Chapter 05: Fats

Chapter 05: Fats

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

MULTIPLE CHOICE

1. Of the following, the food that would provide the most energy per ounce is

ANS:  A

Butter would provide the most energy per ounce because fat is the densest energy source. Fat provides 9 kcal/g; protein and carbohydrate each provide 4 kcal/g. Tuna is mostly protein with just a small amount of fat, pasta is mostly carbohydrate, and hard candy is only carbohydrate, and so all of these would provide fewer calories per ounce than would butter.

DIF:    Cognitive Level: Applying               REF:   Page 74 | Page 81

TOP:   Nursing Process: Implementation     MSC:  Client Needs: Physiological integrity

2. The most beneficial function of cholesterol in the body is

ANS:  A

The body uses sterols such as cholesterol to make sex hormones, bile, and vitamin D. Cholesterol does contribute to deposition of arterial plaques, but this is not beneficial to the body. Cell membrane structure and solubility in both water and fat are functions of phospholipids; cholesterol is a sterol, not a phospholipid.

DIF:    Cognitive Level: Applying               REF:   Pages 77-78

TOP:   Nursing Process: Assessment           MSC:  Client Needs: Physiological integrity

3. If a patient receiving parenteral nutrition develops eczema, the patient probably has

ANS:  B

In a patient receiving fat-free parenteral nutrition, eczema may be a sign of essential fatty acid deficiency. Eczema is not caused by vitamin C deficiency; symptoms of vitamin C deficiency include bleeding gums and breakdown of scar tissue. Eczema is not a sign of protein-energy malnutrition. The body makes phospholipids and sterol, and so deficiency does not occur.

DIF:    Cognitive Level: Applying               REF:   Page 74          TOP:   Nursing Process: Diagnosis

MSC:  Client Needs: Physiological integrity

4. If a food that is usually made with hydrogenated oil is made with vegetable oil instead, one potential concern is that the

ANS:  D

Hydrogenation of vegetable oils increases their shelf life because the double bonds are removed, which renders the fatty acids less vulnerable to oxidation; therefore, a food made with vegetable oil may have a shorter shelf life. Use of vegetable oil does not necessarily result in a different flavor from use of hydrogenated fat and does not make the food feel more oily. Foods made with vegetable oils are less likely to contribute to cardiovascular disease than those made with hydrogenated fats, which contain saturated and trans fatty acids.

DIF:    Cognitive Level: Understanding       REF:   Page 82 | Page 84

TOP:   Nursing Process: Implementation

MSC:  Client Needs: Health promotion and maintenance | Client Needs: Safe and effective care environment