NR 228 EXAM 1 –nutrition and wellness |ACTUAL
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
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
CORRECT ANSWER
a) Variety
Question 2
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
CORRECT ANSWER
c) eating more plant-based foods
Question 3
1
@THE STUDY VAULT
,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
d) nutritional assessment
CORRECT 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.
Question 4
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.
CORRECT ANSWER
2
@THE STUDY VAULT
, b) "Light or lite" products contain half the calories of two thirds the fat content of the
original product.
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.
Question 5
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.
CORRECT ANSWER
a) minerals, vitamins and water
NOTE: Energy-yielding nutrients are organic Carbs, proteins and lipids
Question 6
The nutrients that provide the highest number of kcals per gram is:
a) protein
b) alcohol
c) fat
d) carbohydrate
CORRECT ANSWER
c) fat
3
@THE STUDY VAULT
, NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr)
Question 7
As a nurse, you know that health promotion typically, consist of strategies use to increase
the level of the health of individuals, their families, groups, and entire communities.
Example of health promotion strategies implement by nurse often include:
a) Knowledge, power, and community services
b) trust, government stipends, and managed care
c) knowledge, techniques, and community support
d) trust, cultural perception and knowledge
CORRECT ANSWER
d) trust, cultural perception and knowledge
Question 8
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates
CORRECT ANSWER
b) vitamins
NOTE: Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C).
fat-soluble - absorbed like fats, 1st into the lymph and then into the blood; Usually occur
together in fats and oils; Absorbed in the same manner as lipids. water-soluble -
absorbed directly into the blood
4
@THE STUDY VAULT
QUESTIONS AND VERIFIED ANSWERS|BRAND NEW
2026-2027 UPDATE|GRADED A+
Question 1
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
CORRECT ANSWER
a) Variety
Question 2
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
CORRECT ANSWER
c) eating more plant-based foods
Question 3
1
@THE STUDY VAULT
,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
d) nutritional assessment
CORRECT 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.
Question 4
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.
CORRECT ANSWER
2
@THE STUDY VAULT
, b) "Light or lite" products contain half the calories of two thirds the fat content of the
original product.
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.
Question 5
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.
CORRECT ANSWER
a) minerals, vitamins and water
NOTE: Energy-yielding nutrients are organic Carbs, proteins and lipids
Question 6
The nutrients that provide the highest number of kcals per gram is:
a) protein
b) alcohol
c) fat
d) carbohydrate
CORRECT ANSWER
c) fat
3
@THE STUDY VAULT
, NOTE: Kcals values for carbohydrates (4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr)
Question 7
As a nurse, you know that health promotion typically, consist of strategies use to increase
the level of the health of individuals, their families, groups, and entire communities.
Example of health promotion strategies implement by nurse often include:
a) Knowledge, power, and community services
b) trust, government stipends, and managed care
c) knowledge, techniques, and community support
d) trust, cultural perception and knowledge
CORRECT ANSWER
d) trust, cultural perception and knowledge
Question 8
Water soluble and fat soluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates
CORRECT ANSWER
b) vitamins
NOTE: Fat soluble vitamins (A, D, E K), Water soluble vitamin (B, C).
fat-soluble - absorbed like fats, 1st into the lymph and then into the blood; Usually occur
together in fats and oils; Absorbed in the same manner as lipids. water-soluble -
absorbed directly into the blood
4
@THE STUDY VAULT
