal fromeach group listed.DIF: Cognitive Level: Knowledge REF: 8-JulTOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance23. You are asked to explain the Dietary Guidelines for Americans to an adult community eveningclass at the local college. The most appropriate areas to cover in teaching this topic includea. appropriate amounts of sodium, saturated fat, cholesterol, trans—fatty acids, whole grains, andalcohol.b. adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, andfood fads.c. importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate foodgroups, and sodium and potassium.d. food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique.ANS: AThe Dietary Guidelines outline key recommendations to balance calories and maintain weight alongwith foods and food components to reduce including sodium, saturated fatty acids, cholesterol,trans—fatty acids, added fats and sugars, refined grains, along with recommendations for limitingalcohol.

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DIF: Cognitive Level: Application REF: 10TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance24. A patient asks you what he should eat to maintain an optimal diet. An appropriate response wouldbe toa. eat a variety of foods and eat in moderation.b. avoid all fast food and processed foods.c. eat only natural, organic foods.d. use vitamin and mineral supplements to ensure adequate nutrients.ANS: AAn optimal diet contains a variety of foods and in appropriate quantities tomaintain proper weight and health. All foods can fit into a healthy diet in moderation.DIF: Cognitive Level: Application REF: 5TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance25. The goal of the MyPlate food guide is to promotea. variety, proportion moderation, gradual improvements, and physical activity.b. physical activity, portion control, daily blood pressure monitoring, and gradual improvements inhealth.c. portion control, daily physical activity, daily glucose monitoring, moderation, and variety.d. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucosemonitoring.ANS: AThe goal of MyPyramid is to promote variety, proportion moderation, gradual improvements, andphysical activity.DIF: Cognitive Level: Knowledge REF: 7TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance26. A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is toreceive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories fromprotein. Which of the following represents the appropriate calories for each substrate?a. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from proteinb. 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from proteinc. 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein

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d. 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from proteinANS: C2400 kcal ´ 0.50 = 1200 kcal from carbohydrates; 2400 kcal ´ 0.25 = 600 kcal from fat; and 2400 kcal´ 0.25 = 600 kcal from protein.DIF: Cognitive Level: Application REF: 4TOP: Nursing Process: ImplementationMSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, PhysiologicalAdaptation27. A patient is placed on a 2300-kcal diet. The health care provider is asked to calculate the gramsof carbohydrates he is receiving from the diet. The number of grams of carbohydrates isa. 50 g.b. 35 g.c. 250 g.d. impossible to calculate from this data.ANS: DThe percentage of carbohydrate in the diet typically ranges from 45% to 65% of total caloriesdepending on individual needs, tastes, habits, living situations, and energy demands. However, thehealth care provider would need to know the specific foods the patient is eating to calculatecarbohydrate intake.DIF: Cognitive Level: Application REF: 4TOP: Nursing Process: AssessmentMSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, PhysiologicalAdaptation28. A 52-year-old single woman comes to the health professional for advice on maintaining optimalnutritional health. Her food intake records indicate that she likes to eat at fast food restaurants at leasttwice a week, and relies on processed foods for the majority of her dietary intake. She maintains anactive lifestyle and works part time at the local bank. The next step to assist this woman would be toa. 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 herdiet with vitamins and minerals.c. find ways to decrease eating at fast food restaurants and incorporate physical exercise into her

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daily routine.d. recommend that she use the MyPlate food guide to change her eating style and attend cookingclasses at the local community center.ANS: AThe American food environment has been constantly changing over the past several years, with morepeople eating out and consuming more processed foods. Educating people to follow the MyPlatefood guide and the Dietary Guidelines for Americans is important to maintain a healthy lifestyle.DIF: Cognitive Level: Analysis REF: 8-Jul TOP: Nursing Process: PlanningMSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, PhysiologicalAdaptation29. The person most at risk for malnutrition would be a(n)a. active young adult who eats 3 to 5 servings of fruits and vegetables along with lean meats and fishand complex carbohydrates and exercises 3 times a week.b. young child who refuses to eat peas, green beans, and broccoli but loves fruits and othervegetables.c. middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solidfood.d. young weight lifter who has recently undergone surgery for a compound fracture of his left femur.ANS: CMalnutrition appears when nutrition reserves are depleted or nutrient and energy intake is notsufficient to meet the day-to-day needs along with the added metabolic stress. In this case, cancer andchemotherapy place an increased metabolic stress on the body and the patient is unable to consumeenough food to meet his nutrient requirements, placing him at risk for malnutrition.DIF: Cognitive Level: Application REF: 6-MayTOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation30. C.G. is a 45-year-old man who has a history of diabetes, and the dietary history reveals that heenjoys a good breakfast with whole grain cereal and fruit. For lunch he usually eats soup or an entréeconsisting of a salad and meat along with 2% milk and a sugared soda. He usually has an afternoonsnack of chips and sugared soda and dinner is eaten at a restaurant most days of the week where hechooses steaks, hamburgers, and fries or onion rings along with a salad and a beer or other high-

