Nutrition Final Study Guide – Flashcards
Unlock all answers in this set
Unlock answersquestion
Which of the following is an example of a disease that is directly caused by a nutritional deficiency? a. Scurvy b. Cancer c. Obesity d. Heart Disease
answer
A
question
Which of the following is a macronutrient? Select all that apply a. Carbohydrate b. Vitamin c. Proteins d. Mineral e. Lipids
answer
A, C, E
question
Which of the following nutrients is the most energy dense? a. Carbohydrates b. Fats / Lipids c. Minerals d. Vitamins
answer
B
question
Which of the following is NOT a primary function of dietary protein? a. Building new cells and tissues b. Repairing damaged structures c. Regulating metabolism and fluid balance d. Serving as a primary source of energy for the body
answer
D
question
Which is a micronutrient that is not broken down by the human body or destroyed by heat? a. Vitamins b. Minerals c. Proteins d. Fats
answer
B
question
Which of the following is NOT required on all food labels? a. Statement of identity b. Ingredient list c. Nutrition Facts Panel d. Claims related to health or disease
answer
D
question
The Nutrition Facts Panel on a bowl of crackers indicates that one serving provides 140 calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product. a. 39% b. 55% c. 85% d. Not enough information to calculate
answer
A 55/140 x 100 = 39%
question
Andre is a college athlete who requires 2800 cal/day to support his total energy needs. Even though Andre likes many different foods and makes it a point to try new things he consumes only approximately 1800 cal/day. Which one of the characteristics of a healthy life is missing? a. Adequacy b. Balance c. Moderation d. Variety
answer
A
question
Which statement best describes nutrient density? a. Choose a number of different foods within any given food group rather than the same old thing b. Consume a variety of foods from the five major food groups every day. c. Plan your entire days diet so that you juggle nutrient sources d. Consume foods that have the most nutrients for their calories.
answer
D
question
Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrient. This statement is an example of which of the following factors to consider in planning diets? a. Adequacy b. Calorie control c. Variety d. Moderation
answer
D
question
Dr. Taylor is conducting a study in her introductory Biology class to determine if taking vitamin X1 can improve test scores on the first exam. She puts all of her student's names in a hat and has her teaching assistant draw names to determine which students will be placed in the control or the experimental group. The experimental group receives a capsule vitamin X1 while the control group receives a "sugar pill" that tastes and looks identical to the vitamin capsule. Dr. Taylor, her teaching assistant and the student do not know who is receiving the experimental or control treatment. The experiment is best described as a. Single-blind, random selection b. Double-bind, placebo controlled c. Single-bind random selection, placebo controlled d. Double-blind, random selection, placebo controlled e. Tripple-blind, random selection
answer
D
question
When reading the Nutrition Facts Panel of a food, a consumer can find out how much a serving of the food contributes to the recommended overall daily intake of nutrients by looking at the: a. Total calories from fat per serving b. List of nutrients c. Percent daily values (%DVs) d. Footnotes
answer
C
question
"Supports your immune system," claims the label on a package of cereal. This statement is a. A health claim regulated by the FDA b. A structure-function claim not regulated by the FDA c. A nutrient claim regulated by the FDA d. Guaranteed to be backed by scientific proof
answer
B
question
Which of the following is NOT a role that the liver pays in digestion and absorption of nutrients? a. Filters the blood, removing potential toxins such as alcohol and drugs b. Secrets insulin and glucagon to assist in the regulation of blood glucose concentration c. Receives the products of digestion from the small intestines and releases nutrients depending on bod needs d. Synthesizes bile to assist in the digestion and absorption of fat
answer
B
question
Which large vessels transports absorbed nutrients to the liver? a. Portal vein b. Pulmonary vein c. Aorta d. Subclavian vein
answer
A
question
