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NUR 228 EXAM 1 QUIZ QUESTIONS AND ANSWERS
| 2026 UPDATE WITH COMPLETE SOLUTION
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 - 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 - 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
pg. 1
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c) tertiary prevention
d) nutritional assessment - 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. - ANSWER -b) "Light or lite"
products contain half the calories of two thirds the fat content of the
original product.
pg. 2
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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. - 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 - ANSWER -c) fat
NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr),
Lipids/fat (9gr)
pg. 3
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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 - ANSWER -d) trust, cultural
perception and knowledge
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates - ANSWER -b) vitamins
NOTE: Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C).
fat-soluble - absorbed like fats, 1st into the lymph and then into the
blood; Usually occur together in fats and oils; Absorbed in the same
manner as lipids. water-soluble - absorbed directly into the blood
A category of nutrients that assists other nutrients with metabolic
functions throughout the body is:
pg. 4
NUR 228 EXAM 1 QUIZ QUESTIONS AND ANSWERS
| 2026 UPDATE WITH COMPLETE SOLUTION
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 - 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 - 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
pg. 1
,2|Page
c) tertiary prevention
d) nutritional assessment - 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. - ANSWER -b) "Light or lite"
products contain half the calories of two thirds the fat content of the
original product.
pg. 2
,3|Page
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. - 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 - ANSWER -c) fat
NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr),
Lipids/fat (9gr)
pg. 3
, 4|Page
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 - ANSWER -d) trust, cultural
perception and knowledge
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates - ANSWER -b) vitamins
NOTE: Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C).
fat-soluble - absorbed like fats, 1st into the lymph and then into the
blood; Usually occur together in fats and oils; Absorbed in the same
manner as lipids. water-soluble - absorbed directly into the blood
A category of nutrients that assists other nutrients with metabolic
functions throughout the body is:
pg. 4
