Nutrition Exam 2

A client has requested ideas for menus on a low-fat diet. The nurse suggests which of the following menus? A) 1/2 cup of black beans with 1/3 cup of rice and tomatoes, 1 cup of salad with 1 tablespoon of Italian dressing, 1/2 cup of steamed broccoli, 3/4 cup of mandarin oranges, and 1 cup of skim milk B) 3 oz of broiled chicken breast, 1/2 cup of baked potato with 1 teaspoon of margarine, 1/2 cup of steamed broccoli, and 1 cup of hot tea C) 3 oz of broiled steak, 1/2 cup of brown rice, 1 cup of green salad with 1 tablespoon of low-fat ranch dressing, 1/2 cup of fresh strawberries, and 1 cup of steamed spinach D) 3 oz of tuna mixed with lettuce, tomato slices, chopped onions, grated carrots and 2 tablespoons of Thousand Island dressing, 2 slices of whole wheat bread with 1 tablespoon of butter, 2 oz of cheddar cheese sticks, and 1 cup of whole milk

A

A client is discussing the process of irradiation of food with the clinic nurse. The client is concerned that these food products are not safe to eat. The nurse can explain that irradiation has been determined to be safe and is sometimes referred to as what? A) Cold pasteurization B) Heat irradiation C) Beta-ray sterilization D) Proton beam irradiation

A

A family member is concerned that an elderly family member is not eating correctly. Which of the following is a risk factor for undernutrition among the elderly population? A) Eating alone B) Daily Meals on Wheels delivery C) Traveling to a local center for a hot meal D) Having home health assistance three times a week to fix meals

A

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

A

Although Mexican Americans generally eat more fruit than other cultures that live in the United States, they still have health problems associated with diet. What is it that Mexican Americans have a high prevalence of? A) Obesity B) Lactose intolerance C) Pancreatitis D) Vitamin B deficiency

A

Anorexia nervosa is a difficult eating disorder to treat. What should be the focus of nutrition therapy goals for clients with anorexia? A) Total number of calories consumed B) Grams of fat consumed C) Grams of protein consumed D) Amount of weight gained

A

Biotechnology is not without its controversy and its opponents. Which of the following is a major area of concern for the opponents? A) The introduction of a major allergen into a food that does not usually cause an allergic reaction B) The decreased crop yield of genetically modified crops C) The loss of food varieties D) The decreased shelf life of produce

A

Commercially prepared liquid formulas are often used to supplement other oral diets. What is a characteristic of commercially prepared routine liquid supplements? A) Lactose free B) Fat free C) Not available in grocery stores D) High in residue

A

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

A

In children, breakfast skipping is an everyday occurrence for 8% to 15% of children ages 6 years to 13 years. What have studies suggested about skipping breakfast? A) It adversely affects cognition and learning. B) It is correlated with obesity. C) It promotes high cholesterol levels. D) It tends to stop when the children become adolescents.

A

Infants who are formula fed do not need added dietary supplements. What do breastfed infants, ranging in age from birth to 1 year, need supplemented? A) Vitamin D B) Vitamin A C) Calcium D) Vitamin B12

A

Nutrient deficiencies in young children are generally not a health risk. However, young children who drink too much milk are at risk for what? A) Milk anemia B) Hypercalcemia C) Hypervitaminosis A D) Protein deficiency

A

Nutrition therapy in the elderly has different goals than at other times across the lifespan. What is a primary goal of diet intervention for the elderly? A) Maintain quality of life B) Prolong life C) Prevent the development of complications D) Treat chronic disease

A

Parental support for a healthier lifestyle is vital to children. Parents also recognize that setting a good example for their children is important. Why do some parents who are overweight feel they cannot set a good example in diet and nutrition for their children? A) They do not practice what they preach. B) They feel their children are not motivated. C) They feel their children eat fast food too often. D) They feel their children do not listen to them.

A

Refeeding syndrome is a potentially fatal complication of overfeeding. Why is refeeding syndrome so dangerous? A) There is an abrupt change from a catabolic state to an anabolic state. B) It results in a decrease in insulin. C) It occurs as a result of a low-calorie diet. D) It improves the client's chance of survival after multiple organ failures.

A

The children of a sedentary 90-year-old ask how to combat malnutrition in their parent. What would be the best response to this question? A) Make meal time as enjoyable as possible. B) Feed the parent only heart-healthy food. C) Give the parent a liquid dietary supplement twice a day. D) Feed the parent before the rest of the family.

A

The client is a healthy 25-year-old Asian American who is 4 months pregnant. In following traditional practices, which foods will this client eat during her pregnancy? A) Fruits and vegetables B) Beef and vegetables C) Chicken and fruit D) Pork and vegetables

A

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

A

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

A

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

A

The nurse is discussing the various food types with a new client. During the discussion, the nurse explains that rice, wheat, and corn are examples of which type? A) Core foods B) Protective foods C) Status foods D) Comfort foods

A

The nurse is doing client education for a 21-year-old pregnant woman in the clinic. She asked why breastfeeding is so highly recommended. What would be the best response? A) Breast milk is specifically designed to support optimal growth and development in the newborn, and its composition makes it uniquely superior for infant feeding. B) The American Academy of Pediatrics recommends exclusive breastfeeding for the first 9 months of life. C) Research in developed and developing countries shows that breastfeeding decreases the incidence and/or severity of infectious diseases. D) You will get down to your prepregnancy weight much faster if you breastfeed your baby.

A

The nurse is doing nutrition counseling for a 21-year-old woman in the clinic area and discussing the credibility of information reported in the media. What would be a red flag to a consumer when getting information from a media report? A) Failure to identify how much or little of a food should be eaten B) How often to eat the food C) Failure to identify a broader population than was actually studied D) Identifying the size of the effect

A

The nurse is doing nutritional screening on older adults at a health fair. What would be an important question to ask while screening an older person for nutritional risk? A) About the use of three or more prescribed or over-the-counter daily medications B) If the person is over 62 years old C) If they had an unintentional weight loss of 3% or more in 60 days D) If they are living in a household with more than one older adult member

A

The nurse is helping a client develop some menus based on MyPlate for a 1200-calorie diet. Which of the following is the better option based on the 1200 cal/day? A) 3 oz of baked chicken breast, 1 cup of strawberries, 1.5 cups of steamed broccoli, and 4 oz of rice pilaf B) 2 oz of hamburger patty, 1 cup of cottage cheese, 1 cup of skim milk, 1 cup of mixed vegetables, and 2 slices of sourdough bread C) 1.5 cups of corn, 1.5 cups of watermelon, 1 cup of milk, and 4 oz of buffalo chicken wings D) 1 cup of green beans, 1 cup of raw carrot

A

The nurse is helping a client try to understand why the family is now putting on weight after a recent move and change in environment. The nurse suggests which of the following may be contributing to this problem? A) Weight gain can develop when exposure to an obesogenic environment occurs. B) Weight gain is determined by family genetics. C) Weight gain is short-term and related to the recent move. D) Weight gain is nothing to worry about.

