Chapter 26 Concepts of Basic Nutrition and Cultural Considerations

Chapter 26  Concepts of Basic Nutrition and Cultural Considerations

Complete Chapter Questions And Answers
 

Sample Questions

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
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:
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 and Maintenance: Prevention and Early Detection of Disease