Test Bank for Williams' Basic Nutrition and Diet Therapy, 16th Edition (Chapters 1-23)

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Chapter01:Food,Nutrition,andHealthNix:Williams'BasicNutritionandDietTherapy,16thEditionMULTIPLECHOICE1.Promotingahealthcareservicethatimprovesdiabetesmanagementfortheelderlyinacommunity would assist in which of the following?a.SupportingthenationalhealthgoalsHealthyPeople2020b.ReducinghungerinasubsetoftheUnitedStatespopulationc.ImprovingMedicarereimbursementclaimsd.ProvidingaccesstoprimaryhealthcareservicesANS:AHealthyPeople2020hasawideinfluenceandisthefocusofthenation’smainobjectivetopromote health and prevent disease.DIF:CognitiveLevel:ApplicationREF:p.2TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance2.Apatientrequiresanutritionassessment.Themostappropriateprofessionaltoperformtheassessment is aa.physician.b.nurse.c.publichealthnutritionist.d.registereddietitian.ANS:DThe registered dietitian is the nutrition expert registered with the Commission of DieteticRegistration(CDR),thecertifyingagencyofAcademyofNutritionandDietetics.Registereddietitians are the only professionals who have met strict educational and professionalprerequisites and passed a national registration examination that properly prepares them toconduct a nutrition assessment.DIF:Cognitive Level: ApplicationREF:p.1TOP:Nursing Process: AssessmentMSC:NCLEX:SafeandEffectiveCareEnvironment:ManagementofCare3.Thesumofall bodyprocessesinsidelivingcellsthatsustainlifeandhealthisa.science.b.digestion.c.metabolism.d.nutrition.ANS:CMetabolismisthesumofallchemicalchangesthattakeplaceinthebody.Metabolismprovides energy, builds tissue, and regulates metabolic processes in the body.

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DIF:Cognitive Level: KnowledgeREF:p. 3TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation4.Thenutrientsthatprovidethebodywithitsprimarysourceoffuelforenergyarea.vitamins.b.minerals.c.fiber.d.carbohydrates.ANS:DCarbohydrates(e.g.,starchesandsugars)arethebody’sprimaryfueltocarryoutnecessaryprocesses; fat is the secondary source of energy.DIF:Cognitive Level: KnowledgeREF:p. 4TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation5.Whichofthe followingisthe mostaccurate statementregardingthefunctions ofprotein?a.Proteinscanbeaprimaryfuelsourceevenifthereisadequatecarbohydrateintake.b.Proteinsareanecessarynutrient toprovideenergyforthe bodyintimesofstress.c.Proteinscanbeusedascoenzymefactorsduringcellmetabolism.d.Proteinsareessentialtobuildingandrepairingtissueswithinthebody.ANS:DThe primary function of proteins is to provide amino acids, which are the buildingunitsnecessarytobuildingandrepairingtissueswithinthebody.Thisisaconstantprocessthatensures adequate growth and maintenance of tissues for a strong body.DIF:Cognitive Level: ComprehensionREF:p.4TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation6.A65-year-old man requires 2000 kcal/day without any specific fat or carbohydraterequirements.Theapproximatenumberofkilocaloriesperdayfromfatthathisdietshouldprovide iskcal/day.a.400to700b.100to300c.500to800d.900to1200ANS:AFatshouldprovidenomorethan20%to35%ofthetotalkilocaloriesperday,sofora2000-kcal diet, 400 to 700 kcal should be provided.DIF:Cognitive Level: ApplicationREF:p. 4TOP:NursingProcess:PlanningMSC:NCLEX: Health Promotion and Maintenance7.Thebody’smainstorageformofcarbohydrateisa.glycogen.b.glycerol.

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c.glucagon.d.glucose.ANS:AGlycogenisapolysaccharidethatisthemainstorageformofcarbohydrateinthehumanbody.It is mainly stored in the liver and to a lesser extent in muscle tissue.DIF:Cognitive Level: KnowledgeREF:p. 4TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation8.Thenumberofkilocaloriesprovidedbyonesliceofbreadthatcontains30gcarbohydrate,3gprotein, and 1 g fat iskcal.a.34b.136c.141d.306ANS:CCalculateasfollows:Carbohydrateprovides4kcal/g,proteinprovides4kcal/g,andfatprovides 9 kcal/g. Therefore:30gcarbohydrate4kcal/g=120kcal3gprotein4kcal/g=12kcal1gfat9kcal/g=9kcal=141 totalkcal(120kcal+12 kcal+ 9kcal)DIF:Cognitive Level: ApplicationREF:p.4TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation9.The numberofkilocaloriesfromfatina sandwich that contains 22gfatiskcal.a.88b.132c.154d.198ANS:DFatprovides9kcal/g.Thus,22gfat9kcal/g=198kcal.DIF:Cognitive Level: ApplicationREF:p.4TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation10.The number of kilocalories fromprotein in asandwich thatcontains 15 g protein iskcal.a.45b.60c.75

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d.135ANS:BProteinprovides4kcal/g.Thus,15gprotein4kcal/g=60kcal.DIF:Cognitive Level: ApplicationREF:p.4TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation11.The basic building units of protein are calledacids.a.fattyb.aminoc.nucleicd.carboxylANS:BThebasicbuildingunitsofproteinareaminoacids,whicharenecessaryforbuilding,repairing, and maintaining body tissues.DIF:Cognitive Level: KnowledgeREF:p. 4TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation12.Themainnutrientsinvolvedinmetabolicregulationandcontrolarea.waterandvitamins.b.vitaminsandminerals.c.vitamins andfattyacids.d.mineralsandcarbohydrates.ANS:BVitaminsandmineralsarethekeynutrientsinregulatingandcontrollingthemanychemicalprocesses in the body. Vitamins and minerals function as coenzyme factors, which arecomponents of cell enzymes that govern cell chemical reactions in cell metabolism.DIF:Cognitive Level: KnowledgeREF:p. 5TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation13.Thedietaryregimenthatwouldprovideoptimalnutritionforapersonwhoisrecoveringfroman extended illness is a dieta.lowinprotein,fat,andcarbohydrates;highinmineralsandvitamins;andverylowin fiber.b.providingadequateamountsofcarbohydrates,protein,fat,minerals,andvitaminsalongwithadequatewaterandfiber.c.highinprotein,fiber,andfluid;lowincarbohydrates;andadequateinvitaminsandminerals.d.withessentialamountsofvitamins andminerals;highinprotein;andlowinfat,carbohydrates,andfiber.ANS:B

