Ati Nutrition
A nurse is providing anticipatory guidance to a client who has phenylketonuria (PKU) and is planning a pregnancy. Which of the following information should the nurse include in the discussion? A. A low-protein diet should be followed for 3 months prior to conception. B. Serum bilirubin should be monitored one to two times per month during pregnancy. C. Diet sodas should not be consumed more than two or three times per week. D. Breastfeeding will prevent your baby from developing PKU.
A. A low-protein diet should be followed for 3 months prior to conception.
A nurse is teaching a group of clients about stress. Which of the following should the nurse include in the teaching? A. Acute stress causes an increase in metabolism. B. Stress causes a positive nitrogen balance in the body. C. Protein requirements decrease in times of stress. D. Glucose is broken down more slowly during times of stress.
A. Acute stress causes an increase in metabolism.
A nurse is providing care for a client who has hypomagnesemia. Which of the following actions should the nurse take? A. Check the client's deep tendon reflexes every 4 hr. B. Encourage the client to consume more fiber. C. Restrict the client's fluid intake to 500 mL/day. D. Limit sodium-containing foods on the client's meal tray.
A. Check the client's deep tendon reflexes every 4 hr.
A nurse is caring for a client who has fluid volume deficit and is receiving a continuous IV infusion. Which of the following findings indicates the treatment has been effective? A. Elastic skin turgor B. Dry mucous membranes C. Oliguria D. Tachycardia
A. Elastic skin turgor
A nurse is caring for a client who had a stroke with left-sided paralysis and is at risk for dysphagia. Which of the following actions should the nurse take? A. Elevate the head of the client's bed. B. Use a syringe to give the client fluids. C. Instruct the client to chew on the left side of their mouth. D. Instruct the client to swallow with their head tilted back.
A. Elevate the head of the client's bed.
A nurse is assessing a client who has received treatment for hypernatremia. Which of the following findings indicates the treatment has been effective? A. Firm grip bilaterally B. Fatigue C. 2+ deep tendon reflexes D. Urine output 25 mL/hr
A. Firm grip bilaterally
A nurse is providing teaching about food choices to a client who has a new prescription for tranylcypromine. Which of the following foods should the nurse identify as an acceptable choice while the client is taking this medication? A. Fried chicken B. Salami C. Smoked salmon D. Cheddar cheese
A. Fried chicken
A nurse on a medical surgical unit is caring for a client who has a small bowel obstruction and is receiving parenteral nutrition through a central venous catheter. Which of the following actions should the nurse plan to take? (Select all that apply) A. Observe for dyspnea. B. Infuse parenteral nutrition by gravity. C. Administer parenteral nutrition solution within 30 min after removing from the refrigerator. D. Change parenteral nutrition bag and infusion tubing every 72 hr. E. Begin infusion of parenteral nutrition once central venous catheter position is confirmed by radiology.
A. Observe for dyspnea C. Administer parenteral nutrition solution within 30 min after removing from the refrigerator. E. Begin infusion of parenteral nutrition once central venous catheter position is confirmed by radiology.
A nurse is providing teaching to the parent of a newborn who has gastroesophageal reflux. Which of the following instructions should the nurse include? A. Position the newborn at a 20-degree angle after feeding. B. Dilute formula with 1 tablespoon of water. C. Place the newborn in a side-lying position if vomiting. D. Provide a small feeding just before bedtime.
A. Position the newborn at a 20-degree angle after feeding.
A nurse is caring for a client who has a major burn injury and is receiving total parenteral nutrition. Which of the following laboratory tests is the priority for the nurse to use to confirm the client is receiving adequate nutrition? A. Prealbumin B. Folic acid C. Magnesium D. Transferrin
A. Prealbumin
A nurse is caring for a client who is receiving chemotherapy treatments. The client states, "I feel so nauseated after my treatments." Which of the following instructions should the nurse provide the client? (Select all that apply) A. Sip fluids slowly throughout the day. B. Consume foods that are served cold. C. Sit up for 1 hr after eating meals. D. Limit use of antiemetics until after first emesis.E. Eat foods low in carbohydrates.