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calorie beverage. One of the most important recommendations for C.G. would bea. not to 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.d. to enjoy his diet as is but encourage adequate amounts of exercise throughout the week.ANS: BThe Choose MyPlate approach encourages making food choices for a healthy lifestyle includingbalancing calories; enjoying food but in a portion-controlled approach; encouraging whole grains,fruits, vegetables, and low fat dairy; decreasing high fat and sugary foods; and monitoring sodium. Inthis case where diabetes is a concern as well, a meal plan emphasizing portion control, whole grains,vegetables, and drinks without sugar would be appropriate.DIF: Cognitive Level: Analysis REF: 8 TOP: Nursing Process: PlanningMSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, PhysiologicalAdaptationChapter 2: CarbohydratesChapter 2: CarbohydratesTest BankMULTIPLE CHOICE1. Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, anda. oxygen.b. nitrogen.c. water.d. glucose.ANS: AThe chemical nature of carbohydrates is carbon, hydrogen, and oxygen.DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation2. Carbohydrates play a major role in nutrition because theya. provide a long-term energy store.

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b. are digested in the stomach.c. help regulate body functions.d. provide the body’s major source of energy.ANS: DRationale: Carbohydrates are the major source of energy for the body, comprising approximately50% of total caloric intake.DIF: Cognitive Level: Application REF: 13 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation3. Carbohydrates are stored as glycogen in thea. central nervous system and muscles.b. heart and liver.c. small intestine.d. liver and muscles.ANS: DRationale: Carbohydrates are stored as glycogen in the liver and muscles.DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation4. An example of a food that contains a fructose sugar isa. milk.b. honey.c. molasses.d. corn.ANS: BFructose is a monosaccharide and is the sweetest of the simple sugars. It is primarily found in fruitsand honey.DIF: Cognitive Level: Knowledge REF: 14TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation5. Examples of the simple carbohydrates includea. glucose and galactose.

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b. sucrose and starch.c. lactose and lignin.d. fructose and glycogen.ANS: AMonosaccharides are the simple sugar units used to build more-complex carbohydrates. Themonosaccharides are glucose, galactose, and fructose.DIF: Cognitive Level: Application REF: 15-16TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation6. The sugar to which all other sugars are converted and the one that circulates in the blood toprovide major fuel for the body’s cells isa. sucrose.b. fructose.c. glucose.d. maltose.ANS: CGlucose is a monosaccharide considered the basic single sugar in the body’s metabolism. Glucose isthe form of sugar circulating in the blood and is the primary fuel for the cells.DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation7. Carbohydrates are called “quick energy” foods becausea. 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: BCarbohydrates areconsidered “quick energy” foods because they can readily be metabolized in thebody to yield glucose, the main fuel source for the body.DIF: Cognitive Level: Comprehension REF: 14 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation

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8. The carbohydrate form in which glucose is stored in the body isa. starch.b. polysaccharide.c. glycogen.d. fructose.ANS: CGlucose is stored in the body as glycogen.DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation9. Of the following, the best food choices for dietary fiber includea. fruit and fruit juice.b. rice and crackers.c. iceberg lettuce and tomato juice.d. lentils and corn.ANS: DDietary fiber is found in unrefined and whole plant foods. Of the choices listed, lentils and cornprovide the highest amount of dietary fiber.DIF: Cognitive Level: Application REF: 17 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation10. Types of dietary fiber includea. lactose, galactose, and maltose.b. polysaccharides and polyols.c. starch, ptyalin and glucosed. cellulose, lignin, and noncellulose.ANS: DDietary fiber is found in plant foods. Plants contain several types of dietary fiber, including cellulose,lignin, and noncellulose polysaccharides.DIF: Cognitive Level: Knowledge REF: 17-19 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation

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11. The recommended daily intake of dietary fiber for an adult woman is _____ g/day.a. 15b. 21c. 25d. 30ANS: CThe recommended intake of fiber for men and women aged 50 years and younger is 38 g/day and 25g/day, respectively.DIF: Cognitive Level: Knowledge REF: 19 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation12. The health professional is determining the caloric intake for a patient. Her caloric intake fromfiber would bea. 3.4 kcal/g.b. 0 kcal/g.c. 4 kcal/g.d. 9 kcal/g.ANS: BHuman 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: 17TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation13. Wavelike contractions of the muscle fibers of the stomach and intestinal walls are calleda. segmentation.b. peristalsis.c. metabolism.d. digestion.ANS: BThe mechanical digestive process in the stomach entailing wavelike contractions of the muscle fibersof the stomach wall that mix food particles with gastric secretions is called peristalsis.

