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If a woman who drinks a cup of decaffeinated coffee in the morning, a cup of fruit juice with lunch, 6 cups of water throughout the day and a cup of tea at bedtime, her fluid intake would be considered
a. dangerously low.
b. below optimal.
c. optimal.
d. too high.
c
Having only softened tap water at home would be of most concern to a(n)
a. pregnant woman
b. a full-time student who also works part-time
c. elderly woman with osteoporosis
d. retired man with hypertension
d
Interstitial fluid is the body fluid
a. within the cells
b. outside the cells
c. between the cells
d. in the bloodstream
c
Dehydration is most likely to have a negative effect on
a. digestion of food
b. storage of excess energy
c. nerve impulse conduction
d. body temperature regulation
d
A good example of living in an obesogenic environments is
a. working for an employer who gives employees free membership at a health club
b. being a former high school athlete who now works in a sedentary job
c. living in an apartment complex where it is unsafe for children to play outside unsupervised
d. a physicians recommendation not to exercise during recovery from surgery
c
The total amount of energy in a bowl of soup that contains 5g of protein, 2g of fat, and 20g of carb is ____ kcal
a. 27
b. 108
c. 118
d. 133
c
The fuel for all body processes that traps energy released from food is
a. electrons
b. acetyl coenzyme A
c. glucose-6-phosphate
d. adenosine triphosphate
d
If a person hears a friend calling for help and goes running to find out what the friend needs, the person would be getting his/her energy from
a. fatty acids via adrenaline release
b. glucose and amino acids via aerobic pathways
c. glycogen via anaerobic glycolysis
d. fatty acids and glycerol via oxidative phosphorylation
c
If someone goes on a long hike, after 4 hours most of his or her energy will be obtained from
a. glucose
b. glycogen
c. fatty acids
d. amino acids
c
Athletes who exercise regularly are able to exercise for longer, partly because their body is able to use more energy from
a. fat
b. protein
c. amino acids
d. carbohydrates
a
Of the following, the person who would be expected to have the highest energy expenditure to have the highest energy expenditure is a
a. man who cycles to work every day and plays on sports teams on the weekend
b. man who works 60 hours a week at a high-stress job
c. woman who works as a personal trainer at a health club
d. woman who works as a nurse in a clinic
a
The most efficient way to increase energy expenditure is to
a. eat foods that require more energy for digestion, absorption, metabolism, and storage
b. use thyroid hormones to increase basal metabolic rate
c. increase the duration and intensity of daily activities
d. lift weights to increase lean body mass and thereby increase basal metabolism
c
The behavior change that would do most to help preserve lean body mass is
a. avoiding weight loss
b. exercising regularly
c. decreasing dietary fat intake
d. ensuring adequate protein intake
b
The duration of physical activity needed to maintain physical fitness depends on the
a. time of day
b. ambient temperature
c. intensity of the activity
d. flexibility of the individual
c
The most accurate way to measure body fat levels is to use
a. BMI
b. triceps skinfold thickness
c. underwater weighing (densitometry)
d. bioelectric impedance analysis (BIA)
c
For a man, a total body fat level of 18% is considered
a. too low
b. healthy
c. too high
d. obese
b
If a health practitioner wants to assess whether an underweight woman's body fat is too low, he or she may ask her whether
a. she has lost weight recently.
b. other family members are underweight.
c. she has a normal appetite.
d. she menstruates regularly.
d
If a woman's waist measurement is 34 inches and her hip measurement is 40 inches, her waist-to-hip ratio would be considered to be _____ risk for chronic disease
a. associated with a high
b. unrelated to
c. associated with a low
d. associated with a moderate
a
Frank and Gina are trying to lose weight. They walk 2 miles every evening after dinner, are eating smaller portions, and have stopped eating snacks between meals. Frank has lost twice as much weight as Gina. What is the most likely explanation?
a. Gina is not following the food plan as carefully as Frank is.
b. Gina has a gynoid shape, and Frank has an android shape.
c. Frank is exercising more than Gina at other times during the day.
