Test Bank For Nutrition Essentials for Nursing Practice 6th Edition by Susan G. Dudek

Test Bank for Nutrition Essentials for Nursing Practice 6th Edition by Susan G. Dudek covers a wide range of topics related to nursing and nutrition. The book contains information on how to assess a patient’s nutritional needs, how to develop a plan of care that meets those needs, and how to implement and document the plan of care.

In addition, the book discusses the role of nutrition in various disease states, including obesity, diabetes, and heart disease. The Test Bank for Nutrition Essentials for Nursing Practice 6th Edition by Susan G. Dudek is an essential resource for any nurse who wants to provide quality care to their patients.

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Test Bank For Nutrition Essentials for Nursing Practice 6th Edition by Susan G. Dudek

1.
Monosaccharides are also known by other names. What is dextrose also known as?
A)
Levulose
B)
Fructose
C)
Glucose
D)
Maltose

2.
Much has been learned in the field of nutrition about nutritional intake and how to work toward making our diets optimal nutritionally. When it comes to carbohydrate intake, the latest findings indicate that Americans should:
A)
Decrease their intake of fiber and increase their intake of complex carbohydrates
B)
Increase their intake of fiber and limit consumption of added sugars
C)
Eat total carbohydrates consisting of 50% fiber and 50% simple sugars
D)
Eat a diet based on plenty of fruits and vegetables and limit carbohydrates

3.
Lactose is composed of glucose and galactose and is a naturally occurring carbohydrate. Unfortunately, many people cannot tolerate lactose (lactose intolerance) and develop gastrointestinal symptoms after ingesting lactose. These people would do best eating what dairy food?
A)
Milk
B)
Cheese
C)
Yogurt
D)
Butter

4.
Sugar alcohols are one of the alternatives to naturally occurring sugar that are used widely in the American diet. Some of the sugar alternatives can cause unpleasant side effects in some people if eaten in large amounts. What can large amounts of sugar alcohols cause in some people?
A)
Diarrhea
B)
Constipation
C)
Elevated serum glucose levels
D)
Nausea

5.
You are the clinic nurse teaching newly diagnosed type II diabetics about diet and weight control. One of the subjects you will cover is how to figure out the caloric content of commonly eaten foods. An exercise you give your class is to figure out the calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What is the correct number of calories in the jelly?
A)
26 cal.
B)
39 cal.
C)
52 cal.
D)
65 cal.

6.
The digestion of carbohydrates by the body is complex. Where is the primary site of carbohydrate digestion?
A)
Mouth
B)
Stomach
C)
Small intestine
D)
Large intestine

7.
An upper level for added sugar has not yet been established but recommendations have been made. What is the Food Guide Pyramid recommended limit of added sugar?
A)
6% to 10% of the total calorie intake
B)
10 teaspoons daily in a 1,600-calorie meal plan
C)
2% to 5% of the total calorie intake
D)
18 teaspoons for a 2,200-calorie meal plan

8.
Fiber is classified as “dietary fiber” or “functional fiber.” The type of fiber that helps lower serum cholesterol and glucose levels is most abundant in what grain?
A)
Wheat bran
B)
Corn
C)
Brown rice
D)
Oats

9.
Foods have physiologic effects on the body outside of their nutritional value. Of the following, what food may help prevent constipation?
A)
Shredded wheat
B)
Puffed rice
C)
Oranges
D)
Lettuce

10.
Sugar alternatives come in two categories, sugar alcohols and nonnutritive sweeteners. Nonnutritive sweeteners:
A)
Promote dental caries
B)
Are much less sweet than sugar
C)
Provide few or no calories
D)
Cause blood sugar levels to rise rapidly

11.
You are making recommendations to a client with a diagnosis of chronic constipation on ways to increase the fiber intake in his diet. What is one recommendation you can make?
A)
Drink orange juice instead of orange drink.
B)
Eat legumes two to three times per week.
C)
Eat cream of wheat instead of white toast.
D)
Eat pretzels instead of potato chips.

12.
You are admitting a patient with a diagnosis of morbid obesity for gastric bypass surgery. While you are performing the nutritional screening, the client states, “I eat a lot of sweets and I am a little nervous that I won’t be able to eat them anymore.” This statement tells you that this patient is at risk for what?
A)
Iron deficiency
B)
Excessive calcium intake
C)
Vitamin A toxicity
D)
Vitamin E toxicity

13.
For decades sugar has been blamed as the cause of various disease states. What has research shown sugar to be implicated in the development of?
A)
Obesity
B)
Dental caries
C)
Heart disease
D)
Diabetes mellitus

14.
You have been selected to teach a nutrition class for clients who are morbidly obese. You have planned to provide a selection of foods for your clients and have them create nutritional menu plans for a three-day period. Some of the criteria for the nutritional menu are to meet the RDA for carbohydrates and to include a whole-grain food at least 2 times a day. What is an example of a whole-grain food?
A)
Cheerios
B)
Cornflakes
C)
Puffed wheat
D)
Rice Krispies

15.
One of the clients in your nutrition class is concerned about constipation and not having enough fiber in his diet. What would be your best response to this client to increase fiber intake?
A)
Eat legumes in place of meat.
B)
Eat cooked vegetables instead of raw vegetables.
C)
Bake foods instead of frying them.
D)
Eat small frequent meals.

