Williams’ Basic Nutrition & Diet Therapy, (LPN Threads) 14th Edition by Staci Nix – Test Bank

Williams’ Basic Nutrition & Diet Therapy, 14e (LPN Threads) 14th Edition by Staci Nix – Test Bank

MULTIPLE CHOICE

1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following?

ANS: A

Healthy People 2020 has a wide influence and is the focus of the nation’s main objective to promote health and prevent disease.

DIF:Cognitive Level: ApplicationREF:3-Feb

TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance

2. A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a

ANS: D

The registered dietitian is the nutrition expert registered with the Commission of Dietetic Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered dietitians are the only professionals who have met strict educational and professional prerequisites and passed a national registration examination, which would properly prepare them to conduct a nutrition assessment.

DIF:Cognitive Level: ApplicationREF:1

TOP:Nursing Process: Assessment

MSC: NCLEX: Safe and Effective Care Environment: Management of Care

3. The sum of all body processes inside living cells that sustain life and health is

ANS: C

Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides energy, builds tissue, and regulates metabolic processes in the body.

DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: Planning

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

4. The nutrients that provide the body with its primary source of fuel for energy are

ANS: D

Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out necessary processes; fat is the secondary source of energy.

DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

5. Which of the following is the most accurate statement regarding the functions of protein?

ANS: D

The primary function of proteins is to provide amino acids, which are the building units necessary to build and repair tissues within the body. This is a constant process that ensures adequate growth and maintenance of tissues for a strong body.

DIF:Cognitive Level: ComprehensionREF:4

TOP:Nursing Process: Assessment

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements. The approximate number of kilocalories per day from fat his diet should provide is _____ kcal/day.

ANS: A

Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal diet 400 to 700 kcal should be provided.

DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Planning

MSC: NCLEX: Health Promotion and Maintenance

7. The body’s main storage form of carbohydrate is

ANS: A

Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It is mainly stored in the liver and to a lesser extent in muscle tissue.

DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is _____ kcal.

ANS: C

Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore:

30 g carbohydrate × 4 kcal/g = 120 kcal

3 g protein × 4 kcal/g = 12 kcal

1 g fat × 9 kcal/g = 9 kcal

= 141 total kcal (120 kcal 12 kcal 9 kcal)

DIF:Cognitive Level: ApplicationREF:4

TOP:Nursing Process: Assessment

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

9. The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.

ANS: C

Fat provides 9 kcal/g. Thus, 22 g fat × 9 kcal/g = 198 kcal.

DIF:Cognitive Level: ApplicationREF:4

TOP:Nursing Process: Assessment

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.

ANS: B

Protein provides 4 kcal/g. Thus, 15 g protein × 4 kcal/g = 60 kcal.

DIF:Cognitive Level: ApplicationREF:4

TOP:Nursing Process: Assessment

MSC:NCLEX: Physiological Integrity: Physiological Adaptation

Test Bank for Williams’ Basic Nutrition & Diet Therapy, (LPN Threads) 14th Edition by Staci Nix

The “Test Bank for Williams’ Basic Nutrition & Diet Therapy, (LPN Threads) 14th Edition” by Staci Nix is an essential educational resource designed to support both educators and students in mastering the foundational principles and practices of nutrition and diet therapy. This comprehensive test bank complements the textbook by providing a variety of questions that assess and reinforce understanding of key nutritional concepts, dietary guidelines, and the role of nutrition in health and disease management. It serves as an invaluable tool for both teaching and learning. Below is a detailed overview of the components and benefits of this test bank:

Overview of Test Bank Content

1. Chapter-by-Chapter Organization
   • The test bank is meticulously organized to align with each chapter of the textbook. This ensures comprehensive coverage of all critical topics and provides a structured approach to assessment, facilitating easy integration into the curriculum and enabling targeted learning.
2. Types of Questions
   • Multiple-Choice Questions (MCQs): These questions cover a wide range of knowledge, from basic recall to complex application and critical thinking. Each question includes well-crafted distractors to challenge students’ understanding.
   • True/False Questions: These questions assess students’ ability to distinguish between correct and incorrect statements, reinforcing factual knowledge and addressing common misconceptions.
   • Fill-in-the-Blank Questions: These questions focus on recalling specific details such as key terms, processes, and important concepts, testing students’ memory and understanding.
   • Short Answer Questions: These questions require detailed yet concise responses, evaluating students’ ability to explain nutritional concepts clearly and accurately.
   • Essay Questions: These questions assess students’ ability to synthesize and articulate complex ideas, demonstrating a deep understanding of nutritional principles and their applications in diet therapy.
   • Case Studies and Scenarios: Real-world scenarios and case studies help students apply theoretical knowledge to practical nutritional situations, enhancing their critical thinking and problem-solving skills.
   • Clinical Application Questions: These questions involve applying dietary interventions, planning patient care, and prioritizing actions based on patient scenarios.
3. Difficulty Levels
   • Questions are categorized by difficulty to provide a range of challenges and assess students’ proficiency at different levels, including:
     • Basic: Testing foundational knowledge and comprehension.
     • Intermediate: Requiring application of knowledge to practical nutritional scenarios.
     • Advanced: Involving critical thinking, analysis, and synthesis of complex nutritional information.
4. Core Focus Areas
   • Introduction to Nutrition: Questions covering the basic principles and scope of nutrition, including definitions, importance, and historical development.
   • Macronutrients: Detailed coverage of carbohydrates, proteins, and fats, including their functions, sources, and dietary recommendations.
   • Micronutrients: Assessing knowledge of vitamins and minerals, including their roles, sources, and the consequences of deficiencies and excesses.
   • Digestion, Absorption, and Metabolism: Questions on the processes involved in the digestion, absorption, and metabolism of nutrients.
   • Nutrition Across the Lifespan: Focus on nutritional needs and recommendations for different stages of life, from infancy to older adulthood.
   • Therapeutic Diets: Examining the principles and practices of diet therapy, including the use of therapeutic diets in the management of various health conditions.
   • Nutrition Assessment: Coverage of techniques and tools used in conducting comprehensive nutritional assessments, including dietary histories and laboratory data.
   • Weight Management: Questions on the principles and strategies for healthy weight loss, weight gain, and maintenance, including the role of metabolism and behavior modification.
   • Nutrition and Disease Prevention: Detailed explanations for the role of nutrition in preventing and managing chronic diseases such as diabetes, cardiovascular disease, and cancer.
   • Special Populations: Assessing understanding of nutritional considerations for specific populations, such as pregnant women, athletes, and individuals with special dietary needs.
   • Food Safety and Technology: Questions on food safety principles, foodborne illnesses, and the impact of technology on food and nutrition.
   • Current Issues in Nutrition: Assessing understanding of contemporary topics and controversies in nutrition, such as fad diets, food sustainability, and nutritional ethics.
5. Alignment with Learning Objectives
   • Each question in the test bank is aligned with the learning objectives outlined in the textbook, ensuring that assessments are relevant and targeted toward achieving the intended educational outcomes. This alignment helps in accurately measuring students’ progress and comprehension.
6. Educational Support and Utility
   • For Educators: The test bank provides a comprehensive resource for creating quizzes, exams, and other assessments. It simplifies the process of test creation and ensures consistency and alignment with the curriculum.
   • For Students: The test bank serves as a valuable tool for self-assessment and study. It helps students verify their answers, understand their mistakes, and learn the correct approach to applying nutritional knowledge.

Benefits of Using the Test Bank

1. Enhanced Learning and Retention
   • The diverse range of question types and difficulty levels helps reinforce learning through varied and repeated exposure to key concepts, enhancing retention and understanding.
2. Preparation for Real-World Applications
   • By focusing on real-world scenarios and practical applications, the test bank prepares students for the practical aspects of nutrition and diet therapy, ensuring they are ready to apply their knowledge in clinical and community settings.
3. Comprehensive Assessment
   • The test bank allows for thorough and multi-faceted evaluation of students’ knowledge and skills, from basic understanding to advanced application, ensuring a well-rounded educational experience.
4. Efficient Teaching Resource
   • For educators, the test bank simplifies the process of creating assessments, providing a consistent and reliable tool for evaluating students’ progress and readiness for advanced studies in nutrition and diet therapy.

Conclusion

The “Test Bank for Williams’ Basic Nutrition & Diet Therapy, (LPN Threads) 14th Edition” by Staci Nix is an essential resource for mastering the foundational principles and practices of nutrition and diet therapy. It provides structured, comprehensive, and versatile tools for assessing and enhancing students’ knowledge and skills in nutrition. By aligning closely with the textbook and emphasizing real-world application, the test bank supports the development of competent, confident individuals ready to excel in their understanding and application of nutritional principles in health and diet therapy.