Nutrition Final Practice

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, 2, 4, 5

A nurse is evaluating the effect of dietary counseling on the client with cholecystitis. The nurse should determine that the client understands the instructions given if the client states that which food item(s) are acceptable in the diet? 1. Baked fish 2. Fried chicken 3. Sauces and gravies 4. Fresh whipped cream

1. Baked fish

A client with liver cancer receiving chemotherapy tells the nurse that some foods on the meal tray taste bitter. The nurse should try to limit which food that is most likely to cause this taste for the client? 1. Beef 2. Custard 3. Potatoes 4. Cantaloupe

1. Beef

The nurse is consulting with a dietitian to plan a menu for a client who is on a regular diet and is a vegan. Which food item would the nurse and the dietitian best select for the client's meal? 1. Scrambled eggs 2. Buttered wheat toast 3. Stir-fried vegetables 4. Chocolate milkshake

3. Stir-fried vegetables

The nurse has determined that an unconscious client is at risk for nutritional problems. Which outcome indicates to the nurse that the goals have not yet been fully met? 1. Stable weight 2. Intake equaling output 3. Total protein concentration of 4.5 g/dL 4. Blood urea nitrogen (BUN) level of 12 mg/dL

3. Total protein concentration of 4.5 g/dL

The nurse instructs a client about a low-fat diet. Which menu selection indicates the client understands the nurse's instructions? 1. Shrimp and bacon salad 2. Liver, potato salad, sherbet 3. Turkey breast, boiled rice, and fruit 4. Lean hamburger steak and macaroni and cheese

3. Turkey breast, boiled rice, and fruit

To assist in nutrition screening in the community, the local senior center has developed a screen to help them identify individuals at high risk for malnutrition. Which of the following risk factors might be included? A) Eats alone most of the time B) BMI C) Acute weight loss D) Appetite

A) Eats alone most of the time The local senior center is better equipped to assess lifestyles by communicating with the community that comes for meals. They can recognize clients who may only come sporadically and alone. They can then suggest alternative programs such as Meals-on-Wheels to that individual to ensure they are eating adequately.

An 80-year-old female was admitted with aspiration pneumonia. During her assessment, she mentions she has recently had difficulty eating because "everything keeps going down the wrong pipe." When the nurse is developing a care plan, which of the following is an appropriate nursing diagnosis to include? A) High risk of aspiration B) Rule out aphasia C) Increased mucus production D) COPD

A) High risk of aspiration

The nurse is teaching a group of consumers about food safety. Of the following statements, which ones would the nurse communicate during the seminar? Select all that apply. A. Any dishes that held uncooked meat must be washed properly before cooked foods are placed on them. B. Refrigerate leftovers as soon as the meal is finished. C. Do not serve undercooked foods. D. Thaw frozen foods at room temperature before cooking. E. Food must always be protected from animals. F. Wash hands after blowing your nose.

A, B, C, E, F

A patient with anemia would benefit from which diet? A. Legumes, organ meat, and dark green leafy vegetables B. Grains, berries, and organic vegetables C. Vegetables, fish, and pasta D. Nuts and seeds, fruits, and soy products

A. Legumes, organ meat, and dark green leafy vegetables A patient with anemia needs food high in iron, therefore, legumes, organ meat, and dark green leafy vegetables are the best choice.

You have a patient who just had a stroke and has garbled speech. What type of diet do you expect the patient to be prescribed after a speech evaluation? A. Mechanically altered diet with nectar thick liquids B. Soft diet C. Full liquid diet D. Mechanically altered diet with thin liquids

A. Mechanically altered diet with nectar thick liquids

The nurse is giving dietary instructions on a client who is on a vegan diet. The nurse provides dietary teaching focus on foods high in which vitamin that may be lacking in a vegan diet? A. Vitamin A. B. Vitamin D. C. Vitamin E. D. Vitamin C.

B. Vitamin D Deficiencies in vegetarian diets include vitamin B12 which are found in animal products and vitamin D (if limited exposure to sunlight). Options A, C, and D are found in fruits and vegetables, which are eaten by a vegetarian.

The nurse orders a protein supplement for an elderly client who is recovering from major surgery. Which of the following reasons could the nurse give the client to explain why the supplement is needed? a. The additional protein is needed to help heal the surgical incision. b. The protein supplement will keep the client from gaining weight while hospitalized. c. The protein will stimulate the client's appetite. d. The protein supplement is a snack to satisfy the client so dinner can be delivered later.

a. The additional protein is needed to help heal the surgical incision.

The nurse calculates a client's body mass index as being 25.2. According to the Classification of Body Mass Index in Adults, which of the following can the nurse accurately document about this finding? a. This client is overweight. b. This client is mildly malnourished. c. This client is of normal weight. d. This client is obese.

a. This client is overweight

One of the fat-soluble vitamins involved in coagulation is: a. Vitamin K b. Vitamin A c. Vitamin D d. Vitamin E

a. Vitamin K

The client tells the nurse that consuming 2% milk results in bloating, abdominal cramps, and diarrhea. The nurse tells the client that these effects may be due to which of the following? a. inability of the body to digest lactose b. too much carbohydrate in the milk c. inability of the body to breakdown milk fat d. not enough fat in the milk

a. inability of the body to digest lactose

A client asks the nurse how much fiber an adult should consume each day. Which of the following responses would the nurse say is the amount of fiber needed each day for an adult? a. 11 grams/day b. 20-35 grams/day c. 15-20 grams/day d. there is no recommended amount per day

b. 20-35 grams/day

A deficiency of thiamine (vitamin B1) in the diet causes: a. Osteopenia b. Beriberi c. Protein malnutrition d. Scurvy

