Nutrition

The nurse is explaining the process of bariatric surgery to a severely obese client who has attended a medically supervised weight loss program for approximately 6 months. The client is considering this procedure. What are some conditions that may interfere with a client's commitment to lifelong behavioral changes and that may lead to poor surgical outcomes? Select all that apply. 1. Anxiety 2. Untreated depression 3. Binge eating disorders 4. Drug and alcohol abuse 5. Lack of family resources 6. Inability to comply with nutritional recommendations

2. Untreated depression 3. Binge eating disorders 4. Drug and alcohol abuse 6. Inability to comply with nutritional recommendations **Conditions that can lead to poor bariatric surgical outcomes include untreated depression, binge eating disorders, drug and alcohol abuse, and an inability to comply with nutritional recommendations. Lack of family resources and anxiety do not affect bariatric surgical outcomes.

The nurse is providing instructions to a client regarding food items that are high in vitamin D. The client demonstrates understanding of the instructions by stating the need to include which food item in the diet? 1. Milk 2. Meat 3. Oranges 4. Broccoli

1. Milk **milk provides the highest amount of vitamin D. **broccoli and oranges are high in vitamin C. **meat is high in vitamin B.

The nurse is providing instructions to a client with osteoporosis regarding appropriate food items to include in the diet to increase her intake of calcium. The nurse determines the need for further instruction when the client tells the nurse that it is necessary to increase her intake of which food, which is lowest in calcium? 1. Pork 2. Seafood 3. Sardines 4. Plain yogurt

1. Pork **Of the items listed, pork contains the least amount of calcium. **foods high in calcium include plain yogurt, dairy products, seafood, sardines, green vegetables, calcium fortified orange juice, and some cereals.

The nurse is providing dietary instructions to a client about food items that are high in niacin. Which food item would the nurse recommend as highest in niacin? 1. Poultry 2. Potatoes 3. Tomatoes 4. Strawberries

1. Poultry **Niacin turns food into energy, vitamin B. Poultry, eggs, meats, and dairy products are high in niacin. **Tomatoes, potatoes, and strawberries are high in ascorbic acid also known as vitamin C.

A nursing student is caring for a client who has been admitted to the hospital with malnutrition. The nursing instructor determines that the student has made a correct assessment of malnutrition consequences if the student documents which noted findings? Select all that apply. 1. Cachexic 2. Lethargic 3. Lean extremities 4. Intolerant to heat 5. Dry, flaking skin 6. Poor wound healing

1. Cachexic 2. Lethargic 5. Dry, flaking skin 6. Poor wound healing **Some common findings of severe malnutrition in adults include the following: lethargy; cachexia; dry, flaking skin; and poor wound healing. Edema, not lean extremities, and intolerance to cold, not heat, are also present.

The nurse is providing discharge dietary teaching to a client with a history of irritable bowel syndrome (IBS). What comment made by the client tells the nurse that further instruction is needed? 1. "I'll eat more beans and peas." 2. "I need to eliminate caffeine and alcohol." 3. "I'm afraid my child will get this disease." 4. "I know I need to take vitamins and mineral supplements."

1. "I'll eat more beans and peas." **IBS patients have problems with excess gas formation, with increased distention and bloating that is accompanied by rumbling abdominal sounds, belching, and flatulence, so legumes such as beans and peas need to be avoided. Caffeine and alcohol also have to be eliminated. IBS can be inherited. Vitamins and mineral supplements are generally included in the dietary regime.

The nurse is providing dietary instructions to a client regarding a high-protein diet. The nurse would instruct the client to consume which food item that is highest in protein content? 1. 1 cup of cottage cheese 2. 1 ounce of Swiss cheese 3. 2 tablespoons of peanut butter 4. 1 cup of evaporated whole milk

1. 1 cup of cottage cheese **Cottage cheese contains approximately 31g of protein. **Swiss cheese contains 7g of protein. **Peanut butter contains 9g of protein. **Evaporated whole milk contains 17g of protein.

