NSG 212 Exam 2 UPDATED ACTUAL Questions
and CORRECT Answers
Nutrients that supply energy - CORRECT ANSWER -Carbohydrates
Protein
Lipids
Nutrients that regulate body processes - CORRECT ANSWER -Vitamins
Minerals
Water
Males have a higher BMR due to larger muscle mass - CORRECT ANSWER -BMR is about 1 cal/kg of body
weight per hour for men
BMR is about 0.9 cal/kg of body weight per hour for women
Factors that increase BMR - CORRECT ANSWER -Growth, infections, fever, emotional tension, extreme
environmental temperatures, elevated levels of certain hormones
Factors that decrease BMR - CORRECT ANSWER -Aging, prolonged fasting, and sleep
Sugars and starches
Organic compounds composed of carbon, hydrogen, and oxygen
Serve as the structural framework of plants; lactose is only animal source
Most abundant and least expensive source of calories in the world
Classified as simple or complex sugars
Converted to glucose for transport through the blood
Cells oxidize glucose to provide energy, carbon dioxide, and water. - CORRECT ANSWER -Carbohydrates
Required for the formation of all body structures
Labeled complete (high quality) or incomplete (low quality), based on
amino acid composition - CORRECT ANSWER -Protein
____ proteins are complete; ____ proteins are incomplete - CORRECT ANSWER -Animal; plant
Protein tissues are in a constant state of flux. Tissues are continuously
being broken down (_____) and replaced (____) - CORRECT ANSWER -catabolism; anabolism
RDA of protein for adults is - CORRECT ANSWER -0.8 g/kg of body weight, 10% to 35% total calorie
intake
t/f Red meat is an incomplete protein - CORRECT ANSWER -false
Insoluble in water and blood
Composed of carbon, hydrogen, and oxygen
Digestion occurs largely in the small intestine.
Most concentrated source of energy in the diet - CORRECT ANSWER -Fats
95% of lipids in diet are - CORRECT ANSWER -triglycerides
raise cholesterol levels - CORRECT ANSWER -saturated fatty acids
lower cholesterol levels - CORRECT ANSWER -unsaturated fatty acids
Most animal fats are - CORRECT ANSWER -saturated
Most vegetable fats are - CORRECT ANSWER -unsaturated
,The Dietary Guidelines for Americans 2015-2020 recommends that individuals should limit intake of - CORRECT
ANSWER -saturated fats and trans fats, with less than 10 % of calories per day from saturated fats and intake of
trans fats to as low as possible.
What is the name for the product that occurs when manufacturers
partially hydrogenate liquid oils?
A. Lipids
B. Triglycerides
C. Cholesterol
D. Trans fat - CORRECT ANSWER -D. Trans fat
Rationale: Trans fat occurs when manufacturers partially hydrogenate liquid oils; trans fat raises serum cholesterol. Lipids
are fats in the diet. Triglycerides are the predominant form of fat in food and the major storage form of fat in the body.
Cholesterol is a fat-like substance found only in animal products.
Organic compounds needed by the body in small amounts
Most are active in the form of coenzymes.
Needed for metabolism of carbohydrates, protein, and fat
Classified as water soluble or fat soluble
Absorbed through the intestinal wall directly into bloodstream - CORRECT ANSWER -Vitamins
Which one of the following vitamins affects visual acuity in dim light,
formation and maintenance of skin and mucous membranes, and the
immune function?
A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin K - CORRECT ANSWER -A. Vitamin A
Rationale: Vitamin A affects visual acuity, skin and mucous membranes, and immune function. Vitamin D provides
calcium and phosphorus metabolism and stimulates calcium absorption. Vitamin E is an antioxidant that protects Vitamin
A. Vitamin K helps the synthesis of certain proteins necessary for blood clotting
Organic elements found in all body fluids and tissues
Some function to provide structure in the body, others help regulate body processes
Contained in the ash that remains after digestion - CORRECT ANSWER -Minerals
include calcium, phosphorus (phosphates), sulfur (sulfate), sodium, chloride, potassium, and magnesium. - CORRECT
ANSWER -Macrominerals
include iron, zinc, manganese, chromium, copper, molybdenum, selenium, fluoride, and iodine - CORRECT
ANSWER -Microminerals
Accounts for between 50% and 60% of adult's total weight.
