EDAPT: Introduction to Nutrition, Health, and Wellness

Which statements made by the client indicate they are following a healthy lifestyle? Select all that apply.

"I prepare my meals in the morning versus going out for lunch." "I cannot believe I used to eat so many calories a day." "When I see cookie commercials, I do 10 pushups."

Charlie is seeing the healthcare provider for a one-month post-discharge check-up. Which statement by Charlie alerts the nurse to a nutritional deficiency?

"I seem to bruise so easily since getting home from the hospital."

The nurse is completing a nutrition screening at a neighborhood "Family Fun Day" health event. Which statement made by a parent of three children indicates they are at low risk for nutrition-related disorders? Select all that apply.

"We cut the food into bite-size pieces for the younger kids." "We eat as a family at least once per day, usually in the evening." "The kids get stickers for eating their fruits and vegetables. If they meet their weekly goals, we do something fun as a family."

Match the essential nutrients with their roles in the body.

*Carbohydrates* - Provide energy for the body. *Vitamins* - Act as catalysts for cellular processes. *Proteins* - Are used to repair body tissues.

Match each dimension of health with the best description.

*Emotional health* - Ability to control fear, anger, joy, and sadness​. *Environmental health* - External factors that impact living and work settings​. *Intellectual health* - Use of problem-solving abilities. *Spiritual health* - Cultural beliefs about the purpose of life​.

Mr. Johnson's (pronouns: he/him/his) family is in the clinic to learn about healthy diets. The nurse is assessing personal factors that influence Mr. Johnson's food selection, such as food choice, food liking, and food preference. Select the correct statement by Mr. Johnson that matches the factor the nurse identifies.

*Food Choice* - Statement B *Food Liking* - Statement C *Food Preference* - Statement A

The nurse understands there are several factors that influence our clients' food selections. Food choice, food liking, and food preferences are factors that have an immediate impact on the foods clients select. Nurses must assess these factors in order to make recommendations that are client-centered. Review these three examples and select the situation that best describes each factor.​

*Food choice* - Jorge has a meeting in the evening and decides to have dinner at the local fast food restaurant instead of cooking tonight. *Food preference* - Tina orders fries instead of a side salad with dinner. *Food liking* - Roberta eats strawberries because they are their favorite when they are in season.

Zinc is required for a healthy immune system. Based on the requirements shown in the table, select the correct amount of zinc for each client.

*Newborn:* 2 mg *11-year-old, male:* 8 mg *40-year-old, male:* 11 mg *16-year-old, pregnant, female:* 12 mg

Match a description to each dimension of health.​

*Physical health* - Efficient body functioning. *Social health* - Interactions and relationships with others. *Spiritual health* - Cultural beliefs about the purpose of life. *Environmental health* - External factors that impact living and work settings.

The nurse is preparing to discuss the dietary needs of her assigned clients with the dietician. Base on the client information provided, which diet should the nurse recommend for each client? More than one option may apply.

*Vegan:* • O.T. living with pancreatitis, vegan, massage therapist with a holistic health medicine belief. *ADA diet, as tolerated:* • C.H. living with H. pylori infection of the stomach and diabetes type I, vegetarian, Hindu, currently taking prescribed medicine to reduce stomach acid *Low-fat diet:* • J.R. living with liver disease, married, on disability, receives free meals during the week from a community organization • O.T. living with pancreatitis, vegan, massage therapist with a holistic health medicine belief *DASH diet:* • S.M. living with unstable angina, limited teeth, advance tooth decay, married, three children, lives in rural area *Soft diet:* • P.T. living with esophageal cancer and narrowed esophagus, married, allergic to shellfish and eggs • S.M. living with unstable angina, limited teeth, advance tooth decay, married, three children, lives in rural area

For each micronutrient description, select the corresponding nutrient.

*Vitamin D* - This nutrient modulates the immune system and helps the body hold calcium; often added to milk. *Iodine* - This nutrient is needed for thyroid health and cognitive development in infants; often added to salt. *Folate* - This nutrient is needed for fetal development; often added to flour. *Iron* - This nutrient is needed for motor and cognitive functions; often added to cereals or flour.

For each client listed, select the corresponding resource the nurse should use to guide diet planning for them.

*http://www.myplate.gov* SM, 37 years old, pregnant, active lifestyle, 2 children, married JR, 55 years old, liver disease, married, income from disability OT, 45 years old, history of pancreatitis, vegan, massage therapist, holistic health medicine belief *http://www.cancer.org* OT, 45 years old, history of pancreatitis, vegan, massage therapist, holistic health medicine belief

Put the different parts of the gastrointestinal system in the order in which food will travel as it is ingested.

