Nutrition And Diet Therapy 10th Edition By Debruyne Pinna TEST BANK

Chapter 01 1. Minerals and water are organic molecules that yield energy in the human body. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 1:52 AM DATE MODIFIED: 3/17/2015 4:35 AM 2. An excess intake of any energy nutrient can lead to weight gain. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 2:44 AM DATE MODIFIED: 3/17/2015 4:35 AM 3. To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population’s estimated average requirements. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 2:46 AM DATE MODIFIED: 3/17/2015 4:35 AM 4. Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 groups. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 2:47 AM DATE MODIFIED: 3/17/2015 4:35 AM 5. Consuming nutrient-dense foods can help control one's kcalorie intake. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 2:48 AM DATE MODIFIED: 3/17/2015 4:35 AM 6. The ingredients list on a food label must list the ingredients in descending order of predominance by weight. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/11/2015 2:50 AM DATE MODIFIED: 3/17/2015 4:35 AM 7. The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 fiber; therefore, this product can legally make the claim that it is a good source of fiber. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/11/2015 3:06 AM DATE MODIFIED: 3/17/2015 4:35 AM 8. The Nutrition Facts panel of a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this product can legally claim to be fat free. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/11/2015 3:07 AM DATE MODIFIED: 9/30/2018 10:34 AM 9. A package of cookies that, according to the Nutrition Facts panel, contains 70 kcalories per serving, can legally claim to be low kcalorie food. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.6 Food Labels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/11/2015 3:08 AM DATE MODIFIED: 3/17/2015 4:35 AM 10. There is no nationally accepted definition for the term nutritionist.

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Chapter 01 a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/11/2015 3:10 AM DATE MODIFIED: 3/17/2015 4:35 AM 11. The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our: a. habits. b. associations. c. values. d. emotional states. e. age.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/11/2015 3:12 AM DATE MODIFIED: 9/30/2018 10:59 AM 12. Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include: a. a desire for sour tastes. b. significant nutritional value. c. tastes for salt and sugar. d. a craving for protein. e. craving bitter flavors.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

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Chapter 01 DATE CREATED: DATE MODIFIED:

3/11/2015 3:13 AM 9/30/2018 11:00 AM

13. You are at a friend’s house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of: a. emotional state. b. associations. c. social interaction. d. ethnic heritage. e. medical conditions.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/11/2015 3:15 AM DATE MODIFIED: 9/30/2018 11:00 AM 14. Which foods best exemplify the Asian culture? a. soybeans, squid, rice, peanuts b. tomatoes, olives, fish, mozzarella cheese c. tortillas, corn, avocado, refried beans d. black-eyed peas, biscuits, peaches, beef e. couscous, polenta, bulgur, corn ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/11/2015 3:17 AM DATE MODIFIED: 3/17/2015 4:35 AM 15. The diets of some ethnic groups typically do not include: a. milk. b. green leafy vegetables. c. grains and grain products. d. meat and meat products. e. fish and seafood.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/11/2015 3:19 AM DATE MODIFIED: 9/30/2018 11:00 AM 16. Choose the ultra-processed food that should be eaten sparingly. a. oils, fats, flours, and refined starches b. soft drinks, corn chips, and toaster pastries c. vegetables, legumes, fruit, seafood, eggs, and nuts d. milk, yogurt, cheese, and eggs e. fruit, meat, nuts, and fish ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/11/2015 3:20 AM DATE MODIFIED: 8/10/2018 1:46 PM 17. An example of an inorganic nutrient class is: a. carbohydrates. b. fats. c. proteins. d. minerals. e. triglycerides.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:22 AM DATE MODIFIED: 9/30/2018 11:01 AM 18. The kcalorie content of a food is NOT dependent on how much _____ it contains.

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Chapter 01 a. carbohydrate b. fat c. water d. protein e. sugar ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:24 AM DATE MODIFIED: 8/10/2018 1:36 PM 19. Vitamins: a. are inorganic. b. facilitate the release of energy from the energy-yielding nutrients. c. facilitate all of the body’s biochemical reactions. d. provide energy to the body. e. are directly responsible for a food’s energy density.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:25 AM DATE MODIFIED: 9/30/2018 11:01 AM 20. The essential nutrients are those: a. the body can make for itself. b. that are predominant in most foods. c. that must be obtained from foods. d. included in the main DRI table. e. that are most easily used as fuel by the body.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:27 AM DATE MODIFIED: 9/30/2018 11:02 AM 21. Which becomes a major fuel for the body only when the other fuels are unavailable? a. carbohydrate b. fat c. protein d. water e. minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:28 AM DATE MODIFIED: 3/17/2015 4:35 AM 22. Although _____ are necessary for health, they do not yield energy. a. carbohydrates b. proteins c. fats d. vitamins e. sugars ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:30 AM DATE MODIFIED: 3/17/2015 4:35 AM 23. Plants from the bean and pea family that are rich in protein compared to other plant-derived foods are called: a. legumes. b. fruits. c. vegetables.

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Chapter 01 d. carbohydrates. e. phytochemicals.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:32 AM DATE MODIFIED: 9/30/2018 11:02 AM 24. How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat? a. 172 b. 169 c. 142 d. 102 e. 225 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:34 AM DATE MODIFIED: 3/17/2015 4:35 AM 25. Which nutrient has the highest energy density? a. carbohydrate b. protein c. fat d. vitamins e. minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

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Chapter 01 DATE CREATED: DATE MODIFIED:

3/11/2015 3:36 AM 3/17/2015 4:35 AM

26. A food that contains 15 grams of fat contains _____ fat kcalories. a. 60 b. 105 c. 135 d. 215 e. 75 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:37 AM DATE MODIFIED: 3/17/2015 4:35 AM 27. Your friend always refers to meat as “protein.” You try to correct her by stating that: a. nearly all foods contain mixtures of the energy-yielding nutrients. b. protein is not the predominant nutrient in meat. c. protein-rich foods are always high in fat. d. meat contains more carbohydrate than protein. e. protein is a catch-all term for all the organic nutrients.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:39 AM DATE MODIFIED: 9/30/2018 11:03 AM 28. Alcohol: a. is a nutrient. b. promotes maintenance and repair in the body. c. is not metabolized into energy. d. contributes to body fat. e. is a kind of phytochemical.

ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:41 AM DATE MODIFIED: 9/30/2018 11:03 AM 29. Which energy-yielding food is pure fat? a. beef b. potato c. oil d. legumes e. corn ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.2 The Nutrients QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/11/2015 3:47 AM DATE MODIFIED: 8/10/2018 1:50 PM 30. Dietary Reference Intakes are designed to: a. recommend numbers of servings of food to eat per day. b. help food manufacturers decide on product contents and processing methods. c. meet minimum nutrient needs to prevent malnutrition in people. d. specify nutrient needs that best support the health of people in the United States and Canada. e. guide people in establishing daily energy intake levels to maintain energy balance.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 3:49 AM DATE MODIFIED: 9/30/2018 11:04 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 31. The Recommended Dietary Allowances: a. are designed primarily to prevent toxicities. b. are set when there is a lack of scientific data to generate an Adequate Intake. c. focus on all dietary components. d. are the foundation of the Dietary Reference Intakes. e. focus strictly on inorganic nutrients.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 3:51 AM DATE MODIFIED: 9/30/2018 11:04 AM 32. Which Dietary Reference Intake category is most appropriately used to develop and evaluate nutrition programs for groups? a. Estimated Average Requirement b. Tolerable Upper Intake Level c. Adequate Intake d. Recommended Dietary Allowance e. Acceptable Macronutrient Distribution Ranges ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 3:53 AM DATE MODIFIED: 9/30/2018 10:39 AM 33. Consumers who take vitamin/mineral supplements should be aware that excessive intakes could pose hazards, and should refer to the _____ values of the Dietary Reference Intakes. a. Adequate Intake b. Estimated Average Requirement c. Recommended Dietary Allowance d. Tolerable Upper Intake Level e. Acceptable Macronutrient Distribution Ranges ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 3:54 AM DATE MODIFIED: 9/30/2018 10:40 AM 34. The Estimated Energy Requirement (EER) is not generous because: a. excess energy intake cannot be excreted. b. the UL proposes tolerable upper limits for energy intake. c. most people have energy reserves. d. it does not address dietary fat intake. e. energy intake deficiencies can be augmented with vitamin supplements.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 8:20 AM DATE MODIFIED: 9/30/2018 11:04 AM 35. Dietary Reference Intakes may be used to: a. treat persons with diet-related illnesses. b. assess dietary nutrient adequacy. c. specify the minimum daily intake of all nutrients. d. estimate energy needs. e. measure empty-kcalorie foods.

ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 8:22 AM DATE MODIFIED: 9/30/2018 11:04 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 36. A good indicator that an individual’s energy intake is appropriate is a: a. standard height. b. healthy weight. c. characteristic elbow breadth. d. low body protein stores. e. clear skin tone.

ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 8:24 AM DATE MODIFIED: 9/30/2018 11:05 AM 37. An individual’s Estimated Energy Requirement (EER) is deemed adequate in the absence of: a. bone loss. b. weight gain or loss c. obvious signs of malnutrition. d. body fat. e. tooth decay.

ANSWER: b POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 8:26 AM DATE MODIFIED: 9/30/2018 11:05 AM 38. According to the DRI committee, protein should provide ______ of daily kcalories. a. 45-65% b. 20-40% c. 10-35% d. 35-45% e. 0-10% ANSWER: c POINTS: 1 REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/11/2015 8:28 AM DATE MODIFIED: 3/17/2015 4:35 AM 39. The data collected in nutrition surveys is used by the government to: a. establish public policy on nutrition education. b. regulate nutrition labeling on food products. c. decide which nutrition issues will be granted funds for research. d. assess the effectiveness of government publications about nutrition. e. determine whether health providers should provide nutrition training to patients.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.4 National Nutrition Surveys QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.4 - Describe the kinds of information researchers collect from nutrition surveys and explain how the information is used.

DATE CREATED: 3/11/2015 8:29 AM DATE MODIFIED: 9/30/2018 11:05 AM 40. One of the first nutrition surveys, taken before World War II, suggested that: a. at least 90% of the population had adequate nutritional intakes. b. 75% of the population needed to change their eating habits. c. less than 5% of the population were eating appropriately. d. up to one-third of the population may have been eating poorly. e. one in two pregnant women did not have adequate nutritional intakes.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.4 National Nutrition Surveys QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.4 - Describe the kinds of information researchers collect from nutrition surveys and explain how the information is used.

DATE CREATED: 3/11/2015 8:32 AM DATE MODIFIED: 9/30/2018 11:05 AM 41. Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the: a. Continuing Survey of Food Intakes by Individuals. b. National Health and Nutrition Examination Survey.

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Chapter 01 c. National Nutrition Monitoring Program. d. Nationwide Food Consumption Survey. e. National Diet and Health Reporting Agency.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.4 National Nutrition Surveys QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.4 - Describe the kinds of information researchers collect from nutrition surveys and explain how the information is used.

DATE CREATED: 3/11/2015 8:34 AM DATE MODIFIED: 9/30/2018 11:06 AM 42. Healthy People is a program that sets goals every ____ years for improving the nation’s health. a. 5 b. 7 c. 10 d. 20 e. 15 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.4 National Nutrition Surveys QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.4 - Describe the kinds of information researchers collect from nutrition surveys and explain how the information is used.

DATE CREATED: 3/11/2015 8:35 AM DATE MODIFIED: 3/17/2015 4:35 AM 43. Nutrient density refers to foods that: a. are iron-rich. b. contain a mixture of carbohydrate, fat, and protein. c. carry nutrient labeling information. d. deliver the most nutrients for the least amount of kcalories. e. are the most nutritionally balanced.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to Copyright Cengage Learning. Powered by Cognero.

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Chapter 01

DATE CREATED: DATE MODIFIED:

plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

3/11/2015 8:37 AM 9/30/2018 11:06 AM

44. Research confirms that a common contributor to three of the leading causes of death is ______. a. undernutrition b. overnutrition c. lack of exercise d. gender e. alcohol ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:39 AM DATE MODIFIED: 9/30/2018 11:06 AM 45. The six diet planning principles include: a. adequacy, B vitamins, carbohydrates, meat, variety, and portion control. b. abundance, balance, carbohydrates, moderation, vegetables, and variety. c. adequacy, balance, kcalorie control, moderation, variety, and nutrient density. d. abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density. e. adequacy, balance, kcalorie control, moderation, variety, and protein.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:42 AM DATE MODIFIED: 9/30/2018 11:07 AM 46. Which group of foods has the highest nutrient density? a. lamb, ice cream, and pre-sweetened cereal b. whole-grain bread, poultry, and skim milk c. cottage cheese, sweet potatoes, and ham Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 d. dried apples, legumes, and pancakes e. legumes, lamb, and baked apples ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:44 AM DATE MODIFIED: 8/10/2018 2:09 PM 47. Which food has the highest nutrient density for calcium? a. cheddar cheese b. fat-free milk c. ice cream d. frozen yogurt e. butter ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:46 AM DATE MODIFIED: 3/17/2015 4:35 AM 48. Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they: a. are inexpensive. b. are lacking in calories. c. are low in nutrient density. d. should be eaten in moderation. e. are mostly vitamins and minerals.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:48 AM DATE MODIFIED: 9/30/2018 11:07 AM 49. You are advising a client on components of the Dietary Guidelines for Americans. Which of the following would you include in your advice? a. Increase vegetable and fruit intake. b. Decrease intake of milk and milk products to two servings per day. c. Decrease intake of whole grains and other complex carbohydrates. d. Increase intake of trans fats and saturated fats. e. Increase intake of protein and decrease vegetable fibers.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:50 AM DATE MODIFIED: 3/17/2015 4:35 AM 50. The 2015 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to _____ mg per day. a. 1500 b. 2300 c. 3000 d. 3200 e. 2500 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/11/2015 8:55 AM DATE MODIFIED: 8/12/2018 1:48 PM 51. The 2015 Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids and saturated fats to less than 10% of kilocalories per day. To do this, you should avoid eating: Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 a. tropical oils. b. low-fat dairy products. c. partially hydrogenated oils. d. avocados, olives, and nuts. e. peanut butter.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:26 AM DATE MODIFIED: 9/30/2018 11:07 AM 52. The 2015 Dietary Guidelines for Americans specifically recommends eating at least ________ of your grains from whole grains. a. 50% b. 100% c. 75% d. 25% e. 60% ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:28 AM DATE MODIFIED: 9/30/2018 10:44 AM 53. The _____ group is not included as a member of the USDA Food Patterns. a. milk products b. vegetables c. fruits d. grains e. fats and sugars ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:35 AM DATE MODIFIED: 9/30/2018 11:08 AM 54. A client consumes the following foods from the grain group of the USDA Food Guide: 1 cup cooked rice, 2 slices of bread, 3 cups popcorn, and 1 cup pasta. How many ounce equivalents did the client consume? a. 2 b. 4 c. 7 d. 8 e. 9 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:38 AM DATE MODIFIED: 3/17/2015 4:35 AM 55. According to the USDA Food Guide, someone who needs 2000 kcal/day should consume _____ cup(s) of milk or the equivalent in milk products each day. a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:40 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 DATE MODIFIED:

3/17/2015 4:35 AM

56. The USDA Food Patterns: a. emphasizes nutrient-dense foods within each food group. b. is a very rigid guide for providing a balanced diet. c. fails to encourage the consumption of whole grains. d. does not specify portion sizes. e. does not take physical activity levels into account.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:42 AM DATE MODIFIED: 9/30/2018 11:42 AM 57. The difference between the kcalories needed to supply nutrients and those needed to maintain weight is referred to as: a. nutrient density. b. the discretionary kcalorie allowance. c. the recommended kcalorie allowance. d. excess kilocalories. e. supplementary kcalories.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:45 AM DATE MODIFIED: 9/30/2018 11:42 AM 58. For comparison purposes, 3 ounces of meat can be visualized as being about the size of _____ . a. a 9-volt battery. b. a CD case. c. a deck of cards. d. a paperback book. e. a cellular phone.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:47 AM DATE MODIFIED: 9/30/2018 10:45 AM 59. You are assessing your own diet. Which would be the most practical tool to use? a. MyPlate b. EARs c. DVs d. Dietary Guidelines for Americans e. a body mass calculator ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 1:49 AM DATE MODIFIED: 3/17/2015 4:35 AM 60. Nutrition information on food labels: a. is required for the 20 most frequently eaten fresh fruits and vegetables. b. does not include a list of ingredients. c. is required for raw fish. d. is not required for plain coffee, tea, spices and other foods containing few nutrients. e. must include percent daily values for sugars.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 1:51 AM DATE MODIFIED: 9/30/2018 11:42 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 61. A set of nutrient standards designed specifically for use on food labels is called the: a. Recommended Dietary Allowances. b. Dietary Reference Intakes. c. Daily Values. d. FAO recommendations. e. Measured Nutrition Standard.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 1:53 AM DATE MODIFIED: 9/30/2018 11:43 AM 62. According to labeling standards, the Nutrition Facts label must contain information about: a. calcium and iron. b. calcium and magnesium. c. iron and selenium. d. iron and zinc. e. calcium and vitamin B. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 1:56 AM DATE MODIFIED: 9/30/2018 11:43 AM 63. To be labeled as “healthy,” a food must be low in fat, saturated fat, cholesterol, and sodium, and contain at least _____% of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber. a. 5 b. 10 c. 15 d. 20 e. 25 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 1:59 AM DATE MODIFIED: 3/17/2015 4:35 AM 64. The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____. a. calcium; osteoporosis b. zinc; immune system response c. folate; cancer d. dietary fat; autoimmune deficiency e. potassium; neural tube defects ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 2:01 AM DATE MODIFIED: 3/17/2015 4:35 AM 65. According to the Dietary Guidelines for Americans, Americans need to consume more of certain nutrients, including: a. sodium, fiber, magnesium, and vitamin A. b. potassium, fiber, calcium, and vitamin D. c. vitamin D, fluoride, protein, and niacin. d. calcium, iron, omega-3 fatty acids, and sodium. e. folate, magnesium, fiber, and sodium.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 2:04 AM DATE MODIFIED: 9/30/2018 11:44 AM 66. Statements on the label of a food or dietary supplement about the substance’s effect on a structure or function of the body are called: Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 a. “B” list claims. b. structure-function claims. c. scientific evidence. d. unsupported claims. e. health claims.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.6 Food Labels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 2:08 AM DATE MODIFIED: 9/30/2018 11:44 AM 67. In order to comply with recommendations of the 2015 Dietary Guidelines for Americans regarding vegetable intake, Americans should consume 2.5 cups of vegetables daily choosing from _______ subgroups of vegetables throughout the week. a. five b. four c. three d. six e. seven ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 2:10 AM DATE MODIFIED: 8/10/2018 2:39 PM 68. Which is a protein-rich food? a. green beans b. almonds c. bread d. banana e. spinach ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 2:12 AM DATE MODIFIED: 2/8/2016 2:50 PM Nutrition in Practice – Finding the Truth about Nutrition 69. Which is indicative of valid nutritional information? a. a product that promises a quick and easy fix b. a claim made to help sell a product c. a simple conclusion drawn from a complex study d. an abstract published on the NLM’s PubMed website e. numerous personal testimonials ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Nutrition LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/12/2015 2:14 AM DATE MODIFIED: 3/17/2015 4:35 AM 70. When searching the Internet for a credible source of nutrition information, one should go to the website of a: a. government health agency. b. national health food store chain. c. multi-level marketing company that sells supplements. d. popular fitness magazine. e. a popular health club website.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/12/2015 2:16 AM DATE MODIFIED: 9/30/2018 11:45 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 71. The FDA advises consumers that: a. a product that is labeled as “natural” or “nontoxic” is always safe to use. b. products based on “ancient remedies” are preferable to those based on modern “scientific breakthroughs.” c. they should be suspicious of product claims that use impressive-sounding medical terms. d. an offer of a “money-back” guarantee from the manufacturer means the product is more likely to be effective. e. numerous testimonials about the effectiveness of a product means the product is likely to work well.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/12/2015 2:18 AM DATE MODIFIED: 9/30/2018 11:46 AM 72. The primary nutrition expert on the healthcare team is the: a. dietetic technician. b. registered dietitian. c. nutritionist. d. nutrition consultant. e. primary care physician.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/12/2015 2:46 AM DATE MODIFIED: 9/30/2018 11:46 AM Match each nutrition term with the appropriate definition. a. A set of values for the dietary nutrient intakes of healthy people in the United States and Canada. b. A set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals. c. A set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine RDA. d. The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy. e. In regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms.

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Chapter 01 f. The average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group. g. A set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. h. The dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health. i. Ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

DIFFICULTY: Bloom’s: Remember REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 10/6/2015 8:57 AM DATE MODIFIED: 2/4/2019 4:39 PM 73. AI ANSWER: c POINTS: 1 74. AMDR ANSWER: i POINTS: 1 75. deficient ANSWER: e POINTS: 1 76. DRI ANSWER: a POINTS: 1 77. EAR ANSWER: f POINTS: 1 78. EER ANSWER: h POINTS: 1 79. RDA ANSWER: b POINTS: 1 80. requirement Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 ANSWER: d POINTS: 1 81. UL ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. Customary intake of foods and beverages over time. b. The characteristic of a diet that provides all the essential nutrients, fiber, and energy necessary to maintain health and body weight. c. Diseases characterized by slow progression, long duration, and degeneration of body organs due in part to such personal lifestyle elements as poor food choices, smoking, alcohol use, and lack of physical activity. d. A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density. e. The dietary characteristic of providing foods in proportion to one another and in proportion to the body’s needs. f. Overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease; a form of malnutrition. g. The provision of enough, but not too much, of a substance. h. Sugars, syrups, and other kcaloric sweeteners that are added to foods during processing or preparation or at the table. i. Underconsumption of food energy or nutrients severe enough to cause disease or increased susceptibility to disease; a form of malnutrition.

DIFFICULTY: Bloom’s: Remember REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 10/6/2015 9:04 AM DATE MODIFIED: 2/4/2019 4:40 PM 82. overnutrition ANSWER: f POINTS: 1 83. adequacy ANSWER: b POINTS: 1 84. eating pattern ANSWER: a POINTS: 1 85. undernutrition ANSWER: i Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 POINTS:

1

86. chronic diseases ANSWER: c POINTS: 1 87. balance ANSWER: e POINTS: 1 88. nutrient density ANSWER: d POINTS: 1 89. moderation ANSWER: g POINTS: 1 90. added sugars ANSWER: h POINTS: 1 91. Discuss how the genetics of taste influences food choices. Why do you think humans evolved an ability to taste bitter compounds, such as those found in some plants?

ANSWER: Preference: Why do people like certain foods? One reason, of course, is their preference for certain tastes. Some tastes are widely liked, such as the sweetness of sugar and the savoriness of salt. Research suggests that genetics influence people’s taste preferences, a finding that may eventually have implications for clinical nutrition. For example, sensitivity to bitter taste is an inherited trait. People born with great sensitivity to bitter tastes tend to avoid foods with bitter flavors such as broccoli, cabbage, brussels sprouts, spinach, and grapefruit juice.

Humans may have evolved an ability to taste bitter compounds in order to avoid toxic bitter-tasting compounds in plants.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.1 Food Choices QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/12/2015 3:24 AM DATE MODIFIED: 2/8/2016 2:53 PM 92. Provide a rationale for the following statement: "Too much meat is just as fattening as too many potatoes."

ANSWER: The rationale is based on the concept of energy storage in the body. The body first uses the Copyright Cengage Learning. Powered by Cognero.

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Chapter 01 energy-yielding nutrients to build new compounds and fuel metabolic and physical activities. Excesses are then rearranged into storage compounds, primarily body fat, and put away for later use. Thus, if you take in more energy than you expend, whether from carbohydrate (e.g., potatoes), fat, or protein (e.g., meat), the result is an increase in energy stores and weight gain. Similarly, if you take in less energy than you expend, the result is a decrease in energy stores and weight loss.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.2 The Nutrients QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.

DATE CREATED: 3/12/2015 3:26 AM DATE MODIFIED: 3/17/2015 4:35 AM 93. Describe the relationship between the Estimated Average Requirements (EAR) and the Recommended Dietary Allowances (RDA) for nutrient intake. Why are the RDA levels set higher than those of the EAR? ANSWER: Recommended Dietary Allowances (RDA): a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals.

Estimated Average Requirements (EAR): the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group; used in nutrition research and policymaking and as the basis on which RDA values are set.

The RDA is set high enough to cover nearly everyone's nutrient requirements, without being too high as to approach toxicity. The EAR is an average intake level; that is, adequate to meet the requirement of half of the population (see Figure 1-2).

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.3 Nutrient Recommendations QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.3 - Define the four categories of the DRI, the Estimated Energy Requirement (EER), and the Acceptable Macronutrient Distribution Ranges (AMDR), and explain their purposes.

DATE CREATED: 3/12/2015 3:27 AM DATE MODIFIED: 3/17/2015 6:23 AM 94. List the six principles of diet planning and briefly describe each one.

ANSWER: The six principles of diet planning are adequacy, balance, kCalorie control, nutrient density, moderation, and variety.

Adequacy: An adequate diet has enough energy and enough of every nutrient (as well as fiber) to meet the needs of healthy people.

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Chapter 01 Balance: the food choices do not overemphasize one nutrient or food type at the expense of another. Balance in the diet helps to ensure adequacy. kCalorie control: the foods provide the amount of energy needed to maintain a healthy body weight—not more, not less. The key to kcalorie control is to select foods that deliver the most nutrients for the least food energy.

Nutrient density: Nutrient density promotes adequacy and kcalorie control. A person who makes nutrient-dense choices, such as fruit instead of cola, can meet daily nutrient needs on a lower energy budget. Such choices support good health.

Moderation: Moderation contributes to adequacy, balance, and kcalorie control. Foods rich in fat and sugar often provide enjoyment and energy but relatively few nutrients. In addition, they promote weight gain when eaten in excess. A person who practices moderation eats such foods only on occasion and regularly selects foods low in solid fats and added sugars, a practice that automatically improves nutrient density. Returning to the example of cheddar cheese and fat-free milk, the milk not only offers more calcium for less energy, but also it contains far less fat than the cheese.

Variety: the foods chosen differ from one day to the next. A diet may have all the virtues just described and still lack variety if a person eats the same foods day after day. People should select foods from each of the food groups daily and vary their choices within each food group from day to day.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 3:29 AM DATE MODIFIED: 3/17/2015 4:35 AM 95. Explain the difference between a health claim and a structure-function claim on a food label.

ANSWER: Health claims describe the relationship of a food or food component to a disease or healthrelated condition. In some cases, the FDA authorizes health claims based on an extensive review of the scientific literature. Structure-function claims describe the effect that a substance has on the structure or function of the body but do not make reference to a disease—for example, “calcium builds strong bones.” Unlike health claims, which require food manufacturers to collect scientific evidence and petition the FDA, structure-function claims can be made without any FDA approval.

POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 1.6 Food Labels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.6 - Compare the information on food labels to make selections that meet specific dietary and health goals.

DATE CREATED: 3/12/2015 3:30 AM Copyright Cengage Learning. Powered by Cognero.

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96. Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

ANSWER: To help consumers evaluate the information found on labels, the FDA created a set of nutrient standards called the Daily Values specifically for use on food labels. The Daily Values do two things: they set adequacy standards for nutrients that are desirable in the diet such as protein, vitamins, minerals, and fiber, and they set moderation standards for other nutrients that must be limited, such as fat, saturated fat, cholesterol, and sodium. The “% Daily Value” column on a label provides a ballpark estimate of how individual foods contribute to the total diet. It compares key nutrients in a serving of food with the daily goals of a person consuming 2000 kcalories. Although the Daily Values are based on a 2000-kcalorie diet, people’s actual energy intakes vary widely; some people need fewer kcalories, and some people need many more. This makes the Daily Values most useful for comparing one food with another and less useful as nutrient intake targets for individuals.

By examining a food’s general nutrient profile, however, a person can determine whether the food contributes “a little” or “a lot” of a nutrient, whether it contributes “more” or “less” than another food, and how well it fits into the consumer’s overall diet.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 3:32 AM DATE MODIFIED: 3/17/2015 4:35 AM 97. Briefly describe how a person could use scientific principles to evaluate nutrition and health claims.

ANSWER: Valid nutrition information derives from scientific research, which has the following characteristics: Scientists test their ideas by conducting properly designed scientific experiments. They report their methods and procedures in detail so that other scientists can verify the findings through replication; scientists recognize the inadequacy of personal testimonials; scientists who use animals in their research do not apply their findings directly to human beings; and scientists may use specific segments of the population in their research. When they do, they are careful not to generalize the findings to all people; scientists report their findings in respected scientific journals. Their work must survive a screening review by their peers before it is accepted for publication. With each report from scientists, the field of nutrition changes a little—each finding contributes another piece to the whole body of knowledge.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 1.7 Finding the Truth about Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

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98. Define food variety and describe why it is essential for a well-balanced, nutritious diet.

ANSWER: A major characteristic of a nutritious diet is variety: the foods chosen differ from one day to the next. A diet may have all the virtues just described and still lack variety if a person eats the same foods day after day. People should select foods from each of the food groups daily and vary their choices within each food group from day to day, for a couple of reasons. First, different foods within the same group contain different arrays of nutrients.

Among the fruits, for example, strawberries are especially rich in vitamin C while apricots are rich in vitamin A. Variety improves nutrient adequacy. Second, no food is guaranteed entirely free of substances that, in excess, could be harmful. The strawberries might contain trace amounts of one contaminant, the apricots another. By alternating fruit choices, a person will ingest very little of either contaminant.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 1.5 Dietary Guidelines and Food Guides QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.5 - Explain how each of the dietary ideals can be used to plan a healthy diet, and how the Dietary Guidelines and USDA Food Patterns help make diet planning easier.

DATE CREATED: 3/12/2015 3:35 AM DATE MODIFIED: 3/17/2015 4:35 AM 99. What is wellness? Discuss the Health Line and its relation to wellness.

ANSWER: Wellness is defined as: maximum well-being; the top range of health states; the goal of the person who strives toward realizing his or her full potential physically, mentally, emotionally, spiritually, and socially. The choices people make each day affect not only their physical health but also their wellness —all the characteristics that make a person strong, confident, and able to function well with family, friends, and others. People who consistently make poor lifestyle choices on a daily basis increase their risks of developing diseases. A person’s health can fall anywhere along a continuum, from maximum wellness on the one end to total failure to function (death) on the other. This is what’s known as the Health Line.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 1.1 Food Choices QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.1 - Describe how various factors influence personal food choices.

DATE CREATED: 3/12/2015 3:39 AM DATE MODIFIED: 3/17/2015 4:35 AM 100. What is a Registered Dietician Nutritionist and how are they different from “nutritionists”?

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Chapter 01 ANSWER:

Registered dietitian nutritionists (RDNs), also called registered dietitians (RDs), and nutrition professionals with advanced degrees (M.S., Ph.D.) are experts. These professionals are probably in the best position to answer a person’s nutrition questions. On the other hand, a “nutritionist” may be an expert or a quack, depending on which state the person practices in. Some states require people who use this title to meet strict standards.

In other states, a “nutritionist” may be any individual who claims a career connection with the nutrition field. There is no accepted national definition for the term nutritionist. Other purveyors of nutrition information may also lack credentials. A health-food store owner may be in the nutrition business simply because it is a lucrative market. The owner may have a background in business or sales and no education in nutrition at all. Such a person is not qualified to provide nutrition information to customers. For accurate nutrition information, seek out a trained professional with a college education in nutrition—an expert in the field of dietetics. All registered dietitians are nutritionists, but not all nutritionists are registered dietitians. Some state licensing boards set specific qualifications for holding the title. For states that regulate this title, the definition varies from state to state. To obtain some “nutritionist” credentials requires little more than a payment.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 1.7 Finding the Truth About Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.01.1.7 - Recognize misinformation and describe how to identify reliable nutrition information.

DATE CREATED: 3/12/2015 3:40 AM DATE MODIFIED: 3/17/2015 4:35 AM

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Chapter 02 1. A nutrient or other substance must pass through the cells of the digestive tract wall before it actually enters the body. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 5.1 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:07 AM DATE MODIFIED: 3/11/2015 4:11 AM 2. Digestion is completed in the large intestine. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:12 AM DATE MODIFIED: 3/11/2015 4:13 AM 3. Segmentation propels or pushes food through the GI tract, while peristalsis mixes the food, with a more gradual pushing motion. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:14 AM DATE MODIFIED: 3/11/2015 4:16 AM 4. The mouth initiates the liquefying process to reduce the food to a coarse mash suitable for swallowing. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:17 AM DATE MODIFIED: 3/11/2015 4:18 AM 5. Of all the organs in the GI tract, the small intestine has the thickest walls and strongest muscles. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:20 AM DATE MODIFIED: 3/11/2015 4:21 AM 6. Saliva protects tooth surfaces and the linings of the mouth, esophagus, and stomach from attack by molecules that might be harmful. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 4:21 AM DATE MODIFIED: 3/11/2015 4:27 AM 7. Pepsin cannot function in the strong acidic environment of the stomach. a. True b. False ANSWER: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 4:23 AM DATE MODIFIED: 3/11/2015 4:28 AM 8. Drinking plenty of water in conjunction with eating foods high in fiber supplies fluid for the fiber to take up, thus relieving constipation. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 4:25 AM DATE MODIFIED: 3/11/2015 4:26 AM 9. Some partially digested nutrients can be caught in the microvilli, but they cannot be further digested. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 4:29 AM DATE MODIFIED: 3/11/2015 4:30 AM 10. People should not eat certain food combinations at the same meal because the digestive system cannot handle more than one task at a time. a. True b. False ANSWER: False POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 4:31 AM DATE MODIFIED: 3/11/2015 4:32 AM 11. Another name for the digestive tract is the: a. urinary tract. b. exocrine system. c. gastrointestinal tract. d. muscular system. e. bolus reduction system.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:33 AM DATE MODIFIED: 9/30/2018 5:04 PM 12. The digestive tract begins at the ____ and ends at the ____. a. stomach; large intestine b. pharynx; rectum c. lower esophageal sphincter; rectum d. mouth; anus e. tongue; renal glands ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:35 AM DATE MODIFIED: 3/11/2015 4:41 AM 13. A bolus is a(n): a. sphincter muscle separating the stomach from the small intestine.

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Chapter 02 b. portion of food swallowed at one time. c. enzyme that hydrolyzes starch. d. portion of partially digested food expelled by the stomach into the duodenum. e. small, indigestible portion of food that can get stuck in the large intestine.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:42 AM DATE MODIFIED: 9/30/2018 5:04 PM 14. The ____ is formed in the mouth. a. bile b. bolus c. chyme d. villus e. sphincter ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:44 AM DATE MODIFIED: 3/11/2015 4:47 AM 15. The ____ prevents food from entering the lungs. a. lower esophageal sphincter b. pharynx c. ileocecal valve d. epiglottis e. esophagus ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:50 AM DATE MODIFIED: 3/11/2015 4:53 AM 16. The stomach empties into the: a. ileum. b. cecum. c. jejunum. d. duodenum. e. gallbladder.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:53 AM DATE MODIFIED: 9/30/2018 5:05 PM 17. Chyme is a(n): a. semiliquid mass of partially digested food. b. portion of food swallowed at one time. c. enzyme in the stomach needed for the digestion of protein. d. esophageal secretion. e. digesting liquid, similar to pepsin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:55 AM DATE MODIFIED: 9/30/2018 5:05 PM 18. Two organs that secrete digestive juices into the small intestine are the ____ and the ____. a. gallbladder; pancreas b. pancreas; liver c. gallbladder; liver d. duodenum; pancreas e. appendix; prostate Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 4:58 AM DATE MODIFIED: 3/11/2015 5:00 AM 19. The movement of chyme from the stomach into the small intestine is regulated by the: a. pancreas. b. pyloric sphincter. c. ileocecal valve. d. duodenum. e. epiglottis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 5:00 AM DATE MODIFIED: 9/30/2018 5:05 PM 20. Immediately before passing into the large intestine, the food mass must pass through the: a. pyloric sphincter. b. lower esophageal sphincter. c. ileocecal valve. d. bolus. e. pancreas.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 5:04 AM DATE MODIFIED: 9/30/2018 5:05 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 21. “Peristalsis” is a term that refers to the: a. circulation of blood in the blood vessels. b. absorption of food in the intestines. c. mixing and moving of food through the lymphatic system. d. action of the involuntary muscles of the digestive tract. e. breakdown of food in the stomach.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 5:07 AM DATE MODIFIED: 9/30/2018 5:06 PM 22. Involuntary muscle contractions move food through the intestinal tract. The movement that forces the contents back a few inches before pushing it forward again is called: a. segmentation. b. rotation. c. peristalsis. d. liquefaction. e. digestion.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.1 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/11/2015 5:14 AM DATE MODIFIED: 9/30/2018 5:06 PM 23. Enzymes: a. facilitate chemical reactions. b. draw water into the small intestine. c. are present in all parts of the GI tract. d. encourage bacterial growth. e. discourage water removal by the duodenum.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 5:24 AM DATE MODIFIED: 9/30/2018 5:07 PM 24. Which enzyme breaks down starch in the mouth? a. carbohydrase b. lipase c. salivary amylase d. gastric protease e. salivary chymylase ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 5:33 AM DATE MODIFIED: 3/11/2015 5:36 AM 25. The products of amylase digestion in the mouth are: a. proteins. b. monosaccharides and lactose. c. polysaccharides and maltose. d. polysaccharides and sucrose. e. lipids and proteins.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:31 AM DATE MODIFIED: 9/30/2018 5:07 PM 26. Which substance is not found in gastric juice? a. water b. lipase Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 c. chylomicrons d. hydrochloric acid e. pepsin ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:34 AM DATE MODIFIED: 3/11/2015 6:36 AM 27. The normal pH of the stomach is: a. very acidic. b. slightly acidic. c. neutral. d. slightly alkaline. e. strongly alkaline.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:36 AM DATE MODIFIED: 9/30/2018 5:07 PM 28. Which organ contributes juices to the GI tract during digestion? a. mesenchyme b. colon c. renal glands d. pancreas e. esophagus ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive Copyright Cengage Learning. Powered by Cognero.

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secretions.

3/11/2015 6:38 AM 3/11/2015 6:40 AM

29. The function of mucus in the stomach is to: a. neutralize stomach acid. b. activate pepsinogen to pepsin. c. protect stomach cells from gastric juices. d. emulsify fats. e. denature proteins.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:40 AM DATE MODIFIED: 9/30/2018 5:08 PM 30. The major digestive work in the stomach is the initial breakdown of: a. starch. b. proteins. c. fat. d. vitamins. e. minerals.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:43 AM DATE MODIFIED: 9/30/2018 5:08 PM 31. In addition to hydrochloric acid, the stomach cells also secrete: a. mucus. b. bile. c. amylase. d. lipoproteins. e. lactase.

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Chapter 02 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:46 AM DATE MODIFIED: 9/30/2018 5:08 PM 32. The major digestive enzyme secreted by the stomach is: a. amylase. b. lipase. c. pepsin. d. disaccharidase. e. sucrase.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:49 AM DATE MODIFIED: 9/30/2018 5:08 PM 33. The nutrients that are digested in the small intestine are ____. a. carbohydrate, fat, and protein b. fat, water, and fiber c. protein, vitamins, and fiber d. water, fiber, and minerals e. carbohydrate, fiber, and minerals ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:53 AM DATE MODIFIED: 3/11/2015 6:56 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 34. The digestion of proteins begins in the ____ and ends in the ____. a. stomach; pancreas b. pancreas; small intestine c. stomach; small intestine d. small intestine; liver e. mouth; liver ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 6:56 AM DATE MODIFIED: 3/11/2015 6:59 AM 35. Which organ is the primary source of digestive enzymes? a. pancreas b. gallbladder c. small intestine d. liver e. spleen ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:12 AM DATE MODIFIED: 3/11/2015 7:14 AM 36. After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is: a. very acidic. b. slightly acidic. c. strongly alkaline. d. slightly alkaline. e. very basic.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:14 AM DATE MODIFIED: 9/30/2018 5:09 PM 37. The liver: a. reabsorbs water and salts. b. makes bile. c. churns food to chyme. d. performs enzymatic digestion. e. shunts bloods away from the stomach during digestion.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:17 AM DATE MODIFIED: 9/30/2018 5:09 PM 38. The main function of bile is to: a. emulsify fats. b. stimulate the activity of protein digestive enzymes. c. neutralize the intestinal contents. d. decrease the acidity of the contents of the stomach. e. increase the acidity of the contents of the stomach.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:19 AM DATE MODIFIED: 9/30/2018 5:09 PM 39. If the gallbladder becomes diseased, the digestion of ____ can become compromised. a. fat b. protein c. carbohydrate Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 d. fiber e. minerals ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:21 AM DATE MODIFIED: 3/11/2015 7:23 AM 40. The gallbladder: a. reabsorbs water and salts. b. churns food to chyme. c. performs enzymatic digestion. d. stores bile. e. produces gall stones that aid in the digestion of fiber.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:24 AM DATE MODIFIED: 9/30/2018 5:10 PM 41. A component of pancreatic juice that functions to neutralize acidic chyme as it enters the small intestine is called: a. bile. b. a bolus. c. an emulsifier. d. intestinal flora. e. bicarbonate.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

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Chapter 02 DATE CREATED: DATE MODIFIED:

3/11/2015 7:27 AM 9/30/2018 5:10 PM

42. Which substance contains no digestive enzymes? a. saliva b. gastric juice c. intestinal juice d. bile e. pancreatic juice ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:31 AM DATE MODIFIED: 3/11/2015 7:33 AM 43. Which nutrient takes the longest to digest? a. fat b. sugar c. vitamin C d. iron e. magnesium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:34 AM DATE MODIFIED: 3/11/2015 7:36 AM 44. Fats present in the GI tract: a. slow down the process of digestion and absorption. b. cause difficulty in digestion. c. stimulate and hasten digestion and absorption. d. are carriers of thiamin, riboflavin, and niacin. e. stimulate the absorption of minerals.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:38 AM DATE MODIFIED: 9/30/2018 5:10 PM 45. Which food would be digested the slowest? a. a piece of toast with strawberry jam b. a grilled steak c. a green salad with low-fat salad dressing d. a cup of green beans e. a cup of yams ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:41 AM DATE MODIFIED: 3/11/2015 7:43 AM 46. Which food would be digested most quickly? a. sugar cookies b. peanut butter sandwich and milk c. stew and cornbread d. hamburger e. milkshake ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:45 AM DATE MODIFIED: 3/11/2015 7:46 AM 47. Which food would be digested most quickly?

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Chapter 02 a. a scoop of lemon sherbet b. an apple c. a baked potato with sour cream d. a piece of cheese on a cracker e. peanut butter on celery ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:51 AM DATE MODIFIED: 3/11/2015 7:52 AM 48. Which nutrients must be broken down in order to be absorbed? a. vitamins, minerals, and water b. carbohydrate, vitamins, and minerals c. fat, protein, and minerals d. carbohydrate, protein, and fat e. carbohydrate, protein, and vitamins ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:53 AM DATE MODIFIED: 3/11/2015 7:55 AM 49. In the GI tract, bacteria produce: a. amylase. b. pepsin. c. mucus. d. vitamin K. e. bile.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:56 AM DATE MODIFIED: 9/30/2018 5:11 PM 50. Fiber functions to: a. aid in the absorption of vitamins. b. produce bacteria in the small intestine. c. stimulate the GI tract muscles. d. stimulate the absorption of nutrients. e. produce chyme.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 7:59 AM DATE MODIFIED: 9/30/2018 5:18 PM 51. A benefit of fiber is that it: a. promotes mineral absorption. b. aids in keeping stools soft. c. inhibits peristalsis. d. keeps individual foods from getting mixed together. e. speeds excretion of toxins.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 8:06 AM DATE MODIFIED: 9/30/2018 5:21 PM 52. Once the digestive process is complete, the colon retrieves ____, which the body must recycle. a. water and dissolved salts b. iron and water c. protein and sodium d. water and fiber Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 e. urea and bile ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.2 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/11/2015 8:12 AM DATE MODIFIED: 3/11/2015 8:14 AM 53. The primary site of nutrient absorption is the: a. stomach. b. pancreas. c. small intestine. d. large intestine. e. liver.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:14 AM DATE MODIFIED: 9/30/2018 5:21 PM 54. Villi are found in the: a. esophagus. b. stomach. c. small intestine. d. large intestine. e. colon.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:16 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 DATE MODIFIED:

9/30/2018 5:21 PM

55. The microscopic hairs that cover the surface of each cell lining the small intestine are called: a. intestinal folds. b. villi. c. microvilli. d. lymphatics. e. microcilia.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:26 AM DATE MODIFIED: 9/30/2018 5:22 PM 56. Which nutrient(s) is/are absorbed into the lymphatic system? a. fat-soluble vitamins b. water c. amino acids d. glucose e. glucosamine ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:29 AM DATE MODIFIED: 3/11/2015 8:30 AM 57. After absorption, the water-soluble nutrients are released directly into the: a. bloodstream. b. kidneys. c. liver. d. lymph. e. nephrons.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:30 AM DATE MODIFIED: 9/30/2018 5:22 PM 58. After absorption, the larger fats and fat-soluble vitamins are first released into the ____ transport system. a. excretory b. mesentery c. vascular d. lymphatic e. digestible ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.3 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.3 - Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.

DATE CREATED: 3/11/2015 8:32 AM DATE MODIFIED: 3/11/2015 8:34 AM 59. After digestion, lipids are packaged for transport as lipoproteins known as: a. HDL. b. VLDL. c. LDL. d. chylomicrons. e. triglycerides.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:35 AM DATE MODIFIED: 9/30/2018 5:22 PM 60. Which substance is not found in a chylomicron? a. phospholipid Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 b. protein c. triglyceride d. water-soluble vitamins e. cholesterol ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:37 AM DATE MODIFIED: 3/11/2015 8:39 AM 61. The lymphatic system: a. contains fluid with the same composition as blood. b. eventually drains into the blood circulatory system. c. carries chylomicrons to the intestines. d. is where metabolism of nutrients takes place. e. drains directly into the appendix.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:39 AM DATE MODIFIED: 9/30/2018 5:23 PM 62. When nutrients enter the blood vessels from the small intestine, they are first transported to the: a. kidney. b. liver. c. cells throughout the body. d. thoracic duct. e. spleen.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:41 AM DATE MODIFIED: 9/30/2018 5:24 PM 63. The ____ is the body’s major metabolic organ, serving as a large chemistry lab and creating substances necessary for life. a. pancreas b. small intestine c. gallbladder d. liver e. thyroid ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:43 AM DATE MODIFIED: 8/12/2018 2:33 PM 64. Elevated LDL concentrations are associated with a high risk of heart disease because they: a. transport cholesterol and triglycerides from the liver to the tissues. b. carry excessive amounts of fat that is deposited around the heart. c. encourage high levels of iron in the blood. d. take excess cholesterol back to the liver, which increases the production of cholesterol. e. transport cholesterol and triglycerides away from the liver.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:45 AM DATE MODIFIED: 9/30/2018 5:24 PM 65. Elevated HDL concentrations are associated with a low risk of heart disease because they: a. transport newly absorbed lipids from intestinal cells to the rest of the body. b. carry cholesterol and triglycerides from the liver to the rest of the body. c. carry lipids around in the blood more than LDL. d. take excess cholesterol and phospholipids from the tissues and return them to the liver.

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Chapter 02 e. take excess cholesterol and phospholipids to the tissues and away from the liver.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:48 AM DATE MODIFIED: 9/30/2018 5:25 PM 66. The lipoprotein that contains the greatest proportion of triglycerides is the: a. HDL. b. LDL. c. VLDL. d. chylomicron. e. lymph.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:50 AM DATE MODIFIED: 9/30/2018 5:25 PM 67. Which factor is most instrumental to the optimal health and performance of the digestive system? a. bicarbonate b. adequate sleep c. the glycemic index d. hepatic shunting e. enzyme supplements ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.4 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/11/2015 8:52 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 DATE MODIFIED:

3/11/2015 8:54 AM

68. Which item(s) can cause a foodborne infection? a. foods containing toxin-producing microbes b. Clostridium botulinum c. Campylobacter d. Staphylococcus aureus e. too much magnesium ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.5 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/11/2015 8:55 AM DATE MODIFIED: 8/12/2018 2:38 PM 69. To prevent bacterial growth, cooked foods should be kept at ____° F or higher until served. a. 40 b. 140 c. 165 d. 200 e. 100 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.5 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/11/2015 8:58 AM DATE MODIFIED: 3/11/2015 9:01 AM 70. Which recommendation is appropriate for preventing foodborne illnesses? a. Fresh produce should be washed before it is eaten. b. Only new sponges and towels should be used in the kitchen. c. Leftovers can safely be covered and left at room temperature until the next meal. d. Meats should be marinated at room temperature. e. Vegetables should be cooked and never eaten raw.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.5 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/11/2015 9:01 AM DATE MODIFIED: 3/11/2015 9:03 AM 71. Cold food should be stored at ____ or less. a. 40° F b. 55° F c. 80° F d. 140° F e. 100° F ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.5 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/11/2015 9:04 AM DATE MODIFIED: 3/11/2015 9:06 AM 72. Leftovers should be eaten within ____ days. a. 5-7 b. 3-4 c. 2-3 d. 1-2 e. 8-10 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 5.5 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/11/2015 9:06 AM DATE MODIFIED: 3/11/2015 9:08 AM Match each nutrition term with the appropriate definition. a. the oral cavity containing the tongue and teeth b. the passageway leading from the nose and mouth to the larynx and esophagus, respectively c. a cartilage structure in the throat that prevents fluid or food from entering the trachea when a person swallows d. the passageway from the mouth and nose to the lungs e. the conduit from the mouth to the stomach Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 f. the sphincter muscle at the junction between the esophagus and the stomach g. the sphincter muscle separating the stomach from the small intestine h. the organ that stores and concentrates bile i. a gland that secretes enzymes and digestive juices into the duodenum j. a 10-foot length of small-diameter (1-inch diameter) intestine that is the major site of digestion of food and absorption of nutrients k. the top portion of the small intestine l. the first two-fifths of the small intestine beyond the duodenum m. the last segment of the small intestine n. the sphincter muscle separating the small and large intestines o. the last portion of the intestine, which absorbs water p. a narrow blind sac extending from the beginning of the large intestine; stores lymphocytes q. the muscular terminal part of the GI tract extending from the sigmoid colon to the anus r. the terminal sphincter muscle of the GI tract DIFFICULTY: Bloom’s: Remember REFERENCES: 5.1 QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 10/7/2015 4:05 AM DATE MODIFIED: 2/4/2019 4:42 PM 73. anus ANSWER: r POINTS: 1 74. appendix ANSWER: p POINTS: 1 75. duodenum ANSWER: k POINTS: 1 76. epiglottis ANSWER: c POINTS: 1 77. esophagus ANSWER: e POINTS: 1 78. gallbladder ANSWER: h POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 79. ileocecal valve ANSWER: n POINTS: 1 80. ileum ANSWER: m POINTS: 1 81. jejunum ANSWER: l POINTS: 1 82. large intestine ANSWER: o POINTS: 1 83. lower esophageal sphincter ANSWER: f POINTS: 1 84. mouth ANSWER: a POINTS: 1 85. pancreas ANSWER: i POINTS: 1 86. pharynx ANSWER: b POINTS: 1 87. pyloric sphincter ANSWER: g POINTS: 1 88. rectum ANSWER: q POINTS: 1 89. small intestine ANSWER: j POINTS: 1 90. trachea ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 POINTS:

1

91. Outline and trace the path food follows through the digestive tract from one end to the other.

ANSWER: (For this question, a list of the structures and their functions - i.e., an outline - is sufficient.

Food travels through the digestive tract in this order: mouth, esophagus, lower esophageal sphincter (or cardiac sphincter), stomach, pyloric sphincter, duodenum (common bile duct enters here), jejunum, ileum, ileocecal valve, large intestine (colon), rectum, and anus.).

The process of digestion begins in the mouth. As you chew, your teeth crush and soften the food, while saliva mixes with the food mass and moistens it for comfortable swallowing. Saliva also helps dissolve the food so that you can taste it; only particles in solution can react with taste buds.

When you swallow a mouthful of food, it passes through the pharynx.

The esophagus has a sphincter muscle at each end. During a swallow, the upper esophageal sphincter opens. The bolus then slides down the esophagus, which conducts it through the diaphragm to the stomach. The lower esophageal sphincter closes behind the bolus so that it cannot slip back. The stomach retains the bolus for a while, adds juices to it, and transforms it into a semiliquid mass called chyme. Then, bit by bit, the stomach releases the chyme through another sphincter, the pyloric sphincter, which opens into the small intestine and then closes after the chyme passes through.

At the beginning of the small intestine, the chyme passes by an opening from the common bile duct, which secretes digestive fluids into the small intestine from two organs outside the GI tract—the gallbladder and the pancreas. The chyme travels on down the small intestine through its three segments—the duodenum, the jejunum, and the ileum. Digestion is completed within the small intestine.

Having traveled the length of the small intestine, what remains of the intestinal contents passes through another sphincter, the ileocecal valve, into the beginning of the large intestine (colon). The contents travel up the right-hand side of the abdomen, across the front to the left-hand side, down to the lower left-hand side, and finally below the other folds of the intestines to the back side of the body above the rectum.

As the intestinal contents pass to the rectum, the colon withdraws water, leaving semisolid waste. The strong muscles of the rectum hold back this waste until it is time to defecate.

Then the rectal muscles relax, and the last sphincter in the system, the anus, opens to allow the wastes to pass.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 5.1 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.1 - Identify the path that food takes during digestion and describe the muscular actions of digestion.

DATE CREATED: 3/12/2015 2:59 AM DATE MODIFIED: 3/12/2015 3:00 AM 92. Describe the role of the stomach in the process of digestion.

ANSWER: Gastric juice, secreted by the gastric glands, is composed of water, enzymes, and Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 hydrochloric acid. The acid is so strong that it burns the throat if it happens to reflux into the upper esophagus and mouth. The major digestive event in the stomach is the initial breakdown of proteins. Other than being crushed and mixed with saliva in the mouth, nothing happens to protein until it comes in contact with the gastric juices in the stomach.

There, the acid helps to uncoil (denature) the protein’s tangled strands so that the stomach enzymes can attack the bonds. Both the enzyme pepsin and the stomach acid itself act as catalysts in the process. Minor events are the digestion of some fat by a gastric lipase, the digestion of sucrose (to a very small extent) by the stomach acid, and the attachment of a protein carrier to vitamin B12. The stomach enzymes work most efficiently in the stomach’s strong acid, but salivary amylase, which is swallowed with food, does not work in acid this strong. Consequently, the digestion of starch gradually ceases as the acid penetrates the bolus. In fact, salivary amylase becomes just another protein to be digested.

The amino acids in amylase end up being absorbed and recycled into other body proteins.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/12/2015 3:01 AM DATE MODIFIED: 3/12/2015 3:02 AM 93. Should antacids be taken to decrease the strong acidity of the stomach? Explain your answer.

ANSWER: No, because the stomach’s strong acidity naturally prevents bacterial growth and kills most bacteria that enter the body along with food. You might expect that the stomach’s acid would attack the stomach itself, but the cells of the stomach wall secrete mucus, a thick, slimy, white polysaccharide that coats and protects the stomach’s lining. However, some people may need to take antacids if they have excess stomach acid, which can cause problems such as heartburn and indigestion.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/12/2015 3:03 AM DATE MODIFIED: 2/8/2016 4:18 PM 94. Explain what determines the rate of digestion of the energy nutrients.

ANSWER: The rate of digestion of the energy nutrients depends on the meal contents. If the meal is high in simple sugars, digestion proceeds fairly rapidly. On the other hand, if it is rich in fat, digestion is slower.

POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 REFERENCES: 5.2 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/12/2015 3:04 AM DATE MODIFIED: 3/12/2015 3:06 AM 95. Explain the benefits of intestinal flora to health.

ANSWER: GI bacteria protect people from infections. Provided that the normal intestinal flora are thriving, infectious bacteria have a hard time getting established and launching an attack on the system. In addition, the small intestine and the entire GI tract manufacture and maintain a strong arsenal of defenses against foreign invaders. Several different types of defending cells are present in the GI tract, and they confer specific immunity against intestinal diseases.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.2 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.2 - Describe the actions and origins of the digestive secretions.

DATE CREATED: 3/12/2015 3:06 AM DATE MODIFIED: 3/12/2015 3:07 AM 96. Describe the difference between low-density lipoproteins (LDL) and high-density lipoproteins (HDL). What is the relationship between blood levels of these lipoproteins and risk of heart disease?

ANSWER: When necessary, the liver can assemble different lipoproteins, which are known as verylow-density lipoproteins (VLDL). As the body’s cells remove triglycerides from the VLDL, the proportions of their lipid and protein contents shift. As this occurs, VLDL become cholesterol-rich low-density lipoproteins (LDL). Cholesterol returning to the liver from other parts of the body for metabolism or excretion is packaged in lipoproteins known as high-density lipoproteins (HDL). HDL are synthesized primarily in the liver.

The density of lipoproteins varies according to the proportion of lipids and protein they contain. The more lipids in the lipoprotein molecule, the lower the density; the more protein, the higher the density. Both LDL and HDL carry lipids around in the blood, but LDL are larger, lighter, and filled with more lipid; HDL are smaller, denser, and packaged with more protein. LDL deliver cholesterol and triglycerides from the liver to the tissues; HDL scavenge excess cholesterol from the tissues and return it to the liver for metabolism or disposal. These different functions explain why some people refer to LDL as “bad” cholesterol and HDL as “good” cholesterol. Keep in mind, though, that there is only one kind of cholesterol molecule; the differences between LDL and HDL reflect proportions of lipids and proteins within them—not the type of cholesterol. The distinction between LDL and HDL has implications for the health of the heart and blood vessels. High concentrations of LDL in the blood are associated with an increased risk of heart disease, as are low concentrations of HDL. POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.4 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/12/2015 3:08 AM DATE MODIFIED: 3/12/2015 3:09 AM 97. Describe the route of blood in the vascular system in relation to digestion.

ANSWER: The vascular or blood circulatory system is a closed system of vessels through which blood flows continuously in a figure eight, with the heart serving as a pump at the crossover point. On each loop of the figure eight, blood travels a simple route: heart to arteries to capillaries to veins to heart. The routing of blood through the digestive system is different, however. Blood is carried to the digestive system (as it is to all organs) by way of an artery, which (as in all organs) branches into capillaries to reach every cell. Blood leaving the digestive system goes by way of a vein. The hepatic portal vein, however, directs blood not back to the heart but to another organ—the liver. This vein again branches into a network of small blood vessels (sinusoids) so that every cell of the liver has access to the newly absorbed nutrients that the blood is carrying. Blood leaving the liver then again collects into a vein, called the hepatic vein, which returns the blood to the heart. The route is thus heart to arteries to capillaries (in intestines) to hepatic portal vein to sinusoids (in liver) to hepatic vein to heart.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.4 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.4 - Explain how nutrients are delivered from the GI tract to body cells by the vascular system and describe the different types of lipoproteins.

DATE CREATED: 3/12/2015 3:10 AM DATE MODIFIED: 3/12/2015 3:11 AM 98. What is norovirus and how is it linked to personal hygiene?

ANSWER: Norovirus illustrates the importance of personal hygiene. Norovirus is passed in the stool and vomit of infected people. Thus, infected people who do not wash their hands adequately can pass the virus directly to other people, or they can pass it indirectly by way of contaminated food or water. Outbreaks in the United States are often linked to food touched by infected food handlers or to person-to-person contact in day care centers, in nursing homes, and on cruise ships. People can also be infected with norovirus by eating raw shellfish such as oysters and clams that are grown in sewage-contaminated waters.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.5 QUESTION TYPE: Essay HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/12/2015 3:11 AM DATE MODIFIED: 3/12/2015 3:12 AM 99. Is eating raw seafood, like fish and oysters, ever safe?

ANSWER: Most seafood available in the United States and Canada is safe, but eating it undercooked or raw can cause severe illnesses- hepatitis, worms, parasites, viral intestinal disorders, and other diseases. Rumor has it that freezing fish will make it safe to eat raw, but this is only partly true. Commercial freezing will kill mature parasitic worms, but only cooking can kill all worm eggs and other microorganisms that can cause illness. For safety’s sake, all seafood should be cooked until it is opaque. Even sushi can be safe to eat when chefs combine cooked seafood and other ingredients into delicacies.

Eating raw oysters can be dangerous for anyone, but people with liver disease and weakened immune systems are most vulnerable. At least 10 species of bacteria found in raw oysters can cause serious illness and even death. Raw oysters may also carry the hepatitis A virus, which can cause liver disease. Some hot sauces can kill many of these bacteria but not the virus; alcohol may also protect some people against some oyster-borne illnesses but not enough to guarantee protection (or to recommend drinking alcohol).

Pasteurization of raw oysters-holding them at a specified temperature for a specified timeholds promise for killing bacteria without cooking the oyster or altering its texture or flavor.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.5 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/12/2015 3:13 AM DATE MODIFIED: 3/12/2015 3:14 AM 100. Describe how the US government is working to help keep foods safe.

ANSWER: To improve the safety of the U.S. food supply, the Food Safety Modernization Act (FSMA) was signed into law in 2011. It has been called “historic” because it shifts the focus of FDA activities from reacting after people become ill to preventing foodborne illness in the first place. The new law stresses prevention at food processing facilities; provides the FDA with greater enforcement, inspection, and recall authorities; and affords the FDA greater oversight of imported foods. In addition, the U.S. Department of Agriculture (USDA), the FDA, and the food processing industries have developed and implemented programs to control foodborne illness. For example, USDA inspectors examine meat-processing plants every day to ensure that these facilities meet government standards. Seafood, egg, produce, and processed food facilities are inspected less often, but all food producers must use a Hazard Analysis Critical Control Points (HACCP) plan to help prevent foodborne illnesses at their source. Each slaughterhouse, packer, distributor, and transporter of susceptible foods must identify “critical control points” that pose a risk of contamination and implement verifiable procedures to eliminate or minimize the risk.

The HACCP system has proved a remarkable success for domestic products, but such Copyright Cengage Learning. Powered by Cognero.

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Chapter 02 programs do not apply to imported foods.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 5.5 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.05.5.5 - Describe how foodborne illnesses can be prevented.

DATE CREATED: 3/12/2015 3:14 AM DATE MODIFIED: 3/12/2015 3:16 AM

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Chapter 03 1. When carbohydrates are plentiful, the human brain depends almost exclusively on them as an energy source. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 2:03 AM DATE MODIFIED: 3/17/2015 3:06 AM 2. Most fiber-rich foods are kcalorie-free. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 2:33 AM DATE MODIFIED: 9/26/2018 10:50 AM 3. A person consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. According to the USDA Food Patterns recommendations, this person’s sugar intake is within the guidelines. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 2:50 AM DATE MODIFIED: 3/17/2015 3:06 AM 4. Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.

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Chapter 03 a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 2:53 AM DATE MODIFIED: 3/17/2015 3:06 AM 5. A person consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets the current dietary recommendations for carbohydrate intake. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fiber QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR. 16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 2:55 AM DATE MODIFIED: 3/17/2015 3:06 AM 6. Cindy consumed two servings of vegetables, two servings of fruit, five servings of whole grains, and two servings of legumes during the day. Cindy meets the DV recommendation for fiber for the day. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 3:00 AM DATE MODIFIED: 9/30/2018 5:39 PM 7. There are no health consequences associated with consuming excess fiber.

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Chapter 03 a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 3:10 AM DATE MODIFIED: 3/17/2015 3:06 AM 8. All plant foods have attributes that may reduce the risks of colon and rectal cancers. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 3:14 AM DATE MODIFIED: 3/17/2015 3:06 AM 9. Carbohydrate-rich foods are equal in the degree to which they elevate both blood glucose and insulin concentrations. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.5. The Glycemic Index in Nutrition Practice QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/11/2015 3:19 AM DATE MODIFIED: 3/17/2015 3:06 AM 10. Sugar consumption is a major cause of tooth decay. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.3 Health Effects of Sugars and Alternative Sweeteners QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 3:22 AM DATE MODIFIED: 3/17/2015 3:06 AM 11. The main function of carbohydrates in the body is to: a. furnish the body with energy. b. provide material for synthesizing cell walls. c. synthesize fat. d. insulate the body to prevent heat loss. e. build mitochondria.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 3:28 AM DATE MODIFIED: 9/30/2018 5:39 PM 12. Which carbohydrate is composed of a single sugar unit? a. starch b. glycogen c. sucrose d. some fibers e. fructose ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 3:35 AM DATE MODIFIED: 2/8/2016 3:09 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 13. The _____ are the basic units of all carbohydrates. a. monosaccharides b. disaccharides c. polysaccharides d. sucrose molecules e. insoluble fibers ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 3:38 AM DATE MODIFIED: 3/17/2015 3:06 AM 14. Three monosaccharides important in nutrition are: a. glucose, lactose, and fructose. b. fructose, glucose, and sucrose. c. maltose, fructose, and lactose. d. galactose, sucrose, and lactose. e. fructose, glucose, and galactose.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 3:42 AM DATE MODIFIED: 9/30/2018 5:39 PM 15. The primary source of energy for most cells in the body under normal conditions is: a. sucrose. b. amino acids. c. fructose. d. glucose. e. fatty acids.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 3:47 AM DATE MODIFIED: 9/30/2018 5:40 PM 16. The hormone that moves glucose from the blood into the cells is: a. glucagon. b. insulin. c. testosterone. d. sucrose. e. glycogen.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.2 Regulation of Blood Glucose QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02. 2.2 - Explain how hormones control blood glucose concentrations.

DATE CREATED: 3/11/2015 3:57 AM DATE MODIFIED: 9/30/2018 5:40 PM 17. Which of the following does not come exclusively from plants? a. glucose b. maltose c. fructose d. galactose e. sucrose ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:00 AM DATE MODIFIED: 3/17/2015 3:06 AM 18. Fructose is: a. the sweetest of the sugars. b. known as milk sugar. c. abundant in whole grains.

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Chapter 03 d. also known as dextrose. e. a starch.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:06 AM DATE MODIFIED: 9/30/2018 5:40 PM 19. Fructose occurs naturally in: a. bread. b. milk. c. meats. d. fruits. e. fiber.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:11 AM DATE MODIFIED: 9/30/2018 5:41 PM 20. Which monosaccharide is a part of all disaccharides? a. glucose b. fructose c. maltose d. galactose e. starch ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

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Chapter 03 DATE CREATED: DATE MODIFIED:

3/11/2015 4:15 AM 8/12/2018 6:19 PM

21. Which compound is a disaccharide? a. glucose b. fructose c. lactose d. galactose e. glycogen ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:21 AM DATE MODIFIED: 3/17/2015 3:06 AM 22. Sucrose is never referred to as: a. white sugar. b. milk sugar. c. table sugar. d. cane sugar. e. beet sugar.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:24 AM DATE MODIFIED: 9/30/2018 5:41 PM 23. The most familiar source of sucrose is: a. bread. b. table sugar. c. fiber. d. meat. e. honey.

ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:29 AM DATE MODIFIED: 10/1/2018 9:04 AM 24. The principle sweetener in cakes and cookies is: a. fructose. b. galactose. c. maltose. d. sucrose. e. starch.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:32 AM DATE MODIFIED: 10/1/2018 9:04 AM 25. One molecule of sucrose contains _____ molecule(s) of glucose. a. one b. two c. three d. four e. five ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:35 AM DATE MODIFIED: 3/17/2015 3:06 AM 26. Which of the following is the principal carbohydrate in milk?

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Chapter 03 a. maltose b. fructose c. sucrose d. lactose e. glucose ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:49 AM DATE MODIFIED: 3/17/2015 3:06 AM 27. Chemically, lactose is a: a. monosaccharide. b. disaccharide. c. dextrose. d. polysaccharide. e. starch.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 4:55 AM DATE MODIFIED: 10/1/2018 9:04 AM 28. An example of a polysaccharide is: a. starch. b. lactose. c. simple carbohydrates. d. protein. e. fat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:01 AM DATE MODIFIED: 10/1/2018 9:05 AM 29. Which of the following carbohydrates is a monosaccharide? a. maltose b. fructose c. sucrose d. lactose e. glycogen ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:05 AM DATE MODIFIED: 3/17/2015 3:06 AM 30. The stored form of glucose in the body is called: a. glycogen. b. insulin. c. fat. d. muscle. e. mitochondria.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:10 AM DATE MODIFIED: 10/1/2018 9:05 AM 31. Polysaccharides are composed almost entirely of _____ units. a. sucrose b. fructose c. maltose d. glucose Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 e. galactose ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:17 AM DATE MODIFIED: 3/17/2015 3:06 AM 32. Excess glucose in the blood is converted into glycogen and stored primarily in the: a. brain and liver. b. liver and muscles. c. blood cells and brain. d. pancreas and brain. e. brain and muscles.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:20 AM DATE MODIFIED: 10/1/2018 9:05 AM 33. The richest sources of starch are: a. fruits. b. grains. c. vegetables. d. soybeans. e. meat.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:25 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 DATE MODIFIED:

10/1/2018 9:06 AM

34. Whole grains, vegetables, legumes, and fruits are rich sources of: a. sucrose. b. dietary fiber. c. fat. d. glycogen. e. glucagon.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:29 AM DATE MODIFIED: 10/1/2018 9:06 AM 35. Cellulose, pectin, hemicellulose, and gums are all considered: a. artificial sweeteners. b. sugar alcohols. c. dietary fibers. d. simple carbohydrates. e. resistant starches.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:32 AM DATE MODIFIED: 10/1/2018 9:06 AM 36. Which dietary fiber is found in all vegetables, fruits, and legumes? a. hemicellulose b. pectin c. mucilage d. cellulose e. gum ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:37 AM DATE MODIFIED: 3/17/2015 3:06 AM 37. Which fiber is a nonpolysaccharide? a. cellulose b. lignin c. pectin d. gum e. lignite ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:44 AM DATE MODIFIED: 3/17/2015 3:06 AM 38. The _____are not used by the food industry as additives or stabilizers because they are the tough, woody parts of plants. a. pectins b. gums c. lignins d. mucilages e. resistant starches ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:48 AM DATE MODIFIED: 2/8/2016 3:31 PM 39. Fibers that escape digestion and absorption in the small intestine are known as: Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 a. resistant starches. b. monosaccharides. c. soluble fibers. d. disaccharides. e. viscous gels.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 5:54 AM DATE MODIFIED: 10/1/2018 9:07 AM 40. Fibers are categorized by: a. the number of chemical bonds that hold them together. b. their chemical and physical properties. c. the number of hydrogen molecules they contain. d. their ability to be digested by human enzymes. e. their kcalorie density.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 6:00 AM DATE MODIFIED: 10/1/2018 9:07 AM 41. Sugars in fruits, vegetables, grains, and milk: a. are not related to one another chemically. b. are considered discretionary kcalories. c. occur naturally. d. are usually resistant to digestion. e. must be added to make the foods palatable.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 6:16 AM DATE MODIFIED: 10/1/2018 9:07 AM 42. The steady upward trend in sugar consumption among Americans can be attributed to: a. people adding more sugar to their foods. b. food manufacturers adding sugar during processing. c. better food preservation techniques. d. improved food safety practices. e. an increase in type 1 diabetes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:21 AM DATE MODIFIED: 10/1/2018 9:07 AM 43. The leading source of added sugar in the American diet is: a. baked goods such as cookies and cakes. b. fresh fruits. c. sugary soft drinks. d. chocolate bars and other candy treats. e. ice cream and other frozen treats.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:30 AM DATE MODIFIED: 10/1/2018 9:08 AM 44. According to the World Health Organization’s recommendations, no more than _____% of daily kcalories should come from added sugars. a. 5 Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 b. 10 c. 15 d. 20 e. 35 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:34 AM DATE MODIFIED: 3/17/2015 3:06 AM 45. Which of the following statements best describes the role of sugar in the development of obesity? a. Sugar consumption is a direct cause of weight gain, which leads to obesity. b. The increased use of added sugars by food manufacturers is the cause of obesity. c. Sugar contributes to obesity when its overconsumption is part of overall excessive energy intake. d. Sugar is converted directly to fat as soon as it is consumed. e. Sugar is much less important in the development of obesity than the lack of adequate exercise.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:39 AM DATE MODIFIED: 10/1/2018 9:09 AM 46. Excessive sugar consumption contributes to the development of: a. cancer. b. type 1 diabetes. c. dental caries. d. hyperactive behavior in children. e. hyperactive behavior in adults.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:48 AM DATE MODIFIED: 10/1/2018 9:09 AM 47. Which food ingredient is a sugar alcohol? a. polydextrose b. maltitol c. cellulose d. aspartame e. glucagon ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 6:52 AM DATE MODIFIED: 3/17/2015 3:06 AM 48. How many kcalories are provided by 100 grams of carbohydrate? a. 100 b. 200 c. 300 d. 400 e. 500 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:00 AM DATE MODIFIED: 3/17/2015 3:06 AM 49. Sweeteners that yield energy are called: Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 a. nutritive sweeteners. b. artificial sweeteners. c. resistant sweeteners. d. glycemic sweeteners. e. fermented sweeteners.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:07 AM DATE MODIFIED: 10/1/2018 9:09 AM Ice Cream A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.

50. Refer to the “Ice Cream” box above. How many alternative sweeteners are contained in this product? a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Preface 1 LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:18 AM DATE MODIFIED: 3/17/2015 3:06 AM Ice Cream A carton of ice cream contains the following list of ingredients: milkfat and nonfat milk, sorbitol, pecans, cellulose, butter, caramel color, citric acid, aspartame, carrageenan.

Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 51. Refer to the “Ice Cream” box above. How many artificial sweeteners are contained in the product? a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Preface 2 LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:27 AM DATE MODIFIED: 3/17/2015 3:06 AM 52. The artificial sweetener sucralose is made from: a. sucrose. b. amino acids. c. aspartame. d. maltose. e. galactose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:42 AM DATE MODIFIED: 10/1/2018 9:10 AM 53. The artificial sweetener that is similar in structure to fructose is: a. tagatose. b. neotame. c. sucralose. d. stevia. e. saccharin.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 7:58 AM DATE MODIFIED: 10/1/2018 9:10 AM 54. Which item would you recommend to someone interested in lowering his or her blood cholesterol level? a. white bread b. oatmeal c. corn flakes d. pork e. coffee ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:03 AM DATE MODIFIED: 2/8/2016 3:52 PM 55. Soluble fiber can help reduce blood cholesterol levels by: a. converting cholesterol into vitamin D. b. binding cholesterol and carrying it out of the body with the feces. c. blocking the absorption of bile. d. preventing the production of bile. e. blocking the production of insulin.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:11 AM DATE MODIFIED: 10/1/2018 9:10 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 56. While fiber has many benefits, it does not aid in: a. weight management. b. lowering the risk of type 2 of diabetes. c. the overall health of the gastrointestinal tract. d. the prevention of osteoporosis. e. regulating cholesterol.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:16 AM DATE MODIFIED: 10/1/2018 9:11 AM 57. The _____ describes the effect a food has on blood glucose levels. a. glycemic index b. insulin index c. solubility factor d. viscosity index e. energy index ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/11/2015 8:21 AM DATE MODIFIED: 3/17/2015 3:06 AM 58. Soluble fibers are found in: a. celery strings, wheat bran hulls, and corn kernel skins. b. kidney beans, apples, and oatmeal. c. corn kernel skins, apples, and sunflower seeds. d. celery strings, soybeans, and bran flakes. e. celery strings, apples, and sunflower seeds.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.1 The Chemist’s View of Carbohydrates Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/11/2015 8:24 AM DATE MODIFIED: 10/1/2018 9:11 AM 59. Which is the most effective at alleviating constipation? a. cellulose b. pectin c. gums d. psyllium e. protein ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:27 AM DATE MODIFIED: 3/17/2015 3:06 AM 60. Carbohydrates should contribute approximately _____% of the total daily energy intake. a. 35-40 b. 25-40 c. 45-65 d. 70--75 e. 15-25 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:30 AM DATE MODIFIED: 2/8/2016 3:54 PM 61. A 2000-kcalorie diet that provides 175 grams of carbohydrate provides: a. inadequate carbohydrate. b. excessive carbohydrate. c. an appropriate amount of carbohydrate.

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Chapter 03 d. inadequate fiber. e. inadequate fat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:34 AM DATE MODIFIED: 10/1/2018 9:11 AM 62. The Dietary Reference Intake for dietary fiber is approximately _____ grams per day. a. 10-15 b. 15-20 c. 25-35 d. 45-50 e. 55-60 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:38 AM DATE MODIFIED: 3/17/2015 3:06 AM 63. Grains, legumes, and root vegetables contain predominantly: a. simple sugars and fiber. b. starches and fiber. c. fat and fiber. d. simple sugars and fat. e. fat and starches.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

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Chapter 03 DATE CREATED: DATE MODIFIED:

3/11/2015 8:42 AM 10/1/2018 9:12 AM

64. Which list of foods are richest in carbohydrates? a. eggs, cheese, and milk b. rice, broccoli, and apples c. milk, nuts, and oils d. mayonnaise, butter, and salad dressing e. eggs, apples, and broccoli ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:45 AM DATE MODIFIED: 3/17/2015 3:06 AM 65. Which group contains the fewest carbohydrates? a. grains and starchy vegetables b. nuts and dried fruits c. milk and cheese d. fruits and vegetables e. meat and nuts ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:51 AM DATE MODIFIED: 3/17/2015 3:06 AM 66. Jeff consumed the following foods for a meal: small baked potato, ½ cup of carrots, 1 cup skim milk, and 1 small banana. Approximately how many grams of carbohydrate did Jeff consume? a. 47 b. 57 c. 66 d. 69 e. 89 ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:54 AM DATE MODIFIED: 3/17/2015 3:06 AM 67. A valid concern about excessive sugar consumption is: a. an increased risk for developing cancer. b. its contribution to behavioral problems in children. c. the potential for malnutrition. d. an increased risk for developing hypertension. e. an increased reliance on fast foods for nutrients.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 8:58 AM DATE MODIFIED: 10/1/2018 9:12 AM 68. High-fructose corn syrup is composed of: a. fructose and glucose. b. glucose and galactose. c. sucrose and maltitol. d. fructose and galactose. e. sucrose and syrulose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 9:02 AM DATE MODIFIED: 10/1/2018 9:12 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 69. Which of the following is the equivalent of 1 teaspoon of white sugar? a. 1 tablespoon of ketchup b. 1 tablespoon of jelly c. 2 oz. of a carbonated soft drink d. 3 teaspoons of honey e. 1 teaspoon of milk ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 9:05 AM DATE MODIFIED: 3/17/2015 3:06 AM 70. Aspartame is made from: a. sucrose. b. fructose. c. two amino acids. d. two monosaccharides. e. sucrose and dextralose.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/11/2015 9:08 AM DATE MODIFIED: 10/1/2018 9:13 AM 71. The World Health Organization set an upper limit for fiber intake at _____ grams per day. a. 30 b. 40 c. 50 d. 60 e. 70 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/11/2015 9:12 AM DATE MODIFIED: 3/17/2015 3:06 AM 72. The glycemic index ranks carbohydrate foods based on how they impact: a. blood glucose and insulin levels. b. blood pressure. c. weight. d. blood cholesterol and triglyceride levels. e. resting heart rate.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:06 AM DATE MODIFIED: 10/1/2018 9:13 AM 73. The glycemic index of a food is measured by comparing the increase in one’s blood glucose levels after consuming the food to that caused by a reference food, such as: a. white bread. b. a banana. c. ice cream. d. oatmeal. e. cheese.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:09 AM DATE MODIFIED: 10/1/2018 9:13 AM 74. Which of the following breakfast foods has the lowest glycemic index? a. cornflakes Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 b. instant oatmeal c. white bagel d. cooked oatmeal e. orange juice ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:12 AM DATE MODIFIED: 3/17/2015 3:06 AM 75. The glycemic index of a food is influenced by the: a. structure of the starch. b. vitamin content in the food. c. temperature of the food. d. time of day the food is consumed. e. individual's body weight.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:16 AM DATE MODIFIED: 10/1/2018 9:14 AM 76. People with _____ may benefit from limiting their intake of high-glycemic index foods. a. heart disease b. arthritis c. diabetes d. migraine headaches e. anorexia ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:19 AM DATE MODIFIED: 3/17/2015 3:06 AM 77. What is the glycemic load (GL) of one cup of kidney beans, which contains 40g of carbohydrate and has a glycemic index of 24? a. 9.6 b. 960 c. 40 d. 24 e. 4 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 2:21 AM DATE MODIFIED: 3/17/2015 3:06 AM 78. The colon’s bacteria ferment soluble fibers, forming small fatlike molecules that lower the: a. the starch factor. b. fiber content in the food. c. glycemic index. d. pH. e. one’s body weight.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/12/2015 2:24 AM DATE MODIFIED: 10/1/2018 9:14 AM 79. Insulin _____ blood glucose uptake by the muscles and adipose tissue. a. depresses b. impedes c. facilitates d. stops Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 e. uncontrollably speeds ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.2 Regulation of Blood Glucose QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02. 2.2 - Explain how hormones control blood glucose concentrations.

DATE CREATED: 3/12/2015 2:31 AM DATE MODIFIED: 3/17/2015 3:06 AM 80. The glycogen molecule is _____ branched with _____ ends that bristle from each molecule’s surface. a. highly; hundreds of b. weakly; ten c. thinly; two d. highly; thousands of e. un-; no ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 2.2 Regulation of Blood Glucose QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02. 2.2 - Explain how hormones control blood glucose concentrations.

DATE CREATED: 3/12/2015 2:33 AM DATE MODIFIED: 10/1/2018 9:15 AM Match each nutrition term with the appropriate definition. a. a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake. b. a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage. c. a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose. d. the more common type of diabetes in which the fat cells resist insulin. e. indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. f. having a gel-like consistency. g. the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water. h. the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect. i. sweeteners that yield energy, including both the sugars and the sugar alcohols. j. the concentration of hydrogen ions.

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Chapter 03 DIFFICULTY: REFERENCES:

Bloom’s: Remember 2.1 The Chemist’s View of Carbohydrates 2.2 Regulation of Blood Glucose 2.3 Health Effects of Sugars and Artificial Sweeteners 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.02. 2.2 - Explain how hormones control blood glucose concentrations.

NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 10/7/2015 2:51 AM DATE MODIFIED: 2/4/2019 4:44 PM 81. Acceptable Daily Intake (ADI) ANSWER: h POINTS: 1 82. glucagon ANSWER: b POINTS: 1 83. glycemic response ANSWER: c POINTS: 1 84. insoluble fibers ANSWER: g POINTS: 1 85. insulin ANSWER: a POINTS: 1 86. soluble fibers ANSWER: e POINTS: 1 87. type 2 diabetes ANSWER: d POINTS: 1 88. viscous Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 ANSWER: f POINTS: 1 89. pH ANSWER: j POINTS: 1 90. nutritive sweeteners ANSWER: i POINTS: 1 91. Of all the possible alternatives, why are carbohydrates the preferred energy source?

ANSWER: As long as carbohydrate is available, the human brain depends exclusively on it as an energy source. Most cells depend on glucose for their fuel to some extent, and the cells of the brain and the rest of the nervous system depend almost exclusively on glucose for their energy.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.1 The Chemist’s View of Carbohydrates QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.1 - Identify the monosaccharides, disaccharides, and polysaccharides common in nutrition and list their major food sources.

DATE CREATED: 3/12/2015 3:09 AM DATE MODIFIED: 2/8/2016 3:56 PM 92. How would you respond to the statement that honey is more nutritious than white sugar?

ANSWER: People often ask: What is the difference between honey and white sugar? Is honey, by virtue of being natural, more nutritious? Honey, like white sugar, contains glucose and fructose. The difference is that, in white sugar, the glucose and fructose are bonded together in pairs, whereas in honey some of them are paired and some are free single sugars. When you eat either white sugar or honey, though, your body breaks all of the sugars apart into single sugars. It ultimately makes no difference, then, whether you eat single sugars linked together, as in white sugar, or the same sugars unlinked, as in honey; they will end up as single sugars in your body. Honey does contain a few vitamins and minerals, but not many.

Honey is denser than crystalline sugar, too, so it provides more energy per spoonful. Table 3-3 shows that honey and white sugar are similar nutritionally—and both fall short of milk, legumes, fruits, grains, and vegetables. Honey may offer some health benefits, however: It seems to relieve nighttime coughing in children and reduce the severity of mouth ulcers in cancer patients undergoing chemotherapy or radiation.

POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

1 Bloom’s: Apply 2.3 Health Effects of Sugars and Artificial Sweeteners Essay

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Chapter 03 HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/12/2015 3:12 AM DATE MODIFIED: 8/12/2018 6:48 PM 93. Compare and contrast the advantages and disadvantages of nutritive sweeteners (sugar alcohols) vs. nonnutritive sweeteners.

ANSWER: The sugar alcohols occur naturally in fruits and vegetables; they are also used by manufacturers to provide sweetness and bulk to cookies, sugarless gum, hard candies, and jams and jellies. Unlike sucrose, sugar alcohols are fermented in the large intestine by intestinal bacteria. Consequently, side effects such as gas, abdominal discomfort, and diarrhea make the sugar alcohols less attractive than the nonnutritive sweeteners. The advantage of using sugar alcohols is that they do not contribute to dental caries.

The nonnutritive sweeteners sweeten with minimal or no carbohydrate or energy. The human taste buds perceive many of them as extremely sweet, so just tiny amounts are added to foods to achieve the desired sweet taste. The FDA endorses nonnutritive sweeteners as safe for use over a lifetime within Acceptable Daily Intake (ADI) levels.

Like the sugar alcohols, nonnutritive sweeteners make foods taste sweet without promoting tooth decay.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/12/2015 3:14 AM DATE MODIFIED: 10/1/2018 9:17 AM 94. Describe how fiber-rich foods help with weight control.

ANSWER: Fiber-rich foods tend to be low in fat and added sugars and therefore prevent weight gain and promote weight loss by delivering less energy per bite. In addition, fibers absorb water from the digestive juices; as they swell, they create feelings of fullness, delay hunger, and reduce food intake. Soluble fibers may be especially useful for appetite control. By whatever mechanism, as populations eat more refined low-fiber foods and concentrated sweets, body fat stores creep up. In contrast, people who eat three or more ounces of whole grain foods each day tend to have lower body and abdominal fatness over time.

Commercial weight-loss products often contain bulk-inducing fibers such as methylcellulose, but pure fiber compounds are not advised. High-fiber foods not only add bulk to the diet but are also economical and nutritious. Moreover, they supply healthpromoting phytochemicals—benefits that no purified fiber preparation can match.

POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/12/2015 3:17 AM DATE MODIFIED: 10/1/2018 9:19 AM 95. Discuss the harmful effects of excessive fiber intake.

ANSWER: Despite fiber’s benefits to health, when too much fiber is consumed, some minerals may bind to it and be excreted with it, without becoming available for the body to use. When mineral intake is adequate, however, a reasonable intake of high-fiber foods does not seem to compromise mineral balance. People with marginal intakes who eat mostly high-fiber foods may not be able to take in enough food to meet energy or nutrient needs. The malnourished, the elderly, and young children adhering to all-plant (vegan) diets are especially vulnerable to this problem. Fibers also carry water out of the body and can cause dehydration. Advise clients to add an extra glass or two of water to go along with the fiber added to their diets. Athletes may want to avoid bulky, fiber-rich foods just prior to competition.

POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/12/2015 3:22 AM DATE MODIFIED: 3/17/2015 3:06 AM 96. Given the nutrient information on food labels, how can the number of grams of starch in a food product be determined?

ANSWER: Nutrition labels typically include a gram amount and percent daily value of Dietary Fiber.

These are listed in the Total Carbohydrate section. Starch- and fiber-rich foods will have higher values than non-fiber-rich foods. The FDA authorizes four health claims on food labels concerning fiber-rich carbohydrate foods. One is for “fiber-containing grain products, fruits, and vegetables and reduced risk of cancer.” Another is for “fruits, vegetables, and grain products that contain fiber, and reduced risk of coronary heart disease.” A third is for “soluble fiber from whole oats and from psyllium seed husk and reduced risk of coronary heart disease,” and a fourth is for “whole grains and reduced risk of heart disease and certain cancers.”

The DRI committee advises that carbohydrates should contribute about half (45 to 65 percent) of the energy requirement. A person consuming 2000 kcalories a day should therefore obtain 900 to 1300 kcalories’ worth of carbohydrate, or between 225 and 325 grams. This amount is more than adequate to meet the RDA for carbohydrate, which is set Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 at 130 grams per day based on the average minimum amount of glucose used by the brain.

When it established the Daily Values that appear on food labels, the FDA used a guideline of 60 percent of kcalories in setting the Daily Value for carbohydrate at 300 grams per day.

For most people, this means increasing total carbohydrate intake. To this end, the Dietary Guidelines for Americans encourage people to choose fiber-rich whole grains, vegetables, fruits, and legumes daily. Recommendations for fiber encourage the same foods just mentioned: whole grains, vegetables, fruits, and legumes, which also provide vitamins, minerals, and phytochemicals. The FDA set the Daily Value for fiber at 28 grams for a 2000-kcalorie intake. This is based on the DRI recommendation of 14 grams per 1000kcalorie intake—roughly 25 to 35 grams of dietary fiber daily. These recommendations are almost two times higher than the usual intake in the United States. As health care professionals, you can advise your clients that an effective way to add dietary fiber while lowering fat is to substitute plant sources of proteins (legumes) for some of the animal sources of protein (meats and cheeses) in the diet. Another way to add fiber is to encourage clients to consume the recommended amounts of fruits and vegetables each day. People choosing high-fiber foods are wise to seek out a variety of fiber sources and to drink extra fluids to help the fiber do its job. Many foods provide fiber in varying amounts.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.4 Health Effects of Starch and Dietary Fibers QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.4 - Identify the health benefits of, and recommendations for, starches and fibers.

DATE CREATED: 3/12/2015 3:29 AM DATE MODIFIED: 3/17/2015 3:06 AM 97. Differentiate between added sugars and naturally occurring sugars.

ANSWER: Most of the energy people receive from foods comes from carbohydrates. Healthy choices provide carbohydrates rich in fiber, starches, vitamins, minerals, and naturally occurring sugars. A diet that is consistently low in dietary fiber and high in added sugar can lead to health problems. Some sugar sources are more nutritious than others, though. Consider a fruit such as an orange. The orange provides the same sugars and about the same energy as a tablespoon of sugar or honey, but the packaging makes a big difference in nutrient density. The sugars of the orange are diluted in a large volume of fluid that contains valuable vitamins and minerals, and the flesh and skin of the orange are supported by fibers that also offer health benefits. A tablespoon of honey offers no such bonuses. Of course, a cola beverage, containing many teaspoons of sugar, offers no advantages either.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/12/2015 3:32 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 DATE MODIFIED:

3/17/2015 3:06 AM

98. Does high-fructose corn syrup contribute to obesity more than other types of sugar? Explain your answer.

ANSWER: Over the past several decades, as obesity rates increased sharply, consumption of added sugars reached an all-time high—largely because high-fructose corn syrup use, especially in beverages, surged. High-fructose corn syrup is composed of fructose and glucose in a ratio of about 50:50. Compared with sucrose, high-fructose corn syrup is less expensive, easier to use, and more stable. In addition to being used in beverages, high-fructose corn syrup sweetens candies, baked goods, and hundreds of other foods. The use of highfructose corn syrup sweetener parallels unprecedented increases in the incidence of obesity, but does this mean that the increasing sugar intakes are responsible for the increase in body fat and its associated health problems? Excess sugar in the diet may be associated with more fat on the body. When they are eaten in excess of need, energy from added sugars contributes to body fat stores, raising the risk of weight gain. When total energy intake is controlled, however, moderate amounts of sugar do not cause obesity.

Thus, to the extent that sugar contributes to an excessive energy intake, it can play a role in the development of obesity.

Because swallowing liquids requires little effort, the liquid form of sugar in soft drinks makes it especially easy to overconsume kcalories. Sugar-sweetened beverages are energydense, providing more than 150 kcalories per 12 ounce can, and many people drink several cans a day. The sugar kcalories of sweet beverages also cost less than many other energy sources, and they are widely available. The convenience, economy, availability, and flavors of sugary foods and beverages encourage overconsumption.

Limiting selections of foods and beverages high in added sugars can be an effective weight-loss strategy, especially for people whose excess kcalories come primarily from added sugars. Replacing a can of cola with a glass of water every day, for example, can help a person lose a pound (or at least not gain a pound) in one month. That may not sound like much, but it adds up to more than 10 pounds a year, for very little effort.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/12/2015 3:34 AM DATE MODIFIED: 9/26/2018 10:58 AM 99. How safe are nonnutritive sweeteners?

ANSWER: Through the years, questions have emerged about the safety of nonnutritive sweeteners, but these issues have since been resolved. For example, early research indicating that large quantities of saccharin caused bladder tumors in laboratory animals was later shown to be inapplicable to humans. Common sense dictates that consuming large amounts of saccharin is probably not safe, but consuming moderate amounts poses no known hazard.

Aspartame, a sweetener made from two amino acids (phenylalanine and aspartic acid) is one of the most thoroughly studied food additives ever approved, and no scientific Copyright Cengage Learning. Powered by Cognero.

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Chapter 03 evidence supports the Internet stories that accuse it of causing disease. However, aspartame’s phenylalanine base poses a threat to those with the inherited disease phenylketonuria (PKU). People with PKU cannot dispose of phenylalanine efficiently.

Food labels warn people with PKU of the presence of phenylalanine in aspartamesweetened foods. In addition, foods and drinks containing nonnutritive sweeteners have no place in the diets of even healthy infants or toddlers.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.3 Health Effects of Sugars and Artificial Sweeteners QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.3 - Describe how added sugars can contribute to health problems and how alternative sweeteners may help to limit kcalories and sugar intake.

DATE CREATED: 3/12/2015 3:36 AM DATE MODIFIED: 3/17/2015 3:06 AM 100. Do you think people should avoid consumption of high-glycemic index foods?

ANSWER: Some people assume that starchy foods such as breads and potatoes should be avoided due to their high GI values. As mentioned earlier, these foods are rarely consumed in isolation, and their GI values are reduced in a mixed meal. For example, breads often have a GI greater than 70, but adding cheese or peanut butter reduces the GI to 55 or 59, respectively.

Also worth considering is that GI values often vary considerably. For example, published values for white potatoes range from 24 to 101, and many samples have values in the mid50s. For these reasons and others, more studies are needed to confirm whether the GI is practical or beneficial for healthy people.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 2.5 The Glycemic Index in Nutrition Practice QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.02.2.5 - Describe the glycemic index and explain why its use in disease prevention is controversial.

DATE CREATED: 3/12/2015 3:38 AM DATE MODIFIED: 3/17/2015 3:06 AM

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Chapter 04 1. A triglyceride contains more than three fatty acids. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/11/2015 1:58 AM DATE MODIFIED: 3/13/2015 8:21 AM 2. High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/11/2015 2:02 AM DATE MODIFIED: 3/12/2015 3:47 AM 3. Not all fatty acids have the same cholesterol-raising effect. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/11/2015 2:04 AM DATE MODIFIED: 3/12/2015 3:48 AM 4. Foods that are thought of as protein-rich, such as meat, may actually contain more fat energy than protein energy. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 3:49 AM DATE MODIFIED: 3/12/2015 3:51 AM 5. It is possible to consume too little fat. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 3:51 AM DATE MODIFIED: 3/12/2015 3:53 AM 6. Research has shown that fat substitutes are always effective at promoting weight loss. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 3:54 AM DATE MODIFIED: 3/12/2015 3:56 AM 7. Removing fat from foods does not remove energy. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 REFERENCES: 3.4 Fats in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 3:57 AM DATE MODIFIED: 3/12/2015 3:57 AM 8. Olestra is fully absorbed by the body during digestion. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 3:58 AM DATE MODIFIED: 3/12/2015 3:59 AM 9. Olive oil is known to help protect against heart disease. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 4:01 AM DATE MODIFIED: 3/12/2015 4:01 AM 10. Adipose cells store nothing but glucose. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.1 Roles of Body Fat QUESTION TYPE: True / False HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

DATE CREATED: 3/12/2015 4:01 AM DATE MODIFIED: 3/13/2015 9:08 AM 11. Fat functions in the body to: a. provide energy. b. regulate body processes. c. build muscle tissue. d. synthesize enzymes. e. transport oxygen.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.1 Roles of Body Fat QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

DATE CREATED: 3/12/2015 4:42 AM DATE MODIFIED: 10/1/2018 9:24 AM 12. The body fuel that can be stored in nearly unlimited amounts is: a. glycogen. b. fat. c. protein. d. glucose. e. creatine.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.1 Roles of Body Fat QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

DATE CREATED: 3/12/2015 4:44 AM DATE MODIFIED: 10/1/2018 9:24 AM 13. Which is a function of fat? a. It provides insulation to the body. b. It is an essential component of DNA. c. It is the best source of energy for the brain. d. It is the storage form of energy in the muscles. e. It helps eliminate excess fat-soluble vitamins.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.1 Roles of Body Fat QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

DATE CREATED: 3/12/2015 4:46 AM DATE MODIFIED: 3/12/2015 4:48 AM 14. Which is the predominant fat in the diet and in the body? a. triglycerides b. cholesterol c. phospholipids d. lecithins e. ketones ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:48 AM DATE MODIFIED: 3/12/2015 4:49 AM 15. The compound that forms the backbone of triglycerides is called: a. glycerol. b. fatty acid. c. acetic acid. d. glycogen. e. adipose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:50 AM DATE MODIFIED: 10/1/2018 9:25 AM 16. A three carbon molecule present in triglycerides is: a. glycerol.

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Chapter 04 b. glycogen. c. glucose. d. sucrose. e. lactose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:51 AM DATE MODIFIED: 10/1/2018 9:25 AM 17. The term “saturated fatty acid” means that: a. its carbon chains contain fewer than ten carbons. b. the fat lacks glycerol. c. each carbon is filled to capacity with hydrogen atoms. d. the fat is solid at room temperature. e. the fat comes from animal sources.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:53 AM DATE MODIFIED: 10/1/2018 9:26 AM 18. A fatty acid with two or more double bonds is described as: a. monounsaturated. b. polyunsaturated. c. emulsified. d. homogenized. e. disaturated.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:55 AM DATE MODIFIED: 10/1/2018 9:26 AM 19. Which contains the softest fat? a. pork fat b. safflower oil c. beef tallow d. lard e. chicken fat ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:56 AM DATE MODIFIED: 3/12/2015 4:58 AM 20. When exposed to oxygen, fats can become: a. saturated. b. hydrogenated. c. rancid. d. trans fats. e. solid.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 4:58 AM DATE MODIFIED: 10/1/2018 9:26 AM 21. Food producers hydrogenate unsaturated fatty acids in order to: a. make them softer. b. give foods a longer shelf life. c. make them healthier. d. reduce the kcalories in a food. e. increase the kcalories in a food.

Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:00 AM DATE MODIFIED: 10/1/2018 9:26 AM 22. Trans-fatty acids are: a. naturally found in some foods. b. beneficial to health. c. created by an oxidation reaction. d. essential to health. e. a kind of antioxidant.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:02 AM DATE MODIFIED: 10/1/2018 9:27 AM 23. Trans-fatty acids are found in the greatest amounts in: a. animal foods. b. plant foods. c. foods made with partially hydrogenated oils. d. the essential fatty acids. e. artificially sweetened beverages.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:04 AM DATE MODIFIED: 10/1/2018 9:27 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 24. Which compound cannot be synthesized in the body in amounts sufficient to meet physiological needs? a. lecithin b. cholesterol c. linoleic acid d. glycogen e. ketones ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:06 AM DATE MODIFIED: 3/12/2015 5:07 AM 25. An essential fatty acid is one which: a. is necessary and made by the body in large quantities. b. comes only from plant foods. c. is necessary and must be supplied by food. d. comes only from animal sources. e. is essentially fully absorbed in the body.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:08 AM DATE MODIFIED: 10/1/2018 9:27 AM 26. Linolenic acid is classified as an essential fatty acid because it: a. neutralizes cholesterol. b. cannot be made from other substances in the body. c. is a monounsaturated fatty acid. d. is found in both animal and plant foods. e. is fully absorbed in the body.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:13 AM DATE MODIFIED: 10/1/2018 9:28 AM 27. The shorter chain fatty acids are: a. typically saturated. b. trans fats. c. harder at room temperature. d. softer at room temperature. e. melt at a higher temperature.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:18 AM DATE MODIFIED: 10/1/2018 9:28 AM 28. Linoleic acid is found primarily in: a. plant oils. b. fish oils. c. fast foods. d. refined grains. e. emulsifiers.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:29 AM DATE MODIFIED: 10/1/2018 9:28 AM 29. Which food is not a source of omega-3 fatty acids? a. human milk b. walnuts c. oysters Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 d. poultry fat e. clams ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 5:37 AM DATE MODIFIED: 3/12/2015 5:43 AM 30. EPA and DHA are: a. omega-6 fatty acids. b. omega-3 fatty acids. c. found primarily in plant oils and seeds. d. made from linoleic acid. e. preservatives.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:45 AM DATE MODIFIED: 10/1/2018 9:28 AM 31. Normal growth and development requires ____ fatty acids, which may also play an important role in the prevention and treatment of many chronic diseases. a. monounsaturated b. saturated c. omega-3 d. omega-6 e. polyunsaturated ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:51 AM DATE MODIFIED: 3/12/2015 5:52 AM 32. The phosphate group on a phospholipid: a. enables phospholipids to dissolve in water. b. makes the phospholipid saturated. c. prevents the digestion of lecithin supplements. d. competes with fatty acids. e. prevents phospholipids from dissolving in water.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:53 AM DATE MODIFIED: 10/1/2018 9:29 AM 33. Lecithin: a. should be consumed as a supplement. b. must be furnished in the diet. c. is synthesized by the body. d. is an essential nutrient. e. is made by bacterial respiration in the gut.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:57 AM DATE MODIFIED: 10/1/2018 9:29 AM 34. Which substance is a sterol? a. lecithin b. testosterone c. EPA d. DHA e. choline Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 5:59 AM DATE MODIFIED: 3/12/2015 6:03 AM 35. Which food contains cholesterol? a. corn b. fruit c. peanut butter d. milk e. bran ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 6:03 AM DATE MODIFIED: 3/12/2015 6:04 AM 36. Plant sterols: a. are structurally similar to phospholipids. b. interfere with cholesterol absorption. c. raise blood cholesterol levels. d. help to reduce blood cholesterol levels. e. are essential fatty acids.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 6:05 AM DATE MODIFIED: 10/1/2018 9:29 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 37. The liver can make cholesterol from: a. carbohydrate, protein, or fat. b. carbohydrate or protein. c. phospholipids or bile. d. phospholipids or protein. e. fat or bile.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 6:09 AM DATE MODIFIED: 10/1/2018 9:30 AM 38. The main route for excretion of cholesterol from the body is: a. via the lungs. b. in the urine. c. in the feces. d. through the skin. e. in sweat.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 6:11 AM DATE MODIFIED: 10/1/2018 9:30 AM 39. Excessive consumption of saturated fat or trans fat may result in: a. weight loss due to extra digestive involvement. b. reduced serum cholesterol levels. c. storage of the essential fatty acid, linoleic acid. d. an increased risk of developing cardiovascular disease. e. muscle atrophy.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:13 AM DATE MODIFIED: 10/1/2018 9:30 AM 40. Which statement characterizes cholesterol? a. Cholesterol in food is the main influential factor in raising blood cholesterol. b. Some vegetable fats can contribute to high blood levels of cholesterol. c. Cholesterol is not usually found in animal foods. d. Cholesterol is an ideal energy source for working muscles. e. High blood levels of HDL cholesterol raise the risk of heart disease.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:15 AM DATE MODIFIED: 2/8/2016 4:02 PM 41. LDL blood cholesterol is ____ by ____ fatty acids. a. elevated; saturated b. elevated; polyunsaturated c. elevated; monounsaturated d. lowered; trans e. lowered; saturated ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:18 AM DATE MODIFIED: 3/12/2015 6:20 AM 42. Trans-fatty acids contribute to heart disease by: Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 a. producing inflammation in the arteries. b. contributing to high blood pressure. c. causing blood clots. d. causing irregular heartbeats. e. weakening arterial muscle walls.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:20 AM DATE MODIFIED: 10/1/2018 9:31 AM 43. Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him? a. Use margarine instead of butter because it contains no cholesterol and protects against heart disease. b. Use butter instead of margarine because margarine contains trans-fatty acids, which are harmful. c. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. d. Eliminate both butter and margarine from your diet. e. Use lard as an alternative, because both margarine and butter are more harmful.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:23 AM DATE MODIFIED: 10/1/2018 8:20 PM 44. Food manufacturers are required to list the amount of ____ fatty acids on food labels. a. trans b. polyunsaturated c. monounsaturated d. essential e. disaturated ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:25 AM DATE MODIFIED: 2/8/2016 4:04 PM 45. Which of the listed fats is mostly monounsaturated? a. canola oil b. corn oil c. soybean oil d. margarine e. olestra ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:27 AM DATE MODIFIED: 3/12/2015 6:30 AM 46. Which oil is a rich source of monounsaturated fat? a. olive oil b. coconut oil c. sunflower oil d. corn oil e. chicken fat ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:30 AM DATE MODIFIED: 3/12/2015 6:32 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 47. People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to: a. the lack of trans fats. b. the liberal use of olive oil. c. decreased sodium intake. d. the liberal use of safflower oil. e. increased vitamin D absorption from sunlight.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:39 AM DATE MODIFIED: 10/1/2018 8:20 PM 48. Many vegetable oils contain large amounts of: a. short-chain fatty acids. b. saturated fatty acids. c. omega-6 polyunsaturated fatty acids. d. medium-chain fatty acids. e. omega-3 polyunsaturated fatty acids.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:41 AM DATE MODIFIED: 10/1/2018 8:21 PM 49. Rich sources of polyunsaturated fatty acids are found in: a. lamb. b. egg yolk. c. milk. d. sunflower oil. e. fish eggs.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:44 AM DATE MODIFIED: 10/1/2018 8:21 PM 50. Polyunsaturated fats: a. are more abundant in plant foods than in animal products. b. are more solid than saturated fats. c. do not spoil as easily as saturated fats. d. do not have any health benefits. e. do not have any health-related problems.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:47 AM DATE MODIFIED: 10/1/2018 8:21 PM 51. Assuming that we eat plenty of vegetable cooking oils due to their increased production and use by food manufacturers, Americans need to consume more: a. omega-3 fatty acids. b. omega-6 fatty acids. c. monounsaturated fatty acids. d. essential fatty acids. e. trans-fatty acids.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:50 AM DATE MODIFIED: 10/1/2018 8:22 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 52. Which is a recommended way to increase intake of omega-3 fatty acids? a. Eat more fish. b. Eat more seed oils. c. Take supplements. d. Eat more plants. e. Eat more lean beef.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:53 AM DATE MODIFIED: 3/12/2015 6:55 AM 53. The American Heart Association recommends that individuals consume at least two servings of ____ each week as a source of EPA and DHA. a. vegetables b. fatty fish c. potatoes d. meat e. whole grain pasta ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:55 AM DATE MODIFIED: 3/12/2015 6:57 AM 54. Which fish is most likely to contain the highest levels of mercury? a. salmon b. catfish c. pollock d. shark e. sardine ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:57 AM DATE MODIFIED: 3/12/2015 6:59 AM 55. Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which recommendation would you make? a. Increase consumption of vegetable oils. b. Take omega-3 supplements. c. Eat a variety of different types of fatty fish. d. Increase consumption of nuts. e. Decrease consumption of fatty fish.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 6:59 AM DATE MODIFIED: 3/12/2015 7:01 AM 56. A 2000-kcalorie diet that provides 25% of kcalories from fat would contain approximately ____ grams of fat. a. 500 b. 550 c. 55 d. 15 e. 250 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 DATE MODIFIED:

3/12/2015 7:03 AM

57. What are the current dietary guidelines regarding fat intake? a. Total fat intake can exceed 35% of kcalories. b. Saturated fats should contribute more than 10% of kcalories. c. The upper limit of daily cholesterol consumption is100 milligrams. d. The upper limit of daily cholesterol consumption is 300 milligrams. e. Polyunsaturated fats should provide at least 10% of kcalories.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:03 AM DATE MODIFIED: 3/12/2015 7:05 AM 58. Compared to carbohydrate, fat is: a. not useful for providing energy. b. a more concentrated form of energy. c. a faster source of energy. d. a less concentrated form of energy. e. a less reliable source of energy.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:06 AM DATE MODIFIED: 10/1/2018 8:22 PM 59. An extra five grams of fat are added to a salad per tablespoon of: a. mayonnaise. b. salad dressing. c. bacon bits. d. sour cream. e. croutons.

ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:11 AM DATE MODIFIED: 10/1/2018 8:23 PM 60. Invisible fats include those in: a. margarine. b. fried foods. c. shortening. d. sour cream. e. sweetened beverages.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:15 AM DATE MODIFIED: 10/1/2018 8:23 PM 61. A change from whole milk to skim milk: a. decreases the amount of saturated fat. b. increases the number of kcalories. c. decreases the amount of calcium. d. increases vitamin consumption. e. increases the amount of saturated fat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:29 AM DATE MODIFIED: 10/1/2018 8:31 PM 62. Five grams of fat provide ____ kcalories. a. 5 Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 b. 20 c. 45 d. 65 e. 70 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:32 AM DATE MODIFIED: 3/12/2015 7:35 AM 63. Which food group always contains fat? a. fruits b. grains c. meats d. vegetables e. breads ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:37 AM DATE MODIFIED: 3/12/2015 7:39 AM 64. Which food item adds the least amount of fat to a bagel? a. jelly b. margarine c. butter d. reduced-fat cream cheese e. peanut butter ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:39 AM DATE MODIFIED: 3/12/2015 7:41 AM 65. Sally eats meat but wants to reduce her saturated fat and cholesterol intake. What should she do? a. Eliminate dairy foods from her diet. b. Eat less meat and include more fruits, vegetables, and grains in her diet. c. Eat more eggs and less meat. d. Eliminate beef and pork from her diet. e. Eat more meat and less eggs.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:41 AM DATE MODIFIED: 3/12/2015 7:44 AM 66. If Ann wants to watch her weight, which practice would you suggest to her? a. Use margarine instead of butter. b. Switch from whole milk to fat-free milk. c. Eliminate fat from her diet. d. Choose processed meats instead of fresh meats. e. Eliminate carbohydrates from breakfast.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:44 AM DATE MODIFIED: 3/12/2015 7:46 AM 67. How do food manufacturers reduce fat and kcalories in food? a. removing water from the food b. whipping air into the food c. adding trans fat to food d. frying foods instead of baking them e. avoiding the use of soy protein Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:46 AM DATE MODIFIED: 10/1/2018 8:32 PM 68. Olestra is: a. a naturally occurring fat in fish. b. fully absorbed in the body. c. used in all snack foods. d. made with sucrose. e. toxic.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:50 AM DATE MODIFIED: 10/1/2018 8:32 PM 69. Which statement characterizes fat replacements? a. The use of sugars and proteins as fat replacers results in higher-kcal products. b. Unlike a triglyceride, an olestra molecule does not contain fatty acids. c. The vitamins added to olestra are dietarily insignificant. d. Because it is not absorbed, olestra does not affect the absorption of nutrients. e. Trans-fats are much less harmful than cis-fats.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:54 AM DATE MODIFIED: 10/1/2018 8:33 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 70. What should consumers keep in mind about foods made with fat substitutes? a. They are a weight loss wonder. b. They still provide kcalories. c. They aid in the absorption of certain vitamins. d. They adversely affect the taste and texture of foods. e. They are toxic in relatively low doses.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 7:56 AM DATE MODIFIED: 3/12/2015 7:58 AM 71. Recommendations for fat intake have changed over the years due to: a. poor interpretation of the results of scientific research. b. increased scientific understanding about types of fat and how they affect health. c. misinterpretation of recommendations by the media. d. disagreement between the medical community and government agencies. e. consensus among the medical community and the FDA. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 7:59 AM DATE MODIFIED: 10/1/2018 8:33 PM 72. Researchers are steering away from population-wide recommendations for low-fat diets because: a. most people don’t follow them anyway. b. there have been reports of nutrient deficiencies associated with very low-fat diets. c. some sources of fat are valuable to health and should not be avoided. d. low-fat diets really aren’t beneficial after all. e. all sources of fat are good for you..

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:01 AM DATE MODIFIED: 10/1/2018 8:33 PM 73. Today’s recommendations for fat intake emphasize: a. lowering the intake of all types of fat. b. low-fat diets only for those at risk for heart disease. c. replacing saturated and trans fats with unsaturated fats. d. consuming no more than 20 grams of fat per day. e. consuming only 5 grams of fat per day.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:03 AM DATE MODIFIED: 10/1/2018 8:34 PM 74. Which nutritional guidelines emphasize that the human body has no need for saturated or trans fats? a. MyPyramid b. RDA c. DRI d. Dietary Guidelines for Americans e. American Heart Association ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:05 AM DATE MODIFIED: 3/12/2015 8:07 AM 75. Which type of nut seems to exert the most favorable effect on blood lipid levels? a. peanuts b. pecans c. walnuts d. macadamia e. Brazil nuts Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:07 AM DATE MODIFIED: 3/12/2015 8:09 AM 76. Which snack food (in a reasonable portion size) would be the best choice for a person wanting to decrease his or her risk of heart disease? a. almonds b. unsalted crackers c. baked chips d. popcorn e. cookies ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:10 AM DATE MODIFIED: 3/12/2015 8:12 AM 77. Which high-fat food is the least desirable to consume for an individual who is concerned about reducing their risk of heart disease? a. avocados b. walnuts c. potato chips d. canned tuna e. salmon ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:12 AM DATE MODIFIED: 3/12/2015 8:14 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 78. Olive oil helps to protect against heart disease because it: a. lowers HDL levels. b. enhances the inflammatory response. c. lowers total and LDL cholesterol. d. increases blood clotting factors. e. prevents absorption of fats in the small intestine.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:14 AM DATE MODIFIED: 10/1/2018 8:34 PM 79. Nuts may protect against heart disease because they: a. are high in saturated fat. b. are low in vegetable protein, fiber, and vitamin E. c. are high in protein and carbohydrates d. are high in monounsaturated fats. e. contain omega-6 fatty acids.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:17 AM DATE MODIFIED: 10/1/2018 8:35 PM 80. Why aren't low fat diets recommended for healthy people? a. Low fat diets are always low in kcalories. b. Low fat diets are typically low in refined carbohydrates. c. Some fats have dietary benefits. d. Low fat diets are low in saturated fats. e. Low fat diets include fatty fish.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:20 AM DATE MODIFIED: 3/12/2015 8:23 AM Match each nutrition term with the appropriate definition. a. the term used to describe fats when they have deteriorated, usually by oxidation b. the process of a substance combining with oxygen c. as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food caused by oxygen d. a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds e. a type of artery disease characterized by accumulations of lipid-containing material on the inner walls of the arteries f. a general term for all diseases of the heart and blood vessels g. compounds that interfere with cholesterol absorption h. the body’s fat, which consists of masses of fat-storing cells called adipose cells i. acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available j. lipids that are liquid at room temperature DIFFICULTY: Bloom’s: Remember REFERENCES: 3.1 Roles of Body Fat 3.2 The Chemist’s View of Lipids 3.3 Health Effects and Recommended Intakes of Fats QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 10/7/2015 3:23 AM DATE MODIFIED: 2/4/2019 4:45 PM 81. adipose tissue ANSWER: h POINTS: 1 82. antioxidants ANSWER: c POINTS: 1 83. atherosclerosis ANSWER: e POINTS: 1 84. cardiovascular disease Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 ANSWER: f POINTS: 1 85. hydrogenation ANSWER: d POINTS: 1 86. oxidation ANSWER: b POINTS: 1 87. rancid ANSWER: a POINTS: 1 88. plant sterols ANSWER: g POINTS: 1 89. oils ANSWER: j POINTS: 1 90. ketones ANSWER: i POINTS: 1 91. Describe the various functions of fat in the human body.

ANSWER: Lipids perform many tasks in the body, but most importantly they provide energy. A constant flow of energy is so vital to life that, in a pinch, any other function is sacrificed to maintain it. One safeguard against such an emergency is the store of glycogen in the liver that provides glucose to the blood whenever the supply runs short. The body’s stores of glycogen are limited, however. In contrast, the body’s capacity to store fat for energy is virtually unlimited due to the fat-storing cells of the adipose tissue. The fat cells of the adipose tissue readily take up and store fat, growing in size as they do so. Fat cells are more than just storage depots, however; fat cells secrete hormones that help to regulate the appetite and influence other body functions.

The fat stored in fat cells supplies 60 percent of the body’s ongoing energy needs during rest. The fat embedded in muscle tissue shares with muscle glycogen the task of providing energy when the muscles are active. During some types of physical activity or prolonged periods of food deprivation, fat stores may make an even greater energy contribution. The brain and nerves, however, need their energy as glucose, and fat is an inefficient source of glucose. After a long period of glucose deprivation (during fasting or starvation), brain and nerve cells develop the ability to derive about half of their energy from a special form of fat known as ketones, but they still require glucose as well. This means that people wanting to lose weight need to eat a certain minimum amount of carbohydrate to meet their energy needs, even when they are limiting their food intakes.

In addition to supplying energy, fat serves other roles in the body. Natural oils in the skin Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 provide a radiant complexion; in the scalp, they help nourish the hair and make it glossy.

The layer of fat beneath the skin insulates the body from extremes of temperature. A pad of hard fat beneath each kidney protects it from being jarred and damaged, even during a motorcycle ride on a bumpy road. The soft fat in a woman’s breasts protects her mammary glands from heat and cold and cushions them against shock. The phospholipids and the sterol cholesterol are cell membrane constituents that help maintain the structure and health of all cells.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.1 Roles of Body Fat QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.1 - Identify the major roles of fat in the body.

DATE CREATED: 3/12/2015 8:46 AM DATE MODIFIED: 3/12/2015 9:13 AM 92. What is meant by saturation of a fatty acid?

ANSWER: A saturated fatty acid is one that is carrying the maximum possible number of hydrogen atoms (having no points of unsaturation). Fatty acids may differ from one another in two ways—in chain length and in degree of saturation. The chain length refers to the number of carbons in a fatty acid. Saturation also refers to its chemical structure—specifically, to the number of hydrogen atoms the carbons in the fatty acid are holding. If every available carbon is filled to capacity with hydrogen atoms, the chain is called a saturated fatty acid.

A saturated fatty acid is fully loaded with hydrogen atoms and has only single bonds between the carbons.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 8:50 AM DATE MODIFIED: 3/12/2015 8:51 AM 93. What are trans-fatty acids, and how do they influence health?

ANSWER: In nature, most unsaturated fatty acids are cis-fatty acids—meaning that the hydrogen atoms next to the double bonds are on the same side of the carbon chain. Only a few fatty acids in nature (notably a small percentage of those found in milk and meat products) are trans-fatty acids—meaning that the hydrogen atoms next to the double bonds are on opposite sides of the carbon chain. These arrangements result in different configurations for the fatty acids, and this difference affects function: in the body, trans-fatty acids behave more like saturated fats, increasing blood cholesterol and the risk of heart disease.

Researchers are trying to determine whether the health effects of naturally occurring trans fats differ from those of commercially created trans fats. In any case, the important distinction is that intake of naturally occurring trans-fatty acids is typically low. At current Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 levels of consumption, naturally occurring trans fats are unlikely to have adverse effects on blood lipids. The naturally occurring trans-fatty acid conjugated linoleic acid may even have health benefits.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 8:52 AM DATE MODIFIED: 3/12/2015 8:54 AM 94. Describe the health effects of omega-3 fatty acids, and recommendations regarding their intake.

ANSWER: Linolenic acid belongs to a family of polyunsaturated fatty acids known as omega-3 fatty acids, a family that also includes EPA and DHA. EPA and DHA are found primarily in fish oils. The human body cannot make linolenic acid, but given dietary linolenic acid, it can make EPA and DHA, although the process is slow. The importance of omega-3 fatty acids has been recognized since the 1980s, and research continues to unveil impressive roles for EPA and DHA in metabolism and disease prevention. The brain has a high content of DHA, and both EPA and DHA are needed for normal brain development. DHA is also especially active in the rods and cones of the retina of the eye. Today, researchers know that these omega-3 fatty acids are essential for normal growth and development and that they may play an important role in the prevention and treatment of heart disease.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 8:54 AM DATE MODIFIED: 3/12/2015 8:56 AM 95. Discuss the potential benefits and risks of taking fish oil supplements.

ANSWER: Fish, not fish oil supplements, is the preferred source of omega-3 fatty acids. High intakes of omega-3 polyunsaturated fatty acids may increase bleeding time, interfere with wound healing, raise LDL cholesterol, and suppress immune function. Evidence is mixed for people with heart disease—several studies show hopeful results, while others reveal no benefits from supplements. Because supplements pose risks, such as excessive bleeding, those taking daily fish oil supplements need medical supervision. The benefits and risks from EPA and DHA illustrate an important concept in nutrition: too much of a nutrient is often as harmful as too little.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 3.3 Health Effects and Recommended Intakes of Fats Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.3 - Explain the relationships among saturated fats, trans fat, cholesterol, monounsaturated and polyunsaturated fats, and chronic diseases, noting recommendations.

DATE CREATED: 3/12/2015 8:57 AM DATE MODIFIED: 3/12/2015 8:58 AM 96. Discuss the concept of “good fats” and “bad fats.”

ANSWER: The saturated and trans fats do indeed seem mostly bad for the health of the heart. Aside from providing energy, which unsaturated fats can do equally well, saturated and trans fats bring no indispensable benefits to the body. Furthermore, no harm can come from consuming diets low in them. In contrast, the unsaturated fats are mostly good for the health of the heart when consumed in moderation. To date, their one proven fault seems to be that they, like all fats, provide abundant energy to the body and so may promote obesity if they drive kcalorie intakes higher than energy needs. Obesity, in turn, often begets many body ills. When judging foods by their fatty acids, keep in mind that the fat in foods is a mixture of “good” and “bad,” providing both saturated and unsaturated fatty acids. Even predominantly monounsaturated olive oil delivers some saturated fat. Consequently, even when a person chooses foods with mostly unsaturated fats, saturated fat can still add up if total fat is high. For this reason, fat must be kept below 35 percent of total kcalories if the diet is to be moderate in saturated fat. Additionally, food manufacturers may come to the assistance of consumers wishing to avoid the health threats from saturated and trans fats.

Some companies now make margarine without trans fats, and many snack manufacturers have reduced the saturated and trans fats in some products and offer snack foods in 100kcalorie packages. Other companies are likely to follow if consumers respond favorably.

Eating a balanced diet based on vegetables, fruits, and legumes is a good idea, as is replacing saturated fats such as butter, shortening, and meat fat with unsaturated fats like olive oil and the oils from nuts and fish. These foods provide vitamins, minerals, and phytochemicals—all valuable in protecting the body’s health. To further protect health, you may want to reduce fats from convenience foods and fast foods; choose small portions of meats, fish, and poultry; and include fresh foods from all the groups each day. Take care to select portion sizes that will best meet your energy needs. Also, be physically active each day.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 8:59 AM DATE MODIFIED: 10/1/2018 8:40 PM 97. Make a list of high-fat foods that are beneficial to health and explain why each of these foods is on your list.

ANSWER: Potentially Healthful Fatty Acids (by type) Monounsaturated: Avocado, Oils (canola, olive, peanut, sesame), Nuts (almonds, cashews, filberts, hazelnuts, Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 macadamia nuts, peanuts, pecans, pistachios), Olives, Peanut butter, and Seeds (sesame).

Replacing saturated and trans fats with monounsaturated fat such as olive oil may be an effective dietary strategy to prevent heart disease. The lower rates of heart disease among people in the Mediterranean region of the world are often attributed to their liberal use of olive oil, a rich source of monounsaturated fatty acids. Olive oil also delivers valuable phytochemicals that help to protect against heart disease.

Omega-6 Polyunsaturated: Margarine (nonhydrogenated), Oils (corn, cottonseed, safflower, soybean), Nuts (pine nuts, walnuts), Mayonnaise, Salad dressing, and Seeds (pumpkin, sunflower).

Omega-3 Polyunsaturated: Fatty fish (herring, mackerel, salmon, tuna), Flaxseed, and Nuts (walnuts).

Polyunsaturated fatty acids (PUFA) of the omega-3 families are potent protectors against heart disease. The omega-3 fatty acids EPA and DHA, which are found mainly in fatty fish, exert their beneficial effects by influencing the function of both the heart and blood vessels. Specifically, EPA and DHA protect heart health by lowering blood triglycerides, preventing blood clots, protecting against irregular heartbeats, lowering blood pressure, and defending against inflammation. The primary member of the omega-3 family, linolenic acid, may benefit heart health as well, but evidence for this effect is much less certain than for EPA and DHA. POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 3.5 Nutrition in Practice: Figuring out Fats QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.5 - Identify which fats support health and which may impair it.

DATE CREATED: 3/12/2015 9:02 AM DATE MODIFIED: 10/1/2018 8:41 PM 98. Discuss the fact that cream and butter do not appear in the milk and milk product group. Do you think they should?

Why or why not?

ANSWER: (Some students may argue that butter should be included with the other milk products because it is physically churned from milk. A reasonable answer like that could be considered.)

POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

Milk products go by different names that reflect their varying fat contents. A cup of homogenized whole milk contains the protein and carbohydrate of fat-free milk, but in addition it contains about 80 extra kcalories from butterfat, a solid fat. A cup of reduced-fat (2 percent fat) milk falls between whole milk and fat-free, with 45 kcalories from fat.

Cream and butter do not appear in the milk and milk products group. Milk and yogurt are rich in calcium and protein, but cream and butter are not. Cream and butter are solid fats, as are whipped cream, sour cream, and cream cheese. Other cheeses, grouped with milk products, vary in their fat contents and are major contributors of saturated fat in people’s diets.

1 Bloom’s: Analyze 3.4 Fats in Foods Essay

Copyright Cengage Learning. Powered by Cognero.

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Chapter 04 HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 9:03 AM DATE MODIFIED: 3/12/2015 9:15 AM 99. Discuss ways in which eating a completely vegetable, fruit, and grain-based diet might have negative consequences for your health.

ANSWER: (Answers will vary, but hopefully students hit on the idea that eating refined flour products, like taco shells and white bread, might actually harm them if consumed in high quantities to the exclusion of other more wholesome foods.)

Choosing vegetables, fruits, whole grains, and legumes helps lower the saturated fat, cholesterol, and total fat content of the diet. Most vegetables and fruits naturally contain little or no fat; avocados and olives are exceptions, but most of their fat is unsaturated, which is not harmful to heart health. Most grains contain only small amounts of fat. Some refined grain products such as fried taco shells, croissants, and biscuits are high in saturated fat, so consumers need to read food labels. Similarly, many people add butter, margarine, or cheese sauce to grains and vegetables, which raises their saturated and trans fat contents. Because fruits are often eaten without added fat, a diet that includes several servings of fruit daily can help a person meet the dietary recommendations for fat.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 3.4 Fats in Foods QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.4 - Identify the roles of fats in foods and list sources of solid fats and unsaturated fats.

DATE CREATED: 3/12/2015 9:06 AM DATE MODIFIED: 3/12/2015 9:17 AM 100. What are phospholipids and why are they important to your overall health?

ANSWER: The phospholipids (together with sterols), make up only 5 percent of the lipids in the diet, but they are nevertheless worthy of attention. Among the phospholipids, the lecithins are of particular interest. Like the triglycerides, the lecithins and other phospholipids have a backbone of glycerol; they differ from the triglycerides in having only two fatty acids attached to the glycerol. In place of the third fatty acid, they have a phosphate group (a phosphorus-containing acid) and a molecule of choline or a similar compound. The fatty acids make the phospholipids soluble in fat; the phosphate group enables them to dissolve in water. Such versatility benefits the food industry, which uses phospholipids as emulsifiers to mix fats with water in such products as mayonnaise and candy bars. In addition to the phospholipids used by the food industry as emulsifiers, phospholipids are also found naturally in foods. The richest food sources of lecithin are eggs, liver, soybeans, wheat germ, and peanuts. Lecithins and other phospholipids are important constituents of cell membranes. They also act as emulsifiers in the body, helping to keep other fats in solution in the watery blood and body fluids. In addition, some phospholipids generate signals inside the cells in response to hormones, such as insulin, to help alter body conditions.

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Chapter 04 POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 3.2 The Chemist’s View of Lipids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: 16.03.3.2 - Compare the chemical makeup and physical properties of saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

DATE CREATED: 3/12/2015 9:08 AM DATE MODIFIED: 3/12/2015 9:09 AM

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Chapter 05 1. The DRI committee that reviewed the safety of amino acid supplements was unable to set Tolerable Upper Intake Levels for safe supplement use. Until safety research becomes available, no level of amino acid supplement can be assumed safe for all people. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 3:25 AM DATE MODIFIED: 8/17/2018 3:19 PM 2. Researchers have found that vegetarians as a group have more weight problems than nonvegetarians. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 3:27 AM DATE MODIFIED: 8/17/2018 3:18 PM 3. Research supports the idea that a vegetarian diet may be healthier than a diet that includes meat. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 3:29 AM DATE MODIFIED: 3/11/2015 3:30 AM 4. Proteins may contain up to ten different amino acids.

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Chapter 05 a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:30 AM DATE MODIFIED: 3/11/2015 3:31 AM 5. The dramatically different shapes of proteins enable them to perform different tasks in the body. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:32 AM DATE MODIFIED: 3/11/2015 3:33 AM 6. Under special circumstances, a nonessential amino acid can become essential. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:33 AM DATE MODIFIED: 3/11/2015 3:34 AM 7. When proteins break down, their component amino acids are locked up within the cells and excreted by the body. a. True b. False ANSWER: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 3:34 AM DATE MODIFIED: 3/11/2015 3:36 AM 8. Only water transports substances such as lipids, vitamins, and minerals throughout the body. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 3:36 AM DATE MODIFIED: 3/11/2015 3:37 AM 9. The human genome contains more than 20,000 genes that code for hundreds of thousands of proteins. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 3:37 AM DATE MODIFIED: 3/11/2015 3:39 AM 10. Consumption of protein, itself, is known to contribute to heart disease and mortality. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: True / False Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 3:39 AM DATE MODIFIED: 3/11/2015 3:40 AM 11. Proteins differ from the other energy nutrients in that they contain: a. glycerol. b. carbon. c. fatty acids. d. nitrogen. e. calcium.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:40 AM DATE MODIFIED: 10/1/2018 8:56 PM 12. A polypeptide: a. contains less than five amino acids. b. is composed of more than one protein molecule. c. contains ten or more amino acids. d. contains only three amino acids. e. is not folded or coiled.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:43 AM DATE MODIFIED: 10/1/2018 8:56 PM 13. Proteins are composed of chains of: a. monosaccharides. b. fatty acids. c. ketones.

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Chapter 05 d. amino acids. e. glucose molecules.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:45 AM DATE MODIFIED: 10/1/2018 8:56 PM 14. The component that distinguishes one amino acid from another is its: a. side group. b. backbone. c. size. d. shape. e. central spiral group.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:50 AM DATE MODIFIED: 10/1/2018 8:57 PM 15. If the shape of a protein is changed, the ____ of the protein is also changed. a. function b. size c. electrical charge d. nutritional value e. density value ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

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Chapter 05 DATE CREATED: DATE MODIFIED:

3/11/2015 3:51 AM 3/11/2015 3:53 AM

16. An essential amino acid: a. is unnecessary to the diet. b. must be supplied by the diet. c. can be made from glucose in the body. d. can be made from fat in the body. e. must come from a supplement.

ANSWER: b POINTS: 1 REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 3:53 AM DATE MODIFIED: 10/1/2018 8:57 PM 17. Lipoproteins function to: a. catalyze chemical reactions. b. encourage edema. c. transport lipids in the blood. d. transport oxygen from the lungs to the cells. e. add strength to bones and teeth.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 4:00 AM DATE MODIFIED: 10/1/2018 8:57 PM 18. Not all amino acids have to be supplied by food. This is true because: a. not all necessary amino acids are found in food. b. hormones furnish the missing amino acids. c. the liver is able to manufacture some amino acids from others. d. the liver is able to manufacture some amino acids from fatty acids. e. the liver is able to manufacture some amino acids from carbohydrates.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 4:02 AM DATE MODIFIED: 10/1/2018 8:57 PM 19. How many essential amino acids are required by adults? a. 9 b. 16 c. 10 d. 22 e. 23 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 4:48 AM DATE MODIFIED: 3/11/2015 4:50 AM 20. Proteins that travel to target cells and act as chemical messengers are known as: a. collagens. b. hormones. c. opsins. d. antigens. e. enzymes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 4:50 AM DATE MODIFIED: 10/1/2018 8:58 PM 21. An example of a conditionally essential amino acid is: a. valine. b. leucine.

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Chapter 05 c. lysine. d. tyrosine. e. thyrosine.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 4:52 AM DATE MODIFIED: 10/1/2018 8:58 PM 22. One of the nine essential amino acids is: a. phenylalanine. b. carnitine. c. thyrosine. d. glucosamine. e. butalmine.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 4:54 AM DATE MODIFIED: 10/1/2018 8:58 PM 23. The process of protein breakdown and synthesis is called: a. protein recovery. b. the protein cycle. c. protein turnover. d. protein rotation. e. protein genesis.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 DATE CREATED: DATE MODIFIED:

nitrogen balance.

3/11/2015 4:56 AM 10/1/2018 8:59 PM

24. When a normal, healthy adult consumes twice as much protein as he requires, his nitrogen output will: a. equal his nitrogen intake. b. exceed his nitrogen intake. c. depend on his individual metabolism. d. be less than his nitrogen intake. e. be much more than his nitrogen intake.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 4:58 AM DATE MODIFIED: 10/1/2018 8:59 PM 25. A person is in positive nitrogen balance during: a. growth. b. old age. c. exercise. d. adulthood. e. starvation.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 5:00 AM DATE MODIFIED: 10/1/2018 8:59 PM 26. A person is in negative nitrogen balance during: a. infancy. b. adolescence. c. starvation. d. pregnancy. e. illness recovery.

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Chapter 05 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 5:03 AM DATE MODIFIED: 10/1/2018 8:59 PM 27. Enzymes are: a. made of carbohydrates. b. essential to all life processes. c. altered by the chemical reactions they facilitate. d. essential nutrients. e. nonessential nutrients.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:05 AM DATE MODIFIED: 10/1/2018 8:59 PM 28. Which statement characterizes enzymes? a. They are redundant in most life processes. b. They are not proteins. c. They are all catalysts. d. They are involved in synthesis reactions only. e. They are destroyed as soon as they perform their function.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:07 AM DATE MODIFIED: 3/11/2015 5:09 AM 29. Proteins help determine the distribution of fluids in living systems because they are: Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 a. large. b. resistant to heat. c. attracted to water. d. small. e. hydrophobic.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:09 AM DATE MODIFIED: 10/1/2018 9:00 PM 30. An important buffer that helps maintain the acid-base balance of the blood is: a. hemoglobin. b. an electrolyte. c. albumin. d. structural. e. an antibody.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:11 AM DATE MODIFIED: 10/1/2018 9:00 PM 31. Why is it important to keep the proper acid-base balance in the body? a. Highly acidic conditions cause vital proteins to denature. b. Highly acidic conditions cause the destruction of fatty acids. c. Acid-base imbalances contribute to the destruction of hormones. d. Acid-base imbalances compromise growth in children. e. Acid-base imbalances cause edema.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

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Chapter 05 DATE CREATED: DATE MODIFIED:

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32. Protection from disease is largely dependent on the action of: a. buffers. b. hemoglobin. c. antibodies. d. vitamins. e. hormones.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:15 AM DATE MODIFIED: 10/1/2018 9:03 PM 33. When proteins are ____, they lose their shape, as well as their function. a. denatured b. synthesized c. coiled d. folded e. reacted ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:17 AM DATE MODIFIED: 3/11/2015 5:19 AM 34. The nitrogen-containing excretion product of protein metabolism is: a. a buffer. b. hemoglobin. c. urea. d. water. e. electrolytes.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:19 AM DATE MODIFIED: 10/1/2018 9:04 PM 35. Although amino acids are a secondary source of energy, their primary function is to: a. build proteins needed by the body. b. provide essential water-soluble vitamins. c. produce insulin. d. supply most of the kcalories in the average American diet. e. denature proteins.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:21 AM DATE MODIFIED: 10/1/2018 9:04 PM 36. When glucose is unavailable, the ____ cannot function properly. a. lungs and circulatory system b. kidneys and liver c. brain and nervous system d. bones and muscles e. muscles and liver ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:24 AM DATE MODIFIED: 3/11/2015 5:26 AM 37. The body uses amino acids extensively for energy when: a. protein stores run low. b. there is inadequate glucose or fatty acids. c. an athlete performs strength training exercises. d. the body becomes dehydrated.

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Chapter 05 e. the body has excess water.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 5:27 AM DATE MODIFIED: 10/1/2018 9:04 PM 38. Marasmus may best be described as a nutritional deficiency disease caused by: a. a chronic, severe deprivation of food. b. excess energy intake. c. a chronic, severe deprivation of protein. d. a deficiency of protein and vitamins. e. a chronic, severe deprivation of enzymes.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:38 AM DATE MODIFIED: 10/1/2018 9:04 PM 39. Severe marasmus: a. results in low resistance to disease. b. causes increased body temperature. c. occurs only in children. d. hampers physical development but leaves the brain unaffected. e. occurs only in adults.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 DATE CREATED: DATE MODIFIED:

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40. A child with marasmus differs from a child with kwashiorkor in that a marasmic child: a. has a skin rash. b. experiences edema. c. may suffer brain impairment. d. develops a fatty liver. e. develops lung problems.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:42 AM DATE MODIFIED: 10/1/2018 9:05 PM 41. Kwashiorkor most frequently develops among: a. older adults. b. newborns. c. newly weaned children. d. adolescents. e. pregnant women.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:45 AM DATE MODIFIED: 10/1/2018 9:05 PM 42. What is the primary cause of the edema that accompanies kwashiorkor? a. Proteins and hormones diminish and fluid leaks into interstitial spaces. b. Lipoprotein synthesis is diminished, causing fat to accumulate. c. Protein is lost from the heart muscle, resulting in a weak heartbeat. d. Synthesis of enzymes is reduced. e. Protein synthesis produces too much water.

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Chapter 05 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:47 AM DATE MODIFIED: 3/11/2015 5:48 AM 43. Fat accumulation in the liver is a symptom of: a. kwashiorkor. b. marasmus. c. eosinophilia myalgia syndrome. d. dysentery. e. fibromegaly.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:49 AM DATE MODIFIED: 10/1/2018 9:06 PM 44. Which is a risk associated with the overconsumption of protein? a. an enlarged heart b. pancreatic cancer c. hyperglycemia d. inadequate intake of fruits, vegetables, and whole grains e. an increased risk of developing liver disease ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 DATE CREATED: DATE MODIFIED:

3/11/2015 5:51 AM 3/11/2015 5:53 AM

45. The end products of protein metabolism are excreted by the: a. stomach. b. liver. c. kidneys. d. gallbladder. e. pancreas.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:53 AM DATE MODIFIED: 10/1/2018 9:06 PM 46. The protein RDA for adults is ____ grams per kilogram of body weight. a. 0.4 b. 0.5 c. 0.8 d. 1.0 e. 1.2 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:56 AM DATE MODIFIED: 3/11/2015 5:58 AM 47. In order to estimate an individual's protein requirements, his or her ____ must be considered. a. age b. height c. weight d. gender e. race Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 5:58 AM DATE MODIFIED: 3/11/2015 6:00 AM 48. A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he a. ingested his recommended allowance of protein. b. needs 8 grams more protein to meet the recommended allowance. c. needs 11 grams more protein to meet the recommended allowance. d. has exceeded his recommended allowance of protein. e. needs 22 grams more protein to meet the recommended allowance.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 6:00 AM DATE MODIFIED: 8/17/2018 4:55 PM 49. The RDA for protein for a 121-pound woman is ____ grams per day. a. 44 b. 60 c. 75 d. 100 e. 121 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid Copyright Cengage Learning. Powered by Cognero.

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supplements, and the assumptions underlying the protein RDA. 3/11/2015 6:02 AM 3/11/2015 6:04 AM

50. The protein requirement of a child compared to an adult is: a. the same as adults, until the child turns 10 years of age. b. higher. c. much lower. d. dependent on the activity level of the child. e. exactly the same.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 6:04 AM DATE MODIFIED: 10/1/2018 9:07 PM 51. In setting the RDA for protein, the committee assumed that: a. protein will be of low quality. b. protein will be consumed together with adequate energy and other nutrients. c. other nutrients in the diet will be inadequate. d. the RDA will be applied to individuals with unusual metabolic needs. e. protein will form the majority of a person’s diet.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 6:07 AM DATE MODIFIED: 10/1/2018 9:07 PM 52. The recommended intake of protein is ____ of daily energy intake. a. 45-60% b. 35-45% c. 5-10% d. 10-35% Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 e. 55% ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 6:09 AM DATE MODIFIED: 3/11/2015 6:11 AM 53. Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, approximately how many grams of protein would she need each day? a. 28 b. 48 c. 38 d. 68 e. 88 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.4 Protein and Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 6:12 AM DATE MODIFIED: 3/11/2015 6:14 AM 54. The measure of the amount of amino acids absorbed from a given protein intake is called: a. protein quality. b. net protein utilization. c. protein digestibility. d. protein efficiency ratio. e. protein absorption value.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowCopyright Cengage Learning. Powered by Cognero.

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Chapter 05 DATE CREATED: DATE MODIFIED:

quality proteins, including notable food sources of each.

3/11/2015 6:14 AM 10/1/2018 9:07 PM

55. The plant food with the highest protein digestibility is: a. corn. b. sweet potato. c. asparagus. d. soybeans. e. cabbage.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:16 AM DATE MODIFIED: 10/1/2018 9:07 PM 56. An essential amino acid found in the shortest supply relative to the amounts needed for protein synthesis in the body is termed a(n) ____ amino acid. a. indigestible b. non-essential c. reduced d. limiting e. high-quality ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:19 AM DATE MODIFIED: 3/11/2015 6:20 AM 57. What happens when the diet is lacking an essential amino acid? a. Proteins will be made but they will be limited in that particular amino acid. b. The body will synthesize it. c. A person’s health will not be affected as long as carbohydrate and fat intakes are adequate. d. Protein synthesis will be limited. e. Protein synthesis will stop.

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Chapter 05 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:21 AM DATE MODIFIED: 3/11/2015 6:22 AM 58. Which food item provides the highest quality protein? a. citrus fruits b. cereal c. legumes d. bread e. yogurt ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:23 AM DATE MODIFIED: 3/11/2015 6:24 AM 59. The best choice for a dessert that will provide high-quality protein is a. chocolate pudding. b. fruit sorbet. c. sherbet. d. egg custard. e. banana cream pie.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:25 AM DATE MODIFIED: 8/17/2018 4:59 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 60. Which food item is considered to be a source of high-quality protein? a. seeds b. gelatin c. almond milk d. eggs e. pectin ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:28 AM DATE MODIFIED: 3/11/2015 6:29 AM 61. Which food item contains low-quality protein? a. corn b. soy c. eggs d. beef e. pork ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:30 AM DATE MODIFIED: 9/28/2018 6:25 PM 62. Which food group in the USDA Food Guide contains only tiny amounts of protein? a. fruit b. vegetables c. grains d. milk e. nuts ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:33 AM DATE MODIFIED: 3/11/2015 6:34 AM 63. How many grams of protein are in a 6-ounce serving of rib eye steak? a. 18 b. 24 c. 42 d. 48 e. 52 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:35 AM DATE MODIFIED: 3/11/2015 6:36 AM 64. Which food serving provides the largest amount of protein? a. ½ cup cooked broccoli b. 2 tablespoons peanut butter c. 1 cup milk d. 1 cup tofu e. ½ ounce meat ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:37 AM DATE MODIFIED: 3/12/2015 4:00 AM 65. Which food serving provides about 14 grams of protein? a. 3 cups of legumes b. 1 ounce chicken c. 1 egg Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 d. 2 eggs e. 3 eggs ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:39 AM DATE MODIFIED: 3/11/2015 6:42 AM 66. What is the best strategy for consuming adequate amino acids? a. Eat high-quality proteins or foods containing complementary proteins. b. Avoid protein supplements in favor of single amino acid supplements. c. Consume enough protein to meet the Tolerable Upper Intake Level for supplemental amino acids. d. Consume the perfect ratio of carbohydrate to protein. e. Consume the perfect ratio of fat to protein.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:43 AM DATE MODIFIED: 3/11/2015 6:44 AM 67. Complementary proteins: a. enhance the taste of food. b. increase the quality of the protein. c. combine proteins from different foods to provide all essential amino acids. d. decrease the loss of nitrogen from the body. e. increase the loss of nitrogen from the body.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

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Chapter 05 DATE CREATED: DATE MODIFIED:

3/11/2015 6:45 AM 10/1/2018 9:08 PM

68. Dietary protein will not be used efficiently and will not support growth if ____ are lacking in the diet. a. vegetables b. hormones c. kcalories d. dairy foods e. nut meats ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:47 AM DATE MODIFIED: 8/17/2018 3:31 PM 69. Which combination provides high-quality protein? a. black beans and corn b. pasta with broccoli, peppers, and sesame seeds c. peanut butter and white bread sandwich d. stir-fried cabbage, squash, and green peppers e. salad with pineapples ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:49 AM DATE MODIFIED: 3/11/2015 6:51 AM 70. A major reason why people must have sufficient carbohydrate and fat in the diet is to: a. stimulate the breakdown of body protein for energy. b. prevent the loss of essential fatty acids. c. prevent the breakdown of body protein for energy. d. stimulate the synthesis of essential amino acids. e. prevent osteoporosis.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 6:51 AM DATE MODIFIED: 10/1/2018 9:09 PM 71. Structural proteins are found in: a. antibodies. b. transporters. c. teeth. d. hormones. e. enzymes.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 6:56 AM DATE MODIFIED: 10/1/2018 9:09 PM 72. A diet which excludes red meat, but occasionally includes poultry, fish, and shellfish is classified as: a. lacto-ovo vegetarian. b. partial vegetarian. c. ovo-vegetarian. d. temporary vegetarian. e. part-time vegan.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 6:59 AM DATE MODIFIED: 10/1/2018 9:09 PM 73. The task of acquiring enough vitamin B12 may pose a problem to vegans because: a. fibers in vegetables inhibit its absorption.

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Chapter 05 b. they lack the proper enzymes to break it down. c. it is found only in animal-derived products. d. deficiency may occur from excess intake of soy products. e. it cannot be put into a vitamin.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:01 AM DATE MODIFIED: 10/1/2018 9:10 PM 74. A strict vegetarian must be careful about intakes of: a. vitamin C and vitamin A; they may be too high. b. iron and zinc; they may be too low. c. iron and zinc; they may be too high. d. vitamin C and vitamin A; they may be too low. e. vitamin D and potassium; they may be too high.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:06 AM DATE MODIFIED: 10/1/2018 9:10 PM 75. Vegetarians should eat iron-rich foods along with foods rich in ____ to increase iron absorption. a. vitamin C b. calcium c. phytic acid d. fiber e. potassium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:09 AM Copyright Cengage Learning. Powered by Cognero.

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3/11/2015 7:10 AM

76. Which minerals are most likely to be lacking in the diet of vegetarians? a. sodium, potassium, and chloride b. zinc, magnesium, and fluoride c. iron, manganese, and calcium d. iron, zinc, and calcium e. iron, magnesium, and potassium ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:10 AM DATE MODIFIED: 3/11/2015 7:12 AM 77. Which food will contribute to the calcium intake of a vegan diet? a. deep orange fruits b. carrots c. purple cabbage d. legumes e. deep yellow fruits ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:12 AM DATE MODIFIED: 3/11/2015 7:14 AM 78. Which food group provides essential fatty acids for a vegan diet? a. flaxseed b. dark, green, leafy vegetables c. deep orange and yellow fruits and vegetables d. whole grain e. kidney beans ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 7:14 AM DATE MODIFIED: 3/11/2015 7:16 AM 79. Which complementary proteins are lacking in legumes? a. tryptophan and lysine b. isoleucine and lysine c. methionine and isoleucine d. methionine and tryptophan e. isoleucine and tryptophan ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 7:27 AM DATE MODIFIED: 3/11/2015 7:29 AM 80. Severe acute malnutrition is caused by: a. recent severe food restriction; characterized in children who are underweight for height. b. a critical decrease in essential fatty acids, especially those from milk. c. an overconsumption of sugary products and is similar to diabetes. d. an overconsumption of high-fat, high-protein foods at the expense of carbohydrates. e. underconsumption of protein, but overconsumption of fat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 4.2 Protein Turnover and Nitrogen Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.2 - Explain the process of protein turnover and describe nitrogen balance.

DATE CREATED: 3/11/2015 7:29 AM DATE MODIFIED: 10/1/2018 9:10 PM Match each nutrition term with the appropriate definition. a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids b. swelling caused by accumulation of fluid in the interstitial spaces c. compounds that release hydrogen ions in a solution Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 d. compounds that accept hydrogen ions in a solution e. the balance maintained between acid and base concentrations in the blood and body fluids f. the concentration of hydrogen ions in a solution g. too much acid in the blood and body fluids h. too much base in the blood and body fluids i. compounds that can reversibly combine with hydrogen ions to maintain a solution’s acidity or alkalinity constant j. produced in response to invasion by antigens DIFFICULTY: Bloom’s: Remember REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 10/7/2015 3:37 AM DATE MODIFIED: 2/4/2019 4:47 PM 81. acid-base balance ANSWER: e POINTS: 1 82. acidosis ANSWER: g POINTS: 1 83. acids ANSWER: c POINTS: 1 84. alkalosis ANSWER: h POINTS: 1 85. antibodies ANSWER: j POINTS: 1 86. bases ANSWER: d POINTS: 1 87. buffers ANSWER: i POINTS: 1 88. edema ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 89. fluid and electrolyte balance ANSWER: a POINTS: 1 90. pH ANSWER: f POINTS: 1 91. Explain the difference between an essential and a nonessential amino acid.

ANSWER: More than half of the amino acids are nonessential amino acids, meaning that the body can make them for itself. Proteins in foods usually deliver these amino acids, but it is not essential that they do so. There are other amino acids that the body cannot make at all, however, and some that it cannot make fast enough to meet its needs. The proteins in foods must supply these nine amino acids to the body; they are therefore called essential amino acids. (Some researchers refer to essential amino acids as indispensable and to nonessential amino acids as dispensable.)

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 4.1 The Chemist’s View of Proteins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.1 - Describe the chemical structure of proteins and the difference between nonessential and essential amino acids.

DATE CREATED: 3/11/2015 7:52 AM DATE MODIFIED: 3/11/2015 7:54 AM 92. Describe the role of protein in maintaining the body’s acid-base balance.

ANSWER: Proteins also help maintain the balance between acids and bases within the body’s fluids.

Normal body processes continually produce acids and bases, which must be carried by the blood to the kidneys and lungs for excretion. The blood must do this without upsetting its own acid-base balance. Blood pH is one of the most tightly controlled conditions in the body. If the blood becomes too acidic, vital proteins may undergo denaturation, losing their shape and ability to function. A similar situation arises when there is an excess of base. These imbalances are known as acidosis and alkalosis, respectively, and both can be fatal. Proteins such as albumin in blood help to prevent acid–base imbalances. In a sense, the proteins protect one another by gathering up extra acid (hydrogen) ions when there are too many in the surrounding medium and by releasing them when there are too few. By accepting and releasing hydrogen ions, proteins act as buffers, maintaining the acid-base balance of the blood and body fluids.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.3 Roles of Body Proteins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.3 - Identify some of the roles of body proteins.

DATE CREATED: 3/11/2015 7:54 AM Copyright Cengage Learning. Powered by Cognero.

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3/11/2015 7:55 AM

93. Differentiate between the symptoms of kwashiorkor and marasmus.

ANSWER: In kwashiorkor, some muscle wasting may occur, but it may not be apparent because the child’s face, limbs, and abdomen become swollen with edema—a distinguishing feature of kwashiorkor. Infections with parasites commonly further expand the enlarged abdomen.

Other effects of too little dietary protein include loss of hair color.

In marasmus, muscles, including the heart muscle, waste and weaken. Because the brain normally grows to almost its full adult size within the first two years of life, marasmus impairs brain development and learning ability. Reduced synthesis of key hormones leads to a metabolism so slow that body temperature drops below normal. There is little or no fat under the skin to insulate against cold.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 4.4 Protein and Health QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 7:55 AM DATE MODIFIED: 10/1/2018 9:12 PM 94. What are the possible risks associated with overconsumption of protein?

ANSWER: Heart Disease Protein itself is not known to contribute to heart disease and mortality, but some of its food sources may do so. Selecting too many animal-derived protein foods, such as fatty red meats, processed meats, and fat-containing milk products, adds a burden of fat kcalories and saturated fat to the diet and crowds out fruits, vegetables, legumes, and whole grains. Consequently, it is not surprising that people who eat substantial amounts of high-fat meats—particularly processed meats such as lunch meats and hot dogs—have higher body weights and a greater risk of obesity, heart disease, and diabetes than those who eat less. As the Nutrition in Practice points out, people who substitute vegetable protein for animal protein lower their risk of dying from heart disease.

Kidney Disease Excretion of the end products of protein metabolism depends, in part, on an adequate fluid intake and healthy kidneys. A high protein intake increases the work of the kidneys but does not appear to damage healthy kidneys or cause kidney disease. In people with chronic kidney disease, however, a high-protein diet may accelerate the kidneys’ decline. One of the most effective ways to slow the progression of kidney disease is to restrict dietary protein.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 4.4 Protein and Health QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 7:57 AM DATE MODIFIED: 10/1/2018 9:14 PM 95. Discuss potential problems with the use of amino acid supplements.

ANSWER: The DRI committee reviewed the available research on amino acids, but with next to no safety research in existence, the committee was unable to set Tolerable Upper Intake Levels for supplemental doses. Until research becomes available, no level of amino acid supplementation can be assumed to be safe for all people. A known side effect of these products is digestive disturbances: amino acids in concentrated supplements cause excess water to flow into the digestive tract, causing diarrhea. Anyone considering taking amino acid supplements should be cautious not to exceed levels normally found in foods.

The body is designed to handle whole proteins best. It breaks them into manageable pieces (dipeptides and tripeptides) and then splits these, a few at a time, simultaneously releasing them into the blood. This slow bit-by-bit assimilation is ideal because groups of chemically similar amino acids compete for the carriers that absorb them into the blood. An excess of one amino acid can produce such a demand for a carrier that it limits the absorption of another amino acid, creating a temporary imbalance.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 4.4 Protein and Health QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 7:59 AM DATE MODIFIED: 3/11/2015 8:01 AM 96. Discuss the factors that determine protein quality. What makes a protein “high quality”?

ANSWER: High-quality proteins provide enough of all the essential amino acids needed to support the body’s work, and low-quality proteins don’t. Two factors influence protein quality: the protein’s digestibility and its amino acid composition. A high-quality protein contains all the essential amino acids in amounts adequate for human use; it may or may not contain all the others. Generally, proteins derived from animal foods (meat, seafood, poultry, cheese, eggs, and milk and milk products) are high quality, although gelatin is an exception.

Proteins derived from plant foods (legumes, grains, nuts, seeds, and vegetables) tend to be limiting in one or more essential amino acids. Some plant proteins, such as corn protein, are notoriously low quality. Others, such as soy protein, are high quality.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Essay HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 05 STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 8:01 AM DATE MODIFIED: 3/11/2015 8:06 AM 97. Under which conditions will dietary protein not be used efficiently by the body, regardless of the quality? Why does this occur?

ANSWER: Dietary protein—no matter how high the quality—will not be used efficiently and will not support growth when energy from carbohydrate and fat is lacking. The body assigns top priority to meeting its energy need and, if necessary, will break down protein to meet this need. After stripping off and excreting the nitrogen from the amino acids, the body will use the remaining carbon skeletons in much the same way it uses those from glucose or fat. A major reason why people must have ample carbohydrate and fat in the diet is to prevent this wasting of protein. Carbohydrate and fat allow amino acids to be used to build body proteins. This is known as the protein-sparing effect of carbohydrate and fat.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowquality proteins, including notable food sources of each.

DATE CREATED: 3/11/2015 8:06 AM DATE MODIFIED: 3/11/2015 8:08 AM 98. How is the protein RDA calculated?

ANSWER: Look up the healthy weight for a person of your height (e.g., inside the back cover of the textbook). If your present weight falls within that range, use it for the following calculations. If your present weight falls outside the range, use the midpoint of the healthy weight range as your reference weight. Convert pounds to kilograms, if necessary (pounds divided by 2.2 equals kilograms). Multiply kilograms by 0.8 to get your RDA in grams per day. (Teens 14 to 18 years old, multiply by 0.85.)

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.4 Protein and Health QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.4 - Describe the health effects of protein deficiency and excess, some of the people who may be harmed by taking amino acid supplements, and the assumptions underlying the protein RDA. DATE CREATED: 3/11/2015 8:08 AM DATE MODIFIED: 3/11/2015 8:10 AM 99. What are some health advantages of a vegetarian diet?

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Chapter 05 ANSWER:

The Academy of Nutrition and Dietetics takes the position that well-planned vegetarian diets offer nutrition and health benefits to adults in general. Research suggests that meateating adults who switch to vegetarian diets reduce their risks of heart disease, hypertension, diabetes, some types of cancer, and obesity. Eating patterns that include very little, if any, meat are associated with a lower rate of death from all causes.

Vegetarian protein foods are often higher in fiber, richer in certain vitamins and minerals, and lower in fat-especially saturated fat-than meats. Vegetarians can enjoy a nutritious diet low in saturated fat provided that they limit foods such as butter, cream cheese, and sour cream. If vegetarians follow the guidelines presented here and plan carefully, they can support their health as well as, or perhaps better than, non-vegetarians. Abundant evidence supports the idea that vegetarians may actually be healthier than meat eaters. Informed vegetarians are not only more likely to be at the desired weights for their heights, but they are also more likely to have lower blood cholesterol levels, lower rates of certain kinds of cancer, better digestive function, and more. Even among people who are health conscious, generally vegetarians experience fewer deaths from cardiovascular disease than meat eaters do. Because many vegetarians also abstain from smoking and the consumption of alcohol, dietary practices alone probably do not account for all the aspects of improved health. Clearly, however, they contribute significantly to it.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.6 Nutrition in Practice: Vegetarian Diets QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.6 - Develop a well-balanced vegetarian eating pattern.

DATE CREATED: 3/11/2015 8:10 AM DATE MODIFIED: 3/11/2015 8:12 AM 100. What are complementary proteins and how can they be used to create a complete diet?

ANSWER: If the body does not receive all the essential amino acids it needs, the supply of essential amino acids will dwindle until body organs are compromised. Obtaining enough essential amino acids presents no problem to people who regularly eat foods containing high-quality proteins, such as meat, seafood, poultry, cheese, eggs, milk, and many soybean products.

The proteins of these foods contain ample amounts of all the essential amino acids. An equally sound choice is to eat two different plant-based protein foods so that each supplies the amino acids limited in the other. In this strategy, the two protein-rich foods are combined to yield complementary proteins-proteins containing all the essential amino acids in amounts sufficient to support health. The two proteins need not even be eaten together, as long as the day’s meals supply them both, and the diet provides enough energy and total protein from a variety of sources.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 4.5 Protein in Foods QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.04.4.5 - Explain the differences between high-quality and lowCopyright Cengage Learning. Powered by Cognero.

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Chapter 05 DATE CREATED: DATE MODIFIED:

quality proteins, including notable food sources of each.

3/11/2015 8:13 AM 3/11/2015 8:14 AM

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Chapter 06 1. Fat can be made from an excess of any energy-yielding nutrient. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 1:35 AM DATE MODIFIED: 4/17/2015 1:38 AM 2. In the body, no metabolic difference exists between fasting and starving. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 1:43 AM DATE MODIFIED: 4/17/2015 1:46 AM 3. Ketones can meet some of the nervous system’s energy needs. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 1:47 AM DATE MODIFIED: 4/17/2015 1:50 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 4. Normally, the nervous system consumes less than 50% of the total glucose used each day. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 1:50 AM DATE MODIFIED: 4/17/2015 1:53 AM 5. Most adults with type 2 diabetes are at a healthy weight, not overweight or obese. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 1:55 AM DATE MODIFIED: 4/17/2015 1:58 AM 6. The building up of body compounds is known as anabolism. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 1:59 AM DATE MODIFIED: 4/17/2015 2:06 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 7. The high-energy compound ATP (adenosine triphosphate) is able to transfer small amounts of usable energy to move our muscles and supply our enzymes with the energy they need to catalyze chemical reactions. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 2:07 AM DATE MODIFIED: 4/17/2015 2:10 AM 8. People can change their voluntary actions to spend more or less energy in a day, but they cannot change their basal metabolic rate. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 2:11 AM DATE MODIFIED: 4/17/2015 2:13 AM 9. A smoker may weigh less than a non-smoker, but will likely have a greater waist circumference. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 2:14 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DATE MODIFIED:

4/17/2015 2:16 AM

10. Central to the diagnosis of anorexia nervosa is a distorted body image that overestimates body fatness. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 2:17 AM DATE MODIFIED: 4/17/2015 2:19 AM 11. Which organ system possesses the greatest quantity of rapidly multiplying cells? a. digestive b. excretory c. cardiovascular d. nervous e. endocrine ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 2:20 AM DATE MODIFIED: 4/17/2015 2:23 AM 12. Which process is NOT a function of the liver? a. metabolizing nutrients b. manufacturing immune factors and transport proteins c. secreting insulin and glucagon d. participating in iron recycling e. manufacturing bile ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.1 The Organs and Their Metabolic Roles Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 2:24 AM DATE MODIFIED: 8/17/2018 5:54 PM 13. A healthy pancreas secretes _____ into the blood between meals and _____ right after a meal. a. glucagon; insulin b. insulin; glucagon c. digestive juices; glucagon d. glycogen; digestive juices e. glucagon; glycogen ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 2:28 AM DATE MODIFIED: 4/17/2015 2:48 AM 14. Perry’s body is not able to efficiently remove metabolic waste products from his blood, so he must receive dialysis treatments. Which organ(s) in his body is/are diseased? a. pancreas b. heart and blood vessels c. liver d. kidneys e. small intestine ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 2:48 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DATE MODIFIED:

4/17/2015 2:51 AM

15. The metabolic breakdown of glucose to pyruvate is called: a. metabolism. b. glycolysis. c. lipolysis. d. gluconeogenesis. e. ketosis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 2:52 AM DATE MODIFIED: 1/10/2019 12:17 PM 16. The production of glucose from protein or fat is called: a. glyconeogenesis. b. gluconeogenesis. c. glycolysis. d. glycogenolysis. e. triglycerolysis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 2:54 AM DATE MODIFIED: 10/1/2018 9:19 PM 17. The portion of a triglyceride molecule that can be converted into glucose is: a. short-chain fatty acids. b. medium-chain fatty acids. c. long-chain fatty acids. d. glycerol.

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Chapter 06 e. adenosine triphosphate.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 2:56 AM DATE MODIFIED: 10/1/2018 9:20 PM 18. What percentage of a triglyceride molecule cannot be converted to glucose at all? a. 50 b. 75 c. 95 d. 80 e. 40 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 2:58 AM DATE MODIFIED: 4/17/2015 3:00 AM 19. Glycogen is stored in the liver and muscles when: a. excessive fat is present in the blood. b. vigorous muscular activity has just ended. c. excessive glucose is present in the blood. d. excessive cholesterol is present in the blood. e. there is not enough glucose present in the blood.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:01 AM DATE MODIFIED: 10/1/2018 9:20 PM 20. Surplus dietary carbohydrates are first stored as: a. glycogen. b. protein. c. fat. d. triglycerides. e. glucose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:05 AM DATE MODIFIED: 10/1/2018 9:20 PM 21. When carbohydrate consumption is in excess of body needs, the excess glucose is: a. not absorbed from the small intestine. b. excreted in the feces. c. stored as glycogen and fat. d. stored as glycogen only. e. stored temporarily as ATP. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:08 AM DATE MODIFIED: 10/1/2018 9:20 PM 22. Alcohol contributes to obesity because it: a. diminishes the body’s use of fat for fuel. b. has as many kcalories as fat.

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Chapter 06 c. increases appetite. d. encourages storage of body protein. e. stimulates the pancreas to release insulin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:11 AM DATE MODIFIED: 10/1/2018 9:21 PM 23. Which statement is characteristic of the effect of alcohol on body weight? a. Alcohol yields no energy, so it does not affect body weight. b. Alcohol is low in kcalories and has very little effect on body weight. c. Alcohol slows down the body’s use of fat, causing more fat to be stored. d. Alcohol speeds up the body’s metabolism and discourages the storage of body fat. e. Alcohol slows down the central nervous system, which encourages binge eating.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:14 AM DATE MODIFIED: 10/1/2018 9:21 PM 24. Of all the nutrients, which is the easiest for the body to store as fat? a. protein b. carbohydrates c. fat d. vitamins e. minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:18 AM DATE MODIFIED: 4/17/2015 3:20 AM 25. When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are metabolized and: a. stored as fat. b. excreted in the feces. c. stored as amino acids. d. stored as glycogen and fat. e. excreted in the urine.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:21 AM DATE MODIFIED: 10/1/2018 9:22 PM 26. Energy is stored in the body for future use as: a. triglycerides. b. glycerol. c. fatty acids. d. lecithin. e. ATP. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:23 AM DATE MODIFIED: 10/1/2018 9:29 PM 27. Within a day of beginning a fast, most of the body’s stores of _____ are depleted.

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Chapter 06 a. glycogen b. amino acids c. fatty acids d. glycerol e. adipose tissue ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:26 AM DATE MODIFIED: 4/17/2015 3:28 AM 28. Fasting is not a recommended method for weight loss because: a. weight gain (fat tissue) may occur. b. lean body mass will be lost. c. the aroma of baked goods is too distracting. d. lean body mass will be gained. e. mobilized fatty acids will be stored as abdominal fat.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:31 AM DATE MODIFIED: 10/1/2018 9:29 PM 29. In the first few days of fasting, body protein is used primarily to: a. rebuild tissue. b. replace worn out cells. c. provide glucose. d. stabilize fluid balance. e. provide glycerol.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:35 AM DATE MODIFIED: 10/1/2018 9:29 PM 30. Which molecule(s) is/are an acidic, fat-related compound(s) formed from the incomplete breakdown of fat when carbohydrate is not available? a. amino acids b. pyruvate c. carbon dioxide d. ketone bodies e. ammonia and urea ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:40 AM DATE MODIFIED: 4/17/2015 3:43 AM 31. During the shift to partial dependence on ketones for energy during prolonged fasting, the body: a. increases its energy output. b. conserves its lean tissue. c. increases its metabolism. d. increases the rate at which lean tissue is lost. e. increases its glucose production.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:43 AM DATE MODIFIED: 10/1/2018 9:29 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 32. Decreased body temperature is a change that takes place in the body during: a. feasting. b. ATP synthesis. c. gluconeogenesis. d. fasting. e. deamination.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:46 AM DATE MODIFIED: 10/1/2018 9:30 PM 33. Fasting results in: a. degradation of lean body tissue. b. safe, quick, and easy loss of fat tissue. c. immediate loss of energy and mental alertness. d. cleansing of toxins from the body. e. an improvement of the body’s fluid and electrolyte balances.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 3:52 AM DATE MODIFIED: 10/1/2018 9:30 PM 34. For every _____ kcalories a person eats in excess of kcalorie expenditures, a pound of body fat is stored. a. 100 b. 350 c. 1000 d. 3500 e. 4000 ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 3:54 AM DATE MODIFIED: 4/17/2015 3:57 AM 35. BMR is lowest during: a. pregnancy. b. physical activity. c. sleep. d. sedentary activity. e. focused thinking, like test-taking.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 3:57 AM DATE MODIFIED: 10/1/2018 9:30 PM 36. The energy needed to maintain life when a person is at complete digestive, physical, and emotional rest is termed: a. basal metabolism. b. the kcalorie. c. physiological fuel value. d. heat of combustion. e. resting metabolic rate.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:04 AM DATE MODIFIED: 10/1/2018 9:31 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 37. Basal metabolic rate is lowered by: a. loss of lean body mass. b. stress or fever. c. high thyroid gland activity. d. increase in lean body mass. e. high thermic-effect foods.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:07 AM DATE MODIFIED: 10/1/2018 9:31 PM 38. Which individual would have the lowest basal metabolic rate? a. a pregnant woman b. a tall, thin person c. a malnourished person d. a person with a fever e. a morbidly obese person ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:11 AM DATE MODIFIED: 4/17/2015 4:15 AM 39. Which individual would have the lowest basal metabolic rate? a. a 51-year-old male b. a 20-year-old inactive woman c. a 25-year-old pregnant woman d. a 3-year-old child e. a 12-year-old child ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:16 AM DATE MODIFIED: 4/17/2015 4:20 AM 40. An individual can most easily alter his/her energy output by altering: a. the time of day he/she exercises. b. the intensity, duration, and frequency of exercise. c. his/her eating patterns. d. the combination of foods eaten at a meal. e. the amount of sleep he/she gets per night.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:23 AM DATE MODIFIED: 10/1/2018 10:00 PM 41. The thermic effect of food represents about _____% of the total food energy taken in. a. 4 b. 10 c. 16 d. 25 e. 2 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:25 AM DATE MODIFIED: 4/17/2015 4:28 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 42. Men generally have a higher BMR than women because: a. women have less lean body mass. b. women tend to eat less. c. men tend to eat more. d. men have less lean body mass. e. women tend to eat more.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:28 AM DATE MODIFIED: 10/1/2018 10:01 PM 43. A person will typically expend _____% of their daily energy budget on basal metabolism. a. 25-30 b. 30-35 c. 50-65 d. 10-15 e. 80-90 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:31 AM DATE MODIFIED: 2/8/2016 4:21 PM 44. The basal metabolic rate slows with increasing age because: a. the elderly are malnourished. b. fat mass in the body decreases. c. digestive efficiency declines. d. lean body mass diminishes. e. disease stressors are diminished.

ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:47 AM DATE MODIFIED: 10/1/2018 10:01 PM 45. Which activity requires the most energy in terms of kcalories per pound per minute? a. playing basketball vigorously b. dancing vigorously c. rowing vigorously d. bicycling at 25 mph e. playing handball ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:49 AM DATE MODIFIED: 4/17/2015 4:51 AM 46. Which body component has the greatest variability in quantity and quality? a. bone mass b. muscle mass c. fluid d. fat mass e. blood volume ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:51 AM DATE MODIFIED: 4/17/2015 4:53 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 47. Which individual would be classified as being very active? a. a carpenter b. a teacher c. a football player d. a gardener e. a telemarketer ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:53 AM DATE MODIFIED: 4/17/2015 4:55 AM 48. Given that EER for women = [354 – (6.91 ´ age)] + PA ´ [(9.36 ´ wt) + (726 ´ ht)], estimate the energy requirements for Anne, an active (PA for women = 1.27) 27 year old who is 5 feet 4 inches tall and weighs 130 pounds. Choose the kcal range closest to your estimate. a. 1700-1800 b. 2300-2400 c. 2600-2700 d. 3200-3300 e. 4000-4200 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:56 AM DATE MODIFIED: 4/17/2015 4:57 AM 49. Which factor is not used to calculate the EER? a. height b. percent body fat c. weight d. gender e. age Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.4 Energy Balance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 4:58 AM DATE MODIFIED: 4/17/2015 5:01 AM 50. Calculate the approximate BMI of a male who is 5 feet 11 inches tall and weighs 210 pounds. a. 23.2 b. 27.1 c. 29.3 d. 28.7 e. 31.1 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:02 AM DATE MODIFIED: 4/27/2016 3:19 PM 51. According to the relationship between BMI and mortality, a person with a BMI of 24 would be considered: a. underweight. b. overweight. c. obese. d. healthy. e. morbidly obese.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:03 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DATE MODIFIED:

10/1/2018 10:02 PM

52. A disadvantage of using BMI to assess body weight is that it: a. doesn’t distinguish between male and female. b. doesn’t distinguish between young and old. c. doesn’t indicate where excess fat is located on the body. d. doesn’t indicate the ideal weight for a given height. e. only indicates visceral fat, not subcutaneous fat.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:05 AM DATE MODIFIED: 10/1/2018 10:03 PM 53. Which type of fat poses the greatest risk to health? a. visceral fat b. dietary fat c. subcutaneous fat d. lower body fat e. skinfold fat ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:08 AM DATE MODIFIED: 4/17/2015 5:10 AM 54. The health risks associated with central obesity has to do with: a. an imbalance in adipokines. b. the proximity of the excess fat to the gallbladder. c. an imbalance in cytokines. d. the proximity of excess fat to the small intestine. e. an imbalance in ketones.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:11 AM DATE MODIFIED: 10/1/2018 10:03 PM 55. A good indicator of fat distribution on an individual is: a. BMI. b. body weight. c. hip circumference. d. waist circumference. e. underarm fat.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:16 AM DATE MODIFIED: 10/1/2018 10:03 PM 56. Which individual would be at lowest risk for the accumulation of abdominal fat? a. a smoker b. a postmenopausal woman c. a middle-aged man d. a premenopausal woman e. a post-pubescent male ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 5:22 AM DATE MODIFIED: 4/17/2015 6:00 AM 57. The recommended range of body fat for a woman is: a. 10 to 15%.

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Chapter 06 b. 15 to 23%. c. 23 to 31%. d. 31 to 35%. e. 35 to 40%.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 6:00 AM DATE MODIFIED: 10/1/2018 10:04 PM 58. A lack of body fat can result in: a. infertility in women. b. depression. c. abnormal hunger regulation. d. insomnia. e. insulin resistance.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 6:03 AM DATE MODIFIED: 10/1/2018 10:04 PM 59. About _____% of U.S. adults are overweight or obese. a. 33 b. 42 c. 57 d. 68 e. 85 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 6:06 AM DATE MODIFIED: 4/17/2015 6:09 AM 60. Obesity is officially defined as a BMI of _____ or higher. a. 25 b. 30 c. 35 d. 40 e. 45 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 6:09 AM DATE MODIFIED: 4/17/2015 6:11 AM 61. Which health risk associated with obesity causes elevated fasting glucose levels? a. hypertension b. heart disease c. sleep apnea d. insulin resistance e. low blood pressure ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 6:11 AM DATE MODIFIED: 4/17/2015 6:14 AM 62. Which person has the greatest health risk? a. a 27-year-old woman with a waist circumference of 40 inches b. a 25-year-old athlete with a BMI of 33 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 c. a 50-year-old male with a BMI of 29 who works out every day d. a 42-year-old woman with a waist circumference of 34 inches e. a 35-year-old male with a BMI of 22 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 6:14 AM DATE MODIFIED: 4/17/2015 6:16 AM 63. Which factor is one of the three indicators established by obesity experts for evaluating health risks due to overweight and obesity? a. a person’s sleep habits b. BMR c. a person’s alcohol consumption d. waist circumference e. family history ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 6:16 AM DATE MODIFIED: 4/17/2015 6:21 AM 64. A primary factor involved in the development of eating disorders is: a. the use of antidepressant drugs. b. dissatisfaction with one’s body. c. aversions to certain foods. d. an absent parent. e. being an only child.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:21 AM DATE MODIFIED: 10/1/2018 10:05 PM 65. Individuals with anorexia nervosa tend to: a. come from families of lower economic means. b. be polite, controlled, and rigid, and exhibit unspontaneous behavior. c. come from families that value an inner sense of worth. d. be rebellious, with uncontrollable behavior. e. be narcoleptic.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:24 AM DATE MODIFIED: 10/1/2018 10:05 PM 66. Which criterion is not required for a diagnosis of anorexia nervosa? a. refusal to maintain body weight at or above a minimal normal weight for age and height b. intense fear of gaining weight or becoming fat, even though underweight c. undue influence of body weight or shape on self-evaluation d. recurrent inappropriate compensatory behavior in order to prevent weight gain e. distorted body image that overestimates body fatness ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:25 AM DATE MODIFIED: 4/17/2015 6:27 AM 67. Lindsay is 23 years old and graduated from college with honors. She is emotionally insecure and experiences considerable social anxiety. She has no close friends, is sometimes depressed, and often exhibits impulsive behavior.

Lindsay has a preoccupation with food and her weight even though she is close to her ideal body weight. Lindsay most closely fits the profile of a person with: a. anorexia nervosa.

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Chapter 06 b. binge eating disorder. c. bulimia nervosa. d. body dysmorphic disorder. e. RED-S. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:27 AM DATE MODIFIED: 10/1/2018 10:06 PM 68. Which health effect is a major consequence of purging? a. excessive hair growth on the back b. a ruptured spleen c. dangerously high potassium concentrations d. a ruptured esophagus e. a ruptured appendix ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:31 AM DATE MODIFIED: 4/17/2015 6:33 AM 69. One of the goals of the dietary plan to treat bulimia is to help clients: a. decrease control. b. restrict kcalorie intake. c. restore nutritional health. d. develop a set pattern of menus. e. minimize osteoporotic effects.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:33 AM DATE MODIFIED: 10/1/2018 10:06 PM 70. Which eating disorder responds most readily to treatment? a. anorexia nervosa b. bulimia nervosa c. binge eating disorder d. body dysmorphic disorder e. RED-S ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 6:36 AM DATE MODIFIED: 2/8/2016 4:24 PM Match each health indicator or term with the appropriate definition. a. BMI of 18.5-24.9 b. BMI of 30.0 or more c. BMI of 25.0-29.9 d. BMI of 18.5 or less e. 40.0 inches or more f. 35.0 inches or more g. a 6-carbon compound h. the chemical reactions by which the body obtains and expends the energy from food i. removal of the amino group (NH2) from a compound such as an amino acid j. the making of glucose from a non-carbohydrate source k. fat stored within the abdominal cavity in association with the internal organs l. protein hormones made and released by fat cells m. the principal nitrogen-excretion product of protein metabolism n. the metabolic breakdown of glucose into two molecules of pyruvate o. type of reaction in which large molecules are broken down to smaller ones p. type of reaction in which small molecules are put together to build larger ones q. the sum total of all the chemical reactions that go on in living cells r. an estimation of the energy required to process food s. a 3-carbon compound that plays a key role in energy metabolism t. excess fat around the trunk of the body DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 6:39 AM DATE MODIFIED: 10/1/2018 10:07 PM 71. underweight ANSWER: d POINTS: 1 72. normal, healthy weight ANSWER: a POINTS: 1 73. overweight ANSWER: c POINTS: 1 74. obese ANSWER: b POINTS: 1 75. waist size indicating risk in women ANSWER: f POINTS: 1 76. waist size indicating risk in men ANSWER: e POINTS: 1 77. central obesity ANSWER: t POINTS: 1 78. visceral fat ANSWER: k POINTS: 1 79. adipokines ANSWER: l POINTS: 1 Match each health indicator or term with the appropriate definition. a. BMI of 18.5-24.9 b. BMI of 30.0 or more Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 c. BMI of 25.0-29.9 d. BMI of 18.5 or less e. 40.0 inches or more f. 35.0 inches or more g. a 6-carbon compound h. the chemical reactions by which the body obtains and expends the energy from food i. removal of the amino group (NH2) from a compound such as an amino acid j. the making of glucose from a non-carbohydrate source k. fat stored within the abdominal cavity in association with the internal organs l. protein hormones made and released by fat cells m. the principal nitrogen-excretion product of protein metabolism n. the metabolic breakdown of glucose into two molecules of pyruvate o. type of reaction in which large molecules are broken down to smaller ones p. type of reaction in which small molecules are put together to build larger ones q. the sum total of all the chemical reactions that go on in living cells r. an estimation of the energy required to process food s. a 3-carbon compound that plays a key role in energy metabolism t. excess fat around the trunk of the body DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 7:08 AM DATE MODIFIED: 4/17/2015 8:00 AM 80. energy metabolism ANSWER: h POINTS: 1 81. gluconeogenesis ANSWER: j POINTS: 1 82. glucose ANSWER: g POINTS: 1 83. deamination ANSWER: i POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 84. catabolic reaction ANSWER: o POINTS: 1 85. pyruvate ANSWER: s POINTS: 1 86. glycolysis ANSWER: n POINTS: 1 87. urea ANSWER: m POINTS: 1 Match each health indicator or term with the appropriate definition. a. BMI of 18.5-24.9 b. BMI of 30.0 or more c. BMI of 25.0-29.9 d. BMI of 18.5 or less e. 40.0 inches or more f. 35.0 inches or more g. a 6-carbon compound h. the chemical reactions by which the body obtains and expends the energy from food i. removal of the amino group (NH2) from a compound such as an amino acid j. the making of glucose from a non-carbohydrate source k. fat stored within the abdominal cavity in association with the internal organs l. protein hormones made and released by fat cells m. the principal nitrogen-excretion product of protein metabolism n. the metabolic breakdown of glucose into two molecules of pyruvate o. type of reaction in which large molecules are broken down to smaller ones p. type of reaction in which small molecules are put together to build larger ones q. the sum total of all the chemical reactions that go on in living cells r. an estimation of the energy required to process food s. a 3-carbon compound that plays a key role in energy metabolism t. excess fat around the trunk of the body DIFFICULTY: Bloom’s: Understand REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DATE CREATED: DATE MODIFIED:

4/17/2015 7:22 AM 4/17/2015 7:29 AM

88. anabolic reaction ANSWER: p POINTS: 1 89. metabolism ANSWER: q POINTS: 1 Match each health indicator or term with the appropriate definition. a. BMI of 18.5-24.9 b. BMI of 30.0 or more c. BMI of 25.0-29.9 d. BMI of 18.5 or less e. 40.0 inches or more f. 35.0 inches or more g. a 6-carbon compound h. the chemical reactions by which the body obtains and expends the energy from food i. removal of the amino group (NH2) from a compound such as an amino acid j. the making of glucose from a non-carbohydrate source k. fat stored within the abdominal cavity in association with the internal organs l. protein hormones made and released by fat cells m. the principal nitrogen-excretion product of protein metabolism n. the metabolic breakdown of glucose into two molecules of pyruvate o. type of reaction in which large molecules are broken down to smaller ones p. type of reaction in which small molecules are put together to build larger ones q. the sum total of all the chemical reactions that go on in living cells r. an estimation of the energy required to process food s. a 3-carbon compound that plays a key role in energy metabolism t. excess fat around the trunk of the body DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 7:29 AM DATE MODIFIED: 4/17/2015 8:05 AM 90. thermic effect of food ANSWER: r POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 91. Explain how the body maintains its constant normal temperature of 98.6° F. ANSWER: The cells of each organ conduct metabolic activities specific to that organ. In addition, all cells must maintain themselves, and many must reproduce. To do this, they must have all the essential nutrients available to them: energy nutrients, vitamins, and minerals, as well as water. As cells do their metabolic work, the chemical reactions that are involved release heat, and this heat keeps the body warm. By regulating the rates at which these metabolic reactions release heat energy, the body maintains its constant normal temperature of about 98.6°F. POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.1 The Organs and Their Metabolic Roles QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.1 - List the principal organs of metabolism, describe their primary roles in metabolism, and explain how the body maintains its constant normal temperature of 98.6°F, as well as the difference between anabolic and catabolic reactions in the body.

DATE CREATED: 4/17/2015 7:32 AM DATE MODIFIED: 4/17/2015 7:33 AM 92. Describe how fat can be made from an excess of each of the energy nutrients—carbohydrate, protein, or fat.

ANSWER: Surplus carbohydrate (glucose) is first stored as glycogen in the liver and muscles, but the glycogen-storing cells have a limited capacity. Once glycogen stores are filled, most of the additional carbohydrate is burned for energy, displacing the body’s use of fat for energy and allowing body fat to accumulate.

Surplus dietary fat contributes more directly to the body’s fat stores. After a meal, fat is routed to the body’s adipose tissue, where it is stored until needed for energy. Thus, excess fat from food easily adds to body fat.

Surplus protein may also contribute to body fat. If not needed to build body protein (as in response to physical activity) or to meet energy needs, amino acids will lose their nitrogens and be converted, through intermediates, to triglycerides. These, too, swell the fat cells and add to body weight.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 7:34 AM DATE MODIFIED: 10/1/2018 10:08 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 93. Explain why less fat may be lost during fasting than is lost when at least some food is supplied.

ANSWER: Because fat stores cannot provide the glucose needed by the brain and nerves, body protein tissues (such as liver and muscle) always break down to some extent during fasting. In the first few days of a fast, body protein provides about 90 percent of the needed glucose, and glycerol provides about 10 percent. If body protein losses were to continue at this rate, death would ensue within about three weeks. As the fast continues, however, the body finds a way to use its fat to fuel the brain. It adapts by condensing together fragments derived from fatty acids to produce ketone bodies, which can serve as fuel for some brain cells. Ketone body production rises until, after several weeks of fasting, it is meeting much of the nervous system’s energy needs. Still, many areas of the brain rely exclusively on glucose, and body protein continues to be sacrificed to produce it. Thus, in fasting, muscle and lean tissues give up protein to supply amino acids for conversion to glucose. This glucose, with ketone bodies produced from fat, fuels the brain’s activities. As fasting continues and the nervous system shifts to partial dependence on ketone bodies for energy, the body simultaneously reduces its energy output (metabolic rate) and conserves both fat and lean tissue. Because of the slowed metabolism, energy use falls to a bare minimum.

For the person who wants to lose weight, fasting is not the best way to go. The body’s lean tissue continues to be degraded, sometimes amounting to as much as 50 percent of the weight lost over the first week. Over the long term, a diet only moderately restricted in energy promotes primarily fat loss and the retention of more lean tissue than a severely restrictive fast.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.3 Energy Imbalance QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.3 - Explain how an excess of any of the three energy-yielding nutrients contributes to body fat and how an inadequate intake of any of them shifts metabolism.

DATE CREATED: 4/17/2015 7:36 AM DATE MODIFIED: 4/17/2015 7:37 AM 94. Define the thermic effect of food and explain its effect on energy expenditure.

ANSWER: When food is taken into the body, many cells that have been dormant become active. The muscles that move the food through the intestinal tract speed up their rhythmic contractions, and the cells that manufacture and secrete digestive juices begin their tasks.

All these and other cells need extra energy as they participate in the digestion, absorption, and metabolism of food. This cellular activity produces heat and is known as the thermic effect of food. The thermic effect of food is generally thought to represent about 10 percent of the total food energy taken in. For purposes of rough estimates, though, the thermic effect of food is not always included.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of Copyright Cengage Learning. Powered by Cognero.

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Chapter 06

DATE CREATED: DATE MODIFIED:

energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

4/17/2015 7:38 AM 4/17/2015 7:40 AM

95. Identify and briefly describe five factors that affect a person’s basal metabolic rate.

ANSWER: Student answers will vary widely because there are many factors that affect a person’s basal metabolic rate. According to Table 6-1, the major ones are age, height, growth, body composition (gender-specified), fever, stresses, environmental temperature, fasting/starvation, malnutrition, hormones (gender-specified), smoking, caffeine, and sleep.

Here are five extracted directly from the text.

Gender. Women generally have a lower BMR than men, in large part because men typically have more lean body mass. In addition, menstrual hormones influence the BMR in women, raising it just prior to menstruation. Two sets of energy equations—one for men and one for women—were developed to accommodate the influence of gender on energy expenditure.

Growth. The BMR is high in people who are growing. For this reason, pregnant and lactating women, infants, children, and adolescents have their own sets of energy equations.

Age. The BMR declines during adulthood as lean body mass diminishes. Physical activities tend to decline as well, bringing the average reduction in energy expenditure to about 5 percent per decade. The decline in the BMR that occurs when a person becomes less active reflects the loss of lean body mass and may be prevented with ongoing physical activity.

Because age influences energy expenditure, it is also factored into the energy equations.

Physical activity. Using individual values for various physical activities is time consuming and impractical for estimating the energy needs of a population. Instead, various activities are clustered according to the typical intensity of a day’s efforts.

Body composition and body size.

The BMR is high in people who are tall and so have a large surface area. Similarly, the more a person weighs, the more energy is expended on basal metabolism. For these reasons, the energy equations include a factor for both height and weight.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.4 Energy Balance QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.4 - Describe energy balance and identify the components of energy expenditure, the factors that affect a person’s BMR, and the factors that influence a person’s energy expenditure.

DATE CREATED: 4/17/2015 7:40 AM DATE MODIFIED: 10/1/2018 10:11 PM 96. Explain why excessive abdominal fat appears to increase the risk of chronic disease.

ANSWER: One explanation for why fat in the abdomen may increase the risk of disease involves Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 adipokines, hormones released by adipose tissue. Adipokines help to regulate inflammation and energy metabolism in the tissues. In central obesity, a shift occurs in the balance of adipokines, favoring those that increase both inflammation and insulin resistance of tissues. The resulting chronic inflammation and insulin resistance contribute to diabetes, atherosclerosis (a cause of heart disease), and other chronic diseases. Insulin resistance is a central feature of the metabolic syndrome.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.5 Body Weight and Body Composition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.5 - Describe the differences between body weight and body composition, including methods to assess them and health implications.

DATE CREATED: 4/17/2015 7:43 AM DATE MODIFIED: 4/17/2015 7:45 AM 97. Discuss three indicators used to identify and evaluate the health risks from overweight and obesity.

ANSWER: The guidelines for identifying and evaluating the risks to health from overweight and obesity rely on three indicators. The first indicator is a person’s BMI. As a general guideline, overweight for adults is defined as BMI of 25.0 through 29.9, and obesity is defined as BMI equal to or greater than 30.

The second indicator is waist circumference, which, as discussed earlier, reflects the degree of abdominal fatness in proportion to body fatness. Women with a waist circumference greater than 35 inches and men with a waist circumference greater than 40 inches are at greater risk of type 2 diabetes, hypertension, and cardiovascular disease than women or men with waist circumferences equal to, or below, these measures. In other words, waist circumference is an independent predictor of disease risk.

The third indicator is the person’s disease risk profile. The disease risk profile takes into account life-threatening diseases, family history, and risk factors for heart disease (such as blood lipid profile). The higher the BMI, the greater the waist circumference, and the more risk factors, the greater the urgency to treat obesity. People who are obese or those who are overweight and have one or more indicators of increased risk of heart disease (diabetes, prediabetes, hypertension, abnormal lipid profile, or elevated waist circumference), have a high risk for disease complications and mortality that requires treatment to manage the disease or modify the risk factors.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.6 Health Risks of Underweight and Obesity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.6 - Identify relationships between body weight and the risk of health problems and summarize the guidelines for identifying and evaluating the risks to health from overweight and obesity.

DATE CREATED: 4/17/2015 7:45 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 DATE MODIFIED:

10/1/2018 10:12 PM

98. Discuss the characteristics of the female athlete triad?

ANSWER: Even among athletes, however, women are most susceptible to developing eating disorders, and the term “female athlete triad” has thus been used in the past to refer to the syndrome characterized by disordered eating, amenorrhea (the absence of three or more consecutive menstrual cycles), and osteoporosis observed in these women. Recognizing that some male athletes are susceptible to eating disorders, however, and that this syndrome encompasses more than these three components, the International Olympic Committee (IOC) has introduced a more comprehensive term to describe the overall syndrome: relative energy deficiency in sport (RED-S).

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 7:47 AM DATE MODIFIED: 4/17/2015 7:49 AM 99. Describe the criteria that indicate if an individual's diet regimen was developing into a disorder like anorexia nervosa.

ANSWER: When a person loses weight to well below the average for her height, becoming too slim, and still doesn’t stop, she has gone too far. Regardless of how thin she is, she looks in the mirror and sees herself as fat. Specific criteria for the diagnosis of anorexia nervosa include significantly low body weight caused by persistent restriction of energy intake; an intense fear of gaining weight or becoming fat, or persistent behaviors that interfere with weight gains; and a disturbance in self-perceived weight or shape. Central to the diagnosis of anorexia nervosa is a distorted body image that overestimates body fatness. Anorexia nervosa resembles an addiction. The characteristic behavior is obsessive and compulsive.

Before drawing conclusions about someone who is extremely thin or who eats very little, remember that diagnosis of anorexia nervosa requires professional assessment.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.7 Nutrition in Practice: Eating Disorders QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.7 - Compare the criteria for diagnosis, characteristics, and treatments of the different eating disorders.

DATE CREATED: 4/17/2015 7:49 AM DATE MODIFIED: 4/17/2015 7:55 AM 100. Explain the difference between anaerobic and aerobic metabolism.

ANSWER: The production of ATP via the electron transport chain requires oxygen in the final step and is called aerobic metabolism. Glycolysis produces ATP without oxygen and is therefore called anaerobic metabolism. When exercise intensity requires more ATP than Copyright Cengage Learning. Powered by Cognero.

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Chapter 06 can be provided by the electron transport chain (due to limited oxygen or other factors), ATP production from glycolysis is stepped up, making glucose a critical fuel for the exercising muscles.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 6.2 The Body’s Use of Fuels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.6.2 - Identify the nutrients involved in energy metabolism and the high-energy compound that captures the energy released during their breakdown, and summarize the main steps in the metabolism of glucose, glycerol, fatty acids, and amino acids.

DATE CREATED: 4/17/2015 7:55 AM DATE MODIFIED: 4/17/2015 7:57 AM

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Chapter 07 1. Genetics influences the way the body consumes, stores, and spends energy. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/17/2015 8:11 AM DATE MODIFIED: 4/17/2015 8:24 AM 2. Genetics alone determines a person’s susceptibility to obesity. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/17/2015 8:26 AM DATE MODIFIED: 4/17/2015 8:27 AM 3. Some research indicates that obese people have much more lipoprotein lipase activity in their fat cells than lean people do. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/17/2015 8:27 AM DATE MODIFIED: 4/17/2015 8:28 AM 4. A lean person’s fasting blood level of ghrelin is typically higher than in an obese person. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/17/2015 8:29 AM DATE MODIFIED: 4/17/2015 8:30 AM 5. Most obese people have leptin deficiency. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/17/2015 8:30 AM DATE MODIFIED: 4/17/2015 8:31 AM 6. Ghrelin is a hormone produced in the stomach that acts much like leptin. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 12:28 AM DATE MODIFIED: 4/18/2015 12:32 AM 7. On a sensible weight-control program, meals and snacks should include whole-grain foods and fiber-rich vegetables. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: True / False HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 12:32 AM DATE MODIFIED: 4/18/2015 12:36 AM 8. Television and sedentary video and computer entertainment contribute to obesity because they have mostly replaced outdoor activity for many people. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 12:36 AM DATE MODIFIED: 4/18/2015 12:38 AM 9. Health-promoting built environments may result in a healthier and leaner population. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 12:39 AM DATE MODIFIED: 4/18/2015 12:41 AM 10. Herbal dietary supplements are automatically deemed safe because they are natural. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.3 Inappropriate Obesity Treatments QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.3 - Describe some of the dangers of over-the-counter weightloss products.

DATE CREATED: 4/18/2015 12:42 AM DATE MODIFIED: 4/18/2015 12:43 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 11. The hormone _____ is produced by stomach cells and promotes positive energy balance by stimulating appetite and promoting efficient energy storage. a. insulin b. leptin c. ghrelin d. ephedra e. lipase ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 12:44 AM DATE MODIFIED: 10/1/2018 10:17 PM 12. The number of fat cells increases most rapidly: a. when you eat a large breakfast. b. during late childhood and early puberty. c. if you are inactive. d. around the age of 40. e. in the womb.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:20 AM DATE MODIFIED: 10/1/2018 10:18 PM 13. The theory that the body tends to maintain a certain weight by means of its own internal controls is referred to as the _____ theory. a. environmental stimuli b. genetics c. learned behavior d. set-point e. check-point ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:28 AM DATE MODIFIED: 4/18/2015 1:33 AM 14. Which factor is an environmental stimulus that contributes to obesity? a. lipoprotein lipase enzyme levels b. genetics c. energy-poor fast food d. increase in meal portion sizes e. the year-round availability of fresh fruits and vegetables ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:33 AM DATE MODIFIED: 4/18/2015 1:35 AM 15. Fast food contributes to obesity because it generally provides: a. nutrient-dense foods. b. smaller portions. c. plenty of low-kcalorie choices. d. large portions of energy-dense foods. e. too much salt and not enough sugar.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:35 AM DATE MODIFIED: 10/1/2018 10:18 PM 16. The psychological desire to eat is referred to as: a. satiety b. appetite c. hunger d. obesity Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 e. hypothalamism ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:39 AM DATE MODIFIED: 10/1/2018 10:18 PM 17. Which scenario illustrates the best example of the link between food behavior and emotions? a. someone who eats fast food for lunch every day b. someone who would rather sit home and eat than ask a friend to go to a movie and risk rejection c. someone who always eats popcorn while watching a movie d. a pregnant women who craves pickles e. someone who eats funnel cake at the beach ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:46 AM DATE MODIFIED: 4/18/2015 1:49 AM 18. Susie has been overweight for many years. She tends to eat when she is not really hungry and eats more food when she is angry or depressed. Which theory could explain Susie’s problem of overweight? a. lipoprotein lipase b. set-point theory c. learned behavior d. genetics e. aggravated satiety syndrome ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 1:49 AM DATE MODIFIED: 4/18/2015 1:51 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 19. The question of whether a person should lose weight depends on: a. the neighborhood they live in. b. the monetary cost of weight loss. c. whether the FDA approves weight loss drugs. d. the individual's weight status. e. the individual's basal metabolic rate.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.2 Obesity Treatment: Who Should Lose?

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.2 - Explain why weight-loss advice does not apply equally to all overweight people.

DATE CREATED: 4/18/2015 1:51 AM DATE MODIFIED: 10/1/2018 10:19 PM 20. Due to harmful effects reported by consumers, the over-the-counter amphetamine-like substance _____ was banned by the FDA. a. ephedrine b. pyruvate c. chitosan d. yohimbe e. Xenical ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.3 Inappropriate Obesity Treatments QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.3 - Describe some of the dangers of over-the-counter weightloss products.

DATE CREATED: 4/18/2015 1:55 AM DATE MODIFIED: 4/18/2015 1:57 AM 21. Which statement could you credibly make for meaningful weight loss? a. Laxatives promote weight loss. b. Hot baths speed up metabolism. c. Grapefruit juice melts body fat. d. Unwise weight-loss techniques can be dangerous. e. Certain creams rubbed on the skin can break up fat.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 REFERENCES: 7.3 Inappropriate Obesity Treatments QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.3 - Describe some of the dangers of over-the-counter weightloss products.

DATE CREATED: 4/18/2015 1:58 AM DATE MODIFIED: 4/18/2015 2:04 AM 22. The prescription weight loss drug _____ works on the brain’s neurotransmitters to suppress appetite. a. orlistat b. phentermine c. Olestra d. Xenical e. Belviq ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 2:05 AM DATE MODIFIED: 4/18/2015 2:08 AM 23. The prescription drug _____ is used to treat obesity by reducing the absorption of fat. a. orlistat b. topiramate c. Olestra d. Meridia e. Qsymia ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 2:09 AM DATE MODIFIED: 4/18/2015 2:12 AM 24. The surgical approach to weight loss can often be justified in cases of: a. BMI 25-30. b. uncontrolled diabetes.

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Chapter 07 c. clinically severe obesity. d. peptic ulcer disease. e. Prader-Willi syndrome.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 2:12 AM DATE MODIFIED: 10/1/2018 10:20 PM 25. Weight-loss surgeries: a. reduce the capacity of the stomach. b. are dangerous and should be avoided. c. have no complications. d. worsen existing health conditions associated with obesity. e. are only rarely successful.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 2:14 AM DATE MODIFIED: 10/1/2018 10:20 PM 26. A major complication of weight-loss surgery can include: a. increased appetite. b. increased thirst. c. nutritional deficiencies. d. an inability to process calcium. e. the development of diabetes.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 DATE CREATED: DATE MODIFIED:

used to treat obesity.

4/18/2015 2:17 AM 10/1/2018 10:20 PM

27. The long-term safety and effectiveness of gastric surgery largely depends on: a. compliance with dietary instructions. b. avoidance of all fats. c. following recommended food combining patterns. d. regular monitoring of blood glucose levels. e. a baseline physical activity schedule of at least 30 minutes per day.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 2:29 AM DATE MODIFIED: 10/1/2018 10:21 PM 28. The secret to safe and permanent weight loss is a sensible approach involving: a. physical activity and a healthy, low-kcalorie diet. b. hormone treatments and diet pills. c. a very-low-kcalorie diet combined with excessive exercise. d. herbal supplements and a low-kcalorie diet. e. herbal supplements and a high-kcalorie diet.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 2:55 AM DATE MODIFIED: 10/1/2018 10:21 PM 29. Severe kcalorie restriction and rapid weight loss can result in: a. excessive hair loss. b. a higher basal metabolism. c. slow regain of weight. d. excessive loss of lean muscle tissue. e. excessive loss of fat tissue.

