Test Bank For Nutritional Foundations And Clinical Applications: A Nursing Approach, 6th Edition
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01: Wellness Nutrition
Chapter 01: Wellness Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the American Heart Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREF age 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member of an
on-campus faith-based organization, and keeps a journal to help process her emotions. What else
could be important for her to include in her life in order to develop her overall wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
Chapter 01: Wellness Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the American Heart Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREF age 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member of an
on-campus faith-based organization, and keeps a journal to help process her emotions. What else
could be important for her to include in her life in order to develop her overall wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
01: Wellness Nutrition
Chapter 01: Wellness Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the American Heart Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREF age 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member of an
on-campus faith-based organization, and keeps a journal to help process her emotions. What else
could be important for her to include in her life in order to develop her overall wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
Chapter 01: Wellness Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. Examples of informal education include
a. attending a workshop on coronary artery disease sponsored by the American Heart Association.
b. watching a television show about diabetes.
c. learning about food safety techniques in a high school economics course.
d. joining a support group to help overcome an eating disorder.
ANS: B
Watching a television show about diabetes is an example of informal education because it is an
experience that occurs through a daily activity. Attending a workshop or joining a support group
would be considered nonformal education; a high school course would be considered formal
education.
DIF:Cognitive Level: ApplyingREF age 6
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
2. A college student exercises regularly and generally eats a healthy variety of foods, is taking a
course in general nutrition, buys locally produced food whenever possible, is an active member of an
on-campus faith-based organization, and keeps a journal to help process her emotions. What else
could be important for her to include in her life in order to develop her overall wellness?
a. Growing some of her own food
b. Keeping a food record to help evaluate what she eats
c. Eating meals with friends throughout the week
d. Meeting with a registered dietitian to review her food choices
ANS: C
Wellness enhances a person’s level of health through development of each of the six dimensions of
health: physical health, intellectual health, emotional health, social health, spiritual health, and
environmental health. Exercise and eating a health variety of foods help develop physical health;
taking a course in general nutrition helps develop intellectual health; buying locally produced food
helps develop environmental health; being part of a faith-based organization helps develop spiritual
health; and keeping a journal helps develop emotional health. The missing dimension in this example
is development of social health; eating meals with friends throughout the week would add this
dimension. Growing her own food would be another example of environmental health; keeping a
food record would be another contributor to physical health; and meeting with a registered dietitian
may contribute to physical, intellectual, and emotional health.
DIF:Cognitive Level: AnalyzingREF ages 1-3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. For a client who is missing meals because of poor planning or is too busy to eat, emotional health
can be affected by _____, which can cause confusion or anxiety.
a. low blood sugar levels
b. high blood sugar levels
c. high blood pressure
d. extremely low blood pressure
ANS: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to decrease,
which can cause anxiety or confusion or make it difficult to control emotions. Late night binges on
snack food are likely to result in excessive energy intake but would have a less direct effect on
emotional health. Eating small meals throughout the day is likely to maintain more constant blood
ANS: C
Wellness enhances a person’s level of health through development of each of the six dimensions of
health: physical health, intellectual health, emotional health, social health, spiritual health, and
environmental health. Exercise and eating a health variety of foods help develop physical health;
taking a course in general nutrition helps develop intellectual health; buying locally produced food
helps develop environmental health; being part of a faith-based organization helps develop spiritual
health; and keeping a journal helps develop emotional health. The missing dimension in this example
is development of social health; eating meals with friends throughout the week would add this
dimension. Growing her own food would be another example of environmental health; keeping a
food record would be another contributor to physical health; and meeting with a registered dietitian
may contribute to physical, intellectual, and emotional health.
DIF:Cognitive Level: AnalyzingREF ages 1-3
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
3. For a client who is missing meals because of poor planning or is too busy to eat, emotional health
can be affected by _____, which can cause confusion or anxiety.
a. low blood sugar levels
b. high blood sugar levels
c. high blood pressure
d. extremely low blood pressure
ANS: D
Poor eating habits affect emotional health. Missing meals may cause blood sugar levels to decrease,
which can cause anxiety or confusion or make it difficult to control emotions. Late night binges on
snack food are likely to result in excessive energy intake but would have a less direct effect on
emotional health. Eating small meals throughout the day is likely to maintain more constant blood
sugar levels, which would actually have a positive effect on emotional health. Excessive caffeine
consumption may contribute to anxiety, but 2 cups of caffeinated coffee is not considered excessive.
DIF:Cognitive Level: AnalyzingREF age 2
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. The best example of the type of concern that is likely to be addressed by the U.S. Department of
Health and Human Services when target goals for Healthy People 2030 are updated is
a. preference for vegetarian eating patterns among white women.
b. low intake of fruits and vegetables by African American children.
c. widespread use of bottled water in higher socioeconomic groups.
d. common use of protein and vitamin supplements in athletes.
ANS: B
Healthy People is used to set targets for health promotion to improve the health of all individuals. It
addresses environmental and social issues that affect health outcomes. Low intake of fruits and
vegetables by African American children is likely to have an adverse effect on their health and so
may be addressed when target goals are set. Vegetarian eating patterns, use of bottled water, and use
of protein and vitamin supplements do not necessarily have an adverse effect on nutritional health
and so are less likely to be addressed.
DIF: Cognitive Level: Applying REF: Pages 4-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother skills in safe food preparation.
b. watching a television documentary about industry errors in food processing.
consumption may contribute to anxiety, but 2 cups of caffeinated coffee is not considered excessive.
DIF:Cognitive Level: AnalyzingREF age 2
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
4. The best example of the type of concern that is likely to be addressed by the U.S. Department of
Health and Human Services when target goals for Healthy People 2030 are updated is
a. preference for vegetarian eating patterns among white women.
b. low intake of fruits and vegetables by African American children.
c. widespread use of bottled water in higher socioeconomic groups.
d. common use of protein and vitamin supplements in athletes.
ANS: B
Healthy People is used to set targets for health promotion to improve the health of all individuals. It
addresses environmental and social issues that affect health outcomes. Low intake of fruits and
vegetables by African American children is likely to have an adverse effect on their health and so
may be addressed when target goals are set. Vegetarian eating patterns, use of bottled water, and use
of protein and vitamin supplements do not necessarily have an adverse effect on nutritional health
and so are less likely to be addressed.
DIF: Cognitive Level: Applying REF: Pages 4-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
5. An example of community support for health promotion is
a. teaching a young mother skills in safe food preparation.
b. watching a television documentary about industry errors in food processing.
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c. labeling fresh poultry packages with information about proper food storage.
d. being aware that Salmonella can be transmitted because of inadequate food preparation.
ANS: C
Food labeling information is an example of community support because it is a regulatory measure
that supports new health-promoting behaviors within a social context. Teaching, watching television
and awareness may increase knowledge, but they do not alter the social context by regulation or
environmental change.
DIF:Cognitive Level: ApplyingREF age 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. exercising five times a week.
b. local supermarkets’ expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d. information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals, families,
groups, and communities, such as teaching a teenager how to choose healthier fast foods. Exercising
regularly contributes to wellness, but it is not bringing about a change in health unless this is a
change in behavior. Stocking a wider availability of fresh produce does not promote health, unless
the supermarket uses specific strategies to encourage consumption. Information about the
relationship between nutrients and disease is simply information unless it is used to promote behavior
change.
DIF:Cognitive Level: ApplyingREF age 4
d. being aware that Salmonella can be transmitted because of inadequate food preparation.
ANS: C
Food labeling information is an example of community support because it is a regulatory measure
that supports new health-promoting behaviors within a social context. Teaching, watching television
and awareness may increase knowledge, but they do not alter the social context by regulation or
environmental change.
DIF:Cognitive Level: ApplyingREF age 4
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
6. An example of a technique for health promotion is
a. exercising five times a week.
b. local supermarkets’ expanding the availability of fresh fruits and vegetables.
c. teaching a teenager how to choose healthier foods at fast-food restaurants.
d. information about the relationship of dietary intake and diet-related disorders.
