FINAL NUTRITION EXAM

Numerous health agencies in the United States have issued dietary recommendations so that Americans can choose diets aimed at what? A) Reducing their weight B) Increasing their activity levels C) Reducing their risk of chronic disease D) Reducing the risk of acute heart disease

C

A nurse has attended a seminar covering the objectives of Healthy People 2020. Upon returning to the clinic, the nurse is asked what the clinic could do differently to meet the objectives. Which of the following would be an appropriate answer? A) Regularly measure BMI at each visit. B) Provide nutritional counseling with each visit. C) Determine food insecurity with each visit. D) Provide clients with food journals to return for evaluation.

A

Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss

A

Clients who undergo radiation therapy to the head and neck are at risk for several complications. What is the most likely complication of radiation to the head and neck? A) Difficulty chewing and swallowing B) Nausea and vomiting C) Chronic blood loss D) Malabsorption

A

During the nutrition class, the nurse asks one of the students to describe the Estimated Average Requirement (EAR). What should the student answer? A) EAR is the amount of a nutrient that is estimated to meet the requirement of half of healthy people in a lifestyle or gender group. B) EAR is the amount of a nutrient that meets the needs of 98% of all people. C) EAR is the amount of a nutrient that meets the needs of all healthy people in a specific population. D) EAR is the amount of a nutrient that is recommended to prevent chronic illness.

A

The client has arrived for a scheduled dose of chemotherapy, complaining of nausea. The nurse suggests several strategies to the client. Which of the following is one of those suggestions? A) Eat foods served cold. B) Avoid eating 3 to 4 hours before chemotherapy. C) Eat low carbohydrates. D) Eat three meals a day.

A

The client is a diabetic who has been following the exchange diet plan; however, his renal function appears to be deteriorating. The nurse has suggested he makes a change in exchange group to hopefully improve his proteinuria. Which of the following suggestions did the nurse make? A) Choose more animal source protein over plant source. B) Choose more plant source protein over animal source. C) Eliminate all animal source protein. D) Eliminate all plant source protein.

A

The client is recovering well after a successful kidney transplant. During a follow-up visit, he mentions he is thirsty a lot and wishes he could drink more. When asked how much he is drinking, he answers 1000 mL plus his urine output. The nurse lets him know that since he is doing so well, he can now advance his fluid intake to which of the following? A) As much as he wants B) 2000 mL plus urine output C) 2000 mL D) 3000 mL

A

The latest studies suggest that in HIV-associated wasting, men tend to lose which of the following? A) More lean body mass than fat tissue B) More fat than lean body mass C) Peripheral fat and retain core fat D) Core fat and retain peripheral fat

A

The nurse has been emphasizing the importance of reading labels to know the content of foods the client is eating. The client recognizes which of the following as a "safe" fat? A) Sunflower oil B) Palm oil C) Partially hydrogenated oil D) Milk fat

A

The nurse is assessing a new client who is being admitted to the ICU after a motor vehicle accident. The client is in critical condition and on assessment the nurse notes there has been no urine output in the past 2 hours, but he does have active bowel sounds. Which form of nutrition does the nurse expect the client to receive? A) Standard EN formula B) AKI PN formula C) AKI EN formula D) Standard PN formula

A

The nurse is aware that the Dietary Guidelines for Americans are published every 5 years and are intended for whom? A) Individuals aged 2 years and older B) Children aged 2 to 12 years C) Infants and senior citizens D) Adults aged 18 years and older

A

The nurse is caring for a client with uremia that has impacted his nutritional status. The nurse is aware that this individual's appetite tends to be the best at what time of the day? A) Breakfast B) Lunch C) Dinner D) Bedtime

A

The nurse is conducting a workshop on cancer prevention and awareness. The nurse emphasizes a heathy nutritious diet has been shown to decrease the risk for various types of cancer. The nurse points out that a high consumption of processed meats has been associated with which type of cancer? A) Colon B) Lung C) Breast D) Stomach

A

The nurse is conducting nutrition counseling for a 21-year-old woman in the clinic area. The nurse is discussing empty calories and explaining empty calories can be used for which of the following? A) Extras to the meal plan B) The fat and sugar in your plan C) To eat an extra slice of toast without counting its calories D) To add servings in any major food group

