Nr 228 week 2 study guide - Study guides, Class notes & Summaries

NR 228 EXAM 1 STUDY GUIDE/ REVIEW.Know different types of sugars…. Words that end in “ose” like glucose, sucrose…. Define essential vs Non-essential GI Chapter: How the system works Structures of the GI tract and their function Know difference between Mono, Di, and Polysaccharides Pros and Cons of being Vegan Why is iodized salt necessary? Why should some people limit salt? Function of Vitamins and their real names i.e. B1= Thiamin Why can aspartame be dangerous and for whom? ...

NR 228 EXAM 1 STUDY GUIDE/ REVIEW.Know different types of sugars…. Words that end in “ose” like glucose, sucrose…. Define essential vs Non-essential GI Chapter: How the system works Structures of the GI tract and their function Know difference between Mono, Di, and Polysaccharides Pros and Cons of being Vegan Why is iodized salt necessary? Why should some people limit salt? Function of Vitamins and their real names i.e. B1= Thiamin Why can aspartame be dangerous and for whom? ...

NR 228 Exam 1 Study Guide Know different types of sugars…. Words that end in “ose” like glucose, sucrose…. Define essential vs Non-essential GI Chapter: How the system works Structures of the GI tract and their function Know difference between Mono, Di, and Polysaccharides Pros and Cons of being Vegan Why is iodized salt necessary? Why should some people limit salt? Function of Vitamins and their real names i.e. B1= Thiamin Why can aspartame be dangerous and for whom? How muc...

NR 228 Review for Exam 2 Nutrition factors of aging adults, including malnutrition Role of adults in feeding children and factors that influence nutrition in children Protein intake related to life span Protein intake specific increase by g/kg severe stress Iron needs: men vs women Vitamin D uptake related to aging adults Noninvasive measurements Screening of hospitalize patients for nutritional status Types of diets: clear liquid, full liquid, enteral feeding, low fiber, soft, high c...

Nutrition Final Study Guide 2023/2024 1-The nurse is conducting screening at a local clinic to identify clients needing instruction regarding weight management. Which clients body mass index BMI never written normal limits I require no further interventions (SATA) A client who has high blood pressure and has a BMI of 32, A client who was diagnosed anorexia nervosa and has a BMI of 16, A client diagnosed with diabetes and has a BMI of 31, 2-the nurse is instructing a client about...

  1-The nurse is conducting screening at a local clinic to identify clients needing instruction regarding weight management. Which clients body mass index BMI never written normal limits I require no further interventions (SATA) A client who has high blood pressure and has a BMI of 32, A client who was diagnosed anorexia nervosa and has a BMI of 16, A client diagnosed with diabetes and has a BMI of 31, 2-the nurse is instructing a client about protein metabolism in the body and...

1-The nurse is conducting screening at a local clinic to identify clients needing instruction regarding weight management. Which clients body mass index BMI never written normal limits I require no further interventions (SATA) A client who has high blood pressure and has a BMI of 32, A client who was diagnosed anorexia nervosa and has a BMI of 16, A client diagnosed with diabetes and has a BMI of 31, 2-the nurse is instructing a client about protein metabolism in the body and its ...

NR228/ NR 228 Nutrition, Health, and Wellness (Study Guide Week 2) Chapters 4, 7, 8

NR 451 CAPSTONE WEEK 3 DISCUSSION: RESILIENCE AND CHANGE (GRADED) 2424 unread replies.2424 replies. Purpose This week's graded topic relates to the following Course Outcome (CO). CO4: Integrates clinical nursing judgment using effective communication strategies with patients, colleagues, and other healthcare providers. (PO#4) Due Date • Answer post due by Wednesday 11:59 PM MT in Week 3 • Two replies to classmates and/or instructor due by Sunday 11:59 PM MT at the end of Week 3 Dire...

Chapter 4: Carbohydrates 1. Carbohydrate: a) They area convenient and economical source of calories for people throughout the world. b) Carbohydrates are composed of organic compounds composed of carbon, hydrogen, and oxygen. i. The compounds consist of: 1. Simple carbohydrateslike glucose and sucrose. 2. Complex carbohydrateslike starch and dietary fiber. 2. What is the Dietary Reference Intake (DRI) and Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates? a) DRI: 130g...