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Chapter 07 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:09 AM DATE MODIFIED: 10/1/2018 10:21 PM 30. In order to lose one pound per week, you would need to reduce your food intake by about _____ kcalories per day. a. 100 b. 250 c. 500 d. 1000 e. 1500 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:12 AM DATE MODIFIED: 4/18/2015 3:15 AM 31. Women following a weight-loss diet may need supplements of: a. amino acids and/or essential fatty acids. b. iron and/or calcium. c. sodium and/or potassium. d. vitamin C and/or calcium. e. iron and/or herbs.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:16 AM DATE MODIFIED: 10/1/2018 10:22 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 32. Donna would like to lose weight. How many kcalories should she consume daily in order to lose weight while also meeting her nutritional needs? a. 1200-1500 b. 1600-1800 c. 1500-1800 d. 1800-2000 e. 2000-2200 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:20 AM DATE MODIFIED: 4/18/2015 3:29 AM 33. Jill has asked to be placed on a weight-loss diet that will allow her to lose two pounds per week. You tell Jill that she must cut about _____ kcalories/day in order to achieve this goal. a. 500 b. 700 c. 1000 d. 1500 e. 2000 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:31 AM DATE MODIFIED: 8/28/2018 1:33 PM 34. Nutritional adequacy is difficult to achieve on fewer than _____ kcalories a day. a. 1000 b. 1200 c. 1500 d. 1700 e. 1800 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:33 AM DATE MODIFIED: 4/18/2015 3:35 AM 35. Sarah is trying to lose 10 pounds. Which recommendation would you make? a. Reduce your kcalorie intake by 100-200 kcalories a day and engage in 15 minutes of exercise per day. b. Ask your physician for a prescription for orlistat. c. Replace two meals each day with a bowl of cereal. d. Reduce your kcalorie intake by 300-500 kcalories a day and engage in at least 250 minutes of physical activity per week. e. Drink smoothies at every meal and engage in at least 300 minutes of physical activity per week.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:35 AM DATE MODIFIED: 4/18/2015 3:37 AM 36. As part of a sensible weight-loss plan, individuals should: a. eat breakfast. b. eliminate some meals. c. always eat a few large meals instead of several small meals. d. restrict water intake. e. limit daily intake to less than 1200 kcal/day.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:38 AM DATE MODIFIED: 10/1/2018 10:23 PM 37. Compared to refined foods, high-fiber, unprocessed, or lightly processed foods aid in weight loss because they provide: Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 a. less absorption, resulting in fewer kcalories. b. a faster transit time through the intestinal tract. c. the same number of kcalories in a larger amount of food. d. bulk and satiety for fewer kcalories. e. extra nutrients in smaller portions.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:40 AM DATE MODIFIED: 10/1/2018 10:23 PM 38. An appropriate food to consume before a meal to increase one’s feeling of fullness is: a. a cup of cream of chicken soup. b. an unbuttered roll. c. a cup of vegetable soup. d. a breadstick dipped in olive oil. e. a slice of cheese wrapped in sliced deli meat.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:46 AM DATE MODIFIED: 10/1/2018 10:23 PM 39. Which food has the lowest energy density? a. 15 fresh grapes b. ½ cup rice c. ½ cup ice cream d. 16 baked chips e. a baked potato with sour cream ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:49 AM DATE MODIFIED: 4/18/2015 3:51 AM 40. The average U.S. diet delivers an estimated _____ kcalories a day from sweetened beverages. a. 50-75 b. 75-150 c. 160-185 d. 190-225 e. 230-250 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:51 AM DATE MODIFIED: 4/18/2015 3:53 AM 41. One benefit of physical activity is that it: a. allows you to eat fattier foods without gaining weight. b. reminds you to eat less at every meal. c. reduces abdominal obesity. d. may help to increase enzyme levels in your blood. e. lowers basal metabolism.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:53 AM DATE MODIFIED: 10/1/2018 10:24 PM 42. One benefit of regular physical activity on weight loss is: a. increased ghrelin levels. b. increased lipoprotein lipase levels. c. loss of glucose stores in your muscles. d. a long-term increase in basal metabolism.

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Chapter 07 e. loss of lean body mass.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 3:56 AM DATE MODIFIED: 10/1/2018 10:24 PM 43. Resistance training develops muscular strength, power, and: a. stimulates fat loss. b. lowers basal metabolic rate. c. muscular endurance. d. helps one “spot reduce.” e. helps you eat higher fat foods without guilt.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 4:00 AM DATE MODIFIED: 10/1/2018 10:25 PM 44. The American College of Sports Medicine recommends _____ minutes of moderate-intensity exercise per week for weight gain prevention. a. 60 b. 90 c. 120 d. 150 e. 200 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

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Chapter 07 DATE CREATED: DATE MODIFIED:

4/18/2015 4:03 AM 4/18/2015 4:05 AM

45. Basal metabolism remains elevated for _____ after intense and prolonged activity. a. 30 minutes b. 1 hour c. greater than 1 hour d. 72 hours e. 4 days ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 4:06 AM DATE MODIFIED: 4/18/2015 4:33 AM 46. A good way to begin a safe and effective weight-loss program is to: a. keep a food and activity diary. b. reduce energy intake to 800 kcalories per day. c. start on a Monday. d. recognize that the feelings of starvation are inevitable. e. commit to drinking 2 gallons of water per day.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 4:34 AM DATE MODIFIED: 10/1/2018 10:25 PM 47. The best form of physical activity for a person who is trying to lose weight is: a. running 5 miles at least 3 times a week. b. walking 2 miles in 30 minutes. c. a daily workout at the gym. d. something he or she enjoys and will do regularly. e. cycling 10 miles every morning.

ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:11 AM DATE MODIFIED: 10/1/2018 10:25 PM 48. Lucie is practicing good cognitive skills for weight loss when she tells herself: a. “I shouldn’t have eaten that ice cream yesterday... no wonder I’m fat.” b. “I was able to walk on the treadmill 15 minutes longer today than I could 2 weeks ago... my fitness level is improving.” c. “I really, really want to lose weight; I just can’t seem to succeed no matter how hard I try.” d. “I need to remember to stop by the grocery store and pick up some more fresh vegetables for salads, and some light vinaigrette.” e. “I could only do 10 sit-ups at the gym today. I’ll never lose my gut at this rate.”

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:19 AM DATE MODIFIED: 10/1/2018 10:25 PM 49. A key to preventing weight regain is to: a. only check weight once a month. b. avoid thinking thoughts that promote self-efficacy. c. view weight maintenance as a lifestyle, not a goal. d. skip breakfast every day. e. check the scale every day and skip a meal if you gained a pound.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:22 AM DATE MODIFIED: 10/1/2018 10:26 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 50. What would you recommend to a person who is too busy to eat enough to maintain a healthy weight? a. Eat one supersized meal per day. b. Plan meals in advance and eat energy-dense appetizers. c. Replace one meal each day with a high fat snack. d. Replace one meal each day with a glass of fruit juice. e. Add an extra session of resistance training to build muscle mass.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 5:24 AM DATE MODIFIED: 4/18/2015 5:26 AM 51. James is trying to gain weight. Which strategy would you suggest to help James with his goal? a. Choose milkshakes instead of milk. b. Drink black coffee. c. Skip beverages. d. Skip dessert. e. Don’t eat after 6 PM. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 5:27 AM DATE MODIFIED: 4/18/2015 5:29 AM 52. David has a difficult time gaining weight. What recommendation would you include? a. “Eat all you want and avoid physical activity.” b. “Limit low-kcalorie foods like fruits and vegetables.” c. “Ask your doctor for a prescription for orlistat.” d. “Consume energy-dense foods and engage in weight training.” e. “Drink tea in the morning, but switch to lemon water the rest of the day.”

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 5:30 AM DATE MODIFIED: 4/18/2015 5:32 AM 53. Zachary is trying to gain weight. He complains that he has a hard time eating a lot of food at one meal. You advise him to: a. eat energy-dense snacks between meals. b. eat more slowly. c. drink less water. d. eat a salad before his meal. e. eat from a smaller plate to trick his brain.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 5:32 AM DATE MODIFIED: 10/1/2018 10:27 PM 54. For someone who is trying to gain weight, an easy way to add kcalories is to: a. drink a lot of water. b. increase consumption of caloric beverages. c. use fat-free salad dressings freely. d. add more salt to food. e. cut out vegetables entirely.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 5:34 AM DATE MODIFIED: 10/1/2018 10:27 PM 55. Behavior therapists often teach _____ skills, or new ways of thinking, to help overweight people solve problems and correct false thinking that can undermine healthy eating behaviors. a. chemo-absorptive b. reverse psychology c. body-awareness d. cognitive Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 e. neurological ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:37 AM DATE MODIFIED: 4/18/2015 5:40 AM 56. To maintain weight, consume foods and drinks to _____, not _____, kcalorie needs. a. meet; target b. meet; exceed c. exceed; meet d. exceed; account for e. meet; maintain ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:42 AM DATE MODIFIED: 4/18/2015 5:44 AM 57. Physical activity should be an _____ part of a weight-management program. a. invitational b. excessive c. optional d. integral e. irrational ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:44 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 DATE MODIFIED:

4/18/2015 5:46 AM

58. People who eat _____, frequent meals can be as successful at weight loss and maintenance as those who eat _____ meal(s) each day. a. small; four b. large; three c. small; three d. large; two e. small; one ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 5:47 AM DATE MODIFIED: 10/1/2018 10:28 PM 59. A BMI greater than 40, or a BMI greater than 35 with one or more serious conditions such as hypertension, is referred to as: a. clinically severe obesity. b. moderately severe obesity. c. mild obesity. d. anorexia. e. gastric bypass syndrome.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 5:50 AM DATE MODIFIED: 10/1/2018 10:28 PM 60. Which weight loss strategy may be an option for people who are unable to achieve adequate weight loss with diet and exercise? a. fad diets b. scare tactics c. herbal remedies d. weight loss drugs e. negative self-talk Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 5:55 AM DATE MODIFIED: 4/18/2015 5:58 AM 61. Why doesn't weight-loss advice apply equally to all overweight people? a. Fad diets only work for overweight, but not obese, individuals. b. Only severely obese individuals should exercise. c. People vary in their weight tendencies. d. Diabetics should not restrict calorie intake. e. Not all overweight people will benefit from weight loss.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.2 Obesity Treatment: Who Should Lose?

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.2 - Explain why weight-loss advice does not apply equally to all overweight people.

DATE CREATED: 4/18/2015 5:58 AM DATE MODIFIED: 10/1/2018 10:29 PM 62. Obese people observed closely are often seen to eat ____ than lean people, but they are sometimes so extraordinarily _____ that they still manage to accumulate energy surplus. a. less; active b. less; inactive c. more; inactive d. more; active e. about the same; active ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 6:02 AM DATE MODIFIED: 4/18/2015 6:08 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 63. Evidence that genes influence eating behavior and body composition comes from family, twin, and _____ studies. a. adipose tissue b. rat c. infant d. elderly e. adoption ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 6:09 AM DATE MODIFIED: 4/18/2015 6:10 AM 64. Which statement is representative of fad diets? a. They are based on credible scientific research. b. The FDA requires proof that they work and are safe. c. They usually offer distorted bits of legitimate research, which makes them sound feasible. d. Scientists have overlooked the obvious facts, while a lay-person has discovered the key to successful weight loss. e. They work because they often rely on more “natural” ingredients than regular diets.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:11 AM DATE MODIFIED: 4/18/2015 6:13 AM 65. Quite simply, the key to weight loss is: a. combining foods correctly at meals. b. not eating desserts. c. eating less carbohydrate. d. consuming fewer kcalories. e. eating less fat.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:13 AM DATE MODIFIED: 10/1/2018 10:29 PM 66. Despite claims that each new fad diet is different and offers a new approach to weight loss, most fad diets simply: a. cut kcalories. b. eliminate animal foods. c. encourage skipping meals. d. are individualized. e. rely too heavily on fruits.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:16 AM DATE MODIFIED: 10/1/2018 10:30 PM 67. Of the fad diets compared in the textbook, which one recommends the use of fat-burning herbs, supplements, and green teas, despite the lack of scientific evidence that these products promote weight loss? a. The Zen Diet Revolution b. The Fast Diet c. Cinch! d. Biggest Loser Diet e. The 4-Hour Body ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:18 AM DATE MODIFIED: 4/18/2015 6:20 AM 68. What is the major drawback of most fad diets? a. They promote false information about weight loss. b. They do not create lifestyle changes to support long-term weight control.

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Chapter 07 c. They create false hopes among those who try them. d. They usually require the purchase of dietary supplements. e. They are usually endorsed by celebrities and so are very expensive.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:21 AM DATE MODIFIED: 4/18/2015 6:24 AM 69. Diet and health recommendations should be: a. offered to the general public, who will later be surveyed to determine the efficacy of the program. b. based on years of scientific research. c. proposed first and proven later. d. offered by celebrities who have lost weight successfully. e. based on the elimination of a specific energy nutrient from the diet.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:24 AM DATE MODIFIED: 10/1/2018 10:31 PM 70. Warning signs of an unsound weight-loss program include: a. a diet that provides at least 1200 kcalories. b. recommendations to consume ordinary foods. c. requirements to purchase their brand of foods/supplements. d. encouragement to pursue physical activity. e. encouragement to eat a variety of foods.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 DATE CREATED: DATE MODIFIED:

evaluate weight-loss diets based on sound nutrition.

4/18/2015 6:29 AM 10/1/2018 10:31 PM

71. The Biggest Loser Diet stresses the importance of: a. low-fat foods. b. exercise. c. scare tactics. d. the buddy system. e. drinking water.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:32 AM DATE MODIFIED: 10/1/2018 10:31 PM 72. The Dukan Diet _____ daily exercise and provides a(n) _____ structured plan. a. encourages; individually b. discourages; loosely c. encourages; loosely d. discourages; highly e. encourages; highly ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 6:34 AM DATE MODIFIED: 8/17/2018 8:10 PM Match each nutrition term with the appropriate definition. a. an enzyme mounted on the surface of fat cells that hydrolyzes triglycerides in the blood into fatty acids and glycerol for absorption into the cells b. the buildings, roads, utilities, homes, fixtures, parks, and all other entities that form the physical characteristics of a community c. a hormone produced by fat cells that decreases appetite and increases energy expenditure d. a hormone produced primarily by the stomach cells that signals the hypothalamus of the brain to stimulate appetite Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 and food intake e. the feeling of satisfaction and fullness that occurs during a meal and halts eating f. the physiological need to eat, experienced as a drive to obtain food g. the psychological desire to eat h. the theory that proposes that the body tends to maintain a certain weight by means of its own internal controls i. the place where excess energy is stored in fat cells j. urban and rural low-income areas with limited access to affordable and nutritious foods k. a diet that is temporarily popular but offers no lasting weight loss strategy l. a brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite m. a person’s belief in his or her ability to succeed in an undertaking n. all the factors surrounding a person that promote weight gain o. sedentary time spent using an electronic device, such as a television, computer, or video game player p. surgery that restricts stomach size and reroutes food form the stomach to the lower part of the small intestine q. periods of returning to old habits r. the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 6:37 AM DATE MODIFIED: 2/4/2019 4:49 PM 73. adipose tissue ANSWER: i POINTS: 1 74. appetite ANSWER: g POINTS: 1 75. built environment ANSWER: b POINTS: 1 76. satiation ANSWER: e POINTS: 1 77. ghrelin ANSWER: d POINTS: 1 78. hunger ANSWER: f Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 POINTS:

1

79. leptin ANSWER: c POINTS: 1 80. lipoprotein lipase ANSWER: a POINTS: 1 81. set-point theory ANSWER: h POINTS: 1 82. screen time ANSWER: o POINTS: 1 83. food deserts ANSWER: j POINTS: 1 84. satiety ANSWER: r POINTS: 1 85. obesogenic environment ANSWER: n POINTS: 1 86. hypothalamus ANSWER: l POINTS: 1 Match each nutrition term with the appropriate definition. a. an enzyme mounted on the surface of fat cells that hydrolyzes triglycerides in the blood into fatty acids and glycerol for absorption into the cells b. the buildings, roads, utilities, homes, fixtures, parks, and all other entities that form the physical characteristics of a community c. a hormone produced by fat cells that decreases appetite and increases energy expenditure d. a hormone produced primarily by the stomach cells that signals the hypothalamus of the brain to stimulate appetite and food intake e. the feeling of satisfaction and fullness that occurs during a meal and halts eating f. the physiological need to eat, experienced as a drive to obtain food g. the psychological desire to eat h. the theory that proposes that the body tends to maintain a certain weight by means of its own internal controls i. the place where excess energy is stored in fat cells Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 j. urban and rural low-income areas with limited access to affordable and nutritious foods k. a diet that is temporarily popular but offers no lasting weight loss strategy l. a brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite m. a person’s belief in his or her ability to succeed in an undertaking n. all the factors surrounding a person that promote weight gain o. sedentary time spent using an electronic device, such as a television, computer, or video game player p. surgery that restricts stomach size and reroutes food form the stomach to the lower part of the small intestine q. periods of returning to old habits r. the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 6:54 AM DATE MODIFIED: 2/4/2019 4:49 PM 87. self-efficacy ANSWER: m POINTS: 1 88. lapses ANSWER: q POINTS: 1 Match each nutrition term with the appropriate definition. a. an enzyme mounted on the surface of fat cells that hydrolyzes triglycerides in the blood into fatty acids and glycerol for absorption into the cells b. the buildings, roads, utilities, homes, fixtures, parks, and all other entities that form the physical characteristics of a community c. a hormone produced by fat cells that decreases appetite and increases energy expenditure d. a hormone produced primarily by the stomach cells that signals the hypothalamus of the brain to stimulate appetite and food intake e. the feeling of satisfaction and fullness that occurs during a meal and halts eating f. the physiological need to eat, experienced as a drive to obtain food g. the psychological desire to eat h. the theory that proposes that the body tends to maintain a certain weight by means of its own internal controls i. the place where excess energy is stored in fat cells j. urban and rural low-income areas with limited access to affordable and nutritious foods k. a diet that is temporarily popular but offers no lasting weight loss strategy l. a brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite m. a person’s belief in his or her ability to succeed in an undertaking Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 n. all the factors surrounding a person that promote weight gain o. sedentary time spent using an electronic device, such as a television, computer, or video game player p. surgery that restricts stomach size and reroutes food form the stomach to the lower part of the small intestine q. periods of returning to old habits r. the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal DIFFICULTY: Bloom’s: Understand REFERENCES: 7.4 Aggressive Treatments of Obesity QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 7:20 AM DATE MODIFIED: 2/4/2019 4:50 PM 89. gastric bypass ANSWER: p POINTS: 1 Match each nutrition term with the appropriate definition. a. an enzyme mounted on the surface of fat cells that hydrolyzes triglycerides in the blood into fatty acids and glycerol for absorption into the cells b. the buildings, roads, utilities, homes, fixtures, parks, and all other entities that form the physical characteristics of a community c. a hormone produced by fat cells that decreases appetite and increases energy expenditure d. a hormone produced primarily by the stomach cells that signals the hypothalamus of the brain to stimulate appetite and food intake e. the feeling of satisfaction and fullness that occurs during a meal and halts eating f. the physiological need to eat, experienced as a drive to obtain food g. the psychological desire to eat h. the theory that proposes that the body tends to maintain a certain weight by means of its own internal controls i. the place where excess energy is stored in fat cells j. urban and rural low-income areas with limited access to affordable and nutritious foods k. a diet that is temporarily popular but offers no lasting weight loss strategy l. a brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite m. a person’s belief in his or her ability to succeed in an undertaking n. all the factors surrounding a person that promote weight gain o. sedentary time spent using an electronic device, such as a television, computer, or video game player p. surgery that restricts stomach size and reroutes food form the stomach to the lower part of the small intestine q. periods of returning to old habits r. the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal DIFFICULTY: Bloom’s: Understand REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Matching HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 7:23 AM DATE MODIFIED: 2/4/2019 4:50 PM 90. fad diet ANSWER: k POINTS: 1 91. Briefly describe the set-point theory and its role as a cause of obesity.

ANSWER: One popular theory of why a person may store too much fat is the set-point theory. The set-point theory proposes that body weight, like body temperature, is physiologically regulated. Researchers have noted that many people who lose weight quickly regain it all.

This suggests that somehow the body chooses a preferred weight and defends that weight by regulating eating behaviors and hormonal actions. After weight losses, the body reduces its metabolic rate. The decrease in metabolic rate after weight loss is greater than would be expected based on body composition alone. This adaptation helps to explain why it can be difficult for an overweight person to maintain weight losses. While set point answers some questions regarding the biology of energy balance, it fails to explain the many other influences contributing to the population’s obesity epidemic.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 7:27 AM DATE MODIFIED: 4/18/2015 7:28 AM 92. Discuss the role of environmental stimuli in the development of obesity.

ANSWER: Answers to this question will vary greatly, but the following are some of the key elements students will likely discuss.

Obesity reflects the interaction between genes and the environment. An obesogenic environment includes all of the circumstances that people encounter daily that push them toward fatness. Over the past four decades, the demand for physical activity has decreased as the abundance of food has increased.

People may overeat in response to stimuli in their surroundings—primarily, the availability of many delectable foods. Most people in the United States find high-kcalorie foods readily available, relatively inexpensive, heavily advertised, and reasonably tasty—thanks largely to fast food. With around-the-clock access to rich, palatable foods, we eat more and more often than in decades past—and energy intakes have risen accordingly. Most alarming are the extraordinarily large serving sizes and ready-to-go meals offered in supersize combinations.

People may be obese, not because they eat too much, but because they move too little— both in purposeful exercise and in the activities of daily life. Obese people observed closely are often seen to eat less than lean people, but they are sometimes so Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 extraordinarily inactive that they still manage to accumulate an energy surplus. Reducing their food intake further would jeopardize health and incur nutrient deficiencies. Physical activity, then, is a necessary component of nutritional health. People must be physically active if they are to eat enough food to deliver all the nutrients needed without unhealthy weight gain.

Some aspects of the built environment, including buildings, sidewalks, and transportation opportunities, can discourage physical activity. For example, most stairwells of modern buildings are inconvenient, isolated, and unsafe. Roadways often lack sidewalks, crosswalks, or lanes marked for bicycles. The air on roadways can be dangerously high in carbon monoxide gas and other pollutants from gasoline engine emissions. Hot and cold weather also pose hazards for outdoor commuters. In contrast, those with access to healthpromoting foods and built environments more easily make healthy choices. Safe, affordable biking and walking areas and public exercise facilities help maintain health and body leanness.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 7.1 Causes of Obesity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.1 - Discuss the genetic and environmental causes of obesity.

DATE CREATED: 4/18/2015 7:30 AM DATE MODIFIED: 10/1/2018 10:38 PM 93. Discuss the pros and cons of gastric bypass and gastric banding surgeries for weight loss.

ANSWER: The prevalence of clinically severe obesity is increasing at an incredibly rapid rate. At this level of obesity, lifestyle changes and modest weight losses can improve disease risks a little, but the most effective treatment is surgery. Two procedures, gastric bypass and gastric banding, have gained wide acceptance. Both procedures limit food intake by effectively reducing the capacity of the stomach. In addition, gastric bypass suppresses hunger by changing production of gastrointestinal hormones. The results are significant: depending on the type of surgery, nearly 50 percent of the excess weight remains lost after 15 years. More long-term studies are needed, but surgery with weight loss often brings immediate and lasting improvements in blood lipids, diabetes, sleep apnea, heart disease, and hypertension.

POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE: HAS VARIABLES:

Because the long-term safety and effectiveness of gastric surgery depend, in large part, on compliance with dietary instructions, nutrition care plays an important role in follow-up treatment. Common immediate postsurgical complications include infections, nausea, vomiting, and dehydration; in the long term, vitamin and mineral deficiencies and psychological problems are common. Lifelong medical supervision is necessary for those who choose the surgical route, but in suitable candidates, the health benefits of weight loss may prove worth the risks.

1 Bloom’s: Remember 7.4 Aggressive Treatments of Obesity Essay False

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Chapter 07 STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.4 - Explain the risks and benefits, if any, of drugs and surgery used to treat obesity.

DATE CREATED: 4/18/2015 7:37 AM DATE MODIFIED: 10/1/2018 10:42 PM 94. Describe why physical activity is very important in a weight-loss program.

ANSWER: The best approach to weight management includes physical activity. Either energy restriction or physical activity alone can produce some weight loss. Clearly, however, the combination is most effective. People who combine diet and physical activity are more likely to lose more fat, retain more muscle, and regain less weight than those who only diet. Even without weight loss, physical activity may also help counteract some of the negative effects of excess body weight on health. For example, physical activity reduces abdominal obesity, and this change improves blood pressure, insulin resistance, and fitness of the heart and lungs, even without weight loss. The goal is to expend as much energy as time allows; the greater the energy deficit created by physical activity, the greater the fat loss. A word of caution, however: people who reward themselves with high-kcalorie foods for “good behavior” can easily negate any kcalorie deficits incurred with physical activity.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 7:39 AM DATE MODIFIED: 4/18/2015 7:41 AM 95. Describe strategies for successful weight gain.

ANSWER: Underweight is far less prevalent than overweight, affecting about 2 percent of U.S. adults.

Whether the underweight person needs to gain weight is a question of health and, like weight loss, a highly individual matter. People who are healthy at their present weight may stay there; there are no compelling reasons to try to gain weight. Those who are thin because of malnourishment or illness, however, might benefit from a diet that supports weight gain. Medical advice can help make the distinction.

The person who wants to gain weight should use resistance training primarily. As activity is increased, energy intake must be increased to support that activity. Eating extra food will then support a gain of both muscle and fat.

Energy-dense foods (the very ones eliminated from a successful weight-loss diet) hold the key to weight gain. Pick the highest-kcalorie items from each food group—that is, milk shakes instead of fat-free milk, peanut butter instead of lean meat, avocados instead of cucumbers, and whole-wheat muffins instead of whole-wheat bread. Because fat contains more than twice as many kcalories per teaspoon as sugar does, fat adds kcalories without adding much bulk.

People wanting to gain weight should eat at least three healthy meals a day. It is also important for the underweight person to learn to eat more food at each meal: have two sandwiches for lunch instead of one, drink milk from a larger glass, and eat cereal from a Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 larger bowl. Expect to feel full. Because a substantially higher energy intake is needed each day, in addition to eating more food at each meal, it is necessary to eat more frequently. Between-meal snacking offers a solution. Beverages provide an easy way to increase energy intake. Consider that 6 cups of cranberry juice add almost 1000 kcalories to the day’s intake. kCalories can be added to milk by mixing in powdered milk or packets of instant breakfast.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 7:41 AM DATE MODIFIED: 10/1/2018 10:43 PM 96. Why are fad diets appealing to a lot of people?

ANSWER: Probably the greatest appeal of some fad diets is that they tend to ignore current diet recommendations. Foods such as meats and milk products that need to be selected carefully to limit saturated fat can now be eaten with abandon. Whole grains, legumes, vegetables, and fruits that should be eaten in abundance can now be bypassed. For some people, this is a dream come true: steaks without the potatoes, ribs without the coleslaw, and meatballs without the pasta. Who can resist the promise of weight loss while eating freely from a list of favorite foods? Dieters are also lured into fad diets by sophisticated— yet often erroneous—explanations of the metabolic consequences of eating certain foods.

Terms such as eicosanoids or adipokines are scattered about, often intimidating readers into believing that the authors must be right given their brilliance in understanding the body. With over half of our nation’s adults overweight and many more concerned about their weight, weight-loss books and products are a $33 billion-a-year business. Even a plan that offers only minimal weight-loss success easily attracts a following.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 7.7 Nutrition in Practice: Fad Diets QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.7 - Describe several popular fad diets and explain how to evaluate weight-loss diets based on sound nutrition.

DATE CREATED: 4/18/2015 7:46 AM DATE MODIFIED: 4/18/2015 7:48 AM 97. Summarize how you might advise someone about the steps they could take to assess their current overall weight and health and make any necessary changes.

ANSWER: Answers to this question will vary considerably, but many students may rely on something like the following from the text: To enjoy good health and maintain a reasonable body weight, you need to combine sensible eating habits and regular physical activity. This exercise allows you to evaluate Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 your current body weight and consider some lifestyle factors important for weight management. First, check to see whether your current body weight falls within the “healthy weight” range, which usually equates to a BMI range of 18.5 to 24.9. In a proper BMI table, find your height in the left-hand column of the table and look across the row to find your weight. Alternatively, you can calculate your BMI. What is your BMI? Does it fall within the healthy range? If your BMI falls within the underweight, overweight, or obese range, you may want to gain or lose weight to improve your health. Even if your BMI is within the healthy range, you may wish to improve your eating habits or fitness level.

Create your own food and activity record (listing time, place, activity or food eaten, people present, and mood) for at least a 24-hour period.

-Make a list of the habits that support maintaining or achieving a healthy weight. For example, do you drink water rather than soda throughout the day and limit the time you spend watching television or playing computer games?

-Make a list of the habits that do not support maintaining or achieving a healthy weight.

For example, do you eat when you aren’t hungry or regularly choose fast food or vending machine food?

-What changes would you like to make in your daily habits to improve your health and nutrition?

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 7.6 Strategies for Weight Gain QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.6 - Summarize strategies for gaining weight.

DATE CREATED: 4/18/2015 7:49 AM DATE MODIFIED: 10/1/2018 10:46 PM 98. Describe how behavior and attitude modification might be useful in making different diet and exercise choices.

ANSWER: Behavior-modification therapy provides ways to overcome barriers to making dietary changes and increasing physical activity. Behavior-modification therapy does more than help people decide which behaviors to change: it also teaches them how to change.

Behavior and attitude are important supporting factors in achieving and maintaining appropriate body weight and composition. Changing the behaviors of overeating and under-exercising that lead to, and perpetuate, obesity requires time and effort. A person must commit to take action.

A person who is aware of all the behaviors that create a problem has a head start on developing a solution. First, the person needs to establish a baseline (a record of present eating and physical activity behaviors) against which to measure future progress. It is best to keep a diary that includes the time and place of meals and snacks, the type and amount of foods eaten, the persons present when food is eaten, and a description of the individual’s feelings when eating. The diary should also record physical activities: the kind, the intensity level, the duration, and the person’s feelings about them. These entries will help the individual identify possible behaviors to change. Many companies have developed weight-loss applications for smartphones and other mobile devices to help users manage their daily food and physical activity behaviors. Applications include diet analysis tools that can track eating habits, scanning devices that can quickly enter food data, customized activity and meal plans that can be sent to users, and support programs that deliver encouraging messages and helpful tips. Social media sites allow users to upload progress Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 reports and receive texts. Using these applications can help a person become more aware of behaviors that lead to weight gains and losses.

Behavior modification strategies focus on learning desired eating and exercise behaviors and eliminating unwanted behaviors. With so many possible behavior changes, a person can feel overwhelmed. Start with small time-specific goals for each behavior—for example, “I’m going to take a 30-minute walk after dinner every evening” instead of “I’m going to run a marathon someday.” Practice desired behaviors until they become routine.

A paradox of making a change is that it takes belief in oneself and honoring of oneself to lay the foundation for changing that self. That is, self-acceptance predicts success, while self-loathing predicts failure. “Positive self-talk” is a concept worth cultivating—many people succeed because their mental dialogue supports, rather than degrades, their efforts.

Negative thoughts (“I’m not getting thin anyway, so what is the use of continuing?”) should be viewed in light of empirical evidence (“my starting weight: 174 pounds; today’s weight: 163 pounds”).

For many people, overeating and being overweight may have become an integral part of their identity. Changing diet and activity behaviors without attention to a person’s selfconcept invites failure. Many people overeat to cope with the stresses of life. To break out of that pattern, they must first identify the particular stressors that trigger their urges to overeat. Then, when faced with these situations, they must learn to practice problemsolving skills. When the problems that trigger the urge to overeat are dealt with in alternative ways, people may find that they eat less. The message is that sound emotional health supports the ability to take care of health in all ways—including nutrition, weight management, and fitness.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 7:52 AM DATE MODIFIED: 10/1/2018 10:54 PM 99. Why is nutritional adequacy difficult to achieve on fewer than 1200 kcalories per day?

ANSWER: Nutritional adequacy is difficult to achieve on fewer than 1200 kcalories a day, and most healthy adults need never consume any less than that. A plan that provides an adequate intake supports a healthier and more successful weight loss than a restrictive plan that creates feelings of starvation and deprivation, which can lead to an irresistible urge to binge.

Such an intake would allow most people to lose weight and still meet their nutrient needs with careful, low-kcalorie, nutrient-dense food selections. Healthy eating patterns for weight loss should provide all of the needed nutrients in the form of fresh fruits and vegetables; low-fat milk products or substitutes; legumes; small amounts of lean protein foods; nuts; and whole grains. These foods are necessary for adequate protein, carbohydrate, fiber, vitamins, and minerals and are generally associated with leanness.

They are also best for managing weight.

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Chapter 07 Wholesome, high-fiber, unprocessed or lightly processed foods offer bulk and satiety for fewer kcalories than smooth, quickly consumed refined foods. Thus, choosing whole grains and fiber-rich vegetables in place of most refined grains and added sugars benefits both weight and nutrition.

Choose fats sensibly by avoiding most solid fats and including enough unsaturated oils to support health but not so much as to oversupply kcalories. Nuts provide unsaturated fat and protein, and people who regularly eat nuts often maintain a healthy body weight. Lean meats or other low-fat protein sources also play important roles in weight loss and provide satiety. Sufficient protein foods may also help to preserve lean tissue, including muscle tissue, during weight loss.

A dietary supplement providing vitamins and minerals—especially iron and calcium for women—at or below 100 percent of the Daily Values can help people following lowkcalorie eating patterns to achieve nutrient adequacy. A person who plans resolutely to include all of the foods from each group needed each day will be satisfied, be wellnourished, and have little appetite left for high-kcalorie treats.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 7.5 Reasonable Strategies for Weight Loss QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.5 - Outline reasonable strategies for achieving and maintaining a healthy body weight.

DATE CREATED: 4/18/2015 7:55 AM DATE MODIFIED: 10/1/2018 10:56 PM 100. Discuss the nuances of over-the-counter weight-loss products, both in terms of what they promise and the federal regulatory climate.

ANSWER: Millions of people in the United States use over-the-counter (OTC) weight-loss products, believing them to be safe. Most of the people who use such products are women, especially young overweight women, but almost 10 percent are of normal weight. Promoters and marketers of weight-loss products make all kinds of claims for their products with only one intention—profit. Such claims as “eat all you want and lose weight,” “take three pills before bedtime and watch the fat disappear,” “blocks carbs,” “blocks fat,” and many more lure people into believing that maybe this time a product will really work.

In an investigation of OTC weight-loss pills, powders, and other “dietary supplements,” the FDA found that an alarming number of products illegally contained prescription medications. Strong diuretics, unproven experimental drugs, psychotropic drugs used to treat mental illnesses, and even drugs deemed unsafe and so banned from U.S. markets were among those discovered, and all pose serious health risks.

In their search for weight-loss magic, some consumers turn to “natural” herbal products and dietary supplements, even though few have proved to be effective. People mistakenly believe that “natural” herbs are not harmful to the body, but many herbs contain toxins.

Belladonna and hemlock are infamous examples, but many lesser-known herbs, such as sassafras, contain toxins as well. Furthermore, because herbs are marketed as “dietary supplements,” manufacturers need not present scientific evidence of their safety or effectiveness to the FDA before marketing them. Evidence about their safety is gathered Copyright Cengage Learning. Powered by Cognero.

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Chapter 07 only through reports of consumers who sicken or die after using the remedies.

A now familiar example is ephedra (also called ma huang), an herb that showed promise as a weight-loss drug in preliminary studies. Immediately, ephedra-containing products for dieters and athletes flooded the market. Many consumers of these products reported ill effects including cardiac arrest, abnormal heartbeats, hypertension, strokes, and seizures; the supplements have been linked to some deaths as well. For this reason, the FDA has banned the sale of dietary supplements containing ephedra and its active constituent, ephedrine.

OTC weight-loss pills, powders, herbs, and other “dietary supplements” are not associated with successful weight loss and maintenance. Anyone using dietary supplements for weight loss should first consult a physician.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 7.3 Inappropriate Obesity Treatments QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.7.3 - Describe some of the dangers of over-the-counter weightloss products.

DATE CREATED: 4/18/2015 7:58 AM DATE MODIFIED: 10/1/2018 10:58 PM

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Chapter 08 1. The only disease a vitamin can cure is the disease caused by a deficiency of that vitamin. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 1:40 AM DATE MODIFIED: 4/17/2015 1:41 AM 2. The cooking method used to prepare a food can affect the bioavailability of vitamins. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 1:41 AM DATE MODIFIED: 4/17/2015 1:42 AM 3. Because of their inorganic nature, vitamins can be destroyed during storage and in cooking and must be handled with care. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 1:42 AM DATE MODIFIED: 4/17/2015 1:43 AM 4. Children are most vulnerable to vitamin A toxicity because they need less of it and are more sensitive to overdoses. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 1:44 AM DATE MODIFIED: 4/17/2015 1:47 AM 5. The body makes one unit of retinol from approximately 12 units of beta-carotene. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 1:49 AM DATE MODIFIED: 4/17/2015 1:50 AM 6. In adults, vitamin E deficiency is usually associated with diseases that cause malabsorption of carbohydrates. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 1:50 AM DATE MODIFIED: 4/17/2015 1:51 AM 7. The eight B vitamins must be present in every cell continuously in order for the cells to function properly. a. True b. False ANSWER: True POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 1:51 AM DATE MODIFIED: 4/17/2015 1:52 AM 8. Sixty milligrams of niacin can be made from one milligram of tryptophan. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 1:53 AM DATE MODIFIED: 4/17/2015 1:53 AM 9. In vegans, a deficiency of vitamin B12 may be masked by a high intake of folate. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 1:54 AM DATE MODIFIED: 4/17/2015 1:55 AM 10. Potatoes provide about half of the vitamin C consumed by Americans. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 1:55 AM DATE MODIFIED: 4/17/2015 1:56 AM 11. The amount of a vitamin absorbed and used by the body is called: a. vitamin efficiency. b. bioavailability. c. fortification. d. vitamin equivalency. e. vitamin intake.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 1:57 AM DATE MODIFIED: 10/1/2018 10:59 PM 12. Which vitamin is not fat-soluble? a. vitamin A b. vitamin C c. vitamin D d. vitamin E e. vitamin K ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 2:00 AM DATE MODIFIED: 4/17/2015 2:02 AM 13. It is not absolutely necessary to consume the fat-soluble vitamins every day because they: a. would just be excreted from the body. b. are only absorbed in limited amounts. c. can be stored in the body for future use.

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Chapter 08 d. would reach toxic amounts in the body. e. are not as important as water-soluble vitamins.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 2:02 AM DATE MODIFIED: 10/1/2018 11:00 PM 14. Overconsumption of the fat-soluble vitamins results in: a. accumulation, which aids in the prevention of colds and infections. b. a non-observable condition, because they are excreted. c. possible toxicity, due to an accumulation in the body. d. weight gain due to increased fat intake. e. increased excretion of water-soluble vitamins.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 2:04 AM DATE MODIFIED: 10/1/2018 11:00 PM 15. The fat-soluble vitamins: a. are less stable than the water-soluble vitamins. b. are absorbed like fats. c. are usually constituents of coenzymes. d. are not essential. e. are only found in animal products like meat and eggs.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

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Chapter 08 DATE CREATED: DATE MODIFIED:

4/17/2015 2:06 AM 10/1/2018 11:00 PM

16. Some vitamins are available from foods as precursors called: a. provitamins. b. coenzymes. c. pre-enzymes. d. free radicals. e. oxidants.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 2:08 AM DATE MODIFIED: 10/1/2018 11:00 PM 17. Generally, fat-soluble vitamins will be found in foods such as: a. oranges and strawberries. b. whole milk and eggs. c. potatoes and carrots. d. lettuce and spinach. e. root vegetables and rice.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 2:10 AM DATE MODIFIED: 10/1/2018 11:01 PM 18. The active form of vitamin A that functions in vision is: a. opsin. b. retinol. c. retinal. d. retinoic acid. e. tryptophan.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:14 AM DATE MODIFIED: 10/1/2018 11:01 PM 19. Which form of vitamin A is involved in the regulation of gene expression? a. retinoic acid b. retinol c. retinal d. retinol-binding protein e. retinolic acid ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:16 AM DATE MODIFIED: 4/17/2015 2:17 AM 20. A dietary deficiency of vitamin A can produce: a. rickets. b. night blindness. c. a prolonged blood-clotting time. d. light sensitivity. e. beta-carotenosis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:17 AM DATE MODIFIED: 10/1/2018 11:01 PM 21. Vitamin A plays a role in cell differentiation, which means that it: Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 a. helps cells differentiate between the vitamins. b. allows cells to specialize and mature so they can perform their intended functions. c. promotes the storage of fat-soluble vitamins. d. aids in excretion of water-soluble vitamins. e. allows cells to undergo apoptosis so they can perform their intended functions.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:20 AM DATE MODIFIED: 10/1/2018 11:02 PM 22. Vitamin A plays a role in: a. absorbing nutrients in the small intestine. b. maintaining healthy stomach tissues. c. curing cancer. d. maintaining healthy epithelial tissues. e. releasing energy from the energy-yielding nutrients.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:22 AM DATE MODIFIED: 10/1/2018 11:02 PM 23. Beta-carotene prevents _____ from damaging cells. a. free radicals b. antioxidants c. blood clots d. vitamin E e. teratogenes ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:24 AM DATE MODIFIED: 4/17/2015 2:26 AM 24. Which condition is the major cause of preventable childhood blindness in the world? a. vitamin C deficiency b. riboflavin deficiency c. pantothenic acid deficiency d. vitamin A deficiency e. macular degeneration ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:26 AM DATE MODIFIED: 4/17/2015 2:29 AM 25. Many of the symptoms of vitamin A deficiency, such as blindness and an increase in respiratory infections, are related to the role of vitamin A in: a. blood clotting. b. the synthesis of visual pigment. c. the maintenance of epithelial cells. d. the synthesis of some hormones. e. the synthesis of nephrons.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:29 AM DATE MODIFIED: 10/1/2018 11:03 PM 26. Children with measles or measles-related infections may benefit from _____ supplementation. a. vitamin C b. vitamin A c. iron Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 d. folate e. vitamin B12 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:47 AM DATE MODIFIED: 4/17/2015 2:48 AM 27. Excessive vitamin A during pregnancy poses a teratogenic risk by: a. increasing the risk of birth defects. b. building up in the blood and causing calcification of soft tissues. c. resulting in a low-birth weight infant. d. increasing the risk of infectious disease. e. leading to four well-known autoimmune diseases.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:50 AM DATE MODIFIED: 10/1/2018 11:04 PM 28. Vitamin A toxicity is likely to occur from: a. consuming too many dark green vegetables. b. overconsumption of whole grains. c. consuming large amounts of fortified foods or vitamin A supplements. d. drinking too much orange juice. e. consuming too many carrots.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

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Chapter 08 DATE CREATED: DATE MODIFIED:

4/17/2015 2:52 AM 10/1/2018 11:04 PM

29. If your eyes have difficulty adjusting to dim light, which of the following foods might improve your vision? a. roasted carrots b. a peanut butter sandwich c. brewer’s yeast d. pork chops e. lemon wedges ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:55 AM DATE MODIFIED: 9/28/2018 7:19 PM 30. Which food group is the best source of beta-carotene? a. meat group b. milk group c. vegetable group d. grain group e. fish group ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 2:57 AM DATE MODIFIED: 2/8/2016 4:33 PM 31. Among fruits and vegetables, the best sources of beta-carotene are: a. green or yellow, like lettuce and corn. b. dark green or deep orange, like broccoli and sweet potatoes. c. green, like lettuce, peas, and snap beans. d. brightly colored, like tomatoes and lemons. e. dark red, like beets.

ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:01 AM DATE MODIFIED: 10/1/2018 11:04 PM 32. Vitamin D can be made in the body with the help of: a. bacteria. b. tryptophan. c. vitamin A. d. sunlight. e. selenium.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:05 AM DATE MODIFIED: 10/1/2018 11:05 PM 33. The main function of vitamin D in bone growth is to: a. synthesize 7-dehydrocholesterol. b. assist in the absorption of calcium and phosphorus. c. mobilize calcium from the bone. d. secrete calcitonin. e. assist in the absorption of vitamin A. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:09 AM DATE MODIFIED: 10/1/2018 11:05 PM 34. The effects of a vitamin D deficiency are most readily observed in the: Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 a. nervous system. b. skeletal system. c. muscular system. d. epithelial tissue. e. immune system.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:15 AM DATE MODIFIED: 10/1/2018 11:05 PM 35. A deficiency of vitamin _____ can cause rickets. a. A b. B12 c. C d. D e. B6 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:19 AM DATE MODIFIED: 4/17/2015 3:22 AM 36. The fact that one microgram of retinol and 12 micrograms of dietary beta-carotene are both equal to one retinol activity equivalent indicates that: a. retinol has greater activity than beta-carotene. b. beta-carotene is not a significant dietary source of vitamin A. c. toxicity is more likely to occur with beta-carotene than retinol. d. beta-carotene is absorbed and converted less efficiently than retinoids. e. most individuals would benefit from retinol supplements.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:24 AM DATE MODIFIED: 10/1/2018 11:05 PM 37. Osteomalacia is mainly due to a deficiency of: a. vitamin A. b. vitamin D. c. parathormone. d. calcitonin. e. erythrocytes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:26 AM DATE MODIFIED: 10/1/2018 11:05 PM 38. An excess of vitamin _____ can result in hardening of blood vessels due to excess blood calcium. a. A b. B6 c. D d. C e. B12 ANSWER: c POINTS: 1 REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:33 AM DATE MODIFIED: 4/17/2015 3:40 AM 39. Excessive intakes of vitamin D by adults may result in: a. greater bone density. b. mineral deposits in soft tissues such as the kidney. c. deformity of the leg bones, ribs, and skull.

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Chapter 08 d. increased bone calcification. e. decreased bone calcification.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:42 AM DATE MODIFIED: 10/1/2018 11:06 PM 40. After 30 minutes of sun exposure, which individual people would have synthesized the most vitamin D? a. a light-skinned person b. a dark-skinned person c. a young child d. an older person e. a pregnant woman ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 3:44 AM DATE MODIFIED: 4/17/2015 3:46 AM 41. Vitamin D deficiency is most likely observed among: a. dark-skinned people who live in the south. b. fair-skinned people who live in the south. c. dark-skinned people with limited exposure to sunlight. d. fair-skinned people with limited exposure to sunlight. e. dark-skinned people who spend a lot of time outside.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

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Chapter 08 DATE CREATED: DATE MODIFIED:

4/17/2015 3:52 AM 10/1/2018 11:06 PM

42. One factor that might limit sun exposure and, therefore, vitamin D synthesis is: a. water intake. b. veganism. c. alcohol consumption. d. sunscreen use. e. tanning bed use.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:01 AM DATE MODIFIED: 10/1/2018 11:07 PM 43. From the list below, choose the most reliable food source of vitamin D for children. a. whole grains b. fortified milk c. yogurt d. orange juice e. soda ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:03 AM DATE MODIFIED: 4/17/2015 4:04 AM 44. The chemical name for vitamin E is: a. beta-carotene. b. cholecalciferol. c. ascorbic acid. d. tocopherol. e. tryptophan.

ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:07 AM DATE MODIFIED: 10/1/2018 11:07 PM 45. The major role of vitamin E in the body is to: a. aid in normal blood clotting. b. act as an antioxidant. c. aid in formation of normal epithelial tissue. d. act as a coenzyme in protein metabolism. e. aid in formation of new bone.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:09 AM DATE MODIFIED: 10/1/2018 11:07 PM 46. Vitamin E: a. functions as an effective anti-sterility agent in humans. b. protects vitamin A and polyunsaturated fatty acids from oxidation. c. is needed by humans as a dietary supplement because of the variety of functions it has in the body. d. slows down the aging process. e. protects the stomach lining from high acid levels.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:12 AM DATE MODIFIED: 10/1/2018 11:07 PM 47. Regarding vitamin E supplementation, scientists have concluded that: Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 a. there is not enough evidence to recommend taking supplements to prevent heart disease. b. sufficient evidence exists to recommend that everyone over 40 should take a supplement. c. large doses are more beneficial than low doses. d. all people who have had a heart attack should take a supplement. e. Vitamin E, in conjunction with fish oils, will prevent most cancers.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:14 AM DATE MODIFIED: 10/1/2018 11:07 PM 48. Vitamin E deficiency causes: a. xerophthalmia. b. rickets. c. erythrocyte hemolysis. d. osteomalacia. e. night blindness.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:16 AM DATE MODIFIED: 10/1/2018 11:08 PM 49. Which food contains the least vitamin E? a. margarine b. salad dressing c. wheat germ oil d. butter e. green leafy vegetables ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:18 AM DATE MODIFIED: 2/8/2016 5:21 PM 50. Vitamin E deficiencies are rarely observed in humans because: a. the vitamin is so widespread in foods. b. it can be synthesized by the body. c. most people take vitamin E supplements. d. it is not essential. e. we do not require large amounts.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:20 AM DATE MODIFIED: 10/1/2018 11:08 PM 51. Vitamin K has long been known for: a. being responsible for energy metabolism. b. promoting healthy epithelial tissue. c. being involved with blood clotting. d. enhancing calcium utilization. e. regulating blood sugar levels.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:34 AM DATE MODIFIED: 10/1/2018 11:08 PM 52. Which vitamin is synthesized by intestinal bacteria? a. vitamin A b. vitamin C c. vitamin K d. vitamin E Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 e. vitamin B12 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 4:39 AM DATE MODIFIED: 4/17/2015 4:41 AM 53. Overconsumption of the water-soluble vitamins will likely result in: a. a reserve supply, which will aid in the prevention of colds and infections. b. no apparent change, because they are stored in the adipose tissues. c. no apparent change, because they are excreted. d. toxic accumulation in the liver. e. kidney stones.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 4:41 AM DATE MODIFIED: 10/1/2018 11:08 PM 54. Thiamin is involved in: a. the formation of red blood cells. b. blood coagulation. c. collagen formation. d. energy metabolism. e. stem cell creation.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 4:45 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 DATE MODIFIED:

10/1/2018 11:09 PM

55. Abuse of alcohol may lead to a severe form of thiamin deficiency called: a. scurvy. b. Wernicke-Korsakoff syndrome. c. pellagra. d. rickets. e. fortification.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:04 AM DATE MODIFIED: 10/1/2018 11:09 PM 56. Riboflavin is used by the body to: a. facilitate energy metabolism. b. prevent the disease pellagra. c. provide raw materials for red blood cells. d. maintain epithelial tissue. e. form hyaline cartilage.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:05 AM DATE MODIFIED: 10/1/2018 11:09 PM 57. Which food would make the greatest contribution to a person’s intake of riboflavin? a. oatmeal b. milk c. oranges d. yellow squash e. eggs ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:07 AM DATE MODIFIED: 4/17/2015 5:08 AM 58. Which statement describes niacin? a. It can be synthesized in the body from the amino acid tryptophan. b. It can be used successfully to cure schizophrenia. c. It is water soluble and therefore safe to administer in large doses. d. It is an antioxidant. e. It is a fat-soluble vitamin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:08 AM DATE MODIFIED: 4/17/2015 5:10 AM 59. Which vitamin can be used as a pharmacological agent for the treatment of high cholesterol? a. thiamin b. vitamin E c. niacin d. vitamin C e. vitamin K ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:10 AM DATE MODIFIED: 4/17/2015 5:12 AM 60. The most well-known role of vitamin B6 is in relation to: Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 a. carbohydrate and lactose metabolism. b. fat metabolism. c. amino acid and fatty acid metabolism. d. mineral metabolism. e. water absorption.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:12 AM DATE MODIFIED: 10/1/2018 11:09 PM 61. Vitamin B6 differs from the other water-soluble vitamins in that it: a. does not play a role in the metabolism of energy-yielding nutrients. b. can be stored in muscle tissue. c. is absorbed like the fat-soluble vitamins. d. is only found in animal foods. e. is never found in vegetables.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:50 AM DATE MODIFIED: 10/1/2018 11:10 PM 62. Which vitamin is most vulnerable to interactions with alcohol and other drugs? a. vitamin C b. vitamin E c. folate d. biotin e. riboflavin ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:52 AM DATE MODIFIED: 4/17/2015 5:54 AM 63. The replacement of red blood cells and digestive tract cells depends most heavily on: a. thiamin. b. riboflavin. c. niacin. d. folate. e. biotin.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:54 AM DATE MODIFIED: 10/1/2018 11:10 PM 64. The most important role of vitamin B12 is to assist folate in: a. cell division. b. conversion of tryptophan to niacin. c. release of energy from food. d. regulation of the body’s use of calcium and phosphorus. e. conversion of niacin to tryptophan.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:56 AM DATE MODIFIED: 10/1/2018 11:10 PM 65. Absorption of _____ requires the presence of intrinsic factor. a. vitamin B6 b. vitamin D c. vitamin B12 Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 d. vitamin A e. vitamin K ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 5:58 AM DATE MODIFIED: 4/17/2015 6:00 AM 66. Which group of people is most at risk for a primary deficiency of vitamin B12? a. the elderly b. infants c. athletes d. vegans e. pregnant women ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:01 AM DATE MODIFIED: 4/17/2015 6:03 AM 67. Ascorbic acid is another name for: a. niacin. b. thiamin. c. vitamin C. d. vitamin B6. e. vitamin D. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

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Chapter 08 DATE CREATED: DATE MODIFIED:

4/17/2015 6:03 AM 10/1/2018 11:10 PM

68. The formation of collagen requires an adequate intake of: a. vitamin K. b. vitamin E. c. vitamin C. d. folate. e. triglycerides.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:05 AM DATE MODIFIED: 10/1/2018 11:11 PM 69. Many of the symptoms of vitamin C deficiency, such as dry scaly skin and failure of wounds to heal, are related to the role of vitamin C in the synthesis of: a. calcium and iron. b. thyroxin. c. collagen. d. adrenal hormones. e. elastin.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:06 AM DATE MODIFIED: 10/1/2018 11:11 PM 70. The first signs of vitamin C deficiency appear in the: a. blood vessels. b. bones. c. hair. d. fingernails. e. irises.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:09 AM DATE MODIFIED: 10/1/2018 11:11 PM 71. Excess intake of vitamin C may lead to: a. diarrhea. b. scurvy. c. gout. d. gallstones. e. kidney stones.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:14 AM DATE MODIFIED: 10/1/2018 11:11 PM 72. The best food sources for the water-soluble vitamins are: a. butter and vegetable oils. b. oranges and cereals. c. sugar and cornstarch. d. egg yolks and apples. e. fish and seaweed.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:18 AM DATE MODIFIED: 10/1/2018 11:17 PM 73. Which group of people needs an intake of vitamin C in excess of the RDA? a. smokers Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 b. professional athletes c. the elderly d. growing children e. newborns ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:21 AM DATE MODIFIED: 4/17/2015 6:23 AM 74. Which meal is lacking in vitamin C? a. hotdog, cabbage, french fries, and milk b. roast beef, cheese sauce, noodles, and tea c. roast beef, broccoli, noodles, and coffee d. spaghetti with tomato sauce, meatballs, garlic bread, and cantaloupe e. French toast, eggs, sausage, and cabbage slaw ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:23 AM DATE MODIFIED: 4/17/2015 6:26 AM 75. The absorption of iron from iron-containing foods can double or triple when eaten at the same meal with foods containing: a. folate. b. protein. c. vitamin C. d. calcium. e. vitamin D. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:31 AM DATE MODIFIED: 10/1/2018 11:17 PM 76. Which statement is representative of functional foods? a. Shrimp is considered a functional food, because it was once a moving, functioning animal. b. Vegetables, fruits, and other whole foods are not examples of functional foods. c. Calcium-fortified orange juice is not a functional food. d. Functional foods provide health benefits beyond basic nutrition by altering one or more body processes. e. The health benefits of functional foods are listed on the food label.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.4 Nutrition in Practice: Phytochemicals and Functional Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.4 - Describe phytochemicals and functional foods and explain how they might defend against chronic diseases.

DATE CREATED: 4/17/2015 6:34 AM DATE MODIFIED: 4/17/2015 6:38 AM 77. Studies suggest that a diet rich in carotenoids may be associated with a lower risk of: a. diabetes. b. arthritis. c. heart disease. d. osteoporosis. e. Alzheimer’s disease.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.4 Nutrition in Practice: Phytochemicals and Functional Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.4 - Describe phytochemicals and functional foods and explain how they might defend against chronic diseases.

DATE CREATED: 4/17/2015 6:41 AM DATE MODIFIED: 10/1/2018 11:18 PM 78. Phytochemicals: a. are essential nutrients. b. are bioactive compounds found in foods. c. have no biological activity in the body. d. should be taken as supplements.

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Chapter 08 e. are only found in animal tissue.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.4 Nutrition in Practice: Phytochemicals and Functional Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.4 - Describe phytochemicals and functional foods and explain how they might defend against chronic diseases.

DATE CREATED: 4/17/2015 6:38 AM DATE MODIFIED: 10/1/2018 11:18 PM 79. The best way to reap the benefits of phytochemicals is by: a. eating a variety of plant foods. b. taking a variety of supplements. c. increasing your consumption of animal foods. d. frequently consuming manufactured functional foods. e. eating only plants that grow from the ground, not from trees.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.4 Nutrition in Practice: Phytochemicals and Functional Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.4 - Describe phytochemicals and functional foods and explain how they might defend against chronic diseases.

DATE CREATED: 4/17/2015 6:46 AM DATE MODIFIED: 10/1/2018 11:18 PM 80. Research concerning the effectiveness of manufactured functional foods: a. is inconclusive at this time. b. shows definite benefits to consuming such foods. c. suggests that they may be substituted for prescription drugs. d. is supported by the FDA. e. is definitive, requiring no further study.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.4 Nutrition in Practice: Phytochemicals and Functional Foods QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.4 - Describe phytochemicals and functional foods and explain how they might defend against chronic diseases.

DATE CREATED: 4/17/2015 6:48 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 DATE MODIFIED:

10/1/2018 11:18 PM

Match each nutrition term with the appropriate definition. a. a compound that protects other compounds from oxygen by itself reacting with oxygen b. a bone disease characterized by softening of the bones c. a metabolic disease in which crystals of uric acid precipitate in the joints d. highly reactive chemical forms that can cause destructive changes in nearby compounds, sometimes setting up a chain reaction e. rupture of the red blood cells, caused by vitamin E deficiency f. the vitamin K–deficiency disease in which blood fails to clot g. the thiamin-deficiency disease h. the niacin-deficiency disease i. malformations of the brain, spinal cord, or both during embryonic development j. the amount of niacin present in food, including the niacin that can theoretically be made from tryptophan, its precursor, present in the food DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 6:51 AM DATE MODIFIED: 2/4/2019 4:52 PM 81. antioxidant ANSWER: a POINTS: 1 82. erythrocyte hemolysis ANSWER: e POINTS: 1 83. free radicals ANSWER: d POINTS: 1 84. hemorrhagic disease ANSWER: f POINTS: 1 85. osteomalacia ANSWER: b POINTS: 1 Match each nutrition term with the appropriate definition. a. a compound that protects other compounds from oxygen by itself reacting with oxygen Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 b. a bone disease characterized by softening of the bones c. a metabolic disease in which crystals of uric acid precipitate in the joints d. highly reactive chemical forms that can cause destructive changes in nearby compounds, sometimes setting up a chain reaction e. rupture of the red blood cells, caused by vitamin E deficiency f. the vitamin K–deficiency disease in which blood fails to clot g. the thiamin-deficiency disease h. the niacin-deficiency disease i. malformations of the brain, spinal cord, or both during embryonic development j. the amount of niacin present in food, including the niacin that can theoretically be made from tryptophan, its precursor, present in the food DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 6:58 AM DATE MODIFIED: 2/4/2019 4:52 PM 86. beriberi ANSWER: g POINTS: 1 87. gout ANSWER: c POINTS: 1 88. neural tube defects ANSWER: i POINTS: 1 89. niacin equivalents ANSWER: j POINTS: 1 90. pellagra ANSWER: h POINTS: 1 91. Identify three ways vitamin D helps to maintain blood concentrations of calcium and phosphorus.

ANSWER: Vitamin D’s special role in bone health is to assist in the absorption of calcium and phosphorus, thus helping to maintain blood concentrations of these minerals. The bones grow denser and stronger as they absorb and deposit these minerals.

Vitamin D raises blood concentrations of bone minerals in three ways. When the diet is sufficient, vitamin D enhances their absorption from the GI tract. When the diet is Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 insufficient, vitamin D provides the needed minerals from other sources: reabsorption by the kidneys and mobilization from the bones into the blood. The vitamin may work alone, as it does in the GI tract, or in combination with parathyroid hormone, as it does in the bones and kidneys.

POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 7:04 AM DATE MODIFIED: 10/1/2018 11:19 PM 92. Describe the factors that may interfere with vitamin D synthesis.

ANSWER: Latitude, season, and time of day all have dramatic effects on vitamin D synthesis and status. Heavy cloud cover, smoke, or smog blocks the ultraviolet (UV) rays of the sun that promote vitamin D synthesis. Differences in skin pigmentation, latitude, and smog may account for the finding that African Americans, especially those in northern, smoggy cities, are most likely to be vitamin D deficient and develop rickets. Vitamin D deficiency is especially prevalent in the winter and in the Arctic and Antarctic regions of the world. To ensure an adequate vitamin D status, supplements may be needed. The body’s vitamin D supplies from summer synthesis alone are insufficient to meet winter needs.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 7:06 AM DATE MODIFIED: 2/8/2016 5:23 PM 93. Identify groups of people who are at risk for vitamin E deficiency, in addition to those with diseases.

ANSWER: When blood concentrations of vitamin E fall below a certain critical level, the red blood cells tend to break open and spill their contents, probably because the PUFA in their membranes oxidize. This classic vitamin E–deficiency symptom, known as erythrocyte hemolysis, is seen in premature infants born before the transfer of vitamin E from the mother to the fetus that takes place in the last weeks of pregnancy.

In adults, vitamin E deficiency is usually associated with diseases, notably those that cause malabsorption of fat. These include diseases of the liver, gallbladder, and pancreas, as well as various hereditary diseases involving digestion and use of nutrients.

On rare occasions, vitamin E deficiencies develop in people without diseases. Most likely, such deficiencies occur after years of eating diets extremely low in fat; using fat Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 substitutes, such as diet margarines and salad dressings, as the only sources of fat; or consuming diets composed of highly processed or “convenience” foods. Extensive heating in the processing of foods destroys vitamin E. POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 7:08 AM DATE MODIFIED: 10/1/2018 11:20 PM 94. Define the term coenzyme. Name and describe the role of the B vitamins that function as part of the structure of coenzymes.

ANSWER: A coenzyme is a small molecule that works with an enzyme to promote the enzyme’s activity. With the coenzyme in place, a substance is attracted to the enzyme, and the reaction proceeds instantaneously. Many coenzymes contain B vitamins as part of their structure. The roles these vitamins play as parts of coenzymes are well understood. Active forms of five of the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, and biotin— participate in the release of energy from carbohydrate, fat, and protein. A coenzyme containing vitamin B6 assists enzymes that metabolize amino acids. Folate and vitamin B12 help cells to multiply. Among these cells are the red blood cells and the cells lining the GI tract—cells that deliver energy to all the others. The eight B vitamins play many specific roles in helping the enzymes to perform thousands of different molecular conversions in the body. They must be present in every cell continuously for the cells to function as they should. As for vitamin C, its primary role, discussed later, is as an antioxidant.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 7:10 AM DATE MODIFIED: 4/17/2015 8:06 AM 95. What is riboflavin? Identify its chief functions in the body, the symptoms characteristic of a deficiency, and significant food sources.

ANSWER: Like thiamin, riboflavin serves as a coenzyme in many reactions, most notably in energy metabolism. Women who are carrying more than one fetus or breastfeeding more than one infant may have increased needs for riboflavin. Individuals who are extremely physically active may also have increased riboflavin needs.

When thiamin is deficient, riboflavin may be lacking too, but its deficiency symptoms, Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 such as cracks at the corners of the mouth and sore throat, may go undetected because those of thiamin are more severe. A diet that remedies riboflavin deficiency invariably contains some thiamin and so clears up both deficiencies. Excesses of riboflavin appear to cause no harm, and no UL has been established.

Unlike thiamin, riboflavin is not evenly distributed among the food groups. The major contributors of riboflavin to people’s diets are milk and milk products, followed by enriched breads, cereals, and other grain products. Green vegetables (broccoli, turnip greens, asparagus, and spinach) and meats are also contributors. The riboflavin richness of milk and milk products is a good reason to include these foods in every day’s meals. No other commonly eaten food can make such a substantial contribution. People who omit milk and milk products from their diets can substitute generous servings of dark green, leafy vegetables. Among the meats, liver and heart are the richest sources, but all lean meats, as well as eggs, offer some riboflavin.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 7:12 AM DATE MODIFIED: 10/1/2018 11:21 PM 96. Why is milk usually sold in cardboard or opaque plastic containers?

ANSWER: Riboflavin is light sensitive; the ultraviolet rays of the sun or of fluorescent lamps can destroy it, as can irradiation. For this reason, milk is often sold in cardboard or opaque plastic containers to protect the riboflavin in the milk from light. In contrast, riboflavin is heat stable, so ordinary cooking does not destroy it.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 7:14 AM DATE MODIFIED: 4/17/2015 7:15 AM 97. Discuss the potential problems with vegetarianism and vitamin B12 deficiency.

ANSWER: Vegans are at special risk for undetected vitamin B12 deficiency for two reasons: first, they receive none in their diets, and second, they consume large amounts of folate in the vegetables they eat. Because the body can store many times the amount of vitamin B12 used each day, a deficiency may take years to develop in a new vegetarian. When a deficiency does develop, though, it may progress to a dangerous extreme because the Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 deficiency of vitamin B12 may be masked by the high folate intake. Worldwide, vitamin B12 deficiency among vegetarians is a growing problem. A pregnant or lactating vegetarian woman who eats no foods of animal origin should be aware that her infant could develop a vitamin B12 deficiency, even if the mother appears healthy. Breastfed infants born to vegan mothers with low concentrations of vitamin B12 in their breast milk can develop severe neurological symptoms such as seizures and cognitive problems.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.3 The Water-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.3 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the water-soluble vitamins.

DATE CREATED: 4/17/2015 7:15 AM DATE MODIFIED: 2/8/2016 5:24 PM 98. Name the antioxidant vitamins and describe how they function in the body.

ANSWER: Antioxidant vitamins include vitamin C, vitamin E, and beta-carotene. Antioxidants are compounds that protect other compounds (such as lipids in cell membranes) from attack by oxygen. Oxygen triggers the formation of compounds known as free radicals that can start chain reactions in cell membranes. Vitamin E and beta-carotene protect fat-soluble substances from oxidizing agents; vitamin C protects water-soluble substances the same way. By being oxidized itself, vitamin C regenerates already-oxidized substances such as iron and copper to their original, active form.

In the intestines, it protects iron from oxidation and so enhances iron absorption. In the cells and body fluids, it helps to protect other molecules, including the fat-soluble compounds vitamin A, vitamin E, and the polyunsaturated fatty acids.

Like beta-carotene, vitamin E is a fat-soluble antioxidant. It protects other substances from oxidation by being oxidized itself. If there is plenty of vitamin E in the membranes of cells exposed to an oxidant, chances are this vitamin will take the brunt of any oxidative attack, protecting the lipids and other vulnerable components of the membranes. Vitamin E is especially effective in preventing the oxidation of the polyunsaturated fatty acids (PUFA), but it protects all other lipids (for example, vitamin A) as well.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 7:17 AM DATE MODIFIED: 10/1/2018 11:23 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 08 99. How do the vitamins differ from carbohydrates, fats, and proteins?

ANSWER: Structure. Vitamins are individual units; they are not linked together (as are molecules of glucose or amino acids).

Function. Vitamins do not yield energy when metabolized; many of them do, however, assist the enzymes that participate in the release of energy from carbohydrate, fat, and proteins.

Dietary intakes. The amounts of vitamins people ingest daily from foods and the amounts they require are measured in micrograms (μg) or milligrams (mg), rather than grams (g).

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 8.1 The Vitamins—An Overview QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.1 - Describe how vitamins differ from the energy nutrients and how fat-soluble vitamins differ from water-soluble vitamins.

DATE CREATED: 4/17/2015 7:19 AM DATE MODIFIED: 4/17/2015 8:06 AM 100. What is vitamin A’s role in vision? What happens to your eyes when you don’t get enough vitamin A? ANSWER: Vitamin A plays two indispensable roles in the eye. It helps maintain a healthy, crystalclear outer window, the cornea; and it participates in light detection at the retina. Some of the photosensitive cells of the retina contain pigment molecules called rhodopsin; each rhodopsin molecule is composed of a protein called opsin bonded to a molecule of retinal, which plays a central role in vision. When light passes through the cornea of the eye and strikes the retina, rhodopsin responds by changing shape and becoming bleached. In turn, this initiates the signal that conveys the sensation of sight to the optic center in the brain.

When vitamin A is lacking, the eye has difficulty adapting to changing light levels. At night, after the eye has adapted to darkness, a flash of bright light is followed by a brief delay before the eye can see again. This lag in the recovery of night vision is known as night blindness. Because night blindness is easy to test, it aids in the diagnosis of vitamin A deficiency. Night blindness is only a symptom, however, and may indicate a condition other than vitamin A deficiency.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 8.2 The Fat-Soluble Vitamins QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.8.2 - Identify the main roles, deficiency symptoms, toxicity symptoms, and food sources of the fat-soluble vitamins.

DATE CREATED: 4/17/2015 7:20 AM DATE MODIFIED: 4/17/2015 7:22 AM

Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 1. Thirst and satiety are the two factors that govern water intake in healthy people. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:28 AM DATE MODIFIED: 4/18/2015 1:29 AM 2. Pale yellow urine is representative of dehydration. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:29 AM DATE MODIFIED: 4/18/2015 1:30 AM 3. Water constitutes up to 95 percent of the volume of most fruits and vegetables. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:30 AM DATE MODIFIED: 4/18/2015 1:31 AM 4. People who eat mostly processed and fast foods have the highest sodium intakes. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 1:31 AM DATE MODIFIED: 4/18/2015 1:32 AM 5. Potassium deficiency is characterized by a decrease in blood pressure, salt sensitivity, kidney stones, and bone turnover. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 1:33 AM DATE MODIFIED: 4/18/2015 1:33 AM 6. Adequate calcium intake is important between the ages of 12 and 30 because this is the time when bones grow thicker and denser. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 1:34 AM DATE MODIFIED: 4/18/2015 8:24 AM 7. Mustard greens, kale, parsley, watercress, and broccoli are good sources of available calcium. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 1:35 AM DATE MODIFIED: 4/18/2015 1:35 AM 8. Absorption of iron increases as intake increases. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 1:36 AM DATE MODIFIED: 4/18/2015 1:37 AM 9. Parasitic infections of the GI tract can lead to iron-deficiency anemia due to blood loss. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 1:37 AM DATE MODIFIED: 2/8/2016 5:26 PM 10. Children with a mild iodine deficiency typically perform poorly in school. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 1:38 AM DATE MODIFIED: 4/18/2015 1:39 AM 11. Water comprises _____ percent of an adult’s body weight. a. 30 b. 40 c. 60 d. 70 e. 80 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:40 AM DATE MODIFIED: 4/18/2015 1:41 AM 12. Water is involved in: a. causing kidney stones. b. acting as a lubricant around joints. c. serving as a precipitate of minerals and vitamins. d. causing gallstones. e. converting lipids to amino acids.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

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Chapter 09 DATE CREATED: DATE MODIFIED:

4/18/2015 1:43 AM 10/1/2018 11:27 PM

13. The hormone that stimulates the kidneys to reabsorb, rather than excrete, water is: a. thyroxine. b. ADH. c. cortisone. d. epinephrine. e. cortisol.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:45 AM DATE MODIFIED: 10/1/2018 11:27 PM 14. What is the minimum amount of urine the body must excrete each day to remove waste products? a. 500 mL b. 700 mL c. 2300 mL d. 3000 mL e. 3500 mL ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:46 AM DATE MODIFIED: 4/18/2015 1:48 AM 15. A person must have water in his or her diet: a. because the kidneys exert no control over the amount of water excreted in the urine. b. to prevent vitamin imbalances in the body. c. because the kidneys must excrete a minimum amount of water as urine to rid the body of wastes. d. in order to prevent water intoxication. e. because the kidneys are composed of a higher percentage of water than other organs.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:48 AM DATE MODIFIED: 10/1/2018 11:28 PM 16. According to the DRI Committee, the adequate intake for total water for women is: a. 2 cups per day. b. 2.7 L per day. c. 3.7 L per day. d. 24 ounces per day. e. 4.0 L per day.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:49 AM DATE MODIFIED: 10/1/2018 11:28 PM 17. According to the DRI Committee, a. beverages that contain caffeine do not count toward meetings one’s fluid needs. b. a person should not consume more than three cups of caffeine-containing beverages a day. c. caffeinated beverages contribute to daily total water intake similar to that contributed by non-caffeinated beverages. d. caffeine causes a net deficit of fluid in the body; therefore, caffeine-containing beverages should be avoided by athletes. e. caffeine actually helps your body synthesize water internally and so is “hyper-hydrating”.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:51 AM DATE MODIFIED: 8/18/2018 12:09 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 18. Electrolytes in the body function to: a. maintain fluid balance. b. stimulate enzyme action c. synthesize protein d. maintain the health of cell membranes e. synthesize glycogen ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:57 AM DATE MODIFIED: 10/1/2018 11:28 PM 19. Body sodium levels are largely regulated through: a. changes in intestinal absorption, depending on need. b. changes in fecal excretion. c. storage of excess sodium in the liver. d. excretion of excess sodium by the kidneys. e. excretion of excess sodium by sweating.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 1:58 AM DATE MODIFIED: 10/1/2018 11:31 PM 20. Which organ/organ system plays the primary role in maintaining acid-base balance? a. lungs b. skin c. GI tract d. kidneys e. liver ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 2:01 AM DATE MODIFIED: 4/18/2015 2:02 AM 21. Which mineral is classified as a trace mineral? a. iron b. sulfur c. calcium d. potassium e. sodium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:32 AM DATE MODIFIED: 4/18/2015 2:34 AM 22. The primary regulator of extracellular fluid volume is: a. chlorine. b. sodium. c. magnesium. d. potassium. e. zinc.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:34 AM DATE MODIFIED: 10/1/2018 11:31 PM 23. The UL for sodium intake for adults is set at: Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 a. 1200 mg. b. 1500 mg. c. 2300 mg. d. 3000 mg. e. 3200 mg.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:36 AM DATE MODIFIED: 10/1/2018 11:32 PM 24. The largest percentage of sodium in people’s diets comes from: a. salt added during cooking. b. salt added to foods by manufacturers. c. salt added at the table. d. the natural salt content of foods. e. drinking carbonated beverages.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:38 AM DATE MODIFIED: 10/1/2018 11:32 PM 25. Which group of people would have the lowest sodium intake? a. those who avoid adding salt to their food b. those who exercise strenuously on a regular basis c. those who eat mostly processed foods d. those who eat mostly whole, unprocessed foods e. those who eat mostly soup and cheese ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:40 AM DATE MODIFIED: 4/18/2015 2:42 AM 26. Which food is low in sodium? a. pickles b. fresh carrots c. processed cheese d. bologna e. pizza ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:42 AM DATE MODIFIED: 4/18/2015 2:44 AM 27. The major negative ion of the extracellular fluid is: a. sodium. b. potassium. c. chloride. d. calcium. e. fluoride.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:44 AM DATE MODIFIED: 10/1/2018 11:32 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 28. An important function of chloride in the body is to: a. maintain fluid balance. b. regulate metabolism. c. develop bone cells. d. control blood glucose levels. e. strengthen bones and teeth.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:48 AM DATE MODIFIED: 10/1/2018 11:32 PM 29. The most reliable food source(s) of chloride is(are): a. meats and whole-grain cereals. b. salt. c. dark green vegetables. d. drinking water. e. citrus fruits.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:50 AM DATE MODIFIED: 10/1/2018 11:33 PM 30. Potassium: a. is directly necessary for protein synthesis in cells. b. protects bone structure against degeneration. c. is the body’s principal electrolyte inside the cells. d. is necessary for wound healing. e. is necessary for blood coagulation.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:52 AM DATE MODIFIED: 10/1/2018 11:33 PM 31. An irregular heartbeat related to potassium loss may occur: a. with diets low in fresh fruits and vegetables. b. as a result of severe diarrhea. c. in persons with diabetes. d. as a result of an excessive intake of protein. e. as a result of an excessive intake of bananas.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:54 AM DATE MODIFIED: 10/1/2018 11:33 PM 32. People who regularly take prescription drugs, such as steroids and diuretics, are at risk for a deficiency of: a. potassium. b. chloride. c. iodine. d. selenium. e. magnesium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 2:56 AM DATE MODIFIED: 10/1/2018 11:36 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 33. From the list below, choose the richest source of potassium. a. fresh fruits and vegetables b. milk and dairy products c. meats and meat substitutes d. bread and cereals e. coffee and cream ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:02 AM DATE MODIFIED: 4/18/2015 3:03 AM 34. Low potassium and high sodium intakes can: a. contribute to weight loss. b. block reabsorption of water. c. raise blood pressure. d. raise blood sugar. e. inhibit energy metabolism.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:04 AM DATE MODIFIED: 10/1/2018 11:36 PM 35. The typical American diet, which is _____, provides _____ the recommended intake of potassium. a. high in meat; more than b. high in fruits and vegetables; more than c. low in fruits and vegetables; less than d. high in milk products; more than e. low in meat; less than ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:12 AM DATE MODIFIED: 4/18/2015 3:14 AM 36. Almost all (99%) of the calcium in the body is used to: a. provide energy for cells. b. provide rigidity for the bones. c. regulate the transmission of nerve impulses. d. regulate muscle contraction. e. up-regulate coenzyme factors.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:14 AM DATE MODIFIED: 10/1/2018 11:36 PM 37. Most of the body’s calcium is stored in the: a. bones. b. liver. c. kidneys. d. blood. e. brain.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:17 AM DATE MODIFIED: 10/1/2018 11:36 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 38. Bones continuously gain and lose minerals through an ongoing process called: a. reorganization. b. remodeling. c. reorienting. d. redesigning. e. reassignment.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:19 AM DATE MODIFIED: 10/1/2018 11:37 PM 39. Which body process is dependent upon the presence of calcium in the body fluids? a. tear production b. blood plasma production c. hair growth, especially on the face d. transmission of nerve impulses e. transportation of oxygen in the bloodstream ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:21 AM DATE MODIFIED: 4/18/2015 3:23 AM 40. Which mechanism raises blood calcium levels when they fall too low? a. increased calcium absorption in the small intestine b. mobilization of calcium stores in the spleen c. insulin secretion by the pancreas d. secretion of calcitonin e. increased calcium absorption in the stomach ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:23 AM DATE MODIFIED: 4/18/2015 3:24 AM 41. How can blood calcium levels be increased? a. decreased absorption of calcium in the intestines b. increased release of calcium from the spleen c. release of calcium from the kidneys d. release of calcium from the bones e. manufacture of calcium from albumin ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:30 AM DATE MODIFIED: 4/18/2015 3:32 AM 42. Osteoporosis is most common in _____ because _____. a. young women; they have porous and thin bones b. older women; they have large bones c. older women; they have porous, thin, and fragile bones d. young children; they have bowed legs e. older men; they have large bones ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:33 AM DATE MODIFIED: 4/30/2015 1:19 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 43. Osteoporosis is more prevalent in women because: a. women consume more calcium. b. women’s bodies don’t utilize calcium as readily. c. women have larger bodies. d. women have lower bone mass. e. bone loss begins later in women versus men.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:36 AM DATE MODIFIED: 10/1/2018 11:37 PM 44. Which food is a good source of bioavailable calcium? a. coffee b. bananas c. Swiss chard d. cheddar cheese e. spinach ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:38 AM DATE MODIFIED: 4/18/2015 3:39 AM 45. Calcium is most abundant in: a. dark green vegetables. b. milk. c. meats. d. cereal grains. e. fish.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:39 AM DATE MODIFIED: 10/1/2018 11:37 PM 46. Which substance enhances calcium absorption from the GI tract? a. vitamin D b. vitamin C c. protein d. linoleic acid e. vitamin A ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:41 AM DATE MODIFIED: 4/18/2015 3:42 AM 47. Which statement describes the function of phosphorus in the body? a. It does not participates in the transfer of energy during cellular metabolism. b. It is not necessary for growth. c. It is needed in the stomach for hydrochloric acid production. d. It is found with calcium in bones and teeth. e. It aids in blood glucose regulation.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:43 AM DATE MODIFIED: 4/18/2015 3:44 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 48. Which mineral is a principal component of cell membranes? a. iron b. phosphorous c. potassium d. iodine e. chloride ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:45 AM DATE MODIFIED: 4/18/2015 3:46 AM 49. Of the foods listed, the best source of phosphorus is: a. tofu. b. chicken. c. noodles. d. cheese. e. spinach.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:47 AM DATE MODIFIED: 10/1/2018 11:38 PM 50. The mineral that is least likely to be deficient in anyone’s diet is: a. calcium. b. phosphorus. c. iron. d. iodine. e. magnesium.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:49 AM DATE MODIFIED: 10/1/2018 11:38 PM 51. One of magnesium’s major functions in the body is its involvement in: a. producing platelets in the blood. b. up-regulation of coenzyme factors. c. allowing muscles to stay contracted. d. synthesis of protein in the soft tissues. e. regulation of body temperature.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:51 AM DATE MODIFIED: 10/1/2018 11:38 PM 52. The hallucinations commonly experienced during withdrawal from alcohol intoxication are believed to be due to a deficiency of: a. magnesium. b. phosphorus. c. iron. d. calcium. e. selenium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:53 AM DATE MODIFIED: 10/1/2018 11:39 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 53. Magnesium deficiency may occur as a result of: a. too much crying. b. drinking too little orange juice. c. diarrhea. d. consuming too little dairy. e. constipation.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:56 AM DATE MODIFIED: 10/1/2018 11:39 PM 54. The best food sources of magnesium include: a. legumes, whole grains, and chocolate. b. milk, rice, and apples. c. oranges, beef, and cheese. d. oils, bananas, and pork. e. fruits, fish, and rice.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 3:59 AM DATE MODIFIED: 10/1/2018 11:39 PM 55. Amino acids containing the mineral _____ help to form the shape of proteins. a. sulfur b. sodium c. phosphorous d. selenium e. magnesium ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 4:02 AM DATE MODIFIED: 4/18/2015 4:04 AM 56. A person who is severely lacking in dietary _____ may experience a sulfur deficiency. a. carbohydrate b. fatty acids c. protein d. vitamins e. water ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 4:04 AM DATE MODIFIED: 4/18/2015 4:12 AM 57. Who is most at risk for iron deficiency? a. infants under 6 months of age b. alcoholic c. elderly women d. women of reproductive age e. toddlers ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 4:17 AM DATE MODIFIED: 4/18/2015 4:18 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 58. Iron is a component of the protein _____, which functions to _____. a. myoglobin; protect against free radicals b. transferrin; transport oxygen in the blood c. hemosiderin; help blood clotting d. hemoglobin; transport oxygen in the bloodstream e. hemostatin; excrete excess iron ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 4:19 AM DATE MODIFIED: 4/18/2015 4:21 AM 59. The percentage of dietary iron normally absorbed is about: a. 10-15%. b. 20-25%. c. 25-40%. d. 45-65%. e. 70-80%.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 4:21 AM DATE MODIFIED: 10/1/2018 11:40 PM 60. Which protein carries iron to tissues throughout the body? a. hemoglobin b. ferritin c. myoglobin d. transferrin e. hepcidin ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 4:23 AM DATE MODIFIED: 4/18/2015 4:27 AM 61. Worldwide, the most common nutrient deficiency is: a. zinc. b. selenium. c. iron. d. iodine. e. magnesium.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 4:29 AM DATE MODIFIED: 10/1/2018 11:42 PM 62. In the U.S., low iron intake is often associated with: a. high sugar and high fat intakes. b. high protein intake. c. low carbohydrate intake. d. low intake of fruits and vegetables. e. high carbohydrate intake.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:04 AM DATE MODIFIED: 10/1/2018 11:43 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 63. Pica is a behavior seen in some people who are deficient in: a. sodium. b. potassium. c. chromium. d. iron. e. selenium.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:15 AM DATE MODIFIED: 10/1/2018 11:46 PM 64. Supplements containing _____ should be kept out of children’s reach to prevent accidental poisonings, which can be potentially fatal. a. iron b. vitamin D c. zinc d. niacin e. thiamin ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:17 AM DATE MODIFIED: 4/18/2015 5:19 AM 65. Which food is a poor source of iron? a. dried fruits b. enriched cereals c. legumes d. cheese e. dark green, leafy vegetables ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:19 AM DATE MODIFIED: 4/18/2015 5:21 AM 66. In order to increase the amount of iron absorbed from a meal, you should: a. consume tea as a beverage with the meal. b. eat a calcium-rich food with the meal. c. consume orange juice as a beverage with a meal. d. avoid eating foods rich in vitamin C with the meal. e. drink as much coffee as possible.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:21 AM DATE MODIFIED: 10/1/2018 11:47 PM 67. Which food, food component, or nutrient contributes to iron deficiency? a. legumes b. clams c. MFP factor d. tannins e. vitamin C ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:24 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 DATE MODIFIED:

4/18/2015 5:27 AM

68. Which mineral is essential for wound healing? a. potassium b. sulfate c. zinc d. iodine e. sulfur ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:27 AM DATE MODIFIED: 4/18/2015 5:29 AM 69. Zinc is highest in foods with high _____ content. a. alcohol b. protein c. carbohydrate d. fat e. water ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:29 AM DATE MODIFIED: 4/18/2015 5:31 AM 70. Keshan disease is related to a deficiency of: a. fluoride. b. iodine. c. selenium. d. iron. e. zinc.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:33 AM DATE MODIFIED: 10/1/2018 11:47 PM 71. Iodine deficiency is associated with: a. hair loss. b. arthritis. c. goiter. d. jaundice. e. weight loss.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:35 AM DATE MODIFIED: 10/1/2018 11:48 PM 72. A good food source of iodine is: a. bananas. b. seafood. c. broccoli. d. pork. e. grapefruit.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:38 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 DATE MODIFIED:

10/1/2018 11:48 PM

73. High intake of _____ interfere with copper absorption and can lead to a deficiency. a. zinc b. iron c. chromium d. manganese e. selenium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:40 AM DATE MODIFIED: 4/18/2015 5:41 AM 74. Fluoride seems to be helpful in preventing: a. cancer. b. diabetes. c. dental decay. d. heart disease. e. goiter.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:42 AM DATE MODIFIED: 10/1/2018 11:50 PM 75. A diabetes-like condition may develop when _____ is lacking in the diet. a. iron b. zinc c. chromium d. molybdenum e. copper ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:45 AM DATE MODIFIED: 4/18/2015 5:46 AM 76. The best way to ensure an adequate intake of trace minerals is to: a. eat foods containing the major minerals. b. make sure your diet is sufficient in vitamins. c. consume a variety of foods. d. practice dietary adequacy. e. take supplements.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 5:48 AM DATE MODIFIED: 10/1/2018 11:50 PM 77. In which circumstance should nutrient supplements in amounts consistent with the RDA be taken? a. when energy intake is high b. when more than one gallon of water is consumed per day c. when an illness improves your appetite d. when a vegan diet is followed e. when food is obtained primarily at grocery-stores ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.4 Nutrition in Practice: Vitamin and Mineral Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.4 - Present arguments for and against the use of dietary supplements.

DATE CREATED: 4/18/2015 5:51 AM DATE MODIFIED: 4/18/2015 5:55 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 78. Supplement users are more likely to have excessive intake of: a. the B vitamins. b. iron, zinc, vitamin A, and folate. c. vitamins A, D, E, and K. d. calcium, iron, vitamin C, and thiamin. e. selenium, chromium, and magnesium.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.4 Nutrition in Practice: Vitamin and Mineral Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.4 - Present arguments for and against the use of dietary supplements.

DATE CREATED: 4/18/2015 5:55 AM DATE MODIFIED: 10/1/2018 11:51 PM 79. When selecting a vitamin-mineral supplement, choose one in which the nutrient levels are: a. at or very close to the RDA. b. all the same. c. at least 200 percent of the RDA. d. at least 300 percent of the RDA. e. at least 500 percent of the RDA. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.4 Nutrition in Practice: Vitamin and Mineral Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.4 - Present arguments for and against the use of dietary supplements.

DATE CREATED: 4/18/2015 5:59 AM DATE MODIFIED: 10/1/2018 11:51 PM 80. Which supplement preparations should be avoided? a. those containing taurine b. those claiming to be “low-potency” c. those claiming to be “organic” or “natural” preparations with added substances d. those claiming to be “tried and true” and “tested by generations of moms” e. those containing a balance of vitamins and minerals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 REFERENCES: 9.4 Nutrition in Practice: Vitamin and Mineral Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.4 - Present arguments for and against the use of dietary supplements.

DATE CREATED: 4/18/2015 6:01 AM DATE MODIFIED: 4/18/2015 6:04 AM Match each nutrition term with the appropriate definition. a. the balance between water intake and water excretion that keeps the body’s water content constant b. the loss of water from the body that occurs when water output exceeds water input c. a craving for nonfood substances d. a part of the brain that helps regulate many body balances, including fluid balance e. in the brain, the “king gland” that regulates the operation of many other glands f. a hormone released by the pituitary gland in response to high salt concentrations in the blood; the kidneys respond by reabsorbing water g. a hormone secreted by the adrenal glands that stimulates the reabsorption of sodium by the kidneys; also regulates chloride and potassium concentrations h. fluid residing outside the cells; includes the fluid between the cells (interstitial fluid), plasma, and the water of structures such as the skin and bones i. high blood pressure j. a precursor to hemoglobin DIFFICULTY: Bloom’s: Understand REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 6:06 AM DATE MODIFIED: 2/4/2019 4:53 PM 81. aldosterone ANSWER: g POINTS: 1 82. antidiuretic hormone ANSWER: f POINTS: 1 83. dehydration ANSWER: b POINTS: 1 84. hypothalamus ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 85. pituitary gland ANSWER: e POINTS: 1 86. water balance ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. the balance between water intake and water excretion that keeps the body’s water content constant b. the loss of water from the body that occurs when water output exceeds water input c. a craving for nonfood substances d. a part of the brain that helps regulate many body balances, including fluid balance e. in the brain, the “king gland” that regulates the operation of many other glands f. a hormone released by the pituitary gland in response to high salt concentrations in the blood; the kidneys respond by reabsorbing water g. a hormone secreted by the adrenal glands that stimulates the reabsorption of sodium by the kidneys; also regulates chloride and potassium concentrations h. fluid residing outside the cells; includes the fluid between the cells (interstitial fluid), plasma, and the water of structures such as the skin and bones i. high blood pressure j. a precursor to hemoglobin DIFFICULTY: Bloom’s: Understand REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 6:12 AM DATE MODIFIED: 2/4/2019 4:54 PM 87. extracellular fluid ANSWER: h POINTS: 1 88. hypertension ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. the balance between water intake and water excretion that keeps the body’s water content constant b. the loss of water from the body that occurs when water output exceeds water input c. a craving for nonfood substances d. a part of the brain that helps regulate many body balances, including fluid balance Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 e. in the brain, the “king gland” that regulates the operation of many other glands f. a hormone released by the pituitary gland in response to high salt concentrations in the blood; the kidneys respond by reabsorbing water g. a hormone secreted by the adrenal glands that stimulates the reabsorption of sodium by the kidneys; also regulates chloride and potassium concentrations h. fluid residing outside the cells; includes the fluid between the cells (interstitial fluid), plasma, and the water of structures such as the skin and bones i. high blood pressure j. a precursor to hemoglobin DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:15 AM DATE MODIFIED: 2/4/2019 4:54 PM 89. erythrocyte protoporphyrin ANSWER: j POINTS: 1 90. pica ANSWER: c POINTS: 1 91. Describe the body’s mechanism for regulating water excretion.

ANSWER: Water excretion is regulated by the brain and the kidneys. The cells of the brain’s hypothalamus, which monitor blood salts, stimulate the pituitary gland to release antidiuretic hormone (ADH) whenever the salts are too concentrated or the blood volume or blood pressure is too low. ADH stimulates the kidneys to reabsorb water rather than excrete it. Thus, the more water you need, the less you excrete. If too much water is lost from the body, blood volume and blood pressure fall. Cells in the kidneys respond to the low blood pressure by releasing renin. Through a complex series of events involving the hormone aldosterone, this enzyme also causes the kidneys to retain more water. Again, the effect is that, when more water is needed, less is excreted.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 6:19 AM DATE MODIFIED: 10/1/2018 11:52 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 92. Describe how the body regulates the absorption of calcium.

ANSWER: Aided by vitamin D, the body is able to regulate its absorption of calcium by altering its production of the calcium-binding protein. More of this protein is made if more calcium is needed. Infants and children absorb up to 60 percent of the calcium they ingest, and pregnant women, about 50 percent. Other adults, who are not growing, absorb about 25 to 30 percent. People may think that taking a calcium supplement is preferable to getting calcium from food, but foods offer important fringe benefits. For example, drinking 3 cups of milk fortified with vitamins A and D will supply substantial amounts of other nutrients.

Furthermore, the vitamin D and possibly other nutrients in the milk enhance calcium absorption. Some people absorb calcium better from milk and milk products than from even the most absorbable supplements. The National Institutes of Health concludes that foods are the best sources of calcium and recommends supplements only when intake from food is insufficient.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 9.2 The Major Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.2 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the major minerals (sodium, chloride, potassium, calcium, phosphorus, magnesium, sulfate).

DATE CREATED: 4/18/2015 6:21 AM DATE MODIFIED: 4/18/2015 6:22 AM 93. Describe the major causes of iron deficiency in the U.S. ANSWER: Worldwide, iron deficiency is the most common nutrient deficiency, with iron-deficiency anemia affecting 1.5 to 2 billion people—mostly preschool children and pregnant women.

In the United States, iron deficiency is less prevalent, but it still affects about 10 percent of toddlers, adolescent girls, and women of childbearing age. Iron deficiency is also relatively common among those who are overweight. The association between iron deficiency and obesity has yet to be explained, but researchers are currently examining the relationships between the inflammation that develops with excess body fat and reduced iron absorption.

POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

Some stages of life demand more iron but provide less, making deficiency likely. Women are especially prone to iron deficiency during their reproductive year because of blood losses during menstruation. Pregnancy places further iron demands on women: iron is needed to support the added blood volume, the growth of the fetus, and blood loss during childbirth. Infants (6 months or older) and young children receive little iron from their high-milk diets, yet they need extra iron to support their rapid growth and brain development. The rapid growth of adolescence, especially for males, and the blood losses of menstruation for females also demand extra iron that a typical teen diet may not provide. To summarize, an adequate iron intake is especially important for women in their reproductive years, pregnant women, infants, toddlers, and adolescents.

1 Bloom’s: Apply 9.3 The Trace Minerals Essay

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Chapter 09 HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:24 AM DATE MODIFIED: 10/1/2018 11:53 PM 94. Identify four groups of individuals in the U.S. who are at risk for developing zinc deficiency and briefly describe the rationale for including each group.

ANSWER: Pronounced zinc deficiency is not widespread in developed countries, but deficiencies do occur in the most vulnerable groups of the U.S. population—pregnant women, young children, the elderly, and the poor. Even mild zinc deficiency can result in metabolic changes such as impaired immune response, abnormal taste, and abnormal dark adaptation (zinc is required to produce the active form of vitamin A, retinal, in visual pigments).

Some people are at greater risk of zinc deficiency than others. Pregnant teenagers need zinc for their own growth as well as for the developing fetus. Vegetarians whose diets emphasize whole grains, legumes, and other plant foods may also be at risk. These foods, though rich in zinc, also contain phytate, a potent inhibitor of zinc absorption. Protein enhances zinc absorption, but most plant-protein foods also contain phytate. The DRI committee suggests that the dietary zinc requirement for vegetarians who exclude all animal-derived foods may be as much as 50 percent greater than the RDA, but so far evidence is insufficient to establish zinc recommendations based on the presence of other food components or nutrients. Vegetarians who include cheese, eggs, or other animal protein in their diet absorb more zinc than those who exclude these foods.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:26 AM DATE MODIFIED: 10/1/2018 11:54 PM 95. Discuss the functions of copper in the body.

ANSWER: The body contains about 100 milligrams of copper. About one-fourth is in the muscles; one-fourth is in the liver, brain, and blood; and the rest is in the bones, kidneys, and other tissues. The primary function of copper in the body is to serve as a constituent of enzymes.

The copper-containing enzymes have diverse metabolic roles: they catalyze the formation of hemoglobin, help manufacture the protein collagen, inactivate histamine, degrade serotonin, assist in the healing of wounds, and help maintain the sheaths around nerve fibers. One of copper’s most vital roles is to help cells use iron. Like iron, copper is needed in many reactions related to respiration and energy metabolism. The copper-dependent enzyme superoxide dismutase helps to control damage from free-radical activity in the tissues.

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Chapter 09 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:28 AM DATE MODIFIED: 4/18/2015 6:31 AM 96. What is the mechanism by which fluoride exerts a caries-reducing effect?

ANSWER: Fluoride’s primary role in health is the prevention of dental caries throughout life. Only a trace of fluoride occurs in the human body, but it is important to the mineralization of the bones and teeth. When bones and teeth become mineralized, first a crystal called hydroxyapatite forms from calcium and phosphorus. Then fluoride replaces the hydroxy portion of hydroxyapatite, forming fluorapatite. During development, fluorapatite enlarges crystals in bones and teeth, decreasing their susceptibility to demineralization and making the teeth more resistant to decay. Once the teeth have erupted, the topical application of fluoride by way of toothpaste or mouth rinse continues to exert a caries-reducing effect.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:31 AM DATE MODIFIED: 4/18/2015 6:33 AM 97. Discuss the two minerals most likely to fall short in the diet, what can be done to remedy deficiencies, and why those remedies are important.

ANSWER: The two minerals most likely to fall short in the diet are calcium and iron. Interestingly, both are found in protein-rich foods, but not in the same foods. Milk and milk products are rich in calcium but poor in iron. Conversely, meats, poultry, fish, and legumes are rich in iron but (with the exception of small fish such as canned sardines and other canned fishes prepared with their bones) poor in calcium. Including food sources of calcium and iron in the diet can help defend against osteoporosis and iron deficiency, respectively.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:33 AM DATE MODIFIED: 4/18/2015 6:34 AM 98. Discuss fluid and electrolyte balance and why they are important to normal body functioning.

ANSWER: When mineral salts dissolve in water, they separate (dissociate) into charged particles known as ions, which can conduct electricity. For this reason, a salt that dissociates in water is known as an electrolyte. The body fluids, which contain water and partly dissociated salts, are electrolyte solutions.

The body’s electrolytes are vital to the life of the cells and therefore must be closely regulated to help maintain the appropriate distribution of body fluids. The major minerals form salts that dissolve in the body fluids; the cells direct where these salts go; and the movement of the salts determines where the fluids flow because water follows salt. Cells use this force, called osmosis, to move fluids back and forth across their membranes.

Thanks to the electrolytes, water can be held in compartments where it is needed.

Proteins in the cell membranes move ions into or out of the cells. These protein pumps tend to concentrate sodium and chloride outside cells and potassium and other ions inside.

By maintaining specific amounts of sodium outside and potassium inside, cells can regulate the exact amounts of water inside and outside their boundaries.

Healthy kidneys regulate the body’s sodium, as well as its water, with remarkable precision. The intestinal tract absorbs sodium readily, and it travels freely in the blood, but the kidneys excrete unneeded amounts. The kidneys actually filter all of the sodium out of the blood; then they return to the bloodstream the exact amount the body needs to retain.

Thus, the body’s total electrolytes remain constant, while the urinary electrolytes fluctuate according to what is eaten.

In some cases, the body’s mechanisms for maintaining fluid and electrolyte balances cannot compensate for a sudden loss of large amounts of fluid and electrolytes. Vomiting, diarrhea, heavy sweating, fever, burns, wounds, and the like may incur great fluid and electrolyte losses, precipitating an emergency that demands medical intervention.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 9.1 Water and Body Fluids QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.1 - List the functions of water in body fluids and explain how the body regulates fluid, electrolyte, and acid-base balance.

DATE CREATED: 4/18/2015 6:34 AM DATE MODIFIED: 10/1/2018 11:55 PM 99. Discuss why iron is so important to the body and some of the ways the body tries to prevent losing iron.

ANSWER: Every living cell—both plant and animal—contains iron. Most of the iron in the body is a component of the proteins hemoglobin in red blood cells and myoglobin in muscle cells.

The iron in both hemoglobin and myoglobin helps them carry and hold oxygen and then Copyright Cengage Learning. Powered by Cognero.

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Chapter 09 release it. Hemoglobin in the blood carries oxygen from the lungs to tissues throughout the body. Myoglobin holds oxygen for the muscles to use when they contract. As part of many enzymes, iron is vital to the processes by which cells generate energy. Iron is also needed to make new cells, amino acids, hormones, and neurotransmitters.

The special provisions the body makes for iron’s handling show that it is a precious mineral to be tightly hoarded. For example, when a red blood cell dies, the liver saves the iron and returns it to the bone marrow, which uses it to build new red blood cells. The body does lose iron from the digestive tract, in nail and hair trimmings, and in shed skin cells, but only in tiny amounts. Bleeding, however, can cause significant iron loss from the body.

