ETELPMOC • 2 MAXE
Nursing Fundamentals
NF College of Nursing & Health Sciences
B U I L D I N G T H E F O U N D AT I O N F O R N U R S I N G E X C E L L E N C E
FUNDAMENTALS
Fundamentals of Nursing — Exam 2
CO M P L E T E CO M P R E H E N S I V E R E V I E W — N U T R I T I O N , T H E R A P E U T I C D I E TS , V I TA M I N S & M I N E R A LS
INSTITUTION Nursing Fundamentals Program EXAM TYPE Fundamentals of Nursing Exam 2
PROGRAM RN Nursing Program ACADEMIC YEAR
EXAM TITLE Fundamentals of Nursing Exam 2 — TOTAL QUESTIONS Complete Study Guide — All Topics
Nutrition & Diets
COURSE TITLE Nursing Fundamentals FORMAT Multiple Choice / True-False — Select the
Single Best Answer
EXAMINATION INSTRUCTIONS
▸ Select the single best answer for each question unless otherwise specified.
▸ This comprehensive Exam 2 covers digestion, macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins A, B
complex, C, D, E, K; minerals calcium, iron, zinc, potassium, sodium, magnesium, phosphorus), glycemic index, BMI, therapeutic
diets (NPO, clear liquid, full liquid, puree, soft, cardiac, renal), and nutrition assessment.
▸ Correct answers and detailed rationales appear below each question.
▸ All content is derived from Nursing Fundamentals Exam 2 core concepts.
SECTION I — DIGESTION, MACRONUTRIENTS & GLYCEMIC INDEX Part A
1. Digestion is best defined as:
A. The absorption of nutrients only.
B. The act of the body breaking down food into simple substances that are either absorbed as nutrients or eliminated
as waste.
C. The elimination of waste only.
D. Muscle contractions in the stomach.
CORRECT ANSWER B — Breaking down food into simple substances absorbed as nutrients or eliminated as waste.
RATIONALE Digestion encompasses both mechanical and chemical breakdown of food. Products are either absorbed into
the bloodstream as nutrients or eliminated. Peristalsis (involuntary muscle contractions) propels food
through the digestive organs.
, 2. The three major macronutrients are:
A. Vitamins, minerals, and water.
B. Carbohydrates, fats, and proteins.
C. Fiber, sugar, and starch.
D. Iron, calcium, and potassium.
CORRECT ANSWER B — Carbohydrates, fats, and proteins.
RATIONALE The three macronutrients provide energy (calories): Carbohydrates (4 kcal/g—primary energy source),
Proteins (4 kcal/g—tissue repair), and Fats (9 kcal/g—organ padding, cell membrane formation). Vitamins and
minerals are micronutrients needed in smaller amounts.
3. Why are carbohydrates important to the body?
A. They build muscle tissue.
B. They break down into sugar to provide energy for cells and organs; they are the major energy source for the human
body.
C. They store genetic information.
D. They form antibodies.
CORRECT ANSWER B — They break down into sugar to provide energy; major energy source.
RATIONALE Carbohydrates are the body's primary fuel source—they break down into glucose, which cells use to create
ATP (energy). Without adequate carbohydrates, the body breaks down protein and fat for energy. Natural
sources are preferred over added sugars and refined grains.
4. Proteins are important because they:
A. Provide quick energy only.
B. Allow cells to repair body tissues; they are formed into amino acids which the body uses to make more proteins.
C. Store genetic information.
D. Regulate body temperature primarily.
CORRECT ANSWER B — Allow cells to repair tissues; formed into amino acids for protein synthesis.
RATIONALE Proteins are essential for tissue repair, enzyme production, and immune function. High-protein diets may be
recommended for patients building muscle or undergoing chemotherapy/radiation. Sources include beans,
soy, nuts, meats, eggs, and fish.
5. The glycemic index measures:
A. The protein content of food.
B. The ability of a food to raise a person's blood sugar or blood glucose level.
C. The fat content of food.
D. The vitamin content of food.
CORRECT ANSWER B — The ability of a food to raise blood sugar/glucose level.
RATIONALE The glycemic index (GI) ranks carbohydrates by how quickly they raise blood glucose. High GI foods (potatoes,
white bread, processed snacks) cause rapid spikes. Low GI foods (legumes, vegetables, fruits, whole grains)
provide stabilized energy and prevent sluggishness.