d. Frank had a higher level of fitness than Gina before they started to make changes.
b
It would be especially beneficial for someone to avoid becoming obese if they have a family history of
a. osteoporosis and sarcopenia (muscle wasting)
b. alcoholism and liver cancer
c. sleep apnea and osteoarthritis
d. multiple sclerosis and celiac disease
c
To lose a pound of body fat in a week, the daily energy expenditure would have to increase by approximately _____ kcal.
a. 350
b. 500
c. 700
d. 3500
b
If someone goes to a seafood buffet and eats large portions of shrimp, crab, and baked fish, being careful to avoid fried seafood and high-fat sauces, the extra protein consumed will be stored as
a. amino acids in the liver
b. protein in muscles
c. glycogen in muscles
d. triglycerides in adipocytes
d
According to set point theory, if weight or fatness falls below the level perceived to be appropriate by the body, the individual will
a. experience a greater desire for high-fat foods
b. develop a new, lower set point for body weight
c. experience an overall increase in hunger drive
d. decrease his/her physical activity until weight is regained
c
The most important factor in setting behavioral goals is
a. the clients willingness to exercise
b. individual habits and preferences
c. the amount of weight loss desired
d. the skill of the health care practitioner
b
If a client wants to relearn to pay attention to hunger and satiety cues, he/she may find it helpful to
a. keep a journal of perceived emotions
b. establish a regular pattern of meals
c. eat all food at home
d. avoid eating until he/she is very hungry
a
An athletes kilocalorie intake is most likely to be appropriate if he or she
a. maintains a low percentage of body fat
b. consumes at least 1800 kcal per day
c. maintains a competitive and healthy weight
d. does not experience hunger between workouts
c
If an athlete weighed 150 lbs at the beginning of an athletic event and weighed 146 lbs at the end of the event because of water lost in sweat, their athletic performance toward the end of the event would be
a. improved
b. unaffected
c. impaired
d. unpredictable
c
The best way for someone to measure fluid loss during a workout is
a. the amount needed to satisfy thirst
b. volume of urine production
c. change in body temperature
d. loss of body weight
d
Sports drinks may be more beneficial than water for an athlete who
a. is exercising in cold weather
b. runs for at least 2 hours, 4 days a week
c. experiences hunger during workouts
d. takes a 1-hour aerobics class 5 days a week
b
An example of a good food for replacing glycogen stores is
a. raw carrots
b. string cheese
c. breakfast cereal
d. scrambled eggs
c
The person who is most likely to need to be concerned about the adequacy of his/her protein intake is a
a. male bodybuilder
b. woman who walks 30 minutes per day
c. man who plays basketball twice a week
d. female vegetarian runner with a low kcal intake
d
The factor that is most effective in increasing muscle mass is
a. exercise
b. low fat intake
c. high protein intake
d. amino acid supplements
a
An example of an athlete who is most likely to benefit from a multivitamin or mineral supplement that provides 100 % of the DRI is a
a. gymnast
b. swimmer
c. bodybuilder
d. football player
a
An example of a beverage that may have a demonstrated ergogenic effect is
a. milk
b. beer
c. coffee
d. ginseng tea
c
A pregnant client complains of constipation during pregnancy. This is probably caused by
a. inadequate intakes of dietary fiber and fluids
b. reduced activity levels as body size increases
c. increased levels of the hormone estrogen
d. increased levels of the hormone progesterone
d
If a woman has had preeclampsia and hypertension in a previous pregnancy, then during this pregnancy she should
a. restrict her sodium intake.
b. continue her regular sodium intake.
c. restrict her protein intake.
d. take iron and calcium supplements.
b
For a woman with a healthy prepregnancy weight, gaining a total of 31 pounds throughout pregnancy would be considered
a. too low for a healthy pregnancy.
b. too high for a healthy pregnancy.
c. within the current recommended range for weight gain.
d. within the current recommended range for weight gain for a woman experiencing gestational diabetes.
c
If an obese woman is 6 months pregnant and has gained about 8 lbs so far, her health care provider should recommend that she
a. try to maintain her current weight throughout the rest of her pregnancy.
