Nur 1172 nutrition exam 2 Study guides, Class notes & Summaries

Rasmussen NUR 1172 Nutrition Exam 2 1. A patient has been advised to take an iron supplement. Which of the following vitamins increases the absorption of iron? - CORRECT ANSWER Vitamin C 2. A potassium intake of 4700 mg/day is recommended for all adults. Where is the majority of potassium located in the body? - CORRECT ANSWER Intracellular fluid (within cells) 3. Beriberi is a disease that results from a deficiency of which water-soluble vitamin? - CORRECT ANSWER ...

Rasmussen NUR 1172 Nutrition Exam 2 Completed 2023/ 2024 Nur 1172 Nutrition Exam All Questions and Answers

Rasmussen NUR 1172 Nutrition Exam 2 Already Graded A A patient has been advised to take an iron supplement. Which of the following vitamins increases the absorption of iron? Vitamin C A potassium intake of 4700 mg/day is recommended for all adults. Where is the majority of potassium located in the body? Intracellular fluid (within cells) Beriberi is a disease that results from a deficiency of which water-soluble vitamin? Thiamin or Vitamin B-1 False claims regarding certain foo...

Rasmussen NUR 1172 Nutrition Exam 2 NUR 117 NUR 1172 Rasmusen University Nutrition 2023/ 2024 Questions and Answers

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RASMUSSEN NUR 1172 NUTRITION EXAM 2 QUESTIONS AND ANSWERS (2023/2024) (VERIFIED ANSWERS)

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NUR 1172 / NUR1172 Principles of Nutrition Exam 1 Quiz Bank | Already Rated A | Latest 2022/2023 | Rasmussen College 1. A vegetarian diet in which dairy foods and eggs are included is known as: A. lactovegetarian. B. pure vegan. C. flexitarian. D. ovolactovegetarian. 2. One of the major reasons why carbohydrates play a major role in nutrition is because they: A. are widely available. B. are absorbed in the stomach. C. provide a ready source of vitamins and minerals. D. ca...

130. The temperature of a refrigerator should be below 131. The 1994 Dietary Supplement Health and Education Act states that 132. Nutrition information on food labels must provide information about the food's contribution to intake of 133. For the nutrient information on food labels to be useful to consumers, it is important for consumers to check the 134. In order to prevent foodborne illness caused by Escherichia coli, ground beef should be cooked to a 135. Insufficient ...