Nutrition Week Three ReviewOnline version Nutrition by Dr. David Myers 1 A nurse is provided teach to a client who follows vegan dietary practices. The nurse should instruct the client that there is a risk of having a deficit in which of the following nutrients? select all that apply Choose one or more answers a Vitamin D b Fiber c Calcium d Vitamin B12 2 A nurse is conducting a nutrition class at a local community center. Which of the following information should the nurse include in the teaching? a Progress toward limiting saturated fat to 7% of total daily intake b Good bowel function requires 35g/d of fiber for females. c Limit cholesterol consumption to 400 mg/day. d Normal functioning cardiac systems depends on B-complex vitamins 3 A nurse is discussing essential nutrients for normal functioning of the nervous system with a client. Which of the following should the nurse include in the teaching? select all that apply Choose one or more answers a calcium b thiamine c vit B6 d sodium 4 A school nurse is teaching a group of students how to read food labels. Which of the following is a required components of food labels that the nurse should include in the teaching? select all that apply Choose one or more answers a total carbohydrates b Total fat c calories d magnesium 5 A nurse is assisting a client with selecting food choices on a menu. Which of the following actions by the nurse demonstrates ethnocentrism? a asking the client about some favorite food choices b notifying the dietitian to complete the menu c recommending one's own favorite foods d asking the client's family to fill out the menu 6 A nurse is caring for a client who has hypertension. Which of the dietary patterns is sometimes followed by Asian clients and places clients at risk for this condition? a incorporation of plant-based foods in the diet b consumption of raw fruits c preparation of foods using sodium d focus on shellfish in the diet 7 The average, healthy adult should consume less than ____ mg/day of salt. a 2,300 mg b 3,500 mg c 700 mg d There should be no salt in an adult's diet. 8 The maximum number of alcoholic drinks per day that a female should consume: a up to four b up to seven c up to one d none 9 Adults should engage in at least _____ of moderate-level aerobic physical activity: a 5 hr/week b 2.5 hr/week c 30 min/week d adults don't need exercise 10 calcium and sodium are important regulators of nerve responses. a true b false c IDK d I don't care 11 Weight-bearing physical activity is essential to decrease the risk of osteoporosis: a true b false c IDK d I don't care 12 Asian-Americans have the highest prevalence for obesity: a true b false c IDK d I don't care 13 The USDA and US Dept of Health & Human Services publishes the Dietary Guidelines for Americans every ____ years. a 2 years b 5 years c 10 years d every year 14 It is recommended that you consume ____ servings per day of fiber-rich fruits and vegetables in order to decrease the risk of cancer. a none b 3 c 5 d 12 15 Your goal for saturated fats should be less than _____ percent of your daily intake. a 7 b 15 c 25 d 45 16 Which should be limited to decrease the risk of dental caries? a vitamin D b protein c sugar and starchy foods d fiber 17 You should consume less than ______ of salt by limiting most canned and processed foods. a 750 mg/day b 1,000 mg/day c 1,500 mg/day d 2,300 mg/day 18 Middle-aged and older adults benefit from a diet with less than ____ mg/day of sodium. a 1,500 b 2,000 c 2,500 d 4,000 19 It is easier to make healthier food choices when not really hungry so you should eat _____ before going out to eat at a restaurant. a a high sodium snack b a high fiber snack c a high fat snack d a high sugar snack 20 Adults should engage in at least _________ of vigorous exercise. a 30 minutes/week b 2.5 hours/week c 5/hours/week d 10/hours/week 21 Children and adolescents should be physically active for _____ minutes per day. a 10 b 30 c 60 d children and adolescents don't need to be active. 22 Individuals with elevated LDL levels should increase ______ in their diet. a monounsaturated fats and soluble fiber. b saturated fats and soluble fiber c transfats and soluble fiber d cakes and candy
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