Health Assessment For Nursing Practice 5th Edition by Wilson
Health Assessment For Nursing Practice 5th Edition by Wilson
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Chapter 8: Nutritional Assessment
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
MULTIPLE CHOICE
| a. | 2200 calories ´ 0.15 = 330/9 calories/gram = 36.6 g |
| b. | 2200 calories ´ 0.10 = 220/4 calories/gram = 55 g |
| c. | 2200 calories ´ 0.20 = 440/9 calories/gram = 48.8 g |
| d. | 2200 calories ´ 0.12 = 264/4 calories/gram = 66 g |
ANS: D
| Feedback | |
| A | Each gram of protein yields 4 calories rather than 9. |
| B | Twelve percent is the least recommended percentage for proteins, rather than 10%. |
| C | Twelve percent is the least recommended percentage for proteins. Each gram of protein yields 4 calories rather than 9. |
| D | Proteins should account for 12% to 20% of total calories. Each gram of protein yields 4 calories. |
DIF: Cognitive Level: Apply REF: 81
TOP: Nursing Process: Implementation
MSC: NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration
| a. | 1800 calories ´ 0.45 = 810/4 calories/gram = 202.5 g |
| b. | 1800 calories ´ 0.60 = 1080/4 calories/gram = 270 g |
| c. | 1800 calories ´ 0.55 = 990/9 calories/gram = 110 g |
| d. | 1800 calories ´ 0.50 = 900/9 calories/gram = 100 g |
ANS: B
| Feedback | |
| A | Carbohydrates should account for a maximum of 60% of total calories rather than 45%. |
| B | Carbohydrates should account for 55% to 60% of total calories. Each gram of carbohydrates yields 4 calories. |
| C | Each gram of carbohydrates yields 4 calories rather than 9. |
| D | Carbohydrates should account for a maximum of 60% of total calories, rather than 50%. Each gram of carbohydrates yields 4 calories rather than 9. |
DIF: Cognitive Level: Apply REF: 81
TOP: Nursing Process: Implementation
MSC: NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration
| a. | “That is admirable; how do you accomplish fat intake that low on a daily basis?” |
| b. | “Eating fat is essential for good health, and you should consume about 40% of your fats as monounsaturated fat.” |
| c. | “Limiting fat prevents some diseases, but your fat intake is much lower than the 25% recommended.” |
| d. | “If you want to bring your fat intake down further, you might want to eliminate eating fast foods.” |
ANS: C
| Feedback | |
| A | The patient’s fat intake is too low. The recommended amount of fat is 25% to 30% of total calories. |
| B | The recommended amount of fat is 25% to 30% of total calories. |
| C | The recommended amount of fat is 25% to 30% of total calories. |
| D | The patient’s fat intake is already too low. The recommended amount of fat is 25% to 30% of total calories. |
DIF: Cognitive Level: Apply REF: 81
TOP: Nursing Process: Implementation
MSC: NCLEX Patient Needs: Health Promotion and Maintenance: Lifestyle Choices
| a. | Iron |
| b. | Vitamins A, D, and K |
| c. | Zinc |
| d. | B and C vitamins |
ANS: B
| Feedback | |
| A | Iron absorption is not affected by low fat intake. |
| B | Vitamins A, D, and K are fat soluble vitamins. If the patient does not have enough fat intake, adequate amounts of these vitamins cannot be absorbed. Fat soluble vitamins should be linked to a lack of body fat. |
| C | Zinc absorption is not affected by low fat intake. |
| D | Vitamins B and C are water soluble vitamins and their absorption is not affected by low fat intake. |
DIF: Cognitive Level: Apply REF: 81
TOP: Nursing Process: Assessment
MSC: NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration
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