NU117/NUR1172 Section 13 Nutritional Principles in Nursing - Online - 2016 Sum

Nutrition Exam One rev3

7/19/16 1:58 PM
7/19/16 2:18 PM

Attempt Score
34 out of 50 points
Time Elapsed20 minutes out of 1 hour and 15 minutes
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Question 1 0 out of 1 points

RsQ_002What substance protects the lining of the stomach and small

Question 2 1 out of 1 points

RsQ_020Live microorganisms that result in a health benefit to the hos

that matches this definition?

Question 3 1 out of 1 points

RsQ_045What statement is true in regards to essential nutrients requi

Question 4 1 out of 1 points

RsQ_003What actions are involved in the process of digestion?

Question 5 1 out of 1 points

RsQ_024What is the minimum recommended amount of carbohydrate

Question 6 1 out of 1 points

 RsQ_014In addition to the components of the gastrointestinal (G.I.) tra
enzyme and digestive fluid secretions?

Question 7 0 out of 1 points

RsQ_015Which body organ is responsible for the metabolic processing

Question 8 0 out of 1 points

RsQ_048What is the chemical group name for fats and fat-related com

Question 9 1 out of 1 points

RsQ_039Which nutrient is the bodys preferred energy source?

Question 10 1 out of 1 points

RsQ_029What is the sugar that all carbohydrates are converted to for

Question 11 1 out of 1 points

RsQ_013Which macronutrient is the bodies preferred source of energy

Question 12 1 out of 1 points

RsQ_041Which of the following is NOT one of the three major compon

Question 13 1 out of 1 points

 RsQ_044What is the primary function of protein in the body?

Question 14 1 out of 1 points

RsQ_040What is the Acceptable Macronutrient Distribution Range for p

Question 15 0 out of 1 points

RsQ_032Which lipoprotein increases the risk of cardiovascular disease

Question 16 0 out of 1 points

RsQ_030What is the term for starch that has similar health benefits as

Question 17 1 out of 1 points

RsQ_027Which three foods typically contain high amounts of monouns

Question 18 1 out of 1 points

RsQ_019Why is it important to understand the standard serving sizes

Question 19 0 out of 1 points

RsQ_031The dietary intake of carbohydrate should not be taken in exc

Distribution Ranges (AMDR) for carbohydrate?

Question 20 0 out of 1 points

 RsQ_038When kidney function declines, which nutrient may be reduce

Question 21 1 out of 1 points

RsQ_004What is the normal path that food takes when eaten?

Question 22 0 out of 1 points

RsQ_049Which type of fat is solid at room temperature?

Question 23 1 out of 1 points

RsQ_050Nurses actively participate in providing appropriate nutrition

primarily responsible for the application of nutrition science in clinical practice settings?

Question 24 1 out of 1 points

RsQ_001Following a colectomy (total removal of the large intestine), t

Question 25 1 out of 1 points

RsQ_023Carbon, hydrogen, and oxygen are the components of what m

Question 26 1 out of 1 points

RsQ_047What are the nutrients that are the primary source of energy

Question 27 1 out of 1 points

 RsQ_036There are several different types of vegetarian diets. Which v

Question 28 1 out of 1 points

RsQ_028Where does the digestion of fat primarily occur?

Question 29 0 out of 1 points

RsQ_026Coconut oil contains 88% of which fatty acid?

Question 30 0 out of 1 points

RsQ_035What term defines the breaking down of body tissue?

Question 31 1 out of 1 points

RsQ_037Which protein type serves as a carrier for drugs, hormones an

Question 32 0 out of 1 points

RsQ_021What are the essential fatty acids?

Question 33 1 out of 1 points

RsQ_011The nurse is teaching a client with cardiac disease about a lo

Question 34 0 out of 1 points

 RsQ_018What gastrointestinal structure controls the movement of foo

Question 35 0 out of 1 points

RsQ_008Which of the following is true regarding bile?

Question 36 1 out of 1 points

RsQ_006Which hormone lowers the blood glucose?

Question 37 1 out of 1 points

RsQ_034Identify the term for the highest level of nutrient that can be

Question 38 1 out of 1 points

RsQ_016Which enzyme deficiency results in lactose intolerance?

Question 39 1 out of 1 points

RsQ_017When macronutrient end products of digestion are ready for a

correct end products of digestion.

Question 40 1 out of 1 points

RsQ_043Functions of lipids in the diet are to:

Question 41 0 out of 1 points

033The Dietary Reference Intakes (DRI) provide reference values for use in planning and evalua

Question 42 1 out of 1 points

RsQ_007Which of the following is an example of a complete protein?

Question 43 1 out of 1 points

RsQ_046What are the building blocks of protein?

Question 44 1 out of 1 points

RsQ_005What term defines the action of biting, chewing, and breaking

Question 45 1 out of 1 points

RsQ_025Which of these fats can lower Low-Density Lipoproteins (LDL)

Question 46 0 out of 1 points

RsQ_010Where does the absorption of most nutrients occur?

Question 47 0 out of 1 points

RsQ_012What are the three (3) components of digestion that convert

Question 48 1 out of 1 points

 RsQ_042Which component of the Dietary Reference Index looks at the
meet the nutrient requirements of nearly all healthy individuals in a particular life stage

Question 49 1 out of 1 points

RsQ_022The Adequate Intake (AI) for total daily fiber is based on the a

Question 50 1 out of 1 points

RsQ_009What is a primary function of the colon in digestion?