Nutrition Practice Test

The nurse is preparing to administer an intermittent tube feeding to a client. The nurse aspirates 90 mL of residual from the tube. What would the nurse do? Select all that apply. Reinstill the residual and administer the feeding. Place it into a container for laboratory analysis. Hold the feeding. Document the amount of residual. Deduct the amount of the residual from the new feeding before administering.

Unless otherwise instructed or if the residual contents appear abnormal, an amount of less than 100 mL is reinstilled; then a normal amount of prescribed tube feeding is administered. The amount of residual should be documented. It is important to return the contents to the stomach to prevent electrolyte imbalances. The feeding is not held, and the residual is not sent to the laboratory. The tube feeding should continue at the prescribed rate.

A hospitalized client is a lacto-vegetarian. Which food item would the nurse remove from the meal tray? Cheese Eggs Broccoli Milk

Lacto-vegetarians eat milk, cheese, and dairy foods but avoid meat, fish, poultry, and eggs.

The nurse is reinforcing instructions to a client regarding how to decrease the intake of phosphorus in the diet. The nurse would tell the client that which food items are allowed with few restrictions in a phosphorus-restricted diet? Select all that apply. Almonds Fish Apples White bread Whole-grain pasta Egg whites

Phosphorus is in many foods, especially meats, dairy, and whole grains. Foods low in phosphorus include apples, white bread, and egg whites. Fish, almonds, and whole-grain pasta have significant amounts of phosphorus.

The nurse is reinforcing instructions to a client on how to decrease the intake of potassium in the diet. The nurse determines the need for further teaching if the client selects which foods to include in the diet? Select all that apply. Bread Avocados Eggs Salt substitute Lettuce Potatoes

Potatoes and avocados are potassium-containing foods and should be avoided if on a potassium-restricted diet. Salt substitute, often potassium chloride used in place of regular salt (sodium chloride), is a source of potassium. Eggs, bread, and lettuce are all foods low in potassium and are allowed in a potassium-restricted diet.

The nurse is providing dietary instructions to a client with gout. The nurse would tell the client to avoid which food item? Chocolate Macaroni products Cornbread Scallops

Scallops should be omitted from the diet of a client who has gout because of the high purine content. The food items identified in the remaining options have negligible purine content and may be consumed by the client with gout.

The nurse reviews a client's serum sodium level and notes that the level is 150 mEq/L (150 mmol/L). The primary health care provider prescribes dietary instructions for the client based on the sodium level. Which food items would the nurse instruct the client to avoid? Select all that apply. Summer squash Bacon Salami Processed oat cereals Tomatoes

The normal serum sodium level is 135 to 145 mEq/L (135 to 145 mmol/L). A serum sodium level of 150 mEq/L (150 mmol/L) is indicative of hypernatremia. Based on this finding, the nurse should instruct the client to avoid foods high in sodium, such as processed foods including cereals and meats (bacon and salami). Summer squash and tomatoes are low in sodium.

A postoperative client has been placed on a clear liquid diet. Which items is the client allowed to consume? Select all that apply. Gelatin Coffee Vegetable juice Pudding Ice cream Broth

A clear liquid diet consists of foods that are relatively transparent to light and are clear and liquid at room and body temperature. These foods include water, bouillon, clear broth, carbonated beverages, gelatin, lemonade, Popsicles, and regular or decaffeinated coffee or tea. Pudding, ice cream, and vegetable juices are allowed on a full liquid diet.

The nurse needs to increase the calcium in the diet of a client who is lactose intolerant. Which food items would the nurse encourage? Select all that apply. Tofu Mustard greens Sardines Cheese Milk Broccoli

Lactose-intolerant clients should not eat dairy products. Therefore, these clients need high-calcium foods from nondairy sources. Tofu, broccoli, mustard greens, and sardines are foods that are high in calcium that do not come from dairy sources. Although milk and cheese are high in calcium, they are dairy products, which lactose-intolerant clients need to avoid.

The nurse has given dietary instructions to a client to minimize the risk of osteoporosis. The nurse determines that the client understands the recommended changes if the client verbalizes the intention to increase intake of which foods? Select all that apply. Yogurt Cottage cheese Fish Potatoes Chicken White bread

Osteoporosis is a chronic metabolic disease in which there is bone loss resulting in decreased bone density and increased risk for fracture. Calcium intake is important to minimize the risk of osteoporosis. The major dietary source of calcium is from dairy foods, including milk, yogurt, and a variety of cheeses. Calcium also may be added to certain products, such as orange juice, which are then advertised as being "fortified" with calcium. Calcium supplements are also recommended to minimize the risk of osteoporosis. Fish, potatoes, chicken, and white bread are foods that are not high in calcium.

The nurse is developing a nutritional plan for an assigned client. Which is the most critical piece of data to collect before formulating the plan? Medical history of conditions related to nutritional deficits The presence of food allergies A dietary diary Food preferences

The presence of food allergies is critical to know before developing a nutritional plan. Dietary diary results, food preferences, and medical history provide good information but are not as crucial as the presence of food allergies.