2.

What kind of sugar that is fermented by
yeast and bacteria? –
3. The purpose of Nutrition Tools is /are: -
4. The sweetest of simple sugar that is found in
honey, most fruits and some vegetables, what
kind of sugar it is? –
5. This is a kind of fat that mainly found in
animals fats like butter, dairy and milk product:
-
6. Vitamins is an organic nutrient needed from
food in trace amount of specific body functions,
thus when a vitamin, A, D, E, K: -
7. What kind of vitamins that easily affected by
cooking process and exposure to air? –
nutrients needed by the body in certain
amount. What I am? –
16. A pictorial type of the daily food guide
designed to help individuals, a plan diet to
meet the nutrient recommendation for health
promotion and disease prevention: -
17. what tool that is intended to promote
optimal health establishing nutrients intakes
that would lower the risk of nutrient deficiencies
and reduce the incidence of chronic disease? –
18. The tool is a food group system that is
valuable in planning and evaluating diets. Food
are derived into several main group which
contain about same amount of macronutrients
and calories. –

8. This nutrient is important in the body, 19. now, let’s recall the nutritional status. It is
however, as a nurse in the future you have to the step that involves the collection of
learned that excessive intake can lead to the information and data base. What step I am? –
development of certain disease. What nutrient I
20. When your done in data gathering, what
am? –
step that organize and interpret is the problems
9. What dietary standard is a revision of the and needs can be identified? –
Philippines RDA of 1989, whose aims is to
21. what are the methods of nutritional status
maintain health and prevent nutrient deficiency
assessment? –
in Filipino? –
22. what method designed to cross check food
10. What minerals is critical to keeping the
and three-day food record compute? –
heart beat steady and plays a major role in
maintaining fluid and electrolyte balance? – 23. In the other hand, what is the common
method of assessment of a person from the
11. About dietary reference intake, the pre-
previous day? –
determined estimates that should be
recommended intake is based on: - 24. How does the nurse effectively plan
nutritional care to the client? –
12. When we say that something is nutritious,
we can correlate that food is low in calories but 25. what we discussed the nutritional status
high in nutrients. Describe: - assessment. What method to be used to
determine who are at risk. The data are
13. when clarity in diet is lacking and when
collected only once to establish baseline data
alteration in diet order appears reasonably the
of the whole population? –
person in the best position to recommend a
more appropriate modification is? – 26. Student Zenn suspected a client develop
osteoporosis with clinical nutrient deficiency of:
14. Why should the diet order be clear and
-
precise? –
15. I am a took used in calculating nutrients
adequacy of food intake, I have a long list of
foods and has exact values of macro and micro
27. nutritional status assessment, that
determine those who are not only at risk, but
also those who needs nutritional intervention,
what it is? –
28. Student nurse yeng handled a client with a
history of thyroid problem should be evaluated
for which potential mineral imbalance the client
manifested. –
29. As knowledgeable nurse, you used to
determine whether the interventions are
working or has worked, an activity that has
been continuously identify in fall in what in
nutritional assessment? –
30. There are methods to assess the nutritional
status management assessment. When you
detect who are already suffering and with
manifestations are seen immediately with
tangible evidences is called? –
31. a method of nutritional status assessment
that can determine who are at risk but those
suffering from malnutrition had a hard time to
determined, what method is it? –
32. Body mass index indicates: -
33. what type of diets should the nurse provide
to help a client with major burns, to maintain a
positive nitrogen balance? –
34. we discussed about growth indices, what is
the term if weight is insufficient relative to
height or length? –
35. The nutrients is needed for a health
immune system and strong connective tissues:
-
36. which of the following is considered the
best indicator of nutritional status of an
individual? –
37. growth indices that shows insufficient
height when compared to age, it shows what
indices? –
38. there are a number of the risk factors
associated with coronary artery diseases.
which of the is a modifiable risk factor? –
39. when we discussed about assessment of
body fat, measure subcutaneous adipose
tissue and skin thickness at anterior aspect of
the arm identify? –
40. A deficiency in protein leads to: -
41. Nutrients are classified according to their
structures, which among these is not a
micronutrient? –
42. what minerals works with vitamin E to
protect body compound from oxidation? –
43.
44. Deficiency of this mineral results in tetany,
osteomalacia, osteoporosis, and rickets; -
45. An assessment of the body fat the most
frequently used to obtain single indirect
measure of the body fat, what part it is? –
46. which of the following statement by a client
with prolonged vomiting indicates the initial
onset of hypokalemia? –
47.Assessment of body fat, on posterior aspect
of torso, measure subcutaneous fat and skin
thickness can be done in what part? –
48. also we discussed on how to assess fat,
the free muscle. What predictor of childhood
mortality in developing countries that used to
calculate are of arms and adipose? –
49. A patient ask the nurse, “my doctor
recommended I should increase the intake of
folic acid. What type of foods contain the
highest concentration of folic acids”? –
50. Assessment of fat, to be able to identify the
free muscle. Represent the circumferences of
the inner circle of muscle mass, assess the
total body muscle. -