NR228

A nurse is planning care for a client that has a prescribed low magnesium diet. Which of the following foods should the nurse include in the instruction?

Chicken

The nurse is planning care for a client with cystic fibrosis. The dietary recommendations for this client should include which of the following?

High calorie diet with pancreatic enzyme therapy

A nurse is assessing the result of a client's total blood cholesterol panel. Which component of the cholesterol panel aids in reducing the risk of cardiovascular disease?

High density lipoprotein

A nurse is instructing a group of clients regarding calcium rich foods. Which of the following foods should the nurse include in the teaching as the best source of calcium?

1 cup milk

A nurse is instructing a group of adult clients about nutrition. The nurse should include which of the following as a recommend amount of vegetables servings per day?

2 1/2 cups

The nurse is caring for a client who is pregnant. What is the recommended total weight gain during pregnancy with a client of normal weight?

25 to 35 lbs

A nurse is instructing a group of clients about nutrition. The nurse's teaching plan should state that in order to limit saturated fat intake, the client should limit total fat intake to what percentage of total calories per day?

30%

A nurse is conducting a screening at a local clinic to identify clients ______ instructions regarding weight management. Which client requires further action based on the body mass index level? Select all that apply

A client diagnosed with diabetes and has a BMI of 31 A client who has heart disease and has a BMI of 29 A client has a diagnosis of anorexia nervosa and a BMI of 16 A client who has high blood pressure and has a BMi of 32

Consuming aspartame puts which client at the highest risk for injury?

A client that is 22 weeks pregnant

A nurse is caring for a group of clients. The nurse should recognize that which of the following clients is at risk for vitamin B6 deficiency?

A client that reports drinking hard liquor everyday

A nurse is assessing four female client's for obesity. Which of the following clients are manifestations of obestity?

A client that weighs 28% about ideal body weight

A nurse at a health fair is assessing the weights of 4 clients. Which of the following clients should be considered underweight?

A client with a lower BMI of 17

A nurse is educating a group of older adults in a community center on weight management using the BMI scale. Using the client's height and weight to calculate BMI, which of the following clients have a healthy BMI?

A client with a weight of 150 lbs and height of 68 inches

A nurse is caring for a group of clients. Which client is most at risk for magnesium deficiency?

A client with vomiting and diarrhea from the stomach flu

A nurse at a health fair is assessing the weight of four clients. Which of the following clients are classified as overweight?

A male client with a BMI over 29

A nurse is teaching a client about snacks that are appropriate on a low-fat, low-sodium, and low-cholesterol diet. Which of the following foods choices by the client indicates the need for further teaching?

A slice of cheese

A nurse is caring for a client who is well-hydrated and who demonstrates no evidence of anemia. Which of the following laboratory values gives the nurse an assessment of the adequacy of the client's protein uptake and synthesis?

Albumin

The nurse is instructing a group of clients about anticoagulants. Which statement regarding the interaction of Amiodarone and warfarin should the nurse include?

Amiodarone taken with warfarin can increase the risk of bleeding

The nurse is preparing to instruct the client about carbohydrate counting to manage type 1 diabetes mellitus. Which action will the nurse do first to ensure the client is successful in managing the dietary change?

Assess the client's health literacy

The nurse is preparing to administer medications to a group of clients. The nurse understands that unless the medication causes GI upset when taken on an empty stomach, it should be administered according to what practice?

At least 1 hour before or 2 hours after a meal

A nurse is developing a program about strategies to prevent food borne illness for a group of adult clients. The nurse should plan to include which of the following recommendations? Select all that apply.

Avoid unpasteurized products Keep cold temperatures below 4.4C or 40F Heat left over food before eating Wash raw vegetables thoroughly in clean water

A nurse is discussing sources of dietary magnesium with a newly licensed nurse. Which of the following statements by the newly licensed nurse indicates an understanding of sources of magnesium?

Bean soup

The nurse is caring for a client with nausea. The client on a clear liquid diet should take which of the following foods?

Broth Coffee

A nurse in an outpatient clinic is assessing a middle-aged adult client as part of routine physical examination. The client's body mass index (BMI) is 31 and he is a current smoker. The nurse should identify that this client has more risk factors for which of the following disorders?

