Chapter 07: Nutrition

Chapter 07: Nutrition

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. Mrs. Raymonds is a 24-year-old patient who has presented for a routine concern over her current weight. In your patient teaching with her, you explain the importance of macronutrients. Which of the following is a macronutrient?

a.	Iron
b.	Thiamine
c.	Calcium
d.	Fat

 

 

ANS:  D

Carbohydrates, protein, and fat are referred to as macronutrients because they are required in large amounts. Iron, thiamine, and calcium are minerals.

 

DIF:    Cognitive Level: Remembering (Knowledge)                    REF:   p. 95

OBJ:   Nursing process—assessment          MSC:  Physiologic Integrity: Physiologic Adaptation

 

2. Macronutrients are so named because they:

a.	have high molecular weights.
b.	form long chemical chains.
c.	tend to increase waist measurements.
d.	are required in large amounts.

 

 

ANS:  D

Carbohydrates, protein, and fat are referred to as macronutrients because they are required in large amounts.

 

DIF:    Cognitive Level: Remembering (Knowledge)                    REF:   p. 95

OBJ:   Nursing process—assessment          MSC:  Physiologic Integrity: Physiologic Adaptation

 

3. The body handles excess carbohydrate ingestion by:

a.	storing it as fat.
b.	raising the metabolic rate.
c.	excreting it in urine and stool.
d.	enzyme degradation.

 

 

ANS:  A

Excess carbohydrates, not used for fueling the body’s demands, are stored in fatty tissues. The body does not handle excess carbohydrate ingestion by raising the metabolic rate or by enzyme degradation. Excess carbohydrate is not excreted; it is stored.

 

DIF:    Cognitive Level: Remembering (Knowledge)                    REF:   p. 96

OBJ:   Nursing process—assessment          MSC:  Physiologic Integrity: Physiologic Adaptation

 

4. A college student comes to the student health center complaining of difficulty in concentrating during class and while studying. The diet that would contribute to this problem is one that contains mostly:

a.	fruit and vegetables.
b.	lean meat and fish.
c.	sandwiches and diet drinks.
d.	pasta and chicken.

 

 

ANS:  B

Carbohydrates are the only source of fuel for the brain and central nervous system. A diet low in carbohydrates, such as a diet mostly of meat and fish, could affect brain function. Fruits and vegetables, sandwiches and diet drinks, and pasta and chicken have moderate levels of needed carbohydrates.

 

DIF:    Cognitive Level: Analyzing (Analysis)                              REF:   pp. 95-96

OBJ:   Nursing process—assessment          MSC:  Physiologic Integrity: Physiologic Adaptation

 

5. Mrs. Webb is a 38-year-old patient who has been changing her lifestyle to eat in a healthy way and lose weight. During your health promotion education regarding her nutritional status, you explain the function of dietary protein as:

a.	providing an energy source for the brain.
b.	building and maintaining tissues.
c.	participating in specific detoxifying metabolic pathways.
d.	synthesizing and regulating hormones.

 

 

ANS:  B

The major functions of proteins include building and maintaining tissues, regulating water and acid-base balance, and acting as precursors for enzymes, antibodies, and several hormones. Carbohydrates, not proteins, provide an energy source for the brain. Proteins do not participate in detoxifying metabolic pathways or synthesize and regulate hormones.

 

DIF:    Cognitive Level: Understanding (Comprehension)             REF:   p. 96

OBJ:   Nursing process—assessment          MSC:  Physiologic Integrity: Physiologic Adaptation