ATI Nutrition Practice B

nurse is calculating daily protein allowance of client who weighs 176 lbs. client's daily protein allowance in 0.8 g/kg. how many grams should the client consume per day?

64 g

nurse is providing information regarding breastfeeding to parents of newborn. which of the following statements should nurse make? a. breast milk is nutritionally complete for infants up to 6 months of age b. iron-fortified infant formulas are nutritionally inferior to breast milk c. supplemental water is needed to provide adequate fluid intake d. use whole cow's milk if you discontinue breastfeeding in the first year

a. breast milk is nutritionally complete for an infant up to 6 months of age rationale: nutritionally complete to support growth and development of newborns and infants

nurse is teaching a client who has prescription for ferrous sulfate about food interactions. which of the following statements indicate client understands the teaching? a. can take medication with juice b. can take medication with my eggs at breakfast c. drink low-fat milk when taking this medication d. take this medication with my coffee

a. can take this medication with juice rationale: take this medication between meals with juice; client can take with meals if gastric upset occurs

nurse is caring for client who has cirrhosis and ascites. which dietary instructions should the nurse provide for this client? a. decrease sodium intake to 1-2 g/day b. increase daily fluid intake to 3 L/day c. consume 0.5 g/kg of protein per day d. eliminate foods containing vitamin K

a. decrease sodium intake to 1-2 g/day rationale: to decrease fluid retention, client who has cirrhosis should limit daily sodium intake to 2,000 mg

nurse is caring for client who is receiving TPN. the current TPN bag is empty and new bag is not available on the unit. which of the following solutions should the nurse infuse until new TPN bag available? a. dextrose 10% in water b. 0.45% sodium chloride c. dextrose 5% in LR d. 0.9% sodium chloride

a. dextrose 10% in water rationale: administer at same rate as TPN to prevent hypoglycemia

nurse is reviewing lab results of client receiving continuous TPN. which result should nurse report to provider? a. glucose 238 mEq/L b. potassium 4.7 mEq/L c. calcium 9.8 mg/dL d. sodium 140 mEq/L

a. glucose 238 mg/dL rationale: above expected reference range for casual glucose

nurse if providing teaching about cancer prevention to group of clients. which statement indicates understanding of teaching? a. eat five servings of fruits/vegetables each day b. limit alcohol intake to maximum of three drinks daily c. eat more refined wheat and oat products d. eat processed meats to achieve required protein intake

a. i will eat five servings of fruits/vegetables each day rationale: instruct clients to assume 4-5 servings daily; decrease blood pressure and weight

nurse is caring for a group of clients. a client who has which of the following conditions has an increased protein requirement? a. pressure injury b. early-stage renal disease c. coronary artery disease d. peptic ulcer disease

a. pressure injury rationale: need additional protein to promote healing

nurse is planning dietary interventions for client who is prescribed external radiation for laryngeal cancer. client reports manifestations of stomatitis. which of the following interventions should the nurse include? a. provide room temp meals b. offer client additional seasonings for food c. instruct client to eat citrus fruits at beginning of meal d. encourage client to drink warm tomato juice in place of high-protein supplements

a. provide room temp meals rationale: nurse should offer client's food at room temp or colder; these temps are less irritating to mucosa

nurse in an emergency department is reviewing lab report for a client who is confused and reports nausea and abdominal cramping. nurse should expect client's lab results to indicate dietary deficiency of what minerals? a. sodium b. phosphorus c. potassium d. chloride

a. sodium rationale: manifestations of sodium deficit are confusion, headache, nausea, dizziness, and abdominal cramps

nurse is an antepartum clinic is teaching a client about nutritional recommendations during pregnancy. which of the following client statements indicate understanding? a. take daily iron supplement during pregnancy b. decrease protein intake during pregnancy c. plan to gain at least 50 lbs during pregnancy d. increase my fat intake during first trimester

a. take daily iron supplement rationale: pregnant people should take 30 mg of iron supplementation daily to reduce risk of iron-deficiency anemia

nurse is providing teaching regarding diet modifications to a client at high risk for CV disease. client is accustomed to traditional mexican foods and wants to continue to include them in her diet. which recommendations should nurse give client? a. use canola oil instead of lard for frying b. use soy milk instead of cow milk c. use vegetables in salads rather than soups d. limit ground beef intake to 8 oz per day

a. use canola oil instead of lard for frying rationale: nurse should teach client to use monounsaturated fats instead of saturated fats to reduce risk for CV disease

nurse is caring for client who is being treated for cancer using chemotherapy. which of the following interventions should nurse suggest to aid in management of treatment-related changes in taste? a. use plastic utensils b. limit fluids with meals c. serve meals while they are hot d. eat bland, unseasoned food

