Nutrition test 3

The DASH diet emphasizes whole foods versus individual nutrients. The nurse recognizes which of the following is a suggested food for the grains group? A) Enriched grain B) Whole grain C) White rice D) Raw, unprocessed grain

B

The nurse is caring for a 33-year-old female who was in a motor vehicle accident. She is in the stress response phase. Which amino acid is depleted rapidly during stress? A) Alanine B) Glutamine C) Glycine D) Tyrosine

B

The nurse is caring for a client taking iron and erythropoietin for the anemia of CKD. What type of iron will this client be receiving? A) Oral B) Intravenous C) Enteral D) Intramuscular

B

The recommended diet for someone with dumping syndrome is low fiber. A person with dumping syndrome asks what foods are good for them to eat. What would be the best response? A) Kidney beans B) Cream of wheat C) Apples D) Shredded wheat

B

A 32-year-old female is preparing for discharge from the unit after being treated for a hypertensive crisis. The physician has ordered a 2000-calorie DASH diet. The nurse is helping the client create menus to follow once she goes home. Which of the following is a good menu option for this client? A) 1/2 cup of whole wheat spaghetti, 1 oz meatballs made with lean ground beef, 1/2 cup fat-free spaghetti sauce; 1/2 cup steamed broccoli; 1/2 cup sliced fresh peaches; and 1 cup black coffee B) 3 breaded fried chicken strips, 1 small baked potato with 1 tablespoon each of butter and sour cream, 1 slice of sourdough bread with 1/2 teaspoon of butter and jelly, 1/2 cup of sweet peas, and 1/2 cup of vanilla ice cream C) 1 cup of spilt green pea soup with ham, 6 saltine crackers with American cheese slices, and hot tea with honey D) 4 oz of poached salmon with lemon juice, 1 cup of au gratin potatoes, 3/4 cup of spinach, 1 cup of tossed salad (lettuce, tomatoes, carrots, radishes, crotons, celery, grated cheese, olives) with 2 tablespoons of fat-free dressing, and 2 cups of diet soda

A

A client calls the clinic complaining of diarrhea that has lasted 36 hours. The nurse recommends what as nutrition therapy for this client? A) Liberal fluid intake B) Clear liquids only to decrease bowel stimulation C) Low-potassium foods D) Liberal intake of apple juice to replace nutrients

A

A client has been instructed to start a high-fiber diet to treat her chronic constipation. Which of the following suggestions will help the client make the transition easier? A) Increase the fiber intake gradually. B) Add lots of nuts and seeds to the diet. C) Add 1 cup of bran a day immediately. D) Always peel any fruit before eating.

A

A client has requested ideas for menus on a low-fat diet. The nurse suggests which of the following menus? A) 1/2 cup of black beans with 1/3 cup of rice and tomatoes, 1 cup of salad with 1 tablespoon of Italian dressing, 1/2 cup of steamed broccoli, 3/4 cup of mandarin oranges, and 1 cup of skim milk B) 3 oz of broiled chicken breast, 1/2 cup of baked potato with 1 teaspoon of margarine, 1/2 cup of steamed broccoli, and 1 cup of hot tea C) 3 oz of broiled steak, 1/2 cup of brown rice, 1 cup of green salad with 1 tablespoon of low-fat ranch dressing, 1/2 cup of fresh strawberries, and 1 cup of steamed spinach D) 3 oz of tuna mixed with lettuce, tomato slices, chopped onions, grated carrots and 2 tablespoons of Thousand Island dressing, 2 slices of whole wheat bread with 1 tablespoon of butter, 2 oz of cheddar cheese sticks, and 1 cup of whole milk

A

A client suffering from anorexia due to anxiety and fear has the same goal of nutritional therapy as the client who is anorexic due to medical treatments. What is that goal? A) Stimulate the appetite to maintain adequate nutritional intake. B) Stimulate the appetite to get the client to eat at least 75% of each meal. C) Stimulate the appetite to get the client to eat at least 50% of each meal. D) Stimulate the appetite to maintain three meals a day of oral intake.

A

A client suffering from diarrhea asks what might be the cause. The nurse knows that this client suffers from diarrhea secondary to Crohn disease. What type of diarrhea does this client have? A) Secretory B) Osmotic C) Watery D) Infectious

A

A newly diagnosed diabetic tells the nurse she is using the Exchange Lists for Meal Planning but is having difficulty remembering when a food or beverage is considered to be free. What would be the best response? A) A good guide is the "free food list." B) When the portion size is less than 1 oz C) When it is a nonfat product D) When the client has consumed the recommended number of daily servings from each exchange list

A

An intervention proven to reduce hypertension and increase weight loss is a "heart healthy" diet. What diet besides the DASH diet is recommended as "heart healthy"? A) Mediterranean diet B) Low-calorie, low-potassium diet C) Los Angeles diet D) Metabolic diet

A

Anorexia nervosa is a difficult eating disorder to treat. What should be the focus of nutrition therapy goals for clients with anorexia? A) Total number of calories consumed B) Grams of fat consumed C) Grams of protein consumed D) Amount of weight gained

A

Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss

A

Clients who undergo radiation therapy to the head and neck are at risk for several complications. What is the most likely complication of radiation to the head and neck? A) Difficulty chewing and swallowing B) Nausea and vomiting C) Chronic blood loss D) Malabsorption

A

Dairy products, beef, pork, poultry, and lamb, eaten so liberally in the American diet, provide the majority of which of the following substances? A) Saturated fat B) Polyunsaturated fat C) Monounsaturated fat D) Omega-3 fat

A

It is widely recognized and accepted that our diets can result in various disorders and diseases. Food is also responsible for many benefits. Some components are specifically known for their cardiometabolic benefits. Which of the following has linked fruits to possible cardiometabolic benefits? A) Antioxidant benefits B) Unsaturated fatty acids C) Sodium D) Omega-3 fatty acids

A

Obesity is a disease that is running rampant in the United States. A nurse is speaking to a civic group about overweight and obesity. One of the subjects is the complications associated with obesity. What is one of the complications of obesity? A) Obstructive sleep apnea B) Kidney stones C) Intestinal polyps D) Pancreatitis

A

One of the clients on the unit has dumping syndrome. Which food is most likely to be restricted for this individual? A) Milk B) Mashed potatoes C) Lean meat D) Margarine

A

Refeeding syndrome is a potentially fatal complication of overfeeding. Why is refeeding syndrome so dangerous? A) It may result in dangerous shifts in serum phosphorus and other electrolytes. B) It results in a decrease in insulin. C) It occurs as a result of a low-calorie diet. D) It may lead to hypovolemic shock.

A

Research has been conducted to determine how various food types affect the body and various conditions. Which of the following food groups has been noted to lower triglyceride levels in human trials? A) Fish oil B) Whole grains C) Nuts D) Vegetable oils

A

The client has arrived for a scheduled dose of chemotherapy, complaining of nausea. The nurse suggests several strategies to the client. Which of the following is one of those suggestions? A) Eat foods served cold. B) Avoid eating 3 to 4 hours before chemotherapy. C) Eat low carbohydrates. D) Eat three meals a day.

A

The client has come to the office with an exacerbation of his celiac disease. He says he has been reading the labels and making sure he avoids wheat, barley, and rye. After reviewing the labels with the client, the nurse recognizes which listed ingredient as a suspected culprit? A) Malt flavoring B) Sorghum C) Millet D) Carrageenan

A

The client is a diabetic who has been following the exchange diet plan; however, his renal function appears to be deteriorating. The nurse has suggested he makes a change in exchange group to hopefully improve his proteinuria. Which of the following suggestions did the nurse make? A) Choose more animal source protein over plant source. B) Choose more plant source protein over animal source. C) Eliminate all animal source protein. D) Eliminate all plant source protein.

A

The client is recovering well after a successful kidney transplant. During a follow-up visit, he mentions he is thirsty a lot and wishes he could drink more. When asked how much he is drinking, he answers 1000 mL plus his urine output. The nurse lets him know that since he is doing so well, he can now advance his fluid intake to which of the following? A) As much as he wants B) 2000 mL plus urine output C) 2000 mL D) 3000 mL

A

The latest studies suggest that in HIV-associated wasting, men tend to lose which of the following? A) More lean body mass than fat tissue B) More fat than lean body mass C) Peripheral fat and retain core fat D) Core fat and retain peripheral fat

A

The nurse is admitting a critical client to the surgical ICU. During the nutrition assessment, the nurse uses a simple method for estimating the client's total calorie needs based on his weight of 100 kg and the fact that he is obese. Approximately how many calories would this client require? A) 1100 to 1400 calories C) 2000 to 2400 calories B) 1500 to 1900 calories D) 2500 to 2900 calories

A

The nurse is assessing a client who presents with symptoms that are suspicious for type 2 diabetes. During the discussion of the past medical history, which past diagnosis should the nurse recognize as a potential risk factor? A) Gestational diabetes 7 years ago B) Hypertension C) Yo-yo dieting with weight fluctuations D) A great-grandparent with diabetes

A

The nurse is assessing a new client who is being admitted to the ICU after a motor vehicle accident. The client is in critical condition and on assessment the nurse notes there has been no urine output in the past 2 hours, but he does have active bowel sounds. Which form of nutrition does the nurse expect the client to receive? A) Standard EN formula B) AKI PN formula C) AKI EN formula D) Standard PN formula

A

The nurse is caring for a 68-year-old male client who is receiving enteral nutrition (EN). The nurse is aware there is an increased risk for refeeding syndrome in this client due to which of the following conditions noted in his past medical history? A) Chronic alcoholism B) Morbid obesity C) Cholecystectomy D) Bariatric surgery

A

The nurse is caring for a client with a new ostomy. When planning his discharge teaching, what food would be included that would help thicken his stool and control diarrhea? A) Applesauce B) Buttermilk C) Eggs D) Peas

A

The nurse is caring for a client with dumping syndrome. While filling out the menu for the next day, the client asks what the best dessert would be. What is the best response? A) Yogurt B) Ice cream C) Chocolate pudding D) Apple pie

A

The nurse is caring for a client with uremia that has impacted his nutritional status. The nurse is aware that this individual's appetite tends to be the best at what time of the day? A) Breakfast B) Lunch C) Dinner D) Bedtime

A

The nurse is conducting a workshop on cancer prevention and awareness. The nurse emphasizes a heathy nutritious diet has been shown to decrease the risk for various types of cancer. The nurse points out that a high consumption of processed meats has been associated with which type of cancer? A) Colon B) Lung C) Breast D) Stomach

A

The nurse is conducting discharge teaching with a client who is going home with an ileostomy. What will the nurse teach the client to consume more of? A) Salt B) Fiber C) Fat D) Vitamin B12

A

The nurse is conducting nutrition teaching with a client who just passed a kidney stone. The client asks what foods he should avoid to decrease his risk for developing more kidney stones. What foods should he be advised to avoid? A) Spinach B) Wine C) Green beans D) Grapefruit juice

A

The nurse is counseling a clinic client who has short bowel syndrome on how to change his diet from regular to low fat. What would be the best food to include in the menu plan? A) Sherbet B) Avocado C) Biscuits D) Coconut

A

The nurse is counseling a clinic client with dumping syndrome who asks if there is anything he can do to help control the symptoms. What would be the best response? A) Eat small, frequent meals. B) Choose high-fiber cereals. C) Drink fluids with meals. D) Limit fat intake.

A

The nurse is counseling a group of clients who have recently been diagnosed with celiac disease. One of the members in the group wants to know what is safe to use as a thickening agent in cooking. Which of the following would be a safe substitute? A) Arrowroot starch B) Cracked germ C) Durum flour D) Farina

A

The nurse is discussing anorexia with the nutrition class. What is the best strategy for combating anorexia? A) Serve food attractively and season according to individual taste. B) Control pain, nausea, or depression with medications. C) Withhold beverages for 30 minutes before and after meals. D) Offer liquid supplements between meals.

A

The nurse is discussing metabolic stress and how it creates protein catabolism with the nutrition class. The nurse is asked how you know protein catabolism is occurring. What would be the best answer? A) The body goes into a negative nitrogen balance. B) The body is full of free radicals. C) The body goes into a positive nitrogen balance. D) The body is full of free fatty acids.

A

The nurse is discussing the differences of the DASH diet and traditional Mediterranean diet with a client. The nurse explains the main difference between the two diets is which of the following? A) Amount of fat B) Amount of sodium C) Amount of fish D) Amount of calories

A

The nurse is discussing the different types of groups in the exchange list plan with a newly diagnosed diabetic. The nurse explains that there are three sublists in the fat exchange list. Which of the following would be the reason for the different sublists? A) Type of fat B) Amount of fat C) Amount of cholesterol D) Amount of calories

A

The nurse is discussing the need of some clients with type 2 diabetes to take exogenous insulin. Which of the following would be the correct reason for these clients needing exogenous insulin? A) Lifestyle interventions are not achieving glycemic control. B) The client is not exercising enough. C) The client is not following the caregiver's care plan. D) The client is not eating enough.

A

The nurse is discussing vitamin and minerals and their action in diabetes with the nutrition class. What essential mineral has been studied for its possible role in the prevention and treatment of diabetes? A) Chromium B) Manganese C) Zinc D) Potassium

A

The nurse is discussing with a group of student nurses the various foods that have the potential to provide cardiometabolic benefits. One student asks what can help lower triglyceride levels. The nurse would respond with which of the following? A) Fish B) Milk C) Whole wheat D) Fruit

A

The nurse is doing client education with a man and his wife before he is released from the hospital. He is poststroke and dysphagic. He is going home on liquids that fall into the honeylike consistency of the National Dysphagia Diet. The wife asks what the definition is for "honeylike" liquids. What is the best response? A) Liquids that can be eaten with a spoon but do not hold their shape. B) All unthickened beverages and supplements C) Liquids thickened to pudding consistency that need to be eaten with a spoon. D) Liquids thicker than water but thin enough to sip through a straw.

A

The nurse is doing client education with a man and his wife before he leaves the hospital. The physician has ordered a high-calorie, high-protein diet for this client who is recovering from a major trauma. The wife asks for an example of a high-protein snack. What is the best response? A) Yogurt B) Cream cheese on toast C) Italian ice D) Granola

A

The nurse is doing client teaching with a cancer client who is going to have a colon resection. The client asks what the differences in the diet will be after the surgery. What would be the best response for this client? A) You will have to be fed with parenteral nutrition (PN) while your gut is not functioning. B) You will have to eat less protein and fewer calories per day after you start eating again. C) You will have a clear liquid diet starting the day after surgery. D) You will be given a special diet of high-fiber, low-calorie enteral supplement.

A

The nurse is helping a client develop some menus based on MyPlate for a 1200-calorie diet. Which of the following is the better option based on the 1200 cal/day? A) 3 oz of baked chicken breast, 1 cup of strawberries, 1.5 cups of steamed broccoli, and 4 oz of rice pilaf B) 2 oz of hamburger patty, 1 cup of cottage cheese, 1 cup of skim milk, 1 cup of mixed vegetables, and 2 slices of sourdough bread C) 1.5 cups of corn, 1.5 cups of watermelon, 1 cup of milk, and 4 oz of buffalo chicken wings D) 1 cup of green beans, 1 cup of raw carrot

A

The nurse is helping a client try to understand why the family is now putting on weight after a recent move and change in environment. The nurse suggests which of the following may be contributing to this problem? A) Weight gain can develop when exposure to an obesogenic environment occurs. B) Weight gain is determined by family genetics. C) Weight gain is short-term and related to the recent move. D) Weight gain is nothing to worry about.

A

The nurse is monitoring a dialysis client whose urine output is 400 mL in 24 hours. The nurse realizes this client is on a fluid restriction. What would the fluid allowance be for this client? A) 1400 mL B) 1900 mL C) 2600 mL D) 4000 mL

A

The nurse is providing nutrition education to a group of new diabetics. Today's topic is learning how to read nutrition labels. The nurse recognizes that more discussion is necessary when one of the participants say which of the following? A) "One cup of any canned food equals one carbohydrate exchange." B) "Some products may count in more than one group." C) "If sugar is the first ingredient, there may be too much sugar in this product." D) "It's important to note the serving size."

A

The nurse is talking with a group of nursing students about clients with gastroesophageal reflux disease (GERD). The students ask what advice could be given to a client with GERD to aid in controlling symptoms. What advice would the nurse give? A) Eat small meals. B) Lie down 30 minutes after eating. C) Drink fruit juices with meals. D) Eat 2 to 3 hours before bedtime.

A

The nurse is talking with the nutrition class about dysphagia and the National Dysphagia Diet. The nurse asks the students to name foods the client could eat on level 2 of the diet. Which of the following foods are on level 2 of the National Dysphagia Diet? A) Well-moistened pancakes with syrup B) Enriched bread C) Fried eggs D) Whole-grain cereals

A

The nurse is talking with the nutrition class about how the normal response to severe acute stress impacts metabolism. One of the students asks what the intensity of stress response is based on. What is the best response? A) The intensity of the stress response depends on the cause and the severity of the initial injury. B) The intensity of the stress response depends on the age and gender of the client. C) The intensity of the stress response depends on the gender and previous physical health of the client. D) The intensity of the stress response depends on the age and previous nutritional health of the client.

A

The nurse is teaching a client with CKD about necessary food changes that he must now make due to the progression of his disease. He needs to limit his potassium now and give up eating which of the following? A) Tomatoes B) Bell peppers C) Corn D) Green beans

A

The nurse is teaching a client with chronic pancreatitis how to plan meals that decrease pancreatic stimulation. What would be the best dessert for someone with chronic pancreatitis? A) Angel food cake C) Chocolate pudding B) Ice cream D) Apple pie

A

The nurse is teaching a group of student nurses how to develop menu plans based on a 2000-calorie DASH eating plan. Which of the following menus best demonstrates this plan? A) 1/2 cup of brown rice; 6 oz of steamed salmon; 1/2 cup of steamed green beans; 1 cup of tossed salad with lettuce, carrots, tomatoes, celery, radishes, and onions; 1 tablespoon of fat-free salad dressing; and hot tea B) 3 oz of ground beef patty fried; 1 whole wheat hamburger bun with lettuce leaf, tomato slice, 1 slice of American cheese, 2 tablespoons of mayonnaise and mustard; and 2 cups diet soda C) 1 cup of clam chowder in medium-sized bread bowl, 4 saltine crackers, and 2 cups of skim milk D) 1 slice of pizza with cheddar cheese, pepperoni, mushroom slices, bell pepper, olives, and pizza sauce; and 2 cups of milk

A

The nurse is working with a client who has not been eating well. The client is a 59-year-old gentleman and weighs 50 kg. He is also mainly sedentary and refuses to exercise. The nurse calculates this client's calorie and protein needs are which of the following? A) 1500 cal/day; 125 g/day of protein B) 1700 cal/day; 130 g/day of protein C) 1900 cal/day; 135 g/day of protein D) 2100 cal/day; 140 g/day of protein

A

The nurse is working with a client who needs to lose weight to try and lower his hypertension. The client wants to focus on individual nutrients and the nurse is trying to encourage him to look at eating whole "real" foods instead. Which of the following explanations can the nurse share with this client concerning this? A) It is likely several aspects of the diet lower blood pressure. B) It is easier to design menu plans. C) Focusing on individual nutrients is more time consuming. D) It enables more use of prepared foods.

A

The nurse is working with a client who was recently diagnosed to be lactose intolerant. The client needs to adapt to a low-lactose diet. Which of the following should the client avoid? A) Powdered meal replacement supplements B) Rice milk C) Soy sour cream D) Yogurt

A

The nurse is working with a client with lactose intolerance. What can this nurse suggest to this client to increase tolerance to small amounts of milk? A) Consume milk with food. B) Choose skim milk instead of whole milk. C) Drink milk warmed. D) Drink milk over ice.

A

The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that factors contributing to the obesity problem are related to environment. Which of the following is a factor related to the obesogenic environment? A) Low-cost, high-calorie foods B) Increased activity levels C) Use of slow cookers at home D) More food choices

A

The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that the most successful diet plan is which of the following? A) Individualized to the client's preference and health status B) A low-fat diet (Ornish diet) C) Low-carbohydrate diet (Atkins type) D) Balanced diet (MyPlate)

A

The nurse is working with the client to help him learn the DASH diet to lower his blood pressure. Which nutrient is very effective in lowering blood pressure when someone follows the DASH diet? A) Potassium B) Sodium C) Glucose D) Phosphorus

A

The nurse needs to clarify information on the nutrition recommendations for managing diabetes when she hears one of the students state which of the following? A) A diabetic needs to keep the amount of carbohydrate at each meal in a given day equal. B) A diabetic needs to keep total calories to weight maintenance levels to prevent weight gain. C) A diabetic needs to adjust per-meal doses of insulin based on amount of carbohydrate to be consumed to control postprandial hyperglycemia. D) A diabetic needs to make sure their carbohydrate intake is consistent with the activities of the day and the amount of insulin taken.

A

The nurse recognizes her client who has recently lost a lot of weight is at risk for refeeding syndrome. Which of the following will be important to monitor in this client? A) Daily electrolyte levels B) Blood pressure C) Daily weight D) Intake and output

A

The nurse recognizes that sometimes cultural factors will influence food choices. While working with a Mexican American client, which of the following should the nurse encourage the client to change to improve his dietary habits? A) Substitute oil for lard. B) Substitute whole wheat for corn. C) Decrease the amount of lard used. D) Increase the use of vegetables.

A

The nursing students are making a list of interventions for people who need to limit their intake of sodium to 2000 mg/day. What would be an acceptable intervention for this population? A) Limit processed cheese use. B) Limit bread to two slices per day. C) Drink and cook with distilled water. D) Use low-sodium milk.

A

The physician has recommended a low-fat diet for the client with chronic pancreatitis. The client is frustrated because he likes to eat dairy products. Which of the following should the nurse suggest this client follow? A) Choose dairy products that provide less than 1 g fat per serving. B) Switch to soy dairy products. C) Eliminate all milk products from his diet. D) Choose cheese with 5 g or less of fat.

