Nutritional Concepts and Related Therapies

A client with heart disease is instructed regarding a low fat diet. The nurse determines that the client understand the diet if the client states it is acceptable to eat which food item? 1. Steak 2. Apples 3. Cheese 4. Pizza without pepperoni

2. Apples

The nurse is caring for a visually impaired patient, and it is mealtime. What is the best method to describe the location of the different food items on the plate to the patient? A. Potatoes are at 9 o'clock, chicken is at 12 o'clock, and carrots are at 3 o'clock. B. The chicken is at the top, potatoes are on the left, and carrots are on the right. C. Your plate is in front of you. You have been served chicken, potatoes, and carrots. D. Since the patient is visually impaired, you would have to feed him or her; therefore, describing the location is not necessary.

A. Potatoes are at 9 o'clock, chicken is at 12 o'clock, and carrots are at 3 o'clock.

A low sodium diet has been prescribed for a client with hypertension. Which food selected from the menu by the client indicates an understanding of this diet? 1. Baked turkey 2. Tomato soup 3. Boiled shrimp 4. Chicken gumbo

1. Baked turkey

A hospitalized client is a lacto-vegetarian. Which food item would the nurse remove from the meal tray? 1. Eggs 2. Milk 3. Cheese 4. Broccoli 5. Whole grain bread

1. Eggs

The nurse reinforces instructions to a client to increase the amount of riboflavin in the diet. The nurse would tell the client to select which food item that is high in riboflavin? 1. Milk 2. Tomatoes 3. Citrus fruits 4. Green, leafy vegetables

1. Milk

The nurse is providing dietary instructions to a client with gout. The nurse needs to tell the client that which food item will exacerbate the condition? 1. Scallops 2. Chocolate 3. Cornbread 4. Macaroni products

1. Scallops

Food is divided into several essential nutrients. Which nutrient does the bulk of the body's lean tissues and organs contain? A. Proteins B. Carbohydrates C. Fats D. Vitamins

A. Proteins

A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client? 1. Soft custard 2. Orange juice 3. Clam chowder 4. Fat free beef broth

4. Fat free beef broth

A client is having problems with blood clotting. Which food item would the nurse encourage the client to eat? 1. Legumes 2. Citrus fruits 3. Vegetable oils 4. Green, leafy vegetables

4. Green, leafy vegetables

Glycogen

An extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch.

What is most important for the nurse to include when providing education to a patient regarding caffeine intake? A. Caffeine may cause fluid retention. B. Caffeine is a nervous system stimulant. C. Caffeine is a stress reducer. D. Caffeine tolerance can increase with aging.

B. Caffeine is a nervous system stimulant.

A nurse is caring for a client who is at high risk for aspiration. Which of the following actions should the nurse take? A. Giving the client thin liquids B. Instructing the client to tuck their chin when swallowing C. Having the client use a straw D. Encouraging the client to lie down and rest after meals

B. Instructing the client to tuck their chin when swallowing

A client with a burn injury is transferred to the nursing unit, and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote wound healing? 1. Veal, potatoes, gelatin, and orange juice 2. Chicken breast, broccoli, strawberries, and milk 3. Peanut butter and jelly sandwich, cantaloupe and tea 4. Spaghetti with tomato sauce, garlic bread, and ginger ale

2. Chicken breast, broccoli, strawberries, and milk

The nurse has completed diet teaching for a client who has been prescribed a low sodium diet to treat hypertension. The nurse determines that there is a need for further teaching when the client makes which statement? 1. The diet will help lower my BP 2. Fresh foods such as fruits and vegetables are high in sodium 3. This diet is not a replacement for my anti-hypertensive medications 4. The reason I need to lower my salt intake is to reduce fluid retention

2. Fresh foods such as fruits and vegetables are high in sodium

Kilocalorie (kcal)

A measurement of energy, much as a pound is a measurement of weight

When reinforcing dietary instructions to a client with IBS whose primary symptom is alternating constipation and diarrhea, the nurse would tell the client that which foods are best to include in the diet for this disorder? (Select all that apply.) 1. Beans 2. Apples 3. Cabbage 4. Brussels sprouts 5. Whole grain bread

2. Apples 5. Whole grain bread

A nurse is caring for client who weights 80 kg (176 lbs) and is 1.6 m (5'3) tall. Calculate the body mass index and determine whether this client's BMI indicates a healthy weight, underweight, overweight, or obese?

