Test your basic knowledge |

NCLEX Nutrition

Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What are healthy sources of fats?






2. What is the recording tool for all foods/beverages consumed in last 24 hours includes time - location - portion?






3. Concentrated sources of energy poviding 9 calories/gram






4. What are the 5 major functions of vitamins?






5. If inadequate amounts of protein can lead to this






6. What type of people need extra protein?






7. What foods are carbohydrates and provide energy?






8. What is RDA of protein?






9. Insufficient intake of carbohydrate results in these two nutrients being used as energy






10. What foods are good sources of carbohydrates?






11. What orange vegetables are good to eat?






12. What is normal BMI?






13. What blood levels are checked for decrease in iron?






14. Good overall indicator of nutritional status becaUse of long half life and maintain until malnutrtion occurs






15. Protein stores show short term changes of which lab value






16. Food freqency questionnaire is used over this time period to track nutrients not consumed daily






17. What water soluble vitamins are easily excreted from body?






18. What illness is a direct result of vitamin D deficiency?






19. Where can you find good sources of vitamin K?






20. Promote normal metabolism - and prevent this nutrient from being used for energy






21. How much milk is to be consumed per day?






22. What foods have high quality protein?






23. What type of patients are to utilize nutritional screening initiatives NSI?






24. How long should a food record or journal is analyzed for nutrient content?






25. The higher the BMR a client has --






26. What type of albumin levels will show malnutrtion?






27. These cannot be synthesized by body and must be obtained by diet






28. When does BMR increase?






29. What function is vitamin A?






30. How many calories/gram is protein?






31. Where can you find good sources of vitamin E?






32. What is the function of vitamin C?






33. If a patient. was riboflavin B2 deficient what foods are good sources of B2?






34. How many cal/gram are carbohydrates?






35. How much meat/beans should be eaten?






36. What foods are needed for this deficiency of nutritional anemia - or neural tube defects?






37. If patient. has beriberi - or wernicke korsakoff syndrome what type of foods would be needed?






38. What color vegetables are to be consumed more of?






39. How much vegetables are to be eaten per day?






40. What problem may occur if vitamin K deficient?






41. What foods are needed for pellegra - dermatitis - diarrhea - and dementia?






42. What is normal albumin levels?






43. If protein stores become depleted which can neagatively affect immune system of which lab value






44. What type of fat is to kept to an all time low for consumption?






45. What clinical administration is used and checked by albumin - prealbumin - and transferrin and overall nutrtion?






46. How much more calories are needed for lactation?






47. Where can you get more vitamin D?






48. When does BMR decrease?






49. What does DASH stand for?






50. What does basal metabolic rate BMR calculate?