NR 228- EXAM 1 AND ITS 100%
CORRECT SOLUTIONS
For the body to function, maintain, and support
optimal health and wellness, a client needs to
consume adequate amounts of which substance by
the body for energy, growth, maintenance, and repair?
Supplements
Nutrients
Vitamins
Water
Nutrients
These are a major source of fuel & fiber
Carbs
These provide nitrogen & function in structures
throughout many body systems. Also promote wound
healing
Protein
______ are the components of all cells and have a role
in hormone production
Fats
_____ assist other nutrients through digestion,
absorption, metabolism, and excretion. They also act
as catalysts for cellular processes
Vitamins
,_______ contribute to cellular structure and affect
fluid balance, which influences muscle function and
the central nervous system.
Minerals
_____ is the most important nutrient and we can only
live a few days without it.
Water
A nurse is providing nutritional strategies to prevent
the initial development of a disease, illness, or
disorder. Which level of prevention is this?
Primary
A nurse has a client come in to screen for breast
cancer. We know that which level of prevention
involves early detection to stop or reduce the effects
of a disease, illness, or disorder?
Secondary
You have a client who was just diagnosed with
Diabetes, as their nurse you provide them with
nutritional support and educational guidance after
learning their disease has developed. Which level of
prevention is this?
Tertiary
The nurse speaks with a client about preventing the
development of diabetes type 2 by controlling weight,
selecting healthy food options, and planning nutrition.
Which type of prevention do these strategies fall into?
Prevention strategies
Secondary prevention
Tertiary prevention
Primary prevention
, Primary
As discussed in the Healthy People 2030 initiative,
which objectives support nutrition and healthy eating?
Select all that apply.
Reduce cholesterol in adults.
Increase the proportion of worksites that offer an
employee nutrition program.
Increase the proportion of schools that don't sell less
healthy foods and drinks.
Reduce household food insecurity and hunger.
Increase the proportion of infants who are breastfed at
1 year.
Reduce cholesterol in adults.
Increase the proportion of worksites that offer an
employee nutrition program.
Increase the proportion of schools that don't sell less
healthy foods and drinks.
Reduce household food insecurity and hunger.
Increase the proportion of infants who are breastfed at 1
year.
These are guidelines created by various organizations
or governments to recommend food combinations
that keep the populations they represent healthy. They
focus on providing nutrient recommendations to
reduce the risk of long-term diet-related diseases
Dietary Standards
Who sets the standards for dietary reference intakes
(DRI) for the United States?
U.S. Department of Health and Human Services
CORRECT SOLUTIONS
For the body to function, maintain, and support
optimal health and wellness, a client needs to
consume adequate amounts of which substance by
the body for energy, growth, maintenance, and repair?
Supplements
Nutrients
Vitamins
Water
Nutrients
These are a major source of fuel & fiber
Carbs
These provide nitrogen & function in structures
throughout many body systems. Also promote wound
healing
Protein
______ are the components of all cells and have a role
in hormone production
Fats
_____ assist other nutrients through digestion,
absorption, metabolism, and excretion. They also act
as catalysts for cellular processes
Vitamins
,_______ contribute to cellular structure and affect
fluid balance, which influences muscle function and
the central nervous system.
Minerals
_____ is the most important nutrient and we can only
live a few days without it.
Water
A nurse is providing nutritional strategies to prevent
the initial development of a disease, illness, or
disorder. Which level of prevention is this?
Primary
A nurse has a client come in to screen for breast
cancer. We know that which level of prevention
involves early detection to stop or reduce the effects
of a disease, illness, or disorder?
Secondary
You have a client who was just diagnosed with
Diabetes, as their nurse you provide them with
nutritional support and educational guidance after
learning their disease has developed. Which level of
prevention is this?
Tertiary
The nurse speaks with a client about preventing the
development of diabetes type 2 by controlling weight,
selecting healthy food options, and planning nutrition.
Which type of prevention do these strategies fall into?
Prevention strategies
Secondary prevention
Tertiary prevention
Primary prevention
, Primary
As discussed in the Healthy People 2030 initiative,
which objectives support nutrition and healthy eating?
Select all that apply.
Reduce cholesterol in adults.
Increase the proportion of worksites that offer an
employee nutrition program.
Increase the proportion of schools that don't sell less
healthy foods and drinks.
Reduce household food insecurity and hunger.
Increase the proportion of infants who are breastfed at
1 year.
Reduce cholesterol in adults.
Increase the proportion of worksites that offer an
employee nutrition program.
Increase the proportion of schools that don't sell less
healthy foods and drinks.
Reduce household food insecurity and hunger.
Increase the proportion of infants who are breastfed at 1
year.
These are guidelines created by various organizations
or governments to recommend food combinations
that keep the populations they represent healthy. They
focus on providing nutrient recommendations to
reduce the risk of long-term diet-related diseases
Dietary Standards
Who sets the standards for dietary reference intakes
(DRI) for the United States?
U.S. Department of Health and Human Services
