DEWITS FUNDAMENTAL CONCEPTS AND SKILLS FOR NURSING 5TH EDITION WILLIAMS TEST BANK
NUR MISC
Chapter 26: Concepts of Basic Nutrition and Cultural Considerations
Williams: deWit's Fundamental Concepts and Skills for Nursing, 5th Edition
MULTIPLE CHOICE
1. The nurse reminds the patient that the salivary glands excrete saliva, which initiates the
digestion of:
a.
proteins.
b.
starches.
c.
fats.
d.
fiber.
ANS: B
Saliva initiates the digestion of starches.
DIF: Cognitive Level: Knowledge REF: p. 459 OBJ: Theory #1
TOP: Functions of the Gastrointestinal System
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The nurse is aware that vitamin B12 is absorbed in the:
a.
stomach.
b.
large intestine.
c.
liver.
d.
gallbladder.
ANS: A
NURSINGTB.COM
Vitamin B12, an aid in hemoglobin syntheses, is absorbed in the stomach through the action of
the intrinsic factor, which is secreted from the stomach wall.
DIF: Cognitive Level: Knowledge REF: p. 459 OBJ: Theory #1
TOP: Absorption of Vitamins KEY: Nursing Process Step: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. The nurse emphasizes the dietary recommendations made by the American Heart Association
is to limit cholesterol intake to:
a.
300 mg/day.
b.
400 mg/day.
c.
425 mg/day.
d.
500 mg/day.
ANS: A
The American Heart Association recommends an intake of cholesterol to 300 mg/day or less.
DIF: Cognitive Level: Knowledge REF: p. 461|Box 26-1
OBJ: Theory #4 TOP: Dietary Recommendations
KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion and Maintenance: Prevention and Early Detection of Disease
4. A patient refuses to eat all types of meat, which has led to a protein deficiency. The nurse
recognizes that the only plant source that contains all nine essential amino acids is:
NURSINGTB.CO
M
, DEWITS FUNDAMENTAL CONCEPTS AND SKILLS FOR NURSING 5TH EDITION WILLIAMS TEST BANK
a.
bean sprouts.
b.
lima beans.
c.
kidney beans.
d.
soybeans.
ANS: D
Soybeans are the only plant source that provides all nine essential amino acids.
DIF: Cognitive Level: Knowledge REF: p. 462 OBJ: Clinical Practice #1
TOP: Sources of Protein KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion and Maintenance: Prevention of Disease and Early Detection of
Disease
5. A patient weighing 132 pounds has been recommended to increase daily protein intake. The
nurse assists the patient to make dietary selections of protein after calculating that the daily
protein requirement for this patient is:
a.
24 g.
b.
36 g.
c.
48 g.
d.
60 g.
ANS: C
The protein requirement for the day is equal to the number of kilograms of weight (convert
pounds to kg) multiplied by 0.8 (ie, 132/2.2 = 48).
DIF: Cognitive Level: Analysis REF: p. 462 OBJ: Clinical Practice #3
TOP: Dietary Protein Recommendation KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion anNdUMRSaIiNntGenTaBn.cCeO: MPrevention and Early Detection
of Disease
6. The nurse consults with a patient who is a vegan and stresses that this diet puts the patient
at risk for:
a.
diabetes.
b.
iron deficiency.
c.
osteoporosis
d.
scurvy.
ANS: B
In the vegan diet, all animal food sources are excluded, placing a patient who eats this diet
most at risk for deficient intake of protein leading to an iron deficiency.
DIF: Cognitive Level: Comprehension REF: p. 463 OBJ: Clinical Practice #1
TOP: Vegan Diets KEY: Nursing Process Step: Assessment
MSC: NCLEX: Health Promotion and Maintenance: Prevention and Early Detection of Disease
7. The nurse in a long-term care facility understands that the 86-year-old resident’s frequent
complaints about “heartburn” are most likely due to the age-related decreased:
a.
peristalsis.
b.
gag reflex.
c.
appetite.
d.
sphincter tone.
