Williams' Essentials of Nutrition and Diet Therapy 10th Edition Test Bank - Schlenker

Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker

$29.99

 

Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker
What: TEST BANK
Year Published: 2010
Authors: Schlenker
Edition: 10th

Product Description

Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker

Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker

Sample

Chapter 10: Community Nutrition: Promoting Healthy Eating

Schlenker & Long: Williams’ Essentials of Nutrition & Diet Therapy: 10th Edition

 

MULTIPLE CHOICE

 

  1. Nutrition counseling that is person-centered is characterized by:
1. contact on a one-on-one basis.
2. emphasis on individual involvement.
3. attention to the client’s personal and family needs.
4. a requirement that the client do what the counselor requests.

 

 

ANS:  3                    PTS:   1                    DIF:    Easy               REF:   p. 214

MSC:  Type of Question: Knowledge

 

  1. When providing nutrition education, the counselor must begin with the client’s:
1. identified needs.
2. psychologic health.
3. work environment.
4. social activities.

 

 

ANS:  1                    PTS:   1                    DIF:    Easy               REF:   p. 215

MSC:  Type of Question: Knowledge

 

  1. The best way for a nutrition counselor to create a successful environment is to demonstrate:
1. authority.
2. reserve.
3. warmth.
4. intimidation.

 

 

ANS:  3                    PTS:   1                    DIF:    Easy               REF:   p. 214

MSC:  Type of Question: Knowledge

 

  1. Nutrition educators who are most successful are those who:
1. have completed several courses on educational methods.
2. have written educational books or pamphlets.
3. are convinced of their teaching skill.
4. show respect and concern for the client.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 214

MSC:  Type of Question: Knowledge

 

  1. Nutrition counselors can determine how to help a client learn by finding out:
1. what they already know.
2. their educational background.
3. their nutritional status.
4. why they are seeking help.

 

 

ANS:  1

Learning begins at the point of contact between prior experience and knowledge and the new concepts being presented, where the familiar and the new overlap.

 

PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Application

 

  1. Three key concepts that are important for helping individuals improve their diets are:
1. protein, fat, and carbohydrate.
2. input, output, and homeostasis.
3. freshness, safety, and portion sizes.
4. balance, variety, and moderation.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. Families with limited resources have a high prevalence of obesity, partly because:
1. they obtain more food than they need from food banks.
2. they have low levels of physical activity due to depression.
3. inexpensive foods tend to be energy dense foods.
4. eating takes their mind off the other problems associated with poverty.

 

 

ANS:  3                    PTS:   1                    DIF:    Easy               REF:   p. 221

MSC:  Type of Question: Knowledge

 

  1. An example of an entitlement program is:
1. the Nutrition Program for the Elderly (NPE).
2. the School Nutrition Program.
3. the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
4. Food Stamps/Supplemental Nutrition Assistance program (SNAP).

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. The application of commercial marketing strategies to programs that address social and health issues is called:
1. social marketing.
2. nutrition education.
3. mass media marketing.
4. public service messages.

 

 

ANS:  1                    PTS:   1                    DIF:    Easy               REF:   p. 223

MSC:  Type of Question: Knowledge

 

  1. The USDA food plan used to calculate the dollar value of food stamps an individual or family receives is the:
1. liberal food plan.
2. moderate food plan.
3. low food plan.
4. thrifty food plan.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 224

MSC:  Type of Question: Knowledge

 

  1. Older adults may have limited access to reasonably priced food because they:
1. refuse to shop in modern supermarkets.
2. may not be able to drive to a larger grocery store.
3. have limited time for food shopping.
4. tend to prefer more expensive foods.

 

 

ANS:  2

Older adults may no longer be able to drive or may not be able to afford their own car and so they may only have access to stores within walking distance or that they can reach easily via public transportation.

 

PTS:   1                    DIF:    Easy               REF:   p. 225

MSC:  Type of Question: Application

 

  1. The high cost of food is especially a problem for clients with:
1. teenage children.
2. a diverse cultural background.
3. severe food allergies.
4. demanding jobs.

 

 

ANS:  3                    PTS:   1                    DIF:    Medium         REF:   p. 225

MSC:  Type of Question: Knowledge

 

  1. Evidence of client learning involves:
1. immediate feelings.
2. personal motivation.
3. memorization of facts.
4. a change in behavior.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. The factor that is likely to contribute most to improving a client’s motivation to learn is:
1. previous experiences with the content.
2. perceived usefulness of the information.
3. amount of formal education.
4. length of the clinic visit.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. Learning will occur more easily and rapidly when the:
1. learner is actively involved.
2. teacher assigns homework problems.
3. learner memorizes the information.
4. teacher requires attendance.

