Chamberlain University
2 MAXE • 422 RN
★ ★
C College of Nursing
J O U R N E Y T O E X T R A O R D I N A R Y CO M PA S S I O N AT E C A R E
EST. 1889
NR 224 — Examination 2
F U N D A M E N TA LS O F N U R S I N G : N U T R I T I O N , E N E M A S , E N T E R A L & PA R E N T E R A L F E E D I N G
INSTITUTION Chamberlain University COURSE CODE NR 224
PROGRAM Bachelor of Science in Nursing (BSN) ACADEMIC YEAR
EXAM TITLE Examination 2 — Fundamentals of Nursing TOTAL QUESTIONS 45 Questions
COURSE TITLE Fundamentals of Nursing FORMAT Multiple Choice — Select the Single Best
Answer
EXAMINATION INSTRUCTIONS
▸ Select the single best answer for each question unless otherwise instructed.
▸ Macronutrients, micronutrients, fat-soluble and water-soluble vitamins are core concepts.
▸ Nutritional needs across the lifespan — infant through older adult — are emphasized throughout.
▸ Cultural dietary practices, aspiration precautions, and BMI classification are testable content.
▸ Enema types, administration positioning, and enteral/parenteral nutrition management are essential skills.
▸ Correct answers and clinical rationales appear below each question for NCLEX board review purposes.
▸ All content reflects current evidence-based nutritional guidelines and nursing practice standards.
SECTION I — MACRONUTRIENTS, MICRONUTRIENTS & NUTRITIONAL Questions 1 –
ASSESSMENT 19
1. What are macronutrients?
A. Vitamins and minerals needed in small amounts
B. Fats, proteins, and carbohydrates — nutrients the body needs in large amounts
C. Only carbohydrates and sugars
D. Trace elements like zinc and iron
CORRECT ANSWER B — Fats, proteins, and carbohydrates — nutrients the body needs in large amounts
RATIONALE Macronutrients are fats, proteins, and carbohydrates — the nutrients the body requires in large (gram)
quantities daily. They provide energy: fats yield 9 kcal/g, while carbohydrates and proteins each yield 4 kcal/g.
Macronutrients are the foundation of caloric intake and are essential for growth, metabolism, and tissue
repair. Micronutrients (A) are vitamins and minerals needed in small (milligram or microgram) amounts. Trace
elements (D) are a subset of micronutrients.
,2. What are micronutrients?
A. Fats, proteins, and carbohydrates
B. Vitamins and minerals — nutrients the body needs in small amounts
C. Only electrolytes
D. Fiber and water
CORRECT ANSWER B — Vitamins and minerals — nutrients the body needs in small amounts
RATIONALE Micronutrients are vitamins and minerals required in small (milligram or microgram) quantities. Unlike
macronutrients, they do NOT provide energy (calories), but they are essential for metabolism, immune
function, cellular processes, and enzymatic reactions. Deficiencies in micronutrients — such as iron (anemia),
vitamin D (osteoporosis), or vitamin C (scurvy) — can cause significant disease. Micronutrients must be
obtained through diet or supplementation because the body cannot synthesize most of them in sufficient
quantities.
3. What is the difference between macro and micronutrients?
A. Macronutrients provide energy; micronutrients do not — this is the only difference
B. Macronutrients are needed in large amounts (fats, proteins, carbs); micronutrients are needed in small amounts
(vitamins and minerals)
C. There is no difference — the terms are interchangeable
D. Micronutrients are more important than macronutrients
CORRECT ANSWER B — Macronutrients are needed in large amounts (fats, proteins, carbs); micronutrients are needed in
small amounts (vitamins and minerals)
RATIONALE The fundamental distinction is quantitative: macronutrients (fats, proteins, carbohydrates) are required in
large amounts — grams to hundreds of grams daily — and provide energy (calories). Micronutrients (vitamins
and minerals) are required in much smaller amounts — milligrams or micrograms — and do not provide
calories but are essential cofactors for enzymatic reactions, immune function, and cellular processes. Both
are essential for health, and deficiencies in either category cause disease. They are not interchangeable
terms, and neither is categorically "more important."
