Nutrition study set for final
In evaluating a client's nutritional needs, the nurse realizes the client will need to increase protein intake when what condition is present? Answers: D. Diabetes mellitus C. Menopause B. Hypometabolic condition A. Peritoneal dialysis
peritoneal dialysis
The nurse is admitting a new client who identifies as a devour Muslim. The nurse notes this on the client's diet orders. The unlicensed personnel (UAP) is preparing to assist the client with meal selection and asks the nurse about food items for the diet. What will the nurse indicate that the client is likely to avoid? Answers: B. Poultry A. Beef D. Eggs C. Pork
pork
The nurse is working with a client who voices the desire to lose weight. When providing education about intake, the nurse should begin by explaining that a person who consistently consumes too many calories will be in what type of energy balance? Answers: A. Negative D. Equal B. Positive C. Neutral
positive
The older adult population has a mean intake below the dietary reference intake (DRI) for several nutrients. The nurse should teach clients that what mineral falls into that classification? Selected Answer: B. Potassium Answers: B. Potassium A. Sodium D. Manganese C. Chloride
potassium
The nurse is presenting a workshop on preventing foodborne illness. An attendee at the workshop asks, "What is the best way to avoid a foodborne illness?" Which is the best response by the nurse? Answers: A. Ensuring vaccinations for food service personnel are up to date C. Preventing cross contamination of raw and cooked foods B. Promptly freezing meat after purchasing D. Avoiding raw food consumption
preventing cross contamination of raw and cooked foods.
While leading a class on measures to control risk of cardiovascular disease, the nurse instructs attendees on limiting sodium intake. What should the nurse identify as the largest source of sodium in the American diet? Selected Answer: C. processed foods Answers: B. salt added at the table A. salt added during cooking D. natural sources of sodium C. processed foods
processed foods
An adolescent client tells the nurse that they have been restricting calories for 1 month in order to lose weight. The client reports feeling tired since starting the diet and says, "I just don't have enough energy to exercise." The nurse suspects the client is experiencing which of the following problems? Answers: A. Osteoporosis C. Protein-energy malnutrition B. Protein excess D. Protein catabolism
protein catabolism
A client comes into the clinic reporting arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic several weeks ago for treatment of foodborne illness. To which pathogen was the illness most likely linked? Answers: C. Salmonellosis A. Shigellosis D. Botulism B. Listeriosis
salmonellosis
The nurse is providing nutritional education to a healthy 65-year-old who lives independently. Which meal should the nurse identify as most appropriate for this client? Selected Answer: D. Sandwich consisting of 3 oz of tuna mixed with 1 tsp olive oil on 2 slices whole-wheat bread; 1 medium apple; 1 cup of carrot sticks Answers: A. 6 oz of chicken noodle soup (from a can), 6 saltine crackers with 2 tbsp of butter, ¾ cup of ice cream B. Sandwich consisting of 6 oz of corned beef, 2 oz Swiss cheese, 2 oz of coleslaw, 3 tbsp of Russian salad dressing, and 2 slices of rye bread; 1 cup of low-sodium pretzels; 1 cup of grapes C. Salad consisting of 3 oz spinach, ½ cup of tomatoes, ½ cup of carrots, ½ cup of cucumbers, and 3 tbsp of ranch dressing
sandwich consisting of 3 oz of tuna mixed with 1tso olive oil on 2 slices whole wheat bread, 1 medium apple: 1 cup of carrot sticks
The school nurse is teaching a group of school-aged children about protein digestion during a nutrition class. The nurse knows that education was successful when the class identifies what location as the principal site of protein digestion? Answers: C. Small intestine B. Stomach D. Large intestine A. Mouth
small intestine
A nurse is trying to help a client understand the difference between glucose and glycogen. The nurse recognizes understanding when the client indicates that glycogen is the human version of what? Answers: C. Starch B. Sugar D. Protein A. Fiber
starch
The nurse is reviewing food journal entries for a client who is following the Dietary Approaches to Stop Hypertension (DASH) diet based on a daily intake of 2000 calories. Evidence of what dietary behavior indicates to the nurse that the client is adhering to the guidelines of this diet? Answers: B. Non-diet soda is limited to one 8-oz can each day. A. Daily intake of fruits and vegetables is almost 4 cups. D. The client consumes 18 servings of whole grains each week. C. The client consumes fish for dinner every Tuesday and Friday.
