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Nutrition for Nurses

Chapter 1

Nutrition for NursesChapter 1

Review Questions

1.
b. 10 grams of added sugars indicates this food has a significant amount of added sugar (20% of the recommended amount). Current dietary guidelines recommend limiting sugar consumption.
2.
b. According to MyPlate, carbohydrates (fruits and vegetables) comprise the largest portion of the plate.
3.
c. Although all the clients have nutritional concerns, a client recently diagnosed with a myocardial infarction (a “heart attack”) has an immediate need for diet instruction related to their new diagnosis.
4.
b. WIC is designed to provide food assistance to low-income pregnant, breastfeeding, and non-breastfeeding postpartum women and infants and children up to age 5 who are at nutritional risk.
5.
b. Diets and nutritional counseling should reflect scientific findings supported by research.
6.
a. Clients who do not have a steady income may not be able to get food when needed. These clients should be screened for food insecurity.
7.
d. Measuring the client’s WHR at a follow-up visit can provide objective data that reflects the client’s progress toward a nutrition-related goal.
8.
c. Employment status is a nonmedical factor that influences health.
9.
a. Educational materials should be developed so that readers with lower literacy levels can understand the content.
10.
d. This response acknowledges the client’s feelings and initiates the process of educating the client on how to evaluate nutrition information on social media.
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