Test Bank For Nutrition And Diet Therapy- 6th Edition by Carroll A. Lutz and Erin E. Mazur

Test Bank For Nutrition And Diet Therapy- 6th Edition by Carroll A. Lutz and Erin E. Mazur

Chapter 3: Fats

1. The descriptive name for fats of all kinds is:

1. Complete

2. Essential

3. Lipids

4. Saturated

Ans: 3

Feedback

1.

Complete is not a term used when referring to all types of fat.

2.

Essential is not a term used when referring to all types of fat. Essential nutrients are those that are required by the body that must be consumed because the body cannot manufacture them.

3.

The descriptive name for all fats is lipids and includes true fats and oils as well as related fat compounds such as lipoids and sterols.

4.

Saturated is a term that refers to one type of fat, that is the type that is filled with as many hydrogen atoms as the carbon atoms can bond with and has no double bonds between the carbons.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

2. Fat contains ______ kcal/g.

1. 2.2

2. 4

3. 7

4. 9

Ans: 4

Feedback

1.

One gram of fat yields 9 kilocalories.

2.

One gram of fat yields 9 kilocalories

3.

One gram of fat yields 9 kilocalories

4.

Each gram of fat contains 9 kilocalories.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

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

1. Build scar tissue

2. Lubricate body tissues

3. Pad vital organs

4. Provide energy

Ans: 1

Feedback

1.

Fats are not involved in building scar tissue.

2.

Fats lubricate body tissues.

3.

Fatty tissue cushions and protects vital organs.

4.

Fats supply fuel to most tissues and serves as the body’s main fuel or energy reserve.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Comprehension

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

1. Ground beef, pork chops, and mozzarella cheese

2. Corned beef, spare ribs, and Swiss cheese

3. Round steak, pork tenderloin, and cottage cheese

4. Dark-meat chicken, eggs, and bologna

Ans: 3

Feedback

1.

Lean meat contains 1 to 3 grams of fat. Ground beef, pork chops, and mozzarella cheese contain 5 grams of fat.

2.

Lean meat contains 1 to 3 grams of fat. Corned beef contains 5 grams of fat. Spare ribs and Swiss cheese contain 8 grams of fat.

3.

Round steak, pork tenderloin, and cottage cheese are considered lean meats because each contains 3 grams of fat.

4.

Lean meat contains 1 to 3 grams of fat. Dark meat chicken and eggs contain 5 grams of fat. Bologna contains 8 grams of fat.

KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Application

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

1. 20 to 30

2. 20 to 35

3. 30

4. More than 50

Ans: 2

Feedback

1.

The recommendation is for adults to have 20% to 35% of kilocalories from fat.

2.

The recommendation is for adults to have 20% to 35% of kilocalories from fat.

3.

The recommendation is for adults to have 20% to 35% of kilocalories from fat.

4.

The recommendation is for adults to have 20% to 35% of kilocalories from fat.

KEY: Integrated Process: Nursing Process | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension