,GRODNER: NUTRITIONAL
Nutritional Foundations and ClinicalFOUNDATIONS
V
V
V
Applications 7 Editi
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AND V
TH
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on
CLINICAL APPLICATIONS 7TH EDITION
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ChapterV1.V WellnessVNutrition
MULTIPLEVCHOICE
1. ExamplesVofVinformalVeducationVinclude
a.attendingVaVworkshopVonVcoronaryVarteryVdiseaseVsponsoredVbyVtheVAmericanVHeartVAs
sociation.
b.watchingVaVtelevisionVshowVaboutVdiabetes.
c.learningVaboutVfoodVsafetyVtechniquesVinVaVhighVschoolVeconomicsVcourse.Vd
.joiningVaVsupportVgroupVtoVhelpVovercomeVanVeatingVdisorder.
ANS:VB
WatchingVaVtelevisionVshowVaboutVdiabetesVisVanVexampleVofVinformalVeducationVbecauseVi
tVisVanVexperienceVthatVoccursVthroughVaVdailyVactivity.VAttendingVaVworkshopVorVjoiningVa
VsupportVgroupVwouldVbeVconsideredVnonformalVeducation;VaVhighVschoolVcourseVwouldVbe
VconsideredVformalVeducation.
DIF:CognitiveVLevel:VApplyingREFageV6
TOP:VNursingVProcess:VImplementationVMSC:VClientVNeeds:VHealthVpromotionVandVmaintenance
2. AVcollegeVstudentVexercisesVregularlyVandVgenerallyVeatsVaVhealthyVvarietyVofVfoods,VisV
takingVaVcourseVinVgeneralVnutrition,VbuysVlocallyVproducedVfoodVwheneverVpossible,VisVa
nVactiveVmemberVofVanVon-campusVfaith-
basedVorganization,VandVkeepsVaVjournalVtoVhelpVprocessVherVemotions.VWhatVelseVcouldV
beVimportantVforVherVtoVincludeVinVherVlifeVinVorderVtoVdevelopVherVoverallVwellness?
a. GrowingVsomeVofVherVownVfood
b. KeepingVaVfoodVrecordVtoVhelpVevaluateVwhatVsheVeats
c. EatingVmealsVwithVfriendsVthroughoutVtheVweek
d. MeetingVwithVaVregisteredVdietitianVtoVreviewVherVfoodVchoices
,ANS:VC
WellnessVenhancesVaVpersonsVlevelVofVhealthVthroughVdevelopmentVofVeachVofVtheVsixVdim
ensionsVofVhealth:VphysicalVhealth,VintellectualVhealth,VemotionalVhealth,VsocialVhealth,Vspirit
ualVhealth,VandVenvironmentalVhealth.VExerciseVandVeatingVaVhealthVvarietyVofVfoodsVhelpVd
evelopVphysicalVhealth;VtakingVaVcourseVinVgeneralVnutritionVhelpsVdevelopVintellectualVheal
th;VbuyingVlocallyVproducedVfoodVhelpsVdevelopVenvironmentalVhealth;VbeingVpartVofVaVfait
h-
basedVorganizationVhelpsVdevelopVspiritualVhealth;VandVkeepingVaVjournalVhelpsVdevelopVem
otionalVhealth.VTheVmissingVdimensionVinVthisVexampleVisVdevelopmentVofVsocialVhealth;Vea
tingVmealsVwithVfriendsVthroughoutVtheVweekVwouldVaddVthisVdimension.VGrowingVherVown
VfoodVwouldVbeVanotherVexampleVofVenvironmentalVhealth;VkeepingVaVfoodVrecordVwouldVb
eVanotherVcontributorVtoVphysicalVhealth;VandVmeetingVwithVaVregisteredVdietitianVmayVcont
ributeVtoVphysical,Vintellectual,VandVemotionalVhealth.
