Nutrition and Diet Therapy 11th Edition by Ruth Roth - Test bank

Nutrition and Diet Therapy 11th Edition by Ruth Roth – Test bank

 

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Sample Questions Are Posted Below

 

CHAPTER 5: LIPIDS (FATS)

 

MULTIPLE CHOICE

 

1. Which of the following functions is not a role of fat in the body?

a.	provides energy	c.	a carrier for fat-soluble vitamins
b.	protects organs and bones from injury	d.	helps the body store glucose

 

 

ANS:  D                    PTS:   1                    DIF:    A                    TOP:   Functions

 

2. Since the body does not synthesize all fatty acids, which fatty acid needs to be obtained through diet?

a.	glycerol	c.	beta linoleic acid
b.	linoleic acid	d.	arachidonic acid

 

 

ANS:  B                    PTS:   1                    DIF:    A                    TOP:   Dietary Requirements

 

3. Olive oil, canola oil, and avocados are classified as what type of fat?

a.	monounsaturated	c.	polyunsaturated
b.	saturated	d.	hydrogenated

 

 

ANS:  A                    PTS:   1                    DIF:    A                    TOP:   Classification

 

4. Omega-3 fatty acid is classified as a ____ fat.

a.	monounsaturated	c.	polyunsaturated
b.	saturated	d.	hydrogenated

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Classification

 

5. ____ is essential for the synthesis of bile, sex hormones, cortisone, and vitamin D.

a.	Polyunsaturated fat	c.	Calcium
b.	Cholesterol	d.	Hydrogenated fat

 

 

ANS:  B                    PTS:   1                    DIF:    A                    TOP:   Metabolism and Elimination

 

6. An example of low-cholesterol food is

a.	poached eggs	c.	whole wheat toast with jelly
b.	buttermilk biscuits	d.	boiled shrimp

 

 

ANS:  C                    PTS:   1                    DIF:    B                    TOP:   Cholesterol

 

7. A healthful way to lower cholesterol is to

a.	reduce the amount of saturated fat in the diet
b.	avoid all dairy foods
c.	increase simple carbohydrate intake
d.	take prescription drugs to lower cholesterol

 

 

ANS:  A                    PTS:   1                    DIF:    B                    TOP:   Cholesterol

 

8. Where is the primary location for fat digestion?

a.	large intestine	c.	small intestine
b.	liver	d.	kidney

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Digestion and Absorption

 

9. Fats are carried and transported in the body via

a.	lipoproteins	c.	gastric lipase
b.	glycerol	d.	pancreatic lipase

 

 

ANS:  A                    PTS:   1                    DIF:    A                    TOP:   Metabolism and Elimination

 

10. Which lipoprotein is termed as “bad” cholesterol?

a.	chylomicrons	c.	LDL
b.	VLDL	d.	HDL

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Classification

 

11. How can one increase levels of HDL in the blood?

a.	quit smoking	c.	maintain desirable weight
b.	exercise	d.	all of the above

 

 

ANS:  D                    PTS:   1                    DIF:    B                    TOP:   Digestion and Absorption

 

12. In cells, fatty acids are broken down to

a.	carbon dioxide and water	c.	oxygen and nitrogen
b.	carbon dioxide and oxygen	d.	carbon dioxide, oxygen, and water

 

 

ANS:  A                    PTS:   1                    DIF:    A                    TOP:   Metabolism and Elimination

 

13. ____ is a natural emulsifier that helps transport fat in the bloodstream.

a.	High-density lipoprotein	c.	Lipase
b.	Phospholipid	d.	Lecithin

 

 

ANS:  D                    PTS:   1                    DIF:    A                    TOP:   Metabolism and Elimination

 

14. Why might fat alternatives cause health concerns?

a.	long-term effects are unknown
b.	one inhibits the absorption of some vitamins
c.	might be used in place of high-nutrient dense foods
d.	all of the above

 

 

ANS:  D                    PTS:   1                    DIF:    C                    TOP:   Fats and the Consumer

 

15. Which of the following plant foods contains a considerable amount of fat?

a.	potatoes	c.	olives
b.	tomatoes	d.	cucumbers

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Food Sources

 

16. What is an example of a visible fat?

a.	whole milk	c.	cooking oil
b.	cheese	d.	pastries

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Food Sources

 

17. Which of the following foods contains saturated fat?

a.	olive oil	c.	cream
b.	avocados	d.	egg white

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Food Sources

 

