COMMUNITY NUTRITION TEST Questions and Answers Already graded A+ 2024.pdf, Exams of Nursing

Download COMMUNITY NUTRITION TEST Questions and Answers Already graded A+ 2024.pdf and more Exams Nursing in PDF only on Docsity! Page 1 COMMUNITY NUTRITION TEST Questions and Answers Already graded A+ 2024 Chapter 01: Opportunities in Community Nutrition 1. A community is a grouping of people who reside in a specific locality and interact and connect through social structure to fulfill a wide range of daily needs. a. True b. False ANSWER: True 2. Communities exist only on local and regional levels. a. True b. False ANSWER: False 3. Community nutrition is a discipline that strives to improve the health, nutrition, and well-being of individuals and groups within communities. a. True b. False ANSWER: True 4. Policy is an essential aspect of the work of a community nutritionist. a. True b. False ANSWER: True 5. The leading causes of morbidity and mortality in the United States today are chronic diseases. a. True b. False ANSWER: True 6. The scope of modern-day public health is restricted to matters of sanitation. a. True b. False ANSWER: False 7. The aim of public health work is to protect, promote, and restore people’s health through the application of science, practical skills, and collective actions. Page 2 a. True b. False ANSWER: True 8. The community nutritionist identifies nutritional needs in the community, but is not involved in planning new programming or services for the community. a. True b. False ANSWER: False 9. Most community nutrition positions require registration as a dietitian by the Academy of Nutrition and Dietetics. a. True b. False ANSWER: True 10. Marketing is an important skill for the community nutritionist. a. True b. False ANSWER: True 11. Community nutritionists are expected to plan, evaluate, manage, and market nutrition services, programs, and interventions. a. True b. False ANSWER: True 12. In most cases, the practice setting of community nutritionists is limited to schools and public health departments. a. True b. False ANSWER: False 13. Nutrition and dietetic technicians are restricted from working in community nutrition. a. True b. False ANSWER: False 14. Medical nutrition therapy is outside the scope of practice for community nutritionists. a. True b. False ANSWER: False 15. Community nutritionists are expected to be multiskilled practitioners. a. True b. False ANSWER: True Page 5 28. Which statement is true about current demographic trends in the United States? a. The population is significantly decreasing their incidence of obesity b. The country is becoming more ethnically diverse. c. The proportion of older Americans has decreased significantly. d. The birth rate has significantly increased. ANSWER: b 29. Which of the following is a leading cause of overweight and obesity? a. lack of nutrition education b. excess fiber intake c. physical inactivity d. lack of interest in health promotion ANSWER: c 30. Production, processing, distribution, and consumption must all be integrated to maintain natural resources in order to achieve what? a. Healthy People 2030 goals b. A sustainable food system c. Social determinants of health d. A built environment ANSWER: b 31. A(n) has four components: people, space, social interaction, and shared values. a. population b. community c. government d. ecosystem ANSWER: b 32. The discipline that strives to prevent disease and improve the health and well-being of individuals is . a. epidemiology b. community nutrition c. food sciences d. public health ANSWER: b 33. A is a course of action chosen by public authorities to address a given problem. a. law b. regulation c. policy d. procedure ANSWER: c 34. Programs are used by community nutritionist to . Page 6 a. change laws b. maintain natural resources c. enact new policies d. promote behavioral changes that improve health ANSWER: d 35. The leading cause of morbidity and mortality in the United States is . a. cancer b. HIV c. cardiovascular disease d. diabetes mellitus ANSWER: c 36. Nonchronic diseases include . a. coronary artery disease and stroke b. cancer c. diabetes mellitus d. influenza and pneumonia ANSWER: d 37. Which intervention is considered a secondary prevention technique? a. screenings and periodic examinations b. treatment and acute care c. rehabilitation d. promotion of healthy behaviors and environments ANSWER: a 38. A public health office is developing a program to reduce the risk of skin cancer in a local farming community. Which activity would be considered a primary prevention technique? a. A nutritional program for people with skin cancer b. A program that promotes the use of sunscreen c. A wellness fair that provides skin cancer screenings d. A program designed to help skin cancer survivors with self-management ANSWER: b 39. Which set of characteristics is associated with lifestyle determinants of health? a. age and race b. housing and education c. physical activity and diet d. cultural beliefs and values ANSWER: c 40. Health focuses on changing human