b. Beriberi

The USDA Dietary Guidelines for Americans advise: a. Limiting carbohydrates to 10 percent of daily calories b. Limiting total fat intake to 20 to 35 percent of calories c. Limiting protein to 10 percent of daily calories d. Limiting intake of fats and oils to 10 percent of daily calories

b. Limiting total fat intake to 20 to 35 percent of calories

Products that contain live microorganisms in sufficient numbers to alter intestinal microflora and promote intestinal microbial balance are known as: a. Antibiotics b. Probiotics c. Fruits and vegetables d. Digestive enzymes

b. Probiotics

All of the following statements about omega-3 fatty acids are true except: a. They help to maintain healthy triglyceride and high-density lipoprotein b. They have significantly contributed to the obesity epidemic c. They are necessary for healthy infant growth and development d. They play an important role in the production of hormones that govern numerous metabolic and biological processes

b. They have significantly contributed to the obesity epidemic

The school nurse is making a presentation to parents of teenage students. One parent is concerned that their child is not getting adequate high quality dietary protein because the child has stopped eating meat. The nurse tells the parent that certain diets that do not contain meat can still provide adequate protein. Which of the following statements could the nurse make about vegetarian diets and protein? a. all vegetarian diets deliver adequate high quality dietary protein b. lacto-ovo vegetarian diets deliver adequate high quality dietary protein c. fruitarian diets deliver adequate high quality dietary protein d. vegan diets deliver adequate high quality dietary protein

b. lacto-ovo vegetarian diets deliver adequate high quality dietary protein

All of the following statements about vitamin B3 (niacin) are true except: a. It helps to release energy in carbohydrates, fat, and protein b. It improves blood lipid levels c. Deficiency causes beriberi d. It is involved in the synthesis of sex hormones

c. Deficiency causes beriberi

The client has been told to consume more omega-3 fatty acids. What food could the nurse say is a good source of omega-3 fatty acids? a. avocado b. oatmeal c. fatty fish d. whole wheat bread

c. fatty fish

The nurse is explaining to a client who consumes a vegan diet that she is not getting any heme iron because animal proteins are not present in the vegan diet. She counsels the client to eat iron rich foods that contain nonheme iron and to be sure to consume foods that contain a vitamin that will enhance absorption of the nonheme iron. What vitamin is the nurse discussing? a. vitamin A b. vitamin D c. vitamin C d. vitamin E

c. vitamin C

The nurse is teaching a client whose diet should include more complex carbohydrates and fewer simple sugars. Which of these foods could the nurse say is a good source of complex carbohydrates? a. honey b. soft drinks c. whole wheat bread d. table sugar

c. whole wheat bread Berries, honey, and soft drinks all contain mostly simple sugars. Whole wheat bread contains starch, a complex carbohydrate.

A client comes into the clinic for a routine examination. The nurse measures this client's weight at 231 pounds. Previously this client weighed 247 pounds. Which of the following can the nurse accurately document about this assessment finding? a. Nothing. b. The client has lost 6.9 percent of his weight. c. The client has a health condition causing weight loss. d. The client has lost 6.5 percent of his weight.

d. The client has lost 6.5 percent of his weight.

A client with chronic renal failure who is not receiving dialysis is suffering from uremia. What nutrient will the nurse tell this client to limit in an attempt to control the uremia? a. carbohydrate b. potassium c. magnesium d. protein

d. protein Uremia is a condition in which protein wastes that should normally have been excreted are instead circulating in the blood. The diet may limit protein to as little as 40 grams a day for predialysis clients

A client is suffering from constipation. The nurse asks about the client's diet and learns the diet is low in fiber containing foods. Which of the following foods could the nurse say are very good sources of fiber? a. orange juice b. milk c. enriched white bread d. whole grain cereals

d. whole grain cereals

A postoperative client has been placed on a clear liquid diet. The nurse should provide the client with which items that are allowed to be consumed on this diet? Select all that apply. 1. Broth 2. Coffee 3. Gelatin 4. Pudding 5. Vegetable juice 6. Pureed vegetables

1, 2, 3

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, 4, 5, 6

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. Avocadoes 6. Applesauce

1, 4, 6

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

A nurse is providing dietary teaching to a client receiving a potassium-sparing 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

A 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 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 from the diet? 1. Chicken 2. Whole milk 3. Swiss cheese 4. Peanut butter

1. Chicken

A child with leukemia is complaining of nausea. The nurse suspects that the nausea is related to the chemotherapy regimen. The nurse, concerned about the child's nutritional status, should offer which item during this episode of nausea? 1. Cool, clear liquids 2. Low-protein foods 3. Low-calorie foods 4. The child's favorite foods

1. Cool, clear liquids

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

A 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. Milk 2. Potatoes 3. Tomatoes 4. Strawberries

1. Milk

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 yolk 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 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. One cup of cottage cheese 2. One ounce of Swiss cheese 3. Two tablespoons of peanut butter 4. One cup of evaporated whole milk

1. One cup of cottage cheese

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. Pork 2. Milk 3. Chicken 4. Broccoli

1. Pork

The nurse is talking to the mother of a 2-month-old infant who is being seen in the health care provider's office for a well-child visit. Which statement by the mother would indicate that further teaching is needed about nutrition for this infant? 1. "My sister said to start her on a cup, but I think she is too young." 2. "I started my daughter on cereal a week ago, and she loves the rice cereal." 3. "I remembered that my daughter needs to stay on formula for an entire year." 4. "My friend has a 4-month-old child, and I told her that I am not going to start solid food until my daughter is at least 6 months old."

2. "I started my daughter on cereal a week ago, and she loves the rice cereal."

A nurse is caring for a client with a diagnosis of celiac disease. The nurse recognizes that client teaching has been effective when the client makes which statement? 1. "I can eat whatever I want." 2. "I will eat rice cereal for breakfast." 3. "I will eat beef barley soup for lunch." 4. "I will eat only wheat bread for a snack."