In which organ does the majority of water absorption occur? a. Mouth b. Stomach c. Small intestine d. Large intestine
answer
D
question
The region of the brain where physiological signals are translated into thirst and hunger messages is the a. Pituitary gland b. Adrenal gland c. Thalamus d. Hypothalamus
answer
D
question
TIGHT rings of muscles that control the movement of food through the organs of gastrointestinal tract are known as a. Villi b. Microvilli c. Mitochondria d. Sphincters
answer
D
question
Carbohydrate digestion begins in the a. Mouth b. Stomach c. Small intestine d. Large intestine
answer
A
question
Desirable blood cholesterol level is a. less than 300 mg/dL b. less than 200 mg/dL c. more than 60 mg/dL d. more than 100 mg/dL
answer
B
question
The stimulus for the renin-angiotensin-aldosterone mechanism is: a. Edema b. Decreased renal blood pressure c. Pituitary hormones d. Excess sodium in the extracellular fluid
answer
B
question
Nutrition therapy for clients who have congestive heart failure focuses on restriction of dietary intake of: a. Potassium b. Sodium c. Iron d. Calcium
answer
B
question
The renin-angiotensin-aldosterone mechanism tents to promote the retention of sodium and the excretion of: a. Calcium b. Creatinine c. Iron d. Potassium
answer
D
question
An important feature of the Dietary Approaches to Stop Hypertension (DASH) eating plan is: a. Reducing intake of saturated fat, trans fat, and cholesterol b. Eating a diet rich in fruits, vegetables and low-fat dairy products c. Reducing respiratory quotient (RQ) by increasing and decreasing carbohydrate d. Increasing soluble fiber and omega-3 fatty acids
answer
B
question
The most important factor in development of peripheral vascular disease is: a. Sodium intake b. Saturated fat intake c. Cigarette smoking d. Alcohol intake
answer
C
question
Omega-3 fatty acids help decrease risk of heart disease by: a. Increasing HDL cholesterol levels b. Decreasing blood pressure c. Decreasing platelet aggregation d. Increasing polyunsaturated fat intake
answer
C
question
The actions involved in the process of digestion are: a. Thermal and chemical b. Chemical and segmental c. Muscular and chemical d. Mechanical and thermal
answer
C
question
Probiotics are: a. Indigestible carbohydrates that promote growth of health-promoting bacteria. b. Antibiotics that prevent growth of harmful bacteria c. Nutritional supplements of health-promoting bacteria d. Commercial fiber supplements that have a laxative effect
answer
C
question
The primary nutritional function of the large intestine is: a. Absorption of fats b. Excretion of waste products c. Excretion of bacteria d. Absorption of water
answer
D
question
Gas formation in the colon is the result of: a. Ingesting refined foods. b. Ingesting too much water c. Swallowing air while eating d. Bacterial action on organic compounds
answer
D
question
During episodes of physiologic stress, the body requires additional energy to restore homeostasis and hemodynamic stability. As a result fat stores are mobilized and skeletal muscle tissue and proteins are catabolized. The term that describes this process is: a. Hyperglycemia b. Hyperlipidemia c. Hyperkalemia d. Hyper metabolism
answer
D
question
During the: fight or flight response, the body mobilizes stores of: a. Fat to produce fuel b. Glucose to provide amino acids c. Muscle tissue to provide essential vitamins and minerals d. Protein to provide reactant proteins
answer
A
question
When assessing a preoperative client, the nurse should recommend enteral therapy for two weeks prior to surgery for: a. BMI > 30 b. BMI > 25 c. BMI < 25 d. BMI < 18.5
answer
D
question
A nurse is administering a tube feeding for a client on a ventilator should be sure to place the client in semi recumbent position to prevent: a. Edema b. Aspiration c. Fluid regurgitation d. Choking
answer
B
question
Glucogensis occurs in the: a. Muscles b. Pancreas c. Liver d. Spleen
answer
C
question
The substance that serves as a vehicle for the fat transport in the bloodstream is: a. Fatty acids b. Glycerol c. Lipoproteins d. Amino acids
answer
C
question
The hormone that breaks down liver glycogen during fasting or sleep is: a. Thyroxine b. Glucagon c. Cortisone d. Insulin
answer
B
question
Hormones that increase the release of free fatty acids include: a. Insulin and glucagon b. Cortisol and thyroxin c. Somatostatin and gastrin d. Lipoprotein lipase and secretin