ANS: C
Health promotion consists of strategies that are designed improve the health of individuals, families,
groups, and communities, such as teaching a teenager how to choose healthier fast foods. Exercising
regularly contributes to wellness, but it is not bringing about a change in health unless this is a
change in behavior. Stocking a wider availability of fresh produce does not promote health, unless
the supermarket uses specific strategies to encourage consumption. Information about the
relationship between nutrients and disease is simply information unless it is used to promote behavior
change.
DIF:Cognitive Level: ApplyingREF age 4
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TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
7. For the efficient functioning and maintenance of the body, a person needs to consume sufficient
amounts of
a. fiber.
b. nutrients.
c. minerals.
d. supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance. Both
fiber and minerals are needed, but each represents only one type of nutrient. Supplements are not
always necessary because sufficient nutrients can often be obtained from food.
DIF:Cognitive Level: UnderstandingREF ages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should check
the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b. dietary standards for Americans older than 50 years.
c. dietary guidelines recommended for older adults.
d. MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The nurse
would check the Dietary Reference Intakes for information about dietary standards. The Dietary
7. For the efficient functioning and maintenance of the body, a person needs to consume sufficient
amounts of
a. fiber.
b. nutrients.
c. minerals.
d. supplements.
ANS: B
The body needs sufficient amounts of all nutrients for efficient functioning and maintenance. Both
fiber and minerals are needed, but each represents only one type of nutrient. Supplements are not
always necessary because sufficient nutrients can often be obtained from food.
DIF:Cognitive Level: UnderstandingREF ages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
8. A nurse has just been assigned to a community health program for older adults. She should check
the document Healthy People 2020 to become familiar with
a. nutrition priorities and goals for older American adults.
b. dietary standards for Americans older than 50 years.
c. dietary guidelines recommended for older adults.
d. MyPlate recommendations for older adults.
ANS: A
Healthy People 2020 focuses on targets and goals for improving the health of the nation. The nurse
would check the Dietary Reference Intakes for information about dietary standards. The Dietary
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Guidelines for Americans and MyPlate are separate documents from Healthy People 2020 and focus
on specific advice and guidelines for healthy eating.
DIF:Cognitive Level: ApplyingREF ages 4-5 | Page 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type 2
diabetes. Weight control and nutrition strategies discussed are considered
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: B
Action to prevent the development of type 2 diabetes is considered primary prevention. Secondary
prevention involves early detection to halt and minimize the effects of the disease, and tertiary
prevention minimizes complications and helps restore health after the disorder has developed.
“Primary treatment” is not a recognized term.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a. palliative care.
b. primary prevention.
on specific advice and guidelines for healthy eating.
DIF:Cognitive Level: ApplyingREF ages 4-5 | Page 10
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. A healthy female middle-aged client asks what she can do to prevent the development of type 2
diabetes. Weight control and nutrition strategies discussed are considered
a. primary treatment.
b. primary prevention.
c. secondary prevention.
d. tertiary prevention.
ANS: B
Action to prevent the development of type 2 diabetes is considered primary prevention. Secondary
prevention involves early detection to halt and minimize the effects of the disease, and tertiary
prevention minimizes complications and helps restore health after the disorder has developed.
“Primary treatment” is not a recognized term.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
10. As a home health care nurse, you are visiting a 70-year-old client who has just returned home
from the hospital after being treated for coronary artery disease. The medical nutrition therapy
developed for him by the hospital dietitian is considered
a. palliative care.
b. primary prevention.
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c. secondary prevention.
d. tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the disease
developed, and secondary prevention would involve early detection to minimize the effects of the
disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a. essential.
b. complete.
c. incomplete.
d. nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body and
must be consumed. The terms complete and incomplete refer to proteins. Complete proteins contain
all the essential amino acids; incomplete proteins are lacking one or more essential amino acids.
DIF:Cognitive Level: RememberingREF ages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
d. tertiary prevention.
ANS: D
This is an example of tertiary prevention, which entails minimizing complications and helping
restore health after heart disease has developed. Primary prevention would occur before the disease
developed, and secondary prevention would involve early detection to minimize the effects of the
disease. Palliative care is intended only to minimize symptoms.
DIF: Cognitive Level: Applying REF: Pages 5-6 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
11. A nutrient that can be made by the body is called
a. essential.
b. complete.
c. incomplete.
d. nonessential.
ANS: D
Nonessential nutrients can be made by the body. Essential nutrients cannot be made by the body and
must be consumed. The terms complete and incomplete refer to proteins. Complete proteins contain
all the essential amino acids; incomplete proteins are lacking one or more essential amino acids.
DIF:Cognitive Level: RememberingREF ages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
12. A client exercises regularly and wants to make sure he has sufficient energy for his workouts.
The type of nutrient that will be most helpful in providing the energy he needs is
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a. carbohydrates.
b. water.
c. minerals.
d. protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also provide
fuel for energy, but its primary purpose is important structural and functional roles. Water and
minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: Pages 8-10 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His alcohol
intake is considered
a. insignificant.
b. moderate.
c. higher than is recommended.
d. dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol intake.
DIF:Cognitive Level: AnalyzingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
b. water.
c. minerals.
d. protein.
ANS: A
Carbohydrates are the best source of fuel to provide energy for the body. Protein can also provide
fuel for energy, but its primary purpose is important structural and functional roles. Water and
minerals are important for health but do not provide fuel for energy.
DIF: Cognitive Level: Applying REF: Pages 8-10 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
13. A 45-year-old man tells you that he drinks 3 oz of Scotch whiskey most evenings. His alcohol
intake is considered
a. insignificant.
b. moderate.
c. higher than is recommended.
d. dangerously high.
ANS: B
Moderate alcohol intake is two servings or fewer per day for men. One serving of spirits, such as
whiskey, is 1.5 ounces. Therefore, 3 oz of whiskey per day is considered moderate alcohol intake.
DIF:Cognitive Level: AnalyzingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
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14. A dessert contains 4 g of protein, 30 g of carbohydrate, 15 g of fat, and 5 g of alcohol. The
nutrient that provides the most kilocalories in the dessert is
a. protein.
b. carbohydrate.
c. fat.
d. alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135 kcal. At
4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of carbohydrate provides
120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF:Cognitive Level: ApplyingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a. 110.
b. 130.
c. 140.
d. 162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides 18
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in the
frozen yogurt is 130 kcal (96 + 18 + 16).
nutrient that provides the most kilocalories in the dessert is
a. protein.
b. carbohydrate.
c. fat.
d. alcohol.
ANS: C
Fat provides the highest number of kilocalories: At 9 kcal per gram, 15 g of fat provides 135 kcal. At
4 kcal per gram, 4 g of protein provides 16 kcals. At 4 kcal per gram, 30 g of carbohydrate provides
120 kcal. At 7 kcal per gram, 5 g of alcohol provides 35 kcal.
DIF:Cognitive Level: ApplyingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
15. A cup of frozen yogurt contains 24 g of carbohydrate, 2 g of fat, and 4 g of protein. The total
number of kilocalories in the frozen yogurt is
a. 110.
b. 130.
c. 140.
d. 162.
ANS: B
At 4 kcal per gram, 24 g of carbohydrate provides 96 kcal. At 9 kcal per gram, 2 g of fat provides 18
kcal. At 4 kcal per gram, 4 g of protein provides 16 kcal. Therefore, the total kilocalories in the
frozen yogurt is 130 kcal (96 + 18 + 16).
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DIF:Cognitive Level: ApplyingREF ages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a. protein.
b. carbohydrates.
c. dietary fiber.
d. lipids.
ANS: A
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are
made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that
cannot be digested. Lipids are made up of glycerol and triglycerides or sterols.
