NR 228 NUTRITION EXAM 1 LATEST -

NR 228 NUTRITION EXAM 1 LATEST -

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

• trust, government stipends, and managed care
• knowledge, techniques, and community support
• trust, cultural perception and knowledge - ANSWER- d) trust, cultural

perception and knowledge

Water soluble and fat soluble describes the two classes of: a)

fiber

• vitamin
• minerals
• 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

• protein
• vitamin

• 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:

• promote weight loss
• eat a variety of foods
• eat at least three meals per day
• 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:

• malnutrition
• nonnutrition
• overnutrition
• 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

• abundance
• food choice
• 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

• educational program on food safety

Which principle of health diet suggest selecting a wide range of foods as represented by the USDA's MyPlate food plan?

a) Variety

b) Moderation

c) Adequacy

d) Energy density

a) Variety

Of the following, the most important overall dietary modification to help reduce

risk of chronic disease is:

• eating fewer foods that contain preservatives
• buying mostly locally grown foods
• eating more plant-based foods
• eating more animal-based foods

• eating more plant-based foods

A group of strategies used to increase the level of health of individuals, families,

groups and communities is known as:

a) Wellness

• health promotion
• tertiary prevention
• nutritional assessment
• health promotion

NOTE: Scientific evidence from the nutrition evidence library shows that shifting to a more plant-based diet is one of four significant modifications to our dietary intake patterns that will improve the overall health of Americans. Preservatives per se have not been associated with health status (although foods that contain preservatives may be more highly processed and may be higher in fat, sugar, and sodium and lower in nutrients than foods without preservatives). Buying locally grown foods may be a good agricultural and economic practice, but does not affect health status. Eating more animal-based foods would be the opposite of what is recommended.

Food descriptions on labels assist us in better understanding the products inside of the package. Which of the following food description is false?

• "Extra lean" contains less than 5g of fat, 2g of saturated fat, and 95mg of

cholesterol per serving.

• "Light or lite" products contain half the calories of two thirds the fat content of

the original product.

• "Lean" contains less than 10f of fat, 4g of saturated fat, and 95mg of cholesterol

per serving.

• "Good source of" contains 10%-19% of daily value for specific vitamin,

mineral, or fiber in one Serving.

• "Light or lite" products contain half the calories of two thirds the fat content of

the original product.

Light -Contains one third fewer calories or one half the fat of the original. "Light in sodium" means a product with one half the usual sodium.

Nutrients that DO NOT yield energy include: