ATI Nutrition Practice 2023 A
A nurse is providing information regarding breastfeeding to the parents of a newborn. Which of the following statements should the nurse make? "Breast milk is the source of complete nutrition for an infant up to 6 months of age." "Iron-fortified infant formulas are nutritionally inferior to breast milk." "Supplemental water is needed to provide an adequate fluid intake." "Use whole cow's milk if you discontinue breastfeeding in the first year."
"Breast milk is the source of complete nutrition for an infant up to 6 months of age." Introduction of solid foods can occur after 6 months of age. Iron-fortified infant formula is an acceptable substitute or supplement to breastfeeding.
A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary instructions should the nurse provide for this client? "Decrease your sodium intake to 1 to 2 grams per day." "Increase your daily fluid intake to 3 liters per day." "Consume 0.5 grams per kilogram of protein per day." "Eliminate foods that contain vitamin K."
"Decrease your sodium intake to 1 to 2 grams per day." To decrease fluid retention, patient should reduce sodium intake. Vitamin K is essential factor in blood coagulation. Therefore, patients with cirrhosis who have decreased production of prothrombin should consume foods that contain vitamin K
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? "I can return to my normal diet after I follow this diet for 1 month." "I can have tapioca pudding for dessert." "I will choose canned soups that do not contain meat products." "I will eat my sandwiches on whole wheat bread."
"I can have tapioca pudding for dessert." A client who has celiac disease can consume tapioca because starch does not contain gluten. Avoid processed foods like canned soup and whole wheat bread. Must follow dietary restrictions throughout lifetime.
A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus how to count carbohydrates. Which of the following statements made by the client indicates an understanding of the teaching? "I am including vegetables as starch items in my carbohydrate count." "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day." "I know the serving size can affect the number of carbohydrates I eat." "I know the carbohydrate count is dependent on the calories in the food item."
"I know the serving size can affect the number of carbohydrates I eat." Portion size affects the number of carbohydrates. Carbohydrate count is NOT dependent on calorie count of a food item. Generally, 3-5 carbohydrate choices or 45 grams are allowed per meal. There are starchy and nonstarchy vegetables.
A nurse is teaching a client who has a BMI of 22 about dietary recommendations during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? "I should avoid a vegetarian diet." "I should decrease my intake of protein." "I should increase my daily intake by 600 calories." "I should plan to gain a total of 25 to 35 pounds."
"I should plan to gain a total of 25 to 35 pounds." Daily increase of 340 calories is recommended for second trimester and 452 calories is recommended for third trimester.
A nurse in an antepartum clinic is teaching a client about nutritional recommendations during pregnancy. Which of the following client statements indicates an understanding of the teaching? "I should take a daily iron supplement during my pregnancy." "I should decrease protein intake during my pregnancy." "I should plan to gain at least 50 lbs during my pregnancy." "I should increase my fat intake during the first trimester of my pregnancy."
"I should take a daily iron supplement during my pregnancy." Should take 30 mg of iron supplementation daily to reduce the risk for iron-deficiency anemia. Increase protein intake and reduce fat intake during pregnancy.
A nurse is providing teaching to a client who reports nausea during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? "I should drink liquids with meals." "I will eat dry cereal before I get out of bed." "I will increase the fat content in my diet." "I should drink a cup of hot tea between meals."
"I will eat dry cereal before I get out of bed." Carbohydrates, such as dry cereal, are absorbed quickly and readily raise blood sugar levels, which should reduce nausea.
A nurse is providing teaching about cancer prevention to a group of clients. Which of the following client statements indicates an understanding of the teaching? "I will eat five servings of fruits and vegetables each day." "I should limit my alcohol intake to a maximum of three drinks daily." "I should eat more refined wheat and oat products." "I will eat processed meats to achieve my required protein intake."
"I will eat five servings of fruits and vegetables each day." Eating various fruits and vegetables assists in decreasing blood pressure and weight. Alcohol intake should be limited to one to two drinks per day. Choose whole grain foods over refined foods to prevent GI cancers and maintain healthy weight.
A nurse is reviewing the introduction of solid foods with the guardian of a 6-month old infant. Which of the following statements by the guardian indicates an understanding of the teaching? "My baby should consume 2 tablespoons of solid food at each feeding." "The majority of my baby's calories should come from solid food." "I will give my baby two bottles of fruit juice each day." "I will introduce a new solid food at least every 3 days."
