NURS225 NUTRITION
PROCTORED EXAM REVIEW
STUDY GUIDE 2026 –
COMPLETE CONCEPT REVIEW
& PRACTICE MATERIALS
(LATEST EDITION)
100 Q&A CONCEPT REVIEW & PRACTICE
Section 1: Fundamentals of Nutrition
1. Q: Which macronutrient provides the most concentrated source of energy?
A: Fats (9 kcal/g)
2. Q: What is the primary function of carbohydrates in the body?
A: To provide energy, particularly for the brain and red blood cells
3. Q: Which vitamin is essential for blood clotting?
A: Vitamin K
4. Q: What does the term "essential amino acid" mean?
A: Amino acids that must be obtained from food because the body cannot synthesize
them
5. Q: Which mineral is crucial for oxygen transport in hemoglobin?
A: Iron
Section 2: Nutrition Through the Lifespan
, 6. Q: What is the recommended weight gain during pregnancy for a woman with normal
BMI?
A: 25-35 pounds
7. Q: Why is folate critically important during early pregnancy?
A: Prevents neural tube defects in the developing fetus
8. Q: What is colostrum, and why is it important for newborns?
A: First breast milk; rich in antibodies and immune factors
9. Q: What nutrient needs increase significantly during adolescence?
A: Calcium and iron
10. Q: Which physiological change in older adults affects nutrition status most significantly?
A: Decreased basal metabolic rate and reduced senses (taste/smell)
Section 3: Clinical Nutrition & Medical Conditions
11. Q: What is the primary dietary modification for hypertension (DASH diet emphasis)?
A: Reduced sodium, increased potassium, calcium, and magnesium
12. Q: Which diet is appropriate for a patient with celiac disease?
A: Strict gluten-free diet (no wheat, barley, rye)
13. Q: What is the glycemic index, and why is it important for diabetics?
A: Measures how quickly a food raises blood glucose; low GI foods are preferred for
blood sugar control
14. Q: Which nutritional deficiency is associated with pernicious anemia?
A: Vitamin B12 deficiency
15. Q: What is the recommended protein intake for a patient with chronic kidney disease
(not on dialysis)?
A: Restricted protein intake (0.6-0.8 g/kg/day)
16. Q: What is refeeding syndrome, and who is at risk?
A: Metabolic disturbances when feeding severely malnourished patients; involves
electrolyte shifts
17. Q: Which diet is therapeutic for diverticulosis during flare-ups?
A: Low-fiber during acute phase, then high-fiber for prevention
, 18. Q: What is the primary nutritional concern for patients with COPD?
A: Increased energy needs due to work of breathing; prevent malnutrition
19. Q: Why are medium-chain triglycerides (MCTs) used in cystic fibrosis?
A: More easily absorbed with pancreatic insufficiency
20. Q: Which vitamin deficiency causes night blindness?
A: Vitamin A deficiency
Section 4: Assessment & Calculations
21. Q: How is BMI calculated?
A: Weight (kg) / Height (m²)
22. Q: What does a BMI of 18.5 indicate?
A: Underweight
23. Q: How do you calculate ideal body weight (IBW) for women?
A: 100 lb for first 5 ft + 5 lb for each additional inch
24. Q: What is the formula for calculating basal energy expenditure (BEE) using Harris-
Benedict?
A: Women: 655 + (9.6 × kg) + (1.8 × cm) - (4.7 × age)
25. Q: How much protein does a 70 kg patient need for moderate stress?
A: 1.2-1.5 g/kg = 84-105 g/day
Section 5: Dietary Interventions & Education
26. Q: What are complete protein sources?
A: Animal products and soy; contain all essential amino acids
27. Q: What education should be given to a patient on warfarin regarding vitamin K?
A: Maintain consistent vitamin K intake; don't drastically increase/decrease green leafy
vegetables
28. Q: What is the difference between soluble and insoluble fiber?
A: Soluble dissolves (oats, beans); insoluble does not (wheat bran, vegetables)
29. Q: Which foods are considered high in oxalates (risk for kidney stones)?
A: Spinach, rhubarb, beets, nuts, tea
30. Q: What is the purpose of a clear liquid diet?
A: Maintain hydration, provide some electrolytes, minimal digestion needed
, Section 6: Vitamins & Minerals Deep Dive
31. Q: Which vitamin is synthesized by sunlight on skin?
A: Vitamin D
32. Q: What is the role of zinc in wound healing?
A: Supports protein synthesis, cell growth, and immune function
33. Q: Which population is at highest risk for vitamin D deficiency?
A: Elderly, dark-skinned individuals, limited sun exposure
34. Q: What deficiency causes pellagra?
A: Niacin (B3) deficiency
35. Q: Which mineral is a major electrolyte in intracellular fluid?
A: Potassium
Section 7: Gastrointestinal Disorders
36. Q: What is lactose intolerance, and what enzyme is deficient?
A: Inability to digest lactose; lactase deficiency
37. Q: Nutritional management for acute pancreatitis?
A: NPO initially, then advance to low-fat diet
38. Q: What is dumping syndrome, and how is it managed?
A: Rapid gastric emptying post-gastrectomy; small, frequent meals, low simple sugars
39. Q: Which condition requires a low-FODMAP diet?
A: Irritable bowel syndrome (IBS)
