Nutrition final exam

The nurse is teaching a class about correctly reading food labels. The nurse confirms the class understands the differences between commonly used oils when which if the following is stated?

"Canola oil is a good oil."

The nurse describes to a client that protein is formed from essential and nonessential amino acids. The client is having difficulties understanding the difference. Which of the following is the best explanation the nurse can provide?

"Essential amino acids must be consumed in the diet."

The client is interested in making dietary changes to limit the intake of saturated fat. When assessing the client's knowledge after providing education regarding making food choices considering fat content, the client demonstrates effective learning when she states which of the following?

"I am going to find alternatives to eating beef."

The nurse is conducting a workshop at a local health fair. After the presentation, the nurse recognizes that the participants understand the recommendations when one states which of the following?

"My saturated fat intake should be less than 10% of my total calories per day."

The client tells the nurse he is not willing to give up eating red meat entirely. Which response by the nurse will help the client ensure saturated fat consumption is within the recommended range?

"Pay close attention to portion sizes of meat."

The nurse is teaching a nutrition class in a bariatric clinic. One of the students asks, "If fat isn't good for you, why not go on a fat-free diet?" Which of the following responses should the nurse offer the client?

"Some types of fat can help to reduce heart disease."

The nurse is working with a client design a new diet based on the Recommended Dietary Allowance. Which of the statements by the nurse best reflects the recommended intake of monounsaturated fats (MUFA)?

"There is no recommendation for MUFA."

A nutrition class is discussing the role of fat in the diet and the various forms of fat. What is the nurse educator's best response when a student asks why fat is hydrogenated?

"To improve function and decrease rancidity"

The nurse is teaching a group of student nurses how to develop menu plans based on a 2000-calorie DASH eating plan. Which of the following menus best demonstrates this plan?

1/2 cup of brown rice; 6 oz of steamed salmon; 1/2 cup of steamed green beans; 1 cup of tossed salad with lettuce, carrots, tomatoes, celery, radishes, and onions; 1 tbsp of fat-free salad dressing; and hot tea

A 32-year-old female is preparing for discharge from the unit after being treated for a hypertensive crisis. The physician has ordered a 2000-calorie DASH diet. The nurse is helping the client create menus to follow once she goes home. Which of the following is a good menu option for this client?

1/2 cup of whole wheat spaghetti, 1 oz meatballs made with lean ground chicken, 1/2 cup fat-free spaghetti sauce; 1/2 cup steamed broccoli; 1/2 cup sliced fresh peaches; and 1 cup black coffee

The range for protein for adults as recommended by the Acceptable Macronutrient Distribution Range for protein is what percentage of total calories?

10% to 35%

The nurse is teaching a client how to determine the caloric content of his favorite foods. His favorite salad dressing contains 14 g of fat and no protein or carbohydrate in one tablespoonful. How many calories, per tablespoon, will he consume?

126 calories

A nutrition class is learning about the relationship between protein and nitrogen. The assignment given to the class is to calculate how many grams of nitrogen are provided by 80 g of protein. What is the correct answer expressed in whole grams?

13 g

The nurse is working with a client who wants to make dietary changes to decrease his blood pressure. The nurse should recommend the client's daily intake of sodium be reduced to which of the following amounts?

1500 mg

The nurse is caring for a 71-year-old female with heart failure who is on a 1800 mg/day sodium-restricted diet. The nurse knows the client understands the nutrition teaching when she states, "I need to restrict my intake of sodium so I will choose a breakfast of . . . " which of the following?

2 cups puffed-wheat cereal; 1 slice of whole wheat bread; 1 medium banana; 1 cup of nonfat milk; 1 cup of orange juice; and 1 teaspoon of soft, unsalted margarine

For the female adult client weighing 130 pounds, calculate protein RDA to the nearest whole gram.

47 g

The nurse is admitting a healthy adult woman to the outpatient department for day surgery. The client weighs 70 kg. What is the client's Recommended Dietary Allowance (RDA) for protein?