DIF:CognitiveVLevel:VAnalyzingREFagesV1-3
TOP:VNursingVProcess:VAssessmentVMSC:VClientVNeeds:VHealthVpromotionVandVmaintenance
3. ForVaVclientVwhoVisVmissingVmealsVbecauseVofVpoorVplanningVorVisVtooVbusyVtoVeat,V
emotionalVhealthVcanVbeVaffectedVby ,VwhichVcanVcauseVconfusionVorVanxiety.
a.lowVbloodVsugarVleve
lsVb.highVbloodVsugarVl
evelsVc.highVbloodVpres
sure
d.extremelyVlowVbloodVpressureV
ANS:VD
PoorVeatingVhabitsVaffectVemotionalVhealth.VMissingVmealsVmayVcauseVbloodVsugarVlevels
VtoVdecrease,VwhichVcanVcauseVanxietyVorVconfusionVorVmakeVitVdifficultVtoVcontrolVemot
ions.VLateVnightVbingesVonVsnackVfoodVareVlikelyVtoVresultVinVexcessiveVenergyVintakeVbu
tVwouldVhaveVaVlessVdirectVeffectVonVemotionalVhealth.VEatingVsmallVmealsVthroughoutVth
eVdayVisVlikelyVtoVmaintainVmoreVconstantVbloodVsugarVlevels,VwhichVwouldVactuallyVhav
eVaVpositiveVeffectVonVemotionalVhealth.VExcessiveVcaffeineVconsumptionVmayVcontribute
VtoVanxiety,VbutV2VcupsVofVcaffeinatedVcoffeeVisVnotVconsideredVexcessive.
DIF:CognitiveVLevel:VAnalyzingREFageV2
, TOP:VNursingVProcess:VAssessmentVMSC:VClientVNeeds:VPsychosocialVintegrity
4. TheVbestVexampleVofVtheVtypeVofVconcernVthatVisVlikelyVtoVbeVaddressedVbyVtheVU.S.VD
epartmentVofVHealthVandVHumanVServicesVwhenVtargetVgoalsVforVHealthyVPeopleV2030Vare
VupdatedVis
a.preferenceVforVvegetarianVeatingVpatternsVamongVwhiteVwomen
.Vb.lowVintakeVofVfruitsVandVvegetablesVbyVAfricanVAmericanVch
ildren.Vc.widespreadVuseVofVbottledVwaterVinVhigherVsocioecono
micVgroups.Vd.commonVuseVofVproteinVandVvitaminVsupplements
VinVathletes.
ANS:VB
HealthyVPeopleVisVusedVtoVsetVtargetsVforVhealthVpromotionVtoVimproveVtheVhealthVofVallVi
ndividuals.VItVaddressesVenvironmentalVandVsocialVissuesVthatVaffectVhealthVoutcomes.VLowV
intakeVofVfruitsVandVvegetablesVbyVAfricanVAmericanVchildrenVisVlikelyVtoVhaveVanVadverse
VeffectVonVtheirVhealthVandVsoVmayVbeVaddressedVwhenVtargetVgoalsVareVset.VVegetarianVea
tingVpatterns,VuseVofVbottledVwater,VandVuseVofVproteinVandVvitaminVsupplementsVdoVnotVn
ecessarilyVhaveVanVadverseVeffectVonVnutritionalVhealthVandVsoVareVlessVlikelyVtoVbeVaddres
sed.
DIF:VCognitiveVLevel:VApplyingVREF:VPagesV4-
6VTOP:VNursingVProcess:VPlanningVMSC:VClientVNeeds:VHealthVpromotionVan
dVmaintenance
5. AnVexampleVofVcommunityVsupportVforVhealthVpromotionVis
a.teachingVaVyoungVmotherVskillsVinVsafeVfoodVpreparation.
b.watchingVaVtelevisionVdocumentaryVaboutVindustryVerrorsVinVfoodVprocessing.
Vc.labelingVfreshVpoultryVpackagesVwithVinformationVaboutVproperVfoodVstorag
e.
d.beingVawareVthatVSalmonellaVcanVbeVtransmittedVbecauseVofVinadequateVfoodVpreparatio
n.VANS:VC
FoodVlabelingVinformationVisVanVexampleVofVcommunityVsupportVbecauseVitVisVaVregulato
ryVmeasureVthatVsupportsVnewVhealth-
promotingVbehaviorsVwithinVaVsocialVcontext.VTeaching,VwatchingVtelevisionVandVawarene
ssVmayVincreaseVknowledge,VbutVtheyVdoVnotValterVtheVsocialVcontextVbyVregulationVorVen
Nutritional Foundations and ClinicalFOUNDATIONS
V
V
V
Applications 7 Editi
V V V
AND V
TH
V
V V
on
CLINICAL APPLICATIONS 7TH EDITION
V V V
ChapterV1.V WellnessVNutrition
MULTIPLEVCHOICE
1. ExamplesVofVinformalVeducationVinclude
a.attendingVaVworkshopVonVcoronaryVarteryVdiseaseVsponsoredVbyVtheVAmericanVHeartVAs
sociation.