Provides fluid medium necessary for all chemical reactions in the body
Acts as a solvent and aids digestion, absorption, circulation, and
excretion - CORRECT ANSWER -Water
Two-thirds of body water is contained within the cells (intracellular fluid
[ICF])
The remainder of body water is - CORRECT ANSWER -extracellular fluid (ECF), body fluids (plasma, interstitial
fluid).
t/f Food is more vital to life than water because it provides the medium
necessary for all chemical reactions and it is not stored in the body. - CORRECT ANSWER -false
Rationale: Water is more vital to life than food because it provides the medium necessary for all chemical reactions and it
is not stored in the body
Physiologic and physical factors affecting food habits - CORRECT ANSWER -stage of development, state of
health, medications
, Physical, sociocultural, and psychosocial factors influencing food choices - CORRECT ANSWER -Economics,
culture, religion, tradition, education, politics, social status, food ideology
Activity increases ____ needs - CORRECT ANSWER -nutritional
Nutritional needs level off in ____ - CORRECT ANSWER -adulthood
Fewer calories required in adulthood because of - CORRECT ANSWER -decrease in BMR.
Growth: infancy, adolescence, pregnancy, and lactation increase - CORRECT ANSWER -nutritional needs
Risk Factors for Poor Nutritional Status - CORRECT ANSWER -Developmental factors
Gender
State of health
Alcohol abuse
Medications
Megadoses of nutrient supplements
decreased food intake/lack of appetite - CORRECT ANSWER -anorexia
increased food intake/BMI > 30 - CORRECT ANSWER -Obesity
Components of Nutritional Assessment - CORRECT ANSWER -History taking (Dietary, medical, socioeconomic
data)
Physical assessments (Anthropometric and clinical data)
Laboratory data (Protein status, body vitamin, mineral, and trace element status)
Dietary Data - CORRECT ANSWER -24-hour recall method
Food diaries/calorie counts
Food frequency record
Diet history
Factors to Assess for Nutritional Status - CORRECT ANSWER -Dietary data
Medical and socioeconomic data
Anthropometric data
Clinical data
Biochemical data
Nursing Interventions for nutritional needs - CORRECT ANSWER -Teaching nutritional information
Monitoring nutritional status
Stimulating appetite
Assisting with eating
Providing oral nutrition
Providing long-term nutritional support
Short-Term Nutritional Support Using the - CORRECT ANSWER -nasogastric or nasointestinal route
Confirming NG feeding tube placement - CORRECT ANSWER -Radiographic examination
Measurement of aspirate pH and visual assessment of aspirate
Measurement of tube length and tube marking
Carbon dioxide monitoring
Confirming nasointestinal tube placement
Long Term Nutritional Support - CORRECT ANSWER -Surgically implanted PEG/GT
Pediatrics: Mic-key Button
Naso-Jejunostomy Tube - CORRECT ANSWER -Dobhoff tube (Softer, weighted)
G-J Tube (Suction gastric; Feed jejunum)
and CORRECT Answers
Nutrients that supply energy - CORRECT ANSWER -Carbohydrates
Protein
Lipids
Nutrients that regulate body processes - CORRECT ANSWER -Vitamins
Minerals
Water
Males have a higher BMR due to larger muscle mass - CORRECT ANSWER -BMR is about 1 cal/kg of body
weight per hour for men
BMR is about 0.9 cal/kg of body weight per hour for women
Factors that increase BMR - CORRECT ANSWER -Growth, infections, fever, emotional tension, extreme
environmental temperatures, elevated levels of certain hormones
Factors that decrease BMR - CORRECT ANSWER -Aging, prolonged fasting, and sleep
Sugars and starches
Organic compounds composed of carbon, hydrogen, and oxygen
Serve as the structural framework of plants; lactose is only animal source
Most abundant and least expensive source of calories in the world
Classified as simple or complex sugars
Converted to glucose for transport through the blood
Cells oxidize glucose to provide energy, carbon dioxide, and water. - CORRECT ANSWER -Carbohydrates
Required for the formation of all body structures
Labeled complete (high quality) or incomplete (low quality), based on
amino acid composition - CORRECT ANSWER -Protein
____ proteins are complete; ____ proteins are incomplete - CORRECT ANSWER -Animal; plant
Protein tissues are in a constant state of flux. Tissues are continuously
being broken down (_____) and replaced (____) - CORRECT ANSWER -catabolism; anabolism
RDA of protein for adults is - CORRECT ANSWER -0.8 g/kg of body weight, 10% to 35% total calorie
intake
t/f Red meat is an incomplete protein - CORRECT ANSWER -false
Insoluble in water and blood
Composed of carbon, hydrogen, and oxygen
Digestion occurs largely in the small intestine.
Most concentrated source of energy in the diet - CORRECT ANSWER -Fats
95% of lipids in diet are - CORRECT ANSWER -triglycerides
raise cholesterol levels - CORRECT ANSWER -saturated fatty acids
lower cholesterol levels - CORRECT ANSWER -unsaturated fatty acids
Most animal fats are - CORRECT ANSWER -saturated
Most vegetable fats are - CORRECT ANSWER -unsaturated
,The Dietary Guidelines for Americans 2015-2020 recommends that individuals should limit intake of - CORRECT
ANSWER -saturated fats and trans fats, with less than 10 % of calories per day from saturated fats and intake of
trans fats to as low as possible.