A

The nurse is conducting nutrition teaching with a client who just passed a kidney stone. The client asks what foods he should avoid to decrease his risk for developing more kidney stones. What foods should he be advised to avoid? A) Spinach B) Wine C) Green beans D) Grapefruit juice

A

The nurse is doing client teaching with a cancer client who is going to have a colon resection. The client asks what the differences in the diet will be after the surgery. What would be the best response for this client? A) You will have to be fed with parenteral nutrition (PN) while your gut is not functioning. B) You will have to eat less protein and fewer calories per day after you start eating again. C) You will have a clear liquid diet starting the day after surgery. D) You will be given a special diet of high-fiber, low-calorie enteral supplement.

A

The nurse is helping the client develop a meal plan based on 2000-calorie MyPlate plan. Which of the following menus shows the client understands the plan? A) 1 cup plain yogurt with fresh strawberry slices, 1 hardboiled egg, 1 cup herbal tea, 1 slice 8-grain toast B) 2 cups Rice Krispies with 1 cup low-fat milk, 1 cup sliced strawberries with 1 tsp sugar, 1 slice whole wheat toast with 1 tsp butter and grape jelly, 1 cup coffee black C) 1 cup raspberry flavored yogurt with 1 tsp flax seeds, 2 sliced toasted sourdough bread with 1 tsp canola margarine, 1 cup coffee with creamer D) 2 cups oatmeal with 2 tbsp brown sugar, ½ cup raisins and 1 cup whole milk, 1 cup hot tea with 1 tsp honey

A

The nurse is monitoring a dialysis client whose urine output is 400 mL in 24 hours. The nurse realizes this client is on a fluid restriction. What would the fluid allowance be for this client? A) 1400 mL B) 1900 mL C) 2600 mL D) 4000 mL

A

The nurse is teaching a client with CKD about necessary food changes that he must now make due to the progression of his disease. He needs to limit his potassium now and give up eating which of the following? A) Tomatoes B) Bell peppers C) Corn D) Green beans

A

The nurse is working with a 23-year-old client to develop a menu plan for a 2000-calorie food plan. After presenting MyPlate options, the client decides on a menu for the day. Which of the following is the best option for this client? A) 1 cup steamed spinach, 3 oz poached salmon with dill, 1 small apple, 1 cup hot tea sweetened with 1 tsp sugar B) 2 slices white bread, 1 tbsp mayo, 2 slices bologna, 1 slice American cheese, 1 tsp mustard C) 1 cup yogurt with fruit, 1 cup spilt pea and ham soup, 1 cup coffee with creamer and sugar D) 2 cups spaghetti with meatball sauce, 2 cups salad

A

The nurse is working with a client who has not been eating well. The client is a 59-year-old gentleman and weighs 50 kg. He is also mainly sedentary and refuses to exercise. The nurse calculates this client's calorie and protein needs are which of the following? A) 1500 cal/day; 125 g/day of protein B) 1700 cal/day; 130 g/day of protein C) 1900 cal/day; 135 g/day of protein D) 2100 cal/day; 140 g/day of protein

A

The radiation therapy client has come to the clinic complaining of stomatitis. The client asks for suggestions about the best foods to eat. What would be the best lunch for someone with stomatitis? A) Cottage cheese with canned fruit B) Vegetable beef soup C) Reuben sandwich (ham, cheese, and sauerkraut on pumpernickel bread) D) Pizza

A

The school nurse is teaching nutrition to a group of kindergarten students. After presenting MyPlate to the students and discussing their food options, she is glad they understand when she hears which of the following comments? A) Half our plate should be fruits and vegetables. B) We should drink whole milk. C) We should eat twice the grains as protein. D) We should eat a sweet roll instead of candy.

A

What, besides diet, do the American Institute for Cancer Research nutrition and lifestyle guidelines recommend to reduce the risk of cancer? A) Manage weight. B) Eat less than 6 g of salt per day. C) Balance the number of calories consumed with the number of calories used daily. D) Choose 100% juice when drinking fruit or vegetable juices.