a. use plastic utensils rationale: plastic utensils can help minimize metallic taste often occurring in chemo treatment

nurse is providing nutritional teaching to guardians of 2 year old toddler. which snack foods should nurse recommend including in toddler's diet? a. 1 cup of fruit gel bites b. 1 cup of yogurt c. 1/2 hotdog d. 1/2 peanut butter and jelly sandwich

b. 1 cup of yogurt rationale: consistency of yogurt poses no choking hazards, and because of increased activity level, toddlers require 13-16 g of protein each day to meet demands for muscle growth

nurse is conducting dietary teaching for group of clients who are trying to become pregnant. which of the following food items should the nurse include as containing highest amount of folate? a. 1/2 cup of chickpeas b. 3.5 oz of chicken liver c. 1 medium orange d. 1 slice of white bread

b. 3.5 oz of chicken liver rationale: food contains highest amount of folate 770 mcg

nurse is admitting client who had a fever and diarrhea for past 3 days. which should indicate to nurse the client is dehydrated? a. distended neck veins b. orthostatic hypotension c. weight gain d. peripheral edema

b. orthostatic hypotension rationale: client who is dehydrated can experience orthostatic hypotension due to fluid loss which causes low blood volume, resulting in low blood pressure

nurse is reviewing lab results of client who has pressure injury. which should indicate to nurse that client is at risk for impaired wound healing? a. hemoglobin 15 g/dL b. albumin 3 g/dL c. prothrombin 11.5 seconds d. WBC 6,000

b. albumin 3 g/dL rationale: nurse should identify albumin level less than expected reference range 3.5-5 g/dL which is a manifestation of malnutrition and increase risk for poor wound healing and infection

nurse is assessing a client who experienced 5% weight loss in past 30 days. which finding should nurse identify as indication of malnutrition? a. moist skin b. ankle edema c. hyperreflexia d. dilated pupils

b. ankle edema rationale: nurse should identify lower extremity edema is manifestation of malnutrition and indicates protein deficiency in client

nurse is caring for client who is prescribed captopril. nurse should recognize which of the following foods could cause potential medication interaction? a. watermelon b. cantaloupe c. lettuce d. carrots

b. cantaloupe rationale: ACE inhibitors retain potassium and can lead to hyperkalemia; cantaloupe is food source high in potassium

nurse is providing teaching to client who is lactating about increasing protein intake. which of the following foods should nurse recommend as best source of protein a. legumes b. cottage cheese c. peanut butter d. whole grain cereal

b. cottage cheese rationale: best source because it is a complete protein; complete proteins contain all nine essential amino acids

nurse is caring for client who is receiving continuous tube feedings via gastrostomy tube. client has had three loose stools in last 4 hours. which of the following prescriptions should nurse anticipate? a. reposition tube and verify placement b. decrease rate of feeding c. administer pro-kinetic medication d. irrigate tubing with 30 mL of water

b. decrease rate of feeding rationale: diarrhea may be due to formula being delivered continuously and body unable to digest

nurse is assessing client who has end-stage kidney disease. which dietary habits increase client's risk for dysrhythmias? a. consume diet low in fat b. eat diet rich in potassium c. consume diet rich in protein d. each diet deficient in iron

b. eat diet rich in potassium rationale: client with eskd has impaired kidney function and in unable to eliminate potassium

nurse is providing teaching to client who reports nausea during pregnancy. which statements by client indicates an understanding of teaching? a. drink liquids with meals b. eat dry cereal before i get out of bed c. increase fat content in my diet d. should drink a cup of hot tea between meals

b. eat dry cereal before i get out of bed rationale: carbohydrates are absorbed quickly and readily raise blood sugar levels which reduce nausea

nurse is providing information about cardiovascular risk to client who has received lipid panel report. nurse should include which of the following findings is within expected reference range? a. total cholesterol 210 mg/dL b. hdl 79 mg/dL c. triglycerides 175 mg/dL d. ldl 137 mg/dL

b. hdl 79 mg/dL rationale: hdl of 79 mg/dL indicates client is at low risk for CV disease

nurse is teaching an older adult client about nutritional recommendations. which statement should the nurse make? a. increase daily calorie intake b. increase daily protein intake c. receive adequate amount of calcium from your diet, so supplement not recommended d. receive adequate amount of vitamin D from sun exposure, so not necessary to take supplement

b. increase daily protein intake rationale: increased protein increases strength and enhance immune function and wound healing; recommend increasing intake 1.2-1.5 g/kg/day

nurse is admitting client who has diabetic ketoacidosis. which of the following should the nurse expect? a. tremors b. increased urination c. heart palpitations d. sweating

b. increased urination rationale: increased urination is manifestation of DKA; other manifestations: fruity breath, Kussmaul respirations, excessive thirst, and orthostatic hypotension