the client consumes fish for dinner every Tuesdays and friday
A nurse is assigned to care for a client who identifies as an observant Buddhist. What point should the nurse ensure is understood by the unlicensed assistive personnel (UAP) who helps deliver the client's meal tray Answers: C. The client fasts during Ramadan. B. The client may avoid garlic. D. The client may avoid blood-colored root vegetables. A. The client is likely a vegetarian
the client is likely a vegetarian
The nurse is providing dietary guidance to a client with type 2 diabetes. What should the nurse indicate is the recommendation for fiber intake? Selected Answer: C. the same amount as currently recommended for the general population Answers: A. less than currently recommended for the general population B. more than currently recommended for the general population C. the same amount as currently recommended for the general population D. most fiber in the form of insoluble fiber
the same amount as currently recommended for the general population
The nurse is conducting nutrition counseling for a client and discussing the credibility of information regarding organically grown foods. The nurse determines the client has an accurate understanding of organic foods when the client makes which statement? Answers: C. "I will save money if I buy organic produce and dairy products." D. "There is a big nutritional difference between organic and conventional produce." B. "All fruits at the farmers' market are 100% organic USDA certified." A. "There is no growth hormone in organically grown meats
there is no growth hormone in organically grown meats
A nurse educator is teaching a class about the role of minerals in the diet. The nurse determines that teaching was effective when a student make what statement about minerals? Answers: C. "Minerals originate from the earth's crust." B. "They are digested primarily in the small intestine." D. "They are broken down and rearranged during metabolism." A. "Minerals are easily destroyed by light, air, heat, and acids."
they are broken down and rearranged during metabolism
A nurse is discussing dietary minerals with a client who wants to retain as much nutritional value as possible during food preparation. The nurse should provide what information about minerals? Answers: C. "They are released from foods only by cooking." A. "They are not destroyed by heat and light." B. "Minerals are made dormant by heat and light." D. "Cooking oxidizes them."
they are not destroyed by heat and light
The nurse is helping a client develop a menu plan. What information about nonnutritive sweeteners should the nurse share with the client? Answers: B. They are much less sweet than sugar. D. They cause blood sugar levels to rise rapidly. A. They promote dental caries. C. They provide few or no calories.
they provide few or no calories
The health care provider recommends that an older client take a multivitamin supplement labeled as "50+" or "mature." The client later asks, "Why should I take that specific type?" How should the nurse respond? Answers: C. "They typically contain less vitamin B12." B. "Supplements with those labels contain more zinc." D. "Supplements for older adults provide more vitamin C." A. "Those formulations contain more vitamin D
those formulations contain more vitamin d
The nurse has been asked to speak on "Nutrition in the Foods We Eat" at a community meeting. During the presentation, an attendee asks that examples be given for functional foods. Which foods would the nurse describe as natural functional foods? Select all that apply. Answers: E. Orange juice with calcium A. Rice C. Oats D. Garlic B. Tomatoes
tomatoes, oats, garlic
A parent who reports giving their toddler 1 to 2 cups of fruit juice each day asks whether that practice is appropriate. What is the nurse's best response? Selected Answer: C. "Try cutting back to half a cup." Answers: D. "Juice should never be given to child younger than 5 years of age." A. "Yes, it helps keep your child adequately hydrated." C. "Try cutting back to half a cup." B. "As long as it's 100% juice, one serving can replace a meal."
try cutting back to half a cup
The nurse is seeing a client diagnosed with chronic kidney disease (CKD) who states, "I am frustrated with trying to manage my diet." The nurse recognizes this client needs encouragement and some suggestions to prevent nutritional deficiencies. Which of the following are some suggestions the nurse can make? Select all that apply. Answers: D. "Spread the protein allowance over the day." B. "Try highly seasoned or strongly flavored foods." E. "Think of meat as a side dish rather than the main part of the meal." A. "Limit dairy foods to 1 cup each day." C. "Add salt at the table, not during cooking."
try highly seasoned or strongly flavored foods, spread the protein allowance over the day, think of meat as a side dish rather than the main part of the meal
A client who has made dietary changes to lose weight will be leaving town for a long business trip that will require eating at restaurants frequently. When the client asks how to continue the healthy eating pattern while on the trip, what recommendation can the nurse make? Answers: C. Limit meals to breakfast and dinner to compensate for the increased calories. A. Try to the menu before selecting a restaurant. B. Order only from the appetizer menus to limit calories. D. Bring prepared meals on the trip.