A

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

A

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

A

The nurse is working with a client to help her choose healthier options when shopping. What is a rule of thumb to look for when choosing a healthy packaged or convenience meal that provides 300 to 400 calories? A) Foods that limit sodium to less than 800 mg B) Foods that limit fat to no more than 15 g C) Foods that limit saturated fat to 5 g per 100 g of food D) Foods that limit portion sizes no greater than 2 oz

A

The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that factors contributing to the obesity problem are related to environment. Which of the following is a factor related to the obesogenic environment? A) Low-cost, high-calorie foods B) Increased activity levels C) Use of slow cookers at home D) More food choices

A

The parents of a 9-month-old infant ask how to prevent obesity in their child. What would be the best age-appropriate response to their question? A) Infants should be allowed to self-regulate the amount of food they eat. B) Infants should be fed 8 oz of formula per month of age. C) Infants should be fed according to the recommendations of the MyPlate food plan. D) Infants should be fed according to what your family tells you. Ans: A

A

The risk of nutritional and health problems is present in all age groups. What is a nutritional risk of adolescence? A) Vitamin A deficiency B) Sodium deficiency C) Vitamin D deficiency D) Protein deficiency

A

The triage nurse at the local emergency department is triaging a client who arrives complaining of vomiting, diarrhea, cramps, and mild fever. The client states that he attended a clambake about 36 hours ago. What should the nurse suspect as the causative agent? A) Norovirus B) Listeriosis C) Botulism D) Perfringens food poisoning

A

There are many different diets and methods to choose from if you want to lose weight. One method to lose weight is a standard daily calorie level based on your gender. What are the recommended calorie levels, based on gender, to produce a 1- to 2-pound weight loss a week? A) 1600 cal/day for men and 1200 cal/day for women B) 2000 cal/day for men and 1500 cal/day for women C) 1000 cal/day for men and 1300 cal/day for women D) 1800 cal/day for men and 1400 cal/day for women

A

There is a difference between peripheral parenteral nutrition (PPN) and central vein total parenteral nutrition. What is that difference? A) Dextrose B) Lipid emulsion C) Vitamins D) Electrolytes

A

To be awarded the USDA organic seal, a food must adhere to strict national standards. What criterion must organic labeling meet? A) Criterion that define the four official organic categories B) Criterion that define the three official organic categories C) Criterion that define the two official organic categories D) Criterion that define the one official organic category

A

Transnasal, or nasogastric (NG), feeding would be most appropriate for which client? A) A middle-aged man with a functional gastrointestinal (GI) tract, poor appetite, and thermal injuries B) An elderly comatose woman who has had a stroke C) An elderly woman with Alzheimer disease who is confused and agitated D) An alcoholic with severe acute pancreatitis

A

What can rapid changes in the infusion rate of total parenteral nutrition cause? A) Glucose level changes B) Protein level changes C) Triglyceride level changes D) Sodium level changes

A

While explaining the irradiation of food to the nutrition class, the nurse gives the students list of foods allowed to be irradiated in the United States. Which of the following foods would be expected on this list? A) Wheat flour B) Sweet potatoes C) Canola oil D) Jelly

A

A liberal diet approach is a holistic approach toward meeting client's nutritional needs. This approach takes into consideration which of the following? Select all that apply. A) Individual personal goals B) Risk/benefit ratio C) Overall prognosis D) Quantity of life E) Family requests

A, B, C

A nurse is teaching a class on nutrition and how to determine when a media report is credible by discussing potential terms that fraudulent products might use. What are some of those fraudulent terms? Select all that apply. A) New B) Ancient formula C) Breakthrough D) Time tested E) Research proven

A, B, C

A young mother is concerned her 2-year-old daughter is gaining too much weight. Which of the following should the nurse recommend the mother give daily when following a 1000 cal/day diet? Select all that apply. A) 1 cup vegetables B) 2 cups dairy C) 2 oz protein D) 4 oz grain E) 1/2 cup fruit F) 3 cups dairy

A, B, C

Bulimia nervosa (BN) is an eating disorder where nutritional counseling focuses on identifying and correcting food misinformation and fears. Which of the following is true about bulimia? (Select all that apply.) A) Bulimics recognize the behavior is abnormal. B) Bulimics lack of sense of control over eating. C) Bulimics experience weight fluctuations and tend to be of normal or slightly above normal weight. D) Bulimia has a higher mortality rate than anorexia nervosa. E) Bulimia is harder to treat than anorexia.

A, B, C

The clinic nurse is doing client teaching regarding dietary supplements with a high school athlete. The client teaching will include which of the following? Select all that apply. A) Read the dietary supplement label. B) Do not give supplements to children younger than 6 years of age. C) Discuss supplement use with your doctor. D) Obtain a prescription from your doctor for the supplement. E) Be sure and take the supplement with any prescribed medication.

A, B, C

The nurse is explaining the MyPlate program to a client who wants to start a diet to lose weight. The nurse is suggesting the client start with a 1400 cal/day plan. Which of the following will the client consume? (Select all that apply.) A) 4 oz protein B) 1.5 cups vegetables C) 4 teaspoon oils D) 1 cup fruit E) 3 oz grains F) 3 cups milk

A, B, C

The nurse is teaching a group how to read the label of supplements. The nurse explains that the label should include some specific facts now required by law. Which of the following are some of those facts? Select all that apply. A) Purity of product B) Quality of product C) Quantity of product D) Expected action of product E) Use of product

A, B, C

The nurse is developing a pamphlet for the local public health department. The topic of the pamphlet is preventing foodborne illnesses. What information should be included in the pamphlet about keeping foods safe? Select all that apply. A) Wash your hands and surfaces often. B) Keep foods separated. C) Keep foods warm. D) Cook all foods to the correct temperature. E) Always put food in plastic containers.

A, B, D

The nurse is caring for a client who has been on parenteral nutrition (PN) for 5 days. The nurse is constantly monitoring the client's status to ensure he is doing well. Which of the following are possible side effects of PN that will require immediate attention? (Select all that apply.) A) Shortness of breath B) Elevated temperature C) Drop in blood glucose levels D) Tightness of chest E) Jaundice

A, B, D, E

There are many health risks associated with obesity. What are the most common complications of obesity? (Select all that apply.) A) Respiratory dysfunction B) Dyslipidemia C) Cystitis D) Hypotension E) Cholecystitis

A, B, E

Most children do not follow the "ideal" of eating breakfast, dinner, and a snack at home along with a healthy brown-bag lunch at school. How do many children eat today? Select all that apply. A) Obtain a significant portion of their calories from sweetened beverages B) Eat less protein than meets their needs C) Get one third of their calories from snacks D) Eat at least two heart-healthy meals per day E) Skip breakfast

A, C, E

The nurse has given the nutrition class an assignment to list and designate the most common foodborne illnesses and their symptoms. What symptoms would you expect to see designated by the students? Select all that apply. A) Diarrhea B) Sore throat C) Nausea D) Muscle aches E) Fever

A, C, E

The client has not been eating well since he was admitted to the long-term care facility. When the advanced practice nurse (APN) comes to the facility to see her clients, the nurse mentions her concerns about the nutritional status of this client. The APN notes that one of the client's orders is for a can of liquid dietary supplement to be given between meals three times a day. What may the client be experiencing as a result of taking this supplement? Select all that apply. A) Loss of appetite B) Increased sugar and fat C) Decreased calcium D) Taste fatigue E) Increased hunger

A, D

The nurse is meeting with the wife of a client who has Alzheimer disease (AD). She is concerned about her husbands' nutritional status. What can the nurse tell her to watch for that would indicate a possible nutritional problem? Select all that apply. A) Forgetting he had eaten and eating again B) Forgetting which are green vegetables C) Forgetting what food category bread is in D) Forgetting what time to eat E) Forgetting how to shop for food

A, E

Body mass index (BMI) is a ratio of weight to height and is used for assessing the relative health status of the person. What is a disadvantage of assessing weight with BMI? A) Measuring BMI requires skill and time. B) BMI can be elevated for reasons other than excess fat. C) Measuring BMI is invasive to the client. D) Special equipment is needed.

