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Test Bank Of Basic Nutrition and Diet Therapy 14th Edition By Williams
Chapter 3: Fats
Test Bank
MULTIPLE CHOICE
a. | enzyme production, insulation of long bones, and bone structure. |
b. | formation of bone structure and energy for daily activities. |
c. | flavoring low fat foods, supplying fatty acids, and lubrication for vital organs. |
d. | insulation of vital organs, temperature regulation, and cell membrane structure. |
ANS: D
In the body, fat around vital organs and under the skin provides insulation and helps regulate body temperature; fat is also a component of cell membrane structure.
DIF: Cognitive Level: Knowledge REF: 36 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | 35. |
b. | 140. |
c. | 315. |
d. | 350. |
ANS: C
Fat contains 9 kcal/g, so 35 g 9 kcal/g = 315 kcal.
DIF: Cognitive Level: Application REF: 36
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | 180-270 calories. |
b. | 360-630 calories. |
c. | 540-630 calories. |
d. | 540-720 calories. |
ANS: B
It is recommended that no more than 20% to 35% of total calories come from fat. In an 1800 calorie diet: 1800 x .20 = 360 calories. 1800 x .35 = 630 calories.
DIF: Cognitive Level: Application REF: 42-43
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | carbon. |
b. | hydrogen. |
c. | nitrogen. |
d. | oxygen. |
ANS: C
Carbon, hydrogen, and oxygen make up fat, whereas nitrogen is found as part of the protein molecule.
DIF: Cognitive Level: Knowledge REF: 31 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | glycerol and amino acids. |
b. | transfatty acids. |
c. | hydrogenated fatty acids. |
d. | glycerol and fatty acids. |
ANS: D
A triglyceride is composed of three fatty acids attached to a glycerol base.
DIF: Cognitive Level: Knowledge REF: 31 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | amount of water it contains. |
b. | amount of cholesterol it contains. |
c. | source. |
d. | amount of hydrogen it contains. |
ANS: D
Fatty acids are saturated or unsaturated depending on whether they are filled with hydrogen. A fatty acid that is not completely filled with all the hydrogen it can hold is unsaturated; the structure of a saturated fatty acid is completely filled with all the hydrogen bonds it can hold.
DIF: Cognitive Level: Knowledge REF: 31-32 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | beef steak. |
b. | olive oil. |
c. | green tomatoes. |
d. | whole-grain bread. |
ANS: A
Saturated fats are commonly found in animal products. Unsaturated and monounsaturated fats are mostly derived from plant sources. However, tropical oils such as coconut and palm oils as well as hydrogenated oils are saturated.
DIF: Cognitive Level: Application REF: 32
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | safflower oil. |
b. | corn. |
c. | cottonseed. |
d. | soybean. |
ANS: A
Unsaturated fats listed in order of degree of unsaturation are safflower, corn, cottonseed, and soybean.
DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | monounsaturated. |
b. | polyunsaturated. |
c. | unsaturated. |
d. | saturated. |
ANS: C
Plant foods are mostly composed of unsaturated fats. However, tropical oils such as palm, palm kernel, and coconut as well as hydrogenated oils are composed of saturated fats.
DIF: Cognitive Level: Comprehension REF: 33 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | assess for essential fatty acid deficiency. |
b. | continue to monitor for changes. |
c. | continue current meal plan. |
d. | draw lab work immediately. |
ANS: A
An essential fatty acid is one that is essential for the body; its absence will create a specific deficiency. The body cannot manufacture essential fatty acids and must obtain them from the diet.
DIF: Cognitive Level: Analysis REF: 34
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | digestion of food. |
b. | protein metabolism. |
c. | fluid balance. |
d. | blood clotting. |
ANS: D
The body needs linoleic acid for functions related to tissue strength, cholesterol metabolism, muscle tone, blood clotting, and heart action.
DIF: Cognitive Level: Knowledge REF: 34-35 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | strawberries. |
b. | canola oil. |
c. | raisin toast. |
d. | lard. |
ANS: B
Linolenic acid is primarily found in soybean, canola, and flaxseed oil.