nurse is caring for client who is receiving radiation therapy. client reports metallic taste in his mouth while eating. which action should nurse take? (select all that apply) a. provide three large meals a day b. offer citrus fruits c. suggest pickles as snack d. rinse silverware prior to eating e. gargle with mouthwash

b. offer citrus fruits c. suggest pickles as snack e. gargle with mouthwash rationale: all stimulate saliva production and diminish metallic taste

nurse is caring for client who is receiving intermittent enteral feedings every 4 hours via NG tube. which of the following actions should nurse take to reduce risk for aspiration? a. check NG tube placement once per day b. place client in semi-fowler's c. flush tubing with 20 mL of water prior to each feeding d. administer formula chilled

b. place client in semi-fowler's rationale: reduces risk of aspiration of stomach contents during feeding and for at least 30 minutes after completion

nurse is providing dietary teaching to client with celiac disease. which statements by client indicates understanding? a. return to normal diet after i follow this for 1 month b. tapioca pudding for dessert is okay c. choose canned soups that do not contain meat products d. eat my sandwiches on whole wheat bread

b. tapioca pudding for dessert is okay rationale: tapioca pudding is okay because it does not contain gluten

nurse is providing dietary teaching about reducing risk of infection to client who has cancer and is receiving chemotherapy. which statement indicates understanding of teaching? a. thaw my food at room temp b. use leftovers within 24 hours c. use home-canned goods within 2 years of canning d. should heat my food to at least 120 degrees F

b. use leftovers within 24 hours rationale: use leftovers within 24 hours to reduce risk of infection from food-borne pathogen

nurse is providing dietary teaching about increased zinc intake for a client who has chronic skin ulcers of lower extremities. which of the following foods should nurse recommend as containing highest amount of zinc? a. 1 cup apple slices b. 4 oz low fat cottage cheese c. 4 oz ground beef patty d. 1 cup raw spinach

c. 4 oz ground beef patty rationale: nurse should determine ground beef patty is best food source to recommend because it contains 5.49 mg

nurse in a clinic is reviewing lab findings of client who has type 2 diabetes mellitus. which of the following findings indicate the client's plan of care is effective? a. serum creatinine 1.5 mg/dL b. BUN 25 mg/dL c. HbA1c 6.5% d. pre-meal glucose 145 mg/dL

c. HbA1c 6.5% rationale: identify levels < 7% indicates plan of care is effective

nurse is updating plan of care for client who is receiving intermittent enteral feedings and is experiencing diarrhea. which intervention should the nurse include in the plan? a. discard client's opened cans of formula within 48 hours b. administer client's formula cold c. feed the client in small, frequent volumes d. consider low-calorie formula for client

c. feed client in small, frequent volumes rationale: large volume and rapid feeding of formula can cause diarrhea

nurse is providing teaching to client who is currently experiencing an exacerbation of Crohn's disease. which of the following statements by client indicates understanding of dietary practices during acute episodes? a. take fiber supplement daily b. increase fat intake c. follow high-protein diet d. consume three large meals throughout the day

c. follow high-protein diet rationale: patient's with Crohn's disease should follow high-calorie, high-protein diet to prevent malnutrition and attain required calories to promote healing

nurse is providing teaching for a client who has new prescription for nifedipine. which of the following foods should the nurse instruct the client to avoid? a. milk b. aged cheese c. grapefruit juice d. bananas

c. grapefruit juice rationale: avoid grapefruit and grapefruit juice while taking nifedipine; concurrent use can result in elevated levels of nifedipine and increase adverse effect risk

nurse is initiating enteral feeding for client who has chronic bronchitis. which formula should nurse anticipate administering? a. low protein b. high carbohydrate c. high calorie d. low fat

c. high calories rationale: pulmonary disease requires formula high in calories and protein to maintain energy demands

nurse is caring for client who has age-related macular degeneration and ask nurse if there are any nutritional changes to consider. which response should nurse make? a. use soy products as much as possible b. add niacin-rich food to diet c. increase dietary intake of lutein d. consume foods with high glycemic index

c. increase dietary intake of lutein rationale: lutein, carotenoid found in vitamin A slows progression of amd and is found in kale, spinach, collards and mustard greens

nurse is planning discharge teaching for client who is postoperative following placement of colostomy. which of the following statements should nurse plan to include? a. resume regular diet by 4 weeks after surgery b. add high fiber food to diet c. increase food intake containing pectin d. drink 4-6 cups of water daily

c. increase food intake containing pectin rationale: nurse should instruct client to consume foods that thicken consistency of feces

nurse is providing nutritional teaching to client who reports wanting to lose weight. nurse should identify which statement indicates understanding of teaching? a. taste my foods while cooking b. exclude breads and pastries from diet c. make a list before grocery shopping d. skip lunch if i am too busy to have something healthy

