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Summary NR 228 Week 1 Exam 1 : Latest (2022) complete Solutions, A+ Work.
- Course
- NR 228
- Institution
- Devry University
Summary NR 228 Week 1 Exam 1 : Latest (2022) complete Solutions, A+ Work.
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NR 228- EXAM 11. Nutrients: For the body to function, maintain, and support optimal health and wellness,
a client needs to consume adequate amounts of which substance by the body for energy,
growth, maintenance, and repair?
Supplements
Nutrients
Vitamins
Water
2. Carbs: These are a major source of fuel & fiber
3. Protein: These provide nitrogen & function in structures throughout many body
systems. Also promote wound healing
4. Fats: are the components of all cells and have a role in hormone produc- tion
5. Vitamins: assist other nutrients through digestion, absorption, metabo- lism,
and excretion. They also act as catalysts for cellular processes
6. Minerals: contribute to cellular structure and affect fluid balance, which
influences muscle function and the central nervous system.
7. Water: is the most important nutrient and we can only live a few days
without it.
8. Primary: A nurse is providing nutritional strategies to prevent the initial develop- ment
of a disease, illness, or disorder . Which level of prevention is this?
9. Secondary: A nurse has a client come in to screen for breast cancer. We know that which
level of prevention involves early detection to stop or reduce the effects of a disease, illness,
or disorder ?
10. Tertiary: You have a client who was just diagnosed with Diabetes, as their nurse you
provide them with nutritional support and educational guidance after learning their disease
has developed. Which level of prevention is this?
11. Primary: The nurse speaks with a client about preventing the development of diabetes
type 2 by controlling weight, selecting healthy food options, and planning nutrition. Which
type of prevention do these strategies fall into?
Prevention strategies
Secondary prevention
Tertiary prevention
Primary prevention
12. Reduce cholesterol in adults.
Increase the proportion of worksites that offer an employee nutrition program.
Increase the proportion of schools that don't sell less healthy foods and drinks.
, NR 228- EXAM 1
Reduce household food insecurity and hunger.
Increase the proportion of infants who are breastfed at 1 year.: As discussed in the
Healthy People 2030 initiative, which objectives support nutrition and healthy eating?
Select all that apply.
Reduce cholesterol in adults.
Increase the proportion of worksites that offer an employee nutrition program. Increase the
proportion of schools that don't sell less healthy foods and drinks. Reduce household food
insecurity and hunger.
Increase the proportion of infants who are breastfed at 1 year.
13. Dietary Standards: These are guidelines created by various organizations or
governments to recommend food combinations that keep the populations they represent
healthy. They focus on providing nutrient recommendations to reduce the risk of long-term
diet-related diseases
14. National Academy of Sciences (NAS): Who sets the standards for dietary
reference intakes (DRI) for the United States?
U.S. Department of Health and Human Services (DHHS) Centers
for Medicare Services (CMS)
National Academy of Sciences (NAS)
U.S. Department of Agriculture (USDA)
15. Scurvy: Humans need about 90mg/Day of Vitamin C. If a population or individual has a
deficit it can lead to?
16. Recommended dietary allowance (RDA): A client presented to the clinic re- porting
weakness, fatigue, and weight loss. The client was found to be low in vitamin B-12. Which
value will guide the nurse in providing the client's diet with an adequate amount of B-12?
Acceptable macronutrient distribution ranges (AMDRs) Upper
intake level (UL)
Recommended dietary allowance (RDA) Adequate
intake (AI)
17. Fortified breakfast cereal
*Vitamin B12 is naturally found in animal products, including fish, meat, poul- try,
eggs, milk, and milk products. Vitamin B12 is generally not present in plant foods, but
fortified breakfast cereals are a readily available source of vitamin B12.: The nurse is
assisting a client whose serum levels of vitamin B-12 are low to plan a vegan diet high in
this important nutrient. Which food choice will the nurse
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