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Exam #2
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Questions in this quiz (68)
1Research has shown that the placement of body fat may be a more reliable indicator of what than the degree of total body fatness?
- AObesity
- BDisease Risk
- CChronic disease process
- DBody composition
2The nurse is discussing calories and the effect they can have on the body. The nurse explains that a person who takes in too many calories on a consistent basis is in what?
- AA negative caloric balance
- BA positive caloric balance
- CA negative energy balance
- DA positive energy balance
3It is important for good health that an individual consume enough of all nutrients to meet the needs of the body. If there is insufficient intake for the energy needs of the body, then the body is in what?
- AA negative energy balance
- BA positive energy balance
- CA negative caloric balance
- DA positive caloric balance
4The nurse is conducting a nutrition class when one of the clients questions the accuracy of using BMI to determine obesity. The client is surprised to see his BMI is high but he does not feel he is overweight. What is a drawback of using BMI to determine obesity?
- AIt is nonthreatening
- BIt does not take body composition into account
- CIt requires special equipment to measure
- DIt does not take diet into account
5There is a phenomenon in America that involves its popular fast food addiction. What is the term used to describe the American love affair with "super-sized" portions?
- APortion distortion
- BPortion identity
- CIncreased appetite
- DIncreased hunger
6Part of the Dietary Reference Intakes is the Tolerable Upper Intake Level (UL). What is it?
- AThe recommended level of intake for that nutrient
- BThe highest level of daily nutrient intake that is likely to pose no risk of adverse health effects
- CThe nutrient intake amount determined to be most beneficial for preventing chronic disease
- DThe estimated amount of nutrient that will meet the needs of 90% of a given population
7The Dietary Reference Intakes (DRIs) are a set of standards that include reference values that are based on what?
- AThe concepts of dietary-related chronic diseases
- BThe concepts of preventing nutritional deficiencies
- CThe concepts of balance and need
- DThe concepts of probability and risk
8One of the students in a nutrition class asks the nurse to explain the Acceptable Macronutrient Distribution Ranges (AMDRs). Which of the following is the best answer?
- AAMDRs are specific ranges for essential nutrients
- BAMDRs are specific ranges for trace minerals
- CAMDRs are nonspecific broad ranges for major nutrients
- DAMDRs are broad ranges for each energy nutrient
9Numerous health agencies in the United States have issued dietary recommendations so that Americans can choose diets aimed at what?
- AReducing their weight
- BIncreasing their activity levels
- CReducing their risk of chronic disease
- DReducing the risk of acute heart disease
10During the nutrition class, the nurse asks one of the students to describe the Estimated Average Requirement (EAR). What should the student answer?
- AEAR is the amount of a nutrient that is estimated to meet the requirement of half of healthy people in a lifestyle of gender group
- BEAR is the amount of a nutrient that meets the needs of 98% of all people
- CEAR is the amount of a nutrient that meets the needs of all healthy people in a specific population
- DEAR is the amount of a nutrient that is recommended to prevent chronic illness
11The American Cancer Societ (ACS) and American Institute of Cancer Research (AICR) have both made recommendations for eating properly to prevent cancer. Which of the following are true for both guidelines? Select all that apply
- ADo not use supplements to protect against cancer
- BChoose whole grains instead of refined grains
- CEat a variety of food with emphasis on plant sources
- DLimit the intake of red meat
12A student in the nutrition class is reporting on the availability of nutrition information. According to the student's report, where do most Americans get their information on nutrition?
- AInternet
- BDoctors
- CFriends and Family
- DNews and media
13Foodborne illnesses affect thousands of people every year. What is the major cause of foodborne illnesses?
- AKeeping foods at room temperature
- BUnsanitary food handling
- CUndercooking
- DObraining food from outdoor food vendors
14The process of irradiating food enhances food safety. What statement is true about the process of irradiating food?
- AIrradiation does not use heat
- BIrradiation decreases the shelf life of a product
- CIrradiation hides spoilage
- DIrradiation eliminates the need for safe food handling
15A supplement taken by many Americans to aid in lowering serum cholesterol levels is garlic. It has a potential herb-drug interaction with what?
- AAnticoagulants
- BDigitalis
- CVitamin E supplements
- DAntidepressants
16When discussing the Nutrition Facts label with a community diet and nutrition class, the nurse talks about the percent daily value. What is the Percent Daily Value (%DV) listed on the Nutrition Facts label based on?
- APercentage of carbohydrate, protein, and fat
- B2000 calorie diet
- C150 lb individual
- DServing size of 1 cup
17While discussing functional foods with a group of nursing students, the instructor is asked to describe what functional foods are. Which of the following is the best response?
