Chapter 46: Nutrition

Chapter 46: Nutrition

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

MULTIPLE CHOICE

1. Which meal contains the best sources of dietary fiber?

ANS:  B

Good dietary sources of fiber include fresh fruits, vegetables, and whole grain foods. There is little fiber in eggs, bacon, and orange juice and much fat and sugar. Although there is fiber in the menu of roast beef, mashed potatoes, corn, and milk as well as a hamburger on a bun, carrot sticks, and potato chips, these are not the best sources of dietary fiber.

DIF:    Cognitive Level: Application           REF:   Page 741        OBJ:   1

TOP:   Nursing Process Step: Evaluation

MSC:  NCLEX Client Needs Category: Physiological Integrity

NOT:  CONCEPT(S): Clinical Judgment; Nutrition

2. A patient who is 8 weeks’ postpartum would like to begin a moderate intensity exercise program to lose the remaining 20 lb she gained during her pregnancy. Which exercise regimen will the nurse recommend to accomplish this goal best?

ANS:  C

According to the National Academy of Sciences, a moderate intensity physical activity would include walking at a rate of 4 to 5 miles/hour four to seven times weekly. Walking 2 miles daily in 1 hour four times weekly is below a moderate level of activity. Jogging 4 miles in 20 minutes three times weekly and jogging 2 miles in 20 minutes twice weekly is beyond a moderate level of activity.

DIF:    Cognitive Level: Application           REF:   Page 745        OBJ:   N/A

TOP:   Nursing Process Step: Implementation

MSC:  NCLEX Client Needs Category: Physiological Integrity

NOT:  CONCEPT(S): Clinical Judgment; Patient Education

3. Which food is a good source of vitamin A?

ANS:  A

Vegetables and fruits that are orange (sweet potatoes, cantaloupe, carrots) are concentrated with carotene and are a good source of vitamin A. Apples are a good source of soluble and insoluble fiber. Bananas are a good source of fiber, potassium, and vitamin C. Whole grain bread is a good source of vitamin E and fiber.

DIF:    Cognitive Level: Comprehension     REF:   Page 743        OBJ:   3

TOP:   Nursing Process Step: Assessment

MSC:  NCLEX Client Needs Category: Physiological Integrity

NOT:  CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion

4. Which dietary fats are cardioprotective?

ANS:  A

Monounsaturated fats decrease low-density lipoprotein (LDL) and increase high-density lipoprotein (HDL) and are considered to be cardioprotective. Polyunsaturated fats also lower LDL and raise HDL but are not considered to be cardioprotective. Saturated fats raise both LDL and HDL and are thought to increase atherosclerotic plaque formation in the arteries. Trans fats may induce more heart disease than saturated fats because in addition to raising LDL cholesterol, trans fats decrease HDL cholesterol and increase triglycerides, as well as another undesirable blood fat, lipoprotein.

DIF:    Cognitive Level: Knowledge            REF:   Page 742        OBJ:   1

TOP:   Nursing Process Step: Evaluation

MSC:  NCLEX Client Needs Category: Health Promotion and Maintenance

NOT:   CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion