Test Bank Lutz’s Nutrition and Diet Therapy 7th Edition Erin E. Mazur

Product details:

• ISBN-10 ‏ : ‎ 0803668147
• ISBN-13 ‏ : ‎ 978-0803668140
• Author:

An AJN Book of the Year Award Winner!

Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular textprovides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care.

Description:

Chapter 1. Nutrition in Human Health

 

Multiple Choice

Identify the choice that best completes the statement or answers the question.

 

____    ;  A nurse is leading a seminar with middle school students on healthy food choices at the community health center every Tuesday. The nurse knows that the seminar is a form of:

1.	Secondary prevention
2.	Primary prevention
3.	Tertiary prevention
4.	Complication prevention

 

 

____    ;  A nurse knows that energy nutrients are measured in which of the following ways?

1.	Kilocalories
2.	Proteins
3.	Heat (thermal)
4.	Electric signals

 

 

____    ;  A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider has ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty acid supplement to the medication regimen. The nurse suspects the health-care provider is applying which process to help this client minimize chronic inflammation from the disease?

1.	Nutrigenetics
2.	Epigenetics
3.	Nutrigenomics
4.	Epigenomics

 

 

____    ;  Which is the main focus of the 2015–2020 Dietary Guidelines?

1.	Overall eating patterns should be based on personal and cultural choice.
2.	Provide simple instructions that promote healthy eating patterns.
3.	Monitor dietary intake through a telephone survey.
4.	Increase the number of schools providing fruits and vegetables.

 

 

____    ;  Which statement made to a nurse about food insecurity is concerning?

1.	“My mom cooks once a week and we go out to eat the other ;
2.	“We often eat at the local shelter when we ;
3.	“I often feel like I don’t want to eat; I’m getting so fat!”
4.	“I love to cook. I often cook for my friends and ;

 

 

____    ;  In order to make suitable recommendations about nutritional status, which criteria must the nurse gather during assessment from a client diagnosed with diabetes?

1.	Reported dietary intake and physical examination
2.	Anthropomorphic measurements and physical examination
3.	Food diary and interview
4.	Dietary recalls and self-report

 

 

____    ;  A nurse is caring for a client diagnosed with diverticulitis. Which question asked during nutritional assessment is most appropriate for the nurse to ask?

1.	“Do you consume meat at most of your meals?”
2.	“Doesn’t everyone like grilled chicken?”
3.	“What comfort foods do you enjoy?”
4.	“What types of food do you do you consume regularly?”

 

 

____    ;  A nurse is caring for a client admitted to the emergency department (ED). When the nurse learns that the client is an Alaskan native, which diagnosis of acculturation does the nurse suspect?

1.	COPD
2.	Diabetes
3.	Crohn disease
4.	Gastrointestinal bleeding

 

 

____    ;  When taking care of a client with irritable bowel syndrome (IBS), the nurse talks about new genetic knowledge that could personalize nutrition prescriptions. The nurse does this to:

1.	Cure the disease
2.	Research proper use of prescriptions
3.	Utilize nutrients properly
4.	Help address nutritional needs

 

 

Multiple Response

Identify one or more choices that best complete the statement or answer the question.

 

____  ;  A nurse is caring for a client diagnosed with bulimia. In addition to the nurse, which other members of the health-care team are involved in the comprehensive nutritional assessment? Select all that apply.

1.	Social worker
2.	Laboratory staff
3.	Dietitian
4.	Physician
5.	Physical therapist

 

 

____  ;  When discharging a client who had gastric-bypass surgery, the nurse makes sure to include which information in the client’s discharge planning? Select all that apply.

1.	Take vitamins daily.
2.	Drink plenty of water.
3.	Include polyphenols in the diet.
4.	Limit carbohydrates and fats.
5.	Eat plenty of protein shakes.

 

 

____  ;  Which are functions of nutrients? Select all that apply.

1.	Serve as a source of heat
2.	Support the growth of tissue
3.	Aid in the loss of weight
4.	Help prevent diabetes
5.	Provide control of disease

 

 

____  ;  A nurse received report from the GI department and is waiting to admit a client diagnosed with lactose intolerance. The nurse suspects that the client may be from which of the following cultures? Select all that apply.

1.	Native American
2.	Italian
3.	Asian
4.	Irish
5.	African

 

 

____  ;  Based on the 2015–2020 DHHS Dietary Guidelines for Americans, which recommendations would a nurse manager follow to help reduce the risk for major chronic diseases in the health clinic? Select all that apply.

1.	Dietary practices should accommodate food preferences.
2.	Dietary practices should accommodate cultural traditions.
3.	Dietary practices should accommodate healthy eating patterns.
4.	Dietary practices should accommodate economic resources.
5.	Dietary practices should accommodate sample menus.

 

 

____  ;  A nurse is discharging a client to home and discussing food insecurity. Which component of food insecurity has important implications for health and nutrition? Select all that apply.

1.	Poverty
2.	Rural living
3.	Health
4.	Wealth
5.	Disease

 

 

____  ;  Which steps to determine a client’s dietary status are similar to that of the nursing process? Select all that apply.

1.	Nutritional screening
2.	Physical examination
3.	Prioritizing problems
4.	Dietitian referral
5.	Using dietary journals

 

 

____  ;  A nurse is reviewing dietary intake with a 45-year-old client with new-onset diabetes. Which components does the nurse expect to discuss? Select all that apply.

1.	Estimated Average Requirements (EARs)
2.	Body Mass Index (BMI)
3.	Recommended Dietary Allowances (RDAs)
4.	Adequate Intakes (AIs)
5.	Acceptable Macronutrient Distribution Range (AMDR)

 

 

____  ;  Which effects can acculturation have on clients from another culture?

1.	A decrease in risk for disease
2.	An increase in knowledge of healthy foods
3.	A decrease in consumption of fruits and vegetables
4.	An increase in knowledge of proper food preparation
5.	An increase in awareness of healthy food choices

 

 

____  ;  A nurse is taking care of a client diagnosed with anorexia. What are the components of nutritional care?

1.	Analysis and implementation
2.	Assessment and planning
3.	Evaluation and implementation
4.	Subjective and objective data
5.	Nutritional assessment and objective data