Chapter 48--Nutrition, Malnutrition, and Obesity: Nursing Management

Chapter 48–Nutrition, Malnutrition, and Obesity: Nursing Management

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

MULTIPLE CHOICE

1. The nurse is instructing a client on the types of carbohydrates to include in the diet. The nurse should include that the main groups of carbohydrates are:

ANS:  2

Carbohydrates should make up 45% to 65% of our calories. Carbohydrates are consumed in the form of monosaccharides and polysaccharides. This is what the nurse should include in the instructions to the client. Glucose, fructose, and sucrose are monosaccharides. Fats and proteins are not carbohydrates. Cellulose is a nondigestible form of a carbohydrate.

PTS:   1                    DIF:    Apply            REF:   Carbohydrates

2. The nurse is instructing a client on the purpose of eating indigestible carbohydrates such as fiber. These undigestible carbohydrates are used to:

ANS:  3

These indigestible compounds provide bulk to the stool and assist in the process of elimination. Indigestible carbohydrates do not make fat, thin the blood, or help with the digestion of meals.

PTS:   1                    DIF:    Apply            REF:   Carbohydrates

3. A client is diagnosed with a disorder that affects his ability to digest fat. The nurse realizes that the digestion of fat or lipids requires an enzyme called gastric lipase and:

ANS:  2

Most fat digestion takes place in the small intestines through the actions of pancreatic lipase and bile. Insulin does not digest fat. Cholesterol is a type of lipid. Amino acids are elements of protein.

PTS:   1                    DIF:    Analyze         REF:   Lipids (Fats)

4. A client is diagnosed with a protein deficiency. The nurse realizes this client may have a disorder that is affecting which of the following?

ANS:  3

Protein digestion begins in the stomach. Further digestion of this nutrient takes place in the small intestine. The pancreas, gallbladder, and colon do not digest protein.

PTS:   1                    DIF:    Analyze         REF:   Proteins

5. The nurse, instructing a client on the best way to maintain a healthy diet and proper nutrition, would encourage the client to:

ANS:  1

According to the American Dietetic Association, all foods can fit in a healthy diet if the portion sizes are appropriate, foods are consumed in moderation, and regular physical activity is included. Eating twice as much meat as grains does not contribute to a healthy diet. Eating mostly fruits and skipping milk products does not contribute to a healthy diet.

PTS:   1                    DIF:    Apply            REF:   Components of a Nutritionally Adequate Diet