"I will introduce a new solid food at least every 3 days." New solid foods can be introduced every 3-5 days to monitor for food allergy indications. 1-2 tsps of solid food initially at each feeding. Majority of calories from infant formula or breast milk.
A nurse is planning discharge teaching for a client who is postoperative following placement of a colostomy. Which of the following statements should the nurse plan to include? "Resume a regular diet by 4 weeks after surgery." "Add high-fiber foods to your diet." "Increase your intake of foods containing pectin." "Drink 4 to 6 cups of water per day."
"Increase your intake of foods containing pectin." Consume foods that thicken consistency of feces such as foods with pectin. Return to regular diet 6 weeks after, not 4 weeks. Eat low-fiber because high-fiber can lead to stomal blockage. Drink at least 8 to 10 cups of fluids daily.
A nurse is providing discharge teaching to a postpartum client about breast milk use and storage. Which of the following statements should the nurse make? "Refrigerate unused breast milk immediately after bottle feeding." "You cannot place thawed breast milk back in the freezer." "You can store expressed breast milk in the freezer for up to 18 months." "Defrost frozen breast milk on the lowest defrost setting in the microwave."
"You cannot place thawed breast milk back in the freezer." Thawed breast milk MUST be used in 24 hrs.
A nurse is caring for a client who is receiving total parental nutrition (TPN) and is prescribed an oral diet. The client asks the nurse why the TPN is being continued since they are now eating. Which of the following responses should the nurse make? "Your blood glucose levels need to be within a normal range before the parental nutrition can be stopped." "You should consume at least 60 percent of your calories orally before the parental nutrition can be discontinued." "You should have a weight gain of at least 1 kilogram per day before the therapy is stopped." "Your bowel movements need to be regular before therapy can be discontinued."
"You should consume at least 60 percent of your calories orally before the parental nutrition can be discontinued." Blood glucose levels are monitored when a client is receiving TPN; however, this is not a criterion for discontinuation of the therapy. A weight gain of 1 kg/day is indicative of fluid overload, an adverse effect of TPN. Bowel function is monitored when a client is receiving TPN; however, it is not a criterion for discontinuation of the therapy.
A nurse is teaching a client who has chronic kidney disease about limiting dietary calcium intake. Which of the following food choices should the nurse include in the teaching as having the highest amount of calcium? 1 cup of low-fat yogurt 1 oz cheddar cheese 1 egg 1/2 cup spinach
1 cup low-fat yogurt
A nurse is providing nutritional teaching to the guardians of a 2-year-old toddler. Which of the following snack foods should the nurse recommend including in the toddler's diet? 1 cup of fruit gel bites 1 cup of yogurt 1/2 of a hot dog 1/2 of a peanut butter and jelly sandwich
1 cup of yoghurt No choking hazard and increased protein required for increased activity level at this age.
A nurse is assessing the meal pattern of a client who has diverticular disease and a prescription for a high-fiber diet. Which of the following food choices by the client contains the most fiber? 1 medium banana 1/2 cup oatmeal 1 medium apple with skin 1/2 cup bran cereal
1/2 cup bran cereal
A nurse is providing dietary teaching about increased zinc intake for a client who has chronic skin ulcers of the lower extremities. Which of the following foods should the nurse recommend as containing the highest amount of zinc? 1 cup apple slices 4 oz low-fat cottage cheese 4 oz ground beef patty 1 cup raw spinach
4 oz ground beef patty
A nurse is administering a continuous tube feeding at 60 mL/hr with 50 mL of water every 4 hr. What should the nurse document as the total mL of enteral fluid administered during the 8 hr shift? (Round the answer to nearest whole number. Do not use a trailing zero.)
