ATI Nutrition 2019

a nurse is providing teaching to a client who has gout and urolithiasis. the client asks how to prevent future uric acid stones. which of the following suggestions should the nurse provide (select all that apply) A. take allopurinol as prescribed B. exercise several times a week C. limit intake of foods high in purine D. decrease daily fluid intake E. avoid citrus juices

A, B, C

a nurse is providing teaching to a young adult client who has a history of calcium oxalate renal calculi. which of the following instructions should the nurse include? A. drink fruit punch or juice with every meal B. consume 1,000 mg of dietary calcium daily C. take 1g of a vitamin C supplement daily D. increase your daily bran intake

B.

a nurse is assisting a client who has dysphagia with eating meals. which of the following actions should the nurse take? A. add water to soups for a thinner consistency B. encourage using water to clear the client's mouth C. ask the client to think of a food that produces salivation D. remind the client to rest after meals

C.

a nurse is reviewing the dietary choices of a client who has chronic pancreatitis. which of the following food items should the nurse suggest removing from the client's menu for the following day? A. white rice B. broiled cod C. ice cream D. canned peaches

C.

a nurse is talking with the parent of a preschool-aged child who tells the nurse, "my child has suddenly become disinterested in certain foods." which of the following statements should the nurse make? A. during this phase, feed your child anything that she will eat B. increase the amount of calories and water your child consumes C. keep a diary of the foods your child eats each day D. provide a large variety of fruit juices for your child to choose from

C.

a nurse is caring for a client who is recovering at home after inpatient treatment for burn injuries. to increase the protein density of the client's meals, which of the following recommendations should the nurse make to the client's caregiver? A. use sour cream instead of plain yogurt B. add honey to cooked cereals C. use salad dressing in place of mayonnaise D. add chopped hard-boiled eggs to soups and casseroles

D.

a nurse is educating a client who is at 10-week gestation and reports nausea and vomiting. which of the following statements should the nurse include in the teaching? A. you should eat foods served at warm temperatures B. you should brush your teeth right after you eat C. you should try to eat sweet foods when you feel nauseated D. you should eat dry foods that are high in carbohydrates when you wake up

D.

a nurse is providing dietary teaching to a client who has dumping syndrome following gastric bypass surgery 4 days ago. which of the following recommendations should the nurse include in the teaching? A. avoid foods containing protein B. drink liquids during each meal C. eat foods that contain simple sugars D. maintain a supine position after meals

D.

a nurse in a providers office is reviewing the medical records of a group of clients. which of the following clients is at risk for iron deficiency? (select all that apply) A. a client who is post menopausal B. a client who is a vegetarian C. a middle adult client D. a client who is pregnant E. a toddler who is overweight

B, D, E

A nurse is caring for a client who has a deficiency of vitamin D. which of the following foods should the nurse recommend the client include in his diet? A. whole milk B. chicken C. oranges D. dried peas

A.

a nurse is presenting an in-service training session about nutrition. which of the following simple sugars should the nurse identify as the carbohydrate found in milk? A. lactose B. sucrose C. maltose D. fructose

A.