Nutrition Health & Wellness

1. The type of influence that a desire for sweet and salty flavored foods has on food preferences is a. genetic. b. learned. c. physiologic. d. environmental. - ANSWER A A preference for sweet and salty foods ...

1. The type of influence that a desire for sweet and salty flavored foods has on food preferences is a. genetic. b. learned. c. physiologic. d. environmental. - ANSWER A A preference for sweet and salty foods is genetically determined. Environmental effects are the same as learned effects, preferences caused by cultural and socioeconomic influences. Physiology has relatively little influence on food preferences. DIF: Cognitive Level: Knowledge REF: Page 20 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 2. A teenage 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. - ANSWER 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 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: Analysis REF: Page 20 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 the 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 a. the genetic factor of preference for sweet and salty tastes. b. the influence of ethnicity on preference for sour tastes. c. the children's weights when they were born and their weights now. d. the environmental effects of parental food choices and television watching. - ANSWER D Because young children spend so much time with their families, their parents' food choices have a major impact on their own future food choices. Preventing young children from eating while watching television will have only short-term impact and they are likely to join 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 if the children currently have a healthy weight for their height (although there birth weight is probably not relevant), but these have less immediate impact on the nutritional health of this family. DIF: Cognitive Level: Analysis REF: Page 20 TOP: Nursing Process: Implementation MSC: Client Needs: Psychosocial integrity 4. Economics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include a. the MyPyramid food guidance system. b. educational programs on food safety. c. the U.S. government's Food Stamp Program. d. public service announcements on healthy eating. - ANSWER C The Food Stamp Program provides coupons to buy nutritious foods for individuals and families with incomes below certain levels. This can help improve the nutritional status of economically challenged families. The other public health efforts listed are not specifically aimed at people who have an economic disadvantage. DIF: Cognitive Level: Comprehension REF: Pages 20, 24 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 5. Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1970, the focus was to reduce a. consumption of lipids. b. low-carbohydrate diets. c. nutrient deficiencies. d. prevention of infectious disease. - ANSWER C Before 1970, most nutritional problems were attributed to nutrient deficiency. Later on, research showed the association between excessive lipid intakes and chronic disease. Low-carbohydrate diets gained popularity for weight loss after 1970. Prevention of infectious disease is not a direct nutritional concern. DIF: Cognitive Level: Knowledge REF: Pages 20-21 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 6. If he is genetically susceptible, an older man who has eaten a high-fat, high-salt diet all his life has a high risk of developing a. genetic disorders, hypertension, and diabetes. b. hypertension and sickle cell anemia. c. viral infections requiring antibiotics. d. coronary artery disease, hypertension, and diabetes. - ANSWER D Coronary artery disease, hypertension, and diabetes are all more common in individuals who consume high-fat, high-sodium diets. Risk of genetic disorders, sickle cell anemia, and viral infections is not affected by dietary fat and sodium intakes. DIF: Cognitive Level: Application REF: Page 21 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 7. Of the following, the most important overall dietary modification to help reduce 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. - ANSWER C Scientific evidence from the nutrition evidence library shows that shifting to a more plant-based diet is one of four significant modifications to our 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 be higher in fat, sugar, and sodium and lower in nutrients than foods without preservatives). Buying locally grown foods may be a good agricultural and economic practice, but does not affect health status. Eating more animal-based foods would be the opposite of what is recommended. DIF: Cognitive Level: Application REF: Page 22 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. MyPyramid. c. The Food Stamp Program. d. The Exchange Lists for Meal Planning. - ANSWER B MyPyramid is designed to help clients implement the recommendations of the Dietary Guidelines for Americans. Healthy People 2020 sets national targets for health promotion. The Food Stamp Program provides coupons to buy nutritious foods for individuals and families with low