Basic Nutrition For Health care Providers

21 Questions | Total Attempts: 79

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Basic Nutrition For Health care Providers - Quiz

Competency Statement: Personnel will: Complete and pass the Basic Nutrition for Health Care Providers with a score of 70%


Questions and Answers
  • 1. 
    Prepare a diet for a 72-year-old female who lives alone in a 3-bedroom  apartment. she requires food preparation assistance as she is blind, but has no other health Problems.
  • 2. 
    The sum of the fundamental processes by which food substance are taken in and utilized by the body defines: 
    • A. 

      Good Nutrition

    • B. 

      Bad Nutrition

    • C. 

      Basic Nutrition

    • D. 

      A Healthy diet

  • 3. 
    The Quality of good nutrition can be described by 
    • A. 

      Skipping meals

    • B. 

      Eating, balanced, regular meals

    • C. 

      Eating on the run

    • D. 

      Mineral deficiencies

  • 4. 
    Requirements for a healthy diet are not related to:
    • A. 

      Gender

    • B. 

      Weight

    • C. 

      Enriched flour

    • D. 

      Activity

  • 5. 
    The Average number of calories needed for an adult woman is:
    • A. 

      2200-2800

    • B. 

      1000-1600

    • C. 

      500-1200

    • D. 

      1600-2200

  • 6. 
    The source of the food Guide pyramid is:
    • A. 

      ADOT

    • B. 

      DES

    • C. 

      USHHS

    • D. 

      USRDA

  • 7. 
    The purpose of the Food Guide Pyramid and packaged food labeling is to assist the consumer:
    • A. 

      Plan a well balanced Diet

    • B. 

      Plan a restricted diet for a patient with a renal failure

    • C. 

      Plan a Meal with 4 g. of sodium

    • D. 

      Plan a diet with 160 g of total fat

  • 8. 
    The Food Guide pyramid recommends the suggested number of daily servings for bread, cereal, rice and pasta is 
    • A. 

      2-3

    • B. 

      2-4

    • C. 

      3-5

    • D. 

      6-11

  • 9. 
    An analysis of a person's present diet is important for diet planning and food choices because 
    • A. 

      Health status is identified

    • B. 

      Food habits are identified

    • C. 

      Medications are listed

    • D. 

      Sensory problems are identified

  • 10. 
    The Health Care Provider must take into account certain consideration about the clients dietary habits, such as 
    • A. 

      Appetite

    • B. 

      Enriched Flour

    • C. 

      Disease Resistance

    • D. 

      Research on foods eaten by Americans

  • 11. 
    Foods are listed on a food label 
    • A. 

      In Alphabetical Order

    • B. 

      In decreasing order of risk of disease

    • C. 

      With the most prevalent nutrient first

    • D. 

      According to the number of calories

  • 12. 
    "Enriched" on a food label means 
    • A. 

      A food product is made with enriched flour

    • B. 

      A food product that does not have to claim its status

    • C. 

      A food product is made with unenriched flour and supplements

    • D. 

      A food product that does not have to list flour nutrients

  • 13. 
    RDV is now replacing 
    • A. 

      Percent DV

    • B. 

      RDA

    • C. 

      EMS

    • D. 

      DES

  • 14. 
    "Low" fat in a food product means:
    • A. 

      The product has 3g, or less of fat

    • B. 

      Fat in the product is less than 50

    • C. 

      The Product has no more than 30 of calories from fat

    • D. 

      The product is reduces by 75

  • 15. 
    Cigarette smoking affects food nutrition by"
    • A. 

      Stimulating the appetite

    • B. 

      Interfering with nutrient absorption

    • C. 

      Causing over hydration

    • D. 

      Dilating the arterioles

  • 16. 
    Fat consumption can be lowered by:
    • A. 

      Using herbs or lemon juice

    • B. 

      Eating more eggs and organ meats

    • C. 

      Eating more fried food

    • D. 

      Drinking skim mik

  • 17. 
    It is recommended to eliminate refined sugar from the diet because it may cause:
    • A. 

      Headaches

    • B. 

      Atherosclerosis

    • C. 

      Gout

    • D. 

      Water retention

  • 18. 
    Nutrients can be preserved when preparing fruits and vegetables by:
    • A. 

      Boiling

    • B. 

      Soaking over night

    • C. 

      Steaming

    • D. 

      Trim off one half inch

  • 19. 
    A food that does not contain fiber is:
    • A. 

      Apples

    • B. 

      Celery

    • C. 

      Puffed Wheat

    • D. 

      Chicken

  • 20. 
    Fiber is importnat in the diet because: 
    • A. 

      It helps prevent fluid retention

    • B. 

      It helps prevent constipation

    • C. 

      It helps prevent urinary retention

    • D. 

      It helps prevent fat utilization

  • 21. 
    A food that will help increase mineral consumption is:
    • A. 

      Onions

    • B. 

      Brown Sugar

    • C. 

      Broccoli

    • D. 

      Celery

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