2. "I will eat rice cereal for breakfast."

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

A 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 preparing a plan of care for a client receiving enteral feedings via a gastrostomy tube (G-tube). The nurse should plan to include which intervention in the plan of care? 1. Provide oral fluids three times per day. 2. Check around the stoma site for skin irritation. 3. Medicate with antidiarrheal medications every day. 4. Use sterile technique when administering the tube feedings.

2. Check around the stoma site for skin irritation.

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

2. Fish

The nurse has given dietary instructions to an older female client to minimize the risk of osteoporosis. The client demonstrates 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

A client is recovering from abdominal surgery and has a large abdominal wound. The nurse should encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? 1. Milk 2. Oranges 3. Bananas 4. Chicken

2. Oranges

A client is seen in the health care clinic and a vitamin K deficiency is suspected. On assessment of the client, what should the nurse expect to note if this vitamin deficiency were present? 1. Scaly skin 2. Signs of clotting problems 3. Client complains of skeletal pain 4. Client complains of night blindness

2. Signs of clotting problems

A 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 highest in vitamin K? 1. Fish 2. Spinach 3. Potatoes 4. Strawberries

2. Spinach

A prenatal clinic nurse is performing a nutritional assessment on a pregnant adolescent. The nurse performs the assessment knowing that which is theprimary reason why pregnant teenagers are at risk for nutritional deficiencies? 1. They do not go to school. 2. They are still going through a growth stage. 3. They have missed classes on good nutrition. 4. Their parents may be upset about the pregnancy.

2. They are still going through a growth stage.

The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet? 1. Vitamin A 2. Vitamin B12 3. Vitamin C 4. Vitamin E

2. Vitamin B12

A nurse is conducting a nutritional assessment on an assigned client. The nurse knows that which dietary factors would least likely influence the functioning of the musculoskeletal system? 1. Protein intake 2. Vitamins E and K intake 3. Vitamins A and D intake 4. Calcium and phosphorus intake

2. Vitamins E and K intake

A nurse conducting a weight loss program prepares to monitor a client's weight loss. What method would most accurately assess the effectiveness of weight loss? 1. Calorie count 2. Weighing self 3. Serum protein level 4. Daily intake and output

2. Weighing self

A 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."

A health care provider has prescribed a clear liquid diet for a postoperative client. The nurse prepares to deliver the lunch tray to the client and checks the food tray to be sure that which has occurred? 1. Sodium foods are restricted. 2. All food items are lukewarm in temperature. 3. All food items are liquid at body temperature. 4. At least one serving of low-fat milk is served.

3. All food items are liquid at body temperature

The nurse is formulating a plan of care for a client receiving enteral feedings. Which client problem is the highest priority? 1. Diarrhea 2. Nutrition 3. Aspiration 4. Deficient fluid volume

3. Aspiration

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 item on the list? 1. Oranges 2. Broccoli 3. Cream cheese 4. Broiled haddock

3. Cream cheese

A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been "bored" with the clear liquid diet. The nurse should offer which full liquid item to the client? 1. Tea 2. Gelatin 3. Custard 4. Ice pop

3. Custard

A breast-feeding mother of an infant with lactose intolerance asks the nurse about dietary measures. What food should the nurse tell the mother to avoid while breast-feeding? 1. Egg yolk 2. Dried beans 3. Hard cheeses 4. Green leafy vegetables

3. Hard cheeses

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 client is receiving an enteral feeding that delivers 1.5 calories/mL. The feeding is infusing at 30 mL/hour through a feeding pump. What is the maximum number of calories the client should receive in an 8-hour period if the tube feeding is not interrupted? Fill in the blank. ________ calories

360 calories

Which of the following is likely to be the most reliable indicator that the patient is at risk for poor nutrition? A. A bowel movement every 3 days B. A serum albumin level of 3.2 g/dL C. An unwillingness to eat meat

B. A serum albumin level of 3.2 g/dL

A nursing student is caring for a client who has been admitted to the hospital with malnutrition. The student is reviewing the results of the various laboratory tests performed on the client with the nursing instructor. Which statement, if made by the nursing student, indicates an understanding of the interpretation of the results? 1. "An elevated albumin level indicates definitive dehydration." 2. "An elevated creatinine level indicates respiratory problems." 3. "A normal red blood cell level indicates adequate vitamin B6 intake." 4. "A normal hemoglobin level indicates that iron and protein intake is sufficient."

4. "A normal hemoglobin level indicates that iron and protein intake is sufficient."

A client is admitted to a long-term care facility with the diagnosis of weight loss secondary to anorexia. The health care provider prescribes an enteral tube feeding of a standard formula to run at 40 mL/hour. 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 cal/mL." 4. "Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."

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

A client with heart disease is provided instructions regarding a low-fat diet. The nurse should determine that the client understands the diet if the client states that which food item should be avoided? 1. Apples 2. Oranges 3. Cherries 4. Avocados

4. Avocados

A 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 highest in vitamin C? 1. Milk 2. Eggs 3. Liver 4. Cabbage

4. Cabbage

In planning a low-sodium diet for a client who has recently been diagnosed with heart failure, the nurse should offer the client which food item? 1. Beef bouillon 2. Grilled cheese 3. Cottage cheese 4. Chicken breast

4. Chicken breast

A 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

A client has been on total parenteral nutrition (TPN) for 8 weeks at home. The health care provider prescribes that the TPN be weaned by 50 mL per hour per day until discontinued. The client asks the nurse why the TPN cannot just be stopped. The nurse explains that unless the TPN infusions are tapered gradually, the client is at risk for development of which complication? 1. Dehydration 2. Hypokalemia 3. Hypernatremia 4. Hypoglycemia

4. Hypoglycemia

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

A nurse is teaching a client with tuberculosis (TB) 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 teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary modifications if she selects which items from her 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 green leafy vegetables

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 patient asks you what vitamin is best for eye sight. Your response is: A. Vitamin C B. Vitamin A C. Vitamin B12 D. Vitamin B6

B. Vitamin A Vitamin A maintains eye sight. Foods rich in vitamin A are liver, egg yolks, green/orange vegetables & fruits.