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DIF: Cognitive Level: Knowledge REF: 24-25 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation14. A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that arenot quite ripe. The fruits with the highest amount of simple sugar are thea. pears and apples.b. peaches and oranges.c. grapes and apples.d. peaches and pears.ANS: CFructose is a simple sugar; ripe fruit contains more fructose than less-ripe fruit.DIF: Cognitive Level: Application REF: 14TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation15. An apple contains a type of soluble dietary fiber calleda. lignin.b. starch.c. cellulose.d. pectin.ANS: DPectin is a water-soluble fiber found in many fruits. Cellulose and lignin are insoluble fibers. Starchis another polysaccharide found in grains, legumes, and other vegetables and in small amounts infruit. Starch does not necessarily contain dietary fiber.DIF: Cognitive Level: Application REF: 17-18 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation16. Of the following, the food with the lowest carbohydrate content (as a percentage of weight)would bea. orange juice.b. raisins.c. whole milk.d. dried beans.ANS: C

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Milk contains the least carbohydrate content (as a percentage of weight); it contains lactose, but theamount 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: 15-16 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation17. Digestion of the starch component of a peanut butter sandwich begins in thea. mouth.b. stomach.c. small intestine.d. liver.ANS: AThe digestion of carbohydrate-rich foods such as starches and sugars begins in the mouth, where theenzyme ptyalin begins to break the starch down into smaller particles.DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation18. A negative effect of sugar alcohols is that theya. contain more kilocalories than sugar.b. can cause intoxication.c. promote bacterial disease in the colon.d. may cause diarrhea.ANS: DExcessive amounts of sugar alcohols in food products can cause diarrhea because of the slowdigestion of the product.DIF: Cognitive Level: Comprehension REF: 20 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation19. Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to thea. cells.b. liver.c. heart.d. brain.

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ANS: BThe monosaccharides glucose, galactose, and fructose are absorbed directly into the portal bloodcirculation.DIF: Cognitive Level: Knowledge REF: 26-27 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation20. A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals thefollowing information: Breakfast intake- 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slicewhite toast, and 1/2 cup orange juice. Lunch- 2 ounces sliced turkey, 1 slice wheat bread, 1tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner- 4 ounces beef, 1/2 cupgreen beans, 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As thenutrition expert counseling this patient, one appropriate recommendation might be:a. Encourage whole grain breads and cereals in place of white breads and cereals.b. Double the amount of proteins such as turkey and beef and eliminate sugar intake.c. Add 2 tablespoons of omega-3 fatty acid enriched margarine to breads and potatoes.d. No changes are required since adequate fiber intake is present.ANS: ARationale: The recommended daily fiber intake is 38 grams per day for men. This intake requiresconsistent use of whole grains, legumes, vegetables and fruits, along with seeds and nuts. Meats andfats such as butter and margarine do not contain fiber.DIF: Cognitive Level: Analysis REF: 19|27-28 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion andMaintenance21. An example of a food low in carbohydrates isa. low-fat yogurt.b. steak.c. beans.d. potatoes.ANS: BMeats such as beef, poultry, and fish do not contain carbohydrates. Yogurt contains somecarbohydrates from the milk and is often sweetened. Starchy vegetables such as beans and potatoesare high in carbohydrates.

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DIF: Cognitive Level: Application REF: 22-24TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion andMaintenance22. The major site or organ in the body for metabolic processing of carbohydrates is thea. intestine.b. heart.c. brain.d. liver.ANS: DThe liver is the major site for metabolic processing of carbohydrates.DIF: Cognitive Level: Knowledge REF: 22|26-27 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation23. The digestion of milk yields the monosaccharidesa. fructose and glucose.b. galactose and glucose.c. galactose and sucrose.d. glucose and maltose.ANS: BThe digestion of milk yields the monosaccharides galactose and glucose from the disaccharidelactose.DIF: Cognitive Level: Knowledge REF: 15-16 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation24. A food that contains maltose would bea. milk.b. fruit.c. molasses.d. table sugar.ANS: CMaltose is found in molasses.