try to the menu before selecting a restaurant
The nurse teaches the client about reducing the risk for foodborne illnesses. What would the nurse identify as the major cause of foodborne illnesses? Answers: B. Unsanitary food handling C. Undercooking D. Obtaining food from outdoor food vendors A. Keeping foods at room temperature
unsanitary food handiling
The nurse educator is teaching a group of nursing students about saturated and unsaturated fatty acids. The educator recognizes that teaching has been effective when a student makes what statement? Answers: A. "Unsaturated fatty acids are solid at room temperature." C. "These two fats are absorbed differently." D. "Saturated fats are found only in animal products." B. "Unsaturated fats are often found in fish oils."
unsaturated fats are often found in fish oil
During an outreach seminar on diet and nutrition at a community center, the nurse is asked to provide tips on preventing foodborne illness. What would be the nurse's best response? Answers: A. "Wash hands after meal preparation and cooking is complete." B. "Leave cooked food out until completely cooled before refrigeration." C. "Use separate food preparation knives and surfaces for raw and cooked foods." D. "Wash raw meat and poultry prior to meal preparation."
use separate food preparation knives and surfaces for raw and uncooked foods
While teaching a nutrition class, the nurse discusses the use of dietary supplements in older adults. What supplement would the nurse identify as most likely to be required among this population? Selected Answer: C. Vitamin D Answers: B. Vitamin K A. Vitamin B6 D. Niacin C. Vitamin D
vitamin D
A nurse is seeing a client who is having difficulty understanding why it would be dangerous to take more vitamin D than indicated on the directions on the bottle. Which response by the nurse is best? Answers: D. "Vitamin D is fat soluble; excess is stored." B. "Vitamin D is water soluble; excess is absorbed directly into the bloodstream." A. "Vitamin D is fat soluble; excess can enhance blood thinning." C. "Vitamin D is water soluble; excess is excreted in the urine."
vitamin d is fat soluble excess is stored
The nurse is teaching a client that vitamins are organic compounds that differ in function and availability. When discussing properties of vitamins, which client statement signifies understanding? Answers: B. "Vitamins provide energy." A. "Vitamins are composed of long chains of molecules linked together." D. "Every vitamin exists in only one active form." C. "Vitamins are susceptible to destruction by factors such as heat, air, and light."
vitamins are susceptible to destruction by factors such as heat, air, and light
The nurse is developing a pamphlet on foodborne illnesses for the local public health department. What information should the nurse ensure is included in the pamphlet about keeping foods safe? Select all that apply. Answers: C. Consume only irradiated foods. D. Cook foods to the correct temperature. A. Wash hands often. E. Foods are safest when frozen. B. Keep foods separated.
wash hands often, keep foods separated, cook foods to the correct temp
During a class on fluid balance, the nurse educator discusses water as a vital element for the human body. The nurse determines that the class has effectively learned at least one of the functions of water when a student makes what statement? Answers: C. "It disrupts the shape and structure of cells." D. "Water provides energy during times of malnutrition." B. "It aids in the transport of carbon dioxide to peripheral cells." A. "Water serves as a solvent for vitamins and glucose."
water serves as a solvent for vitamins and glucose
The nurse is working with a client who immigrated to the U.S. and now has health issues associated with a typical American diet. How can the nurse most therapeutically begin a discussion about dietary changes? Answers: D. "If you decide to eat foods from the American diet, you need to make better choices." A. "You shouldn't have moved away from your traditional diet." C. "What foods from your previous diet are available in the grocery store?" B. "Why aren't you eating the foods you ate before moving here?"
what foods from your previous diet are availabile in the grocery store
The nurse is providing teaching about feeding hazards with toddlers to a group of parents. What food should the nurse include when discussing the risk for choking? Selected Answer: D. Whole grapes Answers: B. Noodles D. Whole grapes A. Yogurt C. Bread
whole grapes
The nurse is providing education for a client being discharged from the hospital on a cardiac diet. To assist the client in making food purchases that will have a long shelf life but retain nutrients, the nurse should suggest which of the following options? Answers: C. Low-fat dairy products D. Whole wheat flour A. White fish B. Sweet potatoes
whole wheat flour
A client recovering from acute kidney injury (AKI) reports being frustrated because the health care provider and dietitian cannot seem to decide what diet is best. How should the nurse respond? Answers: C. "With acute renal injury, the body cannot use protein or calories properly. It is difficult to adjust your intake of these nutrients to meet your nutritional goals." B. "They are the experts; you can have confidence that they will know how to identify the right diet for you." A. "Sometimes even experts make mistakes, but we will get this figured out." D. "You are breaking down parts of your body to use as energy because right now your body isn't able to optimally use the calories and protein you are eating."
with acute renal injury's the body cannot use proteins or calories properly it is difficult to adjust your intake of these nutrients to meet your nutritional goals.
