Quiz about Nutrition and Nursing Professionalism

Question 1

Nutritional intake is essential to...

Accepted Answer

ongoing health

Accepted Answer

physical well-being

Answer

dehydration

Answer

hunger stimulation

Question 2

One of the primary stimuli that drive individuals to eat

Accepted Answer

Hunger

Answer

Starvation

Answer

Nutrition Excess

Answer

Dehydration

Question 3

Many _______ are linked to unhealthy dietary patterns.

Accepted Answer

Chronic illness

Answer

Common colds

Answer

Stomach issues

Answer

Celiac disease

Question 4

Caloric needs vary based on...

Accepted Answer

Sexes

Accepted Answer

Activity level

Accepted Answer

Age

Answer

BMI

Question 5

primary source is plant foods, converted into glucose once digested and metabolized

Accepted Answer

Carbohydrates

Answer

Lipids

Answer

Sugar

Answer

Fiber

Question 6

Quickly absorbed into bloodstream, "burst" of energy. Ex. white bread, honey, fruits, cane sugar

Accepted Answer

Simple carbohydrates

Answer

Complex carbohydrates

Answer

Lipids

Answer

Sugar

Question 7

Break down more slowly, supply energy for LONGER PERIODS

Accepted Answer

Complex carbohydrates

Answer

Simple carbohydrates

Answer

Lipids

Answer

Sugar

Question 8

Complex carbohydrate that is slow to break down

Accepted Answer

Dietary fiber

Answer

Carbohydrates

Answer

Lipids

Answer

Electrolytes

Question 9

______ contributes to disease prevention, especially of the GI tract, and cardiovascular system

Accepted Answer

Dietary fiber

Answer

Lipids

Answer

Carbohydrates

Answer

Simple carbohydrates

Question 10

Good for colon health, eases and prevents constipation

Accepted Answer

Insoluble fiber

Answer

Simple carbohydrates

Answer

Soluble fiber

Question 11

Stay full longer, lowers blood cholesterol, improves blood sugars

Accepted Answer

Soluble fiber

Answer

Insoluble fiber

Answer

Dietary fiber

Question 12

made up of amino acids, have all 9 essential amino acids ex. animal products

Accepted Answer

Complete proteins

Answer

Non-essential proteins

Answer

Plant-based proteins

Answer

Incomplete proteins

Question 13

Made up of amino acids, do not have all 9 essential acids but may be combined with complementary foods ex. beans and rice together

Accepted Answer

Incomplete foods

Answer

Complete foods

Question 14

Cushions vital organs and skeleton, insulation for temperature regulation

Accepted Answer

Lipids

Answer

Carbohydrates

Answer

Sugars

Answer

Glucose

Question 15

Saturated fats are better than unsaturated fats.

Accepted Answer

False

Answer

True

Question 16

A good example of an unsaturated fat is olive oil.

Accepted Answer

True

Answer

False

Question 17

A good example of a saturated fat is butter.

Accepted Answer

True

Answer

False

Question 18

Which macronutrient provides the most energy?

Accepted Answer

Lipids

Answer

Carbohydrates

Answer

Protein

Answer

Glucose

Question 19

Which are all functions of lipids?

Accepted Answer

Cushions vital organs and skeleton

Accepted Answer

Insulation for temperature regulation

Answer

Essential for digestion, absorption, transport, and storage of fat-soluble vitamins

Answer

Made of amino acids

Question 20

Micronutrients involved in regulating body functioning

Accepted Answer

Vitamins

Answer

Lipids

Answer

Carbohydrates

Answer

Electrolytes

Question 21

Vitamin K is synthesized by...

Accepted Answer

Gut bacteria

Answer

Citrus fruits

Answer

Sunlight

Answer

Green vegetables

Question 22

Vitamin D is made from sunlight.

Accepted Answer

True

Answer

False

Question 23

Which of the below describes fat soluble vitamins?

Accepted Answer

stored in liver and adipose tissue

Accepted Answer

excessive intake may build up toxic levels

Answer

excess excreted in urine

Answer

excess intake may lead to weight gain

Question 24

Which vitamins are fat soluble?

Accepted Answer

A

Accepted Answer

D

Accepted Answer

E

Accepted Answer

K

Answer

B

Question 25

Which of the below describes a water soluble vitamin?

Accepted Answer

Excess excreted in urine

Answer

Stored in liver and adipose tissue

Answer

Excessive intake may build up to toxic levels

Answer

Excessive intake may cause weight gain

Question 26

Water soluble vitamins include Vitamin...

Accepted Answer

B

Accepted Answer

C

Answer

A

Answer

D

Question 27

Which mineral is the most abundant, found in the bones and teeth?

Accepted Answer

Calcium

Answer

Vitamin D

Answer

Magnesium

Answer

Potassium

Question 28

Adequate water ingestion is not a priority.

Accepted Answer

False

Answer

True

Question 29

Insufficient intake leads to dehydration which looks like

Accepted Answer

Increased blood viscosity

Accepted Answer

Waste product and toxin build-up

Accepted Answer

Increased risk for health interruption

Answer

Light yellow urine

Question 30

What is the primary organ of metabolism?

Accepted Answer

Liver

Answer

Kidneys

Answer

Stomach

Answer

Gallbladder

Question 31

In the metabolism process, the complex sugars in ______ get converted into glucose for energy

Accepted Answer

Carbs

Answer

Proteins

Answer

Fats

Question 32

In the metabolism process, ________ byproducts (ammonia) get removed from the blood

Accepted Answer

Protein

Answer

Lipids

Answer

Carbs

Question 33

In the metabolism process, bile is manufactured for _______ digestion

Accepted Answer

Lipid

Answer

Carb

Answer

Protein

Question 34

Your patient is very underweight and malnourished. The factors influencing their nutritional intake include:

Accepted Answer

Food choice

Accepted Answer

Food security

Accepted Answer

Food safety

Answer

Food affordability

Question 35

Any area of population where it is difficult to find good-quality, affordable fresh fruits, vegetables, and whole grains. *community based

Accepted Answer

food desert

Answer

food oasis

Answer

food insecurity

Answer

nutrition hub

Question 36

Lacking consistent access to sufficient nutritious foods *individual family based

Accepted Answer

food insecurity

Answer

food desert

Answer

poverty

Answer

hunger strike

Question 37

Your patient is admitted with norovirus. This condition relates to:

Accepted Answer

Food safety

Answer

Food security

Answer

Food desert

Question 38

What are education opportunities for food safety?

Accepted Answer

Washing produce

Accepted Answer

Cooking meats to recommended temperature

Answer

Drinking warm water

Answer

No sushi eating

Question 39

Which of the following are examples of malnutrition?

Accepted Answer

Overnutrition

Accepted Answer

Undernutrition

Accepted Answer

Inadequate vitamins

Accepted Answer

Diet-related diseases (iron deficiency~anemia)

Accepted Answer

Obesity

Question 40

Your patient is experiencing undernutrition. They are at risk for:

Accepted Answer

Lowered immune response

Accepted Answer

Physical/functional decline

Accepted Answer

Cognitive impairment

Accepted Answer

Poor wound healing

Answer

Excessive weight gain

Question 41

Food allergy is described as

Accepted Answer

an immune system reaction to certain foods that the body mistakenly identifies as harmful.

Answer

a digestive issue caused by food consumption.

Answer

a preference for certain foods that the body enjoys.

Answer

a psychological aversion to specific food types.

Question 42

Food intolerance is described as

Accepted Answer

a negative reaction to certain foods that does not involve the immune system but the digestion system

Answer

a condition requiring medical treatment for food consumption

Answer

an allergic reaction to specific foods

Answer

a psychological aversion to certain foods

Question 43

Food intolerances can be fatal.

Accepted Answer

False

Answer

True

Question 44

A food allergy can be fatal.

Accepted Answer

True

Answer

False

Question 45

Your patient has a chronic autoimmune disease in which if they ingest gluten, they will damage their intestines. What disease does your patient have?

Accepted Answer

Celiac disease

Answer

Lactose intolerance

Answer

Irritable bowel syndrome

Answer

Crohn's disease

Question 46

What is proper procedure for taking patient weights?

Accepted Answer

Same scale, time of day, and clothing

Answer

Use a scale that is not calibrated

Answer

Weigh the patient with their shoes on

Answer

Ensure the scale is calibrated, have the patient remove heavy clothing and shoes, assist them onto the scale, and record the weight.

Question 47

Your patient is currently struggling with getting the right nutrition. As a nurse, who will you collaborate with to meet this patient's specific nutrition needs?

Accepted Answer

Dietician

Accepted Answer

Nutritionist

Answer

Physical therapy

Answer

Respiratory therapy

Question 48

Provides nutrition directly to the stomach/small intestine via a tube, may be used to provide all or part of nutritional requirements

Accepted Answer

Enteral Nutrition

Answer

Parenteral Nutrition

Answer

Health Promotion

Answer

Disease Management

Question 49

Which specialty diet can be administered via pump or bolus and has a major nursing consideration of aspiration?

Accepted Answer

Enteral Nutrition

Answer

Parenteral Nutrition

Answer

Health Promotion

Answer

Disease Management

Question 50

Which special diet is an IV administration of nutrients?

