nutrition exam 2

The nurse is caring for a client who is postoperative day 2 after oral surgery. The client asks why he needs a mechanically altered diet. What is the nurses' best response? A) "It is a diet that contains foods that are altered from their natural consistency so it is easier to chew and swallow them." B) "It is a diet that will ensure you are getting optimal nutritional quality." C) "It is a diet that gives the choice of varying textures individualized to preference." D) "It is a diet that is liquefied allowing your mouth to rest so you can heal from the surgery."

A) "It is a diet that contains foods that are altered from their natural consistency so it is easier to chew and swallow them."

The nurse is providing nutrition education to a group of clients recently diagnosed with diabetes. 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) "One cup of any canned food equals one carbohydrate exchange."

The nurse has been discussing parenteral nutrition (PN) with a group of student nurses. After the discussion, the nurse realizes more discussion is necessary when she hears one say which of the following? A) "Parenteral nutrition is an emergency procedure." B) "Parenteral nutrition should be discounted as soon as feasible." C) "Parenteral nutrition formula is compounded by the pharmacy." D) "A central line is the best method for delivery."

A) "Parenteral nutrition is an emergency procedure."

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 tbsp 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 tsp 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 tbsp 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 tbsp of Thousand Island dressing, 2 slices of whole wheat bread with 1 tbsp of butter, 2 oz of cheddar cheese sticks, and 1 cup of whole milk

A) 1/2 cup of black beans with 1/3 cup of rice and tomatoes, 1 cup of salad with 1 tbsp of Italian dressing, 1/2 cup of steamed broccoli, 3/4 cup of mandarin oranges, and 1 cup of skim milk

The nurse is helping a group of clients with diabetes learn how to use the food lists for diabetes. 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 tbsp 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) 1/2 cup of potatoes B) 2 tbsp of dried apricots F) 1/2 cup of peas

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 B) 1500 to 1900 calories C) 2000 to 2400 calories D) 2500 to 2900 calories

A) 1100 to 1400 calories

The nurse correctly tells the client the recommended calorie levels, based on gender, to produce a 1- to 2-pound weight loss a week is which of the following? 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) 1600 cal/day for men and 1200 cal/day for women

The nurse is suggesting a 1400 cal/day plan for a client who wants to lose weight. In choosing the balanced diet, which of the following foods can the client intake daily? Select all that apply. A) 5 oz grilled chicken breast B) 2 bunches of leafy greens C) 5 tsp olive oil D) 6 oz hamburger with bun E) 7 oz lean steak F) 3 cups milk

A) 5 oz grilled chicken breast B) 2 bunches of leafy greens C) 5 tsp olive oil

The American Heart Association (AHA) recommended which of the following limits of added sugar intake for adults to help prevent disease? A) 6 teaspoonfuls for women; 9 teaspoonfuls for men B) 8 teaspoonfuls for men; 6 teaspoonfuls for women C) 6 teaspoonfuls for men; 10 teaspoonfuls for women D) 4 teaspoonfuls for women; 6 teaspoonfuls for men

A) 6 teaspoonfuls for women; 9 teaspoonfuls for men

Partially hydrolyzed formulas are made for people with impaired digestion or absorption. A client with which of the following deficiencies would be a suitable candidate for this type of formula? A) A client who cannot breakdown whole proteins B) A client who cannot tolerate amino acids C) A client who requires only dipeptides D) A client who cannot tolerate tripeptides

A) A client who cannot breakdown whole proteins

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 client with diabetes needs to keep the amount of carbohydrate at each meal equal. B) A client with diabetes needs to keep total calories to weight maintenance levels. C) A client with diabetes needs to adjust per-meal doses of insulin based on amount of carbohydrate to be consumed. D) A client with diabetes needs to make sure their carbohydrate intake is consistent with the activities of the day.

A) A client with diabetes needs to keep the amount of carbohydrate at each meal equal.

Transnasal, or nasogastric (NG), feeding would be most appropriate for which client? A) A middle-aged man with a functional gastrointestinal (GI) tract, poor appetite, and thermal injuries B) An elderly comatose woman who has had a stroke C) An elderly woman with Alzheimer disease who is confused and agitated D) An alcoholic with severe acute pancreatitis

A) A middle-aged man with a functional gastrointestinal (GI) tract, poor appetite, and thermal injuries

The nurse is conducting client education with a client newly diagnosed with diabetes. Which of the following are appropriate initial treatments for mild hypoglycemia? Select all that apply. A) A soft drink B) A chocolate bar C) Life Savers D) Gum drops E) Chocolate cookies

A) A soft drink C) Life Savers D) Gum drops

The wife of a 69-year-old gentleman recovering from sepsis 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) Add skim milk to milk. D) Add chopped eggs to casseroles. E) Melt cheese on sandwiches, hot vegetables, and potatoes.

Diarrhea can be a complication of tube feeding. What may contribute to the complication of diarrhea in a tube-fed client? Select all that apply. A) Bacterial contamination B) Rapid feeding rate C) Low fat content of the formula D) Infusion of a cold formula E) Slow feeding rate

A) Bacterial contamination B) Rapid feeding rate D) Infusion of a cold formula

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) Blood glucose levels B) Blood pressure C) Daily weight D) Intake and output

A) Blood glucose levels

The nurse is seeing an adolescent client diagnosed with type 1 diabetes. The client tells the nurse she worries about having a hypoglycemic episode while at school. Which of the following recommendations should the nurse make? A) Carry a package of hard candy in your pocket. B) Carry a high protein snack. C) Coordinate meals with insulin. D) Use an insulin pump.

A) Carry a package of hard candy in your pocket.

The local community center is offering a class for clients with a BMI greater than 35. The community center plans to provide a selection of foods to create nutritional menu plans for a 3-day period. One of the criteria for the nutritional menu is to include a whole-grain food at least two times a day. Which of the following is an example of a whole-grain food? A) Cheerios B) Corn flakes C) Puffed wheat D) Rice Krispies

A) Cheerios

A client admitted to hospital with motor vehicle accident trauma is being discharged home to complete 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) Chicken salad sandwich on a croissant, milk, ice cream with chocolate sauce, and whipped cream

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) Chronic alcoholism

Polyols or sugar alcohols are one of the alternatives to naturally occurring sugar that are used widely in the American diet. Consuming large amounts of polyols is most likely to cause which of the following symptoms? A) Diarrhea B) Constipation C) Elevated serum glucose levels D) Nausea

A) Diarrhea

Intravenous fat or lipids are usually given separately from parenteral nutrition (PN). What allergy would make lipids contraindicated in a client? A) Egg B) Milk C) Peanuts D) Soy

A) Egg

The nurse caring for a client receiving parenteral nutrition (PN) should anticipate which of the following potential complications? Select all that apply. A) Electrolyte disturbance B) Rebound hypoglycemia C) Hyperglycemia D) Infections E) Trace element toxicity

A) Electrolyte disturbance B) Rebound hypoglycemia C) Hyperglycemia D) Infections

A client with diabetes is meal planning using the food list for diabetes. According to the food 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) Fruit B) Starch

The nurse is aware there is a gradual increase in the infusion rate for parental nutrition because a rapid change may lead to which of the following? A) Glucose level changes B) Protein level changes C) Triglyceride level changes D) Sodium level changes

A) Glucose level changes

The nurse educator is discussing metabolic syndrome. The students correctly identify which of the following abnormalities are characteristic of 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) Hypertension B) Central obesity D) Low high-density lipoprotein (HDL)

Parenteral nutrition (PN) can be infused into either a central or peripheral vein. What type of parenteral solution is infused into a central vein? A) Hypertonic B) Hypotonic C) Isotonic D) 40% isotonic, 50% hypotonic

A) Hypertonic

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 diet B) A low-fat diet C) Low-carbohydrate diet D) Balanced diet

A) Individualized diet

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 do 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) Lessen disease severity B) Modulate inflammatory responses C) Maintain the integrity of the gastrointestinal mucosa

The nurse is working with a group of clients in a weight loss clinic. One client asks if he is obese because it is part of his genetic makeup. Which of the following is the best way for the nurse to respond? A) Lifestyle and environment along with genetics play a role in obesity. B) Obesity is caused mainly by low activity levels. C) Having obese parents guarantees a person will be obese. D) Obesity is largely determined by the food choices people make.

A) Lifestyle and environment along with genetics play a role in obesity.

The nurse is helping the client prepare for discharge after a severe case of food poisoning. The client has been tolerating his feedings and the physician would like for him to advance to a soft diet for the next week until his next office visit. Which of the following would be a possible reason for this? A) Minimize intestinal activity for healing purposes. B) Slowly replace intestinal flora. C) Ensure adequate hydration. D) To prevent rebound constipation

A) Minimize intestinal activity for healing purposes.