18. Which of the following foods contains polyunsaturated fats?

a.	canola oil	c.	palm oil
b.	cashew nuts	d.	sunflower oil

 

 

ANS:  D                    PTS:   1                    DIF:    A                    TOP:   Classification

 

19. During hydrogenation, which type of fatty acid is produced?

a.	trans-fatty acids	c.	saturated acids
b.	polyunsaturated acids	d.	monounsaturated acids

 

 

ANS:  A                    PTS:   1                    DIF:    A                    TOP:   Classification

 

20. Which of the following foods contain cholesterol?

a.	margarine	c.	liver
b.	skim milk	d.	egg whites

 

 

ANS:  C                    PTS:   1                    DIF:    A                    TOP:   Cholesterol

 

21. Fats are soluble in _____.

a.	ether	c.	chloroform
b.	benzene	d.	all of the above

 

 

ANS:  D                    PTS:   1                    DIF:    B                    TOP:   Introduction

 

22. Lipoproteins are classified according to their _____.

a.	mobility	c.	both a and b
b.	density	d.	none of the above

 

 

ANS:  C                    PTS:   1                    DIF:    B                    TOP:   Classification

 

23. What organ controls fat metabolism?

a.	kidney	c.	gallbladder
b.	liver	d.	pancreas

 

 

ANS:  B                    PTS:   1                    DIF:    C                    TOP:   Metabolism and Elimination

 

24. There is an association between a high fat diet and _____ cancer.

a.	lung	c.	prostate
b.	cervix	d.	all of the above

 

 

ANS:  C                    PTS:   1                    DIF:    B                    TOP:   Dietary Requirements

 

25. The Food and Nutrition Board’s Committee on Diet and Health recommends that people reduce their fat intake to _____ of total calories.

a.	25%	c.	20%
b.	35%	d.	30%

 

 

ANS:  D                    PTS:   1                    DIF:    B                    TOP:   Dietary Requirements

 

SHORT ANSWER

 

1. Discuss the functions of fat in the body.

 

ANS:

Fats are essential for functioning and structure of body tissues, carry fat-soluble vitamins, provide energy, protect organs and bones by serving as padding and support, provide insulation from cold, and provide a feeling of satiety.

 

PTS:   1                    DIF:    B                    TOP:   Functions

 

2. Blood levels of cholesterol should not exceed _______________. List food sources that are low in cholesterol. Discuss ways to lower cholesterol. What is the RDA for cholesterol? Discuss the action of cholesterol and fiber.

 

ANS:

200 mg/dl. Low-cholesterol foods include bagels, avocados, dry roast peanuts, English muffins. Dietary fiber, exercise, and weight loss are thought to lower serum cholesterol levels. Daily intake should not exceed 300 mg. The cholesterol binds to the fiber and is excreted via feces.

 

PTS:   1                    DIF:    B                    TOP:   Cholesterol

 

3. Discuss the digestion of fats. Where does it occur? Explain the process. What additional substances produced by the body aid in the digestion of fats?

 

ANS:

Chemical digestion of fats occurs mainly in the small intestine. Fats are not digested in the mouth. Fats are digested only slightly in the stomach. Fats must mix well with the gastric juices before entering the small intestine. Bile emulsifies the fats and pancreatic lipase, an enzyme, reduces them to fatty acids and glycerol, which the body absorbs through the villi.

 

PTS:   1                    DIF:    C                    TOP:   Digestion and Absorption

 

4. Research has developed Olestra, a product on the market that is used as a fat alternative. What food sources contain Olestra? How does the product impact absorption of vitamins and some nutrients? What are the positive effects and the negative effects of Olestra? One concern about Olestra and other newly developed products is that they will not reduce the actual fat content, but rather would increase it. Explain the rationale for this concern.

 

ANS:

Olestra is only approved for use in potato chips, tortilla chips, and crackers. Olestra inhibits absorption of some vitamins and nutrients. In particular, the absorption of fat soluble vitamins A, D, E, and K is inhibited. These vitamins have therefore been added to products containing Olestra. Olestra contains no calories, but can cause diarrhea and cramps for some consumers. Some believe that people who use the Olestra food sources will not replace their high fat snacks with the Olestra snacks, but will simply add the Olestra snacks and will continue to also eat the fatty foods.