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DIF: Cognitive Level: Application REF: 15-16TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation25. A molecule of glycogen is composed of hundreds of units ofa. galactose.b. glucose.c. glucose, fructose, and galactose.d. disaccharide.ANS: BGlycogen is composed of glucose units.DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation26. Sufficient dietary carbohydrates prevent excess formation ofa. ketones.b. ammonia.c. amino acids.d. water.ANS: AKetones result from the rapid breakdown of fat. The breakdown of fat occurs when carbohydrateintake is inadequate. Sufficient carbohydrate intake prevents ketosis from occurring.DIF: Cognitive Level: Knowledge REF: 22 TOP: Nursing Process: EvaluationMSC: NCLEX: Physiological Integrity: Physiological Adaptation27. The preferred source of energy for the heart muscle isa. glucose.b. glycogen.c. fatty acids.d. amino acids.ANS: CGlycogen is the emergency fuel for the heart, whereas fatty acids are the preferred fuel.

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DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation28. The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrateis _____ kcal.a. 40b. 80c. 160d. 360ANS: CCarbohydrate contains 4 kcal/g, so 40 g ´ 4 kcal/g = 160 kcal.DIF: Cognitive Level: Application REF: 21TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation29. A food that is a good source of fiber isa. oatmeal.b. prune juice.c. salmon.d. cornstarch.ANS: APlant foods contain the best sources of fiber. Oatmeal is a whole grain cereal and is therefore high infiber.DIF: Cognitive Level: Application REF: 18-19|21TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation30. Which of the following carbohydrates provides the fastest source of energy?a. ground beefb. cranberry juicec. whole grain cereald. milkANS: B

Test Bank For Williams' Basic Nutrition & Diet Therapy, 14th Edition - Page 25 preview image

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Cranberry juice contains fructose, a single carbohydrate or monosaccharide, which requires nodigestion and so is more quickly absorbed than more complex carbohydrates found in whole grains.DIF: Cognitive Level: Application REF: 15TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological AdaptationChapter 3: FatsChapter 3: FatsTest BankMULTIPLE CHOICE1. The functions of fat in the body includea. enzyme production, insulation of long bones, and bone structure.b. formation of bone structure and energy for daily activities.c. flavoring low fat foods, supplying fatty acids, and lubrication for vital organs.d. insulation of vital organs, temperature regulation, and cell membrane structure.ANS: DIn the body, fat around vital organs and under the skin provides insulation and helps regulate bodytemperature; fat is also a component of cell membrane structure.DIF: Cognitive Level: Knowledge REF: 36 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation2. The number of kilocalories from fat in a meal that contains 35 g fat isa. 35.b. 140.c. 315.d. 350.ANS: CFat contains 9 kcal/g, so 35 g ´ 9 kcal/g = 315 kcal.DIF: Cognitive Level: Application REF: 36TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Physiological Adaptation

Test Bank For Williams' Basic Nutrition & Diet Therapy, 14th Edition - Page 26 preview image

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3. The recommended total calories provided by fat in an 1800 calorie diet would bea. 180-270 calories.b. 360-630 calories.c. 540-630 calories.d. 540-720 calories.ANS: BIt is recommended that no more than 20% to 35% of total calories come from fat. In an 1800 caloriediet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories.DIF: Cognitive Level: Application REF: 42-43TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation4. An element not found in triglycerides isa. carbon.b. hydrogen.c. nitrogen.d. oxygen.ANS: CCarbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the proteinmolecule.DIF: Cognitive Level: Knowledge REF: 31 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation5. Triglycerides are composed ofa. glycerol and amino acids.b. trans—fatty acids.c. hydrogenated fatty acids.d. glycerol and fatty acids.ANS: DA triglyceride is composed of three fatty acids attached to a glycerol base.DIF: Cognitive Level: Knowledge REF: 31 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation

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6. The chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is thea. amount of water it contains.b. amount of cholesterol it contains.c. source.d. amount of hydrogen it contains.ANS: DFatty acids are saturated or unsaturated depending on whether they are filled with hydrogen. A fattyacid that is not completely filled with all the hydrogen it can hold is unsaturated; the structure of asaturated fatty acid is completely filled with all the hydrogen bonds it can hold.DIF: Cognitive Level: Knowledge REF: 31-32 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation7. An example of a food that contains a high level of saturated fatty acids isa. beef steak.b. olive oil.c. green tomatoes.d. whole-grain bread.ANS: ASaturated fats are commonly found in animal products. Unsaturated and monounsaturated fats aremostly derived from plant sources. However, tropical oils such as coconut and palm oils as well ashydrogenated oils are saturated.DIF: Cognitive Level: Application REF: 32TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation8. Of the following fats, the one that is least saturated isa. safflower oil.b. corn.c. cottonseed.d. soybean.ANS: AUnsaturated fats listed in order of degree of unsaturation are safflower, corn, cottonseed, andsoybean.

