Exam 1 Review

Question 1

Recommended Dietary Allowances (RDAs) represent

Answer 1

The average amount of a nutrient considered adequate to meet the needs of almost all healthy people.

Question 2

The typical American Dietary patern is…

Answer 2

Low in whole grains.

Question 3

Which statement is accurate regarding the characteristics of a healthy eating pattern?

Answer 3

Healthy eating patterns may reduce the risk of several chronic diseases: cardiovascular diseases, type 2 diabetes, and certain cancers.

Question 4

Detrimental health outcomes are linked to excessive intakes of all the following except…

Answer 4

Saturated fat, added sugars, and sodium. Carbohydrates are the exception.

Question 5

Which statement regarding the characteristics of lifestyle medicine is not true?

Answer 5

Medications are not used in conjunction with lifestyle medicine.

Question 6

Which of the following is not part of the four DGA?

Answer 6

Attain and maintain a healthy body weight throughout life.

Question 7

The DGA recommends that Americans do all the following except…

Answer 7

Limit total fat intake to less than 30% of calories beginning at age 2.

Question 8

Moderate alcohol consumption is…

Answer 8

Up to 1 drink per day for women and up to 2 drinks per day for men.

Question 9

The nurse knows that the client understands their instructions about grain equivalents when the client verbalized that one grain equivalent is equal to…

Answer 9

One slice of bread.

Question 10

A client states that there is no way they can eat all the vegetables recommended in their MyPlate plan. What is the nurse’s best response?

Answer 10

Set a goal of eating larger quantities of the vegetable servings that you currently eat, and gradually increase the servings and variety as you become more skillful in adding vegetables to your diet.

Question 11

The nurse knows that the client understands their instructions about estimating portion sizes when the client verbalized that one cup of dried cereal looks like…

Answer 11

One baseball.

Question 12

Which of the following food items is not nutrient dense?

Answer 12

Sweetened applesauce.

Question 13

Compared to a healthy US eating pattern, a Mediterranean eating pattern is generally…

Answer 13

Higher in seafood and lower in dairy.

Question 14

The nurse knows their explanation of glycemic index was effective when the says?

Answer 14

GI could help me choose the best foods to eat before, during, and after training.

Question 15

Which of the following recommendations would be most effective for someone wanting to eat more fiber?

Answer 15

Eat legumes more regularly.

Question 16

A client asks why sugar should be limited in the diet. What is the best response?

Answer 16

Foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of all the essential nutrients.

Question 17

Compared to refined grains, whole grains have more…

Answer 17

Phytonutrients.

Question 18

The nurse knows their instructions of choosing whole grains instead of refined grains are understood by the client when they verbalize that they will substitute…

Answer 18

Shredded wheat cereal for puffed wheat cereal.

Question 19

Which might a client who has eaten too much dietetic candies sweetened with sorbitol experience?

Answer 19

Diarrhea.

Question 20

The client wants to eat fewer calories and lose weight by substituting regularly sweetened foods with those that are sweetened with sugar alternatives. Which would be most effective at lowering calorie intake?

Answer 20

Sugar-free soft drinks for regular soft drinks.

Question 21

A client is on a low calorie diet that recommends they test their urine for ketones to tell how well they are adhering to the guidelines of the diet. What does the presence of ketones signify about their intake?

Answer 21

It is too low on carbohydrates.

Question 22

What is the RDA for protein for a healthy adult who weights 165 pounds?

Answer 22

60 gr

Question 23

The client asks what foods are rich in proteins and are less expensive than meat. Which foods would the nurse recommend they eat more of?

Answer 23

Beans, peas, and lentils.

Question 24

Which of the following is a lean source of protein?

Answer 24

Turkey breast without skin.

Question 25

Which statement indicates the client understands vegetarian diets?

Answer 25

Vegetarians may need to take vitamin B12 supplements and other nutrients, depending on their actual food selection.

Question 26

A client who is in a positive nitrogen balance is most likely to be...

Answer 26

Pregnant.

Question 27

What should the nurse tell a patient who likes fish but refuses to eat it because of mercury poisoning?

Answer 27

The benefits of eating 8oz/week of a variety of fish outweigh any potential risks from mercury.

Question 28

The nurse knows that instructions have been effective when the client verbalizes that a source of complete, high-quality protein is found in...

Answer 28

Cottage cheese.

Question 29

To move toward healthier eating patterns, Americans should...

Answer 29

Eat more seafood.

Question 30

The client asks if the cholesterol in shrimp is the "good" or "bad" type. What is the nurse's best response?

Answer 30

Bad and good refer to how cholesterol is packed for transport through the blood. The cholesterol in food is unpacked and neither bad nor good.