DIF:Cognitive Level: RememberingREF ages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
17. A bodybuilder tells you that all of his meals and snacks include high-protein foods such as eggs,
canned tuna, chicken, milk, and cheese. Most of the extra protein is probably used by his body to
form
a. strong bones and joints.
b. body fat stores.
c. healthy brain tissue.
d. increased muscle mass.
ANS: B
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
16. Combinations of amino acids link together to form
a. protein.
b. carbohydrates.
c. dietary fiber.
d. lipids.
ANS: A
Proteins are made up of various combinations of amino acids, linked together. Carbohydrates are
made up of one or more units of simple sugars. Dietary fiber consists mostly of carbohydrate that
cannot be digested. Lipids are made up of glycerol and triglycerides or sterols.
DIF:Cognitive Level: RememberingREF ages 8-9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
17. A bodybuilder tells you that all of his meals and snacks include high-protein foods such as eggs,
canned tuna, chicken, milk, and cheese. Most of the extra protein is probably used by his body to
form
a. strong bones and joints.
b. body fat stores.
c. healthy brain tissue.
d. increased muscle mass.
ANS: B
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Excess protein is broken down to amino acids and then used for energy or stored as body fat. This
man’s body will use some of this protein to increase muscle mass, but increasing protein intake
beyond the amount needed does not increase muscle formation. Excess protein intake does not
improve bone, joint, or brain health.
DIF:Cognitive Level: ApplyingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
18. When clients have a strong family history of both heart disease and cancer, the nurse should
encourage them to reduce their intake of
a. dietary fiber.
b. protein.
c. monounsaturated fat.
d. saturated fat.
ANS: D
Saturated fat intake is related to risk of heart disease and certain types of cancer. Monounsaturated fat
intake has less effect on risk of these diseases. Dietary fiber intake should be increased to help reduce
risk of cardiovascular disease and cancer. The effects of protein intake on risk of these diseases are
much less significant.
DIF: Cognitive Level: Applying REF: Page 9 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
19. The National Health and Nutrition Examination Survey (NHANES) is able to assess the overall
nutritional and health status of Americans because
a. the populations surveyed are representative of the total population.
b. it focuses on ethnic and socioeconomic groups at greatest risk.
man’s body will use some of this protein to increase muscle mass, but increasing protein intake
beyond the amount needed does not increase muscle formation. Excess protein intake does not
improve bone, joint, or brain health.
DIF:Cognitive Level: ApplyingREF age 9
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
18. When clients have a strong family history of both heart disease and cancer, the nurse should
encourage them to reduce their intake of
a. dietary fiber.
b. protein.
c. monounsaturated fat.
d. saturated fat.
ANS: D
Saturated fat intake is related to risk of heart disease and certain types of cancer. Monounsaturated fat
intake has less effect on risk of these diseases. Dietary fiber intake should be increased to help reduce
risk of cardiovascular disease and cancer. The effects of protein intake on risk of these diseases are
much less significant.
DIF: Cognitive Level: Applying REF: Page 9 TOP: Nursing Process: Planning
MSC:Client Needs: Physiological integrity
19. The National Health and Nutrition Examination Survey (NHANES) is able to assess the overall
nutritional and health status of Americans because
a. the populations surveyed are representative of the total population.
b. it focuses on ethnic and socioeconomic groups at greatest risk.
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c. it collects large volumes of survey data from all over the nation.
d. survey methods and standards are consistent from year to year.
ANS: A
Data from NHANES represent America overall because the survey populations are carefully selected
to represent the total population. Their data therefore provide a better indication of the nation’s
overall health than do large amounts of data from all over the country. It does not focus specifically
on populations at high risk for disease. Standardization over time provides useful data on trends and
changes but does not reveal the overall health of the nation.
DIF:Cognitive Level: ApplyingREF ages 4-5
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
20. In working with a ethnic minority population, a helpful way to increase health literacy could be to
a. invite members of the community to help identify needs and teaching strategies.
b. encourage acculturation and adoption of healthful American eating patterns.
c. set up a feeding program to provide healthy food for members of the community.
d. use visual aids rather than written materials during health education encounters.
ANS: A
Members of an ethnic minority population can be very helpful in identifying needs and effective
teaching strategies for people in their community and in encouraging people in the community to
accept advice from nurses or other health professionals. They do not necessarily need to adopt
American eating patterns; often these are less healthful than their traditional eating patterns. Setting
up feeding programs does not promote positive self-efficacy. Visual aids may be helpful, but their
use is not necessarily the best educational strategy.
DIF: Cognitive Level: Applying REF: Pages 6-7 TOP: Nursing Process: Planning
d. survey methods and standards are consistent from year to year.
ANS: A
Data from NHANES represent America overall because the survey populations are carefully selected
to represent the total population. Their data therefore provide a better indication of the nation’s
overall health than do large amounts of data from all over the country. It does not focus specifically
on populations at high risk for disease. Standardization over time provides useful data on trends and
changes but does not reveal the overall health of the nation.
DIF:Cognitive Level: ApplyingREF ages 4-5
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
20. In working with a ethnic minority population, a helpful way to increase health literacy could be to
a. invite members of the community to help identify needs and teaching strategies.
b. encourage acculturation and adoption of healthful American eating patterns.
c. set up a feeding program to provide healthy food for members of the community.
d. use visual aids rather than written materials during health education encounters.
ANS: A
Members of an ethnic minority population can be very helpful in identifying needs and effective
teaching strategies for people in their community and in encouraging people in the community to
accept advice from nurses or other health professionals. They do not necessarily need to adopt
American eating patterns; often these are less healthful than their traditional eating patterns. Setting
up feeding programs does not promote positive self-efficacy. Visual aids may be helpful, but their
use is not necessarily the best educational strategy.
DIF: Cognitive Level: Applying REF: Pages 6-7 TOP: Nursing Process: Planning
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MSC:Client Needs: Physiological integrity
21. A client has heard that nutrients can be converted to other nutrients in the body. He takes high-
dose vitamin C supplements because he believes this will supply his body’s need for other vitamins.
What would you tell him?
a. He should switch to a multivitamin supplement instead of just vitamin C.
b. Each vitamin has a specific function and needs to be supplied through a variety of foods.
c. Vitamin C can provide only water-soluble vitamins, and he still needs to consume fat-soluble vitamins.
d. Vitamin C supplements should be taken only when he has symptoms of a cold or influenza.
ANS: B
Vitamins cannot be converted into other vitamins; each has a specific function, and the best way to
consume adequate amounts of each vitamin is to eat a variety of foods. Vitamin C is water soluble,
but it cannot be converted to other water-soluble vitamins. Vitamin C is needed by the body at all
times, not just when someone is ill. A multivitamin supplement would provide a better range of
vitamins than just vitamin C, but it is still better to consume vitamins from food, rather than from
supplements.
DIF:Cognitive Level: ApplyingREF ages 9-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
22. For a mother with two children who works in health care management 60 to 70 hours a week, the
biggest barrier to healthy eating is likely to be
a. lack of concern for her own or her children’s health.
b. inadequate income to purchase healthy foods.
c. insufficient time to plan and prepare healthful meals.
21. A client has heard that nutrients can be converted to other nutrients in the body. He takes high-
dose vitamin C supplements because he believes this will supply his body’s need for other vitamins.
What would you tell him?
a. He should switch to a multivitamin supplement instead of just vitamin C.
b. Each vitamin has a specific function and needs to be supplied through a variety of foods.
c. Vitamin C can provide only water-soluble vitamins, and he still needs to consume fat-soluble vitamins.
d. Vitamin C supplements should be taken only when he has symptoms of a cold or influenza.
ANS: B
Vitamins cannot be converted into other vitamins; each has a specific function, and the best way to
consume adequate amounts of each vitamin is to eat a variety of foods. Vitamin C is water soluble,
but it cannot be converted to other water-soluble vitamins. Vitamin C is needed by the body at all
times, not just when someone is ill. A multivitamin supplement would provide a better range of
vitamins than just vitamin C, but it is still better to consume vitamins from food, rather than from
supplements.
