NR228/ NR 228 Nutrition, Health & Wellness | Practice Questions and Verified Answers| Latest 2023/2024|100% Correct -Chamberlain

The MyPyramid food guidance system is a a. food guide intended to increase intake of fruits and vegetables. b. nutrient guide that categorizes foods by their fat, sodium, and fiber content. c. food guide that helps consumers meet their nutrient needs and limit dietary excesses. d. nutrient guide aimed to promote weight loss by controlling intake of fat-soluble vitamins. - C A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of kcals, carbohydrates, protein, and fat is the a. National Fruit and Vegetable Program. b. MyPyramid food guidance system. c. Dietary Guidelines for Americans. d. Exchange Lists for Meal Planning. - D One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is because fruits and vegetables a. are natural appetite suppressants. b. displace high-fat foods from the diet. c. are rich in antioxidants and phytochemicals. d. decrease absorption of fat from foods. - B If a client wants to use the food label to check the number of kcals in a product, they should also check the a. calories from fat. b. servings per container. c. % Daily Value. d. ingredient list. - B The Nutrition Facts panel on a food label is useful for a. determining the ingredients in a product. b. determining the ease of preparing a product. c. comparing the price value of two or more products. d. comparing the nutritional value of two or more products. - D A pregnant woman may look for a health claim on food labels that links a. sodium intake and risk of stroke. b. calcium intake and risk of osteoporosis. c. folic acid intake and risk of neural tube defects. d. fruit and vegetable intake and risk of heart disease. - C An example of an incidental food additive is a. vitamin A in nonfat milk. b. irradiation of herbs and spices. c. artificial color in soft drinks. d. traces of a pesticide found in bottled apple juice. - D Cutting vegetables on the same cutting board that has been used to cut up raw chicken is an example of a. saving time and energy resources. b. cross-contamination that could spread harmful bacteria. c. a potential problem only if the chicken was not refrigerated. d. a food safety problem if the vegetables and chicken are eaten at different meals. - B Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne illness caused by a. Vibrio vulnificus. b. Escherichia coli. c. Clostridium botulinum. d. Listeria monocytogenes. - B If thirty patients developed foodborne illness after eating at a particular restaurant, the doctor or hospital may report the outbreak to the a. Partnership for Food Safety Education. b. U.S. Department of Agriculture (USDA). c. U.S. Food and Drug Administration (FDA). d. Centers for Disease Control and Prevention (CDC). - D a. Childhood cancer b. Unintentional injuries c. Congenital anomalies ANS: C Unintentional injuries (accidents) are the leading cause of death after age 1 year through adolescence. The leading cause of death for those younger than 1 year is congenital anomalies, and childhood cancers and heart disease cause a significantly lower percentage of deaths in children older than 1 year of age. DIF: Cognitive Level: Understanding MSC: Client Needs: Health Promotion and Maintenance 1. In addition to injuries, what are the leading causes of death in adolescents ages 15 to 19 years? a. Suicide and cancer b. Suicide and homicide c. Drowning and cancer d. Homicide and heart disease ANS: B Suicide and homicide account for 16.7% of deaths in this age group. Suicide and cancer account for 10.9% of deaths, heart disease and cancer account for approximately 5.5%, and homicide and heart disease account for 10.9% of the deaths in this age group.