A client has been diagnosed with Crohn's disease, and after being on a low-residue diet for awhile, the client is now ready to try a regular diet. The client is not sure what to expect in this new diet after becoming used to liquid and low-residue diets, so the client asks the nurse what the diet will consist of each day. Which of the following responses would be appropriate? Select all that apply. A. Consume additional calories. B. Consume additional minerals. C. Consume additional fats. D. Consume additional vitamins. E. Consume additional fiber. F. Consume up to 50 grams of protein.

A, B, D When tolerated, the diet should include about 100 grams of protein, additional calories, vitamins, and minerals.

A client taking warfarin sodium (Coumadin) has been instructed to limit the intake of foods high in vitamin K. The nurse determines that the client understands the instructions if the client indicates that which food items need to be avoided? Select all that apply. A. Tea B. Turnips C. Oranges D. Cabbage E. Broccoli F. Strawberries

A, B, D, E

The nurse is performing an assessment on a client who had a partial gastrectomy and is suspected of having vitamin B12 deficiency. For which manifestations of this disorder should the nurse check the client? Select all that apply. A. Weight loss B. Slight jaundice C. Facial flushing D. Difficulty with gait E. Smooth, beefy red tongue F. Paresthesia of the hands and feet

A, B, D, E, F Vitamin B12 deficiency can occur from poor intake of foods containing vitamin B12 and conditions that can lead to poor absorption of vitamin B12. Manifestations of this deficiency include weight loss; slight jaundice; severe pallor; difficulty with gait; poor muscle coordination; smooth, beefy red tongue; paresthesia of the hands and feet; and fatigue.

The nurse provides dietary instructions to a client who has a folic acid deficiency. Which foods should the nurse instruct the client to consume? Select all that apply. A. Eggs B. Liver C. Carrots D. Oranges E. Broccoli F. Brussels sprouts

A, B, E, F Foods high in folic acid include eggs, liver, broccoli, Brussels sprouts, cabbage, and organ meats. Carrots are high in iron. Citrus fruits are high in vitamin B12 and vitamin C.

A client has hyperphosphatemia. To prevent worsening of the condition, the nurse should instruct the client to avoid which food selections? Select all that apply. A. Fish B. Eggs C. Coffee D. Grapes E. Bananas F. Whole grain breads

A, B, F

A client asks the nurse for suggestions of ways to reduce or eliminate constipation. Which of the following suggestions would the nurse make? Select all that apply. A. Drink at least eight cups of liquid each day. B. Get used to it. C. Eat high fiber foods. D. Limit water to four 8 oz glasses a day. E. Get some exercise every day. F. Try to rest as much as possible.

A, C, E

The nurse tells a client that eating a balanced diet will supply the minerals that help maintain the body's electrolyte balance. Which of the following minerals will the nurse say are electrolytes? Select all that apply. a. chloride b. manganese c. chromium d. potassium e. iron f. sodium

A, D, F

Which of the following client comments indicate to the nurse that the pregnant client understands the teaching on weight gain and caloric intake during pregnancy? Select all that apply. A. During the first trimester, average weight gain is a total of 2-4 pounds. B. On average, a pregnant adult requires an additional 100 calories a day above her usual requirement during the first trimester of pregnancy. C. During the second trimester of pregnancy, average weight gain is 2 pounds per week. D. On average, a pregnant adult requires an additional 300 calories a day above her usual requirement during the second and third trimesters of pregnancy. E. If one is overweight when they become pregnant, then weight loss should be a goal during pregnancy. F. Overweight women should not gain less than 15 pounds during the pregnancy.

A, D, F

You teach a patient that, to facilitate healing of her fracture, she must increase her intake of... A. Folic acid B. Vitamin C C. Thiamine D. Vitamin A

B. Vitamin C Vitamin C (ascorbic acid) aids in tissue building and many metabolic reactions, such as wound and fracture healing.

A nurse is teaching a client with pancreatitis about following a low-fat diet. The nurse develops a list of high-fat foods to avoid and includes which food on the item list? A. Chocolate milk. B. Broccoli. C. Apple. D. Salmon.

A. Chocolate milk.

A patient has a stage 4 pressure ulcer on their sacral area. What type of foods would the patient most benefit from? A. Dried beans, eggs, meats B. Oats, fruits, and vegetables C. Peanuts, tomatoes, and cabbage D. Liver, spinach, corn

A. Dried beans, eggs, meats

The nurse instructs a client at risk for hypokalemia about the foods high in potassium that should be included in the daily diet. The nurse determines that the client needs further teaching if the client states that which food is high in potassium? A. Eggs B. Beef C. Pork D. Raisins

A. Eggs

A client who is receiving total parenteral nutrition (TPN) tells the nurse, "I'm not sure that I want to receive an infusion of lipids because it could make me obese." What initial action should the nurse take? A. Inquire how illness affects the client's self-concept. B. Ask the provider to discuss the benefits of intralipids. C. State that intralipids supply essential fatty acids for life. D. Explain how intralipids replace dietary sources of lipids.

A. Inquire how illness affects the client's self-concept. A client who receives TPN is at risk for developing an essential fatty acid deficiency; however, this client's comment requires more than a simple informational response initially. Thus, the nurse responds with option A to assist the client with self-expression and to deal with aspects of illness and treatment. Option B delays client self-expression and devalues the client's feelings. Options C and D provide information only.