 

PTS:   1                    DIF:    C                    TOP:   Dietary Requirements

 

5. What are essential fatty acids?

 

ANS:

Essential fatty acids (EFAs) are necessary fats that humans cannot synthesize; EFAs must be obtained through the diet. EFAs are long-chain polyunsaturated fatty acids derived from linoleic, linolenic, and oleic acids. There are two families of EFAs: omega-3 and omega-9.

 

PTS:   1                    DIF:    A                   TOP:   Classification

 

6. What are trans-fatty acids? What effect do they have on cholesterol levels? In what foods are they found?

 

ANS:

Trans-fatty acids are produced when hydrogen atoms are added to monounsaturated or polyunsaturated fats to produce a semisolid product like margarine or shortening. A product is likely to contain a significant amount of trans-fatty acids if partially hydrogenated vegetable oil is listed in the first three ingredients on the label. The major sources of trans-fatty acids in the diet are baked goods and foods eaten in restaurants. Trans-fatty acids raise low-density lipoproteins and total cholesterol.

 

PTS:   1                    DIF:    A                   TOP:   Classification

 

MODIFIED TRUE/FALSE

 

1. Fats are present only in animal sources. _________________________

 

ANS:  F, in animal and plant

 

PTS:   1                    DIF:    B                    TOP:   Food Sources

 

2. Linoleic acid is the only essential fatty acid required by the body. _________________________

 

ANS:  F, one

 

PTS:   1                    DIF:    B                    TOP:   Dietary Requirements

 

3. Monounsaturated fats lower the amount of low-density lipoprotein in the blood when they replace saturated fats in one’s diet. _________________________

 

ANS:  T                                                     PTS:   1                    DIF:    A

TOP:   Classification

 

4. Although cholesterol is thought to be a contributing factor in heart disease, it is essential for the body and is produced daily by the pancreas. _________________________

 

ANS:  F, liver

 

PTS:   1                    DIF:    A                   TOP:   Cholesterol

 

5. Fats are soluble in water. ___________________

 

ANS:  F, insoluble

 

PTS:   1                    DIF:    B                    TOP:   Introduction

 

6. Omega-6 fatty acids help lower the risk of heart disease. ______________________

 

ANS:  F, Omega-3

 

PTS:   1                    DIF:    B                    TOP:   Classification

 

CASE

 

Mr. Balboack, age 57, height 6’3”, weight 235 pounds, was admitted to your unit with a blood pressure of 196/102, pulse 92, respirations 24, and an oral temperature of 98.4°F. When you perform his assessment, he tells you he has been feeling weak and dizzy for several weeks and has had several “spells of chest pain.” He says he has been laid off from his job, and “thought maybe the stress was causing him to feel bad.” His wife added that on two occasions, including the incident today, he had complained of chest pain, then seemed to “black out,” and would not respond to her calling his name. She was frightened when this attack lasted longer than the previous one and called the ambulance to come to the home. The serum cholesterol level is 679 and isoenzymes indicate cardiac tissue damage. The physician makes the diagnosis of hypercholesterolemia, atherosclerosis, coronary heart disease, and possible myocardial infarction. Mrs. Balboack gives a history that includes cigarette smoking, two packs per day for 30 years, 8–10 cups of coffee a day, and a diet filled with many empty calories, much fat and carbohydrates, and very little fiber.

 

1. Describe the pathology that occurs within the cardiovascular system with the ingestion of coffee, nicotine, and fats.

 

ANS:

Fats accumulate in the arteries and deposit plaque on the inside of the artery walls, which reduces the space for blood flow. When blood cannot flow through an artery near the heart, a heart attack occurs. If the flow is near the brain, a stroke occurs. Additionally, the caffeine in coffee, nicotine in cigarettes, and high-fat foods contribute to the condition by causing narrowing of the vessels.

 

PTS:   1                    DIF:    C                    TOP:   Care Planning

 

2. What impact does the lack of fiber in the diet have on cholesterol in the body?

 

ANS:

Fiber is helpful in lowering serum cholesterol levels. Cholesterol binds to the fiber and is eliminated without being absorbed by the intestine.

 

PTS:   1                    DIF:    B                    TOP:   Digestion and Absorption

 

3. What factors could have contributed to his weight?

 

ANS:

His diet is full of empty calories and excess fats. He has been laid off from work and possibly had less activity and exercise than he needs to maintain a healthy body weight.