b. continue to gain weight at about the same rate throughout the pregnancy.
c. increase her weight gain to achieve weight gain in the recommended range.
d. plan food choices carefully and gradually lose weight during pregnancy.
b
The nutrient that pregnant women are most likely to need to take in the form of a supplement is
a. iron.
b. calcium.
c. protein.
d. vitamin C.
a
The health care provider would be most concerned if a pregnant woman told him or her that she
a. has to taste wines to pair with foods for catering events.
b. has cravings for salty snacks throughout the day.
c. follows a vegan pattern of eating.
d. lost 40 lb during the year before she became pregnant.
a
If a woman in her last trimester of pregnancy has marked edema, what else should be evaluated?
a. body temperature and hematocrit
b. blood and urinary glucose levels
c. blood pressure and urine protein levels
d. sodium intake and urinary sodium excretion
c
Recommendations for the treatment of gestational diabetes include
a. weight loss.
b. dietary control.
c. avoidance of sugar.
d. oral diabetes medication.
b
The best way for a nursing mother to increase her milk supply is to
a. nurse her infant more often and for longer periods of time.
b. provide supplemental formula to allow milk reserves to build.
c. drink lactogenic herbal teas that stimulate milk production.
d. drink extra milk and add extra servings of dairy products.
a
The most potentially harmful situation for an infant is
a. breastfeeding during the day and bottle-feeding at night.
b. running out of infant formula and using whole milk for a few days instead.
c. breastfeeding by a mother who is being treated with antibiotics.
d. breastfeeding by a mother who gained less weight than is recommended during pregnancy.
b
A meal that a family should not share with their 10-month-old infant is
a. meatloaf and mashed potatoes.
b. refried beans and cheese.
c. peanut butter and honey sandwich.
d. baked fish and butternut squash.
c
To prevent baby bottle tooth decay in infants who need a bottle at bedtime, the bottle should not contain
a. fruit juice.
b. beverages sweetened with sugar.
c. any liquid other than water.
d. iron-fortified infant formula.
c
The best way to encourage children to consume adequate nutrients with less than 30% of kilocalories from fat is to
a. avoid fast food and fried foods.
b. follow a vegan eating pattern.
c. provide low-fat foods and a vitamin or mineral supplement.
d. include plenty of fruits, vegetables, and whole grains.
d
If a 2-year-old is drinking four 8-oz cups of milk daily, he or she is probably drinking
a. too little milk to provide sufficient calcium for the growing skeleton.
b. approximately the right amount of milk to meet nutrient needs.
c. approximately the right amount of milk, if the child is at a healthy weight.
d. too much milk, which may displace other important foods from the diet.
d
A mother of a toddler tells you that her child drinks several cups of fruit juice each day. How would you respond?
a. it is important to decrease juice intake because high potassium intake can be dangerous for young children.
b. even though fruit juice contains some micronutrients, intake should be limited because it also has high levels of natural sugar.
c. as long as the juice is 100% real fruit juice, this is a good way to increase the intake of fruits and micronutrients.
d. drinking juice is healthful as long as the child has an adequate intake of foods from all the food groups.
b
If a child does not like food when he or she tries it for the first time, the
a. child preference should be respected, and the child should not be encouraged to try it again.
b. child should be offered a reward if he or she eats a reasonable amount of the food.
c. child should be encouraged to eat at least five bites to see whether his or her taste buds adjust.
d. child should be offered the food at least 8 to 10 times at other meals before he or she decides whether he or she likes it.
d
The child most likely to develop type 2 diabetes is the one who
a. is obese.
b. is malnourished.
c. has multiple food allergies.
d. lives in a low-income household.
a
An example of a breakfast that would meet the School Breakfast Program requirements would be
a. scrambled egg, bacon, toast, and orange juice.
b. cold breakfast cereal with milk, toast with honey.
c. toast with peanut butter, banana, and milk.
d. turkey sausage, hash browns, ketchup, and milk.