1. Esophagus 2. Stomach 3. Duodenum 4. Small intestine 5. Large intestine 6. Rectum

Mr. Johnson's (pronouns: he/him/his) diet assessment indicates he eats a bowl of ice cream every Friday night. His favorite bowl holds about 2.5 cups (about 20 ounces).​ How much of his daily sugar intake did he consume?

100%

Mr. Johnson (pronouns: he/him/his) states, "I love ice cream! I eat at least half of the container when I can buy some." Based on the nutrition label, how many servings does Mr. Johnson consume when he eats ice cream?

4.5 servings

Which factors below will impact an individual's nutritional needs? Select all that apply.

66-year-old male Past medical history: pancreatitis Height 5'02'', weight 450 lbs Takes atorvastatin (a cholesterol lowering medication) daily

The client is on a low carbohydrate and low-fat diet. Which burger will the nurse recommend for this client's overall health?

90/10 beef

Which fries would be the worst choice for Mary to consume since she is on a low-sodium diet?

Baked fries

John is 76 years old and is on a low-fat diet. Which fries will the nurse recommend for this client?

Baked fries​

__________ are the major sources of fuel and fiber. __________ provide nitrogen and function in structures throughout many body systems. __________ are the components of all cells and have a role in hormone production. __________ assist other nutrients through digestion, absorption, metabolism, and excretion. __________ contribute to cellular structure and affect fluid balance, which influences muscle function and the central nervous system. __________ is the most important nutrient and we can only live a few days without it.

Carbohydrates Proteins Fats Vitamins Minerals Water

Which foods should be recommended for a 78-year-old that lives in Wyoming (Central Midwest America)? Select all that apply.

Chicken legs Pork chops

When providing education about proper food choices, the nurse will ensure the diet education is __________.

Client-centered

A nurse is evaluating a client for nutrition education. Which factor most directly influences a client's food choices?

Convenience

The nurse closely monitors Charlie for findings that indicate his gastrointestinal system is not absorbing enough nutrients to meet his metabolic needs. The nurse should be concerned about a vitamin A deficiency when which cues are noted? Select all that apply.

Decreased vision in dim light Dry skin Increased infections

The client asks the nurse how to prevent osteoporosis. What is the most appropriate action a nurse can take to prevent diseases resulting from nutrient imbalance?

Diet education

Which action will the nurse take first related to these assessment findings?

Document findings

What is the best course of action to provide the body with sufficient amounts of vital nutrients?

Eat a variety of foods from each of the food groups.

Mr. Johnson (pronouns: he/him/his) has a history of hypertension. The dietitian recommends he consume 40 mg of protein each day to maintain good health. Mr. Johnson is on a 2,000-calorie, low-sodium diet. What will most determine that Mr. Johnson will follow this new recommendation?​

Economic stability

Davon (pronouns: he/him/his) is in sickle cell crisis experiencing left leg pain 6/10 and generalized fatigue. He is receiving hydromorphone via a patient-controlled analgesic (PCA) pump. ​ To decrease complications associated with narcotic analgesics, the nurse will assess the client's diet for which dietary element?

Fiber

The nurse is assisting a client whose serum levels of vitamin B-12 are low to plan a vegan diet high in this important nutrient. Which food choice will the nurse recommend for this client?

Fortified breakfast cereal

Mary is 59 years old and on a low-sodium diet. Which fries will the nurse recommend for this client?

Fried in oil

Based on Mike's assessment, what food item would the nurse recommend to Mike as a source of protein?

Ground beef

The community health nurse is working with a minority population to increase their nutritional health knowledge and promote healthy eating. Which action should the nurse take to understand the eating habits and traditions of the population?

Have members of the community identify teaching strategies.

Which is not a local organization that can help address food availability?​

Healthy People 2030

Mr. Johnson states to the nurse, "I have heard a lot about saturated fats on the news. Why are they so important?" The nurse replies: "Mr. Johnson, a diet __________ in saturated fat increases the levels of cholesterol in the __________ and this will contribute to atherosclerosis. A food that is high in saturated fat is __________."

High Bloodstream Ice cream

Tacuma (pronouns: he/him/his) is recovering from pancreatitis. Which food choices indicate he may need additional teaching related to his dietary intake during recovery? Select all that apply.

Ice cream Pizza

About 2 in 5 adults and 1 in 5 children and adolescents in the United States have obesity and many others are overweight (Hales et al., 2017). According to Healthy People, which objectives are aimed at supporting efforts to reduce obesity in the United States by 2030? Select all that apply.

Increase the proportion of eligible people completing CDC-recognized type 2 diabetes prevention programs. Reduce the proportion of children and adolescents with obesity. Increase the proportion of healthcare visits by adults with obesity that include counseling on weight loss, nutrition, or physical activity.

As discussed in the Healthy People 2030 initiative, which objectives support nutrition and healthy eating? Select all that apply.​

Increase the proportion of worksites that offer an employee nutrition program. Reduce cholesterol in adults. Increase the proportion of schools that sell healthy foods and drinks.