A

A day care center has contacted the clinic requesting assistance in providing better choices for snacks for their clients. Which of the following are the best choices for these preschool children? Select all that apply. A) Fresh apple slices B) Strawberries C) Oranges D) Saltine crackers E) Whole-grain cookies

A, B, C

The school nurse is discussing nutrition with a group of preteen students. After discussing the various options in the food groups, they discuss the way solid fats and added sugars can be hidden in food and the importance of reading labels. Which of the following are examples of food with hidden solid fats and/or sugar? A) Sweet rolls B) Banana chips C) Salt D) Microwave popcorn E) Plain beef jerky

A, B, C, D

HIV/AIDS clients are already in an immune-compromised state so they have to be especially careful about foodborne illnesses. What strategies can the nurse teach the HIV/AIDS clients to help them avoid contracting a foodborne illness? Select all that apply. A) Refrigerate foods immediately after purchase. B) Discard leftovers after five days. C) Avoid salad bars and buffets when eating out. D) Thaw food in the microwave, never at room temperature. E) Keep hot foods above 140∞F and cold foods below 40∞F.

A, C, E

A client has a history of type 2 diabetes and hypertension. His renal function has slowly been deteriorating. The nurse, when reviewing his diet with him, notices his sodium intake may be too high. The nurse reminds him to limit his sodium intake to how much daily? A) 1000 mg/day B) 1500 mg/day C) 2000 mg/day D) 2500 mg/day

B

A client is asking the clinic nurse for suggestions to lower her risk for developing cancer. Which of the following is a possible suggestion? A) Exercise at least 175 minutes each week. B) Consume a healthy diet with emphasis on plant food. C) Maintain a BMI of 18. D) Consume a healthy diet with emphasis on animal food.

B

A client with HIV disease asks for some general nutritional guidelines. Which of the following is an appropriate response? A) Avoid high-protein supplements. B) It is not necessary to increase fat in the diet. C) Try to eat only three times a day. D) Be sure to take a multivitamin and mineral tablet daily

B

Clients who receive radiation to the lower neck or midchest are at risk for several complications. What complication is common? A) Mouth blindness B) Esophagitis with dysphagia C) Dumping syndrome D) Chronic blood loss

B

Most people eat less-than-healthful foods from time to time. What is one of the key strategies to fitting less-than-healthful foods into a healthier lifestyle? A) Eating them at certain times of the day B) Eating them by conscious decision C) Eating them frequently D) Eating them in large amounts

B

Part of the Dietary Reference Intakes is the Tolerable Upper Intake Level (UL). What is it? A) The recommended level of intake for that nutrient B) The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects C) The nutrient intake amount determined to be most beneficial for preventing chronic disease D) The estimated amount of nutrient that will meet the needs of 90% of a given population

B

The client at the HIV clinic has come in complaining of unintended weight loss with diarrhea lasting over the last month. How is the wasting syndrome in clients with AIDS defined? A) Loss of 4% of usual weight B) Loss of 10% of usual weight C) Loss of 15% of usual weight D) Loss of 20% of usual weight

B

The client is a healthy 19-year-old college student who is interested in maintaining a healthy weight by following a 2000-calorie diet. How many servings of vegetables should he eat on a daily basis? A) 2 cups B) 2½ cups C) 3 cups D) 3½ cups

B

The client is learning to make healthy choices in the food he eats by using MyPlate. Approximately what portion of the plate should be protein? A) 15% B) 25% C) 35% D) 45%

B

The clinic nurse is doing client teaching with a 21-year-old female who has a diagnosis of HIV/AIDS. She is asymptomatic at this point and wants to know how much she should raise her calorie intake to maintain her weight. What would be the best response? A) "You should increase your calorie intake by 5%." B) "You should increase your calorie intake by 10%." C) "You should increase your calorie intake by 15%." D) "You should increase your calorie intake by 20%."