56 g

The nurse is teaching a nutrition class at the local high school. When discussing food sources as fuel for energy, the nurse prepares a class activity in which the students need to answer the following question: "An amino acid supplement that provides 15 g of protein and no other nutrients provides how many calories?" Which of the following is the correct response?

60 calories

One of the topics discussed in a health teaching class for clients recently diagnosed with type 2 diabetes is how to calculate the Recommended Dietary Allowance for protein in a healthy adult. The class is given the following exercise: What is the RDA for an individual weighing 75 kg? Which of the following is the correct RDA for protein for this individual?

60 g

The nurse explains that even at rest, the body has energy requirements that are best provided by fats. How much of the body's caloric needs at rest are provided by fats?

60%

The ability of the body to digest protein occurs at different levels depending on the source of the protein. What is the approximate protein digestibility for soy and legumes?

90%

The nurse is admitting a client to the hospital unit with a diagnosis of marasmus. This diagnosis is most likely secondary to what?

A chronic disease

The nurse is seeing a client who wants strategies for reducing the risk of cardiovascular disease. Which of the following strategies should the nurse recommend for increasing high-density lipoprotein (HDL-C) cholesterol?

Achieving a healthy body weight

To determine a client's state of nitrogen balance, a 24-hour urinary urea nitrogen collection is done. What additional action must be taken to ensure the lab value is assessed correctly?

Add a coefficient of 4 to that number to account for nitrogen lost in feces, hair, nails, and skin.

Protein must be broken down into smaller substances before the body can fully use it. For the body to absorb protein, it must become which end product for absorption?

Amino acids

The nurse is discussing the differences of the DASH diet and Mediterranean-style eating pattern with a client. The nurse explains the main difference between the two diets is which of the following?

Amount of fat

The nurse is teaching a client with cholecystitis how to plan. What would be the best dessert for someone with cholecystitis?

Angel food cake

The nurse is counseling a group of clients who have recently been diagnosed with celiac disease. One of the members in the group wants to know what is safe to use as a thickening agent in cooking. Which of the following would be a safe substitute?

Arrowroot starch

The nurse is helping a client plan menu choices. The client is currently recovering from dehydration from severe diarrhea. The client laboratory results showed hyponatremia and hypokalemia on admission. The client is now eating but refusing to eat bananas. The nurse suggests which of the following as a possible alternative?

Cantaloupe

The nurse is working with a group of clients at the clinic to make lifestyle changes to improve their diet. During the discussion on the various fats, they learn that which of the following fats is not digested by the body?

Cholesterol

The physician has recommended a low-fat diet for the client with cholecystitis. The client is frustrated because he likes to eat dairy products. Which of the following should the nurse suggest this client follow?

Choose dairy products that provide less than 1 g fat per serving.

The nurse is working with a client who needs to lower his sodium intake; however, the client often eats at restaurants. The nurse can suggest eliminating which of the following from meals when the client is eating out?

Choosing soup for an appetizer

The nurse is admitting a 42-year-old client with colon cancer to the unit. The client is scheduled to have a resection with ileostomy. The nurse should include which of the following information in preoperative teaching? Select all that apply.

Clear liquids with simple sugars will be permitted just after the surgery. A low-fiber diet will eventually help with reduction of stool output. Extra protein and calories will need to be incorporated into the diet.

The nurse is assisting a client in making a menu for a low-fiber diet. Which would be the best choice for a breakfast menu?

Coffee with cream and sugar, muffin, and 2 tablespoons of butter

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are two fatty acids considered to be n-3 fatty acids. Another name for these fatty acids is omega-3 fatty acids. What are the best sources of omega-3 fatty acids?

Cold-water fish, such as mackerel, salmon, sardines, and lake trout

Each of us has a specific energy need for our body to function optimally. Once this energy need is met, what will our body do with any excess protein consumed?

