NUR 2090 3 EXAM QUESTIONS AND ANSWERS
WITH COMPLETE SOLUTIONS VERIFIED
Identify essential nutrients and examples of good dietary sources for each
Macro:
Carbs = fruits, veg, seeds, nuts, whole grains, milk, honey, beans
Proteins = meat, cheese, fish, eggs
Fats = olive oil, avocado
Micro;
Vitamins A, D, E, K (fat soluble)
B, C (water soluble)
Calcium = milk, cheese, greens
Iron = liver, chicken, pork, shrimp
Sodium
Potassium = banana, beans, fish, spinach, potatoes
Iodine
Fluoride
Water
Describe normal digestion, absorption, and metabolism of carbohydrates, fats,
and proteins
Nutritional considerations across the lifespan
, Decreased metabolism, thirst sensation, sense of smell and taste, calcium deficiency,
need for vitamins/minerals, fiber
Factors that can affect dietary patterns
Ability to acquire sllowing impairment, anorexia, mausea, vomiting, excessive intake of
calories and fat, inflammation of GI tract (IBS, crohns), DM, obstructions, malabsorption,
stress, illness, surgery
Manifestations of altered nutrition
Overwieght, underweught, decreased energy, altered bowel movements
Signs;
Hair is thin, coarse, breaks easily ( lacking protein)
Excesive brusing and bleeding in skin (lacking vitamin k)
Pressure sores and poor wound healing (vitamin c and ptrotein)
Swolen gums and bleeding (lacking vitmain c)
Wasting muscles (protein)
Lack of growth (protoen, calories)
Poor posture, painful joints, bowed legs, increase in bone fractures (calcium, vit d and c,
protein)
Confusion and motor weakness (thiamine, niacin, b complex)
Nursing interventions to promote optimal nutrition and health
Food labels, choosemyplate.gov, feeding assistance, aspiration precautions
Nursing responsibilities for interventions use to treat altered nutritional states
Withholding food if NPO
Special diets = liquid, soft, dysphasia, diet as tolerated, restrictive diet
WITH COMPLETE SOLUTIONS VERIFIED
Identify essential nutrients and examples of good dietary sources for each
Macro:
Carbs = fruits, veg, seeds, nuts, whole grains, milk, honey, beans
Proteins = meat, cheese, fish, eggs
Fats = olive oil, avocado
Micro;
Vitamins A, D, E, K (fat soluble)
B, C (water soluble)
Calcium = milk, cheese, greens
Iron = liver, chicken, pork, shrimp
Sodium
Potassium = banana, beans, fish, spinach, potatoes
Iodine
Fluoride
Water
Describe normal digestion, absorption, and metabolism of carbohydrates, fats,
and proteins
Nutritional considerations across the lifespan
, Decreased metabolism, thirst sensation, sense of smell and taste, calcium deficiency,
need for vitamins/minerals, fiber
Factors that can affect dietary patterns
Ability to acquire sllowing impairment, anorexia, mausea, vomiting, excessive intake of
calories and fat, inflammation of GI tract (IBS, crohns), DM, obstructions, malabsorption,
stress, illness, surgery
Manifestations of altered nutrition
Overwieght, underweught, decreased energy, altered bowel movements
Signs;
Hair is thin, coarse, breaks easily ( lacking protein)
Excesive brusing and bleeding in skin (lacking vitamin k)
Pressure sores and poor wound healing (vitamin c and ptrotein)
Swolen gums and bleeding (lacking vitmain c)
Wasting muscles (protein)
Lack of growth (protoen, calories)
Poor posture, painful joints, bowed legs, increase in bone fractures (calcium, vit d and c,
protein)
Confusion and motor weakness (thiamine, niacin, b complex)
Nursing interventions to promote optimal nutrition and health
Food labels, choosemyplate.gov, feeding assistance, aspiration precautions
Nursing responsibilities for interventions use to treat altered nutritional states
Withholding food if NPO
Special diets = liquid, soft, dysphasia, diet as tolerated, restrictive diet
