Which food makes up half of the USDA MyPlate?
proteins and starches
fruits and vegetables
dairy and fats
grains and starches
The Correct Answer is B
A. Proteins and starches together are not represented as one-half of the MyPlate; they are grouped separately.
B. Half of the plate should be filled with fruits and vegetables, which provide vitamins, minerals, fiber, and antioxidants. The other half should be divided between grains and proteins, which provide carbohydrates, protein, iron, and B vitamins.
C. Dairy and fats are important but do not compose half of the MyPlate. Dairy is a separate food group on the plate.
D. Grains and starches are important but do not compose half of the plate according to the MyPlate plan.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. The duodenum is the first part of the small intestine but is not the primary site for vitamin B12 absorption. It's primarily absorbed in the lower part of the small intestine called the ileum.
B. While the stomach plays a role in releasing intrinsic factor that aids in B12 absorption, the actual absorption occurs in the small intestine, particularly the ileum.
C. Vitamin B12 absorption primarily occurs in the lower part of the small intestine, facilitated by intrinsic factors.
D. The large intestine is mainly responsible for water absorption and electrolyte balance, not vitamin B12 absorption.
Correct Answer is D
Explanation
A. Writing dietary goals or objectives usually comes after the assessment phase when the nurse and client set specific objectives based on the assessment findings.
B. Collaborating with the client to determine interventions is a crucial step in the planning phase that follows the assessment phase.
C. Developing a nutritional nursing diagnosis is part of the diagnostic phase and might come after the assessment, where data are analyzed to identify nutrition-related problems.
D. Physical measures of a person's size, form, and functional capacities, including height, weight, body mass index (BMI), skinfold thickness, etc., are fundamental aspects of a nutritional assessment.
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