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Test Bank For Williams Basic Nutrition and Diet Therapy 15th Edition by Nix
Test Bank For Williams Basic Nutrition and Diet Therapy 15th Edition by Nix
MULTIPLE CHOICE
DIF: Cognitive Level: Application REF: pp. 87-88 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
DIF: Cognitive Level: Application REF: pp. 87-88 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. Two foods that are commonly fortified with vitamin D are
a. cereals and pasta products.
b. milk and margarine.
c. flour and salt.
d. vegetable oils and shortenings.
ANS: B
Because milk is a common food and already contains calcium and phosphorus, it is the most
practical to fortify with vitamin D. Butter substitutes, such as margarines, are also fortified.
11. Synthesis of the active hormonal form of vitamin D is the result of the combined action of the
a. skin, liver, and kidney.
b. pancreas, thyroid, and liver.
c. skin, skeleton, and liver.
d. kidney, skeleton, and liver.
ANS: A
Vitamin D production begins in the skin with the help of the sun’s ultraviolet rays. The
compound made in the skin by sunlight is a prohormone. This irradiated compound,
cholecalciferol (calciferol), is in its inactive form. It is then activated by two successive
enzymes, first in the liver and then in the kidney, to become the active form, calcitriol.
12. The last organ involved in the production of the physiologically active form of vitamin D is
the
a. liver.
b. kidney.
c. intestine.
d. skin.
ANS: B
Cholecalciferol (inactive form found in skin) is activated by two successive enzymes, first in
the liver and then in the kidney, to become the active form, calcitriol.
DIF: Cognitive Level: Knowledge REF: pp. 88-89 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. The primary function of vitamin D is to regulate the absorption and metabolism of the
minerals
a. sodium and potassium.
b. iron and phosphorus.
c. calcium and phosphorus.
d. sodium and calcium.
ANS: C
The primary function of vitamin D is the absorption of calcium and phosphorus. The hormone
form calcitriol acts with two other hormones: parathyroid hormone and the thyroid hormone
calcitonin. In balance with these two hormones, vitamin D hormone stimulates the absorption
of calcium and phosphorus in the small intestine.
14. A vitamin D deficiency in growing children that results in the malformation of skeletal tissue,
especially the long bones, is referred to as
a. rickets.
b. scurvy.
c. pellagra.
d. osteoporosis.
ANS: A
Rickets is a disease associated with vitamin D deficiency. It is characterized by malformation
of skeletal tissue in growing children in which long bones are soft and often bend under the
weight of the child.
DIF: Cognitive Level: Comprehension REF: pp. 90-91 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
20. The fat-soluble vitamin responsible for the synthesis of blood-clotting factors by the liver is
vitamin
a. A.
b. D.
c. E.
d. K.
ANS: D
The basic function of vitamin K is in the blood-clotting process. The most well-known
vitamin K-dependent blood factor is prothrombin.
DIF: Cognitive Level: Application REF: pp. 92-93 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
22. In the past, vitamin A content was listed in International Units; it is now listed in
a. milligrams.
b. micrograms.
c. beta-carotene equivalents.
d. retinol equivalents.
ANS: D
Vitamin A is listed in retinol equivalents. One International Unit of vitamin A equals 0.3 mcg
retinol or 0.6 mcg beta-carotene.
25. An athlete who increases his or her intake of pasta will also increase his or her need for
a. folic acid.
b. thiamin.
c. pyridoxine.
d. vitamin C.
ANS: B
The starch in the pasta would be digested and absorbed as glucose. Thiamin acts a coenzyme
factor related to the production of energy from glucose and the storage of energy as fat,
making energy available to support normal growth.
27. The three body systems that can be affected by a thiamin deficiency are the
a. nervous, respiratory, and urinary systems.
b. nervous, cardiovascular, and gastrointestinal systems.
c. gastrointestinal, respiratory, and endocrine systems.
d. lymphatic, cardiovascular, and endocrine systems.
ANS: B
The nervous, cardiovascular, and gastrointestinal systems can all be affected by thiamin
deficiency. The central nervous system depends on glucose for energy; if thiamin is not
present in adequate amounts, sufficient energy cannot be made for the nerves to perform their
functions. The heart muscle depends on thiamin as well. Without adequate thiamin, the heart
muscle weakens and heart failure results. Thiamin also is necessary for the gastrointestinal
tract to function properly. The cells of smooth muscle and secretory glands must have energy
to perform their work, and thiamin is a necessary agent for producing that energy.
DIF: Cognitive Level: Knowledge REF: pp. 95-96 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
29. What is the most important source of riboflavin in the United States?
a. Milk
b. Lean meats
c. Enriched grains
d. Green, leafy vegetables
ANS: A
Milk is the major source of riboflavin.
DIF: Cognitive Level: Knowledge REF: pp. 96-97 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
32. The amino acid that can be converted to niacin in the body is
a. leucine.
b. phenylalanine.
c. tryptophan.
d. valine.
ANS: C
Some of the niacin the body requires can be made from the essential amino acid tryptophan.
The total requirement in the body for niacin is stated in terms of niacin equivalents to account
for both sources.
35. Which of the following diets can help ensure adequate and balanced vitamin intake?
a. a high-calorie diet composed of mainly fruits and vegetables
b. a high-protein diet concentrating on red meat and fish
c. a varied diet composed of all food groups eaten in moderate portions
d. a varied diet with a higher emphasis on grains and fish
ANS: C
Eating a well-balanced, varied diet can help ensure adequate and balanced intake by supplying
needed nutrients from all the food groups in the proper portion sizes.
DIF: Cognitive Level: Application REF: pp. 99-100 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
DIF: Cognitive Level: Knowledge REF: p. 102 TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation | NCLEX: Physiological Integrity:
Reduction of Risk Potential
DIF: Cognitive Level: Knowledge REF: p. 101 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
41. A 62-year-old woman who smokes one pack of cigarettes a day and whose food intake
records reveal a minimal intake of vitamin C foods is most likely to be at risk for
a. easy bruising and pinpoint hemorrhages.
b. cracked and bleeding lips.
c. fevers and infections.
d. neurologic disorders.
ANS: A
Signs of vitamin C deficiency are tissue bleeding, including easy bruising, and pinpoint skin
hemorrhages. Smokers deplete their supply of vitamin C more rapidly than nonsmokers do.
Cigarette smoke is a source of environmental free radicals, and vitamin C is needed to break
down toxic compounds in cigarette smoke.
DIF: Cognitive Level: Application REF: p. 107 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
DIF: Cognitive Level: Knowledge REF: p. 120 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
DIF: Cognitive Level: Application REF: p. 120 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
45. A young woman who is interested in becoming pregnant should be counseled on healthy
eating choices, especially regarding folate-rich foods, which may help prevent
a. neural tube defects.
b. osteomalacia.
c. pernicious anemia.
d. aplastic anemia.
ANS: A
Adequate folate intake before and during pregnancy greatly reduces the risk of neural tube
defects in infants.