4. What are fat-soluble vitamins and their importance?
A. B vitamins and vitamin C; excreted in urine daily
B. Vitamins A, D, E, K; absorbed with dietary fat, stored in liver and adipose tissue, can accumulate and cause toxicity
C. Only vitamin D, which is synthesized in the skin
D. All vitamins — both fat and water soluble are stored equally
CORRECT ANSWER B — Vitamins A, D, E, K; absorbed with dietary fat, stored in liver and adipose tissue, can accumulate
and cause toxicity
RATIONALE The four fat-soluble vitamins are A, D, E, and K. They require dietary fat for absorption and are stored in the
liver and adipose tissue. Because they are stored rather than readily excreted, they can accumulate to toxic
levels with excessive supplementation (hypervitaminosis A, D). Deficiencies occur in conditions causing fat
malabsorption (cystic fibrosis, pancreatic insufficiency, bile duct obstruction). Water-soluble vitamins (B
complex, vitamin C) are not significantly stored and excess is excreted in urine, making toxicity less common.
Understanding this distinction guides safe supplementation and monitoring.
, 5. What are water-soluble vitamins?
A. Vitamins A, D, E, K stored in adipose tissue
B. B vitamins and vitamin C; not stored as much (except some B12), extra amounts usually excreted in urine
C. Only vitamin C
D. Minerals including calcium and iron
CORRECT ANSWER B — B vitamins and vitamin C; not stored as much (except some B12), extra amounts usually excreted
in urine
RATIONALE Water-soluble vitamins include the B-complex vitamins (thiamine, riboflavin, niacin, B6, B12, folate, biotin,
pantothenic acid) and vitamin C. Unlike fat-soluble vitamins, they are generally not stored in large amounts —
with the notable exception of vitamin B12, which can be stored in the liver for years. Excess water-soluble
vitamins are typically excreted in urine, reducing (but not eliminating) toxicity risk. Daily intake is needed to
prevent deficiency because the body cannot draw on significant reserves. Vitamin B12 deficiency is of
particular concern in older adults, vegans, and patients on long-term metformin or proton pump inhibitors.
6. Describe the typical American diet.
A. High in fiber, fruits, vegetables, and whole grains; low in processed foods
B. High in processed foods, sugar, saturated/trans fats, and sodium; low in fiber, fruits, vegetables, and whole grains
C. Balanced intake of all food groups as recommended by dietary guidelines
D. Primarily plant-based with minimal animal products
CORRECT ANSWER B — High in processed foods, sugar, saturated/trans fats, and sodium; low in fiber, fruits, vegetables,
and whole grains
RATIONALE The typical American diet is characterized by overconsumption of processed foods, added sugars, saturated
and trans fats, and sodium, while being deficient in dietary fiber, fruits, vegetables, whole grains, and
essential vitamins and minerals. This dietary pattern is a major contributor to the high prevalence of obesity,
type 2 diabetes, cardiovascular disease, and hypertension in the United States. Health promotion efforts
emphasize dietary education — increasing whole foods, reducing processed food intake, and adopting dietary
patterns such as the Mediterranean diet or DASH diet that have demonstrated health benefits.
7. What nutrients are vital for promoting wound healing?
A. Carbohydrates and fats only
B. Protein, Vitamin C, Vitamin A, and Zinc
C. Only increased caloric intake
D. Vitamin D and calcium only
CORRECT ANSWER B — Protein, Vitamin C, Vitamin A, and Zinc
RATIONALE Four nutrients are specifically vital for wound healing: (1) Protein (meats, beans, eggs, dairy, tofu) — provides
amino acids for collagen synthesis and supports immune function. (2) Vitamin C (citrus, tomatoes, peppers,
broccoli) — essential cofactor for collagen cross-linking and formation. (3) Vitamin A (dark leafy greens,
orange/yellow vegetables) — supports epithelialization and immune response. (4) Zinc (fortified cereals, red
meats, seafood) — facilitates cell membrane stability, protein synthesis, and host defenses. Deficiencies in any
of these nutrients significantly delay wound healing. Nutritional assessment is a critical component of wound
care management.
