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NR 228 WEEK 8 FINAL FALL-SPRING SEMESTER EXAM VERSION 1 CHAMBERLAIN UNIVERSITY (GRADED A+)
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NR 228 WEEK 8 FINAL FALL-SPRING SEMESTER EXAM VERSION 1 CHAMBERLAIN UNIVERSITY (GRADED A+)
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NR 228 WEEK 8 FINAL FALL-SPRING SEMESTEREXAM VERSION 1 CHAMBERLAIN UNIVERSITY
(GRADED A+)
Health promotion - ANSWER: Strategies used to raise the level of the health of
individuals, families, groups, and communities
Vitamins - ANSWER: Compounds that indirectly assist other nutrients through the
complete process of digestion, absorption, metabolism, and excretion
Water soluble: B vitamins (folate, B6,B12)
Fat soluble: ADEK
Minerals - ANSWER: Major minerals: essential nutrient minerals required daily in
amounts of 100 mg or higher Ex: Ca, phosphorus, Na, K, sulfur, chlorine, Mg
Trace minerals: essential nutrient minerals required daily in amounts of 200 mg or
less Ex: chromium, cobalt, copper, fluorine, iodine, iron, manganese, selenium, zinc
Glucose - ANSWER: Monosaccharide
Simple carbs
Most efficient form of energy especially for muscles and brain
Fructose - ANSWER: Monosaccharide
Simple carbs
Sweetest of the sugars, absorbed in the small intestine then circulates through the
blood stream, when it reaches the liver, liver cells rearrange it into glucose
Sucrose - ANSWER: Disaccharide
Simple carbs
The pairing of glucose and fructose (table sugar)
Under-nutrition - ANSWER: Consumption of not enough energy/nutrients in
Comparison with DRI values. Ex: not enough folate in a pregnant woman
Over-nutrition - ANSWER: To many nutrients and to much energy in comparison with
DRI values Ex: over consumption of saturated fats
Malnutrition - ANSWER: Condition resulting from an imbalanced nutrient and/or
energy intake, this is both under and over. Ex: obese pt consumes excessive amt of
kcal is malnourished because their intake is out of balance
Percent daily value - ANSWER: Total fat intake for an average daily kcal intake of
2000-2500 kcal should range from about 40-97 g or less
, Health Literacy - ANSWER: The ability to acquire and comprehend basic health
concepts such as nutrition, and apply them to ones own health decisions
Formal: planned for implementation in a school setting
Non-formal: organized teaching and learning events in hospitals, clinics, and
community centers
Informal: encompasses a variety of educational experiences that occur through daily
activities. (EX: TV, newspaper, internet, magazines)
Purpose of WIC - ANSWER: Provide nutrition counseling, supplemental foods, as well
as referrals to other health care and social services to woman who are
pregnant/breastfeeding and to infants and children up to the age of 5 who are at
nutritional risk
Purpose of SNAP/ Food Stamp Program - ANSWER: Provides individuals and families
whose income is below a certain level with nutrition assistance
Purpose of the MyPyramid food guide - ANSWER: Help Americans become more
aware of what they eat and what their nutrient requirements are They can
personalize dietary recommendations based individually on height, weight, age,
gender, activity level, and weight goals.
Exchange list for meal planning - ANSWER: Tells what a serving is depending on
carbs. meat.meat substitutes, and fats
EAR - ANSWER: Amount of a nutrient needed to meet the basic requirements of 1/2
of the individuals in a specific group that represents the need of a population
Organic - ANSWER: Composed of structures that consist of hydrogen, oxygen, and
carbon
Natural - ANSWER: The ingredients of a product are less processed and more
wholesome but it doesn't address how the ingredients were grown or how the
animals were reared.
Artificial Ingredients - ANSWER: Made from components that aren't natural
Intentional food additives - ANSWER: Substances purposely added during
manufacturing to food products
100% Whole Grain - ANSWER: Signifies that all of the grain ingredients are whole
grains and that each product serving contains a minimum of 16 g of whole grain,
which equals 1 oz of whole grains
PKU (Phenylketonuria) - ANSWER: Genetic disorder with protein link which is
characterized by the inability to use or breakdown excess phenylalanine, an essential
amino acid
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