Nutrition

Which of the following client comments indicates to the nurse that more teaching is needed for the client experiencing dumping syndrome after gastric surgery? A. "I should eat six small meals per day." B. "I should not drink fluids with my meals." C. "I should use honey or jelly instead of butter." D. "I should lie down for 30-60 minutes after eating."

"I should use honey or jelly instead of butter."

A client has chosen to formula feed her infant. The nurse realizes that which of the following statements by the client indicates further teaching is needed? A. "I can make the dry powder formula last longer by adding more water." B. "I will introduce the formula gradually to make certain the baby does not have a reaction." C. "I can take the dry powder formula with me when traveling and mix it as the baby needs it." D. "I can buy several cans of the dry powder formula when it is on sale."

A. "I can make the dry powder formula last longer by adding more water."

A nurse is discussing the home maintenance regimen with a client who has irritable bowel syndrome (IBS). Which of the following statements indicates client understanding? A. "I'll take a walk after dinner each evening." B. "I'll have a cigarette after meals to relax." C. "I'll chew gum between meals to curb my appetite." D. "I'll eat more fresh vegetables and fruits."

A. "I'll take a walk after dinner each evening."

When a client asks why central obesity is considered to be a health risk factor; which of the following replies by the nurse would be best? A. "intra-abdominal fat is associated with dyslipidemias, which increase risk of cardiovascular disease and diabetes." B. "central obesity is associated with the development of cancer at several sites in the body." C. "central obesity is associated with pear-like profile and this leads to bone demineralization over time." D. "central obesity is seen in people who do not smoke or drink alcohol, but who do tend to have vitamin deficiencies."

A. "intra-abdominal fat is associated with dyslipidemias, which increase risk of cardiovascular disease and diabetes."

Which of the following would be an appropriate intervention for the nurse to include in the plan of care for a client with a clinical diagnosis of bulimia? A. Assess for laxative and diuretic possession B. Supervise mealtimes to ensure eating C. Observe for ritualistic eating patterns. D. Reward non-burging behavior with a favorite snack

A. Assess for laxative and diuretic possession

The nurse has taken a nutritional dietary history on a diabetic client. Which of the following nutritional supplements taken by the client might be a cause concern? A. Chromium B. Garlic C. Soy D. Carotene

A. Chromium

A pediatric client has demonstrated higher than expected weight gains when compared to height during the last several well-child checkups and is at risk for obesity. The nurse has been identifying strategies to implement at home to reduce this risk. Which of the following would be appropriate? A. Decrease the amount of television/computer time. B. Provide the child with a piece of fruit as a reward for good behavior. C. Enroll the child in a weight loss program D. Decrease the number of snacks and caloric intake to 1200 kcal/day.

A. Decrease the amount of television/computer time

When caring for a sick child the nurse offers which of the following as the best choice for a healthy snack? A. Fresh fruit B. Ice cream C. Microwave popcorn D. Crackers

A. Fresh fruit

The nurse is developing the plan of care for a client with anorexia nervosa. An appropriate outcome for the nursing diagnosis of imbalanced nutrition: less than body requirements is that the client will: A. Gain one to two pounds per week. B. Gain five pounds per week. C. Gain one pound daily. D. Gain one half-pound daily.

A. Gain one to to pounds per week

The nurse is caring for a client with burns who is just being started on food and fluids. What should now be included in the diet plan? A. Increased fluids with vitamin C. B. Reduced protein intake. C. Increased sodium intake. D. Reduced caloric intake.

A. Increased fluids with vitamin C

A client who is recovering from partial- and full-thickness burns has been advanced to a general diet. Which foods should the nurse encourage the client to eat most often? A. Meats, citrus fruits, and milk B. Vegetables, cheeses, and pastas C. Milkshakes, salads and juice D. Breads, cereals, and yogurts

A. Meats, citrus, fruits, and milk

When a client with type 1 diabetes calls to report nausea, vomiting, and diarrhea, the nurse advises the client to: A. Monitor blood glucose levels and adjust insulin accordingly. B. Keep drinking fluids to prevent dehydration. C. Eat 15 grams of carbohydrate every 15 minutes to decrease nausea. D. Come into the clinic immediately for evaluation.

