NR 228- Exam 1 Questions with 100% Correct
Answers
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 (DHHS)
Answers
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 (DHHS)
