Nursing Nutrition – Essentials for Patient Care, Diet Planning, and Nutritional
Assessments
EXAM QUESTIONS AND ANSWERS LATEST UPDATED 2025
Major study keywords: Nursing nutrition, essential nutrients, patient diet planning, therapeutic diets, enteral and parenteral nutrition, malnutrition assessment, BMI and
weight monitoring, lab values for nutrition, fluid and electrolyte balance, nutrition across lifespan, NCLEX nutrition review, nursing care plans nutrition
Nutrition
The basic component of health, essential for normal growth and development, tissue maintenance and repair,
cellular metabolism and organ function.
What is a Calorie?
1 gram protein =
1 gram carbohydrate =
1 gram far =
Unit of measure for energy in food
4 Calories
4 Calories
9 Calories
Calculate ideal body weight for individual over 5 feet
Men: 106 + 6 lb for every inch over 60 in
Women: 100 + 5 lb for every inch over 60 in
Factors that affect energy requirements
age, body mass, gender, fever, starvation, smoking, menstruation, illness, infection, activity level, thyroid
function
Essential nutrient
Needed for growth or maintenance but unable to be manufactured by the body
Non-essential nutrient
Not needed in diet because the body can make them
What are the six essential nutrients?
Carbohydrates, fat, protein, vitamins, minerals, water
Malnutrition
Lack of sufficient nutrients in the body.
Under-nutrition
Nutritional deficiency resulting from lack of food or from the inability of the body to convert or absorb it.
Over-nutrition
, the excessive intake of food, especially in unbalanced proportions.
Phytochemicals
Non-nutritive plant chemicals that have protective or disease preventive properties.
Probiotics
Bacteria found in food that improve microbial balance in intestine.
Antioxidants
Substance that prevents or inhibits uptake of oxygen. Prevent tissue damage in body; prevent cellular damage.
Botanical Remedies
Use of plant products as supplements to assist with treating illness or as preventive of illness.
Carbohydrates
Composed of Carbon, Hydrogen and Oxygen. Main source of energy in diet. Necessary for normal function of
cells, tissues, organs, brain & skeletal muscles.
Simple sugars; Monosaccharide's
Simplest forms of sugars or carbohydrates. Include glucose,Fructose, Galactose, Ribose, xylose.
Simple sugars; Disaccharides
Sugars made by linking to monosaccharides. Include Sucrose, Maltose, Lactose
Sucrose
glucose + fructose
Sucrose is table sugar. It is purified from sugar cane or sugar beets.
Lactose
galactose + glucose
Sugar found in milk.
Maltose
glucose + glucose
Found in some cereals & candies. Product of starch digestions.
Soluble Fibers
The "interior" part of fruits and vegetables. Assists in decreasing blood cholesterol & sugar levels.
Insoluble Fiber
The "skin" of fruits & vegetables. Assist in intestinal mobility.
Fats
Stored form of energy, composed of Carbon, Hydrogen, Oxygen. Should be 20-35% of caloric intake. Solid at
room temp.
Assessments
EXAM QUESTIONS AND ANSWERS LATEST UPDATED 2025
Major study keywords: Nursing nutrition, essential nutrients, patient diet planning, therapeutic diets, enteral and parenteral nutrition, malnutrition assessment, BMI and
weight monitoring, lab values for nutrition, fluid and electrolyte balance, nutrition across lifespan, NCLEX nutrition review, nursing care plans nutrition
Nutrition
The basic component of health, essential for normal growth and development, tissue maintenance and repair,
cellular metabolism and organ function.
What is a Calorie?
1 gram protein =
1 gram carbohydrate =
1 gram far =
Unit of measure for energy in food
4 Calories
4 Calories
9 Calories
Calculate ideal body weight for individual over 5 feet
Men: 106 + 6 lb for every inch over 60 in
Women: 100 + 5 lb for every inch over 60 in
Factors that affect energy requirements
age, body mass, gender, fever, starvation, smoking, menstruation, illness, infection, activity level, thyroid
function
Essential nutrient
Needed for growth or maintenance but unable to be manufactured by the body
Non-essential nutrient
Not needed in diet because the body can make them
What are the six essential nutrients?
Carbohydrates, fat, protein, vitamins, minerals, water
Malnutrition
Lack of sufficient nutrients in the body.
Under-nutrition
Nutritional deficiency resulting from lack of food or from the inability of the body to convert or absorb it.
Over-nutrition
, the excessive intake of food, especially in unbalanced proportions.
Phytochemicals
Non-nutritive plant chemicals that have protective or disease preventive properties.
Probiotics
Bacteria found in food that improve microbial balance in intestine.
Antioxidants
Substance that prevents or inhibits uptake of oxygen. Prevent tissue damage in body; prevent cellular damage.
Botanical Remedies
Use of plant products as supplements to assist with treating illness or as preventive of illness.
Carbohydrates
Composed of Carbon, Hydrogen and Oxygen. Main source of energy in diet. Necessary for normal function of
cells, tissues, organs, brain & skeletal muscles.
Simple sugars; Monosaccharide's
Simplest forms of sugars or carbohydrates. Include glucose,Fructose, Galactose, Ribose, xylose.
Simple sugars; Disaccharides
Sugars made by linking to monosaccharides. Include Sucrose, Maltose, Lactose
Sucrose
glucose + fructose
Sucrose is table sugar. It is purified from sugar cane or sugar beets.
Lactose
galactose + glucose
Sugar found in milk.
Maltose
glucose + glucose
Found in some cereals & candies. Product of starch digestions.
Soluble Fibers
The "interior" part of fruits and vegetables. Assists in decreasing blood cholesterol & sugar levels.
Insoluble Fiber
The "skin" of fruits & vegetables. Assist in intestinal mobility.
Fats
Stored form of energy, composed of Carbon, Hydrogen, Oxygen. Should be 20-35% of caloric intake. Solid at
room temp.
