Nutrition ch.6 study questions

when developing a teaching plan for a client who is lactose intolerant, what would the nurse suggest as a calcium source that he/she could tolerate? a) cheddar cheese, bok choy, broccoli b) spinach, beet greens, skim milk c) poultry, meat, eggs d) whole grains, nuts, cocoa

a) cheddar cheese, bok choy, broccoli

Which would be most effective at maximizing iron absorption? a) drink OJ when eating an iron-fortified cereal b) avoid coffee when eating red meat c) drink milk with all meals d) eat dried peas & beans in place of red meat

a) drink OJ with an iron-fortified cereal

The client asks if bottled water is better than tap water. What is the best response? a) bottled water is safer than tap water because it has the impurities removed b) bottled water is not nutritionally superior to tap water c) the chlorine in tap water may increase cancer risk d) bottle water is better than tap water because it is higher in minerals

b) bottled water is not nutritionally superior to tap water

which of the following recommendations would be most effective at increasing potassium intake? a) choose enriched grains in place of whole grains b) eat more fruits & vegetables c) eat more seafood & poultry instead of red meat d) it is best obtained by taking potassium supplements

b) eat more fruits & vegetables

Client asks why eating less sodium is important for healthy people. Best response: a) low-sodium diets tend to be low in fat and therefore may reduce the risk of heart disease b) low-sodium diets are only effective at preventing high blood pressure, not lowering existing hight blood pressure, so the time to implement a low-sodium diet is when you are healthy c) BP goes up when sodium intake rises, lowering sodium may help prevent or delay high BP d) low-sodium diets are inherently low in calories and help people lose weight, which can help prevent a variety of chronic diseases

c) BP goes up when sodium intake rises, lowering sodium may help prevent or delay high BP

The nurse's instructions for reading labels for sodium info. is effective when the client says: a) foods labeled as "no salt added" are sodium free b) the %DV on Nutrition Facts labels is based on the current adult AI of 1500mg Na c) the best wat to use the Nutrition Facts is to compare the sodium content or %DV of one brand to a variety of another d) Spaghetti sauce labeled "reduced sodium" has less sodium in it than spaghetti sauce labeled "light in sodium"

c) best way to use labels is to compare brands

What should you tell the client about taking calcium supplements? a) calcium supplements are essentially all equal in quality & amount so focus on price when deciding which brand to buy b) look for a supplement that supplies the AI for calcium because many contain smaller doses c) calcium is best absorbed in doses of 500mg or less, so spread tablets out over the day d) taking iron supplements with calcium supplements will help maximize absorption

c) calcium is best absorbed in doses of 500mg or less, so spread tablets out over the day

A client says he never adds extra salt to food his wife makes, so he believes he has a low-sodium diet. What should the nurse say? a) you are probably eating a low-sodium diet, continue with your strategy b) even though you aren't adding salt, your wife probably uses salt while cooking, she should stop doing that c) lots of foods are naturally high in sodium, such as milk & meat, in addition to not adding salt you must also limit foods that are naturally high in sodium d) the major source of sodium is processed & convenience foods, limiting their intake should make the biggest impact on overall sodium intake

d) the major source of sodium is processed & convenience foods, limiting their intake should make the biggest impact on overall sodium intake

for most people thirst is a reliable indicator of fluid needs, exceptions include:

elderly, children, during hot weather, strenuous exercise

trace mineral balance is a function of not just the quantity of the element consumed, but also the presences of ________

other trace minerals & dietary factors

foods high in sodium tend to be low in _______

potassium