Nutrition Final Exam Review

During a discussion of dietary habits, a client reports discomfort with the idea of irradiated foods, stating, "I don't know what sort of changes it's making to the things I eat." How should the nurse respond?

A. "Any changes are similar to those made when you cook the food."

The nurse is teaching a high school health class on diet and exercise. What statement should the nurse include in teaching?

A. "As the intensity of activity increases, the amount of energy used increases."

A client who is preparing to start a family asks the nurse for information on genetically modified foods and prenatal nutrition. What statement should the nurse include in teaching?

A. "GMOs don't appear to be any more likely to cause harm than non-GMOs."

The nurse and a family member of an older adult client who is sedentary are discussing strategies for preventing malnutrition in the client. What recommendation should the nurse make?

A. "Have some family meals throughout the week."

An older adult client has been admitted to a long-term care facility where a liberal eating pattern is offered. The client is concerned about their long history of high cholesterol intake and wants a diet that will restrict it. What is the nurse's best response?

A. "Malnutrition is a greater threat than your cholesterol intake."

A client who frequently eats at fast food restaurants states, "I have subscribed to a meal kit delivery service to improve my diet." What statement would be most appropriate for the nurse to make?

A. "The sodium content in these kits tends to be high, so be cautious."

The nurse is discussing intake of fat with a client who has recently been diagnosed with type 2 diabetes. What client statement indicates to the nurse that teaching has been effective?

A. "The type of fat is more important than the total amount."

The nurse is conducting nutrition counseling for a client and discussing the credibility of information regarding organically grown foods. The nurse determines the client has an accurate understanding of organic foods when the client makes which statement?

A. "There is no growth hormone in organically grown meats."

A nurse is discussing dietary minerals with a client who wants to retain as much nutritional value as possible during food preparation. The nurse should provide what information about minerals?

A. "They are not destroyed by heat and light."

The health care provider recommends that an older client take a multivitamin supplement labeled as "50+" or "mature." The client later asks, "Why should I take that specific type?" How should the nurse respond?

A. "Those formulations contain more vitamin D."

During a class on fluid balance, the nurse educator discusses water as a vital element for the human body. The nurse determines that the class has effectively learned at least one of the functions of water when a student makes what statement?

A. "Water serves as a solvent for vitamins and glucose."

A nurse is reviewing the healthy heart recommendations from the Dietary Guidelines for Americans with a group of parents. The parents in the group most likely have children in which age range?

A. 12 months of age or older

The nurse is working with a client who wants to make dietary changes to decrease blood pressure. The nurse should recommend the client's daily intake of sodium be reduced to what amount if the client typically consumes 2000 calories/day?

A. 1500 mg

The nurse is teaching a client about the American Heart Association (AHA) recommendations are for added sugar. What would the nurse identify as the AHA's recommended limit to help prevent disease?

A. 6 teaspoonfuls for women; 9 teaspoonfuls for men

The nurse has asked the mother of a preschool-aged child diagnosed with iron deficiency anemia to keep a food record to review daily intake for 1 week. During a follow-up visit, the nurse determines the preschooler's BMI and reviews a food record for which of the following reasons?

A. Assess the amount of milk consumed

A pregnant client reports the intention to exclusively breastfeed her baby. The nurse will advise the client to supplement the child's intake with what vitamin beginning soon after birth?

A. D

The nurse is assessing client who has arrived at the emergency department. What symptoms would the nurse expect to observe to support a possible diagnosis of foodborne illness? Select all that apply.

A. Diarrhea C. Nausea E. Fever

The nurse is preparing a client for discharge from the hospital after a laparoscopic cholecystectomy. Which of the following is important for the nurse to teach the client about dietary changes?

A. Eat a low-fat diet.

The nurse is interviewing a school-aged client during a wellness checkup. The client lives in a single-parent household and reports that the parent has had difficulty finding employment for the past several months. The nurse suspects that the client's nutrition may be adversely affected by what?

