TEST BANK
Nutrition for Health and Healthcare,
8th Edition by Linda Kelly DeBruyne
Complete Chapter Test Bank
are included (Ch 1 to 23)
** Immediate Download
** Swift Response
** All Chapters included
,Table of Contents are given below
Chapter 1. Overview of Nutrition and Health
Chapter 2. Digestion and Absorption
Chapter 3. Carbohydrates
Chapter 4. Lipids
Chapter 5. Protein
Chapter 6. Energy Balance and Body Composition
Chapter 7. Weight Management
Chapter 8. The Vitamins
Chapter 9. Water and the Minerals
Chapter 10. Nutrition through the Life Span: Pregnancy and Lactation
Chapter 11. Nutrition through the Life Span: Infancy, Childhood, and Adolescence
Chapter 12. Nutrition through the Life Span: Later Adulthood
Chapter 13. Nutrition Care and Assessment
Chapter 14. Nutrition Intervention and Diet-Drug Interactions
Chapter 15. Enteral and Parenteral Nutrition Support
Chapter 16. Nutrition in Metabolic and Respiratory Stress
Chapter 17. Nutrition and Upper Gastrointestinal Disorders
Chapter 18. Nutrition and Lower Gastrointestinal Disorders
Chapter 19. Nutrition and Liver Diseases
Chapter 20. Nutrition and Diabetes Mellitus
Chapter 21. Nutrition and Cardiovascular Diseases
Chapter 22. Nutrition and Renal Diseases
Chapter 23. Nutrition, Cancer, and HIV Infection
,The test bank is organized in reverse order, with the last chapter displayed first, to ensure that all
chapters are included in this document. (Complete Chapters included Ch23-1)
Chap 23 8e
Indicate whether the statement is true or false.
1. A copy of any advance directive should be part of a client’s medical record.
a. True
b. False
2. Laws regarding advance directives are standardized from state to state.
a. True
b. False
3. Patients have a right to refuse medical treatment, including nourishment and hydration, even if refusing the
treatment could result in death.
a. True
b. False
4. Cancer arises from altered expression of the genes that control cell division.
a. True
b. False
5. Metastasis occurs when the cancerous tumor releases cells into the bloodstream or lymphatic system.
a. True
b. False
6. Nutrition-related factors may increase or decrease the risk of developing cancer.
a. True
b. False
7. A durable power of attorney indicates one’s preference for medical treatment in the event of incapacitation.
a. True
b. False
8. Cooking meat at higher temperatures so cooking time is shorter is one way to minimize carcinogen formation.
a. True
b. False
9. Recurrent bacterial pneumonia is classified as an AIDS-defining illness.
a. True
b. False
10. Herpes simplex is a common viral infection of the lips and mouth that often occurs in patients with human
immunodeficiency virus (HIV).
a. True
b. False
Page 1
, Chap 23 8e
Indicate the answer choice that best completes the statement or answers the question.
11. What drug is an example of a fusion inhibitor used in the management of human immunodeficiency virus (HIV)
infection?
a. Enfuvirtide
b. Ritonavir
c. Efavirenz
d. Lamivudine
e. Didanosine
12. A patient’s right to make decisions concerning their own well-being is called:
a. patient autonomy.
b. informed consent.
c. beneficence.
d. distributive justice.
e. maleficence.
13. What is a common cause of cryptosporidiosis in individuals with human immunodeficiency virus (HIV) infection?
a. eggs
b. water
c. unpasteurized milk
d. rare steak
e. honey
14. What legal document allows a competent adult to clearly express directions regarding medical treatment in case
the person is unable to make the necessary decisions at that time?
a. living trust
b. power of attorney
c. living will
d. durable medical record
e. care plan
15. A patient who is undergoing chemotherapy has developed sores in their mouth, which makes it difficult for them
to eat. What suggestion would most likely help this patient handle this problem?
a. Serve food steaming hot and drink hot liquids.
b. Take larger bites of foods and chew thoroughly.
c. Avoid irritating foods, such as citrus fruits or tomato juice.
d. Drink liquids directly from a cup and avoid a straw.
e. Eat a piece of peppermint candy before consuming a meal.
