Name: _________________________

Date: _____________________

____________1. After infancy, rate of growth ________________ marking the transition to

childhood.
a. increases
b. decreases
c. remains the same
____________2.
a.
b.
c.
d.
e.

Which of the following is true?

Adults are responsible for what meals to offer to their children.
Regularity of mealtimes at home helps support success at school.
Adults are responsible for when to offer food to the child.
All of the above
Only a and b

____________ 3. To provide proper nutrition to children, parents should encourage nutrition and
smart eating habits by:
a. Having regular family meals.
b. Serving a variety of healthy foods and snacks.
c. Being a role model by eating healthy yourself.
d. All of the above
___________ 4. The main reason for allowing the child to feed themselves is:
a. to consume more food
b. to avoid anxiety
c. to foster self-reliance
d. to gain more weight
____________5. The major influence on the eating habits of the early preschool child is the:
a. habits of parents at mealtime
b. food preferences of the peer group
c. availability of food selection
d. smell and appearance of food
___________ 5. Eleven year old Harry has gained weight. His mother is concerned that Harry,
who loves sports may become obese. The nurse:
a. a decreased caloric intake
b. explains that this is normal for a preadolescent
c. advises an increase in activity
d. discusses the relationship of genetics and weight gain
____________6. The most prevalent nutritional disorder among children is iron- deficiency
anemia. A major cause for this in young children is:
a. overfeeding of milk
b. lack of adequate protein stores in the mother
c. blood disorders
d. introduction of solid foods too early
___________ 7. Anemia, a nutritional problem encountered in children and adults, include
different nutrients. The nutrients include proteins, iron, vitamin B12 and:
a. carbohydrates
b. thiamin
c. calcium
d. folic acid

____________ 8. The food that the nurse would emphasize top mothers as a source of iron to be
included ion his diet is:
a. orange juice
b. chicken
c. egg yolk
d. milk
___________ 9. David, 2 years old, is pale and lethargic. His hemoglobin count is low and he
has an enlarged heart. He was diagnosed with iron-deficiency anemia. The nurses background
knowledge of the basic nutrients as partners in building red blood cells will form the basis of a
teaching plan. These nutrients are:
a. calcium and vitamins
b. carbohydrates and thiamin
c. proteins and ascorbic acid
d. cobalamine and riboflavin
____________ 10. Nancy, a 5 year old child, is admitted to the hospital. She is restless and
fearful and tells the nurse she feels sick. Nursing care directed toward the supporting nutrition
should include:
a. Providing diversional activities during mealtimes
b. Eliminating all between-meal nourishments
c. Asking the parents to visit at mealtimes
d. Giving only the foods that she likes
____________ 11. The maintenance of fluid and electrolyte balance is more critical in children
than in adults because:
a. Renal function is immature in children below the age of 4
b. Cellular metabolism is less stable then in adults
c. The proportion of the water in the body is less than in adults
d. The daily fluid requirement per unit body weight is greater than in adults.
_____________ 12. The nurse is discussing nutritional requirements with the parents of an 18
month old child. Which of the following is correct about milk consumption?
a. may drink as much milk as desired
b. can have milk mixed with coffee
c. will benefit from fat-free cows milk
d. should be limited to three to four cups daily
_____________ 13. Toddlers should drink breast milk, whole milk or formula milk until
_____________ year of age after which low fat and skim milk is taken.
a. 1
c. 3
b. 2
d. 4
_____________ 14. Which of the following combinations is rich in iron?
a. milk, dairy products, sugar-free soda
b. pork chop, fried fish, eggs and legumes
c. tea, cake, brownies
d. gelatin, ice cream, sherbet and puddings
_____________ 15. Which of the following describes the nutrition for toddlers?
a. Hunger, rather than adult meal schedules, guide the toddlers perception of
time to eat.
b. Meals are based on the same design and selection as adults, only in small
proportions.
c. Toddlers imitate the eating habits of their parents.
d. All of the above
e. Only a and b

