TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

UNIT 6 nutrition management of liver diseases

1. What is the primary role of the gallbladder in the digestive process?
Options:
A. Producing bile
B. Storing bile
C. Absorbing nutrients
D. Regulating blood sugar
Answer: B. Storing bile

2. What is a common cause of gallstone formation related to diet?

Options:
A. High fiber intake
B. Low cholesterol levels
C. Low-fat diet
D. High-fat and low-fiber diet
Answer: D. High-fat and low-fiber diet

3. Which type of gallstones is primarily made up of excess cholesterol?

Options:
A. Cholesterol gallstones
B. Pigment gallstones
C. Calcium gallstones
D. Bilirubin gallstones
Answer: A. Cholesterol gallstones

4. Which of the following foods has been associated with a lower risk of gallstone formation?
Options:
A. Caffeinated coffee
B. Refined sugars
C. Deep-fried foods
D. Foods high in saturated fat
Answer: A. Caffeinated coffee

5. What type of diet is recommended to reduce the risk of gallbladder problems?

Options:
A. Low in fiber, high in saturated fat
B. Low in fiber, low in cholesterol
C. High in fiber, high in saturated fat
D. High in fiber, low in cholesterol
Answer: D. High in fiber, low in cholesterol

6. What is the primary function of the liver in the body?

Options:
A. Producing insulin
B. Storing excess bile
C. Metabolizing carbohydrates, proteins, and fats
D. Producing red blood cells
Answer: C. Metabolizing carbohydrates, proteins, and fats

7. Which of the following is NOT a function of the liver?

Options:
A. Synthesizing plasma proteins
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

B. Producing and excreting bile

C. Regulating blood clotting factors
D. Pumping oxygenated blood to the body
Answer: D. Pumping oxygenated blood to the body

8. What type of hepatitis is primarily caused by viral infections?

Options:
A. Non-viral hepatitis
B. Chronic liver disease
C. Alcoholic hepatitis
D. Viral hepatitis
Answer: D. Viral hepatitis

9. Which of the following liver diseases is associated with excessive alcohol consumption?
Options:
A. Fatty liver disease
B. Cholesteric liver disease
C. Viral hepatitis
D. Non-viral hepatitis
Answer: A. Fatty liver disease

10. What is the term for gallstones primarily made up of excess bilirubin?
Options:
A. Cholesterol gallstones
B. Pigment gallstones
C. Calcium gallstones
D. Mixed gallstones
Answer: B. Pigment gallstones

11. Which type of hepatitis is primarily caused by factors other than viral infections, such as alcohol or
drugs?
Options:
A. Viral hepatitis
B. Non-viral hepatitis
C. Chronic liver disease
D. Alcoholic hepatitis
Answer: B. Non-viral hepatitis

12. What is the role of the gallbladder in the digestion of fats?

Options:
A. Producing bile
B. Storing bile
C. Breaking down fats
D. Absorbing nutrients
Answer: B. Storing bile

13. Which dietary component has been associated with an increased risk of gallstone formation?
Options:
A. High fiber intake
B. Low-fat diet
C. Saturated fat consumption
D. High cholesterol levels
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

Answer: C. Saturated fat consumption

14. What type of diet is generally recommended to prevent gallstone formation?

Options:
A. Low fiber, high cholesterol
B. High fiber, high cholesterol
C. Low fiber, low cholesterol
D. High fiber, low cholesterol
Answer: D. High fiber, low cholesterol

15. Which of the following foods has been linked to a lower risk of gallstone formation?
Options:
A. Fried foods
B. Red meats
C. Peanuts
D. Fast food
Answer: C. Peanuts

16. What is the primary function of the gallbladder?

Options:
A. Metabolizing carbohydrates
B. Storing and releasing bile
C. Producing insulin
D. Synthesizing plasma proteins
Answer: B. Storing and releasing bile

17. Which of the following is NOT a function of the liver?

Options:
A. Detoxifying drugs and toxins
B. Producing and excreting insulin
C. Storing vitamins and minerals
D. Forming blood clotting factors
Answer: B. Producing and excreting insulin