B

The nurse cares for clients who are receiving dialysis. The nurse is aware that the clients can absorb calories from what? A) The dialysate used in hemodialysis B) The dialysate used in peritoneal dialysis C) Potassium exchange resin drugs D) Epogen

B

The nurse has been working with a client who has CKD. Recent laboratory tests indicate the client's condition is deteriorating and dietary changes need to be implemented. The nurse is preparing to teach the client how to limit his potassium intake. The nurse knows this is based on which of the following serum potassium values? A) Greater than 4 mEq/L B) Greater than 5 mEq/L C) Greater than 6 mEq/L D) Greater than 7 mEq/L

B

The nurse is admitting a 42-year-old male with metastatic lung cancer to the unit. He tells the nurse that food tastes bitter to him. The nurse recognizes that the possible cause for this could be which of the following? A) Radiation therapy to the chest B) A decreased threshold for urea C) Metallic eating utensils D) An increased threshold for sucrose

B

The nurse is caring for a client taking iron and erythropoietin for the anemia of CKD. What type of iron will this client be receiving? A) Oral B) Intravenous C) Enteral D) Intramuscular

B

The nurse is caring for a renal client on a low-protein diet. The nurse is aware that this client needs to make major adjustments to his diet. What should he be advised regarding eating? A) Eat all the meat allowances early in the day. B) Increase intake of sugar and fat. C) Increase intake of grains and vegetables. D) Eat more vegetable sources of protein.

B

The nurse is caring for an individual with nephrotic syndrome. The client's daily laboratory results have returned from the lab and the nurse finds an elevation in which of the following results concerning? A) Sodium and potassium B) Protein and sodium C) Potassium and cholesterol D) Protein and chloride

B

The nurse is conducting client teaching with a dialysis client who is awaiting kidney transplant. The client asks what the difference in his diet will be after he gets his new kidney. What would be the best response for this client? A) You will have to eat more protein but fewer calories each day after you get your new kidney. B) You will have to eat less protein and fewer calories each day after you get your new kidney. C) You will have to eat less protein but more calories each day after you get your new kidney. D) You will have to eat less protein and the same calories each day after you get your new kidney.

B

The nurse is doing nutrition teaching with a 63-year-old woman who has just been diagnosed with ovarian cancer. She has been admitted for radiation therapy prior to surgery. She weighs 130 pounds. Approximately how much protein and how many calories a day should this client have in her diet? (Round to the nearest whole number.) A) 55 g/day of protein; 1300 cal/day B) 60 g/day of protein; 1500 cal/day C) 65 g/day of protein; 1700 cal/day D) 70 g/day of protein; 1900 cal/day

B

A client is asking the nurse to explain the Healthy People 2020. What should the nurse say are the overall goals of Healthy People 2020? A) Improve community health B) Increase health disparities among Americans C) Improve quality and years of healthy life D) Increase quantity of health disparities among Americans

C

The nurse is helping a 58-year-old gentleman who was recently admitted to the unit with nephrotic syndrome plan his menu. This gentleman's admission vitals were blood pressure 140/90, height 6 ft 3 in, and weight 200 pounds. His labs revealed proteinuria and hyperlipidemia. He also has 2+ pitting edema. The nurse determines his daily protein intake should be which of the following? (Round to the nearest whole number) A) 54 to 63 g B) 64 to 73 g C) 74 to 83 g D) 84 to 93 g

B

The nurse is teaching a client about diet changes due to his recent cholecystectomy with emphasis on low-fat choices. Which of the following is an example of a good menu for the client? A) ½ cup sweet potatoes with marshmallows, 1 cup steamed broccoli, 1 cup cornbread dressing, 4 oz ham B) 1 cup sweet potatoes, 1 cup steamed collard greens, 3 oz wild rice, 3 oz ham C) 1 hamburger bun with sesame seeds, 4 oz hamburger patty fried, 1 slice each American cheese, onion, tomato, and lettuce, 1 tbsp ketchup and mayo D) 5 buffalo sauce-coated chicken wings, 1 cup mashed potatoes with 1 tsp butter and sour cream, 2 cups green salad with lettuce, carrots, tomatoes, onions, radishes, bell peppers, and 2 tbsp oil and vinegar dressing

B

The nurse is teaching a client with CKD to understand the necessary diet changes. The nurse knows that the client understands the teaching when she states which of the following? A) "I need to increase my protein intake." B) "I need to restrict my protein intake." C) "I need to restrict my sodium intake." D) "I need to restrict my potassium intake."