Accepted Answer

Total Parenteral Nutrition

Answer

Partial Parenteral Nutrition

Answer

Enteral Nutrition

Answer

Bolus Feed

Question 51

Your patient is seriously undernourished after a experiencing major trauma. Their nutrition requirements cannot be met with diet or enteral nutrition. Which diet are they most likely on considering the above?

Accepted Answer

Total Parenteral

Answer

Partial Parenteral

Answer

Enteral Nutrition

Answer

Intramuscular Nutrition

Question 52

A low protein diet would be consumed by a patient with...

Accepted Answer

Liver disease

Accepted Answer

Kidney disease

Answer

Heart failure

Answer

Malnutrition

Question 53

Your patient diagnosed with heart failure keeps requesting salt to add to their meal. What do you do?

Accepted Answer

Advise the patient to avoid adding salt and provide alternatives for flavoring.

Answer

Sodium does not relate to heart failure.

Answer

Suggest using salt substitutes that are high in sodium.

Answer

Encourage the patient to add as much salt as they like.

Question 54

What describes the items listed below?

Professional Behaviors

Learning and Teaching

Accountability

Collaboration

Advocacy

Caring Interventions

Ethics

Accepted Answer

Components of Professionalism

Answer

Trends in Professional Development

Answer

Components of a strong work force

Answer

Core Values in Professional Practice

Question 55

What is described below?

Abuses of Power

Bullying

Sexual Harassment

Improper Use of Authority

Appearance, Attitudes, Actions

Accepted Answer

Unprofessional Behaviors

Answer

Professional Conduct

Answer

Components of professionalism

Answer

Workplace Misconduct

Question 56

What is described below?

attachment to a profession that involves identification and involvement in a profession because it produces a satisfying experience, involves continuing education and joining professional organizations.

Accepted Answer

Affective commitment

Answer

Normative commitment

Answer

Continuance commitment

Question 57

What is described below?

a feeling of obligation to continue in the profession, which develops as a result of having had a positive experience through engagement in the profession. This nurse often enters the field based on personal or family experience with illness.

Accepted Answer

Normative commitment

Answer

Affective commitment

Answer

Continuance commitment

Question 58

What is described below?

awareness of the costs of leaving the profession. The nurse stays in the profession for the money, not the love of the profession.

Accepted Answer

Continuance commitment

Answer

Affective commitment

Answer

Normative commitment

Question 59

Who is the founder of modern day nursing and what is she known for?

Accepted Answer

Florence Nightingale, lowered the mortality rate by sanitation (Clean linens, bathing, changing soiled dressings, etc.) and providing good nutrition. She kept records of how her methods improved patient outcomes. She was also known as the lady with the lamp during the Crimean War. She would check on the soldiers at night. She wrote over 150 books, pamphlets and reports on health-related issues, she is also credited with creating one of the first versions of the pie chart. However, she is mostly known for making hospitals a cleaner and safer place to be.

Answer

Mary Seacole, lowered the mortality rate by sanitation (Clean linens, bathing, changing soiled dressings, etc.) and providing good nutrition. She kept records of how her methods improved patient outcomes. She was also known as the lady with the lamp during the Crimean War. She would check on the soldiers at night. She wrote over 150 books, pamphlets and reports on health-related issues, she is also credited with creating one of the first versions of the pie chart. However, she is mostly known for making hospitals a cleaner and safer place to be.

Answer

Clara Barton, lowered the mortality rate by sanitation (Clean linens, bathing, changing soiled dressings, etc.) and providing good nutrition. She kept records of how her methods improved patient outcomes. She was also known as the lady with the lamp during the Crimean War. She would check on the soldiers at night. She wrote over 150 books, pamphlets and reports on health-related issues, she is also credited with creating one of the first versions of the pie chart. However, she is mostly known for making hospitals a cleaner and safer place to be.

Answer

Dorothea Dix, lowered the mortality rate by sanitation (Clean linens, bathing, changing soiled dressings, etc.) and providing good nutrition. She kept records of how her methods improved patient outcomes. She was also known as the lady with the lamp during the Crimean War. She would check on the soldiers at night. She wrote over 150 books, pamphlets and reports on health-related issues, she is also credited with creating one of the first versions of the pie chart. However, she is mostly known for making hospitals a cleaner and safer place to be.

Question 60

How does work ethic affect being a nursing professional?

Accepted Answer

Attendance and punctuality

Accepted Answer

Reliability and accountability

Accepted Answer

Attitude and enthusiasm

Answer

Power and control

Nutrition and Nursing Professionalism

Create a free account and access millions of resources

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Science