allied bio170 module 5 check your understanding

26 Jun allied bio170 module 5 check your understanding

Question
Question Points

1. One method of determining a person’s usual eating habits is to collect a:

a. 24-hour food record.

b. blood test.

c. diet history.

d. weight history.

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2. Foods that contain aspartame (NutraSweet) must include a warning on the label for the safety of individuals with:

a. diabetes.

b. phenylketonuria.

c. high blood pressure.

d. food allergies.

3. The factor that is likely to contribute most to improving a client’s motivation to learn is:

a. previous experiences with the content.

b. perceived usefulness of the information.

c. amount of formal education.

d. length of the clinic visit.

4. Current trends in eating habits in the United States include eating:

a. fewer times each day.

b. more foods made from scratch.

c. more meals at home.

d. more convenience foods.

5. A current food label includes:

a. serving sizes and number of servings per container.

b. a listing of predominant ingredients but not lesser ones.

c. a listing of all artificial food ingredients and additives.

d. identification of naturally present and artificially added nutrients.

6. Most people’s food habits are determined by their:

a. level of education.

b. social and cultural environment.

c. individual nutritional needs.

d. government food guides.

7. If a patient cannot eat, but his or her gastrointestinal tract is working, the patient would be fed using:

a. an oral diet.

b. tube feeding.

c. a peripheral vein feeding.

d. total parenteral nutrition.

8. A hospital diet that would be considered inadequate if continued for more than a few days is a(n):

a. clear liquid diet.

b. soft diet.

c. regular diet.

d. tube feeding.

9. Using Table 16-3 “Clinical Signs of Nutritional Status,” if a client has dry, scaly skin, what is a possible excess in nutrition?

a. Vit A

b. Zn

c. Niacin

d. Se

10. The nutritional status of hospitalized clients is mostly likely to be adversely affected by:

a. restricted diets and unserved meals.

b. the amount of variety on the menu.

c. scheduled meal times.

d. the nutrition prescription for discharge.

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11. The Food Stamp/Supplemental Nutrition Assistance Program provides electronic transfer cards that can be used to buy food by:

a. individuals with medically confirmed malnutrition.

b. individuals or families with at least three risk factors for malnutrition.

c. individuals and households with incomes at or below the federal poverty level.

d. families who demonstrate food insecurity.

12. It is easier to make good food choices if individuals avoid shopping when they:

a. are hungry.

b. have just eaten.

c. are overweight.

d. have just been paid.

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13. Among the many factors influencing a person’s food habits, the ones that are ingrained most strongly are those:

a. associated with family relationships.

b. performed on ceremonial occasions.

c. associated with a regular schedule.

d. associated with certain food items.

14. The process of genetic modification involves:

a. altering or replacing some of the original DNA.

b. irradiation of the DNA.

c. use of hormones to alter genetic expression.

d. use of special growing conditions.

15. An example of a clinical observation associated with good nutritional status is:

a. firm muscle tone.

b. pale eye membranes.

c. limited attention span.

d. heart rate of 110 beats per minute.

16. According to the Nutrition Labeling Education Act, labeling is voluntary for:

a. fresh fruits, vegetables, and seafood.

b. processed meat and poultry.

c. candy and soft drinks.

d. organic and natural food products.

17. A sound approach to selecting foods that meet nutritional requirements is to choose those foods that:

a. have been advertised heavily.

b. are most expensive.

c. have the greatest number of ingredients.

d. are minimally processed.

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18. The first ingredient listed on a food label is:

a. the one present in the least amount.

b. the one present in the greatest amount.

c. the one that provides the least nutrients.

d. the one that provides the most nutrients.

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19. An example of an entitlement program is:

a. the Nutrition Program for the Elderly (NPE).

b. the School Nutrition Program.

c. the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

d. Food Stamps/Supplemental Nutrition Assistance Program (SNAP).

20. A potential benefit from development of genetically modified crops is:

a. removal of allergens.

b. increased resistance to disease and insects.

c. development of resistance to pesticides.

d. more food being grown locally.

21. Learning is likely to occur when:

a. an authoritative teacher presents complex information.

b. the teacher knows a lot about the topic.

c. the learner is well educated.

d. the learner thinks the topic is personally important.

22. Factors contributing to changing food patterns of Americans include:

a. fewer working mothers.

b. an increase in the use of fast-food restaurants.

c. fewer people skipping breakfast.

d. an increase in brand loyalty.

23. Foods that are appropriate for a client on a soft diet include:

a. tomato juice, carrot raisin salad, coconut cream pie, and baked chicken.

b. cooked carrots, applesauce, roast beef, custard, and milk.

c. lettuce, sliced tomatoes, banana, and a tuna sandwich on whole wheat bread.

d. coleslaw, strawberries, macaroni and cheese, and doughnuts.

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24. The last step in the nutrition care process is:

a. hospital discharge.

b. monitoring and evaluation.

c. goal achievement.

d. ideal nutritional status.

25. The percentage of unexplained weight loss during 1 month that warrants further investigation is:

a. 1%.

b. 2%.

c. 5%.

d. 10%.