A

The radiation therapy client has come to the clinic complaining of stomatitis. The client asks for suggestions about the best foods to eat. What would be the best lunch for someone with stomatitis? A) Cottage cheese with canned fruit B) Vegetable beef soup C) Reuben sandwich (ham, cheese, and sauerkraut on pumpernickel bread) D) Pizza

A

The trauma client is being released home to complete his recovery. The diet that has been ordered is a high-calorie, high-protein diet in small frequent meals throughout the day. What would be the best sample menu for lunch for this client? A) Chicken salad sandwich on a croissant, milk, ice cream with chocolate sauce, and whipped cream B) New England clam chowder, black coffee, and pears in 100% pear juice C) Prime rib, baked potato with sour cream, a glass of white wine, and a piece of low fat cheesecake D) A smoothie made with yogurt, instant breakfast, skim milk and strawberries, and a cookie

A

There are many different diets and methods to choose from if you want to lose weight. One method to lose weight is a standard daily calorie level based on your gender. What are the recommended calorie levels, based on gender, to produce a 1- to 2-pound weight loss a week? A) 1600 cal/day for men and 1200 cal/day for women B) 2000 cal/day for men and 1500 cal/day for women C) 1000 cal/day for men and 1300 cal/day for women D) 1800 cal/day for men and 1400 cal/day for women

A

When a person is under acute stress, his or her metabolic and physiologic needs are highly individualized. Based on blood pressure, heart rate, and body temperature, decisions are made about which of the following? A) Fluid status B) Calorie intake C) Risk of refeeding syndrome D) Glucose load

A

Many diabetics plan their meals from the exchange lists for meal planning. According to the exchange list, a serving of milk may be exchanged for which of the following? Select all that apply. A) Fruit B) Starch C) Other carbohydrates D) Vegetables E) Meat

A, B

A client has recently found she is lactose intolerant. She is concerned about getting enough calcium in her diet but doesn't want to take supplements. The nurse recommends the client include which of the following foods in her diet? A) Turnip greens B) Broccoli C) Almonds D) Carrots E) Potatoes F) Tomatoes

A, B, C

A client is being prepared to go home following a stroke. He is being advanced to level 3 dysphagia diet to assess his tolerance before going home. Which of the following choices might he choose for his dinner? Select all that apply. A) Mashed potatoes B) Meatloaf C) Steamed green beans D) Pasta salad with raw vegetables E) Pineapple upside down cake

A, B, C

Bulimia nervosa (BN) is an eating disorder where nutritional counseling focuses on identifying and correcting food misinformation and fears. Which of the following is true about bulimia? (Select all that apply.) A) Bulimics recognize the behavior is abnormal. B) Bulimics lack of sense of control over eating. C) Bulimics experience weight fluctuations and tend to be of normal or slightly above normal weight. D) Bulimia has a higher mortality rate than anorexia nervosa. E) Bulimia is harder to treat than anorexia.

A, B, C

Evidence suggests that enteral nutrition (EN) is superior to parenteral nutrition (PN) and will impact client mortality among the critically ill in the ICU. Early EN has been noted to which of the following? Select all that apply. A) Lessen disease severity B) Modulate inflammatory responses C) Maintain the integrity of the gastrointestinal mucosa D) Prevent an ileus E) Prevent weight loss

A, B, C

The client is learning to make adjustments in his diet due to his progression of CKD. He understands he needs to limit his potassium intake. He is learning he needs to eat certain vegetables. Which of the following vegetables are safe for him to eat? Select all that apply. A) Cabbage B) Lettuce C) Raw onions D) Cooked spinach E) Yams F) Cooked mushrooms

A, B, C

The nurse is explaining the MyPlate program to a client who wants to start a diet to lose weight. The nurse is suggesting the client start with a 1400 cal/day plan. Which of the following will the client consume? (Select all that apply.) A) 4 oz protein B) 1.5 cups vegetables C) 4 teaspoon oils D) 1 cup fruit E) 3 oz grains F) 3 cups milk

A, B, C

The nurse is teaching a client how to plan a 2000-calorie DASH menu. The nurse asks the client to list several food options. Which of the following can the client list for the nurse? Select all that apply. A) 1/2 cup of brown rice B) 1/2 cup of orange juice C) 1 egg D) 2 teaspoons of soft margarine E) 1 1/2 cups of yogurt F) 1 cup of steamed vegetables

A, B, C

The relaxation of the lower esophageal sphincter allows an abnormal reflux of gastric contents back into the esophagus. It is possible that the symptoms will improve if various foods are eliminated from the diet. Which of the following foods are recommended to be eliminated? Select all that apply. A) Chocolate ice cream B) Cola C) Peppermint candy D) Orange juice E) Mashed potatoes

A, B, C

The nurse is helping the client adjust to a lactose-free diet. The client is learning to read labels to identify which products contain lactose. Which of the following are safe for the client to consume? Select all that apply. A) Lactate B) Lactic acid C) Lactalbumin D) Casein

A, B, C, D

Many of the symptoms of anorexia are silent or hidden, even the physical symptoms. Which of the following are physical symptoms of anorexia? (Select all that apply.) A) Amenorrhea B) Anemia C) Diarrhea D) Hypotension E) Hypervitaminosis D

A, B, D

The diabetic class is discussing metabolic syndrome. This can occur with individuals with type 2 diabetes. Which of the following abnormalities make up metabolic syndrome? Select all that apply. A) Hypertension B) Central obesity C) Low triglycerides D) Low high-density lipoprotein (HDL) E) Low low-density lipoprotein (LDL)

A, B, D

There are many health risks associated with obesity. What are the most common complications of obesity? (Select all that apply.) A) Respiratory dysfunction B) Dyslipidemia C) Cystitis D) Hypotension E) Cholecystitis

A, B, E

The nurse is helping a group of diabetics learn how to use the exchange lists. She asks them to name a food item that represents one carbohydrate choice. Which of the following correctly demonstrates one carbohydrate choice? Select all that apply. A) 1/2 cup of potatoes B) 2 tablespoons of dried apricots C) 1 cup of oatmeal D) 3/4 cup of strawberries E) 1 slice of whole wheat bread F) 1/2 cup of peas

A, B, F

Clients with COPD are in respiratory stress. Malnutrition can occur because of this stress. What factors may contribute to malnutrition in the client with COPD? Select all that apply. A) Abdominal bloating B) Diarrhea C) Anorexia D) Dyspnea E) Renal insufficiency

A, C, D

The nurse is doing client education with a newly diagnosed diabetic. One thing the nurse teaches is appropriate initial treatment for a diabetic experiencing hypoglycemia. Which of the following are appropriate initial treatments for hypoglycemia? Select all that apply. A) A regular carbonated beverage B) A chocolate bar C) Life Savers D) Gum drops E) Chocolate cookies

A, C, D

A client is admitted to the unit with COPD exacerbation; the client has been cooperative in all aspects of his nursing care except eating. His major complaints are dry mouth, constipation, and fatigue. Which of the following suggestions can the nurse make to help improve this client's status? Select all that apply. A) Add gravies and sauces to food. B) Drink coffee with his meal. C) Rest before eating. D) Use the bronchodilator after eating. E) Increase fiber intake.

A, C, E

HIV/AIDS clients are already in an immune-compromised state so they have to be especially careful about foodborne illnesses. What strategies can the nurse teach the HIV/AIDS clients to help them avoid contracting a foodborne illness? Select all that apply. A) Refrigerate foods immediately after purchase. B) Discard leftovers after five days. C) Avoid salad bars and buffets when eating out. D) Thaw food in the microwave, never at room temperature. E) Keep hot foods above 140∞F and cold foods below 40∞F.

A, C, E

The nurse is admitting a 42-year-old female with colon cancer to the unit. She is scheduled to have a resection with ileostomy. What do ileostomies cause a decrease in? Select all that apply. A) Fat B) Carbohydrates C) Bile acid D) Insoluble fiber E) Vitamin B12 absorption

A, C, E

The nurse is caring for a poststroke client whose dysphagia has improved. The speech therapist has recommended changing this client's diet from level 1 of the National Dysphagia Diet to level 2. What foods would now be included in this client's diet? Select all that apply. A) Well-moistened pancakes with syrup B) Peanut parfait C) Soft canned or cooked fruit D) Coconut E) Poached eggs

A, C, E

The nurse is preparing a client for discharge who was admitted for COPD exacerbation. During the admission, the nurse taught the client some strategies to increase his calorie intake in spite of his early satiety. Which of the following are some of those suggestions? Select all that apply. A) Avoid "gassy" foods. B) Rest before eating. C) Limit "empty" liquids with meals. D) Eat a soft diet. E) Try high-calorie, high-protein nutrition formulas. F) Use bronchodilator before eating.

A, C, E

The wife of a 69-year-old gentleman with COPD is frustrated her husband won't eat enough. She has been trying to feed him frequent small meals but he says he isn't hungry. Which of the following suggestions can the nurse make to increase his protein intake? Select all that apply. A) Add skim milk to milk. B) Use mayonnaise in place of salad dressing. C) Add marshmallows to hot chocolate. D) Add chopped eggs to casseroles. E) Melt cheese on sandwiches, hot vegetables, and potatoes. F) Add honey to fruit.

A, D, E

The client is learning the difference of the amounts of potassium in various foods. The nurse suggests several fruit and vegetable choices that are low in potassium to the client. What did the nurse suggest? Select all that apply. A) Eggplant B) Zucchini C) Okra D) Blueberries E) Corn F) Pineapple

A, D, E, F

A "Mediterranean" type diet is higher in fat than is recommended, yet it is felt to be a heart healthy diet by the American Heart Association (AHA) because the major oil in this diet is olive oil. What is the major fat in olive oil, canola oil, and peanut oil? A) Trans fat B) Monounsaturated fat C) Polyunsaturated fat D) Omega-3 fat

B

A 19-year-old college student has come to the college health clinic for information on how to decrease his risk for developing diabetes. He is concerned because he is overweight and he just learned his mother has been diagnosed with type 2 diabetes. The nurse provides him with information and makes several suggestions he can do. Which of the following is one of those suggestions? A) Eliminate fats from his diet B) Consume low-saturated fats C) Exercise an average of 250 minutes/week D) Weight loss of at least 15% within the next 6 months

B

A client has a history of type 2 diabetes and hypertension. His renal function has slowly been deteriorating. The nurse, when reviewing his diet with him, notices his sodium intake may be too high. The nurse reminds him to limit his sodium intake to how much daily? A) 1000 mg/day B) 1500 mg/day C) 2000 mg/day D) 2500 mg/day

B

A client is asking the clinic nurse for suggestions to lower her risk for developing cancer. Which of the following is a possible suggestion? A) Exercise at least 175 minutes each week. B) Consume a healthy diet with emphasis on plant food. C) Maintain a BMI of 18. D) Consume a healthy diet with emphasis on animal food.

B

A client with HIV disease asks for some general nutritional guidelines. Which of the following is an appropriate response? A) Avoid high-protein supplements. B) It is not necessary to increase fat in the diet. C) Try to eat only three times a day. D) Be sure to take a multivitamin and mineral tablet daily

B

Behavior modification is part of the treatment plan for obesity. Which behavior modification technique is appropriate in the treatment of obesity? A) Skipping meals B) Using a small plate C) Never eating forbidden foods D) Eating rapidly

B

Body mass index (BMI) is a ratio of weight to height and is used for assessing the relative health status of the person. What is a disadvantage of assessing weight with BMI? A) Measuring BMI requires skill and time. B) BMI can be elevated for reasons other than excess fat. C) Measuring BMI is invasive to the client. D) Special equipment is needed.

B

Celiac disease is a genetic autoimmune disorder that results in a permanent intolerance to certain proteins. What should clients with celiac disease avoid? A) Puffed rice B) Cream of wheat C) Cream of rice D) Corn flakes

B

Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss

B

During the stress response, hormonal changes cause metabolic changes in the body. What is an indication that stress hormone levels are declining? A) An increase in urinary nitrogen excretion B) A decline in serum glucose levels C) An increase in serum glucose levels D) Fluid retention

B

Gastroesophageal reflux disease (GERD) that goes untreated can cause a variety of problems for the client. What can be caused by untreated GERD? A) Esophageal varices B) Adenocarcinoma C) Peptic ulcers D) Gastric banding

B

In the diabetic class on exercise, the nurse stresses that insulin users should test their blood glucose level before exercising. At what blood glucose level would the diabetic need to eat a carbohydrate snack before exercising? A) 70 mg/dL B) 100 mg/dL C) 110 mg/dL D) 130 mg/dL

B

It is important to know how many calories make 1 pound so you can figure out how many calories to cut back each day to reach your weekly weight loss goal. How many calories per day deficit would you need to produce a 1-pound weight loss per week? A) 250 calories B) 500 calories C) 1000 calories D) 2000 calories

B

Monounsaturated fat is considered a "heart healthy" fat. Which oil is highest in monounsaturated fat? A) Fish oil B) Olive oil C) Corn oil D) Coconut oil

B

Nutrient recommendations for the intake of fat are the same for diabetics as for people with preexisting cardiovascular disease. What is this recommendation? A) Keep trans fat as high as possible. B) Limit saturated fat to less than 7% of total calories. C) Polyunsaturated fat should provide up to 20% of total calories. D) The level of monounsaturated fat should be the total daily calorie intake.

