ati nutrition

An older adult client wants to decrease her risk for developing osteoporosis. Which of the following statements should indicate to the nurse a need for further teaching? a. "I will take a vitamin D supplement every day" b. "I will get my exercise by swimming 30 minutes three times a week" c. "I will limit my consumption of alcoholic beverages" d. "I will consume 3 servings of fairy products a day"

"I will get my exercise by swimming 30 minutes three time a week"

A nurse is assessing a client whose cultural practices include fasting one day each week. Which of the following are appropriate questions for the nurse to ask regarding the practice of fasting? (select all that apply) a. "are you exempt from fasting during illness?" b. "does fasting mean refraining from drinking liquids?" c. "does fasting occur during certain hours of the day?" d. Is vegetarianism a form of fasting?" e. "does fasting mean eating only a certain type of food?"

"are you exempt from fasting during illness?" "does fasting mean refraining from drinking liquids?" "does fasting occur during certain hours of the day?" "does fasting mean eating only a certain type of food?"

A nurse is providing teaching to a client who has heart failure and is on a low- sodoium diet. Which of the following food choices has the least amount of sodium? a. 2 slices of tomato b. 1 cup of brown rice c. 2 graham crackers d. 1 slice of whole wheat bread

1 cup of brown rice

A nurse is teaching a client who has a calcium deficiency about dietary sources of calcium. Which of the following foods should the nurse identify as the best source of calcium? a. 1 cup of yogurt b. 1 oz of cheddar cheese c. 4 oz of refried beans d. 2 tbsp of peanut butter

1 cup of yogurt

A nurse is planning care to teach a client who has hypertension about a low- sodium diet. Which of the following foods has the least amount of sodium? a. 1/3 cup salted peanuts b. 1.2 cup canned vegetables c. 1/2 cup fruit cocktail d. 3/4 cup bran flakes

1/2 cup fruit cocktail

A nurse is performing a well-baby assessment on a 5-month-oldinfant. The birth weight was 6 lb, 9 oz. Which of the following weights reflects expected growth for this infant? a. 10 lb, 5 oz b. 13 lb, 2 oz c. 8 lb, 6 oz d. 15 lb, 11 oz

13 lb, 2 oz

A nurse is assessing a client who has heart failure to evaluate hydration status. Which of the following assessment findings indicates fluid overload? a. blood pressure of 135/80 b. 33mL of urine output per hr c. pulse rate of 86/minute at rest d. 2 lb weight gain since yesterday

2 lb weight gain since yesterday

A nurse is providing teaching to a client about interpreting food labels. A food items has 120 calories of 5 g of fat per serving. How many calories per serving come from fat?

45 calories 1g fat= 9 calories 5g fat x 9 calories/g = 45 calories

A nurse is administering a continuous tube feeding at 60mL/hr with 50 mL of water every 4 hours. What should the nurse document as the goal amount of enteral fluid administered during the 8 hour shift?

580 mL 60mL/hr x 8hr/shift + (50mL x2) = 580

A nurse is providing information about cardiovascular risk to a client who has received his lipid panel report. Which of the following is within an expected reference range to include in the information? a. total cholesterol 210 mg/dl b. HDL 79 mg/dl c. triglycerides 175 mg/dl d. LDL 137 mg/dl

HDL 79 mg/dl

A nurse is providing dietary teaching to a client who has celiac disease. Which of the following statements by the client indicates an understanding of the teaching? a. I can return to my normal diet after I follow this diet for 1 months b. I can have tapioca pudding for dessert c. I will choose canned soups that do not contain meat products d. I will eat my sandwiches on whole wheat bread

I can have tapioca pudding for dessert

A nurse is assessing a client who wear dentures and has sores on gums. Which of the following statements by the client indices the need for further assessment? a. I soak my dentures in a cup of water b. I rinse my mouth after eating c. I remove my dentures at night when sleeping d. I have been eating less since I received my dentures

I have been eating less since I received my dentures

A nurse is discussing dietary factors to assist in blood pressure management for a client who is newly diagnosed with hypertension. Which of the following statements made by the client indicated an understanding of the teaching? a. I can drink up to three glasses of wine a day b. I should choose whole grain pastas when selecting my foods c. I should decrease my consumption of foods high in potassium d. I can eat dietary products because they do not have much sodium

I should choose whole grain pastas when selecting my foods

A nurse is reviewing the introduction of solid foods with the parent of an infant who is 4 months old. Which of the following statements by the parent indicates an understanding of the teaching? a. my baby should consume 2 tablespoons of solid food at each feeding b. the majority of my baby's calories should come from solid food c. I will give my baby one bottle of fruit juice per day d. I will introduce a new solid food every 5 days