580 mL (60 mL/hr * 8) + (50 mL/4hrs * 8)
A nurse is reviewing the laboratory data of four clients. The nurse should identify that which of the following clients is experiencing fluid overload? A client who has an albumin level of 5.5 g/dL (3.5 to 5 g/dL) A client who has a urine specific gravity of 1.035 (1.005 to 1.03) A client who has a hct of 55% (42% to 52%) A client who has a sodium level of 130 mEq/L (136 to 145 mEq/L)
A client who has a sodium level of 130 mEq/L Lower than expected sodium levels suggest hyponatremia which is a decrease in sodium concentration due to excess water in blood
A nurse is assessing a client's risk for pressure injuries using a skin risk assessment tool. The client eats more than half of most meals but occasionally refuses a meal. Which of the following information should the nurse document on the nutrition category of the skin risk assessment tool? 1 (very poor) 2 (probably inadequate) 3 (adequate) 4 (excellent)
Adequate 1 -- never finishes a complete meal, drinks little fluid, does not drink any dietary supplements 2 -- only eats about half of meals or snacks and only occasionally takes dietary supplements 3 -- eats more than half of most meals, occasionally refuses a meal, had four servings of protein each day 4 -- eats most of every meal, eats plenty of protein, occasionally eats between meals
A nurse is caring for a client in a health clinic. Exhibit 1 Nurses' Notes 6 months ago: Older adult client brought to the clinic by adult child for reports of increasing forgetfulness and confusion. Child states, "My father went shopping and forgot where he left the car." Today's weight is 75.7 kg (167 lb). Today: Client presented to provider's office with adult child for follow-up visit for dementia that was diagnosed 6 months ago. Child reports client has continued forgetfulness and confusion. Child states, "Sometimes I come over to his house and find uneaten food in the microwave." Client denies forgetting to eat and reports eating 3 meals per day. Today's weight is 68 kg (150 lb). Malnutrition Screening Tool (MST) score of 4 which indicates potential malnutrition. Exhibit 2 Vital Signs 6 months ago: Temperature 37° C (98.6° F) Heart rate 72/min Respiratory rate 14/min Blood pressure 122/82 mm Hg SpO2 98
Age, weight, albumin level, medical history When recognizing cues, the nurse should identify that the client's age, weight loss, albumin results, diagnosis of dementia, and MST score are risk factors for malnutrition. Clients between the ages of 65 to 75 years old are at moderate risk for malnutrition. The client is displaying an unintentional 10% weight loss over the past 6 months, which places them at high risk for malnutrition. The client's albumin level is below the expected range, indicating a compromised protein status, which is a risk factor for malnutrition and requires further evaluation. The client's medical history of dementia also increases the risk for malnutrition. The client's MST score is 4. A score of greater than 2 indicates the client is at risk for malnutrition which requires a nutritional consult and immediate nutritional interventions.
A client reports constipation during a routine checkup. The client was previously encouraged to increase their intake of mineral supplements. Which of the following minerals should the nurse identify as the possible cause of the constipation? Phosphorus Potassium Magnesium Calcium
Calcium Calcium can lead to constipation by decreasing peristalsis. Excessive potassium can cause vomiting. Excessive magnesium can cause diarrhea and cramping.
A nurse is caring for a client who is receiving total parenteral nutrition (TPN) therapy. Which of the following findings indicates the client is experiencing a complication of the therapy? Cardiac dysrhythmias Oliguria Hyperkalemia Neutropenia
Cardiac dysrhythmias Complication of TPN due to refeeding syndrome. TPN can increase blood glucose and insulin levels causing potassium to move out of the bloodstream and therefore hypokalemia -- causes cardiac dysrhythmias.
A nurse is caring for a client who has undergone a radical head and neck resection to treat cancer and is receiving radiation therapy. The nurse should monitor for which of the following potential adverse effects? Bone marrow suppression Radiation enteritis Malabsorption of nutrients Changes in the production of saliva
Changes in production of saliva Changes in salivation are a potential complication of a head and neck resection and radiation therapy. Bone marrow suppression is an adverse effect from chemotherapy, not radiation therapy. Radiation enteritis occurs from pelvis or abdomen radiation. Malabsorption of nutrients is complication of radiation enteritis.
A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating. The client recently started taking an MAOI. The nurse should question the client regarding the consumption of which of the following foods? Grapefruit juice Whole milk Whole grain bread Cheddar cheese
Cheddar cheese Clients who take MAOIs should avoid consumption of most types of cheese and other foods that contain high levels of tyramine which leads to hypertensive crisis if ingested together
A nurse is assessing a client who has type 2 diabetes mellitus. The nurse should recognize which of the following as a manifestation of hypoglycemia? Confusion Polydipsia (excessive thirst) Vomiting Ketonuria
Confusion Polydipsia, vomiting, and ketonuria are manifestations of HYPERglycemia
A nurse is teaching a client about measures to reduce the risk of osteomalacia. Which of the following instructions should the nurse include in the teaching? Increase intake of foods high in purine Avoid foods with copious amounts of antioxidants Consume 20 mcg of vitamin D daily Take 150 mg of vitamin E daily
Consume 20 mcg of vitamin D daily Osteomalacia is characterized by lack of vitamin D leading to insufficient bone mineralization. Patient with gout should decrease intake of purine due to increased uric acid levels. Antioxidants protect cells from being destroyed by free radicals and therefore should eat foods rich in antioxidants. Recommended vitamin E is 15 mg/day. In large amounts it can decrease platelet aggregation and interfere with blood clotting in older adults.