Cardiovascular disease

The nurse educator is instructing a group of nursing students about the digestive process. What are the consequences of decreased GI mobility? Select all that apply.

Constipation Vomiting Increased calcium absorption

The nurse is planning instruction for a client with peptic ulcer disease (PUD) and requires a bland diet to prevent irritating the gastric lining of the stomach. Which of the following should the client be instructed to avoid? Select all that apply.

Consuming chili pepper Whole wheat bread Coffee

A nurse is providing information to a group of clients about high protein foods they should eat. Which of the following food choices should the nurse include in the instructions? Select all that apply.

Cottage cheese Milk shake Tuna fish Egg and ham omelet

A nurse is providing information to a client with elevated phosphorous levels. Which of the following low phosphorous foods should the nurse encourage the client to consume?

Cream cheese

A nurse at a health care provider office is providing instruction to a client that has been treated with chemotherapy and is losing weight. Which of the following should the nurse recommend to increase calories and proteins intake? Select all that apply.

Deep meat in eggs and bread crumbs before cooking Use milk instead of water in recipes Add cream to soups Top fruits with yogurt

Which of the following must be listed in the food label as regulated by the US Food and Drug Administration (FDA)?

Dietary fiber

A client is seen in the emergency department for a medical diagnosis of dehydration. When assessing the client's health history, the nurse should expect the client to describe which clinical manifestation?

Drowsiness and light-headedness

A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following is a trigger for the formation of vitamin D in the body?

Exposure to sunlight

A nurse is instructing a group of clients regarding nutrition. Which of the following is a good source of omega-3 fatty acids that the nurse should include in the teaching?

Fish

The nurse is teaching a group of parents about how to prevent dental cavities in their children. Which of the following minerals should the nurse inform the parents to help strengthen tooth enamel?

Fluoride

A nurse is caring for a client who requires a low sodium diet. The client's family are required to bring in some of the favorite foods. Which of the following food items should the nurse tell the family member to omit?

Frozen breaded fish

The nurse is providing nutritional instructions to a client following a total gastric requiring a high protein complex carbohydrate diet. Which of the following should the nurse instruct the client to avoid?

Fruit juice

A nurse is instructing a client with a vitamin K deficiency about foods rich in vitamin K. Which of the following information should the nurse include?

Green leafy vegetables

A nurse is developing an education program for the community group about dietary intake of vitamins and minerals. The nurse should include which of the following foods as good sources of vitamin C? Select all that apply.

Green pepper Orange Cabbage Strawberries

The nurse is carding for a client with diabetes who frequently drinks ginseng. What finding should the nurse suspect to observe when the client consumes ginseng while taking insulin?

Hypoglycemia

A nruse is planning care for a client with diabetes about which dietary sources should provide the greatest percentage of calories. Which of the following statements indicate that client understanding is met?

I should eat more calories from complex carbohydrates than anything else

The nurse educator is discussing Healthy People 2020 initiatives with a group of nursing students. Which of the following represents the overall goal of this initiative?

Identify nationwide health improvement priorities and provide measurable objectives and goals

A nurse is providing dietary information to a client that requires increased calcium. Which of the following instructions should the nurse include?

Increase your consumption of green, leafy vegetables

A nurse is instructing a client that is at risk for iron deficiency anemia about optimizing daily intake of iron. The nurse should explain which of the following sources of iron is easier for the body to absorb?

Iron

Which nutritional recommendations should be taught to the clients during pregnancy?

Iron supplementation is necessary to prevent anemia

A nurse is instructing a client with constipation about high fiber diets. Which of the following foods should the nurse include as good sources of fiber? Select all that apply.

Kidney beans Dry food Strawberries

When instructing a client about lipids that cannot be manufactured by the body, the nurse understands that which of the following is a necessary fatty acid?

Linoleic acid

A nurse is caring for a client that requires a low glucose diet. Which of the following substances should the nurse instruct the client to use as a sweetener?

Non-nutritive sugar substitute

A nurse is caring for a client who is on a 2,000 calorie American Diabetes Association (ADA) diet and substitutes the whole milk on his breakfast tray for skim milk. Because of this substitution, the nurse should know that the client can add what to his oatmeal on his breakfast tray?