A. Sip fluids slowly throughout the day. B. Consume foods that are served cold. C. Sit up for 1 hr after eating meals.
A nurse is evaluating the meal choices of a client who has major depressive disorder and a prescription for phenelzine. Which of the following food selections should the nurse identify as appropriate? A. Strawberry yogurt B. Cheddar cheese C. Smoked salmon D. Pepperoni pizza
A. Strawberry yogurt
A nurse is caring for a client who has acute kidney injury and has been prescribed total parenteral nutrition (TPN). When educating the client on the use of TPN, which of the following information should the nurse include? A. The TPN is needed to bypass your gastrointestinal tract. B. The TPN will have higher levels of vitamins than the recommended daily intake. C. The TPN will ensure that your glucose level stays within the expected range. D. The TPN will be higher in fats and protein, but lower in carbohydrates.
A. The TPN is needed to bypass your gastrointestinal tract.
A nurse in a clinic is caring for a client who has gastroenteritis. The nurse compares the client's condition from two days ago and today. Which of the following changes should the nurse report to the provider? A. The client is confused and appears weak. B. The client's oral mucosa is dry and tongue is furrowed. C. The client's lungs are clear bilaterally. D. The client's abdomen is soft and nontender.
A. The client is confused and appears weak.
A nurse is caring for a client who follows a vegan diet. The nurse should identify that the client is at risk for which of the following deficiencies? A. Vitamin D B. Vitamin C C. Magnesium D. Folic acid
A. Vitamin D
A nurse is caring for a client who is receiving continuous enteral nutrition and is experiencing diarrhea. Which of the following actions should the nurse take? A. Warm the formula to room temperature before infusing. B. Increase the rate of infusion. C. Change to a low-calorie formula if diarrhea persists. D. Replace the extension tubing every 48 hr.
A. Warm the formula to room temperature before infusing.
A nurse is providing nutritional counseling to a client who has heart disease. The nurse should identify that which of the following client statements demonstrates an understanding of the teaching? A. "I should use butter for cooking vegetables." B. "I will choose whole grain bread." C. "I should decrease my sodium intake to 3.2 grams per day." D. "I will eat chicken with the skin."
B. "I will choose whole grain bread."
A nurse is teaching a group of healthy older adult clients about dietary needs. Which of the following statements should the nurse include in the teaching? A. "Older adults should decrease their vitamin D intake." B. "Older adults should decrease their calorie intake." C. "Older adults should decrease their protein intake." D. "Older adults should decrease their fiber intake."
B. "Older adults should decrease their calorie intake."
A school nurse is providing dietary teaching to a group of adolescent students. Which of the following information should the nurse include? A. "Limit the number of fast-food meals to five each week." B. "You should drink a glass of milk with breakfast." C. "Most of your dietary intake should come from protein." D. "Your total intake for the day should not exceed 1,000 calories."
B. "You should drink a glass of milk with breakfast."
A nurse is providing teaching about natural food sources that contain folate to a client who plans to become pregnant. The nurse should identify that which of the following foods contains the highest amount of folate? A. 1 cup mashed potatoes B. 1 cup cooked lentils C. 1 cup cooked green peppers D. 1 cup cooked carrots
B. 1 cup cooked lentils
A nurse is educating the parent of a school-age child about the importance of maintaining water intake to prevent dehydration. Which of the following food choices should the nurse recommend as containing the greatest percentage of water? A. Cheddar cheese B. Broccoli C. Whole-wheat bread D. Almonds
B. Broccoli
A nurse is caring for a client who has a pressure injury and is assessing the client's dietary intake. Which of the following factors should the nurse identify as a barrier to wound healing? A. Decreased fat intake B. Decreased vitamin C intake C. Increased protein intake D. Increased caloric intake
B. Decreased vitamin C intake
A nurse is teaching a client about protein. Which of the following foods should the nurse include in the teaching as a complete protein? (Select all that apply) A. Nuts B. Eggs C. Poultry D. Legumes E. Grains
B. Eggs C. Poultry
A nurse is initiating continuous enteral feedings for a client who has a new gastrostomy tube. Which of the following actions should the nurse take? A. Measure the client's gastric residual every 12 hr. B. Flush the client's tube with 30 mL of water every 4 hr. C. Keep the client's head elevated at 15° during feedings. D. Obtain the client's electrolyte levels every 4 hr.
