Chapter 11 end questions

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client?

Fat-free beef broth

When reinforcing dietary instructions to a client with irritable bowel syndrome whose primary symptom is alternating constipation and diarrhea, the nurse would tell the client that which foods are BEST to include in the diet for this disorder?

Apples and whole- grain bread

A low-sodium diet has been prescribed for a client with hypertension. Which food selected from the menu by the client indicates an understanding of this diet?

Baked turkey Rationale: Regular soup (1 cup) contains 900 mg of sodium. Fresh shellfish (1 oz) contains 50 mg of sodium. Poultry (1 oz) contains 25 mg of sodium.

A client with heart disease is instructed regarding a low- fat diet. The nurse determines that the client understands the diet if the client states to avoid which food item?

Cheese

A client with a burn injury is transferred to the nursing unit, and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote would healing?

Chicken breast, broccoli, strawberries and milk

A hospitalized client is a lacto- vegetarian. Which food item should the nurse remove from the meal tray

Eggs

The nurse has completed diet teaching for a client who has been prescribed a low sodium diet to treat hypertension. What is a need for further teaching?

Fresh food such as fruits and vegetables are high in sodium

The nurse reinforces instructions to a client to increase the amount of riboflavin in the diet. Which food should the patient select?

Milk

The nurse is providing dietary instructions to a client with gout. The nurse should tell the client to avoid which food item?

Scallops Rationale: Scallops should be omitted from the diet of a client who has gout because of the high purine content. The food items identified in the remaining options have negligible purine content and may be consumed by the client with gout.

A client is having problems with blood clotting, which food item should the nurse encourage the client to eat

green leafy vegetables