Test Bank For Nutrition and Diet Therapy 5th Edition by Lutz
Test Bank For Nutrition and Diet Therapy 5th Edition by Lutz
Test Bank For Nutrition and Diet Therapy 5th Edition by Lutz
Bank
for
Nutrit
ion
and
Diet
Thera
py
5th
Editio
n by
Lutz
Comp
lete
down
loada
ble
file
at:
https:
//testb
anku.
eu/Te
st-
Bank-
for-
Nutrit
ion-
and-
Diet-
Thera
py-
5th-
Editio
n-by-
Lutz
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A) alcohol
B) carbohydrate
C) fat
D) protein
E) vitamins
F) fiber
4. A material that provides the nutrients necessary to maintain growth and physical well-
being is a(n):
A) energy provider
B) food
C) fortified product
D) nutritional supplement
5. A(n) ______ is a substance found in food that must be present in the diet because the
human body lacks the ability to manufacture it in sufficient amounts for optimal health.
A) phytochemical
B) essential nutrient
C) required nutrient
D) elemental nutrient
6. Which of the following statements by a client would indicate a need for nutritional
instruction?
A) “The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals,
and water.”
B) “Nutrition can affect health positively or negatively.”
C) “Excessive intake of a nutrient can interfere with others.”
D) “Milk is the perfect food containing all essential nutrients.”
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14. The primary responsibility for the daily health care, including nutritional care, of an
institutionalized client falls upon the:
A) dietitian
B) physician
C) nurse.
D) occupational therapist
15. A(n) ______ is a nutritional substance the human body can manufacture from other
substances.
A) phytochemical
B) essential nutrient
C) nonessential nutrient
D) basic nutrient
E) zoochemical
18. The state of complete physical, mental, and social well-being, not just the absence of
disease or infirmity, is the World Health Organization's definition of:
A) satisfactory sanitation
B) happiness
C) health
D) social welfare
19. Given sufficient resources, how and what a person eats is:
A) a dietary prescription
B) an unconscious act
C) a lifestyle choice
D) physiologically driven
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23. The member of the health-care team who is responsible for interpreting the physician's
diet order in terms of the client's food habits and food choices, calculating the client's
nutritional needs, evaluating the client's response to the therapeutic diet, and providing
nutrition education and counseling for clients is the:
A) registered dietitian
B) dietetic technician
C) occupational therapist
D) physical therapist
24. The member of the health-care team who feeds clients, monitors food consumption,
measures intake and output, and records data is the:
A) registered dietitian
B) physical therapist
C) licensed practical or vocational nurse
D) nurse practitioner
25. The leftover portion or residue that remains after something is burned consists of:
A) vitamins
B) protein
C) fat
D) minerals
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Answer Key
1. C, D, E
2. A, F
3. B, D
4. B
5. B
6. D
7. A
8. C, E
9. A
10. B
11. C
12. D
13. A
14. C
15. C
16. C
17. D, E
18. C
19. C
20. A
21. B
22. B
23. A
24. C
25. D
26. A, C, D
27. A, B, C, D
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