Chapter 42: Nutrition and Nutrition Education

Which patient populations require specific monitoring related to the types of dietary nutrients consumed?

Select all that apply

Adult men

Young children

Pregnant women

Adolescent males

Older adult females

Young children

Pregnant women

Older adult females

Which is an example of an essential nutrient?

Fiber

Calories

Cholesterol

Amino acids

Amino acids

What is the main function of carbohydrates?

Aids in digestion

Creates adipose tissue

Provides energy for cells

Prevents damage to arteries

Provides energy for cells

Which food source is rich in soluble fiber?

Eggs

Bananas

Bran cereal

Whole grain bread

Bran cereal

Which are the functions of water in the body?

Select all that apply

Lubricates joints

Transports substances

Filters waste products

Aids in formation of bones

Regulates body temperature

Lubricates joints

Transports substances

Regulates body temperature

Which topics are used to determine individual dietary needs using the MyPlate website?

Select all that apply

Age

Height

Allergies

Activity level

Food preferences

Age

Activity level

Food preferences

What is the recommendation for saturated fat consumption based on the MyPlate website developed by the USDA?

Less than 5% of calories should come from fat.

Less than 10% of calories should come from fat.

Less than 15% of calories should come from fat.

Less than 20% of calories should come from fat.

Less than 10% of calories should come from fat.

Which are the key parts of the dietary label?

Select all that apply

Sodium

Calories

Serving size

Carbohydrates

Percent daily value

Calories

Serving size

Percent daily value

What is the first step when evaluating the nutritional content using the food label?

Assessing grams of fat

Assessing the serving size

Assessing the number of calories

Assessing grams of carbohydrates

Assessing the serving size

What is a common reason for a patient exhibiting non-adherence to a prescribed dietary plan?

Personal beliefs

Financial concerns

Lack of education

Lack of willpower

Lack of education

Identify the correct order of the steps for reading a food label during patient education.

1. Find calories per serving

2. Find fat and carbohydrate information per serving

3. Supply rationale for reading labels

4. Evaluate whether it fits in the meal plan

5. Find serving size

6. Introduce self

6,3,5,1,2,4

Which action is inappropriate when providing nutritional education to a patient using established tools?

Using charts and diagrams

Encouraging a passive patient role

Including ethnic and cultural foods

Incorporating the patient's likes and dislikes

Encouraging a passive patient role

The medical assistant (MA) is providing dietary education to a patient. Which statements should the MA include regarding nutrients?

Select all that apply

"Nutrients are non-caloric."

"Nutrient deficiencies may lead to disease."

"Nutrients are important for cellular function."

"There are essential and nonessential nutrients."

"Excessive intake of nutrients will prevent disease."

"Nutrient deficiencies may lead to disease."

"Nutrients are important for cellular function."

"There are essential and nonessential nutrients."

The patient asks the medical assistant (MA), "My doctor says I have a dietary deficiency. What does that mean?" Which response by the MA is most accurate?

"Your body mass index is high."

"Your basal metabolic rate is low."

"You are not eating enough calories every day."

"You are not getting enough of a specific nutrient needed to keep you healthy."

"You are not getting enough of a specific nutrient needed to keep you healthy."

The medical assistant is providing dietary education to a patient who is 30 years of age. Which kilocalorie range should the MA include in the teaching session to provide adequate energy for this patient?

1200-1400

1400-1600

1600-1800

1800-2000

1800-2000

Which food constituents are capable of furnishing energy for the body?

Select all that apply

Fat

Fiber

Protein

Antioxidants

Carbohydrates

Fat

Protein

Carbohydrates

The medical assistant (MA) is teaching a patient about nutrients. Which nonessential nutrients should the MA include in the teaching session?

Select all that apply

Vitamin D

Cholesterol

Amino acids

Antioxidants

Carbohydrates

Vitamin D

Cholesterol

Which foods should the medical assistant (MA) teach the patient to avoid, to adhere to a diet that is low in simple sugars?

Select all that apply

Fruit

Syrup

Honey

Vegetables

Baked goods

Syrup

Honey

Baked goods

A patient who is diagnosed with high cholesterol wants to increase the amount of fiber in the diet. Which food choice should the medical assistant (MA) include in the teaching session?

Rice

Pasta

Beans

Potatoes

Beans

A patient diagnosed with high cholesterol is prescribed a diet that is low in saturated fats. Which foods should the medical assistant (MA) teach the patient to avoid?

Select all that apply

Lard

Cream

Butter

Skim milk

Margarine

Lard

Cream

Butter

Margarine

The medical assistant (MA) is teaching a patient about food choices that will decrease the overall cholesterol and LDL levels in the blood. Which monounsaturated fat product should the MA include in the teaching session?

