Description

Nutrition and Diet Therapy 6^th Edition Lutz Mazur Litch Test Bank

ISBN-13: 978-0803637184

ISBN-10: 0803637187

 

 

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Below you will find some free nursing test bank questions from this test bank:

 

Chapter 11: Life Cycle Nutrition: Infancy, Childhood, and Adolescence

 

 

 

1. Caution is urged in feeding infants the following foods because of the chance of provoking allergy:
2. Broccoli, cabbage, and cauliflower
3. Eggs, milk, and wheat
4. Grapefruit, strawberries, and tomatoes
5. Peanuts, tuna, and veal

 

Ans: 2

	Feedback
1.	The most common food allergies for children include eggs, milk, peanuts, soybeans, and wheat.
2.	The most common food allergies for children include eggs, milk, peanuts, soybeans, and wheat.
3.	The most common food allergies for children include eggs, milk, peanuts, soybeans, and wheat.
4.	The most common food allergies for children include eggs, milk, peanuts, soybeans, and wheat.

KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Comprehension

 

 

 

2. Which of the following are not recommended for infants younger than 1 year old?
3. Bananas, strained fruits, and strained turkey
4. Egg white, honey, and nuts
5. Egg yolk, oatmeal, and rice cereal
6. Prune juice, sweet potatoes, and tomatoes

 

Ans: 2

	Feedback
1.	Bite-sized pieces of banana would be allowed around 10 months of age; strained fruits are given around 6 or 7 months of age; strained meats are given around 7 or 8 months of age.
2.	Egg whites because of potential allergy, honey because of the risk for botulism, and nuts because of potential allergy should be given only after an infant is 1 year of age.
3.	Egg yolk may be given at 10 months; oatmeal may be given after 4 months of age and the infant has been offered rice cereal first; rice cereal is the first cereal given to infants, at around 4 months of age.
4.	Stained fruits and juices may be given to an infant before age 1 year.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application

 

 

 

3. An infant is expected to ______ its birth weight by 1 year of age.
4. Double
5. Triple
6. Quadruple
7. Quintuple

 

Ans: 2

	Feedback
1.	An infant’s birth weight is expected to double by 4 to 6 months of age and triple by 1 year.
2.	An infant’s birth weight is expected to double by 4 to 6 months of age and triple by 1 year.
3.	An infant’s birth weight is expected to double by 4 to 6 months of age and triple by 1 year.
4.	An infant’s birth weight is expected to double by 4 to 6 months of age and triple by 1 year.

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

 

 

 

4. Feeding an infant when he or she is hungry will help the infant achieve the developmental task of:
5. Identity
6. Integrity
7. Intimacy
8. Trust

 

Ans: 4

	Feedback
1.	The developmental task of infancy is trust.
2.	The developmental task of infancy is trust.
3.	The developmental task of infancy is trust.
4.	The developmental task of infancy is trust.

KEY: Integrated Process: Nursing Process | Client Need: Psychosocial Integrity | Cognitive Level: Knowledge

 

 

 

5. Which of the following is a suggested order for introducing new foods to the infant’s diet?
6. Infant cereal, formula, pureed fruits, strained vegetables, and strained meats
7. Formula, infant cereal, strained vegetables, strained fruits, and strained meats
8. Infant fruits, infant cereal, strained meats, strained vegetables, and cow’s milk
9. Formula, infant cereal, strained fruits, strained meats, and strained vegetables

 

Ans: 2

	Feedback
1.	The typical progression of food introduction for an infant is formula, cereal, strained vegetables, strained fruits, and lastly, strained meats.
2.	The typical progression of food introduction for an infant is formula, cereal, strained vegetables, strained fruits, and lastly, strained meats.
3.	The typical progression of food introduction for an infant is formula, cereal, strained vegetables, strained fruits, and lastly, strained meats.
4.	The typical progression of food introduction for an infant is formula, cereal, strained vegetables, strained fruits, and lastly, strained meats.

KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Application

 

 

 

6. The food that most often causes choking accidents in infants is:
7. Celery
8. Grapes
9. Hot dogs
10. Peanuts

 

Ans: 3

	Feedback
1.	Celery may be a cause of choking in children, but hot dogs are most often the cause in infants.
2.	Grapes are a common cause of choking in 2-year-olds.
3.	Hot dogs are the food most often involved in choking incidents with infants
4.	Peanuts are a common cause of choking in 2-year-olds.

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

 

 

 

7. The nurse instructs the parents of an infant with diarrhea to see medical intervention for which of the following?
8. Has more than five stools in 24 hours
9. Develops a fever of 99°F
10. Moist mucous membranes
11. Exhibits decreased urine output.

 

Ans: 4

	Feedback
1.	The parents should seek medical intervention if the infant is experiencing high output, including frequent and substantial volumes of diarrhea.
2.	The parents should seek medical care if the infant has a fever of 100.4° if less than 3 months of age or greater than 102.2° if the child is aged 3 to 36 months.
3.	The parents should seek medical care if the infant shows signs of dehydration, such as dry mucous membranes. Moist mucous membranes suggest adequate hydration.
4.	The parents should seek medical care if the infant has decreased urine output, which suggests dehydration.

KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application

 

 

 

8. A toddler and his or her parents may have conflicts over eating habits, which is characteristic of the toddler’s developmental task of:
9. Autonomy
10. Generativity
11. Intimacy
12. Trust

 

Ans: 1

	Feedback
1.	Autonomy or independence is the psychosocial developmental task of the toddler.
2.	Autonomy or independence is the psychosocial developmental task of the toddler.
3.	Autonomy or independence is the psychosocial developmental task of the toddler.
4.	Autonomy or independence is the psychosocial developmental task of the toddler. Trust is the developmental task of infancy.

KEY: Integrated Process: Nursing Process | Client Need: Psychosocial Integrity | Cognitive Level: Comprehension

 

 

 

9. By the time a child is 1 year old, his or her stomach capacity is about:
10. 1 oz
11. ½ cup
12. 1 cup
13. 1½ cups

 

Ans: 3

	Feedback
1.	A 1-year-old’s stomach holds just 1 cup, necessitating small servings.
2.	A 1-year-old’s stomach holds just 1 cup, necessitating small servings.
3.	A 1-year-old’s stomach holds just 1 cup, necessitating small servings.
4.	A 1-year-old’s stomach holds just 1 cup, necessitating small servings.

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

 

 

 

10. Ms. M is being seen in the well-baby clinic with Tamara, who is 21 months old. Ms. M says Tamara is eating well, mainly pureed junior foods. The nurse will base her teaching on which of the following concepts?
11. Attempting to feed herself is too difficult at this age for Tamara.
12. Giving Tamara table foods would be much less expensive for Ms. M.
13. Processing removes much of the iron in canned foods, so this meal pattern puts Tamara at risk of anemia.
14. Varying textures is believed to aid speech development.

 

Ans: 4

	Feedback
1.	During toddler years, fine motor control improves, which allows toddlers to use eating utensils with more finesse.
2.	By 12 months of age, the child should begin to consume table foods prepared according to the child’s ability.
3.	Processed foods should be avoided because they are high in fat, sugar, and sodium, not because of the risk for anemia.
4.	Varying textures is believed to aid in speech development.

KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Application

 

 

 

11. Which of the following foods are appropriate for a 6-month-old infant?
12. Raisin bran cereal, mandarin oranges, and strained veal
13. Infant rice cereal, strained peaches, and strained carrots
14. Ritz crackers, strained apricots, and smooth peanut butter
15. French-fried potatoes, junior-style beets, and chopped hard-cooked eggs

 

Ans: 2

	Feedback
1.	Raisin bran cereal and mandarin oranges would be inappropriate because of the risk for choking on the raisins or oranges. Strained meats should start around 7 to 8 months of age.
2.	Rice cereal, strained fruits and vegetables are appropriate for a 6-month-old infant.
3.	Ritz crackers are inappropriate because of the risk for choking; peanut butter should be avoided because of the risk for allergy as well as choking. Strained apricots would be appropriate.
4.	French fries pose a choking hazard; junior style beets require teeth and chewing, which a 6-month-old would have difficulty doing; strained or mashed egg yolks should be given at 10 months of age, but egg whites should be delayed until after 1 age 1 year.