b.watchingVaVtelevisionVshowVaboutVdiabetes.
c.learningVaboutVfoodVsafetyVtechniquesVinVaVhighVschoolVeconomicsVcourse.Vd
.joiningVaVsupportVgroupVtoVhelpVovercomeVanVeatingVdisorder.
ANS:VB
WatchingVaVtelevisionVshowVaboutVdiabetesVisVanVexampleVofVinformalVeducationVbecauseVi
tVisVanVexperienceVthatVoccursVthroughVaVdailyVactivity.VAttendingVaVworkshopVorVjoiningVa
VsupportVgroupVwouldVbeVconsideredVnonformalVeducation;VaVhighVschoolVcourseVwouldVbe
VconsideredVformalVeducation.
DIF:CognitiveVLevel:VApplyingREFageV6
TOP:VNursingVProcess:VImplementationVMSC:VClientVNeeds:VHealthVpromotionVandVmaintenance
2. AVcollegeVstudentVexercisesVregularlyVandVgenerallyVeatsVaVhealthyVvarietyVofVfoods,VisV
takingVaVcourseVinVgeneralVnutrition,VbuysVlocallyVproducedVfoodVwheneverVpossible,VisVa
nVactiveVmemberVofVanVon-campusVfaith-
basedVorganization,VandVkeepsVaVjournalVtoVhelpVprocessVherVemotions.VWhatVelseVcouldV
beVimportantVforVherVtoVincludeVinVherVlifeVinVorderVtoVdevelopVherVoverallVwellness?
a. GrowingVsomeVofVherVownVfood
b. KeepingVaVfoodVrecordVtoVhelpVevaluateVwhatVsheVeats
c. EatingVmealsVwithVfriendsVthroughoutVtheVweek
d. MeetingVwithVaVregisteredVdietitianVtoVreviewVherVfoodVchoices
,ANS:VC
WellnessVenhancesVaVpersonsVlevelVofVhealthVthroughVdevelopmentVofVeachVofVtheVsixVdim
ensionsVofVhealth:VphysicalVhealth,VintellectualVhealth,VemotionalVhealth,VsocialVhealth,Vspirit
ualVhealth,VandVenvironmentalVhealth.VExerciseVandVeatingVaVhealthVvarietyVofVfoodsVhelpVd
evelopVphysicalVhealth;VtakingVaVcourseVinVgeneralVnutritionVhelpsVdevelopVintellectualVheal
th;VbuyingVlocallyVproducedVfoodVhelpsVdevelopVenvironmentalVhealth;VbeingVpartVofVaVfait
h-
basedVorganizationVhelpsVdevelopVspiritualVhealth;VandVkeepingVaVjournalVhelpsVdevelopVem
otionalVhealth.VTheVmissingVdimensionVinVthisVexampleVisVdevelopmentVofVsocialVhealth;Vea
tingVmealsVwithVfriendsVthroughoutVtheVweekVwouldVaddVthisVdimension.VGrowingVherVown
VfoodVwouldVbeVanotherVexampleVofVenvironmentalVhealth;VkeepingVaVfoodVrecordVwouldVb
eVanotherVcontributorVtoVphysicalVhealth;VandVmeetingVwithVaVregisteredVdietitianVmayVcont
ributeVtoVphysical,Vintellectual,VandVemotionalVhealth.