B

Food allergies in children can be both frightening and dangerous. Which food is most likely to cause an allergy in children? A) Rice B) Soy C) Corn oil D) Tomatoes

B

Foodborne illnesses affect thousands of people every year. What is the major cause of foodborne illnesses? A) Keeping foods at room temperature B) Unsanitary food handling C) Undercooking D) Obtaining food from outdoor food vendors

B

Hydrolyzed formulas are specially made enteral formulas that have been altered from the commercially prepared standard formulas. What are hydrolyzed formulas intended for? A) Clients with low protein needs B) Clients with impaired digestion or absorption C) Clients with a nonfunctional gastrointestinal tract D) Clients with taste fatigue from routine formulas

B

It is important to know how many calories make 1 pound so you can figure out how many calories to cut back each day to reach your weekly weight loss goal. How many calories per day deficit would you need to produce a 1-pound weight loss per week? A) 250 calories B) 500 calories C) 1000 calories D) 2000 calories

B

Physiologically and developmentally, an infant will indicate when it is ready and able to have solid foods added to his or her diet. What indication in an infant would tell you that he or she is ready to progress to solid foods? A) When the infant can sit with support B) The eruption of teeth C) The ability to self-feed D) When the infant can turn his or her head

B

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

B

The client is considering taking dietary supplements. What would be the best advice the nurse could give this client? A) Be sure to take supplements that complicate each other. B) Check the FDA website for advisories on supplements to avoid. C) Be sure to read the manufacturer's information on the supplement as it is the most factual available. D) Check any studies cited by the different manufacturers for results that tell you how to use the supplement.

B

The client is overweight and following a low-carbohydrate/high-fat diet. What would be an appropriate breakfast on this diet? A) 1/2 cup of orange juice, 1 small banana, 1/4 cup of scrambled egg beaters, 2 slices of whole wheat toast, and 2 teaspoons of butter B) 1/2 cup of orange juice, 2 scrambled eggs cooked in 2 teaspoons of butter, and 1 oz of pork sausage C) 1/2 cup of orange juice, 1 oz of shredded wheat, 2 slices of whole wheat toast, 1 cup of skim milk, and 2 teaspoons of butter D) 2/3 cup of plain yogurt with 3/4 cup of blueberries, and 3 graham crackers

B

The client is receiving a hypertonic enteral formula. What side effect might the client have from this enteral formula? A) Vomiting B) Diarrhea C) Lactose intolerance D) Hyperglycemia

B

The elderly population has a mean intake below the dietary reference intake (DRI) for several nutrients. Which of the following falls into that classification? A) Sodium B) Potassium C) Chloride D) Manganese

B

The infant is 6 months old. What feeding skills would be expected for the infant to have developed? A) Swallows liquid but pushes most solid out B) Begins to eat mashed foods C) Experiments with spoon but prefers to eat with hands D) Begins self-spoon feeding

B

The intake of adequate nutrients is a recommendation to reduce the risk of nutrition-related concerns across the lifespan. Obesity impacts quality of life in the elderly. Along with weight reduction, what vitamins are recommended to help with bone health? A) Vitamin B12 B) Vitamin C C) Vitamin B6 D) Vitamin E

B

The nurse is conducting an assessment on a new client who is being admitted to the long-term care facility. The client is a 69-year-old gentleman who is moderately active. What is the recommended calorie per day intake? A) 2000 cal/day B) 2200 cal/day C) 2400 cal/day D) 2600 cal/day

B

The nurse is conducting the assessment on a new client to the hospital unit. The nurse notes that this client is a Seventh-Day Adventist. Which of the following should the nurse verify if the client will want noted for his diet? A) No eating on Saturday B) No meat or meat products C) No eggs D) No dairy

B

The nurse is discussing nutrition labels with a high school health class. What would be an important fact to discuss about the ingredient list? A) Ingredients are listed in descending order by amount. B) Ingredients are listed in descending order by weight. C) Ingredients are listed alphabetically. D) Ingredients are listed by percentage of calories.

B

The nurse is doing client education for a 71-year-old woman who is a resident of a long-term care facility. The assessment indicates that she is at a high risk for malnutrition. What is one reason she could give you for this risk of malnutrition? A) "I eat most of my meals with friends." B) "I just don't have an appetite." C) "I take two different medicines every day." D) "I chew quite well with my dentures."

B

The nurse is doing client education for a 71-year-old woman. She is a resident of a long-term care facility, and the assessment indicates that she is at a high risk for malnutrition. It is noted that she is only eating about 25% of her meals. When asked why she does not eat more, she says she cannot chew very well. She has a regular diet ordered. A request is made for the physician to change the diet. What diet would best suit this client? A) Pureed B) Mechanically altered C) High fiber D) Clear liquid

B

The nurse is taking a report of the assigned clients for the day. One client is a 27-year-old practicing Hindu. When the breakfast tray is delivered, it is noted that there is bacon on it. What would be the most culturally sensitive action to take? A) Take the tray to the client and do not worry about it. B) Send the tray back to the kitchen and ask for a lacto-ovo vegetarian diet tray. C) Take the tray into the client's room and ask what he wants to do. D) Remove the bacon from the plate and serve the tray to the client

B

The nurse is teaching a nutrition class of nursing students concerning several different types of diets. What would be another name for a consistent carbohydrate diet? A) Modified diet B) Diabetic diet C) High fiber diet D) Renal diet

B

The nurse is working with a group of clients who are learning how to read nutritional labels on their favorite foods. The clients are learning the definitions of various terms that are used. The clients show they understand when one makes which of the following comments? A) "Very low means there is not much fat in this product." B) "Reduced means the product has at least a 25% reduction in a nutrient when compared to a regular product." C) "Lean means the meat has less than 6 g of saturated fat." D) "Good source means this product will provide 25% of the daily value for a nutrient."

B

While discussing functional foods with a group of nursing students, the instructor is asked to describe what functional foods are. Which of the following is the best response? A) Functional foods are those that are nutritionally complete. B) Functional foods are those that have components that appear to enhance health. C) Functional foods are those that treat specific health concerns. D) Functional foods are those that have been altered to produce medicinal benefits.

B

While discussing the Nutrition Facts label with a community diet and nutrition class, the nurse talks about the percent daily value. What is the Percent Daily Value (%DV) listed on the Nutrition Facts label based on? A) Percentage of carbohydrate, protein, and fat B) 2000-calorie diet C) 150-pound individual D) Serving size of 1 cup

B

The nurse has given the nutrition class the assignment of creating a list of strategies for enhancing food intake in long-term care residents. What strategies would you expect to find on this list? Select all that apply. A) Let residents eat in their rooms. B) Honor food preferences. C) Make sure the diet is heart healthy. D) Involve the family in mealtime. E) Encourage independence in eating.

B, D, E

A client comes into the clinic complaining of arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic approximately 3 weeks ago. At that time, the client was treated for a foodborne illness. Which of the following foodborne illnesses may result in arthritic symptoms 3 to 4 weeks after the onset of the acute illness? A) Shigellosis B) Listeriosis C) Salmonellosis D) Botulism

C

A nurse is lecturing a class of nursing students about nutrition in children. The students are given an assignment to plan a heart-healthy diet for an 8 year old. Which of the following would be the best breakfast? A) 2 fried eggs, 2 pieces of white toast with 3 teaspoons of butter, 2 pieces of bacon, and 8 oz of orange juice B) 2 pieces of French toast, 1/4 cup of maple syrup, and 6 oz of grape juice C) 1 cup of oatmeal, 8 oz of 2% milk, and 1 piece of wheat toast with 1 teaspoon of butter D) 1 package of toaster pastries and 1 glass of apple juice

C

Bovine spongiform encephalopathy (BSE) is a slowly progressive, degenerative, fatal disease affecting the central nervous system of adult cattle. It can be transmitted to humans when the infected flesh of cattle is ingested. What is BSE thought to be caused by? A) Protozoa B) Prisms C) Prions D) Priori

C

Dehydration can be a concern in the elderly population. The modified MyPlate for Older Adults recommends eight glasses of water per day. What is the AI for water for a 65-year-old male? A) 1.7 L/day B) 2.7 L/day C) 3.7 L/day D) 4.7 L/day

C

It has been found that increasing a client's nutrition knowledge and skills may improve their food choices. Part of this increase in knowledge and skills is controlling calorie intake. What is a recommended strategy to help control calorie intake? A) Switch from butter to margarine. B) Eat casseroles instead of plain foods. C) Estimate portion sizes of all foods. D) Eat fruit in place of vegetables.