B

The nurse is teaching a group of HIV/AIDS clients nutrition therapy and their needs. The nurse explains that their protein intake should be approximately which of the following? A) 80 to 130 g/day for men, 60 to 80 g/day for women B) 100 to 150 g/day for men, 80 to 100 g/day for women C) 120 to 170 g/day for men, 100 to 120 g/day for women D) 140 to 190 g/day for men, 120 to 140 g/day for women

B

As HIV/AIDS progresses, clients' quality of life becomes more and more important. How can quality of life be greatly improved for an HIV/AIDS client? A) By healing mouth sores B) By improving a poor appetite C) By correcting malabsorption D) By decreasing episodes of fever

C

Bariatric clinics help clients move toward a healthier lifestyle. Which of the following should the nurse encourage each client to do? A) Follow the preplanned daily menus. B) Read the general healthy eating message. C) Obtain nutrients from food, not supplements. D) Change several lifestyle behaviors at the same time

C

The HIV client has developed lipodystrophy. What may lipodystrophy result in? Select all that apply. A) Weight change B) Insulin resistance C) Hypertriglyceridemia D) Social stigmatization E) Lowered triglycerides

B, C, D

The clinic nurse is teaching a group of HIV/AIDS clients about their disease process. They are discussing nutrition-related problems and how to control them. Which of the following are recommended for people with diarrhea? Select all that apply. A) Limiting food intake B) Increasing fluid intake C) Avoiding lactose D) Increasing intake of foods rich in pectin E) Drink liquids that are either hot or cold

B, C, D

The nurse asks a member of the nutrition class to state the basic messages of the Dietary Guidelines for Americans. What would they include in their answer? Select all that apply. A) Always read the food label. B) Manage weight by calorie balancing. C) Prevent obesity with physical activity. D) Reduce intake of saturated fats, sugars, and alcohol. E) Do not worry about empty calories.

B, C, D

The nurse is helping an HIV client increase his protein intake. Which of the following are suggestions to help this client? Select all that apply. A) Use honey on toast. B) Add finely chopped hard-boiled eggs to sauces. C) Substitute whole milk for water in recipes. D) Use yogurt as a topping for fruit. E) Substitute mayonnaise for salad dressing.

B, C, D

The client is losing weight even though she is following the prescribed diet. The nurse suggests several different strategies to her to increase her calorie intake. Which of the following are some of those suggestions? Select all that apply. A) Coat meat with milk and bread crumbs before baking. B) Mix cream cheese with butter and put on toast. C) Use peanut butter on apple slices. D) Snack frequently on nuts. E) Choose desserts made with eggs and/or milk.

B, D

A mother is concerned for her 4-year-old daughter putting on too much weight. Which of the following are suggestions the nurse can make to help the mother? Select all that apply. A) Switch the child to a 1000-calorie diet. B) Increase her activity level. C) Switch to sugar-free soda. D) Keep healthy snacks on hand. E) Read labels to reduce sugar intake.

B, D, E

One of the major messages conveyed by the Dietary Guidelines for Americans includes the consumption of alcohol. What is the message about alcohol? A) Drink alcohol to ward off heart disease. B) If you drink alcohol, include it in your empty calories. C) If you drink alcohol, drink in moderation. D) Drink alcohol to lessen your risk of colon cancer.

C

Parenteral nutrition (PN) use in AIDS clients is reserved for those clients with nonfunctioning GI tracts. It has been suggested that consuming something different may be just as effective, with none of the risk for preventing weight loss in clients with severe malabsorption. Which of the following is that alternative? A) Standard EN formula B) Fiber added EN formula C) Hydrolyzed EN formula D) Protein-added EN formula

C

People with diabetic kidney disease have different protein requirements than someone with nephrotic syndrome. Individuals with nephrotic syndrome are encouraged to eat protein with high biologic value. Which of the following is an example of a protein with high biologic value? A) Peanut butter B) Gelatin C) Eggs D) Kidney beans

C

The Healthy People 2020 is a program focused on improving the health of all Americans. Which of the following is one of the goals of Healthy People 2020? A) Reduce caloric needs. B) Remove saturated fats from the food supply. C) Eat a variety of nutrient dense foods. D) Encourage decreased consumption of all dairy products.

C

The client complains of a metallic taste in her mouth. What would be the best recommendation? A) Eat small, frequent meals. B) Brush your teeth before eating. C) Use plastic utensils. D) Experiment with tart foods.

