Nutrition in Healthcare Exam Solutions
Course Introduction
This course explores the fundamental principles of nutrition and their critical application within healthcare settings. Students will examine the role of nutrients in maintaining health, preventing disease, and supporting recovery processes, with emphasis on evidence-based guidelines for nutritional assessment and intervention. Key topics include macronutrients and micronutrients, metabolic processes, special dietary needs across the lifespan, nutrition for chronic disease management, and the impact of cultural, behavioral, and socioeconomic factors on dietary practices. Through case studies and practical exercises, students will develop skills to identify nutritional risks and collaborate with healthcare teams in creating effective nutrition care plans for diverse patient populations.
Recommended Textbook
Nutrition for Health and Healthcare 6th Edition by Linda Kelly DeBruyne
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2040 Verified Questions
2040 Flashcards
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Chapter 1: Overview of Nutrition and Health
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Sample Questions
Q1) An excess intake of protein can never lead to becoming overweight.
A)True
B)False
Answer: False
Q2) A product featuring a qualified health claim on its label:
A) must have the highest degree of scientific support for that claim.
B) must provide an insert with a detailed explanation of the scientific support backing the claim.
C) cannot be sold.
D) must bear a statement explaining the degree of scientific evidence backing the claim.
E) must be sold at a higher price that a similar product without a qualified health claim.
Answer: A
Q3) The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.
A)True
B)False
Answer: True
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Page 3
Chapter 2: Digestion and Absorption
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Sample Questions
Q1) Which of the following contains no digestive enzymes?
A) saliva
B) gastric juice
C) intestinal juice
D) bile
E) pancreatic juice
Answer: D
Q2) Which two organs secrete digestive juices into the small intestine?
A) gallbladder and pancreas
B) pancreas and liver
C) gallbladder and liver
D) duodenum and pancreas
E) liver and stomach
Answer: A
Q3) Low-density lipoproteins, or LDL, are often referred to as "good" cholesterol.
A)True
B)False
Answer: False
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4
Chapter 3: Carbohydrates
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Sample Questions
Q1) The glycemic index of a food can be measured by comparing the increase in one's blood glucose levels after consuming a carbohydrate to that caused by a reference food such as:
A) potato chips.
B) a banana.
C) ice cream.
D) oatmeal.
E) white bread.
Answer: E
Q2) The hormone that moves glucose from the blood into the cells is:
A) glucagon.
B) insulin.
C) testosterone.
D) sucrose.
E) glycogen
Answer: B
Q3) Most dietary fiber provides little or no energy.
A)True
B)False
Answer: True
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Chapter 4: Lipids
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Sample Questions
Q1) Due to their roles in brain development and prevention of heart disease, 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.
Q2) Linoleic acid is found primarily in:
A) vegetable oils.
B) fish oils.
C) fast foods.
D) refined grains.
E) red meat.
Q3) High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.
A)True
B)False
Q4) Imagine you want to explain to a patient the benefits of heart-healthy fats and how to make dietary modifications to include them. What would you say?
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Chapter 5: Protein
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Sample Questions
Q1) The task of acquiring enough vitamin B12 may pose a problem to vegans because:
A) fibers in vegetables inhibit its absorption.
B) they lack the intrinsic factor.
C) it is found naturally only in animal-derived products.
D) deficiency may occur from excess intake of soy products.
E) they are unable to recycle their vitamin B12.
Q2) Which of the following would you be least likely to recommend to your vegan client who is trying to increase his calcium intake?
A) dark green, leafy vegetables.
B) fortified soy milk.
C) legumes.
D) fortified breakfast cereal
E) deep orange and yellow fruits and vegetables
Q3) What happens when the diet lacks 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) Fatty acids will be substituted for the missing amino acid.
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Chapter 6: Energy Balance and Body Composition
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Sample Questions
Q1) The health risk 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 estrogen.
Q2) When protein consumption exceeds 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) stored in the gallbladder as bile.
