Chamberlain University NR-228 Final Exam (pdf) | 2026/2027 |
Nutrition Q&A | Nutrition
1. Which of the following best describes the concept of "bioavailability" in
nutrition?
A) The total amount of a nutrient present in a food
B) The rate and extent to which a nutrient is absorbed and used by the body
C) The number of calories a nutrient provides
D) The recommended daily intake of a nutrient
Correct Answer: The rate and extent to which a nutrient is absorbed and
used by the body
Rationale: Bioavailability refers to the rate and extent to which a nutrient is
absorbed and utilized by the body. It is influenced by factors such as the food
source, preparation methods, and individual digestive health. This concept is
critical for understanding how effectively the body can use the nutrients
consumed.
2. A nurse is teaching a client about simple and complex carbohydrates.
Which of the following statements by the client indicates correct
understanding?
A) "Simple carbohydrates are broken down into starches, while complex
carbohydrates are broken down into sugars."
B) "Simple carbohydrates are broken down into sugars, while complex
carbohydrates are broken down into starches and fiber."
C) "Both simple and complex carbohydrates are broken down into starches."
D) "Both simple and complex carbohydrates are broken down into sugars."
Correct Answer: "Simple carbohydrates are broken down into sugars, while
complex carbohydrates are broken down into starches and fiber."
,Rationale: Simple carbohydrates (monosaccharides and disaccharides) are
broken down into sugars, while complex carbohydrates (polysaccharides) are
broken down into starches and fiber. Starches are used as an energy source,
while fiber is not digested but is important for digestive health.
3. A client asks the nurse which macronutrient provides the most energy per
gram. Which of the following is the correct response?
A) Carbohydrates
B) Proteins
C) Fats
D) Alcohol
Correct Answer: Fats
Rationale: Fats provide 9 kilocalories per gram, the densest form of energy
among the macronutrients. Carbohydrates and proteins provide only 4 kcal/g
each, while alcohol provides 7 kcal/g but is not considered a nutrient. This
high energy density makes fats an efficient energy storage form.
4. The nurse is educating a client about the Acceptable Macronutrient
Distribution Range (AMDR) for carbohydrates. Which percentage of total
daily calories should come from carbohydrates?
A) 10-35%
B) 20-35%
C) 45-65%
D) 65-75%
Correct Answer: 45-65%
,Rationale: The Acceptable Macronutrient Distribution Range (AMDR) for
carbohydrates is 45-65% of total daily calories. The AMDR for protein is 10-
35%, and for fat is 20-35%.
5. The nurse is assessing a client with a body mass index (BMI) of 32. Which
of the following classifications is correct?
A) Underweight
B) Normal weight
C) Overweight
D) Obese
Correct Answer: Obese
Rationale: A BMI of 30 or greater is classified as obese. A BMI of 18.5-24.9 is
normal, 25-29.9 is overweight, and less than 18.5 is underweight.
6. A nurse is calculating the protein needs for a client who weighs 70 kg.
Using the RDA of 0.8 g/kg, how many grams of protein does this client need
daily?
A) 46 g
B) 56 g
C) 70 g
D) 80 g
Correct Answer: 56 g
Rationale: The RDA for protein is 0.8 g/kg of body weight. For a 70 kg client:
70 kg × 0.8 g/kg = 56 g of protein per day.
, 7. A nurse is educating a client about the difference between complete and
incomplete proteins. Which of the following is a complete protein?
A) Beans
B) Rice
C) Chicken
D) Nuts
Correct Answer: Chicken
Rationale: Animal sources such as chicken, meat, fish, eggs, and dairy are
complete proteins. Plant sources such as beans, rice, and nuts are typically
incomplete proteins.
8. A client with celiac disease is being taught about dietary management.
Which of the following foods should the nurse instruct the client to avoid?
A) Rice
B) Corn
C) Oats
D) Quinoa
Correct Answer: Oats
Rationale: Celiac disease requires a strict gluten-free diet. Gluten is found in
wheat, rye, and barley. While oats are naturally gluten-free, they are often
cross-contaminated with wheat during processing and should be avoided
unless labeled gluten-free.
9. A nurse is teaching a client about fat-soluble vitamins. Which of the
following vitamins are classified as fat-soluble?