A nurse is providing dietary teaching for a client who has COPD. Which of the following instructions should the nurse include in the teaching? Eat at least three well-proportioned large meals a day Drink low-protein, low-calorie nutrition formulas between meals Avoid adding gravies and sauces to foods Consume foods that are soft in texture and easy to chew
Consume foods that are soft in texture and easy to chew Eating a soft diet and avoiding foods that are difficult to chew will decrease SOB while eating.
A nurse is providing teaching to a client who has dumping syndrome and is experiencing weight loss. Which of the following instructions should the nurse include in the teaching? Consume liquids between meals Increase intake of simple carbohydrates Decrease foods high in fat content Eat meals low in protein
Consume liquids between meals Drink liquids between meals to slow movement of foods. High-protein or high-fat diets have no affect on dumping syndrome.
A nurse is caring for a client who is receiving total parental nutrition (TPN). The current bag of TPN is empty and a new bag is not available on the unit. Which of the following solutions should the nurse infuse until a new bag of TPN is available? Dextrose 10% in water 0.45% sodium chloride Dextrose 5% in lactated Ringer's 0.9% sodium chloride
Dextrose 10% in water Administer at same rate as the TPN to prevent hypoglycemia.
A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the following dietary habits increases the client's risk for dysrhythmias? Consuming a diet low in fat Eating a diet rich in potassium Consuming a diet rich in protein Eating a diet deficient in iron
Eating a diet rich in potassium A patient with ESKD has impaired kidney function and is unable to eliminate potassium. Urine output declines and hyperkalemia develops causing cardiac dysrhythmias. A patient with ESKD should not consume protein-rich diet but this does not cause dysrhythmias. Low fat and iron diets do not affect ESKD nor dysrhythmias.
A nurse is preparing to administer an influenza vaccine to an adult client who reports food allergies. Which of the following food allergies could place the client at risk for a reaction? Peanuts Milk Shellfish Eggs
Eggs A hypersensitivity to eggs can place a patient at risk for allergic reactions when receiving influenza vaccine.
A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings and is experiencing diarrhea. Which of the following interventions should the nurse include in the plan? Discard the client's opened cans of formula within 48 hr Administer the client's formula cold Feed the client in small, frequent volumes Consider a low-calorie formula for the client
Feed the client in small, frequent volumes Large or rapid volumes can cause diarrhea. Cold formula can stimulate motility of bowel and cause diarrhea. Opened cans should be discarded within 24 hours. Large volume of low calorie formula can cause diarrhea so high calorie is better to treat diarrhea.
A nurse is assessing a client who is suspected of having lactose intolerance. Which of the following is an expected finding? Flatulence Bloody stools Hyperemesis Steatorreha (fat in stool)
Flatulence Flatulence, bloating, cramping, and diarrhea are expected findings with lactose intolerance.
A nurse is caring for a client. Exhibit 1 Nurses' Notes: 2 months ago: Client discharged from hospital following total gastrectomy. Client tolerating full liquid diet. May advance to pureed diet in 1 week. Client instructed to schedule appointments with surgeon for monthly follow-up visits. Today: Client presents to surgeon's office for monthly follow-up visit. Client reports that they advanced their diet to a soft diet as instructed. Client states, "I am eating fine, but about 15 minutes after I eat, I get abdominal cramps, nausea, diarrhea, and it feels like my heart is racing. When that happens, my muscles feel weak, and I get sweaty." Exhibit 2 Vital Signs: 2 months ago: Temperature 37° C (98.6° F) Heart rate 82/min Respiratory rate 14/min Blood pressure 129/84 mm Hg SpO2 98% on room air Today: Temperature 37° C (98.6° F) Heart rate 62/min Respiratory rate 16/min Blood pressure 122/76 mm Hg SpO2 99% on ro
For each assessment finding, click to specify if the finding is consistent with dumping syndrome, hypoglycemia, or refeeding syndrome. Each finding may support more than one condition. Assessment Findings Dumping Syndrome: Abdominal cramping Muscle Weakness Nausea Diarrhea Sweating Timing of manifestations after eating Hypoglycemia: Muscle Weakness Sweating Refeeding Syndrome: Muscle weakness
A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following should the nurse include in the teaching? Consume high-fat cheese to replace meats when on a vegetarian diet A vegetarian diet is high in vitamin B12 Fewer calories are required when on a vegetarian diet Include two servings per day of nuts when on a vegetarian diet
Include two servings per day of nuts when on a vegetarian diet To receive daily requirement of omega-3 fatty acids.