A. Food insecurity

The nurse is discussing with nursing students the need of some clients with type 2 diabetes to take exogenous insulin. What should the nurse indicate is the most common reason for this requirement?

A. Lifestyle interventions are not achieving glycemic control.

The nurse is conducting nutrition teaching with a client who just passed a kidney stone. The client asks what can be done to decrease the risk for developing more kidney stones. What advice should the nurse include in teaching?

A. Limit intake of sugar-sweetened beverages.

During assessment of a new client, the client reports using mega doses of nutritional supplements for several years. Although the nurse is aware that consistently high doses of many vitamins have no adverse effects, the nurse teaches the client that long-term exposure to synthetic folic acid may do what?

A. Mask a deficiency of vitamin B12.

A young parent asks, "Is it possible to give my child too much milk?" The nurse should explain that young children who drink too much milk are at risk for what disorder?

A. Milk anemia

Although many people may not be meeting recommended nutritional guidelines for optimal health, it is not always necessary for people to take a vitamin supplement. Which individual is least likely to need a vitamin supplement?

A. Moderately active adult

A client seeking advice on making improvements to their eating pattern asks the nurse whether to replace some fruits and vegetables with their organic equivalents. How should the nurse explain the difference between produce grown using standard means versus organically?

A. Organic farming uses no prohibited fertilizers or pesticides.

In evaluating a client's nutritional needs, the nurse realizes the client will need to increase protein intake when what condition is present?

A. Peritoneal dialysis

A nurse is assigned to care for a client who identifies as an observant Buddhist. What point should the nurse ensure is understood by the unlicensed assistive personnel (UAP) who helps deliver the client's meal tray

A. The client is likely a vegetarian.

A client who has made dietary changes to lose weight will be leaving town for a long business trip that will require eating at restaurants frequently. When the client asks how to continue the healthy eating pattern while on the trip, what recommendation can the nurse make?

A. Try to the menu before selecting a restaurant.

The nurse is developing a pamphlet on foodborne illnesses for the local public health department. What information should the nurse ensure is included in the pamphlet about keeping foods safe? Select all that apply.

A. Wash hands often. D. Cook foods to the correct temperature. B. Keep foods separated.

The nurse is caring for a client with uremia that has impacted their nutritional status. The nurse should anticipate that this client's appetite will be at its highest level at what time of the day?

A. breakfast

Parents of an infant ask what concerns they should have about formula feeding. How should the nurse respond?

B. "Formula-fed babies are at risk for being overfed."

The nurse is conducting client education for an older adult client who is a resident of a long-term care facility. The assessment indicates that the client is at a high risk for malnutrition. Which client statement is the client most likely to report with respect to nutritional status?

B. "I just don't have an appetite."

The nurse is teaching a client with chronic kidney disease (CKD) to understand the necessary changes to their diet. The nurse knows that the client understands the teaching when the client makes what statement?

B. "I should restrict my protein intake."

A client reports that their entire family is considering adopting a vegetarian eating pattern. What should the nurse recommend?

B. "Make sure everyone is meeting the daily recommendation for calories."

The nurse is conducting a workshop at a local health fair. After the presentation, the nurse recognizes that a participant understands recommendations regarding fat intake when they make what statement?

B. "My saturated fat intake should be less than 10% of my total calories per day."

A client who has been reading books about health eating patterns asks the nurse to explain the term "functional foods." What is best way for the nurse to describe functional foods?

B. "They are foods that have components potentially beneficial to health."

The nurse educator is teaching a group of nursing students about saturated and unsaturated fatty acids. The educator recognizes that teaching has been effective when a student makes what statement?

B. "Unsaturated fats are often found in fish oils."

An adolescent client reports taking a nutritional supplement after reading online articles that claimed the supplement helped improve athletic performance. What questions should the nurse ask the client to help determine the credibility of the claims? Select all that apply.

