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NR 228 Week 4 Exam 1

1. Question: Which principle of health diet suggest selecting a wide range of foods as represented by the USDA’s MyPlate food plan?
2. Question: A group of strategies used to increase the level of health of individuals, families, groups and communities is known as:
3. Question: Food descriptions on labels assist us in better understanding the products inside of the Which of the following food description is false?
4. Question: Nutrients that DO NOT yield energy include:
5. Question: The nutrients that provides the highest number of kcals per gram is:
6. Question: 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 Example of health promotion strategies implement by nurse often include:
7. Question: Water soluble and fat soluble describes the two classes of:
8. Question: A category of nutrients that assists other nutrients with metabolic functions throughout the body is:
9. Question: The best source of action to provide adequate amounts of vitamins and minerals is to:
10. Question: 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:
11. Question: A teenager client is hungry and goes to the refrigerator for a 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:
12. Question: Economics is a significant factor influencing the nutritional status of To overcome economic disadvantage, public health efforts include:
13. Question: Between 1970 and 2000, nutritional concern centered on reducing nutrient Before 1070, the focus was to reduce:
14. Question: Of the following, the most important overall dietary modification to help reduce risk of chronici disease is:
15. Question: The “fruit & veggies – more matters” slogan is part of a campaign designed to increase of fruits& veggies among:
16. Question: One reason that increasing fruit & veggies consumption helps decrease dietary fat intake is because fruit & veggies:
17. Question: Fish consumption is increasing in the United States as a result of:
18. If a food package has the radura symbol, showing that the food has been irradiated, a consumer can know that the food:
19. Question: The nutrition facts panel on a food label is useful for:
20. Question: Consider the following food label from a frozen meal, and choose the nutrients important for healthy bone and
21. Question: Valves to control the movement of food in and out of the stomach are called:
22. Question: A substance that works only on a specific class of nutrients is called:
23. Question: A bolus is a ball of:
24. Question: The villi of the small intestine increase its capacity for:
25. Question: If the large intestine did not carry out its main function, feces would be:
26. Question: The esophagus is a structure that:
27. Question: The esophagus is the:
28. Question: Plants use carbon dioxide, water & the sun’s energy in the process of photosynthesis toi synthesize:
29. Question:Compared with table sugar (sucrose), honey tastes because it contains         :
30. Question: The person eating a high intake of complex carbohydrates is likely following a diet
31. Question: When insufficient carbohydrate are available and the body has to metabolize fat for   energy,        is/are
32. Question: Bacteria have a role with in causing           
33. Question: Noncarbohydrate alcohol is:
34. Question: Diets high in cellulose could include which?
35. Question: Hard water contains high levels of minerals, such as”
36. Question: Within the body, water helps to do which?
37. Question: The hormones that causes the kidney to decrease water excretion is called:
38. Question: Intracellular and extracellular electrolytes include which?
39. Question: Serum calcium levels can be affected by which?
40. Question: If a patient has cancer & is being treated using chemotherapy, his or her greatest  food safety concern is:

NR 228 Week 4 Exam 1 – Practice

1. Question: Which nutrient provides the densest form of energy for the human body?
2. Question: The nurse is preparing to educate a client about the process of What information should the nurse include in the client’s teaching?
3. Question: Which tool should the nurse teach clients about to encourage the client to follow the dietary guidelines for Americans?
4. Question: The nurse is educating a client about a low-fat What information should the nurse include?
5. Question: A client who is a single parent with three children and works part time ask the nurse if they are eligible for any governmental assistance Which assistance program should the nurse recommend?
6. Question: A client states they are trying to lose weight but have not had success. Their daily energy requirements are met by their kilocalories (KCAL) intake in Which statement by the nurse is most appropriate?
7. Question: What is the recommended dietary allowance for protein per day for a client who weighs 149 pounds? (Round the answer to the nearest whole number).
8. Question: According to the acceptable macronutrient distribution range( AMDR). What is the maximum percentage of energy (KCAL) that can come from carbohydrates to prevent the risk of chronic disease?
9. Question: A nurse is providing instruction to a client about interventions to reduce the risk of developing cardiovascular Which statement by the client should indicate to the nurse the need for further education?
10. Question: The nurse teaches a client about the sources of saturated fats and unsaturated fats. Which food items identified by the client indicate an understanding of the unsaturated fats?
11. Question: A school nurse is educating a group of high school student athletes about protein and amino acid Which information should the nurse include int he education?
12. Question: The community health nurse cares for a client with hyperlipidemia who asks why so much attention is given to lipid What is the nurse’s best response?
13. Question: Which nutrient is the most critical for survival?
14. Question: A nurse is caring for a client who reports visiting an What is the best response by the nurse?
15. Question: A nurse is educating a client about nutrition and health. What dimension(s) should the nurse assess as factors in the client’s health? Select all that
16. Question: A nurse at a health fair assessed a client’s body mass index (BMI) to be How should the nurse describe the client’s nutritional status?
17. Question: A nurse is educating a client about lean Which food choice should the nurse include as a source of very lean protein?
18. Question: The nurse is caring for a client who was admitted with dehydration due to a high fever and vomiting for three Which action should the nurse implement first?
19. Question: Drag the food choices that are simple carbohydrates to the box on the right
20. Question: Which organ in the digestive system breaks down and builds up many biological molecules, stores vitamins and iron, destroys old blood cells, and produces bile to aid digestion?
21. Question: Which is a function of water in the body?
22. Question: Drag the food choices that are complex carbohydrates to the box on the
23. Question: A client educated on a low sodium diet and the importance of reading food Which statement by the client indicates they understand the teaching?
24. Question: A nurse is reviewing a client’s The client shares that they eat oatmeal every day. The nurse should educate the client that oatmeal contains (soluble fibers) and lowers the risk for (heart disease)
25. Question: A client reports to the nurse “I have gained 2 pounds in one day. Which response by the nurse would be most appropriate?
26. Question: The nurse teaches a client on a low-fat diet, what should be included in the teaching plan?
27. Question: The nurse provides education about the gastrointestinal tract to a client with a new Which statement made by the client indicates the need for further teaching?
28. Question: Which statement best describes the function of water in the body?
29. Question: The nurse teaches the primary components of weight loss and Which information should be included in the teaching plan?
30. Question: Which statement concerning the anal canal is true?
31. Question: A nurse is educating a client about the functions of protein. Which statement by the client indicates understanding about nonessential amino acids?
32. Question: Mechanical digestion, chemical digestion, absorption, and excretion are essential nutritional The action of salivary amylase in the mouth is an example of which of those concepts?
33. Question: A nurse is carinf for a client who is having a small bowel resection. The client ask about the function of the small intestine. Which is the best response by the nurse?
34. Question: A nurse is providing education to a client with cancer about foods that prevent protein energy Which food(s) should be included in the education? Select all that apply
35. Question: Which organ is least vital to digestion?
36. Question: The community health nurse plans a health education program for adults attending a health fair on dietary changes to decrease the risk of cancer
37. Question: Which information should the nurse include in the educational program? Select all that apply
38. Question: What is an example of a carbohydrate?
39. Question: A client is training for a 3-mile run and asks the nurse what should be included in their diet to meet their energy Which response by the nurse is appropriate?
40. Question: A cup of frozen yogurt contains 25g of carbohydrates, 2g of fat, and 4g of protein. What is the total number of kilocalories? 140 kilocalories (if needed, round the answer to the nearest whole number)
41. Question: Which statement best describes the function of protein in the body?
42. Question: The nurse is calculating the number of calories from a serving size of 3 ounces that was consumed by a client using the food label below, how many calories should the nurse document? Calories multiplied by 4
43. Question: How many kilocalories are contained in a food item that has 34g of carbohydrates, 12g of protein, and 11g of fat?
44. Question: The nurse is educating a client about nutrition. Which food should the nurse recommend as the best source of healthy carbohydrates?
45. Question: The nurse in the emergency department provides discharge teaching for a client to include safe ambulation in the home over the next few days and intake at least eight glasses of water What assessment finding(s) led the nurse to this plan for the client? Select all that apply.
46. Question: Which part of the food label is most beneficial to review with the client who is prescribed a low sodium diet?
47. Question: What is the best description of recommended dietary allowance (RDA)?
48. Question: What is the set of dietary standards intended to prevent nutrient deficiency disease and to reduce the risk of chronic diet related disease?
49. Question: A nurse is consulting with a dietitian regarding increasing a client’s protein intake. Which food source should the nurse identify as incomplete protein?
50. Question: Which is the best option to replace fluids for an athlete participating in heavy exercise?
51. Question: The nurse is caring for a client who ate 6 grams of carbohydrates at lunch. THe nurse should recognize that the client consumed how many calories?
52. Question: The home health nurse visits a client who ask about the recent changes in food labels and what they mean. Which item(s) should the nurse include in the teaching plan as required on all food labels? Select all that apply
53. Question: The nurse is educating a client about ways to decrease harmful fats in their Which client statement indicates teaching was effective?
54. Question: A nurse is educating a client recently diagnosed with diabetes about sources of Which source(s) of carbohydrates identified by the client indicates an understanding of the education? Select all that apply
55. Question: The nurse is planning an education program on Which statement(s) should the nurse include in the education plan? Select all that apply
56. Question: A client on the medical unit who does not speak English is not eating well. Which question is most appropriate for the nurse to ask the family to promote increasing the client’s nutritional intake?
57. Question: Which is the best way to evaluate the weight of a hospitalized client?
58. Question: What is the best description of basal metabolic rate?
59. Question: A nurse is assessing a client’s ability to improve their dietary intake. Which factors should the nurse identify as potential barriers to the client achieving a wellness lifestyle? Select all that apply
60. Question: Where does peristalsis begin in the gastrointestinal tract?
61. Question: A nurse is caring for a client who was admitted with a gastrointestinal infection. The client was prescribed total parental nutrition. The client develops a deficiency in essential fatty acids. What assessment findings are expected?
62. Question: Which organ is an accessory organ in the digestive system?
63. Question: A nurse is planning an educational session for the parents of a young child. Which food should the nurse recommend as a source of complete protein?
64. Question: The nurse is providing education to a client who developed a fat digestion disorder to help prevent or minimize further This is an example of what type of prevention?
65. Question: What food item would be categorized as a simple carbohydrate?
66. Question: The nurse is caring for a client with a body mass index (BMI) of 38 with the following laboratory Which nursing action is priority?
67. Question: A nurse is caring for a client who needs to maintain a positive nitrogen balance for wound Which food should the nurse recommend as a good source of complete protein?
68. Question: What is the primary benefit of teaching a client about the exchange lists for meal planning?
69. Question: When assessing for the risk of malnutrition, which finding is most important for the nurse to investigate further?
70. Question: A nurse is providing education to a group of clients who are participating in a weight loss support Which recommendation should the nurse include about dining in restaurants?