Final

C

which statement best describes potassium in the diet? A. It is important for clothing, B. It is important to prevent anemia, C. It controls fluid levels inside the cells, D. It is important for bone health and preventing osteoporosis

B

which vitamin is involved in blood clotting and keeps the platelets healthy? A. Vitamin E, B. Vitamin K C. Vitamin C D. Vitamin D

D

1. The nurse is instructing a group of clients about consequences of decreased gastrointestinal (GI) motility. Which is seen in decreased GI motility? A. Increase calcium absorption B. Diarrhea, C. Increased peristalsis D. Constipation

C

1. A client indicates activity level that includes a long hike. after 4 hours which will be the primary source of energy? A. Amino acids, B. Insoluble fiber C. ``Fatty acids D. Glucose

A

1. A first-time mom at 12 weeks gestation tells the nurse that she is vegetarian it's lots of rice. to help the clients need for complete protein during pregnancy the nurse suggests he includes which food with the rice? A. Beans, B. Sign milk, C. Corn, D. yogurt

A

1. A nurse is admitting a client to a medical surgical floor. the nurse noted the client will be taken ginkgo and the blood thinner. the nurse knows which is true about ginkgo when taking with common blood thinners? A. Ginkgo taking with aspirin or Coumadin may increase the risks of bleeding B. Ginkgo taken with aspirin or Coumadin may increase the incidence of seizures C. Ginkgo taken with aspirin and Coumadin may increase the risk of hyperglycemia D. Ginkgo taken with aspirin or Coumadin may increase blood pressure

C

1. A nurse is assessing a client with malnutrition. which of the following findings should the nurse expect? A. Increased muscle mass, B. excessive energy, C. poor concentration, D. normal body mass index (BMI)

D

1. A nurse is caring for a client that requires a low glucose diet. which of the following substances should the nurse instruct the client to use as a sweetener? A. Honey B. guava nectar C. corn syrup D. Nonnutritive sugar substitute

B C D E

1. A nurse is conducting screening at a local clinic to identify clients needing instruction regarding with management which clients required for the action based on body mass index (BMI) level? (select all that apply). A. A client diagnosed with diabetes and has a BMI of 22, B. A client who has high blood pressure and has a BMI of 32, C. A client who was diagnosed anorexia nervosa and has a BMI of 16, D. A client diagnosed with diabetes and has a BMI of 31, E. A client who has heart disease and has a BMI of 29

B

1. A nurse is discussing the risk of dehydration with a client that needs to increase daily fluid intake. Which the following foods Should the nurse encourage the client to consume that has the highest percentage of water by weight? A. Yogurt, B. watermelon, C. Apples, D. honey

D

1. A nurse is instructing a client about nutritional requirements necessary to promote wound healing. which of the following nutrients should the nurse include in this instruction? A. Calcium, B. Vitamin D, C. vitamin B1, D. protein

C

1. A nurse is instructing a client who has excess vitamin K about foods to avoid as they may continue to increase vitamin K. which foods should the nurse instruct the client to avoid? A. Root vegetables, B. Salmon, C. green leafy vegetables D. butter

A

1. A nurse is providing information for a client with diabetes about which dietary source should provide the greatest percentage of calories. which of the following statements indicates the client understands the instruction? A. I should eat more calories from complex carbohydrates than anything else B. Most of my calories each day should be from fat C. Protein should be my main source of calories D. Simple sugars are needed more than other calorie source

D

1. A nurse is reviewing information on health promotion and disease prevention to teach clients. the nurse knows that for most Americans which is the most significant nutrition concern? A. Poor availability of fruit and vegetables in many areas, B. Inadequate intake of key vitamins minerals and phytochemicals, C. lack of interest in making healthy food choices, D. Access you can take off saturated fats cholesterol sodium and sugars

C

1. The gastrointestinal tract is involved in many functions related to nutrition. what is the function of peristalsis? A. Segmentation, B. Absorption, C. Elimination, D. Metabolism