During a visit to the maternal child clinic, a client asks the nurse when to begin giving the baby whole milk. What is the nurse's best response? Selected Answer: C. 12 months Answers: D. 2 years A. 6 months B. 9 months C. 12 months
12 months
A nurse is reviewing the healthy heart recommendations from the Dietary Guidelines for Americans with a group of parents. The parents in the group most likely have children in which age range? Selected Answer: A. 12 months of age or older Answers: B. 2 years of age or older D. 10 years of age or older A. 12 months of age or older C. 5 years of age or olde
12 months of age or older
An adult client is seeking guidance on how to maintain a healthy weight. How many minutes per week of moderate-intensity physical activity should the nurse recommend the client perform? Answers: B. 90 D. 150 C. 120 A. 60
150
A client has a history of type 2 diabetes and hypertension. The client's renal function has slowly been deteriorating. The nurse, when reviewing the daily diet with the client, notices the sodium intake may be too high. The nurse reminds the client to limit sodium intake to what value? Answers: A. 1000 mg/day C. 2000 mg/day B. 1500 mg/day D. 2500 mg/day
1500 mg/day
A client has been instructed to monitor sodium intake due to risk for hypertension. What should the nurse teach is the Upper Limit (UL) set for adults for sodium Adequate Intake (AI)? Answers: B. 2300 mg C. 2500 mg A. 1700 mg D. 3000 mg
2300 mg
The nurse educator is teaching a group of nursing students about the plate method of planning for clients with diabetes. What should the nurse provide as an appropriate protein source using this method? Selected Answer: C. 3 oz grilled chicken breast Answers: A. 1 oz cottage cheese B. 1 tbsp peanut butter D. 1/2 cup low-fat milk C. 3 oz grilled chicken breast
3 oz grilled chicken breast
The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the clients an exercise in which they must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What should the clients identify as the correct number of calories in the jelly? Answers: C. 52 calories D. 65 calories A. 26 calories B. 39 calories
52 cal
The nurse is teaching a client about the American Heart Association (AHA) recommendations are for added sugar. What would the nurse identify as the AHA's recommended limit to help prevent disease? Answers: D. 4 teaspoonfuls for women; 6 teaspoonfuls for men A. 6 teaspoonfuls for women; 9 teaspoonfuls for men C. 6 teaspoonfuls for men; 10 teaspoonfuls for women B. 8 teaspoonfuls for men; 6 teaspoonfuls for women
6 teaspoons for woman, 9 teaspoons for men
The mother of a 3-month-old infant asks the nurse in the breastfeeding clinic when the baby will be able to eat solids. What age range should the nurse identify as appropriate? Selected Answer: B. 6 to 8 months Answers: C. 9 to 11 months B. 6 to 8 months D. 12 months or older A. 3 to 5 months
6 to 8 months
During a discussion of dietary habits, a client reports discomfort with the idea of irradiated foods, stating, "I don't know what sort of changes it's making to the things I eat." How should the nurse respond? Answers: B. "Irradiation prevents the food from spoiling." A. "Any changes are similar to those made when you cook the food." D. "The process has no impact on the nutritional content of the food." C. "Irradiation is a new process, so not much is known about its effects."
Any changes are similar to those made when you cook the food
A pregnant client reports the intention to exclusively breastfeed her baby. The nurse will advise the client to supplement the child's intake with what vitamin beginning soon after birth? Selected Answer: A. D Answers: B. A A. D D. B12 C. K
D
The nurse is providing education on the prevention of major fractures in older adults. The nurse should include information on the intake of what vitamin in the educational session? Selected Answer: B. D Answers: B. D D. E C. B6 A. B12
D
The nurse is reviewing the food diary of a client who adheres to a traditional Chinese diet. What food item would the nurse expect to be omitted from the diet? Answers: D. Dairy products C. Grain products A. Green vegetables B. Poultry
Dairy products
An adolescent client reports taking a nutritional supplement after reading online articles that claimed the supplement helped improve athletic performance. What questions should the nurse ask the client to help determine the credibility of the claims? Select all that apply. Answers: A. "Do the articles appear on websites that end in '.edu' or '.gov?'" C. "Were the articles sponsored by any companies?" B. "What universities or organizations are the authors associated with?" E. "Is your team coach aware that you're using the product?" D. "Do any professional athletes use the supplement?"
