NUTRITION CHAPTER 30,31,32 pn

To reduce the risk for developing hypertension, sodium intake should be limited to how many grams per day?

2.4 g/day

What foods are high in potassium?

Apricots, oranges, and bananas Meat, fish, and poultry Whole grain breads and cereals Green leafy vegetables

Iron deficiency can result from taking which of the following on a regular basis?

Aspirin

Provides bulk to diet, cannot be broken down by digestive system and therefore is not absorbed, Absorbs water and stimulates peristalsis

Cellulose

To prevent a bacterial food infection

Clean, seperate, cook and chill

Foods high in Vitamin A

Collard greens, beef liver and spinach (corn, carrots, potatoes) yellow fruits (apricots, peaches)

What is a common side effect of narcotic analgesics

Constipation

Vitamin A, D, E, K Stored in body, so deficiences are slow to appear

Fat Soluble Vitamins

GRAS means that food additives are:

Generally recognized as safe

Vitamin B6 Red meats (especially organ meats) Whole grain cereals, Pork, lamb, veal

INH can cause deficiency

The most common type of nutritional anemia is

Iron deficiency

A diet that is based on corn and few other foods contributes to pellagra because it

Is low in niacin and tryptophan

Which type of dietary fiber is noncarbohydrate?

Lignin

Eight major food allergen groups

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans

What type of nutrition should most likely be ordered for a patient admitted for acute pancreatitis

Parenteral nutritional support

Which mineral whether it becomes deficient or toxic in the body can cause cardiac problems?

Potassium

Kwashiorkor is a severe state of malnutrition resulting from a deficiency of which nutrient?

Protein

A diet high in protein and carbohydrates is necessary for burn patients.

Protein is needed for tissue healing, and carbohydrates spare the protein for tissue healing

Cheilosis is the result of which vitamin deficiency?

Riboflavin (vitamin B2)

Which grain does not contain gluten

Rice

What causes nausea and vomiting in pregnancy?

Rising level of estrogen in the blood

Nutrients in priority order of how they would occur on a nutrition label

Total fat, Sat. fat, Cholesterol, Sodium, total carbs., Vit. A & C, Calcium and iron

Which nutrient is required for adequate development of collagen

Vitamin C

Wheat germ, Vegetable oils, dark green leafy vegetables

Vitamin E

Vitamin C, B complex Not stored in body, Easily destroyed by air and in cooking

Water Soluble Vitamins

7. The nurse is reviewing with a client that carbohydrates provide energy. The nurse is reviewing with the client the major dietary sources of carbohydrates and the difference among monosaccharides, disaccharides, and polysaccharides. What should the nurse include in the review with the client about polysaccharides? A) Usually insoluble in water B) Classified as simple carbohydrate or simple sugars C) Glucose, fructose, and galactose are examples of polysaccharides D) Are made up of many molecules arranged in such a way that they taste sweet

a

8. The nurse is reviewing with a client with high cholesterol the difference between saturated and unsaturated fatty acids. The nurse includes a discussion of cholesterol, LDL, and HDL. What should the nurse include about saturated fatty acids in a discussion with the client? A) Solid at room temperature B) Susceptible to rancidity when exposed to light and oxygen C) Poultry and freshwater fish are high in saturated fatty acids D) Safflower, sunflower, and corn oils are high in polysaturated fats

a

A client has been experiencing severe diarrhea due to colitis. The client asks the nurse what foods can be eaten on a low-residue diet. Which foods can the nurse encourage the client to consume on a low-residue diet? 1. Ground and well-cooked meats, chicken, and fish 2. Seafood 3. Fried eggs and mild cheese 4. Fruit and vegetable juices with pulp A) 1, 2 B) 1, 4 C) 2, 3 D) 3, 4

a

A nurse is caring for a client who is bedridden. To establish a bladder routine, what should the nurse encourage the client to do? A) Increase fluid intake B) Decrease protein intake C) Perform mild exercises D) Eat a low-calorie diet

a

A nurse is caring for a client with protein-calorie malnutrition (PCM). What effect of PCM should the nurse monitor for in the client? A) Delayed wound healing B) Inflamed mucous membranes of mouth C) Appearance of lesions on the skin D) Elevated heart and pulse rate