DIF:Cognitive Level: ApplyingREF ages 9-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
22. For a mother with two children who works in health care management 60 to 70 hours a week, the
biggest barrier to healthy eating is likely to be
a. lack of concern for her own or her children’s health.
b. inadequate income to purchase healthy foods.
c. insufficient time to plan and prepare healthful meals.
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d. lack of knowledge about healthy eating.
ANS: C
For busy professionals and families, the biggest barrier to healthy eating is usually hectic schedules
and lack of time to plan and prepare healthy meals. Most mothers, especially those who work in a
health care field, are concerned about their family’s health. Many professional women have at least
some understanding of healthy eating. With a professional job, lack of income is not very likely to be
a barrier to healthy eating.
DIF: Cognitive Level: Applying REF: Page 7 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
23. A class of nutrients that is important in body structure and influences the function of muscles and
the central nervous system is
a. proteins.
b. minerals.
c. vitamins.
d. carbohydrates.
ANS: B
Minerals are important in body structures and influence the function of muscles and the central
nervous system. Proteins are structural components and form part of muscles but are less influential
in the central nervous system. Vitamins and carbohydrates do not have structural functions.
DIF:Cognitive Level: UnderstandingREF age 10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
24. If mine workers were trapped in a mine and it took several days for a rescue team to reach them,
the nutrient that they would need most in order to survive is
ANS: C
For busy professionals and families, the biggest barrier to healthy eating is usually hectic schedules
and lack of time to plan and prepare healthy meals. Most mothers, especially those who work in a
health care field, are concerned about their family’s health. Many professional women have at least
some understanding of healthy eating. With a professional job, lack of income is not very likely to be
a barrier to healthy eating.
DIF: Cognitive Level: Applying REF: Page 7 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
23. A class of nutrients that is important in body structure and influences the function of muscles and
the central nervous system is
a. proteins.
b. minerals.
c. vitamins.
d. carbohydrates.
ANS: B
Minerals are important in body structures and influence the function of muscles and the central
nervous system. Proteins are structural components and form part of muscles but are less influential
in the central nervous system. Vitamins and carbohydrates do not have structural functions.
DIF:Cognitive Level: UnderstandingREF age 10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
24. If mine workers were trapped in a mine and it took several days for a rescue team to reach them,
the nutrient that they would need most in order to survive is
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a. protein.
b. carbohydrates.
c. water.
d. vitamins.
ANS: C
The body can survive only a few days without water. The body may not function optimally without
other nutrients, but it can survive many days and even weeks without them.
DIF:Cognitive Level: ApplyingREF ages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
25. The client who would benefit most from an increase in dietary fiber intake is one with
a. fatigue.
b. constipation.
c. dehydration.
d. coronary heart disease.
ANS: B
Adequate dietary fiber and fluid intake can help alleviate constipation. It has a small but less
significant effect in helping reduce risk of coronary heart disease. Dietary fiber intake does not affect
fatigue or hydration status.
DIF: Cognitive Level: Applying REF: Page 9 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
26. To provide adequate amounts of vitamins and minerals, the best course of action is to
b. carbohydrates.
c. water.
d. vitamins.
ANS: C
The body can survive only a few days without water. The body may not function optimally without
other nutrients, but it can survive many days and even weeks without them.
DIF:Cognitive Level: ApplyingREF ages 8-10
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
25. The client who would benefit most from an increase in dietary fiber intake is one with
a. fatigue.
b. constipation.
c. dehydration.
d. coronary heart disease.
ANS: B
Adequate dietary fiber and fluid intake can help alleviate constipation. It has a small but less
significant effect in helping reduce risk of coronary heart disease. Dietary fiber intake does not affect
fatigue or hydration status.
DIF: Cognitive Level: Applying REF: Page 9 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
26. To provide adequate amounts of vitamins and minerals, the best course of action is to
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a. lose weight to achieve ideal body weight.
b. eat a variety of foods from each food group.
c. follow the same general food pattern each day.
d. consume foods high in fiber and low in saturated fat.
ANS: B
Including a variety of foods from each food group increases the likelihood of obtaining adequate
amounts of vitamins and minerals. Achieving ideal body weight does not guarantee adequate nutrient
intake. Following the same general food pattern each day could actually limit vitamin and mineral
intake because the assortment of foods is likely to be limited. Choosing foods high in fiber and low in
saturated fat diet does not necessarily result in intake of adequate levels of vitamins and minerals.
DIF: Cognitive Level: Applying REF: Page 12 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
27. If a nurse wants to evaluate whether a client’s vitamin or mineral supplement contains too much
of a specific nutrient, the nurse should
a. check the manufacturer’s recommendations about intake for that nutrient.
b. request blood and urine tests to determine the client’s body stores of that nutrient.
c. compare the amount in the supplement to the tolerable upper intake level (UL) for that nutrient.
d. compare the amount in the supplement to the Recommended Dietary Allowance (RDA) for that nutrient.
ANS: C
The UL is the maximum intake that should not be exceeded to prevent adverse health risks; this
should be compared to the amount in the supplement. The Recommended Dietary Allowance is the
amount that meets the needs of most health individuals in a life-stage and gender group, but it is not
b. eat a variety of foods from each food group.
c. follow the same general food pattern each day.
d. consume foods high in fiber and low in saturated fat.
ANS: B
Including a variety of foods from each food group increases the likelihood of obtaining adequate
amounts of vitamins and minerals. Achieving ideal body weight does not guarantee adequate nutrient
intake. Following the same general food pattern each day could actually limit vitamin and mineral
intake because the assortment of foods is likely to be limited. Choosing foods high in fiber and low in
saturated fat diet does not necessarily result in intake of adequate levels of vitamins and minerals.
DIF: Cognitive Level: Applying REF: Page 12 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
27. If a nurse wants to evaluate whether a client’s vitamin or mineral supplement contains too much
of a specific nutrient, the nurse should
a. check the manufacturer’s recommendations about intake for that nutrient.
b. request blood and urine tests to determine the client’s body stores of that nutrient.
c. compare the amount in the supplement to the tolerable upper intake level (UL) for that nutrient.
d. compare the amount in the supplement to the Recommended Dietary Allowance (RDA) for that nutrient.
ANS: C
The UL is the maximum intake that should not be exceeded to prevent adverse health risks; this
should be compared to the amount in the supplement. The Recommended Dietary Allowance is the
amount that meets the needs of most health individuals in a life-stage and gender group, but it is not
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the upper level for safety. Manufacturers do not necessarily provide reliable information about safety
of supplements they are marketing. Blood and urine tests may or may not show whether the body is
accumulating unsafe levels of a nutrient, depending on the nutrient and how long the supplement has
been taken.
DIF:Cognitive Level: ApplyingREF age 11
TOP:Nursing Process: Assessment| Nursing Process: Evaluation
MSC:Client Needs: Physiological integrity
28. Why is it difficult to specify the number of grams of protein that he or she should eat each day?
a. More research studies are needed to help determine ideal levels of protein intake for various age and gend
b. Health care professionals should not give specific advice to clients, to avoid lawsuits.
c. It is unrealistic to expect clients to meet precise levels of protein intake.
d.
Recommended protein intakes are expressed as a range and are based on a percentage of energy intake, wh
individuals.
ANS: D
Protein intake does not need to be precise and can be within an acceptable range, expressed as a
percentage of energy intake. Health care professionals should not give unnecessarily precise advice,
but they can give scientifically based advice without concern for lawsuits. A reasonable amount of
research has been conducted to be able to give at least general advice about protein intake. The
likelihood that clients will achieve a specific protein intake is not related to the difficulty in
identifying what their intake level should be.