C

Osteoarthritis (OA) is a disease that predominantly plagues the elderly. What can weight loss do for older people with OA? A) It has no effect on arthritis symptoms. B) It aggravates arthritis symptoms. C) It relieves symptoms in the weight-bearing joints. D) It relieves symptoms throughout the body.

C

The client has a BMI of 36. He has comorbidities of type 2 diabetes and hypertension. He has tried restrictive dieting and has not been able to lose the weight he needs to lose. What would be the best suggestion for this client to lose weight? A) Orlistat (Xenical) B) Bariatric surgery C) Behavior modification D) Phentermine (Fastin)

C

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

C

The nurse is caring for a client in a long-term care facility who is 77 years of age and overweight. The nurse is considering putting this client on a low-calorie diet. Some experts recommend that strict therapeutic diets be used in older adults only when a significant improvement in health can be expected. Which elderly clients would a restrictive diet be recommended for? A) Those with high cholesterol levels B) Those with high potassium levels C) Those with ascites D) Those with mild hypertension

C

The nurse is caring for a client with a paralytic ileus who has been on parenteral nutrition for 4 days. The nurse would know to monitor the client for which of the following? A) Hypervitaminosis D B) Renal failure C) Refeeding D) Bloating syndrome

C

The nurse is counseling a male client about decreasing his caloric intake to treat his obesity. He has a BMI of 31.8. What would be the best level of caloric intake for this client? A) 1000 to 1200 cal/day B) 1100 to 1500 cal/day C) 1200 to 1600 cal/day D) 1300 to 1700 cal/day

C

The nurse is discussing with the nutrition class which dietary supplements older adults need to take. Which supplement is needed by older adults? A) Vitamin B6 B) Vitamin K C) Vitamin D D) Niacin

C

The nurse is doing client teaching for a new mother who is formula feeding her infant. The client asks about the nutritional value of formula. What would be your best response? A) Formulas made in the United States have lower nutritional values than are contained in breast milk. B) Formulas made in the United States need to be supplemented with iron. C) Formulas made in the United States have minimum nutrient requirements that are more than the nutrient amount provided in breast milk. D) Formulas made in the United States have the same nutrient value as breast milk.

C

The nurse is doing client teaching with a newly diagnosed bulimic client who asks what causes bulimia. What would be the best response? A) "Bulimia is usually diagnosed in people who have increased concern about their weight and size." B) "Bulimia is usually diagnosed in people who were dieting at a very young age." C) "Bulimia is a disease of unknown cause." D) "Bulimia is a disease that is caused by negative self-evaluation."

C

The nurse is lecturing to a class of nursing students about diet adherence in the obese client. She explains that adding structure to low-calorie diets improves adherence to the diet. The students are given an assignment to break into groups and make a list of strategies that can be used to encourage clients to stick with their diets. What strategy would you expect to see on every list? A) Give the client a list of ingredients for suggested recipes B) Give the client a list of restaurants with low-calorie menu items C) Give the client preprinted menus D) Give the client a list of "potential diet buddies"

C

The nurse is presenting a workshop on preventing foodborne illness. Points to cover include proper handwashing, cooking at the proper temperature, and proper storage. Which of the following should also be covered? A) Proper vaccinations for food service personnel B) Quickly freezing meat after purchasing C) Prevent cross-contamination between raw and cooked foods D) Avoiding raw foods

C

The nutrition class is learning about food supplements. The nurse notes that several individuals in the class need more instruction on how food supplements are regulated by the U.S. Food and Drug Administration (FDA) when which of the following is heard? A) The FDA regulates dietary supplements as herbs. B) The FDA regulates dietary supplements as drugs. C) The FDA regulates dietary supplements as foods. D) The FDA regulates dietary supplements as over-the-counter medications.

C

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

C

While learning about the Nutrition Facts label, the client sees the term "very low" on a food label. What does this mean? A) The product contains virtually none of the specified nutrient. B) The product has one-third fewer calories than a comparable product. C) It refers to sodium only. D) It refers to meat and poultry products with less than 10 g of fat.

C

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

C, D

Because functional foods appear to enhance health or prevent disease, which natural functional food may help to support normal heart function? A) Yogurt B) Green tea C) Garlic D) Purple grape juice

D

Clients with bulimia nervosa are not as undernourished as clients who have anorexia nervosa. They are, however, a challenge for nutrition therapy. What eating strategy may be appropriate for clients with bulimia nervosa? A) Use finger foods. B) Eat quickly. C) Avoid "forbidden" or problem foods associated with bingeing. D) Record intake before eating.

D

Compared with legitimate nutritional advice, a "fad" diet is more likely to make unrealistic claims and severely restrict caloric intake. What is a realistic caloric intake for a 28-year-old woman wishing to lose weight? A) 1800 to 2100 cal/day B) 1500 to 1800 cal/day C) 1200 to 1500 cal/day D) 1000 to 1200 cal/day

D

It has been established that many people over 50 years have low serum levels of vitamin B12. Where is it recommended that older adults get most of their vitamin B12 from? A) Citrus fruits and juices B) Red meats C) Milk and dairy products D) Fortified cereals

D

Meal time for someone with an eating disorder is very stressful. When treating a bulimic, nutrition therapy dictates what types of foods are appropriate. Which lunch would be best for an 18-year-old client who is being treated for bulimia? A) 6 oz of chicken noodle soup, 6 saltine crackers with 2 tablespoons of butter, 3/4 cup of ice cream, and 12 oz of diet soda B) 3 oz of hamburger, lettuce leaf, tomato slice, 1 slice of onion, 1 oz of processed cheese, 1 hamburger bun, 6 oz of French fries, and one 8-oz strawberry milkshake C) 6 chicken nuggets, 1/4 cup of ketchup, 4 oz cup of applesauce, and one 4-inch slice of pumpkin pie with whipped cream D) 3 oz of grilled swordfish, 1/2 cup of steamed broccoli, 1/2 cup of rice pilaf, and 4 oz of hot tea

D

Most standard enteral formulas are low in residue. What client are they most suited to? A) Someone with constipation B) Someone with diarrhea C) Someone with long-term formula use D) The initial feeding in clients who have been on bowel rest

D

The nurse is providing client education for a client going home on a cardiac diet. The client voices concern about the nutritional value of the foods he is supposed to eat. To help retain the nutritional value of vegetables, what would the nurse teach the client? A) Thaw frozen vegetables before cooking. B) Deep-fry, steam, microwave, or bake vegetables. C) Cook to the mush stage of doneness. D) Cook only as many vegetables as are needed for one meal.

D

The regulation of dietary supplements falls to the FDA. Because dietary supplements are regulated as food, there is a vast difference between the regulation of supplements and the regulation of drugs. What is one major difference? A) There is scientific proof of an optimum dosage. B) There is scientific proof of the efficacy of the product. C) Dosage is standardized among manufacturers. D) There is no premarket testing to determine maximum safe dosage.

D

Two clients are on enteral nutrition: one is on a standard formula and the other is on a hydrolyzed formula. What is the difference in the two formulas? A) Standard formulas have only free amino acids as their source of protein, whereas completely hydrolyzed formulas contain whole proteins. B) Hydrolyzed formulas have soybean oil added and standard formulas do not. C) Standard formulas include everything the client needs nutritionally, whereas hydrolyzed formulas are lacking in calcium and potassium. D) Standard formulas have whole proteins, whereas completely hydrolyzed formulas contain only free amino acids as their source of protein.

