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Nutrition Key Concepts
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Diet Planning Practice
Questions and Answers
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Nutrition: Key Concepts for LPNs and Students in Diet Planning
Study online at https://quizlet.com/_jomf3w
1. Nutrition The sum of all processes involved in taking in nutrients and using them
to maintain tissue and provide energy.
2. Role of the LPN/LVN in Assist patients to eat, record intake, observe for poor nutrition, and
nutrition report dietary concerns.
3. MyPlate USDA visual guide showing portions for fruits, vegetables, grains,
protein, and dairy.
4. MyPlate rule Make half your plate fruits and vegetables.
5. Dietary Guidelines for Focus on balancing calories with activity, eating variety, and limiting
Americans sodium, saturated/trans fat, added sugars, and refined grains.
6. DRI Dietary Reference Intakes; nutrient-based values for planning and
evaluating diets.
7. Nutrition Facts label Lists calories, fat, cholesterol, protein, carbs, sodium, vitamins, calci-
um, and iron.
8. Ingredients list order Ingredients are listed in descending order by weight.
9. Nutrient A chemical compound or element in food needed for good health.
10. Essential nutrient A nutrient the body cannot make enough of, so it must come from diet
or other sources.
11. Six essential nutrients Carbohydrates, fats, proteins, vitamins, minerals, and water.
12. Three nutrients that pro- Carbohydrates, fats, and proteins.
vide energy
13. Nutrients that do not pro- Vitamins, minerals, and water.
vide energy
1/6
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Nutrition Key Concepts
for LPNs and Students in
Diet Planning Practice
Questions and Answers
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Nutrition Key Concepts for LPNs and Students in Diet Planning Practice Questions and Answershttps://www.stuvia.com/user/edupac
https://www.stuvia.com/user/edupac
Nutrition: Key Concepts for LPNs and Students in Diet Planning
Study online at https://quizlet.com/_jomf3w
1. Nutrition The sum of all processes involved in taking in nutrients and using them
to maintain tissue and provide energy.
2. Role of the LPN/LVN in Assist patients to eat, record intake, observe for poor nutrition, and
nutrition report dietary concerns.
3. MyPlate USDA visual guide showing portions for fruits, vegetables, grains,
protein, and dairy.
4. MyPlate rule Make half your plate fruits and vegetables.
5. Dietary Guidelines for Focus on balancing calories with activity, eating variety, and limiting
Americans sodium, saturated/trans fat, added sugars, and refined grains.
6. DRI Dietary Reference Intakes; nutrient-based values for planning and
evaluating diets.
7. Nutrition Facts label Lists calories, fat, cholesterol, protein, carbs, sodium, vitamins, calci-
um, and iron.
8. Ingredients list order Ingredients are listed in descending order by weight.
9. Nutrient A chemical compound or element in food needed for good health.
10. Essential nutrient A nutrient the body cannot make enough of, so it must come from diet
or other sources.
11. Six essential nutrients Carbohydrates, fats, proteins, vitamins, minerals, and water.
12. Three nutrients that pro- Carbohydrates, fats, and proteins.
vide energy
13. Nutrients that do not pro- Vitamins, minerals, and water.
vide energy
1/6
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