Special measures are needed to maintain an appropriate iron balance in the body. Iron is a powerful oxidant that generates free-radical reactions. Free radicals increase oxidative stress and inflammation associated with diseases such as diabetes, heart disease, and cancer. To ensure that enough iron is available to meet the body’s needs and yet guard against excessive and damaging levels, special proteins transport and store the body’s iron supply, and its absorption is tightly regulated. Because the body has no active means of excreting excess iron, regulation of absorption plays a critical role in iron homeostasis.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:37 AM DATE MODIFIED: 10/1/2018 11:56 PM 100. Why is selenium important in the body and why might it be used to treat cancer?

ANSWER: Selenium is an essential trace mineral that functions as an antioxidant nutrient, working primarily as a part of proteins—most notably, the enzyme glutathione peroxidase.

Glutathione peroxidase and vitamin E work in tandem. Glutathione peroxidase prevents free-radical formation, thus blocking the damaging chain reaction before it begins; if free radicals do form, and a chain reaction starts, vitamin E halts it. Selenium-containing enzymes are necessary for the proper functioning of the iodine-containing thyroid hormones that regulate metabolism.

POINTS: DIFFICULTY:

The question of whether selenium protects against the development of certain cancers, particularly prostate cancer, is under intense investigation. Adequate blood selenium seems protective against cancers of the prostate, colon, and other sites. Many questions remain unanswered regarding selenium status, intake, and cancer, however. For example, the range of selenium status and the levels of intakes most beneficial to reducing cancer risk have not been established. Given the potential for harm from excess selenium and the lack of conclusive evidence, recommending selenium supplements to prevent cancer would be premature.

1 Bloom’s: Evaluate

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Chapter 09 REFERENCES: 9.3 The Trace Minerals QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.9.3 - Identify the main roles, deficiency and toxicity symptoms, and food sources for each of the trace minerals (iron, zinc, selenium, iodine, copper, manganese, fluoride, chromium, and molybdenum).

DATE CREATED: 4/18/2015 6:40 AM DATE MODIFIED: 10/1/2018 11:57 PM

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Chapter 10 1. The types and amounts of physical activity needed to promote fitness may differ from those needed to obtain health benefits. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.10.1 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 4:11 AM DATE MODIFIED: 5/2/2015 7:52 AM 2. The amount of glycogen a body stores depends partially on the amount of carbohydrate in the diet. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 4:18 AM DATE MODIFIED: 5/2/2015 7:52 AM 3. Areas of the body that have the most fat to spare donate the greatest amounts of fatty acids to the blood during exercise. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 4:28 AM DATE MODIFIED: 5/2/2015 7:52 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 4. Sports anemia clears up without treatment. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 4:32 AM DATE MODIFIED: 5/2/2015 7:52 AM 5. People normally need to make special efforts to replenish electrolytes lost during exercise. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 4:36 AM DATE MODIFIED: 5/2/2015 7:52 AM 6. Research suggests that caffeine does not enhance endurance. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 4/30/2015 4:40 AM DATE MODIFIED: 2/8/2016 5:29 PM 7. Nutrient-dense foods are those that supply adequate vitamins and minerals for the energy they provide. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 4:44 AM DATE MODIFIED: 5/2/2015 7:52 AM 8. Meats and milk products are rich protein sources, but recommending that active people emphasize these foods is narrow advice. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 4:53 AM DATE MODIFIED: 2/8/2016 5:29 PM 9. Water is recommended for noncompetitive, everyday active people because it stays in the digestive tract for a long period of time. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 4:56 AM DATE MODIFIED: 2/8/2016 5:30 PM 10. Resistance training has long been recognized as a means to build and maintain muscle mass, strength, power, and endurance.

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Chapter 10 a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:00 AM DATE MODIFIED: 5/2/2015 7:52 AM 11. Only about _____ percent of adults in the U.S. meet physical activity guidelines. a. 20 b. 25 c. 30 d. 35 e. 40 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:02 AM DATE MODIFIED: 8/28/2018 1:12 PM 12. A major benefit of fitness is: a. lower risk of type 1 diabetes. b. preferential burning of carbohydrates instead of fats. c. the shifting of body composition toward more lean tissue. d. decreased bone density. e. improved self-discipline.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

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Chapter 10 DATE CREATED: DATE MODIFIED:

4/30/2015 5:06 AM 10/2/2018 8:44 AM

13. Chronic physical activity tends to: a. raise blood pressure. b. raise the risk of type 2 diabetes. c. decrease HDL cholesterol. d. slow resting pulse. e. increase LDL cholesterol.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:09 AM DATE MODIFIED: 10/2/2018 8:45 AM 14. The American College of Sports Medicine's guidelines for physical activity specify that people need to spend at least _____ minutes performing moderate-intensity aerobic activity on five to seven days per week. a. 20 b. 30 c. 45 d. 60 e. 75 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:13 AM DATE MODIFIED: 2/8/2016 5:31 PM 15. Running at a pace of 6.5 miles/hour is an example of a(n) _____ physical activity. a. vigorous-intensity b. moderate-intensity c. muscle-strengthening d. anaerobic e. catatonic ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:17 AM DATE MODIFIED: 5/2/2015 7:52 AM 16. The ability to bend and recover without injury is called: a. muscular endurance. b. flexibility. c. strength. d. cardiorespiratory endurance. e. resiliency.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:21 AM DATE MODIFIED: 10/2/2018 8:45 AM 17. Which health-related component is a goal of fitness programs? a. muscle endurance b. competitiveness c. muscle atonality d. muscle atrophy e. speed ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:24 AM DATE MODIFIED: 5/2/2015 7:52 AM 18. An increase in the size of muscle tissues is called: Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 a. hypertrophy. b. overload. c. hyponatremia. d. atrophy. e. hyperthermia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:52 AM DATE MODIFIED: 10/2/2018 8:46 AM 19. Which is a benefit of weight training? a. forward-sloping shoulders b. decreased psychological well-being c. enhanced cardiorespiratory fitness d. improved muscle endurance e. enhanced appetite ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:56 AM DATE MODIFIED: 5/2/2015 7:52 AM 20. VO2 max refers to maximal: a. oxygen uptake. b. pulse rate. c. repetitions. d. resistance. e. flexibility.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 5:59 AM DATE MODIFIED: 10/2/2018 8:46 AM 21. Aerobic exercise results in: a. a weaker heart muscle. b. increased stroke volume. c. decreased stroke volume. d. less efficient breathing. e. increased blood pressure.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 6:05 AM DATE MODIFIED: 10/2/2018 8:46 AM 22. The average resting pulse rate for adults is approximately _____ beats per minute. a. 50 b. 60 c. 70 d. 80 e. 100 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 6:09 AM DATE MODIFIED: 5/2/2015 7:52 AM 23. Glycogen stores can be quickly depleted when an exerciser is on a diet that is: a. low in carbohydrates. b. high in protein. c. low in fat. d. high in carbohydrates.

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Chapter 10 e. low in protein.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 10/2/2018 8:47 AM 24. During rest, the body derives a little more than half of its energy from: a. glucose. b. fatty acids. c. amino acids. d. glycogen. e. fiber.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:27 AM DATE MODIFIED: 10/2/2018 8:47 AM 25. A high-carbohydrate diet enhances an athlete’s endurance by: a. providing plenty of fiber. b. ensuring ample glycogen stores. c. improving oxygen uptake. d. ensuring ample stores of fatty acids. e. promoting muscle protein synthesis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 DATE CREATED: DATE MODIFIED:

fat, respectively.

4/30/2015 6:30 AM 10/2/2018 8:47 AM

26. Glycogen use during physical activity depends on all of these factors EXCEPT a. duration of the activity. b. intensity of the activity. c. how well-trained the person is. d. body weight. e. quantity of glycogen stores.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:33 AM DATE MODIFIED: 8/28/2018 1:13 PM 27. Which person would benefit from consuming a drink that provides glucose during exercise? a. someone who swims for more than an hour and a half a day b. someone who plays tennis three times a week for an hour c. someone who jogs two to three times a week for half an hour d. someone who rides a bike every other day for half an hour e. someone who skis every weekend for twenty minutes ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:37 AM DATE MODIFIED: 5/2/2015 7:52 AM 28. Following exercise, approximately _____ grams of carbohydrate should be consumed by the athlete in order to maintain glucose supply. a. 20 b. 40 c. 60 Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 d. 80 e. 90 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:40 AM DATE MODIFIED: 5/2/2015 7:52 AM 29. After _____ minutes of moderate exercise, the body begins to use less glucose and more fat for fuel. a. 10 b. 20 c. 30 d. 60 e. 70 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:44 AM DATE MODIFIED: 5/2/2015 7:52 AM 30. Athletic performance may be inhibited by a. very-low-fat diets. b. high-carbohydrate diets. c. low-protein diets. d. high-sodium diets. e. high-calcium diets.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:47 AM DATE MODIFIED: 8/18/2018 1:21 PM 31. Diets lacking in carbohydrate: a. necessitate the conversion of amino acids to glucose. b. cause amino acids to be converted to fatty acids. c. require more fluid intake. d. necessitate the conversion of glucose to amino acids. e. require less fluid intake.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:50 AM DATE MODIFIED: 10/2/2018 8:48 AM 32. Which group has the lowest protein needs? a. body builders b. professional ski racers c. sedentary people d. marathon runners e. amateur racquetball players ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 6:58 AM DATE MODIFIED: 5/2/2015 7:52 AM 33. A 154-pound male endurance athlete should consume _____ grams of protein per day. a. 55-68 b. 84-98 Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 c. 90-112 d. 109-116 e. 118-134 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 4/30/2015 7:02 AM DATE MODIFIED: 5/2/2015 7:52 AM 34. Iron-deficiency anemia hinders exercise performance by limiting the amount of _____ available to muscles. a. oxygen b. hydrogen c. glycogen d. hemoglobin e. carbon dioxide ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 7:06 AM DATE MODIFIED: 5/2/2015 7:52 AM 35. Iron deficiency is especially likely to develop in: a. children. b. physically active young women. c. physically active men. d. older active adults. e. physically inactive young men.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 7:09 AM DATE MODIFIED: 10/2/2018 8:49 AM 36. Iron supplements are needed when athletes a. feel tired after exercise. b. have sports anemia. c. have iron-deficiency anemia. d. become dehydrated. e. lose too much sodium by perspiration.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 7:13 AM DATE MODIFIED: 8/18/2018 1:23 PM 37. The most critical nutrient needed for the exerciser is: a. iron. b. water. c. calcium. d. protein. e. fat.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 7:18 AM DATE MODIFIED: 10/2/2018 8:49 AM 38. Drinking extra fluid in the days leading up to an athletic event: a. increases fluid stores in the body. b. increases glycogen stores. c. ensures maximum tissue hydration at the start the event. d. assists the body in better utilizing protein for energy.

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Chapter 10 e. decreases fat stores.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 7:22 AM DATE MODIFIED: 10/2/2018 8:51 AM 39. Severe headache, weight gain, vomiting, bloating, confusion, and seizures are all symptoms of: a. “hitting the wall”. b. hyponatremia. c. hypothermia. d. sports anemia. e. hypernatremia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 7:25 AM DATE MODIFIED: 10/2/2018 8:51 AM 40. Based on the suggested schedule of hydration for physical activity, at least _____ cups of fluid for each pound of weight lost should be consumed after exercise. a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and Copyright Cengage Learning. Powered by Cognero.

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Chapter 10

DATE CREATED: DATE MODIFIED:

electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

4/30/2015 7:29 AM 5/2/2015 7:52 AM

41. The best fluid to support physical activity for endurance athletes who exercise for longer than one hour is: a. plain, cool water. b. saltwater mixtures. c. sports drinks. d. lukewarm water. e. caffeinated liquids.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 4/30/2015 7:32 AM DATE MODIFIED: 10/2/2018 8:51 AM 42. The best diet for fitness is: a. low in carbohydrates. b. based on low nutrient density foods. c. high in sodium. d. adequate in protein. e. high in fat.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 7:35 AM DATE MODIFIED: 10/2/2018 8:51 AM 43. The optimum diet for an athlete provides about _____ percent of kcalories from carbohydrates. a. 30-40 b. 40-50 c. 50-60 d. 60-70 Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 e. 80-90 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 7:39 AM DATE MODIFIED: 5/2/2015 7:52 AM 44. If an athlete consumes 3000 kcalories, what is the minimum number of grams of carbohydrate they should consume?

Keep in mind that a carbohydrate yields 4 kcalories of energy from each gram. a. 200 b. 325 c. 450 d. 500 e. 650 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 7:42 AM DATE MODIFIED: 2/8/2016 5:37 PM 45. A pregame meal should be: a. high in fat. b. high in fiber. c. low in carbohydrate. d. high in carbohydrate. e. high in sodium.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

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Chapter 10 DATE CREATED: DATE MODIFIED:

4/30/2015 7:45 AM 10/2/2018 8:52 AM

46. Which food would be the best choice for a pregame meal? a. black beans and rice b. pasta in marinara sauce c. peanut butter and jelly sandwich d. cheese and crackers e. creamed corn ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 7:48 AM DATE MODIFIED: 5/2/2015 7:52 AM 47. Which food should be avoided prior to competition? a. ice cream b. grape juice c. banana d. graham crackers e. pasta ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 4/30/2015 7:51 AM DATE MODIFIED: 5/2/2015 7:52 AM 48. During prolonged, high-intensity physical activity, the muscles’ consumption of oxygen increases tenfold or more, enhancing the production of damaging free _____ in the body. a. ribosomes b. calcium c. bosons d. oxygens e. radicals ANSWER: e Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 7:55 AM DATE MODIFIED: 5/2/2015 7:52 AM 49. Vitamin _____ is a potent fat-soluble antioxidant that vigorously defends cell membranes against oxidative damage. a. B6 b. C c. D d. K e. E ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 8:00 AM DATE MODIFIED: 5/2/2015 7:52 AM 50. The muscle protein myoglobin demands a high level of: a. copper sulfate. b. selenium. c. iron. d. phosphorus. e. magnesium.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 8:04 AM DATE MODIFIED: 10/2/2018 8:52 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 51. Sports anemia is a condition that results from: a. high blood oxygen. b. low blood hemoglobin. c. high blood myoglobin. d. low blood erythrocytes. e. high blood glucose.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 4/30/2015 8:10 AM DATE MODIFIED: 10/2/2018 8:53 AM 52. A person’s own _____ is usually a reliable indicator of the intensity of an activity. a. perceived effort b. heart rate c. feelings of self-worth d. positive attitude e. competitiveness ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 8:14 AM DATE MODIFIED: 5/2/2015 7:52 AM 53. Physical activity that expends more than 7 kcalories per minute is classified as: a. way too difficult. b. easy. c. light-intensity. d. vigorous-intensity. e. moderate-intensity.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 8:18 AM DATE MODIFIED: 10/2/2018 8:53 AM 54. Physical activity that challenges the heart and lungs strengthens both the _____ and _____ systems. a. circulatory; nervous b. digestive; endocrine c. circulatory; lymphatic d. respiratory; digestive e. circulatory; respiratory ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 8:23 AM DATE MODIFIED: 5/2/2015 7:52 AM 55. What occurs naturally after periods of physical activity? a. proper nutrition b. gallbladder disease c. depression d. sleep e. anxiety ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 4/30/2015 8:27 AM DATE MODIFIED: 5/2/2015 7:52 AM 56. Which aspect of bone health is maximized and maintained by resistance training? a. mass b. size c. length Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 d. circumference e. stiffness ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 5/2/2015 12:02 AM DATE MODIFIED: 5/2/2015 7:52 AM 57. Glucose comes from dietary sources, but the _____ can also make glucose from fragments of other nutrients. a. large intestine b. stomach c. pancreas d. spleen e. liver ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 12:05 AM DATE MODIFIED: 5/2/2015 7:52 AM 58. Glycogen depletion generally occurs after about _____ of vigorous exercise. a. two hours b. one hour c. three hours d. 30 minutes e. four hours ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during Copyright Cengage Learning. Powered by Cognero.

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Chapter 10

DATE CREATED: DATE MODIFIED:

and after physical activity and describe activities that depend more on glucose or fat, respectively.

5/2/2015 12:12 AM 5/2/2015 7:52 AM

59. Trained muscles burn _____ fat and at higher intensities than untrained muscles, so they require _____ glucose to perform the same amount of work. a. more; less b. less; more c. more; more d. less; less e. more; no ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 12:17 AM DATE MODIFIED: 5/2/2015 7:52 AM 60. The accepted measure of cardiorespiratory fitness is: a. heart rate. b. heart muscle size. c. VO2 max. d. muscle mass. e. quantity of glycogen stores.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 12:20 AM DATE MODIFIED: 10/2/2018 8:54 AM 61. Aerobically trained muscles burn _____ more readily than untrained muscles. a. sodium b. fat Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 c. protein d. glycogen e. oxygen ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 12:23 AM DATE MODIFIED: 5/2/2015 7:52 AM 62. Protein contributes at most about _____ percent of the total fuel used, both during activity and during rest. a. 15 b. 5 c. 30 d. 20 e. 10 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 12:26 AM DATE MODIFIED: 5/2/2015 7:52 AM 63. A water loss of greater than _____ percent of body weight can reduce a person’s capacity to do muscular work. a. 1 b. 1.5 c. 2 percent d. ½ percent e. ¼ ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 12:30 AM DATE MODIFIED: 5/2/2015 7:52 AM 64. Endurance athletes can lose _____ or more of fluid during each _____ of activity. a. 1 gallon; half hour b. 4 quarts; half hour c. 1.5 gallons; hour d. 4 gallons; half hour e. 1.5 quarts; hour ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 12:33 AM DATE MODIFIED: 5/2/2015 7:52 AM 65. The four minerals considered electrolytes are: a. sodium, calcium, magnesium, and phosphorus. b. chloride, selenium, sodium, and magnesium. c. sodium, potassium, calcium, and magnesium. d. chloride, magnesium, sodium, and selenium. e. sodium, potassium, chloride, and magnesium.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 12:36 AM DATE MODIFIED: 10/2/2018 8:55 AM 66. Most sports drinks contain about _____ carbohydrate, which is considered ideal for fluid transport to the tissues. a. 2 percent Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 b. 5 percent c. 7 percent d. 12 percent e. 15 percent ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 12:39 AM DATE MODIFIED: 5/2/2015 7:52 AM 67. Alcohol’s _____ effect impairs the body’s fluid balance, making dehydration likely. a. diurenic b. dispeptic c. diabolic d. diurnal e. diuretic ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 12:43 AM DATE MODIFIED: 5/2/2015 7:52 AM 68. Supplements of carnitine are not necessary because it is naturally found in: a. fruits. b. whole grains. c. nutrient-dense foods. d. milk and meat products. e. vegetables.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 12:47 AM DATE MODIFIED: 10/2/2018 8:56 AM 69. Which ergogenic aid has been shown to boost performance? a. carnitine b. ribose c. royal jelly d. beta-alanine e. bee pollen ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 12:51 AM DATE MODIFIED: 5/2/2015 7:52 AM 70. If taken correctly, creatine may enhance _____ performance. a. weight lifting b. tennis c. swimming d. baseball e. basketball ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 12:55 AM DATE MODIFIED: 5/2/2015 7:52 AM 71. An adverse effect associated with steroid use is: a. denser bones. b. liver damage. c. enhanced fertility.

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Chapter 10 d. increased testicular size in men. e. decreased blood pressure.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 12:58 AM DATE MODIFIED: 10/2/2018 8:57 AM 72. To enhance muscle cell growth, a. train hard and eat well. b. take protein supplements. c. consume more dietary protein. d. become more flexible. e. take iron supplements.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 1:02 AM DATE MODIFIED: 8/18/2018 1:35 PM Match each nutrition term with the appropriate definition. a. physically inactive (literally “sitting down a lot”) b. an increase in the frequency, duration, or intensity of an activity c. an increase in size in response to use d. a decrease in size because of disuse e. requiring oxygen f. the maximum rate of oxygen consumption by an individual (measured at sea level) g. the volume of blood discharged by the heart each minute h. the amount of oxygenated blood ejected from the heart toward body tissues at each beat i. the major hormone that elicits the stress response j. not requiring oxygen k. a compound produced during the breakdown of glucose in anaerobic metabolism l. an above-normal body temperature m. an acute and life-threatening reaction to heat buildup in the body n. a below-normal body temperature o. a decreased concentration of sodium in the blood p. compounds that supply glucose, not as single molecules, but linked in chains somewhat like starch Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 q. water that is fortified with ingredients such as vitamins, minerals, protein, oxygen, or herbs r. a hormone produced by the brain’s pituitary gland that regulates normal growth and development; also called hGH (human growth hormone) DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 5/2/2015 2:18 AM DATE MODIFIED: 2/4/2019 4:55 PM 73. aerobic ANSWER: e POINTS: 1 74. atrophy ANSWER: d POINTS: 1 75. cardiac output ANSWER: g POINTS: 1 76. hypertrophy ANSWER: c POINTS: 1 77. overload ANSWER: b POINTS: 1 78. sedentary ANSWER: a POINTS: 1 79. stroke volume ANSWER: h POINTS: 1 80. VO2 max ANSWER: f POINTS: 1 Match each nutrition term with the appropriate definition. a. physically inactive (literally “sitting down a lot”) b. an increase in the frequency, duration, or intensity of an activity c. an increase in size in response to use Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 d. a decrease in size because of disuse e. requiring oxygen f. the maximum rate of oxygen consumption by an individual (measured at sea level) g. the volume of blood discharged by the heart each minute h. the amount of oxygenated blood ejected from the heart toward body tissues at each beat i. the major hormone that elicits the stress response j. not requiring oxygen k. a compound produced during the breakdown of glucose in anaerobic metabolism l. an above-normal body temperature m. an acute and life-threatening reaction to heat buildup in the body n. a below-normal body temperature o. a decreased concentration of sodium in the blood p. compounds that supply glucose, not as single molecules, but linked in chains somewhat like starch q. water that is fortified with ingredients such as vitamins, minerals, protein, oxygen, or herbs r. a hormone produced by the brain’s pituitary gland that regulates normal growth and development; also called hGH (human growth hormone) DIFFICULTY: Bloom’s: Understand REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 2:37 AM DATE MODIFIED: 2/4/2019 4:56 PM 81. anaerobic ANSWER: j POINTS: 1 82. epinephrine ANSWER: i POINTS: 1 83. lactate ANSWER: k POINTS: 1 Match each nutrition term with the appropriate definition. a. physically inactive (literally “sitting down a lot”) b. an increase in the frequency, duration, or intensity of an activity c. an increase in size in response to use d. a decrease in size because of disuse e. requiring oxygen f. the maximum rate of oxygen consumption by an individual (measured at sea level) g. the volume of blood discharged by the heart each minute h. the amount of oxygenated blood ejected from the heart toward body tissues at each beat i. the major hormone that elicits the stress response j. not requiring oxygen k. a compound produced during the breakdown of glucose in anaerobic metabolism Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 l. an above-normal body temperature m. an acute and life-threatening reaction to heat buildup in the body n. a below-normal body temperature o. a decreased concentration of sodium in the blood p. compounds that supply glucose, not as single molecules, but linked in chains somewhat like starch q. water that is fortified with ingredients such as vitamins, minerals, protein, oxygen, or herbs r. a hormone produced by the brain’s pituitary gland that regulates normal growth and development; also called hGH (human growth hormone) DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 2:43 AM DATE MODIFIED: 2/4/2019 4:56 PM 84. enhanced water ANSWER: q POINTS: 1 85. glucose polymers ANSWER: p POINTS: 1 86. heat stroke ANSWER: m POINTS: 1 87. hyperthermia ANSWER: l POINTS: 1 88. hyponatremia ANSWER: o POINTS: 1 89. hypothermia ANSWER: n POINTS: 1 Match each nutrition term with the appropriate definition. a. physically inactive (literally “sitting down a lot”) b. an increase in the frequency, duration, or intensity of an activity c. an increase in size in response to use d. a decrease in size because of disuse e. requiring oxygen f. the maximum rate of oxygen consumption by an individual (measured at sea level) Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 g. the volume of blood discharged by the heart each minute h. the amount of oxygenated blood ejected from the heart toward body tissues at each beat i. the major hormone that elicits the stress response j. not requiring oxygen k. a compound produced during the breakdown of glucose in anaerobic metabolism l. an above-normal body temperature m. an acute and life-threatening reaction to heat buildup in the body n. a below-normal body temperature o. a decreased concentration of sodium in the blood p. compounds that supply glucose, not as single molecules, but linked in chains somewhat like starch q. water that is fortified with ingredients such as vitamins, minerals, protein, oxygen, or herbs r. a hormone produced by the brain’s pituitary gland that regulates normal growth and development; also called hGH (human growth hormone) DIFFICULTY: Bloom’s: Understand REFERENCES: 10.6 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.10.06 - Present arguments for and against the use of ergogenic aids.

DATE CREATED: 5/2/2015 2:50 AM DATE MODIFIED: 2/4/2019 4:56 PM 90. somatotropin ANSWER: r POINTS: 1 91. Describe some of the conditioning effects of cardiorespiratory training.

ANSWER: Cardiorespiratory conditioning occurs as aerobic workouts improve heart and lung function. Cardiac output increases, thus enhancing oxygen delivery. The heart becomes stronger, and each beat pumps more blood. Because the heart pumps more blood with each beat, fewer beats are necessary, and the resting heart rate slows down. The average resting pulse rate for adults is around 70 beats per minute, but people who achieve cardiorespiratory conditioning may have resting pulse rates of 50 or even lower. The muscles that work the lungs also become stronger, so breathing becomes more efficient.

Circulation through the arteries and veins improves. Blood moves easily, and blood pressure falls. In short, cardiorespiratory conditioning increases cardiac output and oxygen delivery, increases blood volume per heart beat (stroke volume), slows resting pulse rate, increases breathing efficiency, improves circulation, and reduces blood pressure.

Cardiorespiratory endurance reflects the health of the heart and circulatory system, on which all other body systems depend. To improve your cardiorespiratory endurance, activities must be sustained for 20 minutes or longer and use most of the large muscle groups of the body (legs, buttocks, and abdomen). The level of training must be intense enough to elevate your heart rate. A person’s own perceived effort is usually a reliable indicator of the intensity of an activity. In general, workouts should be at an intensity that raises your heart rate but still leaves you able to talk comfortably. For those who are more competitive and want to work to their limits on some days, a treadmill test can reveal the maximum heart rate. Workouts are safe at up to 85 percent of that rate.

One of the benefits of cardiorespiratory training is that fit muscles use oxygen efficiently, reducing the heart’s workload. An added bonus is that muscles that use oxygen efficiently can burn fat longer—a plus for body composition and weight control.

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Chapter 10 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.1 Fitness QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 5/2/2015 2:53 AM DATE MODIFIED: 5/2/2015 7:52 AM 92. Explain what a person has to do in terms of type, frequency, intensity, and duration of activity to meet the ACSM’s guidelines for physical activity.

ANSWER: The ACSM’s Guidelines for Physical Fitness include cardiorespiratory, strength, and flexibility training. All three are important to overall physical fitness. Each has its own type of activity, frequency, intensity, and duration recommendations.

Type of Activity Cardiorespiratory: Aerobic activity that uses large muscle groups and can be maintained continuously.

Strength: Resistance activity that is performed at a controlled speed and through a full range of motion.

Flexibility: Stretching activity that uses the major muscle groups Frequency Cardiorespiratory: 5 to 7 days per week.

Strength: 2 to 3 non-consecutive days per week.

Flexibility: 2 to 7 days per week.

Intensity Cardiorespiratory: Moderate (equivalent to walking at a pace of 3 to 4 miles per hour).

Strength: Enough to enhance muscle strength and improve body composition.

Flexibility: Enough to feel tightness or slight discomfort.

Duration Cardiorespiratory: At least 30 minutes per day.

Strength: 2 to 4 sets of 9 to 12 repetitions involving each major muscle group.

Flexibility: 2 to 4 repetitions of 15 to 30 seconds per muscle group.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.1 Fitness QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.01 - Describe the health benefits of being physically fit and explain how to develop the components of fitness.

DATE CREATED: 5/2/2015 2:57 AM DATE MODIFIED: 2/8/2016 5:39 PM 93. Why is plain, cool water the best fluid for noncompetitive, everyday active people?

ANSWER: For noncompetitive, everyday active people, plain cool water is recommended for two reasons: (1) water rapidly leaves the digestive tract to enter the tissues, and (2) it cools the Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 body from the inside out. Endurance athletes are an exception: they need more from their fluids than water alone. The first priority for endurance athletes should always be replacement of fluids to prevent life-threatening heat stroke.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 10.4 Fluids and Electrolytes in Physical Activity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.04 - Identify the factors that influence an athlete’s fluid and electrolyte needs and the symptoms of heat stroke and hypothermia, and compare water and sports drinks as fluid sources.

DATE CREATED: 5/2/2015 3:00 AM DATE MODIFIED: 5/2/2015 7:52 AM 94. Describe characteristics of a diet best suited for a person who engages in physical activity.

ANSWER: A healthful diet is based on nutrient-dense foods--foods that supply adequate vitamins and minerals for the energy they provide. Active people need to eat both for nutrient adequacy and for energy—and energy needs can be extremely high. A diet that is high in carbohydrate (60 to 70 percent of total kcalories), moderate in fat (20 to 35 percent), and adequate in protein (10 to 20 percent) ensures full glycogen and other nutrient stores. In addition to carbohydrate and some fat (and the energy they provide), physically active people need protein. Meats and milk products are rich protein sources, but recommending that active people emphasize these foods is narrow advice. As mentioned repeatedly, active people need diets rich in carbohydrate, and of course, meats have none to offer. Legumes, whole grains, and vegetables provide some protein with abundant carbohydrate.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 5/2/2015 3:04 AM DATE MODIFIED: 10/2/2018 9:00 AM 95. Describe the desirable composition of a pregame meal and explain why certain categories of foods should be avoided.

ANSWER: Science indicates that the pregame meal should include plenty of fluids and be easy to digest. It should provide between 300 and 800 kcalories, primarily from carbohydrate-rich foods that are familiar to and well-tolerated by the athlete. The meal should end three to four hours before competition to allow time for the stomach to empty before exertion.

Breads, potatoes, pasta, and fruit juices—carbohydrate-rich foods low in fat, protein, and fiber—form the basis of the pregame meal. Bulky, fiber-rich foods such as raw vegetables and high-fiber cereals, although usually desirable, are best avoided just before competition.

Such foods can cause stomach discomfort during performance.

Drinks or sport bars are mixtures of carbohydrate, protein (usually amino acids), fat, some Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 fiber, and certain vitamins and minerals that may taste good and provide additional food energy for a game or for weight gain. They fall short of providing complete nutrition, however, because they lack many of the beneficial nutrients and phytochemicals that real food offers. These products may provide one advantage for active people—they are easy to eat in the hours before competition.

Liquid meals are easy to digest, and many such meals are commercially available.

Alternatively, athletes can mix fat-free milk or juice, frozen fruits, and flavorings in a blender. For example, mixing fat-free milk or apple juice with a frozen banana and cinnamon or vanilla makes a tasty, high-carbohydrate, liquid pregame meal. Do not drop a raw egg in the blender because raw eggs often carry bacteria that cause food poisoning.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 10.5 Diets for Physically Active People QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.05 - Discuss an appropriate daily eating pattern for athletes and describe the recommended pregame or recovery meal.

DATE CREATED: 5/2/2015 3:06 AM DATE MODIFIED: 5/2/2015 7:52 AM 96. Does lactate really cause muscle fatigue during intense exercise?

ANSWER: No. Accumulation of lactate was long blamed for a type of muscle fatigue, but recent thought disputes this idea. During intense activity, anaerobic breakdown of glucose produces lactate. Muscles release lactate formed during exercise into the blood, and it travels to the liver. There, liver enzymes convert the lactate back into glucose. Glucose can then return to the muscles to fuel additional activity. At low intensities, lactate is readily cleared from the blood by the liver, but at higher intensities, lactate accumulates. When the rate of lactate production exceeds the rate of clearance, intense activity can be maintained for only one to three minutes (as in a 400- or 800-meter race or a boxing match). It is true that muscles produce lactate during a type of fatigue, but the lactate does not cause the fatigue.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 3:10 AM DATE MODIFIED: 5/2/2015 7:52 AM 97. Discuss how exercise intensity affects your body’s use of glycogen as a fuel.

ANSWER: The body stores far less glycogen than fat. How long a person’s glycogen will last during physical activity depends not only on diet but also on the intensity of the activity.

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Chapter 10 Moderate-intensity activities, such as easy jogging, use glycogen slowly. The lungs and circulatory system have no trouble keeping up with the muscles’ need for oxygen. The individual breathes easily, and the heart beats steadily—the activity is aerobic. The muscles derive their energy from both glucose and fatty acids. By depending partly on fatty acids, moderate aerobic activity conserves glycogen stores. Joggers still use glycogen, however, and eventually they can run out of it.

Intense activities—the kind that make it difficult to catch your breath, such as a quartermile race—use glycogen quickly. Muscles must begin to rely more heavily on glucose, which can be partially broken down by anaerobic metabolism. Thus, the muscles begin drawing more heavily on their limited glycogen supply. Anaerobic breakdown of glycogen yields energy to muscle tissue when energy demands outstrip the body’s ability to provide energy aerobically, but it does so by spending the muscles’ glycogen reserves.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 3:12 AM DATE MODIFIED: 10/2/2018 9:36 AM 98. Why is it important to “refuel” as soon after physical activity as possible?

ANSWER: Muscles depleted of glycogen have greater insulin sensitivity, which enhances glucose uptake and promotes glycogen synthesis. Thus, eating high-carbohydrate foods after physical activity also enlarges glycogen stores. To accelerate the rate of glycogen storage, train normally; then, within two hours after physical activity, consume a high-carbohydrate meal, such as a glass of orange juice and some graham crackers, toast, or cereal. After two hours, the rate of glycogen storage declines by almost half. This strategy is especially important to athletes who train hard more than once per day.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 3:15 AM DATE MODIFIED: 10/2/2018 9:37 AM 99. Why are exercise intensity and duration important for people trying to lose body fat?

ANSWER: The intensity of physical activity affects fat use. As the intensity of activity increases, fat makes less and less of a contribution to the fuel mixture. Remember that fat can be broken Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 down for energy only by aerobic metabolism. For fat to fuel activity, oxygen must be abundantly available. If a person is breathing easily during activity, the muscles are getting all the oxygen they need and are able to use more fat in the fuel mixture.

The duration of activity also influences fat use. Early in an activity, as the muscles draw on fatty acids, blood levels fall. If the activity continues for more than a few minutes, the hormone epinephrine signals the fat cells to begin breaking down their stored triglycerides and liberating fatty acids into the blood. As activity continues, the blood fatty acid concentration surpasses the normal resting concentration. Thereafter, sustained, moderate activity uses body fat stores as its major fuel.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 10.2 The Active Body’s Use of Fuels QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.10.02 - Identify the factors that influence macronutrient use during and after physical activity and describe activities that depend more on glucose or fat, respectively.

DATE CREATED: 5/2/2015 3:17 AM DATE MODIFIED: 5/2/2015 7:52 AM 100. How does iron deficiency impair physical performance and how can this be remedied?

ANSWER: Iron deficiency impairs performance because iron helps deliver the muscles’ oxygen.

Insufficient oxygen delivery reduces aerobic work capacity, so the person tires easily. Iron deficiency without clinical signs of anemia may also impair physical performance.

Early in training, athletes may develop low blood hemoglobin. This condition, sometimes called “sports anemia,” is not a true iron-deficiency condition. Strenuous training promotes destruction of the more fragile, older red blood cells, and the resulting cleanup work reduces the blood’s iron content temporarily. Strenuous activity also expands the blood’s plasma volume, thereby reducing the red blood cell count per unit of blood. This low hematocrit looks like iron-deficiency anemia, but it is not the same. In sports anemia, the red blood cells do not diminish in size or number as in anemia, so the oxygen-carrying capacity is not hindered. Most researchers view sports anemia as an adaptive, temporary response to endurance training. Iron-deficiency anemia requires treatment with prescribed iron supplements, but sports anemia does not.

The best strategy for maintaining adequate iron nutrition depends on the individual.

Menstruating women may border on iron deficiency even without the iron losses incurred by physical activity. Active teens of both genders have high iron needs because they are growing. Especially for women and teens, then, prescribed supplements may be needed to correct iron deficiencies. (Medical testing is needed to eliminate non-dietary causes of anemia, such as internal bleeding or cancer.)

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 10.2 Vitamins and Minerals to Support Activity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 10 LEARNING OBJECTIVES: NUTR.DEBR.16.10.03 - List the vitamin and mineral supplements athletes may need and explain why.

DATE CREATED: 5/2/2015 3:20 AM DATE MODIFIED: 5/2/2015 7:52 AM

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Chapter 11 1. A low birthweight baby has a statistically greater chance of contracting diseases and dying early in life. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 4:20 AM DATE MODIFIED: 5/2/2015 8:01 AM 2. Because of the dangers of obesity, an overweight woman should try to gain little or no weight during pregnancy. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 4:29 AM DATE MODIFIED: 5/2/2015 8:01 AM 3. Increasing maternal fluid intake does not increase breast milk volume. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 4/30/2015 4:34 AM DATE MODIFIED: 5/2/2015 8:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 4. A lactating mother should avoid all types of oral contraceptives. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 4/30/2015 4:40 AM DATE MODIFIED: 5/2/2015 8:01 AM 5. Babies born to obese women are more likely to be large for gestational age, weighing more than 9 pounds. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 4:47 AM DATE MODIFIED: 5/2/2015 8:01 AM 6. Alcohol easily enters breast milk and can adversely affect the production, volume, composition, and ejection of breast milk, as well as overwhelm an infant’s immature alcohol-degrading system. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 4/30/2015 4:55 AM DATE MODIFIED: 5/2/2015 8:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 7. A nursing woman produces about 100 ounces of milk a day. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 4/30/2015 4:57 AM DATE MODIFIED: 5/2/2015 8:01 AM 8. A man’s nutrition usually does not affect his fertility or the genetic contributions he makes to his children. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:00 AM DATE MODIFIED: 5/2/2015 8:01 AM 9. Improper breastfeeding position is a frequent cause of sore nipples. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 4/30/2015 5:03 AM DATE MODIFIED: 5/2/2015 8:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 10. Breastfeeding should not begin until one month following birth. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 4/30/2015 5:06 AM DATE MODIFIED: 10/2/2018 9:39 AM 11. The most potent single predictor of an infant’s future health status is: a. rapidity of the mother’s recovery. b. the infant’s birthweight. c. the age at which the infant first learns to walk. d. the ease and rapidity of delivery. e. the infant’s ethnicity.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:10 AM DATE MODIFIED: 10/2/2018 9:39 AM 12. Research suggests that low-birthweight babies may experience: a. a higher adult IQ. b. much better eyesight. c. tall stature. d. greater risk of heart disease and hypertension. e. greater risk of psychological problems.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:15 AM DATE MODIFIED: 10/2/2018 9:40 AM 13. What is a likely complication that obese pregnant women may face? a. hyper-mature baby due to longer gestation b. increased chance for twins c. faster delivery d. a larger-than-normal baby e. a low-birthweight baby ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:19 AM DATE MODIFIED: 2/9/2016 10:33 AM 14. Nutrients and oxygen travel to the developing fetus via: a. the placenta. b. the amniotic sac. c. its lungs. d. its intestines. e. the uterine wall.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:23 AM DATE MODIFIED: 10/2/2018 9:40 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 15. The effects of malnutrition during critical periods in pregnancy: a. can be offset by vitamin and mineral supplementation. b. are irreversible. c. can be remedied later in pregnancy with a nutritious diet. d. are not significant. e. can be offset by boosting protein and carbohydrate intake.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:26 AM DATE MODIFIED: 10/2/2018 9:40 AM 16. A pregnant woman’s daily energy needs increase by _____ kcalories in the first trimester, ____ kcalories in the second trimester, and _____ kcalories in the third trimester. a. 0; 340; 450 b. 100; 300; 500 c. 50; 140; 250 d. 0; 300; 600 e. 25; 200; 400 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:38 AM DATE MODIFIED: 5/2/2015 8:01 AM 17. During pregnancy, food energy needs increase less than nutrient needs. To achieve this balance, food selection should include: a. foods of lower nutrient density. b. increased portions of vitamin C-rich foods. c. use of whole milk and fatty meats. d. decreased portions of vitamin C-rich foods.

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Chapter 11 e. decreased portions of calcium-rich foods.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:43 AM DATE MODIFIED: 10/2/2018 9:41 AM 18. A pregnant woman needs ample carbohydrate intake to: a. raise blood glucose levels. b. fuel the fetal brain and spare protein needed for fetal growth. c. provide adequate protein. d. increase glycogen stores in the fetus. e. alleviate gastrointestinal distress during the third trimester.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 10/2/2018 9:41 AM 19. Low-carbohydrate diets during pregnancy: a. help to prevent excess weight gain for the mother. b. may impair brain development in the fetus. c. may lead to pre-term labor. d. aid in preventing gestational diabetes. e. may boost brain development in the fetus.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:51 AM DATE MODIFIED: 10/2/2018 9:41 AM 20. The RDA for protein during pregnancy is an additional _____ grams per day. a. 10 b. 15 c. 20 d. 25 e. 35 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 5:57 AM DATE MODIFIED: 5/2/2015 8:01 AM 21. For vegetarian women during pregnancy, meeting the recommendation for food energy each day and including generous servings of protein-containing plant foods are: a. not as necessary. b. imperative. c. not a concern. d. overrated. e. optional.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 6:03 AM DATE MODIFIED: 10/2/2018 9:42 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 22. Pregnant women who are vegans do not eat any animal products; therefore, these women should get their protein from: a. protein supplements. b. high-protein smoothies. c. legumes, whole grains, nuts, seeds, and tofu. d. milk, yogurt, and cheese. e. eggs, nuts, and whole milk.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 6:08 AM DATE MODIFIED: 10/2/2018 9:42 AM 23. The developing brain of a fetus contains substantial amounts of lipid material and depends on _____ for proper development and function. a. long-chain omega-3 and omega-6 fatty acids b. monounsaturated fatty acids c. cholesterol d. medium-chain fatty acids e. saturated fats ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 6:24 AM DATE MODIFIED: 5/2/2015 8:01 AM 24. An increased requirement for _____ during pregnancy is related to their roles in the synthesis of red blood cells. a. calcium and vitamin K b. vitamin E and vitamin C c. folate and vitamin B12 d. protein and calcium Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 e. vitamin C and calcium ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 6:30 AM DATE MODIFIED: 5/2/2015 8:01 AM 25. The requirement for folate during pregnancy increases from 400 micrograms per day to _____ micrograms per day. a. 450 b. 500 c. 600 d. 800 e. 900 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 6:36 AM DATE MODIFIED: 5/2/2015 8:01 AM 26. A low intake of folate increases the likelihood that an infant will be born with a: a. deviated septum. b. tail or other appendage. c. large head. d. neural tube defect. e. smaller than average heart.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 7:54 AM DATE MODIFIED: 10/2/2018 9:42 AM 27. Jane does not eat many fruits and vegetables, and she dislikes dairy products. To increase her folate and calcium intake, you would recommend that she consume plenty of: a. yogurt. b. calcium-fortified orange juice. c. calcium-fortified cheese. d. enriched grains. e. calcium-fortified milk.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 7:59 AM DATE MODIFIED: 10/2/2018 9:46 AM 28. Examine the following menu for a pregnant woman: Breakfast 2 scrambled eggs 1 whole-wheat English muffin 1 cup orange juice

Lunch 2 pieces (4 oz.) fried chicken 2 wheat rolls w/butter ½ cup mashed potatoes and gravy Iced tea

Dinner 3 oz. pork chop 1 ear corn on the cob Lettuce and tomato salad w/2 tbsp. dressing 2 cups low-fat milk

According to the recommended food intake for pregnancy, what is wrong with this menu? a. it lacks adequate meat and milk, and offers too much starch b. it lacks vegetables and fruits, especially a vitamin A-rich variety, and lacks adequate milk c. it lacks adequate meat, milk, and fruits and vegetables d. it lacks vegetables and fruits, especially a vitamin A-rich variety, and offers too much starch e. it lacks milk, fruits and vegetables, and offers too much starch ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 8:04 AM DATE MODIFIED: 5/2/2015 8:01 AM 29. In early pregnancy, intestinal absorption of _____ doubles, which is stored in the mother’s bones. a. phosphorus b. vitamin C c. vitamin D d. calcium e. hydroxyapatite ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 8:13 AM DATE MODIFIED: 5/2/2015 8:01 AM 30. Most pregnant women need iron supplements because: a. their RDA for iron is twice that of non-pregnant women. b. the body does not conserve iron well during pregnancy. c. iron supplements are better absorbed than iron from food. d. their iron reserves are generally not high. e. iron does not occur in regular food.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 8:19 AM DATE MODIFIED: 10/2/2018 9:47 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 31. Women who enter pregnancy with iron-deficiency anemia have a greater risk of: a. preterm delivery. b. excessive weight gain. c. inadequate weight gain. d. gestational diabetes. e. macular degeneration.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 8:26 AM DATE MODIFIED: 10/2/2018 9:47 AM 32. Which food is not provided by the WIC program? a. milk b. iron-fortified cereal c. granola bars d. eggs e. dried beans ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 4/30/2015 8:36 AM DATE MODIFIED: 5/2/2015 8:01 AM 33. Which nutrients are typically found in greater quantities in prenatal supplements compared to regular vitamin/mineral supplements? a. sodium, potassium, chloride b. thiamin, niacin, riboflavin c. folate, iron, calcium d. folate, vitamin B12, vitamin A e. folate, calcium, magnesium Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/1/2015 11:52 PM DATE MODIFIED: 5/2/2015 8:01 AM 34. For a healthy pregnant woman, physicians often recommend: a. multivitamin and mineral supplements and weight gain of about 25-35 pounds b. no vitamin or mineral supplements and weight gain of at least 30 pounds c. vitamin C supplements and weight gain of about 20 pounds d. multivitamin and mineral supplements and weight gain of no more than 20 pounds e. as much weight gain as possible to supply the energy needs of the developing fetus ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/1/2015 11:57 PM DATE MODIFIED: 10/2/2018 9:48 AM 35. An obese women should gain between _____ pounds during pregnancy. a. 5 and 7 b. 11 and 20 c. 17 and 24 d. 25 and 35 e. 35 and 40 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle Copyright Cengage Learning. Powered by Cognero.

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Chapter 11

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choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

5/2/2015 12:00 AM 5/2/2015 8:01 AM

36. If a woman gains 30 pounds during pregnancy, the net amount of body fat she gains is about: a. 1 pound. b. 7 pounds. c. 10 pounds. d. 15 pounds. e. 20 pounds.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:03 AM DATE MODIFIED: 10/2/2018 9:48 AM 37. What are some benefits of physical activity during pregnancy? a. It improves the overall fitness of the fetus. b. It prevents or manages type 1 diabetes. c. It prevents early onset vitamin D deficiency. d. It may result in fewer discomforts during pregnancy. e. It promotes an earlier delivery.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:06 AM DATE MODIFIED: 5/2/2015 8:01 AM 38. Nora, who is pregnant, awakens at 2:00 a.m. craving pickles and chocolate sauce. The craving probably indicates that she: Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 a. drank too much coffee last night. b. drank too much alcohol last night. c. needs some nutrients that are found in pickles and chocolate sauce. d. is experiencing hormone-induced changes in taste. e. is seriously lacking in sodium and carbohydrates.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:10 AM DATE MODIFIED: 10/2/2018 9:48 AM 39. If you were to counsel a pregnant woman suffering from “morning" sickness, you might suggest they: a. limit the amount of fat in her diet. b. take iron supplements on an empty stomach. c. limit meals to three a day. d. eat the foods she wants when she feels like eating. e. only eat a large lunch, because breakfast will likely make her nauseous.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:14 AM DATE MODIFIED: 10/2/2018 9:49 AM 40. Women who develop gestational diabetes have a greater risk of developing _____ later in life. a. heart disease b. type 2 diabetes c. gastrointestinal problems d. osteoporosis e. hyponatremia ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:17 AM DATE MODIFIED: 5/2/2015 8:01 AM 41. The warning signs of preeclampsia include: a. low blood iron and ketonuria. b. glucosuria and hyperactivity. c. hypertension and proteinuria. d. diabetes and ketonuria. e. low blood iron and edema.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:21 AM DATE MODIFIED: 10/2/2018 9:49 AM 42. The most common cause of maternal mortality in developed countries is: a. gestational hypertension. b. eclampsia. c. gestational diabetes. d. preeclampsia. e. chronic hypertension.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 DATE CREATED: DATE MODIFIED:

nutritional needs of a pregnant teenager.

5/2/2015 12:28 AM 10/2/2018 9:49 AM

43. The adverse effects of cigarette smoking by pregnant women include: a. gestational diabetes. b. inability to breastfeed. c. nicotine resistance. d. slowed growth in the fetus. e. excessive maternal weight gain.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 10/2/2018 9:50 AM 44. Herbal supplements during pregnancy: a. are generally considered safe. b. do not need to be discussed with the physician because they can be purchased over the counter. c. are not recommended due to lack of evidence about their safety and effectiveness. d. are recommended for relieving nausea. e. can only be prescribed by a doctor.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:42 AM DATE MODIFIED: 10/2/2018 9:50 AM 45. Because of concern about mercury contamination, pregnant women are advised to avoid: a. king mackerel. b. shrimp.

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Chapter 11 c. catfish. d. flounder. e. clams.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:45 AM DATE MODIFIED: 10/2/2018 9:50 AM 46. Practices that should be avoided during pregnancy include: a. smoking cigarettes and consuming alcohol. b. smoking cigarettes, consuming alcohol, and consuming caffeine. c. consuming alcohol only. d. smoking cigarettes, consuming alcohol, exercise, and consuming fat. e. smoking cigarettes only.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 12:49 AM DATE MODIFIED: 10/2/2018 9:51 AM 47. The American Academy of Pediatrics and the American Dietetic Association support exclusive breastfeeding until an infant is _____ months old. a. 3 b. 6 c. 9 d. 12 e. 15 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 12:52 AM DATE MODIFIED: 5/2/2015 8:01 AM 48. The American Academy of Pediatrics and the Academy of Nutrition and Dietetics recommend that infants breastfeed with complementary foods for the first _____ months of life. a. 3 b. 4 c. 6 d. 12 e. 15 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 12:55 AM DATE MODIFIED: 9/29/2018 8:26 AM 49. To meet her increased energy needs, a breastfeeding woman is advised to consume an extra _____ kcalories per day until her infant is 6 months old. a. 230 b. 330 c. 430 d. 530 e. 630 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 12:59 AM DATE MODIFIED: 5/2/2015 8:01 AM 50. If a lactating woman’s diet is poor, her milk: Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 a. volume will be normal but the nutrient quality will be poor. b. will be thin and watery. c. quality will be maintained at the expense of maternal stores. d. will contain toxic products. e. quality will diminish exponentially over time.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:02 AM DATE MODIFIED: 10/2/2018 10:13 AM 51. What is an adverse effect of smoking during lactation? a. excess milk production b. type 2 diabetes c. high weight gain in the baby d. lower fat content in breast milk e. higher fat content in breast milk ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:05 AM DATE MODIFIED: 5/2/2015 8:01 AM 52. In which situation should a mother refrain from breastfeeding? a. use of birth control pills b. an ordinary cold c. drug addiction d. moderate coffee consumption e. a vegan diet ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:08 AM DATE MODIFIED: 5/2/2015 8:01 AM 53. Alcohol easily enters breast milk and can adversely affect the _____ of breast milk. a. production, volume, composition, and ejection b. production, ejection, and quality c. production, volume, and contraindication d. production, quality, and quantity e. production, elimination, and expression ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:11 AM DATE MODIFIED: 5/2/2015 8:01 AM 54. Alcohol concentration in breast milk peaks within _____ after ingestion of even moderate amounts. a. one-half hour b. one hour c. twenty minutes d. ten minutes e. just two minutes ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:14 AM DATE MODIFIED: 5/2/2015 8:01 AM 55. Infants who are _____ experience a wide array of health problems—poor growth, hearing impairment, vomiting, breathing difficulties, and even unexplained death. a. “smoked and smothered” b. “smoked out” c. “smoked over” Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 d. “smoked under” e. “smoking guns” ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:17 AM DATE MODIFIED: 5/2/2015 8:01 AM 56. A woman who has an active, infectious case of _____ should not breastfeed. a. angioplasty b. the common cold c. lupus d. tuberculosis e. sarcopenia ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 1:20 AM DATE MODIFIED: 5/2/2015 8:01 AM 57. How many trimesters is a pregnancy cycle divided into? a. one b. two c. three d. four e. five ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and Copyright Cengage Learning. Powered by Cognero.

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Chapter 11

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recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

5/2/2015 1:23 AM 5/2/2015 8:01 AM

58. The _____ surrounds and cradles the fetus, cushioning it with fluids. a. amniotic sac b. cervix c. placenta d. blastocyst e. umbilical cord ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 1:26 AM DATE MODIFIED: 5/2/2015 8:01 AM 59. In which year was infant mortality the highest? a. 1915 b. 1960 c. 1980 d. 2010 e. 2020 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 1:29 AM DATE MODIFIED: 5/2/2015 8:01 AM 60. A man’s nutrition may affect his _____ and possibly the genetic contributions he makes to his children. a. fermentation Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 b. flocculation c. fertility d. fidelity e. functionality ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 1:32 AM DATE MODIFIED: 5/2/2015 8:01 AM 61. The developing infant from two to eight weeks after conception is called a(n): a. fetus. b. embryo. c. ovum. d. blastocyst. e. lanugo.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 2:00 AM DATE MODIFIED: 10/2/2018 10:14 AM 62. The developing infant from eight weeks after conception until its birth is called a(n): a. fetus. b. embryo. c. ovum. d. blastocyst. e. lanugo.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 2:43 AM DATE MODIFIED: 10/2/2018 10:14 AM 63. A surgical childbirth, in which the infant is taken through an incision in the woman’s abdomen is called a(n): a. collateral excision. b. ectopic extraction. c. cutaway birth. d. cesarean section. e. critical period.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 2:46 AM DATE MODIFIED: 10/2/2018 9:53 AM 64. Women of limited financial means may eat diets too low in _____, iron, vitamins A and C, and protein. a. copper b. phosphorus c. calcium d. magnesium e. selenium ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

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Chapter 11 DATE CREATED: DATE MODIFIED:

5/2/2015 2:48 AM 5/2/2015 8:01 AM

65. An increase in blood supply to the placenta can result in about _____ of increased weight during pregnancy. a. four grams b. one-half pounds c. three pounds d. four ounces e. four pounds ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 2:51 AM DATE MODIFIED: 5/2/2015 8:01 AM 66. In the United States, about _____ of infants are still breastfeeding at one year of age. a. 10% b. 25% c. 35% d. 50% e. 60% ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 2:54 AM DATE MODIFIED: 5/2/2015 8:01 AM 67. A major deterrent to breastfeeding is: a. fear and social anxiety. b. the medical community’s failure to encourage breastfeeding. c. the difficulty in breastfeeding for working mothers. d. post-partum depression.

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Chapter 11 e. the anti-breastfeeding stance of the Dairy Farmers of America.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 2:58 AM DATE MODIFIED: 10/2/2018 9:54 AM 68. To encourage breastfeeding, maternity facilities would be wise to adopt which of these policies? a. Give artificial nipples or pacifiers to breastfeeding infants. b. Help mothers initiate breastfeeding as early as one week after birth. c. Train all health care staff in the skills necessary to implement the breastfeeding policy. d. Force mothers to breastfeed their infants even when they are asleep. e. Keep babies in the nursery until feeding time to allow new mothers to rest.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 3:00 AM DATE MODIFIED: 5/2/2015 8:01 AM 69. The ideal time for the first breastfeeding is: a. immediately after delivery. b. one hour after delivery. c. four hours after delivery. d. the next day after delivery. e. three days after delivery.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 DATE CREATED: DATE MODIFIED:

problems during breastfeeding.

5/2/2015 3:04 AM 10/2/2018 9:54 AM

70. Mothers should breastfeed their infants: a. on demand. b. every four hours. c. as soon as she can feel that the milk has been replenished. d. no more than 5 times in a 24 hour period. e. every 30 minutes.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 3:07 AM DATE MODIFIED: 10/2/2018 9:54 AM 71. Milk is forced to the front of the breast when an infant begins to nurse. This is called the: a. rooting reflex. b. rooting reflex. c. infant grasp. d. letdown reflex. e. pumping reflex.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 3:10 AM DATE MODIFIED: 10/2/2018 9:55 AM 72. How long should the infant be encouraged to nurse on each breast? a. two to four minutes b. four to eight minutes c. until the infant has obtained half of the appropriate amount of milk d. as long as the infant wishes Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 e. until the breast is depleted of milk ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 3:14 AM DATE MODIFIED: 5/2/2015 8:01 AM Match each nutrition term with the appropriate definition. a. an organ in the uterus through which the fetus receives nutrients and oxygen b. a serious central nervous system birth defect that often results in lifelong disability or death c. in pregnant women, high blood pressure that is present and documented before pregnancy d. one of the most common types of neural tube defects; characterized by the incomplete closure of the spinal cord and its bony encasement e. the presence of abnormal glucose tolerance during pregnancy f. a condition characterized by hypertension and protein in the urine g. a severe complication during pregnancy in which seizures occur h. the female reproductive cell, capable of developing into a new organism upon fertilization; commonly referred to as an egg i. a serious foodborne infection that can cause severe brain infection or death in a fetus or newborn j. a spectrum of physical, behavioral, and cognitive disabilities caused by prenatal alcohol exposure k. the product of the union of ovum and sperm; a fertilized ovum. l. the developmental stage of the embryo when it is about five days old and ready for implantation m. an uncommon and always fatal type of neural tube defect; characterized by the absence of a brain n. the stage of development in which the blastocyst embeds itself into the wall of the uterus and begins to develop o. high blood pressure that develops in the second half of pregnancy and usually resolves after childbirth p. the cluster of symptoms seen in an infant or child whose mother consumed excessive alcohol during her pregnancy q. the womb, the muscular organ within which the infant develops before birth r. the combination of exhaled smoke (mainstream smoke) and smoke from lighted cigarettes, pipes, or cigars (sidestream smoke) that enters the air and may be inhaled by other people DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 3:17 AM DATE MODIFIED: 2/4/2019 4:59 PM 73. anencephaly ANSWER: m POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 74. blastocyst ANSWER: l POINTS: 1 75. chronic hypertension ANSWER: c POINTS: 1 76. eclampsia ANSWER: g POINTS: 1 77. environmental tobacco smoke ANSWER: r POINTS: 1 78. fetal alcohol spectrum disorders ANSWER: j POINTS: 1 79. fetal alcohol syndrome ANSWER: p POINTS: 1 80. gestational diabetes ANSWER: e POINTS: 1 81. gestational hypertension ANSWER: o POINTS: 1 82. implantation ANSWER: n POINTS: 1 83. listeriosis ANSWER: i POINTS: 1 84. placenta ANSWER: a POINTS: 1 85. neural tube defect ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 POINTS:

1

86. preeclampsia ANSWER: f POINTS: 1 87. spina bifida ANSWER: d POINTS: 1 88. ovum ANSWER: h POINTS: 1 89. zygote ANSWER: k POINTS: 1 90. uterus ANSWER: q POINTS: 1 91. Discuss the potential health problems of a low-birthweight infant.

ANSWER: Infant birthweight correlates with pre-pregnancy weight and weight gain during pregnancy and is the most potent single predictor of the infant’s future health and survival. An underweight woman has a high risk of having a low-birthweight infant, especially if she is unable to gain sufficient weight during pregnancy. Compared with normal-weight infants, low-birthweight infants are more likely to contract diseases and nearly 40 times more likely to die in the first month of life. Impaired growth and development during pregnancy may have long-term health effects as well. Research suggests that, when nutrient supplies fail to meet demands, permanent adaptations take place that may make obesity or chronic diseases such as heart disease and hypertension more likely in later life. Other potential problems of low birthweight may include lower adult IQ and other brain impairments, short stature, and educational disadvantages. Underweight women are therefore advised to gain weight before becoming pregnant and to strive to gain adequately during pregnancy.

Nutritional deficiency, coupled with low birthweight, is the underlying cause of more than half of all the deaths worldwide of children younger than five years of age. In the United States, the infant mortality rate in 2010 was slightly less than 6.2 deaths per 1000 live births. This rate, though higher than that of some other developed countries, has seen a significant steady decline over the past two decades and stands as a tribute to public health efforts aimed at reducing infant deaths.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 3:28 AM DATE MODIFIED: 10/2/2018 9:57 AM 92. What is meant by a “critical period” during pregnancy? What is the importance of nutrition during a critical period?

ANSWER: A critical period is a finite period during development in which certain events occur that will have irreversible effects on later developmental stages; usually a period of rapid cell division. For example, in the last 7 months of pregnancy, the fetal period, the fetus grows 50 times heavier and 20 times longer. Critical periods of cell division and development occur in organ after organ. Most successful pregnancies last 38 to 42 weeks and produce a healthy infant weighing between 6.8 and 7.9 pounds.

Each organ and tissue type grows with its own characteristic pattern and timing. The development of each takes place only at a certain time—the critical period. Whatever nutrients and other environmental conditions are necessary during this period must be supplied on time if the organ is to reach its full potential. If the development of an organ is limited during a critical period, recovery is impossible. For example, the fetus’s heart and brain are well developed at 14 weeks; the lungs, 10 weeks later. Therefore, early malnutrition impairs the heart and brain; later malnutrition impairs the lungs.

The effects of malnutrition during critical periods of pregnancy are seen in defects of the nervous system of the embryo (explained later), in the child’s poor dental health, and in the adolescent’s and adult’s vulnerability to infections and possibly higher risks of diabetes, hypertension, stroke, or heart disease. The effects of malnutrition during critical periods are irreversible: abundant and nourishing food, consumed after the critical time, cannot remedy harm already done.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 3:31 AM DATE MODIFIED: 5/2/2015 8:01 AM 93. Describe the energy, carbohydrate, protein, and fat needs of a pregnant woman.

ANSWER: Energy needs change as pregnancy progresses. In the first trimester, the pregnant woman needs no additional energy, but as pregnancy progresses, her energy needs rise. She requires an additional 340 kcalories daily during the second trimester and an extra 450 kcalories each day during the third trimester. Well-nourished pregnant women meet these demands for more energy in several ways: some eat more food, some reduce their activity, and some store less of their food energy as fat. A woman can easily meet the need for extra Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 kcalories by selecting more nutrient-dense foods from the five food groups.

If a woman chooses less nutritious options such as sugary soft drinks or fatty snack foods to meet her energy needs, she will undoubtedly come up short on nutrients. The increase in the need for nutrients is even greater than that for energy, so the mother-to-be should choose nutrient-dense foods such as whole-grain breads and cereals, legumes, dark green vegetables, citrus fruits, low-fat milk and milk products, and lean meats, fish, poultry, and eggs.

Ample carbohydrate (ideally, 175 grams or more per day and certainly no less than 135 grams) is necessary to fuel the fetal brain and spare the protein needed for fetal growth.

Fiber in carbohydrate-rich foods such as whole grains, vegetables, and fruit can help alleviate the constipation that many pregnant women experience.

The protein RDA for pregnancy is 25 grams per day higher than for non-pregnant women.

Pregnant women can easily meet their protein needs by selecting meats, seafood, poultry, low-fat milk and milk products, and protein-containing plant foods such as legumes, tofu, whole grains, nuts, and seeds. Some vegetarian women limit or omit protein-rich meats, eggs, and milk products from their diets. For them, meeting the recommendation for food energy each day and including generous servings of protein-containing plant foods are imperative. Because use of high-protein supplements during pregnancy may be harmful to the infant’s development, it is discouraged unless medically prescribed and carefully monitored to treat fetal growth problems.

The high nutrient requirements of pregnancy leave little room in the diet for excess fat, especially solid fats such as fatty meats and butter. The essential fatty acids, however, are particularly important to the growth and development of the fetus. The brain contains a substantial amount of lipid material and depends heavily on long-chain omega-3 and omega-6 fatty acids for its growth, function, and structure.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 3:33 AM DATE MODIFIED: 5/2/2015 8:01 AM 94. Describe the effects of smoking, alcohol consumption, and excessive caffeine consumption on the growth and development of the fetus.

ANSWER: Constituents of cigarette smoke, such as nicotine, carbon monoxide, arsenic, and cyanide, are toxic to a fetus. Smoking during pregnancy can cause damage to fetal chromosomes, which could lead to developmental defects or diseases such as cancer. Smoking also restricts the blood supply to the growing fetus and so limits the delivery of oxygen and nutrients and the removal of wastes. It slows fetal growth, can reduce brain size, and may impair the intellectual and behavioral development of the child later in life. Smoking during pregnancy damages fetal blood vessels, an effect that is still apparent at the age of 5 years. It interferes with fetal lung development and increases the risks of respiratory Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 infections and childhood asthma. A mother who smokes is more likely to have a complicated birth and a low-birthweight infant. The more a mother smokes, the smaller her infant will be. Of all preventable causes of low birthweight in the United States, smoking has the greatest impact. Sudden infant death syndrome (SIDS), the unexplained death that sometimes occurs in an otherwise healthy infant, has also been linked to the mother’s cigarette smoking during pregnancy. Even in women who do not smoke, exposure to environmental tobacco smoke (ETS, or secondhand smoke) during pregnancy increases the risk of low birthweight and the likelihood of SIDS. Drinking alcohol during pregnancy threatens the fetus with irreversible brain damage, growth retardation, mental retardation, facial abnormalities, vision abnormalities, and many more health problems—a spectrum of symptoms known as fetal alcohol spectrum disorders, or FASD. Children at the most severe end of the spectrum (those with all of the symptoms) are defined as having fetal alcohol syndrome (FAS), which results in facial abnormalities. Less obvious is the internal harm: The fetal brain is extremely vulnerable to a glucose or oxygen deficit, and alcohol causes both by disrupting placental functioning.

The lifelong mental retardation and other tragedies of FAS can be prevented by abstaining from drinking alcohol during pregnancy. Once the damage is done, however, the child remains impaired. An estimated 5 to 20 of every 10,000 children are victims of FAS, making it one of the leading known preventable causes of mental retardation in the world.

Caffeine crosses the placenta, and the fetus has only a limited ability to metabolize it.

Research studies have not proved that caffeine (even in high doses) causes birth defects in human infants (as it does in animals), but limited evidence suggests that heavy use—intake equaling more than 3 cups of coffee a day—increases the risk of hypertension and miscarriage. Depending on the quantities consumed and the mother’s metabolism, caffeine may also interfere with fetal growth. Lower doses of caffeine appear to be compatible with healthy pregnancies. All things considered, it may be most sensible to limit caffeine consumption to the equivalent of one or two cups of coffee a day.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 3:36 AM DATE MODIFIED: 5/2/2015 8:01 AM 95. Describe the nutrient needs of a breastfeeding woman.

ANSWER: A nursing woman produces about 25 ounces of milk a day, with considerable variation from woman to woman and in the same woman from time to time, depending primarily on the infant’s demand for milk. Producing this milk costs a woman almost 500 kcalories per day above her regular need during the first 6 months of lactation. To meet this energy need, the woman is advised to eat foods providing an extra 330 kcalories each day. The other 170 kcalories can be drawn from the fat stores she accumulated during pregnancy.

During the second 6 months of lactation, an additional 400 kcalories each day are Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 recommended. The food energy consumed by the nursing mother should carry with it abundant nutrients. Severe energy restriction hinders milk production and can compromise the mother’s health.

Women can produce milk with adequate protein, carbohydrate, fat, folate, and most minerals, even when their own supplies are limited. For these nutrients, milk quality is maintained at the expense of maternal stores. This is most evident in the case of calcium: dietary calcium has no effect on the calcium concentration of breast milk, but maternal bones lose some of their density during lactation if calcium intakes are inadequate. Such losses are generally made up quickly when lactation ends, and breastfeeding has no longterm harmful effects on women’s bones. The nutrients in breast milk that are most likely to decline in response to prolonged inadequate intakes are the vitamins—especially vitamins B6, B12, A, and D. Vitamin supplementation of undernourished women appears to help normalize the vitamin concentrations in their milk and may be beneficial.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 11.2 Breastfeeding QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.02 - Summarize the nutrient needs of women during lactation and contraindications to breastfeeding.

DATE CREATED: 5/2/2015 4:06 AM DATE MODIFIED: 5/2/2015 8:01 AM 96. What can maternity facilities do to encourage women to breastfeed their infants?

ANSWER: Women who receive early and repeated breastfeeding information and support breastfeed their infants longer than other women do. Information and instruction are especially important during the prenatal period when most women decide whether to breastfeed or to feed formula. Nurses and other health care professionals can play a crucial role in encouraging successful breastfeeding by offering women adequate, accurate information about breastfeeding that permits them to make informed choices.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 11.3 Nutrition in Practice: Encouraging Successful Breastfeeding QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.03 - Identify factors that encourage or discourage women to breastfeed their infants and describe approaches for initiating and resolving problems during breastfeeding.

DATE CREATED: 5/2/2015 4:08 AM DATE MODIFIED: 5/2/2015 8:01 AM 97. Describe the functions of the placenta in supporting fetal growth.

ANSWER: A major reason that the mother’s pre-pregnancy nutrition is so crucial is that it determines whether her uterus will be able to support the growth of a healthy placenta during the first month of gestation. The placenta is both a supply depot and a waste-removal system for Copyright Cengage Learning. Powered by Cognero.

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Chapter 11 the fetus. If the placenta works perfectly, the fetus wants for nothing; if it doesn’t, no alternative source of sustenance is available, and the fetus will fail to thrive. The placenta is a mass of tissue in which maternal and fetal blood vessels intertwine and exchange materials. The two bloods never mix, but the barrier between them is notably thin. Across this thin barrier, nutrients and oxygen move from the mother’s blood into the fetus’s blood, and wastes move out of the fetal blood to be excreted by the mother. Thus, by way of the placenta, the mother’s digestive tract, respiratory system, and kidneys serve the needs of the fetus as well as her own. The fetus has these organ systems, but they do not yet function. The umbilical cord is the pipeline from the placenta to the fetus. The amniotic sac surrounds and cradles the fetus, cushioning it with fluids. The placenta is an active metabolic organ with many responsibilities of its own. It actively gathers up hormones, nutrients, and protein molecules such as antibodies and transfers them into the fetal bloodstream. The placenta also produces a broad range of hormones that act in many ways to maintain pregnancy and prepare the mother’s breasts for lactation. A healthy placenta is essential for the developing fetus to attain its full potential.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 4:11 AM DATE MODIFIED: 5/2/2015 8:01 AM 98. Give two examples of neural tube defects in infants and how the risk of these defects can be reduced.

ANSWER: The neural tube that will later develop to form the brain and spinal cord. A neural tube defect (NTD) occurs when the tube fails to close properly. Each year in the United States, an estimated 3000 pregnancies are affected by an NTD. The two most common types of NTD are anencephaly (no brain) and spina bifida (split spine). In anencephaly, the upper end of the neural tube fails to close. Consequently, the brain is either missing or fails to develop. Pregnancies affected by anencephaly often end in miscarriage; infants born with anencephaly die shortly after birth. Spina bifida is characterized by incomplete closure of the spinal cord and its bony encasement. The membranes covering the spinal cord and sometimes the cord itself may protrude from the spine as a sac. Spina bifida often produces paralysis in varying degrees, depending on the extent of spinal cord damage. Mild cases may not be noticed. Moderate cases may involve curvature of the spine, muscle weakness, mental handicaps, and other ills, while severe cases can lead to death.

To reduce the risk of neural tube defects, women who are capable of becoming pregnant are advised to obtain 400 micrograms of folic acid daily from supplements, fortified foods, or both, in addition to eating folate-rich foods. The DRI committee recommends intake of synthetic folate, called folic acid, in supplements and fortified food because it is absorbed better than the folate naturally present in foods. Foods that naturally contain folate are still important, however, because they contribute to folate intakes while providing other needed vitamins, minerals, fiber, and phytochemicals.

POINTS:

1

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Chapter 11 DIFFICULTY: Bloom’s: Analyze REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 4:14 AM DATE MODIFIED: 10/2/2018 10:06 AM 99. How should adolescents who become pregnant adjust their nutrient intakes and overall health strategy to meet the demands of a growing fetus?

ANSWER: A pregnant adolescent presents a special case of intense nutrient needs. Young teenage girls have a hard enough time meeting nutrient needs for their own rapid growth and development, let alone those of pregnancy. Many teens enter pregnancy deficient in vitamins B12 and D, folate, calcium, and iron, all of which increase the risk of impaired fetal growth. Pregnant adolescents are less likely to receive early prenatal care and are more likely to smoke during pregnancy—two factors that predict low birthweight and infant death.

Adequate nutrition is an indispensable component of prenatal care for adolescents and can substantially improve the outlook for both mother and infant. To support the needs of both mother and fetus, a pregnant teenager with a BMI in the normal range is encouraged to gain about 35 pounds to reduce the likelihood of a low-birthweight infant.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 4:17 AM DATE MODIFIED: 5/2/2015 8:01 AM 100. What are the concerns of mothers positive for HIV when it comes to breastfeeding and infant health?

ANSWER: The human immunodeficiency virus (HIV), responsible for causing AIDS, can be passed from an infected mother to her infant during pregnancy, at birth, or through breastmilk, especially during the early months of breastfeeding. In developed countries such as the United States, where safe alternatives are available, HIV-positive women should not breastfeed their infants.

Throughout the world, breastfeeding prevents millions of infant deaths each year. In developing countries, where the feeding of inappropriate or contaminated formulas causes more than 1 million infant deaths annually, breastfeeding can be critical to infant survival.

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Chapter 11 Thus, the question of whether HIV-infected women in developing countries should breastfeed comes down to a delicate balance between risks and benefits. For these women, the most appropriate infant-feeding option depends on individual circumstances, including the health status of the mother and the local situation, as well as the health services, counseling, and support available. The World Health Organization (WHO) recommends exclusive breastfeeding for infants of HIV-infected women for the first six months of life unless replacement feeding is acceptable, feasible, affordable, sustainable, and safe for mothers and their infants before that time. Alternatively, HIV-exposed infants may be protected by receiving antiretroviral treatment while being breastfed.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 11.1 Pregnancy: The Impact of Nutrition on the Future QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.11.01 - Explain the importance of a healthy diet and other lifestyle choices before and during a pregnancy, discuss nutrient needs of and recommended food choices for pregnant women, and identify the special nutritional needs of a pregnant teenager.

DATE CREATED: 5/2/2015 4:20 AM DATE MODIFIED: 10/2/2018 10:08 AM

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Chapter 12 1. Breast milk or infant formula normally provides enough water to replace fluid losses in healthy infants. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 4:12 AM DATE MODIFIED: 10/2/2018 10:15 AM 2. There are factors in breast milk that protect the infant against infection. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 4:20 AM DATE MODIFIED: 10/2/2018 10:16 AM 3. A child’s brain is not affected by iron deficiency until a blood deficit of this mineral develops. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 4/30/2015 4:24 AM Copyright Cengage Learning. Powered by Cognero.

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4. Children who eat nutritious breakfasts function better in school than their peers who do not. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 4/30/2015 4:29 AM DATE MODIFIED: 5/2/2015 8:08 AM 5. Allergic reactions to multiple foods are common, while reactions to single foods are the exception. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 4/30/2015 4:33 AM DATE MODIFIED: 5/2/2015 8:08 AM 6. Children’s food aversions may be the result of nature’s efforts to protect them from allergic or other adverse reactions. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs Copyright Cengage Learning. Powered by Cognero.

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Chapter 12

DATE CREATED: DATE MODIFIED:

reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

4/30/2015 4:39 AM 5/2/2015 8:08 AM

7. Children forced to try new foods are less likely to try those foods again than are children who are left to decide for themselves. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 4/30/2015 4:44 AM DATE MODIFIED: 5/2/2015 8:08 AM 8. The more often a food is presented to a young child, the less likely the child will like that food. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 4/30/2015 4:48 AM DATE MODIFIED: 5/2/2015 8:08 AM 9. Restricting dietary sodium causes an immediate drop in most children’s and adolescents’ blood pressure. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 POINTS: DIFFICULTY: REFERENCES:

1 Bloom’s: Understand 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 4/30/2015 4:52 AM DATE MODIFIED: 5/2/2015 8:08 AM 10. Recommendations limiting fat and cholesterol are not intended for infants or children under two years of age. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 4/30/2015 4:57 AM DATE MODIFIED: 5/2/2015 8:08 AM 11. An infant weighing 7 pounds at birth would normally weigh about _____ pounds at five months of age. a. 8 b. 14 c. 21 d. 28 e. 30 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:00 AM DATE MODIFIED: 5/2/2015 8:08 AM 12. During which life stage are kcalorie needs per unit of body weight the highest?

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Chapter 12 a. infancy b. toddler years c. childhood d. adolescence e. in utero ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:05 AM DATE MODIFIED: 5/2/2015 8:08 AM 13. An infant who weighs 8 pounds (about 3.6 kilograms) will require about _____ kcalories per day. a. 290 b. 360 c. 420 d. 800 e. 910 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:09 AM DATE MODIFIED: 5/2/2015 8:08 AM 14. Most standard infant formulas are fortified with: a. DHA and arachidonic acid. b. DHA and linoleic acid. c. linolenic and linoleic acid. d. DHA and EPA. e. DHA and linolenic acid.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:14 AM DATE MODIFIED: 10/2/2018 10:10 AM 15. With the possible exception of _____, the vitamin content of the breast milk of a well-nourished mother is ample. a. vitamin C b. vitamin D c. thiamin d. zinc e. selenium ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:18 AM DATE MODIFIED: 10/2/2018 10:16 AM 16. The American Academy of Pediatrics recommends a supplement of _____ for all infants who are exclusively breastfed in the first six months of life. a. iron b. vitamin C c. folic acid d. vitamin D e. vitamin A ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:22 AM DATE MODIFIED: 5/2/2015 8:08 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 17. Natural breast milk has _____ that offer the infant immune protection against infections. a. bacteria b. antibodies c. zinc d. iron e. DHA ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:26 AM DATE MODIFIED: 10/2/2018 10:16 AM 18. Infants are given a single dose of vitamin _____ at birth to prevent uncontrolled bleeding. a. A b. D c. C d. K e. B12 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:33 AM DATE MODIFIED: 5/2/2015 8:08 AM 19. One clear advantage of breastfeeding is the protection against: a. oligosaccharides. b. excessive weight loss later in life. c. lysozyme infestations. d. intestinal infections. e. uncontrolled bleeding.

ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:39 AM DATE MODIFIED: 10/2/2018 10:11 AM 20. The only acceptable alternative to breast milk is: a. goat’s milk. b. cow’s milk. c. iron-fortified infant formula. d. low-iron infant formula. e. plain water with a vitamin C tablet.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 10/2/2018 10:11 AM 21. Infants less than one year of age who are being weaned from breast milk should be fed: a. whole cow's milk. b. low-iron infant formula. c. evaporated milk. d. iron-fortified infant formula. e. skim cow's milk.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:52 AM DATE MODIFIED: 10/2/2018 10:17 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 22. What is a risk to infants who are formula fed? a. The infant may not receive all of the nutrients he/she needs. b. Formula may be incorrectly prepared and cause malnutrition and growth failure. c. Parents may not be aware that some formulas do not meet FDA requirements. d. Many infants are allergic to formula. e. Parents may feed their infant too much formula, which leads to enlarged bones.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 5:58 AM DATE MODIFIED: 5/2/2015 8:08 AM 23. Children one to two years of age should drink _____ milk. a. reduced-fat b. low-fat c. fat-free d. whole e. acidophilus ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:04 AM DATE MODIFIED: 5/2/2015 8:08 AM 24. A good age to introduce solid foods to infants is: a. one to two weeks. b. two to three months. c. four to six months. d. one year. e. two years.

ANSWER: c POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:09 AM DATE MODIFIED: 10/2/2018 10:17 AM 25. One major consideration in deciding when to add solid foods to the diet of an infant is: a. the infant’s food preferences. b. how much the infant cries in protest. c. the need to let allergic reactions take their course. d. the infant’s physical readiness to handle different forms of food. e. the type of milk the infant is consuming.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:16 AM DATE MODIFIED: 10/2/2018 10:17 AM 26. The introduction of solid foods provides needed _____ for growing infants. a. protein and calcium b. iron and vitamin C c. sodium and fat d. vitamin D and fluoride e. vitamin C and magnesium ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:22 AM DATE MODIFIED: 5/2/2015 8:08 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 27. Excessive consumption of fruit juice in infants and young children can lead to: a. excessive flatulence. b. limited kcalorie intake. c. poor gut absorption of food. d. diarrhea. e. toxicity of the water-soluble vitamins.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:27 AM DATE MODIFIED: 10/2/2018 10:18 AM 28. Which cereal is usually introduced first because it is the least allergenic? a. wheat b. barley c. oats d. rice e. corn ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 6:36 AM DATE MODIFIED: 5/2/2015 8:08 AM 29. Which foods should not be omitted from a baby’s diet? a. canned vegetables b. fresh fruits c. honey d. corn syrup e. cookies ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 7:05 AM DATE MODIFIED: 2/9/2016 10:45 AM 30. Milk anemia develops when excessive milk intake displaces _____-rich foods in the diet of a young child. a. calcium b. iron c. phosphorus d. vitamin A e. potassium ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 7:16 AM DATE MODIFIED: 5/2/2015 8:08 AM 31. An important aspect of infant feeding is the prevention of future health problems. This can be accomplished by: a. encouragement of eating habits that will support a healthy weight. b. encouraging the infant to eat only those foods she likes. c. introduction of solid foods as early as possible. d. forcing the infant to finish her bottle. e. encouraging the infant to eat, even when he/she is not hungry.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 4/30/2015 7:21 AM DATE MODIFIED: 10/2/2018 11:21 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 32. Nancy consumes fewer kcalories at 14 months than she did at 11 months. This change in appetite probably indicates that she is: a. ill and needs medical attention. b. not as physically active now as when she was 11 months old. c. in a less rapid stage of growth now. d. becoming malnourished. e. too picky and probably needs to be forced to eat more.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 5/2/2015 12:00 AM DATE MODIFIED: 10/2/2018 11:22 AM 33. Research conducted on preschool children’s food intakes has shown that: a. food energy intake varied very little from meal to meal. b. the total daily energy intake was highly inconsistent. c. if they ate more at one meal, they ate less at the next. d. energy intake decreases as children get older. e. they avoid fried food.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:03 AM DATE MODIFIED: 10/2/2018 11:22 AM 34. Which statement accurately describes the energy needs of a child? a. Total energy needs increase with age, but energy needs per kilogram of weight decline with age. b. Total energy needs can be met solely by protein intake until two years of age. c. Total energy needs decrease with age, but energy needs per kilogram of weight increase with age. d. Energy needs remain the same until puberty.

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Chapter 12 e. Total energy needs and energy needs per kilogram of weight increase with age.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:07 AM DATE MODIFIED: 10/2/2018 11:22 AM 35. Vegan diets must be planned carefully for children, otherwise they may not provide enough: a. protein. b. fiber. c. kcalories. d. sodium. e. fats.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:12 AM DATE MODIFIED: 10/2/2018 11:22 AM 36. A one-year-old child needs about _____ kcalories a day. a. 800 b. 1000 c. 1200 d. 1400 e. 1600 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:17 AM DATE MODIFIED: 5/2/2015 8:08 AM 37. A child who drinks a lot of milk, but does not consume much else, is likely to show signs of: a. anemia. b. ariboflavinosis. c. hypercalcemia. d. rickets. e. an allergic reaction.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:20 AM DATE MODIFIED: 10/2/2018 11:23 AM 38. To prevent iron deficiency, a child needs _____ mg of iron per day. a. 2-3 b. 3-5 c. 7-10 d. 10-12 e. 15 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DATE CREATED: DATE MODIFIED:

children.

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39. The foods that help most to meet children’s iron requirements are: a. milk, cheese, or yogurt. b. dark green, deep orange, or yellow vegetables. c. prunes, grapes, or raisins. d. whole-wheat, enriched, or fortified breads and cereals. e. seafood of all kinds.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:27 AM DATE MODIFIED: 10/2/2018 11:23 AM 40. Which food would provide a child with a rich source of iron? a. ice cream b. applesauce c. bean dip d. cheese e. crackers ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:30 AM DATE MODIFIED: 5/2/2015 8:08 AM 41. According to USDA Food Patterns, how many cups of milk or milk products are needed daily for a 6-11 year old child eating a 1000 kcalorie diet?

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Chapter 12 a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:34 AM DATE MODIFIED: 5/2/2015 8:08 AM 42. Which result is most likely if candy, cola, and other concentrated sweets are permitted in large quantities during the growing years? a. obesity b. hypertension c. nutrient toxicities d. developmental delays e. anemia ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:37 AM DATE MODIFIED: 2/9/2016 10:46 AM 43. A nutritious breakfast is a central feature of a diet that meets the needs of children and supports healthy _____ and _____. a. weight; behavior b. maturation; preferences c. growth; development d. snacking; consumption Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 e. functioning; engagement ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:41 AM DATE MODIFIED: 5/2/2015 8:08 AM 44. The easiest and most practical way to control the amount of candy and carbonated drinks a child consumes is to: a. prevent the child from knowing of their existence. b. never let the child visit his grandparents. c. limit the availability of these items. d. teach the child that such foods are highly noxious. e. let the child eat as much as they want until they don’t want them anymore.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:45 AM DATE MODIFIED: 10/2/2018 11:24 AM 45. How many ounces from the protein foods group are needed daily to meet nutrient needs for a child who needs 1000 kcal/day? a. 2 b. 3 c. 4 d. 5 e. 6 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:49 AM DATE MODIFIED: 5/2/2015 8:08 AM 46. One of the most significant effects of long-term hunger on children is: a. behavioral problems. b. poor performance in school. c. apathetic attitude. d. impaired growth. e. chronic restlessness.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 12:54 AM DATE MODIFIED: 10/2/2018 11:24 AM 47. Nutrient deficiencies during childhood: a. have no effect on future health. b. can affect a child’s mood and behavior. c. are directly associated with dysfunctional families. d. are rare. e. are of little concern, because they tend to make wise food choices on their own.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how Copyright Cengage Learning. Powered by Cognero.

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Chapter 12

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parents and other caregivers can foster healthful eating habits and food choices in children.

5/2/2015 12:58 AM 10/2/2018 11:39 AM

48. Children who skip breakfast tend to exhibit: a. higher energy intakes. b. enhanced concentration. c. less apathy. d. lower test scores. e. higher energy intakes.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:02 AM DATE MODIFIED: 10/2/2018 11:39 AM 49. The best-known and most widespread effects of iron-deficiency anemia are its impacts on: a. memory and sleep patterns. b. growth and athletic performance. c. behavior and intellectual performance. d. the immune system and reading level. e. math and spatial reasoning skills.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:06 AM DATE MODIFIED: 10/2/2018 11:39 AM 50. A child with any of several nutrient deficiencies may display behaviors that cause them to be labeled as: Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 a. excessively happy. b. likable. c. unloved. d. hyperactive. e. unclean.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:10 AM DATE MODIFIED: 10/2/2018 11:40 AM 51. To prevent a child’s exposure to lead, you should: a. allow the child to put old painted objects in their mouth. b. make sure the child consumes nutritious meals consistently. c. only cook their meals in cast-iron pans. d. make infant formula with plain tap water. e. allow the child to play with crayons made in other countries.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:14 AM DATE MODIFIED: 10/2/2018 11:40 AM 52. When a food protein enters the body and causes an immunologic response, this triggers: a. a food allergy. b. a food intolerance. c. hyperactivity. d. anemia. e. ear infections.

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Chapter 12 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:17 AM DATE MODIFIED: 10/2/2018 11:40 AM 53. Which food is most likely to cause anaphylactic shock? a. peanuts b. rice c. oatmeal d. bananas e. barley ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:21 AM DATE MODIFIED: 5/2/2015 8:08 AM 54. Applied to produce in the fields, what may linger on foods and cause adverse reactions in children? a. plastic from crates b. pesticides c. wax d. crop water e. iron from twist ties ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:25 AM DATE MODIFIED: 5/2/2015 8:08 AM 55. Which statement describes hyperactivity? a. It can be cured with dietary changes. b. It is caused by consuming sugary foods. c. It can be cured by eliminating all food additives. d. It is not always caused by poor nutrition. e. It is always caused by poor nutrition.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:29 AM DATE MODIFIED: 9/29/2018 2:26 PM 56. Based on data from the BMI-for-age growth charts, children and adolescents are categorized as overweight when their weight is above the _____ percentile. a. 75th b. 85th c. 90th d. 95th e. 98th ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how Copyright Cengage Learning. Powered by Cognero.

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Chapter 12

DATE CREATED: DATE MODIFIED:

parents and other caregivers can foster healthful eating habits and food choices in children.

5/2/2015 1:33 AM 5/2/2015 8:08 AM

57. Logan is 14 years old and has a BMI in the 85th percentile. His mother’s BMI is 23, and his father’s BMI is 32.

Logan’s chance of becoming an obese adult is: a. 50%. b. 60%. c. 70%. d. 80%. e. 90%.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:51 AM DATE MODIFIED: 10/2/2018 11:41 AM 58. Which statement is representative of children’s food intake and health status? a. The prevalence of obesity in children is decreasing. b. The prevalence of obesity in children 6 to 11 years of age and adolescents has tripled over the last three decades. c. Changes in children’s weight status can be largely explained by genetics. d. The increase in children’s weight status can be blamed entirely on poor parenting skills. e. Children should be more empowered to make their own food choices, because the Internet keeps them informed.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 1:57 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DATE MODIFIED:

9/29/2018 2:28 PM

59. As a strategy to help prevent childhood obesity, the American Academy of Pediatrics recommends that children be limited to _____ of television and video time per day. a. 30 minutes b. 1 hour c. 2 hours d. 3 hours e. 4 hours ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:02 AM DATE MODIFIED: 5/2/2015 8:08 AM 60. Children who have a TV in their room are _____ likely to be _____. a. more; underweight b. less; anemic c. less; overweight d. more; overweight e. less; well-educated ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:34 AM DATE MODIFIED: 5/2/2015 8:08 AM 61. A leading cause of pediatric hypertension is: a. a low intake of whole-grain foods. b. obesity.

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Chapter 12 c. excessive sodium intake from soft drink consumption. d. type 1 diabetes. e. a high intake of fruits and vegetables.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:41 AM DATE MODIFIED: 10/2/2018 11:41 AM 62. The Expert Committee of the American Medical Association recommends healthy habits for children and adolescents to prevent obesity in all children. Those recommendations include: a. eating together as a family only once per week. b. limiting the frequency of restaurant meals. c. learning to eat adult-size meal portions. d. eating a diet low in fiber and calcium. e. engaging in at least 90 minutes of moderate to vigorous physical activity every day.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:44 AM DATE MODIFIED: 10/2/2018 11:42 AM 63. Which obese teenager would be considered a candidate for surgery? a. Preston, who has a BMI of 52 and has recently developed type 2 diabetes b. Jacob, who has a BMI of 30 and has reached physical maturity c. Darla, who has type 2 diabetes and hasn’t yet begun to menstruate d. Cynthia, who has just enrolled in a weight-loss program for the first time due to her BMI of 50 e. Carl, who has a BMI of 30 and has type 1 diabetes ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:48 AM DATE MODIFIED: 9/29/2018 2:39 PM 64. Children are more likely to eat vegetables that are: a. not seasoned. b. cut in small pieces. c. raw or slightly undercooked. d. overcooked and very soft. e. hidden under mashed potatoes.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:51 AM DATE MODIFIED: 10/2/2018 11:42 AM 65. Power struggles over food arise when: a. parents try to control every aspect of a child’s eating. b. children are allowed to regulate their own food intake. c. parents don’t demonstrate healthy eating habits. d. children are presented with too many food choices. e. parents give children only one food choice.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:53 AM DATE MODIFIED: 10/2/2018 11:42 AM 66. Because the interactions between parents and children can set the stage for lifelong attitudes and habits, wise parents: a. do not attempt change. b. treat their child’s food preferences with respect. c. exert continuous pressure to initiate good food habits. d. impose their own eating habits on their children. e. wait until their children start school to initiate changes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 2:57 AM DATE MODIFIED: 10/2/2018 11:43 AM 67. Positive eating habits for a young child can be promoted by: a. presenting a new food at the beginning of the meal. b. allowing him to stand and play at the table. c. making sure he eats all the food he is given at each meal. d. rewarding him with dessert when he has cleaned his plate. e. offering him a choice of two new foods at a time.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 3:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 DATE MODIFIED:

10/2/2018 11:43 AM

68. Children should not be allowed to eat while running because: a. this increases the child’s risk of choking. b. they should not be allowed to play until after meals. c. physical activity in children should be discouraged. d. this increases the child’s risk of food allergies. e. children easily develop stomach cramps when they run.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 3:08 AM DATE MODIFIED: 10/2/2018 11:43 AM 69. The majority of children who eat school breakfast are: a. boys. b. girls. c. from low-income families. d. from high-income families. e. morbidly obese.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 3:11 AM DATE MODIFIED: 10/2/2018 11:43 AM 70. The adolescent growth spurt: a. begins earlier in girls than in boys. b. affects every organ except the brain. c. decreases total nutrient needs.

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Chapter 12 d. causes a greater weight gain in girls. e. causes the nervous system to misfire during sleep.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:14 AM DATE MODIFIED: 10/2/2018 11:43 AM 71. Nutrients often found lacking in teenage groups include: a. iron, calcium, and vitamin D. b. vitamin C, sodium, and protein. c. fat, iron, and fiber. d. calcium, zinc, and vitamin B12. e. zinc, phosphorus, and magnesium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:18 AM DATE MODIFIED: 10/2/2018 11:44 AM 72. Iron intake often does not meet the iron needs of adolescent females because they tend to: a. eat less iron-rich foods and fewer kcalories. b. consume more foods that interfere with iron absorption. c. have a longer growth spurt. d. develop greater lean body mass. e. dislike iron-rich foods, because they taste bitter.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

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Chapter 12 DATE CREATED: DATE MODIFIED:

5/2/2015 3:21 AM 10/2/2018 11:44 AM

73. Adolescents who eat at home with family members: a. tend to gain more weight. b. are less influenced by their peers. c. consume a more nutritious diet. d. watch more television. e. are almost always vegan.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:24 AM DATE MODIFIED: 10/2/2018 11:44 AM 74. A good way for an adolescent to build and protect her bones is to: a. snack on dairy products. b. eat tuna fish sandwiches for lunch. c. consume more fiber. d. choose low-fat snacks. e. eat a lot of strawberries.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:27 AM DATE MODIFIED: 10/2/2018 11:44 AM 75. Snacks provide about _____ of the average teenager’s total daily food energy intake. a. one third b. one fourth c. two thirds d. three fourths e. half ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:31 AM DATE MODIFIED: 5/2/2015 8:08 AM 76. At home, where teenagers are frequently snacking, the best strategy for parents is to stock the pantry with: a. plenty of diet drinks and low-fat snacks. b. easy-to-grab foods that are nutritious. c. enough food for only one snack a day. d. 100-kcalorie snack packs. e. only small ice cream cups, not larger pints.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:34 AM DATE MODIFIED: 10/2/2018 11:45 AM 77. Adolescents eat about _____ of their meals away from home, which can either enhance or hinder their nutritional well-being based on the choices they make. a. one fourth b. one third c. half d. two thirds e. three fourths ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 3:48 AM DATE MODIFIED: 5/2/2015 8:08 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 78. What is the role of genetics in obesity? a. One is destined at birth to become obese. b. One inherits the potential to become obese. c. Obesity genes come from the mother’s side of the family. d. Obesity genes come from the father’s side of the family. e. Obesity genes don’t exist; it’s being “big-boned” that causes obesity.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 5/2/2015 3:51 AM DATE MODIFIED: 5/2/2015 8:08 AM 79. The most important risk factor for type 2 diabetes in children is: a. food intolerances. b. high cholesterol. c. obesity. d. food allergies. e. parents who smoke indoors.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 5/2/2015 3:55 AM DATE MODIFIED: 10/2/2018 11:45 AM 80. Fatty streaks can appear in the arteries as early as: a. the first decade of life. b. the teen years. c. the thirties. d. the fifties. e. after age 65.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 REFERENCES:

12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 5/2/2015 3:59 AM DATE MODIFIED: 10/2/2018 11:45 AM Match each nutrition term with the appropriate definition. a. the chief protein in human breast milk b. a milk-like secretion from the breasts that is rich in protective factors c. a protein in breast milk that binds iron and keeps it from supporting the growth of the infant’s intestinal bacteria d. factors in colostrum and breast milk that favor the growth of the “friendly” bacterium Lactobacillus bifidus in the infant’s intestinal tract e. a protein in breast milk that attacks diarrhea-causing viruses f. to gradually replace breast milk with infant formulas or other foods appropriate to an infant’s diet g. together with another protective factor, kills bacteria h. a life-threatening whole-body allergic reaction to an offending substance i. one of the stress hormones secreted whenever emergency action is needed; prescribed therapeutically to relax the bronchioles during allergy or asthma attacks j. the period of growth from the beginning of puberty until full maturity DIFFICULTY: Bloom’s: Understand REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 5/2/2015 4:03 AM DATE MODIFIED: 2/4/2019 4:59 PM 81. alpha-lactalbumin ANSWER: a POINTS: 1 82. bifidus factors ANSWER: d POINTS: 1 83. colostrum ANSWER: b POINTS: 1 84. lactadherin ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 85. lactoferrin ANSWER: c POINTS: 1 86. lysozyme ANSWER: g POINTS: 1 87. wean ANSWER: f POINTS: 1 Match each nutrition term with the appropriate definition. a. the chief protein in human breast milk. b. a milk-like secretion from the breasts that is rich in protective factors. c. a protein in breast milk that binds iron and keeps it from supporting the growth of the infant’s intestinal bacteria. d. factors in colostrum and breast milk that favor the growth of the “friendly” bacterium Lactobacillus bifidus in the infant’s intestinal tract. e. a protein in breast milk that attacks diarrhea-causing viruses. f. to gradually replace breast milk with infant formulas or other foods appropriate to an infant’s diet. g. together with another protective factor, kills bacteria. h. a life-threatening whole-body allergic reaction to an offending substance. i. one of the stress hormones secreted whenever emergency action is needed; prescribed therapeutically to relax the bronchioles during allergy or asthma attacks. j. the period of growth from the beginning of puberty until full maturity.

DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 4:12 AM DATE MODIFIED: 2/4/2019 5:00 PM 88. anaphylactic shock ANSWER: h POINTS: 1 89. epinephrine ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. the chief protein in human breast milk. b. a milk-like secretion from the breasts that is rich in protective factors. c. a protein in breast milk that binds iron and keeps it from supporting the growth of the infant’s intestinal bacteria.

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Chapter 12 d. factors in colostrum and breast milk that favor the growth of the “friendly” bacterium Lactobacillus bifidus in the infant’s intestinal tract. e. a protein in breast milk that attacks diarrhea-causing viruses. f. to gradually replace breast milk with infant formulas or other foods appropriate to an infant’s diet. g. together with another protective factor, kills bacteria. h. a life-threatening whole-body allergic reaction to an offending substance. i. one of the stress hormones secreted whenever emergency action is needed; prescribed therapeutically to relax the bronchioles during allergy or asthma attacks. j. the period of growth from the beginning of puberty until full maturity.

DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 4:17 AM DATE MODIFIED: 2/4/2019 5:00 PM 90. adolescence ANSWER: j POINTS: 1 91. Describe the nutrient attributes of breast milk and how it is tailor-made to meet the nutrient needs of the human infant.

ANSWER: Breast milk excels as a source of nutrients for the young infant. With the possible exception of vitamin D, breast milk provides all the nutrients a healthy infant needs for the first six months of life. It provides many other health benefits as well.

The distribution of energy nutrients in breast milk differs dramatically from the balance recommended for adults. Yet, for infants, breast milk is nature’s most nearly perfect food, illustrating clearly that people at different stages of life have different nutrient needs. The carbohydrate in breast milk (and standard infant formula) is lactose. In addition to being easily digested, lactose enhances calcium absorption. The carbohydrate component of breast milk also contains abundant oligosaccharides, which are present only in trace amounts in cow’s milk and infant formula made from cow’s milk. Human milk oligosaccharides help protect the infant from infection by preventing the binding of pathogens to the infant’s intestinal cells.

Human breast milk contains less protein than cow’s milk, but this is actually beneficial because less protein places less stress on the infant’s immature kidneys to excrete the major end product of protein metabolism, urea. The protein in breast milk is largely alphalactalbumin, which is efficiently digested and absorbed. The lipids in breast milk—and infant formula—provide the main source of energy in the infant’s diet. Breast milk contains a generous proportion of the essential fatty acids linoleic acid and linolenic acid, as well as their longer-chain derivatives arachidonic acid and docosahexaenoic acid (DHA). Most formulas today also contain added arachidonic acid and DHA (read the label). Infants can produce some arachidonic acid and DHA from linoleic and linolenic acid, respectively, but some infants may need more than they can make.

