,TESTBANK for Lutz's Nutrition and Diet Therapy
8th Edition Erin E. Mazur
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Mazur 8 Test Bank 1
Chapter 1. Nutrition in Human Health
Multiple Choice
Identify the choice that best completes the statement or answers the question.
____ 1. A nurse is leading a seminar with middle school students on healthy food choices at the community
health center every Tuesday. The nurse knows that the seminar is a form of:
1. Secondary prevention
2. Primary prevention
3. Tertiary prevention
4. Complication prevention
____ 2. A nurse knows that energy nutrients are measured in which of the following ways?
1. Kilocalories
2. Proteins
3. Heat (thermal)
4. Electric signals
____ 3. A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider has
ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty acid supplements to the
medication regimen. The nurse suspects the health-care provider is applying which process to help
this client minimize chronic inflammation from the disease?
1. Nutrigenetics
2. Epigenetics
3. Nutrigenomics
4. Epigenomics
____ 4. Which is the main focus of the 2015–2020 Dietary Guidelines for Americans?
1. Base overall eating patterns on personal and cultural choice.
2. Provide simple instructions that promote healthy eating patterns.
3. Monitor dietary intake through a telephone survey.
4. Increase the number of schools providing fruits and vegetables.
____ 5. Which statement made to a nurse about food insecurity is concerning?
1. “My mom cooks once a week and we go out to eat the other days.”
2. “We often eat at the local shelter when we can.”
3. “I often feel like I don’t want to eat; I’m getting so fat!”
4. “I love to cook. I often cook for my friends and family.”
____ 6. In order to make suitable recommendations about nutritional status, which criteria must the nurse
gather during assessment from a client diagnosed with diabetes?
1. Reported dietary intake and physical examination
2. Anthropomorphic measurements and physical examination
3. Food diary and interview
4. Dietary recalls and self-report
,Mazur 8 Test Bank 2
____ 7. A nurse is caring for a client diagnosed with diverticulitis. Which question asked during nutritional
assessment is most appropriate for the nurse to ask?
1. “Do you consume meat at most of your meals?”
2. “Doesn’t everyone like grilled chicken?”
3. “What comfort foods do you enjoy?”
4. “What types of food do you consume regularly?”
____ 8. A nurse is caring for a client admitted to the emergency department (ED). When the nurse learns that
the client is an Alaskan native, which diagnosis of acculturation does the nurse suspect?
1. Chronic obstructive pulmonary disease (COPD)
2. Diabetes
3. Crohn disease
4. Gastrointestinal (GI) bleeding
____ 9. When taking care of a client with irritable bowel syndrome (IBS), the nurse talks about new genetic
knowledge that could personalize nutrition prescriptions. The nurse does this to:
1. Cure the disease
2. Research proper use of prescriptions
3. Utilize nutrients properly
4. Help address nutritional needs
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
____ 10. A nurse is caring for a client diagnosed with bulimia. In addition to the nurse, which other members
of the health-care team are involved in the comprehensive nutritional assessment? Select all that ap-
ply.
1. Social worker
2. Laboratory staff
3. Dietitian
4. Physician
5. Physical therapist
____ 11. When discharging a client who had gastric-bypass surgery, the nurse makes sure to include which
information in the client’s discharge planning? Select all that apply.
1. Take vitamins daily.
2. Drink plenty of water.
3. Include polyphenols in the diet.
4. Limit carbohydrates and fats.
5. Eat plenty of protein shakes.
____ 12. Which are functions of nutrients? Select all that apply.
1. Serve as a source of heat.
2. Support the growth of tissue.
3. Aid in the loss of weight.
4. Help prevent diabetes.
5. Provide control of disease.
,Mazur 8 Test Bank 3
____ 13. A nurse received report from the GI department and is waiting to admit a client diagnosed with
lactose intolerance. The nurse suspects that the client may be from which of the following cultures?
Select all that apply.
1. Native American
2. Italian
3. Asian
4. Irish
5. African
____ 14. Based on the 2015–2020 Dietary Guidelines for Americans, which recommendations would a nurse
manager follow to help reduce the risk for major chronic diseases in the health clinic? Select all that
apply.
1. Dietary practices should accommodate food preferences.
2. Dietary practices should accommodate cultural traditions.
3. Dietary practices should accommodate healthy eating patterns.
4. Dietary practices should accommodate economic resources.
5. Dietary practices should accommodate sample menus.
____ 15. A nurse is discharging a client to home and discussing food insecurity. Which component of food
insecurity has important implications for health and nutrition? Select all that apply.
1. Poverty
2. Rural living
3. Health
4. Wealth
5. Disease
____ 16. Which steps to determine a client’s dietary status are similar to those of the nursing process? Select
all that apply.
