Chapter 09: Nutrition
Linton: Introduction to Medical–Surgical Nursing, 6th Edition
MULTIPLE CHOICE
1. What two mechanisms does the regulation of the gastrointestinal system require?
a.
Neural control and cardiovascular control
b.
Secretion of hormones and kidney filtration
c.
Neural control and secretions of hormones
d.
Cardiovascular control and kidney filtration
2. The mouth and stomach are two areas of the gastrointestinal system in which the digestion of
food occurs. What is the third area of the gastrointestinal system in which digestion of food
occurs?
a.
Large intestine
b.
Small intestine
c.
Pancreas
d.
Pharynx
3. What is formed after food is masticated, swallowed, and mixed with gastric secretions in the
stomach?
a.
Bolus
b.
Chyme
c.
Protein
d.
Lipid
4. The stomach is normally emptied in 1 to 4 hours, depending on the amount and kind of food
eaten. Which foods, when eaten separately, leave the stomach most rapidly?
a.
Carbohydrates
b.
Fats
c.
Lipids
d.
Proteins
5. What is the name of the sphincter that prevents the backflow of the food mass from the
duodenum into the stomach?
a.
Pyloric
b.
Cardiac
c.
Esophageal
d.
Mitral
6. Into what do the villi absorb the nutrients from the small intestine?
a.
Large intestine
b.
Blood and liver
c.
Gallbladder and liver
d.
Lymph and kidneys
7. Which carrier protein is responsible for absorption of vitamin B12?
a.
Pepsin
b.
Intrinsic factor
c.
Hydrochloric acid
d.
Gastrin
8. Where does the digestion of carbohydrates begin?
a.
Mouth
b.
Pharynx
c.
Stomach
d.
Small intestine
9. Where does most digestion of protein begin?
a.
Mouth
b.
Stomach
c.
Small intestine
d.
Large intestine
10. Where is the major portion of fat digested?
a.
Mouth
b.
Stomach
c.
Small intestine
d.
Large intestine
11. What substance is secreted by the liver and breaks down fat globules into small particles?
a.
Bile
b.
Pepsin
c.
Gastrin
d.
Hydrochloric acid
12. What is the main sugar in the blood and the primary source of energy for the body?
a.
Glycerol
b.
Glucose
c.
Fatty acids
d.
Glycogen
13. What are carbohydrates primarily converted to in the body?
a.
Glucose
b.
Amino acids
c.
Adipose tissue
d.
Fatty acids
14. What are starches, glycogen, and fibers considered?
a.
Simple sugars
b.
Monosaccharides
c.
Disaccharides and fatty acids
d.
Polysaccharides
15. Which substance contains lactose?
a.
Sucrose
b.
Malt products
c.
Milk
d.
Honey
16. What is the range for normal fasting blood glucose level?
a.
20 to 50 mg/100 mL
b.
70 to 100 mg/100 mL
c.
200 to 250 mg/100 mL
d.
30 to 60 mg/100 mL
17. A nurse is aware that after a meal, the blood sugar level may rise. How long should it take for
the blood sugar level to return to the normal range?
a.
30 to 60 minutes
b.
60 to 90 minutes
c.
2 to 3 hours
d.
4 to 6 hours
18. Growth hormone, epinephrine, and glucagon are hormones involved in the regulation of blood
glucose levels. What other hormones are included in the regulation of blood glucose levels?
a.
Insulin and the parathyroid hormone
b.
Insulin and glucocorticoids
c.
Glucocorticoids and thyroxine
d.
Estrogen and progesterone
19. An adolescent patient reports she is following a severe fad diet that only allows 80 g of
carbohydrate a day. What should the nurse warn that continuing this diet can result in when
providing education?
a.
Alkalosis
b.
Hyperglycemia
c.
Ketosis
d.
Hypernatremia
20. Into what system are most of the lipids taken into the body absorbed from the intestinal
mucosa?
a.
Lymphatic system
b.
Circulatory system
c.
Gastrointestinal system
d.
Hepatic system
21. Lipoproteins carry cholesterol in the bloodstream. For this reason, primary caregivers are
interested in monitoring lipid-density profiles. Which laboratory results are of primary interest
to the primary caregivers in relationship to the patient’s risk for cardiovascular disease?
a.
Very-low-density lipoproteins (VLDLs) and hematocrit (Hct)
b.
VLDLs and high-density lipoproteins (HDLs)
c.
Low-density lipoproteins (LDLs) and hemoglobin (Hgb)
d.
LDLs and HDLs
22. Which foods have the least amount of fat?
a.
Vegetables, cottonseed oil, and safflower oil
b.
Fruits, vegetables, and cereal grains
c.
Milk, cheese, and ice cream
d.
Bagels, cream cheese, and ham
23. Energy balance is measured by weight gain or weight loss. How is protein balance measured?
a.
Nitrogen
b.
Weight
c.
Muscle development
d.
Carbon
24. What is the function of protein in the body?
a.
Provides the main source of energy
b.
Serves as a catalyst for fat catabolism
c.