B

People who are chronically "on a diet" are at risk for nutrient deficiencies. What nutrient increases satiety, making a person feel fuller and better able to stick to a low-calorie regimen? A) Calcium B) Protein C) Carbohydrates D) Potassium

B

People who are overweight often set unrealistic and unattainable weight loss goals. What is an achievable and attainable initial weight loss goal? A) Less than 5% of body weight B) 5% to 10% of body weight C) 10% to 15% of body weight D) 15% to 20% of body weight

B

People who are overweight or obese often want to see the weight "fall off" their bodies. However, the recommended rate of weight loss for the first 6 months of treatment is what? A) 0.5 pounds a week B) 1 to 2 pounds a week C) 2 to 3 pounds a week D) 3 to 4 pounds a week

B

Primary and secondary prevention of diabetes is consistent with the recommendations for the primary and secondary prevention of coronary heart disease. Which of the following are people with diabetes urged to limit their intake of? A) Fiber B) Saturated fat C) Sucrose D) Nonnutritive sweeteners

B

Steatorrhea is a possible nutritional complication of dumping syndrome. What possible treatment might be prescribed for steatorrhea? A) High-fiber diet B) Fat-soluble vitamin supplements C) Vitamin B12 injections D) High-dose vitamin C

B

The client at the HIV clinic has come in complaining of unintended weight loss with diarrhea lasting over the last month. How is the wasting syndrome in clients with AIDS defined? A) Loss of 4% of usual weight B) Loss of 10% of usual weight C) Loss of 15% of usual weight D) Loss of 20% of usual weight

B

The client is a 32-year-old, well-developed, well-nourished female who was struck by a car while jogging. She has been admitted to the ICU. The nurse has determined she weighs 115 pounds. What will be her recommended calorie intake using the simple equation? A) 1200 to 1400 calories B) 1300 to 1500 calories C) 1400 to 1600 calories D) 1500 to 1700 calories

B

The client is complaining that she is tired of the commercial high-calorie, high-protein drink and would like to have something different. Which of the following would be a good substitute for a snack? A) Cup of mixed fruit B) Smoothie made with yogurt, instant breakfast mix, whole milk, and strawberries C) Milkshake made with blueberries, frozen yogurt, and skim milk D) Snack crackers with cheese and grapes

B

The client is frustrated that she is not losing weight even though she is following the DASH plan. After reviewing her food log, the nurse recognizes which "food" might be the culprit? A) Black coffee B) Sweet iced tea C) Low-fat milk D) Fruit juice

B

The client is going home on a high-protein diet. What would be the best dessert for someone who needs to increase his or her intake of protein? A) Gelatin B) Pudding C) Cherry pie D) Sherbet

B

The client is overweight and following a low-carbohydrate/high-fat diet. What would be an appropriate breakfast on this diet? A) 1/2 cup of orange juice, 1 small banana, 1/4 cup of scrambled egg beaters, 2 slices of whole wheat toast, and 2 teaspoons of butter B) 1/2 cup of orange juice, 2 scrambled eggs cooked in 2 teaspoons of butter, and 1 oz of pork sausage C) 1/2 cup of orange juice, 1 oz of shredded wheat, 2 slices of whole wheat toast, 1 cup of skim milk, and 2 teaspoons of butter D) 2/3 cup of plain yogurt with 3/4 cup of blueberries, and 3 graham crackers

B

The client with dysphagia has improved. The speech therapist has recommended moving the client to nectarlike liquids on the National Dysphagia Diet. Which liquids would this include? A) Ice cream B) Thin milkshakes C) Clear juices D) Watermelon

B

The clinic nurse is doing client teaching with a 21-year-old female who has a diagnosis of HIV/AIDS. She is asymptomatic at this point and wants to know how much she should raise her calorie intake to maintain her weight. What would be the best response? A) "You should increase your calorie intake by 5%." B) "You should increase your calorie intake by 10%." C) "You should increase your calorie intake by 15%." D) "You should increase your calorie intake by 20%."

B

The nurse cares for clients who are receiving dialysis. The nurse is aware that the clients can absorb calories from what? A) The dialysate used in hemodialysis B) The dialysate used in peritoneal dialysis C) Potassium exchange resin drugs D) Epogen

B

The nurse emphasizes that nutrition therapy is the basis of treatment for all diabetics in the nutrition class. Which of the following nutrition recommendations for diabetics is true? A) Together, total carbohydrate and monounsaturated fat should provide less than 50% of total calories. B) Glycemic control is dependent on matching carbohydrate intake with the action of insulin or other medication. C) Natural sources of fructose (fruits, vegetables) should be restricted. D) Gram for gram, sucrose cannot replace starch without causing a deleterious effect on glucose levels.

B

The nurse has been working with a client who has CKD. Recent laboratory tests indicate the client's condition is deteriorating and dietary changes need to be implemented. The nurse is preparing to teach the client how to limit his potassium intake. The nurse knows this is based on which of the following serum potassium values? A) Greater than 4 mEq/L B) Greater than 5 mEq/L C) Greater than 6 mEq/L D) Greater than 7 mEq/L

B

The nurse is admitting a 42-year-old male with metastatic lung cancer to the unit. He tells the nurse that food tastes bitter to him. The nurse recognizes that the possible cause for this could be which of the following? A) Radiation therapy to the chest B) A decreased threshold for urea C) Metallic eating utensils D) An increased threshold for sucrose

B

The nurse is admitting to the unit a client who is a 42-year-old female with a COPD exacerbation. While doing the admission assessment, the nurse finds out that this client is being treated for depression and has had little or no appetite for over a month. What type of diet would be planned for this client? A) High-calorie, high-protein meals three times a day B) Small frequent meals spread out over the day C) Regular diet with vitamin and mineral supplements with the meals D) High-fiber diet with enteral supplements between the three meals

B

The nurse is assessing the pregnant client for the risk of developing gestational diabetes. When should women who are at high risk for gestational diabetes be screened for the disease? A) Between 24 and 28 weeks' gestation B) Before or shortly after conception C) At 36 weeks' gestation D) At about 40 weeks' gestation

B

The nurse is assisting a client with celiac disease to plan a daily menu. What food would be appropriate for this client? A) White bread B) Tapioca pudding C) Wild rice D) Instant cocoa

B

The nurse is assisting a dysphagic client who is on honeylike liquids with planning a daily menu. What liquid would be appropriate for this client? A) Cream soup B) Yogurt C) Popsicle D) Instant cocoa

B

The nurse is caring for a 21-year-old female with intractable nausea and vomiting. She asks the nurse what can cause nausea and vomiting like she is experiencing. The nurse explains that there can be many causes for intractable nausea and vomiting, including which of the following? A) Intestinal polyps B) Gallbladder disease C) Consumption of spicy foods D) An increase in digestive enzyme production

B

The nurse is caring for a 25-year-old male who has sustained burns over 30% of his body. If the client weighs 68 kg, approximately how many calories per day should this client consume (based on Curreri equation)? A) 1500 calories B) 1700 calories C) 1900 calories D) 2100 calories

B

The nurse is caring for a client who just returned to the unit from following colon surgery. The client has a new colostomy. When the nurse begins client teaching, what should the nurse advise this client to do? A) Limit fluid to help control diarrhea. B) Increase fluid to replenish losses. C) Increase fat intake to slow gastrointestinal motility. D) Increase fiber intake because fiber absorbs water in the gut.

B

The nurse is caring for a renal client on a low-protein diet. The nurse is aware that this client needs to make major adjustments to his diet. What should he be advised regarding eating? A) Eat all the meat allowances early in the day. B) Increase intake of sugar and fat. C) Increase intake of grains and vegetables. D) Eat more vegetable sources of protein.

B

The nurse is caring for an individual with nephrotic syndrome. The client's daily laboratory results have returned from the lab and the nurse finds an elevation in which of the following results concerning? A) Sodium and potassium B) Protein and sodium C) Potassium and cholesterol D) Protein and chloride

B

The nurse is conducting client teaching with a dialysis client who is awaiting kidney transplant. The client asks what the difference in his diet will be after he gets his new kidney. What would be the best response for this client? A) You will have to eat more protein but fewer calories each day after you get your new kidney. B) You will have to eat less protein and fewer calories each day after you get your new kidney. C) You will have to eat less protein but more calories each day after you get your new kidney. D) You will have to eat less protein and the same calories each day after you get your new kidney.

B

The nurse is counseling a client who has a diagnosis of depression. In talking with this client, the nurse finds out the client has not been eating. What should the nurse suggest to this client that might help improve her intake? A) Make sure the client eats alone. B) Withhold beverages for 30 minutes before and after eating. C) Combine meals so the client does not have to face eating as often. D) Serve only foods the individual likes.

B

The nurse is discussing a high-fiber diet with a client and his wife. The nurse stresses the need to gradually increase fiber in the diet. The nurse warns the couple that which of the following can be an indication of increasing fiber too quickly? A) Infection B) Cramping C) Nausea D) Electrolyte imbalance

B

The nurse is doing nutrition teaching with a 63-year-old woman who has just been diagnosed with ovarian cancer. She has been admitted for radiation therapy prior to surgery. She weighs 130 pounds. Approximately how much protein and how many calories a day should this client have in her diet? (Round to the nearest whole number.) A) 55 g/day of protein; 1300 cal/day B) 60 g/day of protein; 1500 cal/day C) 65 g/day of protein; 1700 cal/day D) 70 g/day of protein; 1900 cal/day

B

The nurse is doing nutritional counseling with a clinic client who complains of constipation. What would the nurse teach this client to increase in his diet? A) MTP oil B) Apples C) White bread D) White rice

B

The nurse is helping a 58-year-old gentleman who was recently admitted to the unit with nephrotic syndrome plan his menu. This gentleman's admission vitals were blood pressure 140/90, height 6 ft 3 in, and weight 200 pounds. His labs revealed proteinuria and hyperlipidemia. He also has 2+ pitting edema. The nurse determines his daily protein intake should be which of the following? (Round to the nearest whole number) A) 54 to 63 g B) 64 to 73 g C) 74 to 83 g D) 84 to 93 g

B

The nurse is teaching a class on a high-fiber diet. During the discussion, it is mentioned that some clients will need some form of fiber supplement to ensure adequate intake. Which of the following is a reason for that? A) Fiber is bitter and difficult to eat. B) Most fruits, vegetables, and whole wheat breads provide only 1 to 3 g of fiber per serving. C) High-fiber diets are expensive. D) The best sources for high-fiber are only available seasonally.

B

The nurse is teaching a client with CKD to understand the necessary diet changes. The nurse knows that the client understands the teaching when she states which of the following? A) "I need to increase my protein intake." B) "I need to restrict my protein intake." C) "I need to restrict my sodium intake." D) "I need to restrict my potassium intake."