a

A nurse is conducting a seminar on basic nutrition and is teaching about the various types of carbohydrates. Which should the nurse identify as the main sources of starch to the seminar participants? A) Grains, roots, bulbs, legumes, tubers, seeds B) Skin, stalks, leaves, and pulp of vegetables C) Milk, yogurt, hard cheese, and orange juice D) Sugar beets, sugar cane, and maple syrup

a

A nurse is reviewing the concepts of the MyPlate guidelines and its Education Framework with a group of teenage girls. Based on this information, what are key points that the nurse should plan to include in the presentation on the MyPlate dietary guidelines and levels of activities? 1. Increase intake of vitamins, minerals, dietary fiber, and other essential nutrients. 2. Lower intake of trans fats, saturate fats, and cholesterol. 3. Increase intake of fruits, vegetables, and whole grains. 4. Adjust portions and stick to minimal variety in the diet to meet individual energy needs. A) 1, 2, 3 B) 1, 2, 4 C) 1, 3, 4 D) 2, 3, 4

a

A postsurgical client is anxious to start eating again. The nurse is reviewing the progression of diets to expect after surgery. What is the correct sequence of progression of diets following surgery? 1. Clear liquid 2. Soft diet 3. Full liquid diet 4. Regular diet A) 1, 3, 2, 4 B) 2, 1, 4, 3 C) 3, 1, 2, 4 D) 4, 2, 1, 3

a

A therapeutic diet may be prescribed as part of the treatment of more than one disease or condition. What reason should the nurse provide the client about a therapeutic diet for diabetes? A) Regulates the amount of certain nutrients B) Decreases body weight by limiting calories and fat C) Reduces or preventing edema by controlling the level of sugar D) Helps an overburdened organ regain normal function

a

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. The client states having lactose intolerance. Based on this information, which is the nurse most likely to notice when assessing this client's diet? A) Limited intake of milk B) Highly spiced food C) Extensive use of meat D) Limited use of rice and beans

a

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. Which statement by the client needs further follow-up by the nurse? A) "I cook my vegetables for a long period of time until they are very soft." B) "I drink milk every day and do not like the taste of soda." C) "When I am ill I eat traditional ethnic foods." D) "I want to be able to follow the Jewish diet during Passover in the hospital."

a

The nurse educator is reviewing the different enteral tube feeding devices for nutritional support with their placement sites with a group of nursing students. Which student nurse response demonstrates an understanding of the proper placement of a button feeding device? A) A small silicone device used in place of a gastrostomy tube B) Devise placed with an endoscopic instrument C) Inserted through the nose into the stomach D) Placed through the skin into the stomach

a

The nurse is reviewing fat-soluble and water-soluble vitamins and their main functions and food sources with a group of postoperative bariatric clients. The nurse reviews with the clients the various B complex vitamins and what their functions are in the body. What is the role of niacin that the nurse should review with the clients? A) Release of energy from carbohydrate, fat, and protein B) Synthesis of DNA and RNA, and formation of red and white blood cells C) Folate metabolism and blood cell formation D) Growth, cell metabolism, appetite, and neurologic functioning

a

The nurse is reviewing with a client that people choose a vegetarian diet for a variety of reasons. The nurse is reviewing with a client the four types of vegetarian diets. Based on this information, which response by the client indicates correct understanding of the foods eaten on lacto-vegetarian diet? A) "I can eat plant foods, plus dairy products but no eggs." B) "I can eat plant foods, plus eggs but no dairy products." C) "I can eat plant foods, dairy products, and eggs." D) "I can eat plant foods and no animal products."

a

A nurse is assessing a client who has been admitted to the floor. The nurse documents that the client is edentulous. Based on this information, which would be the most appropriate anticipated diet ordered by the primary care provider for this client? A) Digestive soft diet B) Mechanical soft diet C) Clear liquid diet D) Full liquid diet

b

A nurse is assessing the health of students of a school. The nurse observes that about one-fourth of the total student population is Chinese American. What should the nurse keep in mind regarding the general supply of nutrients in the traditional Chinese diet? A) High in fat, low in starch B) Low in fat, high in starch C) High in fat, high in starch D) Low in fat, low in starch

b

A nurse is assigned to care for a client who has a diet high in sodium. What information should the nurse provide to the client regarding the consequences of a high-sodium diet? A) It causes enlargement of the thyroid gland. B) It increases the risk of developing osteoporosis. C) It increases cholesterol levels in the body. D) It increases the risk of developing type 2 diabetes.

