ATI Nutrition Dynamic Quizzing
A nurse is providing teaching to a female client who has a new prescription for pravastatin to treat hyperlipidemia. Which of the following pieces of information should the nurse include in the teaching? A. Pravastatin can be taken with grapefruit juice B. Pravastatin can be continued during pregnancy C. Pravastatin should be taken with the morning meal D. Lab testing to monitor the client's WBC count is required
A. Pravastatin can be taken with grapefruit Pravastatin unlike other statins, such as lovastatin, simvastatin, and atorvastatin, is not affected by CYP3A4 inhibitors. It is safe for the client to consume grapefruit juice if desired.
A nurse is teaching a client with CKD about predialysis dietary recommendations. The nurse should recommending restricting the intake of which of the following nutrients? A. Protein B. Carbs C. Ca D. Monounsaturated fats
Answer: A. Protein Dietary restrictions for clients who have CKD vary based on the degree of kidney function; however most clients need protein limitations. Predialysis protein restriction can help preserve some kidney function.
A nurse is presenting an in-service training session about nutrition. How many of the amino acids must be obtained from dietary intake? A. 6 B. 9 C. 11 D. 15
Answer: B. 9 Proteins are made up of chains of amino acids, which are composed of carbon, hydrogen, oxygen, and nitrogen. Nine amino acids are considered essential for the human body and must be obtained from diet. These include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. (Of the 20 amino acids identified, the body is able to manufacture 11. These are identified as nonessential amino acids)
A nurse is planning an in-service training session about nutrition. Which of the following pieces of information should the nurse include? A. Fat breaks down into amino acids B. Protein serves as an energy source when other sources are inadequate C. Glucose breaks down into ammonia D. Carbs provide 9 cal/g of energy
Answer: B Protein serves as an energy source when other sources are inadequate Protein is used as an energy source for the body when carbs and fat stores are unavailable or depleted (Carbs and protein provide 4 cal/g of energy. Fat provides 9 cal/g of energy)
A nurse is reviewing the laboratory reports of a client who is receiving enteral feedings. Which of the following values indicates a complication of enteral feeding that the nurse should report to the provider? A. Sodium 143 mEq/L B. Potassium 4.2 mEq/L C. BUN 25 mg/dL D. Glucose
Answer: C. BUN 25 mg/dL BUN level 25 is above the expected reference range of 10 to 20 and indicates dehydration, which is a complication of enteral feedings.
A nurse is providing teaching to a client who has constipation. Which of the following instructions should the nurse include? A. Use bismuth subsalicylate regularly B. Consume a low-fiber diet C. Eat yogurt with live cultures D. Use bisacodyl suppositories regularly
Answer: C. Eat yogurt with live cultures Yogurt with live bacterial cultures provide dietary probiotics that help maintain and promote bowel function (Increasing fiber gradually can prevent constipation)
A home health nurse is planning care for a client who is receiving chemotherapy and has neutropenia. Which of the following foods should the nurse include in the client's plan of care? A. Soft-boiled eggs B. Brie cheese made with unpasteurized milk C. Cold deli-meat sandwiches D. Baked chicken
Answer: D. Baked Chicken Well-cooked meats, including baked chicken, do not pose a threat to clients who have neutropenia and may be included in the client's dietary plan
A nurse in a provider's office is assessing a client. The nurse determines the client's body mass index is 21.2. This findings is classified as which of the following? A. Underweight B. Healthy weight C. Overweight D. Obese
B. Healthy weight BMI: Below 18.4-Underweight 18.5 to 24.9 is healthy 25-29.9 is overweight Greater 30 is obese
A nurse is caring for a client who has a new diagnosis of pernicious anemia. The nurse should expect the client's provider to prescribe which of the following meds for this client? A. Ferrous sulfate B. Epoetin alfa C. Vitamin B12 D. Folic Acid
C. Vitamin B12 The nurse should expect the client's provider to prescribe vit b12 for pernicious anemia.
A nurse is caring for a client who has scurvy. Which of the following vitamin deficiencies should the nurse identify as the cause of this disease? A. Vitamin A B. Vitamin B3 C. Vitamin C D. Vitamin D
C. Vitamin C Vitamin C deficiency produces symptoms of scurvy such as delayed wound healing and capillary fragility.
A nurse is caring for a client who has osteoporosis and a new prescription for calcium supplements. Which of the following foods should the nurse recommend to promote calcium absorption? A. Fortified milk B. Ripe bananas C. Steamed Broccoli D. Green Leafy vegetables
Answer: A. Fortified milk Fortified milk provides 2.45 mcg Vit D, which promotes calcium absorption from the GI tract. Adults up to age 70 need 600 units of Vit D per day and 800 units thereafter. Therefore fortified milk is a good source of vitamin D.
A nurse is providing teaching for a client who has a prescription for low-sodium diet to manage hypertension. Which of the following statements by the client indicates an understanding of the teaching? A. I can snack on fresh fruit B. I can continue to eat lunchmeat sandwiches C. I can have cottage cheese with my meals D. Canned soup is a good lunch option
Answer: A. I can snack on fresh fruit The nurse should identify that fresh fruits contain little to no sodium and are a good snack for a client who has hypertension
A nurse is providing teaching to a young adult client who has a history of calcium oxalate renal calculi. Which of the following instructions should the nurse include? A. Drink fruit punch or juice with every meal B. Consume 1, 000 mg of dietary calcium daily C. Take 1 g of a vitamin C supplement daily D. Increase your daily bran intake
Answer: B Consume 1, 000 mg of dietary calcium daily Clients who are prone to the development of calcium oxalate stones should consume the recommended daily allowance for calcium for their age. The RDA for calcium for adults ages 19 to 50 is 1,000 mg daily. Calcium should be obtained from dietary sources rather than supplements that can promote the development of renal calculi.
A nurse is providing teaching about nutrition to an older adult client. The client asks, " Don't I need the same amount of nutrients that I did when I was younger?" Which of the following responses should the nurse make? A. Older adults need less protein B. Older adults need an increased amount of carbs C. Older adults need an increased amount of iron D. Older adults need an increased amount of calcium
Answer: D Older adults need an increased amount of calcium Older adults require increased amounts of calcium as well as vitamins D, B12 and A
A nurse is planning dietary teaching for a client with DM. Which of the following actions should the nurse plan to take first? A. Obtain sample menus from the dietitian to give to the client B. Ask the client to identify the types of foods she prefers C. Id the recommended range of the client's blood glucose level D. Discuss long-term complications that can result from non-adherence to the dietary plan
B. Ask the client to id the types of foods she prefers The nurse should apply the nursing process priority-setting framework to plan client care and prioritize nursing actions. Each step of the nursing process builds on the previous step, beginning with an assessment or data collection
A nurse is teaching a client who is beginning a vegan diet and is concerned about maintaining an adequate protein intake. Which of the following food servings should the nurse recommend as having the highest amount of protein? A. 1/2 cup tomato soup B. 1/2 cup of raw broccoli C. 2 tablespoons of peanut butter D. 1 cup penne pasta
C. 2 tablespoons of peanut butter The nurse should determine that peanut butter is the best food source to recommend because it contains 7.11 g of protein per 2 tablespoons
A nurse is caring for a client who has peripheral edema. The nurse should identify that which of the following nutrients regulates extracellular fluid volume? A. Sodium B. Calcium C. Potassium D. Magnesium
Answer: A. Sodium Sodium regulates extracellular fluid balance, nerve impulse transmission, acid-base balance, and various other cellular activities
A nurse is planning an in-service training session regarding nutrition. Which of the following minerals should the nurse identify as involved in oxygen transportation? A. Zinc B. Iron C. Phosphorus D. Magnesium
Answer: B. Iron Iron transports oxygen by means of hemoglobin and myoglobin. It is also a component of enzyme systems
A nurse is caring for an older adult client who has dementia, gets up frequently to pace during meals, and eat sparingly. Which of the following actions should the nurse take? A. Provide finger foods for the client B. Offer food at fewer times each day to promote hunger C. Admin a benzo med to the client before meals D. Assist the client to sit still during meals using soft restraints
Answer: A Provide finger foods for the client Finger foods will provide nutrition and accommodate the client's behavior
A nurse is caring for a client who has a deficiency of vitamin D. Which of the following foods should the nurse recommend the client include in his diet? A. Whole milk B. Chicken C. Oranges D. Dried peas
Answer: A Whole milk The fat-soluble vitamins (A, D, E, and K) require fatty substances or tissues to be dissolved and also require the presence of bile in the small intestine for absorption. Whole milk contains vitamins A and K and is often fortified with vitamin D
A nurse is providing teaching to a client who has gout and urolithiasis. The client asks how to prevent future uric acid stones. Which of the following suggestions should the nurse provide? Select all that apply A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine D. Decrease daily fluid intake E. Avoid citrus juices
Answer: A, B, C A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine Allopurinol is an antigout med that reduces uric acid, which helps prevent uric acid stone formation. Immobility is a risk for stone formation; therefore, the client should maintain a healthy lifestyle, including regular exercise. Purine increases the risk of uric acid stone formation; Foods high in purine= organ meats, poultry, fish, red wine, and gravy
A nurse is teaching a group of parents of toddlers about measures to reduce the risk of choking. Which foods increase the risk of choking in toddlers? Select all that apply A. Hot dogs B. Grapes C. Bagels D. Marshmallows E. Graham crackers
Answer: A, B, C, D A. Hot dogs B. Grapes C. Bagels D. Marshmallows Foods that are shaped like a tube, such as hot dogs and grapes, place toddlers at risk for choking because they can completely block the throat when swallowed whole due to their shape and solidity. Foods that are hard to chew, such as bagels and marshmallows, place toddlers at risk for choking; if swallowed before they are adequately chewed, they can block the airway (Graham crackers become soft quickly when mixed with saliva therefore do not post an increased choking hazard for toddlers)
A nurse is caring for a group of clients on a MedSurg unit. Which of the following disorders should the nurse identify as increasing the client's metabolic needs? Select all that apply a. COPD B. Hypothyroidism C. Cancer D. Parkinson's disease E. Major Burns
Answer: A, C, D, E A. COPD C. Cancer D. Parkinson's disease E. Major Burns Clients who have COPD develop hypermetabolism as a result of the increased amount of energy used to breathe. Cancer can cause a number of metabolic changes, including hypermetabolism as a result of the tumor growth. Clients who have Parkinson's disease develop hypermetabolism because they burn calories due to muscular rigidity. Finally, clients who have major burns develop severe metabolic stress, which includes hypermetabolism and hypercatabolism.