1. Nutritional screening
2. Physical examination
3. Prioritizing problems
4. Dietitian referral
5. Using dietary journals
____ 17. A nurse is reviewing dietary intake with a 45-year-old client with new-onset diabetes. Which
components does the nurse expect to discuss? Select all that apply.
1. Estimated average requirements (EARs)
2. Body mass index (BMI)
3. Recommended dietary allowances (RDAs)
4. Adequate intakes (AIs)
5. Acceptable macronutrient distribution range (AMDR)
____ 18. Which effects can acculturation have on clients from another culture? Select all that apply.
1. A decrease in risk for disease
2. An increase in knowledge of healthy foods
3. A decrease in consumption of fruits and vegetables
4. An increase in knowledge of proper food preparation
,Mazur 8 Test Bank 4
5. An increase in awareness of healthy food choices
____ 19. A nurse is taking care of a client diagnosed with anorexia. What are the components of nutritional
care? Select all that apply.
1. Analysis and implementation
2. Assessment and planning
3. Evaluation and implementation
4. Subjective and objective data
5. Nutritional assessment and objective data
,Mazur 8 Test Bank 5
Chapter 1. Nutrition in Human Health
Answer Section
MULTIPLE CHOICE
1. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 1. Describe the relationship between nutrition and health.
Page: 3
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. Secondary prevention is the establishment of monitoring tech-
niques to discover diseases early enough to provide the opportunity to control
their effects.
2 This is correct. The information the nurse presents to the class is considered a
primary prevention level of disease prevention. The nurse is teaching about nu-
tritional changes that can prevent diseases caused by overeating.
3 This is incorrect. Tertiary prevention is the use of treatment techniques after dis-
ease has occurred to prevent further complications.
4 This is incorrect. The class is about the different categories of disease preven-
tion. Actions meant to prevent complications or to promote maximum adaptation
would be considered tertiary prevention.
PTS: 1 CON: Nutrition
2. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 2. Identify the six classes of nutrients, their functions, and their essentiality.
Page: 4
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is correct. The energy both in foods and in the body is measured in kilo-
calories, abbreviated kcal.
2 This is incorrect. Carbohydrates, fats, and proteins, the nutrients that supply en-
ergy, are referred to as the energy nutrients.
,Mazur 8 Test Bank 6
3 This is incorrect. Energy exists in a variety of forms: electric, thermal (heat),
chemical, mechanical, and nuclear.
4 This is incorrect. Chemical energy is transformed into electric signals in nerves
and into mechanical energy in muscles.
PTS: 1 CON: Nutrition
3. ANS: 3
Chapter: Chapter 1, Nutrition in Human Health
Objective: 3. Recognize the possible relationship of genetics to the adequacy of nutrition.
Page: 5
Heading: Nutritional Genomics
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Evidence-Based Practice
Difficulty: Moderate
Feedback
1 This is incorrect. Nutrigenetics detects gene variants within an individual to
identify nutritional factors that trigger dysfunction or disease.
2 This is incorrect. Epigenetics is the process that regulates how and when genes
are turned on and off.
3 This is correct. Nutrigenomics is the study of the interaction between one’s diet
and their genes. These interactions can markedly influence digestion, absorption,
and elimination, as well as influence their sites of actions.
4 This is incorrect. Epigenomics is the study of the process of epigenetics.
PTS: 1 CON: Evidence-Based Practice
4. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 4. Compare dietary intakes in the United States with the U.S. Department of Agriculture
Dietary Guidelines.
Page: 7
Heading: Dietary Guidelines
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Comprehension
Concept: Health Promotion
Difficulty: Moderate
Feedback
1 This is correct. The 2015–2020 Dietary Guidelines for Americans focuses on
overall eating patterns, which should be utilized as a flexible framework based
upon an individual’s personal and cultural choice.
2 This is incorrect. MyPlate is a U.S. Department of Agriculture (USDA) program
developed to provide simple-to-follow guidelines and graphics, which promote
,Mazur 8 Test Bank 7
healthy eating patterns.
3 This is incorrect. The Centers for Disease Control and Prevention (CDC) mon-
itors dietary intake through a telephone survey.
4 This is incorrect. The CDC recommends increasing the number of schools pro-
viding fruits and vegetables.
PTS: 1 CON: Nutrition
5. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 5. Discuss issues related to food insecurity.
Page: 9
Heading: Food Insecurity
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. This statement is not about food insecurity, as the client eats
every day.
2 This is correct. This statement conveys food insecurity because it expresses that
the client is unsure whether food will be attainable or affordable. Food insecurity
is often associated with poverty and low income.
