NR228 Nutrition, Health, & Wellness Study Guide Exam 1
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Course
NR 228
Institution
NR 228
Describe the main purpose of health promotion through patient education. – it’s used to
increase the level of health of individuals, families, groups, & communities
What is the purpose of Healthy People 2020 (HP2020)? – to increase awareness and
understanding, provide objectives, ident...
NR228 Nutrition, Health, & Wellness Study Guide Exam 1
This study guide was developed to help you prepare for the first exam.
Chapter 1: Wellness Nutrition
Describe the main purpose of health promotion through patient education. – it’s used to
increase the level of health of individuals, families, groups, & communities
What is the purpose of Healthy People 2020 (HP2020)? – to increase awareness and
understanding, provide objectives, identify critical research, eval, and data needs
What are the overarching goals of Healthy People 2020 per the direction of U.S.
Department of Health and Human Services (USDHHS)? – attain high quality, longer
lives free of disease, disability, injury and death; achieve health equity, create social
and physical environments, promote quality of life, health development and
behaviors
What are carbohydrates, proteins, lipids (fats), vitamins, minerals, & water are examples
of? – 6 nutrient categories
What are the components of proteins, fats, and carbohydrates? – carbs – sugars, starch,
fiber; proteins (amino acids) – animal sources & dairy products like milk & cheeses,
plant sources – grain, legumes, seeds, nuts, veggies
What are the energy values for each nutrient and how is that used to calculate Kcal? –
carbs – 4, proteins – 4, fats – 9, alcohols - 7
What is the difference between essential and non-essential nutrients? – essential
provides energy, regulates body processes, aids in growth and repair (body can’t
make it), non-essential is created from the body
Chapter 2: Personal and Community Nutrition
Review the terms associated with food selection:
o Food preferences – foods we choose to eat when all foods are available at the
same time & quantity
o Food choice – specific foods that are convenient to choose from when we are
actually ready to eat
Review the various tools for nutrition and meal planning. Gain an understanding of the
use for the tool and what patients may use it. This should include but not be limited to:
o Dietary Guidelines for Americans – forms lifestyle & daily pattern
recommendations
o MyPlate – internet-based tool providing recommendations based on age, sex,
& activity level
o Exchange List for Meal Planning – a resource for serving sizes
o Dietary Reference Intakes -
o Dietary standards -
o Recommended Daily Allowance -
o Acceptable Macronutrient Distribution Ranges -
Page 1 of 5
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources & your ATI Review Module.
This study source was downloaded by 100000830772748 from CourseHero.com on 05-10-2022 08:40:20 GMT -05:00
, NR228 Nutrition, Health, & Wellness Study Guide Exam 1
o Tolerable Upper Intake Level – the highest level of daily nutrient intake that is
likely to pose no risk of adverse effects
What is a daily food plan? – a food plan that meets the needs of a person requiring
2000 cals/day
Know what information is required on the Nutrition Facts panel: total fats (sat & trans),
total carbs (sugars & fiber), cholesterol, Na, total carbs (fiber & sugars), Vit. A & C,
Ca, Iron
What are the definitions for different food descriptors? – free (has a tiny amount), low
(can be eaten fairly often), lean (not as lean as low used for poultry), extra lean
(leaner than lean not as lean as low), reduced, less, fewer (25% less of a nutrient or
cals); light (contains 1/3 few cals than the original), more (contains 10% more of the
daily value), good source of (contain 10-19% of daily value)
What is the purpose of food label descriptors and health claims? – to help consumers
who try to control their intakes of specific nutrients & food components
What is meant by “certified organic”? – the food is certified as fulfilling the USDA
standards for farming &/or rearing of animals NOT how the ingredients have been
processed during the manufacturing procedures
Chapter 3: Digestion, Absorption & Metabolism
What are the supportive structures and organs of the digestion system? – the mouth,
esophagus, stomach (fundus, body, pylorus), small intestine (duodenum, jejunum,
ileum), large intestine (cecum, colon, rectum)
What are the three types of muscular actions of the GI tract? – digestion, absorption, &
metabolism
What is the role of each organ in both digestive and absorption?
o Small intestine – completes digestion, absorbs nutrients
o Large intestine – final absorption of water, forms and stores feces
Page 2 of 5
Please be advised that this may not be inclusive of all information on the exam. Also review the other provided
course resources & your ATI Review Module.
This study source was downloaded by 100000830772748 from CourseHero.com on 05-10-2022 08:40:20 GMT -05:00
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