Converts it to fatty acids and store it

Based on the review of a client's food log, the nurse suspects a client has lactose malabsorption. This is likely because the client experiences which of the following symptoms shortly after drinking milk?

Cramping

The nurse is providing education to a group of clients who are recently diagnosed with celiac disease. The nurse should include which one of the following foods that needs to be avoided by clients with this disease?

Cream of wheat

A nurse is seeing a client who has been identified at risk for coronary heart disease. The nurse discusses with the client various lifestyle changes that can help lower the blood pressure. Which of the following are some of those lifestyle changes? Select all that apply.

Decrease sodium intake to 2300 g/day Lose weight Exercise 150 minutes/week

Amino acids, the building blocks of proteins, have the ability to act as buffers in the body. This means that proteins can maintain normal blood pH. The purpose of maintaining normal blood pH protects body protein from being which of the following?

Denatured

The nurse is seeing a client with a body mass index of 27. The client has a blood pressure of 145/92 mmHg. Given that the client is in stage 1 hypertension, which of the following would be the best initial treatment?

Diet

The nurse is discharging a client with dysphagia from hospital. Which of the following teaching points should the nurse include to help the client maximize oral intake as safely as possible?

Discourage consumption of alcohol.

The nurse is preparing a client for discharge from the hospital after a laparoscopic cholecystectomy. As a result of this surgery, the quality of bile and the amount available will change. Which of the following is important for the nurse to teach the client about dietary changes?

Eat a low-fat diet.

A client has come to the clinic to learn about diet changes she should make to reduce her chance of developing a chronic disease. What nutritional recommendations should the nurse make regarding EPA and DHA to reduce the risk of heart disease?

Eat two portions of fatty fish weekly.

The nurse is providing teaching to a client being discharged to finish recovering from a small bowel resection and ileostomy. The client is concerned about what the best diet is for him. What would be the best response?

Eating small, frequent meals

The nurse is assessing a new client who is being evaluated for coronary heart disease. After reviewing his dietary habits, the nurse notes which of the following as a possible contributing factor to this client's condition?

Eating steak 4 to 5 times per week

A group of student nurses are discussing the various fats and fatty substances in the body. They learn that phospholipids are unique in that they can act as what in the body?

Emulsifiers

The nurse is assessing a 39-year-old woman's diet who has been experiencing chronic constipation. When recommending nonpharmacologic interventions, which of the following should the nurse include?

Ensure at least eight glasses of water are consumed daily.

The client is having difficulty understanding why she is not able to fit into smaller sized clothing, despite making changes to her eating pattern to include more unsaturated fats. The nurse explains that the body is very efficient at storing which of the following nutrients in adipose cells?

Fat

A client informs his nurse he has decided to become a vegetarian and will only choose to occasionally eat meat, fish, or poultry products. The nurse correctly identifies this client is choosing which type of vegetarianism?

Flexitarian

An 18-month-old victim of a car accident is being admitted to the pediatric ICU. In reviewing the orders for this client, the nurse expects to see diet orders that provide what kind of nutritional therapy?

Gradually increased as tolerated

The nurse is reviewing the food log with a client. The nurse is concerned because the client's blood pressure is elevated. Which item on the log may be contributing to the elevated blood pressure?

Hot dogs

A client has been instructed to start a high-fiber diet to treat chronic constipation. Which of the following suggestions will help the client make the transition easier?

Increase the fiber intake gradually.

The nurse is teaching a nutrition class for nursing students. The discussion for today is about the nutrition therapy for malabsorption disorders. The students correctly state which of the following interventions can help manage symptoms of this disorder?

Individualized therapy according to symptoms and complications

The nurse is working with a client who was recently been found to have lactose malabsorption. The client needs to adapt to a low-lactose diet. Which of the following should the client avoid?

Instant soups

The nurse is working with a client who needs to lose weight to try and lower his hypertension. The client wants to focus on individual nutrients and the nurse is trying to encourage him to look at eating whole "real" foods instead. Which of the following explanations can the nurse share with this client concerning this?

