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Fundamental Concepts and Skills for Nursing Chapter 26: Study Guide & Exam Review

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Institution Fundamental Concepts And Skills For Nursing
Course Fundamental Concepts and Skills for Nursing
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Review Chapter 26 of Fundamental Concepts and Skills for Nursing with this study guide and exam review. This resource supports nursing students in revising essential nursing principles, understanding key concepts, and reinforcing foundational knowledge related to nursing practice. Use this guide to organize your revision, review important terminology, and strengthen your understanding of the chapter’s material as you prepare for nursing coursework and examinations.

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Page 1 of 41 Fundamental Concepts and SkillsFundamental
for Nursing Chapter
Concepts26and
_ Study
SkillsGuide
for Nursing
& Exam Chapter
Review.pdf
26 _ Study Guide & Exam Review




Fundamental Concepts and Skills for
Nursing Chapter 26 | Study Guide &
Exam Review




Page 1 of 41 Fundamental Concepts and SkillsFundamental
for Nursing Chapter
Concepts26and
_ Study
SkillsGuide
for Nursing
& Exam Chapter
Review.pdf
26 _ Study Guide & Exam Review

,Page 2 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26




Recent research is suggesting that ______ carbohydrates, particulary sucrose and fructose,
may play a greater role


Simple


The sum of processes involved in taking in nutrients and absorbing and using them


Nutrition


The functions of nutrients include...


Providing energy, regulating body temperatures, and building, maintaining, and repairing
tissue




Page 2 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26

,Page 3 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26




The process by which large molecules are broken down into smaller molecules to make
energy available to the organism


Catabolism


Cellular chemical reactions in the body


Metabolism


The process of converting food into chemical substances that can be absorbed into the
blood and used by the body tissue


Digestion



Page 3 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26

, Page 4 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26




The _________ was developed by the USDA's Center for Nutrition Policy and Promotion to
promote healthy diets for all Americans


MyPlate


MyPlate is consumer friendly and easy to remember because it visually demonstrates that
about half of your typical plate of food should come from ______ and ____________.


Fruits, vegetables


It is recommended that __ oz of cooked seafood should be consumed weekly.


8


Biochemical substances used by the body that must be supplied in adequate amounts from
foods consumed


Nutrients

Page 4 of 41 Fundamental Concepts and Skills for Nursing Chapter 26.pdf Fundamental Concepts and Skills for Nursing Chapter 26

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