ANS: D
NURSINGTB.CO
M
NUR MISC
Chapter 26: Concepts of Basic Nutrition and Cultural Considerations
Williams: deWit's Fundamental Concepts and Skills for Nursing, 5th Edition
MULTIPLE CHOICE
1. The nurse reminds the patient that the salivary glands excrete saliva, which initiates the
digestion of:
a.
proteins.
b.
starches.
c.
fats.
d.
fiber.
ANS: B
Saliva initiates the digestion of starches.
DIF: Cognitive Level: Knowledge REF: p. 459 OBJ: Theory #1
TOP: Functions of the Gastrointestinal System
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The nurse is aware that vitamin B12 is absorbed in the:
a.
stomach.
b.
large intestine.
c.
liver.
d.
gallbladder.
ANS: A
NURSINGTB.COM
Vitamin B12, an aid in hemoglobin syntheses, is absorbed in the stomach through the action of
the intrinsic factor, which is secreted from the stomach wall.
DIF: Cognitive Level: Knowledge REF: p. 459 OBJ: Theory #1
TOP: Absorption of Vitamins KEY: Nursing Process Step: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. The nurse emphasizes the dietary recommendations made by the American Heart Association
is to limit cholesterol intake to:
a.
300 mg/day.
b.
400 mg/day.
c.
425 mg/day.
d.
500 mg/day.
ANS: A
The American Heart Association recommends an intake of cholesterol to 300 mg/day or less.
DIF: Cognitive Level: Knowledge REF: p. 461|Box 26-1
OBJ: Theory #4 TOP: Dietary Recommendations
KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion and Maintenance: Prevention and Early Detection of Disease
4. A patient refuses to eat all types of meat, which has led to a protein deficiency. The nurse
recognizes that the only plant source that contains all nine essential amino acids is:
NURSINGTB.CO
M
, DEWITS FUNDAMENTAL CONCEPTS AND SKILLS FOR NURSING 5TH EDITION WILLIAMS TEST BANK
a.
bean sprouts.
b.
lima beans.
c.
kidney beans.
d.
soybeans.
ANS: D
Soybeans are the only plant source that provides all nine essential amino acids.
DIF: Cognitive Level: Knowledge REF: p. 462 OBJ: Clinical Practice #1
TOP: Sources of Protein KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion and Maintenance: Prevention of Disease and Early Detection of
Disease
5. A patient weighing 132 pounds has been recommended to increase daily protein intake. The
nurse assists the patient to make dietary selections of protein after calculating that the daily
protein requirement for this patient is:
a.
24 g.
b.
36 g.
c.
48 g.
d.
60 g.
ANS: C
The protein requirement for the day is equal to the number of kilograms of weight (convert
pounds to kg) multiplied by 0.8 (ie, 132/2.2 = 48).
DIF: Cognitive Level: Analysis REF: p. 462 OBJ: Clinical Practice #3
TOP: Dietary Protein Recommendation KEY: Nursing Process Step: Planning
MSC: NCLEX: Health Promotion anNdUMRSaIiNntGenTaBn.cCeO: MPrevention and Early Detection
of Disease
6. The nurse consults with a patient who is a vegan and stresses that this diet puts the patient
at risk for:
a.
diabetes.
b.
iron deficiency.
c.
osteoporosis
d.
scurvy.
ANS: B
In the vegan diet, all animal food sources are excluded, placing a patient who eats this diet
most at risk for deficient intake of protein leading to an iron deficiency.
DIF: Cognitive Level: Comprehension REF: p. 463 OBJ: Clinical Practice #1
TOP: Vegan Diets KEY: Nursing Process Step: Assessment
MSC: NCLEX: Health Promotion and Maintenance: Prevention and Early Detection of Disease
7. The nurse in a long-term care facility understands that the 86-year-old resident’s frequent
complaints about “heartburn” are most likely due to the age-related decreased:
a.
peristalsis.
b.
gag reflex.
c.
appetite.
d.
sphincter tone.
ANS: D
NURSINGTB.CO
M