answer
B
question
During the process of deamination, the nitrogen portion of amino acids is converted to: a. Ammonia b. Protein c. Purines d. Glycogen
answer
A
question
Nutrition support is a vital care component for clients throughout the progression of HIV infection because it: a. Spares the body defenses b. Prevents the spread of HIV c. Reduces the possibility of concurrent infection d. Helps control involuntary weight gain and tissue wasting
answer
A
question
Once initiated, HARRT therapy should be continued: a. Until opportunities infections are resolved. b. Usually for periods of 3 to 6 month c. Until CD4 T-cell count improves d. For the lifetime of the infected individual
answer
D
question
If the public drinking water has been declared to be unsafe for individuals with compromised immune systems, patients infected with HIV/Aids should be avoided ingesting: a. Commercial bottled water b. Ice and fountain drinks in restaurants c. Like-based beverages d. Bottled soft drinks in restaurants
answer
B
question
An important characteristic of the nutrition care plan for clients who have AIDS is: a. Use of the same basic plan for all clients b. Maintaining a consistent unchanging plan throughout the course of the disease c. Basing the plan primarily on clinical observations d. Use of an individualized plan and adjusting it as needed
answer
D
question
Lipodystophy syndrome is characterized by: a. Fat metabolism b. Abnormal redistribution of fat c. Fatty liver d. Increased risk of kidney disease
answer
B
question
Patients who have lost muscle mass, may benefit from: a. Resistance weight training b. Supplemental iron and zinc c. Amino acid supplements d. Psychosocial support
answer
A
question
A relationship has been established between risk factors of breast cancer and high dietary intake of: a. Fat b. Meat c. Alcohol d. Dairy foods
answer
A
question
The term stomatitis refers to an inflammation of the: a. Liver b. Stomach c. Oral mucosa d. Intestinal mucosa
answer
C
question
The greatest interference with normal food intake is caused by treatment of cancer in the: a. Lung b. Lymph glands c. Head and neck d. White blood cells
answer
C
question
Loss of taste sensation is most likely to occur when cancer patients are treated using: a. Surgery b. Radiation c. Chemotherapy d. Alternative therapies
answer
B
question
Clients who receive chemotherapeutic drugs often develop anemia because of a. Bone marrow depression b. Inadequate calcium intake c. Destruction of folic acid stones d. Inhibition of antibody formation
answer
A
question
Patients who undergo panrcreatomy are likely to develop: a. Cholethaiasis b. Cirrhosis of the live c. Type 1 Diabetes Mellitus d. Type 2 Diabetes Mellitus
answer
C
question
The primary goal of nutrition care for the clients who have cancer is: a. Maintaining nutritional status b. Keeping the client comfortable c. Prevention further tumor growth d. Reducing intake of nutrients that nourish the tumor
answer
A
question
The mixture of food and liquid that passes out of the stomach to the small intestine is called a. Gastric content b. Gastric residual c. Chyme d. Mulch
answer
C
question
To counteract the hyper metabolic state of cancer, it is most important for clients to increase their intake of: a. Fats b. Protein c. Carbohydrate d. Vitamins and minerals
answer
C
question
The vitamins that are essential for building new tissue are: a. Vitamins A and C b. Vitamins B12 and D c. Riboflavin and niacin d. Folic acid and thiamin
answer
A
question
The preferred route of feeding for clients who have cancer is: a. Tube feeding b. Normal Oral intake c. Total parenteral feeding d. Oral feeling with commercial liquid supplement
answer
B
question
An example of an appropriate snack for a patient with xerostomia is: a. Herbal Tea b. Granola Bar c. Yogurt smoothie d. Popcorn & soda
answer
C
question
For the client who has reduce salivary secretions & difficulty swallowing, the approach that is more likely to be helpful is: a. Use tube feeding b. Serving a clear liquid diet c. Blending food into a semi-liquid form d. Having the client drink water with meals
answer
C
question
When administering loop-diuretic the nurse should encourage the client to add foods to the diet containing: a. Potassium b. Vitamin A c. Iron d. Vitamin B12
answer
A
