Nutrition #3

B) A client who is vegetarian D) A client who is breastfeeding E) A toddler who is overweight

A nurse in a provider's office is reviewing the laboratory findings for a group of clients. Which of the following clients may require additional dietary iron to prevent iron-deficiency anemia? (Select all that apply) A) A client who is post menopausal B) A client who is vegetarian C) A middle adult male client D) A client who is breastfeeding E) A toddler who is overweight

C) Black beans D) Whole grain bread

A nurse in a provider's office is teaching a client about foods that are high in fiber. Which of the following food choices made by the client indicate a correct understanding of the teaching? (Select all that apply) A) Canned peaches B) White rice C) Black beans D) Whole grain bread E) Tomato Juice

A) COPD C) Cancer D) Parkinson's disease E) Severe burns

A nurse is caring for a group of clients on a medical surgical unit. In planning care for these clients, the nurse should recognize that which of the following disorders increases metabolism? (Select all that apply) A) COPD B) Hypothyroidism C) Cancer D) Parkinson's disease E) Severe burns

D) Lowers pH of gastric juices

A nurse is educating a group of adults regarding the role that hydrochloric acid has in digestion. The nurse correctly states that it: A) Coagulates milk proteins B) Slows gastric emptying C) Converts pepsin to pepsinogen D) Lower pH of gastric juices

A) Lactose

A nurse is instructing a group of adult clients regarding nutrition. The nurse correctly states that the carbohydrate found in milk is called: A) Lactose B) Sucrose C) Maltose D) Frustose

A) Provides energy

A nurse is instructing a group of adult clients regarding nutrition. The nurse correctly states that the function of fat in the body is that is: A) Provides energy B) Repairs body tissue C) Regulates fluid balance D) Prevents interstitial edema

A) Fat

A nurse is instructing a group of adult clients regarding nutrition. The nurse correctly states what which of the following nutrients serve as a fuel for the body only when more readily used fuels are not available? A) Fat B) Protein C) Glucose D) Carbohydrates

B) the level of nutrient intake that needs the needs of healthy people in various groups

A nurse is instructing a group of clients about nutrition. The nurse should state that the recommended dietary allowance (RDA) is: A) A comprehensive term that includes various dietary standards and scales B) The level of nutrient intake that meets the needs of healthy people in various groups C) The levels of nutrients that should not be exceed to prevent adverse effects D) The dietary percentage of energy intake values for fat, carbohydrates, and protein

A) Mix powdered skim milk into milk C) Top hot vegetables with a slice of cheese E) Mix yogurt into dried fruit

A nurse is planning care for a client of is receiving chemotherapy and has a protein deficiency. Which of the following interventions should the nurse include in the plan of care? (Select all that apply) A) Mix powdered skim milk into milk B) Add a raw egg to fruit smoothies C) Top hot vegetables with a slice of cheese D) Add honey to hot tea E) Mix yogurt into dried fruit

C) Is necessary for adequate supplementation

A nurse is planning nutritional support for a client who has pernicious anemia. The nurse should understand that in this situation total parental nutrition (TPN) with Vitamin B12: A) Will not be adequately absorbed B) Should be supplemental by additional B12 IM injections C) Is necessary for adequate supplementation D) Is not as effective as oral supplements

B) Grilled fish

A nurse is providing dietary instruction to a client treated for acute renal failure and to receive dialysis. The nurse should advise the client that which of the following foods is appropriate? A) Onion soup B) Grilled fish C) Almonds D) Broccoli

A) Baked chicken and peas

A nurse is providing teaching to a clients who is newly diagnosed with cirrhosis about recommended dietary modifications. When planning a meal with the client which food selection is most appropriate? A) Baked chicken and peas B) Scrambled eggs and sausage C) Grilled steak and fried potatoes D) Peanut butter and jelly sandwich and potato chips

A) Hot dogs B) Grapes C) Bagels D) Marshmallows

A nurse is providing teaching to a group of parents of toddlers about measures to reduce the risk of choking. The nurse should advise the parents that which of the following foods place a toddler at risk for choking? (Select all that apply) A) Hot dogs B) Grapes C) Bagels D) Marshmallows E) Graham Crackers

A) Spironolactone (Aldactone

A nurse is reviewing the medication administration records of four clients. Which of the following medications may be taken when a client consumes grapefruit juice? A) Spironolactone (Aldactone) B) Felodipine (Plendil) C) Atorvastatin (Lipitor) D) Buspirone (BuSpar)

A) "I can snack on fresh fruit"

A nurse is teaching a client regarding low sodium diet. The nurse should evaluate the teaching as effective when the client states: A) "I can snack on fresh fruit" B) "It's okay to continue to eat lunch meat sandwiches" C) "I can have cottage cheese with my meals" D) "Canned soup is a good lunch option