3 This is incorrect. This statement indicates an aversion to food, and could be as-
sociated with anorexia, rather than food insecurity.
4 This is incorrect. This statement indicates that food is readily available and does
not indicate food insecurity.
PTS: 1 CON: Nutrition
6. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 6. List and describe the steps in providing nutritional care.
Page: 12
Heading: Subjective Data; Objective Data
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Metabolism
Difficulty: Moderate
Feedback
1 This is correct. Subjective and objective data are needed to make suitable recom-
mendations about nutritional status.
2 This is incorrect. This information is objective only and is not suitable as the
sole criterion on nutritional status.
, Mazur 8 Test Bank 8
3 This is incorrect. This information is subjective only and is not suitable as the
sole criterion on nutritional status.
4 This is incorrect. This information is subjective only and is not suitable as the
sole criterion on nutritional status.
PTS: 1 CON: Metabolism
7. ANS: 4
Chapter: Chapter 1, Nutrition in Human Health
Objective: 8. Give an example of a provider’s use of, and respect for, cultural beliefs having a favor-
able impact on a health outcome for a client.
Page: 18
Heading: Impact of Cultural Nutrition
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. This question implies that the client includes meat in their diet,
which may not necessarily be the case. Diet preferences must be assessed, and
not assumed.
2 This is incorrect. This question implies that the client consumes poultry based on
the nurse’s own assumptions about what “everyone” likes to consume. It is im-
portant for the nurse to assess dietary preferences rather than assume them.
3 This is incorrect. This question assumes that the client enjoys comfort foods and
would not help the nurse accurately assess the client’s nutritional preferences.
4 This is correct. Dietary preferences differ among people and should be assessed
accordingly. This question allows the client to identify their preferences, rather
than expressing any of the nurse’s assumptions.
PTS: 1 CON: Nutrition
8. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 9. State the preferences and dietary restrictions of several cultural and religious groups.
Page: 19
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Metabolism
Difficulty: Moderate
Feedback
1 This is incorrect. COPD is not an effect of acculturation.
2 This is correct. Diabetes mellitus occurs in high numbers among widely scat-
8th Edition Erin E. Mazur
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Mazur 8 Test Bank 1
Chapter 1. Nutrition in Human Health
Multiple Choice
Identify the choice that best completes the statement or answers the question.
____ 1. A nurse is leading a seminar with middle school students on healthy food choices at the community
health center every Tuesday. The nurse knows that the seminar is a form of:
1. Secondary prevention
2. Primary prevention
3. Tertiary prevention
4. Complication prevention
____ 2. A nurse knows that energy nutrients are measured in which of the following ways?
1. Kilocalories
2. Proteins
3. Heat (thermal)
4. Electric signals
____ 3. A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider has
ordered the addition of omega-3 fatty acids to the diet and omega-3 fatty acid supplements to the
medication regimen. The nurse suspects the health-care provider is applying which process to help
this client minimize chronic inflammation from the disease?
1. Nutrigenetics
2. Epigenetics
3. Nutrigenomics
4. Epigenomics
____ 4. Which is the main focus of the 2015–2020 Dietary Guidelines for Americans?
1. Base overall eating patterns on personal and cultural choice.
2. Provide simple instructions that promote healthy eating patterns.
3. Monitor dietary intake through a telephone survey.
4. Increase the number of schools providing fruits and vegetables.
____ 5. Which statement made to a nurse about food insecurity is concerning?
1. “My mom cooks once a week and we go out to eat the other days.”
2. “We often eat at the local shelter when we can.”
3. “I often feel like I don’t want to eat; I’m getting so fat!”
4. “I love to cook. I often cook for my friends and family.”
____ 6. In order to make suitable recommendations about nutritional status, which criteria must the nurse
gather during assessment from a client diagnosed with diabetes?
1. Reported dietary intake and physical examination
2. Anthropomorphic measurements and physical examination
3. Food diary and interview
4. Dietary recalls and self-report
,Mazur 8 Test Bank 2
____ 7. A nurse is caring for a client diagnosed with diverticulitis. Which question asked during nutritional
assessment is most appropriate for the nurse to ask?
1. “Do you consume meat at most of your meals?”
2. “Doesn’t everyone like grilled chicken?”
3. “What comfort foods do you enjoy?”
4. “What types of food do you consume regularly?”
____ 8. A nurse is caring for a client admitted to the emergency department (ED). When the nurse learns that
the client is an Alaskan native, which diagnosis of acculturation does the nurse suspect?
