Question 1

Red and processed meat intake are related to increased risk of which types of cancer?

Accepted Answer

A)  Breast and bladder 
B)  Colon and prostate 
C)  Endometrial and ovarian 
D)  Esophageal and stomach 
A)  Breast and bladder 
B)  Colon and prostate 
C)  Endometrial and ovarian 
D)  Esophageal and stomach B

Question 2

A client with cancer suffers from early satiety. Which of the following interventions is recommended to increase his or her food intake?

Accepted Answer

A)  Starting total parenteral nutrition 
B)  Hand-feeding the client 
C)  Serving smooth, bland foods 
D)  Offering six small meals 
A)  Starting total parenteral nutrition 
B)  Hand-feeding the client 
C)  Serving smooth, bland foods 
D)  Offering six small meals D

Question 3

The term for cancer of the epithelial tissue, such as the lining of the gastrointestinal tract, is:

Accepted Answer

A)  Carcinoma 
B)  Sarcoma 
C)  Neoplasm 
D)  Metastasis 
A)  Carcinoma 
B)  Sarcoma 
C)  Neoplasm 
D)  Metastasis A

Question 4

A client with cancer has painful lesions in his or her mouth. Which of the following snack items is most likely to be well tolerated?

Accepted Answer

A)  Chocolate milk 
B)  Cream cheese on soda crackers 
C)  Tiny cheese crackers 
D)  Tomato juice 
A)  Chocolate milk 
B)  Cream cheese on soda crackers 
C)  Tiny cheese crackers 
D)  Tomato juice

Question 5

Which vitamin is thought to protect against cancer development because of its role in cell differentiation of epithelial tissue.

Accepted Answer

A)  A 
B)  B12 
C)  K 
D)  D 
A)  A 
B)  B12 
C)  K 
D)  D

Question 6

Regarding the connection between methods of cooking meat and the risk of cancer, which of the following statements is true?

Accepted Answer

A)  Pot-roasting and stewing produces carcinogens known to cause cancer in animals. 
B)  Consumption of rare meat is a recognized risk factor for gastrointestinal cancer. 
C)  Individuals have genetic differences in enzymes that influence the activation of carcinogens. 
D)  Microwaving inactivates carcinogens that form in protein foods during cooking. 
A)  Pot-roasting and stewing produces carcinogens known to cause cancer in animals. 
B)  Consumption of rare meat is a recognized risk factor for gastrointestinal cancer. 
C)  Individuals have genetic differences in enzymes that influence the activation of carcinogens. 
D)  Microwaving inactivates carcinogens that form in protein foods during cooking.

Question 7

A client has received radiation treatments to the abdomen and now suffers from diarrhea. Which of the following diet modifications is likely to help the client?

Accepted Answer

A)  Sucrose free 
B)  High protein 
C)  Lactose free 
D)  High polyunsaturated fat 
A)  Sucrose free 
B)  High protein 
C)  Lactose free 
D)  High polyunsaturated fat

Question 8

Alcohol intake has been convincingly linked to which of the following sites of cancer occurrence?

Accepted Answer

A)  Prostate 
B)  Kidney 
C)  Stomach 
D)  Breast 
A)  Prostate 
B)  Kidney 
C)  Stomach 
D)  Breast

Question 9

Obesity is most clearly linked to which of the following cancers?

Accepted Answer

A)  Larynx 
B)  Prostate 
C)  Lung 
D)  Postmenopausal breast 
A)  Larynx 
B)  Prostate 
C)  Lung 
D)  Postmenopausal breast

Question 10

Wasting of the body seen in some chronic diseases such as AIDS, cancer, malaria, and tuberculosis is called:

Accepted Answer

A)  Cachexia 
B)  Protein-calorie malnutrition 
C)  Kwashiorkor 
D)  Marasmus 
A)  Cachexia 
B)  Protein-calorie malnutrition 
C)  Kwashiorkor 
D)  Marasmus

Question 11

Which of the following foods is likely to be well received by a cancer client with mouth ulcerations?

Accepted Answer

A)  Hot tomato soup 
B)  Cold lemonade 
C)  Pasteurized eggnog 
D)  Bread pudding with raisins 
A)  Hot tomato soup 
B)  Cold lemonade 
C)  Pasteurized eggnog 
D)  Bread pudding with raisins

Question 12

The wasting that occurs in some cancer clients is attributed to:

Accepted Answer

A)  Alteration in the body's metabolism produced by the tumor 
B)  Poor appetite and taste changes 
C)  Inability to absorb nutrients due to intestinal pressure 
D)  The treatments given 
A)  Alteration in the body's metabolism produced by the tumor 
B)  Poor appetite and taste changes 
C)  Inability to absorb nutrients due to intestinal pressure 
D)  The treatments given

Question 13

Which of the following items is suggested as an additive for a client with a poor appetite to increase the nutritional value of regular foods?

Accepted Answer

A)  Brown sugar 
B)  Dry skim milk 
C)  Olive oil 
D)  Wheat germ 
A)  Brown sugar 
B)  Dry skim milk 
C)  Olive oil 
D)  Wheat germ

Question 14

Which of the following food items act as lubricants for the person with swallowing difficulty?

Accepted Answer

A)  Butter, cheese sauce, and gravy 
B)  Vegetable soup, lasagna, and pickled beets 
C)  Creamed herring, sauerkraut, and fruit cocktail 
D)  Chicken gumbo soup, spaghetti with meat sauce, and milk toast 
A)  Butter, cheese sauce, and gravy 
B)  Vegetable soup, lasagna, and pickled beets 
C)  Creamed herring, sauerkraut, and fruit cocktail 
D)  Chicken gumbo soup, spaghetti with meat sauce, and milk toast

Question 15

Commercially prepared enteral solutions are preferred to homemade feeding for cancer patients because:

Accepted Answer

A)  The commercial products have a better taste in case vomiting follows administration. 
B)  Homemade products are more likely to plug the tubing than commercial products. 
C)  Caregivers' time can be better utilized than with blending foods and supplements. 
D)  The commercially prepared solutions are less subject to contamination than a homemade feeding. 
A)  The commercial products have a better taste in case vomiting follows administration. 
B)  Homemade products are more likely to plug the tubing than commercial products. 
C)  Caregivers' time can be better utilized than with blending foods and supplements. 
D)  The commercially prepared solutions are less subject to contamination than a homemade feeding.

Question 16

Which of the following nursing interventions help cancer clients with anorexia maintain nutritional intake?

Accepted Answer

A)  Allow person adequate time between meals to become hungry. 
B)  Encourage a rest period before meals. 
C)  Offer simply plain foods of one color. 
D)  Vary supplement flavors to prevent taste fatigue. 
A)  Allow person adequate time between meals to become hungry. 
B)  Encourage a rest period before meals. 
C)  Offer simply plain foods of one color. 
D)  Vary supplement flavors to prevent taste fatigue.

Question 17

Some evidence suggests which of the following vegetables are specifically protective against cancer?

Accepted Answer

A)  Corn and peas 
B)  Brussels sprouts and broccoli 
C)  Bean sprouts and water chestnuts 
D)  Green beans and spinach 
A)  Corn and peas 
B)  Brussels sprouts and broccoli 
C)  Bean sprouts and water chestnuts 
D)  Green beans and spinach

Question 18

In addition to cooking beef or pork in a microwave oven, using which of the following would be effective in minimizing metallic tastes.

Accepted Answer

A)  Glass utensils 
B)  Pressure cooker 
C)  Tabletop broiler 
D)  Wok 
A)  Glass utensils 
B)  Pressure cooker 
C)  Tabletop broiler 
D)  Wok

Question 19

Megestrol is a drug given to cancer clients because it acts as which of the following?

Accepted Answer

A)  Antiemetic 
B)  Appetite stimulant 
C)  Anabolic 
D)  Analgesic 
A)  Antiemetic 
B)  Appetite stimulant 
C)  Anabolic 
D)  Analgesic

Question 20

To maximize food intake when a cancer client suffers from nausea and vomiting, the nurse should:

Accepted Answer

A)  Administer antiemetic and analgesic drugs as needed 
B)  Distract the client after eating with mild exercise 
C)  Give liberal amounts of liquids with meals 
D)  Tempt the client with his or her favorite foods 
A)  Administer antiemetic and analgesic drugs as needed 
B)  Distract the client after eating with mild exercise 
C)  Give liberal amounts of liquids with meals 
D)  Tempt the client with his or her favorite foods

Exam 21: Diet and Cancer

Red and processed meat intake are related to increased risk of which types of cancer?

A client with cancer suffers from early satiety. Which of the following interventions is recommended to increase his or her food intake?

The term for cancer of the epithelial tissue, such as the lining of the gastrointestinal tract, is:

A client with cancer has painful lesions in his or her mouth. Which of the following snack items is most likely to be well tolerated?

Which vitamin is thought to protect against cancer development because of its role in cell differentiation of epithelial tissue.

Regarding the connection between methods of cooking meat and the risk of cancer, which of the following statements is true?

A client has received radiation treatments to the abdomen and now suffers from diarrhea. Which of the following diet modifications is likely to help the client?

Alcohol intake has been convincingly linked to which of the following sites of cancer occurrence?

Obesity is most clearly linked to which of the following cancers?

Wasting of the body seen in some chronic diseases such as AIDS, cancer, malaria, and tuberculosis is called:

Which of the following foods is likely to be well received by a cancer client with mouth ulcerations?

The wasting that occurs in some cancer clients is attributed to:

Which of the following items is suggested as an additive for a client with a poor appetite to increase the nutritional value of regular foods?

Which of the following food items act as lubricants for the person with swallowing difficulty?

Commercially prepared enteral solutions are preferred to homemade feeding for cancer patients because:

Which of the following nursing interventions help cancer clients with anorexia maintain nutritional intake?

Some evidence suggests which of the following vegetables are specifically protective against cancer?

In addition to cooking beef or pork in a microwave oven, using which of the following would be effective in minimizing metallic tastes.

Megestrol is a drug given to cancer clients because it acts as which of the following?

To maximize food intake when a cancer client suffers from nausea and vomiting, the nurse should:

Nutrition in Human Health

Carbohydrates

Fats

Protein

Energy Balance

Vitamins

Minerals

Water

Digestion, Absorption, Metabolism, and Excretion

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: the Mature Adult

Food Management

Nutrient Delivery

Interactions: Food and Nutrients Versus Medications and Supplements

Weight Management

Diet in Diabetes Mellitus and Hypoglycemia

Diet in Cardiovascular Disease

Diet in Renal Disease

Diet in Digestive Disease

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

Filters