b

A nurse is assigned to care for a client with retarded growth. Which trace mineral deficiency should the nurse identify as responsible for the client's condition? A) Iron B) Zinc C) Iodine D) Selenium

b

A nurse is caring for a client who is on NPO for 4 days and is not receiving any nutritional support. What is the best therapeutic nursing intervention that the nurse can perform? A) Start immediate administration of supplemental feedings. B) Bring the concern to the attention of the primary care provider. C) Reassess the client's complaint of hunger. D) Offer clear liquids to the client.

b

A nurse is caring for a client who needs assistance while eating. What therapeutic nursing intervention should the nurse perform to make this client comfortable during meals? A) Provide thick liquids to the client. B) Allow a family member to feed the client. C) Teach the client to locate the food on the plate. D) Describe the food to the client.

b

A nurse is caring for a client with a swallowing disorder. Which therapeutic nursing intervention should be considered when feeding this client? A) Separate the food according to the water content. B) Encourage the client to swallow each portion of food. C) Tell the client to take a small sip of water after each portion. D) Talk with the primary care provider about an order for a semiliquid diet.

b

A nurse is helping a Japanese American client make appropriate dietary choices. During the assessment, the nurse gathers information about the different foods that are commonly eaten by this client. Based on this assessment, what would be the best source of protein and calcium to encourage the client to consider including in the dietary choices? A) Seaweed B) Tofu C) Bamboo shoots D) Bean sprouts

b

A nurse's role in managing clients with nutritional deficiencies involves assisting the clients in learning about the importance of nutritious food. Essential nutrients provide energy, build and repair tissues, and regulate body processes. The nurse is reviewing nutrients and their functions with a client. What is the best information about proteins for the nurse to include in the teaching plan with the client? A) Help to provide energy B) Help to build and repair tissue C) Help to synthesize body compounds such as bone and blood D) Help to maintain muscle tone, regulate body processes, and maintain acid-base balance

b

An obese client is being seen at the healthcare facility. To reduce risk for various chronic diseases, the client is instructed to go on a diet to reduce weight. Which criteria should the nurse inform the client to look for in the diet plan before the client starts a diet? A) It eliminates the use of all forms of fat and oils from the diet. B) It promotes not more than 1 to 2 pounds of weight loss in a week's time. C) It encourages the use of pills and potions to meet nutritional requirements. D) It restricts any form of snacking between the meals.

b

Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be helpful to include about calorie intake? 1. Consume foods and drinks to meet, not exceed, caloric needs. 2. Plan ahead to make better food choices. 3. Pay attention to feeling hunger and eat until full, not satisfied. 4. Limit calorie intake from solid fats and added sugars. A) 1, 2, 3 B) 1, 2, 4 C) 1, 3, 4 D) 2, 3, 4

b

Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be the most helpful to include about grains? A) Increase multigrain intake. B) Substitute whole-grain choices for refined grains. C) Check the ingredients list on the product label for the word 100% stone-ground before the grain ingredient's name. D) Replace rice with bran.

b

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. The client states an intake of high amounts of salty foods. Based on this information, the nurse is aware that this predisposes this client to what possible medical diagnoses? 1. Hypertension 2. Atherosclerosis 3. Cardiac disease 4. Obesity A) 1, 2 B) 1, 3 C) 2, 3 D) 3, 4

b

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. Which is a common dietary practice that the nurse needs to consider in the care of a Latino American? A) May eat every mouthful of food with a bite of bread B) Believe that a balance of "hot" and "cold" food is required for health C) May consume cooked starchy tubers and tropical fruits D) Eats poultry, pork, and fermented fish and consume beef occasionally

b

The nurse has noted polydipsia on the history of the client for whom the primary care provider has ordered fluid restriction. Which suggestion is best to help the client with compliance? A) Chew gums and candies to avoid fluid intake. B) Take half the fluids in the day and half in the evening. C) Take regular or diet soda at regular intervals. D) Take frozen fruit juices often.

