Nutrition

The nurse is providing dietary instructions to a client regarding a high-protein diet. The nurse should instruct the client to consume which food item that is highest in protein content? 1. 1 cup of cottage cheese 2. 1 ounce of Swiss cheese 3. 2 tablespoons of peanut butter 4. 1 cup of evaporated whole milk

1. 1 cup of cottage cheese

The nurse is providing dietary teaching to a client who is receiving a potassium-retaining diuretic about foods that are low in potassium. Which foods should the nurse include on a list of foods with low potassium content? 1.Apple 2.Carrots 3.Spinach 4.Avocado

1. Apple

The nurse is providing discharge dietary teaching to a client with a history of irritable bowel syndrome (IBS). What comment made by the client tells the nurse that further instruction is needed? 1."I'll eat more beans and peas." 2."I should eliminate caffeine and alcohol." 3."I'm afraid my son will get this disease." 4."I know I need to take vitamins and mineral supplements."

1."I'll eat more beans and peas."

A client has been given a prescription for gemfibrozil. The nurse should instruct the client to limit which food while taking this medication? 1.Fish 2.Beef 3.Spicy foods 4.Citrus products

2.Beef

The nurse should include which item in a list of the most helpful foods for a vegan client wishing to increase foods high in vitamin A? 1.Peas 2.Carrots 3.Potatoes 4.Green beans

2.Carrots

The nurse is providing instructions to a client with hypophosphatemia. Which food item should the nurse instruct the client to avoid? 1.Fish 2.Cheese 3.Chicken 4.Organ meats

2.Cheese

The nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit intake of which food? 1.Apples 2.Bananas 3.Smoked sausage 4.Steamed vegetables

3.Smoked sausage

The school nurse is providing a nutritional counseling session to a group of adolescents. The school nurse should instruct the adolescents that which item is a good source of vitamin C? 1.Eggs 2.Milk 3.Sweet potatoes 4.Green leafy vegetables

3.Sweet potatoes

The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food? 1.Milk 2.Chicken 3.Broccoli 4.Legumes

4.Legumes

A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed should include which food item in a list provided to the client? 1. Tomato soup 2.Boiled shrimp 3.Instant oatmeal 4.Summer squash

4.Summer squash

A postoperative client has been tolerating a full liquid diet, and the nurse plans to advance the diet to solid food as prescribed. Which assessment is most important for the nurse to make before advancing the diet to solids? 1.Ability to chew 2.Food preferences 3.Cultural preferences 4.Presence of bowel sounds

1.Ability to chew

The nurse has a prescription to give 30 mL of an antacid to a client through a feeding tube. Which is the priority nursing action? 1.Assess tube placement. 2.Flush with 30 mL of sterile saline. 3.Aspirate to determine residual volume. 4.Administer the antacid by gravity flow.

1.Assess tube placement

Which actions should the nurse include when caring for a client with continuous tube feedings through a nasogastric (NG) tube? Select all that apply. 1.Check the residual every 4 hours. 2.Check for placement every 4 hours. 3.Hang a new feeding bag every 72 hours. 4.Check skin integrity at the site of NG tube insertion. 5.Check for placement before administering medications.

1.Check the residual every 4 hours. 2.Check for placement every 4 hours. 4.Check skin integrity at the site of NG tube insertion. 5.Check for placement before administering medications.

The nurse is providing instructions to a client with kidney disease about a low-protein diet. The client demonstrates understanding of the dietary instructions by stating the need to limit which food in the diet? 1.Chicken 2.Whole milk 3.Swiss cheese 4.Peanut butter

1.Chicken

The nurse instructs a client with chronic kidney disease who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu? 1.Cream of wheat, blueberries, coffee 2.Sausage and eggs, banana, orange juice 3.Bacon, cantaloupe melon, tomato juice 4.Cured pork, grits, strawberries, orange juice

1.Cream of wheat, blueberries, coffee

The nurse instructs a client who is at risk for hypokalemia about the foods high in potassium that should be included in the daily diet. The nurse determines that the client understands the food sources of potassium if the client states that which food items are lowest in potassium, providing less than 200 mg per serving? Select all that apply. 1.Grapes 2.Carrots 3.Spinach 4.Asparagus 5.Avocados 6.Applesauce