POINTS:

With the exception of vitamin D, the vitamin content of the breast milk of a well-nourished mother is ample. Even vitamin C, for which cow’s milk is a poor source, is supplied generously.

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Chapter 12 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.1 Nutrition of the Infant QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.01 - Describe the nutritional needs of infants, the beneficial components of breast milk, and the appropriate foods and feeding practices for infants.

DATE CREATED: 5/2/2015 4:22 AM DATE MODIFIED: 10/2/2018 11:46 AM 92. Describe the relationship between hunger and school performance.

ANSWER: Both short-term and long-term hunger exert negative effects on behavior and health. Shortterm hunger, such as when a child misses a meal, impairs the child’s ability to pay attention and to be productive. Hungry children are irritable, apathetic, and uninterested in their environment. Long-term hunger impairs growth and immune defenses. Food assistance programs, such as the WIC program and the School Breakfast and National School Lunch Programs, are designed to protect against hunger and improve the health of children.

A nutritious breakfast is a central feature of a diet that meets the needs of children and supports their healthy growth and development. Children who skip breakfast typically do not make up the deficits at later meals—they simply have lower intakes of energy, vitamins, and minerals than those who eat breakfast. Malnourished children are particularly vulnerable. Children who eat no breakfast are more likely to be overweight, perform poorly in tasks requiring concentration, have shorter attention spans, and achieve lower test scores than their well-fed peers. Common sense dictates that it is unreasonable to expect anyone to learn and perform without fuel. For the child who hasn’t had breakfast, the morning’s lessons may be lost altogether. Even if a child has eaten breakfast, discomfort from hunger may become distracting by late morning. Teachers aware of the late-morning slump in their classrooms wisely request that midmorning snacks be provided; snacks improve classroom performance all the way to lunchtime.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 4:26 AM DATE MODIFIED: 10/2/2018 11:50 AM 93. Identify ways that watching television adversely affects children’s nutritional health.

ANSWER: Diet and physical inactivity are the two strongest environmental factors explaining why children are heavier today than they were 40 or so years ago. As the prevalence of Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 childhood obesity throughout the United States has more than doubled for young children and more than tripled for children 6 to 11 years of age and adolescents, the society our children live in has changed considerably. In many families today, both parents work long hours outside the home; more emphasis is placed on convenience foods and foods eaten away from home; sedentary activities, such as watching television and playing computer games, occupy much of children’s free time; and opportunities for physical activity and outdoor play both during and after school have declined. All of these factors—and many others—influence children’s eating and activity patterns.

Television watching may contribute most to physical inactivity. Children 8 to 18 years of age spend an average of 4.5 hours per day watching television. A child who spends more than an hour or two each day in front of a television, computer monitor, or other media can become overweight even while eating fewer kcalories than a more active child. Playing sedentary video games influences children’s activity patterns similarly. Children who have television sets in their bedrooms spend more time watching TV, spend less time being physically active, and are more likely to be overweight than children who do not have televisions in their rooms. Children who watch a great deal of television are most likely to be overweight and least likely to eat family meals or fruits and vegetables. They often snack on the nutrient-poor, energy-dense foods that are advertised.

The average child sees approximately 12 television food ads each day—many peddling foods high in sugar, saturated fat, and salt such as sugar-coated breakfast cereals, candy bars, chips, fast foods, and carbonated beverages. More than half of all food advertisements are aimed specifically at children and market their products as fun and exciting. Not surprisingly, the more time children spend watching television, the more they request these advertised foods and beverages—and they get them about half of the time.

The most popular foods and beverages are marketed to children and adolescents on the Internet as well, using “advergaming” (advertised product as part of a game), cartoon characters or “spokes-characters,” and designated children’s areas. Food marketing to children, including TV ads and Internet ads, as well as marketing in local communities by way of store giveaways, restaurant promotions, school activities, and sporting events, has a profound effect on children’s nutrition and health. Despite initiatives by the food industry to answer public health concerns about child-targeted advertising, much remains to be done to reduce the marketing of unhealthy foods to children.

The physically inactive time spent watching television (and playing video and computer games) is second only to time spent sleeping. These activities use no more energy than resting, displace participation in more vigorous activities, and foster snacking on high-fat foods. Compared to sedentary screen-time activities, playing active video games does expend a little more energy, but not enough to count toward the daily 60 minutes of moderate-to-vigorous physical activity recommended for children.

Simply reducing the amount of time spent watching television (and playing video games) can improve a child’s BMI. The AAP recommends no television viewing before two years of age and thereafter limiting television and video time to two hours per day as a strategy to help prevent childhood obesity.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 4:31 AM DATE MODIFIED: 10/2/2018 11:51 AM 94. Describe an ideal treatment program for childhood obesity.

ANSWER: Treatment of obesity must consider the many aspects of the problem and possible solutions. The main goal of obesity treatment is to improve long-term physical health through permanent healthy lifestyle habits. The most successful approach integrates diet, physical activity, psychological support, and behavioral changes. As a first step, the Expert Committee recommends that overweight and obese children and their families adopt the same healthy eating and activity behaviors for obesity prevention. The goal for overweight and obese children is to improve BMI. If the child’s BMI does not improve after several months, the Expert Committee recommends increasing the intensity of the treatment. The level of intensity depends on treatment response, age, degree of obesity, health risks, and the family’s readiness to change. Advanced treatment involves close follow-up monitoring by a health care provider and greater support and structure for the child.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 4:35 AM DATE MODIFIED: 5/2/2015 8:08 AM 95. Describe characteristics of vegetables preferred by children.

ANSWER: Researchers attempting to explain children’s food preferences encounter many contradictions. Children say they like colorful foods yet most often reject green and yellow vegetables while favoring brown peanut butter and white potatoes, apple wedges, and bread. They do like raw vegetables better than cooked ones, though, so it is wise to offer vegetables that are raw or slightly undercooked, crunchy, and bright in color. They should be warm, not hot, because a child’s mouth is much more sensitive than an adult’s. The flavor should be mild (a child has more taste buds), and smooth foods such as mashed potatoes or pea soup should have no lumps (a child wonders, with some disgust, what the lumps might be).

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Essay HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how parents and other caregivers can foster healthful eating habits and food choices in children.

DATE CREATED: 5/2/2015 4:38 AM DATE MODIFIED: 5/2/2015 8:08 AM 96. Discuss the problems associated with providing nutritious lunches to students at school.

ANSWER: More than 31 million children receive lunches through the National School Lunch Program—more than half of them free or at a reduced price. School lunches are designed to provide at least a third of the recommendation for energy, protein, vitamin A, vitamin C, iron, and calcium. They must also include specified numbers of servings from each food group. In an effort to help reduce disease risk, all government-funded meals served at schools must follow the Dietary Guidelines for Americans.

The USDA Food and Nutrition Service recently updated the meal patterns and nutrition standards for school meals. Changes to meals include greater availability of fruits, vegetables, whole grains, and fat-free and low-fat milk, decreased levels of sodium, saturated fat, and trans-fat, and guidelines for meeting nutrient needs within specified kcalorie ranges based on age/grade groups for school children. Parents often rely on school lunches to meet a significant part of their children’s nutrient needs on school days. Indeed, students who regularly eat school lunches have higher intakes of many nutrients and fiber than students who do not. Children don’t always like what they are served, however, and school lunch programs must strike a balance between what children want to eat and what will nourish them and guard their health.

Serving nutritious lunches is only half the battle; students need to eat them, too. Short lunch periods and long lines prevent some students from eating a school lunch and leave others with too little time to complete their meals. Nutrition efforts at schools are also undermined when students can buy what the USDA labels “competitive foods”—meals from fast-food restaurants or à la carte foods such as pizza or snack foods and carbonated beverages from snack bars, school stores, and vending machines. These foods and beverages compete with nutritious school lunches. When students have access to competitive foods, participation in the school lunch program decreases, nutrient intake from lunch declines, and more food is discarded.

Increasingly, school-based nutrition issues are being addressed by legislation. The USDA recently published practical, science-based nutrition standards for “all foods sold in schools,” including snack foods and beverages. The standards encourage healthier snack foods while limiting junk foods.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 12.2 Nutrition during Childhood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.02 - Explain how children’s appetites and nutrient needs reflect their stage of growth, why hunger, iron deficiency, lead poisoning, foods allergies, hyperactivity, and obesity are often concerns during childhood, and how Copyright Cengage Learning. Powered by Cognero.

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Chapter 12

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parents and other caregivers can foster healthful eating habits and food choices in children.

5/2/2015 4:42 AM 5/2/2015 8:08 AM

97. Identify the nutrients most often found lacking in the diets of teenagers.

ANSWER: The energy needs of adolescents vary greatly, depending on the current rate of growth, gender, body composition, and physical activity. Boys’ energy needs may be especially high; they typically grow faster than girls and, as mentioned, develop a greater proportion of lean body mass. An exceptionally active boy of 15 may need 3500 kcalories, or more, a day just to maintain his weight. Girls start growing earlier than boys and attain shorter heights and lower weights, so their energy needs peak sooner and decline earlier than those of their male peers. An inactive girl of 15 whose growth is nearly at a standstill may need fewer than 1800 kcalories a day if she is to avoid excessive weight gain. Thus, teenage girls need to pay special attention to being physically active and selecting foods of high nutrient density so that they will meet their nutrient needs without exceeding their energy needs.

Vitamin D is essential for bone growth and development. Recent studies of vitamin D status in adolescents show that many are vitamin D deficient; blacks, females, and overweight adolescents are most at risk. Adolescents who do not receive enough vitamin D from fortified foods such as milk and cereals, or from sun exposure each day, may need a supplement.

The need for iron increases during adolescence for both females and males but for different reasons. Iron needs increase for females as they start to menstruate and for males as their lean body mass develops. In addition, iron needs increase when the adolescent growth spurt begins, whether that occurs before or after age 14. Iron intakes often fail to keep pace with increasing needs, especially for females, who typically consume fewer iron-rich foods such as meat and fewer total kcalories than males. Not surprisingly, iron deficiency is most prevalent among adolescent girls. Iron-deficient children and teens score lower on standardized tests than those who are not iron deficient.

Adolescence is a crucial time for bone development, and the requirement for calcium reaches its peak during these years. Unfortunately, many adolescents, especially females, have calcium intakes below recommendations. Low calcium intakes during times of active growth, especially if paired with physical inactivity, can compromise the development of peak bone mass, which is considered the best protection against adolescent fractures and adult osteoporosis.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 4:46 AM DATE MODIFIED: 5/2/2015 8:08 AM 98. What is the role of the “gatekeeper,” as applied to nutrition?

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Chapter 12 ANSWER:

Ideally, in light of adolescents’ busy schedules and desire for freedom, the adult becomes a gatekeeper, controlling the type and availability of food in the teenager’s environment.

Teenage sons and daughters and their friends should find plenty of nutritious, easy-to-grab food in the refrigerator (meats for sandwiches; low-fat cheeses; fresh, raw vegetables and fruits; fruit juices; and milk) and more in the cabinets (whole-grain breads, peanut butter, nuts, popcorn, and cereal). In many households today, all the adults work outside the home, and teenagers perform some of the gatekeeper’s roles, such as shopping for groceries or choosing fast or prepared foods.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 12.2 Nutrition during Adolescence QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.03 - Describe the nutrient needs of adolescents and some of the challenges in meeting these needs.

DATE CREATED: 5/2/2015 4:50 AM DATE MODIFIED: 5/2/2015 8:08 AM 99. Discuss the role of genetics in obesity and diabetes development.

ANSWER: For obesity, as well as for cardiovascular disease (CVD), hypertension, and type 2 diabetes, genetics does not appear to play a determining role; that is, a person is not simply destined at birth to develop them. Instead, genetics appears to play a permissive role—the potential is inherited and will then develop, if given a push by factors in the environment such as poor diet, sedentary lifestyle, and cigarette smoking. Researchers note that the relationship between genes and the environment is a synergistic one—their combined effects are greater than the sum of their individual effects.

Many experts agree that preventing or treating obesity in childhood will reduce the rate of chronic diseases in adulthood. Without intervention, most overweight children become overweight adolescents who become overweight adults, and being overweight exacerbates every chronic disease that adults face. Fatty liver, a condition that correlates directly with BMI, was not even recognized in pediatric research until recently. Today, fatty liver disease affects about one in three obese children.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 5/2/2015 4:53 AM DATE MODIFIED: 10/2/2018 11:54 AM 100. How might a pregnant woman’s diet and health routine affect the health of her unborn fetus?

ANSWER: A theory called fetal programming, or developmental origins of health and disease, states Copyright Cengage Learning. Powered by Cognero.

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Chapter 12 that maternal malnutrition or other harmful conditions at a critical period of fetal development may have lifelong effects on an individual’s pattern of genetic expression and therefore on the tendency to develop obesity and certain diseases. Poor maternal diet or health during pregnancy may alter the infant’s bodily functions that influence disease development, such as blood pressure, cholesterol metabolism, glucose metabolism, and immune functions. For example, malnutrition during fetal development may encourage metabolic programming that promotes nutrient storage and thus provides a survival advantage in an environment of poor postnatal nutrition. In a postnatal environment of adequate nutrition or over-nutrition, however, such adaptations can lead to the development of glucose intolerance, type 2 diabetes, cardiovascular disease, and hypertension.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 12.4 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.12.04 - Describe the lifestyle factors that can help prevent childhood obesity and the development of type 2 diabetes and heart disease.

DATE CREATED: 5/2/2015 4:56 AM DATE MODIFIED: 10/2/2018 11:55 AM

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Chapter 13 1. Studies suggest that a diet providing ample carotenoids, vitamin C, and vitamin E may help to prevent the early onset of cataracts. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 4:18 AM DATE MODIFIED: 5/2/2015 8:15 AM 2. Increasing evidence suggests that overweight and obesity in middle age are associated with Alzheimer’s disease. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 4:36 AM DATE MODIFIED: 5/2/2015 8:15 AM 3. Research supports the notion that an overload of minerals in the body causes Alzheimer’s disease. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 4:43 AM DATE MODIFIED: 5/2/2015 8:15 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 4. The protein needs of older adults appear to be about the same as those of younger people. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 4:48 AM DATE MODIFIED: 5/2/2015 8:15 AM 5. Iron-deficiency anemia is more common in older adults than in young people. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 4:52 AM DATE MODIFIED: 5/2/2015 8:15 AM 6. Zinc intake is commonly low in older adults. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 4:56 AM DATE MODIFIED: 5/2/2015 8:15 AM 7. The elderly are more likely to have medical conditions or to take medications that may compromise folate status. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 4:58 AM DATE MODIFIED: 5/2/2015 8:15 AM 8. As people grow older, the use of medicines becomes commonplace, thus increasing the potential for diet-medication interactions. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 5:00 AM DATE MODIFIED: 5/2/2015 8:15 AM 9. Older adults spend more money per person on foods to eat at home than other age groups. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 4/30/2015 5:03 AM DATE MODIFIED: 5/2/2015 8:15 AM 10. People can add years to their lives or enhance the quality of their lives through healthy behaviors. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:05 AM DATE MODIFIED: 5/2/2015 8:15 AM 11. The fastest growing age group in the U.S. population is composed of people over _____ years of age. a. 50 b. 65 c. 75 d. 85 e. 90 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:08 AM DATE MODIFIED: 8/28/2018 12:58 PM 12. Life expectancy in the U.S. is _____ years. a. 68 b. 72 c. 75 d. 79 e. 81 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:19 AM DATE MODIFIED: 5/2/2015 8:15 AM 13. Which statement characterizes aging?

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Chapter 13 a. Slower aging is associated with slower metabolism. b. Genetics has no effect on aging. c. Aging cannot be slowed by a healthy lifestyle. d. Aging is an inevitable, natural process. e. Aging can be slowed with the use of appropriate supplements.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:22 AM DATE MODIFIED: 5/2/2015 8:15 AM 14. Which health behavior is the strongest predictor of continued mobility in the later years? a. not smoking b. low to moderate alcohol consumption c. maintenance of moderate body weight d. frequent physical activity e. sleeping regularly and adequately ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:25 AM DATE MODIFIED: 5/2/2015 8:15 AM 15. What is a benefit of physical activity in older adults? a. decreased blood flow to the brain b. decreased risk of cataracts c. increased tolerance to smoking d. increased blood flow to the brain e. decreased muscle mass ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:37 AM DATE MODIFIED: 5/2/2015 8:15 AM 16. Moderate energy restriction increases: a. body weight. b. body fat. c. insulin resistance. d. HDL cholesterol levels. e. LDL cholesterol levels.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 4/30/2015 5:40 AM DATE MODIFIED: 10/2/2018 11:56 AM 17. Osteoarthritis is a common condition among _____ adults. a. senile b. blind c. obese d. underweight e. active ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:42 AM DATE MODIFIED: 5/2/2015 8:15 AM 18. Vision problems in older adults may be due to: a. being underweight. b. low intake of vitamins D and E. c. being overweight.

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Chapter 13 d. low intake of vitamins C and E. e. high intake of vitamins D and E. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:45 AM DATE MODIFIED: 10/2/2018 11:57 AM 19. Rheumatoid arthritis may respond to a diet that is: a. low in saturated fat and high in omega-3 fatty acids. b. high in vitamins A, C, and E. c. restricted in kcalories. d. low in carbohydrates. e. low in saturated fat and low in omega-6 fatty acids.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 10/2/2018 11:57 AM 20. Which nutrient is NOT involved in preventing cognitive decline in older adults? a. folate b. vitamin B12 c. vitamin D d. vitamin B6 e. DHA ANSWER: POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE: HAS VARIABLES:

c 1 Bloom’s: Understand 13.2 Nutrition-Related Concerns during Late Adulthood Multiple Choice False

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Chapter 13 LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:50 AM DATE MODIFIED: 8/28/2018 12:58 PM 21. In Alzheimer’s disease, the brain develops _____ and _____. a. stellaroid plaques; neural tube tangles b. senile plaques; neuromuscular fibers c. senile plaques; neurofibrillary tangles d. free-radicals; senile tangles e. loose plaques; free-radicals ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:53 AM DATE MODIFIED: 5/2/2015 8:15 AM 22. Your grandfather is beginning to have trouble completing familiar tasks, such as using a microwave oven. You recognize this as an early sign of: a. omega fatty acid deficiency. b. normal age-related changes. c. Alzheimer's disease. d. malnutrition. e. cerebral cortex hypertrophy.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 5:56 AM DATE MODIFIED: 10/2/2018 11:57 AM 23. The most important nutrition concern for a patient with Alzheimer’s disease is: a. allowing the person to choose their own foods.

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Chapter 13 b. a strict eating schedule c. maintaining appropriate body weight. d. a regimen of dietary supplements. e. keeping adequately hydrated.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 4/30/2015 6:01 AM DATE MODIFIED: 10/2/2018 11:57 AM 24. Sarcopenia refers to: a. loss of muscle mass. b. vitamin deficiency. c. bone loss. d. malnutrition associated with aging. e. fat loss.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:04 AM DATE MODIFIED: 10/2/2018 11:58 AM 25. Energy needs decline with advancing age partly because: a. sarcopenia is not significant in later years. b. organs actually get smaller and so require less energy. c. older people usually increase their physical activity. d. basal metabolic rate declines as people age. e. older people are better able to absorb energy from foods.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:06 AM DATE MODIFIED: 10/2/2018 11:58 AM 26. An important physical change of aging that affects nutrition is: a. hair loss. b. decreased circulation. c. enhanced vision. d. sluggish intestinal motility. e. increased sense of smell.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:13 AM DATE MODIFIED: 10/2/2018 11:58 AM 27. The estimated energy requirements for adults decreases steadily after age: a. 19. b. 30. c. 40. d. 51. e. 65.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:18 AM DATE MODIFIED: 10/2/2018 11:58 AM 28. Which protein source is most appropriate for older adults? a. milk and cheese b. legumes and fish c. whole grains and legumes d. nonfat milk and peanut butter Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 e. cottage cheese and legumes ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:21 AM DATE MODIFIED: 5/2/2015 8:15 AM 29. The best choice for older adults with small energy allowances is to: a. take vitamin-mineral supplements. b. select nutrient-dense foods. c. consume less food. d. moderate alcohol consumption. e. cut back on water intake.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:23 AM DATE MODIFIED: 10/2/2018 11:59 AM 30. Protein is especially important for older adults to: a. promote sarcopenia. b. rebuild aging bones. c. support a healthy immune system. d. prevent macular degeneration. e. offset rheumatoid arthritis.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:29 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DATE MODIFIED:

10/2/2018 11:59 AM

31. The older adult’s intake of fruits and vegetables may be limited because of: a. decreased visual acuity. b. decreased muscle mass. c. adequate cooking facilities. d. chewing problems. e. decreased sense of smell.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:32 AM DATE MODIFIED: 10/2/2018 11:59 AM 32. Severe fat restriction among older adults may lead to: a. nutrient deficiencies. b. weight gain. c. greater risk of cancer. d. dehydration. e. depression.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:35 AM DATE MODIFIED: 10/2/2018 11:59 AM 33. Dehydrated older adults are more susceptible to: a. ambulatory distress. b. urinary tract infections. c. herniation. d. stomach ulcers. e. emphysema.

ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:37 AM DATE MODIFIED: 10/2/2018 1:12 PM 34. Fat intake should be moderate in the diets of most older adults because a reduction in dietary fat intake helps: a. alleviate constipation. b. retard the development of atherosclerosis. c. reduce the risk of osteoporosis. d. increase lean body mass. e. clear room for carbohydrate consumption.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:43 AM DATE MODIFIED: 10/2/2018 1:12 PM 35. Older adults are predisposed to fluid imbalances because: a. they pay too close attention to their thirst. b. they find it too easy to obtain fluids and so become complacent. c. fluids they ingest are more rapidly processed by the kidneys. d. they may have reduced thirst. e. they may have an increase in total body water as they age.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:46 AM DATE MODIFIED: 10/2/2018 1:13 PM 36. Older adults face a greater risk of vitamin D deficiency than young people due to: a. low consumption of meat.

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Chapter 13 b. low intake of vegetables. c. limited exposure to sunlight. d. low intake of fiber. e. higher intakes of fat.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:48 AM DATE MODIFIED: 10/2/2018 1:13 PM 37. The DRI Committee found that _____% of adults 51 years and older have atrophic gastritis due to the inability to absorb vitamin B12. a. 5 to 10 b. 10 to 30 c. 30 to 35 d. 40 to 45 e. 50 to 60 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:50 AM DATE MODIFIED: 5/2/2015 8:15 AM 38. One nutrient that is under-consumed by many elderly people is: a. vitamin A. b. protein. c. vitamin D. d. vitamin C. e. triglycerides.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:53 AM DATE MODIFIED: 10/2/2018 1:13 PM 39. Many older people take in adequate amounts of: a. vitamin A b. vitamin D c. folate d. zinc e. calcium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 4/30/2015 6:56 AM DATE MODIFIED: 10/2/2018 1:13 PM 40. Which factor increases the likelihood of iron deficiency in older adults? a. not using enough antacids b. increased stomach acid secretion c. chronic blood loss due to disease or medicines d. elevated heart rates during seizures e. limited intake of milk ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/1/2015 11:41 PM DATE MODIFIED: 5/2/2015 8:15 AM 41. An adequate calcium intake throughout life helps protect against: a. cancer. b. osteoporosis. c. diabetes. d. cardiovascular disease.

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Chapter 13 e. osteosarcopenia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/1/2015 11:55 PM DATE MODIFIED: 10/2/2018 1:15 PM 42. Few older adults consume the recommend amount of _____ due to complaints about stomach discomfort. a. meat b. fruit c. milk d. bread e. vegetables ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/1/2015 11:57 PM DATE MODIFIED: 5/2/2015 8:15 AM 43. The DRI for vitamin B12 for adults over 51 is: a. 2.4 mg/day. b. 0.24 mg/day. c. 2.4 µg/day. d. 4.0 µg/day. e. 4.2 µg /day.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 12:01 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DATE MODIFIED:

10/2/2018 1:15 PM

44. The most common drug that can affect nutrition in older people is: a. alcohol. b. laxatives. c. antacids. d. aspirin. e. albumin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 12:04 AM DATE MODIFIED: 10/2/2018 1:15 PM 45. Iron status in women generally improves: a. after menopause. b. with daily exercise. c. as muscle mass decreases. d. during perimenopause. e. as bone mass decreases.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 12:07 AM DATE MODIFIED: 10/2/2018 1:15 PM 46. Which condition is not a risk factor for malnutrition in older adults? a. disease b. eating disorders c. economic hardship d. reduced social contact e. tooth loss or decay ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 12:11 AM DATE MODIFIED: 5/2/2015 8:15 AM 47. Which food assistance program would most likely improve the intake of fruits and vegetables among low-income older adults? a. OAA Nutrition Program b. Supplemental Nutrition Assistance Program c. Meals on Wheals d. Senior Farmers Market Nutrition Program e. Meals for Singles ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 12:15 AM DATE MODIFIED: 5/2/2015 8:15 AM 48. An older adult complains about the expense of cooking for one. You suggest: a. purchasing large bags of frozen vegetables. b. purchasing large bags of shredded cheese. c. purchasing eggs in large quantities. d. stocking up on fresh produce when in season. e. buying lots of groceries and give them to your neighbors.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 12:18 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DATE MODIFIED:

10/2/2018 1:16 PM

49. Since 1950, the population older than age 65 has almost: a. quintupled. b. halved. c. quadrupled. d. doubled. e. tripled.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 12:22 AM DATE MODIFIED: 10/2/2018 1:16 PM 50. The U.S. Bureau of the Census projects that by the year _____ more than a million Americans will be 100 years old or older. a. 2018 b. 2020 c. 2025 d. 2030 e. 2040 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 12:31 AM DATE MODIFIED: 5/2/2015 8:15 AM 51. Healthy older adults who have not been active can ease into a suitable routine by first trying to _____ more. a. run b. walk c. cycle d. play basketball e. play cards ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 12:35 AM DATE MODIFIED: 5/2/2015 8:15 AM 52. Which lifestyle habit is not associated with improvement of physiological age in older adults? a. engaging in daily physical activity b. having a sense of purpose c. avoiding tobacco use d. following a plant-based diet e. following a diet that includes plenty of red meat ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 12:37 AM DATE MODIFIED: 5/2/2015 8:15 AM 53. Moderate sodium intake and adequate intakes of potassium, calcium, and other minerals help prevent: a. hyperbolic disorder. b. hyperthermia. c. hypernatremia. d. hyperextension. e. hypertension.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 12:40 AM DATE MODIFIED: 10/2/2018 1:16 PM 54. Preventive factors for _____ may include supplements of the omega-3 fatty acid DHA, some B vitamins (folate, vitamin B6, and vitamin B12), and the carotenoids lutein and zeaxanthin.

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Chapter 13 a. cataracts b. macular degeneration c. rheumatoid arthritis d. hypertension e. dementia ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 12:43 AM DATE MODIFIED: 2/9/2016 11:07 AM 55. When the number of neurons in the _____ diminishes, balance and posture are affected. a. hindbrain b. cerebral cortex c. cerebrum d. neurofibrillary tangles e. sensory organs ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 12:45 AM DATE MODIFIED: 5/2/2015 8:15 AM 56. When an older adult is feeling too tired to participate in work, family, or social activities, this is likely a warning sign of: a. a brain tumor. b. Alzheimer’s. c. type 2 diabetes. d. early on-set senile dementia. e. typical age-related changes.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 12:49 AM DATE MODIFIED: 10/2/2018 1:17 PM 57. The antioxidant nutrients and phytochemicals in fruits and vegetables may help slow the progression of: a. Alzheimer’s. b. type 1 diabetes. c. cataracts. d. senile dementia. e. urinary tract infections.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 12:55 AM DATE MODIFIED: 10/2/2018 1:17 PM 58. Basal metabolic rate declines _____ percent per decade, in part because lean body mass and thyroid hormones diminish. a. 8-10 b. 2-3 c. ½ to 1 d. 5 to 6 e. 1 to 2 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 12:57 AM DATE MODIFIED: 2/9/2016 11:08 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 59. When low fiber intakes are combined with low fluid intakes and inadequate physical activity, _____ becomes more likely. a. malnutrition b. constipation c. high blood sugar levels d. diabetes e. obesity ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 1:01 AM DATE MODIFIED: 5/2/2015 8:15 AM 60. For older adults, the recommendation for beverage intake, including water, is _____ cups a day for women and _____ for men. a. 3; 8 b. 6; 10 c. 7; 12 d. 9; 13 e. 10; 15 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 1:04 AM DATE MODIFIED: 5/2/2015 8:15 AM 61. A deficiency in _____ can depress the appetite and blunt the sense of taste. a. selenium b. copper c. iron d. calcium e. zinc ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 1:06 AM DATE MODIFIED: 5/2/2015 8:15 AM 62. Even for older adults, _____ is still the best source of nutrients. a. food b. tea c. an herbal supplement d. a vitamin pill every morning e. a timed-release capsule ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 1:10 AM DATE MODIFIED: 5/2/2015 8:15 AM 63. Energy intake inadequacies in older adults are directly related to: a. constipation. b. iron-rich meal replacement shakes. c. herbal supplements. d. increased physical activity. e. loneliness.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 1:13 AM DATE MODIFIED: 10/2/2018 1:18 PM 64. The _____ food assistance program for older adults provides congregate and home-delivered meals to improve people’s nutrition status.

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Chapter 13 a. Meals for Singles b. Senior Farmers Market Nutrition Program c. SNAP d. OAA Nutrition Program e. Box Lunches for Seniors ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 1:15 AM DATE MODIFIED: 5/2/2015 8:15 AM 65. The _____ food assistance program provides low-income older adults with coupons that can exchanged for fresh fruits, vegetables, and herbs at community-supported roadside stands. a. Meals for Singles b. Senior Farmers Market Nutrition Program c. SNAP d. OAA Nutrition Program e. Box Lunches for Seniors ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 1:18 AM DATE MODIFIED: 5/2/2015 8:15 AM 66. The _____ food assistance program supplements income for low-income households by means of a card similar to a debit card that can be used to purchase food. a. Meals for Singles b. Senior Farmers Market Nutrition Program c. SNAP d. OAA Nutrition Program e. Box Lunches for Seniors ANSWER: c POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 1:21 AM DATE MODIFIED: 5/2/2015 8:15 AM 67. The percent of households in the U.S. that are considered food secure is close to: a. only 35%. b. 50%. c. 60%. d. 70%. e. 85%.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 1:23 AM DATE MODIFIED: 10/2/2018 1:18 PM 68. Food _____ are community food collection programs that provide groceries to be prepared and eaten at home. a. deserts b. pantries c. exchanges d. recoveries e. securities ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 2:01 AM DATE MODIFIED: 5/2/2015 8:15 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 69. The primary cause of hunger in developed countries is: a. food poverty. b. war. c. mental illness. d. politics. e. poor roads.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 2:05 AM DATE MODIFIED: 10/2/2018 1:18 PM 70. One major factor that contributes to food poverty is: a. low living expenses. b. lack of volunteers to staff food pantries. c. not enough food available. d. lack of knowledge about food assistance programs. e. lack of insurance.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 2:42 AM DATE MODIFIED: 10/2/2018 1:18 PM 71. A food recovery program might involve: a. taking leftover food from a local shelter to a fundraiser. b. planting berry bushes in an already harvested field. c. cutting the crust off bread and saving it. d. the delivery of day-old bread to a soup kitchen. e. collecting unused WIC vouchers.

ANSWER: d POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 2:47 AM DATE MODIFIED: 10/2/2018 1:19 PM 72. The largest federal food assistance program is: a. WIC. b. SNAP. c. WHO. d. USDA. e. UNICEF. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.5 Nutrition in Practice: Hunger and Community Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.13.05 - Identify some reasons why hunger is present in a country as wealthy as the United States and describe the resources available to those in need.

DATE CREATED: 5/2/2015 2:45 AM DATE MODIFIED: 10/2/2018 1:19 PM Match the term with the short phrase or description that best matches it. a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance b. illness caused by eating food that contains a harmful toxin or chemical c. a toxic compound, produced by microorganisms, that harms mucous membranes d. a poisonous compound that disrupts the nervous system e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues f. a poisonous toxin produced by molds g. agents that cause physical harm or death when present in large amounts h. the inadvertent transfer of bacteria from one food to another i. potentially dangerous substances that can accidentally get into foods j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight DIFFICULTY: BLOOM’S: Remember REFERENCES: 13.1 Foodborne Illnesses and the Agents That Cause Them QUESTION TYPE: Matching Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 HAS VARIABLES: False LEARNING OBJECTIVES: Bloom’s: Remember - Differentiat - Bloom’s: Remember - Differentiate among the various species that make up a planktonic community, and identify the only feature common to all plankton.

DATE CREATED: 10/6/2015 7:13 AM DATE MODIFIED: 2/4/2019 5:01 PM 73. aflatoxin ANSWER: f POINTS: 1 74. enterotoxin ANSWER: c POINTS: 1 75. foodborne illness ANSWER: a POINTS: 1 76. foodborne infection ANSWER: e POINTS: 1 77. food intoxication ANSWER: b POINTS: 1 78. neurotoxin ANSWER: d POINTS: 1 79. toxicants ANSWER: g POINTS: 1 Match the term with the short phrase or description that best matches it. a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance b. illness caused by eating food that contains a harmful toxin or chemical c. a toxic compound, produced by microorganisms, that harms mucous membranes d. a poisonous compound that disrupts the nervous system e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues f. a poisonous toxin produced by molds g. agents that cause physical harm or death when present in large amounts h. the inadvertent transfer of bacteria from one food to another i. potentially dangerous substances that can accidentally get into foods j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight DIFFICULTY: BLOOM’S: Remember REFERENCES: 13.2 Safe Food Storage and Preparation QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: Bloom’s: Remember - Differentiat - Bloom’s: Remember - Differentiate among the various species that make up a planktonic community, and identify the only feature common to all plankton.

DATE CREATED: 10/6/2015 7:19 AM DATE MODIFIED: 2/4/2019 5:02 PM 80. cross-contamination ANSWER: h POINTS: 1 Match the term with the short phrase or description that best matches it. a. illness occurring as a result of ingesting food or water contaminated with a poisonous substance b. illness caused by eating food that contains a harmful toxin or chemical c. a toxic compound, produced by microorganisms, that harms mucous membranes d. a poisonous compound that disrupts the nervous system e. illness caused by eating a food containing bacteria or other microorganisms capable of growing and thriving in a person's tissues f. a poisonous toxin produced by molds g. agents that cause physical harm or death when present in large amounts h. the inadvertent transfer of bacteria from one food to another i. potentially dangerous substances that can accidentally get into foods j. compounds that contain one or more of a class of atoms that includes fluorine, chlorine, iodine, and bromine k. any of a number of mineral ions, such as mercury and lead, so named because of their relatively high atomic weight DIFFICULTY: BLOOM’S: Remember REFERENCES: 13.3 Pesticides and Other Environmental Contaminants QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: PNUT.BOYL.16.13.3 - List example - PNUT.BOYL.16.13.3 - List examples of environmental contaminants that may get into foods and how people can reduce their exposure to contamination.

DATE CREATED: 10/6/2015 7:23 AM DATE MODIFIED: 2/4/2019 5:03 PM 81. contaminants ANSWER: i POINTS: 1 82. heavy metals ANSWER: k Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 POINTS:

1

83. organic halogens ANSWER: j POINTS: 1 Match the term with the short phrase or description that best matches it. a. an acronym formed from the elements of UNICEF's Child Survival campaign b. the inability to acquire or consume an adequate quality or sufficient quantity of food in socially acceptable ways, or the uncertainty that one will be able to do so c. the treatment of dehydration with an oral solution d. widespread lack of access to food caused by natural disasters, political factors, or war e. the United Nations Children's Fund f. the state of having too little money to meet minimum needs for food, clothing, and shelter g. the harvesting of excess food from farms, orchards, and packing houses to feed the hungry h. nonprofit community organizations that collect surplus commodities from the government and edible but often unmarketable foods from private industry for use by nonprofit charities, institutions, and feeding programs at nominal cost i. the number of children who die before the age of five for every 1,000 live births j. access by all people at all times to enough food for an active and healthy life k. international companies with direct investments and/or operative facilities in more than one country l. such activities as salvaging perishable produce from grocery stores and wholesale food markets; rescuing surplus prepared food from restaurants, corporate cafeterias, and caterers; and collecting nonperishable, canned or boxed processed food from manufacturers, supermarkets, or people's homes m. a national food banking network to which the majority of food banks belong DIFFICULTY: BLOOM’S: Remember REFERENCES: 13.6 Spotlight: Global Food Insecurity QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: PNUT.BOYL.16.13.6 - Discuss the - PNUT.BOYL.16.13.6 - Discuss the prevalence of global food insecurity and factors that contribute to food insecurity.

DATE CREATED: 10/6/2015 7:27 AM DATE MODIFIED: 2/4/2019 5:03 PM 84. famine ANSWER: d POINTS: 1 85. food banks ANSWER: h POINTS: 1 86. food insecurity ANSWER: b POINTS: 1 87. food recovery Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 ANSWER: l POINTS: 1 88. food security ANSWER: j POINTS: 1 89. gleaning ANSWER: g POINTS: 1 90. GOBI ANSWER: a POINTS: 1 91. multinational corporations ANSWER: k POINTS: 1 92. ORT ANSWER: c POINTS: 1 93. poverty ANSWER: f POINTS: 1 94. Feeding America ANSWER: m POINTS: 1 95. U5MR ANSWER: i POINTS: 1 96. UNICEF ANSWER: e POINTS: 1 97. Describe the possible relationships between cataracts and nutrition.

ANSWER: Oxidative stress appears to play a significant role in the development of cataracts, but supplements of the antioxidant nutrients (vitamin C, vitamin E, and carotenoids) do not seem to prevent or slow the progression. By comparison, a healthy diet that includes plenty of fruits and vegetables rich in these antioxidants does seem to slow the progression or reduce the risk of developing cataracts. Also, people who follow the Dietary Guidelines for Americans are reported to have fewer cataracts, though cataracts can occur even in wellnourished individuals due to exposure to ultraviolet light, oxidative damage, viral infections, toxic substances, genetic disorders, injury, or other trauma. One other dietCopyright Cengage Learning. Powered by Cognero.

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Chapter 13 related factor that may play a role in cataract development is obesity. How obesity may influence the development of cataracts is not known. Risk factors that typically accompany overweight, such as inactivity, diabetes, or hypertension, do not explain the association.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 3:13 AM DATE MODIFIED: 10/2/2018 1:40 PM 98. Discuss the possible roles of nutrition in the prevention of Alzheimer’s disease.

ANSWER: In Alzheimer’s disease, the most prevalent form of dementia, brain cell death occurs in the areas of the brain that coordinate memory and cognition. Alzheimer’s disease afflicts more than 5 million people in the United States, and that number is expected to triple by the year 2050.

Nerve cells in the brains of people with Alzheimer’s disease show evidence of free-radical attack—damage to DNA, cell membranes, and proteins—and of the minerals that trigger these attacks—iron, copper, zinc, and aluminum. Some research suggests that the antioxidant nutrients can limit free-radical damage and delay or prevent Alzheimer’s disease, but more research is needed to confirm this possibility.

Increasing evidence also suggests that overweight and obesity in middle age are associated with dementia in general, and with Alzheimer’s disease in particular. The possible relationship between obesity and Alzheimer’s disease is disturbing given the current obesity epidemic. Efforts to prevent and treat obesity, however, may also help prevent Alzheimer’s disease. Diets designed to support a healthy heart, which include the omega-3 fatty acids of oily fish, may benefit brain health as well. Maintaining appropriate body weight may be the most important nutrition concern for the person with Alzheimer’s disease.

POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 3:17 AM DATE MODIFIED: 5/2/2015 8:15 AM 99. Describe why energy needs decline with advancing age.

ANSWER: As a general rule, adult energy needs decline an estimated 5 percent per decade. One Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 reason is that people usually reduce their physical activity as they age, although they need not do so. Another reason is that basal metabolic rate declines 1 to 2 percent per decade, in part because lean body mass and thyroid hormones diminish. Loss of muscle mass, known as sarcopenia, can be significant in the later years (its prevalence is more than 50 percent among those older than 75), and its consequences, dramatic. As skeletal muscle mass diminishes, people lose their ability to move and to maintain balance, making falls likely.

The limitations that accompany the loss of muscle mass and strength play a key role in the diminishing health that often accompanies aging. To some extent, however, declines in lean body mass and energy needs may not be entirely inevitable. Optimal nutrition with sufficient protein and regular physical activity, especially resistance training, can help maintain muscle mass and strength and minimize the changes in body composition associated with aging. Physical activity not only increases energy expenditure but also, along with sound nutrition, enhances bone density and supports many body functions as well.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 3:20 AM DATE MODIFIED: 5/2/2015 8:15 AM 100. Why is dehydration a risk for older adults?

ANSWER: Dehydration is a risk for older adults, who may not notice or pay attention to their thirst or who find it difficult and bothersome to get a drink or to get to a bathroom. Older adults who have lost bladder control may be afraid to drink too much water. Despite real fluid needs, older people do not seem to feel as thirsty or notice mouth dryness as readily as younger people. Many employees of health care communities such as assisted living facilities say it is hard to persuade their elderly clients to drink enough water and fruit juices.

Total body water decreases as people age, so even mild stresses, such as fever or hot weather, can precipitate rapid dehydration in older adults. Dehydrated older adults seem to be more susceptible to urinary tract infections, pneumonia, pressure ulcers, confusion, and disorientation. An intake of 9 cups a day of total beverages, including water, is recommended for women; for men, the recommendation is 13 cups a day of total beverages, including water.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 3:22 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 DATE MODIFIED:

10/2/2018 1:42 PM

101. Why are some elderly people at risk of developing vitamin D deficiency?

ANSWER: Older adults face a greater risk of vitamin D deficiency than younger people do. Vitamin D–fortified milk is the most reliable source of vitamin D, but many older adults drink little or no milk. Further compromising the vitamin D status of many older people, especially those in assisted living facilities or group homes, is their limited exposure to sunlight.

Finally, aging reduces the skin’s capacity to make vitamin D and the kidneys’ ability to convert it to its active form. Not only are older adults not getting enough vitamin D, but they may actually need more to improve both muscle and bone strength. To prevent bone loss and to maintain vitamin D status, especially in those who engage in minimal outdoor activity, adults 51 to 70 years old need 15 micrograms daily and those 71 and older need 20 micrograms. Supplements may be needed to achieve adequate levels of vitamin D. POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 3:25 AM DATE MODIFIED: 5/2/2015 8:15 AM 102. Describe factors in many older people’s lives that increase the likelihood of iron deficiency.

ANSWER: Iron-deficiency anemia is less common in older adults than in younger people, but it still occurs in some, especially in those with low food energy intakes. Aside from diet, other factors in many older people’s lives make iron deficiency likely: chronic blood loss from disease conditions and medicines, and poor iron absorption due to reduced secretion of stomach acid and antacid use. Anyone concerned with older people’s nutrition should keep these possibilities in mind.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 13.1 Energy and Nutrient Needs during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.03 - Explain why the needs for some nutrients increase or decrease as people age and describe healthful eating patterns for older adults.

DATE CREATED: 5/2/2015 3:28 AM DATE MODIFIED: 2/9/2016 11:10 AM 103. List ten ways that older adults can stretch their food dollars.

ANSWER: There are a number of ways older adults can stretch their food dollars. These usually involve storing leftovers and having food staples on hand during meal preparation. Also, creative cooking and meal planning can save older adults money. People who have the means to shop and cook for themselves can cut their food bills just by being wise shoppers.

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Chapter 13 Large supermarkets are usually less expensive than convenience stores. A grocery list helps reduce impulse buying, and specials and coupons can save money when the items featured are those that the shopper needs and uses.

Buying the right amount so as not to waste any food is a challenge for people eating alone.

Many foods that offer a variety of nutrients for practically pennies have a long shelf life; staples such as rice, pastas, dry powdered milk, and dried legumes can be purchased in bulk and stored for months at room temperature. Other foods that are usually a good buy include whole pieces of cheese rather than sliced or shredded cheese, fresh produce in season, variety meats such as chicken livers, and cereals that require cooking instead of ready-to-serve cereals. A person who has ample freezing space can buy large packages of meat, such as pork chops, ground beef, or chicken, when they are on sale. Then the meat can be immediately wrapped in individual servings for the freezer. All the individual servings can be put in a bag marked appropriately with the contents and the date.

Alternatively, grocers will break open a package of wrapped meat and rewrap the portion needed. Similarly, eggs can be purchased by the half-dozen. Eggs do keep for long periods, though, if stored properly in the refrigerator. Frozen vegetables are more economical in large bags than in small boxes. Fresh fruits and vegetables can be purchased individually.

A person can buy fresh fruit at various stages of ripeness: a ripe one to eat right away, a semi-ripe one to eat soon after, and a green one to ripen on the windowsill. Finally, breads and cereals usually must be purchased in larger quantities. Again the amount needed for a few days can be taken out and the rest stored in the freezer. Creative chefs think of various ways to use foods when only large amounts are available. A variety of vegetables and meats can be enjoyed stir-fried; inexpensive vegetables such as cabbage, celery, and onion are delicious when crisp cooked in a little oil with herbs or lemon added.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 3:30 AM DATE MODIFIED: 5/2/2015 8:15 AM 104. How might a diet plan that is kcalorie restrictive actually help slow the aging process?

ANSWER: In their efforts to understand longevity, researchers have not only observed people but have also manipulated influencing factors, such as diet, in animals. This research has produced some interesting and suggestive findings. For example, animals live longer and have fewer age-related diseases when their energy intakes are restricted. These lifeprolonging benefits become evident when the diet provides enough food to prevent malnutrition and an energy intake of about 70 percent of normal; benefits decline as the age at which energy restriction begins is delayed.

Exactly how energy restriction prolongs life remains unexplained, although gene activity appears to play a key role. Energy restriction in animals prevents alterations in gene expression that are associated with aging. Food restriction may also extend the life span by preventing damaging lipid oxidation, thereby delaying the onset of age-related diseases such as cancer and atherosclerosis. Other research suggests that energy restriction Copyright Cengage Learning. Powered by Cognero.

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Chapter 13 beneficially alters several aspects of fat cell metabolism, which may play a role in reducing chronic disease risk and extending life. Experiments with food restriction and longevity in animals have not suggested any direct applications to human nutrition.

Moderate energy restriction (80 to 90 percent of usual intake) in human beings may be valuable. When people restrict energy intake moderately, body weight, body fat, and blood pressure drop, and blood lipids and insulin response improve—favorable changes for preventing chronic diseases. The reduction in oxidative damage that occurs with energy restriction in animals also occurs in people whose diets include antioxidant nutrients and phytochemicals. Diets such as the Mediterranean diet that include an abundance of fruits, vegetables, olive oil, whole grains, and legumes—with their array of antioxidants and phytochemicals—support good health and long life.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 13.1 Nutrition and Longevity QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.01 - Describe the roles nutrition, physical activity, and other lifestyle choices play in longevity.

DATE CREATED: 5/2/2015 4:02 AM DATE MODIFIED: 5/2/2015 8:15 AM 105. How is osteoarthritis and rheumatoid arthritis related to diet and physical activity?

ANSWER: The most common type of arthritis that disables older people is osteoarthritis, a painful swelling of the joints. During movement, the ends of bones are normally protected from wear by cartilage and by small sacs of fluid that lubricate the joint. With age, the cartilage sometimes disintegrates, and the joints become malformed and painful to move.

Obesity is common among adults with arthritis. Weight loss can help overweight people with osteoarthritis, partly because the joints affected are often weight-bearing joints that are stressed and irritated by having to carry excess pounds. Interestingly, though, weight loss often relieves the worst pain of osteoarthritis in the hands as well, even though they are not weight-bearing joints. Jogging and other weight-bearing activities do not worsen osteoarthritis. In fact, both aerobic activity and weight training offer modest improvements in physical performance and pain relief, especially when accompanied by even modest weight loss.

Two popular supplements for treating osteoarthritis—glucosamine and chondroitin—may alleviate pain and improve mobility, but mixed reports from studies emphasize the need for additional research. Drugs and supplements used to relieve arthritis can impose nutrition risks; some affect appetite and alter the body’s use of nutrients.

Another type of arthritis, known as rheumatoid arthritis, has a possible link to diet through the immune system. In rheumatoid arthritis, the immune system mistakenly attacks the bone coverings as if they were made of foreign tissue. In some individuals, certain foods, notably a Mediterranean-type diet of fish, vegetables, and olive oil, may moderate the inflammatory responses and provide some relief. The omega-3 fatty acids commonly found in fish oil reduce joint tenderness and improve mobility in some people with rheumatoid arthritis. The same diet recommended for heart health—one low in saturated fat from meats and milk products and high in omega-3 fats from fish—helps prevent or reduce the inflammation in the joints that makes arthritis so painful.

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Chapter 13 POINTS: 1 DIFFICULTY: Bloom’s: Analyze REFERENCES: 13.2 Nutrition-Related Concerns during Late Adulthood QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.02 - Identify how nutrition might contribute to, or prevent, the development of age-related problems associated with vision, arthritis, and the brain.

DATE CREATED: 5/2/2015 4:21 AM DATE MODIFIED: 5/2/2015 8:15 AM 106. How can depression be mitigated during older adulthood so that overall health can be maintained?

ANSWER: Another factor affecting food intake and appetite in older people is depression. Loss of appetite and motivation to cook or even to eat frequently accompanies depression. An overwhelming feeling of grief and sadness at the death of a spouse, friend, or family member may leave many people, particularly elderly people, with a feeling of powerlessness to overcome the depression. The support and companionship of family and friends, especially at mealtimes, can help overcome depression and enhance appetite.

POINTS: 1 DIFFICULTY: Bloom’s: Evaluate REFERENCES: 13.4 Food Choices and Eating Habits of Older Adults QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.13.04 - Discuss factors that influence adults’ food choices and instruct an adult on how to seek food assistance if needed, shop for groceries, and prepare healthy meals for one person on a limited budget.

DATE CREATED: 5/2/2015 4:23 AM DATE MODIFIED: 5/2/2015 8:15 AM

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Chapter 14 1. Nutrition care is described in the medical record in various ways, but one of the most popular is the SOAP note. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:21 AM DATE MODIFIED: 4/17/2015 2:22 AM 2. If either the appetite or the sense of taste is affected by illness, the health practitioner should work with the patient to identify foods that are the most enjoyable. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 2:22 AM DATE MODIFIED: 4/17/2015 2:24 AM 3. A nutrition intervention should take into account the patient’s food habits, lifestyle, and other personal factors. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 2:24 AM DATE MODIFIED: 4/17/2015 2:25 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 4. The 24-hour recall provides accurate and useful data for assessing the adequacy of an individual’s diet. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 2:25 AM DATE MODIFIED: 4/17/2015 2:27 AM 5. A written account of foods and beverages consumed by a patient over several days is called a nutrition diagnosis. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 2:27 AM DATE MODIFIED: 4/17/2015 2:29 AM 6. Serum protein values can be affected by fluid imbalances, pregnancy, infections, and some medications. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 2:46 AM DATE MODIFIED: 4/17/2015 2:47 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 7. For patients on medication, nutrition intervention includes advice on managing nutrient-related medication problems. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:47 AM DATE MODIFIED: 4/17/2015 2:48 AM 8. Once nutrition problems have been diagnosed, the nurse or dietitian identifies expected outcomes to correct the problems. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:48 AM DATE MODIFIED: 9/29/2018 7:08 PM 9. The transcription factor that enhances the gene expression of enzymes required for cholesterol synthesis enters the nucleus only when the cellular cholesterol content is low. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.4 Nutrition in Practice: Nutritional Genomics QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.4 - Explain how nutritional genomics research may improve our understanding of the relationship between illness and nutrition care.

DATE CREATED: 4/17/2015 2:49 AM DATE MODIFIED: 4/17/2015 2:50 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 10. Diseases affected by a single gene tend to be relatively rare and usually exert their effects early in life. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.4 Nutrition in Practice: Nutritional Genomics QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.4 - Explain how nutritional genomics research may improve our understanding of the relationship between illness and nutrition care.

DATE CREATED: 4/17/2015 2:50 AM DATE MODIFIED: 4/17/2015 2:51 AM 11. Preventing or treating malnutrition in patients hospitalized with acute illness may improve their medical outcomes because: a. some illnesses lead to eating disorders. b. patients should lose weight while hospitalized. c. poor nutrition status weakens the immune system. d. most patients have limited energy stores. e. acute illnesses require longer hospital stays than chronic illnesses.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:52 AM DATE MODIFIED: 10/2/2018 1:45 PM 12. A PES statement describes the: a. body weight concerns of a patient. b. pharmaceutical interventions for a patient. c. results of a physical exam. d. nutritional problem of a patient presented in a specified format. e. physician’s orders for patient nutritional care.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:53 AM DATE MODIFIED: 10/2/2018 1:45 PM 13. A patient’s nutrition prescription is prescribed by the: a. registered dietitian. b. occupational therapist. c. registered nurse. d. registered dietetic technician. e. physician.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:55 AM DATE MODIFIED: 10/2/2018 1:45 PM 14. Which aspect of a patient's nutrition care is not provided by a nurse? a. nutrition screening b. encouraging patients to eat c. answering questions about special diets d. developing, implementing, and evaluating nutrition care plans e. encouraging patients to drink ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:56 AM DATE MODIFIED: 4/17/2015 2:58 AM 15. A coordinated program of treatment that merges the care plans of different health practitioners is a: a. critical pathway. b. care map.

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Chapter 14 c. diet order. d. care plan. e. clinical correlation.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 2:58 AM DATE MODIFIED: 10/2/2018 1:46 PM 16. Which health professional does not assume a primary role in developing and implementing nutrition care plans? a. dietetic technician b. dietitian c. nurse d. pharmacist e. physician ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 3:00 AM DATE MODIFIED: 10/2/2018 1:46 PM 17. Which type of treatment would likely cause impaired digestion and absorption of nutrients? a. surgical resection of mouth b. surgical wounds c. diuretic usage d. radiation therapy e. medications that cause anorexia ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 3:01 AM DATE MODIFIED: 4/17/2015 3:02 AM 18. Which health care professional is not part of the nutrition support team? a. physician b. registered dietitian c. certified nurses aid d. nurse e. pharmacist ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 3:02 AM DATE MODIFIED: 9/29/2018 7:13 PM 19. Which tool evaluates a person’s risk of malnutrition by ranking key variables from the medical history and physical examination? a. subjective global assessment b. integrated assessment c. functional assessment d. nutrition care plan e. health and history ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 3:04 AM DATE MODIFIED: 4/17/2015 3:05 AM 20. The medical history provides information about: Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 a. genetic susceptibility for diseases. b. living situation. c. body weight and dietary changes. d. financial concerns that may restrict access to food. e. social concerns.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:05 AM DATE MODIFIED: 10/2/2018 1:46 PM 21. Obtaining an accurate account of a person’s usual food intake is dependent upon all of the following EXCEPT the: a. person’s memory. b. person’s honesty. c. interviewer’s skill. d. interviewer’s personality. e. interviewer’s questions.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:07 AM DATE MODIFIED: 10/2/2018 1:47 PM 22. “What is the first thing you ate or drank yesterday morning?” is the first question asked in a: a. food frequency questionnaire. b. kcalorie count. c. food diary. d. 24-hour dietary recall. e. hospital admission.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:08 AM DATE MODIFIED: 10/2/2018 1:47 PM 23. Which factor is not a limitation of a 24-hour dietary recall? a. the previous day’s intake may not be typical b. they are difficult to obtain c. the person may not be able to accurately report portion sizes d. they provide data for one day only e. they do not take into account variations in diet ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:09 AM DATE MODIFIED: 9/29/2018 7:18 PM 24. Which medical problem is not generally associated with malnutrition? a. celiac disease b. alcoholism c. pressure sores d. incontinence e. fluid retention ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:11 AM DATE MODIFIED: 4/17/2015 3:12 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 25. The “P” in a PES statement stands for: a. physician. b. problem. c. pharmaceutical intervention. d. patient. e. prognosis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 3:12 AM DATE MODIFIED: 10/2/2018 1:47 PM 26. One disadvantage to using a food frequency questionnaire is that: a. it does not take into account fluctuations in food intake. b. it cannot identify short-term changes in food intake. c. the results are not affected by seasonal changes in diet. d. it may not be reflective of a typical day’s intake. e. it is not easy for the patient to answer.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:14 AM DATE MODIFIED: 10/2/2018 1:47 PM 27. One disadvantage of using a food record is the: a. time involved in keeping one. b. increased awareness of one’s food choices. c. lack of reliance on a person’s memory. d. harm that may result from too much information. e. lack of detailed information.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:19 AM DATE MODIFIED: 10/2/2018 1:48 PM 28. Which method of collecting a dietary history is the most time-consuming and requires a high degree of motivation to complete? a. 24-hour dietary recall b. food frequency questionnaire c. food record d. direct observation e. food count ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:21 AM DATE MODIFIED: 4/17/2015 3:22 AM 29. Which method for obtaining food intake data is most often used to monitor a patient’s response to, and compliance with, medical nutrition therapy? a. food record b. food frequency checklist c. 24-hour recall d. usual intake record e. calorie count ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:23 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DATE MODIFIED:

4/17/2015 3:24 AM

30. A procedure in which direct observations are used to generate an estimate of a patient’s current food intake is called a: a. kcalorie count. b. food diary. c. 24-hour recall. d. food record. e. BMR. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:24 AM DATE MODIFIED: 10/2/2018 1:48 PM 31. A child’s height is measured in the standing position once she or he reaches the age of: a. 12 months. b. 18 months. c. 2 years. d. 3 years. e. 5 years.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:26 AM DATE MODIFIED: 10/2/2018 1:51 PM 32. Which item is not an anthropometric measurement commonly used to evaluate overnutrition and undernutrition? a. height b. arm length c. waist circumference d. head circumference e. infant length Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:27 AM DATE MODIFIED: 2/9/2016 11:14 AM 33. For an adult’s height to be accurately measured, the person should stand: a. erect without shoes. b. erect with shoes. c. with feet slightly apart. d. two inches away from the wall. e. with slightly bent knees.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:28 AM DATE MODIFIED: 10/2/2018 1:51 PM 34. The height of a person who is unable to stand is estimated from equations that use: a. elbow breadth or wrist circumference. b. knee height or full arm span. c. head circumference or wrist circumference. d. knee height or elbow breadth. e. knee height and waist circumference.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

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Chapter 14 DATE CREATED: DATE MODIFIED:

4/17/2015 3:30 AM 10/2/2018 1:51 PM

35. Which condition is least associated with malnutrition? a. celiac disease b. hypertension c. diabetes mellitus d. pressure sores e. cancer treatments ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:31 AM DATE MODIFIED: 2/9/2016 11:15 AM 36. Which measurement is used in infancy to assess brain development? a. abdominal girth b. fatfold c. head circumference d. height and weight e. weight only ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:33 AM DATE MODIFIED: 4/17/2015 3:34 AM 37. In people who are ill, significant weight loss may be masked by: a. fluid retention. b. dehydration. c. a large tumor. d. drug therapy. e. bowel retention.

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Chapter 14 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:34 AM DATE MODIFIED: 10/2/2018 1:52 PM 38. Which data is most valuable for evaluating the degree of nutrition risk associated with acute illness? a. ideal body weight b. height-weight tables c. percent ideal body weight d. percent usual body weight e. BMR ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:35 AM DATE MODIFIED: 4/17/2015 3:37 AM 39. What is the ideal body weight of a 42-year-old female who is 5’5” tall?

Optional hint1: IBW = (height in inches)2 × 0.0313 a. 108 pounds b. 113 pounds c. 132 pounds d. 138 pounds e. 142 pounds ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DATE CREATED: DATE MODIFIED:

be estimated in the hospital setting.

4/17/2015 3:37 AM 4/20/2015 7:39 AM

40. Jim is 5’10” tall and weighs 135 pounds. What is his malnutrition risk based on his %IBW? Optional hint: IBW = (height in inches)2 × 0.0313 a. no risk of malnutrition b. risk of mild malnutrition c. risk of moderate malnutrition d. risk of severe malnutrition e. risk of death ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:40 AM DATE MODIFIED: 4/20/2015 7:39 AM 41. What is the % IBW of a 35-year-old female whose IBW is 120 pounds and whose actual weight is 108 pounds? a. 90 b. 110 c. 120 d. 132 e. 140 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:45 AM DATE MODIFIED: 4/17/2015 3:46 AM 42. Joe, a 69-year-old widower, has lost 27 pounds since his wife’s death a year ago. He is 5’11”, and his usual body weight is 173 pounds. What is his %UBW? a. 15% b. 69% Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 c. 84% d. 90% e. 101% ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:47 AM DATE MODIFIED: 10/2/2018 1:52 PM 43. Which laboratory test aids in the diagnosis of anemia? a. red blood cell count b. total protein c. C-reactive protein d. blood urea nitrogen e. platelet count ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:48 AM DATE MODIFIED: 4/17/2015 3:50 AM 44. Which statement is not a characteristic of albumin? a. It is the most abundant plasma protein. b. It is slow to reflect changes in nutrition status. c. It degrades slowly in the body. d. It is a sensitive indicator of effective nutritional intervention. e. It is made by the liver.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:50 AM DATE MODIFIED: 2/9/2016 11:17 AM 45. A food frequency questionnaire is a survey of food consumption over one: a. year. b. month. c. week. d. day. e. hour.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:51 AM DATE MODIFIED: 10/2/2018 1:53 PM 46. Albumin has a half-life of: a. 14-20 days. b. 14-20 weeks. c. 3-6 days. d. 3-6 weeks. e. 3 months.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:53 AM DATE MODIFIED: 10/2/2018 1:53 PM 47. Transthyretin is also known as: a. prealbumin.

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Chapter 14 b. retinol-binding protein. c. transferrin. d. albumin. e. hemoglobin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:54 AM DATE MODIFIED: 10/2/2018 1:53 PM 48. The levels of ____ reflect PEM, illness, and iron status. a. albumin b. prealbumin c. retinol-binding protein d. transferrin e. clotting time ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:56 AM DATE MODIFIED: 4/17/2015 3:57 AM 49. Edema refers to: a. fluid retention. b. dehydration. c. PEM. d. wasting. e. hypertension.

ANSWER: POINTS: DIFFICULTY: REFERENCES:

a 1 Bloom’s: Understand 14.2 Nutrition Assessment

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Chapter 14 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:57 AM DATE MODIFIED: 10/2/2018 1:54 PM 50. Which indicator is not a sign of fluid retention? a. tight-fitting shoes b. puffy face c. abdominal distension d. reduced skin tension e. decreased urine production ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 3:59 AM DATE MODIFIED: 4/17/2015 4:01 AM 51. Which aspect of a patient's appearance is an indicator of good nutritional status? a. shiny hair b. smooth tongue c. lack of fat under the skin d. rough skin e. dry skin ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 4:01 AM DATE MODIFIED: 4/17/2015 4:03 AM 52. Nutrition education or counseling is typically provided by the: Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 a. registered nurse. b. nursing assistant. c. registered dietitian. d. dietetic technician. e. physician.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 4:03 AM DATE MODIFIED: 10/2/2018 1:54 PM 53. A dietitian adjusts a patient's nutrition education plan after learning that he is a Native American. In this case, she is considering the patient’s: a. learning style. b. level of literacy. c. readiness to change. d. cultural background. e. emotional intelligence.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:06 AM DATE MODIFIED: 10/2/2018 2:24 PM 54. Which is a characteristic of modified diets? a. They are not included in a diet manual. b. They are always the same regardless of patient preferences. c. They are altered in consistency or nutrient content. d. They include all foods. e. They vary in consistency only.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:10 AM DATE MODIFIED: 10/2/2018 2:24 PM 55. Which dietary characteristic is not a consideration for a modified diet? a. emphasize a narrow range of foods b. may be adjusted in consistency c. may be adjusted in nutrient content d. can be altered as a patient’s condition changes e. is variable depending on clinical assessments ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:12 AM DATE MODIFIED: 4/17/2015 4:14 AM 56. Using the Harris-Benedict equation for women (below), estimate the resting metabolic rate of Mrs. Clements, who is 72 years old, 157 cm tall, and weighs 53 kg.

RMR = 655.1 + [9.563´weight (kg)] + [1.85´height (cm)] – [4.676´age (years)] a. 662 kcal b. 1115 kcal c. 1436 kcal d. 1789 kcal e. 1901kcal ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:14 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DATE MODIFIED:

4/17/2015 6:50 AM

57. Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, calculate the energy needs of Mr. Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg.

RMR = [9.99´weight (kg)] + [6.25´height (cm)] – [4.92´age (years)] + 5 a. 1593 kcal b. 1918 kcal c. 2071 kcal d. 2493 kcal e. 2601 kcal ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:16 AM DATE MODIFIED: 2/9/2016 11:20 AM 58. Which condition would not indicate the need to adjust a modified diet? a. The patient is not satisfied with the diet. b. The patient is not tolerating the diet. c. The patient complains of poor appetite. d. The patient’s condition changes. e. The patient develops new clinical conditions.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:18 AM DATE MODIFIED: 4/17/2015 4:19 AM 59. It is most helpful to think about modified diets in terms of: a. the diseases they are used to treat. b. the organ systems they relate to. c. the conditions they are used to treat. d. their interactions with medications.

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Chapter 14 e. the symptoms they relieve.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:19 AM DATE MODIFIED: 10/2/2018 2:25 PM 60. Impaired swallowing indicates the need for a ____diet. a. mechanically altered b. low sodium c. fat-restricted d. fiber-restricted e. high-protein ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:33 AM DATE MODIFIED: 4/17/2015 4:34 AM 61. The most appropriate diet for a patient whose jaw was broken in a motor vehicle accident is a ____ diet. a. fat-restricted b. blenderized liquid c. clear liquid d. fiber-restricted e. high-protein ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DATE CREATED: DATE MODIFIED:

during patient care.

4/17/2015 4:35 AM 4/17/2015 4:37 AM

62. Patients with certain malabsorptive disorders may benefit from a ____ diet. a. sodium-controlled b. high-kcalorie, high-protein c. fat-restricted d. blenderized liquid e. low-protein ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 4:37 AM DATE MODIFIED: 4/17/2015 4:38 AM 63. The complete set of genetic material of an individual is known as his or her: a. gene. b. chromosome. c. allele. d. genome. e. microarray.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.4 Nutrition in Practice: Nutritional Genomics QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.4 - Explain how nutritional genomics research may improve our understanding of the relationship between illness and nutrition care.

DATE CREATED: 4/17/2015 4:38 AM DATE MODIFIED: 10/2/2018 2:25 PM 64. Which food would be allowed on a clear liquid diet? a. chicken broth b. cocoa c. cream of wheat d. ice cream e. milk Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:29 AM DATE MODIFIED: 4/17/2015 5:30 AM 65. In order to minimize fecal volume, a patient may be placed on a ____ diet prior to surgery. a. low fiber b. fat-restricted c. low sodium d. high-kcalorie, high-protein e. high-protein diet ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:31 AM DATE MODIFIED: 4/17/2015 5:32 AM 66. Which food is recommended for a high-kcalorie, high-protein diet? a. cheese b. raw vegetables c. fresh fruit d. plain pasta e. white bread ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

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Chapter 14 DATE CREATED: DATE MODIFIED:

4/17/2015 5:32 AM 4/17/2015 5:34 AM

67. Diet progression is appropriate for patients who: a. have improved food tolerances. b. have nausea. c. have diarrhea. d. have gastrointestinal pain. e. are vomiting.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:34 AM DATE MODIFIED: 10/2/2018 2:26 PM 68. Following surgery, a patient may be given clear liquids initially, then gradually provided with other beverages or foods that are unlikely to cause discomfort. This is referred to as: a. a flexible diet order. b. diet progression. c. a food intolerance test. d. a mechanically altered diet. e. dietary allowance.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:35 AM DATE MODIFIED: 10/2/2018 2:26 PM 69. Assuming the GI tract is functioning normally, what is the most appropriate method for feeding patients who are unable to meet their nutritional needs orally? a. intravenous feeding b. high-kcalorie, high-protein diet c. commercial supplement Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 d. tube feeding e. high-carbohydrate diet ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:37 AM DATE MODIFIED: 4/17/2015 5:38 AM 70. Patients often experience a poor appetite when hospitalized. All of these conditions are likely explanations for this EXCEPT: a. emotional distress. b. medications that alter taste. c. meals are often served when the patient is not hungry. d. the presence of family members. e. lack of normal social interactions.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:38 AM DATE MODIFIED: 10/2/2018 2:26 PM 71. To increase a patient’s enjoyment of meals, the nurse can: a. make sure the patient’s favorite television program is on. b. make rounds during the meal to ensure the patient is eating well. c. see that the meal tray is attractive. d. encourage visitors during meal times. e. talk to the patient while they eat.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:40 AM DATE MODIFIED: 10/2/2018 2:27 PM 72. Diet manuals are least likely to contain information about: a. foods that are allowed. b. foods that not allowed. c. the principles of nutrition education. d. rationale and indications for the use of diets. e. sample menus for each diet.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:41 AM DATE MODIFIED: 10/2/2018 2:27 PM 73. In some facilities, the diet manual is compiled by: a. the hospital administrator. b. several physicians. c. the nursing staff. d. the staff of dietitians. e. pharmacists and nurses.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:43 AM DATE MODIFIED: 10/2/2018 2:27 PM 74. The subunits comprising DNA molecules are: a. genes. b. double helix.

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Chapter 14 c. nucleotides. d. chromosomes. e. promoter.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 14.4 Nutrition in Practice: Nutritional Genomics QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.4 - Explain how nutritional genomics research may improve our understanding of the relationship between illness and nutrition care.

DATE CREATED: 4/17/2015 5:44 AM DATE MODIFIED: 10/2/2018 2:27 PM 75. A diet order that states “NPO” means that the patient should receive: a. nothing by mouth. b. medications only by mouth. c. liquids only. d. tube feedings. e. normal feedings.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:46 AM DATE MODIFIED: 10/2/2018 2:28 PM 76. Long-term dietary intervention is most successful when: a. patients are informed of the consequences of not following dietary recommendations. b. it is guided by an ambitious plan of care with many recommendations. c. patients are given a list of foods to eat and those not to eat. d. the plan does not deviate too much from the patient’s normal eating habits. e. the plan is new to the patient and stimulates need food interests.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:48 AM DATE MODIFIED: 10/2/2018 2:28 PM 77. Which method of documenting nutrition care most closely reflects the steps of the nutrition care process? a. ADIME b. SOAP c. NCP d. PES e. BMR ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:49 AM DATE MODIFIED: 4/17/2015 5:50 AM 78. The most abundant plasma protein is: a. transferrin. b. albumin. c. glucose. d. hemoglobin. e. immunoglobulin.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 5:53 AM DATE MODIFIED: 10/2/2018 2:28 PM 79. Elevation in C-reactive protein is associated with: a. inflammation. b. decreased albumin.

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Chapter 14 c. renal disease. d. hypoglycemia. e. iron deficiency.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 5:51 AM DATE MODIFIED: 10/2/2018 2:28 PM 80. The modified diet used to lower blood pressure and prevent fluid retention is: a. fast-restricted. b. low-sodium. c. low-fiber. d. high-protein. e. clear-liquid.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 5:54 AM DATE MODIFIED: 10/2/2018 2:29 PM Match each nutrition term with the appropriate definition. a. liquid formulas delivered through a tube placed in the stomach or intestine b. a diet that includes all foods and meets the nutrient needs of healthy people c. a change in diet as a patient’s tolerances permit d. related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat e. a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods f. the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness g. a resource that specifies the foods allowed and restricted on modified diets and provides sample menus h. loss of appetite i. coordinated programs of treatment that merge the care plans of different health practitioners Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 j. the provision of nutrients through a vein, bypassing the intestine DIFFICULTY: Bloom’s: Remember REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 5:56 AM DATE MODIFIED: 2/4/2019 5:05 PM 81. diet manual ANSWER: g POINTS: 1 82. diet progression ANSWER: c POINTS: 1 83. wasting ANSWER: f POINTS: 1 84. anthropometric ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. liquid formulas delivered through a tube placed in the stomach or intestine. b. a diet that includes all foods and meets the nutrient needs of healthy people. c. a change in diet as a patient’s tolerances permit. d. related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat. e. a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods f. the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness. g. a resource that specifies the foods allowed and restricted on modified diets and provides sample menus. h. loss of appetite. i. coordinated programs of treatment that merge the care plans of different health practitioners. j. the provision of nutrients through a vein, bypassing the intestine.

DIFFICULTY: Bloom’s: Remember REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DATE CREATED: DATE MODIFIED:

during patient care.

4/17/2015 6:22 AM 2/4/2019 5:05 PM

85. tube feedings ANSWER: a POINTS: 1 86. parenteral nutrition ANSWER: j POINTS: 1 87. modified diet ANSWER: e POINTS: 1 88. regular diet ANSWER: b POINTS: 1 Match each nutrition term with the appropriate definition. a. liquid formulas delivered through a tube placed in the stomach or intestine. b. a diet that includes all foods and meets the nutrient needs of healthy people. c. a change in diet as a patient’s tolerances permit. d. related to physical measurements of the human body, such as height, weight, body circumferences, and percentage of body fat. e. a diet that is adjusted in consistency, in energy or nutrient content, or by the inclusion or elimination of certain foods f. the gradual atrophy (loss) of body tissues; associated with protein-energy malnutrition or chronic illness. g. a resource that specifies the foods allowed and restricted on modified diets and provides sample menus. h. loss of appetite. i. coordinated programs of treatment that merge the care plans of different health practitioners. j. the provision of nutrients through a vein, bypassing the intestine.

DIFFICULTY: Bloom’s: Remember REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 6:26 AM DATE MODIFIED: 2/4/2019 5:05 PM 89. anorexia ANSWER: h POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 90. critical pathways ANSWER: i POINTS: 1 91. Describe how prolonged bed rest may compromise nutrition status.

ANSWER: Prolonged bed rest often results in pressure sores, which increase metabolic stress and raise protein and energy needs.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 6:28 AM DATE MODIFIED: 4/17/2015 6:31 AM 92. Describe the types of information collected in a nutrition screening.

ANSWER: The information collected in a nutrition screening may include the admitting diagnosis, physical measurements and test results obtained during the admission process, relevant signs and symptoms, and information about nutrition and health status provided by the patient or caregiver POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.1 Nutrition in Health Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.1 - Describe the interrelationships between illness and malnutrition and explain how health professionals identify and treat patients at risk for nutrition problems.

DATE CREATED: 4/17/2015 6:31 AM DATE MODIFIED: 4/17/2015 6:32 AM 93. List the steps in the nutrition care process.

ANSWER: 1. Nutrition assessment, 2. Nutrition diagnosis, 3. Nutrition intervention, 4. Nutrition monitoring and evaluation POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an Copyright Cengage Learning. Powered by Cognero.

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Chapter 14

DATE CREATED: DATE MODIFIED:

individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

4/17/2015 6:32 AM 4/17/2015 6:33 AM

94. What are the major components of the 24-hour dietary recall?

ANSWER: The 24-hour dietary recall is a guided interview in which an individual recounts all of the foods and beverages consumed in the past 24 hours or during the previous day. The interview includes questions about the times when meals or snacks were eaten, amounts consumed, and ways in which foods were prepared POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 6:33 AM DATE MODIFIED: 4/17/2015 6:35 AM 95. Explain why serum proteins reflect liver status and explain what other factors also influence these values.

ANSWER: Because serum proteins are synthesized in the liver, blood levels of these proteins can reflect liver function. Metabolic stress alters serum proteins because the liver responds to stress by increasing its synthesis of some proteins and reducing the synthesis of others.

Values may also be influenced by hydration status, pregnancy, kidney function, zinc status, blood loss, and some medications. Because serum proteins are affected by so many factors, their values must be considered along with other data in order to evaluate nutrition status.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.2 Nutrition Assessment QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.2 - Discuss the various types of data used for evaluating an individual’s nutrition and health status and describe how energy requirements can be estimated in the hospital setting.

DATE CREATED: 4/17/2015 6:36 AM DATE MODIFIED: 4/17/2015 6:37 AM 96. Differentiate between regular and modified diets.

ANSWER: Regular diet is a diet that includes all foods and meets the nutrient needs of healthy people; may also be called a standard diet or house diet. A modified diet is a diet that contains foods altered in texture, consistency, or nutrient content or that includes or omits specific foods; may also be called a therapeutic diet.

POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 6:37 AM DATE MODIFIED: 10/2/2018 2:30 PM 97. Describe the concept of NPO. ANSWER: An order to not give a patient anything at all—food, beverages, or medications—is indicated by NPO, an abbreviation for non per os, meaning “nothing by mouth.” For example, an order may read “NPO for 24 hours” or “NPO until after X-ray.” The NPO order is commonly used during certain acute illnesses or diagnostic tests involving the GI tract.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 6:39 AM DATE MODIFIED: 4/17/2015 6:39 AM 98. Explain the concept of diet progression and give an example.

ANSWER: A change in diet as a patient’s food tolerance improves is called diet progression. For example, the diet order may read, “progress diet from clear liquids to a regular diet as tolerated.” In practice, this means that the patient would be given clear beverages initially and then gradually be provided with other beverages or solid foods that are unlikely to cause discomfort.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 6:40 AM DATE MODIFIED: 10/2/2018 2:31 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 14 99. Describe what is included in a diet manual.

ANSWER: It includes details of the exact foods or preparation methods to include in or exclude from a modified diet. The diet manual may also outline the rationale and indications for use of the diets and include sample menus.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.3 Implementing Nutrition Care QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.3 - Discuss the different types of dietary modifications available to patients with medical problems and explain how each of these is used during patient care.

DATE CREATED: 4/17/2015 6:41 AM DATE MODIFIED: 4/17/2015 6:42 AM 100. Describe how nutrients alter gene expression.

ANSWER: Various nutrients can switch gene expression on or off. The promoter region of a gene acts as the master switch. A large variety of proteins known as transcription factors can bind to areas on the promoter and either enhance or inhibit gene expression. A combination of dietary factors and hormones influences the types of transcription factors that reach the nucleus and their tendency to bind to DNA. POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 14.4 Nutrition in Practice: Nutritional Genomics QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.14.4 - Explain how nutritional genomics research may improve our understanding of the relationship between illness and nutrition care.

DATE CREATED: 4/17/2015 6:42 AM DATE MODIFIED: 4/17/2015 6:43 AM

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Chapter 15 1. A high-fiber diet and regular exercise may prevent the need for laxatives. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 7:23 AM DATE MODIFIED: 4/17/2015 7:24 AM 2. Although many medications can cause nausea, it usually subsides after the first few doses. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/17/2015 7:25 AM DATE MODIFIED: 4/17/2015 7:25 AM 3. The National Center for Complementary and Alternative Medicine is one of the many institutes that make up the National Institutes of Health. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 7:26 AM DATE MODIFIED: 4/17/2015 7:27 AM 4. The adverse effects of herbs are required to be listed on supplement labels. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 7:27 AM DATE MODIFIED: 4/17/2015 7:29 AM 5. There are no known interactions between herbal supplements and medications. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 7:29 AM DATE MODIFIED: 4/17/2015 8:07 AM 6. Health practitioners do not need to be aware of patients’ use of complementary and alternative therapies. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:08 AM DATE MODIFIED: 4/17/2015 8:09 AM 7. An example of guided imagery is when a person tries to reverse the disease process by using mental pictures. a. True b. False ANSWER: True POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/17/2015 8:09 AM DATE MODIFIED: 2/9/2016 11:27 AM 8. Naturopathic medicine is based on the theory that “like cures like.” a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/17/2015 8:11 AM DATE MODIFIED: 4/17/2015 8:12 AM 9. CAM is sometimes used as a buzzword marketing ploy by unscrupulous sellers of worthless treatments. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/17/2015 8:12 AM DATE MODIFIED: 2/9/2016 11:32 AM 10. Physicians who practice integrative medicine may refer patients for complementary therapies while continuing to provide standard treatments. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/17/2015 8:13 AM DATE MODIFIED: 4/17/2015 8:14 AM 11. Aspirin is an example of a(n): a. OTC drug. b. generic drug. c. herbal product. d. prescription drug. e. anticonvulsant drug.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:14 AM DATE MODIFIED: 10/2/2018 2:32 PM 12. OTC drugs: a. have no side effects. b. often were first prescription drugs. c. do not interact with other medications. d. are the same as generic drugs. e. usually cost more than prescription drugs.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:17 AM DATE MODIFIED: 10/2/2018 2:32 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 13. Problems with medications can be reported to the FDA via the: a. MedWatch website. b. DSHEA website. c. NCCAM website. d. USDA website. e. NIH website.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:20 AM DATE MODIFIED: 10/2/2018 2:33 PM 14. Which population group is most prone to drug-drug interactions? a. infants b. children c. the elderly d. the disabled e. teenagers ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:21 AM DATE MODIFIED: 4/17/2015 8:22 AM 15. OTC drugs: a. require medical supervision. b. include herbal supplements. c. include antibiotics. d. are used to treat self-diagnosed illnesses. e. are not regulated by the FDA. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:23 AM DATE MODIFIED: 10/2/2018 2:33 PM 16. Which population is least vulnerable to the adverse effects of drugs? a. elderly people b. pregnant women c. middle-aged women d. children e. infants ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:24 AM DATE MODIFIED: 4/17/2015 8:25 AM 17. Which medical abbreviation or term is prohibited on clinical documentation? a. q.i.d. b. mcg c. IU d. mg e. 0.1 mg ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:25 AM DATE MODIFIED: 4/17/2015 8:27 AM 18. Dietary supplements: a. can be marketed without studies to document their effectiveness and safety. b. are always hazardous. c. always contain the quantity of product stated on the label.

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Chapter 15 d. are approved by the FDA. e. are more effective than prescription drugs.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:27 AM DATE MODIFIED: 10/2/2018 2:33 PM 19. Which practice can help to reduce the likelihood of the adverse effects of drugs? a. Request a complete list of all medications and dietary supplements that a patient is taking. b. Ensure that more than one doctor is overseeing each patient’s medication use. c. Encourage patients to use multiple pharmacies so that more than one pharmacist can monitor their prescriptions. d. Tell patients that most side effects are temporary and to wait a few days before calling the doctor. e. Tell patients that herbal supplements do not usually react with prescription medications.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/17/2015 8:29 AM DATE MODIFIED: 4/17/2015 8:30 AM 20. According to the Dietary Supplement Health and Education Act (DSHEA), a. herbal supplements must be approved by the FDA. b. manufacturers of herbal supplements must provide evidence of a product’s safety. c. herbal supplements must be priced less than prescription medications. d. manufacturers of herbal supplements may make claims about the prevention or treatment of specific diseases. e. the FDA must show that a supplement is unsafe before it can stop the sale of an herbal supplement.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DATE CREATED: DATE MODIFIED:

explain why they are not considered reliable treatments during illness.

4/17/2015 8:30 AM 10/2/2018 2:34 PM

21. Consistency in herbal supplements is not guaranteed because: a. no manufacturers have attempted to standardize them. b. they are natural substances, so there can be no consistency. c. different growing conditions can affect the plants’ chemical composition. d. the active ingredient in an herb must be isolated to be effective. e. the active ingredient is usually not identified.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:32 AM DATE MODIFIED: 10/2/2018 2:34 PM 22. Feverfew is often taken to treat: a. liver disease. b. migraine headaches. c. sexual dysfunction. d. hypertension. e. insomnia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:34 AM DATE MODIFIED: 10/2/2018 2:34 PM 23. The most common adverse effects of herbs include: a. breathing difficulties. b. renal failure, seizures, and heart palpitations. c. nausea, vomiting, and diarrhea. d. heart attack or stroke. e. cancer.

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Chapter 15 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:40 AM DATE MODIFIED: 10/2/2018 2:35 PM 24. Which herb has been found to inhibit the action of oral contraceptives? a. St. John’s wort b. garlic c. ginseng d. kava e. ginger ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:43 AM DATE MODIFIED: 4/17/2015 8:45 AM 25. Which statement does not represent a concern about the use of herbal supplements? a. contamination with toxic metals b. adulteration with synthetic drugs c. lack of consistency in ingredients d. cost compared to benefit e. lack of consistency of manufacturing ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:45 AM DATE MODIFIED: 4/17/2015 8:47 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 26. Which herb can raise the likelihood of bleeding when used in conjunction with anticoagulant drugs? a. ginseng b. ephedra c. kava d. valerian e. ginger ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:48 AM DATE MODIFIED: 4/17/2015 8:49 AM 27. Which herb is often used for the prevention and treatment of nausea and motion sickness? a. ginseng b. ginger c. kava d. valerian e. garlic ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:49 AM DATE MODIFIED: 4/17/2015 8:51 AM 28. Which herb has been linked to liver damage? a. ginseng b. gingko c. kava d. garlic e. ephedra ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:51 AM DATE MODIFIED: 4/17/2015 8:53 AM 29. Which herb can intensify the action of warfarin (Coumadin)? a. kava b. saw palmetto c. garlic d. echinacea e. black cohosh ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/17/2015 8:53 AM DATE MODIFIED: 2/9/2016 11:34 AM 30. Unintentional weight gain can result from the use of: a. antidepressant medications. b. antihypertensive medications. c. sedatives. d. antinausea medications. e. anticonvulsant medications.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/17/2015 8:55 AM DATE MODIFIED: 10/2/2018 2:35 PM 31. Megestrol acetate is a(n): a. appetite enhancer. b. weight-loss drug. c. antidepressant.

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Chapter 15 d. pain reliever. e. sedative.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:08 AM DATE MODIFIED: 10/2/2018 2:37 PM 32. Which type of drug may cause unintentional weight gain? a. antipsychotics b. antiretrovirals c. antinauseants d. antibiotics e. antihistamines ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:10 AM DATE MODIFIED: 2/9/2016 11:35 AM 33. Which substance can alter sodium and potassium concentrations? a. ephedra b. diuretics c. folate d. ginseng e. sedatives ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DATE CREATED: DATE MODIFIED:

4/18/2015 5:12 AM 4/18/2015 5:14 AM

34. Medications that reduce stomach acid may impair the absorption of: a. vitamin C. b. vitamin B12. c. glucose. d. proteins. e. fats.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:14 AM DATE MODIFIED: 10/2/2018 2:37 PM 35. Why is it recommended that tetracycline be taken on an empty stomach at least two hours before or after consuming dairy products? a. Stomach acidity affects calcium absorption. b. Too much tetracycline will be absorbed, and blood levels will be too high. c. The combination of tetracycline and calcium will cause tooth enamel to discolor. d. Too much calcium will be absorbed, and blood levels will be too high. e. Tetracycline and calcium will bind to each other, reducing the absorption of both.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:17 AM DATE MODIFIED: 10/2/2018 2:37 PM 36. The medications most likely to cause nutrient malabsorption are those that: a. lower blood glucose. b. control high blood pressure. c. damage the intestinal mucosa. d. slow gastric emptying. e. slow saliva production.

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Chapter 15 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:20 AM DATE MODIFIED: 10/2/2018 2:38 PM 37. Meals high in _____ can inhibit the absorption of tricyclic antidepressants due to binding between the dietary component and the drug. a. acidic foods b. fiber c. protein d. garlic e. fat ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:28 AM DATE MODIFIED: 4/18/2015 5:30 AM 38. Which food has been shown to raise blood levels of a variety of medications? a. bananas b. grapefruit juice c. tomato juice d. oranges e. apples ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:30 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DATE MODIFIED:

4/18/2015 5:31 AM

39. Anticonvulsant drugs may increase levels of enzymes that metabolize: a. vitamins. b. fats. c. proteins. d. minerals. e. sugars.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:31 AM DATE MODIFIED: 10/2/2018 2:38 PM 40. Methotrexate interferes with the metabolism of: a. folate. b. iron. c. vitamin B12. d. calcium. e. vitamin D. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:34 AM DATE MODIFIED: 10/2/2018 2:38 PM 41. Supplements of _____ are usually given to patients receiving the antituberculosis drug isoniazid. a. iron b. vitamin B6 c. vitamin B12 d. folate e. calcium ANSWER: POINTS:

b 1

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Chapter 15 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:37 AM DATE MODIFIED: 2/9/2016 11:36 AM 42. Grapefruit juice can increase the physiological effects of some drugs by: a. affecting kidney excretion. b. decreasing blood concentration of some drugs. c. inactivating certain drugs. d. altering the action of certain drugs. e. inactivating enzymes that metabolize drugs.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:40 AM DATE MODIFIED: 10/2/2018 2:39 PM 43. The drug warfarin is structurally similar to: a. vitamin C. b. vitamin K. c. vitamin D. d. vitamin E. e. vitamin B12.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:48 AM DATE MODIFIED: 10/2/2018 2:39 PM 44. Which side effects might be expected from long-term use of corticosteroids?

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Chapter 15 a. weight gain, muscle wasting, bone loss, hyperglycemia b. weight loss, hypertension, bone loss, hypoglycemia c. weight gain, high cholesterol, bone loss, hypoglycemia d. weight loss, muscle wasting, kidney failure, hyperglycemia e. weight loss, kidney failure, excessive bone growth ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:50 AM DATE MODIFIED: 4/18/2015 5:51 AM 45. Individuals using warfarin are advised to: a. avoid all foods containing vitamin K. b. take a vitamin K supplement. c. consume consistent amounts of vitamin K daily. d. avoid green, leafy vegetables. e. avoid acidic foods.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:51 AM DATE MODIFIED: 10/2/2018 2:39 PM 46. The anticonvulsants phenobarbital and phenytoin increase levels of the liver enzymes that metabolize: a. folate. b. vitamin B6. c. vitamin B12. d. iron. e. vitamin D. ANSWER: POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

e 1 Bloom’s: Remember 15.2 Diet-Drug Interactions Multiple Choice

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Chapter 15 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 5:57 AM DATE MODIFIED: 10/2/2018 2:39 PM 47. People taking MAO inhibitors should restrict their intake of: a. tomato sauce. b. cheddar cheese. c. cottage cheese. d. white wine. e. red wine.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:09 AM DATE MODIFIED: 10/2/2018 2:40 PM 48. Which food should not be eaten in a tyramine-controlled diet? a. tomatoes b. liver c. cucumbers d. pork sausage e. beef ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:15 AM DATE MODIFIED: 4/18/2015 6:19 AM 49. People taking MAO inhibitors should avoid foods containing: a. tyramine. b. phenylalanine. c. tryptophan. d. starch.

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Chapter 15 e. high amounts of fat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:19 AM DATE MODIFIED: 10/2/2018 2:40 PM 50. People taking lithium are advised to maintain a consistent intake of _____ from day to day in order to maintain stable lithium blood levels. a. calcium b. zinc c. sodium d. alcohol e. potassium ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:21 AM DATE MODIFIED: 4/18/2015 6:23 AM 51. One of the problems with determining the effectiveness of an herbal remedy is: a. the lack of a consistent supply of herbs. b. the fact that different samples of an herb can have different chemical compositions. c. inconsistent labeling of supplements. d. differing opinions about the best method for testing herbs. e. the inability of testing agencies to collect appropriate samples.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

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Chapter 15 DATE CREATED: DATE MODIFIED:

4/18/2015 6:24 AM 10/2/2018 2:41 PM

Use the following case study to answer questions 52-57.

Jose Salazar has been hospitalized following a motor vehicle accident. He has several broken bones, including his left jaw, two ribs on the left side, and a compound fracture of his left leg. According to his medical record, he is 47 years old, his height is 5’9”, and his weight is 171 pounds. During the course of his hospital stay, he was diagnosed with a heart arrhythmia. His current medications include lovastatin to lower his cholesterol, an MAO inhibitor to treat depression, and an analgesic to treat his pain. Mr. Salazar’s wife also reports that he takes several herbal products including yohimbe, kava, valerian, and St. John’s wort.

52. Before leaving the hospital, Mr. Salazar will need nutrition education on: a. how to use a blender. b. food-medication interactions. c. food safety. d. weight loss. e. kidney function testing.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jose Salazar LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:27 AM DATE MODIFIED: 10/2/2018 2:41 PM 53. In order to avoid a food-medication interaction with his MAO inhibitor, Mr. Salazar will need to avoid drinking: a. beer. b. cola beverages. c. tea. d. grapefruit juice. e. caffeine.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jose Salazar LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:31 AM DATE MODIFIED: 10/2/2018 2:41 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 54. Because Mr. Salazar is taking lovastatin, he should be counseled to avoid: a. apple juice. b. grapefruit juice. c. green leafy vegetables. d. milk. e. orange juice.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jose Salazar LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:34 AM DATE MODIFIED: 10/2/2018 2:42 PM 55. With the medications Mr. Salazar is taking, he should be advised to stop taking _____, because of the potential of this herb to suppress the effects of some drugs. a. yohimbe b. kava c. St. John’s wort d. valerian e. ginseng ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 6:38 AM DATE MODIFIED: 4/18/2015 6:40 AM 56. Which herbal product taken by Mr. Salazar may be causing his heart arrhythmia? a. yohimbe b. kava kava only c. St. John’s wort d. valerian only e. both valerian and kava kava ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 6:40 AM DATE MODIFIED: 4/18/2015 6:42 AM 57. What advice should be given to Mr. Salazar regarding his use of herbal products? a. He should stop taking them completely. b. He should look up the side effects of each herbal product he takes so he can be aware of them. c. He should never take more than one herbal product at a time. d. Herbal products should never be taken at the same time he takes his prescription medications. e. Each time he visits his physician, he should bring a list of all prescription medications and herbal products he regularly takes.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 6:44 AM DATE MODIFIED: 4/20/2015 12:48 AM 58. Despite the popularity of _____, its benefits for treating the common cold have not been supported by some clinical studies. a. ginseng b. St. John’s wort c. echinacea d. garlic e. ephedra ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 6:46 AM DATE MODIFIED: 10/2/2018 2:42 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 59. The one characteristic that all alternative therapies have in common is: a. their effectiveness. b. research into their safety. c. a lack of evidence about their effectiveness. d. the absence of any interactions with mainstream medical care. e. consistent prescription drug interactions.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 6:49 AM DATE MODIFIED: 10/2/2018 2:43 PM 60. Which form of alternative medicine proposes that a person’s “life force” can foster self-healing? a. homeopathic medicine b. naturopathic medicine c. bioelectrical medicine d. chiropractic medicine e. acupuncture medicine ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 6:51 AM DATE MODIFIED: 4/18/2015 6:52 AM 61. Which alternative therapy is a form of traditional Chinese medicine? a. bioelectromagnetic therapy b. acupuncture c. chiropractic d. therapeutic touch e. homeopathic medicine ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 6:53 AM DATE MODIFIED: 4/18/2015 7:13 AM 62. A complementary and alternative medicine that is classified as a biologically based therapy is: a. dietary supplements. b. chiropractic medicine. c. massage therapy. d. reflexology. e. acupuncture.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 7:14 AM DATE MODIFIED: 10/2/2018 2:43 PM 63. Which alternative therapy involves the alleged curative power of “energy”? a. qi gong b. massage therapy c. biofeedback training d. faith healing e. chiropractic medicine ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 7:16 AM DATE MODIFIED: 4/18/2015 7:18 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 64. Which CAM is biologically based? a. ayurveda b. meditation c. prayer d. aromatherapy e. refexology ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 7:19 AM DATE MODIFIED: 4/18/2015 7:21 AM 65. The nurse recognizes that a patient placed on the anticoagulant drug warfarin will need: a. supplements of vitamin K. b. a high-kcalorie diet. c. education regarding diet-drug interactions. d. education regarding increasing iron intake. e. education regarding monitoring fluid input and output.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:21 AM DATE MODIFIED: 10/2/2018 2:44 PM 66. A patient is taking an MAO inhibitor and is on a tyramine-controlled diet. Which food should be avoided? a. American cheese b. peanuts c. soy sauce d. spinach e. beef ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:24 AM DATE MODIFIED: 4/18/2015 7:25 AM 67. Drugs that reduce cholesterol levels might also interfere with: a. urinary function. b. stomach pH. c. fat soluble vitamin absorption. d. red blood cell formation. e. hemoglobin concentration.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:26 AM DATE MODIFIED: 10/2/2018 2:44 PM 68. Which drug prevents cancer cells from obtaining folate? a. methotrexate b. ephedra c. coenzyme Q d. leucovorin e. isoniazid ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:28 AM DATE MODIFIED: 4/18/2015 7:29 AM 69. Which drug is used to treat tuberculosis? a. methotrexate b. ephedra Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 c. lanoxin d. leucovorin e. isoniazid ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:31 AM DATE MODIFIED: 4/20/2015 12:53 AM 70. Reduced stomach acidity may affect the absorption of which drug? a. methotrexate b. ephedra c. lanoxin d. leucovorin e. isoniazid ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:34 AM DATE MODIFIED: 4/18/2015 7:38 AM Match each nutrition term with the appropriate definition. a. used to treat erectile dysfunction b. used to treat enlarged prostate c. relieves menopausal symptoms d. relieves insomnia with little side-effects e. used to treat cancer and arthritis; may cause hepatitis and liver failure f. used for wound healing; can cause liver damage g. used to improve memory h. treatment of anxiety, stress, insomnia i. treatment of digestive system disorders; has possible interactions with diuretics, causing excessive potassium loss j. used to reduce blood pressure and blood cholesterol; side effects include breath and body odor DIFFICULTY: Bloom’s: Remember REFERENCES: 15.3 Herbal Supplements Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 7:38 AM DATE MODIFIED: 2/4/2019 5:06 PM 71. Kava ANSWER: h POINTS: 1 72. Yohimbe ANSWER: a POINTS: 1 73. Garlic ANSWER: j POINTS: 1 74. Licorice ANSWER: i POINTS: 1 75. Saw palmetto ANSWER: b POINTS: 1 76. Comfrey ANSWER: f POINTS: 1 77. Black cohosh ANSWER: c POINTS: 1 78. Ginkgo ANSWER: g POINTS: 1 79. Valerian ANSWER: d POINTS: 1 80. Chaparral ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 Match each nutrition term with the appropriate definition. a. healing methods based on the belief that illnesses can be healed by manipulating energy fields that purportedly surround and penetrate the body b. a practice based on the theory that substances believed to cause certain symptoms are prescribed for curing the same symptoms, but are given in extremely diluted amounts c. an alternative medical system based on the unproven theory that spinal manipulation can restore health d. a therapy that involves inserting thin needles into the skin at specific anatomical points, allegedly to correct disruptions in the flow of energy within the body e. a technique in which individuals are trained to gain voluntary control of certain physiological processes, such as skin temperature or brain wave activity, to help reduce stress and anxiety f. therapies that involve the unconventional use of electric or magnetic fields to cure illness g. medications that increase liver enzymes responsible for metabolizing many vitamins h. drugs that control or kill cancer cells i. drugs that prevent vomiting j. medications that suppress pain DIFFICULTY: Bloom’s: Remember REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 7:44 AM DATE MODIFIED: 2/4/2019 5:06 PM 81. acupuncture ANSWER: d POINTS: 1 82. bioelectrical therapies ANSWER: f POINTS: 1 83. biofeedback ANSWER: e POINTS: 1 84. biofield therapies ANSWER: a POINTS: 1 85. chiropractic ANSWER: c POINTS: 1 86. homeopathic medicine ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 POINTS:

1

87. analgesics ANSWER: j POINTS: 1 88. antiemetics ANSWER: i POINTS: 1 89. antineoplastics ANSWER: h POINTS: 1 90. anticonvulsants ANSWER: g POINTS: 1 91. Describe which types of individuals are at high risk for adverse effects from medications.

ANSWER: This category includes the populations that rarely participate in clinical trials that determine product safety: pregnant and lactating women, children, and people with medical conditions that are not the main focus of the study. In these groups, side effects may be discovered only after a drug has been marketed. Children may react in different ways to drugs than adults do, and the appropriate dose for their age and size is often unknown. Also, limited data are available on drug safety in older adults. Elderly people with chronic diseases that require multiple medications are especially susceptible to adverse effects. They are more likely to have impaired function of the liver or kidneys--the two organs critical to metabolizing and eliminating drugs from the body.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.1 Medications in Disease Treatment QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.15.1 - Explain how medications are used in patient care and discuss the potential risks associated with their use.

DATE CREATED: 4/18/2015 7:52 AM DATE MODIFIED: 10/2/2018 2:46 PM 92. What are three general ways in which diet and drugs can interact?

ANSWER: Drugs may alter food intake by reducing the appetite or by causing complications that make food consumption difficult or unpleasant. Other drugs may increase the appetite and cause weight gain. Drugs may alter the absorption, metabolism, or excretion of nutrients.

Conversely, nutrients and other food components may alter the absorption, metabolism, and excretion of drugs. Some interactions between dietary components and drugs can cause drug toxicity POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:55 AM DATE MODIFIED: 4/18/2015 7:56 AM 93. Discuss the ways in which drugs can affect food intake.