b

The nurse is reviewing a variety of therapeutic diets with a group of nursing students. The nurse asks the student nurses to identify the related health condition for which a high-fat diet would be prescribed by the primary care provider. Which would be the best response by the student nurse for the health condition that a ketogenic diet would be prescribed? A) Diabetes mellitus B) Seizure disorder in a child C) Gastroesophageal reflux disease D) Hyperlipidemia

b

The nurse is reviewing fat-soluble and water-soluble vitamins and their main functions and food sources with a group of postoperative bariatric clients. The nurse asks the clients to identify the water-soluble vitamins. Which would be the correct list of water-soluble vitamins identified by the clients? 1. A 2. B complex 3. C 4. D 5. E A) 1, 2 B) 2, 3 C) 3, 4 D) 4, 5

b

The nurse is reviewing with a client that people choose a vegetarian diet for a variety of reasons. The nurse is reviewing with a client the four types of vegetarian diets. Based on information provided, which response by the client indicates a correct understanding of the foods eaten on ovo-vegetarian diet? A) "I can eat plant foods, plus dairy products but no eggs." B) "I can eat plant foods, plus eggs but no dairy products." C) "I can eat plant foods, dairy products, and eggs." D) "I can eat plant foods and no animal products."

b

The nurse is reviewing with a client with high cholesterol the difference between saturated and unsaturated fatty acids. The nurse includes a discussion of cholesterol, LDL, and HDL. The client asks the nurse what recommendations could assist in increasing the HDL levels. Which suggestions should the nurse include in the teaching plan to help the client increase the HDL level? 1. Exercise 2. Weight loss 3. No alcohol consumption 4. No smoking A) 1, 2, 3 B) 1, 2, 4 C) 1, 3, 4 D) 2, 3, 4

b

The nurse is reviewing with a group of nursing students that because of acculturation, dietary practices are changing rapidly among younger people. One of the student nurses asks the nurse what is acculturation. What items best illustrate the process of acculturation? 1. Adopting the predominant religious beliefs of the country where an individual resides 2. Maintaining the values and attitudes from an individual's country of origin 3. Eating bagels and cream cheese regularly in New York City 4. Eating tacos and salsa regularly in Maine A) 1, 2 B) 1, 3 C) 2, 3 D) 3, 4

b

The nurse is reviewing with a group of nursing students that the optimal modified diet in theory may not be practical for an individual in either the home or clinical setting. What are reasons that an optimal modified diet may not be practical? 1. Person's prognosis 2. Religious or ethnic background 3. Receives appropriate nutrients in peripheral parenteral nutrition 4. Support systems 5. Co-existing medical conditions A) 1, 2, 3, 4 B) 1, 2, 4, 5 C) 1, 3, 4, 5 D) 2, 3, 4, 5

b

The use of nutrition, as a basis of health and disease prevention, has grown to include concepts related to daily food patterns and caloric intake across the lifespan. A nurse's role in managing clients with nutritional deficiencies involves assisting the clients in learning about the importance of nutritious food. Based on this information, what should the nurse tell the client that EER means? A) Identifies the types and amounts of foods that are recommended to be eaten each day and that meet specific nutritional goals. B) Represents the average dietary energy intake that will maintain energy balance in a healthy person of a given gender, age, weight, height, and physical activity level. C) The balance of calories remaining in a person's energy allowance, or EER, after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of foods in low-fat or no-added-sugar forms. D) Those foods that provide substantial amounts of vitamins and minerals and relatively fewer calories.

b

A client is on dialysis and is on a protein-restricted diet. The client weighs 60 kg. Based on the client's weight, what is the amount of protein allowed on this client's diet? A) 12-16 g B) 24-32 g C) 36-48 g D) 48-60 g

c

A female client has to undergo a surgery and will be hospitalized for more than a week. The client seems reluctant to eat hospital food. What is the nurse's role in such a condition? A) Ask family members to help in feeding hospital food. B) Try to alternate the client's hospital food with home food. C) Obtain permission to let client's family bring food from home. D) Try to convince the client that hospital food is good for health.