2 MAXE • 422 RN
★ ★
C College of Nursing
J O U R N E Y T O E X T R A O R D I N A R Y CO M PA S S I O N AT E C A R E
EST. 1889
NR 224 — Examination 2
F U N D A M E N TA LS O F N U R S I N G : N U T R I T I O N , E N E M A S , E N T E R A L & PA R E N T E R A L F E E D I N G
INSTITUTION Chamberlain University COURSE CODE NR 224
PROGRAM Bachelor of Science in Nursing (BSN) ACADEMIC YEAR
EXAM TITLE Examination 2 — Fundamentals of Nursing TOTAL QUESTIONS 45 Questions
COURSE TITLE Fundamentals of Nursing FORMAT Multiple Choice — Select the Single Best
Answer
EXAMINATION INSTRUCTIONS
▸ Select the single best answer for each question unless otherwise instructed.
▸ Macronutrients, micronutrients, fat-soluble and water-soluble vitamins are core concepts.
▸ Nutritional needs across the lifespan — infant through older adult — are emphasized throughout.
▸ Cultural dietary practices, aspiration precautions, and BMI classification are testable content.
▸ Enema types, administration positioning, and enteral/parenteral nutrition management are essential skills.
▸ Correct answers and clinical rationales appear below each question for NCLEX board review purposes.
▸ All content reflects current evidence-based nutritional guidelines and nursing practice standards.
SECTION I — MACRONUTRIENTS, MICRONUTRIENTS & NUTRITIONAL Questions 1 –
ASSESSMENT 19
1. What are macronutrients?
A. Vitamins and minerals needed in small amounts
B. Fats, proteins, and carbohydrates — nutrients the body needs in large amounts
C. Only carbohydrates and sugars
D. Trace elements like zinc and iron
CORRECT ANSWER B — Fats, proteins, and carbohydrates — nutrients the body needs in large amounts
RATIONALE Macronutrients are fats, proteins, and carbohydrates — the nutrients the body requires in large (gram)
quantities daily. They provide energy: fats yield 9 kcal/g, while carbohydrates and proteins each yield 4 kcal/g.
Macronutrients are the foundation of caloric intake and are essential for growth, metabolism, and tissue
repair. Micronutrients (A) are vitamins and minerals needed in small (milligram or microgram) amounts. Trace
elements (D) are a subset of micronutrients.
,2. What are micronutrients?
A. Fats, proteins, and carbohydrates
B. Vitamins and minerals — nutrients the body needs in small amounts
C. Only electrolytes
D. Fiber and water
CORRECT ANSWER B — Vitamins and minerals — nutrients the body needs in small amounts
RATIONALE Micronutrients are vitamins and minerals required in small (milligram or microgram) quantities. Unlike
macronutrients, they do NOT provide energy (calories), but they are essential for metabolism, immune
function, cellular processes, and enzymatic reactions. Deficiencies in micronutrients — such as iron (anemia),
vitamin D (osteoporosis), or vitamin C (scurvy) — can cause significant disease. Micronutrients must be
obtained through diet or supplementation because the body cannot synthesize most of them in sufficient
quantities.
3. What is the difference between macro and micronutrients?
A. Macronutrients provide energy; micronutrients do not — this is the only difference
B. Macronutrients are needed in large amounts (fats, proteins, carbs); micronutrients are needed in small amounts
(vitamins and minerals)
C. There is no difference — the terms are interchangeable
D. Micronutrients are more important than macronutrients
CORRECT ANSWER B — Macronutrients are needed in large amounts (fats, proteins, carbs); micronutrients are needed in
small amounts (vitamins and minerals)
RATIONALE The fundamental distinction is quantitative: macronutrients (fats, proteins, carbohydrates) are required in
large amounts — grams to hundreds of grams daily — and provide energy (calories). Micronutrients (vitamins
and minerals) are required in much smaller amounts — milligrams or micrograms — and do not provide
calories but are essential cofactors for enzymatic reactions, immune function, and cellular processes. Both
are essential for health, and deficiencies in either category cause disease. They are not interchangeable
terms, and neither is categorically "more important."