DIF:Cognitive Level: AnalyzingREF ages 8-9 | Page 11
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
29. If a college student is eating only one small meal per day in an attempt to lose weight and is
taking high doses of vitamin and mineral supplements to try to make up for the lack of food, the
student would be described as having
of supplements they are marketing. Blood and urine tests may or may not show whether the body is
accumulating unsafe levels of a nutrient, depending on the nutrient and how long the supplement has
been taken.
DIF:Cognitive Level: ApplyingREF age 11
TOP:Nursing Process: Assessment| Nursing Process: Evaluation
MSC:Client Needs: Physiological integrity
28. Why is it difficult to specify the number of grams of protein that he or she should eat each day?
a. More research studies are needed to help determine ideal levels of protein intake for various age and gend
b. Health care professionals should not give specific advice to clients, to avoid lawsuits.
c. It is unrealistic to expect clients to meet precise levels of protein intake.
d.
Recommended protein intakes are expressed as a range and are based on a percentage of energy intake, wh
individuals.
ANS: D
Protein intake does not need to be precise and can be within an acceptable range, expressed as a
percentage of energy intake. Health care professionals should not give unnecessarily precise advice,
but they can give scientifically based advice without concern for lawsuits. A reasonable amount of
research has been conducted to be able to give at least general advice about protein intake. The
likelihood that clients will achieve a specific protein intake is not related to the difficulty in
identifying what their intake level should be.
DIF:Cognitive Level: AnalyzingREF ages 8-9 | Page 11
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
29. If a college student is eating only one small meal per day in an attempt to lose weight and is
taking high doses of vitamin and mineral supplements to try to make up for the lack of food, the
student would be described as having
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a. malnutrition.
b. disordered nutrition.
c. overnutrition.
d. undernutrition.
ANS: A
An imbalance of intake of nutrients, energy, or both (in this case, high intake of some nutrients and
low intake of energy) is called malnutrition. Overnutrition refers only to excessive intake, excessive
nutrients, or excessive energy. Undernutritionrefers only to inadequate intakes of nutrients, energy,
or both. “Disordered nutrition” is not a recognized term.
DIF:Cognitive Level: ApplyingREF age 12
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
30. An overweight client has been trying to lose weight for years. She tells you that she believes she
is genetically designed to be overweight and that the foods available in supermarkets today make
weight loss impossible. The client’s attitude shows
a. positive self-efficacy.
b. negative self-efficacy.
c. poor environmental health.
d. poor emotional health.
ANS: B
The client’s attitude demonstrates negative self-efficacy. She does not perceive that she has power
over her life and behaviors. A belief that she could change her personal behaviors would reflect
positive self-efficacy. She is able to express her feelings, and so she does not necessarily have poor
b. disordered nutrition.
c. overnutrition.
d. undernutrition.
ANS: A
An imbalance of intake of nutrients, energy, or both (in this case, high intake of some nutrients and
low intake of energy) is called malnutrition. Overnutrition refers only to excessive intake, excessive
nutrients, or excessive energy. Undernutritionrefers only to inadequate intakes of nutrients, energy,
or both. “Disordered nutrition” is not a recognized term.
DIF:Cognitive Level: ApplyingREF age 12
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological integrity
30. An overweight client has been trying to lose weight for years. She tells you that she believes she
is genetically designed to be overweight and that the foods available in supermarkets today make
weight loss impossible. The client’s attitude shows
a. positive self-efficacy.
b. negative self-efficacy.
c. poor environmental health.
d. poor emotional health.
ANS: B
The client’s attitude demonstrates negative self-efficacy. She does not perceive that she has power
over her life and behaviors. A belief that she could change her personal behaviors would reflect
positive self-efficacy. She is able to express her feelings, and so she does not necessarily have poor
Loading page 19...
emotional health. Her belief about healthy food choices in her environment is not necessarily
accurate.
DIF:Cognitive Level: ApplyingREF ages 1-2 | Page 12
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
02: Personal and Community Nutrition
Chapter 02: Personal and Community Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. A client tells you that he cannot eat most green vegetables because they taste too bitter. What is the
most likely explanation?
a. He has certain genetic taste markers that make him a “super taster.”
b. He associates eating green vegetables with unpleasant childhood memories.
c. He needs to train himself to enjoy the acquired taste of bitter vegetables.
d. He is making an excuse to avoid making healthful changes in his eating habits.
ANS: A
Some people have variations in genetic taste markers that make them “super tasters.” These people
often experience the taste of certain vegetables as being bitter. Environmental factors such as
childhood memories may also influence food choices but are not usually associated with tasting
vegetables as bitter. Tastes can be acquired and sometimes people make excuses to avoid making
changes, but these are less likely explanations for this particular problem
DIF:Cognitive Level: ApplyingREF age 18
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
accurate.
DIF:Cognitive Level: ApplyingREF ages 1-2 | Page 12
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
02: Personal and Community Nutrition
Chapter 02: Personal and Community Nutrition
Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing
Approach, 6th Edition
MULTIPLE CHOICE
1. A client tells you that he cannot eat most green vegetables because they taste too bitter. What is the
most likely explanation?
a. He has certain genetic taste markers that make him a “super taster.”
b. He associates eating green vegetables with unpleasant childhood memories.
c. He needs to train himself to enjoy the acquired taste of bitter vegetables.
d. He is making an excuse to avoid making healthful changes in his eating habits.
ANS: A
Some people have variations in genetic taste markers that make them “super tasters.” These people
often experience the taste of certain vegetables as being bitter. Environmental factors such as
childhood memories may also influence food choices but are not usually associated with tasting
vegetables as bitter. Tastes can be acquired and sometimes people make excuses to avoid making
changes, but these are less likely explanations for this particular problem
DIF:Cognitive Level: ApplyingREF age 18
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
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2. A teenaged client is hungry and goes to the refrigerator for a snack. A holiday has just been
celebrated at her home, and many of her favorite foods are available. She selects some slices of roast
turkey and a cup of her aunt’s special fruit salad. This is an example of
a. bingeing.
b. abundance.
c. food choice.
d. food preference.
ANS: D
This teenager is able to select foods according to her preferences. Food choices are restricted by
convenience, but many of her favorite foods are available, and so her choices are not limited. The
food is abundant, and she may choose to binge and overeat, but her selections are made according to
her food preference.
DIF:Cognitive Level: AnalyzingREF age 18
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
3. A mother tells you that she does not allow her young children to eat while they watch television,
even though her husband often eats high-fat, sugary foods while they watch television as a family.
The most important thing to discuss with her is the
a. genetic factor of preference for sweet and salty tastes.
b. influence of ethnicity on preference for sour tastes.
c. children’s weights when they were born and their weights now.
d. environmental effects of parental food choices and television watching.
ANS: D
celebrated at her home, and many of her favorite foods are available. She selects some slices of roast
turkey and a cup of her aunt’s special fruit salad. This is an example of
a. bingeing.
b. abundance.
c. food choice.
d. food preference.
ANS: D
This teenager is able to select foods according to her preferences. Food choices are restricted by
convenience, but many of her favorite foods are available, and so her choices are not limited. The
food is abundant, and she may choose to binge and overeat, but her selections are made according to
her food preference.
DIF:Cognitive Level: AnalyzingREF age 18
TOP: Nursing Process: Assessment MSC: Client Needs: Psychosocial integrity
3. A mother tells you that she does not allow her young children to eat while they watch television,
even though her husband often eats high-fat, sugary foods while they watch television as a family.
The most important thing to discuss with her is the
a. genetic factor of preference for sweet and salty tastes.
b. influence of ethnicity on preference for sour tastes.
c. children’s weights when they were born and their weights now.
d. environmental effects of parental food choices and television watching.
ANS: D
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Because young children spend so much time with their families, their parents’ food choices have a
major effect on their own future food choices. Preventing young children from eating while watching
television will have only a short-term effect, and they are likely to imitate their father in eating high-
fat, high-sugar snacks. The father’s food preferences are probably influenced by genetics and
ethnicity, and it may be interesting to find out whether the children’s current weights are healthy for
their heights (although their birth weight is probably not relevant), but this information has less
immediate effect on the nutritional health of this family.
