Author Question: The nurse is reviewing with a group of high school students in health class the Nutrition Facts ... (Read 79 times)

Yi-Chen · **on:** Jul 17, 2018

The nurse is reviewing with a group of high school students in health class the Nutrition Facts Label on food products. What is essential information that the nurse should include in the teaching the students about the Nutrition Facts Label?

A) Provides product general information, such as serving size, calories, and nutrient information.
B) On smaller packages, a footnote is included on the Daily Values for 1,500- to 2,000-calorie diets.
C) The label can help the client to understand how to control the intake of specific nutrients.
D) The label provides useful information for a client who is anorexia or bulimic.

Question 2

A nurse is reviewing the concepts of the MyPlate guidelines and its Education Framework with a group of teenage girls.

Based on this information, what are key points that the nurse should plan to include in the presentation on the MyPlate dietary guidelines and levels of activities?
1 . Increase intake of vitamins, minerals, dietary fiber, and other essential nutrients.
2 . Lower intake of trans fats, saturate fats, and cholesterol.
3 . Increase intake of fruits, vegetables, and whole grains.
4 . Adjust portions and stick to minimal variety in the diet to meet individual energy needs.
A) 1, 2, 3
B) 1, 2, 4
C) 1, 3, 4
D) 2, 3, 4

lorealeza · **Reply #1 on:** Jul 17, 2018

Answer to Question 1

C
Feedback:
The nurse can use the information on the Nutrition Facts Label to help the client understand nutrient content and to control the intake of specific nutrients, such as the various types of fats or the amount of sugar in a product. The Nutrition Facts Label provides product-specific information, such as serving size, calories, and nutrient information. On larger packages, a footnote is included that contains Daily Values (DVs) for 2,000- and 2,500-calorie diets. The label provides useful information for the client with certain heart diseases, diabetes, and other disorders.

Answer to Question 2

A
Feedback:
Increase intake of vitamins, minerals, dietary fiber, and other essential nutrients, especially of those that are often low in typical diets. Lower intake of saturated fats, trans fats, and cholesterol. Increase intake of fruits, vegetables, and whole grains to decrease risk for some chronic diseases. Provide variety in your dieteat foods from all food groups and subgroups. Adjust portions to suit individual needs.