The breast/chest-feeding parent of an infant with lactose intolerance asks the nurse about dietary measures. The nurse would tell the parent to avoid which food? 1. Milk 2. Egg yolks 3. Dried beans 4. Green leafy vegetables

1. Milk **Breastfeeding parents with lactose intolerant infants need to be encouraged to limit dairy products. Milk is a dairy product. **Alternative calcium sources that can be consumed by the breastfeeding parent include egg yolks, green leafy vegetables, dried beans, cauliflower, and molasses.

The nurse provides instructions to a client with a low magnesium level about the foods that are high in magnesium. The nurse would tell the client to consume which foods? Select all that apply. 1. Peas 2. Bacon 3. Oranges 4. Cauliflower 5. Peanut butter 6. Canned white tuna

1. Peas 4. Cauliflower 5. Peanut butter 6. Canned white tuna **The normal magnesium level is 1.3-2.1. Common food sources of magnesium include avocado, canned white tuna, cauliflower, green leafy vegetables such as spinach and broccoli, milk, oatmeal, peanut butter, peas, pork, beef, chicken, potatoes, raisins, and yogurt. **bacon is high in fat and sodium. **oranges are high in potassium.

The nurse is giving a presentation on good nutrition to a group of teenage parents. Which level of prevention is the nurse implementing? 1. Basic level 2. Primary level 3. Secondary level 4. Tertiary level

2. Primary level **The primary level is focused on prevention, and educational classes are a form of prevention. **secondary: a screening level that entails such procedures as vision screenings, mammography, or similar screening test. **tertiary: focuses on rehabilitation skills.

The nurse has conducted dietary teaching with a client diagnosed with iron-deficiency anemia. The nurse instructs the client that which food item is a good dietary source of iron? 1. Oranges 2. Raisins 3. Egg whites 4. Refined white bread

2. Raisins **The patient with iron deficiency anemia needs to increase intake of foods that are naturally high in iron. The best sources of dietary iron are red meat, liver and other organ meats, blackstrap molasses, and oysters. Other good sources of iron are kidney beans, whole wheat bread, egg yolks, spinach, kale, turnip tops, beet greens, carrots, raisins, and apricots.

The nurse is providing dietary instructions to a client about the food items that are high in vitamin K. Which food item does the nurse recommend as being highest in vitamin K? 1. Fish 2. Spinach 3. Potatoes 4. Strawberries

2. Spinach **Vitamin K is also known as potassium. Liver and green leafy vegetables such as spinach are high in vitamin K. **fish contains vitamins A, D and B. **potatoes and strawberries are high in vitamin C.

The nurse is evaluating a client's ability to select food items for a low-potassium diet. Which food item, if selected by the client, would indicate an understanding of this diet? 1. Spinach 2. Strawberries 3. Cranberry juice 4. Honeydew melon

3. Cranberry juice **cranberry juice is low in potassium. **Spinach, strawberries, and honeydew melon are high potassium foods. Other high potassium foods are fruit, potatoes, instant coffee, nuts, bananas, fish, and tomatoes.

The nurse has provided dietary instructions to a client regarding food items that are high in vitamin B complex. The client demonstrates understanding of the dietary instructions by stating the importance of including which food item in the diet? 1. Milk 2. Butter 3. Grains 4. Tomatoes

3. Grains **Grains contain the highest amount of vitamin B complex. Along with eggs and fortify cereals. **Butter contains vitamin A. **Tomatoes are high in vitamin C. **Milk is high in vitamin D.

The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food? 1. Milk 2. Chicken 3. Broccoli 4. Legumes

4. Legumes **The patient with cirrhosis needs to consume foods high in thiamine. Thiamine is present in a variety of foods of plant and animal origin. Legumes are especially rich in this vitamin. Other good food sources include nuts, whole grain cereals, and pork. **Milk contains vitamins A, D, and B2. **Poultry contains niacin. **Broccoli contains vitamins C, E, and K and folic acid.

The nurse is teaching a client with tuberculosis about nutrition and foods that would be increased in the diet. The nurse would suggest that the client increase which food items? 1. Potatoes and rice 2. Eggs and spinach 3. Grains and broccoli 4. Meats and citrus fruits

4. Meats and citrus fruits **the nurse teaches the patient with TB to increase intake of protein, iron, and vitamin C. foods rich in vitamin C include citrus fruits, berries, melons, pineapple, broccoli, cabbage, green peppers, tomatoes, potatoes, chard, kale, asparagus, and turnip greens. food sources that are rich in iron and protein include liver and other meats.

A postoperative client has been tolerating a full liquid diet, and the nurse plans to advance the diet to solid food as prescribed. Which assessment is most important for the nurse to make before advancing the diet to solids? 1. Ability to chew 2. Food preferences 3. Cultural preferences 4. Presence of bowel sounds

1. Ability to chew **It may be necessary to modify a patient's diet of solid food to a soft or chopped (pureed) diet if the patient has difficulty chewing. **food and culture references need to be ascertained on admission. **bowel sounds would have previously been assessed and present before introducing any diet.

The nurse is providing dietary teaching to a client who is receiving a potassium-sparing diuretic about foods that are low in potassium. Which foods would the nurse include on a list of foods with low potassium content? 1. Apple 2. Carrots 3. Spinach 4. Avocado

1. Apple **One medium apple with skin provides approximately 159 mg of potassium per serving, so it has the lowest potassium content of these choices. **Carrots, raw spinach, and avocados provide high potassium content.

The nurse is evaluating the effect of dietary counseling on the client with cholecystitis. The nurse determines that the client understands the instructions given if the client states that which food item(s) are acceptable in the diet? 1. Baked fish 2. Fried chicken 3. Sauces and gravies 4. Fresh whipped cream

1. Baked fish **The patient with cholecystitis needs to decrease overall intake of dietary fat. Foods that need to be avoided include sauces and gravies, fatty meats, fried foods, products made with cream, and heavy desserts.

A client with liver cancer receiving chemotherapy tells the nurse that some foods on the meal tray taste bitter. The nurse would try to limit which food that is most likely to cause this taste for the client? 1. Beef 2. Custard 3. Potatoes 4. Cantaloupe

1. Beef **Chemotherapy may cause distortion of taste. Often, beef and pork are reported to taste bitter or metallic. The nurse can promote client nutrition by helping the client choose alternative sources of protein in the diet. The remaining options are not likely to cause distortion of taste.

A postoperative client has been placed on a clear liquid diet. The nurse would provide the client with which items that are allowed to be consumed on this diet? Select all that apply. 1. Broth 2. Coffee 3. Gelatin 4. Pudding 5..Vegetable juice 6. Pureed vegetables

1. Broth 2. Coffee 3. Gelatin **A clear liquid diet consists of foods that are relatively transparent to light and are clear and liquid at room and body temperature. These foods include items such as water, bouillon, clear broth, carbonated beverages, gelatin, hard candy, lemonade, ice pops, and regular or decaffeinated coffee or tea. The

The nurse is providing instructions to a client with kidney disease about a low-protein diet. The client demonstrates understanding of the dietary instructions by stating the need to limit which food in the diet? 1. Chicken 2. Whole milk 3. Swiss cheese 4. Peanut butter

1. Chicken **Chicken contains 26g of protein **peanut butter contains 9g of protein **whole milk contains 8g of protein **swiss cheese contains 7g of protein

A child with leukemia is complaining of nausea. The nurse suspects that the nausea is related to the chemotherapy regimen. The nurse, concerned about the child's nutritional status, would offer which item during this episode of nausea? 1. Cool, clear liquids 2. Low-protein foods 3. Low-calorie foods 4. The child's favorite foods

1. Cool, clear liquids **When the child is nauseated, offering cool, clear liquids is best because they are soothing and better tolerated. Supportive nutritional measures would include oral supplements with high protein and high calorie foods. **The nurse would not offer favorite foods when the child is nauseated because foods eaten during times of nausea will be associated with being sick.

The nurse instructs a client who is at risk for hypokalemia about the foods high in potassium that would be included in the daily diet. The nurse determines that the client understands the food sources of potassium if the client states that which food items are lowest in potassium, providing less than 200 mg per serving? Select all that apply. 1. Grapes 2. Carrots 3. Spinach 4. Asparagus 5. Avocadoes 6. Applesauce

1. Grapes 4. Asparagus 6. Applesauce **Grapes, asparagus, and applesauce provide from 5 to 150 mg of potassium per serving. **Carrots, spinach, and avocado provide large amounts of potassium.

The nurse is assessing the skin of a client with a history of malabsorption deficiency and discovers brittle nails. What type of nutritional deficiency would the nurse suspect based on this observation? 1. Iron deficiency 2. Protein deficiency 3. Fatty acid deficiency 4. Vitamin K deficiency

1. Iron deficiency **Brittle nails result from an iron deficiency. **protein deficiency leads to hair thinning and loss. **fatty acid deficiency can result in dermatitis **vitamin K deficiency results in bruising

The nurse is caring for a postoperative general surgery foreign-speaking client with a history of poor nutrition. What are some reasonable issues that can impact this client? Select all that apply. 1. Longer hospital stays and increased medical costs 2. Reduced quality of life and increased mortality rate 3. Lack of culturally specific foods related to the client's needs 4. Shortage of qualified nutritional staff in the dietary department 5. Impaired wound healing and increased risk of postoperative infection 6. Impaired functioning of the gastrointestinal (GI) tract, cardiovascular system, respiratory system, and immune system

1. Longer hospital stays and increased medical costs 2. Reduced quality of life and increased mortality rate 5. Impaired wound healing and increased risk of postoperative infection 6. Impaired functioning of the gastrointestinal (GI) tract, cardiovascular system, respiratory system, and immune system **Issues that can impact postop general surgery patients with a history of poor nutrition are well documented and include impaired wound healing and increased risk of postoperative infection; impaired functioning of the GI tract, cardiovascular system, respiratory system, and immune system; reduced quality of life and increased mortality rate; and longer hospital stay and increased medical costs. **Lack of culturally specific foods related to the patients operative needs and shortage or qualified nutritional staff in the dietary department are not reasonable options and not likely to be an issue in the hospital.

A client who was receiving enteral feedings in the hospital has been started on a regular diet and is almost ready for discharge. The client will be self-administering supplemental tube feedings between meals for a short time after discharge. The client expresses concern about performing this procedure at home. What is the nurse's best response? 1. "Maybe a friend will do the feeding for you." 2. "Tell me more about your concerns about going home." 3. "Do you want to stay in the hospital a few more days?" 4. "Have you discussed your feelings with your family and doctor?"

2. "Tell me more about your concerns about going home." **A patient often has fears about leaving the secure environment of a healthcare facility. This patient has a specific fear about not being able to handle tube feedings at home. An open communication statement such as "Tell me more about..." often leads to valuable information about the patient and the patients concerns.

The nurse is caring for a pregnant client who is iron deficient. What groups are vulnerable to this condition? Select all that apply. 1. Diabetics 2. Alcoholics 3. Vegetarians 4. People with hemochromatosis 5. Individuals in childbearing years 6. Older people who consume poor diets

2. Alcoholics 3. Vegetarians 5. Individuals in childbearing years 6. Older people who consume poor diets **High risk groups for iron deficiency anemia include adolescents and individuals in their childbearing years who consume poor diets, people who are food insecure, alcoholics, vegetarians, and older people who consume poor diets.

The nurse would include which item in a list of the most helpful foods for a vegan client wishing to increase foods high in vitamin A? 1. Peas 2. Carrots 3. Potatoes 4. Green beans

2. Carrots **Foods that are high in vitamin A include carrots, green leafy vegetables, and yellow vegetables. The other vegetables are high in vitamins but do not necessarily have the highest amount of vitamin A.

The nurse is providing instructions to a client with hypophosphatemia. Which food item would the nurse instruct the client to avoid? 1. Fish 2. Cheese 3. Chicken 4. Organ meats

2. Cheese **Diet therapy for hypophosphatemia consists primarily of an increased intake of phosphorus rich foods while decreasing the intake of calcium rich foods. Fish, chicken, and organ meats are food items that are allowed, whereas cheese would be avoided because it is a calcium rich food.

A breast-feeding/chest-feeding parent of an infant with lactose intolerance asks the nurse about dietary measures. What foods would the nurse tell the parent are acceptable to consume while breast-feeding/chest feeding? Select all that apply. 1. 1% milk 2. Egg yolk 3. Dried beans 4. Hard cheeses 5. Green leafy vegetables

2. Egg yolk 3. Dried beans 5. Green leafy vegetables **Breastfeeding parents with lactose intolerant infants need to be encouraged to limit dairy products. Milk and cheese are dairy products. Alternative calcium sources that can be consumed by the parent include egg yolk, dried beans, green leafy vegetables, cauliflower, and molasses.

The nurse is providing dietary instructions to a client with a diagnosis of hyperphosphatemia. The nurse determines that the client understands the instructions if the client states the importance of eliminating which item from the diet? 1. Tea 2. Fish 3. Coffee 4. Grape juice

2. Fish **Patients with hyperphosphatemia need to avoid foods that are naturally high in phosphates. These include fish, eggs, milk products, vegetables, whole grains, and carbonated beverages.

The nurse has given dietary instructions to an older client to minimize the risk of osteoporosis. The client demonstrates understanding of the dietary teaching by stating that she will increase intake of which food? 1. Rice 2. Milk 3. Broccoli 4. Chicken

2. Milk **A patient as risk for osteoporosis needs to increase intake of calcium. The major dietary source of calcium is dairy foods, including milk, yogurt, and a variety of cheeses. Calcium also may be added to certain products, such as orange juice, which then is advertised as being fortified with calcium. calcium supplements are available and recommended for those with typically low calcium intake.

The nurse is monitoring the nutritional status of a client receiving enteral nutrition. Which intervention would the nurse implement to determine the effectiveness of the tube feedings? 1. Use a calorie count. 2. Obtain a daily weight. 3. Evaluate intake and output. 4. Monitor serum protein level.

2. Obtain a daily weight. **The most accurate measurement of the effectiveness of nutritional management of the patient is through the use of daily weighing. These weight checks need to be done everyday at the same time (preferably early morning), in the same clothes, and using the same scale. The effectiveness of the diet is measured by maintenance of body weight.

A client is recovering from abdominal surgery and has a large abdominal wound. The nurse would encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? 1. Milk 2. Oranges 3. Bananas 4. Chicken

2. Oranges **Citrus fruits and juices are especially high in vitamin C. **meats & dairy products are 2 food groups that are high in vitamin B.

The home care nurse is conducting a diet history with an older client who lives alone. The nurse finds that the client's typical 24-hour food intake consists of eggs and sausage for breakfast, a fast-food lunch of hamburger and french fries, takeout fried chicken for dinner, and ice cream in the evening. To decrease the risk of cancer, what statement would the nurse make to the client? 1. "You need to not eat eggs." 2. "You need to not eat sausage." 3. "A high-fat diet increases your risk for colon cancer." 4. "Excessive tobacco use increases the risk of liver cancer."

3. "A high-fat diet increases your risk for colon cancer." **A diet high in fat may be a factor in the development of certain types of cancers. High fiber diets may reduce the risk of colon cancer. **Excessive tobacco use, although not a factor in this patient, may increase the risk of cancer of the lung, throat, esophagus, and bladder.

The nurse is consulting with a dietitian to plan a menu for a client who is on a regular diet and is a vegan. Which food item would the nurse and the dietitian select for the client's meal? 1. Scrambled eggs 2. Buttered wheat toast 3. Stir-fried vegetables 4. Chocolate milkshake

3. Stir-fried vegetables **Vegans exclude animan products from the diet. Stir-fried vegetables are eaten by vegans (as long as they are not fried in butter). Vegans do not eat eggs. Buttered wheat toast also is not acceptable because butter is a dairy product. Milkshakes are not an appropriate choice because dairy products, such as milk, are not eaten on this diet. **Foods eaten by a client who is a vegan include grains, fruits, and vegetables.

The school nurse is providing a nutritional counseling session to a group of adolescents. The school nurse would instruct the adolescents that which item is a good source of vitamin C? 1. Eggs 2. Milk 3. Sweet potatoes 4. Green leafy vegetables

3. Sweet potatoes **Potatoes, especially sweet potatoes, would provide the highest amounts of vitamins A and C. **eggs are high in vitamin B **milk is high in vitamin D. **green leafy vegetables are high in vitamin A.

The nurse has determined that an unconscious client is at risk for nutritional problems. Which outcome indicates to the nurse that the goals have not yet been fully met? 1. Stable weight 2. Intake equaling output 3. Total protein concentration of 4.5 g/dL (45 g/L) 4. Blood urea nitrogen (BUN) level of 20 mg/dL (7.1 mmol/L)

3. Total protein concentration of 4.5 g/dL (45 g/L) **The normal total protien level is 6.4-8.3. The normal BUN is 10 to 20. Expected outcomes for nutritional problems in an unconscious client include stable weight, intake equaling output, evidence of wound healing, and normal BUN, total protein, and hemoglobin levels.

The nurse instructs a client with coronary artery disease about a low-fat diet. Which menu selection indicates that the client understands the nurse's instructions? 1. Shrimp and bacon salad 2. Liver, potato salad, sherbet 3. Turkey breast, boiled rice, and fruit 4. Lean hamburger steak and macaroni and cheese

3. Turkey breast, boiled rice, and fruit **Major sources of fats include meats, salad dressings, eggs, butter, cheese, and bacon.

A client is admitted to a long-term care facility with the diagnosis of weight loss secondary to anorexia. The primary health care provider prescribes an enteral tube feeding of a standard formula to run at 40 mL/hr. A nursing student is assigned to care for the client, and the nursing instructor asks the student to describe the nursing considerations related to a tube feeding. Which statement, if made by the student, indicates an understanding of this dietary treatment? 1. "Enteral tube feedings frequently cause sepsis." 2. "Enteral feedings need to be refrigerated until just before use." 3. "The caloric value of enteral feedings is generally 5 to 10 calories per milliliter." 4. "Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."

4. "Enteral feedings require the normal digestive capabilities of the gastrointestinal tract." **Enteral nutrition includes offering nutrients by mouth, NG tube, gastrostomy tubes, or percutaneous endoscopic gastrostomy. The common element with these methods of delivery is the fact that the patient must have normal GI digestive capabilities. If the patient does not have a normal GI tract, other methods of nutrient delivery must be sought, such as parenteral nutrition. **Enteral tube feedings may cause aspiration pneumonia from regurgitation of formula into the lungs; however, they generally are not associated with sepsis. These feedings need to be given at room temperature to avoid problems with diarrhea. The caloric value of most standard enteral feeding formulas is 1 to 2 calories/mL.

The primary health care provider has prescribed a clear liquid diet for a postoperative client. The nurse prepares to deliver the lunch tray to the client and checks the tray to be sure that which has occurred? 1. Sodium foods are restricted. 2. At least 1 serving of low-fat milk is served. 3. All food items are lukewarm in temperature. 4. All food items are liquid at body temperature.

4. All food items are liquid at body temperature. **By definition, a clear liquid diet offers foods that are liquid at body temperature. Sodium intake is occasionally restricted if the client is on strict sodium regulation; however, because of the short-term nature of a clear liquid diet for the postoperative client and the limited nutritional content of the diet, electrolytes and minerals generally are lacking. To offer the client some variety and stimulate taste buds, foods of different temperatures would be offered on a clear liquid diet, ranging from frozen (e.g., Popsicles) to warm (e.g., tea). Also, clear liquid diets prohibit milk of any nature because it is not a clear liquid.

A client with coronary artery disease is provided instructions regarding a low-fat diet. The nurse would determine that the client understands the diet if the client states that which food item would be avoided? 1. Apples 2. Oranges 3. Cherries 4. Avocados

4. Avocados **Fruits and vegetables, except avocados, olives, and coconuts, contain minimal amounts of fat.

The nurse is providing dietary instructions to a client about food items that are high in vitamin C. Which food item would the nurse recommend as being highest in vitamin C? 1. Milk 2. Eggs 3. Liver 4. Cabbage

4. Cabbage **cabbage, tomatoes, potatoes, and strawberries are some of the foods that are high in vitamin C. **milk contains vitamins A and D and some B vitamins. **eggs contain B vitamins. **liver contains vitamins B and K.

The nurse provides dietary instructions to a client at risk for hypokalemia about which foods are high in potassium and would be included in the daily diet. The nurse would plan to tell the client that which fruit is highest in potassium? 1. Apples 2. Peaches 3. Pineapple 4. Cantaloupe

4. Cantaloupe **Some fruits that are high in potassium include bananas, cantaloupe, and oranges. **Fruits low in potassium include apples, cherries, grapefruit, peaches, pineapple, and cranberries.

In planning a low-sodium diet for a client who has recently been diagnosed with heart failure, the nurse would offer the client which food item? 1. Beef bouillon 2. Grilled cheese 3. Cottage cheese 4. Chicken breast

4. Chicken breast **Chicken breast has the lowest amount of sodium compared with the other options.

The nurse has instructed a client with coronary artery disease in the foods that are best to consume on a low-fat diet. The nurse determines that the client understands this diet if the client indicates that which food item is lowest in fat? 1. Bran muffin 2. Cheese omelet 3. Bagel with cream cheese 4. Dry toast and strawberry jelly

4. Dry toast and strawberry jelly **Bread (toast without butter or margarine) contains the least amount of fat among the items in the options provided. Strawberry jelly contains calories but nominal fat. **Bran muffins, although they may be high in residue, are high in fat. Cheese contains significant amounts of fat.

The nurse is providing a dietary session to a group of clients about the vitamin content of various foods. The nurse would tell the clients that which food item is highest in vitamin A? 1. Eggs 2. Milk 3. Tomatoes 4. Green leafy vegetables

4. Green leafy vegetables **Green leafy vegetables are a good source of vitamin A. **milk is high in vitamin D. **eggs are high in vitamin B. **tomatoes are high in vitamin C.

A client is being seen in the clinic for symptoms of hyperinsulinism. The nurse provides information to the client regarding dietary measures for the condition. Which diet would be most appropriate to suggest to the client? 1. Low-fiber, high-fat diet 2. Limiting food intake to 2 meals per day 3. Large amounts of carbohydrates between low-protein meals 4. Small, frequent meals with protein, fat, and carbohydrates at each meal

4. Small, frequent meals with protein, fat, and carbohydrates at each meal **The definition of hyperinsulinism is an excessive insulin secretion in response to consuming carbohydrate-rich foods. This leads to hypoglycemia. It is often treated with a diet that provides for limited stimulation of the pancreas. Carbohydrates can produce a rapid rise in blood glucose levels. However, carbohydrates are necessary in the diet. Proteins do not stimulate insulin secretion. Fats are needed in the diet to provide calories. The best diet for hyperinsulinism will contain proteins and fats whenever carbohydrates are consumed. Diets high in soluble fiber also may be beneficial.

A client with hypertension has been prescribed a low-sodium diet. The nurse teaching this client about foods that are allowed would plan to include which food in a list provided to the client? 1. Tomato soup 2. Boiled shrimp 3. Instant oatmeal 4. Summer squash

4. Summer squash **Foods that are lower in sodium are fruits and vegetables because they do not contain physiological saline. Saltwater fish and shellfish are higher in sodium. **Highly processed or refined foods are higher in sodium unless they are specifically noted a low sodium.

A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed would include which food item in a list provided to the client? 1. Tomato soup 2. Boiled shrimp 3. Instant oatmeal 4. Summer squash

4. Summer squash **Foods that are lower in sodium include fruits and vegetables, because they do not contain physiological saline. Highly processed or refined foods are higher in sodium unless their food labels specifically state "low sodium". Saltwater fish and shellfish are high in sodium.