1 Chapter 16 Carbohydrates 16.7 Disaccharides 16.8 Polysaccharides.
Health and Nutrition For Nursing. Carbohydrates The Three subsections of carbohydrates are: A....
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Transcript of Health and Nutrition For Nursing. Carbohydrates The Three subsections of carbohydrates are: A....
CHAPTERS 2-7
SASHA RICCIHEIDI MAPPALLA
CLAUDIA VASQUEZCHERRY SCHEW
KHRISTINE FARAONMAE SARMIENTO
Health and Nutrition For Nursing
Carbohydrates
The Three subsections of carbohydrates are:A. Simple, Complex and GlycogenB. Simple, Disaccharides and
PolysaccharidesC. Monosaccaharides, Disaccharides and
PolysaccharidesD. Monosaccharides, Complex and
Polysaccharides
Carbohydrates
The compositions blocks for disaccharides areA. glucose, fructose and galactoseB. glucose, sucrose and glycogenC. galactose, maltose and lactoseD. sucrose, maltose and lactose
Carbohydrates
From high to low, the sweetness ranking is as follows:A. Fructose, Lactose and glucoseB. Lactose, galactose and sucroseC. Sucrose, Glucose and GalactoseD. Lactose galactose, and maltose
Carbohydrates The nurse understands that a patient who
has been receiving morphine for pain management needs functional fiber in his diet because functional fiber is a:A. Fiber that functions in both humans and
animalsB. Fiber that is extracted into nondigestible
carbs that have a beneficial physiological effectC. Combination of dietary and insoluable fiberD. “Roughage” that is found in plants
Carbohydrates
Your client is correct when he says that he should have whole grain breads as the bulk of his carbohydrate allotment for the days diet because fruits have no fiber available for the human digestive system to use. TrueFalse
Carbohydrates
Starch takes approx _____ to complete digestions:A. 8 hoursB. 3 hoursC. 30 minutesD. 1 day
Carbohydrates
The nurse understands that the diabetic client understands the teaching when he says, “I can have foods anywhere on the glycemic index as long as I maintain a good carb balance.” A. NoB. Yes
Carbohydrates
Glucose, when overloaded, leaves a by-product that the kidneys have a difficult time excreting. A. TrueB. False
Carbohydrates
Adequate intake of carbs for men and women are:A. Men- 55g/day, Women- 45 g/dayB. Men- 12g/day, Women-15g/dayC. Men- 38 g/day, Women- 25g/dayD. Men- 18g/day, Women- 14.3g/day
Carbohydrates
The nurse understands that the client understands the teaching when she says “If I want to lower my carb count, I have to count sugars. I can’t have sugar alcohol because that is only for diabetics”.TrueFalse
Carbohydrates
High fructose corn syrup is a combination of the following:A. Fructose and GlucoseB. Fructose and SucroseC. Galactose and FructoseD. Lactose and Fructose
Carbohydrates A mother who is concerned about teaching
her child good eating habits asks you what types of “good carbs” she should give her son. Some examples you can give are:A. Cracker crumbs don’t need to be replaced as
breading for meatsB. Tortilla chips are healthy since they give you a
good amount of carbs. C. Brown rice is a good carb. D. Refined corn meal is a cleaner version of
whole corn meal and is better for digestion.