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Optimalnutritionincorporatesavarieddietsupplyingadequateamountsofallnutrients,including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid.DIF:Cognitive Level: ApplicationREF:p. 5TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation14.Ayoungwomanis5monthspregnant.Shecurrentlylivesinaconditionofpovertyandoftenruns out of money to buy food. Sheis most at risk fora.liverdamage.b.osteopenia.c.undernutrition.d.overnutrition.ANS:CApersonwithundernutrition,oranintakelessthanthedesiredamountsofnutrientsapersonneeds to sustain and maintain health, carries a greater risk for physical illness than a personreceiving adequate nutrition. In this case, a young, pregnant woman living in poverty whocannot obtain the necessary nutrition for herself and her baby is in a state of undernutrition,placing both at nutritional risk.DIF:CognitiveLevel: ApplicationREF:p. 5TOP:NursingProcess:DiagnosisMSC:NCLEX: Safe and Effective Care Environment: Management of Care15.Whichfactorsplace apersonatthegreatestriskformalnutrition?a.Poorappetite,insufficientnutrientintake,poorhygiene,anddepletednutritionreservesb.Poorhygiene,insufficientexercise,andexcesscarbohydrateintakec.Depletedcarbohydrateintake,poorhygiene,andexcesscalorieintaked.Poorappetite,insufficientnutrientintake,depletednutritionreserves,andaformofmetabolic stressANS:DMalnutritionappearswhennutritionalreservesaredepletedandnutrientandenergyintakeisnot sufficient to meet day-to-day needs or added metabolic stress.DIF:Cognitive Level: KnowledgeREF:p. 5TOP:NursingProcess:DiagnosisMSC:NCLEX: Physiological Integrity: Physiological Adaptation16.Mr.Katz,whois48yearsold,isadmittedtothehospitalwithafracturetohislefthip.Heweighs 248 lb (54 lb above his desired weight). He is considered to be in a state ofovernutrition. The statement most true regarding his state of overnutrition is thata.desirednutrientsareconsumedinexcessamountswithouttheriskofmalnutrition.b.becauseexcessbodyfatisevidentandexcesscaloriesareconsumed,thereisnorisk of nutrient deficiency leading to malnutrition.c.eventhoughexcessbodyfat andexcessnutrientintake areevident,therestillmaybeariskforsome typeofnutrient deficiencyleading tomalnutrition.d.excessbodyweightmayormaynotbepresentalongwithexcessconsumptionofcarbohydrates and fat, which results in inadequate vitamin and mineral intake.

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ANS:COvernutrition results from excess nutrient and energy intake over time, resulting in excessweight and astateof obesity. Malnutrition can result fromexcess bodyweight and thelack ofvitamin-andmineral-richfoodconsumption(e.g.,consumptionoffattyandcarbohydrate-richfoods only).DIF:Cognitive Level: ApplicationREF:p. 5TOP:NursingProcess:DiagnosisMSC:NCLEX: Physiological Integrity: Physiological Adaptation17.Whichisleast likelyto beaprimarycauseofmalnutrition?a.Conditionsofpovertyb.Prolongedhospitalizationc.Homelessnessd.ExerciseANS:DMalnutritionappearswhennutritionalreservesaredepletedandnutrientandenergyintakeisnot sufficient to meet day-to-day needs or the additional requirements necessary duringperiods of stress, thus exercise is not a factor.DIF:Cognitive Level: ApplicationREF:p.5TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation18.Overnutritionischaracterizedbya.overeatingatameal.b.excessnutrientandenergyintakeovertime.c.eatinga dietwithtoomuchvariety.d.usingdietarysupplements.ANS:BOvernutrition results from excess nutrient and energy intakeover time or occurs whenexcessiveamountsofnutrientsupplementsareconsumed,resultingintissue-damagingeffects.DIF:Cognitive Level: ComprehensionREF:p. 5TOP:NursingProcess:DiagnosisMSC:NCLEX: Physiological Integrity: Physiological Adaptation19.TheDietaryReferenceIntakes(DRIs)addressthenutrientneedsofa.alladults.b.mosthealthypopulationgroups.c.minorityethnicgroups.d.pregnantwomen,infants,andchildren.ANS:BTheDRIsrefertoasystemofreferencevaluesthatcanbeusedforassessingandplanningdiets for healthy population groups and other purposes.

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DIF:CognitiveLevel:KnowledgeREF:p.6TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance20.TheDietaryReferenceIntakes(DRIs)aredevelopedbythea.U.S.PublicHealthService.b.U.S.FoodandDrugAdministration(FDA).c.FoodandNutritionBoard oftheInstituteofMedicined.NationalInstitutesofHealth(NIH).ANS:CDRIsaredevelopedbytheFoodandNutrition Boardofthe Institute ofMedicine.DIF:CognitiveLevel:KnowledgeREF:p.6TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance21.WhennotenoughscientificevidenceisavailabletoestablishaRecommendedDietaryAllowance (RDA), the value used to guide intake is called thea.DietaryReferenceIntake(DRI).b.tolerableupperintakelevel(UL).c.estimatedaveragerequirement(EAR).d.adequateintake(AI).ANS:DAIisusedasaguidewhennotenoughscientificdataareavailabletoestablishtheRDAfigure.DIF:CognitiveLevel:KnowledgeREF:p.7TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance22.Youareaskedtohelpplanmealsforalocalmonthlycommunitydinnermeetingfortheelderly. The tool that would be most helpful for planning healthy meals is thea.DietaryReferenceIntakes.b.DietaryGuidelinesforAmericans.c.MyPlatefoodguidancesystem.d.basic fourfoodgroups.ANS:CMyPlate, provided by the U.S. Department ofAgriculture, provides a valuable tool for mealplanning,providingservingsizesforeachfoodgroupandtheabilitytocreateabalancedmealfrom each group listed.DIF:CognitiveLevel:KnowledgeREF:p.7TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance23.You are asked to explain theDietary Guidelines for Americansto an adult communityeducationclassatthelocalcollege.Themostappropriateareastocoverinteachingthistopicincludea.appropriateamountsofsodium,saturatedfat,cholesterol,trans-fattyacids,wholegrains, and alcohol.

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b.adequatecaloriesandproteinforweightmaintenance,smokingcessation,herbalsupplements, and food fads.c.theimportanceoflow-carbohydratediets,smokingcessation,herbalsupplements,appropriatefoodgroups,and sodiumandpotassium.d.foodsecurity,weightmaintenance,glucosemonitoring,andbloodpressuremonitoring technique.ANS:ATheDietary Guidelinesoutlines key recommendations to balance calories and maintainweightalongwithfoodsandfoodcomponentstoreduceincludingsodium,saturatedfattyacids, cholesterol, trans-fatty acids, added fats and sugars, refined grains, along withrecommendations for limiting alcohol.DIF:CognitiveLevel:ApplicationREF:p.7TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance24.Apatientasksyouwhatheshouldeattomaintainanoptimaldiet.Anappropriateresponsewould be toa.eatavarietyof foodsand eatinmoderation.b.avoidallfastfoodandprocessedfoods.c.eatonlynatural, organicfoods.d.usevitaminandmineralsupplementstoensureadequatenutrients.ANS:AAnoptimal dietcontainsavarietyoffoodsandinappropriatequantitiestomaintainproperweight andhealth.Allfoodscanfit into ahealthydiet inmoderation.DIF:CognitiveLevel:ApplicationREF:p.5TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance25.ThegoaloftheMyPlate foodguideistopromotea.variety,proportionmoderation,gradualimprovements,andphysicalactivity.b.physicalactivity,portioncontrol,dailybloodpressuremonitoring,andgradualimprovements in health.c.portioncontrol,dailyphysicalactivity,dailyglucosemonitoring,moderation,andvariety.d.variety,moderation,weighingfoodportions,dailybloodpressuremonitoring,andglucose monitoring.ANS:AThegoalofMyPlateistopromotevariety,proportionmoderation,gradualimprovements,andphysical activity.DIF:CognitiveLevel:KnowledgeREF:p.7TOP:NursingProcess:ImplementationMSC:NCLEX:HealthPromotionandMaintenance

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26.Apatientistoreceive2400kcal/daywhilerecoveringfromamotorvehicleaccident.Heistoreceive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of caloriesfrom protein. Which of the following represents the appropriate caloriesfor each substrate?a.1500kcalfromcarbohydrates, 500kcalfromfat, and400 kcalfromproteinb.1400kcalfromcarbohydrates, 600kcalfromfat, and400 kcalfromproteinc.1200kcalfromcarbohydrates, 600kcalfromfat, and600 kcalfromproteind.1600kcalfromcarbohydrates, 400kcalfromfat, and400 kcalfromproteinANS:C2400kcal0.50=1200kcalfromcarbohydrates;2400kcal0.25=600kcalfromfat;and2400kcal0.25=600kcalfromprotein.DIF:Cognitive Level: ApplicationREF:pp.3-4TOP:Nursing Process: ImplementationMSC:NCLEX:HealthPromotionandMaintenance|NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation27.Apatientisplacedona2300-kcaldiet.Thehealthcareproviderisaskedtocalculatethegrams of carbohydrates the patient is receiving on the diet. The number of grams ofcarbohydrates isa.50g.b.35g.c.250g.d.impossibleto calculatefromthisdata.ANS:DThe percentage of carbohydrates in the diet typically ranges from 45% to 65% of the totalcalories depending on individual needs, tastes, habits, living situations, and energydemands.However,thehealthcareproviderwouldneedtoknowthespecificfoodsthepatientiseatingto calculate carbohydrate intake.DIF:Cognitive Level: ApplicationREF:pp.3-4TOP:Nursing Process: AssessmentMSC:NCLEX:HealthPromotionandMaintenance|NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation28.A52-year-old single woman comes to the health professional for advice on maintainingoptimal nutritional health. Her food intake records indicate that she likes to eat at fast foodrestaurants at leasttwice a week and relies on processed foods for the majority of her dietaryintake.Shemaintainsanactivelifestyleandworksparttimeatthelocalbank.Thenextsteptoassist this woman would be toa.assessmealplanoptions alongwiththeabilitytopreparenutritiousfoods.b.obtainlaboratoryvaluestofurtherassesshernutritionstatusandrecommendsupplementing her diet with vitamins and minerals.c.findwaystodecreaseeatingatfastfoodrestaurantsandincorporatephysicalexerciseinto herdailyroutine.d.recommendthatsheusetheMyPlatefoodguidetochangehereatingstyleand

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attendcookingclassesat thelocalcommunitycenter.ANS:ATheAmericanfoodenvironmenthasbeenconstantlychangingoverthepastseveralyears,with more people eating out and consuming more processed foods. Educating people tofollow the MyPlate food guide and theDietary Guidelines for Americansis important tomaintain a healthy lifestyle.DIF:Cognitive Level: AnalysisREF:p. 7TOP:Nursing Process: PlanningMSC:NCLEX:HealthPromotionandMaintenance|NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation29.Thepersonmostatriskformalnutritionwouldbea(n)a.activeyoungadultwhoeatsthreetofiveservingsoffruitsandvegetablesalongwithleanmeatsandfishandcomplexcarbohydratesandexercisesthreetimesaweek.b.youngchildwhorefusestoeat peas,green beans,andbroccolibutlovesfruitsandothervegetables.c.middle-agedmanundergoingchemotherapyforleukemiaandwhoishavingdifficulty eating solid food.d.youngweightlifterwhohasrecentlyundergonesurgeryforacompoundfractureofhisleftfemur.ANS:CMalnutritionappearswhennutritionreservesaredepletedornutrientandenergyintakeisnotsufficient to meet the day-to-day needsalong with the added metabolic stress. In this case,cancer and chemotherapy place an increased metabolic stress on the body and the patient isunable to consume enough food to meet his nutrient requirements, placing him at risk formalnutrition.DIF:Cognitive Level: ApplicationREF:p.5TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation30.C.G.isa45-year-old manwhohasahistoryofdiabetes,and thedietaryhistoryreveals thatheenjoys a good breakfast with whole grain cereal and fruit. For lunch, he usually eats soup oranentréeconsistingofasaladandmeatalongwith2%milkandasugarysoda.Heusuallyhasan afternoon snack of chips and sugary soda, and dinner is eaten at a restaurant most days oftheweekwherehechoosessteaks,hamburgers,andfriesoronionringsalongwithasaladanda beer or other high-calorie beverage. One of the most important recommendations for C.G.would bea.tonoteatatrestaurantsonaregularbasisunlesshechoosessaladsonlyalongwithwater.b.tocontinuewithwholegrains,leanproteins,andvegetables,andreplacesugarysodaswithsugar-freebeverages.c.todrinkskimmilkandeliminatesoups,replacingthemwithfattyfishfivemealsaweek.

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d.toenjoyhisdietasisbutencourageadequateamountsofexercisethroughouttheweek.ANS:BThe Choose MyPlate approach encourages making food choices for a healthy lifestyleincludingbalancingcalories;enjoyingfoodbutinaportion-controlledapproach;encouragingwholegrains, fruits, vegetables, and low-fat dairy; decreasing high-fat and sugary foods; andmonitoringsodium.Inthiscase,wherediabetesisaconcernaswell,amealplanemphasizingportion control, whole grains, vegetables, and drinks without sugar would be appropriate.DIF:Cognitive Level: AnalysisREF:p. 7TOP:Nursing Process: PlanningMSC:NCLEX:HealthPromotionandMaintenance|NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation

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Chapter02:CarbohydratesNix:Williams'BasicNutritionandDietTherapy,16thEditionMULTIPLECHOICE1.Carbohydratesarenutrientsthatarecomposedoftheelementscarbon,hydrogen,anda.oxygen.b.nitrogen.c.water.d.glucose.ANS:AThechemicalnatureofcarbohydratesiscarbon,hydrogen,andoxygen.DIF:Cognitive Level: KnowledgeREF:p. 21TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation2.Carbohydratesplayamajorrolein nutritionbecausetheya.providealong-termenergystore.b.aredigestedinthestomach.c.help regulatebodyfunctions.d.providethebody’smajorsourceofenergy.ANS:DCarbohydratesarethemajorsourceofenergyforthebody,comprisingapproximately50%oftotal caloric intake.DIF:Cognitive Level: ApplicationREF:p. 20TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation3.Carbohydratesarestoredasglycogeninthea.centralnervoussystemandmuscles.b.heartandliver.c.smallintestine.d.liverandmuscles.ANS:DCarbohydratesarestoredasglycogenintheliverandmuscles.DIF:Cognitive Level: KnowledgeREF:p. 23TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation4.Anexampleofa foodthatcontainsa fructosesugarisa.milk.b.honey.c.molasses.d.corn.

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ANS:BFructoseisamonosaccharideandisthesweetestofthesimplesugars.Itisprimarilyfoundinfruits and honey.DIF:Cognitive Level: KnowledgeREF:p.21TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation5.Examplesofthesimplecarbohydratesincludea.glucoseandgalactose.b.sucroseandstarch.c.lactoseandlignin.d.fructoseandglycogen.ANS:AMonosaccharidesanddisaccharidesarethesimplesugarunitsusedtobuildcomplexcarbohydrates. The monosaccharides are glucose, galactose, and fructose.DIF:Cognitive Level: ApplicationREF:pp.22-23TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation6.Thesugartowhichallothersugarsareconvertedandtheonethatcirculatesinthebloodtoprovide major fuel for the body’s cells isa.sucrose.b.fructose.c.glucose.d.maltose.ANS:CGlucoseisamonosaccharidethatisthebasic,singlesugarinthebody’smetabolism.Glucoseis the form of sugar circulating in the blood and is the primary fuel for the cells.DIF:Cognitive Level: KnowledgeREF:p. 21TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation7.Carbohydratesarequickenergyfoodsbecausea.theydonottakelong to prepareandarereadilyavailable.b.thehumanbodycanrapidlybreak themdown toyieldenergy.c.theyareabundantin fastfoodsand canbereadilyabsorbed.d.theycanyieldmoreenergythanothernutrients.ANS:BCarbohydratesareconsideredquickenergyfoodsbecausetheycanreadilybemetabolizedinthe body to yield glucose, the main fuel source for the body.DIF:Cognitive Level: ComprehensionREF:p. 21TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation

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8.Thecarbohydrateforminwhichglucose isstoredinthe bodyisa.starch.b.polysaccharide.c.glycogen.d.fructose.ANS:CGlucoseisstored inthebodyasglycogen.DIF:Cognitive Level: KnowledgeREF:p. 23TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation9.Ofthe following,the bestsourcesofdietaryfiberarea.fruit andfruitjuice.b.riceandcrackers.c.iceberglettuceandtomatojuice.d.lentilsandcorn.ANS:DDietaryfiberisfoundinunrefinedandwholeplantfoods.Ofthechoiceslisted,lentilsandcorn provide the highest amount of dietary fiber.DIF:Cognitive Level: ApplicationREF:p. 23TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation10.Typesofdietaryfiberincludea.lactose,galactose,andmaltose.b.polysaccharidesandpolyols.c.starch,ptyalin,andglucosed.cellulose,lignin,andnoncellulose.ANS:DDietaryfiberisfoundinplantfoods.Plantscontainseveraltypesofdietaryfiber,includingcellulose, lignin, andnoncellulose polysaccharides.DIF:Cognitive Level: KnowledgeREF:pp. 23-24TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation11.The recommended dailyintake ofdietaryfiberforan adult woman isg/day.a.15b.21c.25d.30ANS:CTherecommendedintakeoffiberformenandwomenage50yearsandyoungeris38g/dayand 25 g/day, respectively.DIF:CognitiveLevel:KnowledgeREF:p.16TOP:NursingProcess:Planning

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MSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation12.Ahealthprofessionalisdeterminingthecaloricintakeforapatient.Hercaloricintakefromfiber would bea.3.4kcal/g.b.0kcal/g.c.4kcal/g.d.9kcal/g.ANS:BHumanbeingslackthenecessaryenzymestodigestdietaryfiber,andso,unlikeothercarbohydrates, dietary fiber does not provide energy.DIF:Cognitive Level: ApplicationREF:p.23TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation13.Wavelikecontractionsofthemusclefibersofthestomachandintestinalwallsarecalleda.segmentation.b.peristalsis.c.metabolism.d.digestion.ANS:BThe mechanical digestive process in the stomach entailing wavelike contractions of themusclefibersofthestomachwallthatmixfoodparticleswithgastricsecretionsiscalledperistalsis.DIF:Cognitive Level: KnowledgeREF:p.16(Table2-2)TOP:Nursing Process: PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation14.Abasketoffruitcontainsripegrapes,apples,andorangesaswellaspearsandpeachesthatare not quite ripe. The fruits with the highest amount of simple sugar include thea.pearsandapples.b.peachesandoranges.c.grapesandapples.d.peachesandpears.ANS:CFructoseisasimple sugar;ripefruitcontainsmore fructosethanless-ripefruit.DIF:Cognitive Level: ApplicationREF:p.21TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation15.Anapple contains atypeofsolubledietaryfibercalleda.lignin.b.starch.

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c.cellulose.d.pectin.ANS:DPectinisawater-solublefiberfoundinmanyfruits.Celluloseandligninareinsolublefibers.Starchisanotherpolysaccharidefoundingrains,legumes,andothervegetablesandinsmallamounts in fruit. Starch does not necessarily contain dietary fiber.DIF:Cognitive Level: ApplicationREF:pp.23-24TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation16.Ofthefollowing,thefoodwiththelowestcarbohydratecontent(asapercentageofweight)would bea.orangejuice.b.raisins.c.wholemilk.d.driedbeans.ANS:CMilk contains the least carbohydrate content (as a percentage of weight); it contains lactose,buttheamountisdilutedbyalltheliquidinthemilk.Carbohydratesaremoreconcentratedindried fruits, juices, andstarchy vegetables.DIF:Cognitive Level: AnalysisREF:p. 22TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation17.Digestionofthestarchcomponentofapeanutbuttersandwichbegins inthea.mouth.b.stomach.c.smallintestine.d.liver.ANS:AThedigestionofcarbohydrate-richfoodssuchasstarchesandsugarsbeginsinthemouth,where the enzyme ptyalin begins to break the starch down into smaller particles.DIF:Cognitive Level: KnowledgeREF:p.16(Table2-2)TOP:Nursing Process: PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation18.Anegativeeffectofsugaralcoholsisthattheya.containmorekilocaloriesthansugar.b.cancauseintoxication.c.promotebacterialdisease inthecolon.d.maycausediarrhea.ANS:DExcessiveamountsofsugaralcoholsinfoodproductscancausediarrheabecauseoftheslowdigestion of the product.

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DIF:Cognitive Level: ComprehensionREF:p. 20TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation19.Oncemonosaccharidesareabsorbedintotheintestinalbloodstream,theyaretransportedtothea.cells.b.liver.c.heart.d.brain.ANS:BThemonosaccharidesglucose,galactose,andfructoseareabsorbeddirectlyintotheportalblood circulation, which carries them directly to the liver.DIF:Cognitive Level: KnowledgeREF:pp.18-19(Table2-3)TOP:Nursing Process: PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation20.Aclienthasagoalofincreasingfiberintaketo30gramsperday.Currentintakerevealsthefollowing information: Breakfast intake is 3/4 cup sugary corn popped cereal, 1 cup skimmilk,1slicewhitetoast,and1/2cuporangejuice.Lunchincludes2ouncesslicedturkey,1slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water.Dinner includes 4 ounces beef, 1/2 cup green beans, 3/4 cup instant mashed potatoes withbutter, 1 biscuit, and 1 cup skim milk.As the nutrition expert counseling this patient, oneappropriate recommendationmight be toa.encouragewhole-grainbreadsandcereals inplaceofwhitebreadsandcereals.b.doubletheamountofproteinssuchasturkeyandbeefandeliminate sugarintake.c.add2tablespoonsofomega-3fatty-acidenrichedmargarinetobreadsandpotatoes.d.makenochangesbecauseadequatefiberintakeispresent.ANS:AThe recommended daily fiber intake is 38 grams per day for men. This intake requiresconsistentuseofwholegrains,legumes,vegetables,andfruits,alongwithseedsandnuts.Meats and fats such as butter and margarine do not contain fiber.DIF:Cognitive Level: AnalysisREF:pp.18-19(Table2-3)TOP:Nursing Process: PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation|NCLEX:HealthPromotionandMaintenance21.Anexampleofa foodlowincarbohydratesisa.low-fatyogurt.b.steak.c.beans.d.potatoes.ANS:B

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Meats such as beef, poultry, and fish do not contain carbohydrates.Yogurt contains somecarbohydratesfromthemilkandisoftensweetened.Starchyvegetablessuchasbeansandpotatoes are high in carbohydrates.DIF:Cognitive Level: ApplicationREF:pp.22-24TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation|NCLEX:HealthPromotionandMaintenance22.Themajorsiteororganinthebodyformetabolicprocessingofcarbohydrates isthea.intestine.b.heart.c.brain.d.liver.ANS:DTheliveristhemajorsiteformetabolic processingofcarbohydrates.DIF:Cognitive Level: KnowledgeREF:p.21|pp.23-24TOP:Nursing Process: PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation23.Thedigestionofmilkyieldsthemonosaccharidesa.fructoseandglucose.b.galactoseandglucose.c.galactoseandsucrose.d.glucoseandmaltose.ANS:BThedigestionofmilkyieldsthemonosaccharidesgalactoseandglucosefromthedisaccharidelactose.DIF:Cognitive Level: KnowledgeREF:p. 22TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation24.Afoodthatcontainsmaltoseisa.milk.b.fruit.c.molasses.d.tablesugar.ANS:CMaltoseisfoundinmolasses.DIF:Cognitive Level: ApplicationREF:p.22TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation25.Amoleculeofglycogen iscomposedofhundredsofunitsof

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a.galactose.b.glucose.c.glucose,fructose,andgalactose.d.disaccharide.ANS:BGlycogeniscomposedofglucoseunits.DIF:Cognitive Level: KnowledgeREF:p. 23TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation26.Sufficientdietarycarbohydratespreventexcessformationofa.ketones.b.ammonia.c.aminoacids.d.water.ANS:AKetones result from the rapid breakdown of fat. The breakdown of fat occurs whencarbohydrateintakeisinadequate.Sufficientcarbohydrateintakepreventsketosisfromoccurring.DIF:Cognitive Level: KnowledgeREF:p. 21TOP:NursingProcess:EvaluationMSC:NCLEX: Physiological Integrity: Physiological Adaptation27.Apartofthebodythatdependsonaconstantsupplyofcarbohydratetofunctionproperlyisthea.cardiopulmonarysystem.b.urinogenitalsystem.c.centralnervoussystem.d.gastrointestinalsystem.ANS:CThecentralnervoussystemrequiresaconstantsupplyofglucoseinthebloodstreamtofunction properly.DIF:Cognitive Level: KnowledgeREF:p. 21TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation28.Thenumberofkilocaloriesfromcarbohydratesinabakedpotatothatcontains40gcarbohydrate iskcal.a.40b.80c.160d.360ANS:CCarbohydratecontains4kcal/g.Soapotatothatcontains40gcarbohydratewouldprovide404=160kcal.

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DIF:Cognitive Level: ApplicationREF:p.15TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation29.Afood thatis agood source of fiberisa.oatmeal.b.prunejuice.c.salmon.d.cornstarch.ANS:APlantfoodscontainthebestsourcesoffiber.Oatmealisawhole-graincerealandisthereforehigh in fiber.DIF:Cognitive Level: ApplicationREF:pp.18-19(Table2-3)TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation30.Whichofthefollowingcarbohydratesprovidesthefastestsourceofenergy?a.groundbeefb.cranberryjuicec.whole-graincereald.milkANS:BCranberryjuicecontainsfructose,asinglecarbohydrateormonosaccharide,whichrequiresnodigestion and so is more quickly absorbed than more complex carbohydrates found in wholegrains or the disaccharide lactose in milk.DIF:Cognitive Level: ApplicationREF:p.22TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation

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Chapter03:FatsNix:Williams'BasicNutritionandDietTherapy,16thEditionMULTIPLECHOICE1.The functionsoffat inthebodyincludea.enzymeproduction,insulationoflongbones,andbonestructure.b.formationofbonestructure andenergy fordailyactivities.c.flavoringlow-fatfoods,supplyingfattyacids,andlubricationforvitalorgans.d.insulationofvitalorgans,temperatureregulation,andcellmembranestructure.ANS:DInthebody,fataroundvitalorgansandundertheskinprovidesinsulationand helpsregulatebody temperature; fat is also a component of cell membrane structure.DIF:Cognitive Level: KnowledgeREF:p. 32TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation2.The numberofkilocaloriesfrom fat inamealthatcontains35gfatisa.35.b.140.c.315.d.350.ANS:CFatcontains9kcal/g,so35g9kcal/g=315kcal.DIF:Cognitive Level: ApplicationREF:p.39TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation3.Therecommendedtotalcaloriesprovidedbyfatinan1800-calorie dietshouldnotexceeda.180calories.b.270calories.c.630calories.d.720calories.ANS:CItisrecommendedthatnomorethan35%oftotalcaloriescome from fat.Inan1800-caloriediet: 18000.35 = 630 calories.DIF:Cognitive Level: ApplicationREF:p.39TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation4.Anelementnotfoundintriglyceridesisa.carbon.b.hydrogen.c.nitrogen.d.oxygen.

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ANS:CCarbon,hydrogen,andoxygenmakeupfat,whereasnitrogenisfoundaspartoftheproteinmolecule.DIF:Cognitive Level: KnowledgeREF:p. 27TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation5.Triglyceridesarecomposedofa.glyceroland aminoacids.b.trans-fattyacids.c.hydrogenatedfattyacids.d.glyceroland fattyacids.ANS:DAtriglycerideiscomposedofthreefattyacidsattachedtoaglycerolbase.DIF:Cognitive Level: KnowledgeREF:pp. 27-28TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation6.Thechemicalfeaturethatdistinguishesasaturatedfattyacidfromanunsaturatedfattyacidisthea.amountofwateritcontains.b.amountofcholesterolitcontains.c.source.d.amount ofhydrogenitcontains.ANS:DFattyacidsaresaturatedorunsaturateddependingon whethertheyarefilledwithhydrogen.Afatty acid that is not completely filled with all the hydrogen it can hold is unsaturated; thestructureofasaturatedfattyacidiscompletelyfilledwithallthehydrogenbondsitcanhold.DIF:Cognitive Level: KnowledgeREF:pp. 27-28TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation7.Anexampleofafoodthatcontainsahighlevelofsaturatedfattyacidsisa.beefsteak.b.oliveoil.c.greentomatoes.d.whole-grainbread.ANS:ASaturatedfatsarecommonlyfoundinanimalproducts.Unsaturatedandmonounsaturatedfatsare mostly derived from plant sources. However, tropical oilssuch as coconut and palm oils,as well as hydrogenated oils, are saturated.DIF:Cognitive Level: ApplicationREF:p.28TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation8.Ofthefollowingfats,theonethatisleastsaturatedisa.saffloweroil.b.coconutoil.