The nurse is caring for a client who is being transitioned from enteral feeding to parenteral feeding. The client asks why the primary health-care provider made this decision. The nurse knows which of the following is the rationale for this change in the client's plan of care? A) Paralytic ileus due to peritonitis B) Decreased costs for formula C) Easier to give medications via PN tube D) Decreased risk of further infection

A) Paralytic ileus due to peritonitis

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) People with bulimia recognize the behavior is abnormal. B) People with bulimia lack of sense of control over eating. C) People with bulimia 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) People with bulimia recognize the behavior is abnormal. B) People with bulimia lack of sense of control over eating. C) People with bulimia experience weight fluctuations and tend to be of normal or slightly above normal weight.

The nurse is caring for a 90-year-old woman who is receiving parenteral nutrition (PN). The nurse will know to assess frequently for which of the possible complications of PN? A) Phlebitis B) Refeeding syndrome C) Gingivitis D) Tube feeding syndrome

A) Phlebitis

When discussing the complications associated with obesity, the nurse should include which of the following? Select all that apply. A) Respiratory dysfunction B) Dyslipidemia C) Cystitis D) Hypotension E) Cholecystitis

A) Respiratory dysfunction B) Dyslipidemia E) Cholecystitis

The nurse is caring for a client who has been on parenteral nutrition (PN) for 5 days. Which of the following are possible side effects of PN that will require immediate attention? Select all that apply. A) Shortness of breath B) Elevated temperature C) Drop in blood glucose levels D) Tightness of chest E) Jaundice

A) Shortness of breath B) Elevated temperature C) Drop in blood glucose levels D) Tightness of chest E) Jaundice

The nurse is discussing enteral and parenteral nutrition with a class of graduate nurses. They are asked to devise an appropriate feeding schedule for a client on gastric enteral nutrition. Which of the following would be expected to be seen on their feeding schedule? A) Start feeding at 10 to 40 mL/hour and advance by 10 to 20 mL/hour every 3 to 12 hours until the maximum rate of 125 mL/hour is reached. B) Start feeding at 10 to 25 mL/hour and advance by 5 to 15 mL/hour every 4 to 8 hours until the maximum rate of 125 mL/hour is reached. C) Start feeding at 50 to 75 mL/hour and advance by 10 to 25 mL/hour every 4 to 8 hours until the maximum rate of 150 mL/hour is reached. D) Start feeding at 50 to 75 mL/hour and advance by 5 to 15 mL/hour every 12 to 24 hours until the maximum rate of 175 mL/hour is reached.

A) Start feeding at 10 to 40 mL/hour and advance by 10 to 20 mL/hour every 3 to 12 hours until the maximum rate of 125 mL/hour is reached.

A client in a nutrition class is concerned about constipation and not having enough fiber in his diet. What would be the best response to this client to increase fiber intake? A) Substitute legumes for meat protein sources. B) Eat cooked vegetables more often than raw vegetables. C) Bake foods more often than fried foods. D) Eat small, frequent meals throughout the day.

A) Substitute legumes for meat protein sources.

The nurse is discussing metabolic stress and how it creates protein catabolism with the nutrition class. The nurse knows teaching has been effective when students correctly state which of the following are indications of protein catabolism occurring? 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 body goes into a negative nitrogen balance.

When explaining to the family members of a client who requires parenteral nutrition (PN) why the client requires a central venous catheter, what can the nurse tell the family is the difference between peripheral and central vein (PN)? A) The dextrose content is greater than 10%. B) The client does not require a nutritionally complete solution. C) The client is receiving short-term parenteral nutrition. D) Medications need to be added to the solution.

A) The dextrose content is greater than 10%.

The nurse knows that refeeding syndrome is a potentially life-threatening complication that can result from parenteral nutrition for which of the following reasons? A) The drawing out of electrolytes from the bloodstream B) The resulting sharp decline in insulin C) The slow rate at which calories are delivered D) The body transitions into a catabolic state

A) The drawing out of electrolytes from the bloodstream

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 intensity of the stress response depends on the cause and the severity of the initial injury.

The nurse is discussing the role of micronutrients in the regulation of blood glucose in diabetes. Which of the following statements is true? A) There is insufficient evidence to support the use of micronutrient supplements. B) Manganese can help with glucose metabolism. C) Zinc can support the regulation of insulin. D) Potassium can help with blood glucose regulation

A) There is insufficient evidence to support the use of micronutrient supplements.

