Nutrition ATI TEST

A nurse is providing teaching about calcium intake to a client who is breastfeeding. What is the recommended daily calcium intake for a client who is breastfeeding?

1,000 mg The nurse should instruct the client that 1,000 mg of calcium is recommended for women age 19 and older, as well 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.

Anurse is caring for a group of clients on a medical-surgical unit. Which of the following disorders should the nurse identify as increasing the client's metabolic needs? (Select all that apply.)

A. COPD C. Cancer D. Parkinson's Disease E. Major Burns

Question out of 83 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

A nurse is reviewing the laboratory 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

A nurse is reviewing the laboratory 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 medications? A. Erythropoietin B. Erythromycin C. Filgrastim D. Calcitriol

A. Erythropoietin Erythropoietin stimulates the production of RBC's and is used to treat anemia associated with chronic renal failure.

A nurse is planning an in-service training session about nutrition. Which of the following statements should the nurse include in the P teaching?

A. Fats provide energy

A nurse is teaching a client with heart disease about a low- cholesterol diet. Which of the following client statements indicates the teaching was effective?

A. I should remove the skin from poultry before eating it.

A nurse is providing nutritional counseling for a client who is pregnant. Which of the following nutrients should the nurse instruct the client to increase in her daily diet?

A. Iron

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

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. The body can manufacture 11 amino acids.

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 the teaching? A. Consume foods containing vitamin 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 (4 qt) of water throughout the day The nurse should instruct the client to drink 3.8 L of water per day to keep urine diluted and decrease the risk of kidney stone formation. Avoid large amounts of vitamin C as it can increase the risk of kidney stone formation. Avoid high oxalate foods like almonds as they increase the risk of kidney stones formation. Limit sodium, as high sodium diets increase the risk of kidney stone formation.

A nurse is providing teaching to a client who has COPD about maintaining proper nutrition. Whichof the following statements by the client indicates an understanding of the teaching?

B. I will eat more cold foods at meals rather than hot foods.

A nurse is caring for a client who is receiving total parenteral nutrition (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 hours C. Obtain the client's weight each week D. Change the IV tubing every 3 days

B. The nurse should check the client's capillary blood glucose level every 4 hours or according to facility policy due to the client's risk of hyperglycemia while receiving TPN. The dextrose concentration in TPN increase the risk of this complication. The nurse should administer 10% dextrose in water or 20% dextrose in water if TPN is temporarily unavailable from the pharmacy. The nurse should monitor the clients weight daily. The IV tubing should be changed every 24 hours to decrease the clients risk of infection.

nurse is conducting dietary teaching for a client who has AIDS. Which of the following instructions should the nurse include in the teaching?

B. Use a separate cutting board for poultry

nurse is assisting a client who has dysphagia with eating meals. Which of the following actions should the nurse take?

C. Ask the client to think of a food that produces salivation

Anurse is caring for a client who is recelving intermittent enteral feedings through an NG tube. The specific gravity of the client's M urine is 1.035. Which of the following actions should the nurse take?

C. Provide more water with feedings

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

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.

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?

C. Starch

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 (10 lb)?

D. 10 weeks

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?

D. Add chopped hard-boiled eggs to soups and casseroles

Question nurse is updating the plan of care for a client who has dumping syndrome. Which of the following instructions should the nurse include?

D. Eat a source of protein with each meal

A nurse is providing teaching about food choices to a client who has diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching?

D. I should replace white bread with whole grain bread

Anurse is planning care for a client who has anorexia and nausea due to cancer treatment. Which of the following interventions should the nurse include?

D. Limit drinking liquids with foods

83 A nurse is planning an in-service training session for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes plays a role in the digestion of protein?

D. Pepsin

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

A nurse is calculating the protein need of a young adult client who weights 132 lb. The RDA for protein for an adult who has no medical conditions is 0.8g/kg. How many grams of protein per day should the nurse recommend for this client?

48g 132/2.2=60 kg 60 kg x 0.8 g =48 g

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

A, B, C The nurse should inform the client that allopurinol is an antigout medication that rescues uric acid which helps prevent uric acid stone formation. Immobility is a risk factor for stone formation; therefore, the client should maintain a healthy lifestyle, including regular exercise. Purine increases the risk of uric acid stone formation; organ meats, poultry, fish, red wine, and gravy are high in purine.