A nurse is teaching about a low-cholesterol diet to a client who had a MI. Which of the following meal selections by the client indicates an understanding of the teaching? A. Chicken breast and corn on the cob B. Shrimp and rice C. Cheese omelet and turkey bacon D. Liver and onions
Answer: A. Chicken breast and corn on the cob The nurse should identify that chicken breast is low in cholesterol and all vegetables, including corn, are cholesterol-free; therefore, this food selection by the client indicates an understanding of the teaching.
A nurse is teaching dietary-modification strategies to a client who has been newly diagnosed with cirrhosis. Which of the following foods should the nurse recommend? A. Grilled Chicken B. Potato soup C. Fish sticks D. Baked ham
Answer: A. Grilled Chicken Pt with cirrhosis requires protein to compensate for disease-related weight loss. Increasing protein intake from animal or plant sources will provide the client with more energy
A provider tells a client at 12 weeks gestation who practices Hinduism that she needs more protein in her diet and suggest eating more meat. After the provider leaves the exam room, the client tells the nurse that eating animal products will cause her to miscarry. Which of the following responses should the nurse make? A. Let's discuss other foods that are high in protein that you could sub for meat B. Eating meat during pregnancy provides necessary protein and does not cause miscarriage C. Why do you think that eating animal products will cause you to have a miscarriage D. Your doctor is recommending what is best for you and your baby
Answer: A. Let's discuss other foods that are also high in protein that you could substitute for meat Many cultures have beliefs about food that the nurse should respect. Discussing non-animal protein sources can help the client id foods that do not conflict with her religious and cultural beliefs
A nurse in a ped clinic is talking with the parent of a toddler who states that her child will not sit at the table to eat with the family. She asks the nurse for recommendations for finger foods for her child. Which of the following foods should the nurse suggest? A. Slices of ripe banana B. Popcorn C. Slices of hot dogs D. Raw carrots
Answer: A. Slices of ripe banana Toddlers should have about 8 oz of fruit per day. Bananas are nutritious and as long as they are soft, do not present a choking hazard for young children.
A nurse is providing dietary teaching for a client with AIDs who has stomatitis of the mouth. Which of the following instructions should the nurse include in the teaching? A. You can suck on popsicles to numb your mouth B. Season food with spices instead of salt C. Avoid the use of a straw to drink liquids D. Eat foods at hot temps
Answer: A. You can suck on popsicles to numb your mouth The nurse should instruct the client to suck on popsicles or ice chips, which can numb the mouth (Extra: The client should consume foods that are cold or at room temperature. Hot foods can be irritating or possibly burn the mouth)
A nurse is providing teaching to a client who has COPD about maintaining proper nutrition. Which of the following statements by the client indicates an understanding of the teaching? A. I will increase my fluid intake when I eat a meal B. I will eat more cold foods at meals rather than hot foods C. I will avoid high-fat foods like butter and gravies D. I will cook my meals instead of eating convenience foods
Answer: B I will eat more cold foods at meals rather than hot foods The client should prepare more cold foods to eat because they provide a decreased feeling of fullness compared to hot foods
A nurse is assessing a client. Which of the following findings should the nurse identify as an indication of protein-calorie malnourishment? Select all that apply A. Gingivitis B. Dry, brittle hair C. Edema D. Spoon-shaped nails E. Poor wound healing
Answer: B, C, E B. Dry, brittle hair C. Edema E. Poor wound healing Dry, brittle hair that falls out easily suggest inadequate protein intake and malnutrition. Edema can occur when albumin levels are lower than the expected reference range and indicates protein-calorie malnutrition. Adequate wound healing depends on the ingestion of sufficient protein, calories, water, vitamins, iron, and zinc
A nurse in a provider's office is reviewing the medical records of a group of clients. Which of the following clients is at risk for iron deficiency? Select all that apply A. A client who is postmenopausal B. A client who is a vegetarian C. A middle adult male client D. A client who is pregnant E. A toddler who is overweight
Answer: B, D, E B. A client that is a vegetarian D. A client who is pregnant E. A toddler who is overweight A client who is a vegetarian might require additional iron because the availability of iron in vegetable food sources is limited. During pregnancy, maternal blood volume increases, and the fetus requires additional iron. Therefore, the RDA of iron for clients who are pregnant is increased to 27 mg per day. Toddlers who are overweight may get most of their calories from milk and foods that are not considered healthy, which increases their risk for iron-deficiency anemia.
