NR 228: Nutrition, Health & Wellness - Week 1 Nutritional
Foundations 2026 |Chamberlain
1. Which level of prevention focuses on early detection and diagnosis of health
problems?
A. Secondary Prevention
B. Primary Prevention
C. Tertiary Prevention
D. Quaternary Prevention
Answer: A
Rationale: Secondary Prevention involves screening and early detection to limit the impact
of a disease.
2. How many kilocalories per gram are provided by lipids (fats)?
A. 4 kcal/g
B. 7 kcal/g
C. 12 kcal/g
D. 9 kcal/g
Answer: D
Rationale: Lipids are the most energy-dense nutrient, providing 9 kilocalories per gram.
,3. An essential nutrient is defined as one that:
A. The body can make in sufficient quantities
B. Must be obtained through the diet because the body cannot make enough
C. Is only found in plant-based foods
D. Provides energy in the form of calories
Answer: B
Rationale: Essential nutrients cannot be synthesized by the body in adequate amounts and
must be consumed.
4. Which Dietary Reference Intake (DRI) value is used when there is insufficient
evidence to establish an RDA?
A. Estimated Average Requirement (EAR)
B. Adequate Intake (AI)
C. Tolerable Upper Intake Level (UL)
D. Acceptable Macronutrient Distribution Range (AMDR)
Answer: B
Rationale: Adequate Intake (AI) is a recommended average daily intake level based on
observed or experimentally determined approximations.
5. Which of the following is considered a macronutrient?
A. Vitamin C
B. Iron
C. Proteins
D. Calcium
Answer: C
Rationale: Macronutrients include carbohydrates, proteins, and lipids, which are needed
in large amounts.
, 6. The primary function of carbohydrates in the body is to:
A. Build and repair tissues
B. Provide the main source of energy
C. Act as a solvent for chemical reactions
D. Regulate body temperature
Answer: B
Rationale: Carbohydrates are the body’s preferred and primary source of fuel/energy.
7. Which dimension of wellness involves the ability to process information and
problem-solve?
A. Physical dimension
B. Intellectual dimension
C. Emotional dimension
D. Social dimension
Answer: B
Rationale: The intellectual dimension refers to cognitive abilities, educational background,
and mental stimulation.
8. According to MyPlate, what percentage of your plate should consist of fruits
and vegetables?
A. 25%
B. 50%
C. 33%
D. 75%
Answer: B
Rationale: MyPlate recommends that half (50%) of the plate should be fruits and
vegetables.
Foundations 2026 |Chamberlain
1. Which level of prevention focuses on early detection and diagnosis of health
problems?
A. Secondary Prevention
B. Primary Prevention
C. Tertiary Prevention
D. Quaternary Prevention
Answer: A
Rationale: Secondary Prevention involves screening and early detection to limit the impact
of a disease.
2. How many kilocalories per gram are provided by lipids (fats)?
A. 4 kcal/g
B. 7 kcal/g
C. 12 kcal/g
D. 9 kcal/g
Answer: D
Rationale: Lipids are the most energy-dense nutrient, providing 9 kilocalories per gram.
,3. An essential nutrient is defined as one that:
A. The body can make in sufficient quantities
B. Must be obtained through the diet because the body cannot make enough
C. Is only found in plant-based foods
D. Provides energy in the form of calories
Answer: B
Rationale: Essential nutrients cannot be synthesized by the body in adequate amounts and
must be consumed.
4. Which Dietary Reference Intake (DRI) value is used when there is insufficient
evidence to establish an RDA?
A. Estimated Average Requirement (EAR)
B. Adequate Intake (AI)
C. Tolerable Upper Intake Level (UL)
D. Acceptable Macronutrient Distribution Range (AMDR)
Answer: B
Rationale: Adequate Intake (AI) is a recommended average daily intake level based on
observed or experimentally determined approximations.
5. Which of the following is considered a macronutrient?
A. Vitamin C
B. Iron
C. Proteins
D. Calcium
Answer: C
Rationale: Macronutrients include carbohydrates, proteins, and lipids, which are needed
in large amounts.
, 6. The primary function of carbohydrates in the body is to:
A. Build and repair tissues
B. Provide the main source of energy
C. Act as a solvent for chemical reactions
D. Regulate body temperature
Answer: B
Rationale: Carbohydrates are the body’s preferred and primary source of fuel/energy.
7. Which dimension of wellness involves the ability to process information and
problem-solve?
A. Physical dimension
B. Intellectual dimension
C. Emotional dimension
D. Social dimension
Answer: B
Rationale: The intellectual dimension refers to cognitive abilities, educational background,
and mental stimulation.
8. According to MyPlate, what percentage of your plate should consist of fruits
and vegetables?
A. 25%
B. 50%
C. 33%
D. 75%
Answer: B
Rationale: MyPlate recommends that half (50%) of the plate should be fruits and
vegetables.
