D440 Health and Wellness Through Nutritional Science
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Free D440 Health and Wellness Through Nutritional Science Questions
1. A nurse educator is lecturing first-semester students on hunger.
- Hunger is the inability to fully meet the basic needs of household members
- Hunger is the uneasy or painful sensation caused by a lack of food
- Hunger is the inadequate amount of food intake due to a lack of resources
- Hunger is the limited or uncertain availability of a nutritionally adequate diet
Explanation
Hunger is defined as the uneasy or painful physical sensation caused by a lack of food. This definition focuses on the physiological experience of food deprivation, distinguishing it from broader concepts like food insecurity, which may include limited or uncertain access to nutritionally adequate food. Recognizing the difference between hunger as a physical sensation and food insecurity as a socioeconomic condition is essential for understanding public health and nutrition education.
2. Which two patients have effectively reduced their risk of complications associated with overweight or obesity after implementing a diet and exercise program?
- A patient with initial weight: 342 pounds (155 kg); weight lost: 10 pounds (4.5 kg)
- A patient with initial weight: 295 pounds (134 kg); weight lost: 6 pounds (2.7 kg)
- A patient with initial weight: 180 pounds (81 kg); weight lost: 18 pounds (8.1 kg)
- A patient with initial weight: 439 pounds (199 kg); weight lost: 50 pounds (22 kg)
Explanation
Even modest weight loss can significantly reduce the risk of complications associated with being overweight or obesity, including diabetes, hypertension, and cardiovascular disease. Research indicates that a 5–10% reduction in body weight can produce meaningful health benefits. In this case, the patient who initially weighed 342 pounds and lost 10 pounds, as well as the patient who initially weighed 439 pounds and lost 50 pounds, have both achieved weight reductions within or exceeding this range, resulting in decreased risk of obesity-related complications. Smaller absolute weight losses in lighter patients, such as 6 pounds for a 295-pound patient or 18 pounds for a 180-pound patient, may not meet the threshold for clinically significant risk reduction depending on their initial BMI.
3. Which outcome measure is used to provide insight into the public's ability to secure adequate food?
- Household food security status
- Public health nutrition status
- National nutrition status
- Food security measurement status
Explanation
Household food security status measures a household’s ability to obtain enough food to meet the needs of all members. It provides a direct assessment of access, availability, and stability of food, offering insight into potential nutrition-related risks in the population. Other measures, such as public health or national nutrition status, may provide general nutritional data but do not specifically address the household’s capacity to secure sufficient food consistently.
4. Which factors increase the risk of a woman delivering a preterm infant?
- A body mass index of 30-35
- Occasional wine consumption
- Use of antibiotic medications
- Use of tobacco products
- Diagnosis of gestational diabetes
- A body mass index of 19-24
Explanation
Several maternal factors contribute to an increased risk of preterm birth. Tobacco use is a well-established risk factor because it affects placental function and fetal growth. A high body mass index (BMI of 30–35) is associated with complications such as gestational hypertension and preterm labor. Additionally, a diagnosis of gestational diabetes can lead to pregnancy complications, including preterm delivery. Occasional wine consumption and routine use of antibiotics are not primary risk factors for preterm birth, and a BMI within the normal range (19–24) is generally not associated with increased risk.
5. Which menu items are appropriate for a patient with early chronic kidney disease?
- Oatmeal, whole grain toast, blueberries, and coffee
- Scrambled eggs, bacon, banana, and milk
- Pancakes and syrup, sausage, strawberries, and orange juice
- Ham and cheese omelet, potatoes, oranges, and tea
Explanation
For patients with early chronic kidney disease (CKD), it is important to manage protein, potassium, and phosphorus intake while promoting heart-healthy choices. The menu with oatmeal, whole grain toast, blueberries, and coffee is appropriate because it provides fiber and antioxidants, contains moderate protein, and is lower in potassium and phosphorus compared to the other options. This type of meal supports kidney health and reduces the risk of further renal function decline. Other options contain high potassium or phosphorus foods such as bananas, milk, potatoes, and oranges, which are less suitable in early CKD.
6. Which nutrient needs to be supplied in a bioavailable form for an individual on a vegetarian diet?
- Calcium
- Vitamin C
- Thiamine
- Selenium
Explanation
Calcium is a critical nutrient that must be provided in bioavailable forms for individuals on vegetarian diets, particularly because plant sources may contain compounds like oxalates and phytates that reduce calcium absorption. Ensuring sufficient bioavailable calcium helps maintain bone health and prevent deficiencies. While vitamin C, thiamine, and selenium are important nutrients, they are generally adequately available in vegetarian diets without specific bioavailability concerns.
7. Which nutrient helps regulate fluid balance, nerve transmission, and muscle contraction in the body?
- Sodium
- Vitamin K
- Iron
- Vitamin B12
Explanation
Sodium is an essential electrolyte that helps maintain fluid balance, supports nerve impulse transmission, and is critical for muscle contraction. Deficiencies or excesses can disrupt these functions. Vitamins and minerals like vitamin K, iron, and B12 have other physiological roles but do not primarily control fluid balance or nerve/muscle function.
8. Which food is appropriate for a patient on a low-sodium diet?
- Hard-boiled egg
- White bread
- Canned vegetables
- Cottage cheese
Explanation
A low-sodium diet aims to minimize sodium intake to manage conditions such as hypertension or heart disease. Hard-boiled eggs are naturally low in sodium, making them an appropriate choice for patients on such a diet. In contrast, white bread, canned vegetables, and cottage cheese are generally higher in sodium due to processing and added salt, making them less suitable for a low-sodium meal plan. Selecting naturally low-sodium foods helps patients adhere to dietary recommendations and supports cardiovascular health.
9. A nurse is designing a diet to meet the nutritional needs of a client with a BMI of 31 kg/m², a history of hypertension, and a low albumin level.
- Increasing the intake of protein-rich foods
- Outlining the components of a weight loss diet plan
- Incorporating the components of the DASH diet
- Limiting the amount of dairy products consumed
- Choosing foods with 20% or less of the daily value of sodium
- Decreasing the intake of potassium-rich foods
Explanation
For a client with obesity (BMI of 31 kg/m²), hypertension, and low albumin, nutritional interventions must address weight management, blood pressure control, and adequate protein intake. Increasing the intake of protein-rich foods helps correct the low albumin level and supports muscle maintenance. Outlining a weight loss diet plan assists the client in reducing BMI to a healthier range, which also helps lower blood pressure. Incorporating the DASH diet, which emphasizes fruits, vegetables, whole grains, and low-fat dairy while limiting saturated fat and sodium, is effective for managing hypertension. Together, these three interventions target the client’s specific health concerns.
10. Which nutritional deficiency causes brain damage and intellectual impairment on a global scale?
- Iodine deficiency
- Vitamin C deficiency
- Iron deficiency
- Vitamin A deficiency
Explanation
Iodine deficiency is a leading cause of preventable intellectual impairment worldwide. Iodine is essential for thyroid hormone production, which is critical for brain development, especially during fetal growth and early childhood. A deficiency can result in cretinism, developmental delays, and reduced cognitive function. Other deficiencies, such as vitamin C, iron, or vitamin A, lead to different health issues but do not primarily cause global-scale brain damage or intellectual impairment.
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