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NR 228 EXAM 1 |COMPLETE QUESTIONS WITH EXPERT
SOLUTIONS | 2026 LATEST UPDATED | GET 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 ......ANSWER......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 ......ANSWER......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
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d) nutritional assessment ......ANSWER......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. ......ANSWER......b) "Light or
lite" products contain half the calories of two thirds the fat content of
the original product.
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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. ......ANSWER......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 ......ANSWER......c) fat
NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol
(7gr), Lipids/fat (9gr)
NR 228 EXAM 1 |COMPLETE QUESTIONS WITH EXPERT
SOLUTIONS | 2026 LATEST UPDATED | GET 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 ......ANSWER......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 ......ANSWER......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
,2|Page
d) nutritional assessment ......ANSWER......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. ......ANSWER......b) "Light or
lite" products contain half the calories of two thirds the fat content of
the original product.
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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. ......ANSWER......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 ......ANSWER......c) fat
NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol
(7gr), Lipids/fat (9gr)
