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Williams' Basic Nutrition & Diet Therapy 16th Edition Test Bank (2024/2025), Exams of Nursing

A test bank for the 16th edition of williams' basic nutrition & diet therapy, containing multiple-choice questions on topics such as food, nutrition, health, metabolism, carbohydrates, proteins, minerals, vitamins, and malnutrition. The test bank is designed to help students prepare for exams and assess their understanding of the subject.

Typology: Exams

2023/2024

Available from 05/24/2024

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TEST BANK FOR WILLIAMS’ BASIC
NUTRITION AND DIET THERAPY 16TH
EDITION BY NIX LATEST VERSION
(2024/2025)
Nix: Williams' Basic Nutrition & Diet Therapy, 13th Edition
Test Bank
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TEST BANK FOR WILLIAMS’ BASIC

NUTRITION AND DIET THERAPY 16TH

EDITION BY NIX LATEST VERSION

Nix: Williams' Basic Nutrition & Diet Therapy, 13 th^ Edition Test Bank

Chapter 1: Food, Nutrition, and Health MULTIPLE CHOICE

  1. One of the main objectives for Healthy People 2010 is to a. promote positive health and prevent disease. b. reduce hunger worldwide. c. provide access to dental care services for older adults. d. provide access to child care services for children. ANS: A Healthy People 2010 was published in 1990 by the U.S. Department of Health and Human Services. This report has a wide influence and is the focus of the nation’s main objective to promote health and prevent disease. DIF: Medium REF: 3 MSC: Knowledge
  2. The health care professional who is the nutrition authority on the hospital health care team is the a. physician. b. nurse. c. public health nutritionist. d. registered dietitian. ANS: D The registered dietitian is the nutrition expert registered with the Commission of Dietetic Registration (CDR), the certifying agency of The American Dietetic Association (ADA). The term registered dietitian can be used only when a person has met strict educational and professional prerequisites and passed a national registration examination. DIF: Easy REF: 2 MSC: Knowledge
  3. The sum of all body processes inside living cells that sustain life and health is a. science. b. digestion. c. metabolism. d. nutrition . ANS: C

thirds of this amount derived from plant sources.

DIF: Medium REF: 4 MSC: Knowledge

  1. The body's main storage form of carbohydrate is a. glycogen. b. glycerol. c. glucagon. d. glucose. ANS: A Glycogen is a polysaccharide that is the main storage form of carbohydrate. It is mainly stored in the liver and to a lesser extent in muscle tissue. DIF: Medium REF: 4 MSC: Knowledge
  2. The number of kilocalories provided by 1 slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is kcal. a. 34 b. 136 c. 141 d. 306 ANS: C Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore: 30 g carbohydrate 4 kcal/g = 120 kcal 3 g protein 4 kcal/g = 12 kcal 1 g fat 9 kcal/g = 9 kcal = 141 total kcal (120 kcal + 12 kcal + 9 kcal) DIF: Hard REF: 4 MSC: Application
  3. The number of kilocalories from fat in a sandwich that contains 22 g fat is kcal. a. 88 b. 132 c. 198 d. 154 ANS: C Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal. DIF: Medium REF: 4 MSC: Application

along with adequate water and fiber. c. high in protein, fiber, and fluid; low in carbohydrate; and adequate in vitamins and minerals. d. with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrate, and fiber. ANS: B Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients, including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid. DIF: Medium REF: 5 MSC: Application

  1. A young woman is 5 months' pregnant. She currently lives in a condition of poverty and cannot afford the necessary foods to meet her and her unborn child’s nutrition needs. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. overnutrition. ANS: C A person with undernutrition, or an intake less than the desired amounts of nutrients a person needs to sustain and maintain health, carries a greater risk for physical illness than a person receiving adequate nutrition. In this case, a young pregnant woman living in poverty who cannot obtain the necessary nutrition for her and her baby is in a state of undernutrition, placing both at nutritional risk. DIF: Medium REF: 5 MSC: Application
  2. Which factors place a person at the greatest risk for malnutrition? a. Poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves to meet daily needs b. Poor hygiene, insufficient exercise, and excess carbohydrate intake c. Depleted carbohydrate intake, poor hygiene, and excess calorie intake d. Poor appetite, insufficient nutrient intake to meet daily needs, depleted nutrition reserves, and a form of metabolic stress ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or added metabolic stress. DIF: Medium REF: 5 MSC: Knowledge
  1. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding overnutrition is a. desired nutrients are consumed in excess amounts without the risk of malnutrition. b. because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. c. even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. d. excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake. ANS: C Overnutrition results from excess nutrient and energy intake over time, resulting in excess weight and a state of overweight and obesity. Malnutrition can result from excess body weight and the lack of vitamin- and mineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich foods only). DIF: Medium REF: 6 MSC: Application
  2. Which is least likely to be the primary cause of malnutrition? a. Conditions of poverty b. Prolonged hospitalization c. Homelessness d. Exercise ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or the additional requirements necessary during periods of stress. DIF: Easy REF: 5 - 6 MSC: Knowledge
  3. Overnutrition is characterized by a. overeating at a meal. b. excess nutrient and energy intake over time. c. eating a diet with too much variety. d. using dietary supplements. ANS: B Overnutrition results from excess nutrient and energy intake over time or occurs when excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging effects.

