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HUN2000 Human Nutrition
Complete Mock Exam
Questions & Answers
Question 1 A client calls into the nurse help line asking questions about his new diagnosis of a peptic ulcer. The client asks what might be possible causes of a peptic ulcer. Selected Answer: (^) H-pylori and intake of NSAIDS Correct Answer: (^) H-pylori and intake of NSAIDS 1 out of 1 points Question 2 A client is admitted with acute pancreatitis. What diet can the nurse expect to be initially prescribed? Selected Answer: (^) Nothing by mouth Correct Answer: (^) Nothing by mouth Question 3 1 out of 1 points 1 out of 1 points A client is admitted with urolithiasis (kidney stones). What prescription can the nurse expect from the health care provider? Selected Answer: (^) Intravenous fluids
Correct Answer: (^) Intravenous fluids Question 4 client recently placed on lipid-lowering statins brings you her food log. Which of the following breakfasts would indicate a need to re-educate her? Selected Answer: 1 cup grapefruit juice, 4 slices of bacon, coffee with milk Correct Answer: 1 cup grapefruit juice, 4 slices of bacon, coffee with milk Question 5^1 out^ of^1 points A client who has recently been placed on oral medication for his type 2 diabetes asks if he may continue to drink alcohol with his friends on the weekends. What is the nurse’s best response? Selected Answer: Alcohol may increase the effect of your medication, so you need to drink small amounts, and keep an eye on your blood sugar. Correct Answer: Alcohol may increase the effect of your medication, so you need to drink small amounts, and keep an eye on your blood sugar. Question 6 1 out of 1 points A client with chronic kidney disease consumes an excessive amount of sodium. What symptoms will this client likely exhibit? Selected Answer: (^) edema and hypertension Correct Answer: (^) edema and hypertension Question 7 At least twenty percent of women will experience a urinary tract infection (UTI) in their lifetime. Regular consumption of which food may help prevent the occurrence of a UTI? Selected Answer: (^) Cranberry juice Correct Answer: (^) Cranberry juice 1 out of 1 points
Correct Answer: (^) Enteral feedings or total parenteral nutrition Question 12 During your clinical rotation at the nursing home, your client is complaining of being constipated on a regular basis. You discuss with your client how to prevent constipation. What would you advise your client to avoid? Selected Answer: (^) Frequent use of laxatives and enemas Correct Answer: (^) Frequent use of laxatives and enemas Question 13^1 out^ of^1 points Flatulence is the condition of having excessive stomach or intestinal gas. Which foods are generally responsible for excess gas production? Selected Answer: (^) Carbohydrat es Correct Answer: (^) Carbohydrat es Question (^14) 1 out of 1 points Food intolerance can represent another type of reaction to certain foods. Select the correct answer that describes a common food intolerance listed below. Selected Answer: (^) Inability to digest lactose Correct Answer: (^) Inability to digest lactose Question 15 How many grams of carbohydrate are covered by one unit of short acting insulin? Selected Answer: (^) 15 g carbohydrate 1 out of 1 points Correct Answer: (^) 15 g carbohydrate Question (^16) 0 out of 1 points How much monounsaturated fat intake is recommended by the therapeutic lifestyle changes
(TLC) diet for lowering serum cholesterol for clients with elevated low-density lipoprotein (LDL) levels? Selected Answer: (^) Less than 10% of energy intake Correct Answer: (^) Up to 20% of energy intake Question (^17) 1 out of 1 points
bran (^1) out of 1 points The client presents to the emergency department complaining of an upset stomach with a burning sensation in the epigastric area. The symptoms have been happening off and on for the last few weeks especially when lying down to sleep. The client is exhibiting symptoms of which gastrointestinal problem? Selected Answer: (^) Gastroesophageal Reflux Disease ( GERD ) Correct Answer: (^) Gastroesophageal Reflux Disease ( GERD ) Question 23 1 out of 1 points The development of cardivascular disease involves modifiable and nonmodifiable risk factors. What is an example of a NON-modifiable risk factor? Selected Answer: Male gender
Correct Answer: Male Question 24 gender 1 out of 1 points The nurse is educating a client on how to take aspirin (acetylsalicylic acid), a commonly used over the counter pain reliever. What comment would indicate that the client understands the instructions? Selected Answer: (^) “I should take this medication with a glass of cold water on an empty stomach.” Correct Answer: (^) “I should take this medication with a glass of cold water on an empty stomach.” Question 25 1 out of 1 points The nurse is instructing a client on measures to take in the event of a severe allergic response to a peanut allergy. What medication should the client have immediately available? Selected Answer: (^) Auto-injector epi pen Correct Answer: (^) Auto-injector epi pen Question 26 There are four classifications of diabetes. Which one is associated with obesity and insulin resistance? 1 out of 1 points Selected Answer: Type 2 Correct Answer: Type 2 Question 27 1 out of 1 points Viral hepatitis affects millions of people in the world. What is one of the main nutritional principles in planning for the nutritional needs of these patients? Selected
Question 32 What is the cause of essential hypertension? Selected Answer: Unknow n Correct Answer: Unknow n Question 33 What is the most common cause of type 2 diabetes in children and adolescents? Selected Answer: (^) Overweight and obesity Correct Answer: (^) Overweight and obesity Question 34 What is the most common component of kidney stones? 1 out of 1 points 1 out of 1 points 1 out of 1 points Selected Answer: Calciu m Correct Answer: Calciu m Question 35 0 out of 1 points What mineral will have improved absorption with a diet high in vitamin C? Selected Answer: (^) Zin c Correct Answer: Iro n
