EXAM 1 NR 228
Solutions, A+ Work.
1. Which principle of health dietsuggestselecting a wide range of foods asrepresented by the USDA’s
MyPlate food plan?
a) Variety
b) Moderation
c) Adequacy
d) Energy density
2.
...
EXAM 1 NR 228
Solutions, A+ Work.
1. Which principle of health dietsuggestselecting a wide range of foods asrepresented by the USDA’s
MyPlate food plan?
a) Variety
b) Moderation
c) Adequacy
d) Energy density
2. A group ofstrategies used to increase the level of health of individuals, families, groups and
communities is known as:
a) Wellness
b) health promotion
c) tertiary prevention
d) nutritional assessment
3. Food descriptions on labels assist usin better understanding the productsinside of the package.
Which of the following food description is false?
a) “Extra lean” containsless than 5g of fat, 2g ofsaturated fat, and 95mg of cholesterol per
serving.
b) “Light or lite” products contain half the calories of two thirdsthe fat content of the original
product.
c) “Lean” contains lessthan 10f of fat, 4g ofsaturated fat, and 95mg of cholesterol perserving.
d) “Good source of” contains 10%-19% of daily value forspecific vitamin, mineral, or fiber in one
serving.
4. Nutrientsthat DO NOT yield energy include:
a) minerals, vitamins and water
b) protein, water and vitamins
c) water, vitamins, and carbohydrates
NR 228 EXAM I PRACTICE QUIZLET 2
d) minerals, vitamins, and proteins.
● NOTE: Energy-yielding nutrients are organic
➢ Carbohydrates, proteins, and lipids
5. The nutrientsthat provides the highest number of kcals per gram is:
a) protein
b) alcohol
c) fat
d) carbohydrate
● NOTE: Kcals valuesfor carbohydrates(4gr), Protein (4gr), alcohol (7gr), Lipids/fat (9gr)
6. As a nurse, you know that health promotion typically, consist ofstrategies use to increase the level
of the health of individuals, their families, groups, and entire communities. Example of health
promotion strategies implement by nurse often include:
a) Knowledge, power, and community services
b) trust, governmentstipends, and managed care
c) knowledge,techniques, and community support
d) trust, cultural perception and knowledge
7. Watersoluble and fatsoluble describes the two classes of:
a) fiber
b) vitamin
c) minerals
d) carbohydrates
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