NR228/NR 228 Exam 1 V1 | Nutrition, Health &
Wellness Q&A with Rationale | Chamberlain
University
1. A community health nurse is planning a presentation on primary prevention. Which of the
following activities should the nurse include?
A. Screening elderly patients for osteoporosis
B. Providing nutrition education to high school students
C. Rehabilitating a patient after a stroke
D. Monitoring blood glucose in a patient with diabetes
Correct Answer: B
Explanation: Primary prevention focuses on preventing the initial onset of disease
through education and health promotion. Nutrition education for students aims to instill
healthy habits before chronic conditions develop. This level of care is proactive rather than
reactive or diagnostic.
2. Which level of prevention is a nurse practicing when they perform a blood pressure
screening at a local health fair?
A. Primary prevention
B. Secondary prevention
C. Tertiary prevention
,D. Quaternary prevention
Correct Answer: B
Explanation: Secondary prevention involves early detection and intervention to limit the
impact of a disease. Blood pressure screening helps identify hypertension in its early stages
so that treatment can begin. This differs from primary prevention, which seeks to prevent
the disease from occurring at all.
3. A patient is recovering from a major surgery and requires physical therapy to regain
mobility. This intervention is classified as:
A. Primary prevention
B. Tertiary prevention
C. Secondary prevention
D. Prophylactic prevention
Correct Answer: B
Explanation: Tertiary prevention focuses on restoration and rehabilitation after a disease
or injury has already caused damage. The goal is to maximize the patient’s remaining
functional capacity and prevent further complications. This level of care occurs during the
recovery phase of an illness or injury.
4. Which of the following defines health literacy in a clinical setting?
A. The capacity to obtain, process, and understand basic health information
, B. The ability to read medical textbooks
C. The level of formal education a patient has completed
D. The patient’s ability to speak multiple languages
Correct Answer: A
Explanation: Health literacy is the degree to which individuals have the capacity to find
and understand information to make informed health decisions. It is a critical component
of patient safety and effective health communication. Nurses must assess this to ensure
that patients can follow discharge instructions and medication regimens correctly.
5. A nurse is teaching a patient about nutrient density. Which of the following foods should
the nurse recommend as being high in nutrient density?
A. French fries
B. Potato chips
C. A plain baked potato
D. A sweetened fruit drink
Correct Answer: C
Explanation: Nutrient-dense foods provide a high amount of vitamins and minerals
relative to their calorie content. A plain baked potato contains essential nutrients like
potassium and vitamin C without added fats or sugars. In contrast, processed versions like
chips or fries add significant calories from fat without increasing nutritional value.
Wellness Q&A with Rationale | Chamberlain
University
1. A community health nurse is planning a presentation on primary prevention. Which of the
following activities should the nurse include?
A. Screening elderly patients for osteoporosis
B. Providing nutrition education to high school students
C. Rehabilitating a patient after a stroke
D. Monitoring blood glucose in a patient with diabetes
Correct Answer: B
Explanation: Primary prevention focuses on preventing the initial onset of disease
through education and health promotion. Nutrition education for students aims to instill
healthy habits before chronic conditions develop. This level of care is proactive rather than
reactive or diagnostic.
2. Which level of prevention is a nurse practicing when they perform a blood pressure
screening at a local health fair?
A. Primary prevention
B. Secondary prevention
C. Tertiary prevention
,D. Quaternary prevention
Correct Answer: B
Explanation: Secondary prevention involves early detection and intervention to limit the
impact of a disease. Blood pressure screening helps identify hypertension in its early stages
so that treatment can begin. This differs from primary prevention, which seeks to prevent
the disease from occurring at all.
3. A patient is recovering from a major surgery and requires physical therapy to regain
mobility. This intervention is classified as:
A. Primary prevention
B. Tertiary prevention
C. Secondary prevention
D. Prophylactic prevention
Correct Answer: B
Explanation: Tertiary prevention focuses on restoration and rehabilitation after a disease
or injury has already caused damage. The goal is to maximize the patient’s remaining
functional capacity and prevent further complications. This level of care occurs during the
recovery phase of an illness or injury.
4. Which of the following defines health literacy in a clinical setting?
A. The capacity to obtain, process, and understand basic health information
, B. The ability to read medical textbooks
C. The level of formal education a patient has completed
D. The patient’s ability to speak multiple languages
Correct Answer: A
Explanation: Health literacy is the degree to which individuals have the capacity to find
and understand information to make informed health decisions. It is a critical component
of patient safety and effective health communication. Nurses must assess this to ensure
that patients can follow discharge instructions and medication regimens correctly.
5. A nurse is teaching a patient about nutrient density. Which of the following foods should
the nurse recommend as being high in nutrient density?
A. French fries
B. Potato chips
C. A plain baked potato
D. A sweetened fruit drink
Correct Answer: C
Explanation: Nutrient-dense foods provide a high amount of vitamins and minerals
relative to their calorie content. A plain baked potato contains essential nutrients like
potassium and vitamin C without added fats or sugars. In contrast, processed versions like
chips or fries add significant calories from fat without increasing nutritional value.
