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. Fats are needed for proper absorption of these vitamins






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






3. What vitamin can helps with blood clotting?






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






5. What function is vitamin D?






6. How much sodium may be consumed per day?






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






8. Fats can lead to some medical problems






9. How much more calories are needed for pregnancy?






10. What is the function of vitamin E?






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






12. What is RDA of protein?






13. What lab value shows iron stores of visceral body protein?






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






15. What is the function of vitamin C?






16. How much meat/beans should be eaten?






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






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






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






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






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






22. What orange vegetables are good to eat?






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






24. What function is vitamin A?






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






26. Concentrated sources of energy poviding 9 calories/gram






27. The higher the BMR a client has --






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






29. Where can you get more vitamin D?






30. How much fruit is to be eaten/day?






31. What type of people need extra protein?






32. How much grains are to be eaten per day?






33. What foods have high quality protein?






34. What are the 5 major functions of vitamins?






35. How many calories/gram is protein?






36. This tool assesses each body system for nutrent excess or deficiency






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






38. Waist circumference correlates apple versus pear body type and reflects risk pattern for disease






39. Sources of fats






40. When does BMR increase?






41. These nutrients required for proper growth - development - body repair - fluid and electrolyte balance - produce enzymes - hormones and antibodies






42. If patient. is deficient with this vitamin - what foods will help scurvy or bleeding gums?






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






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






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






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






47. What does DASH stand for?






48. When does BMR decrease?






49. What is normal albumin levels?






50. How many cal/gram are carbohydrates?