Nursing Exam on Wellness Nutrition, Exams of Nursing

Download Nursing Exam on Wellness Nutrition and more Exams Nursing in PDF only on Docsity! NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  A nurse has just been assigned to a community health program for older adults. She should check the document Healthy People 2020 to become familiar with a. nutrition priorities and goals for older American adults. b. dietary standards for Americans older than 50 years. c. dietary guidelines recommended for older adults. d. MyPlate recommendations for older adults.  A healthy female middle-aged client asks what she can do to prevent the development of type 2 diabetes. Weight control and nutrition strategies discussed are considered a. primary treatment. b. primary prevention. c. secondary prevention. d. tertiary prevention.  As a home health care nurse, you are visiting a 70-year-old client who has just returned home from the hospital after being treated for coronary artery disease. The medical nutrition therapy developed for him by the hospital dietitian is considered a. palliative care. b. primary prevention. c. secondary prevention. d. tertiary prevention. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  A nutrient that can be made by the body is called a. essential. b. complete. c. incomplete. d. nonessential.  A client exercises regularly and wants to make sure he has sufficient energy for his workouts. The type of nutrient that will be most helpful in providing the energy he needs is a. carbohydrates. b. water. c. minerals. d. protein.  A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His alcohol intake is considered a. insignificant. b. moderate. c. higher than is recommended. d. dangerously high.  A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The nutrient that provides the most kilocalories in the dessert is a. protein. b. carbohydrate. c. fat. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  A client has heard that nutrients can be converted to other nutrients in the body. He takes high- dose vitamin C supplements because he believes this will supply his body’s need for other vitamins. What would you tell him? a. He should switch to a multivitamin supplement instead of just vitamin C. b. Each vitamin has a specific function and needs to be supplied through a variety of foods. c. Vitamin C can provide only water-soluble vitamins, and he still needs to consume fat- soluble vitamins. d. Vitamin C supplements should be taken only when he has symptoms of a cold or influenza.  For a mother with two children who works in health care management 60 to 70 hours a week, the biggest barrier to healthy eating is likely to be a. lack of concern for her own or her children’s health. b. inadequate income to purchase healthy foods. c. insufficient time to plan and prepare healthful meals. d. lack of knowledge about healthy eating.  A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is a. proteins. b. minerals. c. vitamins. d. carbohydrates.  If mine workers were trapped in a mine and it took several days for a rescue team to reach them, the nutrient that they would need most in order to survive is a. protein. b. carbohydrates. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS c. water. d. vitamins.  The client who would benefit most from an increase in dietary fiber intake is one with a. fatigue. b. constipation. c. dehydration. d. coronary heart disease.  To provide adequate amounts of vitamins and minerals, the best course of action is to a. lose weight to achieve ideal body weight. b. eat a variety of foods from each food group. c. follow the same general food pattern each day. d. consume foods high in fiber and low in saturated fat.  If a nurse wants to evaluate whether a client’s vitamin or mineral supplement contains too much of a specific nutrient, the nurse should a. check the manufacturer’s recommendations about intake for that nutrient. b. request blood and urine tests to determine the client’s body stores of that nutrient. c. compare the amount in the supplement to the tolerable upper intake level (UL) for that nutrient. d. compare the amount in the supplement to the Recommended Dietary Allowance (RDA) for that nutrient.  Why is it difficult to specify the number of grams of protein that he or she should eat each day? NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS a. More research studies are needed to help determine ideal levels of protein intake for various age and gender groups. b. Health care professionals should not give specific advice to clients, to avoid lawsuits. c. It is unrealistic to expect clients to meet precise levels of protein intake. d. Recommended protein intakes are expressed as a range and are based on a percentage of energy intake, which varies between individuals.  If a college student is eating only one small meal per day in an attempt to lose weight and is taking high doses of vitamin and mineral supplements to try to make up for the lack of food, the student would be described as having a. malnutrition. b. disordered nutrition. c. overnutrition. d. undernutrition.  An overweight client has been trying to lose weight for years. She tells you that she believes she is genetically designed to be overweight and that the foods available in supermarkets today make weight loss impossible. The client’s attitude shows a. positive self-efficacy. b. negative self-efficacy. c. poor environmental health. d. poor emotional health. Chapter 02: Personal and Community Nutrition NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS a. Healthy People 2020. b. the MyPlate food guidance system. c. the Supplemental Nutrition Assistance Program (SNAP). d. the Exchange Lists for Meal Planning.  For a client who follows a vegan diet, the most helpful meal planning tool would be a. the Healthy Eating Plate, produced by the Harvard School of Public Health. b. the Mediterranean Diet Pyramid, from Oldways Preservation and Exchange Trust. c. the Power Plate, created by the Physicians Committee for Responsible Medicine. d. Exchange Lists for Meal Planning, from the American Diabetes Association and the American Dietetic Association  An indirect benefit of the “Fruits & Veggies—More Matters” program is a. better understanding of fruit and vegetable preparation techniques. b. increased availability of fruits and vegetables in “food deserts.” c. eating more fresh produce in season. d. decreasing dietary fat intake.  A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of calories, carbohydrates, protein, and fat is the a. National Fruit and Vegetable Program. b. MyPlate food guidance system. c. Dietary Guidelines for Americans. d. Exchange Lists for Meal Planning. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is that fruits and vegetables a. are natural appetite suppressants. b. replace high-fat foods in the diet. c. are rich in antioxidants and phytochemicals. d. decrease absorption of fat from foods.  Why are health professionals concerned about the trend toward eating more food away from home? a. Larger portion sizes often contribute to excessive caloric intake. b. Eating away from home means less social interaction. c. Eating out tends to decrease the variety of foods eaten. d. Restaurant meals are associated with more sedentary lifestyles.  