Peckenpaugh: Nutrition Essentials and Diet Therapy, 11th Edition

Chapter 1: The Art of Nutrition in a Family Context

Test Bank

MULTIPLE CHOICE

	1.	An example of external barriers to adequate nutrient intakes is
a.	Inadequate kitchen facilities	
b.	Inadequate money to purchase food	
c.	Lack of exposure to a variety of foods	
d.	All of the above	

ANS:	D

	2.	The Daily Values as found on food labels are based on
a.	30% total fat	
b.	10% saturated fat	
c.	20% carbohydrate	
d.	Both A and B	

ANS:	D

	3.	In the lacto-ovo vegetarian diet
a.	Dairy products and eggs are excluded.	
b.	Dairy foods and eggs supplement plant foods.	
c.	Fish and chicken are never included.	
d.	Inadequate amounts of nutrients are included, and the diet should never be followed.	

ANS:	B

	4.	What is the Food Exchange System?
a.	A meal-planning guide originally developed for persons with diabetes	
b.	A meal-planning guide that counts starchy vegetables as equivalent to bread	
c.	A meal-planning guide that counts cheese as a meat equivalent, rather than a calcium source	
d.	All of the above	

ANS:	D

	5.	The following phrase describes the interplay of external and internal forces on health:
a.	Nutritional status	
b.	Biopsychosocial concerns	
c.	Health-care team	
d.	None of the above	

ANS:	B

	6.	The nutrition care process
a.	Includes assessment, planning, intervention, education, and diagnosis	
b.	Uses nonverbal communication only	
c.	Is the same as the nursing process, with the omission of nursing diagnosis	
d.	Does not have steps that must be followed in order	

ANS:	C

	7.	The evaluation of outcomes
a.	May be based on quizzes, as appropriate	
b.	May involve monitoring laboratory values	
c.	May be done through formal or informal conversation	
d.	Includes all of the above	

ANS:	D

	8.	Which of the following is an example of a good active-listening question?
a.	“Here is a diet sheet provided by a pharmaceutical company.”	
b.	“You are wrong; let me tell you what is right.”	
c.	“How do you feel about eating less fat and sugar?”	
d.	“Whom do you know can help you?”	

ANS:	C

	9.	Which of the following is not a part of the health-care team?
a.	Patient or client	
b.	Doctor	
c.	Dietitian	
d.	None of the above	

ANS:	D

	10.	For members of the health-care team to be effective in helping an individual make dietary changes, which of the following is important?
a.	Displaying warmth and understanding	
b.	Establishing a rapport with the person	
c.	Focusing on positive messages	
d.	All of the above	

ANS:	D