A nurse is teaching an AP about dietary restrictions for a client who is taking phenelzine to treat depression. The AP's selection of which of the following foods for the client's lunch indicates an understanding of the teaching? A. Bologna on wheat bread B. Chicken salad C. Cheddar cheese and crackers D. Pizza with pepperoni
Answer: B. Chicken salad Phenelzine is an MAOI. Clients taking MAOIs must avoid foods that contain tyramine due to the potential for a dangerous food-drug interaction. Foods high in tyramine include those that are processed and aged, such as luncheon meats and cheeses.
A nurse is planning care for a client who is postop following a gastrectomy. Which of the following strategies should the nurse include to help prevent dumping syndrome? A. Have the client drink plenty of water with meals B. Eliminate simple sugars and sugar alcohols from the client's diet C. Limit the client's intake to 2 meals per day D. Offer the client meals that are low in protein or protein-free
Answer: B. Eliminate simple sugars and sugar alcohols from the client's diet Sugar, honey, and sugar alcohols (sorbitol and xylitol) increase hypertonicity and propel food through the intestines faster than food without sweeteners
A nurse is completing dietary teaching with a client who has heart failure and is prescribed a 2 g sodium diet. Which of the following statements by the client indicates an understanding of the teaching? A. I should use salt sparingly while cooking B. I can have yogurt as a dessert C. I should use baking soda when I bake D. I should use canned vegetables instead of frozen
Answer: B. I can have yogurt as a dessert The client understands the teaching when he selects yogurt as a dessert. Yogurt is low in fat and sodium and is a good source of calcium and protein
A nurse is planning an in-service training session about various dietary practices. Which of the following pieces of information should the nurse include in the teaching? A. Ovo-vegetarian diets excludes eggs B. Kosher diets have restrictions regarding how the food must be prepared C. Macrobiotic diets are plant-based and exclude all animals and seafood D. Flexitarian diets exclude the consumption of dairy products
Answer: B. Kosher diets have restrictions regarding how the food must be prepared Kosher diets are guided by a set of laws regarding the processing, preparation, and eating of food
A nurse is conducting dietary teaching for a client who has AIDS. Which of the following instructions should the nurse include in the teaching? A. Discard leftovers after 8 hr B. Use a separate cutting board for poultry C. Thaw frozen foods at room temp D. Store cold foods at 10 degrees Celsius(50 F) or less
Answer: B. Use a separate cutting board for poultry The nurse should instruct the client to use a separate cutting board for raw poultry. Raw poultry can contain bacteria such as salmonella
A nurse is providing teaching to a client regarding protein intake. Which of the following foods should the nurse include as an example of an incomplete protein? A. Eggs B. Soybeans C. Lentils D. Yogurt
Answer: C Lentils Incomplete proteins are missing 1 or more of the essential amino acids necessary for the synthesis of protein in the body. Examples of incomplete proteins include lentils, vegetables, grains, nuts, and seeds. (Complete proteins such as eggs, soybeans, and yogurt contain all of the essential amino acids necessary for the synthesis of protein in the body)
A nurse in a provider's office is teaching a client about foods that are high in fiber. Which of the following food choices made by the client indicate an understanding of the teaching? Select all that apply A. Canned peaches B. White rice C. Black beans D. Whole-grain bread E. Tomato juice
Answer: C, D C. Black beans D. Whole-grain bread Dried peas and beans, including black beans, are high in fiber. Whole grains consist of the entire kernel and also high in fiber
A nurse is caring for a client from the Middle East who has celiac disease. Which of the following actions should the nurse perform regarding the client's diet? A. Provide foods prepared according to Kosher dietary law B. Ask the kitchen to prepare grits to meet the client's dietary need for grains C. Determine the client's dietary preferences D. Prepare a diet tray that includes vegetable and barley soup
Answer: C. Determine the client's dietary preferences While generalizations are often made regarding the traditional eating practices of clients based on their cultural backgrounds, individual food choices can deviate from these generalizations. The nurse should assess the client's dietary habits before planning to meet dietary needs
A nurse is caring for a client who has a BMI of 29 and expresses a desire to lose weight. Which of the following actions should the nurse take first? A. Refer the client to a nutritionist B. Discuss eating strategies with the client C. Determine the client's intention to change current eating habits D. Instruct the client to perform 30 min of vigorous exercise daily
Answer: C. Determine the client's intention to change current eating habits When using the nursing process, the nurse should first assess the client's readiness to commit to a change in behavior
A nurse is providing teaching about nutritious diets to a group of adult women. Which of the following statements should the nurse include? A. Include at least 3 g of sodium in your daily diet B. Limit wine consumption to 230 mL daily C. Include 2.5 cups of vegetables in the daily diet D. Limit water intake to 1. 5 L each day
Answer: C. Include 2.5 cups of vegetables in your daily diet Nutritious diets contain a variety of foods to ensure the required daily allowance of nutrients is ingested. The nurse should instruct the women to include 2.5 cups of vegetables and 2 cups of fruit in their daily diets. Fruits and vegetables should be a variety of colors to provide an assortment of nutrients
A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of the following characteristics places the infant at a higher risk of electrolyte imbalances compared to an adult client? A. Less extracellular fluid B. Reduced body surface area C. Longer intestinal tract D. Decreased rate of metabolism
Answer: C. Longer intestinal tract Compared to adults or older children, infants have a longer intestinal tract. This results in greater fluid losses, especially diarrhea.
A nurse is caring for a client who has xerostomia with a lack of saliva. Which of the following nutrients will be affected by the lack of salivary amylase? A. Fat B. Protein C. Starch D. Fiber
Answer: C. Starch Salivary amylase begins the process of digestion in the mouth with the initial breakdown of starches. The majority of starch breakdown occurs in the small intestine with pancreatic amylase
A nurse is providing dietary teaching to a client who has dumping syndrome following gastric bypass surgery 4 days ago. Which of the following recommendations should the nurse include in the teaching? A. Avoid foods containing protein B. Drink liquids during each meal C. Eat foods that contain simple sugars D. Maintain a supine position after meals
Answer: D Maintain a supine position after meals Instruct the pt to lie supine after eating to slow the rapid emptying of food into the small intestine. Eat small meals more frequently and eliminate fluids at mealtime
A nurse is educating a client who is at 10 weeks gestation and reports frequent nausea and vomiting. Which of the following statements should the nurse include in the teaching? A. "You should eat foods served at warm temperatures" B. "You should brush your teeth right after you eat" C. You should try to eat sweet foods when you feel nauseated D. You should eat dry foods that are high in carbohydrates when you wake up
Answer: D "You should eat dry foods that are high in carbohydrates when you wake up" The nurse should instruct the client to eat foods that are high in carbohydrates such as dry toast or crackers upon waking or when nausea occurs
A nurse is providing teaching about food choices to a client who has DM. Which of the following statements by the client indicates an understanding of the teaching? A. I will need to eliminate sweet desserts from my diet B. I should avoid using sucralose in my coffee C. I should consume alcohol between meals in moderation D. I should replace white bread with whole-grain bread
Answer: D I should replace white bread with whole-grain bread Clients with DM have the same fiber requirements as the general population. fiber content can be increased by sub white bread, which is made of refined grains with whole-grain bread
A nurse is caring for a client who is recovering at home after inpatient treatment for burn injuries. To increase the protein density of the client's meals, which of the following recommendations should the nurse make to the client's caregiver? A. Use sour cream instead of plain yogurt B. Add honey to cooked cereals C. Use salad dressing in place of mayo D. Add chopped hard-boiled eggs to soups and casseroles
Answer: D. Add chopped hard-boiled eggs to soups and casseroles Eggs are a good source of protein. Adding them to combination foods and coating meats with raw eggs before breading and cooking increases the protein density of those foods
A nurse is updating the plan of care for a client who has dumping syndrome. Which of the following instructions should the nurse include? A. Consume beverages with meals B. Eat 3 large meals per day C. Include high-fiber foods in the diet D. Eat a source of protein with each meal
Answer: D. Eat a source of protein with each meal The nurse should include in the client's plan of care the instruction to eat a source of protein with each meal because protein delays gastric emptying
A nurse is talking with the parent of a pre-school-aged who tells the nurse, My child has suddenly become disinterested in certain foods. Which of the following statements should the nurse make? A. During this phase, feed your child anything that she will eat B. Increase the amount of calories and water your child consumes C. Keep a diary of the foods your child eats each day D. Provide a large variety of fruit juices for your child to choose from
C. Keep a diary of the foods your child eats each day Encourage a diary of the foods the child eats throughout the day for 1 week. this might help the parent realize the child may be eating better than expected.
