NR 228 FINAL EXAM 2023-2024 REAL EXAM 150
QUESTIONS AND CORRECT ANSWERS|
AGRADE|CHAMBERLAIN COLLEGE OF
NURSING
A nurse is caring for a client with a third-degree burn over 30% of the body surface
area. What should be the nurse’s priority?
Provision of adequate protein
Which is the best food selection for a client with a renal diet order?
baked chicken with rice and green beans
What addition treatment is recommended for client’s diagnosed gestation diabetes?
daily moderate exercise
medical nutrition therapy
What is the most significant nutrition concern for most americans?
excessive intake of saturated fats, cholesterol, sodium and sugars.
A nurse is caring for a client with type 1 diabetes. The client reports that their
blood glucose level is usually around 88 mg/dL prior to participating in their
exercise regimen. Which instruction should the nurse provide to the client?
Eat 4-6 crackers before exercising
consumer carbs beforehand
A nurse is reviewing dietary information with a group of clients. The nurse asks
the group which component of protein is essential for survival. Which response by
a client indicates understanding
amino acids
- A nurse is caring for a client who is at risk for heart disease. The nurse explains
to the client about HDL and LDLs. Which is the best statement by the nurse to
explain the relationship of HDL and LDL levels to heart disease?
A high HDL level and a low LDL level is ideal for a healthy heart
Which amino acid is used by the gastrointestinal tract during stress?
glutamine
Which food should a client with type 2 diabetes avoid?
blueberry muffin
A nurse is caring for a pregnant client with type 1 diabetes. The nurse should
instruct the client that glycemic control is important from conception through the
first trimester to prevent _ and during the second and third trimesters to prevent _
fetal abnormalities
Macrosomia (large baby) - A nurse is caring for a client who habitually uses sunscreen and covers their
head, neck, torso, and all limbs with ultraviolet protective clothing. What dietary
instruction should the nurse include for this client?
ensure adequate intake of vitamin D from fortified foods and supplements
Which is the best dietary recommendation to help prevent cancer?
Eat five or more servings of fruits and vegetables daily - A nurse is caring for a client with chronic lung problems. The client has been
prescribed long-term use steroids for several years. Which of the following should
the nurse include in client education?
decrease high calorie food to avoid weight gain - A nurse is caring for a client with HIV who is experiencing diarrhea. Which
dietary recommendation should the nurse make?
peanut butter and toast
Which diet is recommended for client with chronic cholecysitis?
low-fat diet
Which is the primary focus of nutrition therapy for clients with chronic renal
failure?
limit foods that produce toxic metabolic byproducts
Which organ produces bile and metabolizes carbohydrate, lipids, protiens, and
vitamins?
Liver
What is the primary source of energy for a client who exercises less than one hour
per week?
glucose
- A nurse on a medical unit is caring for a newly admitted client with pancreatitis.
The nurse should anticipate the health care provider will order which method for
nutritional support?
enteral feeding via jejunum - A nurse is instructing a client with cholecystitis about required dietary
modifications. The nurse should include which of the following foods as
appropriate for the client’s diet?
roast turkey - The clinic nurse teaches a client with coronary heart disease about the health
heart diet. Which food choices suggested by the nurse does the client need to
avoid?
processed meats, margarin, and sugar sweetened drinks - A nurse is providing discharge education to a client with a new diagnosis of
hypertension. Which statement(s) by the client indicates a need for further
education on low sodium diet? Select all that apply. - Purchasing only organic canned vegetables will be healthier
- I can eat canned soups for lunch as long as I drink water as my beverage
A client with chronic renal failure who develops anemia should receive which
supplement?
erythropoietin
NR 228 EXAM1,EXAM 2 AND FINAL EXAM LATEST 2023-2024
REAL EXAM QUESTIONS AND CORRECT ANSWERS(COMPLETE
EXAMS)|AGRADE
EXAM 1
- Which principle of health dietsuggest selecting a wide range of foods asrepresented by the USDA’s
MyPlate food plan?
a) Variety
b) Moderation
c) Adequacy
d) Energy density - A group of strategies used to increase the level of health of individuals, families, groups and
communities is known as:
a) Wellness
b) health promotion
c) tertiary prevention
d) nutritional assessment - Food descriptions on labels assist usin better understanding the productsinside of the package.
