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Exam3

Total questions: 91

Worksheet time: 46mins

Name
Class
Date
1.

What is the definition of nutrition? Fill in the blank: Nutrition is the process by which the body metabolizes food for ________, growth, maintenance, and repair.

a)

energy

b)

color

c)

temperature

d)

sound

2.

Malnutrition results from ________ or ________ nutrient intake. Fill in the blanks.

a)

insufficient; imbalanced

b)

excessive; balanced

c)

adequate; excessive

d)

balanced; sufficient

3.

Which of the following is NOT an at-risk population for malnutrition?

a)

A) Older adults

b)

B) Homeless individuals

c)

C) Professional athletes

d)

D) Low-income children

4.

Overnutrition can lead to obesity.

a)

True

b)

False

5.

Which nutrient is a quick energy source?

a)

Carbohydrates

b)

Proteins

c)

Fats

6.

Which of the following is a source of proteins?

a)

Grains

b)

Meat

c)

Oils

7.

Fill in the blank: Saturated fats are found in ________ products and contribute to heart disease.

a)

animal

b)

plant

c)

mineral

d)

synthetic

8.

Fill in the blank: Unsaturated fats are a ________-based, healthier option.

a)

plant

b)

animal

c)

mineral

d)

synthetic

9.

Which vitamins are fat-soluble and what are their roles?

a)

Vitamins A, D, E, K are fat-soluble and their roles include supporting metabolism, immunity, and clotting.

b)

Vitamins B and C are fat-soluble and their roles include supporting vision and bone health.

c)

Vitamins A, B, C, D are fat-soluble and their roles include only energy production.

d)

Vitamins E and K are water-soluble and their roles include only digestion.

10.

Which vitamins are water-soluble and what are their sources?

a)

B-complex and C are water-soluble vitamins, and their sources include fruits, vegetables, and dairy.

b)

A, D, E, and K are water-soluble vitamins, and their sources include meat and oils.

c)

Only vitamin D is water-soluble, and its source is sunlight.

d)

Vitamin K is water-soluble, and its sources are fish and poultry.

11.

What is the role of minerals in the body?

a)

Minerals help with fluid balance, bone formation, and enzyme function.

b)

Minerals provide energy for cellular respiration.

c)

Minerals are the main source of genetic information.

d)

Minerals are responsible for hormone production only.

12.

What does the MyPlate guideline emphasize for a balanced diet?

a)

Half of plate: fruits & vegetables, lean proteins, whole grains, low-fat dairy.

b)

All meals should be high in fats and sugars.

c)

Only grains and proteins should be included in every meal.

d)

Dairy products should make up half of your plate.

13.

Which of the following is NOT emphasized by MyPlate guidelines?

a)

Lean proteins

b)

Whole grains

c)

Sugary snacks

d)

Low-fat dairy

14.

According to the Nutrition Labeling and Education Act, which of the following must be included on nutritional labels?

a)

Serving size

b)

Calories

c)

%DV of nutrients

d)

All of the above

15.

Health claims such as 'low fat' must meet legal criteria according to the Nutrition Labeling and Education Act.

a)

True

b)

False

16.

Give an example of how religion and beliefs can influence eating habits.

a)

Dietary restrictions based on faith.

b)

Wearing specific colors during meals.

c)

Eating only at fast food restaurants.

d)

Using technology to cook meals.

17.

What does protein complementation combine to provide all essential amino acids?

a)

Animal-based complete proteins

b)

Plant-based incomplete proteins

c)

Dairy products

d)

Vitamins

18.

Where are complete proteins primarily found?

a)

Plant products

b)

Animal products

c)

Fruits

d)

Grains

19.

Protein complementation is especially important for _________

a)

vegetarians and vegans

b)

athletes

c)

children

d)

elderly people

20.

Which of the following is NOT a component of subjective data in nutritional status assessment?

a)

Diet history

b)

Appetite

c)

BMI

d)

Weight loss (>10% in 6 months)

21.

What is the formula for calculating BMI?

a)

BMI = weight (kg) / height (m²)

b)

BMI = height (m) / weight (kg²)

c)

BMI = weight (kg) × height (m)

d)

BMI = weight (kg) + height (m²)

22.