DIF: Cognitive Level: Application REF: 34
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | salad dressing. |
b. | skim milk. |
c. | rice. |
d. | skinless chicken. |
ANS: D
Even when all the visible fat has been removed from meat, approximately 6% of the total fat that surrounds the muscle fibers remains.
DIF: Cognitive Level: Application REF: 37 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | hydrolysis. |
b. | hydrogenation. |
c. | emulsification. |
d. | hydration. |
ANS: B
Hydrogenation is the process of introducing hydrogen into the fat molecule; this makes the fat more saturated.
DIF: Cognitive Level: Knowledge REF: 33 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | liquid fats become solids. |
b. | fats become less saturated. |
c. | monoglycerides become diglycerides. |
d. | vitamins are destroyed. |
ANS: A
Hydrogenation is the process of introducing hydrogen into the fat molecule; liquid fats such as vegetable oil are made into solids such as margarine and shortening in this manner.
DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | liver. |
b. | sausage. |
c. | cheese. |
d. | coconut. |
ANS: D
Cholesterol is a substance that naturally occurs in all animal foods but not in plant foods.
DIF: Cognitive Level: Application REF: 36 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | intestine. |
b. | liver. |
c. | adipose tissue. |
d. | skin. |
ANS: B
Endogenous cholesterol is synthesized in many body tissues, particularly the liver. Small amounts are synthesized in the adrenal cortex, skin, intestines, testes, and ovaries.
DIF: Cognitive Level: Knowledge REF: 34 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | obesity, arthritis, and elevated blood pressure. |
b. | obesity, elevated blood fats, and diabetes. |
c. | elevated blood pressure, diabetes, and allergies. |
d. | diabetes, dementia, and stroke. |
ANS: B
According to the Dietary Reference Intakes, no more than 20% to 35% of total calories should come from fat. Excess fat intakes places a person at risk for health problems, including obesity, elevated blood fats, and diabetes.
DIF: Cognitive Level: Application REF: 42
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Reduction of Risk Potential
a. | family history of cancer. |
b. | increased stress and obesity. |
c. | anemia and low thyroid levels. |
d. | gallbladder disease. |
ANS: B
Heart disease is a leading cause of death in developed countries. Various risk
factors are associated with heart disease, including excess dietary fat, especially saturated fat and cholesterol, along with obesity, diabetes, elevated blood fats, and elevated blood pressure. Additional lifestyle factors include smoking, stress, and lack of exercise.
DIF: Cognitive Level: Knowledge REF: 43 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Reduction of Risk Potential
a. | micelles. |
b. | glycolipids. |
c. | chylomicrons. |
d. | bile salts. |
ANS: C
After absorption, monoglycerides and fatty acids are reformed into triglycerides, which are then packaged into lipoproteins called chylomicrons. Chylomicrons are made of triglycerides, cholesterol, phospholipids, and proteins, and allow fatty substances to enter the circulation.
DIF: Cognitive Level: Knowledge REF: 41 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | mouth. |
b. | stomach. |
c. | small intestine. |
d. | large intestine. |
ANS: C
The largest part of chemical digestion occurs in the small intestine with bile salts from the gallbladder (which serve as an emulsifier) and several enzymes, including gastric lipase (tributyrinase) and pancreatic lipase, which break down triglycerides to diglycerides and monoglycerides.
DIF: Cognitive Level: Application REF: 39-41 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | gastric lipase. |
b. | cholecystokinin. |
c. | enteric lipase. |
d. | enterokinin. |
ANS: B
Cholecystokinin release is stimulated when fat enters the duodenum. Cholecystokinin then causes the gallbladder to contract.
DIF: Cognitive Level: Knowledge REF: 39 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | fatty acids. |
b. | glycerol. |
c. | diglycerides. |
d. | monosaccharides. |
ANS: D
The end products of fat digestion include fatty acids, glycerol, and diglycerides. Monosaccharides are a type of carbohydrate.
DIF: Cognitive Level: Knowledge REF: 40-41 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | digest triglycerides. |
b. | activate the intestinal lipases. |
c. | break fat into smaller particles. |
d. | split fatty acids into two-carbon molecules. |
ANS: C
Bile functions as an emulsifier rather than an enzyme. Bile assists in the preparation of fat for chemical digestion by its specific enzymes. This preparation accomplishes two tasks: it (1) breaks down fat into small particles; and (2) lowers the surface tension of the dispersed and suspended fat particles.