A nurse is providing teaching about nutrients to a client. Which of the following statements should the nurse include? A. Carbs transport nutrients throughout the body B. Fats prevent ketosis C. Protein builds and repairs body tissue D. Carbs help regulate body temp
C. Protein builds and repairs body tissue The primary function of protein involves building and repairing body tissues, muscles, tendons, and collagen. The skin, hair, and nails are also made of protein structures.
A nurse is calculating the protein needs of a young adult client who weighs 132lb. THe RDA for protein for an adult who has no medical conditions is 0.8 g/kg. How many grams of protein per day should the nurse recommend for the client?
Answer: 48kg 132/2.2= 60 kg 60 x 0.8 = 48 kg
A nurse is providing teaching to a client who has type 2 DM. The client states, "I eat pasta every day. I can't imagine giving it up." Which of the following responses should the nurse provide? A. Let's discuss this with your doctor; giving up daily pasta may not be necessary B. Is there another favorite dish you can substitute? C. You don't have to give up pasta; just adjust the amount you eat D. You can use no-added-salt tomato products on your pasta
C. You don't have to give up pasta; just adjust the amount you eat The American Diabetes Association recommends individualizing carbohydrate restriction for each client. A careful assessment of the client's usual dietary practices and modifications is an important part of teaching clients to manage this disorder
A nurse is reviewing the lab findings of a client who has protein-calorie malnutrition. Which of the following findings should the nurse expect? A. Decreased albumin B. Elevated hemoglobin C. Elevated lymphocytes D. Decreased cortisol
A. Decreased albumin Indication of long-term protein depletion.
A nurse is teaching a client with HD about a low-cholesterol diet. Which of the following client statements indicate the teaching was effective? A. I should remove the skin from poultry before eating it B. I will eat seafood once per week C. I should use margarine when preparing meals D. I can use whole milk in my oatmeal
A. I should remove the skin from poultry before eating it Skin contains the greatest amount of fat
A nurse is providing dietary teaching to a client who has Chronic renal failure. Which of the following food choices by the client indicates an understanding of the teaching? A. Canned Soup B. Grilled fish C. Pastrami D. Peanut butter
B. Grilled Fish Protein choices, such as fresh fish or poultry, can minimize the risk of worsening chronic renal failure (Foods that are high in sodium should be avoided by clients who have chronic renal failure)
A nurse is providing teaching about calcium to a client who is breastfeeding. Which is the recommended daily calcium intake for a client who is breastfeeding? A. 800 mg B. 400 mg C. 1, 000 mg D. 2,000 mg
C. 1, 000 mg This amount is recommended for women 19 and older, as well as those who are lactating. This amount of calcium is sufficient to meet the needs of the client and the infant because additional calcium is absorbed from the intestines during this time.
A nurse is providing nutritional teaching to a group of clients. Which of the following definitions for the RDA should the nurse include in the teaching? A. The RDA is a comprehensive term that includes various dietary standards and scales B. The RDA defines the level of nutrient intake that meets the needs of healthy people in various groups C. The RDA defines the levels of nutrients that should not be exceeded to prevent adverse health effects D. The RDA is the daily percentage of energy intake values for fat, carb, and protein
B. The RDA defines the level of nutrient intake that meets the needs of healthy people in various groups
A nurse is providing teaching to the guardian of a child who has celiac disease. Which of the following foods should the nurse instruct the guardian to omit from the child's diet? A. Cornflakes B. Reduced-fat milk C. Canned fruits D. Wheat bread
D. Wheat bread Celiac disease pts should eliminate as much gluten as possible from their diets.
A nurse is presenting an in-service training session about nutrition. Which of the following simple sugars should the nurse id as the carb found in milk? A. Lactose B. Sucrose C. Maltose D. Fructose
A. Lactose
A nurse is teaching a group of clients about the functions of the liver and gallbladder. Which of the following should the nurse include in the teaching as the purpose of bile? A. Digesting fats B. Producing chyme C. Stimulating gastric acid secretion D. Providing energy
A. Digesting fats Bile is a product of the liver and aids in the digestion of fats
A nurse is caring for a client who has diverticulitis and a new prescription for a low-fiber diet. Which of the following food items should the nurse remove from the client's meal tray? A. Canned Fruit B. White Bread C. Broiled Hamburger D. Coleslaw
Answer: D. Coleslaw Coleslaw contains raw cabbage, which is high in fiber. Clients who are following a low-fiber diet should avoid most raw vegetables
A nurse is caring for a client who has protein malnutrition. Which of the following foods should the nurse id as a source of complete protein? A. Eggs B. Cereal C. Peanut butter D. Pasta
A. Eggs Complete proteins contain all of the essential amino acids to support growth and homeostasis. Examples of complete protein include eggs, meat, poultry, seafood, milk, yogurt, cheese, soybeans, and soybean products
A nurse is planning care for a client who has AIDS and has developed stomatitis. Which of the following interventions should the nurse include in the plan of care? A. Rinse mouth with chlorhexidine solution every 2 hr B. Limit fluid intake with meals C. Provide oral hygiene with a firm-bristled toothbrush after each meal D. Avoid salty foods
Answer: D Avoid salty foods Stomatitis is an inflammation of the mucosa of the mouth, usually with ulcerations. Foods that are spicy, acidic or salty should be avoided to prevent further irritation
A nurse is planning an in-service training for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes play a role in the digestion of protein? A. Amylase B. Lipase C. Steapsin D. Pepsin
Answer: D. Pepsin Pepsin is an enzyme secreted by the gastric mucosa that breaks down protein into polypeptides
A nurse is assisting a client who has dysphagia with eating meals. Which of the following actions should the nurse take? A. Add water to soups for thinner consistency B. Encourage using water to clear the client's mouth C. Ask the client to think of a food that produces salivation D. Remind the client to rest after meals
C. Ask the client to think of food that produces salivation To prevent dryness in the mouth during meals, which can be a risk factor for choking.