incomes. The Exchange Lists for Meal Planning are intended primarily for patients with diabetes and those who need to lose weight; they help patients choose appropriate portion sizes to control their intake of fat, protein, carbohydrate, and energy. DIF: Cognitive Level: Application REF: Pages 4, 24-25, 28-29 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 9. The MyPyramid food guidance system is a a. food guide intended to increase intake of fruits and vegetables. b. nutrient guide that categorizes foods by their fat, sodium, and fiber content. c. food guide that helps consumers meet their nutrient needs and limit dietary excesses. d. nutrient guide aimed to promote weight loss by controlling intake of fat-soluble vitamins. - ANSWER C The MyPyramid food guidance system helps consumers include foods that meet their nutrient needs and limit intake of dietary components that are often eaten in excess. For many consumers, following MyPyramid will increase their intake of fruits and vegetables, but this is only one part of the recommendations. MyPyramid groups foods according to their nutrient content, but not fat, sodium, and fiber specifically. Intake of fat-soluble vitamins has no effect on weight loss. DIF: Cognitive Level: Comprehension REF: Pages 24-25 TOP: Nursing Process: Planning MSC: Client Needs: Health promotion and maintenance 10. The "fruits & veggies—more matters" slogan is part of a campaign designed to increase intake of fruits and vegetables among a. school-age children. b. people living in urban areas. c. low-income individuals and families. d. all Americans. - ANSWER D "Fruits & veggies—more matters" is part of the National Fruit and Vegetable Program, designed to increase intake of fruits and vegetables among all Americans. It is not specifically targeted at any age, demographic, or socioeconomic group. DIF: Cognitive Level: Application REF: Pages 27-28 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 kcals, carbohydrates, protein, and fat is the a. National Fruit and Vegetable Program. b. MyPyramid food guidance system. c. Dietary Guidelines for Americans. d. Exchange Lists for Meal Planning. - ANSWER D The Exchange Lists for Meal Planning groups foods according to their kcal, carbohydrate, protein, and fat content and lists serving sizes that contain specific amounts of each of these. Therefore, this guide can help clients monitor their intake. The National Fruit and Vegetable Program simply encourages increased intake of fruits and vegetables. The Dietary Guidelines for Americans give general advice but do not translate this into specific amounts of foods. MyPyramid would help patients achieve healthy intakes of kcals, carbohydrate, protein, and fat, but would not be specific enough for them to monitor their intake closely. DIF: Cognitive Level: Application REF: Pages 24-25, 27-29 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 because fruits and vegetables a. are natural appetite suppressants. b. displace high-fat foods from the diet. c. are rich in antioxidants and phytochemicals. d. decrease absorption of fat from foods. - ANSWER B Fruits and vegetables displace high-fat foods from 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: Analysis REF: Page 28 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 13. Fish consumption is increasing in the United States as a result of a. greater availability of fresh and frozen fish. b. increased use of fish in processed foods. c. dietary recommendations to consume lighter-colored protein sources. d. recognition that protein from fish is superior to other protein sources. - ANSWER A Fish consumption is increased because of the availability of frozen and refrigerated storage techniques. Use of fish in processed foods has not increased. Dietary recommendations encourage use of more poultry and fish and less red meat, but do not describe them in terms of color. Fish contains high quality protein, but it is not superior to the protein in other animal foods. DIF: Cognitive Level: Knowledge REF: Page 31 TOP: Nursing Process: Assessment MSC: Client Needs: Health promotion and maintenance 14. If a client wants to use the food label to check the number of kcals in a product, they should also check the a. calories from fat. b. servings per container. c. % Daily Value. d. ingredient list. - ANSWER B The number of kcals in a product is stated for a standard serving size of that food. The client needs to multiply the kcals per serving by the number of servings in the container to know how many kcals it contains. The calories from fat are not related to the total number of kcals in the food. The % Daily Value describes the nutrient content of the food rather than its caloric value. The ingredient list does not give any information about kcals. DIF: Cognitive Level: Analysis REF: Page 33 TOP: Nursing Process: Implementation MSC: Client Needs: Health promotion and maintenance 15. The most useful part of the food label for a client who wants to make sure they choose foods high in nutrients is the a. % Daily Value. b. health claims. c. organic seal.