Q3) The part of a triglyceride that can be made into glucose is:
A) the saturated fatty acids.
B) the medium-chain fatty acids.
C) the unsaturated fatty acids.
D) the long-chain fatty acids.
E) the glycerol backbone.
Q4) Define the thermic effect of food and explain its effect on energy expenditure
Page 8
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Chapter 7: Weight Management - Overweight and Underweight
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Sample Questions
Q1) Which of the following is a prescription drug that alters release of the brain's neurotransmitters to suppress appetite?
A) Orlistat
B) Phentermine
C) Olestra
D) Belviq
E) Alli
Q2) David has a difficult time gaining weight. Your recommendations to him 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 only water and avoid snacks."
Q3) Belviq works by interacting with brain serotonin receptors to increase satiety.
A)True
B)False
Q4) What are some identifying characteristics of fad diets and weight-loss scams?
Q5) Genetics alone determines a person's susceptibility to obesity.
A)True
B)False
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Chapter 8: The Vitamins
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Sample Questions
Q1) 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
Q2) 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) white, like rice and potatoes.
Q3) Studies suggest that a diet rich in carotenoids is associated with a lower risk of:
A) diabetes.
B) arthritis.
C) heart disease.
D) osteoporosis.
E) hot flashes.
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Page 10
Chapter 9: Water and the Minerals
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Sample Questions
Q1) According to the DRI committee, the adequate intake for total water for a female is:
A) 2 cups per day.
B) 2.7 L per day.
C) 3.7 L per day.
D) 24 ounces per day.
E) 3.5 gallons per day.
Q2) Which of the following is a poor food source of iron?
A) dried fruits
B) enriched cereals
C) legumes
D) cheese
E) clams
Q3) 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 potassium by the kidneys.
E) excretion of excess sodium by the kidneys.
Q4) How does fluoride exert a caries-reducing effect?
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Chapter 10: Nutrition Through the Life Span - Pregnancy and Infancy
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Sample Questions
Q1) Carrie will most likely be successful with breastfeeding if she follows which practice?
A) breastfeeding the infant on demand
B) increasing her intake of iron-rich foods
C) restricting fluids the first 48 hours
D) providing a pacifier between feedings
E) offering breast milk on a set schedule
Q2) Fetal alcohol spectrum disorders (FASD) include what associated characteristics at birth?
A) infection with Streptococcus
B) unusual skin rash
C) facial and vision abnormalities
D) spinal curvature and muscle weakness
E) lack of brown fat
Q3) An obese women should gain _____ pounds during pregnancy.
A) 5-7
B) 11-20
C) 17-24
D) 25-35
E) 35-50
Page 12
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Chapter 11: Nutrition Through the Life Span - Childhood and Adolescence
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Sample Questions
Q1) Among the following, foods that help most to meet children's iron requirements are
A) milk, cheese, or yogurt
B) oranges, apples, or bananas
C) prunes, grapes, or raisins
D) whole-wheat, enriched, or fortified breads
E) dark green, deep orange, or yellow vegetables
Q2) According to the USDA Nutrition Standards for foods sold in schools, all schools may sell which beverages?
A) Flavored or unflavored low-fat milk
B) Unflavored vitamin D milk
C) Plain or carbonated water
D) Water, low-fat milk, and sports drinks
E) Water and diet soda
Q3) To prevent iron deficiency, a child needs _____ mg of iron per day.
A) 2-3
B) 3-5
C) 7-10
D) 9-12
E) 13-15
Page 13
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Chapter 12: Nutrition Through the Life Span - Later
Adulthood
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Sample Questions
Q1) 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
Q2) The protein needs of older adults appear to be about the same as those of younger people.
A)True
B)False
Q3) Lifestyle habits that can have a profound influence on health and on physiological age include _____.
A) following a meat-based eating pattern
B) engaging in physical activity weekly
C) avoiding all forms of alcohol
D) getting at least six hours of sleep each night
E) having a sense of purpose
Q4) As people grow older, the use of medicines becomes commonplace, thus increasing the potential for diet-medication interactions.