B. Flush the client's tube with 30 mL of water every 4 hr.
A nurse is caring for a client who has a small-bore jejunostomy tube and is receiving a continuous tube feeding with a high-viscosity formula. Which of the following actions should the nurse take to prevent the tubing from clogging? A. Administer the feeding by gravity drip. B. Flush the tubing with 10 mL water every 6 hr. C. Replace the bag and tubing every 24 hr. D. Heat the formula prior to infusion.
B. Flush the tubing with 10 mL water every 6 hr.
A nurse is providing teaching about dietary modifications to a client who has cholecystitis. The nurse should include which of the following foods as appropriate for the client's diet? A. Ground beef B. Graham crackers C. Blueberry muffins D. 2% milk
B. Graham crackers
A nurse is providing teaching about a weight reduction plan to a client who is obese and has type 2 diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching? A. I should reduce my caloric intake by 200 calories a day to lose 1 pound a week. B. I need to lose 5 percent of my body weight to improve my glycemic control. C. I must exercise for 30 minutes three times a week to lose 1 pound per week. D. If my blood glucose level drops during exercise, I should drink 16 ounces of apple juice.
B. I need to lose 5 percent of my body weight to improve my glycemic control.
A nurse is planning care for a client who wants to lose weight. Which of the following actions should the nurse take first? A. Set a weight loss goal. B. Identify the client's motivation. C. Discuss behavior modification. D. Refer the client to a dietitian.
B. Identify the client's motivation.
A nurse is caring for a client who is receiving intermittent enteral feedings and reports constipation. The nurse notes that the client's fluid intake is 1,500 mL and urinary output is 1,400 mL in the past 24 hr. Which of the following actions should the nurse take? A. Change the feeding to a continuous infusion. B. Increase the amount of free water. C. Decrease the infusion rate of feeding. D. Request a prescription for a diuretic.
B. Increase the amount of free water.
A nurse is reviewing the laboratory values of a client who has been following a Mediterranean diet and exercising to manage cardiovascular disease. Which of the following laboratory findings should the nurse identify as a positive outcome of the client's interventions? A. Increased glucose levels B. Increased HDL levels C. Increased LDL levels D. Increased triglyceride levels
B. Increased HDL levels
A nurse is assessing a client who is in the second trimester of pregnancy and has a BMI within the expected reference range. Which of the following assessment findings indicates that the client will gain weight within the expected reference range? A. Weight gain of 0.45 kg (1 lb) per week B. Intake of 200 extra calories per day C. Intake of 100 extra calories per day D. Weight gain of 0.91 kg (2 lb) per week
B. Intake of 200 extra calories per day
A nurse is teaching a client who has chronic kidney disease about dietary needs. Which of the following foods should the nurse identify as being lowest in phosphorus? A. Bran cereal B. Medium apple C. Scrambled eggs D. Ground turkey
B. Medium apple
A nurse is caring for a client who has myasthenia gravis. Which of the following actions should the nurse take? A. Instruct the client to take prescribed anticholinesterase with meals B. Position the head of the client's bed to 40° while eating C. Encourage the client to lie down after eating D. Provide the client with food cut into small bites
B. Position the head of the client's bed to 40° while eating
A nurse is caring for a client who is malnourished. The client states, "When I do eat, I usually just eat bread and butter to get something in me." The nurse should recognize that the client is at risk for which of the following complications? A. Diabetes mellitus B. Pressure injury C. Heat intolerance D. Gastroesophageal reflux disease
B. Pressure injury
A nurse is planning eating strategies with a client who has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend? A. Serve hot foods at mealtime. B. Provide low-fat carbohydrates with meals. C. Encourage the client to eat even if nauseated. D. Limit fluid intake between meals.