A. Monitor blood glucose levels and adjust insulin accordingly

Which of the following dietary options would the nurse plan for when caring for a client with an acute exacerbation of ulcerative colitis? A. Total parenteral nutrition (TPN) B. No milk or caffeine in the diet C. Use of bulk-forming agents and fiber to decrease diarrhea D. Clear liquids

A. Total parenteral nutrition (TPN)

A client is planning to use a diuretic to get rid of extra body weight. The nurse explains that diuretics: A. Work to promote fluid loss, which is not the same as promoting fat loss. B. Require a prescription and long term therapy can be effective as a weight loss measure. C. Are used in the treatment of disease and have no therapeutic benefit on fluid loss. D. Should only be used as an adjunct to other weight loss programs.

A. Work to promote fluid loss, which is not the same as promoting fat loss

The nurse would encourage the client to maintain adequate intake of which foods that have clinical evidence of reducing the risk of developing cancer? A. Meat and dairy products B. Fruits and vegetables C. Rice and beans D. Milk and cheese

B. Fruits and vegetables

A client with congestive heart failure (CHF) has been advised to follow a low-sodium diet. Which statement by the client indicates to the nurse that diet teaching has been effective? A. "If I stop adding table salt I shouldn't have any problems." B. "I need to avoid eating processed foods and canned meats and vegetables." C. "I can still use a small amount of table salt in cooking." D. "I only have to worry about salt-tasting foods like potato chips."

B. "I need to avoid eating processed foods and canned meats and vegetables."

A 23-year-old postpartum client is breastfeeding. The nurse has completed teaching about dietary changes and is evaluating teaching effectiveness. Which of the following statements by the client indicates that additional teaching is needed? A. "I need to increase my calorie intake." B. "I need to decrease my consumption of protein-rich foods." C. "I need to increase my awareness of potential gas-forming foods in the diet." D. "I should increase my fluid intake to help milk production and compensate for nursing."

B. "I need to decrease my consumption of protein-rich foods."

Which of the following nursing diagnoses is appropriate for the nurse to use for a client with hyperthyroidism? A. Imbalance nutrition more than body requirements. B. Activity intolerance C. Constipation D. Impaired skin integrity

B. Activity intolerance

The nurse is planning discharge teaching for the client with gastroesophageal reflux disease (GERD). What dietary modification should be included? A. Eat three meals and a bedtime snack B. Avoid intake of caffeine and alcoholic beverages C. Drink 12-16 ounces of water with each meal. D. Lie down for 15-20 minutes after eating.

B. Avoid intake of caffeine and alcoholic bevarages

The nurse determines that a hypertensive client understands the DASH diet by choosing which of the following from a sample menu used in dietary teaching? A. Caesar salad, bread sticks, frozen yogurt B. Grilled chicken sandwich, strawberries, and lettuce salad C. Grilled chicken sandwich, pineapple, brownie D. Chicken and vegetable stir fry, rice, egg roll

B. Grilled chicken sandwich, strawberries, and lettuce salad

The nurse plans to monitor a client with malnutrition for which of the following consequences? A. Hyperglycemia B. Hypothermia C. Increased metabolic rate Increased immune function

B. Hypothermia

When reviewing the nutritional needs of a 9-month- old, which comment made by the mother would be of concern to the nurse? A. "I supplement breast feeding with 2 ounces of cereal twice a day." B. "I supplement breast feeding with 4-6 ounces of 1% milk twice a day." C. "I nurse every 4-5 hours during the day and night." D. "I offer each breast for 10 minutes each, every time I nurse."

B. I supplement breast feeding with 4-6 ounces of 1% milk twice

The nurse is explaining to an adolescent client, who is competing in a long distance running even, that which of the following would be an appropriate meal to have before the competition? A. Bacon and eggs, white toast and coffee. B. Pancakes with fresh strawberries, orange juice, wheat toast, fresh melon slices. C. Sausage links with cheese on a plain bagel. D. Steak, eggs, and fried potatoes.

B. Pancakes with fresh strawberries, orange juice, wheat toast, fresh melon slices

Which of the following factors does the nurse identify as providing the highest risk for nutritional deficiencies in the older adult client? A. A slight decrease in caloric consumption. B. Polypharmacy C. Dentures D. Being a vegetarian

B. Polypharmacy

The nurse has completed a comprehensive health assessment on a Hispanic client. Recognizing some cultural food practices place the client at risk for cardiovascular disease, the nurse makes which of the following suggestions? A. Try to eliminate some of the complex carbohydrates. B. Try to bake some foods instead of frying them. C. Eliminate beans and nuts. D. Try stewing foods in a saturated fat.