A)True
B)False
Page 14
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Chapter 13: Nutrition Care and Assessment
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Sample Questions
Q1) The four steps of the nutrition care process include nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.
A)True
B)False
Q2) Segments of a DNA strand that can be translated into proteins are called _____.
A) chromosomes
B) noncoding sequences
C) genomics
D) genes
E) nucleotides
Q3) diet orders
Q4) The normal half-life of albumin is _____.
A) 12-16 hours
B) 2-3 days
C) 8-10 days
D) 14-20 days
E) 26-30 days
Q5) genome
Q6) nutrition support teams
Page 15
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Chapter 14: Nutrition Intervention and Diet-Drug
Interactions
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Sample Questions
Q1) Medications can cause nutrient malabsorption when they damage the intestinal mucosa or upset gastrointestinal function.
A)True
B)False
Q2) Methotrexate interferes with the metabolism of _____.
A) folate
B) iron
C) vitamin B12
D) calcium
E) vitamin C
Q3) If a patient requires a clear liquid diet for more than one or two days _____.
A) blenderized liquid foods should be added to the diet
B) the patient should be started on a tube feeding
C) a greater variety of clear liquid foods should be added to the meal tray
D) the diet should be supplemented with a low-residue commercial formula
E) the patient should receive supplemental parenteral nutrition
Q4) What are three general ways in which diet and drugs can interact?
Q5) Describe a mechanically altered diet and explain when it is useful.
Page 16
Q6) Describe the difference between a type of therapy that is considered "complementary" vs. one that is "alternative."
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Page 17
Chapter 15: Enteral and Parenteral Nutrition Support
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Sample Questions
Q1) Types of formulas that contain complete proteins are called _____.
A) disease-specific formulas
B) hydrolyzed formulas
C) standard formulas
D) modular formulas
E) monomeric formulas
Q2) Long-term TPN administration may result in complications such as _____.
A) gallbladder disease
B) heart disease
C) diabetes
D) bone cancer
E) hearing loss
Q3) The economic impact of home nutrition support is a concern for people on these programs.
A)True
B)False
Q4) Once the need for intravenous nutrition has resolved, the client should be immediately taken off of the solution and put onto an oral diet.
A)True
B)False
Page 18
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Chapter 16: Nutrition in Metabolic and Respiratory Stress
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Sample Questions
Q1) Kati's protein needs are estimated at 1.2 to 2 g/kg of body weight based on her condition. Based on this estimation, her daily protein intake would then be _____ g per day.
A) 36 to 58 g
B) 62 to 104 g
C) 116 to 138 g
D) 154 to 168 g
E) 180 to 200 g
Q2) The most common risk factor associated with development of COPD is _____.
A) alpha-1 anti-trypsin deficiency
B) environmental exposure to pollutants
C) lung cancer
D) cigarette smoking
E) cystic fibrosis
Q3) What micronutrient plays a role in immunity and wound healing?
A) Zinc
B) Choline
C) Selenium
D) Vitamin K
E) Iron
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Chapter 17: Nutrition and Upper Gastrointestinal Disorders
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Sample Questions
Q1) On the day following surgery, Ms. Wilson will be allowed to consume what food or fluids?
A) Chicken broth
B) Saltine crackers
C) Tomato soup
D) Skim milk
E) A fruit smoothie
Q2) Xerostomia is a side effect of many medications and can make chewing and swallowing more difficult.
A)True
B)False
Q3) M.L. should be made aware that absorption of some nutrients can be adversely affected by antacid and antisecretory medication use. An example of one of these nutrients includes _____.
A) iron
B) magnesium
C) zinc
D) vitamin A
E) vitamin K
Q4) Describe the nutritional concerns for a patient following bariatric surgery.
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Chapter 18: Nutrition and Lower Gastrointestinal Disorders
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Sample Questions
Q1) To help control diarrhea, a patient with an ostomy should consume _____.
