Chapter 14: Food Habits and Cultural Patterns Nursing School Test Banks

Chapter 14: Food Habits and Cultural Patterns
Test Bank

MULTIPLE CHOICE

1. Food habits are least affected by
a. news reports.
b. economics.
c. cultural factors.
d. social customs.
ANS: A
Food habits are least affected by news reports. Food habits, like any other form of human behavior, develop from many personal, cultural, social, economic, and psychological influences.

DIF: Cognitive Level: Comprehension REF: 264-265 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance

2. An example of a food item for which consumption has increased as a result of changing lifestyles and family patterns is
a. fast food french fries.
b. fresh apples and carrots.
c. fresh mashed potatoes.
d. homemade wheat bread.
ANS: A
Fast food french fries from fast food establishments have become a part of family lifestyle and family patterns today with the fast pace of life.

DIF: Cognitive Level: Application REF: 277 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance

3. A new food or new advice about food is more readily accepted if it comes from a(n)
a. dietitian.
b. grocery clerk.
c. hair dresser.
d. advertiser.
ANS: C
Food habits are influenced by many factors, including social influences from friends, economics, and psychological factors.

DIF: Cognitive Level: Application REF: 265-266 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance

4. In Mediterranean countries, the main cooking fat is
a. olive oil.
b. lard or shortening.
c. peanut oil.
d. butter.
ANS: A
Mediterranean cooking includes seasonings such as olive oil, garlic, wine, tomato puree, and herbs and spices.

DIF: Cognitive Level: Knowledge REF: 274-275 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

5. Of the following the most healthy snack item would be
a. whole wheat crackers and hummus.
b. ice cream topped with strawberries.
c. pretzels with cheese dip.
d. chicken nuggets with ranch dip .
ANS: A
Whole wheat crackers and hummus provides whole grain and vegetable protein and is relatively low in fat.

DIF: Cognitive Level: Application REF: 276-277
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

6. A factor that contributes to the increasing prevalence of obesity is
a. expanding portion sizes at restaurants.
b. increased intakes of fruits and vegetables.
c. lower sodium intake in snack foods.
d. greater prevention of chronic disease.
ANS: A
Expanding portion sizes common in many restaurants is closely linked to expanding weight and waist lines found in the American people.

DIF: Cognitive Level: Application REF: 277 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

7. An example of acculturation for a person immigrating from China to the United States would be
a. switching from rice to bread
b. continuing steamed rice with meals.
c. giving up fresh fruits with meals.
d. dressing in jeans occasionally.
ANS: A
Switching from rice to bread with meals would be a change in dietary intake to match the new culture. Immigration from one part of the world to another usually is accompanied by changes in dietary intake, lifestyle, and disease risk to match the new culturea phenomenon known as acculturation.

DIF: Cognitive Level: Application REF: 270-271
TOP: Nursing Process: Implementation
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

8. An example of a Cajun dish would be
a. meatballs.
b. jambalaya.
c. chow mein.
d. burrito.
ANS: B
Jambalaya is a common dish found in the Cajun culture. It consists of red beans and rice, blackened catfish or red snapper, barbecued shrimp, breaded catfish with Creole sauce, and boiled crawfish.

DIF: Cognitive Level: Application REF: 272 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Health Promotion and Maintenance

9. An eating style that includes a relatively high number of eating occasions is referred to as
a. grazing.
b. meals.
c. episodes.
d. snacking.
ANS: A
Eating many times throughout the day is a pattern recently termed grazing.

DIF: Cognitive Level: Knowledge REF: 276 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

10. Although on the decline, _____ are associated with improved dietary quality and beneficial developmental assets.
a. family meals
b. women in the workplace
c. religious dietary laws
d. fast foods
ANS: A
Although family meals have been shown to have an inverse relationship with high-risk behaviors among adolescents, improved dietary quality, and beneficial developmental assets, family mealtimes are on the decline.

DIF: Cognitive Level: Knowledge REF: 276 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance, Psychosocial Integrity

11. An example of a type of American household that is becoming more common would be
a. a man and woman who are not married.
b. unrelated roommates living together.
c. single family households.
d. nonworking mothers and children.
ANS: B
An increasing proportion of American households consist of unrelated people living together.

DIF: Cognitive Level: Application REF: 276 TOP: Nursing Process: Planning
MSC: NCLEX: Psychosocial Integrity

12. An example of an Asian food item that is a good source of protein would be
a. rice candy.
b. tofu.
c. broccoli stir-fry.
d. buttermilk curd.
ANS: B
Tofu is a soybean curd used in Asian food patterns. It is a good source of protein in the diet.

DIF: Cognitive Level: Application REF: 273
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

13. A factor that has the greatest influence on food habits is
a. food availability.
b. increased nutrition information.
c. sedentary lifestyles.
d. a decline in functional illiteracy.
ANS: A
Food availability, economics, and personal food meanings and beliefs are the primary factors of influencing food habits.

DIF: Cognitive Level: Knowledge REF: 266 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

14. A factor that has the least effect on food habits is
a. food availability.
b. economics.
c. health and nutrition.
d. personal food meaning and beliefs.
ANS: C
Food habits are influenced by such factors as food availability, economics, personal meaning, and beliefs of food, but not necessarily by which foods are good for health and nutrition.

DIF: Cognitive Level: Knowledge REF: 266 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance

15. An Italian family that immigrates to the United States is most likely to serve what type of food on special occasions and holidays?
a. fried rice
b. lasagna
c. enchiladas
d. spatzle
ANS: B
A traditional Italian meal served on special occasions and holidays is lasagna. Traditional foods are especially important during holidays and special occasions to people who have emigrated to the United States.