I will introduce a new solid food every 5 days

A home care nurse is teaching nutrition management strategies to a client who is receiving chemotherapy for cancer and fatigue. Which of the following statements by the client indicates an understanding of the teaching? a. I will try to exercise every day b. I will eat most of my calories in the evening c. I will tell my neighbors that is better if I do my own cooking d. I will avoid pre-packaged food

I will try to exercise every day

A nurse is caring for a client who has dysphagia and right hemiplegia secondary to a cerebrovascular accident. The client is prescribed a soft diet. Which of the following actions is appropriate when assisting the client with a meal? a. ask the client to swallow a small amount of pudding from a spoon b. instruct the client to tip her head back to facilitate swallowing c. place the client in a semi-fowler's position with her head to one side d. have the client take small sips of water through a straw

ask the client to swallow a small amount of pudding from a spoon

A nurse is caring for a client who is prescribed intermittent enteral feedings. Which of the following is the priority action for the nurse to take? a. aspirate gastric residual b. warm the formula to room temperature c. administer the feeding over 60 minutes d. auscultate bowel sounds

auscultate bowel sounds

A nurse is developing an educational program about the glycemic index of foods for client who have DM. which of the following foods should the nurse identify as having the highest glycemic index? a. sweet corn b. macaroni c. baked potato d. peanuts

baked potato

Which of the following should a nurse include in the teaching plan for a client who is on a weight loss program? (select all that apply) a. before eating, monitor hunger on a scale from 1 to 10 b. make a list of foods that are forbidden c. except weight loss to be consistent from week to week d. implement dietary changes that are lifelong rather than temporary e. eat meals in a designated place free from distractions is correct

before eating, monitor hunger on a scale from 1 to 10 implement dietary changes that are lifelong rather than temporary eat meals in a designated place free from distractions is correct

A nurse is caring for a client who is taking tranlcypromine. Which of the following food is appropriate for the client to eat? a. blueberries b. avocados c. cheddar cheese d. salami

blueberries

A nurse is caring for a client who is prescribed captopril. The nurse is aware that which of the following foods could cause a potential interaction? a. watermelon b. cantaloupe c. lettuce d. carrots

cantaloupe

A nurse is caring for a client who has DM and feeling dizzy, weak, and shaky. Which of the following is the priority action by the nurse? a. offer the client 6 oz of orange juice b. document the client's intake from the most recent meal c. teach the client manifestations of hypoglycemia d. check the client's blood glucose level

check the client's blood glucose level

A client tells a nurse that she does not like the taste of the nutritional shakes she is prescribed. She asks the nurse for suggestions on how to make the shake taste better. Which of the following is an appropriate suggestion by the nurse? a. add water to dilute the shake b. chill the shake before serving c. add protein powder to thicken the shake d. warm the shake up before serving

chill the shake before serving

A nurse is assessing a client who has type 2 DM. The nurse should recognize which of the following as a manifestation of hypoglycemia? a. confusion b. polydipsia c. vomiting d. ketonuria

confusion

A nurse is providing education to a client who has dumping syndrome and weight loss. Which of the following instructions should the nurse include in the education? a. consume liquids between meals b. increase intake of simple carbs c. decrease foods high in fat content d. eat meals low in protein

consume liquids between meals

A nurse is teaching a client who is at 24 weeks of gestation and constipation. Which of the following interventions should the nurse include regarding treating constipation? (select all that apply) a. drink 8 8-oz glasses of water daily b. maintain good posture c. increase cellulose d. use glycerine suppositories regularly e. participate in walking daily

drink 8 8-oz glasses of water daily increase cellulose participate in walking daily

A nurse is providing education for a client who is experiencing nausea due to radiation therapy for cancer. Which of the following instructions should the nurse include in the teaching? a. take prescribed antiemetic 15 minutes before meals b. rest while supine after mealtime c. add sauces and gravies to moisten foods d. eat foods at room temperature

eat foods at room temperature

A nurse is assessing a client who is overweight. which of the following assessment findings indicates increased risk for heart disease and type 2 diabetes mellitus? a. round face shape b. proportionally larger hips and thighs c. excess adipose tissue in the abdomen d. increased ankle size

excess adipose tissue in the abdomen

A nurse is admitting a client whose provider has prescribed continuous enteral feedings via an NG tube. After inserting the tube and initiating feedings, which of the following nursing actions should maintain the NG tube's latency? a. stop the feeding every 2 hours to clamp or cap the end of the tube for 15 minutes b. heat the enteral formula whenever the formula delivery appears sluggish c. dilute the enteral formula with 20 mL of water per 100 mL of formula d. flush the tube with 30 ML of water every 4 hours

flush the tube with 30 ML of water every 4 hours

A nurse is providing teaching for a client who has symptomatic cholelithiasis. Which of the following should the nurse include in the teaching? a. follow a low-fat diet b. eat a mechanical soft diet c. limit iron intake d. avoid raw fruits and vegetables

follow a low-fat diet

A nurse is caring for a client who is at 8 weeks of gestation and has a BMI of 43. The client asks about weight goals during her pregnancy. The nurse should advise the client to do which of the following? a. maintain her current BMI b. gain approximately 6.8 kg c. lower her BM to 30 d. gain 12.7 to 15.8 kg

gain approximately 6.8 kg

A nurse is providing information to a client who has a new prescription for atorvastatin. Which of the following should the nurse include in the information as a contraindication when taking this mediation? a. orange juice b. coffee c. grapefruit juice d. milk

grapefruit juice

A nurse is providing teaching to a client who has chronic pancreatitis. Which of the following instructions should the nurse include? a. take ranitidine with each meal b. mix enzyme preparations in a protein shake c. restrict carbohydrate intake d. include snacks high in calories

include snacks high in calories

A nurse is caring for a client who is receiving TPN through a peripherally inserted central catheter. The pharmacist informs the nurse that there will be a delay in delivering the next bag of TPN solution. Which of the following actions should the nurse take? a. slow the rate of the current infusion b. infuse 0.9% sodium chloride when the current infusion ends c. infuse dextrose 10% in water when the current infusion ends d. remove then tubing and flush the access device when the current infusion ends

infuse dextrose 10% in water when the current infusion ends

Which of the following strategies is appropriate for a nurse to include in the care plan to manage anorexia in a client who has cancer? a. limit liquids at meals b. prepare foods with fragrant seasoning c. eat three large meals per day d. consume carbonated beverages

limit liquids at meals

A nurse is assisting a client who is a vegetarian to increase zinc intake. Which of the following foods should the nurse encourage the client to consume? a. nuts b. grapes c. cauliflower d. pineapple

nuts

A nurse is caring for a client who has anorexia nervosa. Which of the following actions by the nurse is appropriate to help the client resume healthy eating behaviors? a. encouraging the client's family to cook foods with a variety of flavors b. offering rewards linked to the amount go weight gained c. encouraging the client to identify feelings of fullness d. offering rewards linked to the quantity of calories consumed

offering rewards linked to the quantity of calories consumed

Which of the following menu choices should a nurse select to improve protein intake for a client who follows a vegan diet? a. cheese wedges with soda crackers b. vanilla milkshake c. peanut butter with sliced apples d. baked flounder with spinach

peanut butter with sliced apples

A nurse is conducting a food safety class for a group of parents about potential chocking hazards for toddlers. Which of the following food choices selected by the parents indicated an understanding of the teaching? a. peas b. grapes c. peanut butter d. hotdogs

peas

A nurse on a medical-surgical unit notes that a client is consuming only a small amount of the food on the meal trays. The nurse should suspect dysphagia after noticing which of the following findings during meals? a. nasal congestion b. pocketing food c. eating food quickly d. dry mouth

pocketing food

A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. Which of the following actions should the nurse take to reduce the risk for aspiration if the client develops abdominal distention? a. place the client on bed rest b. position the client on his right side c. increase the rate for 30 mites then clamp the tube for 30 minutes d. switch the client to a higher-fat formula

position the client on his right side

A client in the ER appears confused and and . The nurse should suspect an imbalance of which of the following minerals as the cause of these symptoms? a. sodium b. zinc c. potassium d. chloride

potassium

A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's laboratory results, which of the following findings should the nurse report to the provider? a. WBC 6,000mm b. sodium 139 mEq/L c. prealbumin 8.0 mg/dl d. thyroxine 9.2 mcg/dl

prealbumin 8.0 mg/dl

A nurse is providing discharge teaching to a client who has a new ileostomy. Which of the following dietary guidelines should the nurse include in the teaching? a. plan to reduce dietary salt intake b. cook foods with limited amount of pasta products c. prepare meals on schedule d. reduce dietary B12

prepare meals on schedule

A nurse is caring for a group of clients. A client who has which of the following conditions has an increased protein requirement? a. pressure ulcer b. early-stage renal disease c. coronary artery disease d. peptic ulcer

pressure ulcer

A nurse is planning care for an infant who requires intermittent garage feedings. Which of the following should the nurse include in the plan of care? a. place the infant on the left side during feedings b. apply wrist restraints when inserting a feedings tube c. warm the formula in a microwave before feeding d. provide a pacifier during feedings

