Question 1

A nurse knows that the energy requirements of fats are measured in kilocalories and compare to carbohydrates in which of the following ways?

Accepted Answer

A)  Fats have a greater potential for release of energy.
B)  Carbohydrates have twice more kilocalories.
C)  Fats have less carbon and more hydrogen bonds.
D)  Carbohydrates are a vehicle for vitamins A, D, E, and K. A

Question 2

A nurse is caring for a client admitted to the emergency department (ED). When the nurse learns that the client has a slow healing wound, which deficiency does the nurse suspect?

Accepted Answer

A)  Vitamin C
B)  Vitamin K
C)  Vitamin E
D)  Omega-6 D

Question 3

A nurse presents a class on food choices to clients at-risk for developing diabetes. Which statements by the clients indicate that teaching was successful?

Accepted Answer

A)  "I should increase my intake of nuts, and decrease my intake of whole milk."
B)  "If I replace just 5% of saturated fats to monounsaturated, I lower my risk of developing CVD."
C)  "Monounsaturated fats come from soybeans, corn, flaxseeds, and salmon."
D)  "A 20% of body fat has been associated with a risk for diabetes in women and men."
E)  "I should stop eating papaya because the fat in just one meets my daily requirement." A,B

Question 4

A nurse is teaching the client diagnosed with diabetes how to read food labels. The client should limit fat intake to between 20% and 30% of daily kilocalories, based on an 1,800 kcal diet. The client has a bag of baked potato chips with a serving size of 2/3 cups with eight servings per bag. The kilocalories per serving are 230 and the fat per serving is 72 kcal. The client calculates that the percentage of kilocalories from fat should be _____ %. Fill in the blank.

Accepted Answer

The answer of A nurse is teaching the client diagnosed...

Question 5

A nurse is reviewing polyunsaturated and monounsaturated fatty acid guidelines from the Dietary Guidelines for Americans 2015-2020 and the American Heart Association with a client diagnosed with obesity. What food does the nurse expect the client to incorporate into the diet if teaching is successful?

Accepted Answer

A)  Fruit
B)  Nuts
C)  Butter
D)  Fiber

Question 6

A nurse is leading a seminar with middle school students on healthy food choices. The nurse teaches that fats are:

Accepted Answer

A)  Detrimental to healthy nutrition.
B)  A major source of fuel for the body.
C)  The main cause of hyperglycemia.
D)  The backbone of all nutrients in the body.

Question 7

A nurse is teaching a group of clients about food recommendations for fat. Which recommendations or guidelines are from the Food and Nutrition Board of the National Research Council? Select all that apply.

Accepted Answer

A)  Cholesterol has no known role in preventing disease and is not required in the diet.
B)  Saturated fats should be eliminated from the diet; they provide no beneficial role.
C)  Trans-fats should be limited as much as possible because they are not essential.
D)  Trans-fatty acids should comprise less than 1% of the diet to meet nutritional needs.
E)  Recommended ranges for consuming fats should be flexible for dietary planning.

Question 8

A nurse is caring for a client with Crohn disease. The nurse notes that the health-care provider has ordered the addition of omega-3 fatty acids to the diet. The nurse suspects the health-care provider ordered these fatty-acids to help this client minimize which process from this diagnosis?

Accepted Answer

A)  Diarrhea
B)  Pain
C)  Inflammation
D)  Clotting time

Question 9

A nurse is reviewing polyunsaturated and monounsaturated fatty acid guidelines from the Dietary Guidelines for Americans 2015-2020 and the American Heart Association with a client diagnosed with obesity. Which recommendations about nut and seed consumption are the healthiest options? Select all that apply.

Accepted Answer

A)  Unsalted cashews
B)  Roasted almonds
C)  Salted soybeans
D)  Raw pumpkin seeds
E)  Salted peanuts

Question 10

When discharging a 25-year-old obese client diagnosed with diabetes, a nurse teaches the client which characteristics of saturated fats? Select all that apply.

Accepted Answer

A)  Solid at room temperature
B)  Become rancid slowly.
C)  Long shelf life
D)  Liquid at room temperature
E)  Become rancid quickly.

