Deck 3: Carbohydrates

Question 1

A client, who is trying to decrease carbohydrate intake, asks how that is possible since sweets have already been eliminated from the diet and there can't be anything left to reduce. What is the best explanation the nurse can give to explain the difference between sugar and carbohydrates?

A) All sugars are very sweet
B) Carbohydrates are harder to digest than sugar
C) All carbohydrates are sugar in their simplest form
D) Carbohydrates are made of carbon, hydrogen, and oxygen and sugars are not

Answer 1

All carbohydrates are sugar in their simplest form

Question 2

A client asks why fiber is a carbohydrate that is good for people and high fructose corn syrup as a carbohydrate is not. What should the nurse explain to the client?

A) Fiber is a great source of energy
B) Fiber digests slowly and slows the absorption of sugars
C) High fructose corn syrup is only found in soft drink beverages
D) Sugar, in the form of high fructose corn syrup, contributes to weight gain

Answer 2

Fiber digests slowly and slows the absorption of sugars

Question 3

A client wants to know what why it is good to include starches in the diet. What should the nurse explain about starches?

A) Make a person feel full faster
B) Provide the quickest form of energy
C) Are good only when consumed in moderation
D) Are stored in the liver and can be used for energy

Answer 3

Are stored in the liver and can be used for energy

Question 4

The nurse instruct a client about the role of carbohydrates in the diet. Which client statement indicates that teaching has been effective?

A) "I know a food has too much carbohydrate if it is sweet."
B) "Eating excess carbohydrates is the surest way to get sick."
C) "Certain ones can be useful in helping to lower cholesterol levels."
D) "I need to cut back on carbohydrates because they are not good for me."

Question 5

A client asks why the intravenous fluid contains glucose. What should the nurse respond to this client?

A) "It is easily digested."
B) "It will help you feel better faster."
C) "Glucose is an energy source for the body."
D) "Glucose aids in the prevention of dehydration."

Question 6

The nurse is teaching a client about low glycemic index foods. Which foods should the nurse provide as examples of those with a low glycemic index? (Select all that apply.)

A) Potatoes
B) Oatmeal
C) Corn flake cereals
D) Sesame see bagels
E) Whole grain spaghetti

Question 7

A client is directed to reduce the intake of simple sugar to 5% of the total number of calories consumed per day. If the client consumes 1800 calories per day, how many of these calories should the nurse inform the client can be simple sugar?

A) 75
B) 90
C) 115
D) 145

Question 8

A client wants to increase the consumption of complex carbohydrates. Which food should the nurse suggest to this client? (Select all that apply.)

A) Peaches
B) Broccoli
C) Fresh apples
D) Fruit yogurt
E) Sourdough rolls

Question 9

A pregnant client plans to eat twice as many complex carbohydrates because of "eating for two." Which response should the nurse make to this client?

A) "That is correct for later in the pregnancy."
B) "Carbohydrate needs increase, but not by that amount."
C) "That is correct; just make sure it is mostly complex carbohydrates."
D) "Space your carbohydrate intake throughout the day to avoid spikes in blood glucose."

Question 10

A client asks which of the artificial sweeteners is the best. Which response should the nurse make to the client?

A) "A dietician is the best person to answer that question."
B) "All of them have very few calories so it doesn't matter which you choose."
C) "There are many kinds of sweeteners at varying prices; select the one that best fits your budget."
D) "The sweeteners have different amounts of sweetness; you will need to experiment to see which you prefer."

Question 11

A client finds it impossible to use artificial sweeteners because they are far too sweet and don't taste natural. What advice can the nurse give the client?

A) "That is the nature of artificial sweeteners and you will get used to it."
B) "You may use natural sugar unless there is a medical reason to do otherwise."
C) "Try experimenting with different amounts of the sweeteners to see what works best for you."
D) "The chemicals contribute to the unnatural taste; try a different formulation to see if the taste improves."

Question 12

A client is concerned about the safety of using a non-nutritive sweetener. Which information should the nurse include when responding to this client?

A) "They are approved by the FDA."
B) "They should not be used by children."
C) "They have been around for years and caused no health problems."
D) "When consumed in appropriate amounts, they are not a health problem."

Question 13

The nurse instructs a client on daily fiber intake. Which client statement indicates that teaching has been effective?

A) "Fiber causes diarrhea."
B) "If I eat fiber, I won't get constipated."
C) "I should eat as much fiber as I can tolerate."
D) "A bowl of oatmeal for breakfast and an apple with lunch will provide almost all the fiber I need for a day."

Question 14

A client asks if it is true that a diet high in fiber can help lower cholesterol. What should the nurse respond to this client?

A) "It is true for only some people."
B) "Soluble fiber may help lower cholesterol."
C) "Research has been inconclusive about the role of fiber in lowering cholesterol."
D) "It is effective only when increased fiber consumption starts in young adulthood."

Question 15

The nurse is instructing a client on the importance of increasing soluble fiber in the diet. Which food should the nurse suggest as being high in soluble fiber?

A) Pita bread
B) Oat bran cereal
C) English muffins
D) Puffed rice cereal