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Exam 1 Nutrition, Health, and Wellness NR228 Questions and Complete Solutions Graded A+ $14.49   Add to cart

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Exam 1 Nutrition, Health, and Wellness NR228 Questions and Complete Solutions Graded A+

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  • Course
  • NR 228
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  • NR 228

Exam 1 Nutrition, Health, and Wellness NR228 Questions and Complete Solutions Graded A+

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  • November 25, 2024
  • 21
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • NR 228
  • NR 228
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Exam 1 Nutrition, Health, and Wellness
NR228 Questions and Complete
Solutions Graded A+
Label meaning of serving size - Answer: The amount of a product that is most commonly consumed



Monosaccharides - Answer: glucose, fructose, galactose

-Have one sugar molecule

--Most fruits, vegetables and honey



Disaccharides - Answer: sucrose, lactose, maltose

-Have 2 sugar molecules

--Sugar and milk



Polysaccharides - Answer: Have many sugar molecules

--Rice, potatoes, corn, and wheat



Function of carbohydrates - Answer: Provide energy

-Liver is important organ

-Brain and CNS crave carbs as fuel but can not store them

-Protein sparing effect if carbs is sufficient for energy needs, protein wont be sacrificed to supply energy

-Dietary fiber not fat

-Naturally occurring sweeteners (sucrose and fructose)



Sugar alcohols - Answer: sorbitol, mannitol, xylitol



When reading a food label, how can you know what ingredients make up most of the product? - Answer:
The first three ingredients listed will have the highest percentage

,PKU patients should not have what type of sugar? Why? - Answer: Aspartame or anything containing
aspartame

-Because their bodies cannot break down excess phenylalanine, resulting in a buildup that causes
medical problems



Glycemic Index - Answer: Ranking of foods according to how it raises blood glucose levels compared
with a reference food



Glycemic load - Answer: the amount of carbohydrate in a food multiplied by the glycemic index of the
carbohydrate



Fiber - Answer: A tough complex carbohydrate that the body cannot digest



What are the functions of water? - Answer: Provides shape and rigidity to cells

Helps regulate body temp

Acts as a lubricant

Cushions body tissue

Transports nutrients and waste products

Acts as a solvent

Provides a source of trace minerals

Participates in chemical reactions



Minerals for blood health include - Answer: Iron, Zinc, Copper



Minerals for bone health - Answer: Calcium, Phosphorus, Magnesium, and Fluoride



What are the food trends we are experiencing in this country - Answer: Alot more eating out so more
sodium, fat and calories

Simple carbs

, Simple carbs vs complex carbs - Answer: Simple includes monosaccharides and disaccharides

Complex includes polysaccharides excluding glycogen



digestive problems through the life span - Answer: Infants- immature GI tract may allow proteins to be
absorbed without complete digestion, can result in allergic responses

Lactose Intolerant- may occur once primary growth need for nutrients contained in milk is met OR could
occur in adulthood

--older adults may experience it when secretion of enzymes decreases

Mid adults- gallbladder disease and peptic ulcers

Older adults- constipation and diverticulosis



Minerals for energy and metabolism - Answer: Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc



True or false: Minerals are stable when cooked - Answer: TRUE



Nephrotic syndrome - Answer: Glomerular membrane becomes permeable to proteins. Leaking into the
urine, and lacking in the blood

S/S-



Chronic kidney disease - Answer: Large amounts of dilute urine In early stages, followed by oliguria and
finally anuria as disease progresses

-Nitrogen retention of Urea producing Axotemia

-Metabolic acidosis

-Hypertension and anemia



Nutrition therapy in kidney disease - Answer: Based on the severity of the disease, presence of
metabolic abnormalities, and treatment modality

-Length of disease

-Degree of impaired kidney function

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