Commercially prepared liquid formulas are often used to supplement other oral diets. When providing client education, the nurse should tell the client that one of the characteristics of commercially prepared routine liquid supplements is which of the following? A) They are lactose free. B) They are fat free. C) They are not available in grocery stores. D) They are high in residue.

A) They are lactose free.

When meal planning, a client with type 2 diabetes asks the nurse which foods can be eaten without carbohydrate counting. Which of the following food should the nurse suggest? A) Vegetable broth B) Potatoes C) Milk D) Bananas

A) Vegetable broth

A nurse is conducting a weight management class at a local clinic for clients who have lost weight and are now trying to maintain a healthy BMI. Which of the following statements indicate the class understands the guidelines? A) We should eat two or more servings of whole grains every day. B) We should eat two or more servings of whole grains every week. C) We should eat whole-grain products at least once a day. D) We can eat both whole-grain and enriched refined-grain products in moderation.

A) We should eat two or more servings of whole grains every day.

The nurse is conducting client education with a client recovering from major trauma and his wife before he is discharged from the hospital. A high-calorie, high-protein diet is being recommended to optimize the client's recovery. The nurse should suggest which of the following as a high-protein snack? A) Yogurt B) Cream cheese on toast C) Italian ice D) Granola

A) Yogurt

Which of the following changes in metabolic processes should indicate to the nurse that a client's 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) A decline in serum glucose levels

The client is learning how to plan his meal using the food list for diabetes to maintain a 2000-calorie diet. 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) 1 serving from the bread, cereal, rice, and pasta group C) 1 serving of fruit D) 3 servings of nonstarchy foods

When providing education to a client who weighs 260 pounds, the nurse should tell the client weight loss at which of the following rates should be expected for the first 6 months? 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) 1 to 2 pounds a week

The nurse is discussing the benefits of exercise for a client with type 2 diabetes who uses insulin. The nurse should emphasize eating carbohydrate prior to commencing exercise when the blood glucose is which of the following? A) 200 mg/dL B) 100 mg/dL C) 110 mg/dL D) 130 mg/dL

B) 100 mg/dL

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) 1300 to 1500 calories

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? A) 1500 calories B) 1700 calories C) 1900 calories D) 2100 calories

B) 1700 calories

The nurse is helping a client weight loss through calorie deficit. The nurse is correct in telling the client she needs a deficit of how many calories per day to produce a 1-pound weight loss per week? A) 250 calories B) 500 calories C) 1000 calories D) 2000 calories

B) 500 calories

The nurse is assessing the adolescent client with type 1 diabetes. The client has recently been experiencing fluctuations in her blood glucose levels due to increased physical activity. On which of the following interventions should the nurse help the client focus? A) Decreasing use of insulin B) Advanced carbohydrate counting C) Increasing caloric intake D) Using oral antidiabetic medications

B) Advanced carbohydrate counting

The nurse is seeing a client who has a BMI of 36 along with type 2 diabetes and hypertension. The client has tried restrictive dieting unsuccessfully several times. The nurse knows the client should be considered for which of the following interventions? A) Orlistat (Xenical) B) Bariatric surgery C) Behavior modification D) Phentermine (Fastin)

B) Bariatric surgery

The nurse explains to a client who is considering bariatric surgery why an assessment of body mass index (BMI) is important. Which of the following reasons would be appropriate for the nurse to include in her explanation? A) Knowing your BMI helps determine how people metabolize fat. B) Calculating the BMI helps in determining the risk of health problems. C) A high BMI is associated with leptin deficiency. D) BMI can help determine a person's body level of ghrelin.

B) Calculating the BMI helps in determining the risk of health problems.

The Recommended Dietary Allowance (RDA) for carbohydrates is based on the minimum amount of glucose used to fuel the brain. Compare this with the Acceptable Macronutrient Distribution Range (AMDR). What is the suggested carbohydrate intake put forth by the AMDR? A) Carbohydrates should make up 25% to 50% of total dietary calories. B) Carbohydrates should make up 45% to 65% of total dietary calories. C) Carbohydrates should make up 50% to 75% of total dietary calories. D) Carbohydrates should make up 65% to 85% of total dietary calories.

B) Carbohydrates should make up 45% to 65% of total dietary calories.