DIF: Cognitive Level: Knowledge REF: 39-40 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | olive oil. |
b. | safflower oil. |
c. | margarine. |
d. | lard. |
ANS: D
Lard is a highly saturated fat. Excess intake of cholesterol and saturated fat is associated with atherosclerosis.
DIF: Cognitive Level: Application REF: 42-43 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | reduce the cost of popular foods. |
b. | reduce the transfatty acid content of the food. |
c. | prolong the shelf life of the food. |
d. | improve the flavor and physical texture of low-fat foods. |
ANS: D
Fat substitutes, such as Simplesse and Olestra, provide improved flavor and physical texture to low-fat foods and can help reduce total dietary fat.
DIF: Cognitive Level: Knowledge REF: 36 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | 40 g carbohydrates. |
b. | 30 g fat. |
c. | 60 g carbohydrates. |
d. | 50 g protein. |
ANS: B
30 g of fat provides the most kilocalories. Fat provides 9 kcal/g; both carbohydrates and proteins provide 4 kcal/g.
Calculations:
30 g fat x 9 kcal/g = 270 kcal
40 g carbohydrate x 4 kcal/g = 160 kcal
60 g carbohydrate x 4 kcal/g = 240 kcal
50 g protein x 4 kcal/g = 200 kcal
DIF: Cognitive Level: Application REF: 36 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | corn oil. |
b. | peanut oil. |
c. | avocado oil. |
d. | margarine. |
ANS: D
Margarine is higher in saturated fat than corn oil, peanut oil, and avocado oil. Margarine is made from oil by hydrogenation. This makes the oil more solid and more saturated.
DIF: Cognitive Level: Application REF: 33-34 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | 3%. |
b. | 13%. |
c. | 30%. |
d. | 33%. |
ANS: C
Fat contains 9 kcal/g; 50 g 9 kcal/g = 450 kcal. 450 kcal/1500 total kcal = 0.30, or 30%.
DIF: Cognitive Level: Application REF: 36|42 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | fish. |
b. | margarine. |
c. | avocado. |
d. | tofu. |
ANS: C
Monounsaturated fats include olives and olive oil, peanuts and peanut oil, canola oil, almonds, pecans, and avocados.
DIF: Cognitive Level: Application REF: 33 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
Chapter 13: Community Food Supply and Health
Test Bank
MULTIPLE CHOICE
a. | zinc |
b. | biotin |
c. | iron |
d. | ascorbic acid |
ANS: C
Iron-deficiency, protein-energy malnutrition, vitamin A deficiency, and iodine deficiency are the most common deficiencies in the world today.
DIF: Cognitive Level: Application REF: 257 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | increase the shelf life of foods. |
b. | control plant diseases. |
c. | prevent food-borne disease. |
d. | increase crop yields. |
ANS: B
Pesticides are used to control plant diseases. Farmers use certain chemicals to control a wide variety of destructive insects that reduce crop yield.
DIF: Cognitive Level: Application REF: 242 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | fossil fuel. |
b. | genetically modified. |
c. | organic. |
d. | irradiated. |
ANS: C
Organic farming methods use natural means of pest control and meet the standards set by the U.S. Department of Agriculture National Organic Program. Organic foods are grown without the use of synthetic pesticides or fertilizers, sewage sludge, or ionizing radiation.
DIF: Cognitive Level: Knowledge REF: 242 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | malnutrition. |
b. | iron deficiency. |
c. | high sugar intakes. |
d. | unsafe drinking water. |
ANS: B
Iron deficiency increases lead absorption fourfold or fivefold, thus increasing the risk of lead toxicity.
DIF: Cognitive Level: Knowledge REF: 256 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | mental deficits. |
b. | heart problems. |
c. | respiratory problems. |
d. | kidney problems. |
ANS: A
Children exposed to high levels of lead sustain permanent neurologic damage that can manifest itself in the form of mental deficits.
DIF: Cognitive Level: Application REF: 256
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | raw seafood |
b. | improperly canned foods |
c. | fish from contaminated water |
d. | crops grown with pesticides |
ANS: C
Mercury poisoning is most often caused by eating fish from contaminated water. Methyl mercury is a toxin contaminating large bodies of water and the fish within that water.