A

1. The nurse educator is discussing the healthy people 2020 initiative with a group of nursing students. which of the following represents the overall goal of this initiative? A. Identify nationwide movements priorities and provide measurable objectives and goals B. prevent and cure diabetes and to improve the lives of all people affected by diabetes C. Viewed healthier lives free of cardiovascular diseases and stroke D. play a key role in shaping the public's food choice, thereby improving its nutritional status

A

1. The nurse is caring for a client that requires a high protein diet but prefers vegetable-based protein to meat. which food should the nurse instruct the client to consume? A. Tofu, B. green peas C. margarine D. cheese

C

1. The nurse is instructing a group of clients about vitamins and minerals. the now should include that sunlight is necessary for the formation of which vitamin? A. Vitamin K, B. Vitamin E, C. Vitamin D, D. Vitamin A

C

1. The nurse is instructing a group of clients regarding sources of omega-3 fatty acids. which of the following is a good source of omega-3 fatty acids? A. corn oil, B. dietary supplements, C. fish, D. leafy green vegetables

A

1. The nurse is reviewing dietary information with a group of clients. a client correctly identified which component of protein has been essential for survival? A. Amino acids, B. Energy, C. Peptides, D. fatty acids

D

1. The nurse is reviewing the function of the gastrointestinal track with a client. the client correctly identifies which functions as being the most important of the small intestine? A. Denaturation, B. Segmentation, C. Mechanical digestion D. Absorption

A

1. The nurse is teaching a group of clients about vitamins and minerals. the nurse knows which of the following vitamins are fat -soluble? A. Vitamin D, E, and K B. The B complex vitamins C. Vitamins A, C and choline D. Vitamin B1 and B2

B

1. The nurse is teaching a group of parents how to prevent dental cavities in their children. which of the following minerals should not inform the parents help straighten toot enamel? A. Iodine, B. Fluoride, C. Selenium, D. Iron

A

1. The nurse is teaching the client about the main functions of the large intestine if the large intestine does not carry out its main function the client will produce which type of feces? A. Liquid, B. Alkaline, C. Acidic D. Dry

D

1. The nurse should instruct a client that which of the following food is a reliable source of vitamin B12? A. Carrots, B. Rice, C. apples, D. low fat cheese

C

1. The nurses care for a client that is pregnant. what is the recommended total weight gain during pregnancy for a client of normal weight. A. 28-40 pounds B. 1-20 pounce C. 25-35 pounds, 15-25 pounds

D

1. a nurse is caring for a client that requires avoiding foods. which food choice would follow the recommended low-fat diet? A. Cheeseburger and French fries, B. buttered popcorn, C. vanilla milkshake, D. wheat toast with Jelly

D

1. the nurse is reviewing a client medication list at discharge. the nurse is providing teaching on the interaction between ginseng and insulin, two items that are listed on the clients list. which statement best indicates the interaction between ginseng and insulin? A. Ginseng and insulin taken together make are signs and symptoms of hypercalcemia, B. Ginseng and insulin taken together make out signs and symptoms of hyponatremia C. Ginseng and insulin taken together may cause signs and symptoms of hypomagnesemia D. Ginseng and insulin taken together may cause signs and symptoms of hypoglycemia

D

1. when instructing a client about lipids that cannot be manufactured by the body the nurse understands which of the following is an essential fatty acid? A. Ascorbic acid B. Amino acids C. Sterol D. linoleic acid

A

1. which nutritional recommendation should be taught to clients during pregnancy? A. Iron Supplementation is necessary to prevent anemia B. The requirement for calcium increases during pregnancy, C. Protein intake does not need to be increased during pregnancy, D. Vitamin D requirements increase during pregnancy

B

34 A nurse is caring for a client whose partner is requesting to bring the client food from home that is not allowed in the client's dietary plan. Which of the following responses should the nurse make? A. why would you want to put your partners health at further risk? B. let's try to find ways to incorporate your partner's favorite food into her diet plan, C. You will need to discuss your concerns about your partner's diet with the provider, D. Everyone likes food from home, but it can delay your partner's recovery.