 

 

ANS:  1                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. Learning is likely to occur when:
1. an authoritative teacher presents complex information.
2. the teacher knows a lot about the topic.
3. the learner is well educated.
4. the learner thinks the topic is personally important.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. Counselors can encourage active participation in the learning process by:
1. asking closed-ended questions.
2. providing opportunities for clients to practice new skills.
3. using examples that are relevant to the client’s lifestyle.
4. conducting nutrition education in a group setting.

 

 

ANS:  2

When learners have the opportunity to practice new skills, they are able to apply the information in an active way and are more likely to continue the new skills outside the learning environment. Examples that are relevant to the client’s lifestyle will be helpful, but are still passive for the client. Use of a group setting does not necessarily encourage active involvement in learning. And asking closed-ended questions only elicits very minimal information from the client without really involving them.

 

PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Application

 

  1. Questions to identify food insecurity include:
1. in the last 12 months did you ever run out of food and have no money to purchase food?
2. are you ever concerned or worried that you may not be able to buy food?
3. do you have problems getting to the store to buy food?
4. in the last 12 months, have you lost weight without trying?

 

 

ANS:  1                    PTS:   1                    DIF:    Hard               REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. Groups at high risk for malnutrition include:
1. unemployed teenagers.
2. single mothers with more than one child.
3. young children in low-income families.
4. breast-fed infants.

 

 

ANS:  3                    PTS:   1                    DIF:    Medium         REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. The triad of variables that influences malnutrition is:
1. age, gender, and economic status.
2. agent, host, and environment.
3. developmental, cultural, and individual.
4. inherited, inflicted, and acquired.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 220

MSC:  Type of Question: Knowledge

 

  1. Low-income families who struggle to obtain enough food have an increased risk of:
1. atherosclerosis and hypertension.
2. diabetes and kidney disease.
3. susceptibility to food misinformation.
4. foodborne illness due to use of unsafe food.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 221

MSC:  Type of Question: Knowledge

 

  1. If a health professional is to work effectively with individuals and families in poverty, they must initially:
1. understand the client’s most critical immediate needs.
2. help the client understand their nutritional needs.
3. maintain professional distance and objectivity.
4. provide the client with relevant educational resources.

 

 

ANS:  1                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. It is easier to make good food choices if individuals avoid shopping when they:
1. are hungry.
2. have just eaten.
3. are overweight.
4. have just been paid.

 

 

ANS:  1                    PTS:   1                    DIF:    Medium         REF:   p. 225

MSC:  Type of Question: Knowledge

 

  1. The Food Stamp/Supplemental Nutrition Assistance Program provides electronic transfer cards that can be used to buy food by:
1. individuals with medically confirmed malnutrition.
2. individuals or families with at least three risk factors for malnutrition.
3. individuals and households with incomes at or below the federal poverty level.
4. families who demonstrate food insecurity.

 

 

ANS:  3                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. The National School Lunch Program is available to children who attend:
1. public schools only.
2. private, nonprofit schools only.
3. freestanding schools that are nonresidential in nature.
4. public, private, and selected special school programs.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. The food group that provides fiber and phytochemicals is:
1. whole grains.
2. fruits and vegetables.
3. meat, fish, poultry, and eggs.
4. dairy foods.

 

 

ANS:  2                    PTS:   1                    DIF:    Easy               REF:   p. 227

MSC:  Type of Question: Knowledge

 

  1. The first ingredient listed on a food label is:
1. the one present in the least amount.
2. the one present in the greatest amount.
3. the one that provides the least nutrients.
4. the one that provides the most nutrients.

 

 

ANS:  2                    PTS:   1                    DIF:    Easy               REF:   p. 226

MSC:  Type of Question: Knowledge

 

  1. Children are eligible to receive school lunch free or at a reduced cost if:
1. their family meets the federal income guidelines.
2. they have low weight for height.
3. their school is in an area that receives federal aid.
4. they have three or more siblings of school age.

 

 

ANS:  1                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. The Special Supplemental Program for Women, Infants, and Children (WIC) program provides nutritious foods to:
1. all pregnant, postpartum, and breast-feeding women and children under age 5.
2. low-income pregnant, postpartum, and breast-feeding women and children younger than age 5.
3. all families with children younger than age 5 at nutritional risk.
4. low-income women who are pregnant, postpartum, or breast-feeding and their children younger than age 5 who are at nutritional risk.

 

 

ANS:  4                    PTS:   1                    DIF:    Hard               REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. An example of a whole grain snack is:
1. wheat crackers.
2. rice cakes.
3. popcorn.
4. apple with skin.

 

 

ANS:  3                    PTS:   1                    DIF:    Easy               REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. A client who has been authorized to participate in the home-delivered meals program will receive at least:
1. one nutritious meal every day of the week.
2. two nutritious meals every day of the week.
3. one nutritious meal five days a week.
4. two nutritious meals five days a week.