- AFunctional foods are those that are nutritionally complete
- BFunctional foods are those that have components that appear to enhance health
- CFunctional foods are those that treat specific health concerns
- DFunctional foods are those that have been altered to produce medicinal benefits
18The nurse is discussing nutrition labels with a high school health class. What would be an important fact to discuss about the ingredient list?
- AIngredients are listed in decending order by amount
- BIngredients are listed in descending order by weight
- CIngredients are listed alphabetically
- DIngredients are listed by percentage of calories
19The genetic engineering of our food supply has produced varied results. Which foods available in American supermarkets are most likely to have genetically engineered ingredients?
- ASoybean oil, cottonseed oil, and corn syrup
- BFortified wheat and oats
- CTomatoes and corn oils
- DMilk and dairy products
20The nurse is conducting the assessment on a new client in the hospital unit. The nurse notes that this client is a Seventh-Day Adventist. Which of the following should the nurse verify if the client will want noted for his diet?
- ANo eating on Saturday
- BNo meat or meat products
- CNo eggs
- DNo dairy
21People who come to the United States from other countries bring their culture with them. Why may they retain their own comfort foods?
- AFamiliarity
- BComfort
- CLink with the past
- DTradition
22Every culture influences the food eaten by its people, but culture is not the only influence on diet. What is the strongest influence on food habits?
- AReligion
- BNationality
- CAvailable food
- DRegion
23For most Americans, the largest percentage of their total calories expended daily is from....
- APhysical activity
- BThermal effect of food
- CBasal energy expenditure
- DSitting
24The nurse knows her instructions about portion control have been effective when the client verbalizes she will...
- APrepare a doggie bag after she feels she is full enough while eating out
- BUse a smaller dinner plate
- CBe carefyl not to overfill her cereal bowl when she serves herself from the large, family sized box
- DRemind herself not to overeat
25A client asks how she can speed up her metabolism. The best response is...
- AYou can't. Metabolic rate is genetically determinded
- BAsk your doctor to check your thyroid hormone levels. Taking thyroid hormone will stimulate your metabolism
- CInclude resistance training in your exercise program because adding muscle tissue will increase metabolic rate
- DEat fewer calories becaues that will stimulate metabolic rate
26How much weight will a perosn lose in a week if he eats 500 fewer calories/day than he needs and increases his exercise expenditure by 500 cal/day
- A1 pound/week
- B2 pounds/week
- C3 pounds/week
- DThere isn't enough information provided to estimate weekly weight loss
27Waist circumference is an indicator of
- APercentage of body fat
- BAbdominal fat content
- CThe ratio of body fat to muscle mass
- DBody mass index
28Which of the following substitutions result in a healthier choice
- ABeef loin instead of beef rib
- BRefried beans instead of cooked or canned pinto beans
- CNatural cheese instead of low-fat cheese
- DBaked potato with cheese sauce instead of baked potato with salsa
29A BMI of 26 is classified as....
- AUnderweight
- BNormal
- COverweight
- DObese
30The greatest percentage of calories in the diet should come from
- ACarbohydrates
- BProtein
- CFat
- DEither carbohydrate or protein
31The Dietary Guidelines for Americans recommend Americans increase their intake of...
- ARefined grains
- BBeef, pork, and chicken
- CFat-free or low-fat milk
- DCalories from solid fats
32"moderate" alcohol consumption is
- A3-4 drinks per week for women
6-8 drinks per week for men - BUp to 1 drink per day for both men and women
- CUp to 1 drink per day for women, up to 2 drinks per day for men
- DUp to 2 drinks per day for women, up to 3 drinks per day for men
- A3-4 drinks per week for women
33The nurse knows her instructions about grain equivalents have been understood when the client verbalizes tha one grian equivalent is equal to
- A1 slice of bread
- B2 cups of ready-to-eat cereal
- C1 cup of cooked pasta
- D1 cup of cooked rice
34A client states that there is no way he can eat all the vegetables recommended in his MyPlate plan. Whic of the following would be the nurse's best response?
- AIf you can't eat all the vegetables, make up for the difference by eating more fruit
- BBe sure you take a daily multivitamin to provide the nutrients that may be missing from your diet
- CSet a goal of eating larger quantities of the vegetable servings you currently eat and gradually increase the servings and variety as you become more skillful in the adding vegetables to your diet
- DNo one can. The recommendations are only a guide. Just eat what you can eat
35The nurse knows her instructions about portion sizes have been effective when the client verbalizes that 1/2 cup cooked cereal looks like
- AA scoop of ice cream
- BAn adult handful
- CA ping pong ball
- DA softball
36Which of the following items contains empty calories?