 

PTS:   1                    DIF:    B                    TOP:   Care Planning

 

4. Discuss the cultural and emotional influences that play a role in this scenario.

 

ANS:

Being laid off from work could lower his self-esteem or cause depression, both of which contribute to overeating. His coffee consumption and cigarette use increase the narrowing of blood vessels in his heart.

 

PTS:   1                    DIF:    B                    TOP:   Care Planning

 

5. Develop a dietary plan to discuss with Mr. and Mrs. Balboack when his condition is stable. What types of foods does he need to add or remove from his diet? What tips can you offer to help him remove excess fats/lipids from his diet?

 

ANS:

Dietary plan should include caloric restriction, fat reduction, decrease of carbohydrates, and addition of fiber, fruits, and vegetables. He needs to avoid high fat dairy products, high fat meats, processed foods and fried foods. He needs to learn how to make healthier choices when eating fast foods and at restaurants. He also needs to be educated on how to read a food label to assist in making healthier choices.

 

PTS:   1                    DIF:    C                    TOP:   Care Planning

 

Ms. Jared has a 16-year-old daughter whom she has suspected for several months may be anorexic. Reinay, her daughter, has always been weight conscious. She exercises daily as a member of the cheerleading squad. She is always on the go and never stops long enough to eat a meal with the family. Reinay has begun to ask her mother to get her particular foods at the grocery, such as lots of vegetables to be eaten raw, some apples, oranges, and bottles of water. She has begun to exercise two times a day and refuses all foods with fats. She is apparently on a fat-free diet. No amount of coaxing from her mother can get her to eat some of the chocolate cookies she loves so much. She is ingesting only raw vegetables, fruit, and water.

 

6. What indicators are clues to Reinay’s weight-conscious habits?

 

ANS:

Food choices and exercising two times a day in addition to the exercise with the cheerleading squad

 

PTS:   1                    DIF:    B                    TOP:   Care Planning

 

7. What cultural, social, and emotional factors have contributed to Reinay’s condition?

 

ANS:

Being a teenager, being on the cheerleading squad where “thin is in,” and her excessive interest in exercise. The social life of a teenager mandates very serious dietary controls, especially in this “beautiful” culture we live in today.

 

PTS:   1                    DIF:    B                    TOP:   Care Planning

 

8. What is the recommended amount of fats needed daily by a 16-year-old?

 

ANS:

Dietary guidelines recommend that the total intake should not exceed 30% of the day’s total energy intake, and that for children and adolescents 4 to 18 years of age, between 25 to 35% of calories should be from fat. Deficiency symptoms occur with fat intakes below 10% of total daily calories.

 

PTS:   1                    DIF:    B                    TOP:   Dietary Requirements

 

9. What are the functions of fats, or lipids, in the diet?

 

ANS:

Energy; oils provide a radiant complexion and hair; insulates the body from extremes of temperature; padding prevents damage to internal organs; in women’s breasts it offers protection of mammary glands from heat and cold and cushions them against shock; helps maintain the structure and health of all cells.

 

PTS:   1                    DIF:    B                    TOP:   Functions

 

10. Develop a teaching plan to induce Reinay to add fats to her diet.

 

ANS:

Include the positive effects of fat intake (hair and skin condition). The description of harmful effects should be minimized. Teenagers do not usually respond positively to that type of discussion. Outline a diet plan that begins with a minimal amount of fat (at least 10% of total daily calories). As she accepts that, it should be gradually increased. Advance the plan slowly. Too fast an increase may have a negative impact, as it overwhelms the person with a feeling of being “fat.”

 

PTS:   1                    DIF:    C                    TOP:   Dietary Requirements

 

11. Make a list of fat foods that would be the best sources to encourage Reinay to add fat to her diet.

 

ANS:

Fish, use of vegetable oils for cooking, avocado, nuts or olives

 

PTS:   1                    DIF:    C                    TOP:   Food Sources

 

12. Ms. Jared is very concerned and has voiced to you that she will do whatever is necessary to “prevent Reinay from becoming sick, and maybe even worse.” Schedule an appointment with the dietitian to develop a dietary plan for Reinay. Considering that you are a new graduate, what would be your recommendations?

 

ANS:

Encourage her to provide counseling for Reinay. Be available to answer questions and offer teaching and information of which you are knowledgeable. Always refer them to your charge nurse for information you do not have.

 

PTS:   1                    DIF:    C                    TOP:   Care Planning