TEST BANK FOR KRAUSE’S FOOD AND THE NUTRITION CARE PROCESS 14TH EDITION BY MAHAN

TEST BANK FOR KRAUSE’S FOOD AND THE NUTRITION CARE PROCESS 14TH EDITION BY MAHANChapter 02: Intake: Energy Mahan: Krause’s Food and the Nutrition Care Process, 14th Edition MULTIPLE CHOICE 1. A particular food provides 100 kcal. How many kJ does this equal? a. 420 b. 480 c. 4200 d. 4800 ANS: A One kilocalorie is equal to 4.184 kJ (100 kcal  4.2 kJ/kcal = 420 kJ). REF: p. 19 2. Which of the following conditions is necessary to obtain an accurate measure of a patient’s basal metabolic rate (BMR)? a. Test at the end of the day when the patient is ready to go to sleep. b. Test 4 to 6 hours after the last meal. c. Test in the morning after the patient has awakened. d. Test in environmental conditions equal to body temperature. ANS: C For an accurate measurement of BMR, the test should be performed when the body is using its minimum amount of energy, usually in the morning after waking, and at least 10 to 12 hours after the last meal so as to not include the thermic effect of food. Clim ates above 86° F increase metabolism because of sweat gland activity. REF: p. 17 3. If a patient’s body temperature were 104.6° F, what would the BMR be compared with normal? a. 58% of normal b. 135% of normal c. 142% of normal d. 178% of normal ANS: C An increase in body temperature increases the BMR by 7% for every degree Fahrenheit above the normal 98.6° F (104.6 - 98.6 = 6° F; 6° F  7% ÷ 1° F = 42%). REF: p. 18 4. How does an elevation in body temperature with fever affect the metabolic rate? a. It does not change the metabolic rate. b. It increases the metabolic rate by 7% per degree Fahrenheit above normal. c. It increases the metabolic rate by 14% per degree Fahrenheit above normal. d. It decreases the metabolic rate by 7% per degree Fahrenheit above normal. ANS: B Fever causes an increase in body temperature. For every degree Fahrenheit above the normal 98.6° F, the BMR increases by 7%. REF: p. 18 5. Which of the following does NOT increase the thermic effect of food (TEF)? a. Carbohydrates b. Fat c. Regular eating schedule d. Spicy foods ANS: B Although dietary fat provides the highest concentration of energy, metabolism of fat is highly efficient, with only 4% of calories wasted. This partly explains the obesogenic aspect of dietary fat. The TEF after intake of carbohydrates and proteins tends to be higher than after fat intake. Following a regular eating schedule results in a higher TEF than irregular eating. The use of spice and mustard increases metabolism more than unspiced meals. REF: p. 19 6. What is the clinical method for measuring human energy expenditure? a. Bomb calorimetry b. Indirect calorimetry c. Doubly labeled water d. Direct calorimetry ANS: B Indirect calorimetry is commonly used in hospital settings. The piece of equipment is known as a metabolic cart or monitor. Other methods of measuring energy expenditure include doubly labeled water and direct calorimetry; however, these are not practical for clinical practice. Bomb calorimetry measures the energy available from food. REF: p. 20