Question 11

Based on the Food and Nutrition Board of the National Academy of Sciences, Institute of Medicine (2005), which fat Recommended Dietary Reference Intakes (DRIs) for macronutrients would a nurse manager follow for adults? Select all that apply.

Accepted Answer

A)  DRI of 23% of kilocalories from fat
B)  10% of fats from total calories eaten
C)  45% to 65% of calories from fat
D)  DRI of 130 grams of fat
E)  DRI of 30% calories from fat

Question 12

A nurse is caring for a client with diabetes. The client is being discharged, so the nurse is teaching the client about appropriate diets. Teaching is successful if the client recognizes which products as being not generally recognized as safe (GRAS) by the FDA? Select all that apply.

Accepted Answer

A)  Crackers
B)  Frozen waffles
C)  Hard margarines
D)  Microwave popcorn
E)  Coconut butter

Question 13

In order to make suitable recommendations about nutritional status, which criteria must a nurse gather during assessment from a client diagnosed with cardiovascular disease (CVD)?

Accepted Answer

A)  Cholesterol level
B)  Hormone levels
C)  Food diary
D)  Dietary recall

Question 14

Which is the main focus of the 2015-2020 Dietary Guidelines?

Accepted Answer

A)  A healthy eating pattern that limits saturated fats to decrease cholesterol
B)  Provide specific guidelines for preventing foods that yield high cholesterol.
C)  Monitor dietary intake by reducing the risk of cholesterol by eating more fruits.
D)  Increase the number of meats from mammals to decrease cholesterol levels.

Question 15

A nurse knows that teaching is successful when the client learning about trans-fatty acids states which of the following? Select all that apply.

Accepted Answer

A)  "In June 2018, the FDA is stopping manufacturers from using trans-fats in foods."
B)  "Trans-fats are generally recognized as safe by the Food and Drug Administration."
C)  "Trans-fats are detrimental to our health. I have to stop eating fast food!"
D)  "Plant-based oils do not have significant amounts of trans-fat, just saturated fats."
E)  "All spreadable margarines are considered hydrogenated and, therefore, trans-fats."

Question 16

When caring for a 3-year-old pediatric client that is slightly overweight, a nurse knows that there is an associated risk of developing a chronic disease if there is no intervention. Which does the nurse teach the client's parents is an acceptable macronutrient distribution range (AMDR) of fats for children?

Accepted Answer

A)  An AMDR of 25% to 35%
B)  An AMDR of 45% to 55%
C)  An AMDR of 30% to 40%
D)  An AMDR of 20% to 30%

Question 17

A nurse is caring for a client diagnosed as overweight. Which question asked during nutritional assessment is most appropriate for the nurse to ask?

Accepted Answer

A)  "Do you consume meat at most of your meals?"
B)  "Do you feel satisfied when you eat?"
C)  "What comfort foods do you enjoy?"
D)  "How much fruit do you consume regularly?"

Question 18

A nurse is caring for a pediatric client diagnosed with morbid obesity. When teaching the client, which elements should the nurse note comprise both fats and carbohydrates? Select all that apply.

Accepted Answer

A)  Carbon
B)  Nitrogen
C)  Hydrogen
D)  Glucose
E)  Oxygen

Question 19

When taking caring for a client with familial hypercholesterolemia (FH), a nurse knows that there is a 90-fold increase in atherosclerotic cardiovascular disease (ASCVD) mortality if this genetic disorder is left untreated. Which treatment does the nurse suspect the health-care provider will order to help reduce ASCVD mortality?

Accepted Answer

A)  Linoleic acid
B)  Vitamin C
C)  Atorvastatin
D)  Exercise

Question 20

Which statement made by the client about cholesterol is concerning?

Accepted Answer

A)  "My mom cooks a balanced meal for me every day."
B)  "We often eat out at least 5 days a week."
C)  "I often eat two boiled eggs with every meal."
D)  "I love to cook. I often cook with high-grade olive oil."

Exam 3: Fats