ATI Nutrition Module Assessment

A nurse is helping a client calculate how many net carbohydrates they consumed in their last meal. The client's food had a total of 72 g of carbohydrates and 9 g of fiber. How many net carbohydrates did the client consume? 1. 81 2. 63 3. 8 4. 72

2. 63

A nurse is caring for a client who has a new prescription for a clear liquid diet. The client asks the nurse, "How long will I have to be on this type of diet?" Which of the following responses should the nurse make? 1. "You will be on this diet as long as the provider feels you need to be." 2. "You might be on this diet for a week or two." 3. "You should not be on this diet for more than a few days." 4. "You should speak with the provider about your concern."

3. "You should not be on this diet for more than a few days."

A nurse is caring for a client who states, "I have been getting a lot of cavities lately, but I don't know what is causing them." Which of the following responses should the nurse make? 1. "A lack of protein can cause a problem with cavities." 2 "Cavities can be caused by a diet low in vitamin C." 3. "Increasing your consumption of leafy green vegetables and tomatoes can help with this." 4. "Drinking sugary beverages can make you prone to cavities."

4. "Drinking sugary beverages can make you prone to cavities."

A nurse is caring for a client who states, "I feel like I don't have to eat a varied diet when I take my multivitamin." Which of the following responses should the nurse make? 1. "If taken four or more days a week, a multivitamin provides all the nutrients you need." 2. "As long as you take a multivitamin daily, you do not need to eat a varied diet each day." 3. "A multivitamin should not be used in place of a nutritious diet." 4. "As long as the multivitamin isn't a generic, it can replace unhealthy dietary choices."

3. "A multivitamin should not be used in place of a nutritious diet."

A nurse is preparing to assist with feeding a client who is at risk for aspiration. Which of the following actions should the nurse take? 1. Position the client upright at a 45° angle. 2. Turn on the television per the client's request. 3. Avoid allowing the client to drink until meal is finished. 4. Cut the client's food in small bites.

4. Cut the client's food in small bites.

A nurse is preparing to measure a nasogastric tube for insertion. The nurse recalls that the client's xyphoid process should be used as the last place of measurement. Which of the following landmarks should the nurse measure before the xyphoid process? 1. Measure from the bottom of the ear. 2. Measure from the tip of the chin. 3. Measure from the bottom of the jaw line. 4. Measure from the tip of the nose to the earlobe.

4. Measure from the tip of the nose to the earlobe.

A nurse is assessing a client who is experiencing digestive issues. Which of the following findings should the nurse expect? (Select all that apply). 1. Nausea 2. Abdominal pain 3. Diarrhea 4. Reports of bloating 5. Reports of excessive salivation

1. Nausea 2. Abdominal pain 3. Diarrhea 4. Reports of bloating

A nurse is caring for a client who has a renal disease and must limit potassium intake. Which of the following foods should the nurse instruct the client to avoid because they are high in potassium? (Select all that apply.) 1. Apples 2. Bananas 3. Dried beans 4. Spinach 5. Tomatoes

2. Bananas 3. Dried beans 4. Spinach 5. Tomatoes

A nurse is caring for a client whose provider prescribed a heart-healthy diet. Which of the following information should the nurse include for the client regarding heart-healthy diest? (Select all that apply.) 1. "You should limit saturated fats in your diet." 2. "You should increase sodium intake to your taste." 3. "Eat food with whole grains in your new diet." 4. "It's important to eat larger portions of fruits and vegetables." 5. "Limiting high-calorie food intake will promote adherence to your new diet." 6. "Continue to avoid skim milk and lean meats."

1. "You should limit saturated fats in your diet." 3. "Eat food with whole grains in your new diet." 4. "It's important to eat larger portions of fruits and vegetables." 5. "Limiting high-calorie food intake will promote adherence to your new diet."

A nurse is discussing macronutrients with a client. Which of the following statements should the nurse make? 1. "Macronutrients include vitamins and minerals, which your boddy needs a large amount of." 2. "Macronutrients include carbohydrates, proteins, and fats, which make up the majority of a person's diet." 3. "Macronutrients include carbohydrates and fats, which your body needs very little of." 4. "While essential, macronutrients should be limited to weekly consumption."

2. "Macronutrients include carbohydrates, proteins, and fats, which make up the majority of a person's diet."

A nurse is assessing a client's hair and notes that it is brittle. Which of the following should the nurse determine about the client's nutritional intake? 1. The client is not getting enough vitamin A. 2. The client has insufficient protein in their diet. 3. The client needs more vitamin D from sun exposure. 4. The client needs to eat five servings of fruits and vegetables daily.