One tablespoon of low-fat margarine

A nurse is completing an admission assessment on an adolescent who is a vegetarian. He eats milk products but does not like beans. Which of the following items should the nurse suggest the client order for lunch to provide the nutrients most likely to be lacking in his diet?

Peanut butter and jelly sandwich

A nurse is assessing a client with medications. Which of the following findings should the nurse expect?

Poor concentration

A home bound older adult client living on a limited income is presented to the emergency room for scurvy. The nurse knows that scurvy is caused by deficiency of which vitamin?

Primary deficiency of vitamin C

A nurse is teaching a client about nutritional requirements necessary to promote wound healing. Which of the following nutrients should the nurse include in the teaching?

Protein

During periods of hyper metabolic stress, it is important for the client to receive adequate intake of which of the following?

Protein and vitamin C and zinc

A nurse is planning care for a client who has a complex surgical procedure earlier in the day. Which action is most important to include in the plan of care?

Provide protein rich foods Avoid limiting foods high in carbohydrate when the client resumes eating

A nurse is instructing a group of clients regarding nutrition. The teaching should state that which of the following groups of foods contain the highest level of carbohydrates?

Rice, potatoes, and oranges

A nurse is providing instructions for a client requiring dietary modification to reduce fat. The nurse should encourage the client to consume which of the following foods?

Roast turkey

The nurse is teaching a client with cancer about foods high in protein. Which of the following high protein foods should the nurse include in the instruction? Select all that apply.

Salmon Milk shakes Egg and cheese omelets

A nurse is discussing good food choices with a client who is recovering from an exacerbation of inflammatory bowel disease and is to start a low-lactose diet. Which of the following foods is the best choice for the client?

Soy milk

A nurse is teaching a client recovering from abdominal surgery about protein consumption to promote wound healing. Which plan food source represents the best complete protein?

Soybean and tofu

A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following foods is a good source of high-quality protein?

Soybeans

A nurse is caring for a client recently prescribed a Dash Diet. Which of the following listed below must be consumed in a Dash Diet?

Spinach

The nurse is caring for a client with a low level of vitamin A. Which foods are good sources of vitamin A?

Sweet potato

A nurse is caring for a client that requires avoidance of fatty foods and lactose. Which food choice will follow the recommended low lactose diet?

Toast and jelly

A nurse is providing instructions to a client that follows a vegan diet. The nurse includes that which of the following foods is a reliable source of vitamin B12?

Tofu

The nurse is caring for a client that requires a high protein diet but prefers vegetable-based proteins to meat. Which of the following foods should the nurse instruct the client to consume?

Tofu

A nurse is planning to teach a client about a low potassium diet. Which of the following foods should the nurse instruct the client to avoid? Select all that apply.

Tofu Milk Orange Juice

A client has a BMI of 31. What risk factor is associated with this BMI?

Type 2 diabetes mellitus

A nurse is providing discharge instructions for a client with a prescription for a fat soluble vitamin supplement. The nurse should instruct the client to take the supplement for which of the following?

Vitamin A

A nurse is discussing nutrition therapy for wound healing fat surgery to a small group of adults clients to promote wound healing. Which of the following vitamins should the nurse include in the instruction?

Vitamin A, B12, C, and K

A nurse is teaching a group of clients about vitamins and minerals. The nurse knows that which of the following vitamins are fat soluble?

Vitamins E, D, and K

The nurse is caring for a client receiving a potassium supplement for hypokalemia. Which clinical manifestations should the nurse expect to observe if the client develops potassium toxicity? Select all that apply.

Vomiting Muscle weakness Irregular heart beat

The nurse is planning instruction for a client with a family history of cardiovascular disease. Which of the following regarding exercise in cardiovascular health should be included in the instruction?

Walk vigorously for at least 20 minutes, 3 days a week

A nurse is discussing the risk of dehydration with a client that needs to increase daily fluid intake. Which of the following foods have the highest percentage of water by weight?

Watermelon

A nurse is teaching information to a group of older adults about sources of complete and incomplete proteins. Which of the following foods should the nurse include as a complete protein?

Yogurt

A nurse is providing instructions on low sodium diets. Which of the following statements should the nurse make?

You should decrease your daily intake of peanut butter