A) applesauce
B) caffeine
C) sugar-free candy
D) grapes
E) milk
Q2) Most cases of Crohn's disease affect which part of the gastrointestinal tract?
A) The esophagus
B) The lower esophageal sphincter
C) The stomach
D) The duodenum
E) The ileum
Q3) What food component could be included in a gluten-free diet?
A) wheat
B) rice
C) barley
D) rye
E) triticale
Q4) Identify the possible causes of diarrhea and describe its appropriate treatment.
Q5) Describe important components of nutrition management for people with ostomies.
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Chapter 19: Nutrition and Liver Diseases
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Sample Questions
Q1) Protein and energy requirements are increased after transplantation due to the stress of surgery.
A)True
B)False
Q2) Patients with cirrhosis require _____ in order to prevent wasting.
A) extra fluid
B) elevated dietary protein
C) high-fat diets
D) increased iron intake
E) extra kcalories
Q3) Due to the risk of foodborne illness, what food should Mr. Jamison avoid?
A) Steak
B) Cooked fruit
C) Unpasteurized milk
D) Canned vegetables
E) Scrambled eggs
Q4) Describe post-transplant concerns related to medication use in a patient who has had a liver transplant.
Q5) fatty liver
Q6) alcoholic liver disease
Page 22
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Chapter 20: Nutrition and Diabetes Mellitus
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Sample Questions
Q1) By the time symptoms of type 1 diabetes develop, damage to the beta cells has often occurred and the first sign of the disease is _____.
A) ketoacidosis
B) hypoglycemia
C) high blood lipids
D) microalbuminuria
E) elevated hemoglobin A1C
Q2) Sam is an African-American male who is obese and has a family history of diabetes. The nurse recognizes that Sam has _____ of the major risk factors for type 2 diabetes.
A) 0
B) 1
C) 2
D) 3
E) 4
Q3) What is the "honeymoon period" associated with diabetes treatment?
Q4) Routine checks for microalbuminuria help to determine whether diabetes is affecting the eyes.
A)True
B)False
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Chapter 21: Nutrition and Disorders of the Heart and Blood
Vessels
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Sample Questions
Q1) Cardiovascular diseases are the leading cause of death in both Europe and the United States.
A)True
B)False
Q2) Foods or supplements that contain significant amounts of plant sterols can help to lower LDL cholesterol levels by _____.
A) interfering with cholesterol and bile absorption
B) reducing cholesterol synthesis in the liver
C) suppressing inflammation
D) reducing blood clotting
E) replacing intake of total cholesterol
Q3) For individuals with elevated LDL, current guidelines suggest limiting saturated fat intake to less than _____ percent of the total kcalories consumed.
A) 2
B) 4
C) 5
D) 7
E) 10
Q4) Describe how atherosclerosis develops.
Page 24
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Chapter 22: Nutrition and Renal Diseases
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Sample Questions
Q1) Uric acid kidney stones are most commonly associated with what condition?
A) Hypercalcemia
B) Diabetes
C) Gout
D) Atherosclerosis
E) Diarrhea
Q2) One potential complication of hemodialysis is _____.
A) blood clots
B) insomnia
C) edema
D) hemochromatosis
E) hypertension
Q3) Low-protein diets for patients with chronic kidney disease supply less _____ than high-protein diets.
A) sodium
B) phosphorous
C) potassium
D) vitamin B6
E) magnesium
Q4) Describe the potential consequences that can develop with nephrotic syndrome.
Page 25
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Chapter 23: Nutrition - Cancer - and HIV Infection
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Sample Questions
Q1) 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
D) Half-and-half
E) Powdered milk
Q2) Consumption of _____ may actually decrease the risk of prostate cancer.
A) milk and dairy products
B) tomato products
C) citrus fruits
D) whole grains
E) folate-containing foods
Q3) Herpes simplex is a fungal infection of the mouth and throat that often occurs in patients with HIV.
A)True
B)False
Q4) What suggestions would you give a cancer patient concerning ways to control nausea and vomiting?
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