Lard

Butter

Corn oil

Olive oil

Olive oil

Which food choices, rich in protein, provide the body with essential amino acids?

Select all that apply

Eggs

Fish

Poultry

Avocados

Tomatoes

Eggs

Fish

Poultry

Which vitamin should be increased in the diet for a patient who is diagnosed with a low red blood cell count?

B12

Niacin

Biotin

Folate

Folate

Which clinical manifestations are associated with hypokalemia, a low level of potassium?

Select all that apply

Hair loss

Irritability

Blood clots

Hypertension

Diminished heartbeat

Irritability

Hypertension

Diminished heartbeat

Which clinical manifestations support the diagnosis of iron toxicity?

Select all that apply

Joint pain

Confusion

Palpations

Cardiomyopathy

Skin pigmentation

Joint pain

Cardiomyopathy

Skin pigmentation

Which mineral deficiency could cause a pediatric patient to develop a large number of dental caries?

Fluoride

Chloride

Phosphorus

Magnesium

Fluoride

How many 8-ounce glasses of water should individuals drink on a daily basis in order to maintain vital body processes?

6

8

10

12

8

Which statements are appropriate when teaching a patient about the Dietary Guidelines for Americans?

Select all that apply

"Reduce intake of sodium, sugar, and fat."

"Nutrients are not as important as calories."

"Balance intake of carbohydrates, protein, and vitamins."

"Caloric intake should be similar to energy expended."

"Water and fiber intake are important for healthy diet."

"Reduce intake of sodium, sugar, and fat."

"Balance intake of carbohydrates, protein, and vitamins."

"Caloric intake should be similar to energy expended."

"Water and fiber intake are important for healthy diet."

Which statement regarding the reduction of calories is appropriate for a patient who wishes to lose weight?

"To lose weight, eat lean protein and no carbohydrates."

"Eating only fruits and vegetables is the best way to lose weight."

"Eat less than 1000 calories per day and you will lose weight quickly."

"Decreasing caloric intake and increasing exercise is a healthy way to lose weight."

"Decreasing caloric intake and increasing exercise is a healthy way to lose weight."

Which teaching points should be included in an educational session regarding food safety?

Select all that apply

Chill perishable foods.

Avoid unpasteurized dairy products.

Clean fruits and vegetables prior to eating.

Temperature of food can be determined visually.

Keep uncooked poultry and meat separate from fresh vegetables.

Chill perishable foods.

Avoid unpasteurized dairy products.

Clean fruits and vegetables prior to eating.

Keep uncooked poultry and meat separate from fresh vegetables.

Which food groups should be encouraged for patients who wish to consume a healthy, balanced diet?

Select all that apply

Fruit

Alcohol

Vegetables

Baked goods

Low fat dairy products

Fruit

Vegetables

Low fat dairy products

How much physical activity is recommended each day in order to lose weight?

30 minutes

40 minutes

50 minutes

60 minutes

60 minutes

The medical assistant (MA) tells the patient that in order for a food to be labeled organic, the product must contain more than....% of organic ingredients.

70

Which categories will replace the calories for fat on the revised dietary label?

Select all that apply

Total fat

Trans fat

Saturated fat

Unsaturated fat

Polyunsaturated fat

Total fat

Trans fat

Saturated fat

A patient asks the medical assistant (MA), "What does it mean when the food label states it is light?" Which response by the MA is most accurate?

"A light food has less than 5 calories per serving."

"A light food has less than 40 calories per serving."

"A light food has one-half fewer calories than the regular product."

"A light food has one-third fewer calories than the regular product."

"A light food has one-third fewer calories than the regular product."

Which tools should the medical assistant use to illustrate diets when providing patient education about the glycemic index?

Select all that apply

Samples of food

Paper and pencil

Glucose testing supplies

Table with the amount of fat in foods

Handout listing online web resources

Paper and pencil

Handout listing online web resources

Which tip should the medical assistant include when providing education to a patient regarding dietary supplements?

Dietary supplements are not necessary.

Dietary supplements are completely safe.

Dietary supplements are regulated by the FDA.

Dietary supplements are not regulated by any standards.

Dietary supplements are not regulated by any standards.

Which should the medical assistant (MA) take into consideration when providing dietary education for a patient?

Select all that apply

Change is not easy for patients.

Patients are always ready to learn.

Ethnic factors may influence patients' dietary choices.

Cultural factors may influence patients' dietary choices.

Patients will make changes as soon as they receive new information.

Change is not easy for patients.

Ethnic factors may influence patients' dietary choices.

Cultural factors may influence patients' dietary choices.