Which of the following food description is false?
a) “Extra lean” contains less than 5g of fat, 2g ofsaturated fat, and 95mg of cholesterol per
serving.
b) “Light or lite” products contain half the calories of two thirdsthe fat content of the original
product.
c) “Lean” contains less than 10f of fat, 4g of saturated fat, and 95mg of cholesterol per serving.
d) “Good source of” contains 10%-19% of daily value forspecific vitamin, mineral, or fiber in one
serving. - Nutrients that DO NOT yield energy include:
a) minerals, vitamins and water
b) protein, water and vitamins
c) water, vitamins, and carbohydrates
d) minerals, vitamins, and proteins.
● NOTE: Energy-yielding nutrients are organic
➢ Carbohydrates, proteins, and lipids
- The nutrients that provides the highest number of kcals per gram is:
a) protein
b) alcohol
c) fat
d) carbohydrate
● NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr) - As a nurse, you know that health promotion typically, consist ofstrategies use to increase the level
of the health of individuals, their families, groups, and entire communities. Example of health
promotion strategies implement by nurse often include:
a) Knowledge, power, and community services
b) trust, government stipends, and managed care
c) knowledge, techniques, and community support
d) trust, cultural perception and knowledge - Watersoluble and fatsoluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates
● NOTE: Fat soluble vitamins(A, D, E K), Watersoluble vitamin (B, C).
● fat-soluble – absorbed like fats, 1st into the lymph and then into the blood; Usually occur
together in fats and oils; Absorbed in the same manner as lipids.
water-soluble – absorbed directly into the blood - A category of nutrients that assists other nutrients with metabolic functionsthroughout the body is:
a) water
b) protein
c) vitamin
d) minerals
● NOTE: Vitamins indirectly assist other nutrients through the complete processes of digestion,
absorption, metabolism, and excretion. Water provides a fluid medium and a transport system
for body processes. Protein makes up many body structures, enzymes, and components of the
immune system. Minerals serve structural purposes and are found in body fluids. - The bestsource of action to provide adequate amounts of vitamins and minerals is to:
a) promote weight loss
b) eat a variety of foods
c) eat at least three meals per day
d) consume a high-fiber, low-fat diet.
● NOTE: Including a variety of foods increases the likelihood of obtaining adequate amounts of
vitamins and minerals. Loss of weight will not contribute to adequate nutrient intake. Eating at
least 3 meals per day may help increase nutrient intake to some extent, but they could still be
mealsthat provide a limited assortment of foods. Similarly, a high-fiber, low-fat diet could consist
of foods that are relatively low in vitamins and minerals. - If a college student is eating only one small meal per day in an attempt to lose weight and is taking
high doses of vitamin and mineral supplements to try make up for the lack of food, he or she would be
describe as having:
a) malnutrition
b) nonnutrition
c) overnutrition
d) disordered eating
● NOTE: An imbalance of nutrients and/or energy (in this case, high intake of some nutrients and
low intake of energy) is called malnutrition. Overnutrition only refers to excessive intake or
nutrients and/or energy. Disordered eating refers to unusual eating habitsthat may or may not
lead to some form of malnutrition. Nonnutrition is not a recognized term.
NR 228 NUTRITION FINAL EXAM LATEST 2023-2024
ACTUAL EXAM TEST BANK 140 QUESTIONS AND CORRCT
DETAILED ANSWERS|AGRADE
What are some food sources for Folate? – ANSWER- leafy green veggies,
legumes, fortified grain cereals
What is Scurvy? – ANSWER- Vitamin C deficiency, gingivitis, joint and
limb aches, bruising, death
What is the cause of Rickets? – ANSWER- Vitamin D deficiency
What are some food sources for Vitamin D? – ANSWER- animal related
foods (butter, egg, liver)
What are some possible complications of Iodine Deficiency? – ANSWERCretinism in pregnancy, goiter
What is viral hepatitis? – ANSWER- inflammation of the liver cause by
mono or another viral infection
How is hep A transmitted? – ANSWER- oral-fecal
How is Hep B transmitted? – ANSWER- sexual contact or blood
How is Hep C transmitted? – ANSWER- blood, saliva, semen
How is Hep D transmitted? – ANSWER- from Hep B virus
How is Hep E transmitted? – ANSWER- oral fecal
What is cirrhosis of the liver and what is its cause? – ANSWER- buildup
of fibrous connective tissue from alcohol abuse, hepatitis, metabolic
disorders, autoimmune diseases
What type of diet is recommended for patients with liver cirrhosis? –
ANSWER- low protein
What is ascites? – ANSWER- accumulation of fluid in peritoneal cavity