A nurse is teaching a group of parents of toddlers about measures to reduce the risk of choking. Which of the following foods increase the risk of choking in toddlers? (Select all that apply) A. Hot dogs B. Grapes C. Bagels D. Marshmallows E. Graham crackers

A, B, C, D 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.

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.)

B. Dry Brittle hair C. Edema E. Poor wound healing

Anurse is caring for a client who has protein malnutrition. Which of the following foods should the nurse identify as a source of complete protein?

A. Eggs

A nurse is caring for a client who has osteoporosis and a new prescription for calcium supplements. Which of the following foods would the nurse recommend to promote calcium absorption? A. Fortified milk B. Ripe Bananas C. Steamed broccoli D Green leafy vegetables

A. Fortified milk Fortified milk provides 2.45 mcg of vitamin D, which promotes calcium absorption from the gastrointestinal tract. Adults up to age 70 need 600 iu of vitamin D per day and 800iu after that.

nurse is planning care for a client who is postoperative following a gastrectomy. Which of the following strategies should the nurse include to help prevent dumping syndrome?

B. Eliminate simple sugars and alcohol sugars from the clients diet

A nurse is caring for an older adult client who has dementia, gets up frequently to pace during meals, and eats 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. Administer a benzodiazepine medication to the client before meals D. Assist the client to sit still during meals using soft restraints

A. Provide finger foods for the client. Finger foods will provide nutrition and accommodate the clients behavior.

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

A. Sodium Sodium regulates extracellular fluid balance, nerve impulse transmission, acid-base balance, and various other cellular activities.

ning System 3.0 NCLEX-RN Question 29 out of 83 A nurse is planning dietary teaching for a client who has diabetes mellitus. Which of the following actions should the nurse plan to take first?

B. Ask the client to identify the types of food she prefers

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?

B. Grilled Fish

A nurse in a provider's office is assessing a client. The nurse determines the client's body mass index is 21.2. This finding is classified as which of the following? A. Underweight B. Healthy weight C. Overweight D. Obese

B. Healthy Weight A BMI less than 18.5 is considered underweight and a health risk. A BMI from 25-29.9 is in the overweight range. A BMI greater than or equal to 30 is in the obese range.

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?

B. Kosher diets have restrictions regarding how the food must be prepared

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. Carbohydrates provide 9 cal/g of energy.

B. Protein serves as an energy sources when other sources are inadequate.

A nurse is teachinga client who has lactose intolerance about dietary modifications. Which of the following foods should the nurse recommend?

B. Soy Cheese

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

C. Eat yogurt with live cultures Yogurt with live bacterial cultures provides dietary probiotics that help maintain and promote bowel function. Bismuth subsalicylate is an antidiarrheal Increasing fiber can prevent constipation Laxatives can result in decreased defecation reflexes

83 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?

D. Avoid salty foods

Question 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?

D. Baked Chicken

Question 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?

D. Coleslaw

A nurse is completing dietary teaching with a client who has heart failure and is prescribed a 2g 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"

B. "I can have yogurt as a dessert" Salt should be eliminated from the client's diet. Spices or vinegar, which are low in sodium, can be used to season the client's food. Baking soda is high in sodium and should be eliminated from the client's diet. Canned vegetables are high in sodium and should be eliminated from the diet.

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 medications for this client?

C. Vitamin B12

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

A, C, E

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

A. Grilled Chicken The nurse should identify that a client who has cirrhosis requires protein to compensate for disease-related weight loss. Increasing proteins intake from animal or plant sources will also provide the client with more energy. A client who has cirrhosis should avoid foods that are high in sodium content; especially if ascites is present. A client who has cirrhosis should avoid foods that are high in fat; especially if steatorrhea is present.

Question 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

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 due to the high amount of protein?

B. 1/2 cup of hummus

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.)

B. A client who is vegetarian D. A client who is pregnant E. A toddler who is overweight

Anurse 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?

B. Consume 1000 mg of dietary calcium daily

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 clients 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 30-40% of total calories. Ice cream is high in fat, with 48 g of fat in 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.

Question A nurse is providing teaching about nutrients to a client. Which of the following statements should the nurse include?

C. Protein builds and repairs body tissue

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 carbohydrates" C. "Older adults need an increased amount of iron" D. "Older adults need an increased amount of calcium"

D. "Older adults need an increased amount of calcium" Older adults require an increased amount of calcium as well as vitamin D, B12, A.