c

A nurse educator is explaining to a group of nursing students the body's need for water and describing the functions of water. What would be essential information for the nurse to include about water in the group discussion with nursing students? A) With the exception of food, water is essential to life. B) 50% of an adult's body weight is water. C) An infant loses about 2.5 quarts of water per day by perspiring, urinating, and exhaling. D) Average adults need six to eight glasses of fluid per day.

c

A nurse is caring for a client who has lactose intolerance. Based on this information, what supplementation should the nurse include in client teaching as a suggestion to add in the diet of this client? A) Vitamin A B) Vitamin C C) Vitamin D D) Vitamin E

c

A nurse is caring for a client who is on a full liquid diet with nutritional supplements for a week. What side effects of these supplements should the nurse monitor in the client? A) Nausea B) Dizziness C) Diarrhea D) Obesity

c

A nurse is caring for a client with a 5-month-old baby. Which is a benefit of breastfeeding that the nurse should highlight when educating the client? A) It decreases the risk of hepatic disorders. B) It decreases the incidence of renal problems. C) It decreases the risk of Crohn's disease. D) It decreases the chances of the baby being anemic.

c

A nurse is caring for a client with heart disease as a result of low levels of high-density lipoproteins. What suggestion should the nurse offer the client to increase the levels of high-density lipoproteins? A) Eat a diet high in carbohydrates. B) Strictly avoid alcohol. C) Exercise regularly. D) Eat a diet high in trans fat acids.

c

A nurse is caring for a client with riboflavin deficiency. What signs of riboflavin deficiency should the nurse monitor for in the client? A) Inflammation of the skin B) Swelling of the gums C) Inflammation of the tongue D) Lesions on the skin

c

A nurse is caring for a client with severe edema who has been prescribed moderate sodium restriction. Which quantity of sodium intake should be recommended to the client? A) Recommend more than 4,000 mg per day B) Recommend 250 to 500 mg per day C) Recommend 1,000 to 2,000 mg per day D) Recommend 3,000 to 4,000 mg per day

c

A nurse's role in managing clients with nutritional deficiencies involves assisting the clients in learning about the importance of nutritious food. Essential nutrients provide energy, build and repair tissues, and regulate body processes. The nurse is reviewing nutrients and their functions with a client. What is the best information for the nurse to include in the teaching plan with the client about complete and incomplete proteins? A) Plant proteins are generally considered complete proteins. B) Processed soy protein is an incomplete protein. C) Complete proteins provide essential amino acids for growth and maintenance. D) Incomplete proteins lack sufficient amounts of two or more essential amino acids.

c

Ethnic and religious factors may play an important part in food acceptance, especially during illness. A nurse is caring for a Jewish client who follows a kosher diet. Based on this information, what can the nurse anticipate is the answer the client will provide about what foods are allowed during the treatment of the illness in the healthcare facility? A) Ritually slaughtered pork B) Ritually slaughtered rabbit C) Ritually slaughtered beef D) Ritually slaughtered shellfish

c

Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What are the best examples of food choices that would be helpful to include in client teaching to increase fiber in the diet? A) Dark-green vegetables, red and orange vegetables, beans, and pea B) Dark leafy romaine lettuce and spinach greens C) Kidney, pinto, or garbanzo beans, split peas, lentils D) Fruit as snacks, salads, or desserts

c

Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be the most helpful to include about milk and milk products? 1. Switch gradually from skim milk to low-fat milk. 2. Use fat-free or low-fat milk on cereal, oatmeal, or fruit salads. 3. Use sour cream when making dips. 4. Use reduced- or low-fat cheese options. A) 1, 2 B) 1, 3 C) 2, 4 D) 3, 4

c

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. Which is a common dietary practice that the nurse needs to consider in the care of a Black American from the Caribbean? A) May eat every mouthful of food with a bite of bread B) Believes that a balance of "hot" and "cold" food is required for health C) May consume cooked starchy tubers and tropical fruits D) Eats poultry, pork and fermented fish and consumes beef occasionally

c

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. Which is a common dietary practice that the nurse needs to consider in the care of a Mexican client? A) May eat every mouthful of food with a bite of bread B) Believes that a balance of "hot" and "cold" food is required for health C) Meats are usually marinated or heavily spiced and are often chopped or ground D) Eats fried foods, especially fish, poultry, eggs; rice; and many varieties of beans

c

The nurse has several roles in providing nutritional support to a client. What should a nurse know about the administration of medications and dietary considerations? A) Medications should be taken with bland diet for easier absorption. B) It is best to alternate medications with similar functions. C) Some medications have reactions with certain foods. D) Clients' likes and dislikes of certain foods may affect medication absorption.

