NUR 230
NUR 230 EXAM 4 QUESTIONS AND ANSWERS
T/F: Knowledge about nutrition is fundamental to nursing
practice. - correct answer True
T/F: Assessing a PT's nutritional status, e.g. fluid and food
intake, BMI, food allergies, religious & cultural food
norms, are part of nursing care. - correct answer True
T/F: Most health problems have a nutritional component.
- correct answer True
T/F: Many chronic illnesses can be reversed with a whole
foods diet. - correct answer True
,NUR 230
T/F: Awareness of the cultural and spiritual role of food
and nutrition is necessary for the provision of patient
care. - correct answer True
T/F: Patients and the public ask nurses for nutritional
information. - correct answer True
T/F: An alternative to eating fruit is drinking fruit juice. -
correct answer False
T/F: People who are gluten-intolerant can eat regular
pasta. - correct answer False
T/F: People who are lactose-intolerant can drink soy or
coconut milk. - correct answer True
T/F: Lactating women have higher nutrient and calorie
requirements. - correct answer True
T/F: Bananas and brussel sprouts are nutritional sources
of potassium. - correct answer True
,NUR 230
T/F: One teaspoon or 5 mls of salt has about 2,300 mg of
sodium. - correct answer True
T/F: A low sodium diet is considered to be between 2-3
gms/day. - correct answer False
T/F: A primarily plant-based diet provides adequate
dietary calcium. - correct answer True
T/F: Processed and packaged foods are the largest
contributor of sodium to the diet. - correct answer True
To increase dietary iron the nurse recommends the
patient eat: __________________. - correct answer beans,
legumes, leafy greens, beef.
T/F: High density lipids pose a risk factor for
cardiovascular disease (CVD). - correct answer False
, NUR 230
Five sources of dietary fiber to be recommended to PTs
are _________________. - correct answer
The difference between whole food versus processed
foods? - correct answer close to their original form as possible
vs incremental steps that have been taken to alter foods
T/F: Patients who switch from soda to fruit juice should
be complimented to making a healthy choice. - correct answer
False
T/F: Dietary sugar contributes to the morbidity and
mortality from CVD. - correct answer True
T/F: Buckwheat flour can be recommended for gluten-
free diets. - correct answer True
Which health conditions benefit from mindful nutritional
intake? - correct answer All health conditions.
Nutrient---dietary substance needed for:
NUR 230 EXAM 4 QUESTIONS AND ANSWERS
T/F: Knowledge about nutrition is fundamental to nursing
practice. - correct answer True
T/F: Assessing a PT's nutritional status, e.g. fluid and food
intake, BMI, food allergies, religious & cultural food
norms, are part of nursing care. - correct answer True
T/F: Most health problems have a nutritional component.
- correct answer True
T/F: Many chronic illnesses can be reversed with a whole
foods diet. - correct answer True
,NUR 230
T/F: Awareness of the cultural and spiritual role of food
and nutrition is necessary for the provision of patient
care. - correct answer True
T/F: Patients and the public ask nurses for nutritional
information. - correct answer True
T/F: An alternative to eating fruit is drinking fruit juice. -
correct answer False
T/F: People who are gluten-intolerant can eat regular
pasta. - correct answer False
T/F: People who are lactose-intolerant can drink soy or
coconut milk. - correct answer True
T/F: Lactating women have higher nutrient and calorie
requirements. - correct answer True
T/F: Bananas and brussel sprouts are nutritional sources
of potassium. - correct answer True
,NUR 230
T/F: One teaspoon or 5 mls of salt has about 2,300 mg of
sodium. - correct answer True
T/F: A low sodium diet is considered to be between 2-3
gms/day. - correct answer False
T/F: A primarily plant-based diet provides adequate
dietary calcium. - correct answer True
T/F: Processed and packaged foods are the largest
contributor of sodium to the diet. - correct answer True
To increase dietary iron the nurse recommends the
patient eat: __________________. - correct answer beans,
legumes, leafy greens, beef.
T/F: High density lipids pose a risk factor for
cardiovascular disease (CVD). - correct answer False
, NUR 230
Five sources of dietary fiber to be recommended to PTs
are _________________. - correct answer
The difference between whole food versus processed
foods? - correct answer close to their original form as possible
vs incremental steps that have been taken to alter foods
T/F: Patients who switch from soda to fruit juice should
be complimented to making a healthy choice. - correct answer
False
T/F: Dietary sugar contributes to the morbidity and
mortality from CVD. - correct answer True
T/F: Buckwheat flour can be recommended for gluten-
free diets. - correct answer True
Which health conditions benefit from mindful nutritional
intake? - correct answer All health conditions.
Nutrient---dietary substance needed for:
