Nutrition Exam study
A nurse is providing teaching to a client who has COPD about maintaining proper nutrition. Which of the following statements by the client indicates an understanding of the teaching? a. I will increase my fluid intake when I eat a meal b. I will eat more cold foods at meals rather than hot foods c. I will avoid high-fat foods like butter and gravies d. I will cook my meals instead of eating convenience foods
I will eat more cold foods at meals rather than hot foods rationale: the client should prepare more cold foods to eat because they provide a decreased feeling of fullness compared to hot foods
A nurse is collecting data from a client who has suspected HiV‐associated muscle wasting. Which of the following findings supports this diagnosis? A. BMi 26 B. Fecal impaction C. report of fever for 30 days D. report of high alcohol consumption
C
A nurse is caring for a client who has scurvy. Which of the following vitamin deficiencies should the nurse identify as the cause of this disease? a. vitamin A b. vitamin B3 c. vitamin C d. vitamin D
vitamin C rationale: vitamin C deficiency produces symptoms of scurvy such as delayed wound healing and capillary fragility
A nurse is providing teaching about calcium intake to a client who is breastfeeding. Which of the following is the recommended daily calcium intake for a client who is breastfeeding? a. 800 mg b. 400 mg c. 1,000 mg d. 2,000 mg
1,000 mg rationale: the nurse should instruct the client that 1,000 mg of calcium is recommended for women age 19 and older, as well as those who are lactating. This amount of calcium is insufficient to meet the needs of the client and the infant because additional calcium is absorbed from the intestines during this time
A nurse is assessing a client's nutritional status. The nurse determines that client is consuming 500 cal more per day than his energy level requires. If his dietary habits do not change, how long will it take the client to gain 4.5 kg? a. 10 months b. 5 months c. 5 weeks d. 10 weeks
5 weeks rationale: because 1 lb of body fat is equivalent to 3,500 calories
A nurse is caring for a client who is receivingTPN through a central venous access device,but the next bag of solution is not available for administration at this time. Which of the following is an appropriate action by the nurse? a. administer 20% dextrose in water iV until the next bag is available. b. slow the infusion rate of the current bag until the solution is available. c. monitor for hyperglycemia. d. monitor for hyperosmolar diuresis.
A
A nurse is completing discharge teaching about diet and fluid restrictions to a client who has a calcium oxalate‐based kidney stone. Which of the following instructions should the nurse include in the teaching? A. reduce intake of spinach. B. decrease broccoli intake. C. increase intake of vitamin C supplements. D. Limit consumption of purine substances.
A
A nurse is conducting a nutrition class at a local community center. Which of the following information should the nurse include in the teaching? a. Progress toward limiting saturated fat to 7% of total daily intake. b. Good bowel function requires 35 g/day of fiber for females. c. Limit cholesterol consumption to 400 mg/day. d. Normal functioning cardiac systems depends on B‐complex vitamins.
A
A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of the following foods is a major source of magnesium? a. tuna b. tomatoes c. eggs d. organes
A
A nurse is discussing the use of a low‐profile gastrostomy device with the guardian of a child who is receiving an enteral feeding. Which of the following is an appropriate statement by the nurse? a. "the device is usually comfortable for children." b. "Checking residual is much easier with this device." c. "this access requires less maintenance than a traditional nasal tube." d. "Mobility of the child is limited with this device."
A
A nurse is teaching a client who has stage 2 chronic kidney disease about dietary management. Which of the following information should the nurse include in the instructions? A. restrict protein intake. B. Maintain a high‐phosphorus diet. C. increase intake of foods high in potassium. D. Limit dairy products to 1 cup/day.
A
A nurse is teaching about food safety and foodborne illness to a group of adults at a local community center. Which of the following information should the nurse include? a. "Unpasteurized fruit juice is a common cause of foodborne illness." b. "store hard‐boiled eggs in the refrigerator for up to 2 weeks." c. "The recommended cooking temperature for ground beef is 145° F." d. "The onset of norovirus is 5 to 7 days after exposure to the bacteria."
