NUR 1172 Exam 2 – Question and Answers (Set 3)


Category: Test Bank Tag: NUR 1172


NUR 1172 Exam 2

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