c

The nurse is reviewing a variety of therapeutic diets with a group of nursing students. The nurse asks the student nurses to identify the related health condition for which a high-protein diet would be prescribed by the primary care provider. Which would be the best response by the student nurse for the health condition that a high-protein diet would be prescribed? A) Diabetes mellitus B) Seizure disorder in a child C) Hepatitis D) Hyperlipidemia

c

The nurse is reviewing the electronic medical record and notes that the assigned client is diagnosed with malabsorption syndrome. Which diet should the nurse anticipate is ordered for the client? A) High fat B) Protein restricted C) Fat controlled D) Sodium controlled

c

The nurse is reviewing with a client that carbohydrates provide energy. The nurse is reviewing with the client the major dietary sources of carbohydrates and the difference among monosaccharides, disaccharides, and polysaccharides. The nurse is also reviewing examples of sources of natural glucose. Which sources of natural glucose should the nurse include in the review with the client? 1. Table sugar 2. Honey 3. Fruit 4. Saps A) 1, 2 B) 1, 3 C) 2, 3 D) 3, 4

c

The nurse is reviewing with a group of high school students in health class the Nutrition Facts Label on food products. What is essential information that the nurse should include in the teaching the students about the Nutrition Facts Label? A) Provides product general information, such as serving size, calories, and nutrient information. B) On smaller packages, a footnote is included on the Daily Values for 1,500- to 2,000-calorie diets. C) The label can help the client to understand how to control the intake of specific nutrients. D) The label provides useful information for a client who is anorexia or bulimic. Ans: C

c

A client has been prescribed a lactose-restricted diet by the physician. Based on this dietary order, for what should the nurse assess the client after ingesting lactose? A) Nausea B) Irritation C) Dizziness D) Cramping

d

A client is started on peripheral parenteral nutrition. The nurse asks the nursing student to explain the difference in a preclinical conference between peripheral parenteral nutrition and total parenteral nutrition. What information did the student nurse correctly state about peripheral parenteral nutrition? A) Used when the gastrointestinal tract is functioning improperly B) Infused directly into the blood circulation C) Surgically placed into the central vein near the heart to allow the concentrated solution to be diffused quickly into circulation D) Infusions must be hypotonic or isotonic to prevent dehydration and electrolyte imbalance

d

A client is started on total parenteral nutrition. The nurse asks a nursing student to explain the difference in a preclinical conference between peripheral parenteral nutrition and total parenteral nutrition. What information did the student nurse correctly state about total parenteral nutrition? 1. Contains lesser concentration of the same ingredients found in peripheral vein TPN 2. Used to promote protein synthesis and weight gain 3. Provides more calories than peripheral parenteral nutrition 4. Specifically formulated and calculated solution that is nutritionally complete A) 1, 2 B) 1, 4 C) 2, 3 D) 3, 4

d

A nonvegetarian client, after a minor heart attack, has decided to turn lacto-ovo-vegetarian by eliminating all meat from his diet. What appropriate instruction should the nurse give such a client? A) Eat at least three to five egg yolks in a week. B) Use refined foods rather than whole-grain products. C) Avoid nonfat milk. D) Eat food rich in vitamin C with every meal.

