NR 228 Week 1 (Quiz Preparation & Discussions)

NR 228 Week 1 Exam 1 Practice Quizlet (View Questions Below)
  1. Question: Which principle of health diet suggest selecting a wide range of foods as represented by the USDA’s MyPlate food plan?
  2. Question: A group of strategies used to increase the level of health of individuals, families, groups and communities is known as:
  3. Question: Food descriptions on labels assist us in better understanding the products inside of the package. Which of the following food description is false?
  4. Question: Nutrients that DO NOT yield energy include:
  5. Question: The nutrients that provides the highest number of kcals per gram is:
  6. Question: As a nurse, you know that health promotion typically, consist of strategies 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:
  7. Question: Water soluble and fat soluble describes the two classes of:
  8. Question: A category of nutrients that assists other nutrients with metabolic functions throughout the body is:
  9. Question: The best source of action to provide adequate amounts of vitamins and minerals is to:
  10. Question: If a college student is eating only one small meal per day in an attempt to lose weight and is taking high doses of vitamin and mineral supplements to try make up for the lack of food, he or she would be describe as having:
  11. Question: A teenager client is hungry and goes to the refrigerator for a snack…………. She selects some slices of roast turkey and a cup of her aunt’s special fruit salad. This is an example of:
  12. Question: Economics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include:
  13. Question: Between 1970 and 2000, nutritional concern centered on reducing nutrient excesses. Before 1070, the focus was to reduce:
  14. Question: Of the following, the most important overall dietary modification to help reduce risk of chronic disease is:
  15. Question: The “fruit & veggies – more matters” slogan is part of a campaign designed to increase of fruits & veggies among:
  16. Question: One reason that increasing fruit & veggies consumption helps decrease dietary fat intake is because fruit & veggies:
  17. Question: Fish consumption is increasing in the United States as a result of:
  18. Question: If a food package has the radura symbol, showing that the food has been irradiated, a consumer can know that the food:
  19. Question: The nutrition facts panel on a food label is useful for
  20. Question: Consider the following food label from a frozen meal, and choose the nutrients important for healthy bone and tissue
  21. Question: Valves to control the movement of food in and out of the stomach are called:
  22. Question: A substance that works only on a specific class of nutrients is called:
  23. Question: A bolus is a ball of:
  24. Question: The villi of the small intestine increase its capacity for:
  25. Question: If the large intestine did not carry out its main function, feces would be:
  26. Question: The esophagus is a structure that:
  27. Question: The esophagus is the:
  28. Question: Plants use carbon dioxide, water & the sun’s energy in the process of photosynthesis to synthesize:
  29. Question: Compared with table sugar (sucrose), honey tastes_____ because it contains _____:
  30. Question: The person eating a high intake of complex carbohydrates is likely following a ___ diet
  31. Question: When insufficient carbohydrate are available and the body has to metabolize fat for energy, ____ is/are produced.
  32. Question: Bacteria have a role with ____ in causing_____
  33. Question: Noncarbohydrate alcohol is:
  34. Question: Diets high in cellulose could include which?
  35. Question: Hard water contains high levels of minerals, such as”
  36. Question: Within the body, water helps to do which?
  37. Question: The hormones that causes the kidney to decrease water excretion is called:
  38. Question: Intracellular and extracellular electrolytes include which?
  39. Question: Serum calcium levels can be affected by which?
  40. Question: If a patient has cancer & is being treated using chemotherapy, his or her greatest food safety concern is:

NR 228 Week 1 Discussion Question: Digestive System

Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested! Start at the beginning and discuss the anatomical parts as well as the biochemical roles that contribute to this sandwich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms, along with how they are metabolized in the body!

What happens if one part does not function? For example, what happens to digestion if the person is missing many teeth but can’t afford dentures or perhaps has a digestive disorder?

  1. What stress factors may cause issues in the digestive tract for some people?
  2. How can a regular exercise program aid in the development of a healthy digestive tract?
  3. How might digestion and metabolism be different over the life span?

NR 228 Week 1 Study Guide: Chapters 1 and Chapter 2
  1. Identify the WHO definition of health and explain how it differs from the definition of health presented in Chapter 1 by Rene Dubos. Contrast both those definitions to the Chamberlain definition of health you learned in NR222 “A dynamic and holistic process in a person’s perceived state of being.”
  2. Discuss the role that nutrition plays in “Health Promotion” in no less than 1 paragraph (5-6 sentences minimum).
  3. Explain what “health literacy” means and how it relates to health promotion.
  4. Describe the 6 known essential nutrients
  5. Explain the difference between “essential” and non-essential” nutrients.
  6. Identify the kilocalorie per gram for the following:
  7. Explain Dietary Reference Intakes (DRI’s) and ………………..
  8. Define the following:
  • EAR (Estimated Average requirement):
  • RDA (Recommended Dietary Allowance):
  • AI (Adequate Intake):
  • UL (Tolerable Upper Intake Level):
  • AMDRs (Acceptable Macronutrient Distribution Ranges):
  1. Differentiate between the terms “undernutrition” and “malnutrition
  2. Explain the difference between “MyPlate” and “MyPyramid” dietary guidelines.
  3. Identify nutrients that your book indicates Americans it too few of and too much of. (page 19
  4. Compare and contrast serving size with “exchanges”. Identify how my grams of carbohydrate are in one fruit or starch “exchange”. How many calories does that equate to
  5. Review Figure 2-9 and explain the food labeling system in the United States.
  6. Who, besides doctors and nurses, do patients with low literacy skills tend to use for health and nutrition advice?
  7. Differentiate labeling for organic foods.

Expert Custom Answer

1. The process by which large insoluble food substances converted to soluble molecules which can be absorbed into blood is called as digestion. Digestion initiates from ingestion of food into the mouth….

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