NR 228 NUTRITION,HEALTH AND WELLNESS EXAM 1 STUDY GUIDE. DOWNLOAD TO SCORE A+. RECOMMENDED BY GOLD EXPERT

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 from CourseH on :05:13 GMT -05:00 This study resource was shared via CourseH 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 from CourseH on :05:13 GMT -05:00 This study resource was shared via CourseH NR228 Nutrition, Health, & Wellness Study Guide Exam 1 o Liver – breaks down & builds up molecules, stores vitamins & iron, destroys old RBC & poisons, produces bile o Pancreas – secretes hormones to regulate BS levels, neutralizes stomach acid o Salivary glands – moistens and lubes up food, (amylase digests carbs) o Stomach – stores & churns food, HCl in stomach activates enzymes, breaks up food, kills germs  What issues across the lifespan can affect digestive processes? – allergies, immature GI tract of infants, middle aged – gallbladder disease and peptic ulcers, lactose intolerance, older aged – constipation & diverticulosis  What are expected changes in metabolism as a person advances to older age? – lowered metabolic rates  What is the function of metabolism? – converts food to energy Chapter 4: Carbohydrates  Identify simple carbohydrates versus complex carbohydrates and their components. – simple carbs – sugar, glucose, honey, milk, juice, syrup; complex carbs – pasta, grains, rice, plants, breads, oats, corn, barley, legumes  What are the dietary recommendations (DRI and AMDR) for carbohydrates? DRI – 130g/day for adults 19-30, AMDR – 45 to 65% cals/day  What function do carbohydrates play as a source of energy and dietary fiber for the patient? -  What are the differences and health benefits of soluble versus insoluble fiber? – soluble fiber can be broken down with water. The health benefits would be weight loss, peristalsis, healthy heart, diabetes control  What is the difference in the nutrient content of refined versus unrefined grains? – unrefined is prepared for consumption while they keep their original components; refined has been taken apart Chapter 8: Water and Minerals (pages 129–134 and 144–146)  What is the function of water for the human body? – lubricant, source of trace minerals, reactant, reg of body temp, structural component of cells  What is the difference in water requirements of male versus female patients? – males get 13 cups a day, women get 9  Identify some of the numerous dietary sources of water. – fluids, fruits, veggies  What are foods high in sodium? – table salt, processed foods (spam, ramen, soy sauce) Chapter 9: Energy, Weight, and Fitness (pages 166-186)  How would a nurse define a healthy weight? – pt can physically move comfortably, live w/out any wt related associative disorders, maintained w/out undue restriction of food intake or w/out excessive exercise  What factors influence body fat levels? – genetics vs environment, hormones, genetic effects on body weight Page 3 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 from CourseH on :05:13 GMT -05:00 This study res