If a person weighs 272.72 kg and is 1.75 m tall, what is their BMI? (Round to the nearest whole number)

a)

89

b)

45

c)

62

d)

77

23.

What is the BMI classification for a BMI below 18.5?

a)

Underweight

b)

Normal weight

c)

Overweight

d)

Obese

24.

What is the BMI range for 'Normal weight'?

a)

18.5 – 24.9

b)

25.0 – 29.9

c)

30.0 – 34.9

d)

Below 18.5

25.

What is the classification for a BMI of 25.0 – 29.9?

a)

Overweight

b)

Underweight

c)

Normal weight

d)

Obese

26.

What is the BMI range for 'Obesity Class 1'?

a)

30.0 – 34.9

b)

25.0 – 29.9

c)

35.0 – 39.9

d)

18.5 – 24.9

27.

What is the classification for a BMI of 35.0 – 39.9?

a)

Obesity Class 2 (moderate)

b)

Obesity Class 1 (mild)

c)

Obesity Class 3 (severe)

d)

Overweight

28.

What is the BMI classification for a BMI of 40.0 and above?

a)

Obesity Class 3 (severe)

b)

Normal weight

c)

Underweight

d)

Obesity Class 1 (mild)

29.

Which nutrition issue is described as 'Severe underweight'?

a)

Emaciation

b)

Obesity

c)

Goiter

d)

Rickets

30.

Which nutrition issue is described as 'Loss of appetite (not same as eating disorder)'?

a)

Anorexia

b)

Obesity

c)

Bulimia

d)

Malnutrition

31.

Which nutrition issue may reduce comfort and meal intake?

a)

Stomach gas

b)

Strong sense of taste

c)

Clear vision

d)

High energy levels

32.

Which hospital diet type has no restrictions?

a)

Regular/general

b)

Clear liquid

c)

Low sodium

d)

Diabetic

33.

Which hospital diet type is for clients with chewing difficulties?

a)

Mechanical soft

b)

Clear liquid

c)

Low sodium

d)

High fiber

34.

Which hospital diet type includes broth, juice, gelatin, and tea?

a)

Clear liquid

b)

Full liquid

c)

Soft diet

d)

Regular diet

35.

Which hospital diet type includes milkshakes, soups, yogurt, and pudding?

a)

Full liquid

b)

Clear liquid

c)

Low sodium

d)

High fiber

36.

Which of the following foods are allowed for someone on a clear liquid diet?

a)

Gelatin, popsicles

b)

Ice cream, milkshakes

c)

Cooked cereals, eggnog

d)

All of the above

37.

Which of the following foods are NOT allowed for someone on a clear liquid diet?

a)

Gelatin, popsicles

b)

Fruit juice (strained)

c)

Ice cream, milkshakes

d)

None of the above

38.

For a patient with dysphagia, what is the recommended position for sitting?

a)

Sit upright

b)

Lie flat on the back

c)

Recline at a 45-degree angle

d)

Sit with head tilted back

39.

Feeding Strategies: For a patient with visual impairment, describe food using the ______ method.

a)

clock-face

b)

color-coded

c)

alphabetical

d)

portion-size

40.

For a patient with dementia, what is one recommended feeding strategy?

a)

Gentle cueing, one food at a time, pleasant environment

b)

Allowing the patient to eat alone in a noisy environment

c)

Serving all foods at once without assistance

d)

Withholding food until the patient asks for it

41.

Older Adults: Nutritional Focus includes which of the following?

a)

Annual screening recommended

b)

Need more calories, but less nutrient density

c)

Reduce taste and smell

d)

Both A and C

42.

Considerations for older adults include all of the following EXCEPT:

a)

Oral health

b)

Polypharmacy

c)

Increased physical activity

d)

Depression and cognitive decline

43.

Nursing Responsibilities: Name one responsibility of nurses related to nutrition.

a)

Understand types and purposes of diets

b)

Administer surgical procedures

c)

Prescribe medications independently

d)

Diagnose complex diseases

44.

What is a challenge faced by older adults regarding nutrition?

a)

Social isolation, low income

b)

Excessive physical activity

c)

High metabolism rate

d)

Overconsumption of fast food

45.

