Question 1

After teaching a client about nutrition and vitamins, the nurse determines that the teaching was effective when the client identifies which of the following as antioxidants?

Accepted Answer

A)  Provitamin A, C, and E 
B)  Thiamin, riboflavin, and niacin 
C)  Vitamin B6, folic acid, and vitamin B12 
D)  Vitamins C, D, and K 
A)  Provitamin A, C, and E 
B)  Thiamin, riboflavin, and niacin 
C)  Vitamin B6, folic acid, and vitamin B12 
D)  Vitamins C, D, and K

Question 2

A person at high risk of vitamin D deficiency does not drink milk and:

Accepted Answer

A)  Takes cod liver oil daily 
B)  Does not go outside 
C)  Is fair-skinned 
D)  Has lactose intolerance 
A)  Takes cod liver oil daily 
B)  Does not go outside 
C)  Is fair-skinned 
D)  Has lactose intolerance

Question 3

When counseling a client about food preparation, which of the following food-preparation practices would the nurse identify as least likely to destroy the vitamin C content of food?

Accepted Answer

A)  Adding baking soda to peas to maintain their bright green color 
B)  Boiling water for 1 minute before adding vegetables 
C)  Cooking a citrus fruit compote 
D)  Storing orange juice in a plastic container 
A)  Adding baking soda to peas to maintain their bright green color 
B)  Boiling water for 1 minute before adding vegetables 
C)  Cooking a citrus fruit compote 
D)  Storing orange juice in a plastic container

Question 4

A dose 10 times the recommended dietary allowance (RDA) for a vitamin is called a:

Accepted Answer

A)  Megadose 
B)  Prophylactic dose 
C)  Toxic dose 
D)  Tolerable upper intake level 
A)  Megadose 
B)  Prophylactic dose 
C)  Toxic dose 
D)  Tolerable upper intake level

Question 5

Which of the following vitamins provides an important pulmonary barrier against air pollution?

Accepted Answer

A)  A 
B)  C 
C)  E 
D)  Folic acid 
A)  A 
B)  C 
C)  E 
D)  Folic acid

After teaching a client about nutrition and vitamins, the nurse determines that the teaching was effective when the client identifies which of the following as antioxidants?

A person at high risk of vitamin D deficiency does not drink milk and:

When counseling a client about food preparation, which of the following food-preparation practices would the nurse identify as least likely to destroy the vitamin C content of food?

A dose 10 times the recommended dietary allowance (RDA) for a vitamin is called a:

Which of the following vitamins provides an important pulmonary barrier against air pollution?

Nutrition in Human Health

Carbohydrates

Fats

Protein

Energy Balance

Minerals

Water

Digestion, Absorption, Metabolism, and Excretion

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: the Mature Adult

Food Management

Nutrient Delivery

Interactions: Food and Nutrients Versus Medications and Supplements

Weight Management

Diet in Diabetes Mellitus and Hypoglycemia

Diet in Cardiovascular Disease

Diet in Renal Disease

Diet in Digestive Disease

Diet and Cancer

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

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Exam 6: Vitamins

After teaching a client about nutrition and vitamins, the nurse determines that the teaching was effective when the client identifies which of the following as antioxidants?

A person at high risk of vitamin D deficiency does not drink milk and:

When counseling a client about food preparation, which of the following food-preparation practices would the nurse identify as least likely to destroy the vitamin C content of food?

A dose 10 times the recommended dietary allowance (RDA) for a vitamin is called a:

Which of the following vitamins provides an important pulmonary barrier against air pollution?

Nutrition in Human Health

Carbohydrates

Fats

Protein

Energy Balance

Minerals

Water

Digestion, Absorption, Metabolism, and Excretion

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: the Mature Adult

Food Management

Nutrient Delivery

Interactions: Food and Nutrients Versus Medications and Supplements

Weight Management

Diet in Diabetes Mellitus and Hypoglycemia

Diet in Cardiovascular Disease

Diet in Renal Disease

Diet in Digestive Disease

Diet and Cancer

Nutrition in Critical Care

Diet in Hiv and Aids

Nutritional Care of the Terminally Ill

Filters