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

What if I told you that studying does not have to be a daunting task? Easy resources like test banks help with this. It is very similar to having a soft-copy version of the exam question paper. While using Test Bank For Nutrition And Diet Therapy- 6th Edition, one can obtain a variety of questions that include all the key points that have been covered in the class or the course. Our test bank helps with comprehension and retention of material making it possible for you to study smarter, not harder.

Why Use a Test Bank?

Test banks can completely revolutionize students’ studying techniques and strategies. It gives different questions and enables students to assess their level of understanding of certain concepts and knowledge and the need to improve in those areas. The Nutrition And Diet Therapy test bank contains multiple-answer choice questions and true and false questions as well as short answer questions. These questions are made to the exact specification of the types of questions that the students can come across in their final exams.

Key Topics Covered

The Test Bank For Nutrition And Diet Therapy- 6th Edition works on the various components that help the reader understand nutrition and diet therapy. They include the following:

• Macronutrients and Micronutrients: A keen understanding of the functional role carbohydrates, proteins, fats, vitamins, and, minerals play in the body.
• Dietary Guidelines: Getting to understand the recommended dietary allowances and their applicable aspects in reality as well.
• Nutritional Needs Through The Lifespan: Assessing how nutritional needs evolve through the different stages of growth and development from infancy into old age.
• Therapeutic Nutrition: The study of nutrition meant for the causation of certain diseases, particularly diabetes and heart disease.

Benefits of the Test Bank

The test bank is not an assortment of questions alone. It’s a powerful learner’s tool. These questions help you practice in the following ways:

• Retention of Information: The concept or material having been utilized repeatedly will always be embedded into your memory.
• Assurance: Examination worries are not present owing to the understanding of the question structure.
• Weakness Determination: To aim for improved and more targeted self-study, discern the aspects that require more attention and study.

Test Bank: Tips for Use

The best way to make the most out of the test bank is to incorporate it into your usual studying routine. First, go over a chapter from the textbook and the corresponding questions in the test bank; then attempt the questions. Jot down any questions that you had trouble with and those specific areas in the textbook should be revisited.

Summary

Purchasing the Test Bank For Nutrition And Diet Therapy- 6th Edition is of great benefit to any student who wishes to improve their performance in class. This is because it provides the opportunity to review and memorize the materials in a systematic order which is important for examinations.

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