Question 1

If a client has been maintaining a stable, healthy body weight by consuming 1800 kcal, what is the maximum fat recommended for him or her?

Accepted Answer

A)  26 grams 
B)  40 grams 
C)  70 grams 
D)  85 grams 
A)  26 grams 
B)  40 grams 
C)  70 grams 
D)  85 grams C

Question 2

Which type of oil would a nurse instruct a patient to avoid because it is high in saturated fatty acids?

Accepted Answer

A)  Canola 
B)  Coconut 
C)  Corn 
D)  Olive 
A)  Canola 
B)  Coconut 
C)  Corn 
D)  Olive B

Question 3

Fat contains ______ kcal/g.

Accepted Answer

A)  2.2 
B)  4 
C)  7 
D)  9 
A)  2.2 
B)  4 
C)  7 
D)  9 D

Question 4

Which of the following would a nurse suggest as a lean meat?

Accepted Answer

A)  Ground beef, pork chops, and mozzarella cheese 
B)  Corned beef, spare ribs, and Swiss cheese 
C)  Round steak, pork tenderloin, and cottage cheese 
D)  Dark-meat chicken, eggs, and bologna 
A)  Ground beef, pork chops, and mozzarella cheese 
B)  Corned beef, spare ribs, and Swiss cheese 
C)  Round steak, pork tenderloin, and cottage cheese 
D)  Dark-meat chicken, eggs, and bologna

Question 5

What percentage range of an adult's kilocalories is recommended as the maximum to be obtained from fat?

Accepted Answer

A)  20 to 30 
B)  20 to 35 
C)  30 
D)  More than 50 
A)  20 to 30 
B)  20 to 35 
C)  30 
D)  More than 50

Question 6

Which of the following would a nurse instruct a patient to use for one fat exchange?

Accepted Answer

A)  1 tablespoon of butter 
B)  1/2 ounce of cream cheese 
C)  Two slices of bacon 
D)  3 tablespoons of mayonnaise 
A)  1 tablespoon of butter 
B)  1/2 ounce of cream cheese 
C)  Two slices of bacon 
D)  3 tablespoons of mayonnaise

Question 7

Which of the following would appear on the fat exchange list?

Accepted Answer

A)  Avocado 
B)  Baked beans 
C)  Banana 
D)  Sweet potato 
A)  Avocado 
B)  Baked beans 
C)  Banana 
D)  Sweet potato

Question 8

Compared with those made with unsaturated fats, grocery items containing saturated fats have:

Accepted Answer

A)  Longer shelf lives 
B)  More valid health claims on the labels 
C)  Fewer kilocalories 
D)  Permanent protection against becoming rancid 
A)  Longer shelf lives 
B)  More valid health claims on the labels 
C)  Fewer kilocalories 
D)  Permanent protection against becoming rancid

Question 9

After teaching a group of students about fatty acids, the students demonstrate a need for additional teaching when they identify fatty acids as varying based on which of the following?:

Accepted Answer

A)  Length of the carbon chain 
B)  Composition 
C)  Degree of saturation 
D)  Lack of carbon in the chain 
A)  Length of the carbon chain 
B)  Composition 
C)  Degree of saturation 
D)  Lack of carbon in the chain

Question 10

Trans fats are commonly found in which of the following?

Accepted Answer

A)  Olive oil 
B)  Commercially baked goods 
C)  Shortening 
D)  Egg yolks 
A)  Olive oil 
B)  Commercially baked goods 
C)  Shortening 
D)  Egg yolks

Question 11

A patient tells the nurse that he chooses "fat-free" foods whenever possible. The nurse understands that this labeling indicates that the food contains no more than ______ g of fat per serving.

Accepted Answer

A)  0.1 
B)  0.5 
C)  1 
D)  5 
A)  0.1 
B)  0.5 
C)  1 
D)  5

Question 12

Which of the following would a nurse instruct a client about as being on the high-fat meat exchange lists?

Accepted Answer

A)  Chicken with skin, pork chops, and mozzarella cheese 
B)  Spare ribs, cheddar cheese, and bologna 
C)  Round steak, pork tenderloin, and cottage cheese 
D)  Fried salmon, ground beef, and eggs 
A)  Chicken with skin, pork chops, and mozzarella cheese 
B)  Spare ribs, cheddar cheese, and bologna 
C)  Round steak, pork tenderloin, and cottage cheese 
D)  Fried salmon, ground beef, and eggs

Question 13

Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following?