behaviors by encouraging people to eat healthy, be active, get regular rest and achieve balance in life. Page 7 a. promotion b. intervention c. prevention d. awareness ANSWER: a 41. The model emphasizes the idea that all elements of society combine to shape an individual’s health behaviors and chronic disease risk. a. social–biological b. social–psychological c. social–ecological d. environmental–ecological ANSWER: c 42. According to the social-ecological model, interpersonal levels of influence include . a. local, state, and federal laws b. social norms and standards c. family, peers, and health professionals d. attitudes, beliefs, and behaviors ANSWER: c 43. A city council makes plans to update recreational areas to promote and facilitate physical activity. According to the social–ecological model, this is an example of changes at the level. a. structures, policies and systems b. community c. interpersonal d. institutional or organizational ANSWER: a 44. Since the year 2000, almost no progress was made toward the Healthy People 2020 targets for . a. life expectancy b. death rates for heart disease and stroke c. nutrition and obesity d. calcium intake ANSWER: c 45. Healthy People 2030 aims to redirect the focus of the national health agenda from health care to what? a. healthcare reform b. nutrition c. health maintenance d. social determinants of health ANSWER: d 46. Which of the following is not an essential practice for a community nutritionist? Page 10 d. tertiary prevention ANSWER: d 59. Today’s community dietitians will need to understand the characteristics of to better serve the needs of the aging population. a. Generation X b. Baby Boomers c. Generation Y d. Millennials ANSWER: b 60. One of the major challenges facing community nutritionist in North America is . a. the lack of population diversity b. the decrease in educational levels c. an aging population d. a decrease in life expectancy ANSWER: c 61. Among which group do health disparities, including the incidence of chronic disease, disability, and death, tend to be lowest? a. American Indians and Alaska Natives b. Black or African Americans c. Hispanic or Latinos d. Caucasians ANSWER: d 62. Which of the following is a major lifestyle trend in the twenty-first-century United States? a. decreased portion sizes served by fast food establishments b. decreased amount of time spent in sedentary activities by children and adults c. increased number of families living in communities that are not conducive to regular outdoor activity d. increased number of vending machines offering juice and water ANSWER: c 63. Which demographic category is expected to grow to reach nearly a quarter of the population by 2060? a. children under 10 b. Caucasians c. adults over age 65 d. American Indians and Alaska Natives ANSWER: c 64. Which statement is correct regarding sustainability? a. Demand for sustainably produced food products in the United States is increasing. b. Awareness of sustainably produced food products is decreasing in the United States. c. As interest in sustainability rises, global food insecurity is decreasing. Page 11 d. The amount of food waste produced by an individual has little impact on the larger community. ANSWER: a 65. Which generation prefers being tech-savvy, multi-tasking, and working in collaborative efforts? a. Generation Z (1997-2012) b. Baby Boomers (1946-1964) c. Generation X (1965-1980) d. Generation Y/ Millennials (1981-1995) ANSWER: d 66. Which generation is focused on personal growth, and interested in removing outdated work models? a. Matures/Traditionalists (pre 1946) b. Baby Boomers (1946-1964) c. Generation X (1965-1980) d. Generation Y/ Millennials (1981-1995) ANSWER: c 67. Which was the first generation to be born into a digital world? a. Generation Z (1997-2012) b. Baby Boomers (1946-1964) c. Generation X (1965-1980) d. Generation Y/ Millennials (1981-1995) ANSWER: a 68. Which generation gives information on a “need to know” basis, and is respectful of authority? a. Mature’s/Traditionalists (pre 1946) b. Baby Boomers (1946-1964) c. Generation X (1965-1980) d. Generation Y/ Millennials (1981-1995) ANSWER: a 69. Which generation is interested in interpersonal communication, gently questions the status quo, and wants to see the big picture of the organization? a. Mature’s/Traditionalists (pre 1946) b. Baby Boomers (1946-1964) c. Generation X (1965-1980) d. Generation Y/ Millennials (1981-1995) ANSWER: a 70. Which of these is an approach to collecting data on a population’s health and nutritional status in which data collection occurs regularly and repeatedly? a. policy b. surveillance c. public health Page 12 d. intervention ANSWER: b 71. A property of a group that consists of its sharing cultural traditions, having a common linguistic heritage, and originating from the same land is: a. race b. ethnicity c. culture d. community ANSWER: b 72. One who undertakes the risk of a business or enterprise. a. business executive b. entrepreneur c. manager d. healthcare worker ANSWER: b 73. Health promotion