 

 

ANS:  3                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. The eligibility requirement that must be met to participate in a congregate meals program or a home-delivered meals program is:
1. living alone.
2. 60 years of age or older.
3. diagnosed health problem or disability.
4. income below the federal poverty level.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 222

MSC:  Type of Question: Knowledge

 

  1. Some of the factors that influence family food costs include family income, family social obligations, and the number of:
1. household appliances.
2. family members at home.
3. family cars.
4. children younger than 5 years of age.

 

 

ANS:  2                    PTS:   1                    DIF:    Easy               REF:   p. 224

MSC:  Type of Question: Knowledge

 

  1. The suggestion that is likely to contribute most to controlling family food costs is:
1. shopping at the same grocery store consistently.
2. sticking to a written shopping list.
3. buying more convenience food.
4. shopping as often as possible.

 

 

ANS:  2                    PTS:   1                    DIF:    Easy               REF:   p. 225

MSC:  Type of Question: Knowledge

 

  1. Factors that may increase food costs include:
1. meals eaten away from home.
2. use of a microwave.
3. growing vegetables in a garden.
4. buying foods in bulk.

 

 

ANS:  1                    PTS:   1                    DIF:    Easy               REF:   p. 225

MSC:  Type of Question: Knowledge

 

  1. The best time to buy fresh fruits and vegetables is:
1. daily to ensure freshness.
2. when they are in season.
3. when they are reduced for clearance.
4. early in the morning when they are first delivered to the store.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. Grading of canned fruits and vegetables is based on:
1. shape and size of the pieces.
2. flavor and sweetness.
3. texture and quality.
4. the amount of added sugar or salt.

 

 

ANS:  1                    PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. The least expensive forms of breakfast cereal are usually:
1. those fortified with 100% of the Dietary Reference Intake for vitamins and minerals.
2. those sold in single-serving packages.
3. instant hot cereals.
4. those sold in bulk.

 

 

ANS:  4                    PTS:   1                    DIF:    Easy               REF:   p. 227

MSC:  Type of Question: Knowledge

 

  1. The form of rice that is usually most economical is:
1. box of rice mix.
2. boil-in-pouch rice.
3. precooked rice.
4. regular rice.

 

 

ANS:  4

Less processed foods are generally less expensive.

 

PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Application

 

  1. Legumes provide inexpensive sources of:
1. potassium and zinc.
2. beta carotene and vitamin E.
3. monounsaturated fatty acids and calcium.
4. protein and fiber.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 228

MSC:  Type of Question: Knowledge

 

  1. Ground meat should not be stored in the refrigerator for longer than 1 or 2 days because:
1. it loses flavor and changes from red to brown quickly.
2. it has a high surface area exposed to potential pathogens.
3. iron is lost during prolonged storage.
4. its texture becomes tough during storage.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. The shell color of eggs is determined by:
1. firmness of the egg white.
2. overall quality of the egg.
3. nutritive value of the egg.
4. species of poultry.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. A client is most likely to be able to make healthful dietary and behavioral changes if they view their nutrition problem as a(n):
1. opportunity.
2. challenge.
3. problem.
4. burden.

 

 

ANS:  1                    PTS:   1                    DIF:    Hard               REF:   p. 219

MSC:  Type of Question: Knowledge

 

  1. The type of cheese that usually provides the best buy is:
1. sliced or shredded cheese.
2. bar or brick of cheddar cheese.
3. low-fat cottage cheese.
4. cheddar cheese spread.

 

 

ANS:  2                    PTS:   1                    DIF:    Medium         REF:   p. 232

MSC:  Type of Question: Knowledge

 

  1. A cost-conscious shopper can often find nutritious food for less money at:
1. health food stores.
2. convenience stores.
3. farmers’ markets.
4. mail order companies.

 

 

ANS:  3                    PTS:   1                    DIF:    Easy               REF:   p. 229

MSC:  Type of Question: Knowledge

 

  1. Food banks are least likely to have foods that are good sources of:
1. thiamin.
2. protein.
3. sodium.
4. vitamin C.

 

 

ANS:  4                    PTS:   1                    DIF:    Medium         REF:   p. 231

MSC:  Type of Question: Knowledge

 

  1. The stage of change in which an individual is getting ready to commit to change is:
1. precontemplation.
2. contemplation.
3. preparation.
4. action.

 

 

ANS:  3                    PTS:   1                    DIF:    Medium         REF:   p. 218

MSC:  Type of Question: Knowledge

Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker

Reviews

There are no reviews yet.

Be the first to review “Williams’ Essentials of Nutrition and Diet Therapy 10th Edition Test Bank – Schlenker”

Your email address will not be published. Required fields are marked *