Organic certified label tell consumer about food

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Reference no: EM133846627

Question

1. What is the recommended range for the total body fat percentage of body weight for men?

a. 25-30%

b. 20-25%

c. 15-20%

d. 10-15%

2. What does the organic certified label tell the consumer about food?

a. The food was grown using renewable resources.

b. The food was grown using conventional pesticides.

c. The food was bio-engineered and then radiated.

d. The food was grown using only synthetic fertilizers.

3. Which of the following carbohydrates is not broken down into units of glucose?

a. Dietary fiber

b. Monosaccharides

c. Disaccharides

d. Sugars

4. What is the primary benefits of having the Exchange Lists for Meal Planning?

a. To allow the person to select foods they prefer within the meal plan

b. To limit what a person can eat

c. To discourage a variety of foods

d. To categorize foods based on the calories they contain

5. Which influences the person's desire for sweet and salty flavored food preference the most?

a. Genetic

b. Learned behavior

c. Socio-economics status

d. Psych-social factors

6. Which principle of a healthy eating suggest selecting a wide range of foods as represented by the USDA's MyPlate food plan?

a. Energy rich foods

b. Adequate of nutritional choices

c. Consuming whatever the patient desires

d. Variety of food choices

7. Which meal has the most complex carbohydrates selections?

a. Bacon-lettuce-tomato sandwich, ½ cup of sweet potato fries, 8 oz glass of orange juice

b. Scramble eggs, 3 slices of ham, ½ cup of apple sauce, 16 oz of milk

c. Fried chicken breast, mixed fruit salad, sugar beets, 12 oz cola

d. Spaghetti with meat sauce, 2 pieces of garlic bread, ½ cup of 3 bean salad, 12 oz of ginger ale

8. A Nurse is admitting a client who weighs 180 pounds and is 5 feet 4 inches tall. What is the client's BMI? {Round to the 10th}

a. 30.9

b. 18.9

c. 20.1

d. 27.9

9. A client needs intravenous fluid replaced that will replace fluid without changing fluid concentrations. Which intravenous solution will most likely be selected?

a. Normal Saline

b. Dextrose 5% in water crystalloid solutions

c. 0.45% NaCl in water crystalloid solution

d. Normosol

10. A nurse is reviewing nutritional guidelines with a group of clients. Which information indicates understanding of foods that usually contain higher levels of saturated fats?

a. Beans, nuts, and grains

b. Red meats, seafood, and dairy

c. Fruits, vegetables and Oils

d. Chicken, nuts and fish

Reference no: EM133846627

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