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

 

 

 

12. Which of the following statements about breast milk is true?
13. It contains white blood cells (WBCs).
14. It contains no fatty acids.
15. It contains less phosphorus than cow’s milk.
16. It contains more sodium.

 

Ans: 3

	Feedback
1.	Breast milk does contain white blood cells.
2.	Breast milk contains arachidonic and docosahexaenoic fatty acids, which are important for central nervous system development.
3.	Breast milk contains one-eighth the phosphorus of cow’s milk.
4.	Breast milk contains one-third the sodium, potassium, and chloride of cow’s milk.

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

 

 

13. Which of the following combinations of foods offers the best nutrition for a preschool child’s breakfast?
14. Waffles, syrup, and sausage
15. Fried eggs, bacon, and a sweet roll
16. Grits, country ham, and biscuits
17. Orange juice, oatmeal, and milk

 

Ans: 4

	Feedback
1.	This choice is not well balanced. Syrup is high in sugar; sausage is high in fat.
2.	This choice is not well balanced. Bacon is high in fat; sweet roll is high in sugar. Although eggs are high in protein, frying the eggs adds additional fat.
3.	This choice is not well balanced. Country ham is high in sodium; biscuits and grits are carbohydrates.
4.	Orange juice provides vitamins and minerals; oatmeal provides carbohydrates; milk provides calcium and protein. This is a more well-balanced choice.

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

 

 

14. Whole milk is recommended for children under 2 years of age to ensure adequate nutrients for optimal:
15. Deposition of fat stores
16. Immune responses
17. Neural development
18. Skeletal growth and maturation

 

Ans: 3

	Feedback
1.	To support brain growth and development, 1- to 2-year-old children should continue to drink whole milk.
2.	To support brain growth and development, 1- to 2-year-old children should continue to drink whole milk.
3.	To support brain growth and development, 1- to 2-year-old children should continue to drink whole milk.
4.	To support brain growth and development, 1- to 2-year-old children should continue to drink whole milk.

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

 

 

 

15. Infant foods that have been heated and offered to the infant but not eaten in its entirety should be discarded because they may have become:
16. Contaminated with saliva and bacteria
17. Rancid from the warming process
18. Toxic from evaporation of the water contained in them
19. Unpalatable from the increased concentration of salt that heating promotes

 

Ans: 1

	Feedback
1.	Food that has been heated and not fully consumed should be discarded because of possible contamination with salivary enzymes and bacteria.
2.	Food that has been heated and not fully consumed should be discarded because of possible contamination with salivary enzymes and bacteria.
3.	Food that has been heated and not fully consumed should be discarded because of possible contamination with salivary enzymes and bacteria.
4.	Food that has been heated and not fully consumed should be discarded because of possible contamination with salivary enzymes and bacteria.

KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension

 

 

 

16. In contrast to salivary and pancreatic amylases, which are inadequate in the newborn, ______ is available in the saliva to begin digestion.
17. Chymotrypsin
18. Lipase
19. Pepsin
20. Rennin

 

Ans: 2

	Feedback
1.	Newborns/infants have lingual lipase to digest fat, an enzyme lacking in adults.
2.	Newborns/infants have lingual lipase to digest fat, an enzyme lacking in adults.
3.	Newborns/infants have lingual lipase to digest fat, an enzyme lacking in adults.
4.	Newborns/infants have lingual lipase to digest fat, an enzyme lacking in adults.

