Nutrition 6th Semester

A nurse is completing an admission assessment on an adolescent client who is a vegetarian. He eats milk products but does not like beans. Which of the following items should the nurse suggest the client order for lunch to provide the nutrients most likely to be lacking in his diet? A) Peanut butter and jelly sandwich B) Baked potato topped with sour cream C) Bagel with cream cheese D) Fruit salad

A A vegetarian diet may be low in protein, especially if the client does not substitute protein rich beans for meat protein. Peanut butter is an excellent source of protein. A peanut butter and jelly sandwich, especially if prepared on protein enriched bread, can provide almost 20 grams of protein

A nurse is caring for a client who is well hydrated and who demonstrates no evidence of anemia. Which of the following laboratory values gives the nurse an assessment of the adequacy of the client's protein uptake and synthesis? A) Albumin B) Calcium C) Sodium D) Potassium

A Albumin levels reflect the overall body protein status and is used to detect metabolic and liver dysfunction

A client who has chronic lymphocytic leukemia is starting chemotherapy treatments and asks if she needs to make any dietary changes. Which of the following statements should the nurse make? A) You should avoid drinking liquids an hour before the treatments B) Eating low calorie foods helps prevent nausea C) Foods that are higher in fat are usually more appealing D) Raw fruits and vegetables will be easier for you body to digest

A Clients should be encouraged to decrease fluid intake just before treatments because fluids may cause nausea and vomiting

A nurse is preparing a teaching plan for a client who has neutropenia as a result of radiation therapy for the treatment of lung cancer. Which of the following should the nurse plan to include in the teaching? A) Bottled water is an appropriate choice to increase fluid intake B) The salad bar is a healthy choice when dining out C) Soft boiled eggs are an appropriate source of protein D) Eating a buffet is a good choice to increase caloric intake

A Clients who have neutropenia are at risk for foodborne illness. Bottled water prevents client exposure to pathogens that may be found in other water sources

A nurse is instructing a group of clients regarding nutrition. Which of the following is a good source of omega 3 fatty acids that the nurse should include in the teaching? A) Fish B) Corn oil C) Dietary supplements D) Leafy green vegetables

A Fish is an excellent source of omega 3 fatty acids

A nurse is providing teaching about the Mediterranean diet to a client who has a new diagnosis of hypertension. Which of the following statements by the client indicates a need for further teaching? A) I will limit my intake of red meat to twice weekly B) I can have dairy in moderate portions daily C) I can have fish two times a week D) I can drink wine in moderation

A Following Mediterranean diet, red meat should be limited to two times monthly

A nurse is providing teaching about dietary recommendations to a client who has iron deficiency anemia. Which of the following dietary recommendations should the nurse include as a food that enhances iron absorption when consumed with nonheme iron? A) Tomato juice B) Tea C) Milk D) Dried beans

A Food sources rich in Vitamin C enhance nonheme iron absorption. Tomato products contain vitamin C; therefore, tomato juice is appropriate to include as a food that enhances iron absorption when consumed with nonheme iron

A nurse is providing teaching to a group of adult athletes about prevention the effects of dehydration on the body. Which of the following manifestations should the nurse include in the teaching? A) Impaired motor control B) Drop in body temperature during exercise C) Increase in appetite D) Decreased resting heart rate

A Impaired motor control is a clinical manifestation of dehydration

A nurse is reinforcing teaching about food choices with the mother of an 8 month old infant. Which of the following statements by the mother indicates a need for further teaching? A) I will give my child strained carrots and mashed egg yolks B) I will give my child rice cereal and crackers C) I will give my child pureed liver and strained pears D) I will give my child applesauce and green peas

A It is acceptable to introduce strained, mashed, or pureed foods from the ages of 6 months to 1 year. Eggs and cheese products should not be introduced during the first year. New foods should be introduced in small amounts, such as 1 tsp, to detect an allergy. Eggs are a common food for allergies and can cause a severe allergic reaction in an infant resulting in constriction of the airway

A nurse is providing teaching about a heart healthy diet to a group of clients with hypertension. Which of the following statements by one of the clients indicates a need for further teaching? A) I may eat 10 ounces of lean protein each day B) Fresh fruits make a good snack option C) I will replace table salt with dried herbs D) I may thicken gravies with cornstarch as I cook

A Lean meats should be limited to 5 to 6 oz per day. This statement by a client requires additional teaching

A nurse is teaching a client about nutritional requirements necessary to promote wound healing. Which of the following nutrients should the nurse include in the teaching? A) Protein B) Calcium C) Vitamin B1 D) Vitamin D

A Protein is the major structural and functional component of every cell. It is required in increased amounts during times when the body needs to heal itself and protein will promote wound healing

A nurse is providing teaching to the parent of a toddler about appropriate snacks. Which of the following foods should the nurse include? A) Sliced bananas B) Raw celery C) Peanut butter D) Grapes

A Sliced bananas are appropriate to include as a snack for a toddler

A nurse is discussing good food choices with a client who is recovering from an exacerbation of inflammatory bowel disease and is to start a low lactose diet. Which of the following foods is the best choice for the client? A) Soy milk B) Cheddar cheese C) Low fat yogurt D) Cottage cheese

A Soy milk is the best choice for this client because soy milk is lactose free

A nurse is planning teaching for the parents of a toddler who follows a vegetarian diet. The nurse should plan to include which of the following foods as the best source of dietary protein for the child? A) Soy milk B) Peanut butter C) Dried beans D) Whole grains

A Soy products are a source of complete protein and should be included as the best source of dietary protein for the child

A nurse is assessing a client who is receiving total parenteral nutrition (TPN). Which of the following findings should the nurse recognize as a complication of this therapy? A) Hyperglycemia B) Aspiration C) Diarrhea D) Stomatitis

A TPN is prescribed when extensive nutritional support for prolonged periods of time is required. It is delivered through a central venous access device, usually via the internal jugular or subclavian vein. TPN contains a high concentration of dextrose, which can result in hyperglycemia. Frequent glucose monitoring should be implemented in clients receiving TPN

A nurse is caring for an 8 month old infant who screams when the parent leaves the room. The parent begins to cry and says, "I don't understand why my child is so upset. I've never seen my child act this way around others before." Which of the following statements should the nurse make? A) This is a normal, expected reaction for a child of this age B) This is a response to an overstimulating environment C) This is a common reaction to an overexposure to caregivers D) This is a typical reaction for a child who is sick

A The 8 month old child is exhibiting a normal response to separation from the parent by protesting loudly. Explaining this expected separation anxiety reaction to the parent might help the parent cope with feelings of guilt when leaving the child's bedside

A nurse is teaching a client about snacks that are appropriate on a low fat, low sodium, and low cholesterol diet. Which of the following food choices by the client indicates the need for further teaching? A) A slice of cheese B) A jam sandwich C) A cup of plain popcorn D) A small container of applesauce

A The client should limit the intake of cheese due to high levels of fat and sodium

A nurse is caring for a client following the surgical placement of a colostomy. Which of the following statements indicates the client understands the dietary teaching? A) Eating yogurt can help decrease the amount of gas that I have B) I should eliminate pasta from my diet so that I don't have as many loose stools C) My largest meal of the day should be in the evening D) Carbonated beverages can help control odor

A The client who has a colostomy can include yogurt into his diet to help reduce odors and intestinal gas

A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following foods is a good source of high quality protein? A) Soybeans B) Grains C) Legumes D) Green vegetables

A The nurse should instruct that soybeans and soy bean products are high quality, or complete, sources of proteins. Complete proteins contain all nine essential amino acids require for growth and maintenance of the body

A nurse is providing discharge teaching for a client who has acute pancreatitis and has a prescription for fat soluble vitamin supplements. The nurse should instruct the client to take a supplement for which of the following? A) Vitamin A B) Vitamin B1 C) Vitamin C D) Vitamin B12

A The nurse should instruct the client that the fat soluble vitamins include vitamin A, D, E, and K

A nurse is educating a client who is experiencing sleep disturbances and desires to decrease caffeine intake. Which of the following beverages should the nurse recommend? A) Lemon lime soda B) Brewed iced tea C) Diet cola D) Chocolate milk

A The nurse should recommend lemon lime soda because it does not contain caffeine. Caffeine acts as a CNS stimulant and can interfere with sleep

A nurse is planning care for a client who has cirrhosis and ascites. Which of the following interventions should the nurse include in the plan of care? A) Decrease the client's fluid intake B) Increase the client's saturated fat intake C) Increase the client's sodium intake D) Decrease the client's carbohydrate intake

A The nurse should restrict fluids for a client who has cirrhosis and ascites due to the client's risk for increased fluid retention

A nurse is providing dietary teaching for a client who has just learned that she has type 2 diabetes mellitus. The nurse should explain that which of the following sweeteners will add calories to the client's carbohydrate count? A) Sorbitol B) Sucralose C) Aspartame D) Acesulfame potassium

A This nutritive sweetener provides calories just as sucrose does. However, it can have benefits for clients who must restrict caloric intake. This is because it causes less elevation in blood glucose levels than sucrose does

A nurse is providing teaching to a group of older adults about sources of complete and incomplete protein. Which of the following foods should the nurse include as a complete protein? A) Yogurt B) Fresh vegetables C) Nuts D) Dried beans

A Yogurt is a source of complete protein

A nurse is developing an education program for a community group about dietary intake of vitamins and minerals in the diet. The nurse should include which of the following foods as sources of vitamin C? SATA A) Green pepper B) Orange C) Cabbage D) Strawberries E) Milk

A, B, C, and D

A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? SATA A) Avoid unpasteurized dairy products B) Keep cold food temperatures below 4.4 C (40 F) C) Reheat leftover before eathing D) Wash raw vegetables thoroughly in clean water E) Keep cooked foods at 48.9 C (120 F)

A, B, C, and D Keeping cooked foods at 48.9 C (120 F) is not a recommendation the nurse should plan to include in the program. Cooked and hot foods should be kept at a temperature above 60 C (140 F)

A nurse at a provider's office is providing teaching to a client who is taking chemotherapy and losing weight. Which of the following should the nurse recommend to increase calorie and protein intake? SATA A) Top fruits with yogurt B) Add cream to soups C) Use milk instead of water in recipes D) Increase fluids during meals E) Dip meats in eggs and bread crumbs before cooking

A, B, C, and E

A nurse is providing teaching to a client who has cancer about foods that prevent protein energy malnutrition. Which of the following foods should the nurse include in the teaching? A) Cottage cheese B) Milkshakes C) Tuna fish D) Strawberries and bananas E) Egg and ham omelet

A, B, C, and E Cottage cheese, milkshakes, tuna fish, and egg and ham omelets are protein rich foods that are appropriate to include when teaching about foods that prevent protein energy malnutrion

A nurse is teaching a client who has constipation about a high fiber diet. Which of the following foods should be included as sources of fiber? SATA A) Kidney beans B) Blackberries C) Refined cereals D) Whole wheat bread E) Lean turkey

A, B, and D

A nurse is preparing an education program for a group of parents of adolescents. Which of the following should be included as indicators of nutritional risk among adolescents? SATA A) Skipping more than three meals per week B) Eating fast food once weekly C) Hearty appetite D) Eating without family supervision frequently E) Frequently skipping breakfast

A, D, and E Skipping more than three meals per week is an indicator of nutritional risk among adolescents, and should be included in the program. Eating without family supervision frequently is an indicator of nutritional risk among adolescents, and should be included in the program. Frequently skipping breakfast is an indicator of nutritional risk among adolescents, and should be included in the program

A nurse is educating a group of older adults in a community center on weight management using the BMI scale. Using the client's height and weight to calculate BMI, which of the following clients has a healthy BMI? A) A client with a weight of 128 lbs and height of 70 inches B) A client with a weight of 150 lbs and height of 68 inches C) A client with a weight of 200 lbs and a height of 72 inches D) A client with a weight of 133 lbs and a height of 60 inches

B A BMI of 18.5-24.9 is considered a healthy weight

A nurse at a health fair is assessing the weight status of four clients. Which of the following clients are classified as overweight? A) A female client who has a body mass index of 24 B) A male client who has a body mass index of 29 C) A female client who has a waist circumference of 101.6 cm (40 in) D) A male client who has a waist circumference of 96.52 cm (38 in)

B A client who has a BMI of 25 to 29.9 is classified as overweight

A nurse is reviewing the laboratory results for a client who has a history of atherosclerosis and notes elevated cholesterol levels. Which of the following statements by the client indicates the nurse should plan follow up teaching on a low cholesterol diet? A) I flavor my meat with lemon juice B) I eat two eggs for breakfast each morning C) I cook my food with canola oil D) I take an omega 3 supplement daily

B Clients should limit egg yolks to two to three per week

A nurse is providing discharge teaching for a client who has chronic pancreatitis. Which of the following statements should the nurse make? A) You should decrease your caloric intake when abdominal pain is present B) You should increase your daily intake of protein C) You should increase fat intake when experiencing loose stools D) You should limit alcohol intake to 2-3 drinks per week

B Clients who have chronic pancreatitis should consume a diet that is high in protein

A nurse is caring for a client who has a large lower leg ulcer. Which of the following foods should the nurse suggest to the client to provided the most protein for wound healing? A) Kidney beans B) Grilled salmon C) Peanut butter D) Raw spinach

B Poultry, fish, eggs, and beef are complete proteins and are optimal sources of protein to support wound healing

A nurse is teaching a client who has cholecystitis about required dietary modifications. The nurse should include which of the following foods as appropriate for the client's diet? A) Creamed chicken B) Roast turkey C) Ice cream D) Macaroni and cheese

B Roast turkey is a low fat protein that is an appropriate choice for inclusion in the client's diet. Low fat decreases stimulation of the gallbladder, thereby reducing associated symptoms

A nurse is teaching a client who is postpartum and has been diagnosed with iron deficiency anemia. Which of the following dietary recommendations should the nurse include in the teaching plan? A) Yogurt and mozzarella B) Spinach and beef C) Milk and turkey slices D) Fish and cottage cheese

B Spinach and beef are high in iron and would be recommended for this client

A nurse is caring for a client following a CVA and observes the client experiencing severe dysphagia. The nurse notifies the provider. Which of the following nutritional therapies will likely be prescribed? A) NPO until dysphagia subsides B) Supplements via nasogastric tube C) Initiation of total parenteral nutrition D) Soft residue diet

B Supplements via nasogastric tube provide enteral nutrition for clients who are at risk for aspiration caused by a diminished gag reflex or difficulty swallowing. This nutritional therapy will likely be prescribed

A nurse is caring for an antepartum client who has iron deficiency anemia. When teaching the client about nutrition, the nurse should emphasize the need for an increased intake of which of the following foods? A) Milk and cheese B) Red meat and organ meat C) Fresh fruits D) Whole grain breads

B The client has a deficiency in iron and needs instruction about foods that are rich in sources of iron. A diet rich in red and organ meat provides iron, which is what the client needs to improve anemia

A nurse is providing teaching to a client who has stomatitis. Which of the following statements by the client indicates a need for further teaching? A) I will drink liquids through a straw B) I will season foods with dried spices before cooking C) I will rinse my mouth with baking soda and water frequently D) I will eat frozen bananas as a snack

B The client should avoid spices, acidic foods, and salty foods because they can cause additional irritation to the oral mucosa; therefore, this statement by the client indicates a need for further teaching

A nurse is providing teaching to a client with gastroesophageal reflux. Which of the following statements by the client indicates a need for further teaching? A) I should elevate the head of my bed while sleeping B) I drink no more than 4 cups of coffee a day C) I take my time when I am eating D) I avoid foods and drinks made with chocolate

B The client should not consume regular or decaffeinated beverages; therefore, this statement by the client indicates a need for further teaching

A nurse is preparing a teaching plan for a client who has chronic constipation secondary to irregular bowel habits. Which of the following should the nurse plan to include in the teaching? A) The client should drink two to three 8 oz glasses of water each day B) The client should follow a high fiber diet to establish bowel regularity C) The client should try to take in all of the required dietary fiber with the morning meal D) The client should be taught that the goal of therapy is to have a bowel movement daily

B The client who has chronic constipation should consume a diet with high fiber food sources, including bran and complex carbohydrates

A nurse is teaching a client who has diabetes about which dietary source should provide the greatest percentage of calories. Which of the following statements indicates the client understands the teaching? A) Most of my calories each day should be from fats B) I should eat more calories from complex carbohydrates than anything else C) Simple sugars are needed more than other calorie sources D) Protein should be my main source of calories

B The client who has diabetes should consume the majority of calories form complex carbohydrates, such as whole grains, fruits, and vegetables

A nurse is teaching a client how to follow a low purine diet as prescribed by the provider for the management of gout. Which of the following statements indicates the client understands the teaching? A) I will need to limit the number of fruit servings each day B) I should avoid eating liver and other organ meats C) I can only drink white wine D) I should choose red meat instead of poultry

B The nurse should encourage the client who has gout to avoid organ meats, such as liver, due to high levels of purine

A nurse is preparing a client for placement of a catheter for total parenteral nutrition. Which of the following access sites should the nurse plan to prepare for catheter insertion? A) Left antecubital vein B) Right subclavian vein C) Right femoral artery D) Left arm radial artery

B The right subclavian vein is the most common access site for total parenteral nutrition

A nurse is providing teaching to a group of parents of newborns who are planning to formula feed. Which of the following statements by a parent indicates a need for further teaching? A) I will give formula to my baby at room temperature B) I will ensure my baby's feedings last 10 to 15 minutes C) I will burp my baby half way through each feeding D) I will watch for signs my baby is full and stop the feeding

B This statement by a parent indicates a need for further teaching. Feedings should last 20 to 30 minutes

A nurse is caring for a client who has Crohn's disease. Which of the following food choices would follow the recommended diet for clients who have Crohn's disease? A) Vanilla milkshake B) Buttered popcorn C) Tossed green salad D) Toast with jelly

B Toast with jelly is an appropriate food choice by the client. It does not contain large amounts of lactose, fat, or fiber

A nurse is teaching a client about following a low cholesterol diet after coronary artery bypass grafting. Which of the following client food choices reflects the client's understanding of these dietary instructions? A) Liver B) Milk C) Beans D) Eggs

C Any food that does not contain animal products does not contain cholesterol. Beans are a good source of protein for a client who follows a low cholesterol diet

A nurse is caring for a client who is to receive a mechanically altered diet. Which of the following client food choices necessitates intervention by the nurse? A) Scrambled eggs B) Cottage cheese C) Piece of wheat toast D) Sliced banana

C Clients receiving a mechanical altered diet have limited chewing ability and should only receive pureed breads

A nurse is caring for a client who has cancer and is receiving total parenteral nutrition (TPN). Which of the following lab values indicates the treatment is effective? A) Hct 43% B) WBC 8000/uL C) Albumin 4.2 g/dL D) Calcium 9.4 mg/dL

C Clients who have cancer can receive TPN to provide needed proteins and glucose they are otherwise unable to obtain. An albumin level of 4.2 g/dL is within the expected reference range and indicates the client is receiving adequate amounts of protein

A nurse is providing dietary teaching to a client who has nephropathy secondary to diabetes mellitus and plans to make dietary adjustments. Which of the following instructions should the nurse include? A) Consume less than 45% of total calories from carbohydrates one day B) Eat no more than 300 mg of cholesterol per day C) Consume less than 0.8g/kg of body weight of protein per day D) Eat at least 45 g of fiber per day

C Clients who have diabetes should adjust protein intake to less than 0.8g/kg of body weight per day to delay renal injury

A nurse is caring for a client who has type 1 diabetes mellitus. Which of the following recommendations should the nurse make to the client for a sweetner? A) Corn syrup B) Natural honey C) Nonnutritive sugar substitute D) Guava nectar

C Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Nonnutritive sugar substitutes allow the client to sweeten the taste of foods without increasing carbohydrate intake

A nurse is providing nutritional teaching to a client who has dumping syndrome following a hemi-colectomy. Which of the following foods should the nurse instruct the client to avoid? A) Rice B) Poached eggs C) Fresh apples D) White bread

C Clients with dumping syndrome following a hemi-colectomy should avoid fresh fruits and choose canned or well cooked fruits instead

A nurse is teaching a client who is lactose intolerant. Which of the following statements regarding lactose intolerance should the nurse include in the teaching plan? A) You should increase the fiber in your diet B) You should increase the calories in your diet C) You should decrease the dairy products in your diet D) You should decrease the proteins in your diet

C Dairy products are lactose containing foods and therefore should be decreased or avoided by the client who is actose intolerant

A nurse is caring for a client who has bilateral eye patches in place following an injury. When the client's food tray arrives, which of the following interventions should the nurse take to promote independence in eating? A) Assign an assistive personnel to feed the client B) Explain to the client that her tray is here and place her hands on it C) Describe to the client the location of the food on the tray D) Ask the client if she would prefer a liquid diet

C Describing the location of the food on the tray promotes independence and provides the client with the necessary information to feed herself

A nurse is instructing a group of client about nutrition. The nurse should include that which of the following is a trigger for the formation of vitamin D in the body? A) Calcium B) Vitamin A depletion C) Exposure to sunlight D) Weight bearing exercise

C Exposure to sunlight triggers the formation of vitamin D in the body

A nurse is teaching a client who is at risk for iron deficiency anemia about optimizing her dietary intake of iron. The nurse should explain that which of the following sources of iron is easiest for the body to absorb? A) Spinach B) Cantaloupe C) Chicken D) Lentils