If clients want to use the food label to check the number of kilocalories in a product, they should also check the a. calories from fat. b. servings per container. c. Percent Daily Value. d. ingredient list.  The most useful part of the food label for clients who want to make sure they choose foods high in nutrients is the a. Percent Daily Value. b. health claims. c. organic seal. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS d. amount of nutrients per serving.  If a client is trying to increase intake of dietary fiber, a useful symbol to look for on the food label would be the a. MyPlate food guidance graphic. b. U.S. Department of Agriculture (USDA) 100% Organic seal. c. “Fruits & Veggies—More Matters” logo. d. 100% Whole Grain stamp.  The Nutrition Facts panel on a food label is useful for a. determining the ingredients in a product. b. determining the ease of preparing a product. c. comparing the price value of two or more products. d. comparing the nutritional value of two or more products.  A pregnant woman may look for a health claim on food labels that links a. sodium intake and risk of stroke. b. calcium intake and risk of osteoporosis. c. folic acid intake and risk of neural tube defects. d. fruit and vegetable intake and risk of heart disease.  An eating behavior that is most likely to have a negative long-term effect on health is NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS d. A “Good source of calcium” description  In a comparison of food products, the description that means the lowest fat content per serving is a. “lean.” b. “very lean.” c. “light.” d. “low fat.”  The main reason for choosing organic foods is a. to support the local economy. b. concern for the environment. c. to improve nutrient intake. d. better taste and quality.  An individual would be described as having an external locus of control if he or she a. writes out a shopping list each week and generally buys only foods on the list. b. tries to eat mostly foods produced through organic and sustainable farming practices. c. has decided to eat a turkey sandwich but ends up ordering pizza with friends. d. tries to influence friends and family to help them make healthier food choices.  In a research study, subjects in one group decrease their intake of saturated fat and cholesterol, and those in a control group maintain their current level of intake for 2 years, with regular monitoring of risk factors for cardiovascular disease. This type of research study is called a(n) a. case study. b. epidemiologic study. c. monitoring study. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS d. experimental study. chapter 3: Nutritional Foundations and Clinical  Peristalsis is necessary to make it possible for people to food. a. chew b. digest c. swallow d. smell and taste  Examples of mechanical digestion include a. activity of salivary amylase in the mouth. b. churning and mixing of food in the stomach. c. action of bile breaking fats into smaller droplets. d. effects of secretin in stimulating the pancreas to release bicarbonate.  An example of a problem caused by a sphincter muscle not operating properly is a. constipation. b. gallbladder disease. c. heartburn. d. peptic ulcer. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  The best description of an enzyme is a(n) a. chemical messenger. b. acid and alkali buffer. c. emulsifier. d. organic catalyst.  Chemicals that act as messengers are called a. proteins. b. hormones. c. enzymes. d. nerve impulses.  The action of salivary amylase in the mouth is an example of a. chemical digestion. b. chewing. c. mechanical digestion. d. peristalsis and segmentation.  Most mechanical breakdown of food occurs in the a. large intestine. b. liver and pancreas. c. mouth and stomach. d. esophagus and mouth. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS  If the large intestine did not carry out its main function, feces would be a. alkaline. b. acidic. c. liquid. d. very dry.  If the speed of peristalsis were to increase, the result would be a. heartburn. b. vomiting. c. diarrhea. d. constipation.  The part of the digestive system that is easiest to live without is the a. taste buds. b. gallbladder. c. large intestine. d. appendix.  What is the main difference between passive diffusion and active transport? a. In active transport, the villi membrane surrounds the substance. b. Active transport requires energy; passive diffusion does not. c. Passive diffusion is involuntary; active transport is voluntary. d. Active transport requires enzymes; passive diffusion does not.  Nutrients are considered to have become part of the body only once they have a. been placed inside the mouth. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS b. been swallowed. c. passed through the microvilli cells. d. been stored throughout the body.  People tend to feel full for longer after eating a high-fat meal rather than a low-fat meal because a. ingestion of fat causes release of hormones that signal a feeling of fullness to the brain. b. food stays in the stomach for longer to allow emulsification by bile and digestion by gastric enzymes. c. fat in the duodenum causes release of gastric inhibitory polypeptide, which decreases peristalsis of the stomach. d. metabolism of the products of fat metabolism by the liver takes longer than metabolism of other nutrients.  The bloodstream carries nutrients to the liver soon after absorption because the liver a. produces hormones that regulate blood glucose level. b. is an important site of metabolism and production of vital substances. c. is able to determine which substances should be stored and eliminated. d. has functions similar to those of the stomach in relation to the digestive process.  An example of catabolism is the a. building of new muscle tissue during growth. b. breakdown of glucose to provide energy. c. synthesis of protein from amino acids. d. use of enzymes to digest protein and release amino acids.  Healing of a broken bone is an example of a. anabolism. NURS EXAM 1 WELLNESS NUTRITION QUESTIONS WITH ANSWERS 2022/2023 A+ ASSUARED SUCCESS b. catabolism. c. absorption. d. metabolism.  A busy and stressed person who eats very few fruits and vegetables and does not take time to exercise is likely to experience a. vomiting. b. diarrhea. c. constipation. d. lactose intolerance.  Dehydration may occur after a. vomiting and diarrhea. b. constipation and heartburn. c. esophagitis and anemia. d. gastroesophageal reflux and hiatal hernia.  A person who complains of problems with gas, bloating, and diarrhea if he or she eats breakfast cereal with milk, but not if he or she eats pancakes or waffles, may have a. milk allergy. b. gluten intolerance. c. irritable bowel syndrome. d. lactose intolerance.  The adjectives mechanical and chemical describe two a. actions needed to cook food. b. ways to move substances in the body. c. types of action that result in digestion. d. ways in which molecules are transported into and out of cells.