1. Chronic obstructive pulmonary disease (COPD)
2. Diabetes
3. Crohn disease
4. Gastrointestinal (GI) bleeding
____ 9. When taking care of a client with irritable bowel syndrome (IBS), the nurse talks about new genetic
knowledge that could personalize nutrition prescriptions. The nurse does this to:
1. Cure the disease
2. Research proper use of prescriptions
3. Utilize nutrients properly
4. Help address nutritional needs
Multiple Response
Identify one or more choices that best complete the statement or answer the question.
____ 10. A nurse is caring for a client diagnosed with bulimia. In addition to the nurse, which other members
of the health-care team are involved in the comprehensive nutritional assessment? Select all that ap-
ply.
1. Social worker
2. Laboratory staff
3. Dietitian
4. Physician
5. Physical therapist
____ 11. When discharging a client who had gastric-bypass surgery, the nurse makes sure to include which
information in the client’s discharge planning? Select all that apply.
1. Take vitamins daily.
2. Drink plenty of water.
3. Include polyphenols in the diet.
4. Limit carbohydrates and fats.
5. Eat plenty of protein shakes.
____ 12. Which are functions of nutrients? Select all that apply.
1. Serve as a source of heat.
2. Support the growth of tissue.
3. Aid in the loss of weight.
4. Help prevent diabetes.
5. Provide control of disease.
,Mazur 8 Test Bank 3
____ 13. A nurse received report from the GI department and is waiting to admit a client diagnosed with
lactose intolerance. The nurse suspects that the client may be from which of the following cultures?
Select all that apply.
1. Native American
2. Italian
3. Asian
4. Irish
5. African
____ 14. Based on the 2015–2020 Dietary Guidelines for Americans, which recommendations would a nurse
manager follow to help reduce the risk for major chronic diseases in the health clinic? Select all that
apply.
1. Dietary practices should accommodate food preferences.
2. Dietary practices should accommodate cultural traditions.
3. Dietary practices should accommodate healthy eating patterns.
4. Dietary practices should accommodate economic resources.
5. Dietary practices should accommodate sample menus.
____ 15. A nurse is discharging a client to home and discussing food insecurity. Which component of food
insecurity has important implications for health and nutrition? Select all that apply.
1. Poverty
2. Rural living
3. Health
4. Wealth
5. Disease
____ 16. Which steps to determine a client’s dietary status are similar to those of the nursing process? Select
all that apply.
1. Nutritional screening
2. Physical examination
3. Prioritizing problems
4. Dietitian referral
5. Using dietary journals
____ 17. A nurse is reviewing dietary intake with a 45-year-old client with new-onset diabetes. Which
components does the nurse expect to discuss? Select all that apply.
1. Estimated average requirements (EARs)
2. Body mass index (BMI)
3. Recommended dietary allowances (RDAs)
4. Adequate intakes (AIs)
5. Acceptable macronutrient distribution range (AMDR)
____ 18. Which effects can acculturation have on clients from another culture? Select all that apply.
1. A decrease in risk for disease
2. An increase in knowledge of healthy foods
3. A decrease in consumption of fruits and vegetables
4. An increase in knowledge of proper food preparation
,Mazur 8 Test Bank 4
5. An increase in awareness of healthy food choices
____ 19. A nurse is taking care of a client diagnosed with anorexia. What are the components of nutritional
care? Select all that apply.
1. Analysis and implementation
2. Assessment and planning
3. Evaluation and implementation
4. Subjective and objective data
5. Nutritional assessment and objective data
,Mazur 8 Test Bank 5
Chapter 1. Nutrition in Human Health
Answer Section
MULTIPLE CHOICE
1. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 1. Describe the relationship between nutrition and health.
Page: 3
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. Secondary prevention is the establishment of monitoring tech-
niques to discover diseases early enough to provide the opportunity to control
their effects.
2 This is correct. The information the nurse presents to the class is considered a
primary prevention level of disease prevention. The nurse is teaching about nu-
tritional changes that can prevent diseases caused by overeating.
3 This is incorrect. Tertiary prevention is the use of treatment techniques after dis-
ease has occurred to prevent further complications.
4 This is incorrect. The class is about the different categories of disease preven-
tion. Actions meant to prevent complications or to promote maximum adaptation
would be considered tertiary prevention.
PTS: 1 CON: Nutrition
2. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 2. Identify the six classes of nutrients, their functions, and their essentiality.
Page: 4
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is correct. The energy both in foods and in the body is measured in kilo-
calories, abbreviated kcal.
2 This is incorrect. Carbohydrates, fats, and proteins, the nutrients that supply en-
ergy, are referred to as the energy nutrients.
,Mazur 8 Test Bank 6
3 This is incorrect. Energy exists in a variety of forms: electric, thermal (heat),
chemical, mechanical, and nuclear.
