Nutrition and Diet Therapy 7th Edition Mazur Test Bank
Test Bank for Lutz’s Nutrition and Diet Therapy 7th Edition By Erin E. Mazur, Nancy A. Litch, ISBN-10: 0803668147, ISBN-13: 9780803668140
Chapter 1. Nutrition in Human Health
MULTIPLE CHOICE
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
ANS: 2
Chapter: Chapter 1, Nutrition in Human Health
Objective: A. 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 techniques 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 nutritional changes that can prevent diseases caused by overeating.
3 This is incorrect. Tertiary prevention is the use of treatment techniques after disease has occurred to prevent further complication.
4 This is incorrect. The class is about the different categories of disease prevention. Actions meant to prevent complications or to promote maximum adaptation would be considered tertiary prevention.
PTS: 1 CON: Nutrition
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
ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: B. 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 kilocalories, abbreviated kcal.
2 This is incorrect. Carbohydrates, fats, and proteins, the nutrients that supply energy, are referred to as the energy nutrients.
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. 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 supplement 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
ANS: 3
Chapter: Chapter 1, Nutrition in Human Health
Objective: C. 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 his or her 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. Which is the main focus of the 2015–2020 Dietary Guidelines?
1. Overall eating patterns should be based 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.
ANS: 1
Chapter: Chapter 1, Nutrition in Human Health
Objective: D. 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
