NURS 299 Midterm Review 2026 | 159 Questions &
Answers | Verified Q&A | Exam Prep
1. Which organizations are mentioned as recommending healthy eating
guidelines?
American Diabetes Association and American Medical Association
American Heart Association and American Cancer Society
Centers for Disease Control and Prevention and National Institutes of
Health
World Health Organization and Food and Drug Administration
2. Describe how age influences basal energy expenditure (BEE) and its
implications for dietary planning.
Younger individuals have a lower BEE, necessitating higher caloric
intake.
Age has no effect on BEE, so dietary intake remains constant
throughout life.
BEE increases with age, leading to a need for lower caloric intake.
As age increases, BEE typically decreases, which may require
adjustments in dietary intake to maintain energy balance.
3. The nurse is reviewing a client's food diary for the past week. Keeping in mind
the healthy and detrimental eating patterns identified in the 2020-2025
Dietary Guidelines for Americans, which meal is most associated with
detrimental health outcomes?
Spinach salad with chicken, strawberries, and walnuts, with a diet cola
Meatless chili beans with cheese and onions, with a lemonade
A hamburger with a white bun and pickle spears, with a soda
, Tuna, asparagus, and white rice, with a flavored seltzer
4. Explain how the concept of 'nutrient density' applies to the selection of foods
for a healthy breakfast, using the provided breakfast example (half a large
tomato, 1 piece of whole wheat toast with 1 tablespoon of peanut butter, and
1 medium banana).
Nutrient density is solely determined by the protein content of the
food items.
Nutrient density refers to the total calorie count of a meal,
irrespective of its nutritional value.
Nutrient density refers to the amount of beneficial nutrients in a
food product relative to calorie content; the breakfast provides a
mix of vitamins, minerals, fiber, healthy fats, and carbohydrates,
making it relatively nutrient-dense.
Nutrient density is a measure of how quickly the body can digest and
absorb the nutrients from the food.
5. Describe the significance of the estimated average requirement (EAR) in
nutritional guidelines.
The EAR indicates the maximum amount of a nutrient that can be
consumed without adverse effects.
The EAR is a guideline for individual dietary choices based on
personal health.
The EAR is used to assess the nutrient needs of populations and
helps in planning diets to meet the nutritional requirements of most
individuals.
The EAR is primarily focused on the caloric intake of individuals.
,6. A client in remission from colon cancer wishes to modify nutrition intake to
maximize health. Which recommendation will the nurse make?
Drink 1 or 2 alcoholic drinks daily to decrease cardiovascular
concerns.
Take vitamin C supplements for the antioxidant properties.
Consider transitioning to a plant-based diet.
Replace monounsaturated fats with saturated fats.
7. If a 30-year-old athlete increases their caffeine intake, how might this affect
their basal energy expenditure (BEE) and overall dietary needs?
Caffeine may increase BEE, potentially requiring higher caloric
intake to maintain energy balance.
Increased caffeine will decrease BEE, leading to lower caloric needs.
Caffeine has no effect on BEE, so dietary needs will not change.
Caffeine will only affect BEE in older adults, not in athletes.
8. After learning about the history of intake guidelines, students know that
simply reading a food's nutrition facts label may not be enough to
understand the health effects of the food. Which statement reflects the
current focus of work in nutrients and food?
The health effects of foods can be simply and accurately reduced to
the effects of single nutrients.
After a study found that beta carotene protected against cancer, large
amounts of the nutrient are now recommended to clients at high risk
for cancer.
Intake guidelines that focus solely on nutrients can can
underestimate the complexity of food.
, Total amounts of nutrients consumed should be regulated, without
regard for the food source of the nutrients.
9. A client informs the nurse that they have been following a strict low-calorie
diet and skipping meals to lose weight faster. The client reports feeling upset
about not losing any weight and wants to know what to do. What is the best
response by the nurse?
"Losing weight is hard and sometimes no matter what you do, it
doesn't work."
"The body will go into starvation mode by slowing metabolic rate
and it will be hard to lose weight."
"Are you sure you are cutting back as much as you say you are? You
should be losing weight."
"If you keep cutting out a lot of calories, you will lose weight."
10. What does MyPlate represent in terms of dietary guidelines?
A guide for meal preparation techniques.
A chart showing the caloric intake for different age groups.
A visual representation of the recommended food groups.
A list of vitamins and minerals needed daily.
11. A client has consistently recorded food intake and protein intake. However,
the nurse's calculations do not agree with the client's. When reviewing the
log, the nurse notes the discrepancy. Which of the following is NOT correct?