B

The nurse is teaching a group of HIV/AIDS clients nutrition therapy and their needs. The nurse explains that their protein intake should be approximately which of the following? A) 80 to 130 g/day for men, 60 to 80 g/day for women B) 100 to 150 g/day for men, 80 to 100 g/day for women C) 120 to 170 g/day for men, 100 to 120 g/day for women D) 140 to 190 g/day for men, 120 to 140 g/day for women

B

The nurse is teaching a group of student nurses about eating correctly to correct and/or prevent hypertension. After the discussion, the students were able to indicate which of the following as effective as drug monotherapy for mild hypertension? A) Low-sodium diet B) Whole foods diet C) Low-calorie diet D) Low-fat diet

B

The nurse is teaching a nutrition class with a group of student nurses. One of the students asks why the meat and meat exchange list is divided into four subgroups. Which of the following is the most appropriate answer? A) It is divided due to protein content. B) It is divided due to fat content. C) It is divided due to cholesterol content. D) It is divided due to minerals content.

B

The nurse is working with a client to try and determine if she has any food tolerances. The client has been keeping a detail food log as well as recording any symptom that happens and when. The nurse is suspecting the client is lactose intolerant. The nurse believes this because the client has a typical symptom how soon after eating dairy products? A) 15 to 30 minutes B) 15 minutes to 2 hours C) 45 minutes to 1 hour D) 2 to 3 hours

B

The nurse is working with a client who has had difficulty maintaining adequate control of his type 2 diabetes. During the course of the conversation, the client mentions that he gets tired of adding up all the calories and forgets to do it sometimes. What suggestion can the nurse make to help this client? A) Download an app to his smartphone from the ADA to help count calories. B) Switch to the exchange list system. C) Concentrate on checking his glucose before each meal. D) Make a daily plan and follow it precisely.

B

The client has prepared some menus based on a 2000-calorie DASH diet. Which of the following dishes show the client understands the diet? Select all that apply. A) 1 chicken leg B) 1 medium-sized apple C) 1/2 cup of tomato juice D) 1 cup of vanilla fat-free ice cream E) 3 tablespoons of peanut butter crackers

B, C

The nurse is aware that there will be times when enteral nutrition (EN) will not be feasible to use with a critically ill client. Which of the following are indications to use parenteral nutrition (PN)? Select all that apply. A) For 3 to 4 days preoperatively for clients expected to undergo major reconstructive surgery B) On the 8th hospital day in a well-nourished client who has received nutrition C) As soon as possible in malnourished clients D) PN should be initiated only if the anticipated length of therapy is 4 days or more.

B, C

The HIV client has developed lipodystrophy. What may lipodystrophy result in? Select all that apply. A) Weight change B) Insulin resistance C) Hypertriglyceridemia D) Social stigmatization E) Lowered triglycerides

B, C, D

The client is learning how to plan his meal using the exchange list to maintain a 2000-calorie diet. The client knows that he can choose from a variety of foods as long as he uses the correct number of choices with each meal. Which of the following are correct guidelines for his carbohydrate choices per meal in the 2000-calorie plan? Select all that apply. A) 2 servings from milk group B) 1 serving from the bread, cereal, rice, and pasta group C) 1 serving of fruit D) 3 servings of nonstarchy foods

B, C, D

The clinic nurse is teaching a group of HIV/AIDS clients about their disease process. They are discussing nutrition-related problems and how to control them. Which of the following are recommended for people with diarrhea? Select all that apply. A) Limiting food intake B) Increasing fluid intake C) Avoiding lactose D) Increasing intake of foods rich in pectin E) Drink liquids that are either hot or cold

B, C, D

The nurse is helping an HIV client increase his protein intake. Which of the following are suggestions to help this client? Select all that apply. A) Use honey on toast. B) Add finely chopped hard-boiled eggs to sauces. C) Substitute whole milk for water in recipes. D) Use yogurt as a topping for fruit. E) Substitute mayonnaise for salad dressing.

B, C, D

The nurse is teaching a group of student nurses the importance of knowing the potassium content of foods when helping their clients who have CKD. The students are instructed to list fruits and vegetables according to their content of low-, medium-, and high-potassium. Which ones will the nurse expect to see listed as medium-potassium foods? Select all that apply. A) Brussel sprouts B) Turnips C) Peaches D) Celery E) Mangoes F) Nectarines

B, C, D, E

The nurse is teaching a nutrition class for nursing students. The discussion for today is about the nutrition therapy for dumping syndrome. What is the nutrition therapy for dumping syndrome that alleviates or controls its symptoms? Select all that apply. A) Clear liquids are the first feeding. B) Small, frequent feedings are the first feedings. C) Only one or two items are eaten at each meal. D) Fat is eliminated from the diet. E) Complex carbohydrates are a part of the diet.

B, C, E

When treating a client for anorexia nervosa (AN), it is important to know what diet interventions work best. Which diet interventions are appropriate for clients with anorexia nervosa? (Select all that apply.) A) Increasing sodium intake to promote normal fluid balance B) Providing small, frequent feedings to maximize intake C) Emphasizing foods that are served cold or at room temperature D) Emphasizing foods that are served hot E) Avoiding caffeine

B, C, E

The client is complaining about his diet. He isn't hungry, nothing tastes good, and he can't have what he wants, are just a few of his complaints. The nurse realizes this client needs encouragement and some suggestions to improve his nutritional status. Which of the following are some suggestions the nurse can make? Select all that apply. A) Limit dairy foods to 1 cup each day. B) Try highly seasoned or strongly flavored foods. C) Add salt at the table, not during cooking. D) Spread protein allowance over the day.

B, D

The client is losing weight even though she is following the prescribed diet. The nurse suggests several different strategies to her to increase her calorie intake. Which of the following are some of those suggestions? Select all that apply. A) Coat meat with milk and bread crumbs before baking. B) Mix cream cheese with butter and put on toast. C) Use peanut butter on apple slices. D) Snack frequently on nuts. E) Choose desserts made with eggs and/or milk.

B, D

The nurse is admitting a new client to the unit who is complaining of diarrhea. The client is dehydrated and will be receiving hydration. Which of the components of the blood will the nurse expect to see below normal limits? Select all that apply. A) Phosphorus B) Sodium C) Calcium D) Potassium

B, D

Contributing factors of gastroesophageal reflux disease (GERD) are increased intra-abdominal pressure and decreased esophageal motility. What are the symptoms of GERD? Select all that apply. A) Pain that increases when you stand up B) Heartburn C) Pain that decreases when you bend over D) Indigestion E) Regurgitation

B, D, E

The client has recently been diagnosed with prehypertensive syndrome. The nurse discusses with the client various lifestyle changes that can help lower the blood pressure. Which of the following are some of those lifestyle changes? Select all that apply. A) Bariatric surgery B) Exercise 150 minutes/week C) Start drug therapy D) Lose weight E) Decrease sodium intake to 2300 g/day

B, D, E

The nurse is helping a client prepare menus to reflect dietary changes the physician has ordered due to the recent diagnosis of CHD. The nurse recognizes whole grains are essential in this diet change. Which of the following components of whole grains have been implicated in providing benefits for clients with CHD? Select all that apply. A) Vitamin K B) B vitamins C) Vitamin C D) Fiber E) Phytochemicals

B, D, E

The nurse is teaching a class on nutrition with a group of clients who need to cut sodium from the diet. Today's topic is learning how to correctly read nutritional labels and recognize sodium. Which of the following are ingredients that might be hiding sodium in various foods that the clients need to be aware of? Select all that apply. A) Casein B) MSG C) Gelatin D) Baking soda E) Food coloring F) Baking powder

B, D, F

A client is discussing changing to a Mediterranean diet from the DASH diet with the nurse. The client has a chronic history of hyperlipidemia, obesity, and hypertension. He has been talking with a friend who has experienced good results with the Mediterranean diet. The nurse recognizes that the Mediterranean diet has been noted in studies to do which of the following? A) Increase the risk of CHD B) Increase the risk of alcoholism C) Shown improvements in MetS components D) Maintain A1C levels

C

A client with malabsorption syndrome is having an exacerbation. What alteration would be recommended to the diet to decrease the stimulation to the bowel? A) High-fiber diet B) High-protein diet C) Low-fiber diet D) Low-protein diet

C

A person who is relatively healthy and has a history of restrictive dieting but has failed to achieve successful weight loss has other options in fighting obesity. What is one of these other options? A) Using the American Diabetic Exchange lists B) Using the MyPlate plan to control food intake C) Using a nondiet approach to weight control D) Counting fat grams

C

A person's body mass index (BMI) tells whether or not the person is in a healthy weight range. What would someone with a BMI of 25 be considered? A) Underweight B) Of normal weight C) Overweight D) Obese

C

Alcohol consumption is encouraged to be limited to no more than one per day for women and two per day for men. How may the moderate consumption of alcohol reduce the risk of heart disease? A) Lowering LDL cholesterol B) Lowering blood pressure C) Reducing platelet aggregation D) Providing vitamin E

C

As HIV/AIDS progresses, clients' quality of life becomes more and more important. How can quality of life be greatly improved for an HIV/AIDS client? A) By healing mouth sores B) By improving a poor appetite C) By correcting malabsorption D) By decreasing episodes of fever

C

Children and adolescents with diabetes create unique problems when managing their care. What is the best meal plan for children and adolescents with diabetes? A) High glycemic index B) Carbohydrate counting C) Individualized meal plans D) Exchange lists

C

Drugs are available to aid in weight loss, but they are not for everyone. When is a person a candidate for drug therapy in the treatment of obesity? A) When a man's waist is 35 inches or more B) When the person has not been able to lose weight any other way C) When a BMI is 30 or greater D) When the person can maintain a 1500-calorie diet for at least 1 month

C

H. pylori is the leading cause of peptic ulcers. How does H. pylori act to cause ulcers in susceptible clients? A) Erodes the mucosal layer of the stomach B) Decreases acid secretion so food can erode the lining of the stomach C) Secretes an enzyme that depletes gastric mucus D) Increases acid secretion so stomach acid actually erodes the lining of the stomach

C

If a client is overweight or obese, setting the goal of reaching the "ideal" weight may be very hard to accomplish. To achieve health benefits from weight loss, how much weight does an individual actually have to lose? A) Health benefits occur only when ideal body weight is achieved. B) Health benefits do not always occur, even if weight loss is significant, if obesity is chronic. C) Health benefits can be realized with only a modest weight loss. D) Health benefits cannot be measured.

C

It has been found that increasing a client's nutrition knowledge and skills may improve their food choices. Part of this increase in knowledge and skills is controlling calorie intake. What is a recommended strategy to help control calorie intake? A) Switch from butter to margarine. B) Eat casseroles instead of plain foods. C) Estimate portion sizes of all foods. D) Eat fruit in place of vegetables.

C

It is important to meet the protein needs of all the clients. As the nurse caring for a client with fractures, how many grams of protein per kilogram of body weight should his diet provide? A) 0.8 to 1.2 g B) 1.0 to 1.5 g C) 1.2 to 2.0 g D) 2.0 to 2.2 g

C

Many clients have nutritional needs that are high but whose appetites are poor, such as in clients with advanced COPD. What would be the best nursing action to take to promote maximum intake? A) Providing pain medications with meals to facilitate digestion B) Scheduling treatments during mealtimes to encourage between meal snacking C) Eating small frequent meals of soft food D) Encouraging the intake of empty-calorie foods and beverages to promote intake

C

Parenteral nutrition (PN) use in AIDS clients is reserved for those clients with nonfunctioning GI tracts. It has been suggested that consuming something different may be just as effective, with none of the risk for preventing weight loss in clients with severe malabsorption. Which of the following is that alternative? A) Standard EN formula B) Fiber added EN formula C) Hydrolyzed EN formula D) Protein-added EN formula

C

People with COPD often have difficulty taking in enough calories because of the fatigue they experience from the hypermetabolism of their respiratory stress. What would be an appropriate nutritional intervention for someone with COPD? A) Limit total fluid intake. B) Increase empty-calorie liquids with meals. C) Eat small frequent meals. D) Limit fiber.