Question 31

When developing a teaching plan for a client who needs to limit saturated fat, which of the following foods would the nurse suggest the client limit?

Answer 31

Prime cuts of red meat and whole milk.

Question 32

What is the primary function of fat?

Answer 32

Provide energy.

Question 33

The nurse knows that the instructions have been effective when the client verbalizes that an ingredient that provides synthetic trans fats is...

Answer 33

Partially hydrogenated oil.

Question 34

A client asks why lowering saturated fat intake is necessary for lowering serum cholesterol levels. What is the nurse's best response?

Answer 34

Replacing saturated fats with unsaturated fats helps lower LDL (the "bad" cholesterol) and the risk of cardiovascular disease.

Question 35

Which of the following is the best source of polyunsagurated fats?

Answer 35

Soybean oil.

Question 36

Which statement indicates the client understands how to choose low-fat foods from MyPlate?

Answer 36

Within each food group, the foods lowest in fat should be chosen more often.

Question 37

Which if the following is the top source of saturated fat intake among Americans?

Answer 37

Sandwiches.

Question 38

When developing a teaching plan for a client who is on warfarin (Coumadin), which of the following foods would the nurse suggest that the client consume consistently because of their vitamin K content?

Answer 38

Brussels sprouts, cauliflower, and spinach.

Question 39

A client asks if it's better to consume folic acid from fortified foods or from a vitamin pill. What is the nurse's best response?

Answer 39

Fortified foods and vitamin pills have the same form of folic acid, so it does not matter which source you use because they are both well absorbed.

Question 40

Which population is at risk for combined deficiencies of thiamine, ribofklavin, and niacin?

Answer 40

Alcoholics.

Question 41

Which vitamin is given in large doses to facilitate wound and bone healing?

Answer 41

Vitamin C.

Question 42

Which statement indicates that the client understands the instructions given about using a vitaminsupplement?

Answer 42

Taking a multivitamin can not fully make up for poor food choices.

Question 43

The client asks if taking supplements of beta carotene will help reduce the risk of cancer. What is the nurse's best response?

Answer 43

Supplements of beta carotene have not been shown to lower the risk of cancer and may even promote cancer in certain people.

Question 44

A client is diagnosed with pernicious anemia. What vitamins are they not absorbing?

Answer 44

Vitamin B12.

Question 45

A client with hyperlipidemia is prescribed with niacin. The client asks if they can simply include more niacin-rich foods in their diet in order to forgo niacin in pill form. What is the nurse's best response?

Answer 45

The dose of niacin needed to treat hyperlipidemia is far more than can be consumed through eating a niacin-rich diet.

Question 46

A client with hyperlipidemia is prescribed with niacin. The client asks if they can simply include more niacin-rich foods in their diet in order to forgo niacin in pill form. What is the nurse's best response?

Answer 46

The dose of niacin needed to treat hyperlipidemia is far more than can be consumed through eating a niacin-rich diet.

Question 47

A healthy, young adult client asks how much water he should drink daily. Which of the following would be the nurse's best response?

Answer 47

Drink to satisfy thirst, and you will consume adequate fluid.

Question 48

When developing a teaching plan for a client who is lactose intolerant, which of the following foods would the nurse suggest as sources of calcium the client could tolerate?

Answer 48

Cheddar cheese, bok choy, and broccoli.

Question 49

The client asks what makes the DASH diet different from a Healthy US Style Eating Pattern. What is the best response?

Answer 49

The DASH diet recommends significantly less oils.

Question 50

Which of the following recommendations would be most effective at increasing potassium intake?

Answer 50

Consume more fruits, vegetables, and dairy.

Question 51

A client asks why eating less sodium is important for healthy people. Which of the following is the nurse's best response?

Answer 51

Lowering sodium intake lowers blood pressure in healthy people and may also decrease the risk of atherosclerotic heart disease.

Question 52

Which of the following foods provides iron in a form that would be absorbed fast?

Answer 52

Red meat.

Question 53

A client says he never adds salt to any foods that his wife serves, so he believes he is consuming a low-sodium diet. Which of the following is the nurse's best response?

Answer 53

The major sources of sodium are processed and convenience foods. Limiting their intake makes the biggest impact on overall sodium intake.

Question 54

What should you tell the client about taking mineral supplements?

Answer 54

If you do not have a mineral deficiency, supplements are not necessary and can lead to a potentially excessive intake that can cause adverse health effects.

Question 55

For most Americans, the largest percentage of their total calories expensed daily is from...

Answer 55

Basal energy expenditure.

Question 56

A nurse knows that their instructions about portion control have been effective when the client verbalizes that they will...

Answer 56

Use a smaller dinner plate.

Question 57

A client asks how they can speed up their metabolism. Which of the following is the best response?

