front 1 Obesity is most clearly linked to which of the following cancers? larynx prostate premenopausal breast postmenopausal breast | back 1 d |
front 2 Regarding the connection between methods of cooking meat and the risk of cancer, which of the following statements is true? Pot-roasting and stewing produces carcinogens known to cause cancer in animals. Consumption of rare meat is a recognized risk factor for gastrointestinal cancer. Individuals have genetic differences in enzymes that influence the activation of carcinogens. Microwaving inactivates carcinogens that form in protein foods during cooking. | back 2 c |
front 3 Some evidence suggests which of the following vegetables are specifically protective against cancer? corn and peas Brussels sprouts and broccoli bean sprouts and water chestnuts green beans and spinach | back 3 b |
front 4 Which of the following foods is likely to be well received by a cancer client with mouth ulcerations? hot tomato soup cold lemonade pasteurized eggnog bread pudding with raisins | back 4 c |
front 5 In caring for a client in protective isolation, which of the following gifts should the nurse intercept and refer to the dietitian? hamburger and French fries fresh strawberries cream of asparagus soup praline pecan fudge | back 5 b |
front 6 Which of the following food items act as lubricants for the person with swallowing difficulty? butter, cheese sauce, and gravy vegetable soup, lasagna, and pickled beets creamed herring, sauerkraut, and fruit cocktail chicken gumbo soup, spaghetti with meat sauce, and milk toast | back 6 a |
front 7 Before a chemotherapy treatment, a client tells the nurse that one of his or her favorite foods is carrot cake and asks if he or she can have some after receiving treatment. The best response by the nurse is to: ask the family to bring in the cake suggest waiting to see how he or she feels after treatment refer the client to the dietitian tell the client that the cake contains too many empty kilocalories and he or she should eat something that provides balanced nutrition | back 7 b |
front 8 Which of the following items or practices is associated with the development of cancer? low alcohol intake excessive intake of fatty fish low-temperature cooking of meat consumption of pickled and smoked foods | back 8 d |
front 9 Vitamin ______ is thought to protect against cancer development because of its role in cell differentiation of epithelial tissue. A B12 C D | back 9 a |
front 10 A client asks for advice before implementing a dietary restriction that a recent study suggested would help to prevent cancer. Which of the following statements should underlie the nurse's response? If the result was statistically significant, the behavior should be recommended. The applicability of the result would be valid if the client is similar to the subjects in the study. If the study analyzed biological measures of success, the results should be safe to implement. It is rare that the result of a single study is an adequate reason to radically change a person's behavior. | back 10 d |
front 11 The wasting that occurs in some cancer clients is attributed to: alteration in the body's metabolism produced by the tumor poor appetite and taste changes inability to absorb nutrients due to intestinal pressure the treatments given | back 11 a |
front 12 To maximize food intake when a cancer client suffers from nausea and vomiting, the nurse should: administer antiemetic and analgesic drugs as needed distract the client after eating with mild exercise give liberal amounts of liquids with meals tempt the client with his or her favorite foods | back 12 a |
front 13 White blood cells that recognize foreign material such as cancer cells as “non-self” are: neutrophils eosinophils T-lymphocytes monocytes | back 13 c |
front 14 Cooking beef or pork in a microwave oven or in ______ may help to minimize metallic tastes. glass utensils a pressure cooker a tabletop broiler a wok | back 14 a |
front 15 Wasting of the body seen in some chronic diseases such as AIDS, cancer, malaria, and tuberculosis is called: cachexia protein-calorie malnutrition kwashiorkor marasmus | back 15 a |
front 16 The term for cancer of the epithelial tissue, such as the lining of the gastrointestinal tract, is: carcinoma sarcoma chondroma lymphangioma | back 16 a |
front 17 Which of the following items is suggested for a client with a poor appetite as an additive to increase the nutritional value of regular foods? brown sugar dry skim milk olive oil wheat germ | back 17 b |
front 18 A nursing intervention that may help increase the food intake for a client receiving chemotherapy is: distracting the client with television during meals doubling the dose of antiemetics when the client feels nauseous scheduling meals for least-nauseous times of the day serving foods the client considers favorites | back 18 c |
front 19 A client has read about the links between fat and an increased incidence of cancer of various organs. The client asks for help in choosing dietary practices to minimize personal risk. Which of the following is the best advice to give the client? “Avoid all consumption of animal flesh.” “Limit servings of meat to 3 to 5 ounces twice a day.” “Moderate total energy intake as well as fat intake to control body weight.” “Select as many foods containing fat substitutes as possible.” | back 19 c |
front 20 The first step in the evolution of a normal cell to a cancer cell in which a gene is altered by some force or agent is ______. DNA conversion initiation promotion transformation | back 20 b |
front 21 Megestrol is a drug given to cancer clients for its ______ action. antiemetic appetite-stimulating anabolic analgesic | back 21 b |
front 22 To lessen the bitter taste of meat that clients with cancer sometimes report, it may help to serve the meat ______. at room temperature cold hot at body temperature | back 22 b |
