Which of the following individuals is most at risk for developing malnutrition?
A 16-year-old who eats fast food twice a week
A 28-year-old with no medical history
A 45-year-old who exercises regularly and follows a balanced diet
A 82-year-old living alone with limited mobility and a reduced appetite
The Correct Answer is D
A. A 16-year-old who eats fast food twice a week
While not ideal, occasional fast food does not place the person at high risk for malnutrition.
B. A 28-year-old with no medical history
This person is likely to have adequate nutrition and low risk.
C. A 45-year-old who exercises regularly and follows a balanced diet
This individual is following a healthy lifestyle and has low risk of malnutrition.
D. A 82-year-old living alone with limited mobility and a reduced appetite
Elderly individuals, especially those with limited mobility, social isolation, and poor appetite, are at high risk of malnutrition due to decreased intake and potential difficulty accessing or preparing food.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A. Metabolism
Metabolism is a broad term encompassing all chemical processes in the body. It includes both catabolism (breakdown) and anabolism (building), but doesn’t describe the specific state the patient is in.
B. Catabolism
In starvation and hypothermia, the body enters a catabolic state—breaking down tissues and energy stores (e.g., fat, muscle) to produce energy needed for survival. Catabolism predominates in energy-deficient and stress conditions.
C. Anabolism
Anabolism refers to building complex molecules and tissue (e.g., muscle growth), which occurs in nutrient-rich, well-rested states—not in starvation.
D. Glycogenesis
Glycogenesis is the formation of glycogen from glucose for energy storage. In starvation, the body is doing the opposite—breaking down glycogen via glycogenolysis, not storing it.
Correct Answer is D
Explanation
A. White, because they taste the best
Taste is subjective and not a valid nutritional guideline.
B. Green, because kale is green
While green vegetables are healthy, a variety of colors ensures a broader range of nutrients.
C. Purple, because they are rare and exotic
Rarity doesn't equate to frequency of consumption or nutritional balance.
D. A variety of colors
Eating a rainbow of vegetables ensures diversity of nutrients and phytochemicals that support health.
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