What is the name for the product that occurs when manufacturers
partially hydrogenate liquid oils?
A. Lipids
B. Triglycerides
C. Cholesterol
D. Trans fat - CORRECT ANSWER -D. Trans fat
Rationale: Trans fat occurs when manufacturers partially hydrogenate liquid oils; trans fat raises serum cholesterol. Lipids
are fats in the diet. Triglycerides are the predominant form of fat in food and the major storage form of fat in the body.
Cholesterol is a fat-like substance found only in animal products.
Organic compounds needed by the body in small amounts
Most are active in the form of coenzymes.
Needed for metabolism of carbohydrates, protein, and fat
Classified as water soluble or fat soluble
Absorbed through the intestinal wall directly into bloodstream - CORRECT ANSWER -Vitamins
Which one of the following vitamins affects visual acuity in dim light,
formation and maintenance of skin and mucous membranes, and the
immune function?
A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin K - CORRECT ANSWER -A. Vitamin A
Rationale: Vitamin A affects visual acuity, skin and mucous membranes, and immune function. Vitamin D provides
calcium and phosphorus metabolism and stimulates calcium absorption. Vitamin E is an antioxidant that protects Vitamin
A. Vitamin K helps the synthesis of certain proteins necessary for blood clotting
Organic elements found in all body fluids and tissues
Some function to provide structure in the body, others help regulate body processes
Contained in the ash that remains after digestion - CORRECT ANSWER -Minerals
include calcium, phosphorus (phosphates), sulfur (sulfate), sodium, chloride, potassium, and magnesium. - CORRECT
ANSWER -Macrominerals
include iron, zinc, manganese, chromium, copper, molybdenum, selenium, fluoride, and iodine - CORRECT
ANSWER -Microminerals
Accounts for between 50% and 60% of adult's total weight.
Provides fluid medium necessary for all chemical reactions in the body
Acts as a solvent and aids digestion, absorption, circulation, and
excretion - CORRECT ANSWER -Water
Two-thirds of body water is contained within the cells (intracellular fluid
[ICF])
The remainder of body water is - CORRECT ANSWER -extracellular fluid (ECF), body fluids (plasma, interstitial
fluid).
t/f Food is more vital to life than water because it provides the medium
necessary for all chemical reactions and it is not stored in the body. - CORRECT ANSWER -false
Rationale: Water is more vital to life than food because it provides the medium necessary for all chemical reactions and it
is not stored in the body
Physiologic and physical factors affecting food habits - CORRECT ANSWER -stage of development, state of
health, medications
, Physical, sociocultural, and psychosocial factors influencing food choices - CORRECT ANSWER -Economics,
culture, religion, tradition, education, politics, social status, food ideology
Activity increases ____ needs - CORRECT ANSWER -nutritional
Nutritional needs level off in ____ - CORRECT ANSWER -adulthood
Fewer calories required in adulthood because of - CORRECT ANSWER -decrease in BMR.
Growth: infancy, adolescence, pregnancy, and lactation increase - CORRECT ANSWER -nutritional needs
Risk Factors for Poor Nutritional Status - CORRECT ANSWER -Developmental factors
Gender
State of health
Alcohol abuse
Medications
Megadoses of nutrient supplements
decreased food intake/lack of appetite - CORRECT ANSWER -anorexia
increased food intake/BMI > 30 - CORRECT ANSWER -Obesity
Components of Nutritional Assessment - CORRECT ANSWER -History taking (Dietary, medical, socioeconomic
data)
Physical assessments (Anthropometric and clinical data)
Laboratory data (Protein status, body vitamin, mineral, and trace element status)
Dietary Data - CORRECT ANSWER -24-hour recall method
Food diaries/calorie counts
Food frequency record
Diet history
Factors to Assess for Nutritional Status - CORRECT ANSWER -Dietary data
Medical and socioeconomic data
Anthropometric data
Clinical data
Biochemical data
Nursing Interventions for nutritional needs - CORRECT ANSWER -Teaching nutritional information
Monitoring nutritional status
Stimulating appetite
Assisting with eating
Providing oral nutrition
Providing long-term nutritional support
Short-Term Nutritional Support Using the - CORRECT ANSWER -nasogastric or nasointestinal route
Confirming NG feeding tube placement - CORRECT ANSWER -Radiographic examination
Measurement of aspirate pH and visual assessment of aspirate
Measurement of tube length and tube marking
Carbon dioxide monitoring
Confirming nasointestinal tube placement
Long Term Nutritional Support - CORRECT ANSWER -Surgically implanted PEG/GT
Pediatrics: Mic-key Button
Naso-Jejunostomy Tube - CORRECT ANSWER -Dobhoff tube (Softer, weighted)
G-J Tube (Suction gastric; Feed jejunum)