Question 36 0 out of 1 points What symptom might be present in a client with undiagnosed type 2 diabetes? Selected Answer: (^) Weight loss Correct Answer: (^) Poor wound healing Question 37 1 out of 1 points What term refers to the sudden shutdown of renal function following traumatic or metabolic injury? Selected Answer: (^) Acute renal failure Correct Answer: (^) Acute renal failure Question 38 When following a gluten-free diet, what grains should be avoided? Selected Answer: (^) Wheat, rye and barley Correct Answer: (^) Wheat, rye and barley Question 39 Which age group is most at risk for drug-nutrient interactions? Selected Answer: Elderl y Correct Answer: Elderl y Question 40 Which blood test is used to evaluate long-term management and control in clients who have diabetes? Selected Answer: (^) Glycated hemoglobin level 1 out of 1 points 1 out of 1 points 1 out of 1 points
Selected Answer: (^) They provide energy and spare dietary protein. Correct Answer: (^) They provide energy and spare dietary protein. Question (^46) 1 out of 1 points Your client has a peanut allergy. Which statement from the client indicates that your education has been effective? Selected Answer: (^) I need to check any restaurant for a list of ingredients, and ask about cross- contamination. Correct Answer: (^) I need to check any restaurant for a list of ingredients, and ask about cross- contamination. Question 47 Your client has been diagnosed with celiac disease. The nutritionist was in and reviewed dietary needs for this diagnosis. The family asks which of the following items is ok for the client to eat. Selected Answer: Corn Bread 1 out of 1 points Correct Answer: Corn Question 48 Bread 1 out of 1 points Your client has been diagnosed with congestive heart failure (CHF). Which of the following dietary suggestions is appropriate? Selected Answer: (^) Limit Sodium intake to 2 – 3 g per day Correct Answer: (^) Limit Sodium intake to 2 – 3 g per day Question (^49) 1 out of 1 points
Your client has been diagnosed with gastroesophageal reflux disease (GERD). You are reviewing the discharge instructions with the client and family. Which of the following statements verifies that the client understood his discharge instructions? Selected Answer: (^) “I should sleep with the head of my bed elevated and eat frequent small meals.” Correct Answer: (^) “I should sleep with the head of my bed elevated and eat frequent small meals.” Question (^50) 1 out of 1 points Your client has had an elevated BP of 156/98 for the last few months. With reviewing his diet, which of the following items would you tell the client to limit in his diet? Selected Answer: (^) Processed cheeses Correct Answer: Processed cheeses
Appetite is the external drive that encourages us to find and eat food. Related to pleasant sensations associated with food. Your Answer: hunger bis the internal drive to find and eat food. often experinenced as a 2 negative sensation CORRECT ANSERS
**1. Hunger
- negative Question 4 0 / 5 pts Multiple Choice:** Vitamins are considered both Macronutrients and Inorganic You Answered Macronutrients and Organic Correct Answer Micronutrients and Organic Micronutrients and Inorganic
Question 5 0 / 5 pts Short Answer: Define macronutrients Your Answer: Macronuclients ; any chemical element or substance that required in minutes amounts or trace amounts for the growth and proper heath of a living organism. CORRECT ANSERS Macronutrient – nutrients needed in large amounts in the body Question 6 10 / 10 pts If a fudge brownie has 14 grams of carbohydrates, 2 gram of protein and 9 grams of fat. How many calories are in the brownie? Your Answer: 145 calories. 14 x 4 = 56 2 x 4 = 8 9 x 9 = 81 56 + 8 + 81 = 145 calories Question 7 0 / 10 pts The current recommendation to maintain your body weight is 2000 calories daily. You should not consume any more than 65% of your calories from carbohydrates. How many grams of carbohydrates should you eat in a day?
A = Anthropometrics - measurementsof body composition such as height and weight. CORRECT ANSERS Anthropometrics- measurements of body composition such as height and weight Question 10 9 / 10 pts Answer the following: According to MyPlate, what types of food should we increase in our diet? Your Answer: fruits, vegetables, whole grains, proteines, low fat dairy. CORRECT ANSERS fruits, vegetables, whole grains, low fat dairy Question 2 10 / 10 pts Explain the cause and symptoms of heartburn. Your Answer: it is caused by acid refluxing back into the esophagus. symptomes may includes a burning sensation behind the sternum either as aspasm or asharp pain. CORRECT ANSERS Heartburn is a burning sensation in the esophagus due to an improper closing of a sphincter that allows stomach acids to enter into the esophagus. Question 3 10 / 10 pts Sphincters play an important role in the GI tract.
Name two sphincters discussed in the module and using your own words, briefly describe their functions. Your Answer: The esophageal sphincter prevents the contents of the stomach from reentering the esophagus. The pyloric sphincter controls the releaseof chyme into the small intestines from the stomach. CORRECT ANSERS The esophageal sphincter prevents the contents of the stomach from reentering the esophagus. The pyloric sphincter controls the release of chyme into the small intestines from the stomach. The ileocecal sphincter prevents the contents of the large intestine from entering the small intestine. Question 4 10 / 10 pts Define the role of enzymes in digestion. Are enzymes an example of the chemical or mechanical process of digestion? Your Answer: ezymes in digestion helped building muscle, destroying toxins, and breacking down food particles during digestion. chemical digestion is a vital part of digestion process while mechanical digestion involves physical movements , such as chewing, and musccles contarctions. chemical digestion uses enzymes to break down food. CORRECT ANSERS Enzymes role is to breakdown food particles into smaller parts and readies the nutrients for absorption. Enzymes are an example of chemical digestion. Question 5 0 / 10 pts Carbohydrates can be classified as monosaccharides, disaccharides, polysaccharides and fiber. Match the following with the descriptions. a. Monosaccharides b. Disaccharides c. Insoluble Fiber