activities are likely to have a greater impact if they focus on what? a. Tertiary interventions b. Policy-, system-, and environmental-level settings c. Treatment of chronic diseases d. Improving physical activity ANSWER: b 74. Why is it important to identify risk factors that contribute to the development of chronic diseases? a. Health professionals need to monitor them. b. Genetic predispositions may be altered. c. Many of them are preventable. d. They vary by region of residence. ANSWER: c 75. Anatomic integrity and the ability to perform personally valued family, work, and community roles are aspects of what? a. Entrepreneurship b. Social determinants of health c. Health d. Community ANSWER: c 76. Street layout, zoning, transportation options, stairs, public and green spaces, and business areas are all elements of what? a. Built environment b. Sustainable food systems c. Public health systems Page 15 Essay 90. Explain how the three arenas of community nutrition are interconnected. ANSWER: The three arenas of community nutrition practices are people, policy, and programs. Policy is a course of action chose by public authorities to address a given problem. Programs are based on the needs identified by policy. Within the policy, target audiences (people) who have the greatest need for the programming are identified. 91. Define “health” and explain why it is imperative that the community nutritionist be familiar with the social determinants of health. ANSWER: Health can be viewed as the absence of disease and pain, or it can be pictured as a continuum along which the total living experience can be placed. On this continuum, the presence of disease, impairment, or disability is placed at one end and freedom from disease or injury at the other. Many times, we define health simply as feeling “good,” when in essence, health is inclusive of the physical, mental, and spiritual capacity to live, work, and interact joyfully with other human beings. The community nutritionist must recognize that the factors that influence health are complex and not as well understood as the factors that influence disease. Familiarity with the social determinants of health will give the community nutritionist an empathetic approach as they interact with the community. 92. Explain how community nutrition practice fits into the larger realm of public health. ANSWER: Community nutrition is one piece of public health that focuses on the improvement of health, nutrition, and well-being of individuals within communities. Public health can be defined as an effort organized by society to protect, promote, and restore the people’s health through the application of science, practical skills, and collective actions. 93. Describe three practice areas for the community nutritionist including the population served and examples of practice sites. ANSWER: • Aging: child and adult food programs, long-term care dietitian, Area on Aging Program director • Child Nutrition: WIC, school nutrition director, Head Start dietitian • Culinary: media, educator, researcher • Global Health Nutrition: public health departments, Doctors Without Borders, UNICEF • Government: USDA food and nutrition services, FDA consumer safety officer, research scientist, etc. • Hunger/Food Insecurity: nutritionist for food bank, coordinator of community gardens • HIV/AIDS: nutritionist for WHO, nutritionist for community agency serving HIV population • Industry: spokesperson for industry partner • Media: radio show contributor, writer/ blogger, podcast developer, spokesperson • Military: RD for one of the branches of the armed forces • Nonprofit: nutrition educator for health care organization • Public Health: public health nutritionist for health department • Private Practice: can focus on a variety of populations • Public Policy/Advocacy: director of policy for nonprofit, public health nutritionist • Research • Retail: corporate or consultant retail dietitian • Sports Nutrition: team dietitian, RD for university athletic department, consultant 94. Discuss how the “health continuum” could be utilized when planning health promotion. ANSWER: The “health continuum” (see Figure 1-5) depicts health as a continuum from a well population to a population at risk to a population with an established disease to one with a controlled chronic disease. Health promotion is more effective when the programming is targeted to the level of health within the population. Primary Page 16 prevention activities are best for those who are well whereas tertiary prevention activities are more appropriate for those with an established chronic disease. 95. Describe and give an example of each of the three levels of prevention. ANSWER: The three types of prevention efforts are primary, secondary, and tertiary. Primary prevention is aimed at preventing disease by controlling risk factors that are related to injury and disease. Heart-healthy cooking classes are an example. Secondary prevention focuses on detecting disease early through screening and other forms of risk appraisal. Public screenings for hypertension, diabetes, or anemia at a health fair are examples of secondary prevention efforts. Tertiary programs aim to treat and rehabilitate people who have experienced illness or injury. Education programs for people recently diagnosed with diabetes or heart disease are examples of tertiary efforts. 