NR-228 – Nutrition, Health & Wellness Complete
Study Guide, Nutrition Concepts, Wellness
Promotion, Disease Prevention, Dietary
Management, and Nursing Exam Review
Q1. A nurse is teaching a patient about the six essential nutrients. Which of the
following correctly identifies all six categories?
A) Carbohydrates, lipids, proteins, vitamins, minerals, and water
B) Carbohydrates, lipids, proteins, vitamins, minerals, and water
C) Carbohydrates, fats, proteins, enzymes, minerals, and water
D) Carbohydrates, lipids, proteins, antioxidants, minerals, and water
Answer: B — Carbohydrates, lipids, proteins, vitamins, minerals, and water
Rationale: The six essential
nutrients are carbohydrates, lipids (fats), proteins, vitamins, minerals,
and water. These nutrients are essential because the body cannot synthesize them
in adequate amounts and they must be obtained through the diet. Enzymes and
antioxidants are not classified as essential nutrients.
Q2. Which of the following nutrients provides the greatest amount of energy per
gram?
A) Carbohydrates (4 kcal/g)
B) Proteins (4 kcal/g)
C) Lipids (9 kcal/g)
D) Vitamins (0 kcal/g)
Answer: C — Lipids (9 kcal/g)
Rationale: Lipids provide 9 kcal per gram, making them the most energy-dense
nutrient. Carbohydrates and proteins both provide 4 kcal per gram. Alcohol
provides 7 kcal per gram but is not considered a nutrient. Vitamins and minerals
provide no calories.
,Q3. A patient asks the nurse about the difference between essential and
nonessential amino acids. The nurse's best response is:
A) "Essential amino acids can be made by the body; nonessential must be obtained
from food"
B) "Essential amino acids cannot be made by the body and must be obtained
from food; nonessential can be made by the body"
C) "All amino acids are essential and must be obtained from food"
D) "Essential amino acids are only found in animal products"
Answer: B — "Essential amino acids cannot be made by the body and must
be obtained from food; nonessential can be made by the body"
Rationale: There are 9 essential amino acids that the body cannot synthesize and
must obtain from dietary protein. There are 11 nonessential amino acids that the
body can synthesize. Complete proteins (animal sources, soy, quinoa) contain all
essential amino acids.
Q4. A patient is following a vegan diet. Which nutrient is the patient at greatest
risk for deficiency?
A) Vitamin C
B) Vitamin B₁₂
C) Iron
D) Vitamin B₁₂
Answer: D — Vitamin B₁₂
Rationale: Vitamin B₁₂ is found almost exclusively in animal products (meat,
fish, eggs, dairy). Vegans are at high risk for B₁₂ deficiency. Iron and calcium can
also be deficient, but B₁₂ is the most significant concern for strict vegans. B₁₂
deficiency can cause pernicious anemia and neurological damage.
Q5. Which of the following is a complete protein source?
A) Beans
B) Rice
C) Eggs
D) Peanut butter
,Answer: C — Eggs
Rationale: Complete proteins contain all 9 essential amino acids in adequate
amounts. Animal sources (eggs, milk, meat, fish) are complete proteins. Plant
sources (beans, rice, peanut butter) are typically incomplete, lacking one or more
essential amino acids. Soy and quinoa are exceptions as complete plant proteins.
Q6. A nurse is educating a patient about the Dietary Guidelines for Americans.
Which recommendation is consistent with the 2020–2025 guidelines?
A) Limit added sugars to less than 25% of daily calories
B) Limit added sugars to less than 10% of daily calories
C) Limit saturated fat to less than 20% of daily calories
D) Limit sodium to less than 3,500 mg/day
Answer: B — Limit added sugars to less than 10% of daily calories
Rationale: The 2020–2025 Dietary Guidelines for Americans recommend
limiting added sugars to less than 10% of daily calories (about 50 grams on a
2,000-calorie diet). Saturated fat should be limited to less than 10% of calories, and
sodium should be limited to less than 2,300 mg/day.
Q7. A patient with type 2 diabetes asks the nurse about carbohydrate counting. The
nurse should explain that:
A) All carbohydrates should be avoided
B) Carbohydrate counting helps manage blood glucose by balancing
carbohydrate intake with insulin or medication
C) Carbohydrate counting is not recommended for diabetics
D) Only simple sugars need to be counted
Answer: B — Carbohydrate counting helps manage blood glucose by
balancing carbohydrate intake with insulin or medication
Rationale: Carbohydrate counting is a meal planning approach used to manage
blood glucose by balancing carbohydrate intake with insulin or oral diabetes
medications. It involves counting the total grams of carbohydrates consumed and
matching them to insulin doses. It is a standard approach for diabetes management.
, Q8. A patient's BMI is 31 kg/m². The nurse should classify this patient as:
A) Normal weight
B) Overweight
C) Obese Class I
D) Obese Class II
Answer: C — Obese Class I
Rationale: BMI classifications: Normal (18.5–24.9), Overweight (25.0–
29.9), Obese Class I (30.0–34.9) , Obese Class II (35.0–39.9), Obese Class III (≥
40). A BMI of 31 kg/m² is Obese Class I.
Q9. A nurse is teaching a patient about MyPlate. Which food group should make
up the largest portion of the plate?
A) Protein
B) Grains
C) Vegetables
D) Dairy
Answer: C — Vegetables
Rationale: According to MyPlate, vegetables and fruits should make up half of
the plate. Vegetables should make up the largest portion within that half. Grains
and protein make up the other half, with grains being slightly larger than protein.
Dairy is represented by a cup on the side.
Q10. Which vitamin is essential for calcium absorption and bone health?