C Food sources of iron fall into two categories-heme iron (from lean red meat, poultry, and fish) and nonheme iron (from fruit, vegetables, grains, and dried peas and beans). The body more easily absorbs heme iron

A nurse is providing care for a client who is 2 days postoperative following abdominal surgery and is about to progress from a clear liquid diet to full liquids. Which of the following items should the nurse tell the client he may now request to have on his meal tray? A) Cranberry juice B) Flavored gelatin C) Skim milk D) Chicken broth

C Full liquids include milk and milk products, so the client may now ask for skim milk

A nurse is instructing the mother of a toddler who has iron deficiency anemia to increase iron in the child's diet in addition to the prescribed iron supplement. Which of the following foods should the nurse recommend? A) Skim milk B) Bananas C) Tuna fish D) Cucumbers

C Good sources of iron that are more readily absorbed than plant sources include seafood, meat, and eggs

A nurse is instructing a group of clients about nutrition. The nurse's teaching plan should state that in order to limit saturated fat intake, the client should limit total fat intake to what percentage of total calories per day? A) 20% B) 25% C) 30% D) 33%

C In order to limit saturated fat intake, the total percentage of fat intake per day is 35%

A nurse is caring for a client who has Crohn's disease and is receiving parenteral nutrition. Which of the following interventions should the nurse include in the care of this client? A) Remove the parenteral nutrition solution from the refrigerator 2 hours before infusion B) Remove unused parenteral nutrition after 12 hours of use C) Monitor daily laboratory values and report as needed D) Monitor the flow rate of the parenteral nutrition carefully and increase the rate as needed if it falls behind

C Laboratory data, as well as observation of clinical signs, are important to prevent the development of nutrition deficiencies or toxicities

A nurse is teaching a client who needs to increase their daily fluid intake. Which of the following foods has the highest percentage of water by weight? A) Yogurt B) Milk C) Lettuce D) Honey

C Lettuce is 95% water by weight

A nurse is instructing a group of client regarding calcium rich foods. Which of the following foods should the nurse include in the teaching as the best source of calcium? A) 1/2 cup ice cream B) 1 ounce swiss cheese C) 1 cup milk D) 1 cup cottage cheese

C Of the four choices, milk contains the most calcium per serving. Milk contains 276 mg calcium per one cup serving

A nurse is caring for a client who needs to increase his protein intake. The client tells the nurse some foods he enjoys. Which of the following foods should the nurse recommend as the best source of protein among these suggestions? A) Yams B) Eggs C) Chicken D) Peanuts

C One 3 oz portion of roasted chicken breast provides about 25 g of protein. This is the best source of protein among these options

A nurse is providing teaching to a client with a colostomy about appropriate food choices. Which of the following foods should the nurse include in the teaching? A) Eggs B) Dried peas C) Pasta D) Dried fruits

C Pasta may thicken stool and is an appropriate food choice for a client with a colostomy

A nurse is teaching a group of adults about nutrition. The nurse should include which of the following amounts as an appropriate daily intake of fiber for adult women? A) 5 to 10 g B) 10 to 15 g C) 20 to 35 g D) 40 to 50 g

C The Adequate Intake (AI) for total fiber for women is s20 g per day; therefore, 10 g would not be adequate

A nurse is teaching a client who has pre-dialysis end stage kidney disease about diet. Which of the following instructions should the nurse include? A) Increase intake of dietary phosphorus B) Eliminate foods high in protein from your diet C) Reduce intake of foods high in potassium D) Increase intake of sodium containing food

C The client should reduce foods high in potassium because clearance is impaired in the client who has end stage kidney disease

A nurse is providing dietary teaching to a client who has frequent kidney stones. Which of the following instructions should the nurse include in the teaching? A) Limit your intake of dairy products B) Increase the amount of protein in your diet C) Avoid eating tree nuts, such as almonds D) Take a vitamin C supplement twice daily

C The nurse should instruct the client to avoid high oxalate foods, such as peanuts or tree nuts including almonds, cashews, and hazelnuts, to decrease the risk of stone formation

A nurse is teaching a client who has gastroesophageal reflux disease about managing his illness. Which of the following recommendations should the nurse include in the teaching? A) Limit fluid intake not related to meals B) Chew on mint leaves to relieve indigestion C) Avoid eating within 3 hours of bedtime D) Season foods with black pepper