- AWhole milk
- BWhole wheat bread
- COrange juice
- DSteamed broccoli
37According to the Dietary Guidelines, a "nutrient of concern" that may be deficient in a typical American diet is
- AProtein
- BPotassium
- CVitamin C
- DZinc
38A client asks how she can avoid buying foods that are genetically engineered. The nurse's best response is
- AFoods labeled as "organic" cannot be genetically engineered
- BThere is no way to avoid genetically engineered foods
- CBuy foods that have the radra symbol on them; they cannot be genetically engineered
- DGenetically engineered food must have the fact stated on the front label where consumers can clearly see it
39Which of the following practices helps preserve the nutritional value of produce?
- ARefrigerating vegetables in the crisper
- BAdding baking soda to the water when steaming vegetables
- CCutting vegetables into small pieces before boiling to hasten the cooking time
- DThawing frozen vegetables prior to cooking
40The best response to a client's question about whether organic food is worth the extra cost is
- AIs there anything more important to spend money on than your heath
- BThere is no difference in pesticide levels and nutritional value of organically grow foods compared to conentional foods
- CBuying organic foods is an individual's decision; some may have more nutritional value than their conventional counterparts, and they do have lower pesticide levels
- DIt is worht it to buy organic produce by not organic products
41A client asks how she can minimize her risk of foodborne illness. Which of the following should the nurse include in the response as the best way to reduce the risk? Select all that apply
- AWash your hands before and after handling food
- BRely on organically grown foods as much as possible
- CCook foods thoroughly
- DAvoid cross-contamination by using separate surfaces for meats and foods that will be eaten raw
42Which statement indicates that the client needs further instruction about reading nutrition labels?
- AThe %DV is the contribution of a serving of food to a 2000-calorie diet
- BThe %DV represents the percentage of calories in that food from each nutrient
- CThe amount of sugar on the label includes both natural and added sugar
- DThe serving size listed on the label can vary among brands and varieties of the same food
43The client asks if a tea that claims to "improve memory" really works. Which of the following would be the nurse's best response?
- AIf the tea claims to improve memory, it has been tested and proven effective at improving memory
- BClaims on food labels are not regulated by law and cannot be trusted
- CFunction claims like "improves memory" can be used on labels without supporting proof that they are accurate
- DThat type of claim is illegal and should not appear on any food label
44Which statement about supplements is accurate?
- AAll supplements must be tested for safety and effectiveness before they can be marketed
- BSupplement dosages are standardized
- CProper handling of supplement ingredients is required by law
- DWarnings about potential side effects or interactions must be stated on the packaging
45Which supplement should be used with caution by people taking anticoagulents?
- AEchinacea
- BSt. John's wort
- CCranberry
- DGarlic
46Which of the following items would be the healthiest choice from a Mexican restaurant?
- ACheese quesadilla
- BArroz con pollo
- CTaco salad
- DGuacamole with taco chips
47A descriptive word that indicates a low-fat cooking technique is
- AAu gratin
- BBreaded
- CRoasted
- DBattered
48A first-generation Chinese American has been advised to consume less sodium. What native foods would the nurse ask about to get an idea of how much sodium he consumes?
- ASoybeans
- BSoy sauce
- CWonton
- DBok choy
49A negative impact of acculturation on Mexican American food choices is often a decrease in fiber intake related to a decrease in the intake of (select all that apply)
- ALegumes
- BWhole-grain cereals
- CWhole wheat bread
- DVegetables
- EFruit
50Which of the following is a healthy traditional food practice of Chinese Americans that should be encouraged
- ANone; an American diet is healthier
- BHigh intake of milk and dairy products
- CFrequent use of fresh fruit
- DExtensive use of vegetables in mixed dishes
51What are the nutritional characteristics of a traditional soul food diet? Select all that apply
- AHigh in fat
- BHigh in sodium
- CHigh in fiber
- DHigh in cholesterol
- ELow in calcium
52When developing a teaching plan for an overweight woman from Mexico, which approach would be best?
- ATell the client she will feel better if she loses some of the extra weight she is carrying around
- BEncourage more "nutritious" food choices
- CAdvise the client that "healthy eating" will help her shed inches
- DProvide a low-calorie diet and encourage her to eat low-calorie American foods, such as artificially sweetened soda and low-fat ice cream
53Muslims are prohibited from consuming
- AAlcohol
- BEggs
- CBeef
- DShellfish
54A woman trying to become pregnant was told by her physician to take a daily supplement containing 400 ug of folic acid. She asks why a supplement is better than eating folic acid through food. Which statement is the nurse's best response?
- AThere are few natural sources of folate in food
- BSynthetic folic acid in supplements and fortified food is better absorbed, more available, and a more reliable source that the folate found naturally in food
- CFolate in food is equally as good as folic acid in supplements. It is just easier to take it in a pill form and then you don't have to worry about how much yyou're getting in food
- DIf you are sure that you eat at least 5 servings of fruit and vegetables every day, you don't really need to take a supplement of folic acid
55A woman who was at her healthy weight when she got pregnant is distraught by her 5-pound wieght gain between 20 and 24 weeks of gestation. At this point in her pregnancy, her weight gain is right on target. What is the nurse's best response?