ANSWER: Some drugs can make food intake difficult or unpleasant: they may suppress the appetite, cause mouth dryness, alter the sense of taste, lead to inflammation or lesions in the mouth or gastrointestinal (GI) tract, or induce nausea or vomiting. Certain side effects of drugs, including abdominal discomfort, constipation, and diarrhea, may be worsened by food consumption.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.2 Diet-Drug Interactions QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.15.2 - Identify the different types of diet-drug interactions and give examples of each DATE CREATED: 4/18/2015 7:56 AM DATE MODIFIED: 4/18/2015 8:01 AM 94. Describe how you would counsel a patient who is taking herbal supplements to treat a medical condition.

ANSWER: Herbal products are not reliable treatments for medical conditions; there is little evidence demonstrating their effectiveness and safety, and the concentrations of active ingredients in herbal products can vary greatly. Safety concerns include adverse effects, contamination, and herb-drug interactions.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:01 AM DATE MODIFIED: 4/18/2015 8:03 AM

Case Study Essay Questions #5-9 Ernest Hare is a 75-year-old retired railroad engineer. He has a history of myocardial infarction, hypertension, congestive heart failure, and anxiety. His medications include warfarin, simvastatin, Lopressor, lorazepam, and Lasix.

In addition to these prescription drugs, Mr. Hare takes garlic tablets and St. John’s wort.

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Chapter 15 95. As a health professional, what steps should you take to determine if any of the medications and supplements Mr. Hare is taking has the potential for diet-drug or drug-drug interactions?

ANSWER: To prevent diet-drug interactions, first list the types and amounts of over-the-counter drugs, prescription drugs, and dietary supplements that the patient uses on a regular basis.

Look up each drug in a drug reference and make a note of: • The appropriate method of administration (twice daily or at bedtime, for example).

• How the drug should be administered with respect to foods, beverages, and specific nutrients (for example, take on an empty stomach, take with food, do not take with milk, or do not drink alcoholic beverages while using the medication).

• How the drug should be used with respect to other medications.

• The side effects that may influence food intake (nausea and vomiting, diarrhea, constipation, or sedation, for example) or nutrient needs (interference with nutrient absorption or metabolism, for example).

A similar process can be used to review the dietary supplements that a person is taking.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Ernest Hare LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:04 AM DATE MODIFIED: 4/18/2015 8:20 AM 96. Do any of the drugs Mr. Hare is taking prevent him from safely consuming grapefruit? If so, which ones and why?

ANSWER: Yes. Grapefruit should not be consumed when taking simvastatin. Compounds in grapefruit juice (or whole grapefruit) have been found to inhibit or inactivate enzymes that metabolize a number of different drugs, including simvastatin. As a result of the reduced enzyme action, blood levels of the drugs increase, leading to stronger physiological effects.

The effect of the grapefruit juice lasts for a substantial period after the juice is consumed.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Ernest Hare LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:06 AM DATE MODIFIED: 4/18/2015 8:10 AM 97. Which medication that Mr. Hare is taking interacts with vitamin K? How does this interaction occur?

ANSWER: Warfarin interacts with vitamin K. The two are structurally similar. Warfarin acts by blocking the enzyme that activates vitamin K, thereby preventing the synthesis of bloodclotting factors. The amount of warfarin prescribed is dependent, in part, on how much Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 vitamin K is in the diet. If vitamin K consumption from foods or supplements changes substantially, it can alter the effect of the drug.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Ernest Hare LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:08 AM DATE MODIFIED: 4/18/2015 8:09 AM 98. How should Mr. Hare be counseled regarding his vitamin K intake?

ANSWER: Individuals using warfarin are advised to consume similar amounts of vitamin K daily to keep warfarin activity stable. The dietary sources highest in vitamin K are green leafy vegetables such as spinach, kale, Brussels sprouts, collard greens, and mustard greens. A registered dietitian can provide individualized guidance.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Ernest Hare LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:10 AM DATE MODIFIED: 4/18/2015 8:12 AM 99. Could either of the dietary supplements Mr. Hare is taking interact with his prescription medications? If so, which ones and why?

ANSWER: Both St. John’s wort and garlic can interact with the warfarin Mr. Hare is taking. They enhance the activity of warfarin.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.3 Herbal Supplements QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Ernest Hare LEARNING OBJECTIVES: NUTR.DEBR.16.15.3 - Give examples of some popular herbal products and explain why they are not considered reliable treatments during illness.

DATE CREATED: 4/18/2015 8:12 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 15 DATE MODIFIED:

4/18/2015 8:13 AM

100. Why should mainstream health professionals learn more about complementary alternative medicine?

ANSWER: Due to the significant consumer interest in trying novel treatments, health professionals need to be familiar with CAM therapies so that they can better communicate with patients regarding their medical care and advise them when an alternative approach conflicts with standard therapy or presents a danger to health.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 15.4 Nutrition in Practice: Complementary and Alternative Therapies QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.15.4 - Explain how complementary and alternative therapies differ from those used in conventional medicine and describe the various types of alternative therapies currently available.

DATE CREATED: 4/18/2015 8:14 AM DATE MODIFIED: 4/18/2015 8:15 AM

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Chapter 16 1. Enteral nutrition is more costly than parenteral nutrition. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 1:44 AM DATE MODIFIED: 4/17/2015 1:46 AM 2. Enteral nutrition is preferred over parenteral nutrition because enteral nutrition helps stimulate or maintain normal gut function. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 1:50 AM DATE MODIFIED: 4/17/2015 1:51 AM 3. When a patient is being tube fed, he or she cannot eat food. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 1:51 AM DATE MODIFIED: 4/17/2015 1:52 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 4. Most intestinal feedings are delivered by continuous drip. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 1:53 AM DATE MODIFIED: 4/17/2015 1:53 AM 5. If a patient tolerates a formula after it is initiated, the rate of a continuous feeding should be increased by 30 milliliters per hour every 8 hours. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 1:54 AM DATE MODIFIED: 4/17/2015 1:55 AM 6. Highly concentrated nutrient solutions are not suitable for peripheral parenteral nutrition. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 1:55 AM DATE MODIFIED: 4/17/2015 1:56 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 7. In PPN, the osmolarity of a feeding solution is usually limited to 500 milliosmoles per liter. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 1:56 AM DATE MODIFIED: 4/17/2015 1:58 AM 8. The use of PPN is not possible if a patient’s peripheral veins are weak. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 1:58 AM DATE MODIFIED: 4/17/2015 1:59 AM 9. Standard IV amino acid solutions contain essential amino acids but no nonessential amino acids. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 2:01 AM DATE MODIFIED: 4/17/2015 2:02 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 10. Cyclic feedings are conducted over periods of 8 to 16 hours. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:03 AM DATE MODIFIED: 4/17/2015 2:04 AM 11. Enteral nutrition includes: a. total parenteral nutrition (TPN). b. peripheral parenteral nutrition (PPN). c. tube feedings. d. simple IVs. e. oral feedings.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:05 AM DATE MODIFIED: 10/2/2018 2:50 PM 12. Enteral nutrition provides nutrients to the: a. lymphatic system. b. gastrointestinal tract. c. central veins. d. peripheral veins. e. peripheral arteries.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:08 AM DATE MODIFIED: 10/2/2018 2:50 PM 13. Parenteral nutrition refers to the delivery of nutrient solutions into: a. the mouth. b. a vein. c. the intestines. d. the stomach. e. the aorta.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:11 AM DATE MODIFIED: 10/2/2018 2:50 PM 14. Types of formulas that contain intact proteins are called a. disease-specific formulas. b. hydrolyzed formulas. c. standard formulas. d. modular formulas. e. supplemental formulas.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:13 AM DATE MODIFIED: 8/23/2018 6:51 PM 15. Enteral formulas that consist of pureed whole foods are called: a. standard. b. hydrolyzed.

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Chapter 16 c. blenderized. d. modular. e. supplemental.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:15 AM DATE MODIFIED: 10/2/2018 2:50 PM 16. Which feature describes elemental formulas? a. They contain intact proteins. b. They require only minimal digestion. c. They are given to patients who have normal digestive or absorptive functions. d. They are produced from whole foods. e. They are often high in fat content.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:16 AM DATE MODIFIED: 4/17/2015 2:18 AM 17. A drawback to using specialized or disease-specific formulas is that: a. they are expensive. b. they are not well tolerated. c. they cause high gastric residuals. d. they are not available for common chronic conditions. e. they are difficult to administer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:19 AM DATE MODIFIED: 10/2/2018 2:51 PM 18. Modular formulas are: a. prepared for patients who require specific nutrient combination needs. b. prepared from whole foods. c. general-use, complete formulas. d. added to parenteral formulas to adjust the nutrient composition. e. low in vitamins and minerals.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:21 AM DATE MODIFIED: 10/2/2018 2:51 PM 19. The protein content of most standard formulas ranges from _____ of total kcalories. a. 5-10% b. 12-20% c. 25-30% d. 35-40% e. 45-50% ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:22 AM DATE MODIFIED: 4/17/2015 2:24 AM 20. Which formula component is helpful in treating diarrhea and constipation and maintaining blood glucose levels? a. glucose Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 b. hypertonicity c. fiber d. proteins e. lipids ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:24 AM DATE MODIFIED: 4/17/2015 2:26 AM 21. A formula that approximates the osmolality of normal blood serum: a. is called a hypertonic formula. b. is referred to as an isotonic formula. c. has an osmolality of approximately 500 milliosmoles per liter. d. is usually a hydrolyzed formula. e. is used only in special cases.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:26 AM DATE MODIFIED: 10/2/2018 2:51 PM 22. Which type of enteral formula usually has the highest osmolality? a. standard formulas b. modular formulas c. specialized formulas d. elemental formulas e. macronutrient formulas ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:28 AM DATE MODIFIED: 4/17/2015 2:52 AM 23. An ideal formula for a patient is one that: a. meets his/her medical and nutrient needs. b. is the least expensive. c. provides fiber. d. contains lactose. e. is easiest to administer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:52 AM DATE MODIFIED: 10/2/2018 2:52 PM 24. You are working with a patient whose ability to digest and absorb food is impaired, but whose nutrient needs are not elevated. Which formula would you select for this patient? a. a standard formula b. a micronutrient formula c. a combination of modular formulas d. a disease-specific formula e. an elemental formula ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:54 AM DATE MODIFIED: 4/17/2015 2:55 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 25. Enteral formulas may be used orally to supplement a patient’s diet. When this occurs, _____ becomes an important consideration. a. taste b. cost c. osmolality d. calorie content e. fiber content ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:55 AM DATE MODIFIED: 4/17/2015 2:57 AM 26. Tube feedings are commonly used for individuals with: a. malabsorption disorders. b. pancreatitis. c. severe swallowing difficulties. d. nonfunctional GI tracts. e. intestinal blockages.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:57 AM DATE MODIFIED: 10/2/2018 2:52 PM 27. Which feeding tube placement site would be most appropriate for a patient who is expected to be on a tube feeding for less than four weeks? a. gastrostomy b. jejunostomy c. nasogastric d. duodenostomy e. nasoduodenal ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 2:59 AM DATE MODIFIED: 4/17/2015 3:01 AM 28. The appropriate placement site for tube feeding in an infant is: a. nasogastric. b. nasoduodenal. c. orogastric. d. nasojejunal. e. gastrostomy.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:01 AM DATE MODIFIED: 10/2/2018 2:53 PM 29. Aspirations associated with gastric feedings can lead to damage to the: a. heart. b. liver. c. stomach. d. mouth. e. lungs.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:03 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 DATE MODIFIED:

10/2/2018 2:53 PM

30. Which statement does not describe feeding tubes? a. They are all the same diameter. b. They come in a variety of lengths. c. They are soft and flexible. d. They come with special characteristics for specific purposes. e. They allow the administration of water or medications during feedings.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:05 AM DATE MODIFIED: 4/17/2015 3:06 AM 31. The outer diameter of a feeding tube is measured in: a. millimeters. b. French units. c. milliliters. d. English units. e. standard units.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:07 AM DATE MODIFIED: 10/2/2018 2:53 PM 32. A “12 French” feeding tube has a diameter of: a. 2 mm. b. 4 mm. c. 6 mm. d. 8 mm. e. 12 mm.

ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:09 AM DATE MODIFIED: 10/2/2018 2:53 PM 33. A procedure in which the stomach contents of a patient are removed by suction is called: a. gastric decompression. b. enterostomy. c. gastric residuals. d. aspiration. e. duodenal compression.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:11 AM DATE MODIFIED: 10/2/2018 2:54 PM 34. The advantages of a closed feeding system include: a. less likelihood of contamination. b. lower initial cost. c. increased nurse contact with the patient. d. increased patient tolerance. e. less stress on the patient’s digestive system.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:13 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 DATE MODIFIED:

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35. To prevent bacterial contamination during tube feedings, care givers must follow all of these recommendations EXCEPT: a. use fresh formula every 48 hours. b. store open or mixed formula in the refrigerator. c. never add fresh formula to formula that has been hanging. d. change the feeding container and tubing every 24 hours. e. clean the formula lid with alcohol before opening.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:15 AM DATE MODIFIED: 10/2/2018 2:54 PM 36. To minimize the risk of aspiration of formula in tube-fed patients, the head of the patient’s bed should be elevated: a. after administering the feeding. b. during administration of the feeding. c. during and for 30 minutes after administration of the feeding. d. during and for 1 hour after administration of the feeding. e. during and for 2 hours after administration of the feeding.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:16 AM DATE MODIFIED: 10/2/2018 2:54 PM 37. To ensure that the stomach is emptying properly, the nurse may measure: a. gastric residual volume. b. feeding tube residual volume. c. body weight after feeding. d. urine output. e. gastric emptying rate.

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Chapter 16 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:19 AM DATE MODIFIED: 10/2/2018 2:55 PM 38. An adult’s daily water requirement is about _____ milliliters of water per kg body weight. a. 10-20 b. 20-30 c. 30-40 d. 40-50 e. 50-60 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:21 AM DATE MODIFIED: 4/17/2015 3:22 AM 39. Which condition does not raise a patient’s water requirements? a. heart disease b. severe vomiting c. fever d. blood loss e. diarrhea ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 3:22 AM 4/17/2015 3:24 AM

40. Estimate the daily fluid needs of a 70-year-old female who weighs 110 pounds. a. 850-1050 mL b. 1000-1200 mL c. 1250-1500 mL d. 1500-2000 mL e. 2000-2500 mL ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:25 AM DATE MODIFIED: 2/9/2016 12:36 PM 41. When transitioning from tube feeding to an oral diet, a. the formula used for the tube feedings must be given via oral feedings. b. the tube feeding should be discontinued and an oral diet started immediately. c. the patient should shift to an oral diet as the volume of the tube feeding is gradually decreased. d. oral intake should be about 1/3 of estimated nutrient needs when the tube feeding is discontinued. e. oral intake should not begin until after the tube is removed.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:27 AM DATE MODIFIED: 10/2/2018 2:55 PM 42. One of the major causes of diarrhea that frequently accompanies tube feedings is: a. food allergies. b. over-hydration. c. low osmolality of liquid medications. d. acidity of liquid medications. e. sorbitol-containing medications.

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Chapter 16 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:34 AM DATE MODIFIED: 10/2/2018 2:55 PM 43. For patients who are tube fed, a. medications should be given by mouth when possible. b. all medications should be crushed before placing them in the feeding tube. c. medications should be administered only when the patient is in a prone position. d. give all medications before flushing the feeding tube. e. gastric residual volume is not an important consideration.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 3:37 AM DATE MODIFIED: 8/23/2018 7:26 PM 44. Compared to enteral nutrition, parenteral nutrition: a. carries a greater risk of complications. b. is less expensive initially. c. can be used for longer periods of time. d. requires hospitalization. e. is not usually associated with critically ill persons.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 3:39 AM 10/2/2018 2:56 PM

45. Which medical conditions or treatments indicate the need for parenteral nutrition? a. severe swallowing disorders b. mechanical ventilation c. extremely high nutrient needs d. short bowel syndrome e. gastric reflux ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:41 AM DATE MODIFIED: 2/9/2016 12:38 PM 46. Phelebitis may develop as a result of: a. tube feeding intolerance. b. refeeding syndrome. c. peripheral parenteral nutrition. d. the use of hypertonic formulas. e. rotating venous access sites.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:45 AM DATE MODIFIED: 10/2/2018 2:56 PM 47. TPN is indicated for each scenario EXCEPT: a. patients who cannot be fed through the GI tract. b. situations where long-term parenteral nutrition will be required. c. situations where nutrient requirements are high. d. patients who are moderately malnourished. e. patients on fluid restrictions.

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Chapter 16 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:48 AM DATE MODIFIED: 10/2/2018 2:56 PM 48. Candidates for PPN include patients who: a. have fragile peripheral veins. b. have fluid restrictions. c. have high nutrient needs. d. require short-term nutrition support. e. are also candidates for TPN. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:50 AM DATE MODIFIED: 10/2/2018 2:57 PM 49. The amino acids in a parenteral solution provide _____ kcal per gram. a. 2 b. 3.4 c. 4 d. 4.4 e. 9.0 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 3:53 AM 4/17/2015 3:55 AM

50. The main source of energy in parenteral solutions is: a. amino acids. b. glucose. c. lipid emulsions. d. fluids and electrolytes. e. vitamins.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:56 AM DATE MODIFIED: 10/2/2018 2:57 PM 51. Dextrose monohydrate provides _____ kcal/g. a. 0.9 b. 1.8 c. 2.5 d. 3.4 e. 4.0 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 3:59 AM DATE MODIFIED: 4/17/2015 4:01 AM 52. A 5% dextrose solution contains: a. 2.5 grams of dextrose monohydrate per 100 mL. b. 5 grams of dextrose monohydrate per 100 mL. c. 2.5 grams of dextrose monohydrate per liter. d. 5 grams of dextrose monohydrate per liter. e. 5 grams of dextrose monohydrate per kg body weight.

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Chapter 16 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:01 AM DATE MODIFIED: 10/2/2018 2:57 PM 53. IV lipid emulsions: a. provide only nonessential fatty acids. b. are hypertonic. c. are a diluted source of energy. d. do not contain glycerol. e. contain egg phospholipids.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:03 AM DATE MODIFIED: 10/2/2018 2:58 PM 54. A parenteral solution containing 500 mL of a 10% lipid emulsion would provide _____ kcalories. a. 550 b. 1000 c. 1500 d. 1800 e. 2000 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 4:05 AM 2/9/2016 12:39 PM

55. Lipid infusions must be restricted in patients with: a. diseases that require fluid restriction. b. hypertriglyceridemia. c. hyperglycemia. d. hypoglycemia. e. hypertension.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:08 AM DATE MODIFIED: 10/2/2018 2:58 PM 56. Lipid emulsions that contain excessive linoleic acid may: a. hamper immune responses. b. minimize negative nitrogen balance. c. spare vital protein. d. contribute to hyperglycemia. e. cause diarrhea.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:10 AM DATE MODIFIED: 10/2/2018 2:58 PM 57. Which substance is not a component of a parenteral solution given to patients on warfarin? a. zinc b. copper c. iron d. selenium e. vitamin K Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:13 AM DATE MODIFIED: 4/17/2015 4:15 AM 58. A parenteral solution that contains dextrose, amino acids, and lipids is called a: a. standard formula. b. modular formula. c. 2-in-1 solution. d. 3-in-1 solution. e. hydrolyzed solution.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:15 AM DATE MODIFIED: 10/2/2018 2:59 PM 59. The osmolarity of PPN solutions is limited to _____ milliosmoles per liter because of peripheral vein sensitivity. a. 500 b. 600 c. 700 d. 800 e. 900 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 4:18 AM 4/17/2015 4:19 AM

60. A critically ill and malnourished patient should receive TPN by _____ administration. a. bolus b. continuous c. cyclic d. intermittent e. forced ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:20 AM DATE MODIFIED: 4/17/2015 4:22 AM 61. Rapid changes in infusion rates of a parenteral solution can cause: a. fluctuations in blood glucose levels. b. diarrhea. c. obstructions. d. infection. e. constipation.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:22 AM DATE MODIFIED: 10/2/2018 3:06 PM 62. Which complication of parenteral nutrition is catheter-related? a. electrolyte imbalance b. refeeding syndrome c. liver disease d. nutrient deficiency e. air embolism Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:25 AM DATE MODIFIED: 4/17/2015 4:27 AM 63. To prevent refeeding syndrome in a severely stressed individual, you would: a. start feedings at a slow rate. b. introduce nutrients by vein. c. provide vitamin supplements. d. delay enteral feedings. e. increase feeding frequency.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:27 AM DATE MODIFIED: 10/2/2018 3:06 PM 64. A condition that may develop when a severely malnourished person is aggressively fed is called: a. shock. b. refeeding syndrome. c. translocation. d. systemic inflammatory response syndrome. e. hyperglycemia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 4:29 AM 10/2/2018 3:06 PM

65. Long-term TPN may result in complications such as: a. gallbladder disease. b. heart disease. c. diabetes. d. cancer. e. COPD. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:32 AM DATE MODIFIED: 10/2/2018 3:06 PM 66. Patients who do not have _____ are candidates for home enteral nutrition. a. dysphagia b. gastroparesis c. gastric outlet obstruction d. pancreatic conditions that cause malabsorption e. short bowel syndrome ANSWER: e POINTS: 1 REFERENCES: 16.3 Nutrition Support at Home QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.3 - Give examples of individuals who may be candidates for home nutrition support and discuss the considerations involved in using enteral or parenteral nutrition in the home.

DATE CREATED: 4/17/2015 4:34 AM DATE MODIFIED: 4/17/2015 8:50 AM 67. An inborn error of metabolism results in the absence, deficiency, or malfunction of a(n): a. carbohydrate. b. lipid. c. protein. d. fat. e. ATP molecule.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.4 Nutrition in Practice: Inborn Errors of Metabolism QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.4 - Describe the possible metabolic effects of inborn errors of metabolism and discuss the complications and treatments of phenylketonuria and galactosemia.

DATE CREATED: 4/17/2015 4:38 AM DATE MODIFIED: 10/2/2018 3:07 PM 68. Lifelong adherence to dietary restrictions is recommended for individuals with PKU in order to protect _____ function. a. lung b. brain c. muscle d. kidney e. pancreatic ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.4 Nutrition in Practice: Inborn Errors of Metabolism QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.4 - Describe the possible metabolic effects of inborn errors of metabolism and discuss the complications and treatments of phenylketonuria and galactosemia.

DATE CREATED: 4/17/2015 4:40 AM DATE MODIFIED: 4/17/2015 4:42 AM 69. Dietary treatment of PKU includes: a. restriction of phenylalanine. b. avoidance of simple sugars. c. restriction of galactose. d. avoidance of milk and dairy foods. e. avoidance of high protein foods.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.4 Nutrition in Practice: Inborn Errors of Metabolism QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.4 - Describe the possible metabolic effects of inborn errors of metabolism and discuss the complications and treatments of phenylketonuria and galactosemia.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 4:42 AM 10/2/2018 3:07 PM

70. Infants diagnosed with galactosemia are given formulas that do not contain: a. iron. b. lactose. c. tyrosine. d. soy. e. fats.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 16.4 Nutrition in Practice: Inborn Errors of Metabolism QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.4 - Describe the possible metabolic effects of inborn errors of metabolism and discuss the complications and treatments of phenylketonuria and galactosemia.

DATE CREATED: 4/17/2015 4:45 AM DATE MODIFIED: 10/2/2018 3:07 PM Match each nutrition term with the appropriate definition. a. the delivery of formulated nutrients by feeding tube or intravenous infusion b. the provision of nutrients using the GI tract, including the use of tube feedings and oral diets c. general-purpose enteral formulas that contain mostly intact proteins and polysaccharides d. enteral formulas that are made by blenderizing whole foods e. enteral formulas that contain macronutrients that have been partially or fully hydrolyzed f. triglycerides that contain fatty acids that are 8 to 10 carbons in length, do not require digestion, and can be absorbed in the absence of lipase or bile g. enteral formulas designed to meet the nutrient needs of patients with specific illnesses h. enteral formulas that contain only one or two macronutrients; used to enhance other formulas i. a formula with an osmolality similar to that of blood serum (300 mOsm/kg) j. a formula with an osmolality greater than that of blood serum k. the osmotic property of a solution, based on its concentrations of molecules and ionic particles DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 4:47 AM DATE MODIFIED: 2/4/2019 5:07 PM 71. blenderized formulas Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 ANSWER: d POINTS: 1 72. elemental formulas ANSWER: e POINTS: 1 73. enteral nutrition ANSWER: b POINTS: 1 74. hypertonic formula ANSWER: j POINTS: 1 75. isotonic formula ANSWER: i POINTS: 1 76. medium-chain triglycerides ANSWER: f POINTS: 1 77. modular formulas ANSWER: h POINTS: 1 78. nutrition support ANSWER: a POINTS: 1 79. osmolality ANSWER: k POINTS: 1 80. specialized formulas ANSWER: g POINTS: 1 81. standard formulas ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. the intravenous provision of nutrients that bypasses the GI tract b. small-diameter veins that carry blood from the arms and legs c. large-diameter veins located close to the heart Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 d. a type of nutrition support in which intravenous feedings are delivered into a peripheral vein e. a type of nutrition support in which intravenous feedings are delivered into a central vein f. a thin tube placed within a narrow lumen (such as a blood vessel) or body cavity; can be used to infuse or withdraw fluids or to keep a passage open g. the concentration of osmotically active particles in a solution, expressed as milliosmoles per liter (mOsm/L) h. a parenteral solution that contains dextrose, amino acids, and lipids i. a parenteral solution that contains dextrose and amino acids but excludes lipids DIFFICULTY: Bloom’s: Remember REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 4:55 AM DATE MODIFIED: 2/4/2019 5:08 PM 82. 2-in-1 solution ANSWER: i POINTS: 1 83. catheter ANSWER: f POINTS: 1 84. central veins ANSWER: c POINTS: 1 85. osmolarity ANSWER: g POINTS: 1 86. peripheral parenteral nutrition ANSWER: d POINTS: 1 87. peripheral veins ANSWER: b POINTS: 1 88. total nutrient admixture ANSWER: h POINTS: 1 89. total parenteral nutrition ANSWER: e Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 POINTS:

1

Match each nutrition term with the appropriate definition. a. the intravenous provision of nutrients that bypasses the GI tract. b. small-diameter veins that carry blood from the arms and legs. c. large-diameter veins located close to the heart. d. a type of nutrition support in which intravenous feedings are delivered into a peripheral vein. e. a type of nutrition support in which intravenous feedings are delivered into a central vein. f. a thin tube placed within a narrow lumen (such as a blood vessel) or body cavity; can be used to infuse or withdraw fluids or to keep a passage open. g. the concentration of osmotically active particles in a solution, expressed as milliosmoles per liter (mOsm/L). h. a parenteral solution that contains dextrose, amino acids, and lipids. i. a parenteral solution that contains dextrose and amino acids but excludes lipids.

DIFFICULTY: Bloom’s: Remember REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 5:06 AM DATE MODIFIED: 2/4/2019 5:08 PM 90. parenteral nutrition ANSWER: a POINTS: 1 91. Differentiate between the characteristics and uses of standard formulas and elemental formulas.

ANSWER: Standard formulas, also called polymeric formulas, are provided to individuals who can digest and absorb nutrients without difficulty. They contain intact proteins extracted from milk or soybeans or a combination of such proteins. The carbohydrate sources include hydrolyzed cornstarch, glucose polymers, and sugars. Elemental formulas, also called hydrolyzed formulas, are prescribed for patients who have compromised digestive or absorptive functions. Elemental formulas contain proteins and carbohydrates that have been partially or fully broken down to fragments that require little digestion.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 5:09 AM DATE MODIFIED: 10/2/2018 3:09 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 92. Describe the advantages and disadvantages of nasogastric feeding.

ANSWER: Easiest to insert and confirm placement; least expensive method; feedings can often be given intermittently and without an infusion pump. Highest risk of aspiration in compromised patients; risk of tube migration to the small intestine.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.1 Enteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.16.1 - Identify patients who may benefit from enteral nutrition and describe the feeding routes, enteral formulas, and administration considerations for tube feedings.

DATE CREATED: 4/17/2015 5:11 AM DATE MODIFIED: 4/17/2015 5:12 AM 93. Describe characteristics of patients who are candidates for PPN. ANSWER: PPN is used most often in patients who require short-term nutrition support (less than two weeks) and who do not have high nutrient needs or fluid restrictions. The use of PPN is not possible if the peripheral veins are too weak to tolerate the procedure. In many cases, clinicians must rotate venous access sites to avoid damaging veins.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:12 AM DATE MODIFIED: 10/2/2018 3:10 PM 94. Describe the current procedure for administering a TPN feeding.

ANSWER: To access central veins, the tip of a central venous catheter can either be placed directly into a large-diameter central vein or threaded into a central vein through a peripheral vein.

Peripheral insertion of central catheters is less invasive and lower in cost than direct insertion into central veins POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

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Chapter 16 DATE CREATED: DATE MODIFIED:

4/17/2015 5:14 AM 4/17/2015 5:15 AM

95. What is refeeding syndrome, and how can it be prevented?

ANSWER: Severely malnourished patients who are aggressively fed may develop refeeding syndrome, characterized by electrolyte and fluid imbalances and hyperglycemia. These effects occur because dextrose infusions raise levels of circulating insulin, which promotes anabolic processes that quickly remove potassium, phosphate, and magnesium from the blood. The altered electrolyte levels can lead to fluid retention and life-threatening changes in various organ systems. To prevent refeeding syndrome, health practitioners start parenteral infusions slowly and carefully monitor electrolyte and glucose levels when malnourished patients begin receiving nutrition support.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:15 AM DATE MODIFIED: 4/17/2015 5:16 AM Jennifer Johnson is a 53-year-old woman with a history of Crohn’s disease and type 2 diabetes. She had surgery two days ago to remove a portion of her small intestine. Her gastrointestinal tract will not be accessible for 10 to 14 days.

She is slightly underweight and moderately malnourished due to her ongoing problems with Crohn’s disease.

96. What type of nutrition support is appropriate for Ms. Johnson at this time? Why? ANSWER: Total parenteral nutrition is recommended for patients who are unable to digest/absorb adequately via the GI tract and who are either malnourished or likely to become so. Ms. Johnson’s GI tract will be unusable for the next 10 to 14 days, and she is already moderately malnourished.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Jennifer Johnson LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:20 AM DATE MODIFIED: 10/2/2018 3:11 PM 97. Carbohydrates will provide approximately 50% of Ms. Johnson’s kcalories. What form of carbohydrate will be used Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 and how is the caloric content different from that of glucose?

ANSWER: Carbohydrate is provided in the form of dextrose monohydrate. It provides 3.4 kcalories per gram, slightly less than glucose, which provides 4 kcalories per gram.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Jennifer Johnson LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:22 AM DATE MODIFIED: 4/17/2015 5:26 AM 98. The nutrition support prescribed for Ms. Johnson provides 30% of kcalories from lipids. Why do you think the higher end of the recommended range for lipids was prescribed?

ANSWER: Ms. Johnson has a history of type 2 diabetes. Including lipids as an energy source reduces the need for kcalories from dextrose and may lower her risk of hyperglycemia.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Jennifer Johnson LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:24 AM DATE MODIFIED: 4/17/2015 5:25 AM 99. What are the potential metabolic complications with her nutrition support regimen, and which one likely poses the greatest risk for Ms. Johnson at this time? What step can be taken to prevent it?

ANSWER: The metabolic complications of TPN include abnormal liver function, electrolyte imbalances, gallbladder disease, hyperglycemia, hypoglycemia, hypertriglyceridemia, metabolic bone disease, nutrient deficiencies, and refeeding syndrome. Because Ms. Johnson has type 2 diabetes, she is at greatest risk for hyperglycemia. Hyperglycemia can be prevented by adding insulin to her PN solution.

POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 16 PREFACE NAME: Jennifer Johnson LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:27 AM DATE MODIFIED: 10/2/2018 3:12 PM 100. After 10 days, Ms. Johnson’s physician decides to taper her nutrition support and advance her to an oral diet.

Describe the process.

ANSWER: Parenteral infusions are usually tapered off at the same time oral feedings are begun so that the patient’s kcalorie and nutrient needs can be met. Clear liquids are generally the first foods offered and include pulp-free fruit juices, soft drinks, and clear broths; small amounts are given initially to determine tolerance. Later feedings include beverages and solid foods that are unlikely to cause discomfort; a low-fat, lactose-free diet may be recommended. If gastrointestinal symptoms (such as nausea, vomiting, bloating, or diarrhea) develop, oral feedings are limited in size or frequency until the intestines adapt.

Once about two-thirds to three-fourths of nutrient needs can be provided orally, the TPN can be discontinued. Ms. Johnson’s appetite will have to be monitored because her appetite may be suppressed for several weeks after the TPN is terminated.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 16.2 Parenteral Nutrition QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Jennifer Johnson LEARNING OBJECTIVES: NUTR.DEBR.16.16.2 - Identify patients who may benefit from parenteral nutrition and describe the components of parenteral solutions and administration techniques.

DATE CREATED: 4/17/2015 5:29 AM DATE MODIFIED: 4/17/2015 5:31 AM

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Chapter 17 1. It is possible to meet all nutrient needs with a mechanically altered diet. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:26 AM DATE MODIFIED: 4/17/2015 6:29 AM 2. A full-liquid diet is sometimes used as a transitional diet between the clear liquid diet and diets that contain solid foods. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:30 AM DATE MODIFIED: 4/17/2015 8:42 AM 3. Many foods on a full-liquid diet contain lactose. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:31 AM DATE MODIFIED: 4/17/2015 6:33 AM 4. Use of nonsteroidal anti-inflammatory drugs (NSAIDs) may promote gastritis and peptic ulcer disease by damaging the gastric mucosal lining. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 6:33 AM DATE MODIFIED: 4/17/2015 8:43 AM 5. Xerostomia is a side effect of many medications and can make speaking and swallowing more difficult. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 6:35 AM DATE MODIFIED: 4/17/2015 6:36 AM 6. Oropharyngeal dysphagia is common in elderly persons and frequently follows a stroke. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 6:36 AM DATE MODIFIED: 4/17/2015 6:37 AM 7. In the dietary treatment of gastritis, irritating foods and beverages should be eliminated regardless of whether the patient is experiencing symptoms. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 6:38 AM DATE MODIFIED: 4/17/2015 6:39 AM 8. Sweets and sugars increase osmolarity in the small intestine and contribute to dumping syndrome. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/17/2015 6:39 AM DATE MODIFIED: 4/17/2015 6:41 AM 9. Bariatric surgery is currently considered the most effective treatment for someone with a BMI between 35 and 40 with no weight-related medical problems. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/17/2015 6:42 AM DATE MODIFIED: 4/17/2015 6:42 AM 10. Clinical studies indicate that the gastric bypass surgery generally results in greater weight loss than the gastric banding procedure. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/17/2015 6:43 AM DATE MODIFIED: 4/17/2015 6:44 AM 11. Diets containing foods that are modified in texture or consistency are prescribed to treat disorders or conditions that primarily affect the: a. musculoskelatal system. b. upper gastrointestinal tract. c. urinary tract. d. lower gastrointestinal tract. e. reproductive tract.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:45 AM DATE MODIFIED: 10/2/2018 3:13 PM 12. Mechanically altered diets are usually ordered for the patient who has: a. an inflamed intestine. b. diarrhea. c. chewing or swallowing problems. d. heartburn. e. constipation.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:47 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DATE MODIFIED:

10/2/2018 3:13 PM

13. Moist, soft-textured foods that easily form a bolus are included in a _____ diet. a. pureed b. soft c. full liquid d. blenderized e. clear liquid ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:52 AM DATE MODIFIED: 4/17/2015 6:53 AM 14. Which criterion is not a factor for determining whether a particular food is allowed on a clear-liquid diet? a. its transparency b. the amount of digestion required c. its nutrient density d. the amount of residue left in the colon e. that it is liquid at room temperature ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:53 AM DATE MODIFIED: 4/17/2015 6:56 AM 15. Which food would be allowed on clear-liquid diet? a. chicken broth b. hot chocolate c. sherbet d. milkshake e. pulp-containing fruit juices ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:56 AM DATE MODIFIED: 4/17/2015 6:58 AM 16. Which food would not be allowed on a full-liquid diet? a. pudding b. ice cream c. cream of wheat d. angel food cake e. yogurt ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 6:58 AM DATE MODIFIED: 4/17/2015 7:00 AM 17. A patient requiring a clear liquid diet for more than two days should: a. remain on a clear liquid diet. b. be given added fat. c. be supplemented with a commercially prepared low-residue formula. d. be progressed to the full liquid diet. e. be reevaluated immediately.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/17/2015 7:00 AM DATE MODIFIED: 10/2/2018 3:15 PM 18. Dry mouth can result from all of these conditions EXCEPT: a. medication side effects.

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Chapter 17 b. poorly controlled diabetes. c. radiation therapy. d. dysphagia. e. Sjögren’s syndrome.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:03 AM DATE MODIFIED: 10/2/2018 3:15 PM 19. A patient with oropharyngeal dysphagia has difficulty transferring food from the _____ to the _____. a. esophagus; stomach b. stomach; duodenum. c. pharynx; larynx d. mouth; glottis. e. mouth; esophagus ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:05 AM DATE MODIFIED: 4/18/2015 8:01 AM 20. People with _____ often complain of food “sticking” in the esophagus. a. esophageal dysphagia b. oropharyngeal dysphagia c. dyspepsia d. gastritis e. Sjögren’s syndrome ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:08 AM DATE MODIFIED: 4/17/2015 7:09 AM 21. All of these foods are appropriate for a patient suffering from mouth dryness EXCEPT: a. sauces. b. potato chips. c. gravies. d. sugarless gum. e. yogurt.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:10 AM DATE MODIFIED: 10/2/2018 3:15 PM 22. Dysphagia can be caused by all of these conditions EXCEPT: a. Parkinson’s disease. b. diabetes. c. esophageal cancer. d. stroke. e. cerebral palsy.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:12 AM DATE MODIFIED: 10/2/2018 3:16 PM 23. Repeated bouts of pneumonia may be associated with: a. dysphagia. b. irritable bowel syndrome. c. peptic ulcers. d. diverticular disease. e. achalasia.

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Chapter 17 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:15 AM DATE MODIFIED: 10/2/2018 3:16 PM 24. All of these foods may be indicated for individuals with dysphagia EXCEPT: a. cream of wheat. b. scrambled eggs. c. brownies with nuts. d. pureed chicken. e. soft cooked vegetables.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:17 AM DATE MODIFIED: 10/2/2018 3:16 PM 25. To improve a patient’s acceptance of pureed foods, you would: a. make them watery and thin. b. use brightly colored foods. c. avoid the use of spices and seasonings. d. avoid pureeing a patient’s favorite foods. e. shape the pureed food to resemble traditional dishes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:21 AM DATE MODIFIED: 10/2/2018 3:16 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 26. Which foods would not be appropriate on a Level 1 diet for dysphagia? a. pudding b. yogurt with fruit c. baby cereal d. pureed sweet potatoes e. rice ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:23 AM DATE MODIFIED: 4/17/2015 7:26 AM 27. A condition in which a portion of the stomach protrudes above the diaphragm is called a(n): a. hiatal hernia. b. Barrett’s esophagus. c. gastritis. d. gastric ulcer. e. GERD. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:26 AM DATE MODIFIED: 10/2/2018 3:17 PM 28. Gastroesophageal reflux disease (GERD) often develops as a consequence of: a. aging. b. drugs. c. feeding tubes. d. pregnancy. e. gender.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:28 AM DATE MODIFIED: 10/2/2018 3:17 PM 29. The most effective medications for suppressing gastric acid secretion are: a. antibiotics. b. proton-pump inhibitors. c. antacids. d. NSAIDs. e. steroids.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:31 AM DATE MODIFIED: 10/2/2018 3:17 PM 30. Dietary advice that may help treat GERD includes: a. avoiding alcohol. b. avoiding gas-forming foods. c. eating large servings. d. sucking on a peppermint after a meal. e. eating snacks just before bedtime.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:55 AM DATE MODIFIED: 10/2/2018 3:18 PM 31. Patients with reflux esophagitis should be instructed to: a. eat small meals. b. drink liquids with meals. c. lie down after eating.

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Chapter 17 d. consume caffeine-containing foods and beverages. e. eat very cold foods to soothe the stomach.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/17/2015 7:57 AM DATE MODIFIED: 10/2/2018 3:18 PM 32. General discomfort in the upper abdominal area with complaints of stomach pain, gnawing sensations, early satiety, nausea, vomiting, and bloating is descriptive of: a. peptic ulcer disease. b. dyspepsia. c. hiatal hernia. d. Sjögren’s syndrome. e. Barrett’s esophagus.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:01 AM DATE MODIFIED: 10/2/2018 3:18 PM 33. All of these foods are often associated with dyspepsia EXCEPT: a. raw foods. b. coffee. c. spicy foods. d. high-fat foods. e. chocolate.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:05 AM DATE MODIFIED: 10/2/2018 3:18 PM 34. Nutrition interventions that ease the symptoms of nausea include: a. eating dry, starchy foods. b. drinking warm beverages. c. adding fat to foods. d. eating raw vegetables. e. adding caffeine to diet.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:08 AM DATE MODIFIED: 10/2/2018 3:19 PM 35. To alleviate nausea, you would tell a patient to: a. limit highly spiced foods. b. drink liquids with meals. c. consume hot meals. d. eat as quickly as possible. e. eat foods with strong odors.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:11 AM DATE MODIFIED: 10/2/2018 3:19 PM 36. One of the most common causes of acute gastritis is: a. food allergies. b. viral infections.

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Chapter 17 c. repeated use of NSAIDS. d. radiation therapy. e. repeated use of proton pump inhibitors.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:23 AM DATE MODIFIED: 10/2/2018 3:19 PM 37. Hypochlorhydria may result from: a. gastritis. b. peptic ulcer disease. c. dyspepsia. d. bariatric surgery. e. intractable vomiting.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:27 AM DATE MODIFIED: 10/2/2018 3:19 PM 38. A major factor in the development of both gastritis and peptic ulcer disease is: a. infection with H. pylori. b. stress. c. overeating. d. cigarette smoking. e. vitamin B12 deficiency.

ANSWER: POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

a 1 Bloom’s: Understand 17.3 Conditions Affecting the Stomach Multiple Choice

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Chapter 17 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:32 AM DATE MODIFIED: 10/2/2018 3:20 PM 39. Up to 15% of cases of peptic ulcer disease are accompanied by: a. pain. b. dysphagia. c. gastrointestinal bleeding. d. reflux esophagitis. e. pernicious anemia.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:35 AM DATE MODIFIED: 10/2/2018 3:20 PM 40. What is the primary treatment of ulcers? a. surgery b. relaxation therapy c. drug therapy d. diet e. lifestyle changes ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/17/2015 8:39 AM DATE MODIFIED: 4/17/2015 8:41 AM 41. One of the major side effects of antacids is: a. forming gas in the stomach.

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Chapter 17 b. abdominal cramps. c. edema. d. hyperglycemia. e. constipation or diarrhea.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/18/2015 1:12 AM DATE MODIFIED: 10/2/2018 3:20 PM 42. Dietary adjustments after a gastrectomy are influenced by: a. the size of the remaining stomach. b. the resulting slower gastric emptying. c. the type of surgical procedure performed. d. the patient’s food preferences. e. which drugs were prescribed post-surgery.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:25 AM DATE MODIFIED: 10/2/2018 3:21 PM 43. Postgastrectomy diets limit the amounts of: a. fat. b. sugar. c. protein. d. complex carbohydrate. e. water.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:28 AM DATE MODIFIED: 10/2/2018 3:21 PM 44. To help delay stomach emptying and reduce diarrhea following a gastrectomy, foods high in _____ may be useful. a. fat b. insoluble fiber c. protein d. soluble fiber e. simple sugars.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:29 AM DATE MODIFIED: 4/18/2015 1:31 AM 45. Liquids are restricted following a gastrectomy because they: a. can speed up the emptying rate of the stomach. b. slow down the emptying rate of the stomach. c. add unwanted kcalories. d. are likely to cause aspiration. e. may cause diarrhea.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:32 AM DATE MODIFIED: 10/2/2018 3:22 PM 46. Appropriate foods for a postgastrectomy diet include: a. lean, tender meats. b. fruit punch. c. milk shakes. d. frosted flakes.

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Chapter 17 e. caffeinated beverages.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:33 AM DATE MODIFIED: 10/2/2018 3:22 PM 47. All of these symptoms are characteristic of dumping syndrome EXCEPT: a. diarrhea. b. lightheadedness. c. difficulty breathing. d. rapid heartbeat. e. hypertension.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:36 AM DATE MODIFIED: 10/2/2018 3:22 PM 48. To minimize or prevent dumping syndrome, you would tell a patient to: a. eat sugar-rich meals. b. drink a cold beverage with each meal. c. avoid fiber-rich foods. d. avoid lying down after eating. e. limit the amount of fluid consumed with a meal.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:44 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DATE MODIFIED:

10/2/2018 3:23 PM

49. All of these conditions are frequent complications of gastric surgery EXCEPT: a. bone disease. b. weight loss. c. protein malabsorption. d. iron-deficiency anemia. e. dumping syndrome.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:45 AM DATE MODIFIED: 10/2/2018 3:23 PM 50. Following sleeve gastrectomy, the resulting gastric sleeve will hold only about _____ of food. a. 1/3 cup b. ½ cup c. 1 cup d. 1 ½ cups e. 2 cups ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:48 AM DATE MODIFIED: 4/18/2015 1:49 AM 51. The protein recommendation for bariatric surgery patients is _____ g per kg of body weight per day. a. 0.8 to 1.0 b. 1.0 to 1.5 c. 1.2 to 1.8 d. 1.5 to 2.0 e. 2.0 to 2.5 ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:50 AM DATE MODIFIED: 4/18/2015 1:51 AM 52. Rapid weight loss following bariatric surgery increases the risk of developing: a. gallbladder disease. b. hypertension. c. type 2 diabetes. d. Sjögren’s syndrome. e. edema.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:51 AM DATE MODIFIED: 10/2/2018 3:23 PM 53. The diet progression following bariatric surgery is: a. liquid, pureed, soft, regular. b. liquid, mechanical soft, low-fat, regular. c. pureed, chopped, regular. d. pureed, chopped, soft, regular. e. pureed, soft, regular.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 1:54 AM DATE MODIFIED: 10/2/2018 3:23 PM 54. Which food is not typically problematic following bariatric surgery? a. pasta Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 b. grapes c. asparagus d. crackers e. nuts ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:00 AM DATE MODIFIED: 4/18/2015 2:04 AM 55. Patients who have had gastric bypass surgery require additional supplementation of: a. proteins. b. insulin. c. sodium and phosphorus. d. intrinsic factor. e. vitamin B12 and calcium.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:04 AM DATE MODIFIED: 10/2/2018 3:24 PM 56. To avoid dehydration, the patient who has undergone bariatric surgery should: a. sip water and other noncaloric beverages throughout the day. b. drink plenty of fluids with meals. c. increase intake of foods with high water content. d. drink sports drinks. e. drink coffee.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:07 AM DATE MODIFIED: 10/2/2018 3:24 PM Use the information to answer questions 57-62.

Jennie Wilson is a 42-year-old administrative assistant who is about to undergo gastric bypass surgery to treat her obesity and weight-related problems of diabetes and hypertension.

57. Before undergoing gastric bypass surgery, Ms. Wilson should: a. plan to maintain the same diet after surgery as before. b. attempt a variety of nonsurgical weight loss methods. c. be assured that the surgery is not associated with complications. d. devise a weight management program on her own to begin after surgery. e. have a BMI less than 35.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:16 AM DATE MODIFIED: 10/2/2018 3:24 PM 58. On the day following surgery, Ms. Wilson will be allowed to consume all of these foods except: a. sugar-free iced tea. b. low-fat broth. c. water. d. skim milk. e. sugar-free fruit punch.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:29 AM DATE MODIFIED: 10/2/2018 3:25 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 59. Once she is able to tolerate regular foods, which type of foods should Ms. Wilson be encouraged to eat? a. complex carbohydrates b. high-protein foods c. low-fat foods d. high-fat foods e. sweet foods ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:31 AM DATE MODIFIED: 4/18/2015 2:44 AM 60. Which food should Ms. Wilson be advised to avoid to prevent possible obstruction of the gastric outlet? a. bananas b. celery c. fish d. mashed potatoes e. oatmeal ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:33 AM DATE MODIFIED: 4/18/2015 2:45 AM 61. In order to achieve and maintain weight loss after surgery, Ms. Wilson should be encouraged to: a. avoid drinking high-calorie beverages. b. eat at least one cup of food at each meal. c. limit her physical activity. d. snack between meals to avoid feelings of hunger. e. drink plenty of liquids between meals.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:35 AM DATE MODIFIED: 10/2/2018 3:25 PM 62. Due to reduced food intake and nutrient malabsorption, Ms. Wilson will likely require supplements of: a. vitamin D, vitamin B12, iron, and calcium. b. zinc, magnesium, and iron. c. vitamin B6, folate, and niacin. d. calcium, iron, and vitamin D. e. sodium, potassium, and iron.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Jennie Wilson LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 2:36 AM DATE MODIFIED: 10/2/2018 3:25 PM 63. Dental caries are caused by: a. bacteria that produce acids that attack tooth enamel. b. excessive fluoride intake that attacks tooth enamel. c. high-fiber foods that cause carbohydrate to stick to teeth. d. excessive consumption of sugar that eats into teeth. e. over production of alkaline secretions.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:48 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DATE MODIFIED:

10/2/2018 3:26 PM

64. Which factor does not promote tooth decay? a. the type of carbohydrate consumed b. the frequency of carbohydrate intake c. the stickiness of foods consumed d. the fat content of foods consumed e. saliva production ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:50 AM DATE MODIFIED: 4/18/2015 2:52 AM 65. Which food would be most likely to contribute to dental caries? a. raw carrots b. milk c. dried fruits d. cheese e. sugarless gum ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:52 AM DATE MODIFIED: 4/18/2015 2:54 AM 66. Which food stimulates saliva flow and does not contribute to acid formation in the mouth? a. beef b. legumes c. orange juice d. cheese e. sweetened drinks ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:55 AM DATE MODIFIED: 4/18/2015 2:56 AM 67. Which of these conditions is not a risk factor for developing periodontal disease? a. dental plaque b. smoking c. diabetes d. atherosclerosis e. HIV infection ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:56 AM DATE MODIFIED: 2/9/2016 12:52 PM 68. Current research suggests that periodontal disease may increase the risk of developing: a. heart disease. b. renal failure. c. arthritis. d. dermatitis. e. dementia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 2:58 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DATE MODIFIED:

10/2/2018 3:26 PM

69. To prevent oral diseases, it is recommended to: a. chew gum with sugar to stimulate saliva production. b. put infants to bed with a nursing bottle of juice. c. brush teeth after each meal. d. consume starchy snacks. e. brush teeth twice a day for at least two minutes.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 3:01 AM DATE MODIFIED: 10/2/2018 3:26 PM 70. The _____ process induced by periodontal pathogens may accelerate the progression of heart disease. a. aerobic b. anaerobic c. immune-suppressing d. antigen-activation e. inflammatory ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 3:03 AM DATE MODIFIED: 4/18/2015 8:06 AM Match each nutrition term with the appropriate definition. a. dry mouth caused by reduced salivary flow. b. an autoimmune disease characterized by the destruction of secretory glands, resulting in dry mouth and dry eyes. c. an inability to transfer food from the mouth and pharynx to the esophagus; usually caused by a neurological or muscular disorder. d. an inability to move food through the esophagus; usually caused by an obstruction or a motility disorder. e. abnormal narrowing of a passageway due to inflammation, scarring, or a congenital abnormality.

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Chapter 17 f. an esophageal disorder characterized by weakened peristalsis and impaired relaxation of the lower esophageal sphincter. g. a condition in which the upper portion of the stomach protrudes above the diaphragm. h. inflammation in the esophagus related to the reflux of acidic stomach contents. i. a condition in which esophageal cells damaged by chronic exposure to stomach acid are replaced by cells that resemble those in the stomach or small intestine, sometimes becoming cancerous. j. inflammation of the gums; characterized by redness, swelling, and bleeding.

DIFFICULTY: Bloom’s: Remember REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/18/2015 3:06 AM DATE MODIFIED: 2/4/2019 5:09 PM 71. achalasia ANSWER: f POINTS: 1 72. Barrett’s esophagus ANSWER: i POINTS: 1 73. esophageal dysphagia ANSWER: d POINTS: 1 74. hiatal hernia ANSWER: g POINTS: 1 75. oropharyngeal dysphagia ANSWER: c POINTS: 1 76. reflux esophagitis ANSWER: h POINTS: 1 77. Sjögren’s syndrome ANSWER: b POINTS: 1 78. stricture ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 79. xerostomia ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. dry mouth caused by reduced salivary flow. b. an autoimmune disease characterized by the destruction of secretory glands, resulting in dry mouth and dry eyes. c. an inability to transfer food from the mouth and pharynx to the esophagus; usually caused by a neurological or muscular disorder. d. an inability to move food through the esophagus; usually caused by an obstruction or a motility disorder. e. abnormal narrowing of a passageway due to inflammation, scarring, or a congenital abnormality. f. an esophageal disorder characterized by weakened peristalsis and impaired relaxation of the lower esophageal sphincter. g. a condition in which the upper portion of the stomach protrudes above the diaphragm. h. inflammation in the esophagus related to the reflux of acidic stomach contents. i. a condition in which esophageal cells damaged by chronic exposure to stomach acid are replaced by cells that resemble those in the stomach or small intestine, sometimes becoming cancerous. j. inflammation of the gums; characterized by redness, swelling, and bleeding.

DIFFICULTY: Bloom’s: Remember REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 3:12 AM DATE MODIFIED: 2/4/2019 5:09 PM 80. gingivitis ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition. a. the surgical removal of part of the stomach (partial) or the entire stomach (total). b. a feeling of pain, bloating, or discomfort in the upper abdominal area. c. inflammation of stomach tissue. d. a class of drugs that inhibit the enzyme that pumps hydrogen ions into the stomach. e. an absence of gastric acid secretions. f. symptoms that result from the rapid emptying of an osmotic load from the stomach into the small intestine. g. surgery that treats severe obesity. h. a class of drugs that suppress acid secretion by inhibiting receptors on acid-producing cells. i. inflammation or degeneration of the tissues that support the teeth. j. a film of bacteria and bacterial by-products that accumulates on the tooth surface DIFFICULTY: Bloom’s: Remember REFERENCES: 17.3 Conditions Affecting the Stomach Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/18/2015 3:16 AM DATE MODIFIED: 2/4/2019 5:09 PM 81. achlorhydria ANSWER: e POINTS: 1 82. dyspepsia ANSWER: b POINTS: 1 83. gastritis ANSWER: c POINTS: 1 84. histamine-2 receptor blockers ANSWER: h POINTS: 1 85. proton-pump inhibitors ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. the surgical removal of part of the stomach (partial) or the entire stomach (total). b. a feeling of pain, bloating, or discomfort in the upper abdominal area. c. inflammation of stomach tissue. d. a class of drugs that inhibit the enzyme that pumps hydrogen ions into the stomach. e. an absence of gastric acid secretions. f. symptoms that result from the rapid emptying of an osmotic load from the stomach into the small intestine. g. surgery that treats severe obesity. h. a class of drugs that suppress acid secretion by inhibiting receptors on acid-producing cells. i. inflammation or degeneration of the tissues that support the teeth. j. a film of bacteria and bacterial by-products that accumulates on the tooth surface DIFFICULTY: Bloom’s: Remember REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 3:21 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DATE MODIFIED:

2/4/2019 5:10 PM

86. bariatric surgery ANSWER: g POINTS: 1 87. dumping syndrome ANSWER: f POINTS: 1 88. gastrectomy ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. the surgical removal of part of the stomach (partial) or the entire stomach (total). b. a feeling of pain, bloating, or discomfort in the upper abdominal area. c. inflammation of stomach tissue. d. a class of drugs that inhibit the enzyme that pumps hydrogen ions into the stomach. e. an absence of gastric acid secretions. f. symptoms that result from the rapid emptying of an osmotic load from the stomach into the small intestine. g. surgery that treats severe obesity. h. a class of drugs that suppress acid secretion by inhibiting receptors on acid-producing cells. i. inflammation or degeneration of the tissues that support the teeth. j. a film of bacteria and bacterial by-products that accumulates on the tooth surface DIFFICULTY: Bloom’s: Remember REFERENCES: 17.5 Nutrition in Practice: Nutrition and Oral Health QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.17.5 - Describe the causes, effects, and treatments of dental caries and periodontal disease and discuss the relationships between these conditions and chronic illness.

DATE CREATED: 4/18/2015 3:27 AM DATE MODIFIED: 2/4/2019 5:10 PM 89. periodontitis ANSWER: i POINTS: 1 90. dental plaque ANSWER: j POINTS: 1 91. Differentiate between clear-liquid and full-liquid diets.

ANSWER: The clear liquid diet consists of clear fluids and foods that are liquid at room temperature and leave little undigested material (called residue) in the colon. A liquid diet that includes milk and other opaque liquids (such as fruit nectars, yogurt, and oral supplements) is called Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 a full liquid diet.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.1 Modification in Food Texture and Consistency QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.1 - Describe the different types of mechanically altered diets and the clear liquid diet and explain how these diets are used during patient care.

DATE CREATED: 4/18/2015 3:30 AM DATE MODIFIED: 4/18/2015 3:32 AM 92. Define oropharyngeal dysphagia and explain the symptoms.

ANSWER: A person with oropharyngeal dysphagia has difficulty transferring food from the mouth and pharynx to the esophagus. The condition is typically due to a neuromuscular disorder that inhibits the swallowing reflex or impairs the strength or coordination of the muscles involved with swallowing. Symptoms include an inability to initiate swallowing, coughing during or after swallowing (due to aspiration), and nasal regurgitation. Other signs include a gurgling noise after swallowing, a hoarse or “wet” voice, or a speech disorder.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/18/2015 3:33 AM DATE MODIFIED: 4/18/2015 3:36 AM 93. What types of medications are used to treat GERD? ANSWER: Medications that suppress gastric acid secretion help the healing process by reducing the damaging effects of acid on esophageal tissue. Proton-pump inhibitors are the most effective of the antisecretory agents and are used both for rapid healing of esophagitis and as a maintenance treatment. Other antisecretory drugs include histamine-2 receptor blockers (often referred to as H2 blockers) and antacids, which neutralize gastric acid.

Antacids are frequently used to relieve occasional heartburn, but they are not necessarily appropriate for GERD because they have only short-term effects and are ineffective for healing esophagitis.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

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Chapter 17 DATE CREATED: DATE MODIFIED:

4/18/2015 3:37 AM 4/18/2015 3:38 AM

94. Discuss the complications of gastritis.

ANSWER: The extensive tissue damage that sometimes develops in chronic gastritis can disrupt gastric secretory functions. If hydrochloric acid secretions become abnormally low (hypochlorhydria) or absent (achlorhydria), absorption of nonheme iron and vitamin B12 can be impaired, increasing the risk of deficiency. Pernicious anemia, characterized by autoimmune destruction of the gastric cells that produce hydrochloric acid and intrinsic factor, is a form of atrophic gastritis that is usually associated with the macrocytic anemia of vitamin B12 deficiency POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.2 Conditions Affecting the Mouth and Esophagus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.2 - Describe the causes, consequences, and nutrition management of dry mouth, dysphagia, and gastroesophageal reflux disease.

DATE CREATED: 4/18/2015 3:38 AM DATE MODIFIED: 4/18/2015 3:40 AM 95. Describe the typical scenario that accompanies dumping syndrome.

ANSWER: The dumping syndrome, a common complication of gastrectomy, is characterized by a group of symptoms resulting from rapid gastric emptying. Ordinarily, the pyloric sphincter controls the rate of flow from the stomach into the duodenum. After some types of stomach surgery, stomach emptying is no longer regulated, and the stomach’s hyperosmolar contents rush into the small intestine more quickly after meals, causing a number of unpleasant effects.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 3:40 AM DATE MODIFIED: 4/18/2015 3:41 AM 96. Why does fat malabsorption occur in patients who have undergone gastrectomy?

ANSWER: Fat digestion and absorption may become impaired for a number of reasons after a gastrectomy. The accelerated transit of food material may prevent the normal mixing of fat with lipase and bile. If the duodenum has been removed or bypassed, less lipase is available for fat digestion. Bacterial overgrowth, a common consequence of gastric surgeries, can lead to changes in bile acids that upset bile function.

POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 3:42 AM DATE MODIFIED: 4/18/2015 3:44 AM 97. Describe the nutritional concerns for a patient following bariatric surgery.

ANSWER: Once the diet progresses to solid foods, patients consume between three and six small meals per day.

Only small portions of food can be consumed at each meal because overeating may stretch the gastric region or result in vomiting or regurgitation. Similarly, fluids must be consumed separately from meals to avoid excessive distention. Patients are generally instructed to consume liquid protein supplements regularly and to eat high-protein foods before consuming other foods in a meal. Daily multivitamin/mineral supplements help to prevent nutrient deficiencies.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.4 Gastric Surgery QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.17.4 - Describe the different types of gastric surgery and the nutrition care required after these procedures.

DATE CREATED: 4/18/2015 3:44 AM DATE MODIFIED: 4/18/2015 3:54 AM College Student with Peptic Ulcer Disease: Kelly Burgess is a 23-year-old full-time college student who is 5 feet 5 inches tall and weighs 110 pounds. She is the mother of a 1-year-old son, and she works nights and weekends as a waitress. Kelly recently went to her physician complaining of sporadic burning pain in her stomach when she eats. She reports a loss of appetite as well as a 10-pound weight loss in the last two months. Kelly’s doctor diagnoses peptic ulcer disease.

98. What type of ulcer does Kelly likely have? Why? Is this the most common type of ulcer?

ANSWER: Gastric. Symptoms of gastric ulcers include hunger pain, sensation of gnawing, or a burning pain in the stomach region. Gastric ulcers may be aggravated by food and can cause loss of appetite and eventual weight loss. Stress may also contribute to ulcer development.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 17 PREFACE NAME: Kelly Burgess LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/18/2015 3:49 AM DATE MODIFIED: 4/18/2015 3:50 AM 99. Explain to Kelly how emotional stress can contribute to peptic ulcer disease.

ANSWER: The physiological effects of stress such as hormonal changes that impair wound healing and increase acid and pepsin secretion may contribute to an ulcer. The use of tobacco or alcohol for stress relief can also contribute to an ulcer.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Kelly Burgess LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/18/2015 3:50 AM DATE MODIFIED: 4/18/2015 3:52 AM 100. What types of medications might Kelly’s doctor prescribe and why?

ANSWER: Antibiotics and proton pump inhibitors, H2 blockers, or antacids. Antibiotics fight H. pylori infection; the others are antisecretory drugs that help to relieve pain and allow healing. Bismuth preparations and sucralfate may help coat the GI lining and prevent further damage.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 17.3 Conditions Affecting the Stomach QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Kelly Burgess LEARNING OBJECTIVES: NUTR.DEBR.16.17.3 - Identify some common stomach disorders and summarize the medical treatments and dietary strategies that may promote healing or improve symptoms.

DATE CREATED: 4/18/2015 3:52 AM DATE MODIFIED: 4/18/2015 3:53 AM

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Chapter 18 1. The DRI for fiber for an adult male between the ages of 19 and 50 years old is 38 grams per day. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 4:17 AM DATE MODIFIED: 2/9/2016 1:06 PM 2. Flatulence can be an unpleasant side effect of consuming a high-fiber diet. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 4:29 AM DATE MODIFIED: 5/2/2015 8:22 AM 3. Constipation is diagnosed when a person does not have daily bowel movements. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 4:33 AM DATE MODIFIED: 5/2/2015 8:22 AM 4. Diverticulitis and ulcerative colitis are the two most prevalent inflammatory bowel diseases. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 4:40 AM DATE MODIFIED: 5/2/2015 8:22 AM 5. Diverticulitis is an inflammatory bowel disease that occurs in the small intestine and affects the entire intestinal wall. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 4/30/2015 4:43 AM DATE MODIFIED: 2/9/2016 1:08 PM 6. A high-fiber diet increases stool weight and fecal water content. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 4:48 AM DATE MODIFIED: 5/2/2015 8:22 AM 7. Constipation is associated with a lack of physical activity. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 4:56 AM DATE MODIFIED: 5/2/2015 8:22 AM 8. People with irritable bowel syndrome tend to have excessive colonic responses to meals, gastrointestinal (GI) hormones, and stress. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 5:00 AM DATE MODIFIED: 5/2/2015 8:22 AM 9. The development of diverticulosis is influenced by the type of dietary protein one consumes. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 4/30/2015 5:03 AM DATE MODIFIED: 5/2/2015 8:22 AM 10. The patient with a colostomy or ileostomy should restrict fluid intake. a. True b. False ANSWER: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 4/30/2015 5:07 AM DATE MODIFIED: 5/2/2015 8:22 AM 11. Which disorder does not improve with modified fiber intake? a. constipation b. irritable bowel syndrome c. inflammatory bowel diseases d. gallbladder disease e. heart disease ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:10 AM DATE MODIFIED: 5/2/2015 8:22 AM 12. Constipation may be caused by all of these factors EXCEPT: a. a low-fiber diet. b. physical inactivity. c. medications. d. a viral infection. e. inadequate fluid intake.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02NUTR.DEBR.16.1 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 5:14 AM DATE MODIFIED: 10/2/2018 3:30 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 13. Dietary suggestions for treating constipation are aimed at: a. decreasing dietary fiber and fluids. b. increasing dietary fiber and fluids. c. increasing dietary protein. d. increasing carbohydrate intake. e. increasing fat and protein intake.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: 18.2 Disorders of Bowel Function - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 5:20 AM DATE MODIFIED: 10/2/2018 3:31 PM 14. Foods useful in increasing dietary fiber include: a. bran, milk, and mashed potatoes. b. peanut butter, oranges, and strawberry jam. c. saltine crackers, watermelon, and eggs. d. whole-wheat bread, black beans, and popcorn. e. white bread, eggs, and yogurt.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:31 AM DATE MODIFIED: 10/2/2018 3:31 PM 15. Charlie is trying to change his eating behaviors and start following a high-fiber diet. The best advice you can give him is to: a. purchase a bulk-forming agent. b. gradually add high-fiber foods to his diet. c. avoid milk products that contain residue. d. limit his fluid intake. e. eat one or two large meals a day.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:38 AM DATE MODIFIED: 10/2/2018 3:31 PM 16. Which active ingredient is found in the bulk-forming fiber supplement Metamucil? a. methylcellulose b. psyllium c. polycarbophil d. malt soup extract e. aloe ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 5:42 AM DATE MODIFIED: 2/9/2016 1:10 PM 17. Use of stimulant laxatives can lead to: a. fluid and electrolyte imbalances. b. anemia. c. increased appetite. d. hyperglycemia. e. edema.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 5:45 AM DATE MODIFIED: 10/2/2018 3:32 PM 18. A side effect of consuming a high-fiber diet is: Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 a. flatulence. b. an ostomy. c. bacterial overgrowth. d. diverticulosis. e. gastroesophageal reflux disease (GERD).

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 10/2/2018 3:32 PM 19. Which beverage is least likely to increase intestinal gas? a. orange juice b. beer c. carbonated lemon-lime soda d. tea e. apple juice ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:51 AM DATE MODIFIED: 5/2/2015 8:22 AM 20. Which food is most likely to increase intestinal gas? a. cabbage b. tomatoes c. green beans d. walnuts e. white bread ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:54 AM DATE MODIFIED: 5/2/2015 8:22 AM 21. Billy consumed the following foods at lunch: a hamburger with lettuce, tomato, and catsup on a bun; potato salad; and a diet carbonated beverage. Later that afternoon, Billy began to experience gas. Which of the following foods was most likely responsible for production of intestinal gas? a. hamburger meat b. tomato c. potato salad d. diet carbonated beverage e. white bread ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 4/30/2015 5:58 AM DATE MODIFIED: 5/2/2015 8:22 AM 22. Food borne illnesses can cause: a. osmotic diarrhea. b. steatorrhea. c. secretory diarrhea. d. chronic diarrhea. e. hyperosmotic diarrhea.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:02 AM DATE MODIFIED: 10/2/2018 3:33 PM 23. Diarrhea is often classified according to the cause of the fluid loss. Nutrient malabsorption causes _____ diarrhea. a. osmotic Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 b. secretory c. intractable d. acute e. motility ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:05 AM DATE MODIFIED: 5/2/2015 8:22 AM 24. Secretory diarrhea may be caused by: a. bacterial food poisoning. b. lactose intolerance. c. irritable bowel syndrome. d. swallowed air. e. overuse of laxatives.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:10 AM DATE MODIFIED: 10/2/2018 3:33 PM 25. Commercial sports drinks are not recommended for the treatment of severe diarrhea because they are too: a. expensive. b. high in sodium. c. low in sodium. d. low in potassium. e. low in water content.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:23 AM DATE MODIFIED: 10/2/2018 3:33 PM 26. Which strategy would be the first step in the treatment of someone with diarrhea? a. correct the underlying medical condition b. place the patient on a clear liquid diet c. start parenteral nutrition d. start an oral rehydration solution e. start IV fluids.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 5/2/2015 8:22 AM 27. Which substance would not be included in a homemade oral rehydration solution? a. table salt b. sugar c. baking soda d. cornstarch e. potassium chloride ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:18 AM DATE MODIFIED: 5/2/2015 8:22 AM 28. Which food may help to alleviate diarrhea?

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Chapter 18 a. applesauce b. pear juice c. milk d. sugar-free candies e. coffee ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:26 AM DATE MODIFIED: 5/2/2015 8:22 AM 29. Lily is experiencing a sudden bout of diarrhea. Which food may worsen her symptoms? a. adding salt to foods b. whole-wheat breads and cereals c. noodles and couscous d. bananas and peeled apples e. coffee ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:31 AM DATE MODIFIED: 5/2/2015 8:22 AM 30. The mother of a toddler is concerned about her child’s frequent episodes of diarrhea. The dietitian suggests that the mother reduce the child’s intake of: a. oatmeal. b. fruit juice. c. rice. d. yogurt. e. bananas.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 6:35 AM DATE MODIFIED: 10/2/2018 3:34 PM 31. Inflammation that may extend deeply into intestinal tissue and be accompanied by ulcerations, fissures, and fistulas is characteristic of: celiac disease a. Crohn’s disease. b. ulcerative colitis. c. celiac disease. d. irritable bowel syndrome. e. gluten-intolerance.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 6:55 AM DATE MODIFIED: 10/2/2018 3:34 PM 32. Which form of inflammatory bowel disease is characterized by “skip” lesions? a. Crohn’s disease b. ulcerative colitis c. irritable bowel syndrome d. diverticulosis e. GERD ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:09 AM DATE MODIFIED: 9/30/2018 8:50 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 33. Mr. Taylor seeks medical treatment for frequent, urgent bowel movements streaked with mucus and blood, and tests reveal a large, continuous area of inflammation affecting the first two layers of tissue in his rectum. What is Mr. Taylor’s likely diagnosis? a. Crohn’s disease b. ulcerative colitis c. celiac disease d. irritable bowel syndrome e. fistulas ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:11 AM DATE MODIFIED: 5/2/2015 8:22 AM 34. The bleeding and insufficient absorption of iron, folate, and vitamin B12 commonly observed in patients with Crohn's disease can cause: a. malabsorption. b. fluid and electrolyte imbalances. c. anemia. d. weight loss. e. hypertension.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:14 AM DATE MODIFIED: 10/2/2018 3:35 PM 35. Ulceritive colitis always involves the: a. esophagus. b. stomach. c. duodenum. d. ileum. e. rectum.

ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:18 AM DATE MODIFIED: 10/2/2018 3:35 PM 36. During an exacerbation of inflammatory bowel disease, the patient should be placed on small, frequent meals of _____ to minimize stool output and reduce symptoms of malabsorption. a. a low-sodium, low-kcalorie diet b. a low-fat, low-fiber diet c. a low-protein diet d. parenteral nutrition e. a clear liquid diet ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:24 AM DATE MODIFIED: 2/9/2016 1:12 PM 37. A patient whose intestinal mucosa has a cobblestone appearance most likely has: a. irritable bowel syndrome. b. GERD. c. ulcerative colitis. d. fistulas. e. Crohn’s disease.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 7:27 AM DATE MODIFIED: 10/2/2018 3:35 PM 38. An excessive colonic response to meals, GI hormones, and stress is characteristic of: Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 a. celiac disease. b. ulcerative colitis. c. Crohn’s disease. d. irritable bowel syndrome. e. fistulas.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 7:30 AM DATE MODIFIED: 10/2/2018 3:36 PM 39. The treatment for irritable bowel syndrome includes all of these methods EXCEPT: a. surgery. b. dietary adjustments. c. stress management. d. behavioral therapy. e. increased fiber intake.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 7:36 AM DATE MODIFIED: 10/2/2018 3:36 PM 40. Which statement characterizes irritable bowel syndrome? a. Symptoms often improve during periods of psychological stress. b. It is associated with alternating episodes of diarrhea and constipation. c. Herbal remedies are effective at relieving symptoms. d. The most common recommendation is to gradually decrease fiber intake. e. It is associated with increased risk of fistulas.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 7:33 AM DATE MODIFIED: 5/2/2015 8:22 AM 41. Which dietary adjustment is not recommended for individuals with irritable bowel syndrome? a. avoid fried and fatty foods b. avoid alcohol c. consume small, frequent meals d. increase consumption of milk products e. gradually increase fiber intake ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 7:39 AM DATE MODIFIED: 5/2/2015 8:22 AM 42. Mary has been diagnosed with irritable bowel syndrome. Although clinical studies suggest that it may not be beneficial, which dietary modification might her dietitian recommend? a. a high-fiber diet b. a low-fiber diet c. a liquid diet d. a low-salt diet e. a hyperosmotic diet ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 4/30/2015 8:19 AM DATE MODIFIED: 5/2/2015 8:22 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 43. Diverticular disease often occurs with: a. a bacterial infection. b. aging. c. constipation. d. food intolerances. e. hypertension.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 4/30/2015 8:21 AM DATE MODIFIED: 10/2/2018 3:36 PM 44. The incidence of diverticulosis may be reduced by diets: a. low in dietary fiber and residue. b. high in dietary fiber and fat. c. high in dietary fiber. d. high in dietary protein. e. low in sodium.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 4/30/2015 8:24 AM DATE MODIFIED: 10/2/2018 3:37 PM 45. Removal of all or a portion of the colon is referred to as a(n): a. colostomy. b. colectomy. c. ileostomy. d. gastrectomy. e. ostomy.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 4/30/2015 8:27 AM DATE MODIFIED: 10/2/2018 3:37 PM 46. The most common complication of diverticulosis is: a. irritable bowel syndrome. b. weight gain. c. fistula development. d. Crohn’s disease. e. diverticulitis.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/1/2015 11:50 PM DATE MODIFIED: 10/2/2018 3:37 PM 47. The primary purpose of a low-fiber diet for ostomy patients is to: a. stimulate peristalsis. b. increase bulk in the colon. c. decrease stool output. d. decrease hydrochloric acid production. e. reduce fluid loss.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 5/1/2015 11:56 PM DATE MODIFIED: 10/2/2018 3:38 PM 48. All of these foods may cause difficulty for ostomy patients EXCEPT: a. bananas. b. popcorn.

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Chapter 18 c. coconut. d. raisins. e. nuts.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 5/2/2015 12:01 AM DATE MODIFIED: 10/2/2018 3:38 PM 49. The patient with a colostomy or ileostomy is usually concerned about foods that cause: a. gas and odor. b. weight gain. c. fluid retention. d. anemia. e. diarrhea.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 5/2/2015 12:05 AM DATE MODIFIED: 10/2/2018 3:38 PM 50. To help control diarrhea, people with ostomies should consume: a. applesauce. b. caffeine. c. sugar-free candy. d. grapes. e. nuts.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DATE CREATED: DATE MODIFIED:

colostomies and ileostomies.

5/2/2015 12:13 AM 10/2/2018 3:38 PM

Case Study Questions Use the following case study to answer questions 51-56.

Noel is a 33-year-old kindergarten teacher who recently visited her doctor complaining of the sudden onset of diarrhea, abdominal pain, and bloody stools. Lab tests, imaging studies, and an endoscopy were used to diagnose Crohn’s disease.

Drug therapy has helped to control the symptoms, but Noel has been told that there is no cure for the disease and she may experience exacerbations from time to time for the rest of her life.

51. Noel’s Crohn’s disease has most likely resulted in inflammation of her: a. gallbladder. b. ileum and/or colon. c. duodenum and/or jejunum. d. pancreas. e. liver.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 12:19 AM DATE MODIFIED: 10/2/2018 3:39 PM 52. If Noel’s Crohn’s disease worsens, it could place her at risk for malnutrition due to all of these reasons EXCEPT: a. reduced food intake. b. surgery that shortens the small intestine. c. malabsorption of nutrients. d. ulceration in the esophagus. e. mucosal scarring.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

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Chapter 18 DATE CREATED: DATE MODIFIED:

5/2/2015 12:28 AM 10/2/2018 3:39 PM

53. Noel was prescribed a corticosteroid to help with the inflammation associated with Crohn’s disease. What is a possible side effect of this medication? a. diarrhea b. fluid retention c. dehydration d. loss of appetite e. low blood pressure ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 12:33 AM DATE MODIFIED: 5/2/2015 8:22 AM 54. Noel requires aggressive dietary management of her disease, otherwise _____ could result. a. nutrient deficiencies and protein-energy malnutrition b. problems with chronic constipation and laxative use c. dehydration and electrolyte imbalances d. a higher risk of pancreatic cancer e. a higher risk of liver cirrhosis ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 12:37 AM DATE MODIFIED: 5/2/2015 8:22 AM 55. During a flare-up of her disease, Noel should follow a ______ diet. a. high-fiber, high-fat b. low-sodium c. low-fiber, low-fat d. high-fat Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 e. low-sodium, low-fiber ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 12:40 AM DATE MODIFIED: 5/2/2015 8:22 AM 56. Noel will need to be monitored for _____, due to the increased risk that accompanies Crohn's disease. a. diverticula b. gluten sensitivity c. gallbladder disease d. obesity e. intestinal cancer ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 12:43 AM DATE MODIFIED: 9/30/2018 8:55 AM 57. Nonpathogenic bacteria in the intestinal tract perform all of these functions EXCEPT: a. degrading undigested or unabsorbed dietary carbohydrate. b. producing certain vitamins. c. preventing invasion of tissues by pathogenic bacteria. d. stimulating the production of proteins. e. assisting in the development and maintenance of the mucosal lining.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DATE CREATED: DATE MODIFIED:

and prebiotics and identify some common dietary sources.

5/2/2015 12:47 AM 10/2/2018 3:40 PM

58. Nondigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine are called: a. probiotics. b. prebiotics. c. intestinal flora. d. pathogenic bacteria. e. bacterial translocation.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 12:51 AM DATE MODIFIED: 10/2/2018 3:40 PM 59. Which foods will provide sufficient probiotic bacteria to influence the bacterial population in the large intestine? a. two servings of margarine b. one serving of yogurt c. two servings of cottage cheese d. one serving of honey e. one serving of chicory ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 12:55 AM DATE MODIFIED: 5/2/2015 8:22 AM 60. Much of the research investigating probiotics and intestinal illness has focused on the prevention and treatment of: a. irritable bowel syndrome. b. diverticular disease. c. infectious diarrhea. d. Crohn’s disease. e. gluten intolerance.

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Chapter 18 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 12:59 AM DATE MODIFIED: 10/2/2018 3:40 PM 61. Constipation is particularly prevalent in: a. children. b. people who exercise regularly. c. men of all ages. d. women. e. adults under the age of 50 years old.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 1:03 AM DATE MODIFIED: 10/2/2018 3:41 PM 62. Which type of medication relieves constipation by stimulating peristaltic contractions? a. fiber b. Citrucel c. laxatives d. psyllium e. Metamucil ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 1:06 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DATE MODIFIED:

9/30/2018 8:57 AM

63. Probiotic therapy may be beneficial in treating which type of diarrhea? a. osmotic b. excretory c. infectious d. irritable e. spasmic ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 1:10 AM DATE MODIFIED: 5/2/2015 8:22 AM 64. Which treatment is not used to control the symptoms of irritable bowel syndrome? a. dietary adjustments b. stress management c. antidepressants d. antibiotics e. antivirals ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 1:13 AM DATE MODIFIED: 5/2/2015 8:22 AM 65. The two major forms of inflammatory bowel disease include: a. diarrhea and constipation. b. Crohn’s disease and gluten intolerance. c. celiac disease and Crohn’s disease. d. diverticulitis and diarrhea. e. Crohn’s disease and ulcerative colitis.

ANSWER: e Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 1:17 AM DATE MODIFIED: 10/2/2018 3:41 PM 66. Which symptom is consistent with ulcerative colitis? a. inflammation confined to the rectum and colon b. discrete lesions separated by normal tissue c. cobblestone appearance of tissue d. presence of fistulas e. decreased risk of cancer ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 1:24 AM DATE MODIFIED: 5/2/2015 8:22 AM 67. Which feature is common to both ulcerative colitis and Crohn's disease? a. increased risk of cancer b. in about one third of cases, the inflammation is confined to the colon c. inflammation is continuous throughout the affected region d. presence of "skip" lesions e. presence of fistulas ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 1:31 AM DATE MODIFIED: 5/2/2015 8:22 AM 68. If the infection responsible for diverticulitis spreads to adjacent organs, _____ may result.

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Chapter 18 a. irritable bowel syndrome b. weight gain c. fistulas d. malnutrition e. Crohn’s disease ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 1:34 AM DATE MODIFIED: 5/2/2015 8:22 AM 69. In order for probiotic microbes to have health benefits, they must: a. be pathogenic when consumed. b. be absorbed in the stomach. c. alter the intestinal environment in a beneficial way. d. always colonize the intestines. e. be effective when ingested in small amounts.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 1:50 AM DATE MODIFIED: 10/2/2018 3:43 PM 70. The ______ contains the highest concentration of bacterial populations in the GI tract. a. mouth b. stomach c. duodenum d. ileum e. colon ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 1:54 AM DATE MODIFIED: 5/2/2015 8:22 AM Match each nutrition term with the appropriate definition. a. the condition of having excessive intestinal gas, which causes abdominal discomfort b. an inflammatory bowel disease that usually occurs in the lower portion of the small intestine and the colon, but inflammation may pervade the entire intestinal wall c. an inflammatory bowel disease characterized by inflammation of the mucosa and submucosa of the colon d. an intestinal disorder of unknown cause that affects the functioning of the lower bowel, with symptoms of abdominal pain, flatulence, diarrhea, and constipation e. a disorder characterized by the presence of small herniations in the intestinal wall f. an inflammation or infection in the area around a diverticulum g. associated with neurological conditions, such as Parkinson's disease and spinal cord lesions, that cause motor problems h. unabsorbed nutrients attract water to the colon i. fluid secretion of intestinal cells is greater than reabsorption j. abnormal passages between organs or tissues that allow the passage of fluids or secretions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 5/2/2015 2:38 AM DATE MODIFIED: 2/4/2019 5:11 PM 71. flatulence ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. the condition of having excessive intestinal gas, which causes abdominal discomfort b. an inflammatory bowel disease that usually occurs in the lower portion of the small intestine and the colon, but inflammation may pervade the entire intestinal wall c. an inflammatory bowel disease characterized by inflammation of the mucosa and submucosa of the colon d. an intestinal disorder of unknown cause that affects the functioning of the lower bowel, with symptoms of abdominal pain, flatulence, diarrhea, and constipation e. a disorder characterized by the presence of small herniations in the intestinal wall f. an inflammation or infection in the area around a diverticulum g. associated with neurological conditions, such as Parkinson's disease and spinal cord lesions, that cause motor problems h. unabsorbed nutrients attract water to the colon i. fluid secretion of intestinal cells is greater than reabsorption j. abnormal passages between organs or tissues that allow the passage of fluids or secretions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Matching HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 2:47 AM DATE MODIFIED: 2/4/2019 5:11 PM 72. irritable bowel syndrome ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. the condition of having excessive intestinal gas, which causes abdominal discomfort b. an inflammatory bowel disease that usually occurs in the lower portion of the small intestine and the colon, but inflammation may pervade the entire intestinal wall c. an inflammatory bowel disease characterized by inflammation of the mucosa and submucosa of the colon that always involves the rectum d. an intestinal disorder of unknown cause that affects the functioning of the lower bowel, with symptoms of abdominal pain, flatulence, diarrhea, and constipation e. a disorder characterized by the presence of small herniations in the intestinal wall f. an inflammation or infection in the area around a diverticulum g. associated with neurological conditions, such as Parkinson's disease and spinal cord lesions, that cause motor problems h. unabsorbed nutrients attract water to the colon i. fluid secretion of intestinal cells is greater than reabsorption j. abnormal passages between organs or tissues that allow the passage of fluids or secretions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 2:52 AM DATE MODIFIED: 2/4/2019 5:11 PM 73. Crohn’s disease ANSWER: b POINTS: 1 74. ulcerative colitis ANSWER: c POINTS: 1 75. constipation ANSWER: g POINTS: 1 76. fistulas ANSWER: j POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 77. secretory diarrhea ANSWER: i POINTS: 1 78. osmotic diarrhea ANSWER: h POINTS: 1 Match each nutrition term with the appropriate definition. a. the condition of having excessive intestinal gas, which causes abdominal discomfort b. an inflammatory bowel disease that usually occurs in the lower portion of the small intestine and the colon, but inflammation may pervade the entire intestinal wall c. an inflammatory bowel disease characterized by inflammation of the mucosa and submucosa of the colon d. an intestinal disorder of unknown cause that affects the functioning of the lower bowel, with symptoms of abdominal pain, flatulence, diarrhea, and constipation e. a disorder characterized by the presence of small herniations in the intestinal wall f. an inflammation or infection in the area around a diverticulum g. associated with neurological conditions, such as Parkinson's disease and spinal cord lesions, that cause motor problems h. unabsorbed nutrients attract water to the colon i. fluid secretion of intestinal cells is greater than reabsorption j. abnormal passages between organs or tissues that allow the passage of fluids or secretions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 3:01 AM DATE MODIFIED: 2/4/2019 5:12 PM 79. diverticulitis ANSWER: f POINTS: 1 80. diverticulosis ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. surgical passage through the abdominal wall into the colon b. bacteria that normally reside in a person’s body c. indigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine d. site of vitamin B12 absorption e. increase stool volume and reduce transit time in the large intestine f. fat malabsorption associated with Crohn’s disease g. an inflammation of the surgical pouch created in some patients who have had an ileostomy or colostomy h. live microorganisms provided in foods and dietary supplements for the purpose of preventing or treating disease i. movement of bacteria across the intestinal mucosa, allowing access to body tissues j. function by increasing stool weight, increasing the water content of stool, or stimulating peristaltic contractions Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a modified fiber intake and describe the use of high-fiber diets in nutrition practice.

DATE CREATED: 5/2/2015 3:04 AM DATE MODIFIED: 2/4/2019 5:12 PM 81. insoluble fibers ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. surgical passage through the abdominal wall into the colon b. bacteria that normally reside in a person’s body c. indigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine d. site of vitamin B12 absorption e. increase stool volume and reduce transit time in the large intestine f. fat malabsorption associated with Crohn’s disease g. an inflammation of the surgical pouch created in some patients who have had an ileostomy or colostomy h. live microorganisms provided in foods and dietary supplements for the purpose of preventing or treating disease i. movement of bacteria across the intestinal mucosa, allowing access to body tissues j. function by increasing stool weight, increasing the water content of stool, or stimulating peristaltic contractions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 3:07 AM DATE MODIFIED: 2/4/2019 5:12 PM 82. laxatives ANSWER: j POINTS: 1 83. bacterial translocation ANSWER: i POINTS: 1 84. prebiotics ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition.

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Chapter 18 a. surgical passage through the abdominal wall into the colon b. bacteria that normally reside in a person’s body c. indigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine d. site of vitamin B12 absorption e. increase stool volume and reduce transit time in the large intestine f. fat malabsorption associated with Crohn’s disease g. an inflammation of the surgical pouch created in some patients who have had an ileostomy or colostomy h. live microorganisms provided in foods and dietary supplements for the purpose of preventing or treating disease i. movement of bacteria across the intestinal mucosa, allowing access to body tissues j. function by increasing stool weight, increasing the water content of stool, or stimulating peristaltic contractions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.3 Inflammatory Bowel Diseases QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.03 - Describe the effects of the inflammatory bowel diseases on health and nutrition status and discuss their medical and nutrition treatments.

DATE CREATED: 5/2/2015 3:23 AM DATE MODIFIED: 2/4/2019 5:13 PM 85. ileum ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. surgical passage through the abdominal wall into the colon b. bacteria that normally reside in a person’s body c. indigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine d. site of vitamin B12 absorption e. increase stool volume and reduce transit time in the large intestine f. fat malabsorption associated with Crohn’s disease g. an inflammation of the surgical pouch created in some patients who have had an ileostomy or colostomy h. live microorganisms provided in foods and dietary supplements for the purpose of preventing or treating disease i. movement of bacteria across the intestinal mucosa, allowing access to body tissues j. function by increasing stool weight, increasing the water content of stool, or stimulating peristaltic contractions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 5/2/2015 3:25 AM DATE MODIFIED: 2/4/2019 5:13 PM 86. colostomy ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition.

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Chapter 18 a. surgical passage through the abdominal wall into the colon b. bacteria that normally reside in a person’s body c. indigestible substances in foods that stimulate the growth of nonpathogenic bacteria within the large intestine d. site of vitamin B12 absorption e. increase stool volume and reduce transit time in the large intestine f. fat malabsorption associated with Crohn’s disease g. an inflammation of the surgical pouch created in some patients who have had an ileostomy or colostomy h. live microorganisms provided in foods and dietary supplements for the purpose of preventing or treating disease i. movement of bacteria across the intestinal mucosa, allowing access to body tissues j. function by increasing stool weight, increasing the water content of stool, or stimulating peristaltic contractions DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 3:28 AM DATE MODIFIED: 2/4/2019 5:13 PM 87. probiotics ANSWER: h POINTS: 1 88. pouchitis ANSWER: g POINTS: 1 89. steatorrhea ANSWER: f POINTS: 1 90. flora ANSWER: b POINTS: 1 91. Briefly explain the benefits associated with a high-fiber diet. What advice would you give to a patient during the first few weeks on a high-fiber diet?

ANSWER: High fiber diets reduce the risk of many disorders, including constipation, diabetes, heart disease and weight management. One of the unpleasant side effects is intestinal gas. This can be minimized by slowly adding fiber to the diet of a period of weeks.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.1 Modifying Dietary Fiber Intake QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.18.01 - Identify medical problems that may be treated with a Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DATE CREATED: DATE MODIFIED:

modified fiber intake and describe the use of high-fiber diets in nutrition practice.

5/2/2015 3:32 AM 10/2/2018 3:45 PM

92. Compare the causes of osmotic and secretory diarrhea.

ANSWER: In osmotic diarrhea, unabsorbed nutrients or other substances attract water to the colon and increase fecal water content; common causes include high intakes of poorly absorbed sugars (such as sorbitol, mannitol, or fructose) and lactase deficiency (which causes lactose malabsorption). In secretory diarrhea, the fluid secreted by the intestines exceeds the amount that can be reabsorbed by intestinal cells.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.2 Disorders of Bowel Function QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.18.02 - Summarize the medical treatments and dietary strategies that may be helpful for individuals with constipation, diarrhea, and irritable bowel syndrome.

DATE CREATED: 5/2/2015 4:09 AM DATE MODIFIED: 2/9/2016 1:36 PM 93. Describe potential problems associated with probiotic use.

ANSWER: One major concern is the possibility that probiotic bacteria may cause infection in immune-compromised individuals. Various species of probiotic bacteria, including Lactobacillus species, have been isolated from the infection sites of severely ill individuals who were consuming the probiotic. Other safety concerns are related to the lack of industry standards for probiotics in foods and supplements: the concentrations and strains of probiotic organisms in foods may vary substantially.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.6 Nutrition in Practice: Probiotics and Intestinal Health QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.18.06 - Describe the potential benefits of consuming probiotics and prebiotics and identify some common dietary sources.

DATE CREATED: 5/2/2015 4:12 AM DATE MODIFIED: 5/2/2015 8:22 AM 94. Describe important components of nutrition management for people with ostomies.

ANSWER: Following surgery, the diet may progress from clear liquids (low in sugars) to regular foods, as tolerated. To reduce stool output, a low-fiber diet may be recommended. Small, frequent meals may be more acceptable than larger ones. To determine food tolerances, patients should try small amounts of questionable foods and assess their effects; a food that causes problems can be tried again later. Appropriate fluid and electrolyte intakes should be encouraged when a large portion of the colon has been removed.

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Chapter 18 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.5 Colostomies and Ileostomies.

QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.18.05 - Discuss the various dietary concerns of people with colostomies and ileostomies.

DATE CREATED: 5/2/2015 4:15 AM DATE MODIFIED: 5/2/2015 8:22 AM Case Study Essay Questions Mr. Fruge is 60 years old. After performing a routine colonoscopy, his gastroenterologist tells him everything is normal, except that she noticed the presence of several diverticula in his colon. The physician suggested he speak with the clinic dietitian regarding dietary recommendations.

95. What causes diverticula to develop?

ANSWER: Diverticula are caused by low-fiber diets, which require more vigorous muscle contractions, increasing pressure within the segments immediately adjacent to the circular muscles. This increase in pressure may induce small areas of intestinal tissue to weaken and balloon outward over time.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 4:30 AM DATE MODIFIED: 5/2/2015 8:22 AM 96. Differentiate between diverticulosis and diverticulitis.

ANSWER: Diverticulosis refers to the presence of diverticula, or pebble-sized herniations or outpockets in the intestinal wall. Diverticulitis refers to inflammation or infection in the area around a diverticulum.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 DATE CREATED: DATE MODIFIED:

colon and describe its treatment.

5/2/2015 5:38 AM 5/2/2015 8:22 AM

97. Why was Mr. Fruge unaware of his condition until now?

ANSWER: Most people with diverticulosis have no symptoms until complications develop.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 5:40 AM DATE MODIFIED: 5/2/2015 8:22 AM 98. What dietary recommendations should the dietitian discuss with Mr. Fruge?

ANSWER: The dietitian should recommend that Mr. Fruge increase his fiber intake to help prevent progression of the disease. He should emphasize insoluble fiber in his diet and increase his fiber intake gradually to ensure tolerance. Bulk-forming agents, such as psyllium, can help to increase fiber intake if he has trouble getting enough fiber from food sources.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 5:42 AM DATE MODIFIED: 5/2/2015 8:22 AM 99. Mr. Fruge tells the dietitian that his mother had diverticulosis and he remembers that she was told to avoid nuts, seeds, and popcorn. How should the dietitian reply to this comment?

ANSWER: Avoiding nuts, seeds, and popcorn is sometimes suggested to prevent complications, but no evidence is avilable to justify the recommendation.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 18 PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 5:45 AM DATE MODIFIED: 2/9/2016 1:37 PM 100. Should Mr. Fruge develop diverticulitis in the future, how would the dietary recommendations change?

ANSWER: A clear liquid diet is indicated initially, with progression to solid foods as tolerated. In severe cases, bowel rest may be necessary and fluids will be given intravenously. Oral intakes are gradually reintroduced as the condition improves.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 18.4 Diverticular Disease of the Colon QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.18.04 - Identify potential risk factors for diverticular disease of the colon and describe its treatment.

DATE CREATED: 5/2/2015 5:47 AM DATE MODIFIED: 5/2/2015 8:22 AM

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Chapter 19 1. Medium-chain triglyceride (MCT) oil does not require bile for digestion and absorption. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 4:18 AM DATE MODIFIED: 5/2/2015 8:27 AM 2. Many lactose-intolerant individuals can tolerate up to two cups of milk per day, especially when intake is divided throughout the day and taken with food. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 4/30/2015 4:35 AM DATE MODIFIED: 10/2/2018 3:46 PM 3. Acute pancreatitis is most often caused by high blood triglycerides. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 4:40 AM DATE MODIFIED: 5/2/2015 8:27 AM 4. Celiac disease is characterized by an abnormal immune response to certain amino acids.

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Chapter 19 a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 4:46 AM DATE MODIFIED: 5/2/2015 8:27 AM 5. Individuals with celiac disease should consume a gluten-free diet until symptoms improve, then switch back to their normal diet. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 4:53 AM DATE MODIFIED: 5/2/2015 8:27 AM 6. The hydrogen breath test is often used to diagnose lactose intolerance, but it can diagnose malabsorption of other types of carbohydrate, as well. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 4:57 AM DATE MODIFIED: 5/2/2015 8:27 AM 7. Motility disorders that accelerate gastric emptying or intestinal transit can cause fat malabsorption because they prevent Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 the normal mixing of dietary fat with lipase and bile. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:01 AM DATE MODIFIED: 5/2/2015 8:27 AM 8. Ordinarily, the GI tract is protected from bacterial overgrowth by alkaline secretions, which prevent bacterial reproduction. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:05 AM DATE MODIFIED: 10/2/2018 3:47 PM 9. Approximately 75 percent of people worldwide have some degree of lactose intolerance. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 4/30/2015 5:08 AM DATE MODIFIED: 5/2/2015 8:27 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 10. About 70 to 80 percent of acute cases of pancreatitis are caused by autoimmune diseases. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 5:12 AM DATE MODIFIED: 5/2/2015 8:27 AM 11. Vitamin B12 is absorbed through the: a. duodenum. b. stomach. c. ileum. d. colon. e. mouth mucosa.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:15 AM DATE MODIFIED: 10/2/2018 3:47 PM 12. Which malabsorption disorder is caused by an intestinal infection? a. celiac disease b. Crohn’s disease c. radiation enteritis d. cystic fibrosis e. giardiasis ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:21 AM DATE MODIFIED: 10/2/2018 3:47 PM 13. Which laboratory test can diagnosis lactose intolerance? a. stool fat test b. biopsy c. hydrogen breath test d. xylose absorption e. endoscopy ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:37 AM DATE MODIFIED: 5/2/2015 8:27 AM 14. The xylose test is used to diagnose: a. impaired fat digestion. b. excess vitamin B12absorption. c. lactose intolerance. d. problems with stomach emptying. e. nutrient malabsorption.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:41 AM DATE MODIFIED: 10/2/2018 3:47 PM 15. Severe liver disease can lead to fat malabsorption because: a. bile availability is reduced. b. the production of pancreatic lipase is reduced.

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Chapter 19 c. it results in damage to the intestinal wall. d. intestinal transit is increased. e. duodenal surface area is reduced.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:45 AM DATE MODIFIED: 10/2/2018 3:48 PM 16. Malabsorption of fat results in: a. steatorrhea. b. loss of amino acids. c. loss of water-soluble vitamins. d. weight gain. e. loss of intestinal bacteria.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:49 AM DATE MODIFIED: 10/2/2018 3:48 PM 17. Fat malabsorption is associated with all of these conditions EXCEPT: a. weight loss. b. essential fatty acid deficiency. c. loss of sodium and potassium. d. increased risk of kidney stones. e. deficiency of fat soluble vitamins.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:54 AM DATE MODIFIED: 10/2/2018 3:48 PM 18. Malabsorption of calcium is common in persons with fat malabsorption. This can ultimately result in: a. fluid and electrolyte imbalances. b. increased risk of bone loss. c. loss of taste acuity. d. insulin resistance. e. muscle loss.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 5:57 AM DATE MODIFIED: 10/2/2018 3:48 PM 19. Malabsorption of _____ often occurs as a consequence of fat malabsorption. a. iron and selenium b. zinc and manganese c. calcium and magnesium d. phosphorous and calcium e. sodium and potassium ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:01 AM DATE MODIFIED: 5/2/2015 8:27 AM 20. Chemical compounds formed from fatty acids and positively charged minerals are called: a. oxalate.

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Chapter 19 b. kidney stones. c. steatorrhea. d. MCTs. e. soaps.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:06 AM DATE MODIFIED: 10/2/2018 3:48 PM 21. Fat malabsorption is associated with deficiencies of: a. water-soluble vitamins, potassium, sodium, and iron. b. fat- and water-soluble vitamins, magnesium, and iron. c. fat-soluble vitamins, calcium, magnesium, and essential fatty acids. d. calcium, potassium, sodium, and essential fatty acids. e. water-soluble vitamins, potassium, magnesium, and iron.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:11 AM DATE MODIFIED: 10/2/2018 3:49 PM 22. Thirty to fifty percent of patients with long-term chronic pancreatitis will develop: a. diabetes. b. thickened pancreatic secretions. c. celiac disease. d. fluid and electrolyte imbalances. e. kidney failure.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 6:16 AM DATE MODIFIED: 10/2/2018 3:49 PM 23. Bacterial overgrowth in the stomach and small intestine can result in: a. deficiencies of fat-soluble vitamins. b. weight gain. c. vitamin B6 deficiency. d. abnormal glucose tolerance. e. aplastic anemia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:19 AM DATE MODIFIED: 10/2/2018 3:49 PM 24. Which foods should be avoided by individuals on a fat-restricted diet? a. angel food cake, fat-free milk, and pears b. cherry pie, chocolate milk, and spareribs c. marshmallows, fat-free yogurt, and green beans d. oranges, jelly beans, and noodles e. pasta, bread and coffee ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:23 AM DATE MODIFIED: 5/2/2015 8:27 AM 25. For patients with fat malabsorption problems, dietary fat is better tolerated if it is: a. provided in small portions.