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DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation9. Most fatty acids in plant foods area. monounsaturated.b. polyunsaturated.c. unsaturated.d. saturated.ANS: CPlant foods are mostly composed of unsaturated fats. However, tropical oils such as palm, palmkernel, and coconut as well as hydrogenated oils are composed of saturated fats.DIF: Cognitive Level: Comprehension REF: 33 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation10. A patient is concerned with her weight. Her energy intake is calculated to be 1600 calories.Intake records reveal that her fat intake for the past month has been 120 calories or less per day. Theappropriate intervention would be toa. assess for essential fatty acid deficiency.b. continue to monitor for changes.c. continue current meal plan.d. draw lab work immediately.ANS: AAn essential fatty acid is one that is essential for the body; its absence will create a specificdeficiency. The body cannot manufacture essential fatty acids and must obtain them from the diet.DIF: Cognitive Level: Analysis REF: 34TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion andMaintenance11. The body needs linoleic acid fora. digestion of food.b. protein metabolism.c. fluid balance.d. blood clotting.

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ANS: DThe body needs linoleic acid for functions related to tissue strength, cholesterol metabolism, muscletone, blood clotting, and heart action.DIF: Cognitive Level: Knowledge REF: 34-35 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation12. The best food choice to provide linolenic acid isa. strawberries.b. canola oil.c. raisin toast.d. lard.ANS: BLinolenic acid is primarily found in soybean, canola, and flaxseed oil.DIF: Cognitive Level: Application REF: 34TOP: Nursing Process: ImplementationMSC: NCLEX: Physiological Integrity: Physiological Adaptation13. An example of a food that contains hidden fats isa. salad dressing.b. skim milk.c. rice.d. skinless chicken.ANS: DEven when all the visible fat has been removed from meat, approximately 6% of the total fat thatsurrounds the muscle fibers remains.DIF: Cognitive Level: Application REF: 37 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation14. The process of adding hydrogen to fatty acids is calleda. hydrolysis.b. hydrogenation.c. emulsification.d. hydration.

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ANS: BHydrogenation is the process of introducing hydrogen into the fat molecule; this makes the fat moresaturated.DIF: Cognitive Level: Knowledge REF: 33 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation15. A change brought about as the result of hydrogenation isa. liquid fats become solids.b. fats become less saturated.c. monoglycerides become diglycerides.d. vitamins are destroyed.ANS: AHydrogenation is the process of introducing hydrogen into the fat molecule; liquid fats such asvegetable oil are made into solids such as margarine and shortening in this manner.DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation16. An example of a food that does not contain cholesterol isa. liver.b. sausage.c. cheese.d. coconut.ANS: DCholesterol is a substance that naturally occurs in all animal foods but not in plant foods.DIF: Cognitive Level: Application REF: 36 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation17. Cholesterol is synthesized by the body mainly in thea. intestine.b. liver.c. adipose tissue.d. skin.ANS: B

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Endogenous cholesterol is synthesized in many body tissues, particularly the liver. Small amounts aresynthesized in the adrenal cortex, skin, intestines, testes, and ovaries.DIF: Cognitive Level: Knowledge REF: 34 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Physiological Adaptation18. After a dietary assessment is completed, it reveals that a client consumes 50% of daily caloriesfrom fat. This amount of fat places the client at risk fora. obesity, arthritis, and elevated blood pressure.b. obesity, elevated blood fats, and diabetes.c. elevated blood pressure, diabetes, and allergies.d. diabetes, dementia, and stroke.ANS: BAccording to the Dietary Reference Intakes, no more than 20% to 35% of total calories should comefrom fat. Excess fat intakes places a person at risk for health problems, including obesity, elevatedblood fats, and diabetes.DIF: Cognitive Level: Application REF: 42TOP: Nursing Process: AssessmentMSC: NCLEX: Physiological Integrity: Reduction of Risk Potential19. Factors that increase the risk of heart disease includea. family history of cancer.b. increased stress and obesity.c. anemia and low thyroid levels.d. gallbladder disease.ANS: BHeart disease is a leading cause of death in developed countries. Various riskfactors are associated with heart disease, including excess dietary fat, especially saturated fat andcholesterol, along with obesity, diabetes, elevated blood fats, and elevated blood pressure. Additionallifestyle factors include smoking, stress, and lack of exercise.DIF: Cognitive Level: Knowledge REF: 43 TOP: Nursing Process: PlanningMSC: NCLEX: Physiological Integrity: Reduction of Risk Potential

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