Nursing Fundamentals
NF College of Nursing & Health Sciences
B U I L D I N G T H E F O U N D AT I O N F O R N U R S I N G E X C E L L E N C E
FUNDAMENTALS
Fundamentals of Nursing — Exam 2
CO M P L E T E CO M P R E H E N S I V E R E V I E W — N U T R I T I O N , T H E R A P E U T I C D I E TS , V I TA M I N S & M I N E R A LS
INSTITUTION Nursing Fundamentals Program EXAM TYPE Fundamentals of Nursing Exam 2
PROGRAM RN Nursing Program ACADEMIC YEAR
EXAM TITLE Fundamentals of Nursing Exam 2 — TOTAL QUESTIONS Complete Study Guide — All Topics
Nutrition & Diets
COURSE TITLE Nursing Fundamentals FORMAT Multiple Choice / True-False — Select the
Single Best Answer
EXAMINATION INSTRUCTIONS
▸ Select the single best answer for each question unless otherwise specified.
▸ This comprehensive Exam 2 covers digestion, macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins A, B
complex, C, D, E, K; minerals calcium, iron, zinc, potassium, sodium, magnesium, phosphorus), glycemic index, BMI, therapeutic
diets (NPO, clear liquid, full liquid, puree, soft, cardiac, renal), and nutrition assessment.
▸ Correct answers and detailed rationales appear below each question.
▸ All content is derived from Nursing Fundamentals Exam 2 core concepts.
SECTION I — DIGESTION, MACRONUTRIENTS & GLYCEMIC INDEX Part A
1. Digestion is best defined as:
A. The absorption of nutrients only.
B. The act of the body breaking down food into simple substances that are either absorbed as nutrients or eliminated
as waste.
C. The elimination of waste only.
D. Muscle contractions in the stomach.
CORRECT ANSWER B — Breaking down food into simple substances absorbed as nutrients or eliminated as waste.
RATIONALE Digestion encompasses both mechanical and chemical breakdown of food. Products are either absorbed into
the bloodstream as nutrients or eliminated. Peristalsis (involuntary muscle contractions) propels food
through the digestive organs.
, 2. The three major macronutrients are:
A. Vitamins, minerals, and water.
B. Carbohydrates, fats, and proteins.
C. Fiber, sugar, and starch.
D. Iron, calcium, and potassium.
CORRECT ANSWER B — Carbohydrates, fats, and proteins.
RATIONALE The three macronutrients provide energy (calories): Carbohydrates (4 kcal/g—primary energy source),
Proteins (4 kcal/g—tissue repair), and Fats (9 kcal/g—organ padding, cell membrane formation). Vitamins and
minerals are micronutrients needed in smaller amounts.
3. Why are carbohydrates important to the body?
A. They build muscle tissue.
B. They break down into sugar to provide energy for cells and organs; they are the major energy source for the human
body.
C. They store genetic information.
D. They form antibodies.
CORRECT ANSWER B — They break down into sugar to provide energy; major energy source.
RATIONALE Carbohydrates are the body's primary fuel source—they break down into glucose, which cells use to create
ATP (energy). Without adequate carbohydrates, the body breaks down protein and fat for energy. Natural
sources are preferred over added sugars and refined grains.
4. Proteins are important because they:
A. Provide quick energy only.
B. Allow cells to repair body tissues; they are formed into amino acids which the body uses to make more proteins.
C. Store genetic information.
D. Regulate body temperature primarily.
CORRECT ANSWER B — Allow cells to repair tissues; formed into amino acids for protein synthesis.
RATIONALE Proteins are essential for tissue repair, enzyme production, and immune function. High-protein diets may be
recommended for patients building muscle or undergoing chemotherapy/radiation. Sources include beans,
soy, nuts, meats, eggs, and fish.
5. The glycemic index measures:
A. The protein content of food.
B. The ability of a food to raise a person's blood sugar or blood glucose level.
C. The fat content of food.
D. The vitamin content of food.
CORRECT ANSWER B — The ability of a food to raise blood sugar/glucose level.
RATIONALE The glycemic index (GI) ranks carbohydrates by how quickly they raise blood glucose. High GI foods (potatoes,
white bread, processed snacks) cause rapid spikes. Low GI foods (legumes, vegetables, fruits, whole grains)
provide stabilized energy and prevent sluggishness.