Lactose is composed of glucose and galactose and is a naturally occurring carbohydrate. Unfortunately, many individuals cannot tolerate lactose and develop gastrointestinal symptoms after ingesting it. These individuals would do best eating what dairy food? A) Milk B) Cheese C) Yogurt D) Butter

B) Cheese

Research consistently demonstrates that sugar is implicated in the development of which of the following health complications? A) Obesity B) Dental caries C) Heart disease D) Diabetes mellitus

B) Dental caries

The nurse is planning care for a client who is receiving a hypertonic enteral formula. Which of the following side effects from this type of formula should the nurse anticipate? A) Vomiting B) Diarrhea C) Lactose intolerance D) Hyperglycemia

B) Diarrhea

The National Academy of Sciences has put forth a recommendation to replace the terms "insoluble" and "soluble" with terms more descriptive of the physiologic benefits of particular fibers. What term has been suggested for intact and naturally occurring plant fiber? A) Functional fiber B) Dietary fiber C) Total fiber D) True fiber

B) Dietary fiber

Which of the following forms of carbohydrates is not found in an excreted end product of the human body? A) Sucrose B) Glucose C) Fructose D) Maltose

B) Glucose

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) Glutamine

The nurse emphasizes that nutrition therapy is the basis of treatment for all clients with diabetes in the nutrition class. Which of the following nutrition recommendations for clients with diabetes 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) Glycemic control is dependent on matching carbohydrate intake with the action of insulin or other medication.

A nurse is seeing a client in a weight loss clinic who asks what she can add to her diet to help her feel fuller and better able to stick to a low-calorie regimen. Which of the following foods would be best for the nurse to recommend? A) Whole milk B) Grilled chicken breast C) Whole wheat bread D) Bananas

B) Grilled chicken breast

The nurse is admitting to the unit a client who is a 42-year-old female with a diagnosis of pancreatic cancer. Her orders include enteral nutrition. What kind of enteral formula would the nurse expect to be ordered by the physician? A) Standard B) Hydrolyzed C) Standard high protein D) Hydrolyzed high fiber

B) Hydrolyzed

When considering the rationale for an order for a hydrolyzed formula for a client taking enteral feeds, the nurse knows the client requires this formula because the client has which of the following? A) Low protein needs B) Impaired digestion or absorption C) A nonfunctional gastrointestinal tract D) Taste fatigue from routine formulas

B) Impaired digestion or absorption

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. Which of the following suggestions should the nurse offer this client? A) Eliminate fats from his diet. B) Increase consumption of nuts and berries. C) Exercise 200 minutes per week at high intensity. D) Weight loss of at least 15% within the next 6 months.

B) Increase consumption of nuts and berries.

The nurse is teaching a nutrition class with a group of student nurses. The nurse knows teaching has been effective when students indicate which of the following strategies should be employed for people with prediabetes? A) Avoiding use of meal replacements B) Keeping track of weight on a weekly basis C) Choosing vegetables only D) Avoiding culturally preferred foods

B) Keeping track of weight on a weekly basis

The nurse is conducting client education for a 71-year-old woman. She is a resident of a long-term care facility, and the assessment indicates that she is at a high risk for malnutrition. It is noted that she is only eating about 25% of her meals. When asked why she does not eat more, she says she cannot chew very well. She has a regular diet ordered. A request is made for the physician to change the diet. What diet would best suit this client? A) Pureed B) Mechanically altered C) High fiber D) Clear liquid

B) Mechanically altered

When bodily energy needs are met, excess glucose is utilized to make which of the following? A) Essential amino acids B) Nonessential amino acids C) Muscle D) Glucagon

B) Nonessential amino acids

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) On the 8th hospital day in a well-nourished client who has received nutrition C) As soon as possible in malnourished clients

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 B) Providing small, frequent feedings C) Supplement with vitamins and minerals D) Emphasizing high fiber foods E) Avoiding caffeine intake

B) Providing small, frequent feedings C) Supplement with vitamins and minerals E) Avoiding caffeine intake

The nurse educator is teaching a group of nursing students about primary and secondary prevention of diabetes. The nurse knows teaching has been effective when students correctly state people with diabetes urged to limit their intake of which of the following? A) Fiber B) Saturated fat C) Sucrose D) Nonnutritive sweeteners

B) Saturated fat

A client has been instructed by a health-care provider to take liquid supplements. Which of the following suggestions should the nurse make to help the clients tolerate the supplement? A) Serve them at room temperatures. B) Serve them cold. C) Serve them as dessert. D) Serve them unflavored.

B) Serve them cold.

