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Rasmussen NUR 1172 Nutrition Exam 2 Questions
1. A patient has been advised to take an iron supplement. Which of the follow- ing
vitamins increases the absorption of iron?: Vitamin C
2. A potassium intake of 4700 mg/day is recommended for all adults. Where is the
majority of potassium located in the body?: Intracellular fluid (within cells)
3. Beriberi is a disease that results from a deficiency of which water-soluble vitamin?:
Thiamin or Vitamin B-
4. False claims regarding certain food, supplements, or medicines can be dangerous.
What is one of the greatest dangers to individuals practicing unfounded nutritional habits?: Appropriate medical interventions may be delayed
5. In recent years there have been several reports of major food infection outbreaks.
Which bacterium causes an infection after the consumption of raw or uncooked ground beef?: E. Coli
6. In the acute care setting a nutritional screen is required and must be
completed within how many hours following admission?: 24
7. Iron plays an important role in which metabolic function?: Oxygen transport
8. Minerals are classified as major minerals and trace elements. Select the item that lists
two of the trace elements.: Iron and zinc
9. Most Americans consume more than the recommended 1500 mg of sodium. What is
the major source of sodium in the United States?: Processed foods
10. Waist circumference is used to classify overweight and obesity as well as to
estimate disease risk. What waist circumference indicates that a client is at risk for disease?`: This risk goes up with a waist size that is greater than 35 inches (88cm) for women or greater than 40 inches (102 cm) for men.
11. What fat soluble vitamin is associated with synthesis of blood clotting factors
in the liver?: Vitamin K
12. During pregnancy it is important that there be an adequate supply of glucose to
meet maternal and fetal requirements. How many g/day of carbo- hydrate is recommended?: minimum of 175 grams' day.
13. Which of the following personal habits should be discouraged during
pregnancy?: Alcohol, cigarettes, and drugs.
14. What is the primary defense to prevent contracting or spreading food borne
illness?: Hand washing
15. What is considered a normal Body Mass Index (BMI)?: 18.5-24.9%
16. What do nutritional and medical authorities agree is the optimal single food for an
undernutrition for which age group?: Older adults
25. United States Department of Agriculture is focused on the following areas related
to foods and nutrition: Food, diet, dietary, guidelines, and federal program "My Plate"
26. The nurse is providing a nutrition education program for a client who has a
diagnosis of osteoporosis. The nurse can confirm that the client understands the teaching when the client states the following will increase calcium absorp- tion.: Vitamin D
27. The nurse teaches the client the role of vitamin D. Which statement by the client
about vitamin D indicates that the teaching has been effective?: "It is associated with calcium and helps build bone."
28. There are two forces controlling body water distribution. Identify two forces.:
Solutes and membranes
29. The term evidence-based practice has become a crucial component of
healthcare. What is the FIRST step in this process?: Identify the problem
30. To be classified as a vitamin, a compound has meet (3) criteria. Which of the
following is NOT a requirement to be classified as a vitamin?: It is required in large quantities
31. Vitamins are classified as fat-soluble or water-soluble. Select the item that lists
only fat-soluble vitamins: A, D, E
32. Waist circumference is used to classify overweight and obesity as well as to
estimate disease risk. What waist circumference indicates that a client is at risk for disease?: Greater than 40 inches in men and greater than 35 inches in women
33. What are the three functions of nutrients for the body?: Provide energy, build and
repair body tissues, metabolic regulation
34. What foods would be included on a clear liquid diet?: broth, plain gelatin, apple
juice, and tea.
35. What is the MOST IMPORTANT reason for a nutrient screen to be per-
formed?: Identify clients who have or are at risk for nutrition problems
36. What is the purpose of performing a nutritional screen on an older adult?-
: Identify individuals at risk for malnutrition
37. What is the unit of measurement used by nutritionists to describe the energy
content of food?: kilocalorie
38. What model does the academy of nutrition and dietetics recommend using to
provide nutrition care for clients?: Nutrition Care Process Model
39. When does the aging process begin?: conception
40. Which government agency is responsible for tracking and reporting the incidence
indicator of growth and development?: Length and stature (height)
48. What clinical observation is a sign of good nutritional status?: Firm muscle tone
49. Which structure is responsible for providing fetal nourishment: placenta
50. Which mode of feeding is utilized if the parent is unable to eat but the
gastrointestinal tract can still be used?: Enteral feeding
51. Food customs and traditions are very important aspects of a culture. Which of the
following are components of a Cultural Food Pattern?: Core foods, complementary foods, food flavors and preparation, frequency and timing of meals.
52. Which of the following facilitate chemical changes in other substances without
themselves being changed in the process: Enzymes
53. Fuel factors are the number of kcalories that 1g of nutrient yields when
completely oxidized. What is the fuel factor of fat?: 9g
54. Several factors contribute to the risk of dehydration in the older adult. Which of the
following is NOT risk factor?: These ARE the risk factors: Physi- ologic changes, effects of disease, medications, and environmental circumstances predispose older people to inadequate fluid intake
55. When performing a nutrition assessment on an older adult, the nurse asks the
client about recent weight loss. Based on the client's response, the nurse is able to
determine that the patient unintentionally has lost 5% of their weight in the last month. What is the relevance of this weight loss?: It may be a clue to depression or a wasting disease such as cancer.
56. Why is it important for a client with a chronic disease to maximize the qual- ity of
their nutritional intake?: Proper nutrition can improve the body's response to disease and improve clinical outcomes
57. Which vitamin can reverse night blindness?: Vitamin A
58. Many things can influence personal food selection. Which of the following is NOT
considered a major influence?: Sleep patterns
59. What vitamin supplement when taken in high potency volumes interferes with the
action of vitamin D, decreasing calcium absorption, and increasing the risk of hip fractures?: Vitamin A supplements
60. The nurse is calculating the Resting Metabolic Rate (RMR) for a client. What is the
assessment measuring?: Energy needs
61. When completing a nutritional assessment on a client, which question is MOST
IMPORTANT for a nurse to ask a client?: What medications are you taking?