b. Dietary Guidelines for Americans. c. MyPyramid food guidance system. d. basic four food groups. ANS: C MyPyramid, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed. DIF: Medium REF: 7 - 8 MSC: Knowledge

  1. You are asked to explain the Dietary Guidelines for Americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include a. adequate nutrients with adequate calories, weight gain, physical activity, importance of no-fat meals, carbohydrate, sodium and potassium, alcohol, and food safety. b. adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, food fads. c. importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate food groups, and sodium and potassium. d. food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique. ANS: A The Dietary Guidelines outline nine focus areas, including adequate nutrients within calorie needs, weight management, physical activity, appropriate food groups, fats, carbohydrate, sodium and potassium, alcohol, and food safety. DIF: Medium REF: 8 - 9 MSC: Application
  2. A patient asks you what he should eat to maintain an optimal diet. An appropriate response would be to a. eat a variety of foods and eat in moderation. b. avoid all fast food. c. eat only natural, organic foods. d. use herbal supplements in addition to protein powders and extra vitamins and minerals to ensure adequate nutrition intake. ANS: A An optimal diet contains a variety of foods and in appropriate quantities to maintain proper weight and health. All foods can fit into a healthy diet in moderation.

DIF: Medium REF: 10 MSC: Application

  1. The goal of the MyPyramid food guide is to promote a. physical activity, proportionality, moderation, variety, and gradual improvements in health. b. physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. c. portion control, daily physical activity, daily glucose monitoring, moderation, and variety. d. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring. ANS: A The goal of MyPyramid is to promote physical activity, proportionality, moderation, variety, and gradual improvements in health. DIF: Medium REF: 8 - 10 MSC: Knowledge
  2. A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate? a. 1500 kcal from carbohydrate, 500 kcal from fat, and 400 kcal from protein b. 1400 kcal from carbohydrate, 600 kcal from fat, and 400 kcal from protein c. 1200 kcal from carbohydrate, 600 kcal from fat, and 600 kcal from protein d. 1600 kcal from carbohydrate, 400 kcal from fat, and 400 kcal from protein ANS: C 2400 kcal 0.50 = 1200 kcal from carbohydrates; 2400 kcal 0.25 = 600 kcal from fat; and 2400 kcal 0.25 = 600 kcal from protein. DIF: Medium REF: 4 MSC: Application
  3. A patient is placed on a 2300 - kcal diet. The health care provider is asked to calculate the grams of carbohydrate he is receiving from the diet. The number of grams of carbohydrate is a. 50 g. b. 35 g. c. 250 g. d. insufficient data to calculate. ANS: D

Malnutrition appears when nutrition reserves are depleted or nutrient and energy intake is not sufficient to meet the day-to-day needs along with the added metabolic stress. In this case, cancer and chemotherapy place an increased metabolic stress on the body and the patient is unable to consume enough food to meet his nutrient requirements, placing him at risk for malnutrition. DIF: Medium REF: 5 - 6 MSC: Application

  1. The fundamental principles of nutrient interactions include a. (1) specific metabolic functions for individual nutrients and (2) no nutrient works alone. b. (1) enhanced body functions and (2) the ability to take over metabolic functions during metabolic stress. c. (1) the availability of glycogen stores and (2) the amount of kilocalories required to meet energy demands. d. (1) relations among the basic nutrients but not with their metabolic products and (2) nutrients are best studied by placing in similar groups according to their response to environmental factors. ANS: A The fundamental principles of nutrient interaction are: (1) individual nutrients have many specific metabolic functions, including primary and supporting roles, and (2) no nutrient ever works alone. DIF: Medium REF: 4 MSC: Application