____________ 16. Preschoolers differ from toddlers in the eating behavior since:
a. They accept food more easily if presented separately.
b. They prefer a mixed presentation of food.
c. Snacks are integral part of the childs nutrient intake.
d. They are still messy when they eat.
____________ 17. Protein needs of preschoolers increase to ____________ grams from 16
grams when they were still toddlers.
a. 20
b. 22
c. 24
d. 30
_____________ 18. Which of the following is healthy for the school-age children.
a. chips
b. ready-to-eat cereals
c. soda
d. all of the above
____________ 19. Age group characterized by growth acceleration, as well as , emotional and
social development struggles:
a. preschoolers
b. adolescence
c. school-age
d. early adulthood
_____________ 20. Teenage girls and sometimes teenage boys, are at risk for dieting-related and
eating disorders. What disorder includes binge eating followed by purging and use of laxatives?
a. anorexia nervosa
b. bulimia nervosa
c. binge dieting
d. heavy purging
___________ 21. The following are effects of aging to te nutritional status of adults except:
a. decreased ability to taste salt and sweet
b. difficulty chewing
c. increased number of taste buds
d. reduced sense of thirst
____________ 22. calcium and phosphorus needs for men and women _____________ after the
age 18.
a. increases
b. declines
c. remains the same
_____________ 23. _______________ diet helps prevent or delay diet-related disorders such as
Type 2 diabetes and coronary artery disease.
a. high protein
b. low fat
c. high sorium
d. low residue
____________ 24. Which is true about the nutrirtional status of older adults (60s, 70s and 80s
a. Disorientation or senility may be caused by marginal nutrient deficiencies or
simple dehydration.
b. Older clients may intentionally restrict fluid because of incontinence or
nocturia.

c. Some of older adults lose their sense of thirst and forget to consume enough
fluids.
d. All of the above
______________ 23. The following are signs of dehydration in older adults except:
a. confusion and weakness
b. rapid pulse
c. elevated urinary sodium
d. increased skin turgor
____________ 24. In the elderlies, the production of the intrinsic factor in the intestines
increases the risk for ______________.
a. aplastic anemia
b. pernicious anemia
c. hypoplastic anemia
d. iron-deficiency anemia
_____________ 24. Nurse Tessa uses what strategy to overcome barriers to older clients
nutrition:
a. Suggesting sips of water before and during meals to moisten dry
mouth.
b. Recommending chewing food to fully release the flavor and aroma
c. Encouraging more colorful foods in table settings.
d. A and b only
e. All of the above
_____________ 25. Kirk was hospitalized for exacerbation of colitis. He was placed on a
residue-free, bland, high protein diet. The combinations that can be included in a residue-free
diet include:
a. lean roast beef, buttered white rice, egg slices, butter and jelly, tea with
sugar
b. creamed soup and cracker, omelet, mashed potatoes, wheat bread,
orange juice
c. stewed chicken, baked potato with butter, strained peas, white bread
and plain milk
d. baked fish, macaroni with cheese, strained carrots, gelatin and milk
______________ 26. Kirks diet was prepared to reduce:
a. gastric acidity
b. irritation of the colon
c. electrolyte depletion
d. intestinal absorption
_______________ 27. In addition, the nurse encourages a high protein diet to:
a. correct anemia
b. correct peristalsis
c. improve muscle tone
d. repair tissues
______________ 28. Jacy was placed on a low sodium diet. Of the following foods, the most
appropriate would be:
a. cheeseburger on a bun, fresh green beans, iced tea
b. bacon and tomato sandwich, canned chicken noodle soup, milk
c. salmon, beans, fresh peaches, lemonade
d. macaroni and cheese, fresh pears