D

Which lunch is best for a healthy 65-year-old who lives independently? A) 6 oz of chicken noodle soup, 6 saltine crackers with 2 tablespoons of butter, 3/4 cup of ice cream, and 12 oz of diet soda B) 3 oz of hamburger, lettuce leaf, tomato slice, 1 slice of onion, 1 oz of processed cheese, 1 hamburger bun, 6 oz of French fries, and one 8-oz strawberry milkshake C) 6 chicken nuggets, 1/4 cup of ketchup, 4 oz cup of applesauce, and one 4-inch slice pumpkin pie with whipped cream D) 3 oz of tuna on whole wheat bread, 1 medium apple, and 8 oz of 2% milk

D

Acculturation of Mexican Americans may result in changes in their diet. Acculturation tends to cause a decrease in what? A) Fruit intake B) Milk intake C) Sugar intake D) Protein intake

D

A 6-year-old boy has just come in from school and wants a snack. The mother is trying to maintain a heart-healthy diet for him by following the Dietary Guidelines for Americans. What would be the best snack the mother could give him? A) Peanut butter on crackers B) Low-salt potato chips C) Ice cream D) Cheese-flavored popcorn

A

A 79-year-old client has been admitted to a long-term care facility that follows a liberal diet approach. The family is concerned that this will hurt the client due to a long history of high cholesterol and desire a low-cholesterol diet. How might the nurse respond? A) Malnutrition is a greater threat than hypercholesterolemia. B) The client is too old to worry about it now. C) The facility does not offer specialized, individual diet options. D) If the cholesterol hasn't gone down yet, it never will.

A

A client is trying to understand where cheese fits into the MyPlate for Older Adults. The nurse explains that according to this plan, cheese is in which section? A) Protein B) Milk C) Dairy D) Fat

A

A soft diet is considered a modified consistency diet or a mechanically altered diet. What is a mechanically altered diet? A) A diet that contains foods that are altered from their natural consistency so it is easier to chew and swallow them B) A diet that is run through a blender before being served to the client C) A diet that contains foods like ice cream and spaghetti D) A diet that contains foods that are easy to swallow like apple slices and grapes

A

A supplement taken by many Americans to aid in lowering serum cholesterol levels is garlic. It has a potential herb-drug interaction with what? A) Anticoagulants B) Digitalis C) Vitamin E supplements D) Antidepressants

A

The nurse is working with a group of clients in a weight loss clinic. The nurse recognizes that the most successful diet plan is which of the following? A) Individualized to the client's preference and health status B) A low-fat diet (Ornish diet) C) Low-carbohydrate diet (Atkins type) D) Balanced diet (MyPlate)

A

The process of irradiating food enhances food safety. What statement is true about the process of irradiating food? A) Irradiation does not use heat. B) Irradiation decreases the shelf life of a product. C) Irradiation hides spoilage. D) Irradiation eliminates the need for safe food handling.

A

Arthritis is a leading cause of functional limitation among older adults. Osteoarthritis (OA) is the most common form of arthritis. What is the greatest known modifiable risk factor of OA of the knee? A) Nutritional deficiency of folic acid B) Overweight C) Moderately inactive lifestyle D) Inadequate intakes of calcium

B

Behavior modification is part of the treatment plan for obesity. Which behavior modification technique is appropriate in the treatment of obesity? A) Skipping meals B) Using a small plate C) Never eating forbidden foods D) Eating rapidly

B

Liquid supplements are often given to clients to help optimize their nutritional status. What is the best way to make these supplements better accepted by the client? A) Serve them at room temperatures. B) Serve them cold. C) Serve them as dessert. D) Serve them unflavored.

B

The nurse is admitting to the unit a client who is a 42-year-old female with a diagnosis of pancreatic cyst. Her orders include enteral nutrition. What kind of enteral formula would you expect to be ordered by the physician? A) Standard B) Hydrolyzed C) Standard high protein D) Hydrolyzed high fiber

B

When are infants developmentally ready for the introduction of solid foods? A) 2 to 3 months of age B) 4 to 6 months of age C) 6 to 9 months of age D) 9 to 12 months of age

B

A person's body mass index (BMI) tells whether or not the person is in a healthy weight range. What would someone with a BMI of 25 be considered? A) Underweight B) Of normal weight C) Overweight D) Obese

C

The nurse is a member of a panel discussing the optimal type of weight loss diet. It is pointed out that the macronutrient distribution of the diet does not affect the amount of weight that is lost. A member of the audience asks what really matters with weight loss. What would be the best response? A) The source of the calories consumed B) The nutritional content of the calories consumed C) The amount of the calories consumed D) The meal at which the calories are consumed

C

What is an indication for use of parenteral nutrition (PN) in a client? A) Recovering stroke victim B) Drastic weight loss measures C) Inadequate oral intake expected over a 7- to 10-day period D) Preparing for major surgery on the digestive system

C

When would an eating plan provide optimal amounts of all nutrients? A) When the food is fried B) When there are variety and large portion sizes C) When the food has been properly stored and cooked D) When all frozen foods are thawed before cooking

C

A 71-year-old female client has functional limitations, in part caused by obesity. The nurse is discussing the need to lose weight with this client but she is not receptive to the idea. What is one reason this woman might have for not agreeing with the suggestion to lose weight? A) The client feels that losing weight can cause a strain on the body. B) The client feels that she would feel worse if she lost weight. C) The client does not feel that her weight impedes her functionality. D) The client does not feel the need to make changes at this point in her life.

D

A student in the nutrition class is giving a report on "Promoting Exercise Adherence in Obese Clients." What strategy would be expected to be included in the report? A) Exercise at least 20 minutes at a time. B) Join a gym. C) Walk with a buddy at the mall. D) Exercise at home instead of a gym.

D

The nurse is verifying the contents of a parenteral nutrition formula before beginning a new bag on the client. Which of the following ingredients would be a reason to call the physician and clarify the order? A) Dextrose B) Amino acids C) Vitamins D) Galactose

D

At what age does the American Academy of Pediatrics (AAP) recommend that juices be introduced into the diets of infants? A) Not before 1 month of age B) Not before 3 months of age C) Not before 6 months of age D) Not before 9 months of age

C

Intravenous fat or lipids are usually given separately from parenteral nutrition (PN). What allergy would make lipids contraindicated in a client? A) Egg B) Milk C) Peanuts D) Soy

A

Obesity is a disease that is running rampant in the United States. A nurse is speaking to a civic group about overweight and obesity. One of the subjects is the complications associated with obesity. What is one of the complications of obesity? A) Obstructive sleep apnea B) Kidney stones C) Intestinal polyps D) Pancreatitis

A

Over the age of 50 years, the body needs a higher intake of vitamin D. What is a good source of the vitamin D needed by older adults? A) Fortified milk B) Green leafy vegetables C) Lean red meats D) Nuts

A

Parenteral nutrition (PN) can be infused into either a central or peripheral vein. What type of parenteral solution is infused into a central vein? A) Hypertonic B) Hypotonic C) Isotonic D) 40% isotonic, 50% hypotonic

A

Partially hydrolyzed formulas are made for people with impaired digestion or absorption. What does this mean? A) Partially hydrolyzed formulas do not contain whole proteins. B) Partially hydrolyzed formulas do not contain amino acids. C) Partially hydrolyzed formulas contain only dipeptides. D) Partially hydrolyzed formulas contain only tripeptides.

A

The 74-year-old client in the nursing home has developed a pressure ulcer on her sacrum. What could be a cause of the development of this ulcer? A) Inadequate food and fluid intake B) Turning freely in bed C) Overhydration D) Lack of vitamins B and C

A

The genetic engineering of our food supply has produced varied results. Which foods available in American supermarkets are most likely to have genetically engineered ingredients? A) Soybean oil, cottonseed oil, and corn syrup B) Fortified wheat and oats C) Tomatoes and corn oil D) Milk and dairy products

A

The nurse has been caring for a client on the unit for the past week. The client had a ruptured appendix and developed peritonitis. The client had a PEG tube inserted for enteral nutrition (EN); however, the client is not recovering well and the health care team has been discussing switching to parenteral nutrition (PN). Which of the following would be the best indicator to switch from EN to PN? A) Paralytic ileus due to peritonitis B) Decreased costs for formula C) Easier to give medications via PN tube D) Decreased risk of further infection

A

The nurse has been discussing parenteral nutrition (PN) with a group of student nurses. After the discussion, the nurse realizes more discussion is necessary when she hears one say which of the following? A) "Parenteral nutrition is an emergency procedure." B) "Parenteral nutrition should be discounted as soon as feasible." C) "Parenteral nutrition formula is compounded by the pharmacy." D) "A central line is the best method for delivery."

A

The nurse is caring for a 90-year-old woman who is receiving peripheral parenteral nutrition (PPN). The nurse will know to assess frequently for which of the possible complications of PPN? A) Phlebitis B) Refeeding syndrome C) Gingivitis D) Tube feeding syndrome

A

The nurse is discussing enteral and parenteral nutrition with a class of graduate nurses. They are asked to devise an appropriate feeding schedule for a client on gastric enteral nutrition. Which of the following would be expected to be seen on their feeding schedule? A) Start feeding at 10 to 40 mL/hour and advance by 10 to 20 mL/hour every 3 to 12 hours until the maximum rate of 125 mL/hour is reached. B) Start feeding at 10 to 25 mL/hour and advance by 5 to 15 mL/hour every 4 to 8 hours until the maximum rate of 125 mL/hour is reached. C) Start feeding at 50 to 75 mL/hour and advance by 10 to 25 mL/hour every 4 to 8 hours until the maximum rate of 150 mL/hour is reached. D) Start feeding at 50 to 75 mL/hour and advance by 5 to 15 mL/hour every 12 to 24 hours until the maximum rate of 175 mL/hour is reached.

A

The nurse is helping the client prepare for discharge after a severe case of food poisoning. The client has been tolerating his feedings and the physician would like for him to advance to a soft diet for the next week until his next office visit. Which of the following would be a possible reason for this? A) Minimize intestinal activity for healing purposes B) Slowly replace intestinal flora C) Ensure adequate hydration D) To prevent rebound constipation

A

The nurse is preparing a meal plan for a client who will be assisted by a home health aide. The nurse recognizes the overall goal of nutrition therapy for this older adult is which of the following? A) Maintain or restore maximal independent functioning B) Reduce chronic disease deterioration C) Prevent chronic disease D) Decrease the use of medication

A

The nurse is teaching a class on nutrition in the local nursing program. While discussing organically grown foods, it is mentioned that these foods are produced with what? A) Little or no synthetic fertilizers B) Antibiotic additives C) Manufactured chemicals D) Artificial hormones

A

The nurse is working with a client who has chronic constipation. After evaluating the clients' food intake, it is determined that the client needs to ingest more fiber. What is the recommended daily intake of fiber for this 55-year-old female? A) 21 g/day B) 25 g/day C) 30 g/day D) 38 g/day

A

Potential complications of parenteral nutrition (PN) include which of the following? (Select all that apply.) A) Electrolyte disturbance B) Rebound hypoglycemia C) Hyperglycemia D) Infectious E) Trace element toxicity

A, B, C, D

The nurse obtains a height and weight at each well-child visit to determine the risk for obesity. All young clients who are not in a healthy weight range should be evaluated for which of the following? Select all that apply. A) Medical risks B) Behavior risks C) Family dynamics D) Child neglect

A, B

A family is meeting with the nurse to discuss their concern about their 78-year-old family member who is having difficulty chewing food. The client is refusing a pureed diet. Which of the following are examples of food the family can offer? Select all that apply. A) Ripe bananas B) Soft melon C) Cooked carrots D) Fried potatoes E) Roasted chicken

A, B, C

Diarrhea can be a complication of tube feeding. What may contribute to the complication of diarrhea in a tube-fed client? (Select all that apply.) A) Bacterial contamination B) Rapid feeding rate C) Low fat content of the formula D) Infusion of a cold formula E) Slow feeding rate

A, B, D

Many of the symptoms of anorexia are silent or hidden, even the physical symptoms. Which of the following are physical symptoms of anorexia? (Select all that apply.) A) Amenorrhea B) Anemia C) Diarrhea D) Hypotension E) Hypervitaminosis D

A, B, D

Sometimes children do not want to eat when the parents want them to. What strategies could be used to get a child to eat? Select all that apply. A) Eating with the child B) Limiting snacks C) Offering one food group at a time D) Spacing meal time further apart E) Giving them only what they like

A, B, D

Clear liquid diets do not contain an adequate amount of calories or most nutrients to maintain optimal nutrition in a client. What is the only vitamin clear liquid diets may contain adequate amounts of? A) Vitamin A B) Vitamin E C) Vitamin C D) Vitamin D

C

Commercially prepared liquid supplement formulas are used to increase the calorie intake of clients actively at risk for malnutrition. How many calories do the standard commercially prepared routine liquid supplement formulas generally provide? A) 150 cal/8 oz B) 200 cal/8 oz C) 250 cal/8 oz D) 300 cal/8 oz

C

Infants can be either breastfed or formula fed. What would an infant who is formula fed be at risk for? A) Underfeeding B) Overfeeding C) Dehydration D) Iron overload

B

People who are chronically "on a diet" are at risk for nutrient deficiencies. What nutrient increases satiety, making a person feel fuller and better able to stick to a low-calorie regimen? A) Calcium B) Protein C) Carbohydrates D) Potassium

B

People who are overweight often set unrealistic and unattainable weight loss goals. What is an achievable and attainable initial weight loss goal? A) Less than 5% of body weight B) 5% to 10% of body weight C) 10% to 15% of body weight D) 15% to 20% of body weight

B

People who are overweight or obese often want to see the weight "fall off" their bodies. However, the recommended rate of weight loss for the first 6 months of treatment is what? A) 0.5 pounds a week B) 1 to 2 pounds a week C) 2 to 3 pounds a week D) 3 to 4 pounds a week

B

Quality-of-life issues are a priority in the elderly, especially in residents of long-term care facilities. What are the key components in meeting quality-of-life standards among older adults who are residents of long-term care facilities? A) Prevention of depression and diabetes B) Prevention of unintentional weight loss and pressure ulcers C) Prevention of weight gain and hyperlipidemia D) Prevention of low albumin and anorexia

B

Sarcopenia is the loss of muscle mass and strength. It is related to a sedentary lifestyle and less than optimal diet. It is a process that begins in the fourth and fifth decades of life. This loss of muscle mass can be halted or reversed with which of the following? A) Aerobic exercise B) Strength-training exercises C) A high-protein diet D) A high-protein diet, high-calorie diet

B

The client is learning to read the Nutrition Facts label when shopping for food. Information that appears on the Nutrition Facts label is specific for what? A) Size eaten B) Size listed C) A 1800-calorie diet D) A 2500-calorie diet

B

The nurse is teaching a class of aides at a long-term care facility how to assess and document a client's nutritional intake. What mandates the documentation of nutritional intake for the residents of long-term care facilities? A) Maximum Data Set (MDS) B) Minimum Data Set (MDS) C) Regulatory Data Set (RDS) D) Maximum Regulatory Set (MRS)

B

Culture profoundly affects what and when we eat. As each culture has it owns customs, there is a common element that all share. What do all cultures do? A) Eat three or more times daily. B) View slimness as attractive and desirable. C) Use food as part of celebration. D) Rely on meat to attain their protein requirements.

C

The nurse has been asked to speak on "Nutrition in the Foods We Eat" at a local town meeting. During the presentation, functional foods are explained. Which foods would be described as natural functional foods? Select all that apply. A) Raspberry tea B) Tomatoes C) Yogurt D) Garlic E) Strawberry jelly

B, C, D

The nurse is teaching the family members of the client about the pureed diet the client will need to follow while his jaw is wired as he heals from a broken jaw. Which of the following suggestions will be important to include in the discussion? (Select all that apply.) A) Liquids should be thin to allow ease of swallowing. B) Use broth, cheese, milk, or tomato sauce instead of water for blenderizing the food. C) All foods should be smooth and not chunky. D) All foods are allowed if liquefied.