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c.oliveoil.d.butteroil.ANS:APlant fats are generally less saturated than animal fats. However, coconut oil is high insaturatedfat.Oliveoilcontainsmostlymonounsaturatedfattyacids.Saffloweroilcontainsmostly polyunsaturated fatty acids.DIF:Cognitive Level: ApplicationREF:p. 33TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation9.Mostfattyacidsinplantfoodsarea.monounsaturated.b.polyunsaturated.c.unsaturated.d.saturated.ANS:CPlantfoodsaremostlycomposedofunsaturatedfats.However,tropicaloilssuchaspalm,palm kernel, and coconut as well as hydrogenated oils are composed of saturated fats.DIF:Cognitive Level: ComprehensionREF:p. 33TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation10.Apatientisconcernedwithherweight.Herenergyintakeiscalculatedtobe1600calories.Intakerecordsrevealthatherfatintakeforthepastmonthhasbeen120caloriesorlessperday. The most appropriate intervention would be toa.assessforessentialfattyacid deficiencyb.continueto monitorforchanges.c.continuecurrentmealplan.d.drawlabworkimmediately.ANS:AAn essential fatty acid isone that is essential to the body; its absence will create a specificdeficiency.Thebodycannotmanufactureessentialfattyacidsandmustobtainthemfromthediet.DIF:Cognitive Level: AnalysisREF:p.29TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation|NCLEX:HealthPromotionandMaintenance11.The bodyneedslinoleicacidfora.digestionoffood.b.proteinmetabolism.c.fluidbalance.d.bloodclotting.ANS:DThebodyneedslinoleicacidforfunctionsrelatedtotissuestrength,cholesterolmetabolism,muscle tone, blood clotting, and heart action.

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DIF:Cognitive Level: KnowledgeREF:p. 29TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation12.Thebestfoodchoicetoprovidealpha-linolenicacidisa.strawberries.b.canolaoil.c.raisintoast.d.lard.ANS:BAlpha-linolenicacidisprimarilyfoundinsoybean,canola,andflaxseedoil.DIF:Cognitive Level: ApplicationREF:p.29TOP:Nursing Process: ImplementationMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation13.Theprimaryreasonlecithinisabletohelptransportfattymaterialinthebloodstreamisbecause it isa.aphytosterol.b.abuffer.c.found inhemoglobin.d.amphiphilic.ANS:DLecithin is a phospholipid and istherefore amphiphilic, which means it is partiallyhydrophobic(abletobindfatsandoils)andpartlyhydrophilic(solubleinanaqueousenvironment such as blood).DIF:CognitiveLevel:ApplicationREF:p.31TOP:NursingProcess:PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation14.Theprocessofaddinghydrogentofattyacidsiscalleda.hydrolysis.b.hydrogenation.c.emulsification.d.hydration.ANS:BHydrogenationistheprocessofintroducinghydrogenintothefatmolecule;thismakesthefatmore saturated.DIF:Cognitive Level: KnowledgeREF:p. 30TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation15.Achange broughtaboutastheresultofhydrogenationisthata.liquidfatsbecomesolids.b.fatsbecomelesssaturated.c.monoglyceridesbecomediglycerides.d.vitaminsaredestroyed.ANS:A

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dgeREF:p.31Hydrogenationistheprocessofintroducinghydrogenintothefatmolecule;liquidfatssuchasvegetable oil are made into solids such as margarine andshortening in this manner.DIF:Cognitive Level: ApplicationREF:p. 30TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation16.Anexample ofa foodthatdoesnotcontaincholesterolisa.liver.b.sausage.c.cheese.d.coconut.ANS:DCholesterolisasubstancethatnaturallyoccursinallanimalfoodsbutnotinplantfoods.DIF:Cognitive Level: ApplicationREF:p. 31TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation17.Cholesterolissynthesizedbythe bodymainlyinthea.intestine.b.liver.c.adiposetissue.d.skin.ANS:BEndogenouscholesterolissynthesizedinmanybodytissues,particularlytheliver.Smallamounts are synthesized in the adrenal cortex, skin, intestines, testes, and ovaries.DIF:CognitiveLevel:KnowleTOP:NursingProcess:PlanningMSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation18.Afteradietaryassessmentiscompleted,itrevealsthataclientconsumes50%ofhisorherdaily calories from fat. This amount of fat places the client at risk fora.obesity,arthritis,andelevatedbloodpressure.b.obesity,elevatedbloodfats,anddiabetes.c.elevatedbloodpressure,diabetes,andallergies.d.diabetes,dementia,andstroke.ANS:BAccordingtotheDietaryReferenceIntakes,nomorethan35%oftotalcaloriesshouldcomefrom fat. Excess fat intake places a person at risk for health problems, including obesity,elevated blood fats, and diabetes.DIF:Cognitive Level: ApplicationREF:p.39TOP:Nursing Process: AssessmentMSC:NCLEX:PhysiologicalIntegrity:ReductionofRiskPotential19.Factorsthatincreasetheriskofheartdiseaseincludea.afamilyhistoryofcancer.b.increasedstressandobesity.c.anemiaandlowthyroidlevels.d.gallbladderdisease.

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ANS:BHeart disease is a leading cause of death in developed countries. Various risk factors areassociated with heart disease including excess dietary fat, especially saturated fat andcholesterol,alongwithobesity,diabetes,elevatedbloodfats,andelevated bloodpressure.Additional lifestyle factors include smoking, stress, and lack of exercise.DIF:Cognitive Level: KnowledgeREF:p. 38TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Reduction of Risk Potential20.Thesubstancesthatserveasthemajorvehiclesforfattransportinthebloodstreamarea.micelles.b.glycolipids.c.chylomicrons.d.bilesalts.ANS:CAfter absorption, monoglycerides andfatty acids are reformed into triglycerides, which arethenpackagedintolipoproteinscalledchylomicrons.Chylomicronsaremadeoftriglycerides,cholesterol, phospholipids, and proteins, and allow fatty substances to enter the circulation.DIF:Cognitive Level: KnowledgeREF:p. 36TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation21.Aftereatingadinneroffriedchicken,gravy,andmashedpotatoes,chemicaldigestionofthefat component primarily takes place in thea.mouth.b.stomach.c.smallintestine.d.largeintestine.ANS:CThelargestpartofchemicaldigestionoccursinthesmallintestinewithbilesaltsfromthegallbladder (which serve as an emulsifier) and several enzymes, including gastriclipase(tributyrinase) and pancreatic lipase that break down triglycerides to diglycerides andmonoglycerides.DIF:Cognitive Level: ApplicationREF:p. 34TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation22.Thehormoneresponsibleforstimulatingthegallbladdertocontractandreleasebileintothesmall intestine isa.gastriclipase.b.cholecystokinin.c.entericlipase.d.enterokinin.ANS:BCholecystokininreleaseisstimulatedwhenfatenterstheduodenum.Cholecystokininthencauses the gallbladder to contract.DIF:CognitiveLevel:KnowledgeREF:p.34TOP:NursingProcess:Planning