C

People with diabetic kidney disease have different protein requirements than someone with nephrotic syndrome. Individuals with nephrotic syndrome are encouraged to eat protein with high biologic value. Which of the following is an example of a protein with high biologic value? A) Peanut butter B) Gelatin C) Eggs D) Kidney beans

C

Recommended daily allowances for diabetics can be different than for the general population. What is the recommended intake of fiber for diabetics? A) Less fiber than currently recommended for the general population B) More fiber than currently recommended for the general population C) The same amount of fiber as currently recommended for the general population D) Most fiber in the form of insoluble fiber

C

Refeeding syndrome is a potentially fatal complication that can occur in critically ill clients. The nurse recognizes the seriousness of this complication as it can affect approximately how many clients? A) 14% B) 24% C) 34% D) 44%

C

Research has shown that as the intake of sodium increases so does the blood pressure. For the possible prevention of hypertension, it is recommended by the American Heart Association (AHA) that all Americans try to reduce their intake of sodium to which of the following? A) 1800 mg B) 2000 mg C) 2300 mg D) 3000 mg

C

The average sodium intake in the American diet is approximately 3900 mg/day. In the average American diet, where does the greatest amount of sodium come from? A) Salt added during cooking B) Salt added at the table C) Salt added to processed foods D) Natural sources of sodium

C

The client complains of a metallic taste in her mouth. What would be the best recommendation? A) Eat small, frequent meals. B) Brush your teeth before eating. C) Use plastic utensils. D) Experiment with tart foods.

C

The client has a BMI of 36. He has comorbidities of type 2 diabetes and hypertension. He has tried restrictive dieting and has not been able to lose the weight he needs to lose. What would be the best suggestion for this client to lose weight? A) Orlistat (Xenical) B) Bariatric surgery C) Behavior modification D) Phentermine (Fastin)

C

The client is a 38-year-old male who is critically ill. He has not been eating well although the staff has been encouraging him to eat. He is afraid of gaining too much weight. Which of the following would be an example of a good meal for this client? A) Granola with honey, fresh strawberries and milk, and hot tea with honey B) Smoothie made with yogurt, instant breakfast mix, and skim milk and peaches C) Omelet with ham, cheese, mushroom, and spinach; whole wheat toast with butter and jelly; and milk and coffee with whipped cream D) 2 strips bacon, 2 scrambled eggs fried in butter, 1 slice sourdough bread, and coffee

C

The client is a 50-year-old male with cancer, who has been losing weight. The nurse suggests the client eat which of the following to increase his calorie intake? A) Use plain yogurt in place of sour cream. B) Spread peanut butter on apple slices. C) Add butter to his hot foods. D) Substitute milk for water in recipes.

C

The client overhears the dietitian and the physician talking about the client's nutrient requirements. The client asks the nurse why the "experts" are having so much trouble deciding what the best diet should be. What is the best response? A) "You have a disease process that creates unique nutritional problems in your body. We haven't gotten the diet exactly right yet." B) "Even ëexperts' can disagree from time-to-time." C) "Clients in acute renal injury, like you, cannot use protein or calories efficiently. It is difficult to adjust your intake of these nutrients to meet your nutritional goals." 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."

C

The dietitian has recommended that the client's diet be changed from regular to nutrient dense. What is the most nutrient-dense snack for someone with a dry mouth? A) A peanut butter sandwich B) A cherry popsicle C) Boost or Ensure drink D) Hard cheese with crackers

C

The nurse asks a student in the nutrition class to give an example of a medium-fat meat and meat substitute group food. Which of the following is the best response? A) 1 oz of cottage cheese B) 1 tablespoon of peanut butter C) 1 egg D) 1 small hot dog

C

The nurse has a client in the clinic who is complaining of nausea and vomiting. Which of the following can be a cause of nausea? A) Increase in digestive enzyme activity B) Increase in gastric acid secretion C) Intestinal obstruction D) Rhinovirus

C

The nurse has given a group of students the assignment of making a DASH menu based on 2000 heart healthy calories. What would be the best lunch on this diet? A) Cheese sandwich, 1 tablespoon of mayonnaise, 6-inch Italian roll, 1 large leaf of iceberg lettuce, 2 slices of tomato, low-sodium potato salad, and 1 medium apple B) Ham sandwich with 2 oz of low-sodium ham, 1 teaspoon of Dijon mustard, 1 slice of cheddar cheese, 6-inch Italian roll, large leaf of iceberg lettuce, 2 slices of tomato, low-sodium potato salad, and 1 medium peach C) Beef sandwich with 2 oz of low-sodium beef; 1 tablespoon of Dijon mustard; 2 slices of reduced fat cheddar cheese; sesame roll; 1 large leaf of romaine lettuce; 2 slices of tomato; 1 cup of low-fat, low-sodium potato salad; and 1 medium orange D) 1 low-fat grilled cheese sandwich on white bread, 1 large leaf of iceberg lettuce, 2 slices of tomato, 1 tablespoon of original ranch dressing, 1 individual package of corn chips, and 1 medium orange

C

The nurse is a member of a panel discussing the optimal type of weight loss diet. It is pointed out that the macronutrient distribution of the diet does not affect the amount of weight that is lost. A member of the audience asks what really matters with weight loss. What would be the best response? A) The source of the calories consumed B) The nutritional content of the calories consumed C) The amount of the calories consumed D) The meal at which the calories are consumed

C

The nurse is admitting a critical client to the ICU. During the nutrition assessment, the nurse uses a simple method for estimating the client's total calorie needs based on his weight of 60 kg and the fact that he is not obese. Approximately how many calories would this client require? A) 1260 to 1360 calories B) 1320 to 1440 calories C) 1500 to 1800 calories D) 1800 to 2400 calories

C

The nurse is admitting an 18-year-old male to the ICU following a motor vehicle accident. The client is currently receiving IV fluids with no nutrition, as the physician tries to stabilize him. When should this client start on nutritional support? A) Immediately B) In 12 to 24 hours C) In 24 to 48 hours D) In 36 to 48 hours

C

The nurse is asked to speak about weight loss drugs to a group of bariatric clients. What would they be told about phentermine, an FDA-approved drug for weight loss? A) It works by making the body think it is full. B) It is approved for approximately 6 months of use. C) Tolerance may develop after only a few weeks. D) It is a peripheral nervous system drug.

C

The nurse is assessing a new client who is being evaluated for coronary heart disease. After reviewing his dietary habits, the nurse notes which of the following as a possible contributing factor to this client's condition? A) Monounsaturated fatty acids B) Saturated fatty acids C) Trans fatty acids D) Polyunsaturated fatty acids

C

The nurse is assisting a client in making a menu for a low-fiber diet. Which would be the best choice for a breakfast menu? A) Apple juice, coffee, 2 poached eggs, 2 pieces of bacon, and white toast with butter B) Hot cocoa, shredded wheat, and 2% milk C) Coffee with cream and sugar, muffin, and 2 tablespoons of butter D) Hot tea, bagel, and 2 tablespoons of cream cheese

C

The nurse is caring for a 21-year-old female burn victim. Her parents ask why their daughter has to be fed by a nasogastric tube (NG). What would be the best response? A) "Your daughter's intestines are not working normally right now so we have to feed her through a tube." B) "If your daughter were eating normally, she would get sicker because her intestines are not working right." C) "We need to get a lot of calories and nutrients into your daughter to help her heal, and this is the best way to do that." D) "Trying to eat normally would just wear your daughter out, so we feed her through a tube to conserve her energy."

C

The nurse is caring for a client who has a diagnosis of renal calculi. The client asks what he can do to keep from forming more calculi. What foods would the nurse tell him to avoid for oxalate-based calculi? A) Chocolate, strawberries, and wine B) Rhubarb, green beans, and tomatoes C) Beets, rhubarb, and tea D) Instant coffee, oranges, and potatoes

C

The nurse is caring for a client who was admitted for intractable nausea and vomiting that has now been controlled. The physician has ordered the diet to be advanced as tolerated. Of the following foods, what is the best choice for this client? A) Ice cream B) Cream soup C) Dry toast D) Peanut butter and crackers

C

The nurse is caring for a client with chronic, well-controlled diabetes who is post-op for a knee replacement. The client is confused by the menu choices as he has been following the ADA diet. What diet has replaced the traditional standard "ADA diet" for hospitalized clients with diabetes? A) Carbohydrate counting diet B) Exchange lists for meals diet C) Consistent carbohydrate diet D) High glycemic index diet

C

The nurse is conducting a support group with clients who have CKD. Today's topic is concerning the various types of protein and the reasons for consuming one over the other. The nurse discusses the rationale for using high biologic proteins instead of low biologic proteins is related to which of the following reasons? A) Contain less nitrogen and therefore minimize urea production B) Contain more fat and therefore more calories to minimize body protein catabolism C) Promote reuse of circulating nonessential amino acids for protein synthesis and therefore minimize urea production D) Are the only type of protein used for protein synthesis

C

The nurse is counseling a male client about decreasing his caloric intake to treat his obesity. He has a BMI of 31.8. What would be the best level of caloric intake for this client? A) 1000 to 1200 cal/day B) 1100 to 1500 cal/day C) 1200 to 1600 cal/day D) 1300 to 1700 cal/day

C

The nurse is discussing weight loss and wasting with a local group of cancer clients. After the program, a member of the audience asks to speak with the nurse. He asks what the difference is between weight loss and wasting in cancer and the weight loss and wasting that occurs in AIDS. What would be the best response? A) In cancer wasting, the client can take medication to stimulate the appetite. B) Cancer wasting is almost impossible to reverse. C) Wasting in AIDS includes either fever, diarrhea, or weakness lasting more than 30 days. D) AIDS wasting begins gender specific

C

The nurse is doing client teaching with a newly diagnosed bulimic client who asks what causes bulimia. What would be the best response? A) "Bulimia is usually diagnosed in people who have increased concern about their weight and size." B) "Bulimia is usually diagnosed in people who were dieting at a very young age." C) "Bulimia is a disease of unknown cause." D) "Bulimia is a disease that is caused by negative self-evaluation."

C

The nurse is helping the client make necessary adjustments to his diet due to his advancing CKD. The client needs to limit his potassium intake but he is having difficulties because he loves to eat fruit. Which of the following does the nurse suggest he avoid? A) Apples B) Watermelon C) Raisins D) Peaches

C

The nurse is helping the client order a low-fat meal. Which of the following is the best meal for this client? A) Potato soup, grilled cheese sandwich on whole wheat bread, 2% milk, and fresh peach slices B) 3 oz of grilled hamburger with low-fat cheese slices, tomato, onions, and 2 tablespoons of mayonnaise and whole wheat bun; baked potato chips; and iced tea C) 2 oz of broiled lean chicken, brown rice, steamed vegetables (broccoli, cauliflower, and carrots), tossed salad with raw vegetables and fat-free dressing, and fat-free milk D) 3 oz of tofu burger; mashed potatoes with gravy; tossed salad with avocado slices, tomato, cucumbers, radishes, carrots, olives, onions, and 2 tablespoons of ranch dressing; iced tea with lemon slices, and 1 cup chocolate ice cream

C

The nurse is lecturing to a class of nursing students about diet adherence in the obese client. She explains that adding structure to low-calorie diets improves adherence to the diet. The students are given an assignment to break into groups and make a list of strategies that can be used to encourage clients to stick with their diets. What strategy would you expect to see on every list? A) Give the client a list of ingredients for suggested recipes B) Give the client a list of restaurants with low-calorie menu items C) Give the client preprinted menus D) Give the client a list of "potential diet buddies"

C

The nurse is meeting with a client who has CKD. The client has been trying to follow the prescribed diet but finds it very restrictive, and she feels punished that she cannot occasionally have some of her favorite foods. As she sits and cries complaining that she never feels good anymore and she just doesn't want to deal with it anymore, the nurse notes she may be more malnourished. Which of the following can the nurse suggest that might prove beneficial? A) Suggest she meets with a family member to talk about her frustrations. B) Give her permission to ignore the diet restrictions one day a week. C) Suggest taking a specially formulated vitamin supplement. D) Readjust her diet to include one of her favorite foods.