Vitamins
The pediatric nurse urges the clients mother to feed the child which food that is high in beta carotene to assist with eye devolpement?A. Egg yolksB. nutsC. SpinachD. Whole Grain
Vitamins
The teenage client who has been receiving acne medication shows toxicity of which vitamin?Vit DVit EVit AVit K
Vitamins
A client who is newly emigrated from Indonesia has been diagnosed with beriberi. Which food would the nurse encourage the client to eat to correct this deficiency?A. Nuts, pork and liverB. Eggs, spinach and okraC. Citrus fruit, strawberries and kiwiD. shellfish, dairy, and eggs
Vitamins
A deficiency in Vit C will cause which series of symptoms in a client?Bleeding gums, Scurvy, and bone softeningAnorexia, fatigue and depressionGeneral body failurePallor, dyspnea and weakness
Vitamins
A patient who refuses to eat vegitables is at risk for receiving a decreased amount of which vitamins?A. Beta-carotene, vit CB. Vit A and DC. Vit K and ED. Vit A and E
Vitamins
A patient who eats a well diet fortified in which vitamin and takes a suppliment of this same vitamin is in danger of toxicity. Which vitamin would you warn your client against taking if their diet is already fortified with it?A. Vit DB. Vit CC. Vit KD. Vit A
Vitamins
To ensure that your client gets the maximum absorption from their daily vitamin you would ensure that they take their vitamins before bed only if they haven’t eaten within the last hour. A. TrueB. False
Vitamins
Your male client is afraid of getting prostate cancer since his father had it. He has heard that “phytochemicals” have some ability to aid the body against development of this cancer. What should the client eat?A. Red fruits and vegetablesB. Garlic and onionsC. Soybeans and tofuD. Spinach and squash
Vitamins
A mother is worried that her teen daughter is getting too much Vit A as a means to fight acne. What are the recommended levels for women ages 19+?A. 564 mcgB. 800 mgC. 35 GD. 700 mcg
Vitamins
A patient who has chronic diarrhea is at risk for which deficiency?A. FolateB. Vit B6C. NiacinD. Thiamin
Vitamins
To increase the beta-carotene and Vit C a client eats during meal times, the client should do what?A. Eat at least two pieces of fruit a dayB. Add one fruit and one vegetable to each
mealC. Eat fruit in the morning when you are
better able to absorb the nutrients. D. Drink a large glass of milk.
Vitamins The nurse knows the client understands the
teaching on obtaining adequate amts of vitamins when he says the following:A. Because I am healthy, I should be able to get all
the vitamins I need from a well balanced diet. B. No matter what my health condition I should
always have vitamins twice a day. C. When I am sick I will increase my vitamin
supplements to four times a day. D. If I drink too much water with my vitamin
supplements I will wash the vitamins out of my system, I will take them with milk.
Lipids
Fat is an essential body nutrient that all clients need to eat. A. TrueB. False
Lipids
The main function of fat is:A. Facilitate carbohydrate metabolismB. Promote absorptions of fat soluble
vitaminsC. Provide energyD. Entice people to eat foods that are
cooked in it.
Lipids
Fats are divided into the following categories: triglycerides, saturated fats, unsaturated fats, polyunsaturated fats, phospholipids, sterols, and essential fatty acids. Which category does Cholesterol fit into?
Sterols
Lipids
All fats are badA. TrueB. False
Lipids
No more than what percent of calories should come from fat? A. 40-50%B. 20-35%C. 10% or lessD. Both B and C are correct
Lipids
What fruit contains fat? A. PotatoesB. BeansC. AvocadoD. None of the above
Lipids
The client asks the nurse what the best source of omega-3 fatty acids are. The nurse would answer best with:A. Walnuts and flaxseedB. Canola and olive oilC. Haddock and cod fishD. Salmon and trout
Lipids
The nurse has been teaching the client about trans fats. The client understands the teaching when he says which of the following contain trans fat?A. Lard and butterB. Nuts and crackersC. Margarine and commercial baked goodsD. Dairy products and fatty meat
Lipids
The essential fatty acids that must be derived from the diet are:A. Gamma-linoleic acid and arachidonic acidB. Eicosapentaenoic acid and
docosapentaenoic acidC. Linoleic and alpha linoleic acidD. Stearidonic acid and eicosatetraenoic
acid
Lipids
All of the following statements about omega-3 fatty acids are true EXCEPTA. Help to maintain healthy triglyceride and
high density lipoprotein B. They have significantly contributed to the
obesity epidemic. C. Are necessary for healthy infant growth and
developmentD. Play an important role in the production of
hormones that govern numerous metabolic and biological processes
Lipids
What foods should the nurse teach a client to limit in order to limit saturated fat in their diet? A. Canola and olive oilB. Fried foods and dairy productsC. Full fat dairy products and red meatD. Poultry and sea food
Lipids