62. Government agencies have been providing food guides for 100 years to assist
americans to meet their nutritional needs. Identify a commonly used food guide from
64. Which trace element enhances the ability of the tooth structure to prevent dental
caries?: Fluoride
65. Factors that contribute to the obesity epidemic include: increases in portion sizes.
66. Macronutrients include: proteins and fats
67. Specific complex molecules that are essential but that the body needs in very
small amounts are: Vitamins
68. Overt malnutrition occurs when:: Nutrient reserves are depleted
69. Dietary Reference Intakes (DRIs) are an example of: A nutrition standard
70. Adequate intake (AI) value is used when: there is not sufficient research to
develop a Recommended Dietary Allowance (RDA).
71. According to the Dietary Guidelines for Americans, what type of food should
take up half of the plate?: fruits and vegetables
72. The Mypyramid food guidance system gives specific food plans for each-
: age, gender, activity level
73. The Exchange Lists for Meal Planning groups foods on the basis of their-
: macronutrient content
74. Important precautions for preventing foodborne illness include: washing hands
before eating and cooking
75. Examples of criteria that may indicate nutritional risk include: Severe trau- ma
76. One factor that may contribute to malnutrition in hospitalized patients is:
Unserved meals due to medical tests
77. The focus of care in the hospital should be: The patient
78. The purpose of nutrition screening is to: Identify patients at risk for nutrition
problems
79. If a patient weighed 150 lb 6 months ago and now weighs 130 lb, the patient's
weight loss would be considered: Severe
80. A measurement that may be used to calculate height in patients who are confined
to bed is: knee height
81. A true statement regarding nutritional status is that: no single parameter directly
measures individual nutritional status or determines problems or needs
82. Laboratory values may not be accurate if a patient is: Dehydrated
83. Nutrition diagnoses are: standardized and based on evidence-based practice
95. During young and middle adulthood, the Recommended Dietary Allowance (RDA)
for protein is: 0.8 g/kg body weight
96. The main focus of young adulthood is: building relationships outside of the core
family
97. Iron intake in young adults tends to be: low in women and high in men
98. A syndrome that is common in middle adults and is becoming more
prevalent in young adults is: metabolic syndrome
99. Changes in nutrient needs associated with menopause include: an in- crease in
calcium needs and a decrease in iron needs
100. The increase in overweight and obesity in young and middle adulthood is
associated with increased rates of: Diabetes
101. Older adults are at risk for dehydration because they:: have a diminished thirst
mechanism
102. In successful aging: positive lifestyle choices and health interventions prevent or
delay degenerative changes.
103. An older adult may be at risk for malnutrition if he or she: Lives alone
104. An 85-year-old man with a high cholesterol level should: eat a well bal- anced
diet with as much variety as possible
105. The bioavailability of minerals from food is decreased by: phytates and oxalates
106. The three hormones that control calcium balance are: parathyroid hor- mone,
vitamin D hormone, and calcitonin.
107. Risk of hypertension decreases with dietary intakes of: magnesium and
potassium.
108. Beverages that make a significant contribution to phosphorus intake include:
Soft drinks
109. The Tolerable Upper Intake Level (UL) for sodium is: 2300 mg sodium or 5800
mg salt.
110. Most dietary iron is: Nonheme iron
111. Iodine helps in the synthesis of: Thyroxine
112. A mineral that helps maintain optimum immune function is: Zinc
113. For most people, the best way to ensure adequate fluid intake is to drink:
according to thirst
114. Plasma proteins help maintain vascular blood volume by: colloidal osmotic
pressure
115. Four forms of energy used by our bodies are chemical, electrical, mechan- ical,
126. Misinformation about food may include claims that: certain combinations of
foods have special therapeutic effects.
127. The process by which a specific gene from one plant is transferred to another
plant is known as: genetic engineering
128. Procedures used in food manufacturing facilities to prevent food conta- mination
are called: Hazard Analysis and Critical Control Points
129. Less heat is needed to ensure the safety of foods that contain high levels of: Acid
130. The temperature of a refrigerator should be below: 45° F
131. The 1994 Dietary Supplement Health and Education Act states that: all
ingredients marketed as supplements before 1994 are assumed to be safe.
132. Nutrition information on food labels must provide information about the food's
contribution to intake of: total carbohydrate, sugars, and dietary fiber
133. For the nutrient information on food labels to be useful to consumers, it is
important for consumers to check the: Serving size
134. In order to prevent foodborne illness caused by Escherichia coli, ground beef
should be cooked to a temperature of at least: 165° F
135. Insufficient energy intake during the second and third trimesters may cause:
low birth weight
136. One reason protein needs increase during pregnancy is to: provide extra plasma
proteins.
137. The extra calcium needed for fetal development is provided by: increased
absorption
138. Slightly low hemoglobin levels are not a sign of anemia during pregnancy
because: blood volume increases more than red blood cell mass
139. Women with low intakes of folate before and during pregnancy are at high risk for
having an infant with: a neural tube defect
140. For women who are at a healthy weight before pregnancy, an appropriate amount
of weight gain during pregnancy is about: 25 to 35 lb
141. Most weight gain during pregnancy is: Water
142. Suggestions to help relieve mild nausea during pregnancy include: eating several
small meals each day
143. One reason iron needs are not higher than normal during lactation is that:
many women experience lactational amenorrhea