DIF: Cognitive Level: Application REF: 256
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | Centers for Disease Control. |
b. | U.S. Food and Drug Administration (FDA). |
c. | U.S. Public Health Service (PHS). |
d. | Federal Trade Commission (FTC). |
ANS: B
The U.S. Food and Drug Administration is responsible for ensuring, among other things, that Americas food supply is safe, pure, and wholesome.
DIF: Cognitive Level: Knowledge REF: 237-238 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | apples and the prevention of hypertension. |
b. | low sodium and the prevention of hypertension. |
c. | zinc and the prevention of wounds. |
d. | spinach and the prevention of diabetes. |
ANS: B
Low sodium and the prevention of hypertension is a health claim approved by the FDA. The FDA guidelines indicate that any health claim on a label must be supported by substantial scientific evidence.
DIF: Cognitive Level: Knowledge REF: 241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | 32 |
b. | 40 |
c. | 42 |
d. | 45 |
ANS: B
Home refrigerator temperatures should be maintained at 40 F or lower.
DIF: Cognitive Level: Application REF: 247 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | decrease |
b. | sometimes increase |
c. | have no effect on |
d. | are legal only if they increase |
ANS: B
Food additives can sometimes increase the nutritional value of foods, along with helping produce uniform qualities, standardizing many functional factors, preserving foods by preventing oxidation, and controlling acidity or alkalinity.
DIF: Cognitive Level: Comprehension REF: 245 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | include testing to ensure that food will not cause food-borne illness. |
b. | allow food safety inspectors to critique food production without visiting the site. |
c. | can be used only in restaurants and food-service facilities. |
d. | help prevent food-borne illness by controlling specific aspects of food production. |
ANS: D
HACCP is a food safety system that focuses on preventing food-borne illness by identifying critical points and eliminating hazards.
DIF: Cognitive Level: Knowledge REF: 248|250 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | ingestion of toxic bacteria. |
b. | toxins produced by bacteria in the intestines. |
c. | toxins produced by bacteria in the bloodstream. |
d. | ingestion of toxins produced by bacteria in the food before it is eaten. |
ANS: D
Bacterial food poisoning is caused by the ingestion of bacterial toxins that have been produced in the food by the growth of specific kinds of bacteria before the food is eaten.
DIF: Cognitive Level: Knowledge REF: 251
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | the use of pesticides. |
b. | food prices. |
c. | nutrition labeling. |
d. | food subsidies. |
ANS: C
Nutrition labeling regulations are enforced by the Food and Drug Administration.
DIF: Cognitive Level: Knowledge REF: 238 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | Staphylococcus aureus. |
b. | Salmonella typhi. |
c. | Listeria monocytogenes. |
d. | Clostridium botulinum. |
ANS: D
Clostridium botulinum is an anaerobic (or nearly so) bacterial toxin. The relatively air-free can and canning temperatures provide good conditions for toxin production.
DIF: Cognitive Level: Knowledge REF: 252-253 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | bought by the government to distribute to the needy. |
b. | sold below market value in most places. |
c. | sent to Third World countries. |
d. | processed to make nonperishable food items. |
ANS: A
Under the Commodity Supplemental Food Program, the U.S. Department of Agriculture purchases surplus food items that are good sources of nutrients often lacking in the diets of target populations and then distributes the food to state agencies and tribal organizations.
DIF: Cognitive Level: Knowledge REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | buy from a reliable source. |
b. | freeze before it is cooked. |
c. | cook thoroughly before eating. |
d. | store raw meat in air-tight packaging. |
ANS: C
Thorough cooking kills parasites in meats.
DIF: Cognitive Level: Application REF: 256 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | 1 week. |
b. | 2 weeks. |
c. | 1 month. |
d. | 2 months. |
ANS: C
Under the SNAP, the person or household is issued a debit card, or food stamps, which are supposed to supplement the households food needs for 1 month.
DIF: Cognitive Level: Knowledge REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | low income children. |
b. | all students. |
c. | children at nutritional risk. |
d. | children younger than 12 years. |
ANS: B
The National School Lunch Program provides meals for all students.