B. Provide low-fat carbohydrates with meals.
A nurse in a long-term care facility is implementing a nutrition plan for a client who is at risk for malnutrition. Which of the following actions should the nurse include in the plan? (Select all that apply) A. Administer antiemetics following the meal. B. Provide mouth care before feeding. C. Assess for pain prior to mealtime. D. Remove the bedpan from the client's sight. E. Discourage snacks between meals.
B. Provide mouth care before feeding. C. Assess for pain prior to mealtime. D. Remove the bedpan from the client's sight.
A nurse is teaching about denture care to the partner of a client who is unable to perform oral hygiene. Which of the following should the nurse include in the teaching? A. Floss dentures as part of daily cleaning. B. Use a washcloth to clean the denture surfaces. C. Wipe dentures before storing them in a dry container at night. D. Wrap gloved fingers with gauze to remove dentures.
B. Use a washcloth to clean the denture surfaces.
A nurse is providing follow-up care with a client who participated in a class about improving bone health. Which of the following client statements should the nurse identify as an understanding of the teaching? A. "I have been taking 500 micrograms per day of vitamin A supplement." B. "I take an 800-milligram calcium supplement with my breakfast every day." C. "I have included fortified milk, fatty fish, and cheese into my diet each day." D. "I increased my intake of orange juice, lean meats, and egg whites."
C. "I have included fortified milk, fatty fish, and cheese into my diet each day."
A nurse is planning a mechanical soft diet for a client who has difficulty chewing. Which of the following foods should the nurse plan to include on the client's meal tray? A. Peas B. Dried apricots C. Canned pears D. Cashews
C. Canned pears
A nurse is providing teaching about the Dietary Approaches to Stop Hypertension (DASH) diet to a client who has hypertension. Which of the following instructions should the nurse include? A. Limit sodium intake to 3,200 milligrams per day. B. Increase intake of refined carbohydrates. C. Consume foods that are high in calcium. D. Consume ten percent of total calories from saturated fat.
C. Consume foods that are high in calcium.
A nurse is teaching the partner of a client about administering intermittent enteral feedings. Which of the following instructions should the nurse include? A. Wear sterile gloves during a feeding. B. Chill the feeding prior to administering. C. Flush the tubing with 15 mL of water after each feeding. D. Position the client upright prior to a feeding.
C. Flush the tubing with 15 mL of water after each feeding.
A nurse is providing teaching about formula feeding to the parents of an infant. Which of the following instructions should the nurse include? A. Formula should be changed to whole milk when the infant is 9 months old. B. Formula that remains in the bottle should be used for one more feeding. C. If the infant turns away after taking most of the feeding, stop the feeding. D. If the infant is gaining weight too rapidly, dilute the formula.
C. If the infant turns away after taking most of the feeding, stop the feeding.
A nurse is teaching a group of nurses about the dietary practices to consider when planning care for clients who follow a kosher diet. Which of the following dietary practices should the nurse include in the teaching? A. The client replaces salt with soy sauce. B. The client's primary vegetables are squash and corn. C. The client can eat meat and nondairy margarine together. D. The client uses their right hand when eating food.
C. The client can eat meat and nondairy margarine together.
A nurse is assessing a client who has a wound that is not healing. Which of the following dietary supplements should the nurse recommend? A. Calcium B. Potassium C. Vitamin C D. Vitamin D
C. Vitamin C
A nurse is providing calorie-count information to a client who has a BMI of 35. Which of the following instructions should the nurse include? A. You should consume high-calorie foods early in the day. B. You should limit carbohydrate intake to 30 grams per day. C. You should consume 500 fewer calories per day. D. You should follow a liquid meal plan for 4 weeks.