A
A nurse is teaching a community program on nutritional guidelines for cancer prevention. Which of the following instructions should the nurse include? (select all that apply.) A. eat foods high in vitamin A. B. Add cruciferous vegetables. C. increase intake of red meats D. Use oil high in saturated fat. E. Consume refined grains.
A, B
A nurse is performing dietary needs assessments for a group of clients. A blenderized liquid diet is appropriate for which of the following clients? (select all that apply.) a. A client who has a wired jaw due to a motor vehicle crash b. A client who is 24 hr postoperative following temporomandibular joint repair c. A client who has difficulty chewing due to oral surgery d. A client who has hypercholesterolemia due to coronary artery disease e. A client who is scheduled for a colonoscopy the next morning
A, B, C
A school nurse is teaching a group of adolescents about healthy snack food choices. Which of the following foods should the nurse include? (select all that apply.) A. Carrot sticks with low‐fat dip B. Cheese and crackers C. Unbuttered popcorn D. French fries E. Hot dog
A, B, C
A charge nurse is providing information about fat emulsion added to total parenteral nutrition (TPN) to a group of nurses. Which of the following statements by the charge nurse are appropriate? (select all that apply.) a. "Concentration of lipid emulsion can be up to 30%." b. "Adding lipid emulsion gives the solution a milky appearance." c. "Check for allergies to soybean oil." d. "Lipid emulsion prevents essential fatty acid deficiency." e. "Lipids provide calories by increasing the osmolality of the PN solution."
A, B, C, D
A nurse is discussing essential nutrients for normal functioning of the nervous system with a client. Which of the following should the nurse include in the teaching? (select all that apply.) A. Calcium B. Thiamin C. Vitamin B6 D. sodium E. Phosphorus
A, B, C, D
A nurse is teaching a client about protein needs when on dialysis. Which of the following instructions should the nurse include in the teaching? (select all that apply.) a. Consume 35 kcal/kg of body weight to maintain body protein stores. b. Take phosphate binders when eating protein‐rich foods. c. increase biologic sources of protein (eggs, milk, and soy). d. increase protein intake by 50% of the recommended dietary allowance (rdA). e. Consume daily protein intake in the morning.
A, B, C, D
A nurse is planning care for a client who has esKd. Which of the following should the nurse include in the plan of care? (select all that apply.) a. Monitor the client's weight daily. b. encourage the client to comply with fluid restrictions. c. evaluate intake and output. d. instruct the client on restricting calories from carbohydrates. e. Monitor for constipation.
A, B, C, E
A school nurse is teaching a group of students how to read food labels. Which of the following is a required component of food labels that the nurse should include in the teaching? (select all that apply.) A. Total carbohydrates B. Total fat C. Calories D. Magnesium E. dietary fiber
A, B, C, E
A charge nurse is conducting a nutritional class for a group of newly licensed nurses regarding basal metabolic rate (BMR). The charge nurse should inform the class that which of the following factors increases BMR? (All that apply) a. lactation b. prolonged stress c. malnutrition d. puberty e. age older than 60
A, B, D
A nurse is assessing a 6‐month‐old infant who has a lactose intolerance. Which of the following findings should the nurse expect? (select all that apply.) A. Abdominal distention B. Flatus C. Hypoactive bowel sounds D. Occasional diarrhea E. Visible peristalsis
A, B, D
A nurse is teaching a group of clients who are pregnant about iron‐rich foods. Which of the following foods should the nurse include? (select all that apply.) A. Beans B. Fish C. dairy products D. Lean red meats E. Apples
A, B, D
A school nurse is teaching a high school health class about the possible causes of a negative nitrogen balance. Which of the following causes should the nurse include in the teaching? (All that apply) a. illness b. malnutrition c. adolescence d. trauma e. pregnancy
A, B, D
a nurse is administering bolus enteral feedings to a client who has malnutrition. Whichof the following are appropriate nursing interventions? (Select all that apply.) a. Verify the presence of bowel sounds. b. Flush the feeding tube with warm water. c. Elevate the head of the bed 20°. d. Administer the feeding at room temperature. e. Instill the formula over 60 min.