4. What are fat-soluble vitamins and their importance?
A. B vitamins and vitamin C; excreted in urine daily
B. Vitamins A, D, E, K; absorbed with dietary fat, stored in liver and adipose tissue, can accumulate and cause toxicity
C. Only vitamin D, which is synthesized in the skin
D. All vitamins — both fat and water soluble are stored equally
CORRECT ANSWER B — Vitamins A, D, E, K; absorbed with dietary fat, stored in liver and adipose tissue, can accumulate
and cause toxicity
RATIONALE The four fat-soluble vitamins are A, D, E, and K. They require dietary fat for absorption and are stored in the
liver and adipose tissue. Because they are stored rather than readily excreted, they can accumulate to toxic
levels with excessive supplementation (hypervitaminosis A, D). Deficiencies occur in conditions causing fat
malabsorption (cystic fibrosis, pancreatic insufficiency, bile duct obstruction). Water-soluble vitamins (B
complex, vitamin C) are not significantly stored and excess is excreted in urine, making toxicity less common.
Understanding this distinction guides safe supplementation and monitoring.
, 5. What are water-soluble vitamins?
A. Vitamins A, D, E, K stored in adipose tissue
B. B vitamins and vitamin C; not stored as much (except some B12), extra amounts usually excreted in urine
C. Only vitamin C
D. Minerals including calcium and iron
CORRECT ANSWER B — B vitamins and vitamin C; not stored as much (except some B12), extra amounts usually excreted
in urine
RATIONALE Water-soluble vitamins include the B-complex vitamins (thiamine, riboflavin, niacin, B6, B12, folate, biotin,
pantothenic acid) and vitamin C. Unlike fat-soluble vitamins, they are generally not stored in large amounts —
with the notable exception of vitamin B12, which can be stored in the liver for years. Excess water-soluble
vitamins are typically excreted in urine, reducing (but not eliminating) toxicity risk. Daily intake is needed to
prevent deficiency because the body cannot draw on significant reserves. Vitamin B12 deficiency is of
particular concern in older adults, vegans, and patients on long-term metformin or proton pump inhibitors.
6. Describe the typical American diet.
A. High in fiber, fruits, vegetables, and whole grains; low in processed foods
B. High in processed foods, sugar, saturated/trans fats, and sodium; low in fiber, fruits, vegetables, and whole grains
C. Balanced intake of all food groups as recommended by dietary guidelines
D. Primarily plant-based with minimal animal products
CORRECT ANSWER B — High in processed foods, sugar, saturated/trans fats, and sodium; low in fiber, fruits, vegetables,
and whole grains
RATIONALE The typical American diet is characterized by overconsumption of processed foods, added sugars, saturated
and trans fats, and sodium, while being deficient in dietary fiber, fruits, vegetables, whole grains, and
essential vitamins and minerals. This dietary pattern is a major contributor to the high prevalence of obesity,
type 2 diabetes, cardiovascular disease, and hypertension in the United States. Health promotion efforts
emphasize dietary education — increasing whole foods, reducing processed food intake, and adopting dietary
patterns such as the Mediterranean diet or DASH diet that have demonstrated health benefits.
7. What nutrients are vital for promoting wound healing?
A. Carbohydrates and fats only
B. Protein, Vitamin C, Vitamin A, and Zinc
C. Only increased caloric intake
D. Vitamin D and calcium only
CORRECT ANSWER B — Protein, Vitamin C, Vitamin A, and Zinc
RATIONALE Four nutrients are specifically vital for wound healing: (1) Protein (meats, beans, eggs, dairy, tofu) — provides
amino acids for collagen synthesis and supports immune function. (2) Vitamin C (citrus, tomatoes, peppers,
broccoli) — essential cofactor for collagen cross-linking and formation. (3) Vitamin A (dark leafy greens,
orange/yellow vegetables) — supports epithelialization and immune response. (4) Zinc (fortified cereals, red
meats, seafood) — facilitates cell membrane stability, protein synthesis, and host defenses. Deficiencies in any
of these nutrients significantly delay wound healing. Nutritional assessment is a critical component of wound
care management.