18. What is the main function of bile in the digestive process?

Options:
A. Breaking down carbohydrates
B. Absorbing nutrients
C. Emulsifying fats
D. Regulating blood pressure
Answer: C. Emulsifying fats

19. Which type of gallstones is primarily composed of excess bilirubin?

Options:
A. Cholesterol gallstones
B. Pigment gallstones
C. Calcium gallstones
D. Mixed gallstones
Answer: B. Pigment gallstones

20. What type of diet is recommended to reduce the risk of liver diseases?
Options:
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

A. High in saturated fat

B. Low in fiber, high in cholesterol
C. Low in alcohol and processed foods
D. High in trans fats
Answer: C. Low in alcohol and processed foods

1. What dietary change is often recommended for people with badly damaged livers to limit the buildup of
toxic waste products?
Options:
A. Increase protein intake
B. Increase salt consumption
C. Reduce protein intake
D. Increase calorie intake
Answer: C. Reduce protein intake

2. What is cirrhosis?
Options:
A. Build-up of fat in liver cells
B. Scarring and hardening of the liver
C. Excess iron in the liver
D. Toxic waste products in the liver
Answer: B. Scarring and hardening of the liver

3. Which dietary component should be limited for individuals with cirrhosis to avoid worsening fluid
buildup and swelling in the liver?
Options:
A. Protein
B. Calories
C. Fiber
D. Salt
Answer: D. Salt

4. What is the primary concern in fatty liver disease?

Options:
A. Build-up of iron in the liver
B. Excess salt consumption
C. Build-up of fat in liver cells
D. Toxic waste products in the liver
Answer: C. Build-up of fat in liver cells

5. What is hemochromatosis?
Options:
A. Build-up of iron in the liver
B. Scarring and hardening of the liver
C. Excess protein intake
D. Toxic waste products in the liver
Answer: A. Build-up of iron in the liver

6. What dietary recommendation is typically made for individuals with hemochromatosis to manage iron
buildup?
Options:
A. Increase iron-rich foods
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

B. Use iron pots and pans

C. Take iron supplements
D. Avoid foods that have iron and uncooked shellfish
Answer: D. Avoid foods that have iron and uncooked shellfish

7. What should be the daily limit for salt consumption for individuals with liver disease?
Options:
A. Less than 500 milligrams
B. Less than 1000 milligrams
C. Less than 1500 milligrams
D. No limit on salt consumption
Answer: C. Less than 1500 milligrams

8. In liver disease, what is the recommended protein intake per kilogram of body weight for individuals
with varying severity of the condition?
Options:
A. 1 gram or less
B. 2 grams or more
C. 3 grams or more
D. No specific protein intake recommended
Answer: A. 1 gram or less

9. What is the primary reason to limit foods that are high in calories in cases of liver disease?
Options:
A. To promote weight gain
B. To manage iron buildup
C. To prevent fluid buildup and swelling
D. To reduce fat in liver cells
Answer: D. To reduce fat in liver cells

10. What is the dietary role of fiber in managing liver disease?

Options:
A. To increase calorie intake
B. To promote weight loss
C. To help manage iron levels
D. To aid digestion and manage fat buildup
Answer: D. To aid digestion and manage fat buildup

1. What is the primary cause of Hepatitis C?

Options:
A. Excessive iron intake
B. Hepatitis A virus
C. Hepatitis B virus
D. Hepatitis C virus
Answer: D. Hepatitis C virus

2. What is the key dietary recommendation for individuals with Hepatitis C to manage iron levels?
Options:
A. Increase iron-rich foods
B. Use iron pots and pans
C. Limit iron intake
D. Limit salt intake
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

Answer: C. Limit iron intake

3. What role does the nurse play in the management of liver disease?
Options:
A. Administering medications
B. Providing empathy and understanding
C. Performing surgery
D. Conducting laboratory tests
Answer: B. Providing empathy and understanding

