Deck 5: Fats

Question 1

During a community health lecture on nutrition, a member of the audience says that fats are bad and should be eliminated from the diet. What should the nurse explain about fats to the audience?

A) They are a part of a healthy diet
B) They can lead to cardiovascular disease
C) They are the worst of the major nutrients
D) They need to be severely restricted for good health

Answer 1

They are a part of a healthy diet

Question 2

The nurse is explaining to a client about cholesterol in foods. Which food item should the nurse explain is cholesterol-free?

A) Eggs
B) Peanut butter
C) Skinless chicken
D) All-beef hot dogs

Answer 2

Peanut butter

Question 3

The nurse learns that a client had the gallbladder removed 3 years ago. What teaching should the nurse reinforce with this client?

A) Carbohydrates are now easier to digest so continue to make them a dietary priority
B) Adequate cholesterol intake is needed since there is no gallbladder to help digest it
C) A lower-fat diet is easier to digest since bile salts are no longer stored in the gallbladder
D) Weight management continues to be a priority to prevent stones from forming in the liver

Answer 3

A lower-fat diet is easier to digest since bile salts are no longer stored in the gallbladder

Question 4

The nurse is teaching a class about the role of fats in a healthy diet. What should the nurse explain about this nutrient? (Select all that apply.)

A) The best source is meat
B) They add flavor to foods
C) They spoil within 2 days at room temperature
D) They allow the body to absorb some vitamins
E) Most people should consume as little as possible

Question 5

A client asks how to avoid trans fats. Which food items should the nurse encourage the client to avoid?

A) Eggs.
B) Donuts.
C) Baked fish.
D) Barbequed pork.

Question 6

A client asks if it is possible for a vegetarian to consume too much fat. What should the nurse respond to this client?

A) "No, because they tend to consume only plant-based, healthy fats."
B) "No, because they use complementary proteins which are low in fat."
C) "Yes, because they may consume non-meat or dairy foods that are high in fat."
D) "Yes, because they often use too much oil or fat while cooking or sautéing vegetables."

Question 7

The nurse instructs a client about the need to limit the intake of saturated fats. Which diet selection by the client indicates that teaching has been effective?

A) Macaroni and cheese
B) Beef taco with refried beans
C) Peanut butter and jelly sandwich
D) Bacon, lettuce, and tomato sandwich

Question 8

The nurse is assisting a client with planning to meet nutrient needs for a 2000 calorie diet. How many grams of saturated fat should the nurse recommend to the client?

A) Less than 20 grams
B) 20-25 grams
C) 25-35 grams
D) About 35 grams

Question 9

The health care provider recommends that a client increase the intake of omega-3 fatty acids to reduce the risk of cardiac disease. Which food should the nurse recommend to this client?

A) One serving per week of shellfish, like shrimp or oysters
B) Two servings per day of organically grown whole wheat
C) Two servings per week of deep water fish, like salmon or tuna
D) One serving per week of free-range grown chicken that is served skinless

Question 10

Parents are concerned about their child becoming obese so want to limit the fat intake of their 2-year-old by switching to skim milk and fat-free foods. What advice should the nurse give to these parents?

A) "Preventing obesity is a good goal; limiting fat is the first step."
B) "Toddlers need fats to grow so this is not a time to severely limit fat."
C) "This is a reasonable goal only if you think obesity is a problem in your family."
D) "As long as your toddler gets about 25% of calories from fats, this is reasonable."

Question 11

An adult client consumes about 1800 calories per day. How many calories per day should the nurse counsel the client to consume from fats?

A) 200 calories
B) 450 calories
C) 800 calories
D) 1000 calories

Question 12

The nurse is preparing diet teaching for an older male client. What dietary recommendations should the nurse make regarding intake of linoleic acid?

A) About 17 grams per day will be sufficient
B) A minimum of 10 grams a day is required for good health
C) It should be no more than 5% to 8% of daily caloric intake
D) It is so widely available in foods that it is not a concern for healthy adults

Question 13

The nurse is caring for a client who has fat malabsorption. On which signs of this disorder should the nurse assess this client?

A) Edema
B) Brittle nails
C) Dehydration
D) Vitamin A deficiency

Question 14

A client explains that meat is still an important component of the family meals and they can't figure out how to reduce the fat if they like meat so much. Which suggestion should the nurse make? (Select all that apply.)

A) Broil meat
B) Avoid gravies
C) Eat smaller portions
D) Remove skin from poultry
E) Reduce total calories per day

Question 15

A client who is concerned about fat intake asks what nutritional action to take to reduce the risk of cardiovascular disease. What should the nurse say in response to this client?

A) "Eliminate saturated fat."
B) "Use fat substitutes whenever possible."
C) "Keep fat calories at less than 10% of your daily calories."
D) "Increase intake foods with omega-3 and omega-6 fatty acids."