The nurse knows that her teachings were effective when a client states which of the following regarding “heart healthy” types of fats in their diet? A. Canola and oliveB. Cotton seed and soybeanC. Soybean and oliveD. Corn and vegetable
Energy/Metabolism A 14 year old female patient weighing 120lbs
who has been admitted for an eating disorder is concerned that she is eating too much and will gain weight. You know she understands the teachings of BMR when she correctly identifies the minimal amount of calories to eat per day asA. 1800B. 2000C. 1500D. 1200
Energy/Metabolism A very active 13 year old male patient has
come in weighing less than his healthy weight. His mother states he practices football 6 days a week for 3 hours, he is highly active. His mother feels that he has been skimping on his meals. How many calories should he be eating per day to maintain weight? A. 3000B. 2600C. 1800D. 2000
Energy/Metabolism
A client with type II diabetes has expressed a desire to loose weight. She has understood your teachings when she states that she has to decrease her intake vs outtake by how many calories per day to lose 1 lb per week?A. 300 caloriesB. 800 caloriesC. 500 caloriesD. 1000 calories
Energy/Metabolism
A negative calorie balance means that a patient is loosing important nutritional value in his meals and he will dangerously loose weight. An intervention needs to be taken immediately to reverse a soon to be dangerous condition. A. TrueB False
Energy/Metabolism The nurse explains that Body Mass Index
measurements are ideal becauseA. It lets the nurse know how boyant a body will
be in water. B. It allows for proper calibration of the bed
scale. C. It provides and estimate of body fat and the
risk of disease. D. BMI is the same thing as height/weight ratio,
and both are detrimental when it comes to fighting the national obesity epidemic.
Energy/Metabolism
When discussing body type, which is the best estimated “type” when weighing the risk of diabetes? A. Apple shapeB. Pear shapeC. Oak TreeD. Volumptuous
Energy/Metabolism
When making healthier choices in food groups which is the improper replacement? A. Whole milk for low fat milkB. Beef chuck for trimmed beef loinC. Pasta with red sauce for pasta with white
sauceD. Sour cream for low fat yogurt
Energy/Metabolism
Abdominal fat is a reliable indicator of disease risk. What is the clinical measurement for waist circumfrence? A. 35in in women and 40in in menB. 40 in in women and 45 in in menC. 33in in women and 43 in in menD. 35in for both men and women
Energy/Metabolism
When discussing replacement items for food, ensure that the client knows that fat free and sugar free choices are always the better choices. A. TrueB. False
Energy/Metabolism
Restaurant portions are consistantly how much larger than normal expected portions of food? A. 100% largerB. 75% largerC. 80% largerD. 250% larger
Energy/Metabolism
Moderate alcohol consumption is defined as (choose all that apply)A. 1 drink/day for menB. 2 drinks/day for menC. 1 drink/day for womenD. 2 drinks/day for women
Energy/Metabolism
A client wants to know which diets are better for weight loss. You supply which answer:A. A deficit count dietB. Low fat dietC. Low carb dietD. Low fat/carb diet
Protein
The “building blocks” of protein are called:a. essential fatty acidsb. amino acidsC. fibrous tissueD. complementary protiensE. all of the above
Protein
Most complete proteins come from:a. animal sourcesb. beans, peas and lentilsc. Canadad. cleaning your platee. all of the above
Protein
These foods are significant sources of protein:a. broccoli, spinach, carrots, green beansb. chicken, cheese, eggs, beansc. apples, bananas, oranges, grapesd. honey, molasses, maple syrupe. all of the above
Protein
A standard 3 oz. serving of meat is about the size of:a. a golf ballb. an Apple iPadc. a softballd. a deck of playing cards
Protein
Protein is necessary for:a. making hormones, enzymes and
antibodiesb. maintaining fluid balancec. clotting of bloodd. transporting oxygene. all of the above
Protein
Essential amino acids are called “essential” because:a. they are more important than the other
amino acidsb. they must be supplied by the food you eatc. they are more expensive than the other
amino acidsd. they can only be found in animal foods
Protein While doing a nutritional assessment of a
low-income family, the community health nurse determines that the family’s diet is inadequate in protein content. The nurse suggests which of the following foods to increase protein content with little increase in food expenditure? A) Oranges and potatoesB) Potatoes and riceC) Rice and macaroniD) Peas and beans
Protein A woman is 26 weeks pregnant. She over
hears the doctor saying that her nitrogen levels are high, as he expected. The nurse’s best response would be:A. I understand you are upset by what you
overheard. B. I will ask the doctor to come and explain this
to you. C. This is a normal course of pregnancy. D. There may be something off with the
pregnancy, let me check for you.