Fruit - 2 g protein/1 oz serving
Grain - 3 g protein/1 oz serving
Fish - 7 g protein/1 oz
Answers | Verified Q&A | Exam Prep
1. Which organizations are mentioned as recommending healthy eating
guidelines?
American Diabetes Association and American Medical Association
American Heart Association and American Cancer Society
Centers for Disease Control and Prevention and National Institutes of
Health
World Health Organization and Food and Drug Administration
2. Describe how age influences basal energy expenditure (BEE) and its
implications for dietary planning.
Younger individuals have a lower BEE, necessitating higher caloric
intake.
Age has no effect on BEE, so dietary intake remains constant
throughout life.
BEE increases with age, leading to a need for lower caloric intake.
As age increases, BEE typically decreases, which may require
adjustments in dietary intake to maintain energy balance.
3. The nurse is reviewing a client's food diary for the past week. Keeping in mind
the healthy and detrimental eating patterns identified in the 2020-2025
Dietary Guidelines for Americans, which meal is most associated with
detrimental health outcomes?
Spinach salad with chicken, strawberries, and walnuts, with a diet cola
Meatless chili beans with cheese and onions, with a lemonade
A hamburger with a white bun and pickle spears, with a soda
, Tuna, asparagus, and white rice, with a flavored seltzer
4. Explain how the concept of 'nutrient density' applies to the selection of foods
for a healthy breakfast, using the provided breakfast example (half a large
tomato, 1 piece of whole wheat toast with 1 tablespoon of peanut butter, and
1 medium banana).
Nutrient density is solely determined by the protein content of the
food items.
Nutrient density refers to the total calorie count of a meal,
irrespective of its nutritional value.
Nutrient density refers to the amount of beneficial nutrients in a
food product relative to calorie content; the breakfast provides a
mix of vitamins, minerals, fiber, healthy fats, and carbohydrates,
making it relatively nutrient-dense.
Nutrient density is a measure of how quickly the body can digest and
absorb the nutrients from the food.
5. Describe the significance of the estimated average requirement (EAR) in
nutritional guidelines.
The EAR indicates the maximum amount of a nutrient that can be
consumed without adverse effects.
The EAR is a guideline for individual dietary choices based on
personal health.
The EAR is used to assess the nutrient needs of populations and
helps in planning diets to meet the nutritional requirements of most
individuals.
The EAR is primarily focused on the caloric intake of individuals.
,6. A client in remission from colon cancer wishes to modify nutrition intake to
maximize health. Which recommendation will the nurse make?
Drink 1 or 2 alcoholic drinks daily to decrease cardiovascular
concerns.
Take vitamin C supplements for the antioxidant properties.
Consider transitioning to a plant-based diet.
Replace monounsaturated fats with saturated fats.
7. If a 30-year-old athlete increases their caffeine intake, how might this affect
their basal energy expenditure (BEE) and overall dietary needs?
Caffeine may increase BEE, potentially requiring higher caloric
intake to maintain energy balance.
Increased caffeine will decrease BEE, leading to lower caloric needs.
Caffeine has no effect on BEE, so dietary needs will not change.
Caffeine will only affect BEE in older adults, not in athletes.
8. After learning about the history of intake guidelines, students know that
simply reading a food's nutrition facts label may not be enough to
understand the health effects of the food. Which statement reflects the
current focus of work in nutrients and food?
The health effects of foods can be simply and accurately reduced to
the effects of single nutrients.
After a study found that beta carotene protected against cancer, large
amounts of the nutrient are now recommended to clients at high risk
for cancer.
Intake guidelines that focus solely on nutrients can can
underestimate the complexity of food.
, Total amounts of nutrients consumed should be regulated, without
regard for the food source of the nutrients.
9. A client informs the nurse that they have been following a strict low-calorie
diet and skipping meals to lose weight faster. The client reports feeling upset
about not losing any weight and wants to know what to do. What is the best
response by the nurse?
"Losing weight is hard and sometimes no matter what you do, it
doesn't work."
"The body will go into starvation mode by slowing metabolic rate
and it will be hard to lose weight."
"Are you sure you are cutting back as much as you say you are? You
should be losing weight."
"If you keep cutting out a lot of calories, you will lose weight."
10. What does MyPlate represent in terms of dietary guidelines?
A guide for meal preparation techniques.
A chart showing the caloric intake for different age groups.
A visual representation of the recommended food groups.
A list of vitamins and minerals needed daily.
11. A client has consistently recorded food intake and protein intake. However,
the nurse's calculations do not agree with the client's. When reviewing the
log, the nurse notes the discrepancy. Which of the following is NOT correct?
Fruit - 2 g protein/1 oz serving
Grain - 3 g protein/1 oz serving
Fish - 7 g protein/1 oz