A, B, D
A nurse is performing a nutrition assessment on a client. Which of the following clinical findings are suggestive of malnutrition? (All that apply) a. poor wound healing b. dry hair c. BP 130/80 d. weak hand grips e. impaired coordination
A, B, D, E
A nurse is planning care for a client who has a new prescription for peripheral parenteral nutrition (PPN). Which of the following actions should the nurse include in the plan of care? (select all that apply.) a. examine trends in weight loss. b. review prealbumin finding. c. administer an iV solution of 20% dextrose. d. add a micron filter to iV tubing. e. use an iV infusion pump.
A, B, D, E
A nurse is educating the parents of a toddler about appropriate snack foods. Which of the following foods should the nurse include? (select all that apply.) A. Graham crackers B. Apple slices C. raisins D. Jelly beans E. Cheese cubes
A, B, E
A nurse is teaching a group of female clients about risk factors for developing osteoporosis. Which of the following risk factors should the nurse include? (All that apply) a. inactivity b. family history c. obesity d. hyperlipidemia e. cigarette smoking
A, B, E
A nurse is providing teaching about food allergies to a group of new parents. infants who react to which of the following foods typically outgrow the sensitivity? (select all that apply.) A. soy B. Wheat C. Cow's milk D. eggs E. Fish
A, C
A nurse is providing teaching to a client who follows vegan dietary practices. The nurse should instruct the client that there is a risk of having a deficit in which of the following nutrients? (select all that apply.) A. Vitamin D B. Fiber C. Calcium D. Vitamin B12 E. Whole grains
A, C, D
A nurse is teaching a client about high‐fiber foods that can assist in lowering LdL. Which of the following foods should the nurse include? (select all that apply.) A. Beans B. Cheese C. Whole grains D. Broccoli E. Yogurt
A, C, D
A nurse is planning care for a client who is receiving treatment for malnutrition. The client is scheduled for discharge to their home where they live alone. Which of the following actions should the nurse include in the plan of care? (select all that apply.) a. Consult social services to arrange home meal delivery. b. encourage the client to purchase nonperishable boxed meals. c. advise the client to purchase frozen fruits and vegetables. d. recommend drinking a supplement between meals. e. educate the client on how to read nutrition labels.
A, C, D, E
A nurse is reinforcing dietary teaching to a client who has type 2 diabetes mellitus. Which of the following instructions should the nurse include? (select all that apply.) a. "Carbohydrates should comprise 55% of daily caloric intake." b. "Use hydrogenated oils for cooking." c. "You can add table sugar to cereals." d. "eat something if you choose to drink alcohol." e. "Use the same portion sizes to exchange carbohydrates."
A, C, D, E
A nurse is teaching a client who has cancer about ways to increase protein and calories in foods. Which of the following actions should the nurse include? (select all that apply.) a. use peanut butter as a spread on crackers. b. add water in place of milk in soups. c. Top fruit with yogurt. d. dip chicken in eggs before cooking. e. sprinkle cheese on a baked potato.
A, C, D, E
A nurse is reviewing the effect of culture on nutrition during a staff in‐service. Which of the following groups prescribes eating specific foods to balance forces in the body during illness? (select all that apply.) A. Asian culture B. African culture C. roman Catholicism D. Hispanic/Latinx culture E. Buddhism
A, D
A nurse is providing teaching to a clientwho has vitamin B12 deficiency. Which of the following foods should the nurse instruct the client to consume? (select all that apply.) A. Meat B. Flaxseed C. Beans D. eggs E. Milk
A, D, E
A nurse is reviewing prescribed medications for a newly admitted client. Which of the following medications increases the body's rate of metabolism? a. morphine b. levothyroxine c. phenobarbital d. dilaudid
B
A nurse is instructing a client who has celiac disease about foods to avoid. Which of the following foods should the nurse include in the teaching? A. Potatoes B. Graham crackers C. Wild riced. D. Canned pears
B
A nurse is reviewing a client health record that includes a report of abdominal obesity and laboratory findings of elevated blood glucose and elevated triglycerides. These findings meet the criteria of which of the following conditions? A. Anemia B. Metabolic syndrome C. Heart failure D. Hypertension
B
A nurse is reviewing dietary recommendations with a group of clients at a health fair. Which of the following info should the nurse include? a. fats should be 5%-15% of daily calorie intake b. make protein 10%-35% of total calories each day c. consume 1,500 mL of water from liquids and solids daily d. the body needs 40 mg of iron each day
B
A charge nurse is teaching a group of nurses about medication compatibility with TPN. Which of the following statements should the charge nurse make? a. "Use the Y‐port on the TPN iV tubing to administer antibiotics." b. "Regular insulin can be added to the TPN solution." c. "Administer heparin through a port on the TPN tubing." d. "Administer vitamin K iV bolus via a Y‐port on the TPN tubing."