Protein
The nurse is looking up causes of marasmus. She would expect to see what as the cause? A. Lack of ironB. Lack of 3 of the 9 amino acidsC. Lack of ThiamineD. Lack of protien
Protein
A patient is made extremely sick when she eats carbs. As a result, she has found that increasing protein to make up for lost calories and cutting back carbs has a beneficial effect, her stomach doesn’t hurt. However, she was told this can cause cancer, especially in women over 45. Is she right? A. TrueB. False
Protein A mother is very upset when her 16 year old daughter
tells her she wants to follow a vegan diet. The mother tells the nurse she is afraid her daughter will become anemic. What is the best response by the nurse? A. Some vegans have to have protein shots to supplement
what they are lacking in diet. B. Consult with a dietitian, but there are many vegan diets
that can meet or exceed expected protein needs. C. Vegan diets must be watched carefully, adolescents
tend to choose “vegan” diets when they are trying to loose weight.
D. Vegan diets will induce anemia, and your daughter needs a prescription for an iron replacement to be safe.
Protein
A vegan is worried about loosing protein in her diet, however, she is also afraid of choosing high fat replacements for meat. Which of the following would NOT be a good replacement of meat in her diet? A. Soy milkB. Soy CheeseC. Oatmeal cookiesD. Fresh fruit
Water and Minerals Which of the following is not a function of
water?A. Regulation of body temperatureB. Nutrient and oxygen transportC. Waste product eliminationD. Hormone activity
Water and Minerals How much water do we lose daily?
A.1000 - 2000 mlB.1500 – 3000 mlC.1750 – 3000 mlD.1250 – 2000 ml
Water and Minerals A nurse is teaching a patient about fluid
intake. Which of statements show that the patient understands the teaching?A I will drink 18 ounces of water daily.B I do not need to call my doctor if my urine
is pale yellow.C I will only drink fruit juices when I feel
thirsty.D I will call my doctor if I’m thirsty.
Water and Minerals These are inorganic elements that originate
from the earth’s crust.A. WaterB. VitaminsC. MineralsD. Energy
Water and Minerals Which of the following is a general function
of minerals?A. Provides shape and structure to cellsB. Eliminates waste productsC. Nerve cell transmission and muscle
contractionD. Major compound of mucus and other
lubricating fluids
Water and Minerals Mineral toxicity is related to excessive use
of mineral supplements, environmental or industrial exposure, human errors in commercial food processing, or alterations in metabolism.A. TrueB. False
Water and Minerals Which of the following are the major
electrolytes in our body?A. Sodium, Magnesium, CalciumB. Sodium, Chloride, PotassiumC. Sodium, Calcium, MagnesiumD. Sodium, Chloride, Phosphorus
Water and Minerals Which of the 3 major electrolytes is
responsible for regulation of cell permeability as well as movement of fluid, electrolytes, glucose, insulin, and amino acids?A. MagnesiumB. ChlorideC. PotassiumD. Sodium
Water and Minerals Which of the 3 major electrolytes is
responsible for transmission of nerve impulses and skeletal muscle contractility?A. PotassiumB. ChlorideC. SodiumD. Phosphorus
Water and Minerals As a nurse, you are developing a teaching
plan for a client who is lactose intolerant. Which of the following food would you recommend for your client as a source of calcium?A. BroccoliB. CheeseC. MilkD. Chocolate
Water and Minerals Phosphorus is an important component of
RNA and DNA and is responsible for activating many enzymes and the B vitamins.A. TrueB. False
Water and Minerals
A nurse is teaching a client with hypertension tips for lowering their sodium intake. Which of the following statements indicate that the client did not understand the teaching?A. I should eat canned food everyday.B. I should limit salty snacks.C. I should use fresh vegetables in place of
pickles.D. I should cook pasta without salt.
DONE
WITH
THE
QUESTIONS!!!!!!!!!