The nurse instructs a client with renal failure 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? A. Mushroom and blueberry. B. Beans and banana. C. Fish and tomato juice. D. Potato and spinach

A. Mushroom and blueberry. A renal diet is one that is low in sodium, phosphorous, and potassium. Options B, C, and D are high in sodium, phosphorus, and potassium.

Which of these findings do you suspect has had the most negative impact on a patient's nutritional status? A. Osteoarthritis in his wrists and hands B. Allergy to wheat C. History of GERD D. Lactose intolerance

A. Osteoarthritis in his wrists and hands Osteoarthritis results in painful and limited movement in the hands and fingers, impairing the patient's ability both to prepare and to eat food. This could likely result in a diet that does not support a healthy nutritional status. Eliminating products that contain wheat and lactose still allows a wide variety of good nutritional choices that support a healthy nutritional status. Proper planning and food shopping can eliminate any negative effects an allergy may have on the patient's diet. Patients who have GERD learn adaptive behavior, such as remaining upright after meals, not eating too soon before bedtime, and avoiding foods that cause the most distress. Medications that reduce the symptoms of GERD also help. There is no need for impaired nutrition due to this condition.

Which of the following assessment findings is likely to have a negative, long-term effect on a patient's nutritional status? A. Poor dental health B. Family history of obesity C. Preference for a vegetarian lifestyle D. Age

A. Poor dental health Dental caries, gum disease, and tooth loss can all contribute to ineffective or painful chewing, leading to poor or altered digestion resulting in poor nutritional status.

A nurse is preparing to hang a fat emulsion (lipids) and observes some visible fat globules at the top of the solution. The nurse ensure to do which of the following actions? A. Take another bottle of solution. B. Runs the bottle solution under a warm water. C. Rolls the bottle solution gently. D. Shake the bottle solution vigorously

A. Take another bottle of solution. The nurse should examine the bottle of fat emulsion for separation of emulsion into layers or fat globules or the accumulation of froth. The nurse should not hang a fat emulsion if any of these observed and should return the solution to the pharmacy.

A nursing student is taking a course in geriatric nursing, and the subject for today is altered nutritional status. The instructor lectures about older adults not eating in a healthy manner due to factors such as limited income, inability to prepare cooked meals, or inability to shop due to lack of transportation. What factor in the physical assessment would indicate to the nurse that the older adult client might be malnourished? A) Inability to talk normally B) Poor wound healing C) Enlarged liver with non-palpable spleen D) Edematous hands and forearms

B) Poor wound healing Physical symptoms may suggest malnutrition; however, they cannot be considered diagnostic. Edema of the lower extremities is a better indicator versus the hands and forearms, both liver and spleen enlargement is suggestive, and speech is usually not affected. Poor wound healing is the better indicator because it shows a lack of proper nutrition to allow for proper healing.

The nurse is teaching a group of pregnant clients about breastfeeding. What benefits could the nurse say there are for the breastfed infant? Select all that apply. A. Breast fed babies are better socialized than babies that are not breastfed. B. No babies are allergic to their mother's milk. C. Breast fed babies have a lower incidence of ear infections than babies that are not breastfed. D. Maternal-infant bonding is promoted E. Breast milk contains just the right amount of lactose, water, essential fatty acids, and amino acids for brain development, growth, and digestion. F. The primary benefit of breast milk is nutritional.

B, C, D, E, F

A patient has a low magnesium level. Which food of the selection below is the highest in magnesium? A. Liver B. Avocado C. Rhubarb D. Mushrooms

B. Avocado

A client who was recently diagnosed with cancer is curious as to what to expect in regards to diet. The client is expecting to be told to reduce caloric intake because of the cancer, but is not sure why. The nurse should respond to this expectation by saying it is _____ because _______________________. A. Accurate; increasing caloric intake will simply feed the cancer cells, which is not desired B. Inaccurate; the client will need an increased caloric intake because of a higher metabolic rate and loss of nutrients due to the cancer C. Accurate; it would be a waste to prescribe high caloric intake since the client won't be hungry D. Inaccurate; the client will not be prescribed any change in diet

B. Inaccurate; the client will need an increased caloric intake because of a higher metabolic rate and loss of nutrients due to the cancer

Which of the following factors is most likely to have had a negative impact on a patient's overall nutritional status? A. Age B. Limited finances C. Food intolerance D. Gender

B. Limited finances The ongoing inability to purchase, store, and/or prepare food that contributes to a well-balance, nutritional diet has most likely had a negative impact on this patient's general nutritional status. The inability to digest a major food group can have a negative impact on nutritional status. With proper planning, however, essential protein, minerals, and vitamins can be obtained from nondairy sources.

A nurse is monitoring the status of a client's fat emulsion (lipid) infusion and notes that the infusion is 2 hours delay. The nurse should do which of the following actions? A. Adjust the infusion rate to catch up over the next hour. B. Make sure the infusion rate is infusing at the ordered rate. C. Increase the infusion rate to catch up over the next few hours. D. Adjust the infusion rate to full blast until the solution is back on time.

B. Make sure the infusion rate is infusing at the ordered rate. The nurse should maintain the prescribed rate of a fat emulsion even if the infusion's time consume is behind. Options A, C, and D are incorrect since increasing the rate will potentially cause a fluid overload.

You recognize which of the following as relating to the nutritional needs of an older adult patient? A. Vitamin supplementation becomes increasingly essential in advancing age. B. Older adults require fewer calories per day than younger adults do. C. Dairy products become more difficult to digest as age advances

B. Older adults require fewer calories per day than younger adults do. It is generally true that advancing age results in a slower metabolic rate, thus lowering daily caloric requirements.

The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary instructions if she selects which of the following from her menu? A. Nuts and fish. B. Oranges and dark green leafy vegetables. C. Butter and margarine. D. Sugar and candy.