A nurse is creating a plan of care for a client who ahs mucositis following head and neck radiation therapy to treat cancer. Which of the following interventions should the nurse include in the plan? Encourage three servings of citrus foods daily Provide lemon-glycerin swabs for oral hygiene after meals Increase fluid intake to 2L per day Heat oral hygiene mouth rinses before use
Increase fluid intake to 2L per day. Client who has mucositis should increase fluid intake to promote hydration and peristalsis.
A nurse is reviewing the laboratory findings of a client who has acute pancreatitis. Which of the following is an expected finding? Increased calcium Decreased bilirubin Increased glucose Decreased alkaline phosphatase
Increased glucose Due to decreased insulin production by pancreas. Decreased calcium, increased bilirubin, and increased alkaline phosphatase are expected during acute pancreatitis.
A nurse is admitting a client who has diabetic ketoacidosis. Which of the following findings should the nurse expect? Tremors Increased urination Heart palpitations Sweating
Increased urination Increased urination, fruity breath, Kussmaul respirations, excessive thirst, and orthostatic hypotension are manifestations of DKA. Tremors, diaphoresis, confusion, irritability, and heart palpitations are manifestations of hypoglycemia.
A nurse is providing dietary instructions for a client who has prescription for warfarin. Which of the following foods should the nurse recommend the client eat in moderation while taking this medication? Leafy green vegetables Whole grains Fruits with skin Nuts and seeds
Leafy green vegetables Contains natural form of vitamin K which can negate anticoagulation effects of warfarin
A nurse is caring for an adolescent who has type 1 diabetes mellitus. Which of the following actions should the nurse take to assess for Somogyi phenomenon? Monitor blood glucose levels during the night Check for urinary ketones at the same time each day for 1 week Perform an oral glucose tolerance test after administering a dose of insulin Compare current glycosylated hemoglobin level with the level at time of diagnosis
Monitor blood glucose levels during the night Somogyi phenomenon is fasting hyperglycemia that occurs in the morning in response to hypoglycemia during nighttime.
A nurse is caring for a client who expresses a desire to lose weight. Which of the following actions should the nurse take first? Recommend checking weight once weekly Obtain a 24 hr dietary recall Assist with creating an exercise plan Initiate a plan for diet modification
Obtain a 24 hr dietary recall The first action is to obtain a diet history because it is a crucial component of assessment process to identify eating behaviors and would be able to recommend dietary modifications appropriately.
A nurse is caring for a client who has advanced Parkinson's disease and dysphagia. Which of the following actions should the nurse take? Turn the television on to distract the client during meals Give the client fluids to clear the mouth of solid foods during meals Offer the client a high-calorie diet Encourage the client to maintain a low-Fowler's position following meals
Offer the client a high-calorie diet Because muscular rigidity increases metabolic rate, which increases caloric needs.
A nurse is providing discharge teaching to a client who has Parkinson's disease and a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume with the medication? 6 oz Greek yogurt 1 oz cheddar cheese Six peanut butter crackers One slice wheat toast
One slice wheat toast Absorption of levodopa-carbidopa decreases when consumed with protein.
A nurse is admitting a client who has had a fever and diarrhea for the past 3 days. Which of the following findings should indicate to the nurse the client is dehydrated? Distended neck veins Orthostatic hypotension Weight gain Peripheral edema
Orthostatic Hypotension Other answers suggest fluid volume excess, not dehydration
A nurse is providing teaching to a client who is a vegetarian and requires an increase in zinc intake. Which of the following foods should the nurse include in the teaching as the best source of zinc? Pineapple Green grapes Cauliflower Pinto beans
Pinto Beans Contains highest amount of zinc per serving
A nurse is caring for a client who is receiving intermittent enteral feedings every 4 hr via an NG tube. Which of the following actions should the nurse take to reduce the risk for aspiration? Check placement of the NG tube once per day Place the client in a semi-Fowler's position Flush the tubing with 20 mL of water prior to each feeding Administer the formula chilled
Place the client in a semi-Fowler's position
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 as an indication of protein deficiency? WBC count 4,800/mm^3 (5,000 to 10,000/mm^3) Sodium 135 mEq/L (136 to 145 mEq/L) Prealbumin 8 mg/dL (15 to 36 mg/dL) Thyroxine (T4) 3 mcg/dL (4 to 12 mcg/dL)
Prealbumin 8 mg/dL (15 to 36 mg/dL) Prealbumin is a plasma protein. A prealbumin level of 8 mg/dL is a critical value that indicates severe malnutrition and requires reporting to the provider who can prescribe a nutritional intervention.