B
A nurse educator is teaching a class on culture and food to a group of newly hired nurses. Which of the following statements by a nurse indicates an understanding of the teaching? A. "Most clients who practice roman Catholicism do not drink caffeinated beverages." B. "Most clients who practice orthodox Judaism do not eat meat with dairy products." C. "Most clients who are Mormon eat only the protein of animals that are slaughtered under strict guidelines." D. "Most clients who practice Hinduism do not eat dairy products."
B
A nurse in an oncology clinic is caring for a client who is undergoing treatment for cancer and reports difficulty eating due to inability to taste food. Which of the following interventions should the nurse recommend? A. Avoid citrus juices. B. Use plastic utensils to eat. C. eat foods that are warm. D. increase foods high in pectin.
B
A nurse is assessing a client who is has hypoglycemia. Which of the following findings should the nurse expect? A. Fruity breath odor B. diaphoresis C. Ketones in urine D. Polyuria
B
A nurse is caring for a client who has diabetes mellitus and reports feeling shaky and weak. The client's blood glucose is 53 mg/dL. Which of the following actions should the nurse take? A. Provide subcutaneous insulin for the client. B. Offer the client 120 mL (4 oz) fruit juice. C. Give the client iV potassium. D. Administer iV sodium bicarbonate.
B
A nurse is caring for a client who has multiple sclerosis and requires liquids with honey‐like thickness. Which of the following foods can the client consume without adding a thickening agent? A. ice cream B. Yogurt C. Buttermilk D. Cream of chicken soup
B
A nurse is caring for a client who is to receive a Level 2 dysphagia diet due to a recent stroke. Which of the following dietary selections is most appropriate? A. Turkey sandwich B. Poached eggs C. Peanut butter crackers D. Granola
B
A nurse is caring for several clients in an extended care facility. Which of the following clients is the highest priority to observe during meals? A. A client who has decreased vision B. A client who has Parkinson's disease C. A client who has poor dentition D. A client who has anorexia
B
A nurse is discussing how the body processes food with a client during a routine provider's visit. Which of the following statements should the nurse include? a. glycerol can be broken down into glucose for use by the body b. the liver converts unused glucose into glycogen c. excess fatty acids are stored in the muscle tissue d. the body uses glycogen for fat before using available ATP
B
A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a non-heme source of iron? a. ground beef b. dried beans c. salmon d. turkey
B
A nurse is teaching a client who is starting continuous feedings about the various types of enteral nutrition (En) formulas. Which of the following should the nurse include in the teaching? a. Formula rich in fiber is recommended when starting En. b. Standard formula contains whole protein. c. Hydrolyzed formula is recommended for a full‐functioning Gi tract. d. the high‐calorie formula has increased water content.
B
A nurse is teaching a client who is undergoing cancer treatment about interventions to manage stomatitis. Which of the following statements by the client indicates understanding of the teaching? A. "i will try chewing larger pieces of food." B. "i will avoid toasting my bread." C. "i will consume more food in the morning." D. "i will add more citrus foods to my diet."
B
A nurse on an orthopedic unit is reviewing data for a client who sustained trauma in a MVA. Which of the following values indicates the client is in a catabolic state (using protein faster than protein is being synthesized)? a. blood albumin 3.5 b. negative nitrogen balance c. BMI 18.5 d. blood prealbumin 15
B
A nurse is instructing a client on how to administer cyclic enteral feedings at home. Which of the following information should the nurse include? a. "Give a feeding every 6 hours." b. "Set the feeding up before you go to bed." c. "Weigh yourself daily." d. "Flush the tube with a carbonated beverage to dislodge clogs." e. "Ensure your head is elevated to 15 degrees during administration."