16.
Glycogen is stored in the liver in limited amounts. It is released between meals as glucose to maintain serum blood glucose levels. Glycogen is the human version of what?
A)
Fiber
B)
Sugar
C)
Starch
D)
Protein

17.
The National Academy of Sciences has put forth a recommendation to replace the terms “insoluble” and “soluble” with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber?
A)
Functional fiber
B)
Dietary fiber
C)
Total fiber
D)
True fiber

18.
Skim milk is a better choice of beverage than whole milk because along with the lower fat content it has what?
A)
A higher carbohydrate content
B)
A lower carbohydrate content
C)
The same carbohydrate content
D)
No carbohydrate content

19.
Phenylketonuria (PKU) is a genetic disorder that is characterized by an inability of the body to utilize the essential amino acid phenylalanine. People with PKU should avoid which nonnutritive sweetener?
A)
Aspartame
B)
Saccharin
C)
Acesulfame-K
D)
Sucralose

20.
As a pediatric nurse you are often asked by parents what they can do to reduce the risk of cavities in their children’s teeth. What would be your best response?
A)
“Be sure to feed your children small frequent meals.”
B)
“The best thing you can do is eliminate all sugars from their diet.”
C)
“A good way is to limit between-meal snacking on carbohydrates, including soft drinks.”
D)
“You can give them teeth-friendly snacks, such as orange juice and whole-grain crackers.”

21.
Since sugars are absorbed rapidly by the body, it was commonly believed that they produced a greater increase in blood glucose than complex carbohydrates did. What is this response called?
A)
Glycemic index
B)
Glycemic indication
C)
Glycemic load
D)
Glycemic response

22.
The glycemic index is a listing of foods and what their impact is on blood glucose response. How is a food’s glycemic index determined?
A)
A comparison is made between the blood glucose response caused by 25 g of pure glucose and 25 g of a food sample.
B)
Serial blood glucose levels are drawn after eating 25 g of a food sample and compared to a chart on blood glucose levels after eating 25 g of sucrose.
C)
Serial blood glucose levels are drawn after eating 50 g of pure sucrose and compared to blood glucose levels after eating 50 g of a food sample.
D)
A comparison is made between the blood glucose response caused by 50 g of pure glucose and 50 g of a food sample.

23.
When the body is in the postprandial state, a slight fall in blood glucose stimulates the pancreas to release what?
A)
Glucose
B)
Amylase
C)
Bile
D)
Glucagon

24.
Fiber is a necessary part of the nutritional intake. It can, however, cause the absorption of some minerals to be incomplete. Fiber impairs the absorption of what minerals? (Mark all that apply.)
A)
Potassium
B)
Zinc
C)
Magnesium
D)
Calcium
E)
Chloride

25.
There is more to the glycemic response to a food than the caloric value of the food. The glycemic response is influenced by many different variables. What variables influence the glycemic response of the body to a food? (Mark all that apply.)
A)
Amount of acid in the food
B)
The degree the food has been processed
C)
What other foods are eaten at the same time
D)
What the glycemic indication of the food is
E)
How well masticated the food is

26.
What concept was developed from the amount of carbohydrate contained in a food and the glycemic index of the food?
A)
Glycemic response
B)
Glycemic indication
C)
Glycemic level
D)
Glycemic load

27.
What sugar, when burned by the body, does not leave an end product to be excreted by the body?
A)
Sucrose
B)
Glucose
C)
Fructose
D)
Maltose

28.
When the body does not have enough glucose, fat cannot be completely burned for energy. What happens to fat oxidation without adequate glucose?
A)
Fat oxidation goes to completion because it draws on the body’s store of glucagon.
B)
Fat oxidation stops prematurely and fat is excreted in the body’s waste.
C)
Fat oxidation goes to completion because it forces the body into ketosis.
D)
Fat oxidation stops prematurely at the intermediate step of ketone formation.

29.
Excess glucose in the body can be converted into other substances. What is one of these substances?
A)
Essential amino acids
B)
Nonessential amino acids
C)
Muscle
D)
Glucagon

30.
The RDA for carbohydrates is based on the minimum amount of glucose used to fuel the brain. This is not an appropriate guideline for determining carbohydrate intake. It is more appropriate to use the Acceptable Macronutrient Distribution Range (AMDR). What is the suggested carbohydrate intake put forth by the AMDR?
A)
Carbohydrates should make up 25% to 50% of total dietary calories.
B)
Carbohydrates should make up 45% to 65% of total dietary calories.
C)
Carbohydrates should make up 50% to 75% of total dietary calories.
D)
Carbohydrates should make up 65% to 85% of total dietary calories.

Answer Key

1.
C
2.
B
3.
B
4.
A
5.
C
6.
C
7.
A
8.
D
9.
A
10.
C
11.
B
12.
A
13.
B
14.
A
15.
A
16.
C
17.
B
18.
C
19.
A
20.
C
21.
D
22.
D
23.
D
24.
B, D
25.
A, B, C
26.
D
27.
B
28.
D
29.
B
30.
B

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