Page 2
Nutrition for Health and Healthcare,
8th Edition by Linda Kelly DeBruyne
Complete Chapter Test Bank
are included (Ch 1 to 23)
** Immediate Download
** Swift Response
** All Chapters included
,Table of Contents are given below
Chapter 1. Overview of Nutrition and Health
Chapter 2. Digestion and Absorption
Chapter 3. Carbohydrates
Chapter 4. Lipids
Chapter 5. Protein
Chapter 6. Energy Balance and Body Composition
Chapter 7. Weight Management
Chapter 8. The Vitamins
Chapter 9. Water and the Minerals
Chapter 10. Nutrition through the Life Span: Pregnancy and Lactation
Chapter 11. Nutrition through the Life Span: Infancy, Childhood, and Adolescence
Chapter 12. Nutrition through the Life Span: Later Adulthood
Chapter 13. Nutrition Care and Assessment
Chapter 14. Nutrition Intervention and Diet-Drug Interactions
Chapter 15. Enteral and Parenteral Nutrition Support
Chapter 16. Nutrition in Metabolic and Respiratory Stress
Chapter 17. Nutrition and Upper Gastrointestinal Disorders
Chapter 18. Nutrition and Lower Gastrointestinal Disorders
Chapter 19. Nutrition and Liver Diseases
Chapter 20. Nutrition and Diabetes Mellitus
Chapter 21. Nutrition and Cardiovascular Diseases
Chapter 22. Nutrition and Renal Diseases
Chapter 23. Nutrition, Cancer, and HIV Infection
,The test bank is organized in reverse order, with the last chapter displayed first, to ensure that all
chapters are included in this document. (Complete Chapters included Ch23-1)
Chap 23 8e
Indicate whether the statement is true or false.
1. A copy of any advance directive should be part of a client’s medical record.
a. True
b. False
2. Laws regarding advance directives are standardized from state to state.
a. True
b. False
3. Patients have a right to refuse medical treatment, including nourishment and hydration, even if refusing the
treatment could result in death.
a. True
b. False
4. Cancer arises from altered expression of the genes that control cell division.
a. True
b. False
5. Metastasis occurs when the cancerous tumor releases cells into the bloodstream or lymphatic system.
a. True
b. False
6. Nutrition-related factors may increase or decrease the risk of developing cancer.
a. True
b. False
7. A durable power of attorney indicates one’s preference for medical treatment in the event of incapacitation.
a. True
b. False
8. Cooking meat at higher temperatures so cooking time is shorter is one way to minimize carcinogen formation.
a. True
b. False
9. Recurrent bacterial pneumonia is classified as an AIDS-defining illness.
a. True
b. False
10. Herpes simplex is a common viral infection of the lips and mouth that often occurs in patients with human
immunodeficiency virus (HIV).
a. True
b. False
Page 1
, Chap 23 8e
Indicate the answer choice that best completes the statement or answers the question.
11. What drug is an example of a fusion inhibitor used in the management of human immunodeficiency virus (HIV)
infection?
a. Enfuvirtide
b. Ritonavir
c. Efavirenz
d. Lamivudine
e. Didanosine
12. A patient’s right to make decisions concerning their own well-being is called:
a. patient autonomy.
b. informed consent.
c. beneficence.
d. distributive justice.
e. maleficence.
13. What is a common cause of cryptosporidiosis in individuals with human immunodeficiency virus (HIV) infection?
a. eggs
b. water
c. unpasteurized milk
d. rare steak
e. honey
14. What legal document allows a competent adult to clearly express directions regarding medical treatment in case
the person is unable to make the necessary decisions at that time?
a. living trust
b. power of attorney
c. living will
d. durable medical record
e. care plan
15. A patient who is undergoing chemotherapy has developed sores in their mouth, which makes it difficult for them
to eat. What suggestion would most likely help this patient handle this problem?
a. Serve food steaming hot and drink hot liquids.
b. Take larger bites of foods and chew thoroughly.
c. Avoid irritating foods, such as citrus fruits or tomato juice.
d. Drink liquids directly from a cup and avoid a straw.
e. Eat a piece of peppermint candy before consuming a meal.
Page 2