c
The person who is most likely to have an inadequate calcium intake is a(n)
a. school-age child who receives free school breakfast and lunch.
b. toddler who prefers to drink milk rather than eat meals.
c. adolescent boy who plays varsity football.
d. adolescent girl who is a competitive gymnast.
d
The best way to reduce the risk of asphyxiation (choking) in toddlers is to make sure that they
a. drink plenty of fluids with meals.
b. avoid conversation during meals.
c. sit down while eating and chew foods well.
d. eat with utensils rather than with their fingers.
c
Lead poisoning may be diagnosed at the same time as
a. food allergies.
b. anorexia nervosa.
c. iron-deficiency anemia.
d. vitamin D and calcium deficiencies.
c
The lifestyle factor that would contribute most to a child becoming overweight is
a. attending after-school daycare.
b. trading foods at lunchtime with friends.
c. being raised by one or more grandparents.
d. being home alone after school every day.
d
Interventions for obese children should focus on
a. gradual weight loss.
b. low-fat food choices.
c. healthy lifestyle behaviors.
d. increased physical activity.
c
An example of a child who is at high risk for iron deficiency anemia is the child
a. who has allergies to milk and nuts.
b. who lives in an African American low-income family.
c. whose parents work full time.
d. who eats most food away from home.
b
As adults age, they are likely to want to add _____ to their food.
a. less salt
b. more salt
c. fewer salt substitutes
d. more salt substitutes
b
Protein needs continue to increase until about age 24 years because
a. height continues to increase.
b. lean body mass continues to increase.
c. protein metabolism becomes less efficient.
d. higher protein intake prevents conversion of muscle to body fat.
b
One way a 50-year-old individual can help maintain lean body mass and minimize increases in body fat is to
a. engage in regular exercise, including strength training.
b. use stress-reduction strategies, such as massage therapy.
c. ensure that the diet includes adequate amounts of high-quality protein.
d. decrease energy intake to prevent weight gain.
a
In comparison with the iron needs of younger women, those of older women
a. decrease because of slower turnover of red blood cells.
b. decrease because of menopause.
c. increase because iron absorption becomes less efficient.
d. increase because oxygen use is less efficient.
b
If an older adult is confused, he or she may have a deficiency of
a. iron.
b. zinc.
c. water.
d. protein.
c
An older adults nutritional status may decline if he or she has arthritis because
a. arthritis is associated with loss of appetite.
b. the ability to prepare food may be impaired.
c. taste changes may cause food to be unappetizing.
d. arthritis causes an increase in protein and nutrient requirements.
b
The best way for older adults who live in cold climates to meet their increased need for vitamin D is to
a. increase their skin exposure to sunlight.
b. increase their intake of vitamin D fortified dairy products.
c. take vitamin D supplements.
d. increase their intake of fatty fish.
c
If an older adult has lost several teeth and complains that foods are bitter or tasteless, he or she may have a deficiency of
a. zinc.
b. iron.
c. vitamin C.
d. vitamin B12.
a
An example of someone who is at high risk for malnutrition and weight loss is a(n)
a. 21-year-old student who works part time.
b. 36-year-old single mother with three children.
c. 57-year-old man who is unemployed.
d. 88-year-old widow who lives alone.
d
In adults older than 80, the greatest dietary concern is
a. preventing weight gain.
b. increasing lean body mass.
c. maintaining adequate nutritional status.
d. preventing coronary heart disease and cancer.
c
An appropriate way to maintain a healthy body weight includes
a. eating only at set mealtimes.
b. learning to respond to actual hunger cues.
c. counting calories to restrict energy intake.
d. avoiding foods that have high levels of fat and added sugar.
b
The person most likely to be eligible for the Supplemental Nutrition Assistance Program (SNAP) is a
a. 55-year-old single man who earns minimum wage.
b. college student who works part-time.
c. single mother with three children who works part-time.
d. pregnant woman with gestational diabetes.
c
The program that would be most helpful for a lonely 75-year-old widow who has been gradually losing weight since her husbands death is the _____ Program.