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Chapter 19 b. monounsaturated. c. limited to one meal per day. d. consumed as fried food. e. provided in liquid form.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:27 AM DATE MODIFIED: 10/2/2018 3:49 PM 26. What advice should not be given to individuals who are interested in incorporating MCT oil into their diet? a. It is inexpensive. b. It should not be used to fry food. c. It should be added to the diet gradually. d. It may have an unpleasant taste. e. It can be absorbed in absence of lipase or bile.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:31 AM DATE MODIFIED: 5/2/2015 8:27 AM 27. An individual who is experiencing flatulence and diarrhea due to malabsorption problems may benefit from avoiding: a. decaffeinated beverages. b. lightly seasoned foods. c. lactose-containing foods. d. low-fat foods. e. protein-rich foods.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 6:35 AM DATE MODIFIED: 10/2/2018 3:49 PM 28. Lactose intolerance is especially prevalent among: a. Scandinavians. b. South Americans. c. Europeans. d. Caucasians. e. African Americans.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 4/30/2015 6:39 AM DATE MODIFIED: 10/2/2018 3:50 PM 29. Anemia caused by an illness rather than a nutrient deficiency is known as: a. a peripheral blood smear. b. anemia of chronic disease. c. iron-deficiency anemia. d. leukemia. e. malabsorption.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 4/30/2015 6:55 AM DATE MODIFIED: 10/2/2018 3:50 PM 30. Acute pancreatitis can be caused by all of these conditions EXCEPT: a. gallstones. b. exposure to toxins.

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Chapter 19 c. stress. d. alcohol abuse. e. elevated blood triglycerides.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 6:58 AM DATE MODIFIED: 10/2/2018 3:50 PM 31. Initial therapy for patients with acute pancreatitis includes: a. withholding oral foods and fluids until pain, nausea, and vomiting disappear. b. administration of insulin. c. stimulation of the pancreas to release protective enzymes. d. reduction of hydrochloric acid in the stomach. e. promotion of pancreatic cell growth.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 7:02 AM DATE MODIFIED: 10/2/2018 3:50 PM 32. The initial diet order for the patient with acute pancreatitis should be: a. clear liquids. b. a fat-controlled diet. c. nothing by mouth. d. a regular diet. e. high-kcalorie diet.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 DATE CREATED: DATE MODIFIED:

health and nutrition status and describe the nutrition therapies used in treatment 4/30/2015 7:05 AM 10/2/2018 3:50 PM

33. Nutrient deficiencies may occur with chronic pancreatitis due to: a. malabsorption and alcohol abuse. b. malabsorption of water-soluble vitamins. c. malabsorption of protein and abdominal pain. d. malabsorption of carbohydrate. e. overproduction of insulin.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 7:09 AM DATE MODIFIED: 10/2/2018 3:51 PM 34. Which symptom does not indicate that a child with cystic fibrosis needs an increase in pancreatic enzyme replacement dosage? a. poor growth b. steatorrhea c. abdominal pain d. coughing e. intestinal gas ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 4/30/2015 7:13 AM DATE MODIFIED: 5/2/2015 8:27 AM 35. What would you recommend for a patient with cystic fibrosis who experiences persistent steatorrhea, gas, and abdominal distention? a. an increase in pancreatic enzyme replacements b. a severely fat-restricted diet c. a hydrolyzed formula d. liberal use of table salt Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 e. calcium supplements ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 7:17 AM DATE MODIFIED: 5/2/2015 8:27 AM 36. Which condition is not a potential cause of bacterial overgrowth? a. atrophic gastritis b. use of acid-suppressing medications c. lactose intolerance d. certain gastrectomy procedures e. impaired intestinal motility ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 4/30/2015 7:20 AM DATE MODIFIED: 5/2/2015 8:27 AM 37. Nutritional therapy for cystic fibrosis includes all of these recommendations EXCEPT: a. liberal use of table salt. b. multivitamin supplements. c. pancreatic enzyme replacement therapy. d. a low-protein diet. e. calcium, iron and zinc supplements.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 DATE CREATED: DATE MODIFIED:

4/30/2015 7:24 AM 10/2/2018 3:51 PM

38. Patients with celiac disease must avoid foods that contain: a. iron. b. protein. c. gluten. d. sugar. e. fats.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 7:27 AM DATE MODIFIED: 10/2/2018 3:51 PM 39. Celiac disease affects intestinal tissue and results in: a. a significant reduction in mucosal surface area. b. ulceration, irritation, and bleeding. c. cessation of the production of digestive enzymes. d. bacterial overgrowth. e. cobblestone appearance of the intestinal mucosa.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 7:31 AM DATE MODIFIED: 10/2/2018 3:51 PM 40. Patients with celiac disease often cannot tolerate: a. vitamin B6. b. lactose. c. fat. d. glucose. e. sucrose.

ANSWER:

b

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Chapter 19 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 7:34 AM DATE MODIFIED: 10/2/2018 3:51 PM 41. Which food is included in a gluten-restricted diet? a. wheat b. rice c. barley d. rye e. malted milk ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 8:13 AM DATE MODIFIED: 5/2/2015 8:27 AM 42. Generally, up to _____% of the small intestine can be resected without serious nutrition consequences. a. 25 b. 30 c. 45 d. 50 e. 60 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 8:16 AM DATE MODIFIED: 5/2/2015 8:27 AM 43. After intestinal resection, the absorptive efficiency of the intestine is improved through: Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 a. intestinal adaptation. b. enzyme replacement therapy. c. following a high-fiber diet. d. further surgery. e. hormonal stimulation.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 8:20 AM DATE MODIFIED: 10/2/2018 3:52 PM 44. The absorption of vitamins and minerals begins in the: a. duodenum/jejunum. b. jejunum/ileum. c. ileum. d. colon. e. stomach.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 8:23 AM DATE MODIFIED: 10/2/2018 3:52 PM Case Study Questions Use the following case study to answer questions 45-50.

Kati is a 27-year-old Caucasian who works as a bank teller. She is 5’3” tall and weighs 102 pounds. She began experiencing recurrent gastrointestinal disturbances, such as diarrhea, steatorrhea, and flatulence, several months ago. She made an appointment with her physician after noticing that she was losing weight. Laboratory tests confirmed a diagnosis of celiac disease.

45. The gastrointestinal symptoms Kati is experiencing are due to: a. severe damage to the intestinal mucosa and subsequent malabsorption. b. a lack of pancreatic enzymes and resulting malabsorption. c. gastrointestinal obstructions caused by the secretion of thick mucus.

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Chapter 19 d. bacterial overgrowth causing a disruption in fat digestion and absorption. e. loss of insulin production and function.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 4/30/2015 8:27 AM DATE MODIFIED: 10/2/2018 3:53 PM 46. In addition to consuming a gluten-free diet, Kati should be instructed to avoid _____ until her intestines have recovered. a. sodium b. fat c. lactose d. fructose e. sucrose ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 12:00 AM DATE MODIFIED: 5/2/2015 8:27 AM 47. Kati is at greatest risk of _____ malabsorption. a. macronutrient b. water-soluble vitamin c. B vitamin d. sodium, potassium, and chloride e. amino acid ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 12:14 AM DATE MODIFIED: 5/2/2015 8:27 AM 48. If Kati does not eliminate gluten from her diet, she could likely experience all of these conditions EXCEPT: a. anemia. b. infertility. c. bone disorders. d. hypertension. e. muscle wasting.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 12:23 AM DATE MODIFIED: 10/2/2018 3:53 PM 49. Kati will require nutrition education aimed at eliminating gluten from her diet. The dietitian will teach Kati to: a. avoid all cereal b. substitute whole-wheat flour for enriched wheat flour when cooking. c. check ingredient lists on food labels carefully. d. avoid all milk and milk products. e. avoid fish and poultry.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 12:26 AM DATE MODIFIED: 10/2/2018 3:53 PM 50. What does Kati need to understand about the role of oats in her diet? a. She should purchase only uncontaminated oats and consume limited quantities.

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Chapter 19 b. She should not consume oats in any form. c. She should limit her consumption of oats to 1 cup of dry rolled oats per day. d. She will need to learn how to prepare oats correctly for consumption. e. She will need to always mix oats with proteins.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 12:30 AM DATE MODIFIED: 5/2/2015 8:27 AM 51. Which condition does not lead to the development of anemia? a. inadequate production of erythrocytes b. rapid destruction of red blood cells c. loss of erythrocytes due to bleeding d. deficiency of oxygen in the tissues e. iron deficiency ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 12:34 AM DATE MODIFIED: 5/2/2015 8:27 AM 52. Deficiencies of _____ most frequently cause anemia. a. iron, folate, and vitamin B12 b. carbohydrate, protein, and fat c. iron, folate, and vitamin B6 d. essential fatty acids e. iron and vitamin D ANSWER: POINTS: DIFFICULTY: REFERENCES: QUESTION TYPE:

a 1 Bloom’s: Understand 19.5 Nutrition in Practice: Anemia in Illness Multiple Choice

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Chapter 19 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 5/2/2015 8:27 AM 53. Hemolytic anemia is associated with a deficiency of: a. iron. b. vitamin C. c. folate. d. vitamin E. e. vitamin B12.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 12:42 AM DATE MODIFIED: 10/2/2018 3:54 PM 54. The type of anemia associated with vitamin B12 and folate deficiency is called: a. hemolytic anemia. b. macrocytic anemia. c. microcytic anemia. d. anemia of chronic disease. e. pernicious anemia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 12:45 AM DATE MODIFIED: 10/2/2018 3:54 PM 55. Elevated levels of _____ are indicative of iron deficiency. a. serum iron b. serum ferritin c. serum transferrin Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 d. bone marrow iron e. RBC count ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 12:59 AM DATE MODIFIED: 2/9/2016 1:47 PM 56. Mrs. Hernandez, a 59-year-old female, has been experiencing diarrhea and increased intestinal gas after drinking milk.

She is diagnosed with lactose intolerance and subsequently worries about her bone health if she cannot drink milk. The nurse reassures her that she may still be able to tolerate some dairy foods and consume adequate calcium by all of these means EXCEPT: a. adding lactase to milk. b. consuming yogurt with live bacterial cultures. c. dividing her milk intake into small portions throughout the day. d. consuming processed, but not aged, cheeses. e. consuming food with her milk.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 1:11 AM DATE MODIFIED: 10/2/2018 3:54 PM 57. The initial treatment for a patient with acute pancreatitis includes: a. pain control and intravenous hydration. b. restricting fluids. c. tube feeding with an elemental formula. d. immediate administration of total parenteral nutrition. e. normal food intake with insulin injections.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 1:17 AM DATE MODIFIED: 10/2/2018 3:54 PM 58. Which type of diet would most benefit a patient with cystic fibrosis? a. high-kcalorie, high-fat b. low-kcalorie, low-protein c. high-protein, low-fat d. high-fiber e. low-kcalorie, low-fat ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 1:36 AM DATE MODIFIED: 5/2/2015 8:27 AM 59. Which food will be included in the diet plan for a patient with celiac disease? a. oatmeal b. scrambled eggs c. whole-wheat toast d. pasta e. mixed oats ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 1:39 AM DATE MODIFIED: 5/2/2015 8:27 AM 60. In celiac disease, which portion of the digestive tract is typically affected? a. mouth b. esophagus c. stomach d. colon e. small intestines Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 1:45 AM DATE MODIFIED: 5/2/2015 8:27 AM 61. A patient with celiac disease should avoid: a. tofu. b. fresh fruit. c. egg custards. d. vodka. e. soy sauce.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 1:54 AM DATE MODIFIED: 10/2/2018 3:55 PM 62. Intestinal adaptation is a process that: a. occurs in celiac disease patients who are on gluten-free diets. b. accounts for the pathology in acute pancreatitis. c. results in diminished intestinal function. d. occurs after a prolonged low-fat diet. e. occurs after a bowel resection.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 1:59 AM DATE MODIFIED: 10/2/2018 3:55 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 63. Which organ senses low oxygen content and releases chemicals that stimulate RBC production? a. lungs b. kidney c. bone marrow d. heart e. liver ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 3:55 AM DATE MODIFIED: 5/2/2015 8:27 AM 64. The target for the hormone erythropoietin is the: a. lungs. b. kidney. c. bone marrow. d. heart. e. liver.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 4:11 AM DATE MODIFIED: 10/2/2018 3:55 PM 65. Iron is absorbed primarily in the: a. lungs. b. duodenum. c. stomach. d. ileum. e. liver.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 4:16 AM DATE MODIFIED: 10/2/2018 3:55 PM 66. What is the primary cause of chronic pancreatitis? a. high-fat diet b. gallstones c. type 2 diabetes d. alcohol abuse e. elevated blood triglycerides ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 4:19 AM DATE MODIFIED: 2/9/2016 1:49 PM 67. Most enzyme preparations used to treat pancreatitis are enteric coated to: a. allow enzymatic activation in the stomach. b. promote absorption in the ileum. c. resist stomach acidity. d. activate the immune system. e. ensure proper digestion in the duodenum.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 4:23 AM DATE MODIFIED: 10/2/2018 3:55 PM 68. Which process is impacted by cystic fibrosis? a. blood clotting b. sweating c. liver function Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 d. neuromuscular function e. blood pressure regulation ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 4:26 AM DATE MODIFIED: 5/2/2015 8:27 AM 69. Which clinical procedure does not evaluate and diagnose malabsorption? a. endoscopy b. stool fat analysis c. hydrogen breath test d. xylose absorption test e. resection ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 5/2/2015 4:30 AM DATE MODIFIED: 5/2/2015 8:27 AM 70. Fat malabsorption can lead to: a. kidney stones. b. diabetes. c. muscle loss. d. decreased pancreatic function. e. hypertension.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.01 - Describe some procedures that can help to identify a Copyright Cengage Learning. Powered by Cognero.

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Chapter 19

DATE CREATED: DATE MODIFIED:

malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

5/2/2015 4:34 AM 10/2/2018 3:56 PM

Match each nutrition term with the appropriate definition. a. excessive bacterial colonization of the stomach and small intestine b. excessive fat in the stools resulting from fat malabsorption; characterized by stools that are loose, frothy, and foul smelling due to a high fat content c. an inherited disease characterized by the production of abnormally viscous exocrine secretions d. a condition characterized by an abnormal immune reaction to wheat gluten that causes severe intestinal damage and nutrient malabsorption e. a gluten-sensitive disorder characterized by a severe skin rash g. a malabsorption syndrome that follows resection of the small intestine due to insufficient absorptive capacity in the remaining intestine h. chemical compounds formed from fatty acids and positively charged minerals i. refers to medications or enzyme preparations that are coated to withstand gastric acidity and dissolve only at the higher pH of the small intestine j. do not require lipase or bile for digestion and absorption, can be used as an alternative source of dietary fat k. used to test whether small intestine is able to absorb nutrients DIFFICULTY: Bloom’s: Understand REFERENCES: 19.1 Malabsorption Syndromes QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.1 - Describe some procedures that can help to identify a malabsorption problem and discuss the potential causes and consequences of fat malabsorption and bacterial overgrowth.

DATE CREATED: 5/2/2015 4:37 AM DATE MODIFIED: 2/4/2019 5:14 PM 71. bacterial overgrowth ANSWER: a POINTS: 1 72. steatorrhea ANSWER: b POINTS: 1 Match each nutrition term with the appropriate definition. a. excessive bacterial colonization of the stomach and small intestine b. excessive fat in the stools resulting from fat malabsorption; characterized by stools that are loose, frothy, and foul smelling due to a high fat content c. an inherited disease characterized by the production of abnormally viscous exocrine secretions d. a condition characterized by an abnormal immune reaction to wheat gluten that causes severe intestinal damage and nutrient malabsorption e. a gluten-sensitive disorder characterized by a severe skin rash g. a malabsorption syndrome that follows resection of the small intestine due to insufficient absorptive capacity in the remaining intestine h. chemical compounds formed from fatty acids and positively charged minerals i. refers to medications or enzyme preparations that are coated to withstand gastric acidity and dissolve only at the Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 higher pH of the small intestine j. do not require lipase or bile for digestion and absorption, can be used as an alternative source of dietary fat k. used to test whether small intestine is able to absorb nutrients DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 4:41 AM DATE MODIFIED: 2/4/2019 5:14 PM 73. cystic fibrosis ANSWER: c POINTS: 1 74. xylose absorption ANSWER: k POINTS: 1 75. soaps ANSWER: h POINTS: 1 76. medium-chain triglycerides ANSWER: j POINTS: 1 77. enteric coated ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. excessive bacterial colonization of the stomach and small intestine b. excessive fat in the stools resulting from fat malabsorption; characterized by stools that are loose, frothy, and foul smelling due to a high fat content c. an inherited disease characterized by the production of abnormally viscous exocrine secretions d. a condition characterized by an abnormal immune reaction to wheat gluten that causes severe intestinal damage and nutrient malabsorption e. a gluten-sensitive disorder characterized by a severe skin rash g. a malabsorption syndrome that follows resection of the small intestine due to insufficient absorptive capacity in the remaining intestine h. chemical compounds formed from fatty acids and positively charged minerals i. refers to medications or enzyme preparations that are coated to withstand gastric acidity and dissolve only at the higher pH of the small intestine j. do not require lipase or bile for digestion and absorption, can be used as an alternative source of dietary fat k. used to test whether small intestine is able to absorb nutrients QUESTION TYPE: Matching HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 DATE CREATED: 5/2/2015 4:48 AM DATE MODIFIED: 2/4/2019 5:14 PM 78. celiac disease ANSWER: d POINTS: 1 79. dermatitis herpetiformis ANSWER: e POINTS: 1 80. short bowel syndrome ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. failure of stem cells to develop into RBCs b. stimulates RBC production in bone marrow c. characterized by large immature red blood cells, as occurs in folate or vitamin B12 deficiency d. production of RBCs e. blocks the release of iron from storage and thereby renders iron unavailable for red blood cell production f. genetic mutation that results in altered hemoglobin structure g. genetic mutation that reduces hemoglobin synthesis h. results from iron deficiency i. immature RBC j. associated with shortened RBC life span DIFFICULTY: Bloom’s: Understand REFERENCES: 19.5 Nutrition in Practice: Anemia in Illness QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.19.05 - Describe the process of erythropoiesis and explain how nutrient deficiencies, diseases, or disease treatments may lead to anemia.

DATE CREATED: 5/2/2015 4:53 AM DATE MODIFIED: 2/4/2019 5:14 PM 81. sickle cell anemia ANSWER: f POINTS: 1 82. aplastic anemia ANSWER: a POINTS: 1 83. hemolytic anemia ANSWER: j POINTS: 1 84. erythropoietin Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 ANSWER: b POINTS: 1 85. megaloblastic anemia ANSWER: c POINTS: 1 86. reticulocytes ANSWER: i POINTS: 1 87. erythropoiesis ANSWER: d POINTS: 1 88. hepcidin ANSWER: e POINTS: 1 89. thalassemia ANSWER: g POINTS: 1 90. microcytic anemia ANSWER: h POINTS: 1 91. Explain how enzyme replacement preparations avoid digestion by the acid of the stomach.

ANSWER: Pancreatic enzyme replacement is the main treatment for steatorrhea and other symptoms of malabsorption.

Most enzyme preparations are enteric coated to resist the acidity of the stomach and do not dissolve until they reach the small intestine.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:02 AM DATE MODIFIED: 5/2/2015 8:27 AM 92. Why are young people with cystic fibrosis short and very lean for their age?

ANSWER: Children with cystic fibrosis are chronically undernourished, grow poorly, and have difficulty maintaining normal body weight. Complications that may develop over time include pancreatitis, glucose intolerance or diabetes (due to destruction of insulinCopyright Cengage Learning. Powered by Cognero.

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Chapter 19 producing cells), and gallbladder and liver diseases.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:06 AM DATE MODIFIED: 2/9/2016 1:52 PM 93. Describe the dietary restrictions for a patient with celiac disease.

ANSWER: The treatment for celiac disease is lifelong adherence to a gluten-free diet. Improvement in symptoms often occurs within several weeks, although mucosal healing can sometimes take years. If lactase deficiency is suspected, patients should avoid lactose-containing foods until the intestine has recovered. The gluten-free diet eliminates foods that contain wheat, barley, and rye.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 5:09 AM DATE MODIFIED: 5/2/2015 8:27 AM 94. Explain the process of intestinal adaptation.

ANSWER: After an intestinal resection, the remaining intestine undergoes intestinal adaptation, which dramatically improves the intestine’s absorptive capacity. Adaptation—which depends on the presence of nutrients and GI secretions in the lumen— begins soon after surgery and continues for several years. During this period, the remaining section of intestine develops taller villi and deeper crypts and also grows in length and diameter; these changes dramatically increase the absorptive surface area.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.4 Disorders of the Small Intestine QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.19.04 - Summarize the effects of celiac disease and short bowel syndrome on health and nutrition status and describe their nutrition care.

DATE CREATED: 5/2/2015 5:11 AM DATE MODIFIED: 5/2/2015 8:27 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 95. Describe dietary concerns for someone who is lactose intolerant.

ANSWER: The condition is caused by the loss or reduction of lactase, the intestinal enzyme that digests the lactose in milk products. Most aged cheeses are well tolerated because they contain little lactose. Yogurts that contain live bacterial cultures are often acceptable because the bacteria contain lactase, which may aid in lactose digestion. Other options are to add a lactase preparation to milk or to take enzyme tablets before consuming milk products. Lactose-free milk is also commercially available.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.2 Lactose Intolerance QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.19.02 - Identify the causes of lactose intolerance and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 5:14 AM DATE MODIFIED: 5/2/2015 8:27 AM Case Study Essay Questions Child with Cystic Fibrosis: Julia Franklin is a 6-year-old child who was diagnosed with cystic fibrosis at age 2. She has a poor appetite, and her height and weight are below normal for her age. Her parents have been instructed to feed her a high-calorie, high-protein, high-fat diet with extra salt and to provide snacks between all meals. She takes supplemental enzymes each time she eats. She experiences frequent respiratory infections and has had numerous hospitalizations for cystic fibrosis exacerbation since her diagnosis.

96. What is the cause of cystic fibrosis?

ANSWER: It is a genetic disorder caused by a mutation that results in unusually viscous exocrine secretions, which affect many organs in the body.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:16 AM DATE MODIFIED: 5/2/2015 8:27 AM 97. Explain the cause of Julia’s impaired nutrition status.

ANSWER: Nutrition status may become impaired due to hypermetabolism, the greater energy of labored breathing, and anorexia (loss of appetite).

POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 19 REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:22 AM DATE MODIFIED: 2/9/2016 1:53 PM 98. Why were her parents instructed to feed Julia a high-calorie, high-protein, high-fat diet? Why does she need extra salt?

ANSWER: Children with cystic fibrosis have increased energy requirements, nutrient malabsorption, and reduced food consumption. They may need 10-100% more calories than healthy children their age to achieve normal growth and maintain optimal nutrition status. One of the characteristics of cystic fibrosis is the loss of sodium in sweat, so the liberal use of table salt is advised.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:24 AM DATE MODIFIED: 5/2/2015 8:27 AM 99. If Julia cannot swallow the supplemental enzymes, suggest ways her parents might provide the enzymes to her.

ANSWER: Pancreatic enzyme replacements can be provided to children by mixing the contents of the capsules with small amounts of liquid or soft food and feeding it with a spoon.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:27 AM DATE MODIFIED: 5/2/2015 8:27 AM 100. What complications might Julia develop as she gets older?

ANSWER: Complications of cystic fibrosis that Julia might experience with age include pancreatitis, hyperglycemia, and diabetes.

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Chapter 19 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 19.3 Disorders of the Pancreas QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.19.03 - Identify the effects of pancreatitis and cystic fibrosis on health and nutrition status and describe the nutrition therapies used in treatment DATE CREATED: 5/2/2015 5:29 AM DATE MODIFIED: 5/2/2015 8:27 AM

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Chapter 20 1. Hepatomegaly refers to a surgical puncture of a body cavity with an aspirator to draw out excess fluid. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 4:16 AM DATE MODIFIED: 5/2/2015 8:32 AM 2. People with protein-energy malnutrition may experience fatty liver. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 4:23 AM DATE MODIFIED: 5/2/2015 8:32 AM 3. Rapid weight loss aids in the recovery from liver disease. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 4:27 AM DATE MODIFIED: 5/2/2015 8:32 AM 4. A patient with cirrhosis may present with no symptoms. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 4:33 AM DATE MODIFIED: 5/2/2015 8:32 AM 5. Nutrients are carried from the digestive tract to the liver via small blood vessels called collaterals. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 4:38 AM DATE MODIFIED: 5/2/2015 8:32 AM 6. Many patients with cirrhosis require medication or insulin to control hyperglycemia. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 4:44 AM DATE MODIFIED: 5/2/2015 8:32 AM 7. Strict dietary sodium restriction is part of the treatment for ascites. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 REFERENCES: 20.2 Cirrhosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 4:49 AM DATE MODIFIED: 5/2/2015 8:32 AM 8. The three most important risk factors for gallstones are low body weight, gender, and tobacco use. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 4:55 AM DATE MODIFIED: 2/9/2016 1:55 PM 9. Eating well and taking supplements of protein, vitamins, and minerals protect the body from the harmful effects of alcohol. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 4/30/2015 4:57 AM DATE MODIFIED: 5/2/2015 8:32 AM 10. Moderate use of alcohol has been shown to reduce deaths from coronary heart disease in middle-aged and older adults. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: True / False Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 HAS VARIABLES: LEARNING OBJECTIVES:

False NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

ACCREDITING STANDARDS: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 4/30/2015 5:01 AM DATE MODIFIED: 5/2/2015 8:32 AM 11. In cases unrelated to alcohol, the primary cause of fatty liver is: a. high cholesterol. b. celiac disease. c. malnutrition. d. obesity. e. insulin resistance.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 5:08 AM DATE MODIFIED: 10/3/2018 9:12 AM 12. When triglycerides accumulate in the liver, the liver: a. becomes smaller. b. turns into scar tissue. c. becomes inflamed. d. becomes enlarged. e. decreases metabolism.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 5:18 AM DATE MODIFIED: 10/3/2018 9:12 AM 13. Which statement characterizes fatty liver? a. It is a clinical finding common to many conditions. b. It usually results in liver failure.

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Chapter 20 c. It cannot be reversed. d. It is diagnosed by decreased levels of liver enzymes. e. It is another term for cirrhosis.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 5:23 AM DATE MODIFIED: 5/2/2015 8:32 AM 14. Which laboratory finding is not associated with fatty liver? a. elevated HDL b. elevated ALT and AST c. elevated glucose d. elevated triglycerides e. elevated cholesterol ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 4/30/2015 5:38 AM DATE MODIFIED: 5/2/2015 8:32 AM 15. The most common cause of hepatitis A virus infection is: a. exposure to infected blood. b. jaundice. c. fecal-oral contamination. d. sexual contact. e. contaminated food.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE CREATED: DATE MODIFIED:

cirrhosis and describe its medical treatments and nutrition therapies 4/30/2015 5:42 AM 10/3/2018 9:13 AM

16. The most common cause of chronic liver disease in the U.S. is: a. vitamin B12 deficiency. b. alcoholism. c. hepatitis C infection. d. protein deficiency. e. HIV. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 5:46 AM DATE MODIFIED: 10/3/2018 9:13 AM 17. Which condition is caused by bilirubin accumulation in the bloodstream? a. jaundice b. ascites c. hepatic coma d. mental disturbances e. cirrhosis ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 5:49 AM DATE MODIFIED: 5/2/2015 8:32 AM 18. Hepatitis patients should avoid: a. fried foods. b. high-protein foods. c. excessive intakes of sodium. d. alcohol. e. sexual contact.

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Chapter 20 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 5:52 AM DATE MODIFIED: 10/3/2018 9:13 AM 19. The most appropriate dietary intervention for a malnourished person with cirrhosis is: a. a low-protein diet. b. adequate energy and protein. c. tube feeding. d. fluid and electrolyte replacement. e. a high-fiber, high-fat diet.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 5:56 AM DATE MODIFIED: 10/3/2018 9:13 AM 20. Blood flow is impeded in a cirrhotic liver, causing: a. portal hypertension. b. elevated cholesterol levels. c. jaundice. d. fatty liver. e. biliary cirrhosis.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 5:59 AM DATE MODIFIED: 10/3/2018 9:14 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 21. Albumin is not always a good indicator of nutrition status in patients with liver disease because: a. the damaged liver cannot synthesize adequate plasma proteins. b. it is degraded by elevated liver enzymes. c. liver disease causes elevated levels of albumin. d. ammonia levels affect albumin levels. e. albumin is removed by ascites.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:02 AM DATE MODIFIED: 10/3/2018 9:14 AM 22. Which condition is not a consequence of cirrhosis? a. esophageal varices b. portal hypertension c. ascites d. disorientation e. pruritis ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:06 AM DATE MODIFIED: 5/2/2015 8:32 AM 23. Collaterals are: a. small blood vessels in the intestines. b. blood vessels that enlarge in order to allow an alternate path for blood flow. c. induced by fatty liver disease. d. hemorrhages in the esophagus. e. an abnormal growth of blood vessels in response to disease.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:11 AM DATE MODIFIED: 10/3/2018 9:15 AM 24. What is ascites? a. yellowing of the sclera of the eyes, skin, and mucous membranes b. fluid accumulation in the abdomen c. inflammation of the liver d. elevated blood ammonia levels e. caused by elevated blood bilirubin ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:15 AM DATE MODIFIED: 5/2/2015 8:32 AM 25. Ascites is exacerbated by: a. low plasma albumin levels. b. abdominal pressure. c. hyperglycemia. d. amino acid imbalances. e. increased blood flow through the liver.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:19 AM DATE MODIFIED: 10/3/2018 9:15 AM 26. All of these factors contribute to the development of ascites EXCEPT: a. portal hypertension. b. reduced albumin synthesis. c. sodium and water retention by the kidneys.

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Chapter 20 d. obesity. e. liver damage.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:23 AM DATE MODIFIED: 10/3/2018 9:15 AM 27. Which laboratory test is prolonged in a patient with liver disease? a. bilirubin clearance b. albumin production c. ammonia secretion d. AST synthesis e. prothrombin time ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:26 AM DATE MODIFIED: 5/2/2015 8:32 AM 28. Which clinical feature is associated with the later stages of hepatic encephalopathy? a. muscle tremor b. short attention span c. lethargy d. sleep disturbances e. coma ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE CREATED: DATE MODIFIED:

4/30/2015 6:34 AM 5/2/2015 8:32 AM

29. A patient with cirrhosis who develops changes in personality and motor function may be exhibiting early symptoms of: a. fatigue. b. hepatic regression. c. hepatitis. d. hepatic encephalopathy. e. senile dementia.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:40 AM DATE MODIFIED: 10/3/2018 9:15 AM 30. A patient in the middle stage of hepatic encephalopathy may exhibit: a. confusion. b. lethargy. c. depression. d. short attention span. e. amnesia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:44 AM DATE MODIFIED: 10/3/2018 9:15 AM 31. In liver disease, blood ammonia levels rise because the liver cannot convert the ammonia to: a. nitrogen. b. amino acids. c. urea. d. sodium. e. cholesterol.

ANSWER: c Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:47 AM DATE MODIFIED: 10/3/2018 9:16 AM 32. Among patients with liver disease, _____ may be to blame if malnutrition develops. a. low-sodium diets b. jaundice c. lactulose d. impaired memory e. bilirubin clearance ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 6:51 AM DATE MODIFIED: 5/2/2015 8:32 AM 33. Furosemide is a(n) _____ often used to treat the symptoms of cirrhosis. a. appetite stimulant b. diuretic c. laxative d. antiviral e. immunosuppressant ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:09 AM DATE MODIFIED: 5/2/2015 8:32 AM 34. To help reduce ammonia production in the colon, patients with cirrhosis may be given a(n): Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 a. antibiotic. b. appetite stimulant. c. enema. d. diuretic. e. antiviral.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:13 AM DATE MODIFIED: 10/3/2018 9:16 AM 35. Cirrhosis is treated by all of these drugs EXCEPT: a. antibiotics. b. appetite stimulants. c. immunosuppressants. d. diuretics. e. antihypertensives.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:17 AM DATE MODIFIED: 10/3/2018 9:16 AM 36. Patients with cirrhosis require _____ in order to prevent wasting. a. adequate fluid b. adequate kcalories c. high-fat diets d. six large meals per day e. immunosuppressants ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:23 AM DATE MODIFIED: 5/2/2015 8:32 AM 37. Severe liver damage may lead to: a. reduced levels of aromatic amino acids. b. reduced levels of cholesterol. c. reduced levels of bilirubin. d. elevated levels of albumin. e. reduced levels of branched-chain amino acids.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:29 AM DATE MODIFIED: 10/3/2018 9:17 AM 38. The daily protein intake for a patient with cirrhosis is _____ grams/kg dry body weight. a. 0.5-1.0 b. 1.0-1.5 c. 1.5-2.0 d. 2.0-2.5 e. 2.5-3.0 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:33 AM DATE MODIFIED: 5/2/2015 8:32 AM 39. To add energy but not protein to the diet, you would add: a. butter. b. milkshakes. c. vegetables. d. hard-boiled eggs.

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Chapter 20 e. chopped nuts.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:37 AM DATE MODIFIED: 10/3/2018 9:17 AM 40. Persons using potassium-sparing diuretics should be cautioned about consuming: a. salt substitutes. b. herbs and spices. c. soft drinks. d. dairy foods. e. licorice.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:40 AM DATE MODIFIED: 10/3/2018 9:34 AM 41. Cirrhosis patients frequently develop insulin resistance and consequently must follow a diet that: a. maintains blood glucose control. b. is low in fiber. c. provides consistent vitamin K intake. d. is low in sodium. e. is low in protein.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:43 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE MODIFIED:

10/3/2018 9:34 AM

42. If the patient with cirrhosis develops fat malabsorption and requires extra kcalories, these should be provided by: a. carbohydrates. b. sugars. c. MCT oil. d. fruits and vegetables. e. butter.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:46 AM DATE MODIFIED: 10/3/2018 9:34 AM 43. The diet of a patient with cirrhosis who has severe steatorrhea may need to be supplemented with all of these nutrients EXCEPT: a. B vitamins. b. calcium. c. magnesium. d. zinc. e. vitamin D. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:49 AM DATE MODIFIED: 10/3/2018 9:35 AM 44. Patients with ascites generally must restrict their intake of: a. fat. b. carbohydrates. c. sodium. d. iron. e. potassium.

ANSWER: c POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:52 AM DATE MODIFIED: 10/3/2018 9:35 AM 45. What is the daily sodium restriction for a patient with ascites? a. 1000 mg b. 1200 mg c. 1500 mg d. 1800 mg e. 2000 mg ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:54 AM DATE MODIFIED: 5/2/2015 8:32 AM 46. A feeding tube used for a patient with esophageal varices should be: a. wide and rigid. b. narrow and flexible. c. able to deliver insulin to maintain proper blood glucose levels. d. short and rigid. e. wide and flexible.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 4/30/2015 7:58 AM DATE MODIFIED: 10/3/2018 9:35 AM 47. Performing a nutrition assessment on a patient who is a candidate for liver transplant is complicated by all of these factors EXCEPT: Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 a. Liver dysfunction and malnutrition have similar metabolic effects. b. Fluid retention can mask weight loss. c. Fluid retention can alter lab values. d. Fluid retention can alter anthropometric values. e. Supplements may mask underlying nutrient deficiencies.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.3 Liver Transplantation QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.03 - Identify the potential health concerns of patients who undergo liver transplantation.

DATE CREATED: 4/30/2015 8:02 AM DATE MODIFIED: 10/3/2018 9:36 AM 48. All of these factors must be considered in medical nutrition therapy following liver transplant EXCEPT: a. oral supplements. b. low-protein diet. c. food safety education. d. vitamin and mineral supplements. e. high-kcalorie snacks.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.3 Liver Transplantation QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.03 - Identify the potential health concerns of patients who undergo liver transplantation.

DATE CREATED: 4/30/2015 8:06 AM DATE MODIFIED: 10/3/2018 9:36 AM 49. Gallstone disease affects about _____ percent of the adult population in the United States. a. 1-2 b. 10-15 c. 20-25 d. 30-35 e. 35-40 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:09 AM DATE MODIFIED: 2/9/2016 1:58 PM 50. Which substance is not a component of bile? a. bile salts b. cholesterol c. bilirubin d. lectithin e. lipase ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:13 AM DATE MODIFIED: 5/2/2015 8:32 AM 51. Left untreated for years, a blocked bile duct may lead to: a. liver damage. b. kidney failure. c. neuropathy. d. gastritis. e. pancreatic cancer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:16 AM DATE MODIFIED: 10/3/2018 9:36 AM 52. Which individual is at highest risk of developing gallstones? a. a female athlete with anemia b. a menopausal woman who uses estrogen replacement therapy c. a 30-year-old African-American male d. a male patient on long-term tube feeding Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 e. a 25-year-old non-pregnant female ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:22 AM DATE MODIFIED: 10/3/2018 9:37 AM

Case Study Questions Use this case study to answer the following questions.

Andrew Jamison is a 47-year-old construction worker with a long history of alcohol abuse. Recently he has been experiencing fatigue, weakness, loss of appetite, and weight loss. A visit to his physician and laboratory testing confirmed a diagnosis of cirrhosis. He is 5’10” tall and currently weighs 145 pounds (66 kilograms).

53. Of the following laboratory tests performed on Mr. Jamison, which one would you expect to see elevated? a. albumin b. transferrin c. ammonia d. HDL e. erythropoetin ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/1/2015 11:57 PM DATE MODIFIED: 5/2/2015 8:32 AM 54. In the future, Mr. Jamison may face all of these complications EXCEPT: a. ascites. b. portal hypertension. c. gastroesophageal varices.

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Chapter 20 d. kidney cancer. e. jaundice.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:05 AM DATE MODIFIED: 10/3/2018 9:38 AM 55. To improve Mr. Jamison’s appetite, his physician may prescribe: a. megestrol acetate. b. spironolactone. c. rifaximin. d. propranolol. e. furosemide.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:09 AM DATE MODIFIED: 10/3/2018 9:38 AM 56. The dietitian assesses Mr. Jamison’s protein needs, and based on his weight, estimates that he requires approximately _____ grams of protein per day for proper nitrogen balance. a. 25-30 b. 50-60 c. 65-100 d. 100-150 e. 125-175 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:13 AM DATE MODIFIED: 5/2/2015 8:32 AM 57. Mr. Jamison begins experiencing hyperglycemia as his disease progresses. The appropriate diet for him is: a. low protein. b. carbohydrate controlled. c. low sodium. d. fat controlled. e. high fiber, high carbohydrate.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:19 AM DATE MODIFIED: 10/3/2018 9:38 AM 58. Mr. Jamison eventually receives a liver transplant. Due to the risk of foodborne illness, Mr. Jamison should avoid all of these foods except _____. a. rare steak b. sushi c. unpasteurized milk d. canned vegetables e. unwashed fresh fruit ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.3 Liver Transplantation QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.20.03 - Identify the potential health concerns of patients who undergo liver transplantation.

DATE CREATED: 5/2/2015 12:23 AM DATE MODIFIED: 5/2/2015 8:32 AM 59. Which method for treating gallstones relies on medications to dissolve gallstones?

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Chapter 20 a. cholecystectomy b. administration of ursodiol c. a sodium-controlled diet d. shock-wave lithotripsy e. laparoscopic procedures ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:26 AM DATE MODIFIED: 5/2/2015 8:32 AM 60. Which factor does not increase the risk of developing gallstones? a. long-term parenteral nutrition. b. youth c. clofibrate use for treatment of heart disease d. rapid weight loss e. obesity ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:33 AM DATE MODIFIED: 5/2/2015 8:32 AM 61. A gallstone lodged in the _____ can obstruct bile flow and cause cholecystitis. a. common bile duct b. pancreatic duct c. duodenum d. common hepatic duct e. cystic duct ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 4/30/2015 8:37 AM DATE MODIFIED: 10/3/2018 9:39 AM 62. One standard vodka drink (1.5 ounces) is equivalent to _____ ounces of beer. a. 4 b. 6 c. 10 d. 12 e. 18 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:27 AM DATE MODIFIED: 5/2/2015 8:32 AM 63. People with diabetes who abuse alcohol are at risk of developing: a. hypoglycemia. b. hyperglycemia. c. hyponatremia. d. hypernatremia. e. anemia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:33 AM DATE MODIFIED: 10/3/2018 9:45 AM 64. The most common complication of alcohol abuse is: a. chronic pancreatitis. b. alcoholic liver disease. c. chronic renal failure. d. heart arrhythmias.

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Chapter 20 e. neuromuscular dysfunction.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:37 AM DATE MODIFIED: 10/3/2018 9:46 AM 65. Alcohol abuse affects all of these organs except the: a. lungs. b. liver. c. GI tract. d. heart. e. pancreas.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:40 AM DATE MODIFIED: 10/3/2018 9:46 AM 66. Deficiency of _____ in a person who abuses alcohol can result in malabsorption of other nutrients, as well. a. folate b. thiamin c. vitamin A d. sodium e. potassium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:44 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE MODIFIED:

10/3/2018 9:46 AM

67. The beneficial effects of moderate alcohol intake are mainly seen in: a. women who have type 1 diabetes. b. people with risk factors for liver disease. c. older people with risk factors for heart disease. d. men with cirrhosis. e. men who suffer from prostate disease.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.5 Nutrition in Practice: Alcohol in Health and Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.05 - Describe how alcohol is metabolized in the body and discuss the potential risks and benefits associated with its use.

DATE CREATED: 5/2/2015 12:47 AM DATE MODIFIED: 10/3/2018 9:47 AM 68. A patient is admitted to the hospital with decreased albumin, elevated alkaline phosphatase, and elevated bilirubin.

These clinical findings are evidence of: a. portal hypertension. b. liver disease. c. esophageal varices. d. hepatic coma. e. gallstones.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:51 AM DATE MODIFIED: 10/3/2018 9:47 AM 69. Mrs. Juarez is diagnosed with cirrhosis and has developed ascites. Her appetite is poor and she is losing weight. What would you encourage her to do to minimize the risk for malnutrition? a. Eat four to six times per day. b. Try to eat three large meals per day. c. Consume a liquid nutritional supplement with each meal. d. Drink more fruit juice. e. Avoid alcoholic beverages.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:54 AM DATE MODIFIED: 10/3/2018 12:27 PM 70. The main product of alcohol metabolism is: a. VLDL. b. acetaldehyde. c. bilirubin. d. ethanol. e. acetate.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 12:58 AM DATE MODIFIED: 10/3/2018 12:28 PM Match each nutrition term with the appropriate definition. a. an accumulation of fat in the liver b. enlargement of the liver c. an advanced stage of liver disease in which extensive scarring replaces healthy liver tissue, causing impaired liver function and liver failure d. elevated blood pressure in the portal vein due to obstructed blood flow through the liver e. blood vessels that enlarge in order to allow an alternative pathway for diverted blood f. abnormally dilated blood vessels g. yellow discoloration of the skin and eyes due to an accumulation of bilirubin h. liver inflammation that is associated with fatty liver i. an abnormal accumulation of fluid in the abdominal cavity j. excess triglycerides packaged and exported to the blood DIFFICULTY: Bloom’s: Understand REFERENCES: 20.1 Fatty Liver and Hepatitis QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.01 - Identify potential causes of fatty liver and hepatitis and describe the medical or nutrition care that may be helpful for these conditions DATE CREATED: 5/2/2015 2:47 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE MODIFIED:

2/4/2019 5:15 PM

71. fatty liver ANSWER: a POINTS: 1 72. hepatomegaly ANSWER: b POINTS: 1 73. jaundice ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. an accumulation of fat in the liver b. enlargement of the liver c. an advanced stage of liver disease in which extensive scarring replaces healthy liver tissue, causing impaired liver function and liver failure d. elevated blood pressure in the portal vein due to obstructed blood flow through the liver e. blood vessels that enlarge in order to allow an alternative pathway for diverted blood f. abnormally dilated blood vessels g. yellow discoloration of the skin and eyes due to an accumulation of bilirubin h. liver inflammation that is associated with fatty liver i. an abnormal accumulation of fluid in the abdominal cavity j. excess triglycerides packaged and exported to the blood DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 2:52 AM DATE MODIFIED: 2/4/2019 5:15 PM 74. ascites ANSWER: i POINTS: 1 75. cirrhosis ANSWER: c POINTS: 1 76. collaterals ANSWER: e POINTS: 1 77. portal hypertension ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 POINTS:

1

78. steatohepatitis ANSWER: h POINTS: 1 79. varices ANSWER: f POINTS: 1 80. VLDL ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition. a. itchy skin associated with bile obstruction b. primary plasma protein synthesized by the liver c. neurological condition associated with advanced liver disease d. virus transmitted sexually or via contaminated blood; a vaccine is available e. immunosuppressant drug given after a liver transplant f. composed of mucus, cholesterol crystals, and bilirubin granules g. procedure that removes fluid associated with ascites h. increased levels associated with liver disease impair neurotransmitter production i. carries blood to the liver from the digestive tract j. virus spread via infected blood and needles; no vaccine is available DIFFICULTY: Bloom’s: Remember REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 3:00 AM DATE MODIFIED: 2/4/2019 5:16 PM 81. hepatitis B ANSWER: d POINTS: 1 82. hepatitis C ANSWER: j POINTS: 1 83. pruritis ANSWER: a POINTS: 1 84. hepatic portal vein ANSWER: i Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 POINTS:

1

85. albumin ANSWER: b POINTS: 1 86. hepatic encephalopathy ANSWER: c POINTS: 1 87. aromatic amino acids ANSWER: h POINTS: 1 88. paracentesis ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. itchy skin associated with bile obstruction b. primary plasma protein synthesized by the liver c. neurological condition associated with advanced liver disease d. virus transmitted sexually or via contaminated blood; a vaccine is available e. immunosuppressant drug given after a liver transplant f. composed of mucus, cholesterol crystals, and bilirubin granules g. procedure that removes fluid associated with ascites h. increased levels associated with liver disease impair neurotransmitter production i. carries blood to the liver from the digestive tract j. virus spread via infected blood and needles; no vaccine is available DIFFICULTY: Bloom’s: Remember REFERENCES: 20.3 Liver Transplantation QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.03 - Identify the potential health concerns of patients who undergo liver transplantation.

DATE CREATED: 5/2/2015 3:09 AM DATE MODIFIED: 2/4/2019 5:16 PM 89. cyclosporine ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. itchy skin associated with bile obstruction b. primary plasma protein synthesized by the liver c. neurological condition associated with advanced liver disease d. virus transmitted sexually or via contaminated blood; a vaccine is available e. immunosuppressant drug given after a liver transplant f. composed of mucus, cholesterol crystals, and bilirubin granules Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 g. procedure that removes fluid associated with ascites h. increased levels associated with liver disease impair neurotransmitter production i. carries blood to the liver from the digestive tract j. virus spread via infected blood and needles; no vaccine is available DIFFICULTY: Bloom’s: Remember REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 5/2/2015 3:13 AM DATE MODIFIED: 2/4/2019 5:16 PM 90. biliary sludge ANSWER: f POINTS: 1 91. Describe why ascites, portal hypertension, and esophageal varices occur in patients with cirrhosis.

ANSWER: The restricted blood flow within the liver results in a greater volume of portal blood, which causes a rise in blood pressure in the portal vein known as portal hypertension. When portal blood flow is impeded, the blood is forced backward into nearby veins and then diverted to the systemic circulation via collateral vessels, which develop and expand throughout the gastrointestinal (GI) tract and in regions near the abdominal wall. As portal pressure builds, some of these collaterals can become enlarged and engorged with blood, forming abnormally dilated vessels called varices, which can occur in the esophagus. Ascites is primarily a consequence of portal hypertension, sodium and water retention in the kidneys, and reduced albumin synthesis in the diseased liver. The elevated pressure causes fluid to leak into the abdominal cavity.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 3:32 AM DATE MODIFIED: 10/3/2018 12:33 PM 92. Which laboratory values should be monitored to assess liver function?

ANSWER: Serum liver enzyme levels are elevated in liver disease because the injured liver tissue releases the enzymes into the bloodstream. Serum levels of bilirubin may be increased if the liver is too damaged to process it or if bile ducts are blocked and prevent its excretion. The impaired synthesis of plasma proteins by the liver reduces albumin levels and extends blood-clotting time as measured by prothrombin time.

Liver damage also reduces the conversion of ammonia to urea, causing ammonia levels in the blood to rise. And bilirubin level will rise as its excretion is decreased.

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Chapter 20 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 3:35 AM DATE MODIFIED: 5/2/2015 8:32 AM 93. Describe the possible causes of hepatic encephalopathy.

ANSWER: The exact causes of hepatic encephalopathy remain elusive, although elevated blood ammonia levels are thought to play a key role in its development due to ammonia’s neurotoxicity. Other substances that may accumulate in brain tissue and disturb brain function include sulfur compounds, naturally occurring benzodiazepines, short-chain fatty acids, and manganese.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 3:37 AM DATE MODIFIED: 5/2/2015 8:32 AM 94. What are some of the possible causes of wasting seen in people with cirrhosis?

ANSWER: Malnutrition is usually caused by a combination of factors. Patients may consume less food due to reduced appetite, GI symptoms, early satiety associated with ascites, or fatigue. If the diet is restricted in sodium (to treat ascites), foods may seem unpalatable. Fat malabsorption is common due to reduced bile availability, which may lead to steatorrhea and deficiencies of the fat-soluble vitamins and some minerals. Additional nutrient losses may result from diarrhea, vomiting, and GI bleeding. If cirrhosis is a consequence of alcohol abuse, multiple nutrient deficiencies may be present.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 4:27 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 DATE MODIFIED:

5/2/2015 8:32 AM

95. Describe ways to help a patient with cirrhosis consume enough nutrients.

ANSWER: Many patients with cirrhosis have difficulty consuming enough food to achieve good nutrition status. Some individuals may find four to six small meals easier to tolerate than three large meals each day. Oral supplements, including liquid formulas and energy bars, can be used to improve energy intakes.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.2 Cirrhosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.02 - Discuss the potential causes and consequences of liver cirrhosis and describe its medical treatments and nutrition therapies DATE CREATED: 5/2/2015 4:29 AM DATE MODIFIED: 5/2/2015 8:32 AM 96. Describe appropriate nutrition intervention before and after a liver transplant.

ANSWER: Advanced liver disease is usually associated with malnutrition, which can increase the risk of complications following a liver transplant. Evaluating nutrition status in transplant candidates can be difficult, however, because liver dysfunction and malnutrition often have similar metabolic effects. If fluid retention is present, it can mask weight loss and alter anthropometric and laboratory values. Correcting malnutrition prior to transplant surgery can help speed recovery after the surgery.

Protein and energy requirements are increased after transplantation due to the stress of surgery. High-kcalorie, high-protein snacks and oral supplements can help the transplant patient meet postsurgical needs. Vitamin and mineral supplementation is also an integral part of nutrition care. To help transplant patients avoid developing foodborne illnesses, health practitioners should provide information about food safety measures, such as cooking meats adequately, washing fresh produce, and avoiding foods that may be contaminated.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.3 Liver Transplantation QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.20.03 - Identify the potential health concerns of patients who undergo liver transplantation.

DATE CREATED: 5/2/2015 4:32 AM DATE MODIFIED: 10/3/2018 12:35 PM Cook with Cholelithiasis: Marcia Brown is a 42-year-old Pima Indian who works as a cook in a casino in Arizona. She has just been diagnosed with cholelithiasis. She is 5’4” tall and once weighed 210 pounds. One year ago, she underwent gastric bypass surgery and has lost 75 pounds. For several months, she had been experiencing episodes of pain in the right upper part of her abdomen. The pain usually began after eating and lasted for several hours. Lately she began to experience nausea and vomiting with the pain and began to run a fever.

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Chapter 20

97. What are Marcia’s risk factors for cholelithiasis?

ANSWER: Pima Indian, female, gastric bypass surgery, rapid weight loss.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Cook with Cholelithiasis LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 5/2/2015 4:37 AM DATE MODIFIED: 5/2/2015 8:32 AM 98. What symptoms did Marcia have that are consistent with a diagnosis of cholelithiasis?

ANSWER: Pain after eating, nausea, vomiting, fever.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Cook with Cholelithiasis LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 5/2/2015 4:49 AM DATE MODIFIED: 5/2/2015 8:32 AM 99. What is the cause of the pain associated with cholelithiasis?

ANSWER: Blockage of the cystic duct, which leads from the gallbladder to the duodenum.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Cook with Cholelithiasis LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 5/2/2015 4:51 AM DATE MODIFIED: 5/2/2015 8:32 AM 100. What are the treatment options for cholelithiasis? Explain each.

ANSWER: (1) Surgery – removal of the gallbladder Copyright Cengage Learning. Powered by Cognero.

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Chapter 20 (2) Ursodiol – dissolves the cholesterol crystals in gallstones (3) Shock-wave lithotripsy – procedure used to fragment the stones so they can either pass into the small intestine or be dissolved with ursodiol POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 20.4 Gallstone Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Cook with Cholelithiasis LEARNING OBJECTIVES: NUTR.DEBR.16.20.04 - Explain why gallstones develop and discuss the major risk factors and treatment approaches for gallstone disease DATE CREATED: 5/2/2015 5:04 AM DATE MODIFIED: 5/2/2015 8:32 AM

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Chapter 21 1. Prediabetes is diagnosed when a person has a fasting blood glucose level that falls between 100 and 125 mg/dL. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:28 AM DATE MODIFIED: 4/30/2015 2:31 AM 2. The primary defect in type 2 diabetes is autoimmune destruction of the pancreatic beta cells. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:34 AM DATE MODIFIED: 4/30/2015 2:36 AM 3. Obesity alone can cause some degree of insulin resistance. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:37 AM DATE MODIFIED: 4/30/2015 2:41 AM 4. In severe cases of diabetic ketoacidosis, blood glucose levels can exceed 1000 mg/dL. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:41 AM DATE MODIFIED: 4/30/2015 2:43 AM 5. Acetone breath is characteristic of hypoglycemia. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:43 AM DATE MODIFIED: 4/30/2015 2:46 AM 6. The hyperosmolar hyperglycemic syndrome is a complication of type 2 diabetes. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:48 AM DATE MODIFIED: 4/30/2015 2:51 AM 7. Chronic complications of diabetes typically affect the blood vessels and the bones. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:51 AM DATE MODIFIED: 4/30/2015 2:52 AM 8. In people with diabetes, claudication may be due to polyuria. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:53 AM DATE MODIFIED: 4/30/2015 2:54 AM 9. Routine checks for polydipsia can determine whether diabetes is affecting the eyes. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:54 AM DATE MODIFIED: 4/30/2015 2:57 AM 10. It is appropriate for clients diagnosed with type 2 diabetes to take oral antidiabetic agents and ignore their prescribed diet. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: True / False Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 2:58 AM DATE MODIFIED: 4/30/2015 2:59 AM 11. If a person does not produce sufficient insulin, he is prone to have: a. hyperglycemia. b. poor appetite. c. low albumin levels. d. hypoglycemia. e. hypertension.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:14 AM DATE MODIFIED: 10/3/2018 12:38 PM 12. Diabetes mellitus describes a group of metabolic disorders characterized by: a. elevated blood glucose. b. low hemoglobin. c. dumping syndrome. d. lactose intolerance. e. low insulin levels.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:00 AM DATE MODIFIED: 10/3/2018 1:03 PM 13. Glycosuria generally occurs when blood glucose exceeds _____ milligrams per deciliter. a. 120 b. 140 c. 160 d. 200 Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 e. 300 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:18 AM DATE MODIFIED: 4/30/2015 3:22 AM 14. Excessive urine production is called: a. polydipsia. b. polyuria. c. ketonuria. d. glycosuria. e. polyphagia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:22 AM DATE MODIFIED: 10/3/2018 1:03 PM 15. Which symptoms are associated with the acute complications of diabetes? a. hyperglycemia, vomiting, dehydration b. vomiting, polyuria, infections of the urinary tract c. hyperglycemia, dehydration, polyuria d. dehydration, polyuria, lack of thirst e. vomiting, dehydration, infections of the urinary tract ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:27 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DATE MODIFIED:

1/10/2019 12:26 PM

16. All of these symptoms are characteristic of diabetes EXCEPT: a. polyuria. b. polyphagia. c. polydipsia. d. hepatomegaly. e. glycosuria.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:40 AM DATE MODIFIED: 10/3/2018 1:03 PM 17. People with diabetes are prone to _____ due to poor circulation and weakened immune function. a. ketoacidosis b. hyperglycemia c. infections d. fatigue e. neuropathy ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:45 AM DATE MODIFIED: 4/30/2015 3:48 AM 18. The first sign of type 1 diabetes is often: a. ketoacidosis. b. hypoglycemia. c. high blood lipids. d. albuminuria. e. gangrene.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:48 AM DATE MODIFIED: 10/3/2018 1:03 PM 19. The prevalent form of diabetes: a. usually results from an autoimmune disorder. b. develops most often in people over 40. c. is called type 1 diabetes. d. develops as a result of drastic weight loss. e. is characterized by decreased insulin production.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:50 AM DATE MODIFIED: 10/3/2018 1:04 PM 20. Type 2 diabetes is associated with: a. autoimmune diseases. b. insulin resistance. c. destruction of pancreatic beta cells. d. viral infection. e. low insulin secretion.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:53 AM DATE MODIFIED: 10/3/2018 1:04 PM 21. The risk of developing type 2 diabetes is increased by all of these conditions EXCEPT: a. abdominal obesity.

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Chapter 21 b. aging. c. sedentary lifestyle. d. hypertension. e. genetic factors.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:56 AM DATE MODIFIED: 10/3/2018 1:04 PM 22. Type 2 diabetes often goes undiagnosed in overweight children and teens because: a. their glucose levels vary with their stage of growth. b. there are frequently no symptoms. c. blood glucose tests are not accurate in children and teens. d. their lifestyles are not conducive to screening for the disease. e. it is a rare condition in children.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 3:58 AM DATE MODIFIED: 10/3/2018 1:05 PM 23. Diabetic ketoacidosis is characterized by all of the following EXCEPT: a. severe ketosis. b. blood glucose >250 mg/dL. c. acidosis. d. blood cholesterol >250 mg/dL. e. dehydration.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 4:00 AM DATE MODIFIED: 10/3/2018 1:05 PM 24. Type 2 diabetics who develop a serious illness or infection that worsens elevated glucose concentrations are prone to developing: a. heart disease. b. weight loss. c. systemic inflammatory response syndrome. d. hyperosmolar hyperglycemic syndrome. e. significant ketosis.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 5:08 AM DATE MODIFIED: 10/3/2018 1:05 PM 25. Hypoglycemia is frequently caused by: a. overeating. b. skipping insulin doses. c. eating too many carbohydrates. d. poor management of diabetes. e. lack of insulin.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 4/30/2015 5:10 AM DATE MODIFIED: 10/3/2018 1:05 PM 26. People with diabetes are at increased risk for cardiovascular diseases because they: a. tend to eat poorly. b. have an increased tendency for thrombosis and abnormal ventricle function. c. experience claudication and foot ulcers. d. are usually unable to participate in any form of physical activity.

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Chapter 21 e. are less likely to form blood clots.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:13 AM DATE MODIFIED: 10/3/2018 1:05 PM 27. A major cause of disability among people with diabetes is: a. foot amputation. b. hypertension. c. hypoglycemia. d. foot ulcers. e. nephropathy.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:21 AM DATE MODIFIED: 10/3/2018 1:06 PM 28. Which condition is not a chronic complication of diabetes? a. nephropathy b. neuropathy c. retinopathy d. myopathy e. sexual dysfunction ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:24 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DATE MODIFIED:

4/30/2015 5:26 AM

29. A major cause of death in people with diabetes is: a. neuropathy. b. cardiovascular disease. c. infections. d. gangrene. e. claudication.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:43 AM DATE MODIFIED: 10/3/2018 1:06 PM 30. Generally, the initial treatment for type 2 diabetes includes: a. nutrition therapy and exercise. b. antidiabetic medications. c. insulin therapy. d. enzyme replacement therapy. e. insulin pumps.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:46 AM DATE MODIFIED: 10/3/2018 1:06 PM 31. What is the most important goal for both medical and nutrition therapy for diabetics? a. blood glucose control b. blood pressure control c. optimal blood lipid levels d. prevention of complications e. urine output control.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 4/30/2015 5:52 AM 32. Intensive insulin therapy can cause: a. hyperglycemia. b. a loss of appetite. c. weight gain. d. low albumin levels. e. alkalosis.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:52 AM DATE MODIFIED: 10/3/2018 1:07 PM 33. A disadvantage of intensive therapy for type 1 diabetes is: a. a greater risk of severe hypoglycemia. b. greater expense due to lack of insurance reimbursement. c. fewer incidences of severe hypoglycemia. d. more rapid progression of chronic complications. e. lack of glycemic control.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 5:55 AM DATE MODIFIED: 10/3/2018 1:07 PM 34. Patients diagnosed with diabetes need to receive education in all of these areas EXCEPT: a. meal planning.

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Chapter 21 b. blood glucose monitoring. c. physical activity. d. dialysis. e. appropriate physical activity.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:00 AM DATE MODIFIED: 10/3/2018 1:07 PM 35. Good glycemic control requires: a. eating small amounts of food. b. restricting carbohydrate in the diet. c. self-monitoring of blood glucose. d. frequent visits to the doctor. e. frequent insulin injections.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:04 AM DATE MODIFIED: 10/3/2018 1:07 PM 36. In non-diabetes, glycated hemoglobin values are typically: a. <6%. b. >6%. c. >7%. d. >8%. e. >9%.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:07 AM DATE MODIFIED: 10/3/2018 1:07 PM 37. The HbA1C test is used to determine the: a. average blood glucose over the preceding two weeks. b. glycemic control for the preceding two to three months. c. level of fructose in the blood. d. presence of ketones in the blood. e. average plasma pH. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:12 AM DATE MODIFIED: 10/3/2018 1:08 PM 38. An appropriate diet for diabetics includes all of these dietary adjustments EXCEPT: a. low in carbohydrate. b. adequate in fiber. c. low in saturated fat. d. moderate in protein. e. use of sugar substitutes.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:16 AM DATE MODIFIED: 10/3/2018 1:08 PM 39. The nutrient that has the greatest influence on blood glucose levels is: a. protein. b. fat. c. carbohydrate. d. calcium.

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Chapter 21 e. ketones.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 10/3/2018 1:08 PM 40. What are the recommendations for carbohydrate intake for diabetics? a. Low-carbohydrate diets are recommended. b. All concentrated sweets should be avoided. c. High-fiber, minimally processed carbohydrates should be emphasized. d. Simple carbohydrates should be emphasized. e. Glucose should be avoided.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:18 AM DATE MODIFIED: 4/30/2015 6:20 AM 41. Which food should not be included in the diet of a person with diabetes? a. dried beans and peas b. fruits c. trans fats d. whole-grain breads e. sugar substitutes ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:21 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DATE MODIFIED:

4/30/2015 6:23 AM

42. Which food would have the least effect on blood glucose levels? a. fruit juice b. whole-grain cereal c. biscuit d. vanilla wafer e. white rice ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:23 AM DATE MODIFIED: 2/9/2016 2:17 PM 43. To reduce the saturated fat content of the diabetic diet, all of these foods should be emphasized EXCEPT: a. lean meats. b. legumes. c. cheese. d. vegetable oils. e. dietary fibers.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:26 AM DATE MODIFIED: 10/3/2018 1:28 PM 44. The diabetic diet should provide less than _____ milligrams of cholesterol per day. a. 100 b. 200 c. 300 d. 500 e. 600 ANSWER: c POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:29 AM DATE MODIFIED: 4/30/2015 6:31 AM 45. Protein needs for people with diabetes are estimated using the DRI for adults, which is _____ g/kg body weight. a. 0.6 b. 0.8 c. 1.0 d. 1.2 e. 1.5 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:31 AM DATE MODIFIED: 4/30/2015 6:34 AM 46. Diabetics who use insulin or medications that promote insulin secretion should: a. not consume alcohol. b. consume alcohol no more than 3-4 times/week. c. consume alcohol in moderation and always with meals. d. consume alcohol only on an empty stomach. e. restrict alcohol consumption to one beer per day.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:34 AM DATE MODIFIED: 10/3/2018 1:28 PM 47. Consistent carbohydrate intake is required for patients who are: a. using advanced carbohydrate counting.

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Chapter 21 b. using the basic carbohydrate-counting method. c. overweight and inactive. d. using intensive insulin therapy. e. elderly and have other health concerns.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:36 AM DATE MODIFIED: 10/3/2018 1:29 PM 48. A benefit to using the basic carbohydrate counting method is: a. it is easier to learn than the advanced carbohydrate counting method. b. all portion sizes are the same for various foods. c. patients can consume unlimited amounts of carbohydrates. d. fiber content of the food does not need to be accounted for in the calculation. e. consistent carbohydrate intake is not required.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:39 AM DATE MODIFIED: 10/3/2018 1:29 PM 49. A patient with diabetes is allowed 60 grams of carbohydrate for lunch. This equals _____ portions of carbohydratecontaining foods. a. 2 b. 3 c. 4 d. 5 e. 6 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:42 AM DATE MODIFIED: 4/30/2015 6:44 AM 50. All of these food portions represent one portion of a carbohydrate-containing food EXCEPT: a. 1 medium apple. b. 1 slice of bread. c. 1 cup cooked pasta. d. 1 small baked potato. e. ½ cup cooked oatmeal.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:44 AM DATE MODIFIED: 10/3/2018 1:29 PM 51. A patient’s diabetic diet prescription is for 1800 kcalories with 50% of kcalories from carbohydrate. How many carbohydrate portions is the patient allowed each day? a. 15 b. 20 c. 45 d. 50 e. 60 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:46 AM DATE MODIFIED: 5/4/2015 1:00 AM 52. Which insulin preparation has the quickest onset of action? a. lispro b. regular c. NPH Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 d. glargine e. detemir ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 6:49 AM DATE MODIFIED: 4/30/2015 6:50 AM 53. Which insulin preparation has the longest duration of action? a. lispro b. regular c. NPH d. glargine e. aspart ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 7:19 AM DATE MODIFIED: 4/30/2015 7:21 AM 54. The Somogyi effect is also known as: a. the fasting hyperglycemic effect. b. the dawn phenomenon. c. the weight gain effect. d. rebound hyperglycemia. e. the midnight effect.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

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Chapter 21 DATE CREATED: DATE MODIFIED:

4/30/2015 7:25 AM 10/3/2018 1:29 PM

55. The mode of action of sulfonylureas is to: a. stimulate insulin secretion by the pancreas. b. decrease insulin resistance. c. improve glucose utilization. d. delay carbohydrate digestion and absorption. e. increase insulin sensitivity.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 7:28 AM DATE MODIFIED: 10/3/2018 1:30 PM 56. The treatment of type 2 diabetes stresses _____ because of its beneficial effects on improving blood glucose control and blood lipids, and reducing blood pressure. a. physical activity b. a low-fat diet c. sulfonylureas d. a sodium-controlled diet e. dopamine agonists ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 7:53 AM DATE MODIFIED: 4/30/2015 7:57 AM 57. Which drug suppresses glucagon secretion and delays stomach emptying? a. biguanides b. sulfonylureas c. dopamine agonists d. acarbose e. amylin analogs ANSWER: e Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 4/30/2015 7:58 AM DATE MODIFIED: 4/30/2015 8:00 AM 58. Diet therapy for the pregnant woman with diabetes includes all of these dietary adjustments EXCEPT: a. weight loss. b. regular meals and snacks. c. an evening snack. d. monitoring of insulin therapy. e. preconception care and planning.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.3 Diabetes Management in Pregnancy QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.03 - Explain how diabetes can affect pregnancy outcomes and describe the approaches used to maintain glycemic control in pregnant women with diabetes.

DATE CREATED: 4/30/2015 8:00 AM DATE MODIFIED: 10/3/2018 1:30 PM 59. Women with gestational diabetes who are overweight or obese should be encouraged to: a. engage in strenuous exercise. b. severely restrict carbohydrate intake. c. adjust energy intake as needed. d. limit protein intake. e. lose excess body weight.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.3 Diabetes Management in Pregnancy QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.03 - Explain how diabetes can affect pregnancy outcomes and describe the approaches used to maintain glycemic control in pregnant women with diabetes.

DATE CREATED: 4/30/2015 8:03 AM DATE MODIFIED: 10/3/2018 1:30 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 Case Study Questions Use the following case study to answer questions 60-65.

Jared Joiner is a 56-year-old African American insurance agent. He is single, eats most meals at restaurants, leads a sedentary lifestyle, and drinks 3-4 beers a day. He is 5’9” tall and weighs 204 pounds (BMI 30). Mr. Joiner has been feeling particularly fatigued lately and decided to make an appointment with his physician for a check-up. The results of his laboratory tests include a fasting blood glucose level of 121 mg/dL. 60. Mr. Joiner’s blood glucose level meets the criteria for a diagnosis of: a. type 1 diabetes. b. type 2 diabetes. c. prediabetes. d. ketoacidosis. e. hypoglycemia.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/1/2015 7:12 AM DATE MODIFIED: 10/3/2018 1:33 PM 61. How many risk factors does Mr. Joiner have for type 2 diabetes? a. 2 b. 3 c. 4 d. 5 e. 6 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 12:31 AM DATE MODIFIED: 5/2/2015 12:33 AM 62. How many of his risk factors for type 2 diabetes can Mr. Joiner control?

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Chapter 21 a. 1 b. 2 c. 3 d. 4 e. 5 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 12:34 AM DATE MODIFIED: 5/2/2015 12:36 AM 63. To reduce his risk of developing diabetes, Mr. Joiner should follow all of these recommendations EXCEPT: a. lose weight. b. increase physical activity. c. learn to make better food choices at restaurants. d. learn to cook. e. cut down on the alcohol consumption.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 12:36 AM DATE MODIFIED: 10/3/2018 1:33 PM 64. After two months, Mr. Joiner has lost weight but his fasting blood glucose has risen to 140 mg/dL. Mr. Joiner’s disease has progressed to: a. type 1 diabetes. b. type 2 diabetes. c. gestational diabetes. d. hyperosmolar hyperglycemic syndrome. e. ketoacidosis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 10/3/2018 1:33 PM 65. The simplest and most flexible approach for Mr. Joiner to use for optimal management of his blood glucose level is: a. carbohydrate counting. b. food lists. c. MyPyramid. d. a high-protein diet. e. the DASH diet.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 12:41 AM DATE MODIFIED: 10/3/2018 1:34 PM 66. Metabolic syndrome consists of a cluster of disorders that increase the risk of developing type 2 diabetes and: a. liver disease. b. cardiovascular disease. c. foot ulcers. d. renal failure. e. hypoglycemia.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 12:44 AM DATE MODIFIED: 10/3/2018 1:34 PM 67. Which group of symptoms is characteristic of the metabolic syndrome? a. abdominal obesity, reduced HDL cholesterol levels, hyperglycemia b. hypertension, hypoglycemia, abdominal obesity Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 c. elevated liver enzymes, insulin resistance, albuminuria d. polyuria, polydipsia, polyphagia e. abdominal obesity, renal disease, reduced cholesterol, elevated HDL ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 12:46 AM DATE MODIFIED: 2/9/2016 2:23 PM 68. Though the exact cause of metabolic syndrome is unknown, it is believed to be associated with: a. poverty. b. obesity. c. hypoglycemia. d. liver disease. e. smoking.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 12:48 AM DATE MODIFIED: 10/3/2018 1:35 PM 69. Individuals with hypertriglyceridemia should reduce their intake of: a. desserts. b. fruit. c. fatty fish. d. nuts. e. fiber.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 12:50 AM DATE MODIFIED: 10/3/2018 1:35 PM 70. The progression of metabolic syndrome is worsened by: a. a sedentary lifestyle. b. low-carbohydrate diets. c. low blood lipids. d. drug therapy. e. celiac disease.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 12:52 AM DATE MODIFIED: 10/3/2018 1:35 PM Match each nutrition term with the appropriate definition. a. a group of metabolic disorders characterized by hyperglycemia and disordered insulin metabolism b. elevated blood glucose concentrations c. the condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes d. a distinctive fruity odor on the breath of a person with ketosis e. the presence of albumin in the urine; a sign of diabetic nephropathy f. a coma that occurs in uncontrolled diabetes; may be due to diabetic ketoacidosis, the hyperosmolar hyperglycemic state, or severe hypoglycemia g. extreme hyperglycemia that is associated with hyperosmolar blood, dehydration, and altered mental status h. abnormally low concentrations of blood glucose i. delayed stomach emptying j. pain in the legs while walking; usually due to an inadequate supply of blood to the muscles DIFFICULTY: Bloom’s: Remember REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 1:10 AM DATE MODIFIED: 2/4/2019 5:17 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 71. acetone breath ANSWER: d POINTS: 1 72. claudication ANSWER: j POINTS: 1 73. diabetes mellitus ANSWER: a POINTS: 1 74. diabetic coma ANSWER: f POINTS: 1 75. gastroparesis ANSWER: i POINTS: 1 76. hyperglycemia ANSWER: b POINTS: 1 77. hyperosmolar hyperglycemic syndrome ANSWER: g POINTS: 1 78. hypoglycemia ANSWER: h POINTS: 1 79. abuminuria ANSWER: e POINTS: 1 80. prediabetes ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. hormone produced by adipose cells that improves insulin sensitivity b. liver protein that promotes blood clot formation c. a hormone produced by adipose cells that promotes insulin resistance d. the type of diabetes that accounts for 5 to 10% of diabetes cases and is caused by autoimmune destruction of pancreatic beta cells Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 e. the type of diabetes that accounts for 90 to 95% of diabetes cases and is a result of insulin resistance coupled with insufficient insulin secretion f. transported in very-low-density lipoproteins (VLDL) g. known as insulin resistance syndrome or syndrome X h. protein that promotes blood clotting by inhibiting blood clot degradation within blood vessels i. hyperglycemia that results from the release of counter regulatory hormones following nighttime hypoglycemia; also called the Somogyi effect j. signaling proteins produced by the body’s cells, including immune cells DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 1:18 AM DATE MODIFIED: 2/4/2019 5:17 PM 81. rebound hyperglycemia ANSWER: i POINTS: 1 82. type 1 diabetes ANSWER: d POINTS: 1 83. type 2 diabetes ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. hormone produced by adipose cells that improves insulin sensitivity b. liver protein that promotes blood clot formation c. a hormone produced by adipose cells that promotes insulin resistance d. the type of diabetes that accounts for 5 to 10% of diabetes cases and is caused by autoimmune destruction of pancreatic beta cells e. the type of diabetes that accounts for 90 to 95% of diabetes cases and is a result of insulin resistance coupled with insufficient insulin secretion f. transported in very-low-density lipoproteins (VLDL) g. known as insulin resistance syndrome or syndrome X h. protein that promotes blood clotting by inhibiting blood clot degradation within blood vessels i. hyperglycemia that results from the release of counter regulatory hormones following nighttime hypoglycemia; also called the Somogyi effect j. signaling proteins produced by the body’s cells, including immune cells DIFFICULTY: Bloom’s: Remember REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Matching Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 1:28 AM DATE MODIFIED: 2/4/2019 5:18 PM 84. adiponectin ANSWER: a POINTS: 1 85. cytokines ANSWER: j POINTS: 1 86. fibrinogen ANSWER: b POINTS: 1 87. resistin ANSWER: c POINTS: 1 88. triglycerides ANSWER: f POINTS: 1 89. plasminogen activator inhibitor-1 ANSWER: h POINTS: 1 90. metabolic syndrome ANSWER: g POINTS: 1 91. Describe the primary criteria used to confirm a diagnosis of diabetes.

ANSWER: The following criteria are currently used to diagnose diabetes: 1. The plasma glucose concentration is 126 mg/dL or higher after a fast of at least eight hours (normal fasting plasma glucose levels are 75 to 100 mg/dL).

2. In a person with classic symptoms of diabetes, the plasma glucose concentration of a random, or casual, blood sample (obtained from a non-fasting individual) is 200 mg/dL or higher.

3. The plasma glucose concentration measured two hours after a 75-gram glucose load is 200 mg/dL or higher.

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Chapter 21 4. The HbA1c level is 6.5 percent or higher.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 1:38 AM DATE MODIFIED: 5/2/2015 1:43 AM 92. Describe hyperosmolar hyperglycemic syndrome of type 2 diabetes.

ANSWER: The hyperosmolar hyperglycemic syndrome is a condition of severe hyperglycemia and dehydration that develops in the absence of significant ketosis. The condition often evolves slowly, over one week or longer. It is usually precipitated by a serious illness or infection that worsens hyperglycemia and results in substantial fluid losses due to polyuria or diarrhea; in addition, the patient is unable to recognize thirst or replace fluids adequately due to age, illness, sedation, or incapacity. The profound dehydration that eventually develops exacerbates the rise in blood glucose levels, which often exceed 600 mg/dL and may climb above 1000 mg/dL. Blood plasma may become so hyperosmolar as to cause neurological abnormalities, confusion, speech or vision impairments, muscle weakness, abnormal reflexes, and seizures; about 10 percent of patients lapse into coma.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.1 Overview of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.01 - Characterize type 1 and type 2 diabetes and describe the complications associated with these conditions.

DATE CREATED: 5/2/2015 1:44 AM DATE MODIFIED: 5/2/2015 1:45 AM 93. Describe how glycated hemoglobin is used to evaluate long-term glycemic control.

ANSWER: The glucose in blood freely enters red blood cells and attaches to hemoglobin in direct proportion to the amount of glucose present. The percentage of HbA1c reflects glycemic control over the preceding 2 to 3 months, the average age of circulating red blood cells.

The goal of diabetes treatment is usually an HbA1c value less than 7 percent. Less stringent HbA1c goals (for example, an HbA1c value less than 8 percent) may be suitable for some patients, including those with limited life expectancy, advanced diabetic complications, or a history of severe hypoglycemia. HbA1c testing is typically conducted two to four times yearly POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 1:46 AM DATE MODIFIED: 5/4/2015 7:24 AM 94. Compare and contrast the use of carbohydrate counting and food lists for meal planning.

ANSWER: Carbohydrate-counting techniques are simpler and more flexible than other menu-planning approaches and are widely used for planning diabetes diets. Carbohydrate counting works as follows: After an interview in which the dietitian learns about the patient’s usual food intake and calculates nutrient and energy needs, the patient is given a daily carbohydrate allowance, divided into a pattern of meals and snacks according to individual preferences.

Food lists is a meal-planning system developed for persons with diabetes allows individuals to create an eating plan by choosing foods with specified portions from a variety of food lists. The different food lists group foods according to their proportions of carbohydrate, fat, and protein so that all items on a particular list have similar macronutrient and energy contents. Each food on a food list can be substituted for any other food on the same list without affecting the macronutrient balance in a day’s meals.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 1:48 AM DATE MODIFIED: 5/2/2015 1:50 AM 95. Describe the different methods of insulin delivery.

ANSWER: Insulin is most often administered by subcutaneous injection, either self-administered or provided by caregivers (note that insulin is a protein, and would be destroyed by digestive processes if taken orally). Disposable syringes, which are filled from vials that contain multiple doses of insulin, are the most common devices used for injecting insulin. Another option is to use insulin pens, which are injection devices that resemble permanent marking pens. Disposable insulin pens are prefilled with insulin and used one time only, whereas reusable pens can be fitted with prefilled insulin cartridges and replaceable needles. Some individuals use insulin pumps, which are computerized devices that infuse insulin through thin, flexible tubing that remains in the skin; the pump can be attached to a belt or kept in a pocket.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 1:51 AM DATE MODIFIED: 10/3/2018 1:39 PM 96. What is the “honeymoon period”?

ANSWER: After insulin therapy is initiated, persons with type 1 diabetes may experience a temporary remission of disease symptoms and a reduced need for insulin, known as the honeymoon period. The remission is due to a temporary improvement in pancreatic beta cell function and may last for several weeks or months. It is important to anticipate this period of remission to avoid insulin excess. In all cases, the honeymoon period eventually ends, and the patient must reinstate full insulin treatment.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 2:03 AM DATE MODIFIED: 5/2/2015 2:05 AM 97. Define metabolic syndrome and describe the criteria for diagnosis.

ANSWER: Metabolic syndrome is a cluster of metabolic abnormalities that are associated with increased risk of developing cardiovascular diseases (CVD) and type 2 diabetes. It is diagnosed if three of the following disorders are present: hyperglycemia, abdominal obesity, hypertriglyceridemia (elevated blood triglyceride levels), reduced high-density lipoprotein (HDL) cholesterol levels, and hypertension.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.4 Nutrition in Practice: The Metabolic Syndrome QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.04 - Identify the features and possible consequences of the metabolic syndrome and describe the current treatment approaches for this condition.

DATE CREATED: 5/2/2015 2:06 AM DATE MODIFIED: 10/3/2018 1:40 PM 98. Explain “sick-day management” for a patient with diabetes.

ANSWER: "Sick-day management" refers to the measures a diabetic person should take on days they are feeling sick. Illness, infection, or injury can cause hormonal changes that raise blood glucose levels and increase the risk of developing diabetic ketoacidosis or the hyperosmolar hyperglycemic syndrome. During illness, individuals with diabetes should Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 measure blood glucose and ketone levels several times daily. They should continue to use antidiabetic drugs, including insulin, as prescribed; adjustments in dosages may be necessary if they alter their diet or have persistent hyperglycemia. If appetite is poor, patients should select easy to-manage foods and beverages that provide the prescribed amount of carbohydrate at each meal. To prevent dehydration, especially if vomiting or diarrhea is present, patients should make sure they consume adequate amounts of liquids throughout the day.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.2 Treatment of Diabetes Mellitus QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.02 - Describe how diabetes is managed using individualized dietary adjustments, medications, and physical activity plans.

DATE CREATED: 5/2/2015 2:10 AM DATE MODIFIED: 2/9/2016 2:26 PM 99. Describe the appropriate medical nutrition therapy for pregnant women with diabetes.

ANSWER: Nutrient requirements during pregnancy are similar for women with and without diabetes.

In women with diabetes, however, carbohydrate intakes must be balanced with insulin treatment and physical activity to avoid hypoglycemia and hyperglycemia. To help with this goal, women should consume meals and snacks at similar times each day, and select carbohydrate sources that facilitate glucose control after meals, such as whole grains, fruits, and vegetables. An evening snack is usually required to prevent overnight hypoglycemia and ketosis. When insulin dosages are adjusted, the diabetic woman will need to modify her carbohydrate intake as well.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.3 Diabetes Management in Pregnancy QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.03 - Explain how diabetes can affect pregnancy outcomes and describe the approaches used to maintain glycemic control in pregnant women with diabetes.

DATE CREATED: 5/2/2015 2:26 AM DATE MODIFIED: 5/2/2015 2:30 AM 100. Explain dietary considerations for overweight or obese women with gestational diabetes.

ANSWER: Weight loss is not recommended during pregnancy. For women with gestational diabetes who are overweight or obese, a modest caloric reduction may improve glycemic control without increasing the risk of ketosis. Limiting the carbohydrate intake to 40 to 45 percent of total energy intake may improve blood glucose levels after meals. Carbohydrate is usually poorly tolerated in the morning, so restricting carbohydrate (to about 30 grams) at breakfast maybe helpful. The remaining carbohydrate intake should be spaced throughout the day in several meals and snacks, including an evening snack to prevent ketosis during the night. Regular aerobic activity can help to improve glycemic control. Women who fail Copyright Cengage Learning. Powered by Cognero.

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Chapter 21 to achieve glycemic goals through diet and exercise alone may need to use insulin or an antidiabetic drug that is safe to use during pregnancy.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 21.3 Diabetes Management in Pregnancy QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.21.03 - Explain how diabetes can affect pregnancy outcomes and describe the approaches used to maintain glycemic control in pregnant women with diabetes.

DATE CREATED: 5/2/2015 2:32 AM DATE MODIFIED: 10/3/2018 1:41 PM

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Chapter 22 1. Deprivation of oxygen and nutrients to the heart can cause a myocardial infarction. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 5:30 AM DATE MODIFIED: 4/30/2015 5:33 AM 2. Coronary heart disease (CHD) is the leading cause of death in the United States. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 5:48 AM DATE MODIFIED: 4/30/2015 5:53 AM 3. The number of deaths from cardiovascular disease (CVD) is greater among men than women. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 5:54 AM DATE MODIFIED: 4/30/2015 6:01 AM 4. Ischemia refers to a deficiency of blood and oxygen delivery to the tissues. a. True b. False Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 5:57 AM DATE MODIFIED: 4/30/2015 6:01 AM 5. The most common cause of an aneurysm is high blood pressure. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:02 AM DATE MODIFIED: 4/30/2015 6:04 AM 6. Several of the major risk factors for CHD can be modified by diet and lifestyle. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:05 AM DATE MODIFIED: 4/30/2015 6:08 AM 7. Researchers have determined that elevated homocysteine is a known cause of atherosclerosis. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:10 AM DATE MODIFIED: 4/30/2015 6:12 AM 8. Of the dietary lipids, cholesterol has the strongest effect on blood cholesterol levels. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:12 AM DATE MODIFIED: 5/4/2015 6:39 AM 9. Cottage cheese, American cheese, and parmesan cheese should be avoided by a person who needs to restrict their sodium intake. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 4/30/2015 6:16 AM 10. The primary dietary recommendation for heart failure is protein restriction. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.5 Heart Failure QUESTION TYPE: True / False Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.05 - Identify the possible consequences of heart failure and describe the current treatment approaches for this condition.

DATE CREATED: 4/30/2015 6:17 AM DATE MODIFIED: 4/30/2015 6:18 AM 11. Adaptive utensils and adequate training enable some people with feeding disabilities to be independent. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 4/30/2015 6:19 AM DATE MODIFIED: 4/30/2015 6:20 AM 12. Diseases of the heart and blood vessels are collectively referred to as _____ diseases. a. coronary artery b. cardiovascular c. coronary heart d. ischemic heart e. pulmonary-cardio ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:21 AM DATE MODIFIED: 4/30/2015 6:25 AM 13. The accumulation of fatty deposits, smooth muscle cells and fibrous connective tissue on arterial walls form: a. foam cells. b. ischemia. c. thrombus. d. cancerous cells. e. plaque.

ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:25 AM DATE MODIFIED: 10/3/2018 1:59 PM 14. Atherosclerosis is dangerous to arterial function because: a. it causes decreased blood pressure on artery walls. b. it increases arterial elasticity. c. it narrows the arterial lumen, so it is easily obstructed by a clot. d. it changes the heart rate. e. it decreases the ability of blood to clot.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:31 AM DATE MODIFIED: 10/3/2018 1:59 PM 15. Which statement is representative of atherosclerosis? a. It can affect almost any organ in the body. b. It results in malabsorption. c. It can interfere with the secretion of digestive enzymes. d. It is rare in women. e. It is more of a venous than arterial disease.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:34 AM DATE MODIFIED: 4/30/2015 6:36 AM 16. The formation of plaque is: a. unrelated to high blood pressure.

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Chapter 22 b. an inflammatory response. c. an autoimmune disorder. d. limited to smaller blood vessels. e. limited to the heart.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:36 AM DATE MODIFIED: 10/3/2018 1:59 PM 17. The risk of atherosclerosis increases with all of these factors EXCEPT: a. smoking. b. exercise. c. aging. d. diabetes. e. hypertensive shear stress.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 4/30/2015 6:41 AM DATE MODIFIED: 10/3/2018 2:00 PM 18. The four classic risk factors for CHD are: a. smoking, high LDL, high blood pressure, and diabetes. b. age, gender, family history, and diet. c. smoking, high HDL, high blood pressure, and diabetes. d. age, smoking, diet, and diabetes. e. age, gender, smoking, and diet.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:44 AM DATE MODIFIED: 10/3/2018 2:00 PM 19. Individuals with total blood cholesterol above _____ mg/dL are at high risk for CHD disease. a. 150 b. 175 c. 200 d. 220 e. 240 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:46 AM DATE MODIFIED: 4/30/2015 6:49 AM 20. The primary blood cholesterol linked to increased CHD risk is: a. HDL. b. LDL. c. triglycerides. d. VLDL. e. homocysteine.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:49 AM DATE MODIFIED: 10/3/2018 2:00 PM 21. Low blood HDL levels are: a. highly predictive of CHD risk. b. associated with underweight. c. related to increased exercise. d. more prevalent in females. e. directly correlated to elevated homocysteine levels.

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Chapter 22 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 6:52 AM DATE MODIFIED: 10/3/2018 2:00 PM 22. Trans fats: a. are similar to unsaturated fats. b. are found in butter. c. are found in red meat. d. raise the levels of HDL. e. are derived from partially hydrogenated vegetable oils.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:15 AM DATE MODIFIED: 10/3/2018 2:01 PM 23. To lower LDL cholesterol levels, saturated fatty acids should be restricted to _____% of daily kcalories. a. 7 b. 11 c. 15 d. 22 e. 25 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:21 AM DATE MODIFIED: 4/30/2015 7:30 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 24. A person needing to lower her or his intake of saturated fat should avoid: a. nuts. b. baked goods. c. fish. d. legumes. e. carbohydrates.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:30 AM DATE MODIFIED: 10/3/2018 2:06 PM 25. The general recommendation for high-risk individuals is a cholesterol intake of less than _____ milligrams per day. a. 100 b. 125 c. 150 d. 175 e. 200 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:36 AM DATE MODIFIED: 4/30/2015 7:39 AM 26. Regular aerobic activity can reduce CHD risk by providing all of these benefits EXCEPT: a. strengthening the cardiovascular system. b. promoting weight loss. c. reducing blood pressure. d. improving blood glucose and lipid levels. e. lowering HDL levels.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:40 AM DATE MODIFIED: 10/3/2018 2:11 PM 27. The effect of _____ on cholesterol levels and CHD risk is controversial. a. meat b. fish c. milk d. eggs e. nuts ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:44 AM DATE MODIFIED: 4/30/2015 7:49 AM 28. Which statement does not characterize trans fats? a. They raise LDL levels. b. They are often found in baked goods and snack foods. c. Their intake should be kept as low as possible. d. They raise HDL levels. e. They are found in margarine, but not butter.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:50 AM DATE MODIFIED: 4/30/2015 7:53 AM 29. A fiber source that may be taken in supplement form to reduce LDL cholesterol levels is: a. oat fiber. b. wheat bran. c. psyllium seed husks.

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Chapter 22 d. fruit skins. e. rolled oats.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:54 AM DATE MODIFIED: 10/3/2018 2:11 PM 30. Plant stanols and sterols help to lower LDL cholesterol and are often added to food products such as: a. margarine. b. bread. c. milk. d. cereal. e. bottled water.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 7:58 AM DATE MODIFIED: 10/3/2018 2:11 PM 31. Plant sterols can help reduce the risk of CHD by: a. raising HDL levels. b. lowering insulin and cortisol levels. c. lowering blood pressure. d. increasing coronary blood flow. e. lowering LDL cholesterol levels.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

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Chapter 22 DATE CREATED: DATE MODIFIED:

4/30/2015 8:00 AM 10/3/2018 2:11 PM

32. Lifestyle modifications for blood pressure reduction include engaging in moderate-to-vigorous aerobic activity, lasting about _____ minutes per session, at least 3 or 4 days per week a. 20 b. 30 c. 40 d. 50 e. 60 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:04 AM DATE MODIFIED: 4/30/2015 8:07 AM 33. The DASH Eating Plan provides more _____ than the typical American diet. a. sodium b. iron c. calcium d. zinc e. water ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:08 AM DATE MODIFIED: 4/30/2015 8:11 AM 34. Which dietary factor raises triglyceride levels? a. high saturated fat intake b. low soluble fiber intake c. high protein intake d. low cholesterol intake e. high sodium intake ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:11 AM DATE MODIFIED: 4/30/2015 8:14 AM 35. Research has shown that a daily intake of _____ grams of EPA and DHA fish oil supplements can lower triglyceride levels. a. 1 to 2 b. 3 to 4 c. 4 to 6 d. 5 to 10 e. 10 to 12 ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:15 AM DATE MODIFIED: 4/30/2015 8:23 AM 36. All of these substances have been found to be protective against CHD EXCEPT: a. antioxidant nutrient supplements. b. eating two fatty fish meals per week. c. dietary fiber. d. moderate consumption of alcohol. e. moderate, regular exercise.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:25 AM DATE MODIFIED: 10/3/2018 2:12 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 37. A common side effect of diuretic medication is: a. dry mouth. b. nausea. c. increased taste perception. d. increased appetite. e. vomiting.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:29 AM DATE MODIFIED: 10/3/2018 2:13 PM 38. Fibrates and nicotinic acid: a. lower blood triglycerides and raise HDL. b. lower HDL and increase LDL. c. lower blood triglycerides and HDL. d. raise both HDL and LDL. e. have no effect on blood lipid levels.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 4/30/2015 8:34 AM DATE MODIFIED: 10/3/2018 2:13 PM 39. Several hours after a myocardial infarction (MI), the patient’s diet should consist of: a. foods restricted in sodium. b. increased portion sizes. c. more frequent meals. d. decreased carbohydrates. e. increased lipids.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/2/2015 12:48 AM DATE MODIFIED: 10/3/2018 2:13 PM 40. Optimal resting blood pressure for adults is _____ mm Hg systolic over _____ mm Hg diastolic. a. <105; <55 b. <115; <60 c. <120; <80 d. <130; <90 e. <140; <90 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 1:55 AM DATE MODIFIED: 5/4/2015 1:57 AM 41. Which factor does not increase the risk of hypertension? a. aging b. salt sensitivity c. alcohol abuse d. excessive calcium intake e. obesity ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:01 AM DATE MODIFIED: 5/4/2015 2:03 AM 42. All of these lifestyle modifications can help in the treatment of hypertension EXCEPT: a. reducing weight, if overweight. b. reducing sodium intake. c. increasing calcium intake.

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Chapter 22 d. restricting fluid intake. e. reducing alcohol consumption to one drink per day.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:03 AM DATE MODIFIED: 10/3/2018 2:13 PM 43. Health authorities recommend that individuals with hypertension increase their intake of: a. sodium, chloride, and potassium. b. calcium, phosphorus, and zinc. c. potassium, calcium, and magnesium. d. folate, vitamin B12, and calcium. e. vitamins A, C and D. ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:05 AM DATE MODIFIED: 10/3/2018 2:13 PM 44. Compared to the typical American diet, the DASH diet provides: a. more fruits and vegetables. b. less milk and dairy products. c. more grains and fat. d. more meat. e. more water.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

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Chapter 22 DATE CREATED: DATE MODIFIED:

5/4/2015 2:09 AM 10/3/2018 2:14 PM

45. The DASH diet limits the intake of: a. fiber. b. potassium. c. magnesium. d. saturated fat. e. calcium.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:11 AM DATE MODIFIED: 10/3/2018 2:14 PM 46. Which dietary adjustment increases the effectiveness of the DASH diet? a. low sodium intake b. high protein intake c. supplements of water-soluble vitamins d. low potassium intake e. increased water intake ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:32 AM DATE MODIFIED: 2/9/2016 2:33 PM 47. To follow the DASH diet, patients should: a. choose fruit and unsalted pretzels as snacks. b. use bouillon cubes and soy sauce to flavor foods. c. avoid nuts and seeds. d. reduce the amount of fiber consumed. e. use red meat and poultry as primary protein source.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:34 AM DATE MODIFIED: 10/3/2018 2:14 PM 48. A patient who is following a low-sodium diet should avoid: a. canned fruit. b. fresh meat. c. tomato-based products. d. milk. e. whole wheat flour.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:38 AM DATE MODIFIED: 10/3/2018 2:14 PM 49. The DASH diet for a person who needs 2000 kcal/day includes _____ servings from the fruit group per day. a. 1-2 b. 2-3 c. 4-5 d. 6-7 e. 7-8 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 22.4 Hypertension QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 2:36 AM DATE MODIFIED: 5/4/2015 2:38 AM 50. Chronic protein-energy malnutrition that develops as a consequence of heart failure is called: Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 a. congestive heart failure. b. cardiomegaly. c. cardiac cachexia. d. tachycardia. e. cardiomyopathy.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.5 Heart Failure QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.05 - Identify the possible consequences of heart failure and describe the current treatment approaches for this condition.

DATE CREATED: 5/4/2015 2:40 AM DATE MODIFIED: 10/3/2018 2:14 PM Case Study Questions Use the following case study to answer questions 51-56.

Betsy Winslow is a 62-year-old retired school teacher. She is 5’3” tall and weighs 155 pounds (BMI 27.5). Mrs. Winslow is a member of a walking group that meets three mornings a week. She walks two miles each morning. After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician. Her laboratory results are as follows: Total cholesterol 251 mg/dL HDL cholesterol 47 mg/dL LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL Mrs. Winslow’s 24-hour recall reveals the following intake: Breakfast: Scrambled eggs, bacon, toast with butter and jelly Lunch: Hamburger, pizza, salad with Italian dressing Dinner: Fried chicken, mashed potatoes and gravy, buttered corn on the cob, 2% milk, sweet tea, coconut cake Snack: Ice cream, cola Snack: 3 chocolate cookies, 2% milk 51. Which factor does not contribute to Mrs. Winslow's increased risk for developing CHD? a. high triglycerides b. age c. gender d. intake of saturated fats e. intake of sweetened foods and beverages ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 2:43 AM DATE MODIFIED: 5/4/2015 2:46 AM 52. Assuming Mrs. Winslow’s 24-hour recall is typical of her eating habits, her high cholesterol is most likely due to a a. high intake of saturated fat. b. high intake of fiber. c. low intake of polyunsaturated fat. d. low intake of simple sugars. e. high intake of sodium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 2:47 AM DATE MODIFIED: 8/25/2018 1:14 PM 53. To reduce her risk of CHD, Mrs. Winslow’s LDL should be _____ mg/dL. a. <100 b. <130 c. >140 d. >120 e. <150 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 2:48 AM DATE MODIFIED: 5/4/2015 2:50 AM 54. Mrs. Winslow’s HDL level is considered: a. desirable. b. borderline risk. c. high risk.

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Chapter 22 d. severely elevated risk. e. normal.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 2:51 AM DATE MODIFIED: 10/3/2018 2:15 PM 55. An alternate choice for the butter that Mrs. Winslow uses that could help lower her cholesterol is: a. stick margarine. b. margarine that contains plant sterols or stanols. c. soft margarine. d. margarine made from corn oil. e. margarine rich in saturated fats.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 2:53 AM DATE MODIFIED: 10/3/2018 2:15 PM 56. Based on her 24-hour recall, which dietary recommendation is appropriate for Mrs. Winslow if she is to lower her blood lipids with diet alone? a. Eat more whole grains, legumes, fruits, and vegetables. b. Consume less milk and ice cream. c. Choose foods high in insoluble fibers. d. Eat fewer carbohydrates and choose more high-protein foods. e. Continue her current diet as the lab results indicate her high lipids are due to genetic abnormalities.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 DATE CREATED: DATE MODIFIED:

strategies that can reduce risk or prevent future heart attacks.

5/4/2015 2:55 AM 5/4/2015 2:57 AM

57. A common nutritional problem among people with disabilities is: a. decreased energy needs. b. increased protein needs. c. inadequate food intake. d. increased fluid needs. e. increased fat intake.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 2:57 AM DATE MODIFIED: 10/3/2018 2:16 PM 58. Which health professional is not involved in the care of patients with feeding disabilities? a. nurse b. occupational therapist c. pharmacist d. dietitian e. gastroenterologists ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 2:59 AM DATE MODIFIED: 5/4/2015 3:01 AM 59. Which health professional is least likely to help patients with feeding disabilities develop alternative feeding strategies? a. speech-language pathologist b. physical therapist c. occupational therapist d. dietitian e. psychiatrist Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 3:02 AM DATE MODIFIED: 9/30/2018 2:59 PM 60. In working with patients with disabilities, a valuable method for assessing current eating behaviors is: a. interviewing the patients. b. directly observing patients during mealtimes. c. conducting nutrition histories. d. talking with the occupational therapist. e. interviewing the patient’s family.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 3:03 AM DATE MODIFIED: 10/3/2018 2:16 PM 61. People with tremors, spasticity, and uneven or jerky movements may benefit from the use of: a. a rocker knife. b. a cutout plastic cup. c. weighted utensils. d. a battery-powered feeding machine. e. flexible utensils.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 3:05 AM DATE MODIFIED: 10/3/2018 2:16 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 62. People with only one arm or hand may benefit from using a _____ when eating. a. utensil holder b. rocker knife c. flexible straw d. two-handed cup e. utensil holders ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 3:07 AM DATE MODIFIED: 5/4/2015 3:08 AM 63. Mrs. Smith is a 59-year-old African-American female who is 5’ 2” tall and weighs 180 pounds (BMI 33). She is a smoker who engages in no physical activity, and her diet history shows a high intake of saturated fat and sodium, as well as excess kcalories. Her lipid profile shows elevated LDL and decreased levels of HDL. In order to improve Mrs. Smith's blood lipid profile, the nurse makes all of these recommendations EXCEPT: a. quit smoking. b. eat less saturated fat. c. increase physical activity. d. reduce intake of fatty fish. e. lose weight.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:17 AM DATE MODIFIED: 10/3/2018 2:20 PM 64. A patient’s lipid profile shows elevated total cholesterol and LDL. Which nutrition intervention is recommended? a. Eat less fiber. b. Consume less saturated fat. c. Consume less polyunsaturated fat. d. Eat more protein. e. Consume more carbohydrates and proteins.