Answer 57

Include strength training in your exercise program because adding muscle tissue will increase metabolic rate.

Question 58

How much weight will a person lose in a week if they eat 500 fewer calories a day then they need and increase their exercise expenditure by 500 calories a day?

Answer 58

2 pounds per week.

Question 59

Using a simple formula based on calories per kilogram of body weight, how many calories per day would a healthy weight adult who weighs 70 kg need?

Answer 59

1750 to 2100 calories.

Question 60

Waist circumference is an indicator of...

Answer 60

Central obesity.

Question 61

Which of the following substitutions results in a less calorically dense choice?

Answer 61

Canadian bacon in place of bacon.

Question 62

A BMI of 26 is classified as...

Answer 62

Overweight.

Question 63

Foods and beverages provide vitamins, minerals, and other beneficial substances relative to the number of calories with little or no added sugars, saturated fat, and sodium.

Answer 63

Nutrient dense foods.

Question 64

The amount of food listed on the Nutrition Fats label that refers to the amount customary consumed, for example, 1 cup of cooked spaghetti pasta.

Answer 64

Serving size.

Question 65

The amount of food usually consumed at one time (e.g., 3 cups of spaghetti served as a restaurant entrée)

Answer 65

Portion size.

Question 66

All foods made from wheat, rice, corn, barley, or oats are...

Answer 66

Grains.

Question 67

A set of five nutrient dense reference values used to plan and evaluate diets.

Answer 67

Dietary Reference Intakes (DRIs)

Question 68

This group contains bith animal (meat, poultry, seafood, eggs) and plant (nuts, seeds, beans, peas, lentils) sources.

Answer 68

Protein.

Question 69

Single molecules of sugar; the most common indoors is hexose that contains six carbon atoms.

Answer 69

Monosaccharides.

Question 70

"Double sugars"; composed of two monosacchaarides (e.g., sucrose, maltose, lactose)

Answer 70

Disaccharides.

Question 71

Carbohydrates consisting of many sugar molecules.

Answer 71

Polysaccharides.

Question 72

Storage form of glucose in animals and humans.

Answer 72

Glycogen.

Question 73

Nutrients required by the body in large amounts (gram quantities); namely, carbohydrates, protein, and fat.

Answer 73

Macronutrients.

Question 74

Nutrients required by the body in small amounts; namely vitamins and minerals.

Answer 74

Micronutrients.

Question 75

Swelling of body tissues secondary to the accumulation of excessive fluid.

Answer 75

Edema.

Question 76

An irreversible process in which the structure of a protein is disrupted, leading to partial or complete loss of function.

Answer 76

Denatured.

Question 77

In which all the carbon atoms are bonded to as many hydrogen atoms as they can hold, so no double bonds exist between carbon atoms...

Answer 77

Saturated Fatty Acids (SFAs)

Question 78

When fatty acids are not completely saturated with hydrogen atoms, so one or more double bonds form between the carbon atoms.

Answer 78

Unsaturated fatty acids.

Question 79

An unsaturated fatty acid where the end most double bond occurs three carbon atoms from the methyl end of its carbon chain.

Answer 79

Omega-3 (n-3) fatty acid.

Question 80

To add nutrients back that were lost during processing; for example, white flour is enriched with certain B vitamins lost when the bran and germ layers are removed.

Answer 80

Enrich.

Question 81

To add nutrients to food that were either not originally present or were in insignificant amounts; for instance, many brands of orange juice are fortified with vitamin D.

Answer 81

Fortified.

Question 82

Mercury, a necrotizing, is a heavy material that occurs naturally in the environment and is released into the air through industrial pollution. It changes into ___ when it falls from the air into the water.

Answer 82

Methylmercury.

Question 83

Immeasurable water loss.

Answer 83

Insensible water loss.

Question 84

Measurable water loss.

Answer 84

Sensible water loss.

Question 85

Water produced as a by-product from the breakdown of carbohydrates, protein, and fat for energy.

Answer 85

Metabolic water.

Question 86

Unit by which energy is measured; the amount of heat needed to raise the temperature of 1 kg of water by 1C.

Answer 86

Calorie.

Question 87

Number of calories expenses in a 24 hour period to fuel the involuntary activities of the body at rest and after a 12 hour fast.

Answer 87

Basal Energy Expenditure (EER) or Basal Metabolic Rate (BMR).

Question 88

The number of calories expended in a 24 hour period to fuel the involuntary activities of the body at rest. It does not adhere to the criterion of a 12 hour fast.

Answer 88

Resting Metabolic Rate (RMR) or Resting Energy Expenditure (REE).

Question 89

An estimation of the amount of energy required to digest, absorb, transport, metabolize, and store nutrients.

Answer 89

Thermic Effect of Food.