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MSC:NCLEX:PhysiologicalIntegrity:PhysiologicalAdaptation23.Endproductsoffatdigestiondonotincludea.fattyacids.b.glycerol.c.diglycerides.d.monosaccharides.ANS:DTheendproductsoffatdigestionincludefattyacids,glycerol,anddiglycerides.Monosaccharides are a type of carbohydrate.DIF:Cognitive Level: KnowledgeREF:pp. 35-36TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation24.Animportantfunctionofbileistoa.digesttriglycerides.b.activatetheintestinallipases.c.breakfatintosmallerparticles.d.splitfattyacidsintotwo-carbonmolecules.ANS:CBilefunctionsasanemulsifierratherthananenzyme.Bileassistsinthepreparationoffatforchemical digestion by its specific enzymes. This preparation accomplishes two tasks: (1) itbreaksdownfatintosmallparticles,and(2)itlowersthesurfacetensionofthedispersedandsuspended fat particles.DIF:CognitiveLevel:Knowl e d geREF:PP. 34-35TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation25.Atypeoffatthatmaybeassociatedwithahighriskofatherosclerosisifconsumedonaregular basis isa.oliveoil.b.saffloweroil.c.fishoil.d.butter.ANS:DButterisahighlysaturatedfat.Excessintakeofsaturatedfatisassociatedwithatherosclerosis.DIF:Cognitive Level: ApplicationREF:p. 33TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation26.Fatsubstitutesareusedinfoodproductstoa.reducethecostofpopularfoods.b.reducethetrans-fattyacidcontentofthefood.c.prolongtheshelflifeofthefood.d.improvethe flavorandphysicaltextureoflow-fatfoods.ANS:D

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FatsubstitutessuchasSimplesseandOlestraprovideimprovedflavorandphysicaltexturetolow-fat foods and can help reduce total dietary fat.DIF:Cognitive Level: KnowledgeREF:p. 32TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation27.Thegreatestnumberofkilocaloriesisprovidedbya.40 gcarbohydrates.b.30 gfat.c.60 gcarbohydrates.d.50 gprotein.ANS:BThe30goffatprovidesthemostkilocalories.Fatprovides9kcal/g;bothcarbohydratesandproteins provide 4 kcal/g.Calculations:30g fat9 kcal/g = 270kcal40g carbohydrate4kcal/g = 160kcal60g carbohydrate4kcal/g = 240kcal50g protein4 kcal/g= 200kcalDIF:Cognitive Level: ApplicationREF:p. 38TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation28.Afoodrelativelyhighinsaturatedfatisa.cornoil.b.peanutoil.c.avocadooil.d.margarine.ANS:DMargarineishigherinsaturatedfatthancornoil,peanutoil,andavocadooil.Margarineismade from oil by hydrogenation. This makes the oil more solid and more saturated.DIF:Cognitive Level: ApplicationREF:p. 33TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation29.Inadietthatcontains50gfatandatotalof1500kcal,theproportionoftotalkilocaloriesfrom fat isa.3%.b.13%.c.30%.d.33%.ANS:CFatcontains9kcal/g;50g9kcal/g=450kcal;450kcal/1500totalkcal=0.30,or30%.DIF:Cognitive Level: ApplicationREF:p. 33TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation30.Agoodsourceof monounsaturatedfatisa.fish.

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b.margarine.c.avocado.d.tofu.ANS:CGoodsourcesofmonounsaturatedfatincludeolivesandoliveoil,peanutsandpeanutoil,canola oil, almonds, pecans, and avocados.DIF:Cognitive Level: ApplicationREF:p. 28TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation

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Chapter04:ProteinsNix:Williams'BasicNutritionandDietTherapy,16thEditionMULTIPLECHOICE1.Proteinsarebuiltfromsimplerorganiccompoundscalleda.indispensableaminoacids.b.aminoacids.c.fattyacids.d.monosaccharides.ANS:BAllproteinsaremadeofbuildingblockunitscalledaminoacids.Proteinsaremadefrombothdispensable and indispensable amino acids.DIF:Cognitive Level: KnowledgeREF:p. 41TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation2.Theelementthatiscontainedinproteinsbutnotincarbohydratesorlipidsisa.carbon.b.hydrogen.c.nitrogen.d.oxygen.ANS:CNitrogenispresentinproteinsbutnotincarbohydratesorlipids.Aminoacids,thebuildingblocks of protein, are named for their chemical structure;aminorefers tocompoundscontaining nitrogen.DIF:Cognitive Level: KnowledgeREF:p. 42TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation3.Two typesofproteininthe bodyareprotein andprotein.a.complete,incompleteb.animal,vegetablec.dispensable,indispensabled.tissue,plasmaANS:DTwo types of protein in the body are tissue protein and plasma protein.Amino acids areclassifiedasindispensable,dispensable,orconditionallyindispensableinthedietaccordingtowhether the body can make them.DIF:Cognitive Level: ComprehensionREF:p. 43TOP:NursingProcess:PlanningMSC:NCLEX: Physiological Integrity: Physiological Adaptation4.Thenumberofaminoacidsthatareindispensableforhumanbeingsis

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