ANSWER: b POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:20 AM DATE MODIFIED: 5/4/2015 3:21 AM 65. One effective way to lower LDL cholesterol levels is to: a. use reduced-fat margarine. b. use margarines made with plant sterols. c. switch from butter to margarine. d. use butter instead of margarine. e. use margarine high in trans fats.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:21 AM DATE MODIFIED: 10/3/2018 2:20 PM 66. You are counseling a patient who recently had a heart attack. Which dietary recommendations would be most appropriate? a. Eat two servings of fatty fish per week. b. Consume fewer whole grains. c. Consume fewer fruits and vegetables. d. Use salt substitutes. e. Consume more poultry.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:23 AM DATE MODIFIED: 2/9/2016 2:36 PM 67. A patient has begun taking furosemide to manage heart failure. Which foods should she consume frequently?

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Chapter 22 a. legumes b. peanut butter c. bananas and other potassium-rich foods d. milk and other milk products e. proteins ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:25 AM DATE MODIFIED: 2/9/2016 2:37 PM 68. A patient with heart failure complains of a poor appetite and weakness, and the nurse notices that he has begun losing weight. The nurse recognizes this as: a. cardiac cachexia. b. anorexia nervosa. c. cardiomyopathy. d. myocardial infarction. e. congenital cardiomyopathy.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:27 AM DATE MODIFIED: 10/3/2018 2:20 PM 69. A patient who takes _____ needs to monitor their vitamin K intake. a. warfarin b. ACE inhibitor c. statins d. digoxin e. diruetics ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:30 AM DATE MODIFIED: 5/4/2015 3:32 AM 70. A patient who takes _____ needs to monitor their supplements for the presence of natural licorice. a. warfarin b. ACE inhibitors c. statins d. digoxin e. nicotinic acid ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:32 AM DATE MODIFIED: 5/4/2015 3:34 AM 71. A patient who takes _____ must avoid grapefruit and grapefruit juice. a. warfarin b. ACE inhibitor c. statins d. digoxin e. diruetics ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:34 AM DATE MODIFIED: 5/4/2015 3:35 AM Match each nutrition term with the appropriate definition. a. the obstruction of a blood vessel by an embolus, causing sudden tissue death b. a chronic, progressive disease characterized by obstructed blood flow in the coronary arteries c. a condition caused by ischemia in the heart muscle that results in discomfort or dull pain in the chest region Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 d. a general term describing diseases of the heart and blood vessels e. inadequate blood supply within tissues due to obstructed blood flow in the arteries f. an abnormal enlargement or bulging of a blood vessel caused by damage to or weakness in the blood vessel wall g. an abnormal particle, such as a blood clot or air bubble, that travels in the blood h. swollen cells in the artery wall that accumulate lipids i. a type of artery disease characterized by accumulations of fatty material on the inner walls of arteries j. death of heart muscle caused by a sudden reduction in coronary blood flow; also called a heart attack or cardiac arrest DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 5/4/2015 3:36 AM DATE MODIFIED: 2/4/2019 5:19 PM 72. aneurysm ANSWER: f POINTS: 1 73. angina pectoris ANSWER: c POINTS: 1 74. atherosclerosis ANSWER: i POINTS: 1 75. cardiovascular disease ANSWER: d POINTS: 1 76. coronary heart disease ANSWER: b POINTS: 1 77. embolism ANSWER: a POINTS: 1 78. embolus ANSWER: g POINTS: 1 79. foam cells Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 ANSWER: h POINTS: 1 80. ischemia ANSWER: e POINTS: 1 81. myocardial infarction ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition. a. a blood clot formed within a blood vessel that remains attached to its place of origin b. the formation or presence of a blood clot in blood vessels c. accumulation of fluid in the lungs d. treated with ACE inhibitors and calcium channel blockers e. an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue in blood vessels f. blood pressure measured when heart muscle contracts g. lower blood pressure measurement h. a sudden injury to brain tissue resulting from impaired blood flow through an artery that supplies blood to the brain; also called a cerebrovascular accident i. cholesterol lowering drugs j. severe malnutrition that develops in heart failure patients; characterized by weight loss and tissue wasting DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 5/4/2015 3:45 AM DATE MODIFIED: 2/4/2019 5:19 PM 82. plaque ANSWER: e POINTS: 1 83. stroke ANSWER: h POINTS: 1 84. thrombosis ANSWER: b POINTS: 1 85. thrombus ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 POINTS:

1

Match each nutrition term with the appropriate definition. a. a blood clot formed within a blood vessel that remains attached to its place of origin b. the formation or presence of a blood clot in blood vessels c. accumulation of fluid in the lungs d. treated with ACE inhibitors and calcium channel blockers e. an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue in blood vessels f. blood pressure measured when heart muscle contracts g. lower blood pressure measurement h. a sudden injury to brain tissue resulting from impaired blood flow through an artery that supplies blood to the brain; also called a cerebrovascular accident i. cholesterol lowering drugs j. severe malnutrition that develops in heart failure patients; characterized by weight loss and tissue wasting DIFFICULTY: Bloom’s: Understand REFERENCES: 22.6 Nutrition in Practice: Helping People with Feeding Disabilities QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.06 - Identify disabilities that may impair eating ability and give examples of strategies that may improve feeding skills.

DATE CREATED: 5/4/2015 3:51 AM DATE MODIFIED: 2/4/2019 5:19 PM 86. cardiac cachexia ANSWER: j POINTS: 1 87. pulmonary edema ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. a blood clot formed within a blood vessel that remains attached to its place of origin b. the formation or presence of a blood clot in blood vessels c. accumulation of fluid in the lungs d. treated with ACE inhibitors and calcium channel blockers e. an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue in blood vessels f. blood pressure measured when heart muscle contracts g. lower blood pressure measurement h. a sudden injury to brain tissue resulting from impaired blood flow through an artery that supplies blood to the brain; also called a cerebrovascular accident i. cholesterol lowering drugs j. severe malnutrition that develops in heart failure patients; characterized by weight loss and tissue wasting DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 3:55 AM DATE MODIFIED: 2/4/2019 5:19 PM 88. hypertension ANSWER: d POINTS: 1 89. systolic pressure ANSWER: f POINTS: 1 90. diastolic pressure ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. a blood clot formed within a blood vessel that remains attached to its place of origin b. the formation or presence of a blood clot in blood vessels c. accumulation of fluid in the lungs d. treated with ACE inhibitors and calcium channel blockers e. an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue in blood vessels f. blood pressure measured when heart muscle contracts g. lower blood pressure measurement h. a sudden injury to brain tissue resulting from impaired blood flow through an artery that supplies blood to the brain; also called a cerebrovascular accident i. cholesterol lowering drugs j. severe malnutrition that develops in heart failure patients; characterized by weight loss and tissue wasting DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 3:59 AM DATE MODIFIED: 2/4/2019 5:20 PM 91. statins ANSWER: i POINTS: 1 92. Describe how atherosclerosis develops.

ANSWER: The factors that initiate atherosclerosis either cause direct damage to the artery wall or Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 allow lipid materials to penetrate its surface. Factors that generally worsen atherosclerosis or lead to complications are those that cause plaque rupture or blood coagulation. The development of advanced atherosclerosis is a long-term process that involves recurrent plaque rupture, thrombosis, and healing at sites in the artery wall.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.1 Atherosclerosis QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.01 - Identify the potential consequences of atherosclerosis and discuss the factors that contribute to its development.

DATE CREATED: 5/4/2015 4:03 AM DATE MODIFIED: 5/4/2015 4:04 AM 93. Describe the DASH eating plan.

ANSWER: Several studies have shown that a significant reduction in blood pressure can be achieved by following a diet that emphasizes fruits, vegetables, and whole grains and includes lowfat milk products, poultry, fish, and nuts. The diet tested in these studies, now known as the DASH Eating Plan, provides more fiber, potassium, magnesium, and calcium than the typical American diet. The diet also limits red meat, sweets, sugar-containing beverages, saturated fat (to 7 percent of kcalories), and cholesterol (to 150 milligrams per day), so it is beneficial for reducing CHD risk as well.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.4 Hypertension QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.04 - Summarize the potential effects of hypertension, its risk factors, and current treatment approaches.

DATE CREATED: 5/4/2015 4:05 AM DATE MODIFIED: 5/4/2015 4:06 AM 94. Summarize the therapeutic lifestyle changes for lowering the risk of coronary heart disease.

ANSWER: Dietary and lifestyle modifications help to correct blood lipid abnormalities and eliminate other risk factors. Dietary recommendations are to reduce saturated fat, trans fats, and cholesterol; increase soluble fiber; and incorporate plant sterols, plant stanols, and fish into the diet. In addition, healthy living including regular exercise, sleep, and not smoking also reduces risk factors for coronary heart disease.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 DATE CREATED: DATE MODIFIED:

strategies that can reduce risk or prevent future heart attacks.

5/4/2015 4:08 AM 10/3/2018 2:25 PM

95. Explain the medical nutrition therapy for hypertriglyceridemia.

ANSWER: Dietary and lifestyle changes can improve most cases of mild hypertriglyceridemia.

Excessive weight gain and an inactive lifestyle may both raise triglyceride levels. Dietary factors that increase triglyceride levels include high intakes of alcohol and refined carbohydrates; sucrose and fructose are the carbohydrates with the strongest effect. Thus, controlling body weight, being physically active, restricting alcohol, and limiting intakes of refined carbohydrates (especially sweetened beverages and food items made with white flour and added sugars) are basic treatments for hypertriglyceridemia. As mentioned earlier, high triglyceride levels are often associated with low HDL, and the lifestyle changes listed here are likely to improve HDL levels as well.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 4:10 AM DATE MODIFIED: 5/4/2015 4:11 AM 96. Describe the role of fish and fish oil supplements in preventing coronary heart disease.

ANSWER: The omega-3 fatty acids in fatty fish, known as EPA and DHA, may benefit people at risk of CHD by suppressing inflammation, lowering blood triglyceride levels, reducing blood clotting, and stabilizing heart rhythm. In addition, including fish in the diet can reduce CHD risk because fish is low in saturated fat and often replaces meat dishes that contain saturated fat. The American Heart Association recommends consuming two or more servings of fish per week, with an emphasis on fatty fish. Of note, the use of fish oil supplements has not been shown to reduce heart attacks or heart disease-related deaths in most clinical trials.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.2 Coronary Heart Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.02 - Describe how CHD risk is evaluated and discuss strategies that can reduce risk or prevent future heart attacks.

DATE CREATED: 5/4/2015 4:12 AM DATE MODIFIED: 5/4/2015 4:14 AM Case Study Essay Questions HR Manager with Stroke: Steve Daniels is a 53-year-old male who works as a human resource manager. He is obese Copyright Cengage Learning. Powered by Cognero.

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Chapter 22 (BMI of 34), has a history of hypertension, and has smoked a pack of cigarettes a day for the past 32 years. He recently had an episode in which he experienced weakness on one side, double vision, and slurred speech for approximately 20 minutes. His wife called 911 and he was taken to the emergency room. Examination by emergency room personnel determined his blood pressure to be 172/105. A serum lipid profile was performed and the results were as follows: Triglycerides 250 mg/dL; Total cholesterol 265 mg/dL; LDL 217 mg/dL; HDL 29 mg/dL. The physician diagnosed Mr. Daniels as having had a stroke.

97. What are Mr. Daniels’s risk factors for stroke?

ANSWER: Obesity, hypertension, cigarette smoking, elevated LDL cholesterol.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.3 Stroke QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.22.03 - Describe the different types of stroke, strategies that may prevent a stroke, and elements of treatment and rehabilitation following a stroke.

DATE CREATED: 5/4/2015 5:24 AM DATE MODIFIED: 5/4/2015 5:31 AM 98. Name and describe three different types of stroke.

ANSWER: Ischemic strokes result from obstruction of blood flow to the brain. Hemorrhagic strokes result from bleeding within the brain. Transient ischemic attacks occur suddenly and are short lived.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.3 Stroke QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.03 - Describe the different types of stroke, strategies that may prevent a stroke, and elements of treatment and rehabilitation following a stroke.

DATE CREATED: 5/4/2015 5:26 AM DATE MODIFIED: 5/4/2015 5:28 AM 99. What is the most common type of stroke?

ANSWER: Ischemic strokes, caused by the obstruction of blood flow to brain tissue.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.3 Stroke QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.03 - Describe the different types of stroke, strategies that may prevent a stroke, and elements of treatment and rehabilitation following a stroke.

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Chapter 22 DATE CREATED: DATE MODIFIED:

5/4/2015 5:29 AM 5/4/2015 5:30 AM

100. Mr. Daniels’ stroke was short-lived. What is the term used for this type of stroke?

ANSWER: Transient ischemic attack. These brief strokes are a warning sign that a more severe stroke may follow.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.3 Stroke QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.03 - Describe the different types of stroke, strategies that may prevent a stroke, and elements of treatment and rehabilitation following a stroke.

DATE CREATED: 5/4/2015 5:32 AM DATE MODIFIED: 10/3/2018 2:31 PM 101. What lifestyle changes can Mr. Daniels make to reduce his risk of another, possibly more severe stroke?

ANSWER: In order to reduce his risk of another stroke, Mr. Daniels can quit smoking, lose weight, and follow a diet that will facilitate lowering his blood pressure and LDL cholesterol level.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 22.3 Stroke QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.22.03 - Describe the different types of stroke, strategies that may prevent a stroke, and elements of treatment and rehabilitation following a stroke.

DATE CREATED: 5/4/2015 5:33 AM DATE MODIFIED: 10/3/2018 2:31 PM

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Chapter 23 1. Medical nutrition therapy for nephrotic syndrome helps to prevent protein-energy malnutrition (PEM), correct lipid abnormalities, and alleviate edema. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 5:51 AM DATE MODIFIED: 4/30/2015 5:52 AM 2. In oliguric patients, recovery from kidney injury may begin with a period of diuresis, during which the patient’s fluid and electrolyte status are monitored. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 5:56 AM DATE MODIFIED: 4/30/2015 6:01 AM 3. A glomerular filtration rate (GFR) of less than 29 indicates kidney failure and the need for dialysis. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:03 AM DATE MODIFIED: 4/30/2015 6:05 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 4. Adults with chronic kidney disease frequently develop wasting and PEM. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:08 AM DATE MODIFIED: 4/30/2015 6:10 AM 5. Predialysis chronic kidney disease patients have higher protein needs than those on hemodialysis. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:11 AM DATE MODIFIED: 4/30/2015 6:12 AM 6. Prior to the need for dialysis, most renal patients are unable to handle normal intakes of potassium. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:12 AM DATE MODIFIED: 4/30/2015 6:13 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 7. Supplementation of all fat-soluble vitamins is necessary in patients with chronic kidney disease. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 4/30/2015 6:15 AM 8. Dialysis removes excess fluids and wastes from the blood by employing the principles of diffusion, osmosis, and ultrafiltration. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.5 Nutrition in Practice: Dialysis QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.05 - Explain how dialysis removes fluids and wastes from the blood and compare the different types of dialysis procedures.

DATE CREATED: 4/30/2015 6:16 AM DATE MODIFIED: 4/30/2015 6:16 AM 9. Individuals at risk of PEM and wasting should consume foods with high energy density. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:18 AM DATE MODIFIED: 8/26/2018 2:45 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 10. Intradialytic parenteral nutrition is an option for supplying supplemental nutrients to dialysis patients. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:20 AM DATE MODIFIED: 4/30/2015 6:22 AM 11. Which process is not a function of the kidneys? a. maintaining blood pressure b. regulating electrolyte concentrations c. maintaining acid-base balance d. converting vitamin K to its active form e. maintaining cholesterol levels ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:22 AM DATE MODIFIED: 4/30/2015 6:34 AM 12. The part of the kidney that acts like a sieve to filter wastes is the: a. filtrate. b. glomerulus. c. tubule. d. lobe. e. pelvis.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:26 AM DATE MODIFIED: 10/3/2018 2:33 PM 13. Nephrotic syndrome is a result of: a. damage to the glomeruli. b. damage to the tubules. c. excessive protein intake. d. excessive fat intake. e. hypotension.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:31 AM DATE MODIFIED: 10/3/2018 2:33 PM 14. One cause of nephrotic syndrome is: a. infections of the kidney. b. uremia. c. low blood lipids. d. dehydration. e. elevated sodium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:35 AM DATE MODIFIED: 10/3/2018 2:34 PM 15. One of the effects of nephrotic syndrome is a loss of vitamin D. This can result in _____ in children. a. growth failure b. poor appetite Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 c. rickets d. type 1 diabetes e. acromegaly ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:37 AM DATE MODIFIED: 4/30/2015 6:39 AM 16. Which dietary nutrient is controlled to alleviate edema in patients with nephrotic syndrome? a. sodium b. protein c. carbohydrate d. calcium e. water ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:40 AM DATE MODIFIED: 4/30/2015 6:41 AM 17. Patients with nephrotic syndrome may require supplements of: a. vitamin D and calcium. b. essential fatty acids. c. essential amino acids. d. thiamin and magnesium. e. sodium and potassium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 4/30/2015 6:42 AM DATE MODIFIED: 10/3/2018 2:34 PM 18. Heart failure that leads to acute renal failure is considered a(n) _____ factor. a. primary b. prerenal c. preventable d. postrenal e. intrarenal ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 6:44 AM DATE MODIFIED: 5/4/2015 4:00 AM 19. All of these factors are consequences of acute kidney injury EXCEPT: a. oliguria. b. sodium retention. c. the inability to metabolize nutrients. d. elevated levels of potassium, phosphate, and magnesium. e. elevated blood urea nitrogen (BUN).

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 6:47 AM DATE MODIFIED: 10/3/2018 2:35 PM 20. In patients with acute kidney injury, oliguria leads to: a. bone loss due to hyperphosphatemia. b. edema due to increased urine production. c. an increase in blood potassium levels due to excessive excretion of parathyroid hormone.

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Chapter 23 d. production of at least 800 mL of urine per day. e. blood alkalosis.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:12 AM DATE MODIFIED: 10/3/2018 2:35 PM 21. Individuals with impaired kidney function due to acute kidney injury may show accumulation of _____ in the blood. a. ammonia b. iron c. potassium d. urea e. proteins ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:32 AM DATE MODIFIED: 4/30/2015 7:34 AM 22. The consequences of acute kidney injury include: a. decreased BUN levels. b. increased serum creatine levels. c. azotemia, but not uremia. d. increased parathyroid hormone secretion. e. elevated sodium levels, which can lead to heart failure.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

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Chapter 23 DATE CREATED: DATE MODIFIED:

4/30/2015 7:34 AM 10/3/2018 2:35 PM

23. About half of patients with acute kidney injury experience oliguria. This means that they produce less than _____ milliliters of urine per day. a. 400 b. 600 c. 800 d. 1,000 e. 1,200 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:36 AM DATE MODIFIED: 4/30/2015 7:38 AM 24. Lasix is a drug used to: a. mobilize fluids. b. lower cholesterol. c. prevent PEM. d. activate vitamin D. e. lower blood glucose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:38 AM DATE MODIFIED: 10/3/2018 2:35 PM 25. Following acute kidney injury, protein is usually restricted to about _____ grams of protein per kilogram of body weight per day for those patients who are not on dialysis. a. 0.2-0.5 b. 0.4-0.8 c. 0.8-1.0 d. 1.0-1.5 e. 1.5-1.8 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:41 AM DATE MODIFIED: 2/9/2016 2:43 PM 26. In acute kidney injury, fluid needs are determined by measuring urine output and adding _____ milliliters to account for fluid losses from skin, lungs, and perspiration. a. 200 to 300 b. 300 to 400 c. 400 to 500 d. 700 to 800 e. 1,000 to 1,100 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 7:57 AM DATE MODIFIED: 2/9/2016 2:43 PM 27. Which substance is given to patients with acute renal failure to correct elevated potassium levels? a. Lasix b. antibiotics c. binders d. bicarbonate e. insulin ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 4/30/2015 8:05 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 DATE MODIFIED:

2/9/2016 2:44 PM

28. One of the most common causes of chronic kidney disease is: a. diabetes. b. infectious diseases. c. genetic disorders. d. inflammatory diseases. e. cancer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:13 AM DATE MODIFIED: 10/3/2018 2:36 PM 29. The treatment of _____ is critical for slowing the progression of chronic kidney disease and reducing the risk of cardiovascular disease. a. anemia b. gout c. hypertension d. depression e. uremia ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:18 AM DATE MODIFIED: 4/30/2015 8:21 AM 30. One measure of chronic kidney disease is: a. GFR. b. the ratio of albumin to creatinine in a urine sample. c. BUN levels. d. the degree of proteinuria. e. urine output.

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Chapter 23 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:21 AM DATE MODIFIED: 10/3/2018 2:37 PM 31. Secondary complications of chronic kidney disease includes: a. type 1 diabetes. b. bone disease. c. stroke. d. hypotension. e. type 2 diabetes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:26 AM DATE MODIFIED: 10/3/2018 2:38 PM 32. In patients with chronic kidney disease, acidosis can worsen: a. blood pressure. b. malnutrition. c. renal osteodystrophy. d. GFR. e. urine output.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

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Chapter 23 DATE CREATED: DATE MODIFIED:

4/30/2015 8:29 AM 10/3/2018 2:38 PM

33. The various symptoms and complications that develop in the final stages of chronic kidney disease are collectively referred to as: a. anemia. b. PEM. c. uremic syndrome. d. hyperkalemia. e. osteodystrophy.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:31 AM DATE MODIFIED: 10/3/2018 2:38 PM 34. All of these clinical symptoms are characteristic of uremic syndrome EXCEPT: a. anemia. b. decreased erythropoietin production. c. heart muscle enlargement. d. hypokalemia. e. muscle cramping.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:33 AM DATE MODIFIED: 10/3/2018 2:38 PM 35. Anorexia associated with chronic kidney disease may be caused by all of these factors except: a. hormonal disturbances. b. hypertension. c. restrictive diets. d. uremia.

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Chapter 23 e. depression.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:37 AM DATE MODIFIED: 10/3/2018 2:39 PM 36. A patient on peritoneal dialysis may need to consume less dietary _____ than other kidney disease patients. a. fat b. protein c. vitamins d. carbohydrate e. water ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:40 AM DATE MODIFIED: 4/30/2015 8:42 AM 37. Weight gain can become a problem when peritoneal dialysis continues for an extended period of time. This is likely due to: a. the kcalories contributed by the dialysate. b. a less restrictive diet. c. food cravings experienced by the patient. d. the body’s adaptation to dialysis. e. side-effects of dialysis medications.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of Copyright Cengage Learning. Powered by Cognero.

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Chapter 23

DATE CREATED: DATE MODIFIED:

chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

4/30/2015 8:43 AM 10/3/2018 2:39 PM

38. Mrs. Clark weighs 59 kilograms, is in an early stage of chronic kidney disease, and is not yet on dialysis. How much protein should her daily diet include? a. 24 - 30 grams b. 35 - 44 grams c. 47 - 71 grams d. 59 - 66 grams e. 75-100 grams ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:45 AM DATE MODIFIED: 4/30/2015 8:47 AM 39. A renal patient who shows an increase in weight gain and blood pressure is most likely: a. retaining sodium and fluid. b. retaining calcium. c. experiencing salt wasting. d. retaining phosphorus. e. developing diabetes.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:48 AM DATE MODIFIED: 10/3/2018 2:39 PM 40. The ideal renal diet provides enough protein to: a. give the patient an adequate kcaloric intake. b. keep blood ammonia levels stable.

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Chapter 23 c. decrease liver hyperactivity. d. meet the patient’s needs and prevent wasting. e. maintain normal urea production.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:19 AM DATE MODIFIED: 10/3/2018 2:40 PM 41. Plant sources of protein are recommended for patients with kidney disease because they: a. contain essential amino acids. b. are easy to digest. c. contain more kcalorie per gram. d. are high in phosphorus. e. place less demand on the kidneys.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:22 AM DATE MODIFIED: 10/3/2018 2:40 PM 42. Once dialysis is initiated in a patient with chronic kidney disease, the recommended protein intake: a. is less restrictive. b. is more restrictive. c. remains the same. d. emphasizes the addition of nonessential amino acid sources. e. emphasizes the addition of phosphorus and calcium.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:25 AM DATE MODIFIED: 10/3/2018 2:40 PM 43. Patients with chronic kidney disease are often encouraged to consume high-fat foods to improve their energy intake.

An appropriate high-fat food choice for a renal patient is: a. fried fish. b. peanuts. c. cheese. d. ice cream. e. milk.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:27 AM DATE MODIFIED: 10/3/2018 2:40 PM 44. A patient with acute kidney injury has a urine output of 500 milliliters per day. The nurse determines his daily fluid needs to be about _____ milliliters. a. 500 b. 800 c. 900 d. 1200 e. 1500 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 5/2/2015 12:30 AM DATE MODIFIED: 5/4/2015 3:31 AM 45. Compared to a hemodialysis patient, a peritoneal dialysis patient is allowed a more liberal intake of: Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 a. kcalories. b. phosphorus. c. potassium. d. calcium. e. protein.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:32 AM DATE MODIFIED: 10/3/2018 2:41 PM 46. Protein-restricted diets naturally curb the intake of: a. sodium. b. phosphorus. c. potassium. d. vitamin B6. e. calcium.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:35 AM DATE MODIFIED: 10/3/2018 2:41 PM 47. People with chronic kidney disease frequently develop vitamin and mineral deficiencies due to all of these reasons EXCEPT: a. restrictive diets. b. loss of vitamins during dialysis. c. steatorrhea. d. altered metabolism. e. blood loss associated with dialysis.

ANSWER: c POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 10/3/2018 2:41 PM 48. Which food is high in phosphorus? a. cornmeal b. oatmeal c. carrots d. broccoli e. oranges ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:40 AM DATE MODIFIED: 5/2/2015 12:47 AM 49. Supplements of _____ should be restricted in patients at risk for kidney stones. a. fat-soluble vitamins b. vitamin B6 c. vitamin D d. folic acid e. vitamin C ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:47 AM DATE MODIFIED: 5/4/2015 2:54 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 50. Patients on a renal diet may want to increase intake of _____ to increase the energy content of meals. a. margarine b. fresh vegetables c. whole milk d. chocolate candy bars e. dairy whipped toppings ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:49 AM DATE MODIFIED: 2/9/2016 2:59 PM 51. What is the most effective way to improve the iron status of patients undergoing dialysis? a. oral iron supplements in conjunction with erythropoietin therapy b. only intravenous iron administration c. intravenous iron administration in conjunction with erythropoietin therapy d. increased intake of iron-rich foods e. blood transfusions ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:51 AM DATE MODIFIED: 2/9/2016 3:00 PM 52. For patients on fluid-restricted diets who experience extreme thirst, you should suggest: a. adding lemon juice to water to make it more refreshing. b. drinking black coffee, as it has no kcalories. c. eating salt-free saltines. d. eating ice, as it doesn’t count as a liquid. e. eat popsicles.

ANSWER: a POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:54 AM DATE MODIFIED: 10/3/2018 2:41 PM 53. The potassium content of vegetables can be reduced by a process called: a. steaming. b. sautéing. c. leaching. d. boiling. e. starching.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:06 AM DATE MODIFIED: 10/3/2018 2:41 PM 54. Compared to standard formulas, enteral formulas suitable for chronic kidney disease: a. are more calorically dense. b. are higher in protein. c. are higher in electrolytes. d. contain more water. e. are less sterile.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:16 AM DATE MODIFIED: 10/3/2018 2:42 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 55. All of these side effects are characteristic of immunosuppressive drug therapy EXCEPT: a. glucose intolerance. b. fluid retention. c. malabsorption of nutrients. d. foodborne infection. e. altered blood lipids.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:19 AM DATE MODIFIED: 10/3/2018 2:42 PM 56. Following kidney transplantation, dietary restrictions: a. are more strict. b. are more liberalized. c. can replace immunosuppressive therapy. d. determine whether the body rejects the kidney. e. focus on restricting protein intake.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:23 AM DATE MODIFIED: 10/3/2018 2:42 PM 57. For most kidney transplant patients, dietary adjustments are required as a result of: a. kidney dysfunction. b. metabolic changes. c. hypertension issues. d. healing issues. e. the side effects of immunosuppressive drugs.

ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:26 AM DATE MODIFIED: 10/3/2018 2:42 PM 58. Calcium oxalate stones usually result from: a. hypercalciuria. b. hyperkalemia. c. hyperphosphatemia. d. hypercholesterolemia. e. hypocalciuria.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/2/2015 1:29 AM DATE MODIFIED: 10/3/2018 2:58 PM 59. All of these factors can contribute to hypercalciuria EXCEPT: a. excessive calcium absorption. b. impaired calcium reabsorption. c. elevated serum levels of parathyroid hormone. d. impaired absorption of vitamin C. e. elevated vitamin D. ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/2/2015 1:32 AM DATE MODIFIED: 10/3/2018 2:59 PM 60. Foods high in oxalate include: Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 a. spinach. b. milk. c. bread. d. apples. e. red meat.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/2/2015 1:34 AM DATE MODIFIED: 10/3/2018 2:59 PM 61. For people who are prone to kidney stones, the best way to prevent the formation of stones is to: a. minimize calcium intake. b. eat less meat. c. eat fewer oxalate-containing vegetables. d. drink 12 to 16 cups of fluids per day. e. drink primarily sugar-sweetened drinks.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/2/2015 1:36 AM DATE MODIFIED: 10/3/2018 2:59 PM Case Study Questions Dennis Wilson is a 57-year-old chemical engineer who has had type 1 diabetes since he was 12 years old. He spent 34 years working in oil refineries, and he is a smoker. He is 5’11” tall and weighs 160 pounds. Over the past several years, he has experienced a gradual decline in kidney function. His GFR has declined to 27 mL/min per 1.73 m2.

62. Mr. Wilson’s GFR is indicative of stage _____ chronic kidney disease. a. 1 b. 2 c. 3 d. 4 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 e. 5 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:39 AM DATE MODIFIED: 5/2/2015 1:41 AM 63. The primary goal(s) of medical nutrition therapy for Mr. Wilson at this time should be: a. lowering his blood cholesterol level. b. preventing PEM and weight loss. c. treating him for iron-deficiency anemia. d. preventing osteoporosis. e. preventing kidney stones.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:42 AM DATE MODIFIED: 10/3/2018 2:59 PM 64. Mr. Wilson’s energy needs should be estimated using the guideline of _____ kcal/kg per day. a. 20 b. 25 c. 35 d. 40 e. 45 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:45 AM DATE MODIFIED: 9/30/2018 3:25 PM 65. Protein intake for Mr. Wilson should be: a. restricted due to the lack of renal function. b. increased due to PEM. c. limited to plant protein foods. d. limited to animal protein foods. e. similar to the general population.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 1:50 AM DATE MODIFIED: 10/3/2018 2:59 PM 66. Mr. Wilson’s laboratory reports indicate hyperkalemia; therefore, his intake of _____ should be restricted. a. protein b. sodium c. phosphorus d. potassium e. water ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 12:01 AM DATE MODIFIED: 5/4/2015 12:03 AM 67. The likely cause of Mr. Wilson’s chronic kidney disease is: a. his history of type 1 diabetes. b. exposure to chemicals in the workplace.

Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 c. his history of smoking. d. his gender. e. his age.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 12:04 AM DATE MODIFIED: 10/3/2018 3:00 PM 68. During dialysis, a. the chemical composition of the dialysate does not affect the movement of solutes across the semipermeable membrane. b. bicarbonates are added to a dialysate for a person with acidosis. c. a substance will diffuse out of the blood when its concentration is higher in the dialysate than in the blood. d. the dialysate contains no urea or potassium. e. osmosis alone is an efficient process for removing fluids.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.5 Nutrition in Practice: Dialysis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.5 - Explain how dialysis removes fluids and wastes from the blood and compare the different types of dialysis procedures.

DATE CREATED: 5/4/2015 12:06 AM DATE MODIFIED: 8/25/2018 3:45 PM 69. The most common method used to gauge the adequacy of dialysis treatment is: a. pressure gradient. b. serum phosphorus. c. serum albumin. d. urea kinetic modeling. e. sodium retention.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.5 Nutrition in Practice: Dialysis QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.5 - Explain how dialysis removes fluids and wastes from the blood and compare the different types of dialysis procedures.

DATE CREATED: 5/4/2015 12:10 AM DATE MODIFIED: 10/3/2018 3:06 PM 70. One potential complication of hemodialysis is: a. infections. b. hypertension. c. edema. d. hemochromatosis. e. increased risk of kidney cancer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.5 Nutrition in Practice: Dialysis QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.5 - Explain how dialysis removes fluids and wastes from the blood and compare the different types of dialysis procedures.

DATE CREATED: 5/4/2015 12:12 AM DATE MODIFIED: 10/3/2018 3:06 PM Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 12:28 AM DATE MODIFIED: 2/4/2019 5:20 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 71. cystinuria ANSWER: f POINTS: 1 72. gout ANSWER: e POINTS: 1 73. kidney stones ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 5/4/2015 12:41 AM DATE MODIFIED: 2/4/2019 5:21 PM 74. erythropoietin ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine. i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 12:52 AM DATE MODIFIED: 2/4/2019 5:21 PM 75. nephron ANSWER: b POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 5/4/2015 12:57 AM DATE MODIFIED: 2/4/2019 5:21 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 76. filtrate ANSWER: h POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine. i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 1:02 AM DATE MODIFIED: 2/4/2019 5:22 PM 77. gout ANSWER: e POINTS: 1 78. kidney stones ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine. i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 5/4/2015 1:08 AM DATE MODIFIED: 2/4/2019 5:22 PM 79. nephrotic syndrome ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:12 AM DATE MODIFIED: 2/4/2019 5:22 PM 80. renal osteodystrophy ANSWER: g POINTS: 1 81. uremic syndrome Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. a syndrome associated with kidney disorders characterized by urinary protein losses exceeding 3 to 3.5 g per day b. functional unit of kidneys c. the cluster of symptoms associated with inadequate kidney function; the symptoms reflect fluid, electrolyte, and hormonal imbalances; altered heart function; neuromuscular disturbances; and other metabolic derangements d. crystalline masses that form in the urinary tract; also called renal calculi and nephrolithiasis e. a metabolic disorder characterized by elevated uric acid in the blood and urine and the deposition of uric acid in and around the joints, causing acute joint inflammation f. an inherited disorder characterized by elevated urinary excretion of several amino acids, including cystine g. a bone disorder that develops in patients with chronic kidney disease as a consequence of increased secretion of parathyroid hormone, reduced serum calcium, acidosis, and impaired vitamin D activation by the kidneys h. the substances that pass through the glomerulus and travel through the nephron’s tubules, eventually forming urine i. a hormone made by the kidneys that stimulates red blood cell production j. nitrogen-containing compound found in skeletal muscle, blood levels used as marker for kidney function DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 5/4/2015 1:18 AM DATE MODIFIED: 2/4/2019 5:22 PM 82. creatine ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.1 Nephrotic Syndrome QUESTION TYPE: Matching Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.01 - Identify the potential causes and consequences of the nephrotic syndrome and describe the medical and nutrition therapies used in treatment.

DATE CREATED: 5/4/2015 1:23 AM DATE MODIFIED: 2/4/2019 5:23 PM 83. acute kidney injury ANSWER: b POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:26 AM DATE MODIFIED: 2/4/2019 5:23 PM 84. dialysate ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 5/4/2015 1:29 AM DATE MODIFIED: 2/4/2019 5:25 PM 85. diuresis ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 1:32 AM DATE MODIFIED: 2/4/2019 5:25 PM 86. hematuria ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:35 AM DATE MODIFIED: 2/4/2019 5:25 PM 87. hypercalcemia ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 1:39 AM DATE MODIFIED: 2/4/2019 5:24 PM 88. hypercalciuria ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 5/4/2015 1:43 AM DATE MODIFIED: 2/4/2019 5:24 PM 89. hyperkalemia ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 1:48 AM DATE MODIFIED: 2/4/2019 5:24 PM 90. hyperoxaluria ANSWER: f POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney injury and describe the approaches to treatment for this condition.

DATE CREATED: 5/4/2015 1:51 AM DATE MODIFIED: 2/4/2019 5:23 PM 91. hyperphosphatemia ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. the solution used in dialysis to draw wastes and fluids from the blood b. abrupt decline in kidney function over a period of hours or days c. blood in the urine d. elevated serum potassium levels e. elevated serum phosphate levels f. elevated urinary oxalate levels g. increased urine production h. low serum potassium levels i. elevated serum calcium levels j. elevated urinary calcium levels DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:54 AM DATE MODIFIED: 2/4/2019 5:23 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 92. hypokalemia ANSWER: h POINTS: 1 93. Why is appropriate kcalorie intake important in the nutrition care of patients with chronic kidney disease?

ANSWER: Patients with chronic kidney disease should consume an energy intake that allows them to maintain a healthy body weight. Because obesity has been associated with disease progression, obese patients may benefit from weight loss. Individuals at risk of PEM and wasting should consume foods with high energy density; some malnourished patients may require oral supplements or tube feedings to maintain an appropriate weight. Wasting is more prevalent during maintenance dialysis than in earlier stages of illness.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:57 AM DATE MODIFIED: 5/4/2015 2:00 AM 94. Suggest appropriate amounts of protein, sodium, potassium, and fluids for a patient on hemodialysis.

ANSWER: Protein intake of 1.2-1.4 g/kg body weight; sodium intake of 2000-3000 mg/day; potassium intake of 2000-3000 mg/day; fluid intake should be equal to urine output plus 400-500 ml.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:04 AM DATE MODIFIED: 5/4/2015 2:06 AM 95. Why is the renal diet difficult to adhere to?

ANSWER: The renal diet may limit protein, fluids, sodium, potassium, and phosphorus, thereby affecting food selections from all major food groups. Because the dietary measures for chronic kidney disease are complex and nutrient needs change frequently during the course of illness, a dietitian who specializes in renal disease is best suited to provide nutrition therapy.

POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 REFERENCES: 23.3 Chronic Kidney Disease QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.03 - Describe the potential causes and consequences of chronic kidney disease, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:06 AM DATE MODIFIED: 2/9/2016 3:13 PM 96. Describe the two major consequences of kidney stones.

ANSWER: 1) Renal colic: a stone passing through the ureter that can produce severe, stabbing pain, called renal colic. Generally, the pain begins in the back and intensifies as the stone travels toward the bladder. The pain can be severe enough to cause nausea and vomiting and sometimes requires medication. Blood may appear in the urine (hematuria) as a result of damage to the kidney or ureter lining.

2) Urinary tract complications: depending on the location of the stone, symptoms may include urination urgency, frequent urination, or inability to urinate. Stones that are unable to pass through the ureter can cause a urinary tract obstruction and possibly lead to infection or acute kidney injury.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:08 AM DATE MODIFIED: 10/3/2018 3:08 PM 97. Describe how drug therapy is used to control some of the complications of chronic kidney disease.

ANSWER: Medications help to control some of the complications associated with chronic kidney disease. Treatment of hypertension is critical for preventing disease progression and reducing cardiovascular disease risk; thus, antihypertensive drugs are often prescribed.

Some antihypertensive drugs (such as ACE inhibitors) can reduce proteinuria, helping to prevent additional kidney damage. Anemia is usually treated by injection or intravenous administration of erythropoietin. Other drug treatments may include phosphate binders (taken with food) to reduce serum phosphate levels, sodium bicarbonate to reverse acidosis, and cholesterol-lowering medications.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.2 Acute Kidney Injury QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.02 - Discuss the potential causes and effects of acute kidney Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 DATE CREATED: DATE MODIFIED:

injury and describe the approaches to treatment for this condition.

5/4/2015 2:10 AM 5/4/2015 2:11 AM

Case Study Essay Questions Refinery Worker with History of Kidney Stones: Steve Forbes is a 52-year-old refinery worker who wrecked his motorcycle on the way to work one morning. He was taken to the emergency room with multiple broken bones, and a CT scan was performed to rule out internal injuries. Incidentally, the results of the CT scan showed that Mr. Forbes had two large stones in his right kidney. After Mr. Forbes’s broken bones healed, he underwent surgery to have the kidney stones removed. An analysis of the stones determined that they were calcium oxalate stones. Two years later, Mr. Forbes experienced severe back pain, nausea, and the inability to urinate. He returned to the emergency room for treatment.

98. What are kidney stones and how do they develop?

ANSWER: A kidney stone is a crystalline mass that forms within the urinary tract. Kidney stones develop when stone constituents become concentrated in the urine, allowing crystals to form and grow.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:14 AM DATE MODIFIED: 2/9/2016 3:16 PM 99. What are the possible causes of Mr. Forbes’s calcium oxalate stone?

ANSWER: Mr. Forbes could have hypercalciuria, which is elevated urinary calcium, or he could have hyperoxaluria, which is elevated urinary oxalate levels.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:33 AM DATE MODIFIED: 2/9/2016 3:18 PM 100. What is the likely cause of Mr. Forbes’ second trip to the emergency room with back pain?

ANSWER: Renal colic – a stone passing through the ureter and traveling toward the bladder.

POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 23 REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:35 AM DATE MODIFIED: 2/9/2016 3:19 PM 101. Describe the medical nutrition therapy for calcium oxalate stones.

ANSWER: Limit foods high in oxalate. Consume adequate calcium. Moderate protein consumption.

Control sodium and vitamin C intakes. Increase fluids to 12 to 16 cups a day.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:36 AM DATE MODIFIED: 5/4/2015 2:38 AM 102. Which medications are used to prevent or treat calcium oxalate stones?

ANSWER: Thiazide diuretics to reduce urinary calcium. Cholestyramine reduces oxalate absorption.

Allopurinol reduces uric acid production. Potassium citrate inhibits formation and growth of crystals.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 23.4 Kidney Stones QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.23.04 - Compare the different types of kidney stones and explain how kidney stones can be prevented or treated.

DATE CREATED: 5/4/2015 2:38 AM DATE MODIFIED: 2/9/2016 3:20 PM

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Chapter 24 1. Metabolic stress can result from uncontrolled infection or extensive tissue injury. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 5:51 AM DATE MODIFIED: 4/30/2015 5:54 AM 2. The inflammatory process can alter immune cell function in the body. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 5:57 AM DATE MODIFIED: 4/30/2015 6:01 AM 3. The symptoms associated with the whole-body inflammatory response to severe illness are collectively called the systemic inflammatory response syndrome (SIRS). a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:01 AM DATE MODIFIED: 4/30/2015 6:04 AM 4. An excessive response to metabolic stress can worsen illness and lead to death. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:04 AM DATE MODIFIED: 4/30/2015 6:07 AM 5. Recovery from an injury or illness can be hastened by hypermetabolism and positive nitrogen balance. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:07 AM DATE MODIFIED: 4/30/2015 6:09 AM 6. Overfeeding an acutely stressed patient improves nitrogen balance and decreases lean tissue losses. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:10 AM DATE MODIFIED: 4/30/2015 6:11 AM 7. The high nutrient requirements of acutely stressed patients often require a patient to be fed via the enteral or parenteral route to meet his or her nutritional needs. a. True b. False ANSWER: True Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:12 AM DATE MODIFIED: 4/30/2015 6:13 AM 8. Smoking is the primary risk factor in most cases of chronic obstructive pulmonary disease (COPD). a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 4/30/2015 6:14 AM DATE MODIFIED: 4/30/2015 6:15 AM 9. Nutrition care for patients in acute respiratory failure is aimed at providing a low-fat, high-carbohydrate diet. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 4/30/2015 6:15 AM DATE MODIFIED: 4/30/2015 6:17 AM 10. Excessive energy intake in patients with acute respiratory distress syndrome (ARDS) can worsen respiratory function. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 4/30/2015 6:17 AM DATE MODIFIED: 4/30/2015 6:19 AM 11. The increase in basal metabolic rate that occurs as part of the stress response can be attributed to: a. catecholamines. b. cortisol. c. eicosanoids. d. cytokines. e. acetylcholine.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:19 AM DATE MODIFIED: 10/3/2018 3:10 PM 12. Protein synthesis is inhibited by excess production of: a. cortisol. b. eicosanoids. c. mast cells. d. phagocytes. e. epinephrine.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:22 AM DATE MODIFIED: 10/3/2018 3:10 PM 13. During prolonged stress, cortisol causes all of these adverse effects EXCEPT: a. muscle wasting. b. bone loss. c. impaired wound healing.

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Chapter 24 d. hypoglycemia. e. skin thinning.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:25 AM DATE MODIFIED: 10/3/2018 3:10 PM 14. Which substance is derived from dietary fatty acids? a. cortisol b. eicosanoids c. antihistamines d. cytokines e. epinephrine ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:29 AM DATE MODIFIED: 4/30/2015 6:31 AM 15. Which compound is produced by white blood cells and participates in the inflammatory process? a. glucagon b. catecholamines c. cytokines d. cortisol e. histamine ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

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Chapter 24 DATE CREATED: DATE MODIFIED:

4/30/2015 6:32 AM 4/30/2015 6:34 AM

16. All of these complications are associated with SIRS or sepsis EXCEPT: a. tissue edema. b. low blood pressure. c. hypertriglyceridemia. d. impaired blood flow. e. decreased oxygen delivery to tissue.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 4/30/2015 6:35 AM DATE MODIFIED: 10/3/2018 3:10 PM 17. One of the initial concerns for patients hospitalized with acute stress is to: a. maintain immune function. b. achieve positive nitrogen balance. c. minimize nutrient losses. d. restore lost fluids and electrolytes. e. increase insulin levels.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:38 AM DATE MODIFIED: 10/3/2018 3:10 PM 18. Clinical findings typical of patients undergoing metabolic stress include all of these factors EXCEPT: a. hyperglycemia. b. hypermetabolism. c. insulin resistance. d. positive nitrogen balance. e. protein loss.

ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:41 AM DATE MODIFIED: 10/3/2018 3:10 PM 19. The nutrition goals during stress are to provide a diet that meets all of these objectives EXCEPT: a. maintains immune defenses. b. promotes healing. c. increases hypermetabolism. d. preserves muscle tissue. e. reverses negative nitrogen balance.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:43 AM DATE MODIFIED: 10/3/2018 3:11 PM 20. Overfeeding an acutely stressed patient can lead to: a. fever. b. mechanical ventilation. c. abscesses. d. inactivity. e. refeeding syndrome.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:46 AM DATE MODIFIED: 10/3/2018 3:11 PM 21. Which method is used to measure the energy requirements for intensive care patients?

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Chapter 24 a. Mifflin-St. Jeor equation b. indirect calorimetry c. Penn State equation d. estimate needs using 15-20 kcalories/kg body weight e. lung function tests ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 6:48 AM DATE MODIFIED: 4/30/2015 6:50 AM 22. Which condition gives the highest stress factor for an acute illness? a. intensive care b. acute kidney injury c. burns d. acute inflammation e. acute pancreatitis ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:12 AM DATE MODIFIED: 4/30/2015 8:18 AM 23. Laura is an intensive care, non-obese, acute stress patient. She weighs 150 pounds. What are Laura’s approximate maximum daily protein needs? a. 20 to 40 grams b. 50 to 60 grams c. 70 to 80 grams d. 80 to 135 grams e. 150 to 200 grams ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:19 AM DATE MODIFIED: 4/30/2015 8:24 AM 24. Which amino acid may improve infection, muscle mass, and mortality rates in critically ill patients? a. leucine b. glutamine c. valine d. isoleucine e. glycine ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:25 AM DATE MODIFIED: 4/30/2015 8:29 AM 25. Which amino acid may have beneficial effects on infection rates and wound healing in postoperative patients? a. glutamine b. tyrosine c. arginine d. phenylalanine e. glycine ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:30 AM DATE MODIFIED: 4/30/2015 8:35 AM 26. To prevent hyperglycemia, parenteral feedings should supply no more than _____ milligrams of dextrose per kilogram of body weight per minute. a. 2 b. 3 Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 c. 4 d. 5 e. 6 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:36 AM DATE MODIFIED: 4/30/2015 8:40 AM 27. In critically ill patients, a high intake of _____ may suppress immune function and increase the risk of developing infections. a. fat b. dextrose c. protein d. zinc e. glucose ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 4/30/2015 8:41 AM DATE MODIFIED: 4/30/2015 8:48 AM 28. Which nutrient plays a critical role in immunity and wound healing? a. zinc b. vitamin B c. vitamin D d. potassium e. calcium ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/2/2015 12:04 AM DATE MODIFIED: 5/2/2015 12:10 AM 29. An increase in _____ is needed to support the increase in energy metabolism in hypermetabolic patients. a. vitamin C b. zinc c. B vitamins d. vitamin E e. vitamin D ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/2/2015 12:12 AM DATE MODIFIED: 5/2/2015 12:17 AM 30. Medical nutrition therapy for COPD is designed to meet all of these goals EXCEPT: a. promoting a healthy body weight. b. preventing muscle loss. c. improving food intake. d. relieving chronic cough. e. preventing malnutrition.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:17 AM DATE MODIFIED: 10/3/2018 3:11 PM 31. Which factor is not a cause of poor food intake in persons with severe COPD? a. medications b. dyspnea c. lower energy needs d. change in taste perception e. loss of sense of smell Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:23 AM DATE MODIFIED: 5/2/2015 12:27 AM 32. A COPD patient who complains of abdominal discomfort and dyspnea may benefit from: a. small, frequent meals. b. a low-fat diet. c. a high-fiber diet. d. consuming more liquids. e. lying down.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:27 AM DATE MODIFIED: 10/3/2018 3:12 PM 33. Adequate fluid intake will help the person with COPD by: a. decreasing carbon dioxide output. b. preventing the secretion of overly thick mucus. c. aiding in weight loss. d. improving oxygen consumption. e. improving ventilation.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:31 AM DATE MODIFIED: 10/3/2018 3:12 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 34. Excessive kcalorie intake in COPD patients may: a. increase respiratory distress. b. alter taste perception. c. interfere with drug therapy. d. increase gas formation. e. decreases carbon dioxide levels.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:34 AM DATE MODIFIED: 10/3/2018 3:12 PM 35. When pulmonary edema is present, a patient requires: a. tube feeding. b. fluid restriction. c. increased fluids. d. decreased protein. e. increased ventilation.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 10/3/2018 3:12 PM 36. A frequent cause of death among older intensive care patients with multiple or severe injuries is: a. pulmonary edema. b. hyperosmolar hyperglycemic syndrome. c. multiple organ dysfunction syndrome (MODS). d. stroke. e. neurological failure.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.424.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 12:47 AM DATE MODIFIED: 10/3/2018 3:13 PM 37. The first organ(s) to fail in multiple organ dysfunction syndrome (MODS) is/are normally the: a. lungs. b. liver. c. kidneys. d. heart. e. GI tract.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.424.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.4 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 12:52 AM DATE MODIFIED: 10/3/2018 3:13 PM 38. One of the factors that increases the risk of MODS is: a. age over 40 years. b. length of hospital stay. c. malnutrition. d. underweight. e. gender.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.424.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 1:07 AM DATE MODIFIED: 10/3/2018 3:13 PM 39. The principal infection associated with MODS is: Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 a. pneumonia. b. a fungal infection. c. herpes simplex. d. a viral infection. e. COPD. ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 1:20 AM DATE MODIFIED: 10/3/2018 3:14 PM 40. All these therapies are used to manage MODS EXCEPT: a. mechanical ventilation. b. fluid resuscitation. c. hemofiltration or dialysis. d. physical therapy. e. nutritional support.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 1:25 AM DATE MODIFIED: 10/3/2018 3:14 PM 41. Nutrition support plays a role in the therapy for MODS by: a. preventing excessive wasting. b. maintaining blood pressure. c. improving gas exchange. d. preventing toxic build-up. e. maintaining cardiac output.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/2/2015 1:30 AM DATE MODIFIED: 10/3/2018 3:14 PM 42. All of these factors are classic signs of inflammation EXCEPT: a. hyperglycemia. b. swelling. c. redness. d. heat. e. pain.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/2/2015 1:33 AM DATE MODIFIED: 10/3/2018 3:14 PM 43. John has been hospitalized with a severe infection in his foot. Increasing his intake of _____ may help to suppress the inflammation. a. protein b. omega-3 fatty acids c. carbohydrate d. omega 6-fatty acids e. cytokines ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/2/2015 1:40 AM DATE MODIFIED: 5/2/2015 1:44 AM 44. The inflammatory process can cause a variety of systemic effects, including: Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 a. increased heart rate, respiratory rate, and temperature. b. decreased heart rate and appetite, and increased blood pressure. c. increased blood pressure, temperature, and appetite. d. increased blood pressure, heart rate, and weight. e. decreased cardiac output and blood pressure, and increased urine production.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/2/2015 1:44 AM DATE MODIFIED: 10/3/2018 3:14 PM 45. A patient is admitted to the ER with multiple gunshot wounds. The initial treatment includes: a. beginning enteral nutrition. b. administering intravenous (IV) fluids. c. beginning PPN. d. referral to the dietitian. e. anti-inflammatory medications.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/2/2015 1:49 AM DATE MODIFIED: 10/3/2018 3:15 PM 46. A patient who is on a tube feeding gains nine pounds in three days. This may indicate: a. adequate nutrition. b. excess protein intake. c. fluid imbalance. d. nutrient imbalance. e. respiratory dysfunction.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/2/2015 1:53 AM DATE MODIFIED: 10/3/2018 3:15 PM 47. Mr. Morgan is an acutely stressed patient in intensive care who is on total parenteral nutrition (TPN). Monitoring Mr. Morgan's _____ levels can help to ensure that excessive amounts of nutrients are not given intravenously. a. glucose b. cholesterol c. trace mineral d. albumin e. uric acid ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/2/2015 2:06 AM DATE MODIFIED: 8/26/2018 2:41 PM 48. The stress response is the body’s _____ response to a variety of stressors. a. nonspecific b. localized c. cell-mediated d. hypometabolic e. specific ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/2/2015 2:11 AM DATE MODIFIED: 5/2/2015 2:17 AM 49. Which chemical messengers are catecholamines? a. acetylcholine b. aldosterone and cortisol c. cytokines and histamine Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 d. sodium and potassium e. epinephrine and norepinephrine ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 5:30 AM DATE MODIFIED: 5/4/2015 5:37 AM 50. Which action is not attributed to cortisol? a. muscle degradation b. raising blood levels of amino acids c. raising blood levels of glucose d. breakdown of triglycerides e. decreased urine output ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 5:37 AM DATE MODIFIED: 5/4/2015 5:40 AM 51. Which chemical messenger is not produced by the liver during inflammation, infection or severe injury? a. C-reactive peptide b. complement c. cortisol d. hepcidin e. prothrombin ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

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Chapter 24 DATE CREATED: DATE MODIFIED:

5/4/2015 5:40 AM 5/4/2015 5:43 AM

52. Respiratory distress is characterized by: a. C-reactive peptide action. b. elevated cortisol. c. decreased oxygen and increased carbon dioxide. d. histamine secretion. e. elevated blood pressure.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 5:43 AM DATE MODIFIED: 10/3/2018 3:15 PM 53. Which procedure is not an initial treatment of acute stress? a. administering fluids b. treating infections c. mechanical ventilation d. repairing wounds e. debridement ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:45 AM DATE MODIFIED: 5/4/2015 5:47 AM 54. Refeeding syndrome is characterized by: a. fluid and electrolyte shifts. b. infections. c. respiration issues. d. sepsis. e. inflammation.

ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:50 AM DATE MODIFIED: 10/3/2018 3:19 PM 55. Most critical care patients require between _____ kcalories per kg per day. a. 5-10 b. 10-15 c. 15-20 d. 25-30 e. 35-40 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:52 AM DATE MODIFIED: 5/4/2015 5:54 AM 56. The benefits of adding _____ to the diets of acutely stressed patients is controversial. a. glutamine and creatine b. glycine and C-reactive peptide c. serine and arginine d. arginine and glutamine e. alanine and glutamine ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:55 AM DATE MODIFIED: 5/4/2015 5:57 AM 57. Patients with burns and tissue injuries may require increased_____ due to tissue losses.

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Chapter 24 a. glucose b. trace minerals c. vitamin C d. fats e. proteins ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:57 AM DATE MODIFIED: 5/4/2015 5:59 AM 58. In patients with severe hyperglycemia, fat may supply up to ____ percent of kcalories. a. 20 b. 30 c. 40 d. 50 e. 60 ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 5:59 AM DATE MODIFIED: 5/4/2015 6:01 AM 59. The two main types of COPD are chronic bronchitis and: a. pneumonia. b. emphysema. c. asthma. d. fibrosis. e. influenza.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:01 AM DATE MODIFIED: 10/3/2018 3:19 PM 60. The loss of elastic tissue and destruction of alveolar walls is characteristic of: a. bronchitis. b. emphysema. c. asthma. d. fibrosis. e. influenza.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:03 AM DATE MODIFIED: 10/3/2018 3:19 PM 61. Persistent inflammation and excessive mucus secretion is characteristic of: a. bronchitis. b. emphysema. c. asthma. d. fibrosis. e. influenza.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:05 AM DATE MODIFIED: 10/3/2018 3:19 PM 62. Alpha-1-antitrypsin deficiency: a. is an inherited disorder. b. accounts for the majority of cases of COPD. c. is detrimental only if the person is also a smoker. d. causes the production of excess mucus.

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Chapter 24 e. inhibits oxygen and carbon dioxide exchange.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:07 AM DATE MODIFIED: 10/3/2018 3:20 PM 63. The main goal of nutrition therapy for COPD is to: a. decrease blood glucose. b. increase lipid levels. c. decrease mucus production. d. prevent muscle wasting. e. promote gas exchange.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:10 AM DATE MODIFIED: 10/3/2018 3:20 PM 64. Food intake declines as COPD progresses because: a. changes in hormonal levels lead to early satiety. b. high levels of carbon dioxide affects muscle function. c. cortisol suppresses appetite. d. mucus production interferes with swallowing. e. dyspnea may interfere with swallowing.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:13 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 DATE MODIFIED:

10/3/2018 3:20 PM

65. Which sign of respiratory failure appears as a bluish cast in the skin on the lips, cheeks, and nail beds? a. acidosis b. hypercapnia c. hypoxia d. hypoxemia e. cyanosis ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:15 AM DATE MODIFIED: 10/3/2018 3:20 PM 66. Which symptom of respiratory failure can lead to acidosis? a. surfactant b. hypercapnia c. hypoxia d. hypoxemia e. cyanosis ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:18 AM DATE MODIFIED: 5/4/2015 6:21 AM 67. Which symptom is not part of the systemic inflammatory response? a. fever b. elevated heart rate c. increased respiratory rate d. elevated white blood cell count e. acidosis ANSWER: e POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/4/2015 6:22 AM DATE MODIFIED: 5/4/2015 8:07 AM 68. In a patient with MODS, which organ(s) is(are) one of the last to fail? a. GI tract b. heart c. lungs d. gallbladder e. pancreas ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/4/2015 6:24 AM DATE MODIFIED: 5/4/2015 6:26 AM 69. Which factor increases the risk for developing MODS? a. patient age below 50 years old b. having SIRS for less than two days c. the use of invasive catheters d. low body weight e. having localized, acute injuries ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/4/2015 6:26 AM DATE MODIFIED: 5/4/2015 6:28 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 70. In a patient with MODS, mechanical ventilation is used to support the: a. GI tract. b. heart. c. lungs. d. kidney. e. liver.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 24.4 Nutrition in Practice: Multiple Organ Dysfunction Syndrome QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.04 - Describe the development of multiple organ dysfunction syndrome and identify major risk factors and approaches to treatment for this condition.

DATE CREATED: 5/4/2015 6:28 AM DATE MODIFIED: 10/3/2018 3:20 PM Match each nutrition term with the appropriate definition. a. a disruption in the body’s chemical environment due to the effects of disease or injury b. abnormal gas exchange between the air and blood, resulting in lower-than-normal oxygen levels and higher-thannormal carbon dioxide levels c. a higher-than-normal metabolic rate d. the breakdown of lean tissue that results from disease or malnutrition e. relating to the entire body f. a whole-body response to acute inflammation; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and altered body temperature g. acid accumulation in the body tissues h. a group of lung diseases characterized by persistent obstructed airflow through the lungs and airways; includes chronic bronchitis and emphysema i. shortness of breath j. respiratory failure triggered by severe lung injury; a medical emergency that causes dyspnea and pulmonary edema and usually requires mechanical ventilation DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 6:30 AM DATE MODIFIED: 2/4/2019 5:26 PM 71. ARDS ANSWER: j POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 72. COPD ANSWER: h POINTS: 1 73. acidosis ANSWER: g POINTS: 1 74. dyspnea ANSWER: i POINTS: 1 Match each nutrition term with the appropriate definition. a. a disruption in the body’s chemical environment due to the effects of disease or injury b. abnormal gas exchange between the air and blood, resulting in lower-than-normal oxygen levels and higher-thannormal carbon dioxide levels c. a higher-than-normal metabolic rate d. the breakdown of lean tissue that results from disease or malnutrition e. relating to the entire body f. a whole-body response to acute inflammation; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and altered body temperature g. acid accumulation in the body tissues h. a group of lung diseases characterized by persistent obstructed airflow through the lungs and airways; includes chronic bronchitis and emphysema i. shortness of breath j. respiratory failure triggered by severe lung injury; a medical emergency that causes dyspnea and pulmonary edema and usually requires mechanical ventilation DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 6:39 AM DATE MODIFIED: 2/4/2019 5:26 PM 75. hypermetabolism ANSWER: c POINTS: 1 76. metabolic stress ANSWER: a POINTS: 1 77. respiratory stress ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 POINTS:

1

78. SIRS ANSWER: f POINTS: 1 79. systemic effects ANSWER: e POINTS: 1 80. wasting ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 6:45 AM DATE MODIFIED: 2/4/2019 5:26 PM 81. abscesses ANSWER: f POINTS: 1 Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens body functions DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:07 AM DATE MODIFIED: 2/4/2019 5:26 PM 82. acute-phase response ANSWER: c POINTS: 1 83. cytokines ANSWER: h POINTS: 1 Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens body functions DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 7:13 AM DATE MODIFIED: 2/4/2019 5:28 PM 84. debridement ANSWER: g POINTS: 1 Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens body functions DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:17 AM DATE MODIFIED: 2/4/2019 5:27 PM 85. eicosanoids ANSWER: i POINTS: 1 86. inflammatory response ANSWER: b POINTS: 1 87. phagocytes ANSWER: j Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 POINTS:

1

Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens body functions DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 7:22 AM DATE MODIFIED: 2/4/2019 5:27 PM 88. sepsis ANSWER: d POINTS: 1 89. shock ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. mediated by catecholamine hormones, cortisol, and glucagon, which together raise nutrient levels in blood, stimulate heart rate, raise blood pressure, and increase metabolic rate b. a group of nonspecific immune responses to infection or injury c. changes in body chemistry resulting from infection, inflammation, or injury; characterized by alterations in plasma proteins d. a whole-body inflammatory response caused by infection; characterized by raised heart and respiratory rates, abnormal white blood cell counts, and elevated body temperature e. a severe reduction in blood flow that deprives the body’s tissues of oxygen and nutrients f. accumulations of pus g. the surgical removal of dead, damaged, or contaminated tissue resulting from burns or wounds Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 h. signaling proteins produced by the body’s cells; those produced by white blood cells regulate various aspects of immune function i. 20-carbon molecules derived from dietary fatty acids that help to regulate blood pressure, blood clotting, and other body functions j. white blood cells that have the ability to engulf and destroy antigens body functions DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:26 AM DATE MODIFIED: 2/4/2019 5:27 PM 90. stress response ANSWER: a POINTS: 1 91. Describe the body’s hormonal responses to stress.

ANSWER: The catecholamines (epinephrine and norepinephrine)—often called the fight-orflight hormones—stimulate heart muscle, raise blood pressure, and increase metabolic rate. Epinephrine also promotes glucagon secretion from the pancreas, prompting the release of nutrients from storage. The steroid hormone cortisol enhances muscle protein degradation, raising amino acid levels in the blood and making amino acids available for conversion to glucose. All of these hormones have similar effects on glucose and fat metabolism, causing the breakdown of glycogen, the production of glucose from amino acids, and the breakdown of triglycerides in adipose tissue. Thus, the combined effects of these hormones contribute to hyperglycemia, which often accompanies critical illness. Two other hormones induced by stress, aldosterone and antidiuretic hormone, help to maintain blood volume by stimulating the kidneys to reabsorb more sodium and water, respectively POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:30 AM DATE MODIFIED: 5/4/2015 7:39 AM 92. Describe the symptoms and complications associated with SIRS. ANSWER: Systemic inflammatory response syndrome (SIRS), is diagnosed when the patient’s symptoms include substantial increases in heart rate and respiratory rate, abnormal white blood cell counts, and/or fever. If these problems result from a severe infection, the condition is called sepsis. Complications associated with severe cases of SIRS or sepsis include fluid retention and tissue edema, low blood pressure, and impaired Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 blood flow. If the reduction in blood flow is severe enough to deprive the body’s tissues of oxygen and nutrients (a condition known as shock), multiple organs may fail simultaneously.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:33 AM DATE MODIFIED: 2/9/2016 3:43 PM 93. Describe the causes of the four classic signs of inflammation.

ANSWER: Classic signs of inflammation that accompany altered blood flow: Heat—from the influx of warm arterial blood; Redness—from the increase in blood in the injured area; Swelling—from the accumulation of fluid and immune cells at the site of injury; Pain— from the swelling and the actions of chemical mediators that stimulate pain receptors.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:35 AM DATE MODIFIED: 5/4/2015 7:37 AM 94. What is a “stress factor”?

ANSWER: Stress factors are conditions that add energy needs to critically ill patients and account for stress, injury or intensive care treatments. Examples include intensive care, acute kidney injury, burns, repletion after inflammation and acute pancreatitis.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.2 Nutrition Treatment of Acute Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.02 - Describe the features of nutrition care of acutely stressed patients.

DATE CREATED: 5/4/2015 7:37 AM DATE MODIFIED: 5/4/2015 7:39 AM 95. Describe the medications used to treat COPD and the possible metabolic side effects.

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Chapter 24 The most frequently prescribed medications for COPD are bronchodilators, which improve airflow, and corticosteroids (anti-inflammatory medications), which help to relieve symptoms and prevent exacerbations Bronchodilators may increase gastric acid secretion and cause acid reflux. Corticosteroids may cause glucose intolerance and sodium retention, and contribute to negative nitrogen balance.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 7:40 AM DATE MODIFIED: 5/4/2015 7:42 AM ANSWER:

96. Why are intestinal tube feedings preferred over gastric feedings for patients with acute respiratory failure?

ANSWER: Patients with severe cases of respiratory failure may be unable to eat meals and may require nutrition support. Enteral nutrition is used if the intestine is functional, and intestinal feedings may be preferred over gastric feedings because they reduce the risk of aspiration.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 7:42 AM DATE MODIFIED: 5/4/2015 7:44 AM Case Study Essay Questions Caroline is a 33-year-old female who was struck by a motor vehicle while she was bicycling. She suffered head and chest trauma as well as multiple broken bones. Caroline is in a medically induced coma in the intensive care unit following surgery and requires mechanical ventilation due to ARDS. She is being fed enterally. Her mother reports that she is 5’7” tall and weighs approximately 140 pounds.

97. Why is Caroline likely to experience negative nitrogen balance despite being provided with adequate protein?

ANSWER: Even with adequate protein, negative nitrogen balance cannot be prevented during acute stress because hormonal changes encourage protein catabolism. The bed rest required during illness also contributes substantially to muscle breakdown.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.1 The Body’s Response to Stress and Injury QUESTION TYPE: Essay Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 HAS VARIABLES: False STUDENT ENTRY MODE: Basic PREFACE NAME: Case Study Essay Questions LEARNING OBJECTIVES: NUTR.DEBR.16.24.01 - Describe the stress and inflammatory responses and discuss the potentially damaging effects of these processes.

DATE CREATED: 5/4/2015 7:46 AM DATE MODIFIED: 5/4/2015 7:47 AM 98. What type of enteral formula is best for Caroline at this time?

ANSWER: Patients with acute lung injuries or ARDS may benefit from enteral formulas designed to reduce inflammation and promote healing; these formulas are typically fortified with omega-3 fatty acids and antioxidant nutrients.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 7:47 AM DATE MODIFIED: 5/4/2015 7:49 AM 99. What kind of medications might be prescribed for Caroline? Why? ANSWER: Diuretics may be prescribed to mobilize the fluid that has accumulated in lung tissue.

Medications are given to treat infections (antibiotics), keep airways open (bronchodilators), or relieve inflammation (NSAIDS or steroidal drugs).

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 7:49 AM DATE MODIFIED: 5/4/2015 7:50 AM 100. What are the potential diet-drug interactions Caroline might experience?

ANSWER: Bronchodilators may increase gastric acid secretion and cause acid reflux. Corticosteroids may cause glucose intolerance and sodium retention, and contribute to negative nitrogen balance. Depending on the diuretic prescribed, Caroline’s potassium levels may need to be watched. Antibiotics can have varying effects depending on which one is prescribed.

Diarrhea is a common side effect.

POINTS: 1 DIFFICULTY: Bloom’s: Understand Copyright Cengage Learning. Powered by Cognero.

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Chapter 24 REFERENCES: 24.3 Nutrition and Respiratory Stress QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.24.03 - Identify medical conditions that may lead to respiratory stress and describe their causes, potential consequences, and treatments.

DATE CREATED: 5/4/2015 7:50 AM DATE MODIFIED: 5/4/2015 7:52 AM

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Chapter 25 1. Most often, cancer is caused by interactions between a person’s genes and environmental agents. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 5:59 AM DATE MODIFIED: 4/30/2015 6:03 AM 2. Nutrition-related factors may increase or decrease the risk of developing cancer. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:04 AM DATE MODIFIED: 4/30/2015 6:07 AM 3. Premenopausal women are at greater risk of developing breast cancer than postmenopausal women. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:07 AM DATE MODIFIED: 2/9/2016 3:47 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 4. Cancer cachexia affects over 80 percent of people with cancer. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:09 AM DATE MODIFIED: 4/30/2015 6:10 AM 5. Some people with cancer fail to regain lean body mass even when they are receiving adequate nutrients and energy. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:12 AM DATE MODIFIED: 4/30/2015 6:13 AM 6. A buffalo hump and lipomas are common side effects of drug treatments for HIV infection. a. True b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:13 AM DATE MODIFIED: 4/30/2015 6:15 AM 7. Herpes simplex is a fungal infection of the mouth and throat that often occurs in patients with HIV. Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:16 AM DATE MODIFIED: 4/30/2015 6:17 AM 8. Untreated HIV infection leads to AIDS in the majority of HIV-infected individuals. a. True b. False ANSWER: False POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 6:18 AM DATE MODIFIED: 4/30/2015 6:19 AM 9. 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 ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 4/30/2015 6:20 AM DATE MODIFIED: 4/30/2015 6:20 AM 10. A copy of any advance directive should be part of a client’s medical record. a. True Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 b. False ANSWER: True POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: True / False HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 4/30/2015 6:22 AM DATE MODIFIED: 4/30/2015 6:24 AM 11. A cancer that arises from muscle or bone is referred to as a(n): a. sarcoma. b. adenoma. c. carcinoma. d. melanoma. e. lymphoma.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:24 AM DATE MODIFIED: 10/3/2018 3:30 PM 12. All of these factors are involved in the development of cancer except: a. mutations in the genes that control cell division. b. chronic inflammation. c. bacterial infection. d. exposure to carcinogens. e. metabolic processes.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main Copyright Cengage Learning. Powered by Cognero.

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approaches to cancer treatment.

4/30/2015 6:29 AM 10/3/2018 3:30 PM

13. Obese women have a higher risk of breast cancer than lean women because: a. obese women have higher levels of estrogen. b. obese women eat high-fat diets. c. lean women exercise more. d. lean women have higher levels of estrogen in the body. e. obese woman have genetic factors that predispose them to cancer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:32 AM DATE MODIFIED: 10/3/2018 3:30 PM 14. All of these nutrition-related factors may increase the risk of developing cancer except: a. obesity. b. red meat intake. c. intake of salt-preserved foods. d. consumption of citrus fruits. e. foods grilled and charred.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:36 AM DATE MODIFIED: 10/3/2018 3:30 PM 15. Which nutrition-related factor is associated with a high incidence of stomach cancer? a. alcohol b. fat c. salt-preserved foods d. sodium Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 e. obesity ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:40 AM DATE MODIFIED: 4/30/2015 6:43 AM 16. There appears to be a link between the consumption of _____ and a decreased risk of prostate cancer. a. milk and dairy products b. tomato products c. citrus fruits d. whole grains e. vitamin C ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 6:43 AM DATE MODIFIED: 4/30/2015 6:46 AM 17. Fruits and vegetables have been shown to have a protective effect against all of these cancers except: a. lung. b. esophagus. c. liver. d. stomach. e. pharynx.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

approaches to cancer treatment.

4/30/2015 6:47 AM 10/3/2018 3:31 PM

18. Alcohol consumption correlates strongly with development of _____ cancer. a. lung b. kidney c. liver d. endometrium e. prostate ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:35 AM DATE MODIFIED: 4/30/2015 7:38 AM 19. Fruits and vegetables may reduce the risk of cancer for all of these reasons EXCEPT: a. they contain phytochemicals. b. many are rich in folate. c. they contain nutrients that have antioxidant activity. d. they are high in carbohydrate. e. they reduce DNA damage.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:38 AM DATE MODIFIED: 10/3/2018 3:31 PM 20. Cancer cachexia is characterized by: a. anorexia. b. weight gain. c. slowed metabolism. d. increased appetite.

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Chapter 25 e. increased blood glucose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:41 AM DATE MODIFIED: 10/3/2018 3:31 PM 21. All of these factors play a role in the wasting associated with cancer EXCEPT: a. cytokines. b. poor appetite. c. diversion of nutrients to support tumor growth. d. hormone levels. e. pain.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:44 AM DATE MODIFIED: 10/3/2018 3:31 PM 22. What is NOT a recommendation for reducing cancer risk? a. Limit the amount of physical activity performed on a daily basis. b. Maintain a healthy body weight throughout life. c. Choose a healthy diet that emphasizes plant sources. d. Aim to meet nutritional needs through the diet. e. Limit alcohol consumption to no more than one (woman) or two (men) drinks per day.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main Copyright Cengage Learning. Powered by Cognero.

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approaches to cancer treatment.

4/30/2015 7:46 AM 8/26/2018 1:47 PM

23. Which factor is a major contributor to wasting associated with cancer? a. increased appetite b. anorexia c. insulin resistance d. graft rejection e. decreased fat metabolism ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:49 AM DATE MODIFIED: 4/30/2015 7:51 AM 24. All of these factors contribute to anorexia in cancer patients EXCEPT: a. early satiety. b. mental stress. c. fatigue. d. reduced intestinal bacterial growth. e. digestive disturbances.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:51 AM DATE MODIFIED: 10/3/2018 3:31 PM 25. All of these side effects frequently accompany cancer therapies EXCEPT: a. altered taste perception. b. mouth sores. c. chronic blood loss. d. diarrhea.

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Chapter 25 e. nausea.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:54 AM DATE MODIFIED: 10/3/2018 3:32 PM 26. The structure of methotrexate, a drug used to treat cancer, resembles that of: a. vitamin C. b. vitamin E. c. folate. d. pyridoxine. e. adenine.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 7:57 AM DATE MODIFIED: 10/3/2018 3:32 PM 27. The drug dronabinol is sometimes given to cancer patients to: a. increase lean body mass. b. shrink tumors. c. stimulate appetite. d. combat diarrhea. e. improve mental status.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

approaches to cancer treatment.

4/30/2015 7:59 AM 10/3/2018 3:32 PM

28. Immunotherapy can interfere with nutritional status in all of the following ways EXCEPT: a. causing anorexia. b. interfering with appetite. c. causing GI problems. d. decreasing immune response. e. causing general discomfort.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:02 AM DATE MODIFIED: 10/3/2018 3:32 PM 29. Weight gain often occurs in patients with cancer of the: a. colon. b. breast. c. stomach. d. pancreas. e. esophagus.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:05 AM DATE MODIFIED: 10/3/2018 3:32 PM 30. In order to increase caloric intake, an individual with cancer could substitute _____ for the milk normally used in recipes. a. Lactaid milk b. chicken broth c. fat-free evaporated milk Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 d. half-and-half e. cottage cheese ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:09 AM DATE MODIFIED: 4/30/2015 8:15 AM 31. To improve energy intake and compensate for weight loss during cancer treatment, clients should be encouraged to: a. use fats liberally. b. eat extra food immediately after treatment. c. avoid butter and margarine. d. eat more vegetables. e. eat smaller meals.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:23 AM DATE MODIFIED: 10/3/2018 3:33 PM 32. A cancer patient complains that foods just don’t taste right. What is an appropriate recommendation to help the patient handle this problem? a. Consume smaller meals and eat slowly. b. Cut foods into smaller pieces. c. Brush your teeth or use mouthwash before eating. d. Ask your doctor about appetite-enhancing medications. e. Drink water while eating to improve taste.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:16 AM DATE MODIFIED: 10/3/2018 3:33 PM 33. Tube feeding or total parenteral nutrition may be indicated for patients: a. with cancer of the pancreas. b. with long-term gastrointestinal impairment. c. with short-term gastrointestinal impairment. d. who need to lose weight. e. with cancer of the nervous system.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:27 AM DATE MODIFIED: 10/3/2018 3:33 PM 34. A patient with _____ cancer may require long-term tube feeding. a. breast b. neck c. bone d. skin e. prostate ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 4/30/2015 8:32 AM DATE MODIFIED: 4/30/2015 8:35 AM 35. Hematopoietic stem cell transplantation increases the risk of: a. foodborne illness. b. metastasis.

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Chapter 25 c. dysphagia. d. Kaposi’s sarcoma. e. hyperglycemia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:35 AM DATE MODIFIED: 10/3/2018 3:33 PM 36. The progression of HIV can be evaluated by monitoring: a. the viral load. b. serum albumin levels. c. weight changes. d. body composition. e. B cell function.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:38 AM DATE MODIFIED: 10/3/2018 3:33 PM 37. HIV-lipodystrophy syndrome is characterized by all of these features EXCEPT: a. abnormal lipid levels. b. accumulation of body fat in the hips. c. breast enlargement in both men and women. d. insulin resistance. e. loss of fat from the face.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

medical treatment, and nutrition therapy for this condition.

4/30/2015 8:42 AM 10/3/2018 3:34 PM

38. The cause of HIV-lipodystrophy syndrome is: a. malnutrition. b. overeating. c. reproductive hormone imbalances. d. thyroid disorders. e. unknown.

ANSWER: e POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:45 AM DATE MODIFIED: 10/3/2018 3:34 PM 39. All of these conditions are HIV-related causes of wasting EXCEPT: a. anorexia. b. chronic diarrhea. c. altered metabolism. d. lipodystrophy. e. oral infections.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 4/30/2015 8:48 AM DATE MODIFIED: 10/3/2018 3:34 PM 40. Which condition does not contribute to malnutrition in HIV infection? a. increased gastric acid secretion b. medication side-effects c. diarrhea d. malabsorption e. mouth lesions Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:15 AM DATE MODIFIED: 5/2/2015 12:19 AM 41. Which condition is not an HIV-related cause of anorexia and reduced food intake? a. oral infections b. early satiety c. medications d. respiratory disorders e. emotional distress ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:20 AM DATE MODIFIED: 5/2/2015 12:22 AM 42. Which condition is not associated with thrush in HIV patients? a. altered taste sensation b. mouth pain c. lesions around the lips d. dysphagia e. milky white coating on tongue ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:23 AM DATE MODIFIED: 5/2/2015 12:25 AM Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 43. A type of cancer frequently associated with HIV infection is: a. Kaposi’s sarcoma. b. thrush. c. Kaposi’s adenoma. d. cryptosporidiosis. e. candidiasis.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:26 AM DATE MODIFIED: 10/3/2018 3:34 PM 44. Kaposi’s sarcoma can contribute to wasting in cancer patients due to: a. malabsorption of nutrients. b. lesions in the mouth and throat. c. depletion of lean body mass. d. respiratory disorders. e. hormonal changes.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:28 AM DATE MODIFIED: 10/3/2018 3:34 PM 45. Which condition does not contribute to malnutrition in HIV-infected patients? a. intestinal malabsorption b. lipid abnormalities c. bacterial overgrowth d. vomiting and diarrhea e. medications ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:31 AM DATE MODIFIED: 5/2/2015 12:33 AM 46. Which alternative therapy might worsen HIV infection or AIDS by decreasing the effectiveness of antiviral drugs? a. echinacea b. ginger c. marijuana d. biofeedback e. acupuncture ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:33 AM DATE MODIFIED: 5/2/2015 12:35 AM 47. Lipodystrophy can be treated with all of these methods EXCEPT: a. resistance training. b. aerobic activity. c. medication to treat abnormal blood lipids. d. a low-kcalorie diet. e. antiretroviral drugs.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:35 AM DATE MODIFIED: 10/3/2018 3:35 PM 48. Which substance improves lean tissue mass in HIV patients? a. megestrol acetate b. dronabinol c. testosterone Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 d. antiretroviral agents e. vitamin A and D ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Remember REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/2/2015 12:38 AM DATE MODIFIED: 2/9/2016 3:50 PM Case Study Questions Use this information to answer questions 49-53.

Hannah Arther is a 53-year-old marketing executive who was recently diagnosed with uterine cancer. She had a hysterectomy and is currently undergoing radiation therapy. She is experiencing nausea, vomiting, and diarrhea, as well as anorexia.

49. The symptoms that Ms. Arther is experiencing are consistent with: a. radiation enteritis. b. tissue rejection. c. steatorrhea. d. lipodystrophy. e. the cancer.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False PREFACE NAME: Case Study Questions LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 12:42 AM DATE MODIFIED: 10/3/2018 3:35 PM 50. Because of the symptoms Ms. Arther is experiencing, she is at risk for all of these conditions EXCEPT: a. weight loss. b. fluid and electrolyte imbalances. c. negative nitrogen balance. d. dysphagia. e. muscle wasting.

ANSWER: d Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 12:46 AM DATE MODIFIED: 10/3/2018 3:35 PM 51. Ms. Arther enjoys pudding and is able to tolerate it pretty well. To increase her caloric intake, you suggest that she make her pudding with: a. half-and-half. b. whole milk. c. 2% milk. d. powdered milk. e. buttermilk.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 12:48 AM DATE MODIFIED: 10/3/2018 3:35 PM 52. In order to increase Ms. Arther’s protein intake, you suggest that she consume _____ freely. a. fruit spreads b. mayonnaise c. cheese d. butter e. olive oil ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

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Chapter 25 DATE CREATED: DATE MODIFIED:

5/2/2015 12:51 AM 5/2/2015 12:53 AM

53. The primary focus of nutrition care for Ms. Arther is: a. educating her on ways to prevent the recurrence of cancer. b. ensuring appropriate intakes of calories and protein. c. ensuring an adequate intake of vitamins and minerals. d. preventing iron-deficiency anemia. e. preventing dehydration.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 12:53 AM DATE MODIFIED: 10/3/2018 3:36 PM 54. A patient’s right to make decisions concerning his or her own medical care is called: a. patient autonomy. b. informed consent. c. beneficence. d. distributive justice. e. maleficence.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 5/2/2015 1:17 AM DATE MODIFIED: 10/3/2018 3:36 PM 55. Disclosure refers to: a. a patient’s right to be fully informed of a treatment’s benefits and risks in a fair and honest manner. b. a comparison of the potential benefits and harm of any treatment. c. a patient’s right to life-sustaining treatments. d. the ability to understand pertinent information and make appropriate decisions. e. performing beneficial services rather than harmful ones.

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Chapter 25 ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 5/2/2015 1:20 AM DATE MODIFIED: 10/3/2018 3:36 PM 56. Which legal document allows a competent adult to clearly express directions regarding medical treatment in the event that he or she becomes incapacitated? a. living trust b. power of attorney c. living will d. medical record e. medical will ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 5/2/2015 1:23 AM DATE MODIFIED: 5/2/2015 1:26 AM 57. A _____ is a request by a patient or surrogate indicating that cardiopulmonary resuscitation should be withheld. a. legal will b. DNR order c. power of attorney d. disclosure document e. living trust ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

determining the appropriate care during medical emergencies.

5/2/2015 1:26 AM 5/2/2015 1:29 AM

58. A durable power of attorney is used to: a. state one’s wishes about treatments one does or does not want at the end of life. b. make medical decisions in the event of incapacitation. c. withhold CPR in the event of cardiopulmonary arrest. d. allow a physician to write a DNR order. e. preserve patient autonomy.

ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 5/2/2015 1:29 AM DATE MODIFIED: 10/3/2018 3:36 PM 59. A health proxy is also known as a: a. legal will. b. living will. c. power of attorney. d. disclosure document. e. living trust.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.3 Nutrition in Practice: Ethical Issues in Nutrition Care QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.03 - Identify the ethical principles that guide treatment decisions, and compare the responsibilities of physicians and patients in determining the appropriate care during medical emergencies.

DATE CREATED: 5/2/2015 1:32 AM DATE MODIFIED: 10/3/2018 3:36 PM 60. Mrs. Watson is a 55-year-old female with a family history of breast cancer. To reduce Mrs. Watson’s risk of breast cancer, she is advised to: a. avoid alcohol and maintain a healthy weight. b. take a calcium supplement daily. c. eat less red meat.

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Chapter 25 d. drink a glass of red wine with dinner. e. increase her fat intake.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:36 AM DATE MODIFIED: 10/3/2018 3:37 PM 61. During a class at a nursing home on cancer prevention, a resident asks if one’s diet affects his or her risk of developing cancer. The speaker makes the following statements. Which one is incorrect? a. “Citrus fruits may decrease the risk of esophageal cancer.” b. “Fruits and nonstarchy vegetables may reduce the risk of several types of cancer.” c. “Foods rich in folate seem to prevent pancreatic cancer.” d. “Dairy foods have been implicated in many types of cancer.” e. “Tomato products may decrease the risk of prostate cancer.”

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:39 AM DATE MODIFIED: 5/2/2015 1:41 AM 62. A nurse is working with a cancer patient admitted to the hospital with complaints of loss of appetite and weight loss.

An assessment of the client also reveals depletion of lean body mass and serum protein. The nurse accurately recognizes these as characteristics of: a. graft-versus-host disease. b. human immunodeficiency virus. c. thrush. d. cancer cachexia. e. neutropenia.

ANSWER: d POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:42 AM DATE MODIFIED: 10/3/2018 3:37 PM 63. Cancer patients exhibit an increased rate of protein turnover. This means that patients: a. may have a difficult time maintaining a healthy body weight. b. require less protein in their diets. c. should increase their intake of fats. d. may experience early satiety. e. have elevated levels of blood glucose.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:45 AM DATE MODIFIED: 10/3/2018 3:37 PM 64. Methotrexate is a chemotherapeutic agent used in the treatment of cancer. One of its side effects is that it can cause a patient to become deficient in: a. essential fatty acids. b. folate. c. vitamin B12. d. calcium. e. vitamin D. ANSWER: b POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:48 AM DATE MODIFIED: 10/3/2018 3:38 PM Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 65. Mrs. Dwyer is a 48-year-old patient who is undergoing chemotherapy for uterine cancer. She complains of sores, swelling, and redness in her mouth. Mrs. Dwyer has developed: a. oral mucositis. b. radiation enteritis. c. steatorrhea. d. mental stress. e. anorexia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 1:52 AM DATE MODIFIED: 10/3/2018 3:38 PM 66. A female cancer patient tells the nurse that she has begun taking St. John’s wort in conjunction with her cancer therapy. How should the nurse respond? a. “Be sure you take the dose as prescribed on the bottle.” b. “Be sure you are buying a brand-name supplement.” c. “St. John’s wort may reduce the effectiveness of your cancer therapy.” d. “I’ve read that St. John’s wort can cure cancer, too.” e. “It’s always good to supplement your health with natural remedies.”

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/2/2015 2:06 AM DATE MODIFIED: 5/2/2015 2:09 AM 67. A nurse is working with a cancer client who needs to add kcalories and protein to his diet. The best advice the nurse could offer would be to: a. try new foods and experiment with herbs and spices. b. eat nutrient-dense foods first. c. use plenty of butter and margarine and add milk powder to casseroles. d. do not eat with others, since the company will be too distracting. e. eat fish and poultry more often.

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Chapter 25 ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Apply REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 12:57 AM DATE MODIFIED: 10/3/2018 3:38 PM 68. Which nutrition intervention is most appropriate for a patient who complains that food doesn’t taste right? a. “Consume foods chilled or at room temperature.” b. “Let family members prepare food for you.” c. “Avoid foods with strong odors.” d. “Take a walk before you eat.” e. “Only eat foods you like.”

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 1:00 AM DATE MODIFIED: 2/9/2016 3:52 PM 69. For a patient with chronic radiation enteritis, the best form of nutrition support is: a. an oral liquid supplement. b. enteral nutrition. c. parenteral nutrition. d. a pureed diet. e. high fat diet.

ANSWER: c POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

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Chapter 25 DATE CREATED: DATE MODIFIED:

5/4/2015 1:02 AM 10/3/2018 3:38 PM

70. A patient with HIV is admitted to the hospital with a diagnosis of dehydration. The patient complains of chronic diarrhea. The nurse notes a 15-pound weight loss over a 4-week period. The most likely explanation for the patient’s condition is: a. AIDS enteropathy. b. thrush. c. herpes simplex virus. d. HIV-lipodystrophy syndrome. e. dysphagia.

ANSWER: a POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Multiple Choice HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:04 AM DATE MODIFIED: 10/3/2018 3:38 PM Match each nutrition term with the appropriate definition. a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:07 AM DATE MODIFIED: 2/4/2019 5:33 PM 71. buffalo hump ANSWER: a Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 POINTS:

1

Match each nutrition term with the appropriate definition. a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 1:17 AM DATE MODIFIED: 2/4/2019 5:33 PM 72. cancer cachexia ANSWER: f POINTS: 1 Match each nutrition term with the appropriate definition. a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

medical treatment, and nutrition therapy for this condition.

5/4/2015 1:25 AM 2/4/2019 5:32 PM

73. candidiasis ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 1:35 AM DATE MODIFIED: 2/4/2019 5:31 PM 74. carcinogenesis ANSWER: b POINTS: 1 75. carcinogens ANSWER: e POINTS: 1 76. chemotherapy ANSWER: g POINTS: 1 77. hematopoietic stem cell transplantation ANSWER: j POINTS: 1 Match each nutrition term with the appropriate definition.

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Chapter 25 a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 1:51 AM DATE MODIFIED: 2/4/2019 5:31 PM 78. herpes simplex ANSWER: i POINTS: 1 79. lipoma ANSWER: h POINTS: 1 Match each nutrition term with the appropriate definition. a. the accumulation of fatty tissue at the base of the neck b. the process of cancer development c. a fungal infection of the mouth and throat d. to spread from one part of the body to another e. substances that can cause cancer f. a wasting syndrome, associated with cancer, that is characterized by anorexia, muscle wasting, weight loss, and fatigue g. the use of drugs to arrest or destroy cancer cells h. benign tumor composed of fatty tissue i. a common virus that can cause blister-like lesions on the lips and in the mouth j. transplantation of the stem cells that produce red and white blood cells DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that Copyright Cengage Learning. Powered by Cognero.

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Chapter 25

DATE CREATED: DATE MODIFIED:

influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

5/4/2015 1:57 AM 2/4/2019 5:30 PM

80. metastasize ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 2:02 AM DATE MODIFIED: 2/4/2019 5:30 PM 81. malignant ANSWER: a POINTS: 1 Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:08 AM DATE MODIFIED: 2/4/2019 5:30 PM 82. opportunistic infections ANSWER: c POINTS: 1 Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 2:12 AM DATE MODIFIED: 2/4/2019 5:30 PM 83. radiation enteritis ANSWER: i POINTS: 1 84. radiation therapy ANSWER: h POINTS: 1 85. tissue rejection ANSWER: b Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 POINTS:

1

Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:36 AM DATE MODIFIED: 2/4/2019 5:29 PM 86. helper T cell ANSWER: d POINTS: 1 Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DATE CREATED: DATE MODIFIED:

approaches to cancer treatment.

5/4/2015 2:41 AM 2/4/2019 5:29 PM

87. methotrexate ANSWER: e POINTS: 1 Match each nutrition term with the appropriate definition. a. describes a cancerous cell or tumor, which can injure healthy tissue and spread cancer to other regions of the body b. destruction of donor tissue by the recipient’s immune system, which recognizes the donor cells as foreign c. infections from microorganisms that normally do not cause disease in healthy people, but are damaging to persons with compromised immune function d. cells infected by HIV e. closely resembles folate f. foodborne illness caused a parasite g. an abnormal tissue mass that has no physiological function h. the use of X-rays, gamma rays, or atomic particles to destroy cancer cells i. inflammation of intestinal tissue caused by exposure to radiation j. low white blood cell count DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Matching HAS VARIABLES: False LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:44 AM DATE MODIFIED: 2/4/2019 5:29 PM 88. neutropenia ANSWER: j POINTS: 1 89. cryptosporidosis ANSWER: f POINTS: 1 90. neoplasm ANSWER: g POINTS: 1 91. What factors contribute to the development of cancer cachexia?

ANSWER: The combined effects of a poor appetite, accelerated and abnormal metabolism, and the diversion of nutrients to support tumor growth result in a lower supply of energy and nutrients at a time when demands are high. Cancer cachexia is characterized by anorexia, weight loss, muscle wasting, anemia, and fatigue. It develops in up to 50 percent of cancer patients and is responsible for as many as 20 percent of cancer deaths.

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Chapter 25 POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 2:50 AM DATE MODIFIED: 5/4/2015 2:52 AM 92. How might fruits and vegetables reduce the risks of some cancers?

ANSWER: Possible benefit has been attributed, in part, to nutrients and phytochemicals with antioxidant activity, as these substances may prevent or reduce the oxidative reactions in cells that cause DNA damage. In addition, phytochemicals may inhibit carcinogen production in the body, enhance immune responses that protect against cancer development, or promote enzyme reactions that inactivate carcinogens. The B vitamin folate functions in DNA synthesis and repair; thus, inadequate folate intakes may allow DNA damage to accumulate. Fruits and vegetables also contribute dietary fiber, which may help to protect against colon and rectal cancers by diluting potential carcinogens in fecal matter and accelerating their removal from the GI tract.

POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 2:55 AM DATE MODIFIED: 5/4/2015 2:56 AM 93. Describe the metabolic changes associated with cancer that contribute to weight loss and nutrient depletion.

ANSWER: Cytokines, released by both tumor cells and immune cells, induce an inflammatory and catabolic state. Cancer patients exhibit an increased rate of protein turnover, but reduced muscle protein synthesis. Muscle contributes amino acids for gluconeogenesis (glucose production), further depleting the body’s supply of protein. Triglyceride breakdown increases, elevating serum lipids. Many patients develop insulin resistance. These metabolic abnormalities help to explain why people with cancer fail to regain lean tissue or maintain healthy body weights even when they are consuming adequate energy and nutrients.

POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 2:56 AM DATE MODIFIED: 5/4/2015 2:58 AM 94. Describe HIV-lipodystrophy syndrome and discuss current treatment strategies.

ANSWER: Many patients who use drug therapies to suppress HIV infection develop abnormalities in body fat and fat metabolism known as lipodystrophy. Patients may lose fat from the face and extremities, accumulate abdominal fat, or both. Also observed are breast enlargement (in both men and women) and fat accumulation at the base of the neck (sometimes called a buffalo hump). The changes in body composition are often disfiguring and may cause physical discomfort; moreover, patients often develop hypertriglyceridemia, elevated lowdensity lipoprotein (LDL) cholesterol levels, reduced high-density lipoprotein (HDL) cholesterol levels, insulin resistance, and hyperinsulinemia. The specific reasons for the development of lipodystrophy are unknown.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 2:58 AM DATE MODIFIED: 10/3/2018 3:41 PM 95. Explain reasons why HIV patients have reduced food intake.

ANSWER: Oral infections including candidiasis and herpes simplex virus make the mouths sore; Kaposi’s sarcoma is a type of cancer that can cause mouth lesions making eating painful; some medications alter taste, appetite and produce nausea; respiratory disorders can interfere with eating and emotional distress can lead to difficulty with eating.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 3:00 AM DATE MODIFIED: 10/3/2018 3:41 PM 96. Why should AIDS patients be concerned about foodborne illnesses?

ANSWER: The depressed immunity of people with HIV infections places them at extremely high risk Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 of developing foodborne illnesses. Water can also be a source of foodborne illness and is a common cause of cryptosporidiosis in HIV-infected individuals. In places where water quality is questionable, patients should consult their local health departments to determine whether the tap water is safe to drink. If not, water used for drinking and making ice cubes should be boiled for one minute.

POINTS: 1 DIFFICULTY: Bloom’s: Understand REFERENCES: 25.2 HIV Infection QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.02 - Describe the potential consequences of HIV infection, its medical treatment, and nutrition therapy for this condition.

DATE CREATED: 5/4/2015 3:02 AM DATE MODIFIED: 10/3/2018 3:42 PM 97. Discuss three strategies that might help a patient cope with her reduced taste sensation.

ANSWER: Ways to cope with reduced taste sensation: • Brush your teeth or use mouthwash before you eat.

• Consume foods chilled or at room temperature. Use plastic, rather than metal, eating utensils.

• Choose eggs, fish, poultry, and milk products instead of meats.

• Experiment with sauces, seasonings, herbs, spices, and sweeteners to improve food taste and flavor.

• Save your favorite foods for times when you are not feeling nauseated.

POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 3:03 AM DATE MODIFIED: 5/4/2015 3:05 AM 98. Discuss three strategies that might help a cancer patient cope with nausea.

ANSWER: Ways to cope with nausea: • Consume liquids throughout the day to replace fluids.

• If you become nauseated from chemotherapy treatments, avoid eating for at least two hours before treatments.

• Consume your largest meal at a time when you are least likely to feel nauseous.

• Try consuming smaller meals and eat slowly. Experiment with foods to see if some foods cause nausea more than others.

• Avoid foods and meals that have strong odors or are fatty, greasy, or gas forming.

POINTS: 1 Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 3:05 AM DATE MODIFIED: 10/3/2018 3:42 PM 99. Discuss the concept behind hematopoietic stem cell transplantation.

ANSWER: Hematopoietic stem cell transplantation replaces the blood-forming stem cells that have been destroyed by high-dose chemotherapy or radiation therapy. These procedures may be used to treat leukemia, lymphomas, and multiple myeloma. If possible, stem cells are collected from the patient’s bone marrow or circulating blood before chemotherapy or radiation treatment begins so that a separate donor is not required. If another person’s cells are used, the patient must take immunosuppressant drugs to prevent graft-versus-host disease, in which the donor’s immune cells attack the recipient’s tissues, and graft rejection, in which the recipient’s immune system rejects the donor cells.

POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 3:20 AM DATE MODIFIED: 5/4/2015 3:22 AM 100. Discuss radiation therapy and the advantages it has over other treatments.

ANSWER: Radiation therapy treats cancer by bombarding cancer cells with X-rays, gamma rays, or various atomic particles. These treatments generate reactive forms of oxygen, such as superoxide and hydroxyl radicals, which can damage cellular DNA and cause cell death.

Newer techniques can focus the radiation directly at tumors and minimize damage to nearby tissues. An advantage of radiation therapy over surgery is that it can shrink tumors while preserving organ structure and function. Compared with chemotherapy, radiation therapy is better able to target specific regions of the body, rather than involving all body cells.

POINTS: 1 DIFFICULTY: Bloom's: Understand REFERENCES: 25.1 Cancer QUESTION TYPE: Essay HAS VARIABLES: False STUDENT ENTRY MODE: Basic Copyright Cengage Learning. Powered by Cognero.

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Chapter 25 LEARNING OBJECTIVES: NUTR.DEBR.16.25.01 - Explain how cancer develops and discuss the factors that influence cancer risk, the effects of cancer on nutrition status, and the main approaches to cancer treatment.

DATE CREATED: 5/4/2015 3:23 AM DATE MODIFIED: 5/4/2015 3:24 AM

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