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) Smoothie made with yogurt, instant breakfast mix, whole milk, and strawberries

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) Use a dinner plate to plan meals. C) Concentrate on checking his glucose before each meal. D) Make a daily plan and follow it precisely.

B) Use a dinner plate to plan meals.

The nurse is teaching the family members of the client about the pureed diet the client will need to follow while his jaw is wired as he heals from a broken jaw. Which of the following recommendations will be important to include in the discussion? Select all that apply. A) Liquids should be thin to allow ease of swallowing. B) Use broth, cheese, milk, or tomato sauce instead of water for blenderizing the food. C) All foods should be smooth and not chunky. D) All foods are allowed if liquefied.

B) Use broth, cheese, milk, or tomato sauce instead of water for blenderizing the food. C) All foods should be smooth and not chunky. D) All foods are allowed if liquefied.

When providing teaching to a client newly diagnosed with type 2 diabetes, what should the nurse tell the client about nutrient recommendations for the intake of fat? A) Ensure trans fat consumption is equal to monounsaturated fat. B) Worry about the type of fat, not so much the amount. 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) Worry about the type of fat, not so much the amount.

A person's body mass index (BMI) provides data regarding the relative level of health associated with a person's weight range. Someone with a BMI of 25 would be considered which of the following? A) Underweight B) Of normal weight C) Overweight D) Obese

C) Overweight

The nurse is caring for a client with a paralytic ileus who has been on parenteral nutrition for 4 days. The nurse would know to monitor the client for which of the following? A) Hypervitaminosis D B) Renal failure C) Refeeding D) Bloating syndrom

C) Refeeding

The nurse is conducting teaching with a client who has recently been diagnosed with bulimia nervosa. The client asks the nurse what the underlying issue is for the behavior associated with this eating disorder. What would be the best response? A) "It tends to happen to people who are obsessed with their size." B) "It is a problem that usually occurs in people who had a difficult childhood." C) "The cause is unique for each person; there are lots of factors involved." D) "The disorder affects people who generally have low self-worth."

C) "The cause is unique for each person; there are lots of factors involved."

As the nurse caring for a client with an 18% burns over the total body surface area (TBSA), 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) 1.5 to 2.0 g D) 2.0 to 2.2 g

C) 1.5 to 2.0 g

The nurse is counseling a male client with a BMI of 31.8 about decreasing his caloric intake. 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) 1200 to 1600 cal/day

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) 1500 to 1800 calories

When assisting a client prepare a meal plan that includes liquid supplementation, a nurse knows the supplement will provide how much protein content on average? A) 30 g/L B) 15 g/L C) 45 g/L D) 20 g/L

C) 45 g/L

The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the client an exercise in which he must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What is the correct number of calories in the jelly? A) 26 calories B) 39 calories C) 52 calories D) 65 calories

C) 52 calories

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) 150 to 200 g B) 50 to 75 g C) 75 to 100 g D) 100 to 150 g

C) 75 to 100 g

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) Add butter to his hot foods.

When providing discharge teaching to a client recovering from a burn injury, which of the following should the nurse encourage to increase nutritional density of food? A) Taking pain medications with meals to facilitate digestion B) Scheduling treatments during mealtimes to encourage between meal snacking C) Adding whole milk products to foods whenever possible D) Consuming empty-calorie foods and beverages to promote intake

C) Adding whole milk products to foods whenever possible

The nurse has been caring for a client in ICU who is receiving enteral nutrition (EN) via continuous drip method into the intestine. The nurse knows this enteral feeding method has been ordered because this client is at risk for which of the following problems? A) Dumping syndrome B) Constipation C) Aspiration D) Sepsis

C) Aspiration

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 clients due to which of the following? A) Heart failure B) Hyperventilation C) Carbohydrate reintroduction D) Hypoglycemia

C) Carbohydrate reintroduction

The nurse is caring for a client with chronic, well-controlled diabetes who is post-op for a knee replacement. The nurse should inform the client that the diet offered in the acute care setting is which of the following? A) Carbohydrate counting diet B) Exchange lists for meals diet C) Consistent carbohydrate diet D) High glycemic index diet

C) Consistent carbohydrate diet

The nurse is providing education to a group of clients recently diagnosed with diabetes. To test client knowledge, the nurse asks which of the following can cause hypoglycemia. Which of the following would be an acceptable answer? A) Acute illness B) Stress C) Delaying mealtime D) Too much food

C) Delaying mealtime

The nurse educator is teaching a class of nursing students about diet adherence in the obese client. The students are given an assignment to break into groups and make a list of strategies that can be used to encourage clients to adhere to their diets. In order to determine that teaching was effective, which strategy should be 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) Give the client preprinted menus.