Do the articles appear on websites that end in .edu or .gov, what universities or organizations are the authors associated with, were the articles sponsored by any companies
A client who is preparing to start a family asks the nurse for information on genetically modified foods and prenatal nutrition. What statement should the nurse include in teaching? Answers: C. "The process of genetic engineering has produced new food allergens that aren't yet well understood." A. "GMOs don't appear to be any more likely to cause harm than non-GMOs." D. "Years of research have proven that genetically modified foods are safe." B. "Genetically modified foods are associated with a slightly increased risk of fetal defects."
GMO'S dont appear to be any more likely to cause harm than non-gmos
A nurse providing nutritional teaching to a client has just finished discussing beta-carotene. What statement indicates the client understand the role of this nutrient in health? Answers: D. "I include winter squash in several of my meals; it helps my eyesight." C. "I cook with vegetable oils only; I want to keep my cholesterol low." B. "I have whole eggs every morning; I need the protein." A. "I drink orange juice each day; it helps my immune system."
I include winter squash in several of my meals, it helps my eyesite
A client who frequently eats at fast food restaurants states, "I have subscribed to a meal kit delivery service to improve my diet." What statement would be most appropriate for the nurse to make? Answers: D. "You should just buy prepared foods from your grocery store." C. "The meal kits are definitely the healthier option." A. "The sodium content in these kits tends to be high, so be cautious." B. "The subscription will probably help you save money."
The sodium content in these kits tends to be high, so be cautious
A client who has been reading books about health eating patterns asks the nurse to explain the term "functional foods." What is best way for the nurse to describe functional foods? Answers: D. "They have been altered to produce medicinal benefits." B. "They are foods that have components potentially beneficial to health." C. "Functional foods are those that treat specific health concerns". A. "Functional foods are those that are nutritionally complete."
They are foods that have components potentially beneficial to health
The nurse is providing teaching to a client who has undergone gastric resection. What potential deficiency should the nurse explain is commonly associated with this procedure? Answers: D. Folic acid deficiency B. Riboflavin deficiency A. Thiamine deficiency C. Vitamin B12 deficiency
Vitamin B12 deficiency
Parents of a school-aged child ask a pediatric nurse "What can we do to reduce the risk of cavities in our child's teeth?" How would the nurse best respond? Answers: B. "The best thing you can do is eliminate all sugars from the diet." C. "A good way is to limit between-meal snacking on carbohydrates." A. "Be sure to feed your child small, frequent meals." D. "Make sure your child brushes the teeth within a few hours of eating."
a good way is to limit between meal snacking on carbohydrates
The school nurse is explaining protein digestion during a nutrition class. The nurse recognizes that teaching is effective when the class indicates that protein is broken down into what end product for absorption? Answers: A. Polypeptides B. Proteases D. Glucose C. Amino acids
amnio acids
The nurse is teaching a high school health class on diet and exercise. What statement should the nurse include in teaching? Answers: C. "Adults should try to perform physical activity for at least 60 minutes/day." A. "As the intensity of activity increases, the amount of energy used increases." D. "People with chronic conditions should avoid exercise." B. "Heavier individuals tend to burn fewer calories while exercising."
as the intensity of activity increases the amount of energy used increases
The nurse has asked the mother of a preschool-aged child diagnosed with iron deficiency anemia to keep a food record to review daily intake for 1 week. During a follow-up visit, the nurse determines the preschooler's BMI and reviews a food record for which of the following reasons? Answers: B. Progression toward optimal BMI A. Assess the amount of milk consumed C. Risks of obesity D. Risks for excessive TV watching
assess the amount of milk consumed
The nurse is caring for a client with diabetes who has frequent episodes of hypoglycemia. What would be the best intervention for this client? Selected Answer: D. Assess the client's motivation to adhere to treatment. Answers: C. Counsel the client to limit total carbohydrate intake to less than 100 g/day. D. Assess the client's motivation to adhere to treatment. A. Recommend that the client gain weight. B. Encourage the client to eat three large meals/day.