DIF: Cognitive Level: Knowledge REF: 260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | low-income pregnant women whos infants birth weight is less than 4 lbs. |
b. | all children between the ages of 2 and 5 who are in a preschool program. |
c. | all pregnant women and their children younger than 5 years who live in rental housing. |
d. | low-income women who are pregnant or breast-feeding and their children who are younger than 5 years. |
ANS: D
The Women, Infants, and Children (WIC) food program provides nutrition supplementation, education, counseling, and referrals for health care and social services to women who are pregnant or who have recently given birth and to their infants and children younger than 5 years.
DIF: Cognitive Level: Knowledge REF: 259-260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | Share a Meal. |
b. | Drive-Through Meals. |
c. | Congregate Meals Program. |
d. | Nutrition Supplements Program. |
ANS: C
Congregate meals are provided by the Nutrition Services Incentive Program.
DIF: Cognitive Level: Knowledge REF: 260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | apples |
b. | yogurt |
c. | hotdogs |
d. | milk |
ANS: A
Fresh produce such as apples may be irradiated to increase shelf life. Irradiation can kill bacteria and parasites on food after harvest.
DIF: Cognitive Level: Application REF: 245 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | serving size. |
b. | cooking instructions. |
c. | whether the product is kosher. |
d. | total calories per container. |
ANS: A
Food labels contain a Nutrition Facts panel that lists the amount of nutrients in a standard serving of food along with kilocalories from fat, percentage of daily values, number of kilocalories per gram of fat, carbohydrates, and protein.
DIF: Cognitive Level: Application REF: 239-241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | sodium. |
b. | calories. |
c. | saturated fat. |
d. | total fat. |
ANS: C
Foods described as low cholesterol must also be low in saturated fat.
DIF: Cognitive Level: Application REF: 241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | aerobic. |
b. | anaerobic. |
c. | antioxidant. |
d. | antibiotic. |
ANS: B
Anaerobic means that a microorganism can live and grow in an oxygen-free environment.
DIF: Cognitive Level: Knowledge REF: 252 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | influenza. |
b. | a food-borne infection. |
c. | bacterial food poisoning. |
d. | heavy metal poisoning. |
ANS: B
A food-borne infection presents with flu-like symptoms and is caused by the ingestion of food that is heavily contaminated with bacteria.
DIF: Cognitive Level: Application REF: 250 TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
a. | food-borne illness. |
b. | overuse of additives. |
c. | contamination of foods with pesticides. |
d. | eating fish from contaminated water. |
ANS: A
Most food-related hazards to consumers are caused by food-borne illness, which causes a high incidence of illness and death.
DIF: Cognitive Level: Application REF: 245|247 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | potato salad. |
b. | an apple. |
c. | sweet potato. |
d. | a soda cracker. |
ANS: A
Staphylococcal food poisoning often is caused by food handlers with infected cuts. Therefore foods that require handling during preparation, such as chopping potatoes, are more likely to be contaminated. Foods that are particularly effective carriers for staphylococci and their toxins include custard or cream-filled bakery goods, processed meats, ham, tongue, cheese, ice cream, potato salad, sauces, chicken and ham salads, and combination dishes.
DIF: Cognitive Level: Application REF: 251-252
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | baking soda. |
b. | ice cream. |
c. | baked potato. |
d. | whole wheat bread. |
ANS: B
Lecithin is a food additive that acts as an emulsifier in dairy products.
DIF: Cognitive Level: Application REF: 246
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | low sodium and the prevention of hypertension. |
b. | a low-carbohydrate diet and the prevention of obesity. |
c. | supplemental vitamin A and the prevention of osteoporosis. |
d. | high protein intake and an increased risk of cancer. |
ANS: A
The Food and Drug Administration guidelines indicate that any health claim on a label must be supported by substantial scientific evidence. Low sodium and the prevention of hypertension is supported by established evidence.
DIF: Cognitive Level: Knowledge REF: 240-241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
a. | lemonade. |
b. | fortified cereal. |
c. | popsicles. |
d. | chocolate chip cookies. |
ANS: B
Foods covered with issued vouchers include milk, eggs, cheese, juice, fortified cereals, fruits, vegetables, and infant formulas.
DIF: Cognitive Level: Application REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
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