The nurse is planning to teach a group of clients how to read nutritional labels to enable them to make informed choices. The nurse plans to include information about the various names that are used to identify sugars that are found in fruit, such as dextrose. What is dextrose also known as? A) Levulose B) Fructose C) Glucose D) Maltose

C) Glucose

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) Health benefits can be realized with only a modest weight loss.

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 until the client is stabilized. 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) In 24 to 48 hours

The nurse is discussing meal planning with an adolescent client who has type 1 diabetes and the client's mother. Which of the following plans should the nurse suggest for this client? A) High glycemic index B) Carbohydrate counting C) Individualized meal plans D) Exchange lists

C) Individualized meal plans

The nurse knows research studies have shown which of the following about enteral nutrition? A) It is better than parenteral nutrition. B) It is beneficial even if the client can eat orally. C) It has no impact on the length of hospitalization. D) It reduces mortality.

C) It has no impact on the length of hospitalization.

Which of the following is an indication for use of parenteral nutrition (PN) in a client? A) Recovering stroke victim B) Inability to meet caloric needs for 5 days C) Nonfunctional gastrointestinal tract D) Preparing for major surgery

C) Nonfunctional gastrointestinal tract

The client is a 38-year-old male who is critically ill. The client's appetite remains low. He is afraid of gaining too much weight. Which of the following would be an example of an appropriate 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) Omelet with ham, cheese, mushroom, and spinach; whole wheat toast with butter and jelly; and milk and coffee with whipped cream

A nurse is trying to help a client understand the difference between glucose and glycogen. The client shows he understands when he indicates that glycogen is the human version of which of the following? A) Fiber B) Sugar C) Starch D) Protein

C) Starch

The nurse should recommend which of the following when discussing adequate fiber intake for a client with diabetes? 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) The same amount of fiber as currently recommended for the general population

The nurse knows clear liquid diets are advanced to soft diets as the nutritional approach after surgery. When determining what does the scientific evidence show about this practice, what information will the nurse find? A) There is a lot of scientific evidence to support it. B) Skipping this step in refeeding puts the client at risk for nutritional complications. C) There is little scientific evidence to support it. D) It is a necessary nutritional step in progressive refeeding of the client.

C) There is little scientific evidence to support it.

When helping a client develop a menu plan, which of the following information about nonnutritive sweeteners should the nurse share with the client? A) They promote dental caries. B) They are much less sweet than sugar. C) They provide few or no calories. D) They cause blood sugar levels to rise rapidly.

C) They provide few or no calories.

The nurse explains to the family members of a client with acute respiratory distress syndrome (ARDS) that nutritional support is required for which of the following reasons? A) To limit total fluid intake B) To increase empty-calorie liquids C) To increase calorie and protein intake D) To limit fiber

C) To increase calorie and protein intake

The nurse is asked to discuss weight loss drugs to a group of bariatric clients. Which of the following information should the nurse include regarding phentermine/topiramate? 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) Tolerance may develop after only a few weeks.

The nurse is meeting with a client who currently has no health concerns and has a history of unsuccessful restrictive dieting for being overweight. The nurse knows the most effective way for the client to control weight and sustain good health is which of the following? A) Bariatric surgical intervention B) Removing carbohydrates from the diet C) Using a nondiet approach to weight control D) Counting daily intake of fat

C) Using a nondiet approach to weight control

The nurse is assessing a client who is postoperative. The client is prescribed a clear liquid diet. When asked about nutritional quality of this type of diet, the nurse can tell the client the diet contains a good source of which of the following vitamins? A) Vitamin A B) Vitamin E C) Vitamin C D) Vitamin D

C) Vitamin C

The nurse is a member of a panel discussing the optimal type of weight loss diet. When the panel members ask the audience what the most important thing to remember about weight loss is, which of the following responses indicates the discussion was effective? A) Weight loss is dependent on the source of the calories consumed. B) Weight loss is dependent on the nutritional content of the calories consumed. C) Weight loss is dependent on the amount of the calories consumed. D) Weight loss depends on the meal at which the calories are consumed.

C) Weight loss is dependent on the amount of the calories consumed.

