Chapter 22: Nutrition for Patients with Cancer or HIV-AIDS
Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss
B
Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss
A
Clients who undergo radiation therapy to the head and neck are at risk for several complications. What is the most likely complication of radiation to the head and neck? A) Difficulty chewing and swallowing B) Nausea and vomiting C) Chronic blood loss D) Malabsorption
A
The client has arrived for a scheduled dose of chemotherapy, complaining of nausea. The nurse suggests several strategies to the client. Which of the following is one of those suggestions? A) Eat foods served cold. B) Avoid eating 3 to 4 hours before chemotherapy. C) Eat low carbohydrates. D) Eat three meals a day.
A
The latest studies suggest that in HIV-associated wasting, men tend to lose which of the following? A) More lean body mass than fat tissue B) More fat than lean body mass C) Peripheral fat and retain core fat D) Core fat and retain peripheral fat
A
The nurse is conducting a workshop on cancer prevention and awareness. The nurse emphasizes a heathy nutritious diet has been shown to decrease the risk for various types of cancer. The nurse points out that a high consumption of processed meats has been associated with which type of cancer? A) Colon B) Lung C) Breast D) Stomach
A
The nurse is doing client teaching with a cancer client who is going to have a colon resection. The client asks what the differences in the diet will be after the surgery. What would be the best response for this client? A) You will have to be fed with parenteral nutrition (PN) while your gut is not functioning. B) You will have to eat less protein and fewer calories per day after you start eating again. C) You will have a clear liquid diet starting the day after surgery. D) You will be given a special diet of high-fiber, low-calorie enteral supplement.
A
The nurse is working with a client who has not been eating well. The client is a 59-year-old gentleman and weighs 50 kg. He is also mainly sedentary and refuses to exercise. The nurse calculates this client's calorie and protein needs are which of the following? A) 1500 cal/day; 125 g/day of protein B) 1700 cal/day; 130 g/day of protein C) 1900 cal/day; 135 g/day of protein D) 2100 cal/day; 140 g/day of protein
A
The radiation therapy client has come to the clinic complaining of stomatitis. The client asks for suggestions about the best foods to eat. What would be the best lunch for someone with stomatitis? A) Cottage cheese with canned fruit B) Vegetable beef soup C) Reuben sandwich (ham, cheese, and sauerkraut on pumpernickel bread) D) Pizza
A
The client at the HIV clinic has come in complaining of unintended weight loss with diarrhea lasting over the last month. How is the wasting syndrome in clients with AIDS defined? A) Loss of 4% of usual weight B) Loss of 10% of usual weight C) Loss of 15% of usual weight D) Loss of 20% of usual weight
B
HIV/AIDS clients are already in an immune-compromised state so they have to be especially careful about foodborne illnesses. What strategies can the nurse teach the HIV/AIDS clients to help them avoid contracting a foodborne illness? Select all that apply. A) Refrigerate foods immediately after purchase. B) Discard leftovers after five days. C) Avoid salad bars and buffets when eating out. D) Thaw food in the microwave, never at room temperature. E) Keep hot foods above 140∞F and cold foods below 40∞F.
A, C, E
A client is asking the clinic nurse for suggestions to lower her risk for developing cancer. Which of the following is a possible suggestion? A) Exercise at least 175 minutes each week. B) Consume a healthy diet with emphasis on plant food. C) Maintain a BMI of 18. D) Consume a healthy diet with emphasis on animal food.
B
A client with HIV disease asks for some general nutritional guidelines. Which of the following is an appropriate response? A) Avoid high-protein supplements. B) It is not necessary to increase fat in the diet. C) Try to eat only three times a day. D) Be sure to take a multivitamin and mineral tablet daily
B
The clinic nurse is doing client teaching with a 21-year-old female who has a diagnosis of HIV/AIDS. She is asymptomatic at this point and wants to know how much she should raise her calorie intake to maintain her weight. What would be the best response? A) "You should increase your calorie intake by 5%." B) "You should increase your calorie intake by 10%." C) "You should increase your calorie intake by 15%." D) "You should increase your calorie intake by 20%."
B
The nurse is admitting a 42-year-old male with metastatic lung cancer to the unit. He tells the nurse that food tastes bitter to him. The nurse recognizes that the possible cause for this could be which of the following? A) Radiation therapy to the chest B) A decreased threshold for urea C) Metallic eating utensils D) An increased threshold for sucrose
B
The nurse is doing nutrition teaching with a 63-year-old woman who has just been diagnosed with ovarian cancer. She has been admitted for radiation therapy prior to surgery. She weighs 130 pounds. Approximately how much protein and how many calories a day should this client have in her diet? (Round to the nearest whole number.) A) 55 g/day of protein; 1300 cal/day B) 60 g/day of protein; 1500 cal/day C) 65 g/day of protein; 1700 cal/day D) 70 g/day of protein; 1900 cal/day
B
The nurse is teaching a group of HIV/AIDS clients nutrition therapy and their needs. The nurse explains that their protein intake should be approximately which of the following? A) 80 to 130 g/day for men, 60 to 80 g/day for women B) 100 to 150 g/day for men, 80 to 100 g/day for women C) 120 to 170 g/day for men, 100 to 120 g/day for women D) 140 to 190 g/day for men, 120 to 140 g/day for women
B
The HIV client has developed lipodystrophy. What may lipodystrophy result in? Select all that apply. A) Weight change B) Insulin resistance C) Hypertriglyceridemia D) Social stigmatization E) Lowered triglycerides
B, C, D
The clinic nurse is teaching a group of HIV/AIDS clients about their disease process. They are discussing nutrition-related problems and how to control them. Which of the following are recommended for people with diarrhea? Select all that apply. A) Limiting food intake B) Increasing fluid intake C) Avoiding lactose D) Increasing intake of foods rich in pectin E) Drink liquids that are either hot or cold
B, C, D
The nurse is helping an HIV client increase his protein intake. Which of the following are suggestions to help this client? Select all that apply. A) Use honey on toast. B) Add finely chopped hard-boiled eggs to sauces. C) Substitute whole milk for water in recipes. D) Use yogurt as a topping for fruit. E) Substitute mayonnaise for salad dressing.