2. The client has insufficient protein in their diet.

A nurse is caring for a client who has a high phosphorus level. Which of the following instructions regarding food should the nurse provide? 1. "You should eat white bread." 2. "You can drink 2 cups of milk per day." 3. "You should limit broccoli to 3 cups per week." 4. "You can have four servings of oatmeal per week."

1. "You should eat white bread."

A nurse if reviewing a client's medical record and notes that their BMI is 25.5 How should the nurse interpret this finding? 1. The client is overweight. 2. The client is underweight. 3. The client's BMI is within normal range. 4. The client is obese.

1. The client is overweight.

A nurse is caring for a client who states, "I only eat a diet high in protein and carbohydrates." Which of the following responses should the nurse make? 1. "Make sure you get enough servings of red meat in your diet daily." 2. "Your diet is varied but should also be high in calorie intake." 3. "A varied diet should be high in protein and carbohydrate consumption." 4. "A nutritious diet should include carbohydrates, protein, fiber, and healthy fats."

4. "A nutritious diet should include carbohydrates, protein, fiber, and healthy fats."

A nurse is caring for a client who is prescribed a low glycemic index diet. The client states, "I don't understand what this means." Which of the following responses should the nurse make? (Select all that apply.) 1. "The glycemic index of a food relates to its ability to increase the blood glucose level." 2. "You should eat foods such as whole grains, fruits, and vegetables." 3. "Consuming white bread will increase your blood glucose level slowly." 4. "Try to limit or avoid potatoes due to their high glycemic index." 5. "Foods with a high glycemic index will cause your blood glucose to increase rapidly."

1. "The glycemic index of a food relates to its ability to increase the blood glucose level." 2. "You should eat foods such as whole grains, fruits, and vegetables." 4. "Try to limit or avoid potatoes due to their high glycemic index." 5. "Foods with a high glycemic index will cause your blood glucose to increase rapidly."

A nurse is caring for a client who reports having daily constipation. Which of the following information should the nurse provide to the client regarding fiber intake? (Select all that apply.) 1. Increasing daily fiber intake can help alleviate the issue of constipation. 2. Eating more whole grains can promote regular bowel movements. 3. Consume 10g of fiber per day. 4. Food such as white rice increase fiber intake. 5. Decreasing daily fiber intake can help alleviate digestive discomfort.

1. Increasing daily fiber intake can help alleviate the issue of constipation. 2. Eating more whole grains can promote regular bowel movements.

A nurse is caring for a client who is receiving tube feedings via PEG. Which of the following actions should the nurse implement in order to help prevent the client from aspirating? 1. Keep the client's head elevated to at least 30° for a minimum of 1 hr after a feeding. 2. Verify the initial tube placement with an x-ray after the first feeding. 3. Check the client's tube feeding tolerance every 12 hr. 4. Check the pH of the gastric contents each day.

1. Keep the client's head elevated to at least 30° for a minimum of 1 hr after a feeding.

A nurse is caring for a client who routinely eats a regular diet and is scheduled to have surgery with sedation in the morning. The nurse receives a new NPO diet prescription for the client. Which of the following should the nurse identify as the rationale for the provider's prescription? 1. The client is at risk for aspiration due to the upcoming surgery. 2. The client is at risk for dysphagia due to the upcoming surgery. 3. The nutrients consumed as a part of the regular diet will interact with the sedation used in the procedure

1. The client is at risk for aspiration due to the upcoming surgery.

A nurse is caring for a client who has a new prescription for parenteral nutrition. The client states, "I am scared that I will be on this therapy for the rest of my life." Which of the following responses should the nurse make? 1. "There is a good chance you will have to be on this therapy for the rest of your life." 2. "Parenteral nutrition is very common and should not interfere with your daily activities." 3. "This type of nutrition can be lifelong, but it can also be temporary depending on how your nutritional needs change." 4. "I am sure you will need parenteral nutrition temporarily."

3. "This type of nutrition can be lifelong, but it can also be temporary depending on how your nutritional needs change."

A nurse is caring for a nondiabetic client who has a new prescription for a fasting blood glucose check. The nurse checks the client's blood glucose and it is 67 mg/dL. Which of the following actions should the nurse take next? 1. Document the client's blood glucose level. 2. Report the client's blood glucose level to the provider. 3. Provide the client with a 15-g carbohydrate snack. 4. Recheck the blood sugar in 15 min.

3. Provide the client with a 15-g carbohydrate snack.