NR 228

This document provides a complete NR 228 Exam 1 prep guide with accurate questions and answers, covering key topics such as dietary principles, MyPlate nutrition guidelines, plant-based diets, health promotion, wellness strategies, and food labeling. Updated for 2026, it is ideal for nursing and healthcare students preparing for exams, quizzes, and assignments, offering verified solutions and explanations for fast revision and top-grade performance.

Exam 2: NR 228 (2025) |COMPREHENSIVE QUESTIONS AND VERIFIED ANSWERS WITH RATIONALES|GET IT 100% CORRECT

NR 228 EXAM 2 LATEST 2025 ACTUAL EXAM 100 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+||NEWEST VERSION, EXAMS OF NURSING Nurse is teaching patient about Mediterranean diet to a client with hypertension. Which statement indicates the need for further teaching? I will limit my intake of red meat to twice a week I can have dairy in moderate portions daily I can have fish twice a week I can drink wine in moderation - ANSWER-I will limit my intake of...

What are some causes of fluid retention? A. Excess sodium / sodium retention B. Kwashiorkor C. Water intoxication What can cause a sodium deficiency? (SELECT ALL THAT APPLY) A. Dehydration C. Diarrhea What are some ways to treat GERD? B. Avoid big meals C. Avoid tight clothing D. Avoid high fat foods Which of the following are monosaccharides? A. Glucose C. Frutose D. Galactose Which of the following are disaccharides? B. Sucrose C. Maltose E. Lactose Glucose is the main sourc...

What is a nutrient? Substance needed for body functioning and health. What is physical health? Efficient body functioning. What is social health? Interactions and relationships with others. What is spiritual health? Cultural beliefs about the purpose of life. What is environmental health? External factors that impact living and work. What are carbohydrates? Fuel and fiber for the body. What are proteins? Repair body tissue and provide nitrogen. What are fats? Components of cells a...

Nutrients -substances in foods required by the body for energy, growth, maintenance, and repair Nutrient Categories Proteins Carbohydrates Lipids (Fats) Vitamins Minerals Water Dimensions of Health 1. Physical Health 2. Social Health 3. Intellectual Health 4. Emotional Health 5. Spiritual Health 6. Environmental Health Physical Health -efficiency of the body to function appropriately, to maintain immunity to disease, and to meet daily energy -depends on the amount of nutrients ...

Carbon enters an ecosystem as... GPP Carbon returns to the atmosphere via... respiration or disturbance or is transported to other ecosystems how do plants lose carbon (in addition to respiration)? 6 ways 1. litterfall 2. root exudation 3. michorizal fungi 4. herbivory 5. human harvest 6. a volatile organic compound loss NPP is limited by precipitation at most locations, why not temperature? many hot ecosystems are also DRY ecosystems (if we left out the really dry ecosystems, temp could ...

A client that must obtain the greatest percentage of daily carbohydrates from complex carbohydrates most likely has which disease process Diabetes A nurse in a community clinic is instructing a group of clients about food high in iron. The nurse should include information that which nutrients aids in the absorption of iron Vitamin C The nurse on the medical-surgical floor is instructing a group of clients about vitamins and minerals and is discussing exposure to sunlight. The nurse is most l...

Adequate Intake of calcium during pregnancy 1000 mg Fetal Alcohol Syndrome (FAS) causes nervous system defects Risk factors for pregnancy older than 35 gestational diabetes preeclampsia S/S swollen, sudden severe rise ina arterial bp rapid weight gain preeclamsia nutrition support well balanced diet, generous protein, and sufficient energy N/V during pregnancy - strategies

Insoluble fibers Cellulose, Hemicellulose and Lignin Ex: fibrous structures found in the strings of celery and the skins of corn kernels. Soluble Fibers pectins, gums, mucilages Ex: kidney beans, lentils, chickpeas health benefits of fiber Obesity: Fuller Feeling Constipation: softens stools Diverticular Disease: Keeps BM's bulk, not stuck in diverticula Colon Cancer: replaces fat, linked to cause the cancer Heart disease: fat is excreted with fiber Diabetes: increases glucose abs...

For the body to function, maintain, and support optimal health and wellness, a client needs to consume adequate amounts of which substance by the body for energy, growth, maintenance, and repair? Supplements Nutrients Vitamins Water Nutrients These are a major source of fuel & fiber Carbs These provide nitrogen & function in structures throughout many body systems. Also promote wound healing Protein ______ are the components of all cells and have a role in hormone production Fats _...

NR 228 EXAM 2 LATEST REAL EXAM QUESTIONS

NR 228 EXAM 2 LATEST REAL EXAM QUESTIONS

NR 228 WEEK 8 FINAL FALL-SPRING SEMESTER EXAM VERSION 1 CHAMBERLAIN UNIVERSITY (GRADED A+)

NR 228 WEEK 8 FINAL FALL-SPRING SEMESTER EXAM VERSION 1 CHAMBERLAIN UNIVERSITY (GRADED A+)

NR 228 Exam 2 Study Guide Chapter 5 to 11 Exam 2 Study Guide Exam 2 covers Chapters 5,10 and 11. This study guide is meant to highlight important information in the chapters; it is NOT meant to be the only thing you study. I recommend reading the chapters, looking at LearnSmart modules, reviewing your notes and making sure you can answer the questions on this guide. Chapter 5: Strategic Planning and Decision-Making What is planning and what are the steps to strategic planning? 1) Establi...

Those foods we choose to eat when all foods are available at the same time and in the same quantity. Determined by genetic and environmental effects. Food choice This concerns the specific foods that are convenient to choose when we are actually ready to eat; rarely are all our preferred foods available at the same time to satisfy our preferences. These are restricted by convenience. Food liking Considers what food we really like to eat. We may want to eat foods that enhance our health, but ...

Food preference Those foods we choose to eat when all foods are available at the same time and in the same quantity. Determined by genetic and environmental effects. Food choice This concerns the specific foods that are convenient to choose when we are actually ready to eat; rarely are all our preferred foods available at the same time to satisfy our preferences. These are restricted by convenience. Food liking Considers what food we really like to eat. We may want to eat foods that enhance...

NR 228 Exam 1 Prep Which principle of health diet suggest selecting a wide range of foods as represented by the USDA's MyPlate food plan? a) Variety b) Moderation c) Adequacy d) Energy density - ANS a) Variety Of the following, the most important overall dietary modification to help reduce risk of chronic disease is: a) eating fewer foods that contain preservatives b) buying mostly locally grown foods c) eating more plant-based foods d) eating more animal-based foods - ANS c) ea...

nr 228 review for exam 2 latest version.