TEST BANK FOR WILLIAMS BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX

TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX

pg. 1 Test Bank For Williams Basic Nutrition and Diet Therapy, 15th Edition | All Chapters 1-23/ Questions with Detailed Verified Answers (100% Correct Answers) Graded A+

Chapter 01: Food, Nutrition, and Health

Nix: Williams' Basic Nutrition and Diet Therapy, 15th Edition

MULTIPLE CHOICE

• The Dietary Reference Intakes (DRIs) are developed by the
• U.S. Public Health Service.
• U.S. Food and Drug Administration (FDA).
• Food and Nutrition Board of the Institute of Medicine
• National Institutes of Health (NIH).

ANS: C

DRIs are developed by the Food and Nutrition Board of the Institute of Medicine.

DIF: Cognitive Level: Knowledge REF: p. 6 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

• When not enough scientific evidence is available to establish a Recommended

Dietary Allowance (RDA), the value used to guide intake is called the

• Dietary Reference Intake (DRI).
• tolerable upper intake level (UL).
• estimated average requirement (EAR).
• adequate intake (AI).

ANS: D

AI is used as a guide when not enough scientific data are available to establish the RDA figure.

DIF: Cognitive Level: Knowledge REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

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TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX

pg. 2

• You are asked to help plan meals for a local monthly community dinner meeting for

the elderly. The tool that would be most helpful for planning healthy meals is the

• Dietary Reference Intakes.
• Dietary Guidelines for Americans.
• MyPlate food guidance system.
• basic four food groups.

ANS: C

MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed.

DIF: Cognitive Level: Knowledge REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

• You are asked to explain the Dietary Guidelines for Americans to an adult

community education class at the local college. The most appropriate areas to cover in teaching this topic include

• appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids,

whole grains, and alcohol.

• adequate calories and protein for weight maintenance, smoking cessation,

herbal supplements, and food fads.

• the importance of low-carbohydrate diets, smoking cessation, herbal

supplements, appropriate food groups, and sodium and potassium.

• food security, weight maintenance, glucose monitoring, and blood pressure

monitoring technique.

ANS: A

The Dietary Guidelines outlines key recommendations to balance calories and maintain weight along with foods and food components to reduce including sodium, saturated fatty acids, cholesterol, trans-fatty acids, added fats and sugars, refined grains, along with recommendations for limiting alcohol.

DIF: Cognitive Level: Application REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

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TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX

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• A patient asks you what he should eat to maintain an optimal diet. An appropriate

response would be to

• eat a variety of foods and eat in moderation.
• avoid all fast food and processed foods.
• eat only natural, organic foods.
• use vitamin and mineral supplements to ensure adequate nutrients.

ANS: A

An optimal diet contains a variety of foods and in appropriate quantities to maintain proper weight and health. All foods can fit into a healthy diet in moderation.

DIF: Cognitive Level: Application REF: p. 5 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

• The goal of the MyPlate food guide is to promote
• variety, proportion moderation, gradual improvements, and physical activity.
• physical activity, portion control, daily blood pressure monitoring, and gradual

improvements in health.

• portion control, daily physical activity, daily glucose monitoring, moderation,

and variety.

• variety, moderation, weighing food portions, daily blood pressure monitoring,

and glucose monitoring.

ANS: A

The goal of MyPlate is to promote variety, proportion moderation, gradual improvements, and physical activity.

DIF: Cognitive Level: Knowledge REF: p. 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

• A patient is to receive 2400 kcal/day while recovering from a motor vehicle

accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate? a. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein

• 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein

• 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein 3 / 4

TEST BANK FOR WILLIAMS' BASIC NUTRITION AND DIET THERAPY 15TH EDITION BY NIX

pg. 4

• 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein

ANS: C

2400 kcal 0.50 = 1200 kcal from carbohydrates; 2400 kcal 0.25 = 600 kcal from fat; and 2400 kcal 0.25 = 600 kcal from protein.

DIF: Cognitive Level: Application REF: pp. 3-4 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance | NCLEX: Physiological Integrity: Physiological Adaptation

• A patient is placed on a 2300-kcal diet. The health care provider is asked to calculate

the grams of carbohydrates the patient is receiving on the diet. The number of grams of carbohydrates is

• 50 g.
• 35 g.
• 250 g.
• impossible to calculate from this data.

ANS: D

The percentage of carbohydrates in the diet typically ranges from 45% to 65% of the total calories depending on individual needs, tastes, habits, living situations, and energy demands. However, the health care provider would need to know the specific foods the patient is eating to calculate carbohydrate intake.

DIF: Cognitive Level: Application REF: pp. 3-4 TOP: Nursing Process: Assessment MSC: NCLEX: Health Promotion and Maintenance | NCLEX: Physiological Integrity: Physiological Adaptation

• A 52-year-old single woman comes to the health professional for advice on

maintaining optimal nutritional health. Her food intake records indicate that she likes to eat at fast food restaurants at least twice a week and relies on processed foods for the majority of her dietary intake. She maintains an active lifestyle and works part time at the local bank. The next step to assist this woman would be to

• assess meal plan options along with the ability to prepare nutritious foods.
• obtain laboratory values to further assess her nutrition status and recommend

supplementing her diet with vitamins and minerals.

• find ways to decrease eating at fast food restaurants and incorporate physical

exercise into her daily routine.

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