C

The nurse is releasing a client with dysphagia. What is one thing to teach the client to aid in maximizing oral intake as safely as possible? A) Serve food and liquids hot. B) Encourage liquids with meals. C) Discourage consumption of alcohol. D) Encourage the client to rest after meals.

C

The nurse is reviewing the food log with a client. The nurse is concerned because the client's blood pressure is elevated. Which item on the log may be contributing to the elevated blood pressure? A) Watermelon B) Regular salad dressing C) Hot dogs D) Pork and beans

C

The nurse is talking with the client who was admitted for surgery due to duodenal ulcer disease. The client asks what can be done to reduce the risk of getting more ulcer. What would be the best response? A) There is evidence that a diet without caffeine may reduce the risk of duodenal ulcers. B) Leave chocolate out of the diet. C) There is evidence that a diet high in soluble fiber may reduce the risk of duodenal ulcers. D) Limit the intake of alcohol.

C

The nurse is teaching a class of newly diagnosed adolescent diabetics. The topic for tonight is hypoglycemia. The nurse asks one young man to name one thing that can cause hypoglycemia in an insulin-dependent diabetic. Which of the following would be an acceptable answer? A) Acute illness B) Stress C) Delaying meal time D) Too much food

C

The nurse is teaching a nutrition class for nursing students. They are given an assignment of planning a one-day menu for someone with gastroesophageal disease (GERD). What would be an acceptable entrÈe for a client who has GERD? A) Enchiladas with red sauce B) Curried rice C) New York strip steak D) Chili casserole

C

The nurse is teaching a nutrition class to a group of student nurses. During the discussion, one student asks if there is one factor that has been shown to increase the risk of cancer. Which of the following should the nurse answer? A) Sedentary lifestyle B) Intake of fast foods C) Excess body weight D) Increased protein intake

C

The nurse is teaching nutrition guidelines to a group of newly diagnosed HIV/AIDS clients. What tip should the nurse give the clients to eat a healthier diet? A) Drink sweetened beverages and foods high in added sugar. B) Eat at least 2 cups per day of a variety of fruits and vegetables. C) Eat a diet rich in whole grains, vegetables, fruits, and legumes with lean sources of protein. D) Avoid foods high in monosaturated fat.

C

The nurse works on a burn unit and is admitting a 16-year-old female who weighs 50 kg. She has severe burns covering 65% of total body surface area. A high-protein diet is ordered. The dietitian figures the client's calorie and protein needs and orders approximately how many grams of protein per day? A) 50 to 65 g B) 75 to 80 g C) 100 to 115 g D) 150 to 165 g

C

Type 1 diabetics who are well-controlled can consume alcohol without adversely affecting their blood glucose, if they drink in moderation and drink with meals instead of between meals. Why are they advised to drink with meals? A) They are less likely to consume too much alcohol when it is taken with meals. B) It aids in the digestion of food when consumed at the same time. C) It increases the risk of hypoglycemia when consumed between meals. D) Taken with meals, it tends to cause people to eat less.

C

In clients with ostomies, specific foods can create odor problems. Which of the following foods are odorproducing foods that clients with ostomies should avoid? Select all that apply. A) Applesauce B) Buttermilk C) Eggs D) Peas E) Asparagus

C, D, E

The nutrition class has been given the assignment of creating a list of interventions that will benefit a person with a colostomy. What interventions would be expected on that list? Select all that apply. A) Limit carbohydrates. B) Avoid foods that thicken stools. C) Limit fiber. D) Chew food thoroughly. E) Avoid odor-causing foods.

C, D, E

Compared with legitimate nutritional advice, a "fad" diet is more likely to make unrealistic claims and severely restrict caloric intake. What is a realistic caloric intake for a 28-year-old woman wishing to lose weight? A) 1800 to 2100 cal/day B) 1500 to 1800 cal/day C) 1200 to 1500 cal/day D) 1000 to 1200 cal/day

D

Acute episodes of illness can create problems for insulin-dependent diabetics. During these periods of acute illness, what should insulin-dependent diabetics do? A) Insulin-dependent diabetics should not take insulin. B) Insulin-dependent diabetics should not eat. C) Insulin-dependent diabetics should use regular sweetened carbonated beverages, gelatin, ice cream, and popsicles to consume the exact amount of carbohydrate normally allowed. D) Insulin-dependent diabetics should use regular sweetened carbonated beverages, gelatin, ice cream, and popsicles to consume between 45 and 50 g of carbohydrates every 3 to 4 hours.

D

Anorexia can be caused by many medications. One of the ways medication can cause anorexia is to decrease the ability to taste. What is one of the recommendations to improve intake in an anorexic if this is occurring? A) Avoid tart flavors. B) Change the medication so it does not affect the taste. C) Enhance food flavors with sweet seasonings. D) Use strong seasonings on your food.

D

Clients with bulimia nervosa are not as undernourished as clients who have anorexia nervosa. They are, however, a challenge for nutrition therapy. What eating strategy may be appropriate for clients with bulimia nervosa? A) Use finger foods. B) Eat quickly. C) Avoid "forbidden" or problem foods associated with bingeing. D) Record intake before eating.

D

A nurse is assessing a new client who was just admitted to the unit with cancer cachexia. The nurse is aware that cachexia is related to which of the following? A) Glucose resistance B) Hyperalbuminemia C) Decreased protein requirement D) Poor prognosis

D

A student in the nutrition class is giving a report on "Promoting Exercise Adherence in Obese Clients." What strategy would be expected to be included in the report? A) Exercise at least 20 minutes at a time. B) Join a gym. C) Walk with a buddy at the mall. D) Exercise at home instead of a gym.

D

A trauma client is being released home to complete his recovery. He is experiencing anorexia related to pain. What would be the most effective intervention for this client's anorexia? A) Schedule procedures and medications when they are least likely to interfere with meals. B) Give small meals of food that decrease the client's pain. C) Withhold beverages for 30 minutes before and after meals. D) Control pain, nausea, or depression with medications.

D

H. pylori is the main causative factor of peptic ulcers. What can be done to combat H. pylori in susceptible clients? A) Antiemetics B) Antihistamines C) Antacids D) Antibiotics

D

Hypertension is one of the most common conditions in the United States. It is estimated that just over half the adults in the U.S. have either prehypertension or hypertension making it a serious medical condition. What is the initial treatment for stage 1 hypertension? A) Exercise B) Antihypertensives C) Vitamin supplements D) Diet

D

Immunotherapy is used to treat cancer clients by enhancing their immune system. What nutritional imbalances can be caused by immunotherapy? A) Hypernatremia B) Hypokalemia C) Hyperabsorption D) Hypoproteinemia

D

Meal time for someone with an eating disorder is very stressful. When treating a bulimic, nutrition therapy dictates what types of foods are appropriate. Which lunch would be best for an 18-year-old client who is being treated for bulimia? A) 6 oz of chicken noodle soup, 6 saltine crackers with 2 tablespoons of butter, 3/4 cup of ice cream, and 12 oz of diet soda B) 3 oz of hamburger, lettuce leaf, tomato slice, 1 slice of onion, 1 oz of processed cheese, 1 hamburger bun, 6 oz of French fries, and one 8-oz strawberry milkshake C) 6 chicken nuggets, 1/4 cup of ketchup, 4 oz cup of applesauce, and one 4-inch slice of pumpkin pie with whipped cream D) 3 oz of grilled swordfish, 1/2 cup of steamed broccoli, 1/2 cup of rice pilaf, and 4 oz of hot tea

D

One of the strategies for reducing the risk of cardiovascular disease is to increase high-density lipoprotein (HDL) cholesterol. What is the best way of increasing HDL? A) Reducing saturated fat intake B) Reducing cholesterol intake C) Increasing dietary fiber intake D) Losing weight, if overweight

D

People who have lactose intolerance suffer from bloating, gas, and diarrhea. What type of diarrhea is caused by lactose intolerance? A) Secretory diarrhea B) Watery C) No diarrhea D) Osmotic diarrhea

D

Saquinavir (Invirase) may be prescribed for the HIV/AIDS client. What would be important to teach the client about this drug? A) Avoid alcohol. B) Do not take it with high-fat meal. C) There are fewer side effects if taken with food. D) Take it within 2 hours of a high-calorie, high-fat meal.

D

The AHA has recommended limiting sodium intake to 2300 mg/day. Which of the following foods is the best choice for the client on a restricted-sodium diet? A) 2 large graham cracker rectangles B) 1 corn bread muffin C) 2 slices of reduced fat cheese D) 1 teaspoon of soft margarine

D

The cause of the long-term complications of diabetes is poorly understood. What is known are interventions that can significantly lower the incidence of these long term complications. Which of the following is one of these interventions? A) Controlling blood lipid level, carbohydrate intake, and blood glucose level B) Controlling protein intake, blood pressure, and blood lipid level C) Controlling blood glucose levels, triglyceride level, and weight D) Controlling blood glucose levels, blood pressure, and blood lipid level

D

The client has just been put on a gluten-free diet. Which foods should the client avoid? A) Corn, oats, and rice B) Wheat, oats, and rice C) Oats, corn, and barley D) Wheat, rye, and barley

D

The client has recently started on hemodialysis after a long history of type 2 diabetes and a gradual deterioration of her renal function. She mentions that she is tired of always feeling thirsty. The nurse makes a few suggestions for her to try. Which of the following is one of those suggestions? A) Eat ice chips when feeling thirsty. B) Rinse her mouth with hot liquids. C) Eat frozen fruit juice. D) Rinse her mouth with ice cold water.

D

The client is a 19-year-old female who appears to be in a prediabetic stage. Anxious to lose weight, she wants to know which diet other diabetics follow to help her lose weight. Which of the following should the nurse recommend? A) 1200-calorie MyPlate plan B) 1400-calorie Exchange Lists plan C) Low-fat, low-carbohydrate diet D) Individualized to each individual

D

The client is status post a recent kidney transplant and is progressing well with healing, kidney function, and diet. During a follow-up visit, the nurse lets him know that he can increase his potassium intake to which of the following? A) 2 to 3 g/day B) 3 to 4 g/day C) 4 to 5 g/day D) Unrestricted

D

The client with dysphagia is filling out his menu for the following day. What would be a good choice for breakfast for this client? A) Peanut butter on toast B) Pecan waffles C) Bananas D) Scrambled eggs

D

The client's diet has just been changed to a protein-dense diet. She asks how she can increase the protein density of her diet. What would be the best response? A) Use honey on toast and cereal. B) Substitute mayonnaise for salad dressing. C) Add whipped cream to coffee and tea. D) Melt cheese on sandwiches and vegetables.

D

The clinic nurse is caring for a client who has dumping syndrome. The nurse is doing client teaching about the disease process. What statement by the client tells the nurse the client understands the process? A) An intermediate dumping reaction can occur one hour after eating. B) An intermediate dumping reaction produces weakness, dizziness, and a rapid heartbeat. C) An intermediate dumping reaction occurs because of a rapid absorption of carbohydrates. D) An intermediate dumping reaction produces gas, abdominal pain, and diarrhea.