What is a challenge faced by homeless individuals regarding nutrition?

a)

Limited access to food

b)

Excessive access to gourmet meals

c)

Frequent nutrition counseling sessions

d)

Abundance of organic food choices

e)

Daily home-cooked meals

46.

What is a challenge faced by pregnant teens regarding nutrition?

a)

High nutrient needs, low resources

b)

Low nutrient needs, high resources

c)

No need for nutritional changes

d)

Easier access to healthy foods

47.

What is a challenge faced by substance abusers regarding nutrition?

a)

Nutrient-poor diets

b)

Excessive vitamin intake

c)

Improved digestion

d)

Increased appetite

48.

What is a challenge faced by eating disorder patients regarding nutrition?

a)

Inadequate intake (anorexia, bulimia)

b)

Excessive vitamin absorption

c)

Improved muscle mass

d)

Enhanced immune response

49.

Which of the following is a function of proteins?

a)

Quick energy

b)

Tissue growth/repair

c)

Regulate body processes

d)

Support immune function

50.

Fill in the blank: The example sources of carbohydrates are _______.

a)

Grains, fruits

b)

Meat, fish

c)

Eggs, cheese

d)

Butter, oil

51.

Fill in the blank: The example sources of fats are _______.

a)

Oils, butter

b)

Rice, wheat

c)

Apples, bananas

d)

Carrots, spinach

52.

Fill in the blank: The example sources of minerals are _______.

a)

Sodium, potassium, calcium

b)

Glucose, fructose, sucrose

c)

Vitamin A, Vitamin C, Vitamin D

d)

Fats, oils, butter

53.

Fill in the blank: The example sources of vitamins are _______.

a)

Fruits, vegetables, dairy

b)

Meat, fish, eggs

c)

Rice, wheat, maize

d)

Oil, butter, ghee

54.

According to MyPlate Guidelines, what portion of your plate should be fruits and vegetables?

a)

1/2 plate

b)

1/4 plate

c)

3/4 plate

d)

the whole plate

55.

According to MyPlate Guidelines, which type of grains are preferred?

a)

Whole grains

b)

Refined grains

c)

Enriched grains

d)

Processed grains

56.

According to MyPlate Guidelines, which of the following is a recommended protein source?

a)

Lean meats

b)

Butter

c)

Candy

d)

Soda

57.

What is the purpose of the 'Serving size' feature on a nutrition label?

a)

Standardized measure

b)

Indicates expiration date

c)

Lists all ingredients

d)

Shows recommended daily intake

58.

What does the 'Calories' feature on a nutrition label indicate?

a)

Per serving

b)

Per package

c)

Per 100 grams

d)

Per ounce

59.

What does '% Daily Value (%DV)' on a nutrition label indicate?

a)

Indicator of nutrient adequacy

b)

Measurement of food weight

c)

Expiration date of the product

d)

Recommended serving size

60.

Which nutrients are included in the 'Nutrient content' feature on a nutrition label?

a)

Fats, carbs, proteins, vitamins

b)

Only sugars and salt

c)

Water and fiber only

d)

Minerals and caffeine only

e)

Cholesterol and preservatives

61.

Which type of protein is animal-based?

a)

Complete

b)

Incomplete

c)

Complementation

62.

Give an example of a plant-based (incomplete) protein source.

a)

Beans, rice

b)

Chicken breast

c)

Salmon

d)

Eggs

63.

What is an example of protein complementation?

a)

Rice + beans, peanut butter + toast

b)

Chicken + broccoli

c)

Eggs + milk

d)

Fish + spinach

64.

Which data type in nutritional status assessment includes appetite, meals/day, and weight change?

a)

Subjective

b)

Objective

c)

Biochemical

d)

Anthropometric

65.

What laboratory values are used in nutritional status assessment?

a)

Albumin, glucose, lipids, hemoglobin

b)

Creatinine, uric acid, bilirubin, amylase

c)

Sodium, potassium, chloride, bicarbonate

d)

Calcium, phosphate, magnesium, iron

66.

Fill in the blank: 600 lbs ÷ 2.2 = ____ kg. Example: lbs ÷ 2.2 = kg

a)

272.72

b)

300.00

c)

150.00

d)

220.00

67.