Nutrition Q&A | Nutrition
1. Which of the following best describes the concept of "bioavailability" in
nutrition?
A) The total amount of a nutrient present in a food
B) The rate and extent to which a nutrient is absorbed and used by the body
C) The number of calories a nutrient provides
D) The recommended daily intake of a nutrient
Correct Answer: The rate and extent to which a nutrient is absorbed and
used by the body
Rationale: Bioavailability refers to the rate and extent to which a nutrient is
absorbed and utilized by the body. It is influenced by factors such as the food
source, preparation methods, and individual digestive health. This concept is
critical for understanding how effectively the body can use the nutrients
consumed.
2. A nurse is teaching a client about simple and complex carbohydrates.
Which of the following statements by the client indicates correct
understanding?
A) "Simple carbohydrates are broken down into starches, while complex
carbohydrates are broken down into sugars."
B) "Simple carbohydrates are broken down into sugars, while complex
carbohydrates are broken down into starches and fiber."
C) "Both simple and complex carbohydrates are broken down into starches."
D) "Both simple and complex carbohydrates are broken down into sugars."
Correct Answer: "Simple carbohydrates are broken down into sugars, while
complex carbohydrates are broken down into starches and fiber."
,Rationale: Simple carbohydrates (monosaccharides and disaccharides) are
broken down into sugars, while complex carbohydrates (polysaccharides) are
broken down into starches and fiber. Starches are used as an energy source,
while fiber is not digested but is important for digestive health.
3. A client asks the nurse which macronutrient provides the most energy per
gram. Which of the following is the correct response?
A) Carbohydrates
B) Proteins
C) Fats
D) Alcohol
Correct Answer: Fats
Rationale: Fats provide 9 kilocalories per gram, the densest form of energy
among the macronutrients. Carbohydrates and proteins provide only 4 kcal/g
each, while alcohol provides 7 kcal/g but is not considered a nutrient. This
high energy density makes fats an efficient energy storage form.
4. The nurse is educating a client about the Acceptable Macronutrient
Distribution Range (AMDR) for carbohydrates. Which percentage of total
daily calories should come from carbohydrates?
A) 10-35%
B) 20-35%
C) 45-65%
D) 65-75%
Correct Answer: 45-65%
,Rationale: The Acceptable Macronutrient Distribution Range (AMDR) for
carbohydrates is 45-65% of total daily calories. The AMDR for protein is 10-
35%, and for fat is 20-35%.
5. The nurse is assessing a client with a body mass index (BMI) of 32. Which
of the following classifications is correct?
A) Underweight
B) Normal weight
C) Overweight
D) Obese
Correct Answer: Obese
Rationale: A BMI of 30 or greater is classified as obese. A BMI of 18.5-24.9 is
normal, 25-29.9 is overweight, and less than 18.5 is underweight.
6. A nurse is calculating the protein needs for a client who weighs 70 kg.
Using the RDA of 0.8 g/kg, how many grams of protein does this client need
daily?
A) 46 g
B) 56 g
C) 70 g
D) 80 g
Correct Answer: 56 g
Rationale: The RDA for protein is 0.8 g/kg of body weight. For a 70 kg client:
70 kg × 0.8 g/kg = 56 g of protein per day.
, 7. A nurse is educating a client about the difference between complete and
incomplete proteins. Which of the following is a complete protein?
A) Beans
B) Rice
C) Chicken
D) Nuts
Correct Answer: Chicken
Rationale: Animal sources such as chicken, meat, fish, eggs, and dairy are
complete proteins. Plant sources such as beans, rice, and nuts are typically
incomplete proteins.
8. A client with celiac disease is being taught about dietary management.
Which of the following foods should the nurse instruct the client to avoid?
A) Rice
B) Corn
C) Oats
D) Quinoa
Correct Answer: Oats
Rationale: Celiac disease requires a strict gluten-free diet. Gluten is found in
wheat, rye, and barley. While oats are naturally gluten-free, they are often
cross-contaminated with wheat during processing and should be avoided
unless labeled gluten-free.
9. A nurse is teaching a client about fat-soluble vitamins. Which of the
following vitamins are classified as fat-soluble?