What is likely to be the biggest barrier to healthy eating for a single mother working 50-60 hours per week?

Insufficient time to plan and prepare meals

What strategy can a healthcare professional use to increase the health literacy of ethnic minorities?

Invite members of the community to help identify educational needs and teaching strategies.

What strategies are used by the National Health and Nutrition Examination Survey (NHANES) to assess the overall nutritional and health status of Americans?

It combines interviews and physical examinations of both adults and children.

Who sets the standards for dietary reference intakes (DRI) for the United States?

National Academy of Sciences (NAS)

Betty (pronouns: she/her/hers), a first-time parent, asks the nurse why her newborn should not drink water, only breast milk or formula. What is the nurse's best response?

Newborns need breast milk to maintain metabolism and support growth.

What types of educational offerings will help clients increase their information literacy about nutrition, health, and wellness? Select all that apply.

Nonformal education​ Formal education Informal education

For the body to function, maintain, and support optimal health and wellness, a client needs to consume adequate amounts of which substance?

Nutrients

What is the best description of a dietary standard?

Nutrients needed in consumed food to stay healthy and prevent malnutrition.

A healthcare provider has recently accepted a new position in a community health clinic and will develop new health programs aimed at older adults. What information on the current Healthy People website should the healthcare provider become familiar with?

Nutrition priorities and goals for older adults

Which health conditions should the nurse recognize are impacted by nutritional factors? Select all that apply.​

Obesity Osteoporosis Diabetes Tooth decay Heart disease

The nurse speaks with a client about preventing the development of diabetes type 2 by controlling weight, selecting healthy food options, and planning nutrition. Which type of prevention do these strategies fall into?​

Primary prevention

The nurse is changing Charlie's surgical dressing after the transplant surgery and observes evidence of delayed wound healing. When asked, Charlie reports that he has been experiencing increased fatigue and does not feel like walking as much as he should. In addition to vitamin A, the nurse is concerned that Charlie may also be deficient in another nutrient. The nurse anticipates the client will need support absorbing which essential nutrient?

Protein

The nurse will recommend Mike increase which nutrient in his diet?

Protein

The nurse is speaking to a group of older adults at an Interfaith Community Center about how to decrease their sodium intake. Which tips should the nurse include? Select all that apply.

Read package labels Avoid fast foods Season food with spices Don't add salt to prepared meals

A client presented to the clinic reporting weakness, fatigue, and weight loss. The client was found to be low in vitamin B-12. Which value will guide the nurse in providing the client's diet with an adequate amount of B-12? ​

Recommended dietary allowance (RDA)

During his check-up, Charlie shares that he and his partner are struggling to plan meals that appeal to each family member's tastes, and they would like to know where they can find reliable resources. Which options should the nurse recommend? Select all that apply.

Online transplant support groups United States Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC) Registered dietician

Which food should be recommended for a 50-year-old who lives in the Florida Keys (coastal region)?

Oysters

After having surgery to remove their gallbladder, which foods should an individual avoid eating? Select all that apply.

Potato chips Grill cheese sandwich Ice cream Pizza

Manny (pronouns: he/him/his) is recovering from an esophagectomy performed 5 days ago and is experiencing intermittent cramping, fatigue, and palpitations. He denies chest pain, sweating, or shortness of breath. The monitor displayed a heart rate of 66 with normal sinus rhythm. He has been advanced to a soft diet. ​ What dietary item will the nurse recommend for this client?

Potatoes

As discussed in the Healthy People 2030 initiative, which objectives support nutrition and healthy eating? Select all that apply.

Reduce household food insecurity and hunger. Increase the proportion of infants who are breastfed at 1 year. Increase the proportion of worksites that offer an employee nutrition program. Reduce cholesterol in adults. Increase the proportion of schools that don't sell less healthy foods and drinks.

The nurse is working with a client on selecting healthy snacks. Client teaching is determined to be effective when the client replies that pre-packaged snacks should be avoided due to high levels of which nutrients? Select all that apply.​

Saturated fat Sodium

The nurse is assessing a client's diet history. The client has a favorite ice cream. According to the food label, which nutrients will the nurse identify as being too high? Select all that apply.

Sugar Saturated fat

The client follows a 1,800 calorie clear liquid diet. The client is experiencing cramping and fatigue because electrolytes are altered. Which beverage should the nurse recommend to this client?

Sugar-free sports drink

Which nursing action directly addresses food preference?

Suggest keeping healthier options for favorite foods in the home.

A home healthcare professional is visiting a client who has just returned home from the hospital after being treated for a myocardial infarction. The healthcare professional will be educating the client on nutritional therapy as prescribed in the treatment plan by the primary care provider. This action describes a __________ prevention strategy.​

Tertiary

What does the nurse suspect is the reason for the client's weight gain?