D

The clinic nurse is caring for a diabetic client who has frequent episodes of hypoglycemia. What would be the best intervention for this client? A) Encourage the client to gain weight. B) Encourage the client to eat three large meals per day. C) Counsel the client to limit total carbohydrate intake to less than 100 g/day. D) Counsel the client to encourage better compliance.

D

The diet recommendations for the treatment and prevention of all renal calculi are not effective when used alone. What is the most effective dietary intervention for renal stones? A) Altering urinary pH through an acid or a basic ash diet B) Restricting the intake of the offending substance C) Losing weight, if overweight D) Increasing fluid intake

D

The nurse is helping a new client on the unit who was admitted with CKD. The client is also a long time type 2 diabetic. He has recently been experiencing nausea, vomiting, and anorexia. His lab workup reveals he is malnourished. The nurse recognizes his malnourishment is likely related to which of the following? A) Dehydration B) Anuria C) Recurrent UTI's D) Increasing urinary excretion

D

The nurse has been teaching a client with type 2 diabetes menu planning using the exchange list based on a 2000-calorie diet. The nurse asked the client to plan several dinner menus. Which of the following menus demonstrates the client's understanding of the exchange diet? A) 1 cup of spaghetti noodles, 4 meatballs, 1/2 cup of spaghetti sauce; coleslaw, 1 slice of buttered garlic bread, and 1 cup of milk B) 4 oz of broiled hamburger patty, 1 cup of mashed potatoes with butter, 1 cup of green beans, and 1 cup of low-fat vanilla ice cream C) 1 1/2 cups of chicken noodle soup (1/2 cup of chicken breast, 1 cup of egg noodles, chopped carrots, onions, celery, and broth), 1 oz of saltine crackers, 1 cup of hot tea with 1 teaspoon of honey D) 1 taco shell, 3 oz of taco meat; 1 1/2 cups combined chopped lettuce, tomato, onion; 1/3 cup of rice; and 1 cup of papaya

D

The nurse has given the nutrition class the assignment of creating a list of interventions that will benefit a person with gastroesophageal reflux disease (GERD). What intervention would be expected to be seen on that list? A) The client should use peppermint after every meal to settle the stomach. B) The client should avoid items that increase lower esophageal sphincter pressure. C) The client should include bedtime snacks in the diet. D) The client should lose weight if overweight.

D

The nurse is admitting a client to the unit with a diagnosis of lung cancer. This client is undergoing a partial lobectomy followed by chemotherapy. The client is a 55-year-old male who weighs 125 pounds. What is the approximate protein and calorie intake per day for this client? (Round to the nearest whole number.) A) 110 g/day of protein; 1400 cal/day B) 120 g/day of protein; 1600 cal/day C) 130 g/day of protein; 1800 cal/day D) 140 g/day of protein; 2000 cal/day

D

The nurse is admitting a client with burns over 60% of the body. What would be the best type of nutrition for this client? A) Oral nutrition B) Oral nutrition with a liquid supplement C) Parenteral nutrition D) Enteral nutrition

D

The nurse is admitting to the unit a client who is a 42-year-old female with dysphagia following a head trauma. What fluid would be the best choice for this client if she were on the nectarlike stage of the National Dysphagia Diet? A) Bottled water B) Fruit juice C) Iced coffee D) Vegetable juices

D

The nurse is assessing a 39-year-old woman's diet who has been complaining of chronic constipation. The nurse recognizes that this individual should increase her fiber intake to how much each day? A) 15 g/day B) 25 g/day C) 35 g/day D) Depends on individual needs

D

The nurse is assessing a new client to the unit who is admitted for kidney stones. When asked about over-the-counter drugs, herbs, and supplement use, the client mentions that she does take several supplements. The nurse recognizes which of the following supplements may be contributing to the kidney stones? A) Coenzyme 10 B) Vitamin D C) B vitamins D) Vitamin C

D

The nurse is caring for a 21-year-old female with type 1 diabetes who is on a 2000-calorie diet. The nurse knows the client understands the diabetic teaching when she states, "I need four carbohydrate choices at breakfast." Which of the following menus indicates her understanding? A) 3/4 cup of low-fat granola, 8 oz of plain yogurt, coffee, and 2 cups of orange juice B) 1 cup of orange juice, 1 waffle topped with 1/2 cup of blueberries, and coffee C) A parfait consisting of 1 1/4 cups of strawberries, 1/2 cup of low-fat granola, 6 oz of plain yogurt, and black coffee D) Black coffee, 1/2 cup of orange juice, 1 low-fat waffle topped with 3/4 cup of blueberries, and 1 teaspoon of light margarine

D

The nurse is caring for a 51-year-old female with breast cancer who is on a regular diet. She is to have a mastectomy the following day and the nurse is doing client teaching. What strategy would the nurse teach this client to increase her protein and calorie intake to promote healing after surgery? A) Consume high-fiber, low-fat nutritional supplements. B) Eat less food. C) Take protein supplements and eat low-fat, low-calorie meals. D) Eat food that has been modified to be more protein- and calorie-dense.

D

The nurse is caring for a 71-year-old female with heart failure who is on a 1800 mg/day sodium-restricted diet. The nurse knows the client understands the nutrition teaching when she states, "I need to restrict my intake of sodium so I will choose a breakfast of . . . " which of the following? A) 1/2 cup of low-fat granola, 6 oz of plain yogurt, coffee, and 1 cup of orange juice B) 1 cup of orange juice, 1 waffle topped with 3/4 cup of blueberries, and coffee C) A parfait consisting of 1 1/4 cups of strawberries, 1/2 cup of low-fat granola, 6 oz of plain yogurt, and black coffee D) 2 cups puffed-wheat cereal; 1 slice of whole wheat bread; 1 medium banana; 1 cup of nonfat milk; 1 cup of orange juice; and 1 teaspoon of soft, unsalted margarine

D

The nurse is counseling a client recovering from a major trauma. She is about to be released to go home and finish her recovery. The physician has ordered a high-protein diet for her at home, and the nurse is teaching her methods of increasing protein density in her diet. What would be the best method for this client to increase the protein density in her diet? A) Add butter to hot foods such as potatoes, cooked cereals, and soups. B) Use honey on toast, cereal, and in coffee. C) Substitute mayonnaise for salad dressing. D) Use double-strength milk (liquid milk fortified with skim milk powder).

D

The nurse is doing client teaching with a client going home to finish recovering from a small bowel resection and ileostomy. The client is concerned about what the best diet is for him. What would be the best response? A) A regular diet with no restrictions B) Large meals to produce large amounts of stool C) Increase fat intake for added calories D) Eating small, frequent meals

D

The nurse is doing client teaching with a client going home to finish recovering from an exacerbation of peptic ulcer disease. What statement by the client lets the nurse know that the client understands the teaching? A) "I should eat what I like when I like." B) "I should season my food well with the spices I like best." C) "Drinking caffeine throughout the day is recommended." D) "I should not eat for two hours before going to bed."

D

The nurse is helping a client plan menu choices. The client is currently recovering from dehydration from severe diarrhea. The client laboratory results showed hyponatremia and hypokalemia on admission. The client is now eating but refusing to eat bananas. The nurse suggests which of the following as a possible alternative? A) Blueberries B) Pears C) Strawberries D) Cantaloupe

D

The nurse is preparing a client for discharge home. The client has been treated for an impaction due to chronic constipation. The client is trying to understand the high-fiber diet the physician has ordered. The nurse teaches the client that adding a particular "food" can act as a laxative and is easily added to the daily meals. Which of the following is that "food"? A) All whole wheat products B) Substituting beans for meat C) All dried fruit for snacks D) Unprocessed wheat bran

D

The nurse is reviewing the nutrition orders for a newly admitted client with an exacerbation of COPD. The nurse expects the client calorie needs to be which of the following? A) 110% above RMR B) 120% above RMR C) 130% above RMR D) 140% above RMR

D

The nurse is teaching a nutrition class and knows the students understand the content of the lecture on nutrition and diabetes when a student is heard to say, "Nutrition therapy is the cornerstone of treatment for" which of the following? A) Pregnant diabetics B) Type 1 diabetics C) Type 2 diabetics D) All diabetics

D

The nurse is teaching a nutrition class for nursing students about palliative nutrition therapy. The goals of palliative nutrition therapy are providing comfort and relieving side effects. How can these goals be met? A) Encourage the client to follow the primary caregiver's ordered diet. B) Provide mouth care when the client asks for it. C) Offer comfort foods if the client becomes anxious or fearful. D) Respect the client's wishes regarding the level of nutritional support desired.

D

The nurse is teaching a nutrition class for nursing students. The discussion for today is about nutrition therapy for nephrotic syndrome. The goal of nutrition therapy is to reduce proteinuria and possibly slow the progression of kidney disease. According to recent studies, what is the suggested way to do this? A) Low biologic value protein always works best in clients with kidney disease. B) There is no difference among proteins as long as the client gets enough of them. C) Use biologic value protein in the client's diet. D) Use soy protein in the client's diet.

D

The nurse is teaching a nutrition class for nursing students. The discussion for today is about the nutrition therapy for malabsorption disorders. What is the nutrition therapy for malabsorption disorders used to alleviate or control its symptoms? A) Clear liquids with vitamin and mineral supplements B) Small, frequent meals that are low in soluble fiber C) A low-fat, high-fiber diet for all malabsorption disorders D) Individualized therapy according to symptoms and complications

D

The nurse is teaching a nutrition class for nursing students. The topic for today is nutrition therapy for diabetic older adults. What is the most important factor impacting glycemic control in adults? A) People naturally lose weight as they age. B) Older adults eat less sugar than younger adults. C) Older adults metabolize carbohydrates differently than younger adults. D) Serum blood sugar levels rise with age.

D

The nurse is teaching clients who are on protein-restricted diets. What should the nurse teach these clients to do? A) Eat all the protein in one meal. B) Take protein supplements as needed. C) Cook all the protein in the microwave. D) Spread the protein out over the whole day.

D

The nurse is working with a client who needs to lower his sodium intake, but he doesn't like to cook so he eats out a lot. He has been trying to order wisely; however, the nurse notes he should change which of the following habits? A) Requesting no added salt B) Choosing grilled versus fried C) Choosing fresh fruit for dessert D) Enjoying soup for an appetizer

D

The nursing class has been given the assignment of making a 2000-calorie menu for diabetics based on the carbohydrate counting method. What would be the best choice for a bedtime snack on this diet plan? A) 1 cup of shredded wheat and 1 cup of whole milk B) 1 cup of cubed papaya and a mocha latte C) 1 cup of chocolate ice cream and 1 cup of nonfat milk D) 3 cups of no-fat-added popcorn and 1 cup of nonfat milk

D

The physician has instructed the client to decrease her sodium intake. The client is upset because she's afraid the food will not taste good if she does. Which of the following should the nurse suggest to this client? A) Use garlic salt, onion salt, or celery salt. B) Use smoked meat. C) Use soy substitutes instead of meat. D) Use herbs and spices to flavor the food.

D

Ulcers in the stomach and duodenum are referred to as peptic ulcers. What is the leading cause of peptic ulcers? A) Alcohol B) Spicy foods C) Nonsteroidal anti-inflammatories D) H. pylori infection

D

When a client is in acute renal injury (ARI), the nurse should closely monitor which of the following laboratory test values? A) Serum sodium B) Blood urea nitrogen C) Complete blood count D) Serum potassium

D

The client's CKD has progressed to the point where the physician has ordered her to limit her potassium intake. When discussing this change with the nurse, she wonders what fruit she can now safely eat. The nurse recommends which of the following fruits? Select all that apply. A) Apricots B) Oranges C) Kiwi D) Plums E) Cranberries F) Pineapple

D, E, F