Fill in the blank: 69 in ÷ 39.4 = ____ m. Example: in ÷ 39.4 = m

a)

1.75

b)

2.25

c)

0.95

d)

1.25

68.

Fill in the blank: 1.75 × 1.75 = ____ m². Example: Square meters

a)

3.06

b)

2.75

c)

2.25

d)

3.50

69.

Fill in the blank: 272.72 ÷ 3.06 = ____.

a)

89.1

b)

90.1

c)

88.1

d)

80.1

70.

Which of the following ingredients represents sugar?

a)

Sucrose (table sugar)

b)

Salt

c)

Pepper

d)

Vinegar

71.

Which of the following ingredients represents sugar?

a)

Brown rice syrup

b)

Olive oil

c)

Baking soda

d)

Mustard

72.

Which of the following ingredients represents sugar?

a)

Fructose

b)

Black pepper

c)

Garlic powder

d)

Soy sauce

73.

Which of the following ingredients represents sugar?

a)

Caramel

b)

Oregano

c)

Basil

d)

Lemon juice

74.

Which of the following ingredients represents sugar?

a)

Glucose (dextrose)

b)

Water

c)

Vinegar

d)

Salt

75.

Which of the following ingredients represents sugar?

a)

Carob syrup

b)

Black pepper

c)

Olive oil

d)

Baking powder

76.

Which of the following ingredients represents sugar?

a)

Brown sugar

b)

Mustard

c)

Garlic

d)

Lemon juice

77.

Which of the following ingredients represents sugar?

a)

Dehydrated cane juice

b)

Salt

c)

Pepper

d)

Vinegar

78.

Which of the following ingredients represents sugar?

a)

Corn sweetener

b)

Olive oil

c)

Baking soda

d)

Mustard

79.

Which of the following ingredients represents sugar?

a)

Xylose

b)

Black pepper

c)

Garlic powder

d)

Soy sauce

80.

Which of the following ingredients represents sugar?

a)

Corn syrup

b)

Oregano

c)

Basil

d)

Lemon juice

81.

Which of the following ingredients represents sugar?

a)

Sorghum/sorghum syrup

b)

Water

c)

Vinegar

d)

Salt

82.

Which of the following ingredients represents sugar?

a)

High-fructose corn syrup

b)

Black pepper

c)

Olive oil

d)

Baking powder

83.

Which of the following ingredients represents sugar?

a)

Treacle

b)

Mustard

c)

Garlic

d)

Lemon juice

84.

Which of the following ingredients represents sugar?

a)

Fruit juice concentrate

b)

Salt

c)

Pepper

d)

Vinegar

85.

Which of the following ingredients represents sugar?

a)

Palm sugar

b)

Olive oil

c)

Baking soda

d)

Mustard

86.

Which of the following ingredients represents sugar?

a)

Honey

b)

Black pepper

c)

Garlic powder

d)

Soy sauce

87.

Which of the following ingredients represents sugar?

a)

Malt

b)

Oregano

c)

Basil

d)

Lemon juice

88.

Which of the following is NOT a type of sugar listed in the worksheet?

a)

Starch

b)

Invert sugar

c)

Lactose

d)

Syrup

e)

Raw sugar

89.

Fill in the blank: The coordinated efforts of the musculoskeletal and nervous systems to maintain balance, posture, and body alignment during movement is called _________.

a)

Body Mechanics

b)

Homeostasis

c)

Osmosis

d)

Respiration

90.

What is the goal of body mechanics according to the worksheet?

a)

To protect the patient and nurse from injury, especially musculoskeletal injuries such as sprains, strains, and repetitive strain injuries.

b)

To increase the speed of patient care regardless of safety.

c)

To ensure that only the nurse is protected from injury.

d)

To improve the appearance of the hospital environment.

91.

Define Disuse Syndrome as described in the worksheet.

a)

A cluster of signs/symptoms resulting from inactivity, which affects every body system.

b)

A rare genetic disorder affecting only the nervous system.

c)

A condition caused by excessive physical activity.

d)

A syndrome characterized by improved muscle strength due to rest.

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