B. Oranges and dark green leafy vegetables. Dark green leafy vegetables are rich in iron while oranges are a good source of vitamin C, which enhances iron absorption.

You are taking care of a patient with severe COPD. What type of diet would best suit this patient's needs? A. Fried chicken, French fries, and pudding B. Pureed sweet potatoes, ground turkey & gravy with mash potatoes C. Cut apples, fresh broccoli, and grilled chicken D. Green beans, boiled carrots, and steamed fish

B. Pureed sweet potatoes, ground turkey & gravy with mash potatoes A patient who has COPD will have difficulty breathing and the slightest activities can cause shortness of breath. Therefore, the patient would need something that is very easy to eat and requires minimal chewing. The best option here is pureed sweet potatoes, ground turkey & gravy with mash potatoes.

A patient was recently admitted for a Deep Vein Thrombosis and was started on Warfarin. During your education with the patient you would instruct the patient to avoid what food? A. Lettuce B. Spinach C. Bananas D. Processed meats

B. Spinach

You are caring for a patient in a rehabilitation center who suffered a cerebrovascular accident 3 weeks ago. To minimize the patient's risk for injury related eating, you A. Remind him to chew his food well before attempting to swallow. B. Transfer him to a chair for meals. C. Keep the head of his bed elevated for at least 30 minutes after meals.

B. Transfer him to a chair for meals. Assuring that the patient is in a sitting (high Fowler's) position helps minimize the patient's risk for aspiration.

After an older adult patient emphasizes his need to remain as independent as possible, you appropriately suggest that he ensure maintenance of his nutritional status by A. Cooking ample amounts of nutritious foods. B. Using local resources for delivering meals to his home. C. Asking neighbors to share their meals with him.

B. Using local resources for delivering meals to his home.

The nurse is caring for a 65-year-old Mr. Y who was admitted 1 week ago after his family found him confused and unable to ambulate in his home. Upon admission, he weighed 150 lb; today, he weighs 140 lb. The nurse knows that determining his percent weight change can help to determine his current nutritional status. What is his percent weight change? A) 3% B) 5% C) 7% D) 9%

C) 7% The percentage weight change calculation (weight change over a specified time) is % weight change = (usual weight - present weight)/usual weight (x100) (150-140)/150 (x100) = 6.66% = 7%

The nurse is admitting a 35-year-old client with alcoholism to the hospital. In planning nursing care, what long-term nutritional goals might the nurse set? A) To alleviate symptoms of disease B) To alleviate side effects of treatments C) To improve eating habits to reduce the risk of chronic disease D) To replenish fluid losses

C) To improve eating habits to reduce the risk of chronic disease After short-term goals are met, attention can center on promoting healthy eating to reduce the risk of chronic diet-related diseases such as obesity, diabetes, hypertension, and atherosclerosis. The other goals are all short term.

A patient is post-opt from gallbladder surgery and is ordered a clear liquid diet. Which of the selection can the patient have? A. Fudge Popsicle B. Creamy Chicken Soup C. Apple Juice D. Vanilla Custard

C. Apple Juice

The result of a swallow study indicates that the client has dysphagia. Using this diagnosis, what should the nurse remember to do while feeding this client? A. Allow the client to eat independently while watching for problems B. Massage the throat after each bite to facilitate swallowing C. Assure that the client is in an upright position while eating D. Make sure the client is fed through an IV, as swallowing is impossible in dysphagic clients

C. Assure that the client is in an upright position while eating Dysphagia clients should always be in an upright position when eating.

A patient is started on the diuretic Spironolactone. Which foods should the patient be careful to avoid eating too much of? A. Eggs B. Green leafy vegetables C. Bananas D. Hot Dogs

C. Bananas

A patient receiving dialysis should avoid what type of foods? A. Steamed broccoli, broiled mackerel, and artificial sweeteners B. Fresh fruits and vegetable, poultry, and beans C. Canned soups, cold cut sandwiches, and Chinese take-out D. Microwaved sweet potatoes, boiled cabbage, and artichokes

C. Canned soups, cold cut sandwiches, and Chinese take-out Patients who are receiving dialysis have renal disease and therefore should follow a sodium restricted diet. Canned soups, cold cut sandwiches, and Chinese take-out are all high in sodium.

Which of the following points should you stress to a patient's family to minimize his risk for aspiration at home? A. Offering the patient frequent sips of water between feedings B. Having the patient tilt his head slightly backward when swallowing C. Checking the patient's cheeks for pocketed food

C. Checking the patient's cheeks for pocketed food "Pocketing" or storing food in the cheeks rather than swallowing it is common among patients with dysphagia, and it increases the risk of aspiration.

Which foods would help promote wound healing? A. Corn, poultry, and grains B. Liver, beef, and fish C. Citrus fruit and tomatoes D. Peanuts, beans, and pork

C. Citrus fruit and tomatoes Foods high in vitamin C help promote the production of collagen which is vital for wound healing. Citrus fruits and tomatoes are high in vitamin C.

A client has recently been diagnosed with celiac disease, so they have a high sensitivity to gluten. The client learns that the treatment is consumption of a gluten-free diet, but is not exactly sure what kinds of foods are gluten-free. The client asks the nurse to provide an example of a gluten-free dinner. Which of the following responses is appropriate? A. Fish seasoned with salt and pepper, broccoli in a cheese sauce, and brown rice with a glass of light beer B. Fish sticks, broccoli in a cheese sauce, and pretzels with a glass of light beer C. Grilled fish seasoned with salt and pepper, fresh mixed vegetables, and wild rice with a glass of soda D. Fish sticks, fresh mixed vegetables, and pretzels with a glass of water

C. Grilled fish seasoned with salt and pepper, fresh mixed vegetables, and wild rice with a glass of soda A gluten-free diet is used in the treatment of celiac disease. Gluten is a protein found in barley, oats, rye, and wheat. All products containing these grains are disallowed. Rice and corn may be used. A reduction in the fiber content of the diet is also frequently recommended. The cheese sauce in answers A and C likely contain gluten as do the pretzels in answers B and D. Answer C includes all foods that do not contain gluten.