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

 

 

 

17. Special care must be taken if formula is warmed in a ______ because it will continue to increase in temperature after removal.
18. Electric bottle warmer
19. Conventional oven
20. Microwave oven
21. Water bath

 

Ans: 3

	Feedback
1.	Using a microwave oven for infant foods is not recommended. Heat may be unevenly distributed and continues to build even after the food has been removed from the oven.
2.	Using a microwave oven for infant foods is not recommended. Heat may be unevenly distributed and continues to build even after the food has been removed from the oven
3.	Using a microwave oven for infant foods is not recommended. Heat may be unevenly distributed and continues to build even after the food has been removed from the oven
4.	Using a microwave oven for infant foods is not recommended. Heat may be unevenly distributed and continues to build even after the food has been removed from the oven

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

 

 

18. Breastfeeding infants should be weighed and observed while suckling by a knowledgeable health-care provider at ______ of age.
19. 24 hours
20. 2 to 4 days
21. 1 week
22. 2 weeks

 

Ans: 2

	Feedback
1.	Breastfeeding infants should be weighed and observed while suckling by a knowledgeable health-care provider at 2 to 4 days of age to evaluate for weight loss greater than 10%, which is associated with increased risk of hypernatremic dehydration and hyperbilirubinemia and may lead to the recommendation for formula supplementation.
2.	Breastfeeding infants should be weighed and observed while suckling by a knowledgeable health-care provider at 2 to 4 days of age to evaluate for weight loss greater than 10%, which is associated with increased risk of hypernatremic dehydration and hyperbilirubinemia and may lead to the recommendation for formula supplementation.
3.	Breastfeeding infants should be weighed and observed while suckling by a knowledgeable health-care provider at 2 to 4 days of age to evaluate for weight loss greater than 10%, which is associated with increased risk of hypernatremic dehydration and hyperbilirubinemia and may lead to the recommendation for formula supplementation.
4.	Breastfeeding infants should be weighed and observed while suckling by a knowledgeable health-care provider at 2 to 4 days of age to evaluate for weight loss greater than 10%, which is associated with increased risk of hypernatremic dehydration and hyperbilirubinemia and may lead to the recommendation for formula supplementation.

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

 

 

 

19. Although it is not the only source of the organism, honey should not be given to an infant because it might transmit:
20. Botulism
21. Escherichia coli infection
22. Staphylococcal food poisoning
23. Streptococcal sore throat

 

Ans: 1

	Feedback
1.	Infants should not be given honey until after their first birthday because honey frequently contains botulism spores acquired from plants or the soil. Up to 25% of honey products have been found to contain spores. Processing the honey does not destroy these spores.
2.	Infants should not be given honey until after their first birthday because honey frequently contains botulism spores acquired from plants or the soil. Up to 25% of honey products have been found to contain spores. Processing the honey does not destroy these spores.
3.	Infants should not be given honey until after their first birthday because honey frequently contains botulism spores acquired from plants or the soil. Up to 25% of honey products have been found to contain spores. Processing the honey does not destroy these spores.
4.	Infants should not be given honey until after their first birthday because honey frequently contains botulism spores acquired from plants or the soil. Up to 25% of honey products have been found to contain spores. Processing the honey does not destroy these spores.

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

 

 

 

20. When teaching a new mother about feeding and her newborn, the nurse keeps in mind that the capacity of a newborn infant’s stomach is approximately how many ounces?
21. 1/2
22. 1
23. 1 1/2
24. 2

 

Ans: 2

	Feedback
1.	A newborn’s stomach has the capacity of approximately 1 ounce.
2.	A newborn’s stomach has the capacity of approximately 1 ounce
3.	A newborn’s stomach has the capacity of approximately 1 ounce
4.	A newborn’s stomach has the capacity of approximately 1 ounce

KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension

 

 

 

21. Breast milk supplies amylase that is 40 to 60 times more active than that in cow’s milk. This means the breast-fed infant can digest which of the following more easily than can the formula-fed infant?
22. Fats
23. Proteins
24. Carbohydrates
25. Vitamins

 

Ans: 3

	Feedback
1.	Breast milk contains amylase that is 40 to 60 times more active than that of cow’s milk, facilitating the digestion of carbohydrates.
2.	Breast milk contains amylase that is 40 to 60 times more active than that of cow’s milk, facilitating the digestion of carbohydrates.
3.	Breast milk contains amylase that is 40 to 60 times more active than that of cow’s milk, facilitating the digestion of carbohydrates.
4.	Breast milk contains amylase that is 40 to 60 times more active than that of cow’s milk, facilitating the digestion of carbohydrates.