B, C, D

When treating a client for anorexia nervosa (AN), it is important to know what diet interventions work best. Which diet interventions are appropriate for clients with anorexia nervosa? (Select all that apply.) A) Increasing sodium intake to promote normal fluid balance B) Providing small, frequent feedings to maximize intake C) Emphasizing foods that are served cold or at room temperature D) Emphasizing foods that are served hot E) Avoiding caffeine

B, C, E

A person who is relatively healthy and has a history of restrictive dieting but has failed to achieve successful weight loss has other options in fighting obesity. What is one of these other options? A) Using the American Diabetic Exchange lists B) Using the MyPlate plan to control food intake C) Using a nondiet approach to weight control D) Counting fat grams

C

Drugs are available to aid in weight loss, but they are not for everyone. When is a person a candidate for drug therapy in the treatment of obesity? A) When a man's waist is 35 inches or more B) When the person has not been able to lose weight any other way C) When a BMI is 30 or greater D) When the person can maintain a 1500-calorie diet for at least 1 month

C

During a discussion on diet and nutrition at a local junior league meeting, the nurse is asked for tips on retaining the nutrient value of foods. Which of the following would be the best response? A) Cut produce into small pieces. B) Keep produce at room temperature. C) Do not thaw frozen vegetables before cooking. D) Peel and pare vegetables before cooking.

C

Enteral nutrition (EN) is used to supplement adequate nutrition to a client who cannot take in adequate calories and nutrients orally. Research studies have shown what about enteral nutrition? A) It is better than parenteral nutrition. B) It reduces length of hospital stay. C) It does not reduce length of hospital stay. D) It reduces mortality.

C

For a long-term care resident, a restrictive diet could decrease quality of life. When should restrictive diets be used in long-term care facilities? A) When a resident has decreased intake and weight loss B) For hospice care C) When a significant improvement in health can be expected D) For one week a month

C

Full liquid diets have been traditionally used between clear liquid diets and soft diets as diet therapy is advanced after surgery. What does the scientific evidence show about this practice? A) There is a lot of scientific evidence to support it. B) Skipping this step in refeeding puts the client at risk for nutritional complications. C) There is little scientific evidence to support it. D) It is a necessary nutritional step in progressive refeeding of the client.

C

If a client is overweight or obese, setting the goal of reaching the "ideal" weight may be very hard to accomplish. To achieve health benefits from weight loss, how much weight does an individual actually have to lose? A) Health benefits occur only when ideal body weight is achieved. B) Health benefits do not always occur, even if weight loss is significant, if obesity is chronic. C) Health benefits can be realized with only a modest weight loss. D) Health benefits cannot be measured.

C

Magnesium is one of the nutrients that older adults often do not get enough of. What are the recommended sources of magnesium for the elderly? A) Fruit juices B) Carrots C) Yogurt D) Potatoes

C

The nurse has a client who is receiving her nourishment via a transnasal tube. The client is receiving an intact formula. The nurse is aware that his client is receiving which of the following? A) Disease-specific amino acids B) High-protein, low-calorie formula C) Complex molecules of protein D) Individualized formula for client needs

C

The nurse has been caring for a client in ICU who is receiving enteral nutrition (EN) via continuous drip method. As per the orders, the nurse is assessing gastric residuals. The nurse is aware that the feeding should be withheld and the client tolerance reassessed if the residual measures which of the following? A) Greater than 300 mL B) Greater than 400 mL C) Greater than 500 mL D) Greater than 600 mL

C

The nurse is asked to speak about weight loss drugs to a group of bariatric clients. What would they be told about phentermine, an FDA-approved drug for weight loss? A) It works by making the body think it is full. B) It is approved for approximately 6 months of use. C) Tolerance may develop after only a few weeks. D) It is a peripheral nervous system drug.

C

A student in the nutrition class is reporting on the availability of nutrition information. According to the student's report, where do most Americans get their information on nutrition? A) Internet B) Doctors C) Friends and family D) News media

D

Most recommended levels of intake for vitamins and minerals do not change with aging. An exception to this is the recommended dietary allowances of vitamin D, which are higher in adults over age 50 years. What causes the body's need for vitamin D to increase over the age of 50 years? A) The ability to absorb calcium, which decreases with age B) The potential risk for coronary heart disease, which uses vitamin D C) The increased consumption of coffee and tea interferes with vitamin D synthesis D) The ability to synthesize vitamin D from sunlight, which decreases with age

D

Older adults need adequate protein in their diet. What are the approximate protein needs per day for an older adult weighting 132 pounds (60 kg)? A) 24 g/day B) 36 g/day C) 44 g/day D) 48 g/day

D

The client is a 65-year-old male. Approximately, how much longer can he expect to live? A) 15.8 years B) 16.5 years C) 17.3 years D) 19.2 years

D

The nurse is discussing organic labeling with the nutrition class when one of the participants asked about the criterion for labeling organic foods. What would be the best response? A) It's based on what natural pesticides are used in the growing of the foods. B) It's based on whether the farm that produces the food has been certified organic. C) It's based on the number of natural fertilizers used to produce the food. D) It's based on whether it meets criterion that defines the four official organic categories.

D

A Vietnamese mother comes to the clinic with a sick child. She states that she tried giving the child hot oregano tea seasoned with salt, but it was not effective. What is the child complaining of? A) A headache B) A cold or respiratory infection C) Hypertension D) An upset stomach

D

A student in a nutrition class is giving a report on "Adolescent Obesity." One of the topics in the report is health risks increased by obesity. What health risk would you expect to be included in the report? A) Hypercalcemia B) Type 1 diabetes mellitus C) Hypercholesterolemia D) Hyperlipidemia

D

A young child, until the age of 4 years, is at risk of choking. To decrease this risk, what should young children not be given? A) Cubes of cheese B) Noodles C) Soda crackers D) Grapes

D

African Americans have several nutrition-related health risks. The incidence of what chronic diet-related disease is almost double in African Americans than in Whites? A) Cancer B) Diabetes C) Heart disease D) Hypertension

D

Calcium deficiency is a nutrition risk for adolescents. What is a contributing factor to the risk for calcium deficiency in adolescents? A) An increased intake of fast foods B) Iron deficiency C) The adolescent growth spurt D) The substitution of soft drinks for milk

D

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

D

The Dietary Guidelines for Americans recommend a heart-healthy diet. What ages are these recommendations for? A) 1 year to adult B) 2 years to adult C) 5 years to adult D) 10 years to adult

B

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

B

People who come to the United States from other countries bring their culture with them. Why may they retain their own comfort foods? A) Familiarity B) Comfort C) Link with the past D) Tradition

C

Whole milk is added to the diet of infants, just like other foods are added to their diet. By what age does whole milk become a major source of nutrients for the child? A) 6 months B) 9 months C) 12 months D) 2 years

C

The nurse is aware that there are different categories for food. While conducting an assessment with a new client, it is explained that peripheral foods are eaten sporadically. What are these foods typically based on? A) Cultural norms B) Religious dietary laws C) Regional availability D) Personal preference

D

The client has a 6-month-old infant. It is part of the infant's bedtime routine to get a bottle of warm milk when he goes down for the night. What is this infant at risk for? A) Consuming too many calories B) Developing diabetes later in life C) Nursing bottle caries D) Gastric reflux

C

The client has an active 15-year-old boy. To maintain his weight, how many calories may he need per day? A) 2000 calories B) 2400 calories C) 2800 calories D) 3200 calories

C

The nurse is admitting a new client who is a Muslim. The nurse notes this on the client's diet orders. Which of the following is prohibited by Islamic dietary laws? A) Beef B) Poultry C) Pork D) Eggs

C

The nurse is admitting three new clients to the unit. One is Mexican American, one is Chinese American, and one is African American. Part of the dietary assessment is assessing acculturation. What common questions could be asked of all three clients to determine their level of acculturation? Select all that apply. A) "What traditional foods do you eat?" B) "Do you use herbs or home remedies?" C) "Who in your extended family eats traditional foods?" D) "Will someone be bringing in your food?"