A nurse is assessing a client's nutritional status. The nurse determines the client is consuming 500 calories more per day than his energy level requires. If his dietary habits do not change, how long will it take the client to gain 4.5 kg(10lb)? A. 10 months B. 5 months C. 5 weeks D. 10 weeks
D. 10 weeks Because 1 lb of body fat is equivalent to 3, 500 calories, consuming 500 extra calories each day for 7 days would lead to a total of 3, 500 calories and a 1 lb gain per week. At the rate of 1 lb per week, the client would gain 10 lb in 10 weeks
A nurse is reviewing a client's 24 hr dietary recall. The client reports eating a slice of toasted white bread with butter, a banana, a glass of milk, and a cup of coffee for breakfast; grilled chicken, baked potato, and a glass of milk for lunch; an apple and cheddar cheese for a snack and 2 servings of chicken, 2 cups of steamed broccoli, and a glass of milk for dinner. The client's diet is deficient in which of the following food groups? A. Dairy B. Vegetables C. Fruit D. Grains
D. Grains This client only consumed 1 serving of grains on the day of the 24 hour dietary recall. USDA dietary guidelines recommend 3 or more equivalents of whole-grain products per day. White bread is low in fiber, which can lead to constipation and increased risk of developing hyperlipidemia.
A nurse is planning care for a client who has anorexia and nausea due to cancer treatment. Which of the following interventions should the nurse include? A. Serve foods at warm or hot temperatures B. Offer the client low-density C. Make sure the client lies supine after meals D. Limit drinking liquids with food
Answer: D. Limit drinking liquids with food Drinking beverages with food leads to early satiety and bloating, which results in the client consuming fewer calories
A nurse is planning care for a client who is receiving chemotherapy and has a protein deficiency. Which of the following interventions should the nurse include in the plan of care? Select all that apply A. Mix powdered skim milk into liquid milk B. Add a raw egg to fruit smoothies C. Add a slice of cheese to hot vegetables D. Add honey to hot tea E. Mix yogurt into fresh fruit
Answers: A, C, E A. Mix powdered skim milk into liquid milk C. Add a slice of cheese to hot vegetables E. Mix yogurt into fresh fruit Dairy products are good sources of protein. Mixing powdered skim milk into liquid milk can provide the client with additional protein. Adding cheese to a vegetable can increase the client's protein intake. Adding yogurt to fresh fruit will increase the client's protein intake.
A nurse is reviewing the lab results of a client who has end-stage renal disease and reports fatigue. The client's hemoglobin level is 8 g/dL. The nurse should expect a prescription for which of the following meds? A. Erythropoietin B. Erythromycin C. Filgrastim D. Calcitriol
Answer: A. Erythropoietin It stimulates the production of RBCs and is used to treat anemia associated with chronic renal failure
A nurse is caring for a client who is receiving intermittent enteral feedings through an NG tube. The specific gravity of the client's urine is 1.035. Which of the following actions should the nurse take? A. Deliver the formula at a slower rate B. Request a lower-fat formula C. Provide more water with feedings D. Instill a lactose-free formula
C. Provide more water with feedings Elevation in the client's specific gravity indicates dehydration (SPECIFIC GRAVITY= 1.005- 1.030)
A nurse is caring for a client during her first prenatal visit and notes that she is lactose-intolerant. Which of the following foods should the nurse include on a list of calcium sources for this client? A. Collard greens B. Cottage cheese C. Orange juice D. Broccoli
Answer: A. Collard Greens Collard greens are a good source of lactose-free calcium. One cup of collard greens provides approx the same amount of calcium as the equivalent volume of 240 mL (8oz) of milk
A nurse is providing nutritional counseling for a client who is pregnant. Which of following nutrients should the nurse instruct the client to increase in her daily diet? A. Iron B. Calcium C. Vit E D. Vit K
A. Iron Iron supplements are recommended during pregnancy to promote adequate transfer of iron to the fetus and support the expansion of the maternal RBC mass.