What diet plan would a patient with ascites need to follow? – ANSWERlow sodium and possibly restricted fluids
What is cholecystitis? – ANSWER- pain, tenderness, fever, fat
intolerance, nausea, heartburn, jaundice, steatorrhea
What is the recommended diet to manage pain for a patient with
cholecytitis? – ANSWER- low fat diet
What is gastroparesis? – ANSWER- Delayed gastric emptying causing
heartburn, nausea, abdominal pain, vomiting fullness and bezoar
formation
Gastroparesis is most common with what other disease? – ANSWERDiabetes type one
CAD is associated with a high _DL level? – ANSWER- L (LDL)
What are some modifiable risk factors for CAD? – ANSWERhypertension, smoking, type two diabetes, obesity, diet, steroids
Nutrition therapy for patient with or at risk for CAD? – ANSWER- low fat
Who is most at risk for developing hypertension? – ANSWER- African
Americans
Lifestyle changes to lower blood pressure? – ANSWER- reduce weight,
decrease alcohol intake, decrease sodium intake, stop smoking,
increase activity level
NR 228 NUTRITION EXAM 1 LATEST 2023-2024 ACTUAL
EXAM TEST BANK 120 QUESTIONS AND CORRCT
DETAILED ANSWERS|AGRADE
As a nurse, you know that health promotion typically, consist of strategies use to
increase the level of the health of individuals, their families, groups, and entire
communities. Example of health promotion strategies implement by nurse often
include:
a) Knowledge, power, and community services
b) trust, government stipends, and managed care
c) knowledge, techniques, and community support
d) trust, cultural perception and knowledge – ANSWER- d) trust, cultural
perception and knowledge
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates – ANSWER- b) vitamins
Rationale: : Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C).
fat-soluble – absorbed like fats, 1st into the lymph and then into the blood; Usually
occur together in fats and oils; Absorbed in the same manner as lipids. watersoluble – absorbed directly into the blood
A category of nutrients that assists other nutrients with metabolic functions
throughout the body is:
a) water
b) protein
c) vitamin
d) minerals – ANSWER- Vitamins
Rationale: : Vitamins indirectly assist other nutrients through the complete
processes of digestion, absorption, metabolism, and excretion. Water provides a
fluid medium and a transport system for body processes. Protein makes up many
body structures, enzymes, and components of the immune system. Minerals serve
structural purposes and are found in body fluids.
The best source of action to provide adequate amounts of vitamins and minerals is
to:
a) promote weight loss
b) eat a variety of foods
c) eat at least three meals per day
d) consume a high-fiber, low-fat diet. – ANSWER- b) eat a variety of foods
Rationale: :: Including a variety of foods increases the likelihood of obtaining
adequate amounts of vitamins and minerals. Loss of weight will not contribute to
adequate nutrient intake. Eating at least 3 meals per day may help increase nutrient
intake to some extent, but they could still be meals that provide a limited
assortment of foods. Similarly, a high-fiber, low-fat diet could consist of foods that
are relatively low in vitamins and minerals.
If a college student is eating only one small meal per day in an attempt to lose
weight and is taking high doses of vitamin and mineral supplements to try make up
for the lack of food, he or she would be describe as having:
a) malnutrition
b) nonnutrition
c) overnutrition
d) disordered eating – ANSWER- a) malnutrition
Rationale: :: An imbalance of nutrients and/or energy (in this case, high intake of
some nutrients and low intake of energy) is called malnutrition. Overnutrition only
refers to excessive intake or nutrients and/or energy. Disordered eating refers to
unusual eating habits that may or may not lead to some form of malnutrition.
Nonnutrition is not a recognized term.
A teenager client is hungry and goes to the refrigerator for a snack. A holiday has
just been celebrated at her home, and many of her favorite foods are available. She
selects some slices of roast turkey and a cup of her aunt’s special fruit salad. This is
an example of:
a) binging
b) abundance
c) food choice
d) food preference – ANSWER- d) food preference
Rationale: : This teenager is able to select foods according to her preferences.
Food choices are restricted by convenience, but many of her favorite foods are
available so her choices are not limited. The food is abundant, and she may choose
to binge and overeat, but her selections are made according to her food preference.
Economics is a significant factor influencing the nutritional status of communities.
To overcome economic disadvantage, public health efforts include:
a) the MyPyramid food guidance system
b) educational program on food safety