B, C
A nurse at a community center is providing nutrition counseling for a group of older adult clients. Which of the following information should the nurse include? (select all that apply.) A. increase protein to 50% of daily calories. B. The need for vitamins and minerals can increase. C. Up to 35% of daily calories should come from fat. D. At least 45% of daily calories should come from carbohydrates. E. Fruits and vegetables should make up one‐third of each meal.
B, C, D
A nurse is collecting data from a client who has peptic ulcer disease (PUd). Which of the following findings should the nurse expect? (select all that apply.) a. steatorrhea b. anemia c. tarry stools d. epigastric pain e. swollen lymph nodes
B, C, D
a nurse is preparing to administer intermittent enteral feeding to a client. Which ofthe following are appropriate nursing interventions? (Select all that apply.) a. Fill the feeding bag with 24 hr worth of formula. b. Discard feeding equipment after 24 hr. c. Place any unused formula in open cans in the refrigerator. d. Flush the feeding tube every 4 hr. e. Elevate the head of the client's bed for 15 min after administration.
B, C, D
A nurse is providing teaching for a client who has a new diagnosis of hypertension and a prescription for a low‐sodium diet. Which of the following client statements indicate an understanding of the teaching? (select all that apply.) a. "I should select organic canned vegetables." b. "I need to read food labels when grocery shopping." c. "I will stop eating frozen dinners for lunch at work." d. "I know that deli meats are usually high in sodium." e. "I can refer to the American Heart Association's website for dietary guidelines."
B, C, D, E
A nurse is assisting a client who has a prescription for a mechanical soft diet with food selections. Which of the following are appropriate selections by the client? (select all that apply.) A. dried prunes B. Ground turkey C. Mashed carrots D. Fresh strawberries E. Cottage cheese
B, C, E
A nurse is assessing a client who is postoperative from a gastric bypass and who just finished eating a meal. Which of the following findings are manifestations of dumping syndrome? (select all that apply.) A. Bradycardia B. dizziness C. dry skin D. Hypotension E. diarrhea
B, D, E
A nurse is teaching a client who is recovering from pancreatitis about following a low‐fat diet. Which of the following foods should the nurse recommend? (select all that apply.) A. ribeye steak B. Oatmeal C. ice cream D. Canned peaches E. Pretzels
B, D, E
A nurse is caring for a client following an appendectomy who has a postoperative prescription that reads "discontinue NPO status; advance diet as tolerated." Which of the following are appropriate for the nurse to offer the client initially? (select all that apply.) A. Applesauce B. Chicken broth C. sherbet D. Wheat toast E. Cranberry juice
B, E
A nurse is discussing health problems associated with nutrient deficiencies with a group of clients. Which of the following conditions is associated with a deficiency of vitamin C? (All that apply) a. dysrhythmias b. scurvy c. pernicious anemia d. megaloblastic anemia e. bleeding gums
B, E
A nurse is talking with a client who has a new diagnosis of diabetes mellitus type 2 and their caregiver. Which of the following sweeteners should the nurse include as a zero‐calorie sweetener option? (select all that apply.) A. sucrose B. Aspartame C. Mannitol D. Xylitol E. sucralose
B, E
A nurse is reviewing the lab reports of a client who is receiving enteral feedings. Which of the following values indicates a complication of enteral feeding that the nurse should report to the provider? a. sodium 143 b. potassium 4.2 c. BUN 25 d. glucose 185
BUN 25 rationale: a BUN level of 25 is above the expected reference range of 10-20 and indicates dehydration, which of a complication of enteral feedings
A community health nurse is assessing a client who reports numbness of the hands and feet for the past 2 weeks. This finding is associated with which of the following nutritional deficiencies? A. Folic acid B. Potassium C. Vitamin B12 D. iron
C
A nurse in a nutrition clinic is calculating BMI for several clients. The nurse should identify which of the following client BMIs as overweight? a. 24 b. 30 c. 27 d. 32
C
A nurse is assisting a client with selecting food choices on a menu. Which of the following actions by the nurse demonstrates ethnocentrism? A. Asking the client about some favorite food choices B. Notifying the dietitian to complete the menu C. recommending one's own favorite foods D. Asking the client's family to fill out the menu
C
A nurse is caring for a client who has hypertension. Which of the dietary patterns is sometimes followed by Asian clients and places clients at risk for this condition? A. incorporation of plant‐based foods in the diet B. Consumption of raw fruits C. Preparation of foods using sodium D. Focus on shellfish in the diet
C
A nurse is caring for a client who is transitioning to an oral diet following a partial laryngectomy. Which of the following actions should the nurse take to reduce the client's risk for aspiration? a. request to have the client's oral medications provided in liquid form. b. instruct the client to follow each bite of food with a drink of water. c. encourage the client to tuck the chin when swallowing. d. consult the dietitian about providing the client with a thin liquid diet.