assess the clients motivation to adhere to treatment
The nurse is teaching a class on nutrition with a group of clients who need to reduce dietary sodium. When teaching clients how to read food labels, the nurse should instruct clients to avoid which ingredients? Select all that apply. Answers: B. MSG A. xanthan gum D. baking soda F. baking powder E. food coloring C. gelatin
baking soda, baking powder, msg
The nurse is caring for a client with uremia that has impacted their nutritional status. The nurse should anticipate that this client's appetite will be at its highest level at what time of the day? Answers: B. lunch A. breakfast D. bedtime C. dinner
breakfast
A client who is attempting to lose weight states, "I suppose I will have to stop eating at my favorite Italian restaurant because all the food is so fattening." What food item could the nurse encourage the client to select from that restaurant's menu? Answers: A. Cheese ravioli with meat sauce C. Veal parmigiana B. Chicken marsala D. Shrimp alfredo
chicken marsala
A client who is an athlete expresses concern about the body potentially using protein as fuel. What recommendation should the nurse make to address the client's concern? Answers: A. "Make sure you consume extra protein to compensate for this." D. "Consume enough calories to meet your daily needs." B. "Take a daily iron supplement." C. "Ensure that you're consuming enough of the B vitamins."
consume enough calories to meet your daily needs
The nurse is counseling family members of an older adult about the client's fluid intake. What statement should the nurse include in teaching? Selected Answer: C. "Consume fluid at regular intervals throughout the day." Answers: B. "It is sufficient to drink when feeling thirsty." A. "Water is the only effective fluid for hydration." C. "Consume fluid at regular intervals throughout the day." D. "Limit fluid intake to prevent incontinence."
consume fluid at regular intervals throughout the day
The nurse is providing education to a group of clients recently diagnosed with diabetes. To test client knowledge, the nurse asks them to identify potential causes of hypoglycemia. Which response is a possible cause of hypoglycemia? Answers: C. delaying mealtime A. acute illness B. stress D. too much food
delaying meal time
he nurse is teaching the client about the impact of sugar consumption on health. The nurse recognizes that teaching has been effective when the client states that sugar is directly implicated in the development of what health condition? Answers: B. Dental caries C. Heart disease D. High blood pressure A. Obesity
dental caries
The nurse is assessing client who has arrived at the emergency department. What symptoms would the nurse expect to observe to support a possible diagnosis of foodborne illness? Select all that apply. Answers: B. Sore throat A. Diarrhea C. Nausea D. Lethargy E. Fever
diarrhea, nauseam fever
The nurse is explaining the terminology used to classify fiber. What term has been suggested for intact and naturally occurring plant fiber? Answers: A. Functional D. Viscous C. Total B. Dietary
dietary
The nurse educator is teaching a class on cultural competence, specifically regarding nutrition. The nurse explains that people of different cultures who move to the United States are most likely to eat traditional foods from their culture at certain meals. At which meal are these foods usually eaten? Answers: C. Dinner A. Breakfast B. Lunch D. Bedtime snacks
dinner
The nurse is preparing a client for discharge from the hospital after a laparoscopic cholecystectomy. Which of the following is important for the nurse to teach the client about dietary changes? Answers: D. Avoid consuming monoglycerides. A. Eat a low-fat diet. B. Decrease intake of saturated fats only. C. Decrease intake of unsaturated fats only.
eat a low-fat diet
Acute episodes of illness can create problems for clients who have insulin-dependent diabetes. During these periods of acute illness, what should the nurse instruct clients who have insulin-dependent diabetes to do? Answers: D. "Eat about three carbohydrate choices every four hours." A. "Avoid taking any insulin or oral diabetic medications." C. "Consume the exact amount of normal carbohydrate allowance." B. "Avoid drinking fruit juices or fruit purees."
eat about three carbohydrate choices every 4 hours
Acculturation of people of Mexican descent may result in changes in their diet. Acculturation tends to cause a decrease in what dietary component? Answers: A. Protein B. Sodium D. Fiber C. Fat
fiber
The nurse educator is preparing a class on cultural considerations in nutritional patterns. Which statements should the nurse include regarding acculturation? Select all that apply. Answers: E. Second-generation Americans may give up ethnic foods and the traditional ways of preparing them. B. First-generation Americans tend to adhere more closely to traditional eating patterns than subsequent generations. D. American food undergoes change in response to the influx of groups from other cultures. C. People with higher education tend to change their eating habits more quickly than people with less education. A. Adults are more likely to change their eating habits when compared with children.
