NURSING EXAM PREP
NR 228 EXAM 1
NUTRITION, HEALTH AND WELLNESS
2026/2027 ACTUAL EXAM TEST BANK
WITH REAL EXAM QUESTIONS AND
100% CORRECT VERIFIED ANSWERS
(GUARANTEED PASS!!)
● A+ VERIFIED ●
Aligned to Chamberlain University NR228 Nutrition, Health and Wellness Objectives • Intermediate Nursing Course Level
A+ QUESTIONS 5 SECTIONS 100%
VERIFIED COMPLETE RATIONALES
CATEGORIES
■ SECTION 1 — Macronutrients & Energy Balance
■ SECTION 2 — Micronutrients & Nutritional Assessment
■ SECTION 3 — Nutrition Across the Lifespan
■ SECTION 4 — Therapeutic Diets & Nutrition Support
■ SECTION 5 — Food Safety, Culture, Chronic Disease & Hydration
STUVIAACTUALEXAM
, SECTION 1: Macronutrients & Energy Balance
Q1. A client with type 2 diabetes asks why complex carbohydrates are preferred over simple sugars for blood glucose control.
The nurse explains that complex carbohydrates primarily provide which advantage?
A. They are digested more slowly, producing a more gradual rise in blood glucose
B. They are completely free of calories and do not affect blood glucose
C. They contain no glucose molecules and therefore cannot raise blood sugar
D. They suppress insulin secretion and prevent hypoglycemia
Correct Answer: A
Rationale: Complex carbohydrates (starches and fiber-containing foods) require longer enzymatic breakdown, resulting in a slower, more
sustained glucose release. Simple sugars are absorbed rapidly and cause sharper glucose spikes.
Q2. A client is reviewing a nutrition label and notes that a serving contains 9 grams of fat. The nurse teaches that each gram of fat
provides approximately how many kilocalories?
A. 4 kcal/g
B. 9 kcal/g
C. 7 kcal/g
D. 12 kcal/g
Correct Answer: B
Rationale: Fat yields 9 kcal per gram, more than double the energy density of carbohydrate or protein (4 kcal/g each). Alcohol provides 7 kcal/g.
Accurate energy calculations depend on these values.
Q3. A client following a high-protein weight-loss diet reports fatigue and bad breath. The nurse recognizes that excessive protein
intake without adequate carbohydrate can lead to which metabolic state?
A. Enhanced glycogen storage in muscle and liver
B. Suppression of gluconeogenesis and stable blood glucose
C. Increased production of ketone bodies from fat breakdown
D. Complete oxidation of all amino acids without nitrogen waste
Correct Answer: C
Rationale: When carbohydrate is severely restricted, the body increases fat oxidation and produces ketones. Protein can supply some glucose
via gluconeogenesis, but ketosis commonly occurs and accounts for the characteristic breath odor.
Q4. A nurse is calculating estimated energy needs for a sedentary 45-year-old woman who weighs 70 kg. Using a rough activity
factor, the nurse knows that basal metabolic rate accounts for approximately what percentage of total daily energy expenditure in
most adults?
A. 10–15%
B. 25–30%
C. 90–95%
D. 60–75%
Correct Answer: D
Rationale: Basal metabolic rate typically comprises 60–75% of total energy expenditure. The thermic effect of food is about 10% and physical
activity makes up the remainder, which varies widely with lifestyle.
Q5. A client with a BMI of 32 kg/m² is classified as having obesity. The nurse explains that BMI is calculated using which two
measurements?
A. Weight in kilograms divided by height in meters squared
B. Waist circumference and hip circumference
C. Body fat percentage determined by skinfold calipers
D. Ideal body weight based on frame size and gender
Correct Answer: A
Rationale: BMI = weight (kg) / [height (m)]². It is a screening tool for weight category and does not directly measure body composition or fat
distribution, which is why waist circumference is often assessed as well.
Q6. A client asks whether all dietary fats should be eliminated to improve heart health. The nurse provides accurate teaching by
stating that which type of fat is considered most beneficial when used in place of saturated fat?