C

The client is adhering to the Acceptable Macronutrient Distribution Ranges (AMDRs) in his diet. He knows that adhering to the AMDRs has been associated with which of the following? A) A reduced risk of type 1 diabetes mellitus B) Weight loss C) A modest decrease in chronic disease risk D) A reduced rate of breast cancer

C

The client is learning to make healthy choices in the food she serves her family. Based on a 1800 calorie diet, how many servings of dairy products should she plan for her two teenagers, her husband, and herself on a daily basis? A) 2 cups B) 2½ cups C) 3 cups D) 3½ cups

C

The client overhears the dietitian and the physician talking about the client's nutrient requirements. The client asks the nurse why the "experts" are having so much trouble deciding what the best diet should be. What is the best response? A) "You have a disease process that creates unique nutritional problems in your body. We haven't gotten the diet exactly right yet." B) "Even ëexperts' can disagree from time-to-time." C) "Clients in acute renal injury, like you, cannot use protein or calories efficiently. It is difficult to adjust your intake of these nutrients to meet your nutritional goals." D) "You are breaking down parts of your body to use as energy because right now your body isn't able to optimally use the calories and protein you are eating."

C

The dietitian has recommended that the client's diet be changed from regular to nutrient dense. What is the most nutrient-dense snack for someone with a dry mouth? A) A peanut butter sandwich B) A cherry popsicle C) Boost or Ensure drink D) Hard cheese with crackers

C

The nurse is asked to explain the concept of variety within a major food group. Which would be the best example to give to illustrate the concept of variety within a major food group? A) Orange juice, fresh grapefruit, lemonade B) Hamburger roll, waffle, saltine crackers C) Chicken, black beans, walnuts D) Margarine, butter, mayonnaise

C

The nurse is caring for a client who has a diagnosis of renal calculi. The client asks what he can do to keep from forming more calculi. What foods would the nurse tell him to avoid for oxalate-based calculi? A) Chocolate, strawberries, and wine B) Rhubarb, green beans, and tomatoes C) Beets, rhubarb, and tea D) Instant coffee, oranges, and potatoes

C

The nurse is conducting a support group with clients who have CKD. Today's topic is concerning the various types of protein and the reasons for consuming one over the other. The nurse discusses the rationale for using high biologic proteins instead of low biologic proteins is related to which of the following reasons? A) Contain less nitrogen and therefore minimize urea production B) Contain more fat and therefore more calories to minimize body protein catabolism C) Promote reuse of circulating nonessential amino acids for protein synthesis and therefore minimize urea production D) Are the only type of protein used for protein synthesis

C

The nurse is discussing weight loss and wasting with a local group of cancer clients. After the program, a member of the audience asks to speak with the nurse. He asks what the difference is between weight loss and wasting in cancer and the weight loss and wasting that occurs in AIDS. What would be the best response? A) In cancer wasting, the client can take medication to stimulate the appetite. B) Cancer wasting is almost impossible to reverse. C) Wasting in AIDS includes either fever, diarrhea, or weakness lasting more than 30 days. D) AIDS wasting begins gender specific

C

The nurse is helping the client make necessary adjustments to his diet due to his advancing CKD. The client needs to limit his potassium intake but he is having difficulties because he loves to eat fruit. Which of the following does the nurse suggest he avoid? A) Apples B) Watermelon C) Raisins D) Peaches

C

The nurse is meeting with a client who has CKD. The client has been trying to follow the prescribed diet but finds it very restrictive, and she feels punished that she cannot occasionally have some of her favorite foods. As she sits and cries complaining that she never feels good anymore and she just doesn't want to deal with it anymore, the nurse notes she may be more malnourished. Which of the following can the nurse suggest that might prove beneficial? A) Suggest she meets with a family member to talk about her frustrations. B) Give her permission to ignore the diet restrictions one day a week. C) Suggest taking a specially formulated vitamin supplement. D) Readjust her diet to include one of her favorite foods.

C

The nurse is teaching a nutrition class to a group of student nurses. During the discussion, one student asks if there is one factor that has been shown to increase the risk of cancer. Which of the following should the nurse answer? A) Sedentary lifestyle B) Intake of fast foods C) Excess body weight D) Increased protein intake

C

The nurse is teaching nutrition guidelines to a group of newly diagnosed HIV/AIDS clients. What tip should the nurse give the clients to eat a healthier diet? A) Drink sweetened beverages and foods high in added sugar. B) Eat at least 2 cups per day of a variety of fruits and vegetables. C) Eat a diet rich in whole grains, vegetables, fruits, and legumes with lean sources of protein. D) Avoid foods high in monosaturated fat.