a. senior Nutrition
b. emergency Food Assistance
c. supplemental Nutrition Assistance
d. child and adult Care Food
a
After going through menopause, a woman may need to pay extra attention to her food and activity habits because she is now at increased risk for
a. osteoporosis.
b. type 2 diabetes.
c. bronchial asthma.
d. iron deficiency anemia.
a
Alcohol abuse is associated with poor nutritional status because
a. alcohol intake increases basal metabolic rate.
b. alcoholic beverages displace healthful foods from the diet.
c. alcohol increases the desire for foods with high levels of fat and sugar.
d. people with alcoholism often eat in bars that serve a limited number of foods.
b
An example of rationalizing is
a. restricting food intake by rationing food.
b. coping with stress by using biofeedback techniques.
c. identifying emotional triggers for eating.
d. using a busy schedule to justify poor food choices.
d
The situation in which it would be most important for the nurse to contact the registered dietitian (RD) is if a
a. patient complains of constipation during his or her hospital stay.
b. The patients family complains about the quality of the food in the hospital.
c. patient reports losing 10 lb in the past year without trying.
d. the patient has been receiving intravenous glucose and saline but no oral intake for 36 hours.
d
An example of a common cause of iatrogenic malnutrition is
a. scheduling of frequent daily tests that prevent the patient from eating meals.
b. food from home brought in by family members and friends of a patient.
c. small portion sizes of hospital food and the absence of snacks.
d. errors in the ordering and delivery of meals for hospitalized patients
a
If a patient is 6 feet tall and his or her waist measures 42 inches, the patient would be considered to have _____ fat levels consistent with _____ risk for chronic disease.
a. essential; low
b. essential; high
c. abdominal; low
d. abdominal; high
d
The best way to estimate height for a patient with both legs amputated below the knee is to use
a. demi-span (distance from the sternal notch to the middle finger).
b. knee height (with the use of calipers to measure heel-to-thigh distance).
c. recumbent bed height measured while the patient is lying down.
d. the patients stated pre-amputation height.
a
If a male patient weighs 140 pounds when he is admitted to a long-term care facility and weighs 147 pounds 2 months later, his percent weight change during his hospital stay is
a. 3.5%.
b. 5%.
c. 7%.
d. 14%.
b
If a patient weighed 150 lb 1 month ago and now weighs 140 lb, the weight loss would be considered
a. insignificant.
b. mild.
c. moderate.
d. severe
d
An elderly patient who has been living alone and has gradually been losing weight has had a stroke and is transferred to a long-term care facility. It is unlikely that he will be able to achieve adequate oral intake during recovery, and so a percutaneous endoscopic gastrostomy (PEG) tube is inserted to begin tube feedings into his stomach. If the patient gains 8 lb in the first week of tube feeding, it is likely that
a. he is retaining fluid weight.
b. the tube feeding is well tolerated.
c. he is constipated.
d. the feedings are replenishing muscle and fat stores.
a
Body mass index (BMI) would be most useful for evaluating the weight status of a(n)
a. middle-aged, moderately active woman.
b. elderly, mostly sedentary man.
c. high-school football player.
d. young woman undergoing chemotherapy.
a
An example of a patient considered to be at high nutrition risk is a(n)
a. 72-year-old man who has been vomiting for 12 hours.
b. 38-year-old overweight man who has had a heart attack.
c. 18-month-old child with weight in the third percentile for height.
d. woman with a broken leg and a serum albumin level of 3.8 g/dL.
c
Measurement of serum albumin level would be most useful for predicting visceral protein status in a(n)
a. patient with congestive heart failure who has very little appetite.
b. elderly patient who has been living alone and is scheduled for nonemergency surgery.
c. patient with liver failure related to chronic alcohol abuse.
d. patient who was in a serious car accident and is recovering from multiple fractures.
b
If a patient complains of fatigue and has spoon-shaped nails, a test that may be ordered is _____ measurement.
a. total bilirubin
b. blood hemoglobin
c. plasma glucose
d. blood urea nitrogen (BUN)
b
If a hospitalized patient is not recovering well and seems to have a poor appetite, it would be appropriate to request a
a. tube feeding.