Adolescent females should be counseled to do which of the following? A. Increase protein consumption from a variety of sources. B. Divide their daily caloric intake among six meals. C. Take daily calcium and iron supplements D. Increase sodium intake

C. Take daily calcium and iron supplements

When visiting a patient approximately 3 weeks after his discharge, the home health care nurse reports her concerns about the patient's nutritional status to the provider based on which of the following findings? A. The patient has several open bags of cookies and soda cans about his living room. B. The patient has a noticeable red rash on his hands, arms, and chest. C. The patient states, "Tell me again why you are here."

C. The patient states, "Tell me again why you are here." Altered mental status, in this case confusion and poor short-term memory, is a possible indication of poor nutrition. In addition, altered mental status can further impair the patient's ability to ingest sufficient nutrients.

Which of the following suggests poor nutrition? Please select from the options below. A. The patient has sustained a fracture. B. The patient has acne on her face and upper chest. C. The patient weighs 6 pounds less than her ideal body weight (IBW)

C. The patient weighs 6 pounds less than her ideal body weight (IBW)

A client tells the nurse that formula is very expensive and wants to know when the infant can be given regular cow's milk. What is the best response for the nurse to make? A. at 6 months of age B. at 18 months of age C. at 12 months of age D. at 24 months of age

C. at 12 months of age

The nurse is admitting a client who is diagnosed with type 2 diabetes mellitus. While in the hospital, the client has a referral to see a bariatric surgeon for evaluation for gastric surgery. The bariatric surgeon writes an order for a body mass index (BMI) to be calculated. The nurse understands that a BMI is which of the following? A) A calculation of an index of a person's ideal weight B) A calculation of a person's prealbumin level C) A calculation of calorie intake necessary to maintain ideal weight D) A calculation of an index of a person's weight in relation to height

D) A calculation of an index of a person's weight in relation to height

During a nutrition screening, an 84-year-old client tells the nurse he really likes ice cream. He goes on to say that, when he was growing up, his grandfather used to give him ice cream when he hurt himself in any way. He also says that his mother would give him homemade chicken soup when he was sick. One of the admission diagnoses for this client is minor depression with mood swings. In planning his meals, what would be appropriate for the nurse to include? A) Favorite "take-out" food B) Foods your client tolerates well C) Foods high in nutritional value D) Foods that are considered "comfort foods"

D) Foods that are considered "comfort foods" Nutrition theory does not always apply to practice. Honor clients' requests for individual comfort foods whenever possible. Comfort foods (e.g., ice cream, chicken soup, mashed potatoes) are valuable for their emotional benefits, if not their nutritional ones.

The nurse is finishing an admission assessment for Mrs. M who was admitted during a previous shift. While doing the medical psychosocial history, the following facts come to light: Two years ago, she was treated for a major depressive episode; she practices Islam; she lives in the area of town where there are many Muslim people; and she comes from a wealthy family. Her hair is visibly dry and dull, and she mentions that her hand grip has gotten weaker over the last few months. Because of the findings during this assessment, the nurse decides to refer her to the dietitian for a nutrition assessment. What in the psychosocial assessment might lead to a nutritional deficiency? A) The culture she lives in B) It is Ramadan, and Mrs. M practices Islam. C) Her hair is dry and dull. D) She has had a major depressive episode.

D) She has had a major depressive episode. A client's psychosocial history may shed light on factors that influence intake, nutritional requirements, or nutrition counseling. Some of these factors include depression, eating disorders, language barriers, and impaired intake related to culture. Even though it is Ramadan and Mrs. M fasts until sunset, living in a Muslim culture does not mean that she is malnourished. The fact that her hair is dry and dull is only one sign or symptom of malnutrition, and it is NOT part of the psychosocial assessment nutritional screening.

Part of the nutrition assessment is calculating the client's BMI. The nurse is aware that a BMI of 18 indicates the client falls in what category? A) Obese B) Overweight C) Healthy weight D) Underweight

D) Underweight A BMI of less than 18.5 is considered underweight;

The patient is on a low potassium diet that includes food such as applesauce, green beans, cabbage, lettuce, grapes, and raspberries. What type of patient would you expect to be on this type of diet? A. A patient who recently had gastric bypass surgery B. A patient with heart disease C. A patient with osteoporosis D. A patient with Addison's disease

D. A patient with Addison's disease Patients with Addison disease secrete too much potassium so they need to be on a low potassium diet.

A patient is on a lacto-ovo vegetarian diet. What type of foods can the patient eat? A. Oysters, yogurt, and turkey B. Fish, milk, and poached eggs C. Chicken, cheese, and grilled eggplant D. Boiled eggs and chocolate milk

D. Boiled eggs and chocolate milk Patients on a lacto-ovo vegetarian diet eat eggs and dairy products but avoid meat, poultry, and seafood.

A postoperative client has been placed on a clear-liquid diet. The nurse provides the client with which items that are allowed to be consumed on this diet? A. Vegetable juices. B. Custard. C. Sherbet. D. Bouillon.

D. Bouillon. A clear liquid diet consists of foods that are relatively transparent to light and liquid at room and body temperature. Foods allowed on the clear liquid diet (bouillon, popsicles, plain gelatin, ice chips, sweetened tea or coffee (no creamer), carbonated beverages, and water) Options A, B, and C are full liquid diet.