B. Try to bake some foods instead of frying them

The nurse is caring for the client who is recovering from partial thickness burns. Which of the following breakfast options indicates client understanding of the recommended diet? A. Two slices of toast with butter, orange juice, and skim milk. B. Two poached eggs, hash brown potatoes, and whole milk. C. Three pancakes with syrup, two slices of bacon, and apple juice. D. One cup of oatmeal with skim milk, ½ grapefruit and coffee.

B. Two poached eggs, hash brown potatoes, and whole milk

Which of the following strategies should the nurse share with a client who wishes to avoid becoming overweight? A. Maintain a low-fiber diet. B. Use visualization of portion sizes to control intake C. Limit fat and increase other nutrients D. Increase the amount of CHOs in the overall diet.

B. Use visualization of portion sizes to control intake

How should the nurse best respond to a client's statement, "I am always dieting, but I never seem to be losing weight"? A. "Weight loss is only maintained if you really want to lose the weight." B. "Dieting is a way of life and compliance is required to maintain weight loss." C. "By stating "you are always dieting," it sounds like you need some assistance in realizing your weight loss goals." D. "I need to find out which type of diet you are on because it may not be effective."

C. "By stating 'you are always dieting,' it sounds like you need some assistance in realizing your weight loss goals."

The nurse is teaching a mother about feeding her toddler. Which of the following statements by the mother indicates further teaching is required? A. "Mealtimes are scheduled so the entire family can sit and eat together." B. "Cheerios with milk are the usual snack before bedtime." C. "Hot dogs are great - she can hold them in her fingers to eat them." D. "Hamburgers are cut into small pieces so she can use them as finger foods."

C. "Hot dogs are great - she can hold them in her fingers to eat them."

The nurse is admitting a client with thermal burns to both arms and the anterior trunk. When the client asks for a drink of water the most appropriate response for the nurse is? A. "I'll get you a drink as soon as I establish an intravenous line." B. "I can only give you juice to drink, not water." C. "I'm sorry, you cannot have anything to drink right now; let me moisten your mouth instead." "Would you also like me to order you a meal tray?"

C. "I'm sorry, you cannot have anything to drink right now; let me moisten your instead."

When a client asks the nurse if isoflavones will help to relieve her hot flashes, the nurse should give the which of the following responses? A. "Yes, and they would be better to take than hormones." B. "They will also prevent the development of osteoporosis." C. "They may help to reduce the symptoms of menopause." D. "Isoflavones are chemical compounds found in some teas and soy foods."

C. "They may help to reduce the symptoms of menopause."

Which of the following patterns of weight loss noted in a client would be of concern to the nurse? A. 10 pound weight loss in 6 months B. 20 pound weight loss in 20 weeks C. 5 pound weight loss in 1 week D. 8 pound weight loss in 2 months

C. 5 pound weight loss in 1 week

The nurse has completed health histories on several pregnant clients. Which of the following clients is at highest risk for nutritional alterations and requires immediate nutritional teaching? A. A 27 year old who works night shift and eats "breakfast" at 2:00 in the afternoon. B. A 37 year old with her first pregnancy. C. A 13 year old living with parents. D. A 23 year old who is slightly overweight.

C. A 13 year old living with parents

Which of the following is advice that the nurse would give to all clients with diabetes mellitus? A. Restrict calories to lose weight. B. Limit saturated fat to 30% of the daily calories. C. Avoid skipping or delaying meals D. Avoid all use of sucrose and simple sugars.

C. Avoid skipping or delaying meals

The nurse determines a client is compliant with a 2-gram sodium restricted diet when the client reports following the dietary practices: A. Limiting the use of the salt shaker to two shakes per meal. B. Limiting milk to one cup per day. C. Avoiding the use of salt in cooking. D. Using salt-free butter with meals.

