Deck 30: Basic Nutrition

Question 1

The nurse is reviewing macronutrients and micronutrients with a client. Which items should the nurse include in the list of micronutrients? Select all that apply.

A) Carbohydrates
B) Fat
C) Protein
D) Vitamins
E) Minerals

Answer 1

Vitamins
Minerals

Question 2

Which information should a nurse include in a discussion with a client asking about nutrients and their functions?

A) They help provide energy
B) They help build and repair body tissue
C) They help synthesize body compounds such as bone and blood
D) They help maintain muscle tone and regulate body processes

Answer 2

They help maintain muscle tone and regulate body processes

Question 3

The nurse will encourage a client recovering from a muscle injury to incorporate what dietary change?

A) Minimize fat consumption
B) Increase protein intake
C) Drink mineral fortified beverages
D) Take multivitamin daily

Answer 3

Increase protein intake

Question 4

What key points should the nurse plan to include in a presentation of the MyPlate dietary guidelines? Select all that apply.

A) Increase the intake of vitamins, minerals, dietary fiber, and other essential nutrients.
B) Lower the intake of trans fats, saturate fats, and cholesterol.
C) Increase the intake of fruits, vegetables, and whole grains.
D) Adjust portions to meet individual energy needs.
E) Success is more likely if the menu varies the preparation of a few basic foods.

Question 5

What information should the nurse include when presenting on the Nutrition Facts Label to a group of teens?

A) The label provides product general information, such as serving size, calories, and nutrient information.
B) On smaller packages, a footnote is included on the label's Daily Values for 1,500- to 2,000-calorie diets.
C) The label can help the client to understand how to control the intake of specific nutrients.
D) The label provides especially useful information for a client who is anorexia or bulimic.

Question 6

Which sources of natural glucose should the nurse include in a discussion of energy producing carbohydrates? Select all that apply.

A) Fructose
B) Honey
C) Fruit
D) Saps
E) Some vegetables

Question 7

What information should the nurse include in a review about polysaccharides being presented to young adults?

A) This form of carbohydrate is usually insoluble in water
B) Polysaccharides are classified as simple carbohydrate or simple sugars
C) Glucose, fructose, and galactose are examples of polysaccharides
D) Their molecules are arranged in such a way that enhances their sweetness

Question 8

The nurse is discussing cholesterol, LDL, and HDL with a client diagnosed with high cholesterol. What information concerning saturated fatty acids should the nurse include?

A) The fat is solid at room temperature
B) Saturated fats are susceptible to rancidity when exposed to light and oxygen
C) Both poultry and freshwater fish are high in saturated fatty acids
D) Safflower, sunflower, and corn oils are high in polysaturated fats

Question 9

Which suggestions should the nurse include in the teaching plan to help a client increase the high density lipid (HDL) level? Select all that apply.

A) Exercise
B) Weight loss
C) No alcohol consumption
D) No smoking
E) No polyunsaturated fats

Question 10

What information should the nurse include in a discussion about complete and incomplete proteins?

A) Plant proteins are generally considered complete proteins.
B) Processed soy protein is an incomplete protein.
C) Complete proteins provide essential amino acids for growth and maintenance.
D) Incomplete proteins lack sufficient amounts of two or more essential amino acids.

Question 11

What information should the nurse include in a discussion about the human need for water?

A) With the exception of food, water is essential to life.
B) 50% of an adult's body weight is water.
C) An infant loses about 2.5 quarts of water per day by perspiring, urinating, and exhaling.
D) Average adults need six to eight glasses of fluid per day.

Question 12

The nurse asks a group of postoperative bariatric clients to identify the water-soluble vitamins. Which vitamins are water soluble? Select all that apply.

A) A
B) B complex
C) C
D) D
E) E

Question 13

What is the role of niacin in healthy human nutrition?

A) It assists in the release of energy from carbohydrate, fat and protein
B) It is involved in the synthesis of DNA and RNA, and formation of red and white blood cells
C) It is essential to folate metabolism and blood cell formation
D) Growth, cell metabolism, appetite, and neurologic functioning are reliant on niacin

Question 14

Which trace mineral deficiency should the nurse identify as possibly being responsible for a client's stunted growth?

A) Iron
B) Zinc
C) Iodine
D) Selenium

Question 15

What information is provided by the published estimated energy requirements (EER)?

A) The types and amounts of foods that are recommended to be eaten each day and that meet specific nutritional goals.
B) The average dietary energy intake that will maintain energy balance in a healthy person of a given gender, age, weight, height, and physical activity level.
C) The balance of calories remaining after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of foods in low-fat or no-added-sugar forms.
D) The foods that provide substantial amounts of vitamins and minerals and relatively fewer calories.

Question 16

When considering nutrition, what information does the estimated average requirement (EAR) provide?

A) Recommendations for average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group.
B) Recommended nutrient intake that is assumed to be adequate.
C) The highest level of daily nutrient intake that is likely to pose no risk of adverse effects for almost all individuals in the general population.
D) A daily nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a life stage and gender group.

Question 17

A client's BMI is 43. What does this number reveal about the client's health related to weight?

A) Ideal body weight
B) Healthy weight
C) Obese
D) Very obese

Question 18

A nurse is caring for a client with a 5-month-old baby. Which benefit of breastfeeding should the nurse highlight when educating the client?

A) It decreases the risk of hepatic disorders.
B) It decreases the incidence of renal problems.
C) It decreases the risk of Crohn disease.
D) It decreases the chances of the baby being anemic.

Question 19

A nurse is caring for a client diagnosed with protein-calorie malnutrition (PCM). For what effect of PCM should the nurse monitor the client?

A) Delayed wound healing
B) Inflamed mucous membranes of mouth
C) Appearance of lesions on the skin
D) Elevated heart and pulse rate

Question 20

A nurse is caring for a client diagnosed with riboflavin deficiency. For what signs of riboflavin deficiency should the nurse monitor the client?

A) Inflammation of the skin
B) Swelling of the gums
C) Inflammation of the tongue
D) Lesions on the skin

Question 21

What information should the nurse provide to a client regarding the consequences of a high-sodium diet?

A) It causes enlargement of the thyroid gland.
B) It increases the risk of developing osteoporosis.
C) It increases cholesterol levels in the body.
D) It increases the risk of developing type 2 diabetes.

Question 22

What is the benefit of a diet high in essential amino acids?

A) Slows gastric emptying time
B) Helps maintain homeostasis
C) Regulates nerve responses
D) Maintains normal growth

Question 23

What lifestyle suggestion should the nurse offer to a client to increase the level of high- density lipoproteins?

A) Eat a diet high in carbohydrates.
B) Strictly avoid alcohol.
C) Exercise regularly.
D) Eat a diet high in trans fat acids.

Question 24

A nurse is conducting a seminar on basic nutrition and is teaching about the various
Types of carbohydrates. Which should the nurse identify as the main sources of starch?

A) Grains, roots, bulbs, legumes, tubers, seeds
B) Skin, stalks, leaves, and pulp of vegetables
C) Milk, yogurt, hard cheese, and orange juice
D) Sugar beets, sugar cane, and maple syrup