C
A nurse is preparing to administer lipid emulsion and notes a layer of fat floating in the iV solution bag. Which of the following actions should the nurse take? A. shake the bag to mix the fat. B. Turn the bag upside down one time. C. return the bag to the pharmacy. D. Administer the bag of solution as it is.
C
A nurse is teaching a group of clients who have diabetes about meal planning. Which of the following client statements indicates understanding? A. "i will avoid having snacks." B. "i should not eat anything containing sugar." C. "i will not eat fruit canned in syrup." D. "i will not eat more than 2,800 mg of sodium a day."
C
A nurse is teaching about diet restrictions to a client who has acute kidney injury and is on hemodialysis. Which of the following recommendations should the nurse include in the teaching? A. Limit calcium intake to 2,500 mg/day. B. decrease total fat intake to 45% of daily calories. C. decrease potassium intake to 60 to 70 meq/kg. D. Limit sodium intake to 4.5 g/day.
C
A nurse is planning care for a client who has mechanical fixation of the jaw following a motorcycle crash.Which of the following actions should the nurse include in the plan of care? (select all that apply.) a. Thicken liquids to honey consistency. b. educate the client about the use of a nasogastric tube. c. assist the client to use a straw to drink liquids. d. ensure that the client receives ground meats. e. encourage intake of fluids between meals.
C, E
A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight. Which of the following should be included in the teaching? a. 1 cup steamed long-grain brown rice b. 6 medium raw strawberries c. 1/2 cup boiled brussels sprouts d. 2 large, poached eggs
D
A nurse is providing teaching to a client who is to begin taking phenelzine. Consuming which of the following foods while taking this medication could cause a hypertensive crisis? A. Grapefruit juice B. dark green vegetables C. Greek yogurt D. smoked fish
D
A nurse is teaching a client about dietary recommendations to lower high blood pressure. Which of the following statements by the client indicates understanding? "My daily sodium consumption should be 3,000 milligrams." "i should consume foods low in potassium." "My limit is three cigarettes a day." d. "i should consume low‐fat dairy products."
D
A nurse is teaching a client who has constipation about a high‐fiber, low‐fat diet. Which ofthe following food choices by the client indicates understanding of the teaching? A. Peanut butter B. Peeled apples C. Hardboiled egg D. Brown rice
D
A nurse in a provider's office is reviewing the medical records of a group of clients. Which of the following clients is at risk for iron deficiency? (All that apply) a. a client who is postmenopausal b. a client who is a vegetarian c. a middle adult male client d. a client who is pregnant e. a toddler who is overweight
a client who is a vegetarian, a client who is pregnant, a toddler who is overweight rationale: a client who is a vegetarian might require additional iron because the availability of iron in vegetable food sources is limited. During pregnancy maternal blood volume increases, and the fetus requires additional iron
A nurse is planning dietary teaching for a client who has diabetes. Which of the following actions should the nurse plan to take first? a. obtain sample menus from the dietitian to give to the client b. ask the client to identify the types of foods she prefers c. identify the recommended range of the client's blood glucose level d. discuss long-term complications that can result from non-adherence to the dietary plan
ask the client to identify the types of foods she prefers rationale: the nurse should apply the nursing process priority-setting framework to plan client care and prioritize nursing actions
A nurse in a provider's office is teaching a client about foods that are high in fiber. Which of the following food choices made by the client indicate an understanding of the teaching? (All that apply) a. canned peaches b. white rice c. black beans d. whole-grain bread e. tomato juice
black beans, whole-grain bread rationale: dried peas and beans, including black beans, are high in fiber. Whole grains consist of the entire kernel and are also high in fiber
A nurse is caring for a client who has diverticulitis and a new prescription for a low-fiber diet. Which of the following food items should the nurse remove from the client's meal tray? a. canned fruit b. white bread c. broiled hamburger d. coleslaw
coleslaw rationale: coleslaw contains raw cabbage, which is high in fiber. Clients who are following a low-fiber diet should avoid most raw vegetables