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

 

 

 

22. Before the age of 4 months, an infant is likely to spit out semisolid foods because of:
23. An acute sense of taste
24. An inability to chew
25. A lack of hand–eye coordination
26. The up-and-down motion of the tongue when sucking

 

Ans: 4

	Feedback
1.	If semisolid food is offered at this time, the natural motion of the tongue tends to spit it out. It is not related to taste.
2.	If semisolid food is offered at this time, the natural motion of the tongue tends to spit it out. It is not related to an inability to chew.
3.	If semisolid food is offered at this time, the natural motion of the tongue tends to spit it out. It is not due to a lack of hand–eye coordination.
4.	If semisolid food is offered at this time, the natural motion of the tongue tends to spit it out.

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

 

 

 

23. New foods should be introduced to an infant:
24. After breastfeeding or formula feeding
25. At every feeding for 2 days to help the baby develop a liking for it
26. In amounts of 1 oz (2 tbsp) per feeding
27. One at a time and 5 days apart to identify untoward effects

 

Ans: 4

	Feedback
1.	New foods should be introduced one at a time and a week apart so that if a problem develops, the responsible food can be readily identified. A food should be tried for 3 to 5 days before the infant is permitted to reject it.
2.	New foods should be introduced one at a time and a week apart so that if a problem develops, the responsible food can be readily identified. A food should be tried for 3 to 5 days before the infant is permitted to reject it.
3.	New foods should be introduced one at a time and a week apart so that if a problem develops, the responsible food can be readily identified. A food should be tried for 3 to 5 days before the infant is permitted to reject it.
4.	New foods should be introduced one at a time and a week apart so that if a problem develops, the responsible food can be readily identified. A food should be tried for 3 to 5 days before the infant is permitted to reject it.

KEY: Integrated Process: Teaching/Learning | Client Need: Physiological Integrity: Physiological Adaptation | Cognitive Level: Application

Health Promotion and Maintenance

Integrated Process: Teaching/Learning

Cognitive Level: Application

 

 

 

24. The recommended amount of daily fiber intake for an 8-year-old child is ______ grams.
25. 8
26. 13
27. 16
28. 20

 

Ans: 2

	Feedback
1.	The recommended amount of fiber is equal to the child’s age plus 5 beginning at age 2. Thus, an 8-year-old should have 13 grams of fiber.
2.	The recommended amount of fiber is equal to the child’s age plus 5 beginning at age 2. Thus, an 8-year-old should have 13 grams of fiber.
3.	The recommended amount of fiber is equal to the child’s age plus 5 beginning at age 2. Thus, an 8-year-old should have 13 grams of fiber.
4.	The recommended amount of fiber is equal to the child’s age plus 5 beginning at age 2. Thus, an 8-year-old should have 13 grams of fiber.

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

 

 

 

25. A nurse is preparing a presentation for a group of school-age children. The nurse emphasizes the need for breakfast based on an understanding that children who skip breakfast:
26. Consume more high-fat snacks
27. Have higher daily intakes of micronutrients
28. Are more likely to meet dietary reference intake standards
29. Come from higher socioeconomic backgrounds

 

Ans: 1

	Feedback
1.	Breakfast is essential and should contain one-fourth to one-third of the day’s nutrients. Skipping breakfast has been shown to lead to consumption of higher-fat snacks later in the day, resulting in higher body mass index.
2.	Breakfast is essential and should contain one-fourth to one-third of the day’s nutrients. Skipping breakfast has been shown to lead to consumption of higher-fat snacks later in the day, resulting in higher body mass index.
3.	Breakfast is essential and should contain one-fourth to one-third of the day’s nutrients. Skipping breakfast has been shown to lead to consumption of higher-fat snacks later in the day, resulting in higher body mass index.
4.	Breakfast is essential and should contain one-fourth to one-third of the day’s nutrients. Skipping breakfast has been shown to lead to consumption of higher-fat snacks later in the day, resulting in higher body mass index.

KEY: Integrated Process: Teaching/Learning | Client Need: Health Promotion and Maintenance | Cognitive Level: Comprehension