C

When teaching the nutrition class, the nurse explains the old Recommended Dietary Allowances (RDAs) and the new Dietary Reference Intakes (DRIs). What would the nurse tell the class is the reason for changing from the RDAs to the DRIs? A) The DRIs are expanded versions of the RDAs associated with dietary excesses. B) The DRIs are updated versions of the RDAs associated with dietary excesses. C) The DRIs have an expanded focus of reducing chronic diseases associated with dietary excesses. D) The DRIs have a more limited focus of reducing chronic diseases associated with dietary excesses.

C

The diet is influenced by all foods and drinks consumed, which includes alcohol. What is the current recommendation for alcohol consumption according to the various published guidelines? A) One drink each day for men and women B) One drink each day for men, two drinks each day for women C) Two drinks each day for men and women D) Two drinks each day for men, one drink each day for women

D

The diet recommendations for the treatment and prevention of all renal calculi are not effective when used alone. What is the most effective dietary intervention for renal stones? A) Altering urinary pH through an acid or a basic ash diet B) Restricting the intake of the offending substance C) Losing weight, if overweight D) Increasing fluid intake

D

The American Cancer Society (ACS) and American Institute of Cancer Research (AICR) have both made recommendations for eating properly to prevent cancer. Which of the following are true for both guidelines? Select all that apply. A) Do not use supplements to protect against cancer. B) Choose whole grains instead of refined grains. C) Eat a variety of food with emphasis on plant sources. D) Limit the intake of red meats.

C, D

A nurse is assessing a new client who was just admitted to the unit with cancer cachexia. The nurse is aware that cachexia is related to which of the following? A) Glucose resistance B) Hyperalbuminemia C) Decreased protein requirement D) Poor prognosis

D

Immunotherapy is used to treat cancer clients by enhancing their immune system. What nutritional imbalances can be caused by immunotherapy? A) Hypernatremia B) Hypokalemia C) Hyperabsorption D) Hypoproteinemia

D

One of the students in a nutrition class asks the nurse to explain the Acceptable Macronutrient Distribution Ranges (AMDRs). Which of the following is the best answer? A) AMDRs are specific ranges for essential nutrients. B) AMDRs are specific ranges for trace minerals. C) AMDRs are nonspecific broad ranges for major nutrients. D) AMDRs are broad ranges for each energy nutrient.

D

Saquinavir (Invirase) may be prescribed for the HIV/AIDS client. What would be important to teach the client about this drug? A) Avoid alcohol. B) Do not take it with high-fat meal. C) There are fewer side effects if taken with food. D) Take it within 2 hours of a high-calorie, high-fat meal.

D

The Dietary Reference Intakes (DRIs) are a set of standards that include reference values that are based on what? A) The concepts of dietary-related chronic diseases B) The concepts of preventing nutritional deficiencies C) The concepts of balance and need D) The concepts of probability and risk

D

The client has recently started on hemodialysis after a long history of type 2 diabetes and a gradual deterioration of her renal function. She mentions that she is tired of always feeling thirsty. The nurse makes a few suggestions for her to try. Which of the following is one of those suggestions? A) Eat ice chips when feeling thirsty. B) Rinse her mouth with hot liquids. C) Eat frozen fruit juice. D) Rinse her mouth with ice cold water.

D

The client is status post a recent kidney transplant and is progressing well with healing, kidney function, and diet. During a follow-up visit, the nurse lets him know that he can increase his potassium intake to which of the following? A) 2 to 3 g/day B) 3 to 4 g/day C) 4 to 5 g/day D) Unrestricted

D

The client's diet has just been changed to a protein-dense diet. She asks how she can increase the protein density of her diet. What would be the best response? A) Use honey on toast and cereal. B) Substitute mayonnaise for salad dressing. C) Add whipped cream to coffee and tea. D) Melt cheese on sandwiches and vegetables.