DIF:Cognitive Level: ApplyingREF age 18 | Page 35
TOP: Nursing Process: Implementation MSC: Client Needs: Psychosocial integrity
4. If a middle-aged couple with two teenage children has insufficient income to purchase food, the
most helpful program for them would be the
a. MyPlate food guidance system.
b. National School Lunch and School Breakfast Programs.
c. federal government’s Supplemental Nutrition Assistance Program (SNAP).
d. Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
ANS: C
SNAP provides financial assistance to buy nutritious foods for individuals and families with incomes
below certain levels. WIC provides assistance only to women who are pregnant or breastfeeding and
to infants and children up to the age of 5 who are at nutritional risk. School meal programs would
benefit the children but not the adults. MyPlate would help the family make healthy food choices but
would not help with their financial problems.
DIF:Cognitive Level: ApplyingREF ages 18-19 | Page 21
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
5. For most Americans, the most significant nutrition concerns are
major effect on their own future food choices. Preventing young children from eating while watching
television will have only a short-term effect, and they are likely to imitate their father in eating high-
fat, high-sugar snacks. The father’s food preferences are probably influenced by genetics and
ethnicity, and it may be interesting to find out whether the children’s current weights are healthy for
their heights (although their birth weight is probably not relevant), but this information has less
immediate effect on the nutritional health of this family.
DIF:Cognitive Level: ApplyingREF age 18 | Page 35
TOP: Nursing Process: Implementation MSC: Client Needs: Psychosocial integrity
4. If a middle-aged couple with two teenage children has insufficient income to purchase food, the
most helpful program for them would be the
a. MyPlate food guidance system.
b. National School Lunch and School Breakfast Programs.
c. federal government’s Supplemental Nutrition Assistance Program (SNAP).
d. Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
ANS: C
SNAP provides financial assistance to buy nutritious foods for individuals and families with incomes
below certain levels. WIC provides assistance only to women who are pregnant or breastfeeding and
to infants and children up to the age of 5 who are at nutritional risk. School meal programs would
benefit the children but not the adults. MyPlate would help the family make healthy food choices but
would not help with their financial problems.
DIF:Cognitive Level: ApplyingREF ages 18-19 | Page 21
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
5. For most Americans, the most significant nutrition concerns are
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a. lack of interest in making healthy food choices.
b. poor availability of fruits and vegetables in many areas.
c. excessive intake of saturated fats, cholesterol, sodium, and sugars.
d. inadequate intake of key vitamins, minerals, and phytochemicals.
ANS: C
Most Americans have high intake of saturated fats, cholesterol, sodium, and sugars, which is
associated with increased prevalence of chronic disease. Many people have inadequate intake of
micronutrients, but this has a lesser overall effect than excessive intakes of fats, sodium, and sugars.
Some areas of the country have poor availability of fruits and vegetables, but this is not a widespread
problem in the country as a whole. Many Americans express at least some concern about making
healthy food choices.
DIF:Cognitive Level: UnderstandingREF ages 18-20 | Page 30
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
6. Excessive intake of high-sodium, high-fat foods can lead to diet-related illnesses such as
a. genetic disorders, hypertension, and diabetes.
b. hypertension and sickle cell anemia.
c. viral infections that necessitate antibiotics.
d. coronary artery disease and hypertension.
ANS: D
Coronary artery disease and hypertension are more common in individuals who consume high-
sodium, high-fat diets. The risk for genetic disorders, sickle cell anemia, and viral infections is not
affected by dietary fat and sodium intake.
b. poor availability of fruits and vegetables in many areas.
c. excessive intake of saturated fats, cholesterol, sodium, and sugars.
d. inadequate intake of key vitamins, minerals, and phytochemicals.
ANS: C
Most Americans have high intake of saturated fats, cholesterol, sodium, and sugars, which is
associated with increased prevalence of chronic disease. Many people have inadequate intake of
micronutrients, but this has a lesser overall effect than excessive intakes of fats, sodium, and sugars.
Some areas of the country have poor availability of fruits and vegetables, but this is not a widespread
problem in the country as a whole. Many Americans express at least some concern about making
healthy food choices.
DIF:Cognitive Level: UnderstandingREF ages 18-20 | Page 30
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
6. Excessive intake of high-sodium, high-fat foods can lead to diet-related illnesses such as
a. genetic disorders, hypertension, and diabetes.
b. hypertension and sickle cell anemia.
c. viral infections that necessitate antibiotics.
d. coronary artery disease and hypertension.
ANS: D
Coronary artery disease and hypertension are more common in individuals who consume high-
sodium, high-fat diets. The risk for genetic disorders, sickle cell anemia, and viral infections is not
affected by dietary fat and sodium intake.
Loading page 23...
DIF:Cognitive Level: ApplyingREF age 19
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
7. Of the following, the most important overall dietary modification to help reduce the risk of chronic
disease is
a. eating fewer foods that contain preservatives.
b. buying mostly locally grown foods.
c. eating more plant-based foods.
d. eating more animal-based foods.
ANS: C
Scientific evidence from the nutrition literature shows that shifting to a more plant-based diet is one
of four significant modifications to dietary intake patterns that will improve the overall health of
Americans. Preservatives per se have not been associated with health status (although foods that
contain preservatives may be more highly processed and may have higher levels of fat, sugar, and
sodium and lower levels of nutrients than do foods without preservatives). Buying locally grown
foods may be a good agricultural and economic practice, but it does not affect health status. Eating
more animal-based foods would be the opposite of what is recommended.
DIF: Cognitive Level: Applying REF: Page 20 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
8. One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use
a. Healthy People 2020.
b. the MyPlate food guidance system.
c. the Supplemental Nutrition Assistance Program (SNAP).
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
7. Of the following, the most important overall dietary modification to help reduce the risk of chronic
disease is
a. eating fewer foods that contain preservatives.
b. buying mostly locally grown foods.
c. eating more plant-based foods.
d. eating more animal-based foods.
ANS: C
Scientific evidence from the nutrition literature shows that shifting to a more plant-based diet is one
of four significant modifications to dietary intake patterns that will improve the overall health of
Americans. Preservatives per se have not been associated with health status (although foods that
contain preservatives may be more highly processed and may have higher levels of fat, sugar, and
sodium and lower levels of nutrients than do foods without preservatives). Buying locally grown
foods may be a good agricultural and economic practice, but it does not affect health status. Eating
more animal-based foods would be the opposite of what is recommended.
DIF: Cognitive Level: Applying REF: Page 20 TOP: Nursing Process: Planning
MSC: Client Needs: Health promotion and maintenance
8. One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use
a. Healthy People 2020.
b. the MyPlate food guidance system.
c. the Supplemental Nutrition Assistance Program (SNAP).
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d. the Exchange Lists for Meal Planning.
ANS: B
MyPlate is designed to help clients implement the recommendations of the Dietary Guidelines for
Americans. Healthy People 2020 sets national targets for health promotion. SNAP provides funds for
individuals and families with low incomes to buy nutritious foods. The Exchange Lists for Meal
Planning is intended primarily for patients with diabetes and those who need to lose weight; the
system helps patients choose appropriate portion sizes to control their intake of fat, protein,
carbohydrate, and energy.
DIF: Cognitive Level: Understanding REF: Pages 18-23 | Pages 27-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. For a client who follows a vegan diet, the most helpful meal planning tool would be
a. the Healthy Eating Plate, produced by the Harvard School of Public Health.
b. the Mediterranean Diet Pyramid, from Oldways Preservation and Exchange Trust.
c. the Power Plate, created by the Physicians Committee for Responsible Medicine.
d. Exchange Lists for Meal Planning, from the American Diabetes Association and the American Dietetic A
ANS: C
The Power Plate is a vegan food planning guide that eliminates all sources of animal foods. The
Healthy Eating Plate and Mediterranean Diet Pyramid could be adapted for a vegan diet, but they
include meat and dairy options. The Exchange Lists for Meal Planning is intended to help design
eating patterns for clients who need to monitor their intake of energy and specific macronutrients,
such as clients with diabetes.