C The nurse should instruct the client to eat small, frequent meals but to avoid eating within 3 hours of bedtime

A nurse is conducting nutritional counseling with a client who is in her second trimester of pregnancy. The nurse should recommend the client increase her caloric intake by how many calories during this trimester? A) 110 cal/day B) 225 cal/day C) 340 cal/day D) 450 cal/day

C The nurse should recommend the client increase her calorie intake by 340 cal/day

A nurse is planning care for a client who is postoperative following a liver transplant and weighs 65 kg. Which of the following actions should the nurse plan to take? A) Keep the client NPO for the first week postoperative B) Limit caloric content once the client resumes eating C) Stress the importance of safe food handling practices D) Decrease foods high in carbohydrates once the client resumes eating

C The nurse should stress the importance of safe food handling practices to avoid foodborne illness due to the immunosuppressant medications the client is taking

A nurse is instructing a group of clients regarding nutrition. The teaching should state that which of the following groups of foods contains the highest level of carbohydrates? A) Milk, eggs, and cheese B) Butter, oils, and avocados C) Rice, potatoes, and oranges D) Chicken, green beans, and apples

C This group of foods contains the highest level of carbohydrates

A nurse is instructing a group of clients about nutrition and eating foods high on iron. The nurse should include that which of the following aids in the absorption of iron? A) Fiber B) Vitamin A C) Vitamin C D) Oxalates

C Vitamin C enhances the body's absorption of iron

A nurse is providing teaching about nutrition to a group of clients. The nurse should include that which of the following foods contains the highest level of thiamine per serving? A) 1 hard boiled egg B) 1 cup dried pears C) 1 cup whole grain wheat flour D) 1 cup brussel sprouts

C Whole or enriched grains contain 0.981 mg thiamine, which is the highest level of thiamine

A nurse is planning to teach a client about a low potassium diet. Which of the following foods should the nurse instruct the client to avoid? A) Butter B) Poultry C) Yogurt D) Frozen vegetables E) Orange juice

C and E Yogurt and orange juice are high in potassium and the client should limit the intake of each of these as part of a low potassium diet.

A nurse is preparing to administer an enteral feeding via nasogastric tube. Identify the correct sequence the nurse should follow to initiate the feeding. A) Check the residual feeding contents B) Evaluate tolerance of feeding C) Verify tube placement D) Administer the feeding

C, A, D, then B

A nurse is providing teaching to a group of older adults about oil rich foods. Which of the following foods should be included as the equivalent of 6 tsp of oil? A) 1 tbsp soft margarine B) 1/2 oz of nuts C) 1 tbsp peanut butter D) 1 oz sunflower seeds

D 1 oz of sunflower seeds is equivalent to 6 tsp oil

A nurse is instructing a group of adult clients about nutrition. The nurse should include which of the following as the recommended amount of vegetable servings per day? A) 1/2 cup B) 1 cup C) 2 cups D) 2 1/2 cups

D Based on a typical 2000 calorie diet, the daily vegetable servings should be at least 2 1/2 cups per day

A nurse is providing teaching to a client who has a history of pancreatitis Which of the following food choices should the nurse instruct the client to avoid? A) Noodles B) Vegetable soup C) Baked fish D) Cheddar cheese

D Clients who have pancreatitis should avoid foods high in fat. Cheddar cheese is high in fat content and the client should avoid this food choice

A nurse is teaching a client about preparing low fat meals. The nurse should include that which of the following oils contains saturated fat? A) Corn B) Olive C) Canola D) Coconut

D Coconut oil is semi-solid at room temperature and is considered a saturated fat

A nurse is caring for a client who has a new prescription for a low sodium diet. The client's family has requested to bring in some of the client's favorite foods. Which of the following food items should the nurse tell the family members to omit? A) Boiled rice B) Flat bread C) Broiled fish fillet D) Picked vegetables

D Due to the pickling brine, pickled vegetables are high in sodium. The family should not bring this food item to the client

A nurse is providing dietary teaching to client who has calcium oxalate kidney stones. Which of the following statements indicates an understanding of the teaching? A) I can have almonds as a snack B) I can use soy milk with my cereal C) I may eat a sweet potato for dinner D) I may eat a banana with my breakfast

D Excessive dietary intake of oxalate can increase the risk of calcium oxalate stone. Bananas are not high in oxalate. Therefore, this food choice indicates an understanding of teaching.