- Aa 5-pound per month weight gain at this point in your pregnancy is normal
- BAlthough it is considerably less than the recommended amount, it is not a cause for concern, Just be sure you follow your meal plan next month so you get enough calories and nutrients
- CI recommend you write down everything you eat for a few days so we can identify where the problem lies
- DA 5-pound weight gain in 1 month at this point in your pregnancy may be a sign that you are at risk for preeclampsia. You should cut back on the "extras" in your diet to limit your weight gain for next month
56At her first prenatal visit, an overweight woman asks how much weight she should gain during the course of her pregnacy. What is the nurse's best response?
- AYou should not gain any weight during your pregnancy. You have adequate calorie reserves to meet all the energy demands of pregnancy without gaining additional weight
- BYuo should try to gain less than 15 pounds
- CAim for a 15 to 25 pound weight gain
- DThe recommended weight gain for your weight is 25 to 35 pounds
57Which of the following conditions are associated with a high-risk pregnancy? Select all that apply
- APrepregnancy BMI of 20
- BPrepregnancy BMI of greater than 25
- CMaternal age of 30
- DPregnancies spaced less than 18 months apart
58Which of the following statements indicates that the pregnant woman understands the recommendations about caffeine intake during pregnancy?
- AI have to give up drinking coffee and cola
- BI will limit my intake of coffee to about 2 cups a day and avoid other sources of caffeine
- CAs long as I don't drink coffee, I can eat other sources of caffeine because they don't contain enough to cause a problem
- DCaffeine is harmless during pregnancy, so I am allowed to consume as much as I want
59What nutrient is not likely to be consumed in adequate amounts during pregnancy so a supplement is recommended
- AIron
- BCalcium
- CVitamin B12
- DVitamin C
60A woman at 5 weeks of gestation is complaining of nausea thrughout the day. What should the nurse recommend?
- ASmall, frequent meals of easily digester carbohydrates
- BSmall, frequent meals that are high in protein
- CA liquid diet until the nausea subsides
- DA low fiber intake
61Which of the following statements is true
- AWomen who breastfeed almost always achieve their prepregnancy weight at 6 weeks postpartum
- BWeight loss during lactation is not recommended because it lowers the quantity and quality of breast milk produced
- CBreastfeeding women do not have to increase their intake by the full amount of calories it "costs" to produce milk because they can mobilize fat stored during prenancy for some of the extra energy required
- DWomen do not need to increase their calorie intake at all for the first 6 months of breastfeeding because they can use calories stored in fat to produce milk
62Which statement indicates the mother understands the nurse's instructions about breastfeeding?
- ABreastfeeding should only last 5 minutes on each breast
- BSometimes babies cry just becasue they are thirst, so a bottle of water should be offered before breastfeeding begins to see if the infant is just thirsty
- CThe longer the baby sucks, the less milk I will have for the next feeding
- DThe first breast offered should be alternated with each feeding
63A mother asks why toddlers shouldn't drink all the milk they want. Which of the following is the nurse's best response?
- AConsuming more than the recommended amount of milk can displace the intake of iron-rich foods from the diet and increase the toddler's risk fo iron deficiency anemia
- BConsuming more than the recommended amount of milk increases the risk of a milk allergy
- CToo much milk can lead to overhydration
- DConsuming more than the recommended amount of milk will provide too much protein
64The nurse knows her instructions about introducing solids into the infant's diet has been effective when the mother states
- ABabies should be introduced to solid foods at 1-3 months of age
- BNew foods should be given 5-7 days so that allergic responses can be easily identified
- CInfants are more likely to accept infant cereal for the first time if it is mixed with breast milk or formula and given from a bottle
- DThe appropriate intitial serving size for solids is 1-2 tbsp
65Which of the following would be the best snack for a 2 year old
- APopcorn
- BBanana slices
- CFresh cherries
- DRaw celery
66Which groups are adolescents most likely to eat in inadequate amounts? Select all that apply
- AWhole grains
- BVegetables
- CFruits
- DMeats
67Calories and nutrient requirements during adolescence...
- AAre higher than during adulthood because of growth and development changes
- BPeak early and then fall until adulthood is reached
- CAre lower than during childhood
- DCannot be generalized because individual variations exist
68Nutrients most likely to be deficeient in an adolescent's diet at
- AVitamin A and folate
- BProtein and vitamin C
- CZinc and phosphorus
- DIron and calcium
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- Quiz on Exam #2, created by Ally Ensing on 10/10/2016.
- Author
- Ally Ensing
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- English
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