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin E
Answer: C — Vitamin D
Study Guide, Nutrition Concepts, Wellness
Promotion, Disease Prevention, Dietary
Management, and Nursing Exam Review
Q1. A nurse is teaching a patient about the six essential nutrients. Which of the
following correctly identifies all six categories?
A) Carbohydrates, lipids, proteins, vitamins, minerals, and water
B) Carbohydrates, lipids, proteins, vitamins, minerals, and water
C) Carbohydrates, fats, proteins, enzymes, minerals, and water
D) Carbohydrates, lipids, proteins, antioxidants, minerals, and water
Answer: B — Carbohydrates, lipids, proteins, vitamins, minerals, and water
Rationale: The six essential
nutrients are carbohydrates, lipids (fats), proteins, vitamins, minerals,
and water. These nutrients are essential because the body cannot synthesize them
in adequate amounts and they must be obtained through the diet. Enzymes and
antioxidants are not classified as essential nutrients.
Q2. Which of the following nutrients provides the greatest amount of energy per
gram?
A) Carbohydrates (4 kcal/g)
B) Proteins (4 kcal/g)
C) Lipids (9 kcal/g)
D) Vitamins (0 kcal/g)
Answer: C — Lipids (9 kcal/g)
Rationale: Lipids provide 9 kcal per gram, making them the most energy-dense
nutrient. Carbohydrates and proteins both provide 4 kcal per gram. Alcohol
provides 7 kcal per gram but is not considered a nutrient. Vitamins and minerals
provide no calories.
,Q3. A patient asks the nurse about the difference between essential and
nonessential amino acids. The nurse's best response is:
A) "Essential amino acids can be made by the body; nonessential must be obtained
from food"
B) "Essential amino acids cannot be made by the body and must be obtained
from food; nonessential can be made by the body"
C) "All amino acids are essential and must be obtained from food"
D) "Essential amino acids are only found in animal products"
Answer: B — "Essential amino acids cannot be made by the body and must
be obtained from food; nonessential can be made by the body"
Rationale: There are 9 essential amino acids that the body cannot synthesize and
must obtain from dietary protein. There are 11 nonessential amino acids that the
body can synthesize. Complete proteins (animal sources, soy, quinoa) contain all
essential amino acids.
Q4. A patient is following a vegan diet. Which nutrient is the patient at greatest
risk for deficiency?
A) Vitamin C
B) Vitamin B₁₂
C) Iron
D) Vitamin B₁₂
Answer: D — Vitamin B₁₂
Rationale: Vitamin B₁₂ is found almost exclusively in animal products (meat,
fish, eggs, dairy). Vegans are at high risk for B₁₂ deficiency. Iron and calcium can
also be deficient, but B₁₂ is the most significant concern for strict vegans. B₁₂
deficiency can cause pernicious anemia and neurological damage.
Q5. Which of the following is a complete protein source?
A) Beans
B) Rice
C) Eggs
D) Peanut butter
,Answer: C — Eggs
Rationale: Complete proteins contain all 9 essential amino acids in adequate
amounts. Animal sources (eggs, milk, meat, fish) are complete proteins. Plant
sources (beans, rice, peanut butter) are typically incomplete, lacking one or more
essential amino acids. Soy and quinoa are exceptions as complete plant proteins.
Q6. A nurse is educating a patient about the Dietary Guidelines for Americans.
Which recommendation is consistent with the 2020–2025 guidelines?
A) Limit added sugars to less than 25% of daily calories
B) Limit added sugars to less than 10% of daily calories
C) Limit saturated fat to less than 20% of daily calories
D) Limit sodium to less than 3,500 mg/day
Answer: B — Limit added sugars to less than 10% of daily calories
Rationale: The 2020–2025 Dietary Guidelines for Americans recommend
limiting added sugars to less than 10% of daily calories (about 50 grams on a
2,000-calorie diet). Saturated fat should be limited to less than 10% of calories, and
sodium should be limited to less than 2,300 mg/day.
Q7. A patient with type 2 diabetes asks the nurse about carbohydrate counting. The
nurse should explain that:
A) All carbohydrates should be avoided
B) Carbohydrate counting helps manage blood glucose by balancing
carbohydrate intake with insulin or medication
C) Carbohydrate counting is not recommended for diabetics
D) Only simple sugars need to be counted
Answer: B — Carbohydrate counting helps manage blood glucose by
balancing carbohydrate intake with insulin or medication
Rationale: Carbohydrate counting is a meal planning approach used to manage
blood glucose by balancing carbohydrate intake with insulin or oral diabetes
medications. It involves counting the total grams of carbohydrates consumed and
matching them to insulin doses. It is a standard approach for diabetes management.
, Q8. A patient's BMI is 31 kg/m². The nurse should classify this patient as:
A) Normal weight
B) Overweight
C) Obese Class I
D) Obese Class II
Answer: C — Obese Class I
Rationale: BMI classifications: Normal (18.5–24.9), Overweight (25.0–
29.9), Obese Class I (30.0–34.9) , Obese Class II (35.0–39.9), Obese Class III (≥
40). A BMI of 31 kg/m² is Obese Class I.
Q9. A nurse is teaching a patient about MyPlate. Which food group should make
up the largest portion of the plate?
A) Protein
B) Grains
C) Vegetables
D) Dairy
Answer: C — Vegetables
Rationale: According to MyPlate, vegetables and fruits should make up half of
the plate. Vegetables should make up the largest portion within that half. Grains
and protein make up the other half, with grains being slightly larger than protein.
Dairy is represented by a cup on the side.
Q10. Which vitamin is essential for calcium absorption and bone health?
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin E
Answer: C — Vitamin D