96. Briefly discuss the trend of sustainability in regards to our food systems and explain why this is important for the community nutritionist to understand. ANSWER: Sustainability exists when something is maintained over the long term. A sustainable food system exists when production, processing, distribution, and consumption are integrated and related practices that regenerate rather than degrade natural resources, are socially just and accessible, and support the development of local communities and economies. Sustainability is gaining consumer attention and influencing consumer decision making. The Academy of Nutrition and Dietetics has authored a position statement on this encouraging dietitians to become educated on sustainability so we can guide consumers toward more sustainable food choices to conserve and protect the global food system. 97. Discuss the premise of the Healthy People initiative. ANSWER: Healthy People is a set of goals and objectives with 10-year targets designed to guide national health promotion and disease prevention efforts to improve the health of all people in the U.S. For the past four decades, Healthy People has provided a framework for promoting health and avoiding preventable disease. 98. Outline the educational requirements, practice settings, and roles and responsibilities of community nutritionists. ANSWER: The minimum educational requirements for a community nutritionist include a bachelor’s degree in community nutrition, foods and nutrition, or dietetics from an accredited college or university. Most community nutrition positions require the individual to be a registered and licensed dietitian. Community nutritionists practice in schools, worksites, cooperative extension agencies, universities, colleges, medical schools, voluntary and nonprofit health organizations, public health departments, home healthcare agencies, day care centers, residential facilities, fitness centers, and many other settings. Roles and responsibilities are numerous and include managing nutrition care interventions for diverse population groups across the life span; participating in nutrition surveillance and monitoring of communities; developing and implementing community-based food and nutrition programs; managing and marketing of nutrition information; conducting outcome assessment and evaluation of community-based food and nutrition programs; and participating in screening activities. 99. What is meant by the concept that community nutritionists are expected to be multiskilled? ANSWER: Being multiskilled, or cross-trained, occurs when the community nutritionist performs more than one function, often in more than one discipline. The multiskilled community nutritionist knows how to conduct a needs assessment and provide dietary guidance as well as how to design and conduct a survey, use the Internet for marketing health messages, and obtain funding to support a program’s promotional plan. 100. Describe the personality characteristics and personal competencies of the entrepreneur. ANSWER: Entrepreneurs are achievers, setting high goals for themselves. They work hard, are good organizers, enjoy managing a project to completion, and accept responsibility for their ventures. They strive for excellence and are optimistic, believing that now is the best of times and anything is possible. Entrepreneurs have Page 17 competencies in areas such as planning, marketing, networking, budgeting, and team building. 101. You are a community nutritionist who is working a pediatric outpatient clinic specializing in the management of pediatric overweight and obesity. Give an example each of a primary, secondary, and tertiary prevention effort you might initiate in this role. List the competencies that may be needed for each prevention. ANSWER: An example of a primary prevention would be nutrition education for school-aged children on healthy habits; an example of a secondary prevention would be screenings for elevated BMI through school nurse; and an example of a tertiary prevention would be classes offered at your facility for children and families dealing with pediatric obesity. Competencies will vary based on intervention but include the following: • Integration of research into practice • Practice in compliance with current guidelines/ rules/ scope of practice • Demonstrate professional writing skills • Design, implement, and evaluate presentations to a target audience • Use effective education and counseling skills • Refer to other professionals • Collaborate with other healthcare professionals • Demonstrate negotiation skills • Perform Nutrition care process • Demonstrate effective communication • Perform management functions • Participate in public policy