A nurse is caring for a client during her first prenatal visit and notes that she is lactose-intolerant. Which of the following foods should the nurse include on a list of calcium sources for this client? a. collard greens b. cottage cheese c. orange juice d. broccoli
collard greens rationale: collard greens are a good source of lactose-free calcium. One cup of collard greens provides approximately the same amount of calcium as the equivalent volume of 240 mL of milk. Collard greens also contain folic acid
A nurse is providing teachings to a young adult client who has a history of calcium oxalate renal calculi. Which of the following instructions should the nurse include? a. drink fruit punch or juice with every meal b. consume 1,000 mg of dietary calcium daily c. take 1 g of a vitamin C supplement daily d. increase your daily bran intake
consume 1,000 mg of dietary calcium daily rationale: clients who are prone to the development of calcium oxalate stones should consume the recommended daily allowance for calcium for their age. the RDA for calcium for adults age 19-50 is 1,000 mg daily
A nurse is teaching a group of clients about the functions of the liver and gallbladder. Which of the following should the nurse include in the teaching as the purpose of bile? a. digesting fats b. producing chyme c. stimulating gastric acid secretion d. providing energy
digesting fats rationale: bile is a product of the liver and aids in the digestion of fats
A nurse is assessing a client. Which of the following findings should the nurse identify as an indication of protein-calorie malnourishment? (All that apply) a. gingivitis b. dry, brittle hair c. edema d. spoon-shaped nails d. poor wound healing
dry brittle hair, edema, poor wound healing rationale: dry, brittle hair that falls out easily suggests inadequate protein intake and malnutrition. Edema can occur when albumin levels are lower than the expected reference range and indicates protein-calorie malnutrition. Adequate wound healing depends on the ingestion of sufficient protein, calories, water, vitamins, iron, and zinc
A nurse is planning an in-service training session about nutrition. Which of the following statements should the nurse include in the teaching? a. fats provide energy b. carbs repair body tissues c. fats regulate fluid balance d. carbs prevent interstitial edema
fats provide energy rationale: fat serve as a stored energy source for the body, providing 9 cal/g of energy
A nurse is reviewing the dietary choices of a client who has chronic pancreatitis. Which of the following food items should the nurse suggest removing from the client's menu for the following day? a. white rice b. broiled cod c. ice cream d. canned peaches
ice cream rationale: clients who have chronic pancreatitis should limit their fat intake no more than 30-40% of total calories. Ice cream is high in fat, with 48g of fat in a 1-cup serving of vanilla ice cream. The client should choose a healthier fat-containing option to support a balanced diet, such as avocados
A nurse is talking with the parent of a preschool-aged child who tells the nurse, "my child has suddenly become disinterested in certain foods." Which of the following statements should the nurse make? a. during this phase, feed your child anything that she will eat b. increase the amount of calories and water your child consumes c. keep a diary of the foods your child eats each day d. provide a large variety of fruit juices for your child to choose from
keep a diary of the foods your child eats each day rationale: the nurse should encourage the parent to keep a diary of the foods the child eats throughout the day for 1 week. This can help the parent realize that the child may be eating better than expected
A nurse is providing teaching to a client regarding protein intake. Which of the following foods should the nurse include as an example of an incomplete protein? a. eggs b. soybeans c. lentils d. yogurt
lentils rationale: incomplete proteins are missing 1 or more of the essential amino acids necessary for the synthesis of protein in the body
A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of the following characteristic places the infant at a higher risk of electrolyte imbalances compared to an adult client? a. less extracellular fluid b. reduced body surface area c. longer intestinal tract d. decreased rate of metabolism
longer intestinal tract rationale: compared to adults or older children, infants have a longer intestinal tract. This results in greater fluid losses, esp through diarrhea
