NUR 300: Nutrition UPDATED ACTUAL Questions and CORRECT Answers
1. Basics of Nutri- Every client needs to be considered individually when assessing for nutritional
tion needs and recommending food/supplements:
- medical (ex: diabetic; non receptive cells/pancreas doesn't produce insulin)
- social
- cultural
- health
- financial
if you recommend a unsustainable diet plan, do not provide adequate education
2. Basic Metabolic
Rate (BMR)
the client will likely NOT follow your recommendations
the rate at which you use energy when your body is at rest
**how many calories are needed to survive
3. Nutrient Density the amount of nutrients relative to the number of calories they provide
high (nutrient dense foods) : more nutritional quality per weight
4. Food Scarcity or not having access or ability to consume nutrients
Food Insecurity
5. Antropometry General BMI and ideal body weight
BMI:
underweight: < 18.5
normal: 18.5-24.9
overweight: 25-29.9
obese class I: 30-34.9
obese class II: 35-39.9
obese class III: 40+
6. Carbohydrates Makeup:
carbon, hydrogen, oxygen
, Calories per gram (kcal/g): 4
Sources:
grains, vegetables, fruits, sugars, starches
Additional Information:
breakdown into glucose or fructose, includes insoluble and soluble fiber, good
source of energy
7. Proteins **Proteins = heal
Makeup:
amino acid
Calories per gram: 4
Sources:
fish, meat, eggs, poultry, dairy, soy, beans and nuts
Additional Information:
only animal sources contain complete protein, can combine vegetarian sources
and basic building blocks
needed for cellular repair - need for healing to buildup amino acids
8. Fat Makeup:
carbon, hydrogen, acid and methyl group
Calories per gram: 9
Sources: animals, vegetables, nuts
Additional Information:
saturated and unsaturated
1. Basics of Nutri- Every client needs to be considered individually when assessing for nutritional
tion needs and recommending food/supplements:
- medical (ex: diabetic; non receptive cells/pancreas doesn't produce insulin)
- social
- cultural
- health
- financial
if you recommend a unsustainable diet plan, do not provide adequate education
2. Basic Metabolic
Rate (BMR)
the client will likely NOT follow your recommendations
the rate at which you use energy when your body is at rest
**how many calories are needed to survive
3. Nutrient Density the amount of nutrients relative to the number of calories they provide
high (nutrient dense foods) : more nutritional quality per weight
4. Food Scarcity or not having access or ability to consume nutrients
Food Insecurity
5. Antropometry General BMI and ideal body weight
BMI:
underweight: < 18.5
normal: 18.5-24.9
overweight: 25-29.9
obese class I: 30-34.9
obese class II: 35-39.9
obese class III: 40+
6. Carbohydrates Makeup:
carbon, hydrogen, oxygen
, Calories per gram (kcal/g): 4
Sources:
grains, vegetables, fruits, sugars, starches
Additional Information:
breakdown into glucose or fructose, includes insoluble and soluble fiber, good
source of energy
7. Proteins **Proteins = heal
Makeup:
amino acid
Calories per gram: 4
Sources:
fish, meat, eggs, poultry, dairy, soy, beans and nuts
Additional Information:
only animal sources contain complete protein, can combine vegetarian sources
and basic building blocks
needed for cellular repair - need for healing to buildup amino acids
8. Fat Makeup:
carbon, hydrogen, acid and methyl group
Calories per gram: 9
Sources: animals, vegetables, nuts
Additional Information:
saturated and unsaturated