Accepted Answer

A)  Appearance after cooking 
B)  Source, whether animal or vegetable 
C)  Type of chemical bonds in their fatty acids 
D)  Ease of emulsification 
A)  Appearance after cooking 
B)  Source, whether animal or vegetable 
C)  Type of chemical bonds in their fatty acids 
D)  Ease of emulsification

Question 14

Which of the following lipids is an omega-6 fatty acid?

Accepted Answer

A)  Arachidonic acid 
B)  Linolenic 
C)  Cholesterol 
D)  Linoleic acid 
A)  Arachidonic acid 
B)  Linolenic 
C)  Cholesterol 
D)  Linoleic acid

Question 15

In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following?

Accepted Answer

A)  Availability of low-cost fruits and vegetables 
B)  Availability of cheap energy-dense foods 
C)  Home-cooked meals 
D)  Children exercising too much 
A)  Availability of low-cost fruits and vegetables 
B)  Availability of cheap energy-dense foods 
C)  Home-cooked meals 
D)  Children exercising too much

Question 16

If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat?

Accepted Answer

A)  5% 
B)  21% 
C)  37% 
D)  48% 
A)  5% 
B)  21% 
C)  37% 
D)  48%

Question 17

The primary care provider orders a calorie count for a patient who is malnourished. Over a 24-hour period, the patient consumes 24 grams of fat. Which of the following denotes the patient's caloric intake of fat?

Accepted Answer

A)  96 
B)  120 
C)  216 
D)  240 
A)  96 
B)  120 
C)  216 
D)  240

Question 18

Which of the following is not a function of fat in the body?

Accepted Answer

A)  Build scar tissue 
B)  Lubricate body tissues 
C)  Pad vital organs 
D)  Provide energy 
A)  Build scar tissue 
B)  Lubricate body tissues 
C)  Pad vital organs 
D)  Provide energy

Question 19

Most of the fat in our diets and in our bodies is in which form?

Accepted Answer

A)  Fatty acids 
B)  Glycerol 
C)  Sterols 
D)  Triglycerides 
A)  Fatty acids 
B)  Glycerol 
C)  Sterols 
D)  Triglycerides

Question 20

The manufacturing process that helps to make a fat harder is:

Accepted Answer

A)  Saturation 
B)  Modification 
C)  Hydrogenation 
D)  Emulsification 
A)  Saturation 
B)  Modification 
C)  Hydrogenation 
D)  Emulsification

Exam 3: Fats

If a client has been maintaining a stable, healthy body weight by consuming 1800 kcal, what is the maximum fat recommended for him or her?

Which type of oil would a nurse instruct a patient to avoid because it is high in saturated fatty acids?

Fat contains ______ kcal/g.

Which of the following would a nurse suggest as a lean meat?

What percentage range of an adult's kilocalories is recommended as the maximum to be obtained from fat?

Which of the following would a nurse instruct a patient to use for one fat exchange?

Which of the following would appear on the fat exchange list?

Compared with those made with unsaturated fats, grocery items containing saturated fats have:

After teaching a group of students about fatty acids, the students demonstrate a need for additional teaching when they identify fatty acids as varying based on which of the following?:

Trans fats are commonly found in which of the following?

A patient tells the nurse that he chooses "fat-free" foods whenever possible. The nurse understands that this labeling indicates that the food contains no more than ______ g of fat per serving.

Which of the following would a nurse instruct a client about as being on the high-fat meat exchange lists?

Fats are classified as saturated, monounsaturated, or polyunsaturated based on which of the following?

Which of the following lipids is an omega-6 fatty acid?

In developing countries, nutrition transition often leads to a combination of underweight in children and overweight in adults. A partial explanation for this involves which of the following?

If 1 cup of whole milk (3.3% fat) contains 8 gram of fat and gives 150 kcal of energy, what percent of its kilocalories is derived from fat?

The primary care provider orders a calorie count for a patient who is malnourished. Over a 24-hour period, the patient consumes 24 grams of fat. Which of the following denotes the patient's caloric intake of fat?

Which of the following is not a function of fat in the body?

Most of the fat in our diets and in our bodies is in which form?

The manufacturing process that helps to make a fat harder is:

Nutrition in Human Health

Carbohydrates

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

Diet and Cancer

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

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