Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley - Test Bank

Chapter 2 – Nutritional Assessment and Dietary Planning

Multiple Choice

Answer, level, page                                                      Level: K = knowledge, A = application/critical thinking

What Do We Mean by “Nutritional Status”? (pp. 33-34)

a     K    33               1.   Undernutrition and overnutrition both are examples of

a.          malnutrition.

b.         nutritional deficiency.

c.          nutritional toxicity.

d.         overconsumption.

e.          underconsumption.

d    K    33               2.   Overconsumption of a nutrient resulting in dangerous effects is termed:

a.          overload.

b.         obesity.

c.          nutritional excess.

d.         nutritional toxicity.

b    K    33               3.   If a person had an iron deficiency because of an inadequate intake of iron-rich foods, which type of malnutrition could this be classified as?

a.          Combination-state malnutrition

b.         Primary malnutrition

c.          Secondary malnutrition

d.         Protein malnutrition

b    K    33-34          4.   Mrs. Jones is recovering from gastric bypass surgery, and as a result has become deficient in a number of nutrients. Which type of malnutrition is Mrs. Jones experiencing?

a.          Primary

b.         Secondary

c.          Post-surgical

d.         Multiple state

How Is Nutritional Status Assessed? (pp. 34-38)

e     K    34               5.   Nutritional status assessment includes:

a.          dietary assessment.

b.         clinical assessment.

c.          biochemical assessment.

d.         anthropometric assessment.

e.          All of the above

a     K    34               6.   Estimates of physical aspects of the body such as body composition are categorized as _____ measurements.

a.          anthropometric

b.         biochemical

c.          clinical

d.         dietary

b    K    35               7.   A measurement, such as in blood or urine, that reflects a nutrient’s function is termed:

a.          an anthropometric marker.

b.         a biological marker.

c.          a clinical marker.

d.         a physical marker.

a     K    35               8.   Height and weight are examples of which type of measurements?

a.          Anthropometric

b.         Biochemical

c.          Clinical

d.         Dietary

c     K    35               9.   An estimate of your _____, the proportions of lean tissue, body fat, water, and mineral (bone) mass, can help determine your nutritional status.

a.          body weight

b.         body height

c.          body composition

d.         body mass index

b    K    35               10.  Which of the following measures body fat distribution?

a.          Head circumference

b.         Waist and hip circumferences

c.          Mid-arm muscle circumference

d.         Frame size

b    K    35               11.  A blood glucose level is an example of which of the following measures?

a.          Anthropometric

b.         Biochemical

c.          Clinical

d.         Dietary

c     K    36               12.  “Skin and bone appearance” would reflect which of the following forms of nutritional status assessment?

a.          Anthropometric

b.         Biochemical

c.          Clinical

d.         Dietary

c     K    36               13.  A physical examination during nutritional assessment is considered a(n)

a.          anthropometric measurement.

b.         biochemical assessment.

c.          clinical assessment.

d.         dietary assessment.

a     K    36               14.  Of the following, which would be considered a symptom?

a.          Loss of appetite

b.         Swollen ankles

c.          Skin rash

d.         Difficulty breathing

d    K    36               15.  Clinical assessment to determine a person’s nutritional status would include which of the following?

a.          Height and weight

b.         Blood and/or urine sample

c.          Diet history

d.         Medical history

d          K          37         16.        A _____ is a retrospective dietary assessment