B. "What universities or organizations are the authors associated with?" C. "Were the articles sponsored by any companies?" A. "Do the articles appear on websites that end in '.edu' or '.gov?'"

A client has been instructed to monitor sodium intake due to risk for hypertension. What should the nurse teach is the Upper Limit (UL) set for adults for sodium Adequate Intake (AI)?

B. 2300 mg

The mother of a 3-month-old infant asks the nurse in the breastfeeding clinic when the baby will be able to eat solids. What age range should the nurse identify as appropriate?

B. 6 to 8 months

A client who is attempting to lose weight states, "I suppose I will have to stop eating at my favorite Italian restaurant because all the food is so fattening." What food item could the nurse encourage the client to select from that restaurant's menu?

B. Chicken marsala

The nurse is providing education on the prevention of major fractures in older adults. The nurse should include information on the intake of what vitamin in the educational session?

B. D

The nurse is teaching the client about the impact of sugar consumption on health. The nurse recognizes that teaching has been effective when the client states that sugar is directly implicated in the development of what health condition?

B. Dental caries

The nurse is explaining the terminology used to classify fiber. What term has been suggested for intact and naturally occurring plant fiber?

B. Dietary

The nurse educator is preparing a class on cultural considerations in nutritional patterns. Which statements should the nurse include regarding acculturation? Select all that apply.

B. First-generation Americans tend to adhere more closely to traditional eating patterns than subsequent generations. C. People with higher education tend to change their eating habits more quickly than people with less education. D. American food undergoes change in response to the influx of groups from other cultures.

The parent of a 5-month-old infant is seeking advice about starting the child on solid foods. What is the nurse most likely to recommend as the first food to introduce?

B. Fortified infant cereal

The nurse is teaching senior clients about osteoarthritis (OA). The nurse recognizes teaching has been effective when a client identifies what as the greatest known modifiable risk factor of OA of the knee?

B. High body mass index

While leading a nutrition class, the nurse is discussing the role that some nutrients play in regulating chemical substances in the body. The nurse correctly explains which nutrient is essential for effective thermoregulation?

B. Iodine

The nurse is working with a client who voices the desire to lose weight. When providing education about intake, the nurse should begin by explaining that a person who consistently consumes too many calories will be in what type of energy balance?

B. Positive

The older adult population has a mean intake below the dietary reference intake (DRI) for several nutrients. The nurse should teach clients that what mineral falls into that classification?

B. Potassium

The nurse has been asked to speak on "Nutrition in the Foods We Eat" at a community meeting. During the presentation, an attendee asks that examples be given for functional foods. Which foods would the nurse describe as natural functional foods? Select all that apply.

B. Tomatoes C. Oats D. Garlic

The nurse teaches the client about reducing the risk for foodborne illnesses. What would the nurse identify as the major cause of foodborne illnesses?

B. Unsanitary food handling

A client at risk for cardiovascular disease (CVD) asks the nurse why the health care provider recommended following the Mediterranean diet. The nurse explains that this eating pattern contributes to the primary prevention of CVD because of what factor?

B. high in unsaturated fat

Parents of a school-aged child ask a pediatric nurse "What can we do to reduce the risk of cavities in our child's teeth?" How would the nurse best respond?

C. "A good way is to limit between-meal snacking on carbohydrates."

The nurse is counseling family members of an older adult about the client's fluid intake. What statement should the nurse include in teaching?

C. "Consume fluid at regular intervals throughout the day."

A nurse is providing education to a client about the differences between fat-soluble and water-soluble vitamins. The client is correct in making what statement after the teaching session?

C. "I need to take water-soluble vitamins every day."

A nurse educator is teaching a class about the role of minerals in the diet. The nurse determines that teaching was effective when a student make what statement about minerals?

C. "Minerals originate from the earth's crust."

A parent who reports giving their toddler 1 to 2 cups of fruit juice each day asks whether that practice is appropriate. What is the nurse's best response?