A nurse in a provider's office is assessing a client who has HIV. The nurse should identify which of the following findings as an indication to increase the client's nutritional intake? A 2.3 kg (5 lb) weight gain since last appointment Presence of herpes simplex virus infection HIV viral load below detectable levels Increased lean body mass
Presence of herpes simplex virus infection Secondary infection triggers inflammatory responses that increase the client's metabolic rate. Therefore, the nurse should identify the presence of herpes simplex virus infection as an indication to increase the client's nutritional intake.
A nurse is caring for a group of clients. A client who has which of the following conditions has an increased protein requirement? Pressure Injury Early-stage kidney disease Coronary artery disease Peptic ulcer
Pressure injury Needs increased proteins for wound healing
A nurse is planning dietary interventions for a client who is prescribed external radiation for laryngeal cancer. The client reports manifestations of stomatitis. Which of the following interventions should the nurse include? Provide meals at room temperature Offer the client additional seasonings for food Instruct the client to eat citrus fruits at the beginning of the meal Encourage the client to drink warm tomato juice in place of high-protein supplements
Provide meals at room temperature Room temp or colder foods are less irritating to the mucosa. Avoid spices and salty foods as well as acidic foods. Encourage high calorie, high protein foods/drinks.
A nurse is planning care for a client who is receiving radiation to the neck and has developed stomatitis. Which of the following interventions should the nurse include in the plan? Avoid the use of a straw when drinking liquids Drink high-carbohydrate nutritional supplements Relieve mouth pain by consuming frozen foods Rinse the mouth with hydrogen peroxide after eating
Relieve mouth pain by consuming frozen foods Can numb and alleviate pain
A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of the following information should the nurse include in the teaching? Use soy sauce as marinade for meats Season foods with herbs and spices Select processed cheese products when available Choose a frozen dinner for a quick meal option
Season foods with herbs and spices Replace salt with herbs and spices when seasoning foods. Avoid foods high in sodium such as soy sauce, mayonnaise, ketchup, processed cheeses, and frozen dinners.
A nurse in a long-term care facility is monitoring a client during mealtime who has Parkinson's disease. Which of the following findings should the nurse identify as the priority? The client eats all of their cake and a few bites of bread The client drools while eating The client's hand trembles when they hold their spoon The client chooses to sit alone during the meal
The client drools while eating Drooling while eating can indicate that the patient is at greatest risk for aspiration of food from dysphagia and can lead to pulmonary complications. Social isolation can lead to depression. However, risk of aspiration is a higher priority in this case.
A nurse is providing teaching regarding diet modifications to a client who is at a high risk for cardiovascular disease. The client is accustomed to cultural Mexican foods and wants to continue to include them in their diet. Which of the following recommendations should the nurse give the client? Use canola oil instead of lard for frying Use soy milk instead of cow's milk Use vegetables in salads rather than in soups Limit ground beef intake to 8 oz per day
Use canola oil instead of lard for frying Use monosaturated fats instead of saturated fats, such as lard, to reduce risk of CVD. Soy milk is not part of Mexican diet and fat-free or low-fat cow's milk should be recommended instead. Patient should increase raw and cooked vegetables instead and limit intake of lean meat, poultry, and fish to 2.5-3 oz per meal.
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? Vitamin A Calcium Vitamin B6 Phosphorus
Vitamin A Enables eyes to adapt to dim lightening more rapidly at night. Calcium facilitates nerve transmission and cell membrane permeability. Vitamin B6 assists heme formation in hemoglobin and synthesis of neurotransmitters. Phosphorus assists in formation of bones and teeth and regulation of hormone activity.
A nurse is caring for a client who develops diarrhea while receiving a continuous enteral tube feeding. Which of the following actions should the nurse take? Provide a low-protein formula Elevate the head of the bed at 30 degree Switch to intermittent feedings Warm the formula to room temperature
Warm the formula to room temperature A client can develop diarrhea if the formula being infused is too cold. Therefore, the nurse should warm the formula to room temperature prior to administration. Low-fat and continuous enteral feedings are preferred for patients with diarrhea. 30 degree elevation is to prevent aspiration rather than diarrhea.