provide a pacifier during feedings

A nurse is teaching a class about healthy eating. The nurse explains to the group that some fat is needed in the diet to maintain which of the following functions? a. regulated compensatory mechanisms b. repair body tissue c. provide energy d. enhance visual acuity

provide energy

A nurse in a clinic is reviewing laboratory findings of a client who began a DASH diet following a recent diagnose of hypertension. Which of the following lab findings indicate that this dietary management approach is effective? a. serum sodium 150 mEq/L b. serum chloride 106 mEq/L c. serum calcium 9.1 mg/dl d. serum potassium 4.9 mEq/L

serum potassium 4.9 mEq/L

A nurse is a clinic is assessing the meal pattern of a client who has a GI disorder and is prescribed a high-fiber diet. Which of the following is the most appropriate breakfast choice by the client? a. crisped rice cereal with fruit juice b. corn flakes cereal with grapefruit c. dry oat with ripe banana d. shredded wheat cereal with strawberries

shredded wheat cereal with strawberries

A nurse is teaching a client who is nursing her newborn infant. Which of the following statements by the nurse is appropriate? a. refrigerate unused breast milk immediately after feeding b. store expressed milk in the freezer for up to 18 months c. thawed breast milk should be used within 24 hours d. defrost frozen breast milk on low heat in the microwave

thawed breast milk should be used within 24 hours

A nurse is providing teaching to a client who has BM and a A1c of 7.2%. Which of the following statements by the client indicates an understanding of this lab value? a. I should not have gone to my exercise class everyday b. this shows that my result is finally within a normal rand c. this shows that I have not been following my diet d. i should have my blood work done first thing in the morning

this shows that I have not been following my diet

A nurse is caring for client who has anemia and is prescribed an iron supplement. To increase the iron supplement's absorption rate, the nurse should recommend consuming which of the following with the supplement? a. protein shake b. skin milk c. tomato juice d. green tea

tomato juice

A nurse is providing teaching regarding diet modifications to a client who is at a risk for cardiovascular disease. The client is accustomed to traditional Mexican foods and wants to continue to include them in her diet. Which of the following recommendations should the nurse give the client? a. use canola oil instead of lard for frying b. use soy milk instead of cow's milk c. use vegetables in salads rather than in soups d. limit ground beef intake to 8 oz per day

use canola oil instead of lard for frying

A nurse in a clinic is teaching a client who has a new diagnosis of lactose intolerance. Which of the following information should the nurse include in the teaching? a. increase the intake of foods containing whey b. used dried beans and peas in meal preparation c. avoid almond milk products d. eat more breads and baked goods

used dried beans and peas in meal preparation

A nurse is caring for a client who practices Orthodox Judaism and adheres to a Kosher diet. Which of the following food choices would be appropriate? a. vegetable salad with cheese b. lean cuts of pork c. turkey and cheese on rye bread d. shrimp salad and crackers

vegetable salad with cheese

A nurse is teaching about increasing dietary intake of micronutrients to a client who has difficulty seeing at night. Which of the following micronutrients should the nurse include in the teaching? a. vitamin A b. calcium c. vitamin B6 d. phosphorus

vitamin A

A nurse is assessing a family that has high risk for cardiovascular disease. Which of the following statements by a family member indicates an understanding of healthy behavior? a. we give our 18-month-old child skim milk b. we cook with olive oil to decrease the saturated fat in our diet c. we use stick margarin instead of butter d. we focus on the amount of fat we eat rather than they type

we cook with olive oil to decrease the saturated fat in our diet

A nurse is providing teaching to the parents of an infant about introduction of solid foods. Which of the following is the appropriate time to introduce solid foods to an infant? a. at 3 months of age b. when he can hold a spoon and bring it to his mouth c. when he needs more than 32 oz of formula per day d. when he has head control and is able to sit

when he has head control and is able to sit

A nurse is planning care for a client who has acute diarrhea. After tolerating a liquid diet, which of the following food selections would be appropriate? a. pinto beans b. bran cereal c. white rice d. broccoli

white rice

A nurse is caring for a client who is receiving TPN and is prescribed an oral diet. The client asks the nurse why the TPN is being continued since he is now eating. Which of the following is an appropriate response by the nurse? a. your blood glucose levels need to be within a normal range before the parenteral nutrition can be stopped b. you should consume at least 60 percent of your calories orally before the parenteral nutrition can be discontinued c. you should have a weight gain at least 1kg/day before the therapy is stopped d. your bowel movements need to be regular before the therapy can be discontinued

you should consume at least 60 percent of your calories orally before