NR 228 Exam 1 Prep Questions and Answers Graded A+

Which principle of health diet suggest selecting a wide range of foods as represented by the USDA's MyPlate food plan? a) Variety b) Moderation c) Adequacy d) Energy density Ans a) Variety Of the following, the most important overall dietary modification to help reduce risk of chronic disease is: a) eating fewer foods that contain preservatives b) buying mostly locally grown foods c) eating more plant-based foods d) eating more animal-based foods Ans c) eating more plant-based foods A group of strategies used to increase the level of health of individuals, families, groups and communities is known as: a) Wellness b) health promotion c) tertiary prevention d) nutritional assessment Ans b) health promotion NOTE: Scientific evidence from the nutrition evidence library shows that shifting to a more plant-based diet is one of four significant modifications to our dietary intake patterns that will improve the overall health of Americans. Preservatives per se have not been associated with health status (although foods that contain preservatives may be more highly processed and may be higher in fat, sugar, and sodium and lower in nutrients than foods without preservatives). Buying locally grown foods may be a good agricultural and economic practice, but does not affect health status. Eating more animal-based foods would be the opposite of what is recommended. Food descriptions on labels assist us in better understanding the products inside of the package. Which of the following food description is false? a) "Extra lean" contains less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol per serving. b) "Light or lite" products contain half the calories of two thirds the fat content of the original product. c) "Lean" contains less than 10f of fat, 4g of saturated fat, and 95mg of cholesterol per serving. d) "Good source of" contains 10%-19% of daily value for specific vitamin, mineral, or fiber in one Serving. Ans b) "Light or lite" products contain half the calories of two thirds the fat content of the original product. Light -Contains one third fewer calories or one half the fat of the original. "Light in sodium" means a product with one half the usual sodium. Nutrients that DO NOT yield energy include: a) minerals, vitamins and water b) protein, water and vitamins c) water, vitamins, and carbohydrates d) minerals, vitamins, and proteins. Ans a) minerals, vitamins and water NOTE: Energy-yielding nutrients are organic Carbs, proteins and lipids The nutrients that provide the highest number of kcals per gram is: a) protein b) alcohol c) fat d) carbohydrate Ans c) fat NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr) As a nurse, you know that health promotion typically, consist of strategies use to increase the level of the health of individuals, their families, groups, and entire communities. Example of health promotion strategies implement by nurse often include: a) Knowledge, power, and community services b) trust, government stipends, and managed care c) knowledge, techniques, and community support d) trust, cultural perception and knowledge Ans d) trust, cultural perception and knowledge Water soluble and fat soluble describes the two classes of: a) fiber b) vitamin c) minerals d) carbohydrates Ans b) vitamins NOTE: Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C). fat-soluble - absorbed like fats, 1st into the lymph and then into the blood; Usually occur together in fats and oils; Absorbed in the same manner as lipids. water-soluble - absorbed directly into the blood A category of nutrients that assists other nutrients with metabolic functions throughout the body is: a) water b) protein c) vitamin d) minerals Ans Vitamins