d

A nurse is assigned to care for a client with coronary atherosclerosis. What dietary adjustments does the nurse need to include in education for this client? A) Reduction in intake of starchy tubers B) Reduction in intake of salted fish C) Reduction in intake of milk products D) Reduction in intake of fried foods

d

A nurse is caring for a client with severe cardiovascular disease that has been placed on a 1,500-mL fluid restriction. Which is the most important therapeutic nursing intervention that the nurse should monitor in this client? A) Calories consumed B) Appetite at each meal C) Content of between-meal snacks D) Fluid intake and output

d

A nurse's role in managing clients with nutritional deficiencies involves assisting the clients in learning about the importance of nutritious food. Essential nutrients provide energy, build and repair tissues, and regulate body processes. The nurse is reviewing nutrients and their functions with a client. What is the best information about minerals for the nurse to include in the teaching plan with the client? A) Help to provide energy B) Help to build and repair tissue C) Help to synthesize body compounds such as bone and blood D) Help to maintain muscle tone, regulate body processes, and maintain acid-base balance

d

A physician has recommended a diet high in essential amino acids for a 3-year-old child. The child's parent wants to know why. What should a nurse reply? A) Essential amino acids slow gastric emptying time. B) Essential amino acids help maintain homeostasis. C) Essential amino acids regulate nerve responses. D) Essential amino acids maintain normal growth.

d

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. The client states an intake of high amounts of fried foods and fats. Based on this information, the nurse is aware that this predisposes this client to what possible medical diagnoses? 1. Hypertension 2. Atherosclerosis 3. Gallbladder disease 4. Obesity A) 1, 2, 3 B) 1, 2, 4 C) 1, 3, 4 D) 2, 3, 4

d

Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility. Which is a common dietary practice that the nurse needs to consider in the care of a Cuban client? A) May eat every mouthful of food with a bite of bread B) Believes that a balance of "hot" and "cold" food is required for health C) Meats are usually marinated or heavily spiced and are often chopped or ground D) Fried foods, especially fish, poultry, eggs; rice; and many varieties of beans

d

The nurse educator is differentiating between a house diet, modified diet, and therapeutic diet with a group of nursing students. Which statement by a student nurse indicates the need for further teaching about the types of diets? A) A house diet is the diet most frequently ordered. B) A house diet allows a wide choice of foods. C) A modified diet is an important part of therapy for many diseases. D) A therapeutic diet is prescribed according to the client's ability to tolerate food.

d

The nurse has to figure out a client's body mass index using the calculator readily available on the Internet. The result reveals that the client's BMI is 43. Based on this information, what does this number reveal about this client that needs to be documented on the electronic medical record? A) Ideal body weight B) Healthy weight C) Obese D) Very obese

d

The nurse is reviewing a variety of therapeutic diets with a group of nursing students. The nurse asks the student nurses to identify the related health condition for which a fat-controlled diet would be prescribed by the primary care provider. Which would be the best response by the student nurse for the health condition that a fat-controlled diet would be prescribed? A) Diabetes mellitus B) Before and after intestinal surgery C) Gastroesophageal reflux disease D) Hyperlipidemia

d

The nurse is reviewing with a client that people choose a vegetarian diet for a variety of reasons. The nurse is reviewing some of the benefits of the vegetarian choice. Based on this information, which conditions are less likely to occur in vegetarian clients? 1. Insulin-dependent diabetes 2. Coronary artery disease 3. Hypertension 4. Obesity A) 1, 2, 3 B) 1, 2, 4 C) 1, 3, 4 D) 2, 3, 4

d

The nurse is reviewing with a client that people choose a vegetarian diet for a variety of reasons. The nurse is reviewing with a client the four types of vegetarian diets. Based on this information, which response by the client indicates a correct understanding of the foods eaten on vegan diet? A) "I can eat plant foods, plus dairy products but no eggs." B) "I can eat plant foods, plus eggs but no dairy products." C) "I can eat plant foods, dairy products, and eggs." D) "I can eat plant foods and no animal products."

d

The use of nutrition, as a basis of health and disease prevention, has grown to include concepts related to daily food patterns and caloric intake across the lifespan. A nurse's role in managing clients with nutritional deficiencies involves assisting the clients in learning about the importance of nutritious food. Based on this information, what should the nurse tell the client that EAR means? A) Recommendations for average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group. B) Recommended nutrient intake that is assumed to be adequate. C) The highest level of daily nutrient intake that is likely to pose no risk of adverse effects for almost all individuals in the general population. D) A daily nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a life stage and gender group.

d

arbohydrates 2. Fat 3. Protein 4. Vitamins 5. Minerals A) 1, 2 B) 2, 3 C) 3, 4 D) 4, 5

d