DIF:CognitiveVLevel:VAnalyzingREFagesV1-3
TOP:VNursingVProcess:VAssessmentVMSC:VClientVNeeds:VHealthVpromotionVandVmaintenance
3. ForVaVclientVwhoVisVmissingVmealsVbecauseVofVpoorVplanningVorVisVtooVbusyVtoVeat,V
emotionalVhealthVcanVbeVaffectedVby ,VwhichVcanVcauseVconfusionVorVanxiety.
a.lowVbloodVsugarVleve
lsVb.highVbloodVsugarVl
evelsVc.highVbloodVpres
sure
d.extremelyVlowVbloodVpressureV
ANS:VD
PoorVeatingVhabitsVaffectVemotionalVhealth.VMissingVmealsVmayVcauseVbloodVsugarVlevels
VtoVdecrease,VwhichVcanVcauseVanxietyVorVconfusionVorVmakeVitVdifficultVtoVcontrolVemot
ions.VLateVnightVbingesVonVsnackVfoodVareVlikelyVtoVresultVinVexcessiveVenergyVintakeVbu
tVwouldVhaveVaVlessVdirectVeffectVonVemotionalVhealth.VEatingVsmallVmealsVthroughoutVth
eVdayVisVlikelyVtoVmaintainVmoreVconstantVbloodVsugarVlevels,VwhichVwouldVactuallyVhav
eVaVpositiveVeffectVonVemotionalVhealth.VExcessiveVcaffeineVconsumptionVmayVcontribute
VtoVanxiety,VbutV2VcupsVofVcaffeinatedVcoffeeVisVnotVconsideredVexcessive.
DIF:CognitiveVLevel:VAnalyzingREFageV2
, TOP:VNursingVProcess:VAssessmentVMSC:VClientVNeeds:VPsychosocialVintegrity
4. TheVbestVexampleVofVtheVtypeVofVconcernVthatVisVlikelyVtoVbeVaddressedVbyVtheVU.S.VD
epartmentVofVHealthVandVHumanVServicesVwhenVtargetVgoalsVforVHealthyVPeopleV2030Vare
VupdatedVis
a.preferenceVforVvegetarianVeatingVpatternsVamongVwhiteVwomen
.Vb.lowVintakeVofVfruitsVandVvegetablesVbyVAfricanVAmericanVch
ildren.Vc.widespreadVuseVofVbottledVwaterVinVhigherVsocioecono
micVgroups.Vd.commonVuseVofVproteinVandVvitaminVsupplements
VinVathletes.
ANS:VB
HealthyVPeopleVisVusedVtoVsetVtargetsVforVhealthVpromotionVtoVimproveVtheVhealthVofVallVi
ndividuals.VItVaddressesVenvironmentalVandVsocialVissuesVthatVaffectVhealthVoutcomes.VLowV
intakeVofVfruitsVandVvegetablesVbyVAfricanVAmericanVchildrenVisVlikelyVtoVhaveVanVadverse
VeffectVonVtheirVhealthVandVsoVmayVbeVaddressedVwhenVtargetVgoalsVareVset.VVegetarianVea
tingVpatterns,VuseVofVbottledVwater,VandVuseVofVproteinVandVvitaminVsupplementsVdoVnotVn
ecessarilyVhaveVanVadverseVeffectVonVnutritionalVhealthVandVsoVareVlessVlikelyVtoVbeVaddres
sed.
DIF:VCognitiveVLevel:VApplyingVREF:VPagesV4-
6VTOP:VNursingVProcess:VPlanningVMSC:VClientVNeeds:VHealthVpromotionVan
dVmaintenance
5. AnVexampleVofVcommunityVsupportVforVhealthVpromotionVis
a.teachingVaVyoungVmotherVskillsVinVsafeVfoodVpreparation.
b.watchingVaVtelevisionVdocumentaryVaboutVindustryVerrorsVinVfoodVprocessing.
Vc.labelingVfreshVpoultryVpackagesVwithVinformationVaboutVproperVfoodVstorag
e.
d.beingVawareVthatVSalmonellaVcanVbeVtransmittedVbecauseVofVinadequateVfoodVpreparatio
n.VANS:VC
FoodVlabelingVinformationVisVanVexampleVofVcommunityVsupportVbecauseVitVisVaVregulato
ryVmeasureVthatVsupportsVnewVhealth-
promotingVbehaviorsVwithinVaVsocialVcontext.VTeaching,VwatchingVtelevisionVandVawarene
ssVmayVincreaseVknowledge,VbutVtheyVdoVnotValterVtheVsocialVcontextVbyVregulationVorVen