C. Avoiding the use of salt in cooking

Which breakfast option indicates to the nurse that the client with coronary artery disease (CAD) requires further diet instruction? A. Orange juice, shredded wheat, skim milk, toast and jelly. B. Grapefruit juice, oatmeal, 1% milk, and bagel with jelly. C. Canned peaches, egg omelet, whole milk, and fruit yogurt. D. Applesauce, bagel with margarine, egg-white oatmeal and skim milk.

C. Canned peaches, egg omelet, whole milk, and fruit yogurt

A diabetic client comes into the clinic for a follow-up visit. The nurse best determines the client has been compliant with dietary instructions over the two months since the last visit when which of the following findings are noted? A. Client's skin is warm and dry with no fissures or skin tears. B. Client's fasting blood glucose is within normal limits. C. Client's hemoglobin A1c is within normal range D. Urine testing is negative for ketones.

C. Client's hemoglobin A1c within normal range

The nurse is setting up the breakfast tray for a client with gastroesophageal reflux disease (GERD) and notices one food that the client should not eat. The nurse should remove which of the following foods? A. Poached egg B. Dried toast C. Coffee with cream D. Skim milk

C. Coffee with cream

An 18-year-old anorexic client has been hospitalized for the last two weeks. Which of the following is the best evidence to the nurse that the client is making progress toward improvement? A. Talking about "getting in shape." B. Attending all group sessions. C. Gaining two pounds. D. Asking for a weekend pass.

C. Gaining two pounds

Physical screening reveals a male client who is 6 feet tall and weighs 199 pounds. What information does this provide to the nurse in relation to a normal weight pattern? A. The client's weight is appropriate for his height therefore no further action is needed. B. Given the client's height his weight is not appropriate and the client should be treated for obesity. C. It is important to also note the client's body frame, as this will impact evaluation of normal weight pattern. D. The client is underweight and needs additional calories in his diet.

C. It is important to also note the client's body frame, as this will impact evaluation of normal weight pattern

Which nutritional measures should the nurse suggest to a client with gastroesophageal reflux disease (GERD) to minimize the risk of symptoms? A. Eat three large meals a day with no snacks. B. Use a lot of garlic to season food rather than salt. C. Limit intake of coffee drinks to two or fewer cups a day. D. Use peppermint candies to take away the bitter taste in the mouth.

C. Limit intake of coffee drinks to two or fewer cups per day

The nurse has admitted a bulimic client who has been abusing laxatives and diet pills. What is the first goal of treatment for this client? A. Promote the development of insight into the behaviors B. Promote the acceptance of self and body C. Promote adequate nutrition and retention of food D. Promote the development of realistic expectations for dieting

C. Promote adequate nutrition and retention of food

The nurse places highest priority on which of the following in helping a client lose weight? A. Increase exercise B. Decrease caloric intake C. Set realistic target goals D. A time frame of two months

C. Set realistic targets goals

What advice can the nurse give to a client concerned with weight control to help avoid the occurrence of weight cycling? A. "follow your dietary plan exactly as ordered and do not make any adjustments." B. "increase the amount of fluids in your diet to maintain hydration." C. "use nutritional shakes/supplements in place of one meal each day." D. "incorporate dietary reduction measures and physical activity into your weight loss program."

D. "incorporate dietary reduction measures and physical activity into your weight loss program."

A client is using a juice bottle to put her infant to bed each night. Which of the following suggestions would the nurse make to educate the mother about changing this nighttime behavior? A. Suggest that the client dip a pacifier in juice instead of providing a bottle of juice. B. Tell the client to stop giving the infant a bottle at bed. C. Suggest that the client use plain water in a night bottle-feeding if the infant is used to going to sleep with a bottle. D. Tell the client that providing a bottle at bedtime is unnatural and she should simply give a pacifier.

C. Suggest that the client use plain water in a night bottle-feeding if the infant is used to going to sleep with a bottle.

Which of the following behaviors would indicate to the nurse that a pregnant client is at greatest risk for anemia? A. The client takes her prenatal vitamins every other day. B. The client has increased her fluid/water intake . C. The client eats several glasses of ice chips throughout the day. D. The client eats a large bowl of cereal each morning.

C. The client eats several glasses of ice chips throughout the day

The nurse has performed an admission assessment on a client with hypertension (HTN). What subjective data should the nurse further discuss with the client? A. Jogs two miles three times a week. B. Has a shot of bourbon each night. C. Uses salt on foods prior to tasting. D. Quit smoking two years ago.