The client's energy demands have decreased

The nurse is caring for a client with cystic fibrosis. The client was found to be low in fat-soluble vitamins. Which of the following should the nurse assess for? Select all that apply.

Tremors Vision difficulties Muscle weakness

The healthcare provider is assisting Mr. Johnson with diet planning. For lunch, the client wants to eat fish with his salad. He likes the protein the fish provides. The client is on a strict 1800-calorie, low-sodium diet. Review the nutrition labels below and determine which option the provider should recommend to Mr. Johnson.

Tuna fish in water

The nurse is assisting a healthy 18-year-old client with diet planning. What government agency is the primary one the nurse will utilize for diet recommendations for this client?

United States Department of Agriculture

The nurse is preparing discharge instructions. The client will be discharged home on an 1,800 calorie, soft diet. The instructions also include daily potassium and sodium restrictions. Which government agency will the nurse research for nutrition recommendations related to food portions and fresh food available in the state where the client lives?

United States Department of Agriculture (USDA) | MyPlate.gov

The nurse is caring for a 56-year-old client who is in alcohol recovery. The client assessment revealed severe liver damage from alcohol. ​ The nurse knows the client will have difficulty absorbing which fat-soluble nutrients? Select all that apply.

Vitamin A Vitamin D

An adult client recovering from a parotidectomy (removal of salivary glands) is being seen in the clinic today for evaluation of difficulty swallowing. The client was advanced from an 1800-calorie mechanical soft diet to an 1800-calorie, low-sodium diet one week ago. The nurse should educate this client to increase which essential nutrient in their diet?

Water

The client is in the bariatric clinic being seen for an initial workup. The physical examination and health history have been completed. The client is 5' 0" and 180 kg. Assessment findings: left flank pain 2/10, 12 cranial nerves intact, guaiac negative (no blood in stool). Vitals: BP 180/90, HR 88, RR 26. ​ Which objective assessment findings would the nurse use to plan diet goals for this client? Select all that apply.

Weight Height

The nursing student asks the nurse why the family joined Mr. Johnson (pronouns: he/him/his) during the dietary assessment. Which is the nurse's best response?

"Because the family can provide support."

The nurse is assisting the community center in creating diet plans for older adults. The nurse knows that older adult clients need a mix of 20% carbohydrates, 10% fats, and 25% proteins to maintain health and provide them with a good source of energy. What dietary reference intakes (DRI) value will the nurse use to ensure meals have a balance of energy-yielding nutrients?

Acceptable macronutrient distribution ranges (AMDRs)

The nurse is providing education to a client who has advanced to a soft diet after gastric bypass surgery. The electronic health record (EHR) indicates the client had a fecal impaction two days ago and has not moved their bowels since. Which food item will the nurse recommend be added to their diet?

Apple sauce

Missy (pronouns: she/her/hers) has dysphagia from a stroke and is on a soft diet. Her chart indicates she had a low serum albumin/pre-albumin level. ​ What food item will the nurse recommend for the client?

Apple sauce Pureed chicken

A 16-year-old female client (pronouns: she/her/hers) presents to the clinic with loss of appetite and hair loss. Several tests were completed and she was found to be deficient in zinc. The client tells the nurse that she follows a pescatarian diet since she lives by the coast. The nurse understands that pescatarian diets prioritize fish as the primary protein source. ​ Which food item would the nurse recommend the client increase in her diet?

Crab

Which food should be recommended for an 18-year-old who lives in Alaska (Arctic Circle)?

Crab

The client is being educated on an 1800-calorie, low-potassium diet. The nurse determines the client understands how to read nutrition labels when they select which of the following healthy protein and carbohydrate options? Select all that apply.

Light tuna in water Brown rice

What is an external influence on nutrition?​

Living in a food desert​

A child missed lunch because they had a difficult day at school. Emotional health can be affected by __________, which can cause low energy levels, confusion, and/or anxiety.

Low blood glucose levels

The nurse understands that a decrease in __________ can prevent heart disease, and an increase in __________ can prevent __________.

Macronutrients Micronutrients Osteoporosis

The neurological exam revealed that the client's uvula did not rise with "ah-ah," and the soft palate appeared off-center. The healthcare provider stated the client could have a few small bites of food to increase their blood sugar. ​ Which items should the nurse recommend the client eat?

Mashed potatoes

Mr. Johnson (pronouns: he/him/his) knows that a serving size of lasagna is about 1.5 cups, but he does not have a way to measure that when dining with friends. What does the nurse show him to use as a quick measurement for a cup?

Show the client a fist​

A person experiencing watery diarrhea for 36 hours is now feeling weak with muscle cramps and a headache. A deficiency of which nutrients contributes to these symptoms? Select all that apply.

Sodium Potassium Water