A nurse is assessing four female clients for obesity. Which of the following clients have manifestations of obesity? A) A client who has a body fat of 22% B) A client who has a BMI of 28 C) A client who has a waist circumference of 81.3cm (32 in) D) A client who weighs 28% above ideal body weight

D For a female client, obesity is classified as a weight 20% greater than ideal weight. A client whose weight is 28% above ideal body weight is classified as obese

A nurse is providing teaching to the parent of an infant about introducing solid foods. The nurse should recommend that which of the following foods be introduced first? A) Strained fruits B) Pureed meats C) Cooked egg whites D) Iron fortified cereal

D Iron fortified cereal should be the first solid food introduced to the infant

A nurse is assessing a client who has malnutrition. Which of the following findings should the nurse expect? A) Increased vital capacity B) Moist skin C) Heat intolerance D) Decreased mental status

D Lethargy and depression are manifestations of malnutrition. The brain requires glucose to function. When the body lacks adequate glucose, the body will metabolize tissue such as muscle and fat. The resulting metabolic acidosis can further decrease the client's mental status

A nurse is providing teaching to a client who is pregnant and is vegan. The nurse should instruct the client that which of the following foods is reliable source of vitamin B12? A) Tempeh B) Algae C) Sea vegetables D) Sunflower margarine

D Sunflower margarine is fortified with vitamin B12 and is a reliable source of vitamin B12

A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The pharmacy is delayed in supplying the client's next container of TPN. Which of the following fluids should the nurse infuse until the next container arrives? A) Dextrose 5% in water B) 0.9% sodium chloride C) Dextrose 10% in water D) Lactated ringer's solution

D TPN contains high concentrations of dextrose and proteins. To avoid hypoglycemia, the nurse should infuse dextrose 10% to 20% in water until the next container of TPN solution arrives

A nurse is planning care for client who has acute dysphagia. Which of the following nursing interventions should be included in the plan of care? A) Providing a straw for consumption of liquids B) Encouraging larger bites C) Placing the client in semi Fowlers position during meals D) Instructing the client to tilt head forward when swallowing

D The client should be instructed to tilt the head forward to facilitate swallowing

A nurse is providing dietary teaching for a client who has a burn injury and adheres to a vegan diet. The nurse should recommend which of the following foods as the best source of protein to promote wound healing? A) One cup of brown rice B) Once cup of orange juice C) One cup of pureed avocado D) One cup of lentils

D The nurse should determine that nuts and legumes, such as lentils, are the best foods to recommend for protein intake for this client. One cup of lentils contains 17.86g of protein. A diet high in protein and calories is required to promote wound healing. Nuts and legumes are good sources of protein to include in a plant based diet such as a vegan diet

A nurse is providing dietary teaching to the parents of a newborn who is being breastfed. The nurse should instruct that the transition to whole milk can occur at which of the following ages? A) 6 months B) 8 months C) 10 months D) 12 months

D The transition to whole milk can occur at the age of 12 months

A nurse is teaching a client about which foods she should include in her low fiber diet. Which of the following statements indicates the client understands the teaching? A) A fresh pear would be a good snack option B) I can prepare refried beans for supper C) Bran cereal would be a good breakfast choice D) I should choose white rice as a side dish

D White rice is a refined grain and has less fiber than whole or unrefined grains. The client can include white rice as part of a low fiber diet

A nurse is providing anticipatory guidance to the parents of a newborn about feeding skills. Place the following feeding skills in the order the newborn should develop them. A) Eat pieces of soft, cooked food B) Drink from a cup held by another person C) Begins experimenting with spoon D) Pushes solid objects from mouth

D, B, C, then A Starting at birth, the infant pushes solid objects from the mouth. Around the age of 4 months the infant is able to drink from a cup that is held by another person. At approximately 8 months of age the infant begins experimenting with a spoon, and finally, starting at 10 to 12 months of age the infant begins eating soft, cooked food

A nurse is providing teaching about a low FODMAP diet for a client who has irritable bowel syndrome (IBS). The nurse should instruct the client to avoid which of the following foods? A) Bananas B) Carrots C) Raisins D) Spinach

The low FODMAP diet limits the intake of the foods that contain high amounts of fructose and other short chain carbohydrates, which have been found to decrease the incidence and severity of symptoms in clients who have IBS. Dried fruits, such as raisins, have an increased amount of fructose, which can increase the severity and incidence of symptoms in clients who have IBS