Test Bank for Williams Basic Nutrition and Diet Therapy 15th Edition Staci Nix

 Question 1

1 out of 1 points


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?
Selected Answer: a.
1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from
protein
Correct Answer: a.
1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from
protein

 Question 2

1 out of 1 points


The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.
Selected Answer: b.
198
Correct Answer: b.
198

 Question 3

1 out of 1 points


Overnutrition is characterized by
Selected Answer: c.
excess nutrient and energy intake over time.
Correct Answer: c.
excess nutrient and energy intake over time.

 Question 4

1 out of 1 points


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
Selected Answer: a.

, MyPlate food guidance
system.
Correct Answer: a.
MyPlate food guidance
system.

 Question 5

1 out of 1 points


The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.
Selected Answer: a.
60
Correct Answer: a.
60

 Question 6

1 out of 1 points


Which is least likely to be a primary cause of malnutrition?
Selected Answer: d.
Exercise
Correct Answer: d.
Exercise

 Question 7

1 out of 1 points


The main nutrients involved in metabolic regulation and control are
Selected Answer: b.
vitamins and minerals.
Correct Answer: b.
vitamins and minerals.

 Question 8

1 out of 1 points

,Promoting a health care service that improves diabetes management for the elderly in a community
would assist in which of the following?
Selected Answer: c.
Supporting the national health goals Healthy People
2020
Correct Answer: c.
Supporting the national health goals Healthy People
2020

 Question 9

1 out of 1 points


The goal of the MyPlate food guide is to promote
Selected Answer: b.
variety, proportion moderation, gradual improvements, and physical activity.
Correct Answer: b.
variety, proportion moderation, gradual improvements, and physical activity.

 Question 10

1 out of 1 points


C.G. is a 45-year-old man who has a history of diabetes, and the dietary history reveals that he enjoys
a good breakfast with whole grain cereal and fruit. For lunch, he usually eats soup or an entrée
consisting of a salad and meat along with 2% milk and a sugary soda. He usually has an afternoon
snack of chips and sugary soda, and dinner is eaten at a restaurant most days of the week where he
chooses steaks, hamburgers, and fries or onion rings along with a salad and a beer or other high-
calorie beverage. One of the most important recommendations for C.G. would be
Selected d.
Answer: to continue with whole grains, lean proteins, and vegetables, and replace sugary
sodas with sugar-free beverages.
Correct d.
Answer: to continue with whole grains, lean proteins, and vegetables, and replace sugary
sodas with sugar-free beverages.

 Question 11

1 out of 1 points


The sum of all body processes inside living cells that sustain life and health is
Selected Answer: c.

, metabolism.
Correct Answer: c.
metabolism.

 Question 12

1 out of 1 points


The Dietary Reference Intakes (DRIs) are developed by the
Selected Answer: b.
Food and Nutrition Board of the Institute of Medicine
Correct Answer: b.
Food and Nutrition Board of the Institute of Medicine

 Question 13

1 out of 1 points


The basic building units of protein are called _____ acids.
Selected Answer: a.
amino
Correct Answer: a.
amino

 Question 14

1 out of 1 points


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
Selected a.
Answer: appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole
grains, and alcohol.
Correct a.
Answer: appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole
grains, and alcohol.

 Question 15

1 out of 1 points