first generation americans tend to adhere more closesly to traditional eating patters, people with higher education tend to change their eating habits, american food undergoes change in response to the influx of groups
During a routine visit, the nurse is assessing a child whose parent reports giving only bottled water to drink. Based on this information, the nurse is aware that the child may require supplementation with what substance? Answers: D. Fluoride C. Iron A. Chlorine B. Magnesium
fluoride
The nurse is interviewing a school-aged client during a wellness checkup. The client lives in a single-parent household and reports that the parent has had difficulty finding employment for the past several months. The nurse suspects that the client's nutrition may be adversely affected by what? Answers: D. Overconsumption of genetically modified foods C. Lack of organic foods B. Food irradiation A. Food insecurity
food insecurity
Parents of an infant ask what concerns they should have about formula feeding. How should the nurse respond? Selected Answer: B. "Formula-fed babies are at risk for being overfed." Answers: D. "Formula-fed babies can consume too much iron." A. "You may risk using the wrong formula for your baby." C. "Dehydration can be common in babies who are formula fed." B. "Formula-fed babies are at risk for being overfed."
formula fed babies are at risk of being overfed
Risk of vitamin B12 deficiency increases in older adults. To ensure adequate intake, the nurse should recommend what source? Selected Answer: D. Fortified cereals Answers: D. Fortified cereals B. Red meats A. Citrus fruits and juices C. Milk and dairy products
fortified cereals
The parent of a 5-month-old infant is seeking advice about starting the child on solid foods. What is the nurse most likely to recommend as the first food to introduce? Selected Answer: B. Fortified infant cereal Answers: A. Mashed vegetables C. Pureed fruits D. Non-citrus fruit juices
fortified infant cereal
The nurse is teaching a group of clients how to read nutritional labels to enable them to make informed choices. The nurse includes information about the various names that are used to identify sugars that are found in fruit, such as dextrose. The nurse knows that teaching has been effective when one client states that dextrose is also known by what name? Answers: D. Maltose B. Fructose A. Levulose C. Glucose
glucose
he nurse is assessing a male client who is requesting assistance with weight loss. The nurse determines the client has central obesity based on what waist circumference? Answers: A. Greater than 30 in. B. Greater than 35 in. D. Greater than 45 in. C. Greater than 40 in.
greater than 40 in
The nurse and a family member of an older adult client who is sedentary are discussing strategies for preventing malnutrition in the client. What recommendation should the nurse make? Selected Answer: A. "Have some family meals throughout the week." Answers: D. "Provide a quiet environment during meals." A. "Have some family meals throughout the week." C. "Puree foods the client finds enjoyable." B. "Be sure to offer only heart-healthy food."
have some family meals throughout the week
The nurse is teaching senior clients about osteoarthritis (OA). The nurse recognizes teaching has been effective when a client identifies what as the greatest known modifiable risk factor of OA of the knee? Selected Answer: B. High body mass index Answers: D. Inadequate intakes of calcium C. Moderately inactive lifestyle B. High body mass index A. Nutritional deficiency of folic acid
high body mass index
The nurse is conducting client education for an older adult client who is a resident of a long-term care facility. The assessment indicates that the client is at a high risk for malnutrition. Which client statement is the client most likely to report with respect to nutritional status? Selected Answer: B. "I just don't have an appetite." Answers: D. "My new dentures fit much better than my old ones." C. "I take two different medicines every day." A. "I eat most of my meals with friends." B. "I just don't have an appetite."
i just dont have an appetite
A nurse is providing education to a client about the differences between fat-soluble and water-soluble vitamins. The client is correct in making what statement after the teaching session? Answers: D. "I need enough fat on my body to make sure water-soluble vitamins can be stored." C. "I need to take water-soluble vitamins every day." B. "I need to eat enough protein to help water-soluble vitamins be carried through my blood." A. "I need water-soluble vitamins more than I need fat-soluble vitamins."
i need to take water-soluble vitamins every day
The nurse is teaching a client with chronic kidney disease (CKD) to understand the necessary changes to their diet. The nurse knows that the client understands the teaching when the client makes what statement? Selected Answer: B. "I should restrict my protein intake." Answers: C. "I ought to cut back on my sodium consumption." D. "I will reduce my potassium intake." B. "I should restrict my protein intake." A. "I need to increase my protein intake."
i should restrict my protein intake
While leading a nutrition class, the nurse is discussing the role that some nutrients play in regulating chemical substances in the body. The nurse correctly explains which nutrient is essential for effective thermoregulation? Answers: D. Selenium C. Zinc B. Iodine A. Iron
iodine
The nurse is teaching a client about the concept of combining incomplete proteins that are complementary. What example should the nurse provide? Answers: D. Lentils and rice A. Black beans and kidney beans C. Whole-wheat toast and butter B. Apples and cheese
lentils and rice
The nurse is teaching a client about the concept of combining incomplete proteins that are complementary. What example should the nurse provide? Answers: D. Lentils and rice C. Whole-wheat toast and butter A. Black beans and kidney beans B. Apples and cheese
lentils and rice
The nurse is discussing with nursing students the need of some clients with type 2 diabetes to take exogenous insulin. What should the nurse indicate is the most common reason for this requirement? Selected Answer: A. Lifestyle interventions are not achieving glycemic control. Answers: B. The client is not exercising enough. D. The client is not eating enough. C. The client is not following the caregiver's care plan. A. Lifestyle interventions are not achieving glycemic control.