A nurse is caring for a client who is receiving radiation therapy for breast cancer and reports a metallic taste in the mouth. Which of the following dietary recommendations should the nurse share with the client? a. eat with metal utensils b. limit coffee c. avoid citrus foods d. offer mints
offer mints rationale: the nurse should encourage the client to suck on mints, which can overcome the metallic taste the client is experiencing as a result of the radiation therapy
A nurse is planning an in-service training session for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes plays a role in the digestion of protein? a. amylase b. lipase c. steapsin d. pepsin
pepsin rationale: pepsin is an enzyme secreted by the gastric mucosa that breaks down protein into polypeptides
A nurse is providing teaching to a female client who has a new prescription for pravastatin to treat hyperlipidemia. Which of the following pieces of information should the nurse include in the teaching? a. pravastatin can be taken with grapefruit b. pravastatin can be continued during pregnancy c. pravastatin should be taken with the morning meal d. lab testing to monitor the client's WBC count is required
pravastatin can be taken with grapefruit juice rationale: pravastatin, unlike other statins, such as lovastatin, simvastatin, and atorvastatin, is not affected by CYP3A4 inhibitors. It is safe for the client to consume grapefruit juice if desired
A nurse is planning an in-service training session about nutrition. Which of the following pieces of info should the nurse include? a. fat breaks down into amino acids b. protein serves as an energy source when other sources are inadequate c. glucose breaks down into ammonia d. carbs provide 9 cal/g of energy
protein serves as an energy source when other sources are inadequate rationale: protein is used as an energy source for the body when carbs and fat stores are unavailable or depleted
A nurse is caring for a client who is receiving intermittent enteral feedings through an NG tube. The specific gravity of the client's urine is 1.035. Which of the following actions should the nurse take? a. deliver the formula at a slower rate b. request a lower-fat formula c. provide more water with feedings d. instill a lactose-free formula
provide more water with feedings rationale: the elevation in the client's specific gravity indicates dehydration. The nurse should provide more fluids either by adding free water to feedings or by instilling water between feedings
A nurse in a pediatric clinic is talking with the parent of a toddler who states that her child will not sit at the table to eat with the family. She asks the nurse for recommendations for "finger foods" for her child. Which of the following foods should the nurse suggest? a. slices of ripe banana b. popcorn c. slices of hot dog d. raw carrots
slices of ripe banana rationale: toddlers should have about 1 cup of fruit per day. Bananas are nutritious and, as long as they are soft, do not present a choking hazard for young children
A nurse is caring for a client who has peripheral edema. The nurse should identify that which of the following nutrients regulates extracellular fluid volume? a. sodium b. calcium c. potassium d. magnesium
sodium rationale: sodium regulates extracellular fluid balance, nerve impulse transmission, acid-base balance, and various other cellular activities
A nurse is caring for a client who has xerostomia with a lack of saliva. Which of the following nutrients will be affected by the lack of salivary amylase? a. fat b. protein c. starch d. fiber
starch rationale: salivary amylase begins the process of digestion in the mouth with the initial breakdown of starches. The majority of starch breakdown occurs in the small intestine with pancreatic amylase
A nurse is providing teaching to a client who has gout and urolithiasis. The client asks how to prevent future uric acid stones. Which of the following suggestions should the nurse provide? (All that apply) a. take allopurinol as prescribed b. exercise several times a week c. limit intake of foods high in purine d. decrease daily fluid intake e. avoid citrus juices
take allopurinol as prescribed, exercise several times a week, limit intake of foods high in purine rationale: the nurse should inform the client that allopurinol is an anti gout med that reduces uric acid, which helps prevent uric acid stone formation. Immobility is a risk factor for stone formation, therefore, the client should maintain a healthy lifestyle, including regular exercise. Purine increases the risk of uric acid stone formation, organ meats, poultry, fish, red wine, and gravy are high in purine