C. "Try cutting back to half a cup."

During an outreach seminar on diet and nutrition at a community center, the nurse is asked to provide tips on preventing foodborne illness. What would be the nurse's best response?

C. "Use separate food preparation knives and surfaces for raw and cooked foods."

The nurse is teaching a client that vitamins are organic compounds that differ in function and availability. When discussing properties of vitamins, which client statement signifies understanding?

C. "Vitamins are susceptible to destruction by factors such as heat, air, and light."

The nurse is working with a client who immigrated to the U.S. and now has health issues associated with a typical American diet. How can the nurse most therapeutically begin a discussion about dietary changes?

C. "What foods from your previous diet are available in the grocery store?"

During a visit to the maternal child clinic, a client asks the nurse when to begin giving the baby whole milk. What is the nurse's best response?

C. 12 months

The nurse educator is teaching a group of nursing students about the plate method of planning for clients with diabetes. What should the nurse provide as an appropriate protein source using this method?

C. 3 oz grilled chicken breast

The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the clients an exercise in which they must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What should the clients identify as the correct number of calories in the jelly?

C. 52 calories

The school nurse is explaining protein digestion during a nutrition class. The nurse recognizes that teaching is effective when the class indicates that protein is broken down into what end product for absorption?

C. Amino acids

The nurse educator is teaching a class on cultural competence, specifically regarding nutrition. The nurse explains that people of different cultures who move to the United States are most likely to eat traditional foods from their culture at certain meals. At which meal are these foods usually eaten?

C. Dinner

The nurse is teaching a group of clients how to read nutritional labels to enable them to make informed choices. The nurse includes information about the various names that are used to identify sugars that are found in fruit, such as dextrose. The nurse knows that teaching has been effective when one client states that dextrose is also known by what name?

C. Glucose

The nurse is assessing a male client who is requesting assistance with weight loss. The nurse determines the client has central obesity based on what waist circumference?

C. Greater than 40 in.

The nurse is teaching a high school health class about calcium when a student asks, "What can we eat to ensure we get enough of it?" What should the nurse teach the students to consume in order to promote the absorption of calcium?

C. Milk

At a public workshop, the nurse is teaching attendees about assessing water needs and adequate hydration. The nurse teaches that while thirst is an adequate indicator of need for most adults, it may not be reliable for what population?

C. Older adults

The nurse is admitting a new client who identifies as a devour Muslim. The nurse notes this on the client's diet orders. The unlicensed personnel (UAP) is preparing to assist the client with meal selection and asks the nurse about food items for the diet. What will the nurse indicate that the client is likely to avoid?

C. Pork

The nurse is presenting a workshop on preventing foodborne illness. An attendee at the workshop asks, "What is the best way to avoid a foodborne illness?" Which is the best response by the nurse?

C. Preventing cross contamination of raw and cooked foods

A client comes into the clinic reporting arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic several weeks ago for treatment of foodborne illness. To which pathogen was the illness most likely linked?

C. Salmonellosis

The school nurse is teaching a group of school-aged children about protein digestion during a nutrition class. The nurse knows that education was successful when the class identifies what location as the principal site of protein digestion?

C. Small intestine

A nurse is trying to help a client understand the difference between glucose and glycogen. The nurse recognizes understanding when the client indicates that glycogen is the human version of what?

C. Starch

The nurse is reviewing food journal entries for a client who is following the Dietary Approaches to Stop Hypertension (DASH) diet based on a daily intake of 2000 calories. Evidence of what dietary behavior indicates to the nurse that the client is adhering to the guidelines of this diet?

C. The client consumes fish for dinner every Tuesday and Friday.

The nurse is helping a client develop a menu plan. What information about nonnutritive sweeteners should the nurse share with the client?

C. They provide few or no calories.

The nurse is providing teaching to a client who has undergone gastric resection. What potential deficiency should the nurse explain is commonly associated with this procedure?

C. Vitamin B12 deficiency

While teaching a nutrition class, the nurse discusses the use of dietary supplements in older adults. What supplement would the nurse identify as most likely to be required among this population?

