Lutz’s Nutrition and Diet Therapy 7th Edition Mazur Litch Test Bank
Lutz’s Nutrition and Diet Therapy 7th Edition, written by Caroline Bunker Rosdahl and Donna B. Hamilton, is a comprehensive guide to the principles of nutrition and their application in diet therapy. The accompanying test bank provides instructors with a variety of assessment materials to test students’ understanding and application of these principles.
The test bank includes a wide range of multiple-choice, true/false, and short answer questions covering various aspects of nutrition and diet therapy, including basic principles of nutrition, digestion and absorption, carbohydrates, lipids, proteins, vitamins and minerals, energy balance, and nutrition across the lifespan. In addition to knowledge-based questions, the test bank includes application and critical thinking questions that require students to analyze and synthesize information from case studies and other scenarios.
The test bank is organized according to the chapter structure of the textbook, with each chapter containing multiple sections of questions. The questions are written to help students build critical thinking and problem-solving skills, as well as recall and apply information from the textbook. Additionally, the test bank includes detailed rationales for each question, helping instructors to evaluate students’ performance and provide feedback to enhance their learning.
Overall, Lutz’s Nutrition and Diet Therapy 7th Edition Mazur Litch Test Bank is a valuable resource for instructors teaching nutrition and diet therapy courses. It provides a variety of assessment materials that align with the content of the textbook and support student learning and achievement.
Table of Contents
I. The Role of Nutrients in the Human Body
23. Diet in HIV and AIDS
Lutz’s Nutrition and Diet Therapy 7th Edition Mazur Litch Test Bank
Chapter 1. Nutrition in Human Health
MULTIPLE CHOICE
1. Promoting a health care service that improves diabetes management for the elderly in a
community would assist in which of the following?
a. supporting the National Health Goals-Healthy People 2020
b. reducing world hunger in the United States and Asia
c. improving Medicare reimbursement claims
d. providing access to child care services for children
ANS: A
Healthy People 2020 has a wide influence and is the focus of the nations main objective to
promote health and prevent disease.
DIF: Cognitive Level: Application REF: 3-Feb
TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance
2. A patient requires a nutrition assessment. The most appropriate professional to perform the
assessment is a
a. physician.
b. nurse.
c. public health nutritionist.
d. registered dietitian.
ANS: D
The registered dietitian is the nutrition expert registered with the Commission of Dietetic
Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered
dietitians are the only professionals who have met strict educational and professional
prerequisites and passed a national registration examination, which would properly prepare them
to conduct a nutrition assessment.
DIF: Cognitive Level: Application REF: 1
TOP: Nursing Process: Assessment
MSC: NCLEX: Safe and Effective Care Environment: Management of Care
3. The sum of all body processes inside living cells that sustain life and health is
a. science.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C
Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides
energy, builds tissue, and regulates metabolic processes in the body.
DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. The nutrients that provide the body with its primary source of fuel for energy are
a. vitamins.
b. minerals.
c. fiber.
d. carbohydrates.
ANS: D
Carbohydrates (e.g., starches and sugars) are the bodys primary fuel to carry out necessary
processes; fat is the secondary source of energy.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Which of the following is the most accurate statement regarding the functions of protein?
a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake.
b. Proteins are a necessary nutrient to provide energy for the body in times of stress.
c. Proteins can be used as coenzyme factors during cell metabolism.
d. Proteins are essential to tissue building and repair within the body.
ANS: D
The primary function of proteins is to provide amino acids, which are the building units
necessary to build and repair tissues within the body. This is a constant process that ensures
adequate growth and maintenance of tissues for a strong body.
DIF: Cognitive Level: Comprehension REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate
requirements. The approximate number of kilocalories per day from fat his diet should provide is
_____ kcal/day.
a. 400 to 700
b. 100 to 300
c. 500 to 800
d. 900 to 1200
ANS: A
Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal
diet 400 to 700 kcal should be provided.
DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance
7. The bodys main storage form of carbohydrate is
a. glycogen.
b. glycerol.
c. glucagon.
d. glucose.
ANS: A
Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It
is mainly stored in the liver and to a lesser extent in muscle tissue.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g
protein, and 1 g fat is _____ kcal.
a. 34
b. 136
c. 141
d. 306
ANS: C
Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides
9 kcal/g. Therefore:
30 g carbohydrate 4 kcal/g = 120 kcal
3 g protein 4 kcal/g = 12 kcal
1 g fat 9 kcal/g = 9 kcal
= 141 total kcal (120 kcal 12 kcal 9 kcal)
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.
a. 88
b. 132
c. 154
d. 198
ANS: C
Fat provides 9 kcal/g. Thus, 22 g fat 9 kcal/g = 198 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____
kcal.
a. 45
b. 60
c. 75
d. 135
ANS: B
Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal.
DIF: Cognitive Level: Application REF: 4
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The basic building units of protein are called _____ acids.
a. fatty
b. amino
c. nucleic
d. carboxyl
ANS: B
The basic building units of protein are amino acids, which are necessary for building, repairing,
and maintaining body tissues.
DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
12. The main nutrients involved in metabolic regulation and control are
a. water and vitamins.
b. vitamins and minerals.
c. vitamins and fatty acids.
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