DIF: Cognitive Level: Applying REF: Pages 22-25 | Pages 27-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
10. An indirect benefit of the “Fruits & Veggies—More Matters” program is
ANS: B
MyPlate is designed to help clients implement the recommendations of the Dietary Guidelines for
Americans. Healthy People 2020 sets national targets for health promotion. SNAP provides funds for
individuals and families with low incomes to buy nutritious foods. The Exchange Lists for Meal
Planning is intended primarily for patients with diabetes and those who need to lose weight; the
system helps patients choose appropriate portion sizes to control their intake of fat, protein,
carbohydrate, and energy.
DIF: Cognitive Level: Understanding REF: Pages 18-23 | Pages 27-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
9. For a client who follows a vegan diet, the most helpful meal planning tool would be
a. the Healthy Eating Plate, produced by the Harvard School of Public Health.
b. the Mediterranean Diet Pyramid, from Oldways Preservation and Exchange Trust.
c. the Power Plate, created by the Physicians Committee for Responsible Medicine.
d. Exchange Lists for Meal Planning, from the American Diabetes Association and the American Dietetic A
ANS: C
The Power Plate is a vegan food planning guide that eliminates all sources of animal foods. The
Healthy Eating Plate and Mediterranean Diet Pyramid could be adapted for a vegan diet, but they
include meat and dairy options. The Exchange Lists for Meal Planning is intended to help design
eating patterns for clients who need to monitor their intake of energy and specific macronutrients,
such as clients with diabetes.
DIF: Cognitive Level: Applying REF: Pages 22-25 | Pages 27-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
10. An indirect benefit of the “Fruits & Veggies—More Matters” program is
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a. better understanding of fruit and vegetable preparation techniques.
b. increased availability of fruits and vegetables in “food deserts.”
c. eating more fresh produce in season.
d. decreasing dietary fat intake.
ANS: D
“Fruits & Veggies—More Matters” is designed to increase intake of fruits and vegetables. Fruits and
vegetables are naturally low in fat; they would replace higher fat foods in the diet and thus would
indirectly decrease dietary fat intake. The program does not address fruit and vegetable preparation
techniques, does not target availability of produce in “food desert” areas, and does not address eating
fruits and vegetables in season versus out of season.
DIF: Cognitive Level: Applying REF: Page 23 | Page 26 | Page 30
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
11. A meal planning guide that would be helpful for a patient who needs to closely monitor their
intake of calories, carbohydrates, protein, and fat is the
a. National Fruit and Vegetable Program.
b. MyPlate food guidance system.
c. Dietary Guidelines for Americans.
d. Exchange Lists for Meal Planning.
ANS: D
In the Exchange Lists for Meal Planning, foods are grouped according to their kilocalorie,
carbohydrate, protein, and fat content, and serving sizes that contain specific amounts of each of
these are listed. Therefore, this guide can help clients monitor their intake. The National Fruit and
b. increased availability of fruits and vegetables in “food deserts.”
c. eating more fresh produce in season.
d. decreasing dietary fat intake.
ANS: D
“Fruits & Veggies—More Matters” is designed to increase intake of fruits and vegetables. Fruits and
vegetables are naturally low in fat; they would replace higher fat foods in the diet and thus would
indirectly decrease dietary fat intake. The program does not address fruit and vegetable preparation
techniques, does not target availability of produce in “food desert” areas, and does not address eating
fruits and vegetables in season versus out of season.
DIF: Cognitive Level: Applying REF: Page 23 | Page 26 | Page 30
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
11. A meal planning guide that would be helpful for a patient who needs to closely monitor their
intake of calories, carbohydrates, protein, and fat is the
a. National Fruit and Vegetable Program.
b. MyPlate food guidance system.
c. Dietary Guidelines for Americans.
d. Exchange Lists for Meal Planning.
ANS: D
In the Exchange Lists for Meal Planning, foods are grouped according to their kilocalorie,
carbohydrate, protein, and fat content, and serving sizes that contain specific amounts of each of
these are listed. Therefore, this guide can help clients monitor their intake. The National Fruit and
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Vegetable Program simply encourages increased intake of fruits and vegetables. The Dietary
Guidelines for Americans gives general advice but does not translate this into specific amounts of
foods. MyPlate would help patients achieve healthy intake of kilocalories, carbohydrate, protein, and
fat, but it would not be specific enough for them to monitor their intake closely.
DIF: Cognitive Level: Applying REF: Pages 19-23 | Pages 26-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
12. One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is
that fruits and vegetables
a. are natural appetite suppressants.
b. replace high-fat foods in the diet.
c. are rich in antioxidants and phytochemicals.
d. decrease absorption of fat from foods.
ANS: B
Fruits and vegetables replace high-fat foods in the diet because they are high in fiber and water; they
cause satiety so that clients have less desire for high-fat foods. Fruits and vegetables are not, and do
not contain, natural appetite suppressants and do not hinder absorption of fat from foods. They are
rich in antioxidants and phytochemicals, but increased intake of these substances does not affect fat
intake.
DIF:Cognitive Level: UnderstandingREF age 23 | Pages 26-27
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
13. Why are health professionals concerned about the trend toward eating more food away from
home?
a. Larger portion sizes often contribute to excessive caloric intake.
Guidelines for Americans gives general advice but does not translate this into specific amounts of
foods. MyPlate would help patients achieve healthy intake of kilocalories, carbohydrate, protein, and
fat, but it would not be specific enough for them to monitor their intake closely.
DIF: Cognitive Level: Applying REF: Pages 19-23 | Pages 26-28
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
12. One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is
that fruits and vegetables
a. are natural appetite suppressants.
b. replace high-fat foods in the diet.
c. are rich in antioxidants and phytochemicals.
d. decrease absorption of fat from foods.
ANS: B
Fruits and vegetables replace high-fat foods in the diet because they are high in fiber and water; they
cause satiety so that clients have less desire for high-fat foods. Fruits and vegetables are not, and do
not contain, natural appetite suppressants and do not hinder absorption of fat from foods. They are
rich in antioxidants and phytochemicals, but increased intake of these substances does not affect fat
intake.
DIF:Cognitive Level: UnderstandingREF age 23 | Pages 26-27
TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance
13. Why are health professionals concerned about the trend toward eating more food away from
home?
a. Larger portion sizes often contribute to excessive caloric intake.
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b. Eating away from home means less social interaction.
c. Eating out tends to decrease the variety of foods eaten.
d. Restaurant meals are associated with more sedentary lifestyles.
ANS: A
Restaurants and fast food outlets often serve large portions that increase caloric intake. Eating away
from home does not necessarily decrease social interaction, inasmuch as families or friends may eat
away from home in groups. Eating out does not necessarily decrease the variety of foods eaten,
depending on individual food choices. Eating out has not been related to physical activity levels.
DIF:Cognitive Level: UnderstandingREF age 21 | Page 29
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
14. If clients want to use the food label to check the number of kilocalories in a product, they should
also check the
a. calories from fat.
b. servings per container.
c. Percent Daily Value.
d. ingredient list.
ANS: B
The number of calories in a product is stated for a standard serving size of that food. Clients need to
multiply the calories per serving by the number of servings in the container to know how many
calories are in the container. The calories from fat are not related to the total number of calories in
the food. The Percent Daily Value refers to the nutrient content of the food rather than its caloric
value. The ingredient list does not give any information about calories.
c. Eating out tends to decrease the variety of foods eaten.
d. Restaurant meals are associated with more sedentary lifestyles.
ANS: A
Restaurants and fast food outlets often serve large portions that increase caloric intake. Eating away
from home does not necessarily decrease social interaction, inasmuch as families or friends may eat
away from home in groups. Eating out does not necessarily decrease the variety of foods eaten,
depending on individual food choices. Eating out has not been related to physical activity levels.
DIF:Cognitive Level: UnderstandingREF age 21 | Page 29
TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance
14. If clients want to use the food label to check the number of kilocalories in a product, they should
also check the
a. calories from fat.
b. servings per container.
c. Percent Daily Value.
d. ingredient list.
ANS: B
The number of calories in a product is stated for a standard serving size of that food. Clients need to
multiply the calories per serving by the number of servings in the container to know how many
calories are in the container. The calories from fat are not related to the total number of calories in
the food. The Percent Daily Value refers to the nutrient content of the food rather than its caloric
value. The ingredient list does not give any information about calories.
Loading page 28...
DIF:Cognitive Level: AnalyzingREF age 32
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
15. The most useful part of the food label for clients who want to make sure they choose foods high
in nutrients is the
a. Percent Daily Value.
b. health claims.
c. organic seal.
d. amount of nutrients per serving.
ANS: A
The Percent Daily Value shows how a food fits into the overall daily diet and would therefore show
whether it makes a high or low contribution to nutrient intake. Health claims may indicate that a food
has high or low amounts of specific nutrient related to that particular health claim, but they would not
indicate overall nutrient content of the food. The organic seal, if present, indicates the farming
methods used to grow the food but does not give any information about nutrient content. The amount
of nutrients per serving is listed for only some nutrients; the listing would not give any information
about vitamins and minerals in the food because these are listed only as Percent Daily Values.
DIF:Cognitive Level: ApplyingREF ages 31-35
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
16. If a client is trying to increase intake of dietary fiber, a useful symbol to look for on the food label
would be the
a. MyPlate food guidance graphic.
b. U.S. Department of Agriculture (USDA) 100% Organic seal.
c. “Fruits & Veggies—More Matters” logo.
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
15. The most useful part of the food label for clients who want to make sure they choose foods high
in nutrients is the
a. Percent Daily Value.
b. health claims.
c. organic seal.
d. amount of nutrients per serving.
ANS: A
The Percent Daily Value shows how a food fits into the overall daily diet and would therefore show
whether it makes a high or low contribution to nutrient intake. Health claims may indicate that a food
has high or low amounts of specific nutrient related to that particular health claim, but they would not
indicate overall nutrient content of the food. The organic seal, if present, indicates the farming
methods used to grow the food but does not give any information about nutrient content. The amount
of nutrients per serving is listed for only some nutrients; the listing would not give any information
about vitamins and minerals in the food because these are listed only as Percent Daily Values.
DIF:Cognitive Level: ApplyingREF ages 31-35
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
16. If a client is trying to increase intake of dietary fiber, a useful symbol to look for on the food label
would be the
a. MyPlate food guidance graphic.
b. U.S. Department of Agriculture (USDA) 100% Organic seal.
c. “Fruits & Veggies—More Matters” logo.
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d. 100% Whole Grain stamp.
ANS: D
Whole grains are an important source of dietary fiber, and so the 100% Whole Grain stamp would
help a client select high-fiber foods. Fruits and vegetables also contain high amounts of dietary fiber,
but the “Fruits & Veggies—More Matters” logo is not used in labeling individual foods. MyPlate is
also not used on food labels. The organic status of a food does not reveal any information about its
dietary fiber content.
DIF: Cognitive Level: Understanding REF: Pages 21-23 | Page 27 | Pages 33-34
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
17. The Nutrition Facts panel on a food label is useful for
a. determining the ingredients in a product.
b. determining the ease of preparing a product.
c. comparing the price value of two or more products.
d. comparing the nutritional value of two or more products.
ANS: D
The Nutrition Facts panel on a food label lists the quantities of specific key nutrients in the food and
can therefore be used to compare the nutritional value of two or more products. The ingredients are
listed elsewhere on the package, rather than in the Nutrition Facts panel. The Nutrition Facts panel
does not indicate how easy the food is to prepare and does not include any information about cost or
price.
DIF:Cognitive Level: UnderstandingREF ages 32-33
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
18. A pregnant woman may look for a health claim on food labels that links
ANS: D
Whole grains are an important source of dietary fiber, and so the 100% Whole Grain stamp would
help a client select high-fiber foods. Fruits and vegetables also contain high amounts of dietary fiber,
but the “Fruits & Veggies—More Matters” logo is not used in labeling individual foods. MyPlate is
also not used on food labels. The organic status of a food does not reveal any information about its
dietary fiber content.
DIF: Cognitive Level: Understanding REF: Pages 21-23 | Page 27 | Pages 33-34
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
17. The Nutrition Facts panel on a food label is useful for
a. determining the ingredients in a product.
b. determining the ease of preparing a product.
c. comparing the price value of two or more products.
d. comparing the nutritional value of two or more products.
ANS: D
The Nutrition Facts panel on a food label lists the quantities of specific key nutrients in the food and
can therefore be used to compare the nutritional value of two or more products. The ingredients are
listed elsewhere on the package, rather than in the Nutrition Facts panel. The Nutrition Facts panel
does not indicate how easy the food is to prepare and does not include any information about cost or
price.
DIF:Cognitive Level: UnderstandingREF ages 32-33
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
18. A pregnant woman may look for a health claim on food labels that links
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a. sodium intake and risk of stroke.
b. calcium intake and risk of osteoporosis.
c. folic acid intake and risk of neural tube defects.
d. fruit and vegetable intake and risk of heart disease.
ANS: C
The U.S. Food and Drug Administration has approved use of a health claim stating the relationship
between folic acid intake during pregnancy and decreased risk of neural tube defects in infants. It has
also approved use of a health claim stating the relationships between (1) calcium intake and (2)
decreased risk of osteoporosis, between (1) a diet rich in fiber-containing grain products, fruits, and
vegetables and (2) reduced risk of coronary heart disease, and between (1) a diet low in sodium and
(2) reduced risk of high blood pressure (not specifically stroke); however, this information is not
directly relevant to a pregnant women.
DIF:Cognitive Level: ApplyingREF age 35
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
19. An eating behavior that is most likely to have a negative long-term effect on health is
a. a monthly meal out at an expensive restaurant.
b. eating French fries with lunch once a week.
c. avoiding a specific fruit or vegetable.
d. drinking one can of sugar-sweetened beverage every day.
ANS: D
Small daily practices have a cumulative effect on nutritional health. Eating a rich meal once a month
or even ordering French fries once a week will have less overall effect on health than daily habits. It
b. calcium intake and risk of osteoporosis.
c. folic acid intake and risk of neural tube defects.
d. fruit and vegetable intake and risk of heart disease.
ANS: C
The U.S. Food and Drug Administration has approved use of a health claim stating the relationship
between folic acid intake during pregnancy and decreased risk of neural tube defects in infants. It has
also approved use of a health claim stating the relationships between (1) calcium intake and (2)
decreased risk of osteoporosis, between (1) a diet rich in fiber-containing grain products, fruits, and
vegetables and (2) reduced risk of coronary heart disease, and between (1) a diet low in sodium and
(2) reduced risk of high blood pressure (not specifically stroke); however, this information is not
directly relevant to a pregnant women.
DIF:Cognitive Level: ApplyingREF age 35
TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance
19. An eating behavior that is most likely to have a negative long-term effect on health is
a. a monthly meal out at an expensive restaurant.
b. eating French fries with lunch once a week.
c. avoiding a specific fruit or vegetable.
d. drinking one can of sugar-sweetened beverage every day.
ANS: D
Small daily practices have a cumulative effect on nutritional health. Eating a rich meal once a month
or even ordering French fries once a week will have less overall effect on health than daily habits. It
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Subject
Nursing