1.Grapes 4.Asparagus 6.Applesauce

The nurse provides dietary instructions to a client at risk for hypokalemia about which foods are high in potassium and should be included in the daily diet. The nurse should tell the client that which fruit is highest in potassium? 1.Kiwi 2.Apples 3.Peaches 4.Pineapple

1.Kiwi

The breast-feeding mother of an infant with lactose intolerance asks the nurse about dietary measures. The nurse should tell the mother to avoid which food? 1.Milk 2.Egg yolks 3.Dried beans 4.Green leafy vegetables

1.Milk

The nurse is providing instructions to a client regarding food items that are high in vitamin D. The client demonstrates understanding of the instructions by stating the need to include which food item in the diet? 1.Milk 2.Meat 3.Oranges 4.Broccoli

1.Milk

The home care nurse is visiting a male client who is recovering at home after suffering a brain attack (stroke) 2 weeks ago. The client's wife states that the client has difficulty feeding himself and difficulty with swallowing food and fluids. Which would be the initial nursing action? 1.Observe the client feeding himself. 2.Observe the wife feeding the client. 3.Arrange for a home health aide to assist at mealtimes. 4.Instruct the wife in the use of a feeding syringe to feed the client.

1.Observe the client feeding himself.

The nurse provides instructions to a client with a low magnesium level about the foods that are high in magnesium. The nurse should tell the client to consume which foods? Select all that apply. 1.Peas 2.Bacon 3.Oranges 4.Cauliflower 5.Peanut butter 6. Canned white tuna

1.Peas 4.Cauliflower 5.Peanut butter 6.Canned white tuna

The nurse is providing instructions to a client with osteoporosis regarding appropriate food items to include in the diet to increase her intake of calcium. The nurse determines the need for further instruction when the woman tells the nurse that she will be sure to increase her intake of which food that is lowest in calcium? 1.Pork 2.Seafood 3.Sardines 4.Plain yogurt

1.Pork

A client who was receiving enteral feedings in the hospital has been started on a regular diet and is almost ready for discharge. The client will be self-administering supplemental tube feedings between meals for a short time after discharge. The client expresses concern about performing this procedure at home. What is the nurse's best response? 1."Maybe a friend will do the feeding for you." 2."Tell me more about your concerns about going home." 3."Do you want to stay in the hospital a few more days?" 4."Have you discussed your feelings with your family and doctor?"

2."Tell me more about your concerns about going home."

A breastfeeding mother of an infant with lactose intolerance asks the nurse about dietary measures. What foods should the nurse tell the mother are acceptable to consume while breastfeeding? Select all that apply. 1.1% milk 2.Egg yolk 3.Dried beans 4.Hard cheeses 5.Green leafy vegetables

2.) Egg Yolk 3.) Dried Beans 5.) Green Leafy Vegetables

The nurse has conducted dietary teaching with a client diagnosed with iron deficiency anemia. The nurse instructs the client that which food item is a good dietary source of iron? 1.Oranges 2.Apricots 3.Egg whites 4.Refined white bread

2.Apricots

The nurse has given dietary instructions to an older female client to minimize the risk of osteoporosis. The client demonstrates an understanding of the dietary teaching by stating that she will increase intake of which food? 1.Rice 2.Milk 3.Broccoli 4.Chicken

2.Milk

The nurse is monitoring the nutritional status of a client receiving enteral nutrition. Which intervention should the nurse implement to determine the effectiveness of the tube feedings? 1.Use a calorie count. 2.Obtain a daily weight. 3.Evaluate intake and output. 4.Monitor serum protein level.

2.Obtain a daily weight.

The nurse is giving a presentation on good nutrition to a group of teenage mothers. Which level of prevention is the nurse implementing? 1.Basic level 2.Primary level 3.Secondary level 4.Tertiary level

2.Primary level

The nurse is providing dietary instructions to a client about the food items that are high in vitamin K. Which food item does the nurse recommend as being highest in vitamin K? 1.Fish 2.Spinach 3.Potatoes 4.Strawberries

2.Spinach

The home care nurse is conducting a diet history with an older client who lives alone. The nurse finds that the client's typical 24-hour food intake consists of eggs and sausage for breakfast, a fast-food lunch of hamburger and french fries, takeout fried chicken for dinner, and ice cream in the evening. To decrease the risk of cancer, what statement would the nurse make to the client? 1."You should not eat eggs." 2."You should not eat sausage." 3."A high-fat diet increases your risk for colon cancer." 4."Excessive tobacco use increases the risk of liver cancer."