B

34 A nurse is preparing a teaching plan for a client who has chronic Constipation due to irregular bowel habits which of the following should the nurse plan to include in the instruction? A. The client should drink no more than two to three 8 oz glasses of water each day, B. The client should follow a high fiber diet to establish power regularity, C. The client should try to take in all of the required dietary fiber with the morning meal, D. The client should be taught that the goal of therapy is to have a bowel movement daily

B

A client food diary reviews that he consumes animal derived protein such as meat at least twice daily. the nurse indicates the client on which weeks factors that the client is most at risk for? A. Kwashiorkor, B. Heart disease, C. Osteoporosis, D. Diabetes

A

A nurse at a health fair is assessing the weight status of four clients. which of the following clients should be considered underweight? A. A client with a body mass index of 17 B. A client with a body mass index of 28 C. A client with the body mass index of 22 D. A client with a body mass index of 42

C

A nurse is instructing a group of clients regarding nutrition. The instructions state that which of the following groups of food contains the highest level of carbohydrates? A. Chicken, B. Avocado, C. Potato, D. low fat milk

B

A nurse is providing instruction to a client about a low sodium diet. which of the following statements should the nurse make? A. You should increase your consumption of cheese, B. We should increase consumption of fresh fish C. If should decrease daily intake of canned soup you can eat hotdogs if you use ketchup

D

An older adult experiencing confusion, fast heart rate and dry skin may have a deficiency of which nutrient? A. calcium, B. magnesium C. iron D. water

B C D

Fats are divided into a number of groups. which groups are fats? select all that apply A. Sucrose, B. Sterols, C. Triglycerides, D. phospholipids, E. Amino acids

B

If a patient needs regular injections of vitamin B12 the most likely explanation is which of the following? A. He or she has a malabsorption syndrome, B. His or her stomach does not produce the intrinsic factor, C. He or she struggles with alcoholism, D. He or she follow a vegan eating pattern

A

Older adults can suffer from decreased sense of taste leading to lower nutrient intake. which strategy can safely overcome this barrier? A. Vary food textures and add low sodium seasonings to foods, B. Add protein powder to foods to amplify flavor C. Consume foods high in sugar to increase taste sensation, D. Increase alcohol intake to foods to amplify flavor

C

Some nutrients cannot be made by the body but I needed for growth and development. which group of nutrients are these? A. Required, B. Non-essential C. Essential, D. Trace

C

The nurse is assessing the results of a client's total blood cholesterol. which component of the cholesterol panel aids in reducing the risks of cardiovascular disease? A. Triglycerides, B. low density lipoprotein (LDL), C. High density lipoprotein (HDL) D. Very low-density lipoprotein (VLDL)

B

The nurse is conducting in nutrition class at the local high school.it is important to include which information about the MyPlate food guidance system? A. The MyPlate food groups are grains vegetables foods and proteins plus water B. Half of the MyPlate visual plate should be fruit and vegetables C. The goal of my plate is to prevent diabetes by assisting clients with carbohydrates counting D. According to my plates most of the grains eaten should be refined grains

174

The nurse is instructing a client to document the number of calories in each meal. how many calories are contained in the food that has 15 grams of carbohydrates, 6 grams of protein and 10 grams of fat? fill in the blank: type in only the number of calories

C

The nurses gathering measurements to determine the client's nutritional status which values are documented as anthropometric measurements? A. Calorie counts and 24 -hour diet recall B. Blood and urine laboratory test C. head circumference and weight, D. Blood pressure and pulse

Fats

What food group(s) provide 9 calories per gram?

D

What is an important principle of nutrition during childhood? A. Sugar should be given close to bedtime B. Children should be allowed to select their own items on meals, C. Children should be allowed to eat anytime they are hungry, D. Serving sizes should represent appropriate quantities for the age of the child

C

Which gastrointestinal structures are most likely involved in mechanical breakdown of food? A. Large and small intestines, B. Hydrochloric acid and gastrin, C. Tongue and stomach, D. Esophagus and duodenum

C

a nurse is instructing a group of clients regarding calcium rich foods. which of the following foods should the nurse include in the teaching as the best source of calcium? A. Papaya B. Kiwi C. low fat milk D. Raspberry

A

which diet is recommended for a client with a chronic cholecystitis, (Inflamed Gallbladder)? A. low fat diet B. full liquid diet C. low cholesterol diet D. high protein diet