NR 228 EXAM1 EXAM 2 AND FINAL EXAM LATEST 2024
REAL EXAM QUESTIONS AND CORRECT ANSWERS (COMPLETE
EXAMS) |AGRADE
10. 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:
a) malnutrition
b) nonnutrition
c) overnutrition
d) disordered eating
● NOTE: 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.
11. 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
b) abundance
c) food choice
d) food preference
● NOTE: 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.
12. 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
b) educational program on food safety
, c) the U.S. government’s Food Stamp Program
d) public service announcements on heath eating
● NOTE: The Food Stamp Program provides coupons to buy nutritious foods for individuals and
families with incomes below certain levels. This can help improve the nutritional status of
economically challenged families. The other public health efforts listed are not specifically aimed
at people who have an economic disadvantage.
13. Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1070,
the focus was to reduce:
a) consumption of lipids
b) low-carbohydrate diets
c) nutrient deficiencies
d) prevention of infection disease
● NOTE: Before 1970, most nutritional problems were attributed to nutrient deficiency. Later on,
research showed the association between excessive lipid intakes and chronic disease. Low-
carbohydrate diets gained popularity for weight loss after 1970. Prevention of infectious disease
is not a direct nutritional concern.
14. 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
● 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.
15. The “fruit & veggies – more matters” slogan is part of a campaign designed to increase of fruits
& veggies among:
a) school-age children
b) people living in urban areas
, c) low-income individual and families
d) all Americans
● NOTE: "Fruits & veggies—more matters" is part of the National Fruit and Vegetable Program,
designed to increase intake of fruits and vegetables among all Americans. It is not specifically
targeted at any age, demographic, or socioeconomic group.
EXAM 1
1. 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
2. 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
3. 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.
4. 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.
REAL EXAM QUESTIONS AND CORRECT ANSWERS (COMPLETE
EXAMS) |AGRADE
10. 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:
a) malnutrition
b) nonnutrition
c) overnutrition
d) disordered eating
● NOTE: 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.
11. 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
b) abundance
c) food choice
d) food preference
● NOTE: 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.
12. 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
b) educational program on food safety
, c) the U.S. government’s Food Stamp Program
d) public service announcements on heath eating
● NOTE: The Food Stamp Program provides coupons to buy nutritious foods for individuals and
families with incomes below certain levels. This can help improve the nutritional status of
economically challenged families. The other public health efforts listed are not specifically aimed
at people who have an economic disadvantage.
13. Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1070,
the focus was to reduce:
a) consumption of lipids
b) low-carbohydrate diets
c) nutrient deficiencies
d) prevention of infection disease
● NOTE: Before 1970, most nutritional problems were attributed to nutrient deficiency. Later on,
research showed the association between excessive lipid intakes and chronic disease. Low-
carbohydrate diets gained popularity for weight loss after 1970. Prevention of infectious disease
is not a direct nutritional concern.
14. 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
● 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.
15. The “fruit & veggies – more matters” slogan is part of a campaign designed to increase of fruits
& veggies among:
a) school-age children
b) people living in urban areas
, c) low-income individual and families
d) all Americans
● NOTE: "Fruits & veggies—more matters" is part of the National Fruit and Vegetable Program,
designed to increase intake of fruits and vegetables among all Americans. It is not specifically
targeted at any age, demographic, or socioeconomic group.
EXAM 1
1. 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
2. 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
3. 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.
4. 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.