It is likely several aspects of the diet lower blood pressure.

A client who is pregnant is concerned about eating fish due to the risk of consuming methylmercury. The nurse should recommend she avoid which of the following to decrease the exposure to methylmercury?

King mackerel

The nurse is providing education to a client who is learning to read labels to identify which products contain lactose. Which of the following are safe for the client with lactose malabsorption to consume? Select all that apply.

Lactate Lactic acid Lactalbumin Casein

A client calls the clinic complaining of diarrhea that has lasted 36 hours. The nurse recommends which of the following nutrition interventions for this client?

Liberal fluid intake

The client has come to the office with an exacerbation of his celiac disease. He says he has been reading the labels and making sure he avoids wheat, barley, and rye. After reviewing the labels with the client, the nurse recognizes which listed ingredient is responsible for the client's symptoms?

Malt flavoring

An intervention proven to reduce hypertension and increase weight loss is a "heart healthy" diet. What diet besides the DASH diet is recommended as "heart healthy"?

Mediterranean diet

The nurse is caring for a client 1 day post-op after colon resection with anastomosis. The client has a nasogastric tube in place, putting him on nothing-by-mouth (NPO) status. The nurse is aware the client will be in which of the following physiologic states?

Negative nitrogen balance

A nurse educator can be certain the students have a correct understanding of the difference between protein from carbohydrates and fats when they state protein contains which of the following?

Nitrogen

The nurse educator explains to the students in a nutrition class for nurses that triglycerides are a class of lipids that are composed of a glycerol molecule as its backbone with fatty acids attached. The students should correctly identify which of the following is not an element of triglycerides?

Nitrogen

The nurse explains to a client that monounsaturated fat is considered a "heart healthy" fat. The nurse should suggest the client consume which of the following oils to increase this type of dietary fat?

Olive oil

The nurse explains to the client that there are different types of fats. Client teaching is effective when the client states monounsaturated fats are predominantly found in which sources?

Olive oil

The nurse assessing a client with lactose intolerance is likely to find the client is having which of the following type of bowel movements?

Osmotic diarrhea

In evaluating a client's nutritional needs, the nurse realizes the client will need to increase protein intake when which of the following conditions is present?

Peritoneal dialysis

The nurse is helping a client prepare menus to reflect dietary changes the physician has ordered due to the recent diagnosis of CHD. Which of the following components of whole grains may provide benefits for clients with CHD? Select all that apply.

Phytochemicals B vitamins Fiber

The stability of fats is influenced by their degree of unsaturation. Which fats are most susceptible to rancidity?

Polyunsaturated fats

Nitrogen balance varies among different groups of people. What is considered normal nitrogen balance in infants, children, adolescents, and pregnant and lactating women?

Positive nitrogen balance

An adolescent client tells the nurse she has been restricting calories for 1 month in order to lose weight. She reports that since she started the diet, she has been feeling tired and does not have enough energy to exercise. The nurse suspects the client is experiencing which of the following problems?

Protein catabolism

Red wine consumption is encouraged to be limited to no more than one per day for women and two per day for men. How may the moderate consumption of red wine reduce the risk of heart disease?

Reducing platelet aggregation

It is necessary to restrict protein intake in clients diagnosed with certain disease processes such as clients in renal failure who are unable to excrete nitrogenous wastes. What other disease process necessitates a protein-restricted diet?

Severe liver disease

The nurse is counseling a clinic client who has short bowel syndrome on how to change his diet from regular to low fat. What would be the best food to include in the menu plan?

Sherbet

When teaching a third-grade class about protein digestion during a nutrition class, the school nurse explains that the principal site of protein digestion is which of the following?

Small intestine

The school nurse is working with a 16-year-old high school student who is interested in starting a vegetarian diet. When trying to emphasize the importance of consuming complete proteins, which of the following foods should the nurse recommend that the high school student include in the diet?