D

The nurse has been asked to speak on diet and nutrition at a local town meeting. During the presentation, the nurse explains to the attendees about "Adequate Intake" and its primary purpose. What should the nurse say on this subject? A) The primary purpose of the Adequate Intake is to provide the highest level of daily nutrient intake. B) The primary purpose of the Adequate Intake is to provide an estimate of the amount of nutrients required by individuals. C) The primary purpose of the Adequate Intake is to provide a value comparable with the RDA. D) The primary purpose of the Adequate Intake is to provide a goal for the nutrient intake of individuals.

D

The nurse is admitting a client to the unit with a diagnosis of lung cancer. This client is undergoing a partial lobectomy followed by chemotherapy. The client is a 55-year-old male who weighs 125 pounds. What is the approximate protein and calorie intake per day for this client? (Round to the nearest whole number.) A) 110 g/day of protein; 1400 cal/day B) 120 g/day of protein; 1600 cal/day C) 130 g/day of protein; 1800 cal/day D) 140 g/day of protein; 2000 cal/day

D

The nurse is assessing a new client to the unit who is admitted for kidney stones. When asked about over-the-counter drugs, herbs, and supplement use, the client mentions that she does take several supplements. The nurse recognizes which of the following supplements may be contributing to the kidney stones? A) Coenzyme 10 B) Vitamin D C) B vitamins D) Vitamin C

D

The nurse is caring for a 51-year-old female with breast cancer who is on a regular diet. She is to have a mastectomy the following day and the nurse is doing client teaching. What strategy would the nurse teach this client to increase her protein and calorie intake to promote healing after surgery? A) Consume high-fiber, low-fat nutritional supplements. B) Eat less food. C) Take protein supplements and eat low-fat, low-calorie meals. D) Eat food that has been modified to be more protein- and calorie-dense.

D

The nurse is conducting nutrition counseling at the clinic. A client who is at risk for prostate cancer asks what he can do to reduce his risk. Which of the following is an appropriate suggestion? A) Eat a vegan diet. B) Engage in physical activity at least 60 minutes a day. C) Eat at least 2 cups of refined grains a week. D) Eat at least 2½ cups of vegetables and fruits every day.

D

The nurse is helping a new client on the unit who was admitted with CKD. The client is also a long time type 2 diabetic. He has recently been experiencing nausea, vomiting, and anorexia. His lab workup reveals he is malnourished. The nurse recognizes his malnourishment is likely related to which of the following? A) Dehydration B) Anuria C) Recurrent UTI's D) Increasing urinary excretion

D

The nurse is teaching a nutrition class for nursing students about palliative nutrition therapy. The goals of palliative nutrition therapy are providing comfort and relieving side effects. How can these goals be met? A) Encourage the client to follow the primary caregiver's ordered diet. B) Provide mouth care when the client asks for it. C) Offer comfort foods if the client becomes anxious or fearful. D) Respect the client's wishes regarding the level of nutritional support desired.

D

The nurse is teaching a nutrition class for nursing students. The discussion for today is about nutrition therapy for nephrotic syndrome. The goal of nutrition therapy is to reduce proteinuria and possibly slow the progression of kidney disease. According to recent studies, what is the suggested way to do this? A) Low biologic value protein always works best in clients with kidney disease. B) There is no difference among proteins as long as the client gets enough of them. C) Use biologic value protein in the client's diet. D) Use soy protein in the client's diet.

D

The nurse is teaching clients who are on protein-restricted diets. What should the nurse teach these clients to do? A) Eat all the protein in one meal. B) Take protein supplements as needed. C) Cook all the protein in the microwave. D) Spread the protein out over the whole day.

D

When a client is in acute renal injury (ARI), the nurse should closely monitor which of the following laboratory test values? A) Serum sodium B) Blood urea nitrogen C) Complete blood count D) Serum potassium

D

While teaching about the Recommended Dietary Allowances (RDAs), the nurse has included which of the following points in the discussion? A) RDAs have been established for all essential nutrients. B) RDAs represent requirements of specific nutrients. C) RDAs meet the needs of all healthy people. D) RDAs are not appropriate for people who have acute or chronic illness.

D

The client's CKD has progressed to the point where the physician has ordered her to limit her potassium intake. When discussing this change with the nurse, she wonders what fruit she can now safely eat. The nurse recommends which of the following fruits? Select all that apply. A) Apricots B) Oranges C) Kiwi D) Plums E) Cranberries F) Pineapple

D, E, F