A client with heart failure has been told to maintain a low sodium diet. A nurse who is teaching this client about foods that are allowed includes which food item in a list provided to the client? A. Pretzels. B. Refined bread. C. Tomato juice canned. D. Dried apricot

D. Dried apricot

A nurse is preparing to hang the initial bag of the parenteral nutrition (PN) solution via the central line of a malnourished client. The nurse ensure the availability of which medical equipment before hanging the solution? A. Glucometer. B. Dressing tray. C. Nebulizer. D. Infusion pump

D. Infusion pump The nurse should prepare an infusion pump prior hanging a parenteral solution. The use of an infusion pump is important to make sure that the solution does not infuse too quickly or delayed since the parenteral nutrition has a high glucose content. Option A: A glucometer is also needed since the client's glucose level is monitored every 4 to 6 hours, but it is not an essential item needed. Options B and C are not used before hanging a PN solution.

A nurse is caring a client who disconnected the tubing of the parenteral nutrition from the central line catheter. A nurse suspects an occurrence of an air embolism. Which of the following is an appropriate position for the client in this kind of situation? A. On the right side, with head higher than the feet. B. On the right side, with head lower than the feet. C. On the left side, with the head higher than the feet. D. On the left side, with head lower than the feet.

D. On the left side, with head lower than the feet. Air embolism happens when air enters the catheter system when the IV tubing disconnects. If it is suspected, the client should be placed in a left-side-lying position. The head should be lower than the feet. This position will lessen the effect of the air traveling as a bolus to the lungs by trapping it on the right side of the heart.

A patient's potassium level is 6.0. Which food should the patient avoid? A. Milk B. Egg yolks C. 6.0 is a normal potassium level so the patient can eat whatever they want without an effect D. Raisins

D. Raisins

A client is recovering from debridement of the right leg. A nurse encourages the client to eat which food item that is naturally high in vitamin C to promote wound healing? A. Milk. B. Chicken. C. Banana. D. Strawberries

D. Strawberries Citrus fruits and juices are especially high in vitamin C. Options A and B: Meats such as chicken and dairy products such as milk are high in vitamin B. Option C: Banana is rich in potassium.

A nurse is conducting a follow-up home visit to a client who has been discharged with a parenteral nutrition(PN). Which of the following should the nurse most closely monitor in this kind of therapy? A. Blood pressure and temperature. B. Blood pressure and pulse rate. C. Height and weight. D. Temperature and weight.

D. Temperature and weight. The client's temperature is monitored to identify signs of infection which is one of the complications of this therapy. While the weight is monitored to detect hypervolemia and to determine the effectiveness of this nutritional therapy.

The client tells the nurse she is going to begin giving a 3 month old infant rice cereal at bedtime so the infant will sleep through the night. What will the nurse tell the client? A. Introducing solid food before 4 to 6 months will reduce the likelihood that the infant will develop allergies. B. That is a good way to get the baby to sleep through the night. C. Make sure the cereal is iron fortified. D. The introduction of solid foods before the age of 4 to 6 months is not recommended.

D. The introduction of solid foods before the age of 4 to 6 months is not recommended.

The parents of an infant tell the nurse that they are concerned that their healthy breastfed infant is not getting enough fluid from breast milk alone. What could the nurse say about the infants' need for fluids? A. Babies require 2 ml of water per calorie consumed. B. Offer the baby water in a bottle frequently and let the baby drink the amount desired. C. Give the baby a bottle with 10 ml of water 4 times a day. D. The ratio of water to calories in breast milk is ideal for the infant.

D. The ratio of water to calories in breast milk is ideal for the infant.

A client is receiving nutrition via parenteral nutrition (PN). A nurse assess the client for complications of the therapy and assesses the client for which of the following signs of hyperglycemia? A. High-grade fever, chills, and decreased urination. B. Fatigue, increased sweating, and heat intolerance. C. Coarse dry hair, weakness, and fatigue. D. Thirst, blurred vision, and diuresis.

D. Thirst, blurred vision, and diuresis. Signs of hyperglycemia include excessive thirst, fatigue, restlessness, blurred vision, confusion, weakness, Kussmaul's respirations, diuresis, and coma when hyperglycemia is severe. Option A are signs of infection. Option B are signs of hyperthyroidism. Option C are signs of hypothyroidism.

The nurse is teaching a client about the need for adequate fluid intake and is explaining that there are both sensible and insensible losses of fluids from the body. Which of the following will the nurse say are sources of sensible fluid loss? A. Feces B. Respiration C. Perspiration D. Urine

D. Urine

A client who has been diagnosed with pancreatitis is now ready for oral feedings, but must follow a low-fiber diet. The client asks the nurse to provide an example of a low-fiber dinner. Which of the following examples would be the most appropriate for the nurse to give this client? a. A ground beef patty with skinless mashed potatoes, canned pears and a glass of diet soda. b. Chicken broth, a ground beef patty, a boiled potato with no skin, baked squash, and a glass of beer. c. Baked fish with cooked, mashed cauliflower, chicken broth with noodles, and a glass of wine. d. Whole wheat pasta with alfredo sauce and Italian sausage, fresh pears, and a glass of beer.

a. A ground beef patty with skinless mashed potatoes, canned pears and a glass of diet soda Choice A contains all low fiber/low residue foods. Answers B, C, and D each include an alcoholic beverage, which is inappropriate for a client with pancreatitis. Answer D also contains fresh pears and whole wheat pasta which are not appropriate for a low-residue diet because they are high in fiber.

Fruits, vegetables and cereals are potent sources of: a. Antioxidants b. Unsaturated fat c. Saturated fat d. Free radicals

a. Antioxidants

Good source of vitamin D include all except: a. Blueberries b. Sunlight c. Salmon, tuna sardines and mackerel d. Fortified milk and other dairy products

a. Blueberries