Soy

The nurse is preparing to complete an assessment of a new client who is being admitted to rule out nutritional problems. The nurse is aware that there are times when the body breaks down fatty acids incompletely, resulting in an increase of ketone formation. Which of the following situations will result in this?

Starvation and uncontrolled diabetes

The nurse is seeing a client who is frustrated that she is not losing weight even though she is following the DASH plan. After reviewing her food log, the nurse recognizes which of the following may be problematic?

Sweet iced tea

The nurse is assisting a client with celiac disease to plan a daily menu. What food would be appropriate for this client?

Tapioca pudding

When asked by a client why the "Mediterranean"-type diet is recommended by the American Heart Association (AHA), which of the following is the nurse's best response?

The diet is high in unsaturated fat.

The nurse is teaching a class on a high-fiber diet. The class correctly recognizes that clients may require a fiber supplement for which of the following reasons?

The fiber content of fruits, vegetables, and whole wheat bread is low.

The nurse has been explaining to a group of clients that proteins have many different functions in the body. When assessing knowledge comprehension of the clients, the nurse can know teaching was effective when they correctly answer which of the following determines a protein's function?

The shape of a protein

High school students are learning about nutrition. They have learned that fatty acids are either essential or nonessential. What makes some fatty acids essential?

They cannot be synthesized by the body.

The nurse is providing education regarding the cardiovascular health risk factors associated with consuming dairy products, beef, pork, poultry, and lamb. Which of the following rationale explains why these foods are problematic?

They contain saturated fat.

When providing information about the benefits of "real" foods, which of the following reasons can the nurse provide that links fruits to possible cardiometabolic benefits?

They have antioxidant properties.

For a client with improving dysphagia the speech therapist has recommended moving the client to nectar-like liquids. Which of the following liquids can the nurse permit on the client's diet tray?

Thin milkshakes

The American public has been warned to attempt to eliminate "trans fats" from their diets. Why has this been encouraged?

Trans fatty acids raise the level of "bad" cholesterol in the blood.

The nurse has given a group of students the assignment of making a DASH menu based on 2000 heart-healthy calories. What would be the best lunch on this diet?

Turkey sandwich with 2 oz of low-sodium turkey; 1 tbsp of Dijon mustard; 2 slices of reduced fat cheddar cheese; sesame roll; 1 large leaf of romaine lettuce; 2 slices of tomato; 1 cup of low-fat, low-sodium potato salad; and 1 medium orange

calcium in her diet but does not want to take supplements. The nurse should recommend the client include which of the following foods in her diet? Select all that apply.

Turnip greens Broccoli Almond

The nurse is preparing to discharge a client who has been treated for fecal impaction due to chronic constipation. Which of the following foods can the nurse recommend that will act as a laxative?

Unprocessed wheat bran

When teaching nutritional information about fat to a group of nursing students, the nurse educator correctly explains that the difference between saturated and unsaturated fatty acids is which of the following?

Unsaturated fats are often found in fish oils.

The nurse is assessing the nutritional needs of a client who reports he is a strict vegan. Because the client adheres to a plant-based diet only, he may be at risk for a deficiency of which of the following nutrients?

Vitamin B12

The nurse is working with a client who asks what he should eat to lower his triglyceride levels. Which of the following foods should the nurse recommend?

White fish

The nurse is teaching a group of student nurses about eating correctly to treat hypertension. After the discussion, the students were able to indicate which of the following as effective as drug monotherapy for mild hypertension?

Whole real foods diet

The nurse recognizes that according to the DASH diet, which of the following is a suggested food for the grains group?

Whole wheat pasta

The nurse is helping a client pick better choices to decrease solid fat intake. Which of the following are the best choices? Select all that apply.

flaxseeds walnuts tuna

Polyunsaturated fatty acids occur in different formations based on where the double bond occurs in relation to the methyl end. This location determines what type it is. Linoleic acid is which type?

n-6 Fatty acid