C. Uses salt on foods prior to tasting

. The nurse has completed health assessments on several adolescent females. The nurse realizes the client with which of the following characteristics is at greatest risk for an eating disorder? A. Weight is in the 50th percentile, nursing student, eats 6 small meals/day. B. Weight is in the 55th percentile, business major, is a vegetarian and works out 4 times a week. C. Weight is in the 45th percentile, on a scholarship for gymnastics, reports feeling fat. D. Weight is in the 55th percentile, nursing student, reports high level of stress.

C. Weight is in the 45th percentile, on a scholarship for gymnastics, reports feeling fat

The nurse is caring for a client admitted with severe burns. The institution uses the Parkland formula for intravenous fluid replacement, so the nurse will need to have which of the following information? A. Weight of client and percentage of burns B. Height and weight of client. C. Weight of client and depth of burns D. Percentage and depth of burns

C. Weight of client and depth of burns

The nurse has completed dietary teaching with a newly diagnosed diabetic client. It is clear that the teaching has been successful when the client states, "I'll drink one-half cup of orange juice when I experience:" A. "Nausea, vomiting, and flushed skin." B. "Fever, fast pulse, and sweating." C. "Increased urination, thirst, and dry skin." D. "Hunger, dizziness, and clammy skin."

D. "Hunger, dizziness, and clammy skin."

A mother is concerned that her daughter is going to become obese as she is 5 feet tall and weighs 120 pounds. The nurse should respond to the mother's concern for her child by saying: A. "children often grow out of their "fat" stage, so there is little to worry about at this time." B. "it is too early to tell what your daughter's weight will be as an adult, so increase physical activity to prevent further weight gain." C. "this is indeed a serious concern and your daughter should probably be tested for diabetes." D. "a nutritional history should be done to assess typical intake pattern, physical activity level, and discuss body image concerns."

D. "a nutritional history should be done to assess typical intake pattern, physical activity level, and discuss body image concerns

The nurse explains to a client that genetic influences affect weight control in the following way: A. The presence of leptin helps control weight in obese clients. B. Genetic influences are the major factor in determining weight control. C. Genetic influences are not important in determining body size and shape. D. A combination of genetic and environmental factors influences fat development.

D. A combination of genetic and environment factors influences fat development

. A client recently diagnosed with type 1 diabetes mellitus is learning to use the American Diabetes Association Exchange Lists. The nurse concludes that the teaching has been effective if the client chooses which of the following as an appropriate exchange for white rice? A. Egg B. Tomato C. Orange D. Bread

D. Bread

When providing discharge instructions for a client diagnosed with coronary artery disease (CAD), the nurse gives dietary recommendations to limit the intake of which of the following foods? A. Dietary fiber B. Tuna and other salt-water fish C. Soybean products D. Egg yolks

D. Egg yolks

An athletic client states that he is thinking of using carbohydrate (CHO) loading to increase his performance. How should the nurse respond to this client? A. Suggest the use of alternative ergonomic aids such as creatine or carnitine because they provide better results. B. Discuss foods that are high in CHO's to assist the client to meet the desired goal. C. Ask the client what type of sport activity he is doing to see if this method would help. D. Refer the client to a sports/nutritional specialist or trainer so that he can be properly supervised.

D. Refer the client to a sports/nutritional specialist or trainer so that he can properly supervised

How will the nurse teach a client with gastroesophageal reflux disease (GERD) to control symptoms? A. Space six meals a day between breakfast and bedtime. B. Drink 10-12 ounces of water with each meal. C. Perform daily exercises of weight lifting and situps D. Sleep with the head of the bed elevated six to eight inches

D. Sleep with head of the bed elevated six to eight inches

The nurse has assisted an adolescent client who does not like milk to identify appropriate alternative foods to increase calcium intake. Which of the following choices made by the client indicates an inappropriate selection? A. Broccoli B. Tofu C. Cheddar cheese D. Spaghetti

D. Spaghetti

Which approach should the nurse use to develop a trusting relationship with the client who has an eating disorder? A. Set strict limits that are detailed and numerous. B. Encourage use of "testing" behaviors. C. Tell the client how to behave. D. Utilize consistency and gentle firmness

D. Utilize consistency and gentle firmness