4 This is incorrect. Chemical energy is transformed into electric signals in nerves
and into mechanical energy in muscles.
PTS: 1 CON: Nutrition
3. ANS: 3
Chapter: Chapter 1, Nutrition in Human Health
Objective: 3. Recognize the possible relationship of genetics to the adequacy of nutrition.
Page: 5
Heading: Nutritional Genomics
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Evidence-Based Practice
Difficulty: Moderate
Feedback
1 This is incorrect. Nutrigenetics detects gene variants within an individual to
identify nutritional factors that trigger dysfunction or disease.
2 This is incorrect. Epigenetics is the process that regulates how and when genes
are turned on and off.
3 This is correct. Nutrigenomics is the study of the interaction between one’s diet
and their genes. These interactions can markedly influence digestion, absorption,
and elimination, as well as influence their sites of actions.
4 This is incorrect. Epigenomics is the study of the process of epigenetics.
PTS: 1 CON: Evidence-Based Practice
4. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 4. Compare dietary intakes in the United States with the U.S. Department of Agriculture
Dietary Guidelines.
Page: 7
Heading: Dietary Guidelines
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Comprehension
Concept: Health Promotion
Difficulty: Moderate
Feedback
1 This is correct. The 2015–2020 Dietary Guidelines for Americans focuses on
overall eating patterns, which should be utilized as a flexible framework based
upon an individual’s personal and cultural choice.
2 This is incorrect. MyPlate is a U.S. Department of Agriculture (USDA) program
developed to provide simple-to-follow guidelines and graphics, which promote
,Mazur 8 Test Bank 7
healthy eating patterns.
3 This is incorrect. The Centers for Disease Control and Prevention (CDC) mon-
itors dietary intake through a telephone survey.
4 This is incorrect. The CDC recommends increasing the number of schools pro-
viding fruits and vegetables.
PTS: 1 CON: Nutrition
5. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 5. Discuss issues related to food insecurity.
Page: 9
Heading: Food Insecurity
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. This statement is not about food insecurity, as the client eats
every day.
2 This is correct. This statement conveys food insecurity because it expresses that
the client is unsure whether food will be attainable or affordable. Food insecurity
is often associated with poverty and low income.
3 This is incorrect. This statement indicates an aversion to food, and could be as-
sociated with anorexia, rather than food insecurity.
4 This is incorrect. This statement indicates that food is readily available and does
not indicate food insecurity.
PTS: 1 CON: Nutrition
6. ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: 6. List and describe the steps in providing nutritional care.
Page: 12
Heading: Subjective Data; Objective Data
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Metabolism
Difficulty: Moderate
Feedback
1 This is correct. Subjective and objective data are needed to make suitable recom-
mendations about nutritional status.
2 This is incorrect. This information is objective only and is not suitable as the
sole criterion on nutritional status.
, Mazur 8 Test Bank 8
3 This is incorrect. This information is subjective only and is not suitable as the
sole criterion on nutritional status.
4 This is incorrect. This information is subjective only and is not suitable as the
sole criterion on nutritional status.
PTS: 1 CON: Metabolism
7. ANS: 4
Chapter: Chapter 1, Nutrition in Human Health
Objective: 8. Give an example of a provider’s use of, and respect for, cultural beliefs having a favor-
able impact on a health outcome for a client.
Page: 18
Heading: Impact of Cultural Nutrition
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Nutrition
Difficulty: Moderate
Feedback
1 This is incorrect. This question implies that the client includes meat in their diet,
which may not necessarily be the case. Diet preferences must be assessed, and
not assumed.
2 This is incorrect. This question implies that the client consumes poultry based on
the nurse’s own assumptions about what “everyone” likes to consume. It is im-
portant for the nurse to assess dietary preferences rather than assume them.
3 This is incorrect. This question assumes that the client enjoys comfort foods and
would not help the nurse accurately assess the client’s nutritional preferences.
4 This is correct. Dietary preferences differ among people and should be assessed
accordingly. This question allows the client to identify their preferences, rather
than expressing any of the nurse’s assumptions.
PTS: 1 CON: Nutrition
8. ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: 9. State the preferences and dietary restrictions of several cultural and religious groups.
Page: 19
Heading: The Language of Nutrition: Disease Prevention
Integrated Processes: Teaching and Learning
Client Need: Health Promotion and Maintenance
Cognitive Level: Application
Concept: Metabolism
Difficulty: Moderate
Feedback
1 This is incorrect. COPD is not an effect of acculturation.
2 This is correct. Diabetes mellitus occurs in high numbers among widely scat-