C. You should consume 500 fewer calories per day.
A nurse in the emergency department is assessing a young adult client who was administered a hypotonic IV fluid bolus for rehydration after collapsing at an athletic event. Which of the following findings indicates the client is experiencing water intoxication? A. Hypernatremia B. Weak pulses C.Muscle weakness D. Exaggerated reflexes
C.Muscle weakness
A nurse is teaching a client who has a goiter appropriate food choices related to dietary needs. Which of the following client statements indicates an understanding of the teaching? A. "I will eat more red meat." B. "I will eat blueberries every morning." C. "I will eat bananas for a snack." D. "I will eat more tuna."
D. "I will eat more tuna."
A nurse is caring for a client who is obese and is prescribed a calorie reduction of 500 fewer calories per day. The nurse should expect the client to have which of the following rates of weight loss? A. 0.45 kg (1 lb)/day B. 0.23 kg (0.5 lb)/day C. 0.23 kg (0.5 lb)/week D. 0.45 kg (1 lb)/week
D. 0.45 kg (1 lb)/week
A nurse is caring for a client who has stomatitis following radiation therapy. Which of the following interventions is appropriate for the nurse to take? A. Discourage the use of a straw. B. Offer the client frozen bananas as a snack. C. Serve the client hot meals. D. Avoid serving sauces or gravies.
D. Avoid serving sauces or gravies.
A nurse is providing teaching to the parents of a 6-month-old infant who is beginning to eat solid foods. The nurse should identify which of the following findings as an indication of an allergic reaction? A. Fever B. Jaundice C. Bruising D. Diarrhea
D. Diarrhea
A nurse is planning care for a client who has anorexia nervosa. Which of the following actions should the nurse include in the plan? A. Offer the client a selection of beverages at each meal. B. Inform the client that a weight gain of 2.3 kg (5 lb) per week is expected. C. Arrange for someone to remain with the client for 30 min after meals. D. Encourage the client to participate in developing dietary goals.
D. Encourage the client to participate in developing dietary goals.
A nurse is providing discharge teaching for a client who has iron deficiency anemia. Which of the following information should the nurse include? A. Drinking orange juice with iron supplements can decrease absorption. B. Cooking in a stainless steel skillet increases the amount of iron in the food. C. Drinking iced tea with meals can increase the amount of iron absorbed. D. Fish and poultry are primary sources of heme iron.
D. Fish and poultry are primary sources of heme iron.
A nurse is providing nutritional education to a client who is obese. The nurse should include in the information that which of the following gastrointestinal disorders is commonly associated with obesity? A. Crohn's disease B. Celiac disease C. Peptic ulcer disease D. Gastroesophageal reflux disease
D. Gastroesophageal reflux disease
A nurse is caring for a young adult client who is discontinuing birth control pills and wishes to start a family. Which of the following statements by the nurse is an appropriate dietary guideline? A. Increase your caloric intake before pregnancy to stabilize your metabolism. B. Increase your total intake of seafood to 20 ounces per week. C. Decrease ascorbic acid in your diet. D. Increase folic acid to 400 micrograms per day prior to getting pregnant.
D. Increase folic acid to 400 micrograms per day prior to getting pregnant.
A nurse is reviewing the laboratory results for a client who started a weight loss program 3 months ago. Which of the following findings is an indication that the program has been effective? A. Increased cholesterol B. Increased glycosylated hemoglobin C. Increased LDL D. Increased HDL
D. Increased HDL
A nurse is teaching a client who has a new diagnosis of diabetes mellitus about recognizing hyperglycemia. Which of the following manifestations should the nurse include in the teaching? A. Anxiety B. Hyperventilation C. Cool skin D. Metallic taste
D. Metallic taste
A nurse is teaching a client who has anemia about beverages that enhance the absorption of nonheme iron. Which of the following beverages should the nurse include in the teaching? A. Green tea B. Coffee C. Milk D. Orange juice
D. Orange juice
A nurse is caring for a client who has a gastrostomy tube and is receiving enteral nutrition. The nurse should identify that which of the following complications represents the greatest risk to the client? A. Abdominal distention B. Fluid overload C. Glycosuria D. Tube obstruction
D. Tube obstruction
