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3.

How do Dietary Reference Intakes (DRI) differ from the original Recommended Daily

Requirements (RDA)?

Focus on recommendations for intake of vitamins and minerals

Use multiple reference values to plan diets and assess intake for healthy people

Specify the minimum safe levels of nutrients, vitamins, and minerals

Target population nutrition intake needs rather than individual needs

4.

A nurse is planning a teaching session on the link between healthy eating and Type 2 diabetes

management.

Which three nutrients should the nurse plan to include in the education?

Fiber, cholesterol, protein

Saturated fat, calcium, iron

Cholesterol, iron, protein

Calcium, fiber, saturated fat

5.

Which BMI assessment will be made if the patient measures 6’2″ in height and 235 pounds in

weight?

Underweight

Overweight

Obese

Normal weight

 

 

 

6.

Which assessment measures physical dimensions as well as the fat mass composition of the

human body to provide information about a patient’s nutritional status?

Biometric

Psychometric

Anthropometric

Audiometric

7.

Which dietary guideline is appropriate for a patient newly diagnosed with type 2 diabetes

mellitus?

Add one serving of processed, white flour-based grains per meal

Include red meat at least five times per week

Drink one glass of red wine with a meal daily

Fill half the plate with non-starchy vegetables for a healthy meal

8.

A patient with a family history of diabetes requests information on ways to prevent diabetes.

Which instructions should a nurse provide during the education session?

Lose weight if above optimal weight range

Drink fresh juice with each meal

Follow a low-fiber diet

Choose foods with a high glycemic index

9.

A nurse is counseling an obese adult with hypertension to participate in a weight loss program.

Which outcomes are anticipated if the weight loss is successful?

A decrease in blood sugar and increase in protein levels

A decrease in LDL cholesterol and decrease in blood pressure

An increase in blood pressure and increase in triglycerides

A decrease in basal metabolic rate and decrease in blood sugar

I need to learn this.

10.

What is a nutritional benefit of replacing saturated fats with monounsaturated fats?

Monounsaturated fats have no effect on cholesterol levels.

Foods taste better and have a more palatable texture with monounsaturated fats.

Monounsaturated fats are easier to consume in animal and dairy products.

Monounsaturated fats may help improve insulin sensitivity and blood sugar levels.

11.

What does the glycemic index measure?

The calories burned by consuming a carbohydrate-containing food

The relative increase in blood sugar caused by a carbohydrate-containing food

The amount of time it takes for the blood sugar to return to normal after ingesting a

carbohydrate-containing food

The amount of glucose a food contains

12.

Which statement indicates that a mother understands the nutritional changes, including the

need to increase thiamine, in her adolescent son’s diet?

“I understand that I will have to make sure my son drinks plenty of tomato juice.”

“I understand that I will have to serve more lentil canned soup.”

“I understand that loss of appetite is not normal, and I should be concerned.”

“I understand that I will have to cook less asparagus, brown rice, and pork.”

 

 

13.

What food can trigger irritable bowel syndrome (IBS) attacks?

Pumpkin

Unripe bananas

Oranges

Chicken soup

14.

Which dietary recommendation is not appropriate for an older adult patient that has been

recently diagnosed with cardiovascular disease and is learning strategies to control cholesterol

levels?

Green tea

Blond psyllium

Fish

Oatmeal

15.

A kindergarten class at a local elementary school had several students missing class due to a

shigellosis outbreak. The school nurse is teaching the children how to properly wash hands and

have personal hygiene.

What is the school nurse trying to accomplish?

How to use standard precautions

How to break the chain of infection

How to use universal precautions

How to use contact precautions

16.

What is the purpose of using nitrogen in potato chip bags?

To destroy bacteria that are sensitive to light

To prevent humidity from damaging the chips

To prevent the chips from oxidizing

To prevent the starch from fermenting

Which organization is responsible for authorizing food and beverages that can be labeled with

the organic seal?

The Food and Drug Administration

The Department of Agriculture

The Department of Revenue

The Department of Health

I need to learn this.

18.

All prescription and non-prescription drugs are regulated in the United States by the Food and

Drug Administration (FDA). Once the FDA approves a drug, it must be manufactured under

carefully monitored conditions and packaged with complete information on the best dose, route,

and schedule.

What must be added on the package of all FDA approved dietary supplements?

Conditions the drug has been proven to treat

Known side effects and contraindications

Nutritional ingredients panel

Unsafe interactions with other drugs

I need to learn this.

19.

What are the five types of ergogenic acids?

Caffeine, ephedrine, protein, carbohydrates, and amino acids

Mechanical, pharmacological, physiological, psychological, and nutritional

Erythropoietin, b-blockers, antihistamines, growth hormone, and anabolic-androgenic

steroids

Creatine, carnitine, vitamins, phosphate, and NaHCO3

 

 

What is food instability?

A lack of consistent access to food

A recurrent lack of access to nutrient-rich foods

An inadequate amount of food intake due to a lifestyle choice

The availability of nutritionally adequate and safe foods

 

 

SCIENCE
HEALTH SCIENCE
NURSING
NUTRITION NS305

 

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