A. Trans fatty acids from partially hydrogenated oils
B. Monounsaturated and polyunsaturated fats from plant and fish sources
C. Cholesterol from egg yolks and organ meats
STUVIAACTUALEXAM • Page 2
NR 228 EXAM 1
NUTRITION, HEALTH AND WELLNESS
2026/2027 ACTUAL EXAM TEST BANK
WITH REAL EXAM QUESTIONS AND
100% CORRECT VERIFIED ANSWERS
(GUARANTEED PASS!!)
● A+ VERIFIED ●
Aligned to Chamberlain University NR228 Nutrition, Health and Wellness Objectives • Intermediate Nursing Course Level
A+ QUESTIONS 5 SECTIONS 100%
VERIFIED COMPLETE RATIONALES
CATEGORIES
■ SECTION 1 — Macronutrients & Energy Balance
■ SECTION 2 — Micronutrients & Nutritional Assessment
■ SECTION 3 — Nutrition Across the Lifespan
■ SECTION 4 — Therapeutic Diets & Nutrition Support
■ SECTION 5 — Food Safety, Culture, Chronic Disease & Hydration
STUVIAACTUALEXAM
, SECTION 1: Macronutrients & Energy Balance
Q1. A client with type 2 diabetes asks why complex carbohydrates are preferred over simple sugars for blood glucose control.
The nurse explains that complex carbohydrates primarily provide which advantage?
A. They are digested more slowly, producing a more gradual rise in blood glucose
B. They are completely free of calories and do not affect blood glucose
C. They contain no glucose molecules and therefore cannot raise blood sugar
D. They suppress insulin secretion and prevent hypoglycemia
Correct Answer: A
Rationale: Complex carbohydrates (starches and fiber-containing foods) require longer enzymatic breakdown, resulting in a slower, more
sustained glucose release. Simple sugars are absorbed rapidly and cause sharper glucose spikes.
Q2. A client is reviewing a nutrition label and notes that a serving contains 9 grams of fat. The nurse teaches that each gram of fat
provides approximately how many kilocalories?
A. 4 kcal/g
B. 9 kcal/g
C. 7 kcal/g
D. 12 kcal/g
Correct Answer: B
Rationale: Fat yields 9 kcal per gram, more than double the energy density of carbohydrate or protein (4 kcal/g each). Alcohol provides 7 kcal/g.
Accurate energy calculations depend on these values.
Q3. A client following a high-protein weight-loss diet reports fatigue and bad breath. The nurse recognizes that excessive protein
intake without adequate carbohydrate can lead to which metabolic state?
A. Enhanced glycogen storage in muscle and liver
B. Suppression of gluconeogenesis and stable blood glucose
C. Increased production of ketone bodies from fat breakdown
D. Complete oxidation of all amino acids without nitrogen waste
Correct Answer: C
Rationale: When carbohydrate is severely restricted, the body increases fat oxidation and produces ketones. Protein can supply some glucose
via gluconeogenesis, but ketosis commonly occurs and accounts for the characteristic breath odor.
Q4. A nurse is calculating estimated energy needs for a sedentary 45-year-old woman who weighs 70 kg. Using a rough activity
factor, the nurse knows that basal metabolic rate accounts for approximately what percentage of total daily energy expenditure in
most adults?
A. 10–15%
B. 25–30%
C. 90–95%
D. 60–75%
Correct Answer: D
Rationale: Basal metabolic rate typically comprises 60–75% of total energy expenditure. The thermic effect of food is about 10% and physical
activity makes up the remainder, which varies widely with lifestyle.
Q5. A client with a BMI of 32 kg/m² is classified as having obesity. The nurse explains that BMI is calculated using which two
measurements?
A. Weight in kilograms divided by height in meters squared
B. Waist circumference and hip circumference
C. Body fat percentage determined by skinfold calipers
D. Ideal body weight based on frame size and gender
Correct Answer: A
Rationale: BMI = weight (kg) / [height (m)]². It is a screening tool for weight category and does not directly measure body composition or fat
distribution, which is why waist circumference is often assessed as well.
Q6. A client asks whether all dietary fats should be eliminated to improve heart health. The nurse provides accurate teaching by
stating that which type of fat is considered most beneficial when used in place of saturated fat?
A. Trans fatty acids from partially hydrogenated oils
B. Monounsaturated and polyunsaturated fats from plant and fish sources
C. Cholesterol from egg yolks and organ meats
STUVIAACTUALEXAM • Page 2
