Funds- Nutritional Components of Care

When reinforcing instructions to a client with acute diverticulitis, which should the nurse include? 1. avoid whole grain products 2. limit fluids to 1000ml daily 3. increase intake of seeds and nuts 4. increase intake of raw fruits and vegetables

1 Rationale: diet therapy for acute diverticulitis involves allowing the bowel to rest by avoiding high fiber foods, such as wholegrain products and raw fruits and vegetables. fluids are encouraged rather than restricted. seeds and nuts are to be avoided so that they do not become trapped in the diverticula and cause irritation. in non acute stages, a high fiber diet may be prescribed

A client is lacto-vegetarian. Which food item should the nurse remove from the tray? 1. eggs 2. milk 3. cheese 4. broccoli

1 Rationale: eggs are not consumed by lacto-vegetarians. other dairy and plant products are eaten by lacto-vegetarians.

The nurse reinforces instructions to a client to increase the amount of riboflavin in the diet. The nurse should tell the client to select which food item that is high in riboflavin? 1. milk 2. tomatoes 3. citrus fruits 4. green, leafy vegetables

1 Rationale: food sources of riboflavin include milk, lean meats, fish, and grains. tomatoes and citrus fruits are high in vitamin c. green, leafy vegetables are high in folic acid

The nurse has completed diet teaching for a client who has been prescribed a low sodium diet to treat hypertension. The nurse determines that there is a need for further teaching when the client makes which statement? 1. this diet will help lower my blood pressure 2. fresh foods such as fruits and vegetables are high in sodium 3. this diet is not a replacement for my antihypertensive meds 4. the reason I need to lower my salt intake is to reduce fluid retention

2 Rationale: a low sodium diet is used as an adjunct to antihypertensive medications for the treatment of hypertension. sodium retains fluid, which leads to hypertension secondary to increased fluid volume. fresh foods such as fruits and vegetables are low in sodium

A client with heart disease is instructed regarding a low fat diet. The nurse determines that the client understands the diet if the client states to avoid which food item? 1. apples 2. cheese 3. oranges 4. skim milk

2 Rationale: fruits, vegetables, and skim milk contain minimal amounts of fat. Cheese is high in fat.

A client with a burn injury is transferred to the nursing unit and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote wound healing? 1. veal, potatoes, gelatin, and orange juice 2. chicken breast, broccoli, strawberries, and milk 3. peanut butter and jelly sandwich, cantaloupe, and tea 4. spaghetti with tomato sauce, garlic bread, and ginger ale

2 Rationale: protein and vitamin C are necessary for wound healing. poultry and milk are good sources of protein. broccoli and strawberries are good sources of vitamin c. peanut butter is a source of niacin. gelatin and jelly have no nutrient value. spaghetti is a complex carb

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client? 1. soft custard 2. orange juice 3. clam chowder 4. fat free beef broth

4 Rationale: a clear liquid diet consists of foods that are relatively transparent. soft custard and orange juice would be included in a full liquid diet because they are opaque, not clear. clam chowder is opaque and also includes pieces of clams, thus eliminating it from a full liquid diet

A client is having problems with blood clotting. Which food item should the nurse encourage the client to eat? 1. Legumes 2. Citrus fruits 3. Vegetable oils 4. Green, leafy vegetables

4 Rationale: green, leafy vegetables are high in vitamin K, which acts as a catalyst for facilitating blood clotting factors. citrus fruits are high in vitamin c, which helps with wound healing. legumes are high in folic acid and thiamine. vegetable oils is high in vitamin e, which acts as an antioxidant

A low sodium diet has been prescribed for a client with hypertension. Which food selected from the menu by the client indicates an understanding of this diet? 1. baked turkey 2. tomato soup 3. boiled shrimp 4. chicken gumbo

1 Rationale: regular soup (1 cup) contains 900 mg of sodium. fresh shellfish (1 oz) contains 50 mg of sodium. Poultry ( 1 oz) contains 25 mg of sodium

The nurse is providing dietary instructions to a client with gout. The nurse should tell the client to avoid which food item? 1. scallops 2. chocolate 3. cornbread 4. macaroni products

1 Rationale: scallops should be omitted from the diet of a client who has gout because of the high purine content. the food items identified in the remaining options have negligible purine content and may be consumed by the client with gout.