A major cause of rancidity of lipids in foods is exposure to
a. heat and oxygen. b. fluorescent lighting.
c. freezer temperatures. d. enrichment additives.
Q. 2In what system would the effects of a vitamin D deficiency be most readily observed?
a. Nervous b. Skeletal
c. Muscular d. Circulatory
Q. 3Mrs. Greenbaum is suffering from kidney disease and experiencing edema. Which modified diet would be appropriate for her based on this information?
a. Fat-controlled diet b. Sodium-controlled diet
c. High-kcalorie, high-protein diet d. Liquid diet
Q. 4Which of the following sources would yield the softest lipids at room temperature?
a. Lard b. Beef
c. Pork d. Safflower
Q. 5What population group is at highest risk for osteomalacia?
a. Infants b. Elderly men
c. Adult women d. Children ages 2-12 years
Q. 6The process of changing the client's diet as his/her tolerance to food permits is called
a. NPO. b. diet progression.
c. nutrition education. d. a manual diet.
Q. 7Which of the following is a factor that determines the hardness of a fat at a given temperature?
a. Origin of the fat b. Degree of saturation
c. Number of acid groups d. Number of oxygen atoms
Q. 8What is the name of the vitamin D-deficiency disease in adults?
a. Rickets b. Osteomalacia
c. Keratomalacia d. Hyperkeratosis
Q. 9For which of the following clients would diet progression be appropriate?
a. Betty, who just had gallbladder surgery and is being discharged on a standard diet
b. Jim, who has been on a clear liquid diet and now is ready to start eating solid foods again
c. Susan, who has been diagnosed with celiac disease and must exclude gluten from her diet
d. David, whose cancer has returned and has been transferred to hospice care.
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