NR 228 Exam 1 Prep Questions And Answers Graded A+.
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Course
NR 228
Institution
NR 228
NR 228 Exam 1 Prep Questions And Answers Graded A+.
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 - correct answer. a) Variety
Of the following, ...
NR 228 Exam 1 Prep Questions And
Answers Graded A+.
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 - correct answer. a) Variety
Of the following, the most important overall dietary modification to help reduce risk of
chronic disease is:
a) eating fewer foods that contain preservatives
b) buying mostly locally grown foods
c) eating more plant-based foods
d) eating more animal-based foods - correct answer. c) 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
b) health promotion
c) tertiary prevention
d) nutritional assessment - correct answer. b) 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?
a) "Extra lean" contains less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol
per serving.
b) "Light or lite" products contain half the calories of two thirds the 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 for specific vitamin, mineral, or
fiber in one Serving. - correct answer. b) "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:
a) minerals, vitamins and water
b) protein, water and vitamins
c) water, vitamins, and carbohydrates
d) minerals, vitamins, and proteins. - correct answer. a) minerals, vitamins and
water
NOTE: Energy-yielding nutrients are organic Carbs, proteins and lipids
The nutrients that provide the highest number of kcals per gram is:
a) protein
b) alcohol
c) fat
d) carbohydrate - correct answer. c) fat
NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr)
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 - correct answer. d) trust, cultural
perception and knowledge
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
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