Chapter 17 Nutrition for Obesity and Eating Disorders

Multiple Choice

1.The nurse is instructing a client on the types of carbohydrates to include in the diet. The nurse should include that the main groups of carbohydrates are:

1.glucose and fructose.

2.monosaccharides and disaccharides.

3.fats and proteins.

4.sucroseandcellulose.

ANS: 2

Carbohydrates should make up 45% to 65% ofour calories. Carbohydrates are consumed in the form of monosaccharides and polysaccharides. This is what the nurse should include in the instructions to the client. Glucose, fructose, and sucrose are monosaccharides. Fats and proteins are not carbohydrates. Cellulose is a nondigestible form of a carbohydrate.

PTS:1DIF:ApplyREF:Carbohydrates

2.The nurse is instructing a client on the purpose of eating indigestible carbohydrates such as fiber. These undigestible carbohydrates are used to:

1.make fat.

2.thinthe blood.

3.provide bulk to the stool.

4.help with digestion of meals.

ANS: 3

These indigestible compounds provide bulk to thestool and assist in the process of elimination. Indigestible carbohydrates do not make fat, thin the blood, or help with the digestion of meals.

PTS:1DIF:ApplyREF:Carbohydrates

3.A client is diagnosed with a disorder that affects his abilityto digest fat. The nurse realizes that the digestion of fat or lipids requires an enzyme called gastric lipase and:

1.bile and insulin.

2.bile and pancreatic lipase.

3.pancreatic lipase and cholesterol.

4.bile and amino acids.

ANS: 2

Most fat digestion takes place in the small intestines throughthe actions ofpancreatic lipase and bile. Insulin does not digest fat. Cholesterol is a type of lipid. Amino acids are elements of protein.

PTS: 1 DIF: Analyze REF: Lipids (Fats)

4.A client is diagnosed with a protein deficiency. The nurse realizes this client may have a disorder that is affecting which of the following?

1.Pancreas

2.Gallbladder

3.Small intestines

4.Colon

ANS: 3

Protein digestion begins in the stomach. Further digestion of this nutrient takes place in the small intestine. The pancreas, gallbladder, and colon do not digest protein.

PTS: 1 DIF: Analyze REF: Proteins

5.The nurse, instructing a client onthe best wayto maintain a healthy diet and proper nutrition, would encourage the client to:

1.eat foods in appropriate portion size and from all the food groups.

2.eat twice as much meats as grains.

3.eat mostly fruits.

4.skip milkproducts.

ANS: 1

According to the American Dietetic Association, all foods can fit in a healthydiet ifthe portion sizes are appropriate, foods are consumed in moderation, and regular physical activity is included. Eating twice as much meat as grains does not contribute to a healthydiet. Eating mostly fruits and skipping milk products does not contribute to a healthy diet.

PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet

6.The nurse is discussing an elderly clients diet and nutritional status with the hospital dietitian because this client is at risk for:

1.obesity.

2.malnutrition.

3.sodium imbalance.

4.a blood disorder.

ANS: 2

Causes of malnutrition during a hospital stay include disease state or inadequate food intake because of pain, nausea, and the different types of foods available in the hospital. An elderly client in the hospital is not at risk for obesity. A sodium imbalance can occur both prior to or during a hospital stay. The nurse would not be discussing a clients nutritional status with a dietitian because a client is a risk for a blood disorder.

PTS: 1 DIF: Apply REF: Malnutrition: Etiology

7.The nurse, instructing a groupofcommunity members regarding diet and exercise, should instruct healthy adults and children to exercise for:

1.120 minutes a week.

2.240 minutes a week.

3.80 minutes a week.

4.150 minutes a week.

ANS: 4

Exercise and nutrition go hand-in-hand to prevent chronic disease. Most Americans can enhance their health by moderate aerobic exercise for at least 150 minutes each week. The other choices are either too little exercise or too much exercise to enhance health.

PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet

8.While instructing a client onthe bodys nutritional needs, the nurse would include that the majorityof calories consumed daily should be supplied from:

1. itamins.

2.fats.

3.carbohydrates.

4.proteins.

ANS: 3

To meet the bodys nutritional needs, 45% to 65% of calories should come from carbohydrates. Fat intake should be limited to 20%to 35% ofdaily calories. Protein intake should be limited to 10% to 35% of total calories. There is no percentage of caloric intake each day for vitamins.

PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet

9.A client is instructed to avoid specific foods while prescribed a specific medication because of the potential for cytochrome P450 3A to be blocked, which will affect metabolism. Which of the following foods should the client be instructed to avoid?

1.Apple juice

2.Prune juice

3.Grape juice

4.Grapefruitjuice

ANS: 4

Grapefruit juice can block P-glycoprotein, and it inactivates cytochrome P450 3A for up to 24 hours. Other foods that can also block these enzymes include red wine, cyclosporine, St. Johns wort, and herbal teas. Apple, prune, and grape juice do not block these enzymes.

PTS:1DIF:ApplyREF:Cytochrome P450

10.Aclient who has completely eliminated fats from the diet should be assessed for a deficiency of:

1.bile.

2.minerals.

3.salt.

4.vitamins A, D, E, and K.

ANS: 4

Fat is used to transport digested substances and fat-soluble vitamins. The client who has eliminated fats from the diet should be assessed for a deficiency of the fat-soluble vitamins, or vitamins A, D, E, and K.

PTS: 1 DIF: Analyze REF: Metabolism

11.The nurse should instruct a client who is prescribed warfarin to limit or avoid foods that are:

1.high in proteins.

2.high in sugars.

3.high in vitamin K.

4.low in proteins.

ANS: 3

Significant changes in the intake of foods high in vitamin K can interfere with the anticoagulation properties of warfarin. These foods include bananas; celery; broccoli; green, leafyvegetables; spinach; and liver. The client who is prescribed warfarin does not need to avoid foods that are high in protein or sugar. The client does not need to avoid foods that are low in protein.

PTS: 1 DIF: ApplyREF: Warfarin

12.While obtaining the health history, it is important for the nurse to ask the client about the use of herbal products, over-the-counter remedies, and dietarysupplements because:

1.theyshould be stopped during admission to the hospital.

2.theyshould be increased during a time of illness.

3.these are not important items to talk about and should not be asked about.

4.these products mayhave potential interactions with medications that are being prescribed.

ANS: 4

Herbal products, over-the-counter remedies, and dietary supplements may have potential interactions with medications that are being prescribed, and a history of use of these products is necessaryto avoid possible drug interactions.