Question 1

A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body?

Accepted Answer

A)  Carrier of fat-soluble vitamins 
B)  Contribute to satiety 
C)  Preferred source of immediate energy 
D)  Provide insulation protection from heat and cold 
A)  Carrier of fat-soluble vitamins 
B)  Contribute to satiety 
C)  Preferred source of immediate energy 
D)  Provide insulation protection from heat and cold

Question 2

The descriptive name for fats of all kinds is:

Accepted Answer

A)  Complete 
B)  Essential 
C)  Lipids 
D)  Saturated 
A)  Complete 
B)  Essential 
C)  Lipids 
D)  Saturated

Question 3

When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following?

Accepted Answer

A)  Trans fats 
B)  Cholesterol 
C)  Monounsaturated 
D)  Sucrose 
A)  Trans fats 
B)  Cholesterol 
C)  Monounsaturated 
D)  Sucrose

Question 4

A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client?

Accepted Answer

A)  Cholesterol is a component of adrenal hormones and sex hormones. 
B)  Cell membranes require cholesterol as part of their structure. 
C)  Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream. 
D)  Plant products never increase blood cholesterol levels. 
A)  Cholesterol is a component of adrenal hormones and sex hormones. 
B)  Cell membranes require cholesterol as part of their structure. 
C)  Eliminating cholesterol from the diet will effectively eliminate it from the bloodstream. 
D)  Plant products never increase blood cholesterol levels.

Question 5

To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving.

Accepted Answer

A)  5 
B)  10 
C)  15 
D)  20 
A)  5 
B)  10 
C)  15 
D)  20

A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body?

The descriptive name for fats of all kinds is:

When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following?

A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client?

To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving.

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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Exam 3: Fats

A group of students demonstrate the need for more teaching when they identify which of the following as a function of fat in the body?

The descriptive name for fats of all kinds is:

When teaching consumers about fat consumption, the nurse would recommend that they should consume as little as possible of which of the following?

A patient expresses an interest in controlling his or her blood cholesterol. Which of the following statements would be least inappropriate for the nurse to make when teaching this client?

To be labeled "lean," a product must have no more than ______ g of fat per 3 1/2-ounce serving.

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

Filters