A nurse is teaching the parent of a school-aged child who has celiac disease. Which of the following foods selected by the parent indicates an understanding of the teaching? A. Corn tortilla with black beans B. Pizza C. Canned soup D. Hot dogs
Answer: A Corn tortilla with black beans Children who have celiac disease are placed on a gluten-free diet. Gluten is found in wheat, rye, and barley. Selecting products made from corn indicates an understanding of the teaching, as corn and beans are gluten free foods
A nurse is planning an in-service training session about nutrition. Which of the following statements should the nurse include in the teaching? A. Fats provide energy B. Carbohydrates repair body tissue C. Fats regulate fluid balance D. Carbohydrates prevent interstitial edema
Answer: A Fats provide energy Fat serves as a stored energy source for the body, providing 9 cal/g of energy
A nurse is providing postoperative teaching about the management of dumping syndrome to a client who had a partial gastrectomy. Which of the following instructions should the nurse include in the teaching? A. Consume at least 4 oz of fluid with meals B. Take a short walk after each meal C. Use honey to flavor foods such as cereal D. Eat protein with each meal
Answer: D. Eat protein with each meal The nurse should instruct the client to eat meals that are high in protein and fat with low to moderate carbohydrate content. Protein should be included in every meal because it delays digestion, which helps reduce the manifestations of dumping syndrome
A nurse is caring for a client who is receiving TPN. Which of the following actions should the nurse take? A. Administer 0.9% sodium chloride until TPN is available from the pharmacy B. Check the client's capillary blood glucose level every 4 hr C. Obtain the client's weight each week D. Change the IV tubing every 3 days
B. Check the client's capillary blood glucose level every 4 hr Check blood glucose every 4 or according to facility policy due to the client's risk of hyperglycemia while receiving TPN.
A nurse is conducting dietary teaching with a client who has a history of renal calculi. Which of the following instructions should the nurse include in teaching? A. Consume foods containing vit C B. Drink 3.8 L (4 qt) of water throughout the day C. Suggest almonds as a snack D. Limit sodium intake to 3 g per day
B. Drink 3. 8 L of water throughout the day 3.8 L of water per day will keep urine diluted and decrease the risk of kidney stone formation
A nurse is teaching a client who has lactose intolerance about dietary modifications. Which of the following foods should the nurse recommend? A. Bread B. Soy cheese C. Luncheon meats D. Instant mashed potatoes
B. Soy cheese The nurse should recommended lactose-free food items like soy cheese, soy yogurt, almond milk and lactose-free milk (Foods that might contain lactose include: bread, breakfast cereals, luncheon meats, margarine, salad dressings, instant mashed potatoes, and instant soups)
A nurse is reviewing the dietary choices of a client who has chronic pancreatitis. Which of the following food items should the nurse suggest removing from the client's menu for the following day? A. White rice B. Broiled cod C. Ice cream D. Canned peaches
C. Ice cream Clients who have chronic pancreatitis should limit their fat intake to no more than 30% to 40% of total calories. Ice cream is high in fat with 48 g of fat in a 1-cup serving of vanilla ice cream. The client should choose healthier fat-containing options to support a balanced diet, such as avocados and nuts. (Foods high in fiber can reduce lipase activity, making a low fiber diet helpful for clients who have chronic pancreatitis. White rice and canned peaches are low in fiber)
A nurse is creating a plan of care for a client who adheres to Kosher dietary laws. Which of the following food selections should the nurse recommend? A. Baked pork chop B. Cheeseburger C. Ham and cheese omelet D. Grilled salmon
D. Grilled salmon Grilled salmon is a fish with fins and scales, which can be consumed. Seafood with shells, such as lobster or crab is prohibited according to Kosher dietary laws (Pork is prohibited by Kosher dietary laws. A cheeseburger contains both meat and dairy products, which may not be eaten at the same time and is prohibited by Kosher dietary laws)
A nurse is caring for a client who is receiving radiation therapy for breast cancer and reports a metallic taste in the mouth. Which of the following dietary recommendations should the nurse share with the client? A. Eat with metal utensils B. Limit coffee C. Avoid citrus foods D. Offer mints
D. Offer mints Encourage the client to suck on mints, which can overcome the metallic taste the client is experiencing as a result of the radiation therapy
A nurse is caring for a client who is receiving radiation for mouth cancer and reports a dry mouth. Which of the following dietary recommendations should the nurse provide? A. Offer graham crackers as a snack B. Avoid foods containing citrus C. Rinse the mouth with an alcohol-based mouthwash before eating D. Use gravies or sauces to soften food
D. Use gravies or sauces to soften food The nurse should instruct the client to use gravies or sauces to soften food and make them easier to eat.