40. Q: What is the purpose of a low-residue diet?
A: Reduce fecal output and bowel movements
Section 8: Cardiovascular Health
41. Q: Which type of fat raises LDL cholesterol the most?
A: Trans fats
42. Q: What are omega-3 fatty acids beneficial for?
A: Reduce triglycerides, anti-inflammatory, support brain health
PROCTORED EXAM REVIEW
STUDY GUIDE 2026 –
COMPLETE CONCEPT REVIEW
& PRACTICE MATERIALS
(LATEST EDITION)
100 Q&A CONCEPT REVIEW & PRACTICE
Section 1: Fundamentals of Nutrition
1. Q: Which macronutrient provides the most concentrated source of energy?
A: Fats (9 kcal/g)
2. Q: What is the primary function of carbohydrates in the body?
A: To provide energy, particularly for the brain and red blood cells
3. Q: Which vitamin is essential for blood clotting?
A: Vitamin K
4. Q: What does the term "essential amino acid" mean?
A: Amino acids that must be obtained from food because the body cannot synthesize
them
5. Q: Which mineral is crucial for oxygen transport in hemoglobin?
A: Iron
Section 2: Nutrition Through the Lifespan
, 6. Q: What is the recommended weight gain during pregnancy for a woman with normal
BMI?
A: 25-35 pounds
7. Q: Why is folate critically important during early pregnancy?
A: Prevents neural tube defects in the developing fetus
8. Q: What is colostrum, and why is it important for newborns?
A: First breast milk; rich in antibodies and immune factors
9. Q: What nutrient needs increase significantly during adolescence?
A: Calcium and iron
10. Q: Which physiological change in older adults affects nutrition status most significantly?
A: Decreased basal metabolic rate and reduced senses (taste/smell)
Section 3: Clinical Nutrition & Medical Conditions
11. Q: What is the primary dietary modification for hypertension (DASH diet emphasis)?
A: Reduced sodium, increased potassium, calcium, and magnesium
12. Q: Which diet is appropriate for a patient with celiac disease?
A: Strict gluten-free diet (no wheat, barley, rye)
13. Q: What is the glycemic index, and why is it important for diabetics?
A: Measures how quickly a food raises blood glucose; low GI foods are preferred for
blood sugar control
14. Q: Which nutritional deficiency is associated with pernicious anemia?
A: Vitamin B12 deficiency
15. Q: What is the recommended protein intake for a patient with chronic kidney disease
(not on dialysis)?
A: Restricted protein intake (0.6-0.8 g/kg/day)
16. Q: What is refeeding syndrome, and who is at risk?
A: Metabolic disturbances when feeding severely malnourished patients; involves
electrolyte shifts
17. Q: Which diet is therapeutic for diverticulosis during flare-ups?
A: Low-fiber during acute phase, then high-fiber for prevention
, 18. Q: What is the primary nutritional concern for patients with COPD?
A: Increased energy needs due to work of breathing; prevent malnutrition
19. Q: Why are medium-chain triglycerides (MCTs) used in cystic fibrosis?
A: More easily absorbed with pancreatic insufficiency
20. Q: Which vitamin deficiency causes night blindness?
A: Vitamin A deficiency
Section 4: Assessment & Calculations
21. Q: How is BMI calculated?
A: Weight (kg) / Height (m²)
22. Q: What does a BMI of 18.5 indicate?
A: Underweight
23. Q: How do you calculate ideal body weight (IBW) for women?
A: 100 lb for first 5 ft + 5 lb for each additional inch
24. Q: What is the formula for calculating basal energy expenditure (BEE) using Harris-
Benedict?
A: Women: 655 + (9.6 × kg) + (1.8 × cm) - (4.7 × age)
25. Q: How much protein does a 70 kg patient need for moderate stress?
A: 1.2-1.5 g/kg = 84-105 g/day
Section 5: Dietary Interventions & Education
26. Q: What are complete protein sources?
A: Animal products and soy; contain all essential amino acids
27. Q: What education should be given to a patient on warfarin regarding vitamin K?
A: Maintain consistent vitamin K intake; don't drastically increase/decrease green leafy
vegetables
28. Q: What is the difference between soluble and insoluble fiber?
A: Soluble dissolves (oats, beans); insoluble does not (wheat bran, vegetables)
29. Q: Which foods are considered high in oxalates (risk for kidney stones)?
A: Spinach, rhubarb, beets, nuts, tea
30. Q: What is the purpose of a clear liquid diet?
A: Maintain hydration, provide some electrolytes, minimal digestion needed
, Section 6: Vitamins & Minerals Deep Dive
31. Q: Which vitamin is synthesized by sunlight on skin?
A: Vitamin D
32. Q: What is the role of zinc in wound healing?
A: Supports protein synthesis, cell growth, and immune function
33. Q: Which population is at highest risk for vitamin D deficiency?
A: Elderly, dark-skinned individuals, limited sun exposure
34. Q: What deficiency causes pellagra?
A: Niacin (B3) deficiency
35. Q: Which mineral is a major electrolyte in intracellular fluid?
A: Potassium
Section 7: Gastrointestinal Disorders
36. Q: What is lactose intolerance, and what enzyme is deficient?
A: Inability to digest lactose; lactase deficiency
37. Q: Nutritional management for acute pancreatitis?
A: NPO initially, then advance to low-fat diet
38. Q: What is dumping syndrome, and how is it managed?
A: Rapid gastric emptying post-gastrectomy; small, frequent meals, low simple sugars
39. Q: Which condition requires a low-FODMAP diet?
A: Irritable bowel syndrome (IBS)
40. Q: What is the purpose of a low-residue diet?
A: Reduce fecal output and bowel movements
Section 8: Cardiovascular Health
41. Q: Which type of fat raises LDL cholesterol the most?
A: Trans fats
42. Q: What are omega-3 fatty acids beneficial for?
A: Reduce triglycerides, anti-inflammatory, support brain health
