NR 228: Exam 1 Notes- notes for exams. Everything is organized chapter by chapter. All the information will be useful for the exam. Will be easy and students will save time just using this note. I spent hours for this notes. Use this note instead of spending hours writing notes for your exams. NR 326: Exam 1 Notes. Everything is organized chapter by chapter. All the information will be useful for the exam. Will be easy and students will save time just using this note. I spent hours for this...

1. Nutritive content of sugar sub vs. sugar sweeteners (honey) ● Multiply the number of grams of sugars by 4 kcal. By dividing this number by the total kcal per serving and multiplying the decimal by 100, you can determine the percentage of sugar content. ● Sugar substitute is a food additive that provides a sweet taste like that of a sugar while containing significantly less food energy. One packet of sugar substitute is equal to 1 dessertspoon (2 teaspoons). ● Sugar sweeteners are f...

1. Nutritive content of sugar sub vs. sugar sweeteners (honey) ● Multiply the number of grams of sugars by 4 kcal. By dividing this number by the total kcal per serving and multiplying the decimal by 100, you can determine the percentage of sugar content. ● Sugar substitute is a food additive that provides a sweet taste like that of a sugar while containing significantly less food energy. One packet of sugar substitute is equal to 1 dessertspoon (2 teaspoons). ● Sugar sweeteners are f...

Exam (elaborations) Chamberlain University College Of Nursing NR 228: Nutrition, Health And Wellness NR228 Nutrition - ATI #1 - Nurse Touch - Wellness & Self-Care - Eating Healthy & Maintaining a Health

Exam (elaborations) Chamberlain University College Of Nursing NR 228: Nutrition, Health And Wellness (NR 228) Exam 2 Outlines and Review

1. Discuss the role that nutrition plays in health promotion. • Promote health and reduce chronic disease risk through the consumption of healthful diets and achievement and maintenance of healthy body weights. • Consume a variety of nutrient-dense foods within and across the food groups, especially whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources. • Limit the intake of saturated and trans fats, cholesterol, added suga...