b. calorie count.
c. food record.
d. menu analysis.
b
If nutrition screening identifies a patient as being at high nutrition risk, the next step in their care would be nutrition
a. intervention by a registered dietitian.
b. assessment by a registered dietitian.
c. diagnosis by the physician.
d. monitoring and evaluation by the nurse.
b
If a patient is immobilized for several days and cannot get out of bed, the most important thing for the nurse to do is
a. compare fluid intake and output and check for edema.
b. change the patients position or turn the patient several times a day.
c. conduct a calorie count to make sure the patients food intake is adequate.
d. change sheets and blankets during each shift.
b
The best way to evaluate the weight of a hospitalized patient is
a. at the same time as assessing the patients vital signs.
b. no more than once a week, to avoid measuring fluid shifts rather than true weight.
c. by using a bed scale.
d. while the patient is wearing a hospital gown, at the same time each day, and after voiding.
d
When a nurse is recording food intake for a calorie count, the best way to describe food intake is to
a. list the percentage of each food served that was actually eaten.
b. describe intake in qualitative terms, such as fair, adequate, and good.
c. weigh each food before and after the patient eats and list the weight of food eaten.
d. visit the patient each day and obtain a 24-hour diet recall.
a
If a patient reports feeling lethargic and having a headache, and you notice that his or her hair is thin and the skin is dry, it would be important to ask the patient whether he or she
a. has access to and is able to afford enough food.
b. follows a vegan eating pattern or restricts intake of animal foods.
c. uses any herbal or botanical remedies on a regular basis.
d. takes high-dose vitamin supplements that contain vitamin A.
d
A patient with diabetes is recovering at home after foot surgery. He takes antidepressant and antihypertensive medications, as well as an oral hypoglycemia agent. When the nurse visits at noon to change his dressing, his or her greatest concern would be
a. the open bottle of vodka on the table next to his recliner.
b. the fact that he has not yet eaten lunch.
c. his reliance mainly on canned and prepackaged food in the house.
d. his complaints that his family does not come and help him.
a
A situation that may be associated with moderate nutrition risk is
a. use of analgesic medications to manage a patient's pain.
b. being tube fed for several weeks and transitioning to oral intake.
c. food brought in by family members for a hospitalized patient.
d. following a low-fat, high-fiber, low-sodium diet.
b
Overall, the greatest concern in screening patients for risk of malnutrition is
a. edema.
b. muscle wasting.
c. unintended weight gain.
d. unintended weight loss.
d
Rapid weight gain (>1 pound in a day) is probably caused by accumulation of
a. fluid.
b. feces.
c. body fat.
d. lean body mass.
a
A BMI of 18 would reflect
a. underweight.
b. normal weight.
c. overweight.
d. severe overweight.
a
An elderly patient falls at home and lies on the floor for 24 hours without anything to eat or drink for 24 hours before being found and admitted to the hospital. What would be an important thing for the nurse to do before collecting blood to evaluate nutritional status?
a. Weigh the patient.
b. Assess food and beverage intake before the fall.
c. Rehydrate the patient.
d. Manage patients pain.
c
A patient who is scheduled for knee surgery mentions not having eaten much in the past few weeks because it has been difficult to shop and prepare food. To evaluate the patients immune function, the physician may decide to test the patients serum _____ levels.
a. iron
b. vitamin D
c. prealbumin
d. creatinine
b
A meal rich in nutrients that promote wound healing is
a. a bean burrito with salsa and guacamole.
b. a roast beef sandwich on whole-grain bread with strawberries.
c. a grilled cheese sandwich and carrot sticks.
d. tuna salad on a bed of lettuce with crackers.
b
If a patient is taking a monoamine oxidase inhibitor (MAOI) for depression, a meal that may result in unpleasant side effects and dangerous hypertension is
a. salad with bacon and blue cheese.
b. peanut butter sandwich and grapefruit juice.
c. fresh fruit salad with nuts and honey.
d. cream of mushroom soup with crackers.
a
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