B, C, D
The client is losing weight even though she is following the prescribed diet. The nurse suggests several different strategies to her to increase her calorie intake. Which of the following are some of those suggestions? Select all that apply. A) Coat meat with milk and bread crumbs before baking. B) Mix cream cheese with butter and put on toast. C) Use peanut butter on apple slices. D) Snack frequently on nuts. E) Choose desserts made with eggs and/or milk.
B, D
As HIV/AIDS progresses, clients' quality of life becomes more and more important. How can quality of life be greatly improved for an HIV/AIDS client? A) By healing mouth sores B) By improving a poor appetite C) By correcting malabsorption D) By decreasing episodes of fever
C
Parenteral nutrition (PN) use in AIDS clients is reserved for those clients with nonfunctioning GI tracts. It has been suggested that consuming something different may be just as effective, with none of the risk for preventing weight loss in clients with severe malabsorption. Which of the following is that alternative? A) Standard EN formula B) Fiber added EN formula C) Hydrolyzed EN formula D) Protein-added EN formula
C
The client complains of a metallic taste in her mouth. What would be the best recommendation? A) Eat small, frequent meals. B) Brush your teeth before eating. C) Use plastic utensils. D) Experiment with tart foods.
C
The dietitian has recommended that the client's diet be changed from regular to nutrient dense. What is the most nutrient-dense snack for someone with a dry mouth? A) A peanut butter sandwich B) A cherry popsicle C) Boost or Ensure drink D) Hard cheese with crackers
C
The nurse is discussing weight loss and wasting with a local group of cancer clients. After the program, a member of the audience asks to speak with the nurse. He asks what the difference is between weight loss and wasting in cancer and the weight loss and wasting that occurs in AIDS. What would be the best response? A) In cancer wasting, the client can take medication to stimulate the appetite. B) Cancer wasting is almost impossible to reverse. C) Wasting in AIDS includes either fever, diarrhea, or weakness lasting more than 30 days. D) AIDS wasting begins gender specific
C
The nurse is teaching a nutrition class to a group of student nurses. During the discussion, one student asks if there is one factor that has been shown to increase the risk of cancer. Which of the following should the nurse answer? A) Sedentary lifestyle B) Intake of fast foods C) Excess body weight D) Increased protein intake
C
The nurse is teaching nutrition guidelines to a group of newly diagnosed HIV/AIDS clients. What tip should the nurse give the clients to eat a healthier diet? A) Drink sweetened beverages and foods high in added sugar. B) Eat at least 2 cups per day of a variety of fruits and vegetables. C) Eat a diet rich in whole grains, vegetables, fruits, and legumes with lean sources of protein. D) Avoid foods high in monosaturated fat.
C
A nurse is assessing a new client who was just admitted to the unit with cancer cachexia. The nurse is aware that cachexia is related to which of the following? A) Glucose resistance B) Hyperalbuminemia C) Decreased protein requirement D) Poor prognosis
D
Immunotherapy is used to treat cancer clients by enhancing their immune system. What nutritional imbalances can be caused by immunotherapy? A) Hypernatremia B) Hypokalemia C) Hyperabsorption D) Hypoproteinemia
D
Saquinavir (Invirase) may be prescribed for the HIV/AIDS client. What would be important to teach the client about this drug? A) Avoid alcohol. B) Do not take it with high-fat meal. C) There are fewer side effects if taken with food. D) Take it within 2 hours of a high-calorie, high-fat meal.
D
The client's diet has just been changed to a protein-dense diet. She asks how she can increase the protein density of her diet. What would be the best response? A) Use honey on toast and cereal. B) Substitute mayonnaise for salad dressing. C) Add whipped cream to coffee and tea. D) Melt cheese on sandwiches and vegetables.
D
The nurse is admitting a client to the unit with a diagnosis of lung cancer. This client is undergoing a partial lobectomy followed by chemotherapy. The client is a 55-year-old male who weighs 125 pounds. What is the approximate protein and calorie intake per day for this client? (Round to the nearest whole number.) A) 110 g/day of protein; 1400 cal/day B) 120 g/day of protein; 1600 cal/day C) 130 g/day of protein; 1800 cal/day D) 140 g/day of protein; 2000 cal/day
D
The nurse is caring for a 51-year-old female with breast cancer who is on a regular diet. She is to have a mastectomy the following day and the nurse is doing client teaching. What strategy would the nurse teach this client to increase her protein and calorie intake to promote healing after surgery? A) Consume high-fiber, low-fat nutritional supplements. B) Eat less food. C) Take protein supplements and eat low-fat, low-calorie meals. D) Eat food that has been modified to be more protein- and calorie-dense.
D
The nurse is teaching a nutrition class for nursing students about palliative nutrition therapy. The goals of palliative nutrition therapy are providing comfort and relieving side effects. How can these goals be met? A) Encourage the client to follow the primary caregiver's ordered diet. B) Provide mouth care when the client asks for it. C) Offer comfort foods if the client becomes anxious or fearful. D) Respect the client's wishes regarding the level of nutritional support desired.
D