A, B

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

A, B, C

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

A, B, C, D

Our American culture has adopted the use of convenience foods in our diet. What are tips for helping a person balance convenience with nutrition? Select all that apply. A) Reading the label B) Adding additional ingredients to stretch a meal C) Adding salt D) Adding healthy side dishes E) Adjusting seasonings

A, B, D, E

Convenience foods are part of the American way of life. Convenience foods have impacted what for Americans? Select all that apply. A) Time B) Budget C) Availability D) Acceptability E) Nutritional value

A, B, E

A client in the unit believes the pneumonia he has is due to fate. The nurse overhears him asking his family to bring him home remedies for respiratory illnesses. What culture would you expect him to be a part of? A) Christian B) African American C) Hindu D) Mexican American

B

The nurse is teaching a nutrition class. The assignment given to the students is to pick the healthiest meal from the following choices. Which meal would be the best one to choose? A) Cheese ravioli with meat sauce B) Baked veal cutlets with masala sauce C) Breaded chicken parmesan with marinara sauce D) Pasta with meat sauce

B

An 18-year-old victim of a car accident is being transferred to the unit. The report from the emergency department is that the client is female and a practicing Muslim. In reviewing the orders for this client, what diet orders will be expected? A) No pork products B) A vegetarian diet C) No restrictions D) No meals until after sundown

A

Because of the dietary influences of Buddhism, many Buddhists adhere to which of the following? A) Are lacto-ovo vegetarians B) May avoid garlic and onions C) Fast during Ramadan D) May avoid blood-colored root vegetables

A

During a well-child visit, the nurse determines the BMI and reviews the food records to evaluate for which of the following? A) Adequacy of intake B) Progression toward optimal BMI C) Risks of obesity D) Risks of malnutrition

A

A group of nurses go out to eat lunch. Which of the following dinner choices is the healthiest? A) Baked chicken breast, salad with dressing on the side, steamed broccoli, and fresh fruit cup B) Lacto-vegetarian pizza C) Breaded fish fillet, creamed corn, steamed spinach, and a small tossed salad with ranch dressing D) Angel hair pasta with Alfredo sauce, steamed broccoli, cauliflower, and carrots, dinner roll with low-fat margarine

A

A mother is concerned her 15-year-old daughter is not very active. The mother wants to know how many calories a day should she feed her to keep her from gaining weight. A) 1800 calories B) 900 calories C) 1200 calories D) 1500 calories

A

A nurse is trying to help her clients with their meal trays. The main complaint appears to be that the foods are not seasoned correctly. Understanding that seasonings are cultural, what are the different seasonings recognized as between one culture's foods and another's? A) The distinguishing feature B) The regional identifying mark C) The available taste D) The qualifying characteristic

A

Every culture influences the food eaten by its people, but culture is not the only influence on diet. What is the strongest influence on food habits? A) Religion B) Nationality C) Available food D) Region

A

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

A

Traditional "soul food" is eaten by a large portion of the American population. What is the primary protein source in a traditional soul food diet? A) Pork B) Wild game C) Mutton D) Beef

A

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

A

A client has come to the clinic with the repeat complaint of constipation. The nurse is aware that the diet may be the reason. People who eat a lot of convenience products may have a problem with constipation because their diet is consistently low in what? A) Vitamin C B) Fiber C) Sodium D) Protein

B

In the United States, horsemeat, insects, and dog meat are not considered food items, even though they meet the criteria for what is considered "food." What dictates what is acceptable as a food item and what is not? A) Availability B) Culture C) Flavor D) Preference

B

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

B

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

B

The client is a 6-month-old infant boy. What is the recommendation for the first solid food that should be introduced into his diet? A) Infant vegetables B) Infant rice cereal C) Strained infant fruits D) Non-citrus fruit juices

B

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

B

When safely introducing new foods into an infant's diet, the parents should introduce one food at a time in a simple form. What period of time should they wait between introducing new foods so that allergic reactions can be easily identified? A) 2 to 3 days B) 5 to 7 days C) 7 to 14 days D) 3 weeks

B

While learning about different cultures, a student asks what "pareve" means. What would be the best answer? A) Kosher B) Dairy-free C) Egg free D) Free of animal products

B

Acculturation changes the eating habits of most people from cultures other than American. What statements are true regarding acculturation? Select all that apply. A) Adults tend to change their eating habits quicker than children. B) First-generation Americans tend to adhere more closely to traditional eating patterns than subsequent generations. C) People with higher education tend to change their eating habits more quickly than people with less education. D) American food undergoes change in response to the influx of groups from other cultures. E) Second-generation Americans may give up ethnic foods and the traditional ways of preparing them.

B, C, D

Convenience foods can be ingredients which are used to create home-cooked meals in a shorter amount of time and still have a positive impact on nutrition. Which of the following are examples of nutritious convenience foods? Select all that apply. A) Frozen spaghetti sauce B) Fully cooked roasted chickens C) Bagged salad mixes D) Prewashed and cut vegetables E) Frozen pizza

B, C, D

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

B, C, D

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

B, D, E

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

C

It is recognized that food habit is one of the last behaviors people change through acculturation. Children tend to adopt the new ways quickly and easier. What is thought to be one of the reasons for this? A) Economics B) Taste C) Status symbol D) Information

C

"Soul food" consists of traditional southern African American food and cooking techniques. What is tradition soul food high in? A) Protein B) Protein and fat C) Fat and cholesterol D) Fiber

C

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

C

Acculturation changes the diet of most cultures. How could Mexican American cooking methods be made healthier? A) Decrease the use of whole milk. B) Decrease the use of chili peppers. C) Decrease the use of oil or lard. D) Decrease the use of margarine.

C

Acculturation occurs at different rates. When are people of different cultures who move to the United States most likely to eat traditional foods? A) Breakfast B) Lunch C) Dinner D) Bedtime snacks

C

As children grow, they generally consume more calories, decide if they want to eat, and how much they want to eat. What is the rule-of-thumb guideline to determine an age-appropriate serving size for a 3-year-old? A) 3 teaspoons B) 2 tablespoons C) 3 tablespoons D) Equal to that of an adult

C

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

C

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

C

Religious proscription in dietary laws is not uncommon. What is it that Orthodox Jews do not eat? A) Animal flesh B) Beef C) Pork D) Shellfish

C

School-aged children do not generally make food choices that meet the recommendations of all the food groups. This means that some foods are eaten in inadequate amounts. Which foods are these? A) Meat, vegetables, and fats B) Meat and grains C) Fruits, grains, and dairy D) Vegetables and grains

C

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

C

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

C

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

C

There are commercial formulas made specifically for infants born with inborn errors of metabolism. For which of the following is there a special commercial formula? A) Constipation B) Corn syrup urine disease C) Phenylketonuria D) Cystic fibrosis

C

A nurse is attending a large Chinese American gathering in which a meal is to be served. What foods would be expected to be absent at this meal? A) Fruits and vegetables B) Poultry C) Grain products D) Milk and dairy products

D

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

D

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

D

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

D

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

D

Which lunch is best for a 10-year-old who is active? A) 6 oz of chicken noodle soup, 6 saltine crackers with 2 tablespoons of butter, 3/4 cup of ice cream, and 12 oz of diet soda B) 3 oz of hamburger, lettuce leaf, tomato slice, 1 slice of onion, 1 oz of processed cheese, 1 hamburger bun, 6 oz of French fries, and one 8-oz strawberry milkshake C) 6 chicken nuggets, 1/4 cup of ketchup, 4 oz cup of applesauce, and one 4-inch slice of pumpkin pie with whipped cream D) 3 oz of tuna on whole wheat bread, 1 medium apple, and 8 oz of 2% milk

D

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

D