_______________ 29. A 14 month- old had a cleft palate surgical repair several days ago. The
parents asked the nurse about the feeding after discharge. Which lunch is the best example of an
appropriate meal?
a. hotdog, carrot sticks, gelatin, milk
b. soup, blenderized soft foods, ice cream, milk
c. peanut butter, jelly sandwich, chips, pudding and milk
d. baked chicken, applesauce, cookie and milk
________________ 30. Short- term, high intensity activities such as sprinting rely mostly on the
______________ for energy, and mostly carbohydrates can be used.
a. aerobic pathways
b. glycolysis
c. anaerobic pathway
d. Krebs cycle
_______________ 31. The basal metabolic rate is the amount of energy requird to maintain lifesustaining activities for a specific period. BMR is affected by the following except:
a. body temperature
b. body size
c. thyroid function
d. sleep pattern
_______________ 32. Which of the following is true about BMR?
a. Men have higher BMR than women because of a larger body size.
b. The BMR of adults increase after age 35 because of an increase on the
lean body tissue.
c. Higher levels of body mass decreases BMR.
d. A physically fit person has a low BMR.
________________ 33. A high fiber diet is given to:
a. increase fecal bulk
b. prevent or treat constipation, diverticulosis, Crohn's disease, or
irritable bowel syndrome
c. help lower cholesterol
d. all of the above
e. a and b only

_______________ 34. Nurse Lulu informs her patients that low-fat diets are recommended to:
a. help prevent heart disease
b. help prevent colon, prostate, and breast cancers
c. lose or control weight
d. all of the above
e. only a and c

_________________ 35. What eating disorder is described? Oh my!, Im so fat. I wont eat
anymore. The teenage girl refuses to believe that she is not fat and continues to go on a diet.
a. bulimia nervosa
b. anorexia nervosa
c. binge eating
d. chronic dieting syndrome

Write the letter of the correct answer:

Choices:
a. ovo-vegetarians
b. lacto-ovo-vegetarians
c. vegans
d. fruitarians
e. pescetarians
f. lacto- vegetarians
____________ 36. Strict vegetarians, avoid all foods of animal origin.
____________ 37. Use eggs but avoid dairy products and flesh
____________ 38. Use only fresh or raw fruits, juices, nuts and honey
____________ 39. Use dairy products and eggs but avoid eating flesh
____________ 40. Use dairy products but avoid eating flesh and eggs
____________ 41. Use dairy products, eggs, and fish but avoid all other meat products

a. clear liquid diet

b. mechanical soft diet

g. high calorie diet

h. low calorie diet

c. regular diet

i. low protein diet

d. full liquid diet

j. high fiber diet

e. diet as tolerated

k. low protein diet

f. high protein diet

l. low residue diet

__________ 42. Food is chopped, ground, mashed or pureed.

__________ 43. Is the transition between clear liquids and solid foods

___________ 44. Given to patients who had oral or plastic surgery to the face and neck
___________ 45. Used for patients who do not need dietary restrictions or modifications
___________ 46. Used as a treatment of obesity
___________ 47. Diet used in renal diseases associated with nitrogen retention,kidney diseases,
and chronic renal insufficiency
___________ 48. Diet made up of food that consists mostly of carbohyrates and fats only
____________ 49. Given to patients who are malnourished, underweight, post-surgical or
convalescing from acute illness
____________ 50. Contains only liquids that turn to liquid at body temperature, such as
icecream
____________ 51. Given to patients recovering from paralytic ileus
____________ 52. Transition from liquid to regular diet
____________ 53. Indicated for almost all illnesses in which the protein level is low
____________ 54. Includes fruits, vegetables, meat, poultry, fish and other foods
____________ 55. Given to meet the energy in patients with rapid metabolism such as those
with hyperthyroidism and tuberculosis
____________ 56. diet that is effective for preventing constipation and colon cancers
____________ 57. Given to patients with inflammatory disorders such as colitis and Chrons
disease
____________ 58. Given to correct Kwashiorkor
____________ 59. Allows for post-operative progression at the patients tolerance
____________ 60. Diet given to patients who have difficulty chewing and swallowing
____________ 61. Include yogurt, ice cream, sherbet, milk and milk drinks
____________ 62. Foods that are soft in texture, easily digested, and slightly seasoned
____________ 63. Diet not given for more than 24 hours because of inadequacy in calories and
nutrients
____________ 64. Include gelatin, hard candy, coffee and tea
____________ 65. Diet that prepares the bowel for diagnostic tests such as enema and
colonoscopic examination
(66-67) Give 2 advantages of exercise to the body.

(68-70) Calculate for the body mass index of a person who weighs 145 lbs and is 55 in height.
Show solution. Determine the BMI classification.

Goodluck guys!!!
Godbless!!!