3."A high-fat diet increases your risk for colon cancer."

The nurse is planning to teach a client with malabsorption syndrome about the necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid and should include which food items on the list? Select all that apply. 1. Oranges 2.Broccoli 3.Margarine 4.Cream cheese 5.Luncheon meats 6.Broiled haddock

3.) Margarine 4.) Cream Cheese 5.) Luncheon Meats

The nurse is evaluating a client's ability to select food items for a low-potassium diet. Which food item, if selected by the client, would indicate an understanding of this diet? 1.Spinach 2.Strawberries 3.Cranberry juice 4.Honeydew melon

3.Cranberry juice

The nurse is administering a bolus feeding through nasogastric (NG) tube. Which position should the nurse use for the client after the tube feeding? 1.Supine 2.Flat on the left side 3.Fowler's on the right side 4.Semi-Fowler's on the left side

3.Fowler's on the right side

The nurse has provided dietary instructions to a client regarding food items that are high in vitamin B complex. The client demonstrates understanding of the dietary instructions by stating the importance of including which food item in the diet? 1.Milk 2.Butter 3.Grains 4.Tomatoes

3.Grains

The nurse is providing dietary instructions to a client about food items that are high in vitamin C. Which food item does the nurse recommend as being highest in vitamin C? 1.Milk 2.Eggs 3.Liver 4.Cabbage

4.Cabbage

A client is diagnosed with a moderate case of acute ulcerative colitis. The nurse doing dietary teaching should give the client examples of foods to eat that represent which therapeutic diet? 1.High fat with milk 2.Low fiber with milk 3.High protein with milk 4.Low fiber without milk

4.Low fiber without milk

The nurse is teaching a client with tuberculosis about nutrition and foods that should be increased in the diet. The nurse should suggest that the client increase which food items? 1.Potatoes and fish 2.Eggs and spinach 3.Grains and broccoli 4.Meats and citrus fruits

4.Meats and citrus fruits

The nurse is providing dietary instructions to a client about food items that are high in niacin. Which food item should the nurse recommend as highest in niacin? 1.Poultry 2.Potatoes 3.Tomatoes 4.Strawberries

1.Poultry

The nurse is providing a dietary session to a group of clients about the vitamin content of various foods. The nurse should tell the clients that which food item is highest in vitamin A? 1.Eggs 2.Milk 3.Tomatoes 4.Green leafy vegetables

4.Green leafy vegetables

The nurse is providing dietary instructions to a client with a diagnosis of hyperphosphatemia. The nurse determines that the client understands the instructions if the client states the importance of eliminating which item from the diet? 1. Tea 2.Fish 3.Coffee 4.Grape juice

2. Fish

A client is admitted to a long-term care facility with the diagnosis of weight loss secondary to anorexia. The primary health care provider prescribes an enteral tube feeding of a standard formula to run at 40 mL/hr. A nursing student is assigned to care for the client, and the nursing instructor asks the student to describe the nursing considerations related to a tube feeding. Which statement, if made by the student, indicates an understanding of this dietary treatment? 1."Enteral tube feedings frequently cause sepsis." 2."Enteral feedings should be refrigerated until just before use." 3."The caloric value of enteral feedings is generally 5 to 10 calories per milliliter." 4."Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."

4."Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."

The nurse has instructed a client in the foods that are best to consume on a low-fat diet. The nurse determines that the client understands this diet if the client indicates which food item is lowest in fat? 1.Bran muffin 2.Cheese omelet 3.Bagel with cream cheese 4.Dry toast and strawberry jelly

4.Dry toast and strawberry jelly

The nurse is teaching a client who has iron deficiency anemia about foods she should include in the diet. The nurse determines that the client understands the dietary modifications if which items are selected from the menu? 1.Nuts and milk 2.Coffee and tea 3.Cooked rolled oats and fish 4.Oranges and dark green leafy vegetables

4.) Oranges and dark leafy greens