front 23 The second step in the evolution of a normal cell to a cancer cell, which may take 30 years to develop, is ______. DNA maturation initiation promotion transformation | back 23 c |
front 24 A client has received radiation treatments to the abdomen and now suffers from diarrhea. Which of the following diet modifications is likely to help the client? sucrose-free high protein lactose-free high polyunsaturated fat | back 24 c |
front 25 A client with cancer suffers from early satiety. Which of the following interventions is recommended to increase his or her food intake? starting total parenteral nutrition hand-feeding the client serving smooth, bland foods offering six small meals | back 25 d |
front 26 A client with cancer suffers from early satiety. Which of the following interventions should be tried first? initiating enteral feedings limiting milk products offering 1 ounce of complete supplement every hour serving nutrient-dense fluids with meals | back 26 c |
front 27 A client with cancer has painful lesions in his or her mouth. Which of the following snack items is most likely to be well tolerated? chocolate milk cream cheese on soda crackers tiny cheese crackers tomato juice | back 27 a |
front 28 Which of the following is the best advice regarding diet and cancer prevention? Include a beta carotene supplement in case the vitamin has been destroyed by cooking. Select only organically grown foods. Consume a cruciferous vegetable with every meal. Eat a balanced, varied diet with plenty of fruits and vegetables. | back 28 d |
front 29 Which of the following statements is correct regarding antioxidant intake and cancer? Carotene, ascorbic acid, vitamin E, and selenium are proven to protect against cancer development. Taking antioxidant supplements at triple the Recommended Dietary Allowance (RDA) levels will do no harm. No clear scientific conclusion has been reached regarding antioxidants during therapy. Lycopene has been inversely associated with risk of lung cancer. | back 29 c |
front 30 Commercially prepared enteral solutions are preferred to homemade feeding for cancer patients because: A) The commercial products have a better taste in case vomiting follows administration. B) Homemade products are more likely to plug the tubing than commercial products. C) Caregivers' time can be better utilized than with blending foods and supplements. D) The commercially prepared solutions are less subject to contamination than a homemade feeding. | back 30 d |
front 31 Which of the following nursing interventions help cancer clients with anorexia maintain nutritional intake? 1. Allow person adequate time between meals to become hungry. 2. Encourage a rest period before meals. 3. Offer attractively served meals. 4. Vary supplement flavors to prevent taste fatigue. 1 and 2 1 and 4 2 and 3 3 and 4 | back 31 d |
front 32 A client would like to add vitamins A, C, and E to his or her daily intake as a cancer preventive practice and to compensate for his or her rushed lifestyle and daily consumption of fast food. Which of the following statements is the best basis for the nurse's response? Antioxidant vitamins are known to decrease many types of cancers and have no known adverse effects. The fat in fast food may promote increased absorption of vitamins A and E to a dangerous extent. The concentrated amounts of vitamins in supplements are a sure means of preventing cancer. Whole foods have been shown to be more effective than their known components in preventing cancer. | back 32 d |
front 33 Which of the following cooking techniques may reduce carcingens in ground beef patties? slow pan frying, frequent turning combining liberal amounts of chopped onion with the meat before forming patties discarding saturated fat drippings after cooking quick grilling over high heat | back 33 a |
front 34 If a client questions the nurse about the risk for cancer attributed to salt intake, the nurse's reply should be based on which of the following statements? Diets containing large amounts of foods preserved by salting and pickling increase the risk of colon cancer. No evidence suggests that moderate levels of salt used in cooking or flavoring foods affect cancer risk. Increased desire for salt indicates a depleted state that should be remedied by eating salty foods. None of the above are appropriate. | back 34 b |
front 35 Diet is estimated to contribute to ______% of all human cancers. 15 35 55 75 | back 35 b |
front 36 Place the following components of the swallowing process in the correct order to combat nausea and vomiting. Begin with step 1. 1. exhale 2. inhale 3. swallow 1, 2, 3 2, 1, 3 2, 3, 1 3, 1, 2 | back 36 c |
front 37 Red and processed meat intake are related to increased risk of ______ cancer. breast and bladder colon and prostate endometrial and ovarian esophagus and stomach | back 37 b |
front 38 Alcohol intake has been convincingly linked to which of the following sites of cancer occurrence? prostate kidney colon breast | back 38 d |
front 39 Use of marinades is recommended in which of the following situations? 1. on grilled meats to reduce formation of heterocyclic amines (HCAs) 2. on meat to compensate for taste alterations in the cancer client 3. as salad dressings to increase kilocalorie intake 4. on sausages to reduce the amount of salt consumed 1 and 2 2 and 3 1 and 4 3 and 4 | back 39 a |
front 40 Long-term total parenteral nutrition (TPN) is recommended in which of the following situations? clients receiving oral chemotherapy agents clients intolerant of oral/enteral feedings for 3 days clients with residual gastrointestinal effects whose cancer is controlled clients receiving radiotherapy for head and neck cancer | back 40 c |
front 41 Providing drinking straws is most appropriate for the client with which of the following problems? dry mouth oral ulcerations swallowing difficulty taste alterations | back 41 b |