lifestyle interventions are not achieving glycemic control
A client who is vegan has been placed on a sodium-restricted diet. What practice should the nurse recommend the client adopt when cooking meals at home? Answers: B. Use canned vegetables. A. Avoid eating pasta. C. Use fresh fruit in place of frozen. D. Limit soy substitutes.
limit soy substitutes
The nurse is teaching a client about identifying sources of cholesterol in the eating pattern. What item in the client's diet would the nurse identify as a source? Answers: A. Avocado C. Nuts D. Lobster B. Legumes
lobster
A client reports that their entire family is considering adopting a vegetarian eating pattern. What should the nurse recommend? Answers: C. "Have every family member take amino acid supplements regularly." D. "Plan your menu so that you include complementary proteins in each meal." B. "Make sure everyone is meeting the daily recommendation for calories." A. "Occasionally offer a meat-based meal to ensure adequate intake of all essential amino acids."
make sure everyone is meeting the daily recommendation for calories
An older adult client has been admitted to a long-term care facility where a liberal eating pattern is offered. The client is concerned about their long history of high cholesterol intake and wants a diet that will restrict it. What is the nurse's best response? Selected Answer: A. "Malnutrition is a greater threat than your cholesterol intake." Answers: C. "The facility does not offer individualized dietary options." A. "Malnutrition is a greater threat than your cholesterol intake." D. "If the cholesterol hasn't gone down yet, it never will." B. "You are too old to worry about your cholesterol now
malnutrition is a greater threat than your cholesterol intake
During assessment of a new client, the client reports using mega doses of nutritional supplements for several years. Although the nurse is aware that consistently high doses of many vitamins have no adverse effects, the nurse teaches the client that long-term exposure to synthetic folic acid may do what? Answers: A. Mask a deficiency of vitamin B12. C. Increase the risk of heart disease. B. Cause a temporary sensory neuropathy. D. Increase the need for other B vitamins.
mask a deficiency of vitamin B12
The nurse is teaching a high school health class about calcium when a student asks, "What can we eat to ensure we get enough of it?" What should the nurse teach the students to consume in order to promote the absorption of calcium? Answers: D. Coconut oil C. Milk A. Beef B. Bran cereal
milk
A young parent asks, "Is it possible to give my child too much milk?" The nurse should explain that young children who drink too much milk are at risk for what disorder? Selected Answer: A. Milk anemia Answers: C. Hypervitaminosis A A. Milk anemia B. Hypercalcemia D. Protein deficiency
milk anemia
Although many people may not be meeting recommended nutritional guidelines for optimal health, it is not always necessary for people to take a vitamin supplement. Which individual is least likely to need a vitamin supplement? Answers: D. Adult on a very low-calorie diet C. Older adult woman living alone B. Pregnant teenager A. Moderately active adult
moderately active adult
The nurse is conducting a workshop at a local health fair. After the presentation, the nurse recognizes that a participant understands recommendations regarding fat intake when they make what statement? Answers: A. "My unsaturated fat intake should be less than 5% of my total calories per day." C. "My total fat intake should be less than 15% of my total calories per day." D. "My trans fat intake should be less than 20% of my total calories per day." B. "My saturated fat intake should be less than 10% of my total calories per day."
my saturated fat intake should be less than 10 percent of my total calories per day
At a public workshop, the nurse is teaching attendees about assessing water needs and adequate hydration. The nurse teaches that while thirst is an adequate indicator of need for most adults, it may not be reliable for what population? Answers: C. Older adults B. Those who are middle-aged A. Young adults D. Adults who are obese
older adults
A client seeking advice on making improvements to their eating pattern asks the nurse whether to replace some fruits and vegetables with their organic equivalents. How should the nurse explain the difference between produce grown using standard means versus organically? Answers: A. Organic farming uses no prohibited fertilizers or pesticides. B. Organic foods contain higher levels of micronutrients. D. Organic versions are less likely to be associated with foodborne illness. C. Non-organic versions may be grown using antibiotics and hormones.
organic farming uses no prohibited fertilizers or pesticides