30, obesity

A nurse in a senior center is counseling a group of older adults about their nutritional needs and considerations. Which of the following information should the nurse include? (Select all that apply.) A. Older adults are more prone to dehydration than younger adults B. The recommended intake of daily fiber decreases in older adults C. Many older adults need calcium supplementation D. Older adults need more calories than when they were younger E. Older adults should consume a diet low in carbohydrates

A. Older adults are more prone to dehydration than younger adults B. The recommended intake of daily fiber decreases in older adults C. Many older adults need calcium supplementation

The nurse is providing discharge instructions for a patient regarding proper nutrition based on the U.S. Department of Agriculture's "My Plate" plan. What information will the nurse relay? (Select all that apply.) A. People balance calories by increasing portions. B. Increased intake of fruits are encouraged. C. Whole grains are discouraged. D. Decreased sodium intake is stressed. E. Decreased intake of sugary foods is encouraged.

B. Increased intake of fruits are encouraged. D. Decreased sodium intake is stressed. E. Decreased intake of sugary foods is encouraged.

A young mother brings her children into the clinic for a checkup. She asks what she can do to promote healthy dietary habits for her children. What is the nurse's best response? A. "Allow them to eat whenever they are hungry." B. "Have a set meal plan with no choices in what to eat." C. "Keep snacks available like fruit, cheese, or raw vegetables." D. "Serve meals different from the adults."

C. "Keep snacks available like fruit, cheese, or raw vegetables."

A patient weighs 200 lb and is 62 inches in height. What is this patient's BMI using the formula for body mass index? A. 35.05 B. 38.13 C. 36.95 D. 37.18

C. 36.95

Feelings of self-worth that are disproportionately based on body weight, shape, and size along with self-induced vomiting or the misuse of laxatives is indicative of which eating disorder? A. Anorexia nervosa B. Binge-eating disorder C. Bulimia nervosa D. Purge eating disorder

C. Bulimia nervosa

A nurse is caring for a client who requires a low residue diet. The nurse should expect to see which of the following foods on the client's meal tray? A. Cooked barley B. Pureed broccoli C. Vanilla custard D. Lentil soup

C. Vanilla custard

The patient asks the nurse to explain what a kilocalorie is. What is the nurse's best response to this patient's question? A. "A kilocalorie is a small calorie." B."A kilocalorie is a nutrient in foods." C."A kilocalorie is a measurement of energy." D."A kilocalorie is a source of minerals."

C."A kilocalorie is a measurement of energy."

A nurse is preparing a presentation about basic nutrients for a group of high school athletes. The nurse should include that which of the following provides the body with the most energy? A. Fat B. Protein C. Glycogen D. Carbohydrates

D. Carbohydrates

The nurse is educating a patient regarding optimal weight gain during pregnancy. What information will the nurse include? A. Optimal weight gain during pregnancy is 10 to 15 lb. B. Optimal weight gain during pregnancy is 15 to 20 lb. C. Optimal weight gain during pregnancy is 20 to 25 lb. D. Optimal weight gain during pregnancy is 25 to 35 lb.

D. Optimal weight gain during pregnancy is 25 to 35 lb.

When caring for a patient after gastric bypass surgery, which condition is the patient most at risk for? A. Iron deficiency anemia B. Electrolyte imbalance C. Osteoporosis D. Pernicious anemia

D. Pernicious anemia