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 in. 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) When a BMI is 30 or greater

The nurse is assessing a young adult who states she has stopped eating carbohydrates completely to "take off inches of fat." The nurse identifies that the client may be at risk for knowledge deficit. Which of the following teaching points should the nurse share with the client? A) "Fat burning can happen completely because it draws on the body's store of glucagon." B) "Fat burning stops too quickly, and fat is excreted in the body's waste." C) "Fat can be completely burned even if carbohydrates are not eaten, but the body stores calories from protein." D) "Fat burning stops too quickly if enough glucose is not available in the body."

D) "Fat burning stops too quickly if enough glucose is not available in the body."

The nurse has been teaching a client with type 2 diabetes in menu planning using the carbohydrate counting method 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 carbohydrate counting? 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) 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

The nurse has assessed a 28-year-old female client as being at risk for having an unrealistic weight loss goal. The nurse should correctly inform the client that a realistic caloric intake for her is which of the following? A) 1800 to 2100 cal/day B) 1500 to 1800 cal/day C) 1000 to 1200 cal/day D) 1200 to 1500 cal/day

D) 1200 to 1500 cal/day

When providing nutrition therapy for a client who has a diagnosis of bulimia nervosa, 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 tbsp 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 in. 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) 3 oz of grilled swordfish, 1/2 cup of steamed broccoli, 1/2 cup of rice pilaf, and 4 oz of hot tea

The nurse who is teaching a nutrition class should include that nutrition therapy for diabetes is appropriate for which of the following groups? A) Clients with gestational diabetes B) Clients with type 1 diabetes C) Clients with type 2 diabetes D) All clients with diabetes

D) All clients with diabetes

The nurse is providing education to a client who asks about the long-term complications of diabetes. Which of the following interventions should the nurse recommend to significantly lower the risk of complications? 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) Controlling blood glucose levels, blood pressure, and blood lipid level

Acute episodes of illness can create problems for clients who have insulin-dependent diabetes. During these periods of acute illness, what should clients who have insulin-dependent diabetes do? A) Avoid taking any insulin or oral diabetic medications B) Avoid drinking fruit juices or fruit purees C) Consume the exact amount of normal carbohydrate allowance D) Eat about three carbohydrate choices every 4 hours

D) Eat about three carbohydrate choices every 4 hours

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) At least 45 minute session of exercise per day is required for it to be effective. B) A gym provides the structure needed to exercise effectively. C) Walking with a buddy at the mall promotes socialization as well. D) Find creative ways to work out at home rather than the gym.

D) Find creative ways to work out at home rather than the gym.

he nurse is verifying the contents of a parenteral nutrition formula before beginning a new bag on the client. Which of the following ingredients would be a reason to call the physician and clarify the order? A) Dextrose B) Amino acids C) Vitamins D) Galactose

D) Galactose

A nurse is providing teaching to pregnant women with gestational diabetes. The nurse explains that some foods may quickly raise glucose levels, raise glucose levels to various amounts, and return to normal at different rates. The nurse knows this process is called which of the following? A) Glycemic index B) Glycemic indication C) Glycemic load D) Glycemic response

D) Glycemic response

The nurse is seeing 19-year-old who shows signs of prediabetes. The client wants to know what strategies can be used to prevent the onset of type 2 diabetes. Which of the following should the nurse recommend? A) Use a 1200-calorie plate method plan. B) Opt for a carbohydrate-free diet. C) Lose 15% of current body weight. D) Go for a brisk walk 30 minutes per day.

D) Go for a brisk walk 30 minutes per day.

During clinical teaching, the nurse educator is asked to explain the difference between standard and hydrolyzed formulas. Which of the following explanations is correct? A) Standard formulas have only free amino acids as their source of protein, whereas completely hydrolyzed formulas contain whole proteins. B) Hydrolyzed formulas have soybean oil added and standard formulas do not. C) Standard formulas include everything the client needs nutritionally, whereas hydrolyzed formulas are lacking in calcium and potassium. D) Standard formulas have whole proteins, whereas completely hydrolyzed formulas contain only free amino acids as their source of protein.

D) Standard formulas have whole proteins, whereas completely hydrolyzed formulas contain only free amino acids as their source of protein.

The nurse is providing education to the family members of a client who is receiving a standard enteral formula. The nurse knows this formula is suitable for this client for which of the following reasons? A) The client has constipation. B) The client has diarrhea. C) The client has used formulas for a long time. D) The client was on bowel rest.

D) The client was on bowel rest.

The nurse is counseling a client recovering from a major burn 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) Use double-strength milk (liquid milk fortified with skim milk powder).