4. What is one of the nurse's responsibilities in addressing liver disease patients' health care needs?
Options:
A. Developing a self-management plan without patient input
B. Ignoring the psychological and social impact of the condition
C. Assessing health care needs considering age, vulnerability, and lifestyle
D. Administering treatment without patient consent
Answer: C. Assessing health care needs considering age, vulnerability, and lifestyle

5. What message does a healthy liver convey to an individual?

Options:
A. Eat more fatty and fried foods
B. You're under attack
C. Your liver is defenseless
D. You're doing a great job with a healthy diet
Answer: D. You're doing a great job with a healthy diet

6. What can happen to the liver if an individual doesn't maintain a healthy diet and piles on the salt?
Options:
A. Liver becomes stronger
B. Improved liver function
C. Liver disease and potential effects on other organs
D. Liver communicates better
Answer: C. Liver disease and potential effects on other organs

7. Besides a healthy diet, what other lifestyle factor is important for liver health?
Options:
A. Sedentary lifestyle
B. Smoking
C. Regular exercise
D. Lack of sleep
Answer: C. Regular exercise

8. Which virus causes Hepatitis A?

Options:
A. Hepatitis A virus
B. Hepatitis B virus
C. Hepatitis C virus
D. Hepatitis D virus
Answer: A. Hepatitis A virus

9. What is the primary role of a nurse in addressing liver disease patients' psychological and social impact?
Options:
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

A. Ignore it
B. Collaborate with the patient and family
C. Provide medications
D. Isolate the patient
Answer: B. Collaborate with the patient and family

10. What dietary component should be limited for individuals with liver disease to avoid worsening fluid
buildup and swelling?
Options:
A. Protein
B. Calories
C. Fiber
D. Salt
Answer: D. Salt

1. What dietary recommendation is provided for individuals with Hepatitis C to manage iron levels?
Options:
A. Increase iron-rich foods
B. Use iron pots and pans
C. Limit iron intake
D. Limit salt intake
Answer: C. Limit iron intake

2. What is the primary role of a nurse in addressing liver disease patients' psychological and social impact?
Options:
A. Ignore it
B. Collaborate with the patient and family
C. Provide medications
D. Isolate the patient
Answer: B. Collaborate with the patient and family

3. How does the liver "communicate" with an individual if they maintain a healthy diet?
Options:
A. It sends text messages
B. It produces bile
C. It functions properly, and the person feels physically fit
D. It triggers allergies
Answer: C. It functions properly, and the person feels physically fit

4. What lifestyle factor, besides a healthy diet, is important for liver health?
Options:
A. Sedentary lifestyle
B. Smoking
C. Regular exercise
D. Lack of sleep
Answer: C. Regular exercise

5. What message does the liver convey if an individual isn't careful with their diet?
Options:
A. Keep eating fatty and fried foods
B. It becomes stronger
C. It's defenseless
 TA SERIES CHAPTER WISE MCQs APPLIED NUTRITION

D. It sends a thank-you note

Answer: C. It's defenseless

6. What result can occur if an individual doesn't assist their liver by maintaining a healthy diet?
Options:
A. Liver becomes stronger
B. Improved liver function
C. Liver disease and potential effects on other organs
D. Liver becomes a better communicator
Answer: C. Liver disease and potential effects on other organs

7. What primary role does the nurse play in liver disease management?
Options:
A. Administering medications
B. Providing empathy and understanding
C. Performing surgery
D. Conducting laboratory tests
Answer: B. Providing empathy and understanding

8. What dietary component should be limited for individuals with liver disease to avoid worsening fluid
buildup and swelling?
Options:
A. Protein
B. Calories
C. Fiber
D. Salt
Answer: D. Salt

9. What dietary component is recommended to limit for individuals with Hemochromatosis?

Options:
A. Iron
B. Protein
C. Fiber
D. Salt
Answer: A. Iron

10. What dietary recommendation is provided for individuals with Fatty Liver Disease?
Options:
A. Limit foods high in calories
B. Increase saturated fat intake
C. Consume iron-rich foods
D. Avoid fiber-rich foods
Answer: A. Limit foods high in calories