Slows the rate of digestion and absorption of nutrients
d.
Furnishes amino acids to build and repair tissue
25. What are complete proteins found in?
a.
Poultry, milk, and eggs
b.
Grains, legumes, and seeds
c.
Nuts, beans, and corn
d.
Breads, beans, and vegetables
26. What is the minimum amount of protein needed for a well-balanced diet?
a.
10%
b.
20%
c.
30%
d.
40%
27. A nurse is caring for a patient on a low-fat diet. Which water-soluble vitamin should be
included when planning this patient’s diet?
a.
Vitamin A
b.
Vitamin B complex
c.
Vitamin D
d.
Vitamin K
28. A patient states that he has been taking high doses of all the vitamins both in tablet form and
in food to prepare for his Olympic trials. What is the most appropriate response by the nurse?
a.
“That is a very healthy way to build up energy, store vitamins, and control your
weight.”
b.
“You must remember to drink a large glass of water with every meal to utilize
those water-soluble vitamins.”
c.
“Large doses of vitamins may make you extremely photosensitive. You should use
a strong sunblock when you are out of doors.”
d.
“Some of those vitamins taken in large doses can cause toxicity.”
29. Which vitamin’s level can be regulated by excretion in urine?
a.
C
b.
A
c.
D
d.
K
30. What elements are required for enzyme regulation and maintenance of osmotic pressure?
a.
Proteins
b.
Minerals
c.
Carbohydrates
d.
Amino acids
31. Which cereal would be most effective to increase the fiber in a patient’s diet?
a.
Rice Krispies
b.
Corn Flakes
c.
Wheaties
d.
Bran Flakes
32. An older man weighs 125 lb. How much should his daily fluid intake be for adequate
hydration?
a.
1684 to 1700 mL/day
b.
1704 to 1988 mL/day
c.
2005 to 2200 mL/day
d.
2368 to 2490 mL/day
56.8 kg 30 mL = 1704 mL
56.8 kg 35 mL = 1988 mL
33. A 13-year-old patient is 5 feet, 6 inches tall, weighs 102 lb, and is constantly worried about
getting “too fat” and is refusing to eat. What condition should the nurse suspect?
a.
Bulimia
b.
Anorexia nervosa
c.
Malabsorption
d.
Peptic ulcer
34. A nurse observes a young patient who accepts her food tray and appears to eat it
enthusiastically, but the patient goes into the bathroom immediately after eating. The nurse
suspects that the patient is causing herself to vomit. What do these assessments suggest?
a.
Bulimia
b.
Anorexia nervosa
c.
Hyperemesis
d.
Diabetes mellitus
35. For what complication should a nurse monitor in a patient on total parenteral nutrition (TPN)?
a.
Respiratory congestion
b.
Hypoglycemia
c.
Vomiting
d.
Hypotension
36. What is usually infused with standard peripheral parenteral nutrition intravenous (IV)
therapy?
a.
50% glucose
b.
5% glucose
c.
0.9% sodium chloride
d.
Sterile water
37. A patient on an enteral feeding suddenly complains of feeling faint and is sweating. The
diastolic blood pressure has dropped 20 points. The nurse recognizes this as signs of the
dumping syndrome. What is the cause of dumping syndrome?
a.
Hypertonic fluid entering the jejunum and pulling large amounts of water from the
circulating volume
b.
Rich enteral feeding causing bowel irritation with severe cramping
c.
Hypertonic solution rapidly entering the stomach causing pyloric spasm
d.
Rapid drop in blood glucose as a result of the hypertonic solution pooling in the
jejunum
MULTIPLE RESPONSE
38. For what are soluble fibers such as pectin used by the body? (Select all that apply.)
a.
Stool softeners
b.
Absorption blockers
c.
Bulk
d.
Speeding transit time
e.
Source of vitamin D
39. What should the nurse point out when outlining the characteristics of fat metabolism? (Select
all that apply.)
a.
Are soluble in water
b.
Use more oxygen than carbohydrates
c.
Are stored more compactly in the body
d.
Release more energy than carbohydrates
e.
Are rich in vitamin A
40. Which substances are considered saturated fats? (Select all that apply.)
a.
Butter
b.
Olive oil
c.
Coconut oil
d.
Canola oil
e.
Palm oil
41. What are characteristics of vitamins? (Select all that apply.)
a.
Are necessary in large doses
b.
Have the ability to be manufactured by the body
c.
Regulate metabolic functions in the cells
d.
Exist in multiple forms and are called vitamers
e.
Are classified as macronutrients
COMPLETION
42. A nurse points out that the cellulose found in celery and lettuce is a source of _____.
43. Cysteine, proline, isoleucine, valine, tryptophan, phenylalanine, methionine, and histidine are
all classified as _____.
44. A nurse calculates the needed kilocalories (kcal) for a 150-lb moderately active person to be
_____.
OTHER
45. Place the parts of the small intestine in the correct order, beginning with the section that joins
the stomach. (Separate the letters with a comma and space: A, B, C.)
A. Jejunum
B. Duodenum
C. Ileum