What is a key component of a healthful diet?
The diet is colorful
Organic foods are excluded in the diet
Whole foods are featured in the diet.
The foods in the diet are nutrient-dense
The Correct Answer is D
A. While eating a variety of colorful fruits and vegetables can indicate a range of nutrients, color alone does not guarantee a healthful diet. A diet can be colorful but still high in added sugars, unhealthy fats, or processed foods.
B. Whether foods are organic or not does not determine the overall healthfulness of the diet. Both organic and conventionally grown foods can contribute to a balanced, nutritious diet. Excluding organic foods is not a key component of healthful eating.
C. Featuring whole foods—minimally processed foods like fruits, vegetables, whole grains, legumes, and lean proteins—is beneficial, but this alone does not fully define a healthful diet. Other factors, such as nutrient density and balance, are also critical.
D. Nutrient-dense foods provide a high amount of essential nutrients (vitamins, minerals, protein, fiber) relative to their calorie content. Choosing nutrient-dense foods helps ensure adequate nutrition while supporting healthy body weight and reducing the risk of chronic diseases. Examples include leafy greens, berries, lean proteins, whole grains, and legumes. Focusing on nutrient-dense foods is a cornerstone of a healthful diet.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Calcium is the most abundant mineral in the human body. Approximately 99% of the body’s calcium is stored in bones and teeth, providing structural strength and support. The remaining 1% is found in blood, muscle, and other tissues, where it plays a critical role in muscle contraction, nerve transmission, blood clotting, and cellular signaling. Adequate calcium intake throughout life is essential to maintain bone density, prevent osteoporosis, and support overall physiological functions.
B. Fluoride is a trace mineral primarily found in teeth and bones. It helps strengthen tooth enamel and prevent dental caries by making enamel more resistant to acid produced by bacteria. However, fluoride is present in much smaller amounts compared to calcium and does not contribute significantly to skeletal structure. Its primary role is dental protection rather than overall mineral abundance.
C. Iron is essential for oxygen transport in hemoglobin and myoglobin, as well as for various enzymatic reactions in metabolism. Iron deficiency can lead to anemia, fatigue, and impaired immune function. Despite its critical physiological roles, iron is a trace mineral in terms of total body content and is far less abundant than calcium. The majority of iron is stored in hemoglobin within red blood cells, with smaller amounts in the liver and muscle tissues.
D. Zinc is another trace mineral required for numerous enzymatic functions, immune system support, wound healing, DNA synthesis, and growth. It is vital for health but is present in relatively small amounts in the body compared to calcium. Zinc deficiency can cause growth retardation, immune dysfunction, and delayed wound healing, but its total body content is minimal.
Correct Answer is A
Explanation
A. These fish are high in mercury, a heavy metal that can cross the placenta and harm the developing fetal nervous system. Mercury exposure during pregnancy is associated with impaired cognitive development, delays in walking and talking, and other neurological deficits. Pregnant women are advised to avoid shark, swordfish, tilefish, and king mackerel to minimize these risks.
B. While these fish are high in protein, protein itself is beneficial during pregnancy and is not a reason to avoid these fish. The concern is specifically related to mercury content, not protein.
C. These fish are not low in minerals. In fact, fish generally provide important nutrients like selenium, iodine, and omega-3 fatty acids, which are beneficial during pregnancy.
D. Digestibility is not the issue. The problem is the potential toxic effect of mercury, not the difficulty of digesting the fish.
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