Chapter 19: Nutritional Concepts and Related Therapies

Chapter 19: Nutritional Concepts and Related Therapies

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. The nurse makes nutrition a focus in the care plan. Where does nutrition play the most important role?

a.	Weight control
b.	Sustained appetite
c.	Building strong bones
d.	Health maintenance

 

 

ANS:  D

Nutrition is the total of all processes involved in taking in and using food substances for proper growth, functioning, and maintenance of health.

 

DIF:    Cognitive Level: Comprehension     REF:   Page 605        OBJ:   1

TOP:   Nutrition        KEY:  Nursing Process Step: Planning

MSC:  NCLEX: Health Promotion and Maintenance

 

2. The nurse is explaining the activity recommendations from the USDA’s new MyPlate plan. What is the minimum amount of moderate weekly exercise needed to balance nutritional intake?

a.	15 minutes
b.	1 hour and 15 minutes
c.	2 hours and 30 minutes
d.	60 minutes

 

 

ANS:  C

MyPlate recommends a minimum of 2 hours and 30 minutes of moderate aerobic physical activity a week to balance nutritional intake and 1 hour and 15 minutes of vigorous physical activity a week.

 

DIF:    Cognitive Level: Knowledge            REF:   Page 606        OBJ:   2

TOP:   MyPlate          KEY:  Nursing Process Step: Implementation

MSC:  NCLEX: Health Promotion and Maintenance

 

3. What are elements that are found in food and necessary for good health but that the body cannot make?

a.	Important nutrients
b.	Life-saving nutrients
c.	Essential nutrients
d.	Necessary nutrients

 

 

ANS:  C

Elements found in food that our bodies cannot make are essential nutrients.

 

DIF:    Cognitive Level: Knowledge            REF:   Page 608        OBJ:   3

TOP:   Nutrition        KEY:  Nursing Process Step: Implementation

MSC:  NCLEX: Health Promotion

 

4. To demonstrate the energy-producing potential of different foods, the nurse explains that 3 g of lean meat produces 12 kcal/g. How many kcal/g does 3 g of fish oil produce?

a.	6 kcal/g
b.	15 kcal/g
c.	21 kcal/g
d.	27 kcal/g

 

 

ANS:  D

Fat provides 9 kcal/g.

 

DIF:    Cognitive Level: Analysis                REF:   Page 608        OBJ:   3

TOP:   Nutrition        KEY:  Nursing Process Step: Implementation

MSC:  NCLEX: Health Promotion and Maintenance

 

5. What has replaced the USDA’s Recommended Dietary Allowance (RDA)?

a.	Nutrition Recommended Allowance (NRA)
b.	National Bionutritional Allowance (NBA)
c.	Dietary Reference Intake (DRI)
d.	Dietary Guidelines for Americans (DGA)

 

 

ANS:  C

The Dietary Reference Intake (DRI) has replaced the Recommended Dietary Allowance (RDA).

 

DIF:    Cognitive Level: Knowledge            REF:   Page 608        OBJ:   2

TOP:   Nutrition        KEY:  Nursing Process Step: Implementation

MSC:  NCLEX: Health Promotion and Maintenance