DIF: Cognitive Level: Application REF: 266|273-275
TOP: Nursing Process: Implementation MSC: NCLEX: Psychosocial Integrity

16. A food that is not allowed according to Jewish (kosher) food laws is
a. pork.
b. eggs.
c. milk.
d. fish.
ANS: A
According to Jewish dietary law, pork is avoided at all times.

DIF: Cognitive Level: Application REF: 266
TOP: Nursing Process: Implementation MSC: NCLEX: Psychosocial Integrity

17. When Muslims fast during the month of Ramadan
a. only liquids are allowed for the entire month.
b. hospitalized patients and pregnant women are exempt.
c. nights are often spent in special feasts.
d. only special foods are allowed during the day.
ANS: C
During Ramadan, Muslins observe daily fasting, taking no food or drink from dawn to sunset. However, nights are spent in special feasts that begin with an appetizer followed by the familys evening breakfast.

DIF: Cognitive Level: Knowledge REF: 268 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance

18. An example of a vianda common to a Puerto Rican food pattern is
a. plantain.
b. yellow squash.
c. watermelon.
d. yellow rice.
ANS: A
Viandas are starchy fruits and vegetables such as plantains and green bananas popular to the Puerto Rican culture.

DIF: Cognitive Level: Application REF: 268 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Health Promotion and Maintenance, Psychosocial Integrity

19. According to Jewish (kosher) food laws, an example of foods that must not be eaten together would be
a. chicken and noodles.
b. cheese and crackers.
c. a hamburger with cheese.
d. scrambled eggs and milk.
ANS: C
According to Jewish (kosher) food laws, meat and milk products are not to be eaten at the same meal or prepared with the same dishes.

DIF: Cognitive Level: Application REF: 266
TOP: Nursing Process: Implementation
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

20. Alcohol is strictly prohibited by
a. Jews.
b. Greeks.
c. African Americans.
d. Muslims.
ANS: D
Alcohol is strictly prohibited under Muslim dietary laws.

DIF: Cognitive Level: Knowledge REF: 267 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

21. Cajun foods are especially popular in
a. the southern United States.
b. the western United States.
c. Asian countries.
d. Puerto Rico.
ANS: A
Cajun foods are especially popular in the southern United States. The Cajun people, concentrated in the coastal waterways in southern Louisiana, have contributed a unique cuisine and food pattern to America.

DIF: Cognitive Level: Knowledge REF: 272 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

22. Current trends in eating habits in the United States include
a. more meals and fewer snacks.
b. fewer meals and more snacks.
c. more home-cooked meals.
d. more use of canned foods.
ANS: B
Americans are moving toward a concept of balanced days instead of balanced meals. They are increasing the number of times a day they eat, a pattern of grazing that incorporates fewer meals and more snacks.

DIF: Cognitive Level: Knowledge REF: 277 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Health Promotion and Maintenance, Psychosocial Integrity

23. Snacking is
a. generally unhealthy.
b. a way to provide missing nutrients if carefully planned.
c. more expensive than eating only meals.
d. an essential part of a good diet.
ANS: B
Well-planned snacks can help provide missing nutrients.

DIF: Cognitive Level: Application REF: 277 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

24. Soy sauce, ginger, almonds, and sesame seeds are basic seasonings for _____ food.
a. German
b. Chinese
c. Mexican
d. Native American
ANS: B
Chinese cooking involves various seasonings, including soy sauce, ginger, almonds, and sesame seeds.

DIF: Cognitive Level: Knowledge REF: 273 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

25. Food neophobia is fear of eating
a. unfamiliar foods.
b. foods in new situations.
c. undercooked meat.
d. processed foods.
ANS: A
Food neophobia is the fear of eating unfamiliar foods.

DIF: Cognitive Level: Knowledge REF: 265 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

26. A type of seafood that should be avoided according to Jewish dietary laws is
a. salmon.
b. shrimp.
c. orange roughy.
d. trout.
ANS: B
Only fish with fins and scales are allowed according to Jewish dietary laws. Shellfish and crustaceans are avoided.

DIF: Cognitive Level: Application REF: 266
TOP: Nursing Process: Implementation
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

27. A Muslim dish that is a salad made from soaked bulgur combined with chopped tomatoes, parsley, mint, and green onion, and is mixed with olive oil and lemon juice is
a. pita.
b. kibbeh.
c. falafel.
d. tabouli.
ANS: D
Tabouli is a salad made from soaked bulgur combined with chopped tomatoes, parsley, mint, and green onion, and is mixed with olive oil and lemon juice. It is a representative food of the Muslim culture.

DIF: Cognitive Level: Application REF: 267-268
TOP: Nursing Process: Implementation
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

28. A staple food found in the Native American diet is
a. collard greens.
b. apples.
c. corn.
d. trout.
ANS: C
The Navajos learned farming from the early Pueblo people, establishing corn as one of their staple crops.

DIF: Cognitive Level: Knowledge REF: 269
TOP: Nursing Process: Implementation
MSC: NCLEX: Psychosocial Integrity: Promotion and Maintenance

29. A common vegetable found in the African American diet is
a. cactus.
b. artichoke.
c. collard greens.
d. eggplant.
ANS: C
Vegetables such as turnip greens, collard greens, mustard greens, and spinach are frequently used and cooked with bacon or salt pork.

DIF: Cognitive Level: Knowledge REF: 271 TOP: Nursing Process: Planning
MSC: NCLEX: Health Promotion and Maintenance: Psychosocial Integrity

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