Nr 228 exam 1 preparation - Study guides, Class notes & Summaries

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NR 228 EXAM 1 PREPARATION
  • NR 228 EXAM 1 PREPARATION

  • Exam (elaborations) • 27 pages • 2024
  • 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 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 c) eating more plant-based foods A group o...
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NR 228 Exam 2 Questions and Answers 100% Pass
  • NR 228 Exam 2 Questions and Answers 100% Pass

  • Exam (elaborations) • 9 pages • 2023
  • NR 228 Exam 2 Questions and Answers 100% Pass 1. A client that must obtain the greatest percentage of daily carbohydrates from complex carbohydrates most likely has which disease process Diabetes 10. A client needs regular injection of vitamin B12. Which is the best rationale for this client needing vitamin B12? The client stomachs does not produce the intrinsic factor. 2. A nurse in a community clinic is instructing a group of clients about food high in iron. The nurse should include informat...
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NR 228 Exam 2 Study Guide
  • NR 228 Exam 2 Study Guide

  • Exam (elaborations) • 17 pages • 2023
  • NR 228 Exam 2 Study Guide NR 228 Exam 2 Study Guide Thiamin (B1) - ANS Water-soluble vitamin Coenzyme energy metabolism; muscle nerve action § Part of an enzyme needed for energy metabolism § Important to nerve function Where do we get Thiamin (B1) - ANS pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds Thiamin (B1) deficiency - ANS Beriberi!!, neuritis, edema, cardiac failure Riboflavin (B2) - ANS water soluble Coenzyme energy metabolis...
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NR 228 Exam 2
  • NR 228 Exam 2

  • Exam (elaborations) • 4 pages • 2023
  • NR 228 Exam 2 NR 228 Exam 2 1. A client that must obtain the greatest percentage of daily carbohydrates from complex carbohydrates most likely has which disease process Diabetes - ANS 10. A client needs regular injection of vitamin B12. Which is the best rationale for this client needing vitamin B12? The client stomachs does not produce the intrinsic factor. 2. A nurse in a community clinic is instructing a group of clients about food high in iron. The nurse should include informa...
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NR 504 Leadership Exam 3 Questions With Answers (Complete 100% Guide)
  • NR 504 Leadership Exam 3 Questions With Answers (Complete 100% Guide)

  • Exam (elaborations) • 28 pages • 2021
  • NR 504 Leadership Exam 3 1. Which of the following delegations by the RN would require an immediate intervention by the charge RN? Answer: A UAP replaces the monitor electrodes on a patient after he has taken a shower. 2. You are the nursing supervisor on the 11 PM to 7 AM shift. When making rounds, the charge nurse on the unit reports that one of the patients is dyspneic. What action would be expected from a nurse in the expertise stage of clinical competence when assessing shortness of b...
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NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 (Perfect guide for exam preparation)( Latest, 2022/2023 ) NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 Chapter 4: Carbohydrates  Carbohydrate: What is the Dietary Reference Intake (DRI) and Acceptable Macro
  • NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 (Perfect guide for exam preparation)( Latest, 2022/2023 ) NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 Chapter 4: Carbohydrates Carbohydrate: What is the Dietary Reference Intake (DRI) and Acceptable Macro

  • Other • 17 pages • 2021
  • NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 (Perfect guide for exam preparation)( Latest, 2022/2023 ) NR 228 Week 2 Study Guide: Chapters 4, 7 and 8 Chapter 4: Carbohydrates Carbohydrate: What is the Dietary Reference Intake (DRI) and Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates? According to your book Chapter 4 paragraph 3, what are the recommended average daily servings for Review Box 4-1 and compare and contrast whole grains with refined grains. What does t...
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