NUTRITION, HEALTH, AND WELLNESS
NR228 EXAM 1 2025/2026 QUESTIONS
AND ANSWERS 100% PASS
Label meaning of serving size
The amount of a product that is most commonly consumed
Monosaccharides
glucose, fructose, galactose
-Have one sugar molecule
--Most fruits, vegetables and honey
Disaccharides
sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
Polysaccharides
Have many sugar molecules
--Rice, potatoes, corn, and wheat
Function of carbohydrates
Provide energy
-Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be sacrificed to
supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
Sugar alcohols
sorbitol, mannitol, xylitol
1 @COPYRIGHT 2025/2026.
,When reading a food label, how can you know what ingredients make up most of the product?
The first three ingredients listed will have the highest percentage
PKU patients should not have what type of sugar? Why?
Aspartame or anything containing aspartame
-Because their bodies cannot break down excess phenylalanine, resulting in a buildup that
causes medical problems
Glycemic Index
Ranking of foods according to how it raises blood glucose levels compared with a reference
food
Glycemic load
the amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate
Fiber
A tough complex carbohydrate that the body cannot digest
What are the functions of water?
Provides shape and rigidity to cells
Helps regulate body temp
Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
Minerals for blood health include
Iron, Zinc, Copper
Minerals for bone health
Calcium, Phosphorus, Magnesium, and Fluoride
What are the food trends we are experiencing in this country
Alot more eating out so more sodium, fat and calories
Simple carbs
Simple carbs vs complex carbs
Simple includes monosaccharides and disaccharides
Complex includes polysaccharides excluding glycogen
2 @COPYRIGHT 2025/2026.
, digestive problems through the life span
Infants- immature GI tract may allow proteins to be absorbed without complete digestion, can
result in allergic responses
Lactose Intolerant- may occur once primary growth need for nutrients contained in milk is met
OR could occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
Minerals for energy and metabolism
Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
True or false: Minerals are stable when cooked
TRUE
Nephrotic syndrome
Glomerular membrane becomes permeable to proteins. Leaking into the urine, and lacking in
the blood
S/S-
Chronic kidney disease
Large amounts of dilute urine In early stages, followed by oliguria and finally anuria as disease
progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
Nutrition therapy in kidney disease
Based on the severity of the disease, presence of metabolic abnormalities, and treatment
modality
-Length of disease
-Degree of impaired kidney function
-Individual clinical symptoms
Foods to avoid high in NA+ / K+
Table salt
Processed foods
Canned foods
Butter and milk
White potatoes (with skin)
3 @COPYRIGHT 2025/2026.
NR228 EXAM 1 2025/2026 QUESTIONS
AND ANSWERS 100% PASS
Label meaning of serving size
The amount of a product that is most commonly consumed
Monosaccharides
glucose, fructose, galactose
-Have one sugar molecule
--Most fruits, vegetables and honey
Disaccharides
sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
Polysaccharides
Have many sugar molecules
--Rice, potatoes, corn, and wheat
Function of carbohydrates
Provide energy
-Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be sacrificed to
supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
Sugar alcohols
sorbitol, mannitol, xylitol
1 @COPYRIGHT 2025/2026.
,When reading a food label, how can you know what ingredients make up most of the product?
The first three ingredients listed will have the highest percentage
PKU patients should not have what type of sugar? Why?
Aspartame or anything containing aspartame
-Because their bodies cannot break down excess phenylalanine, resulting in a buildup that
causes medical problems
Glycemic Index
Ranking of foods according to how it raises blood glucose levels compared with a reference
food
Glycemic load
the amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate
Fiber
A tough complex carbohydrate that the body cannot digest
What are the functions of water?
Provides shape and rigidity to cells
Helps regulate body temp
Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
Minerals for blood health include
Iron, Zinc, Copper
Minerals for bone health
Calcium, Phosphorus, Magnesium, and Fluoride
What are the food trends we are experiencing in this country
Alot more eating out so more sodium, fat and calories
Simple carbs
Simple carbs vs complex carbs
Simple includes monosaccharides and disaccharides
Complex includes polysaccharides excluding glycogen
2 @COPYRIGHT 2025/2026.
, digestive problems through the life span
Infants- immature GI tract may allow proteins to be absorbed without complete digestion, can
result in allergic responses
Lactose Intolerant- may occur once primary growth need for nutrients contained in milk is met
OR could occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
Minerals for energy and metabolism
Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
True or false: Minerals are stable when cooked
TRUE
Nephrotic syndrome
Glomerular membrane becomes permeable to proteins. Leaking into the urine, and lacking in
the blood
S/S-
Chronic kidney disease
Large amounts of dilute urine In early stages, followed by oliguria and finally anuria as disease
progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
Nutrition therapy in kidney disease
Based on the severity of the disease, presence of metabolic abnormalities, and treatment
modality
-Length of disease
-Degree of impaired kidney function
-Individual clinical symptoms
Foods to avoid high in NA+ / K+
Table salt
Processed foods
Canned foods
Butter and milk
White potatoes (with skin)
3 @COPYRIGHT 2025/2026.
