NR 228 Nutrition, Health, Wellness Study

NR 228 Nutrition, Health, & Wellness Study Guide Exam 1 Latest 2023 / 2024

This study guide was developed to help you prepare for the first exam.

Chapter 1: Wellness Nutrition

• Describe the main purpose of health promotion through patient education. – it’s used to increase the level of health of individuals, families, groups, & communities • What is the purpose of Healthy People 2020 (HP2020)? – to increase awareness and understanding, provide objectives, identify critical research, eval, and data needs • What are the overarching goals of Healthy People 2020 per the direction of U.S.Department of Health and Human Services (USDHHS)? – attain high quality, longer lives free of disease, disability, injury and death; achieve health equity, create social and physical environments, promote quality of life, health development and behaviors • What are carbohydrates, proteins, lipids (fats), vitamins, minerals, & water are examples of? – 6 nutrient categories • What are the components of proteins, fats, and carbohydrates? – carbs – sugars, starch, fiber; proteins (amino acids) – animal sources & dairy products like milk & cheeses, plant sources – grain, legumes, seeds, nuts, veggies • What are the energy values for each nutrient and how is that used to calculate Kcal? – carbs – 4, proteins – 4, fats – 9, alcohols - 7 • What is the difference between essential and non-essential nutrients? – essential provides energy, regulates body processes, aids in growth and repair (body can’t make it), non-essential is created from the body

Chapter 2: Personal and Community Nutrition

• Review the terms associated with food selection:

• Food preferences – foods we choose to eat when all foods are available at the

same time & quantity

• Food choice – specific foods that are convenient to choose from when we are

actually ready to eat • Review the various tools for nutrition and meal planning. Gain an understanding of the use for the tool and what patients may use it. This should include but not be limited to:

• Dietary Guidelines for Americans – forms lifestyle & daily pattern

recommendations

• MyPlate – internet-based tool providing recommendations based on age, sex,

& activity level

• Exchange List for Meal Planning – a resource for serving sizes 1 / 2

• Dietary Reference Intakes -
• Dietary standards -
• Recommended Daily Allowance -
• Acceptable Macronutrient Distribution Ranges -

• Tolerable Upper Intake Level – the highest level of daily nutrient intake that is

likely to pose no risk of adverse effects • What is a daily food plan? – a food plan that meets the needs of a person requiring 2000 cals/day • Know what information is required on the Nutrition Facts panel: total fats (sat & trans), total carbs (sugars & fiber), cholesterol, Na, total carbs (fiber & sugars), Vit. A & C, Ca, Iron

• What are the definitions for different food descriptors? – free (has a tiny amount), low (can be eaten fairly often), lean (not as lean as low used for poultry), extra lean (leaner than lean not as lean as low), reduced, less, fewer (25% less of a nutrient or cals); light (contains 1/3 few cals than the original), more (contains 10% more of the daily value), good source of (contain 10-19% of daily value) • What is the purpose of food label descriptors and health claims? – to help consumers who try to control their intakes of specific nutrients & food components • What is meant by “certified organic”? – the food is certified as fulfilling the USDA standards for farming &/or rearing of animals NOT how the ingredients have been processed during the manufacturing procedures

Chapter 3: Digestion, Absorption & Metabolism

• What are the supportive structures and organs of the digestion system? – the mouth, esophagus, stomach (fundus, body, pylorus), small intestine (duodenum, jejunum, ileum), large intestine (cecum, colon, rectum) • What are the three types of muscular actions of the GI tract? – digestion, absorption, & metabolism

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