C. Vitamin D

The nurse is reviewing the food log of a client whose blood pressure is elevated. Which item on the log should the nurse suggest that the client limit?

C. bread

The nurse is providing education to a group of clients recently diagnosed with diabetes. To test client knowledge, the nurse asks them to identify potential causes of hypoglycemia. Which response is a possible cause of hypoglycemia?

C. delaying mealtime

The nurse is providing dietary guidance to a client with type 2 diabetes. What should the nurse indicate is the recommendation for fiber intake?

C. the same amount as currently recommended for the general population

A client who is an athlete expresses concern about the body potentially using protein as fuel. What recommendation should the nurse make to address the client's concern?

D. "Consume enough calories to meet your daily needs.

Acute episodes of illness can create problems for clients who have insulin-dependent diabetes. During these periods of acute illness, what should the nurse instruct clients who have insulin-dependent diabetes to do?

D. "Eat about three carbohydrate choices every four hours."

A nurse providing nutritional teaching to a client has just finished discussing beta-carotene. What statement indicates the client understand the role of this nutrient in health?

D. "I include winter squash in several of my meals; it helps my eyesight."

A nurse is seeing a client who is having difficulty understanding why it would be dangerous to take more vitamin D than indicated on the directions on the bottle. Which response by the nurse is best?

D. "Vitamin D is fat soluble; excess is stored."

An adult client is seeking guidance on how to maintain a healthy weight. How many minutes per week of moderate-intensity physical activity should the nurse recommend the client perform?

D. 150

The nurse is caring for a client with diabetes who has frequent episodes of hypoglycemia. What would be the best intervention for this client?

D. Assess the client's motivation to adhere to treatment.

The nurse is reviewing the food diary of a client who adheres to a traditional Chinese diet. What food item would the nurse expect to be omitted from the diet?

D. Dairy products

Acculturation of people of Mexican descent may result in changes in their diet. Acculturation tends to cause a decrease in what dietary component?

D. Fiber

During a routine visit, the nurse is assessing a child whose parent reports giving only bottled water to drink. Based on this information, the nurse is aware that the child may require supplementation with what substance?

D. Fluoride

Risk of vitamin B12 deficiency increases in older adults. To ensure adequate intake, the nurse should recommend what source?

D. Fortified cereals

The nurse is teaching a client about the concept of combining incomplete proteins that are complementary. What example should the nurse provide?

D. Lentils and rice

The nurse is teaching a client about identifying sources of cholesterol in the eating pattern. What item in the client's diet would the nurse identify as a source?

D. Lobster

An adolescent client tells the nurse that they have been restricting calories for 1 month in order to lose weight. The client reports feeling tired since starting the diet and says, "I just don't have enough energy to exercise." The nurse suspects the client is experiencing which of the following problems?

D. Protein catabolism

The nurse is providing nutritional education to a healthy 65-year-old who lives independently. Which meal should the nurse identify as most appropriate for this client?

D. Sandwich consisting of 3 oz of tuna mixed with 1 tsp olive oil on 2 slices whole-wheat bread; 1 medium apple; 1 cup of carrot sticks

The nurse is providing teaching about feeding hazards with toddlers to a group of parents. What food should the nurse include when discussing the risk for choking?

D. Whole grapes

The nurse is providing education for a client being discharged from the hospital on a cardiac diet. To assist the client in making food purchases that will have a long shelf life but retain nutrients, the nurse should suggest which of the following options?

D. Whole wheat flour

The nurse is seeing a client diagnosed with chronic kidney disease (CKD) who states, "I am frustrated with trying to manage my diet." The nurse recognizes this client needs encouragement and some suggestions to prevent nutritional deficiencies. Which of the following are some suggestions the nurse can make? Select all that apply.

E. "Think of meat as a side dish rather than the main part of the meal." D. "Spread the protein allowance over the day." B. "Try highly seasoned or strongly flavored foods."