NUR 1172 Exam 2 – Question and Answers – Set 2


Category: Test Bank Tag: NUR 1172


NUR 1172 Exam 2 – Nutrition

  1. In the acute care setting a nutritional screen is required and must be completed within how many hours following admission?
  2. Which government agency is responsible for tracking and reporting the incidence of foodborne illnesses?
  3. A client has been in the hospital for the past three days and the nurse has initiated the Nutrition Care Process (NCP). The nurse has completed the Nutrition Assessment and is now identifying and labeling the problems, determining the cause/contributing risk factors, and clustering signs and symptoms for this client. What step is the nurse at in the NCP?
  4. There are two forces controlling body water distribution. Identify these two forces.
  5. Most individuals get the required daily amount (RDA) of Vitamin D from fortified milk and sun exposure.  What disease is making a comeback when breastfeed infants do not receive Vitamin D supplements?
  6. Which of the following is a normal physiologic change that occurs in pregnancy?
  7. The United States Department of Agriculture is focused on the following areas related to foods and nutrition. Select the correct answer.
  8. When does the aging process begin?
  9. Waist circumference is used to classify overweight and obesity as well as to estimate disease risk. What waist circumference indicates that a client is at risk for disease?
  10. The nurse is providing a nutrition education program for a client who has a diagnosis of osteoporosis. The nurse can confirm that the client understands the teaching when the client states the following will increase calcium absorption.
  11. Which structure is responsible for providing fetal nourishment?
  12. Which term refers to the state of dynamic equilibrium within the internal environment of the body resulting in a balance of physiologic metabolism?
  13. What is the primary defense to prevent contacting or spreading food borne illnesses?
  14. The nurse teaches the client the role of vitamin D.  Which statement by the client about vitamin D indicates that the teaching has been effective?
  15. What is the purpose of performing a nutritional screen on an older adult?
  16. Hormones can influence water balance. Identify two influential hormones that affect the balance of body water.
  17. Which of the following is true concerning organic foods?
  18. A patient has been advised to take an iron supplement. Which of the following vitamins increases the absorption of iron?
  19. Why is it important for a client with a chronic disease to maximize the quality of their nutritional intake?
  20. A potassium intake of 4700 mg/day is recommended for all adults.  Where is the majority of potassium located in the body?
  21. False claims regarding certain foods, supplements or medicines can be dangerous. What is one of the greatest dangers to individuals practicing unfounded nutritional habits?
  22. What foods would be included on a clear liquid diet?
  23. What are the three functions of nutrients for the body? Select the answer below.
  24. Minerals are classified as major minerals and trace elements. Select the item that lists two of the trace elements.
  25. To be classified as a vitamin, a compound has to meet three (3) criteria. Which of the following is NOT a requirement go be classified as a vitamin?
  26. When working with infants, children, and their nutrition, what is the most sensitive indicator of growth and development?
  27. When taking a patient’s history for a nutritional assessment, the client states “I do not take any medication. I only take herbal supplements.” What response by the nurse would be appropriate?
  28. In recent years there have been several reports of major food infection outbreaks. Which bacterium causes an infection after the consumption of raw or undercooked ground beef?
  29. The Mini Nutritional Assessment (MNA) is an assessment tool to detect undernutrition for which age group?
  30. Which clinical observation is a sign of good nutritional status?
  31. Vitamins are classified as fat-soluble or water-soluble. Select the item that lists only fat-soluble vitamins.
  32. What is considered a normal Body Mass Index (BMI)?
  33. The Dietary Reference Intake (DRI) for calcium increases for which group of individuals over the age of 50?
  34. When performing a nutrition assessment on an older adult, the nurse asks the client about recent weight loss. Based on the client’s response, the nurse is able to determine that the patient unintentionally has lost 5% of their weight in the last month. What is the relevance of this weight loss?
  35. The term evidence-based practice has become a crucial component of healthcare. What is the FIRSTstep in this process?
  36. Beriberi is a disease that results from a deficiency of which water-soluble vitamin?
  37. Select the preferred method of providing nutrition to clients in the acute care setting.
  38. What is the unit of measurement used by nutritionists to describe the energy content of food?
  39. The ability of the eye to adapt to changes in light depends on the light-sensitive pigment, rhodopsin, located in the rods of the retina.  Normal rhodopsin cannot be formed when what vitamin is deficient in a person’s diet?
  40. Which food selection is high in Vitamin E?
  41. Which of the following personal habits should be discouraged during pregnancy?
  42. Which of the following is true regarding BMI (Body Mass Index)?
  43. What do nutritional and medical authorities agree is the optimal single food for an infant during the first 6 to 7 months of life?
  44. Iron plays an important role in which metabolic function?
  45. What model does the Academy of Nutrition and Dietetics recommend using to provide nutrition care for clients?
  46. Which of the following will most likely enhance the success of a client’s nutrition therapy?
  1. What federal agency is responsible for food health claims, food and drug education, false advertising and the review of food labels?
  2. Most Americans consume more than the recommended 1500 mg of sodium. What is the major source of sodium in the United States?
  3. What is the MOST IMPORTANT reason for a nutrition screen to be performed?
  4. Which fat-soluble vitamin is associated with the synthesis of blood clotting factors in the liver?