c. make a list before grocery shopping rationale: shopping list allows client to adhere to meal planning, precent impulse buying and purchase only quantity of food needed

nurse is caring for client who has advanced Parkinson's disease and dysphagia. which of the following actions should the nurse take? a. turn television on to distract client during meals b. give client fluids to clear mouth of solid foods during meals c. offer client a high-calorie diet d. encourage client to maintain low-fowler's position following meals

c. offer client high-calorie diet rationale: add high-calorie foods to client's diet because muscular rigidity increases metabolic rate, which increase caloric rate

a nurse is caring for client who is receiving TPN. which of the following lab findings indicate TPN is effective? a. calcium 8 mg/mL b. hemoglobin 9 g/dL c. pre-albumin 30 mg/dL d. cholesterol 140 mg/dL

c. pre-albumin 30 mg/dL rationale: sensitive indicator for nutritional status; expected range is 15-36 mg/dL

nurse is performing a comprehensive nutritional assessment for client. after reviewing client's lab results, which findings should nurse report to provider? a. WBC count 6,000 b. sodium 139 mEq/L c. pre-albumin 8 mg/dL d. thyroxine (T4) 9.2 mcg/dL

c. pre-albumin 8 mg/dL rationale: critical value indicates severe malnutrition and requires reporting to provider who can prescribe nutritional intervention. expected range 15-36 mg/dL

nurse is providing discharge teaching to a client who has new ileostomy. which dietary guidelines should nurse include in teaching? a. plan to reduce dietary salt intake b. consume limited amounts of pasta products c. prepares meals on schedule d. reduce dietary B12

c. prepare meals on schedule rationale: teach client who has ileostomy to prepare meals on schedule to promote regular bowel elimination patterns

nurse is planning care for client who is receiving radiation to neck and has developed stomatitis. which of the following interventions should the nurse include in plan? a. avoid use of straw when drinking liquids b. drink high-carbohydrate nutritional supplements c. relieve mouth pain by consuming frozen foods d. rinse mouth with hydrogen peroxide

c. relieve mouth pain by consuming frozen foods rationale: encourage client to consume frozen foods which numb the mouth and help alleviate pain

nurse is teaching a client about managing irritable bowel syndrome. which of the following should the nurse include in teaching? a. increase intake of fresh fruit high in fructose b. limit foods that contain probiotics c. take peppermint oil during exacerbation of manifestations d. substitute white sugar with honey

c. take peppermint oil during exacerbations of manifestations rationale: peppermint oil relaxes smooth muscle of GI tract and decrease manifestations of IBS

nurse is caring for client with anemia and new prescription for iron supplement. nurse should recommend the client consume the supplement with which of the following beverages to increase absorption? a. protein shake b. skim milk c. tomato juice d. green tea

c. tomato juice rationale: recommend the client consume supplement with beverages containing vitamin C, because it will enhance absorption of iron supplement

nurse is assessing meal pattern of client who has diverticular disease and prescription for high-fiber diet. which food choices contain most fiber? a. 1 medium banana b. 1/2 cup oatmeal c. 1 medium apple with skin d. 1/2 cup bran cereal

d. 1/2 cup bran cereal rationale: 1/2 cup of bran cereal contain most fiber at 10 g/serving

nurse is creating a plan of care for a client who has anorexia nervosa. which of the following interventions should the nurse include in the plan? a. weigh client once weekly at same time of day b. stay with client for 30 minutes after meals c. allow client to schedule meal times d. assign privileges based on direct weight gain

d. assign privileges based on direct weight gain rationale: explain that restrictions and privileges will be dependent on treatment compliance and direct weight gain

client reports constipation during routine checkup. client was previously encouraged to increase intake of mineral supplements. which of the following minerals should nurse identify as possible cause of constipation? a. phosphorus b. potassium c. magnesium d. calcium

d. calcium rationale: calcium leads to constipation by decreasing peristalsis

nurse is educating a group of clients about vitamin and mineral intake during pregnancy. which of the following supplements should the nurse instruct the clients to avoid taking with iron? a. magnesium b. vitamin B12 c. vitamin A d. calcium

d. calcium rationale: nurse should instruct to take iron and calcium supplements at different times or between meals because it can interfere with iron absorption

nurse is caring for a patient who has diabetes mellitus and reports feeling dizzy, weak and shaky. which is the priority action? a. offer client 6 oz of orange juice b. document client's intake from most recent meal c. teach client manifestations of hypoglycemia d. check client's blood glucose level

d. check client's blood glucose level rationale: first action is to assess client; therefore checking blood glucose level is priority action

nurse is providing dietary teaching for client with COPD. which instructions should the nurse include in teaching? a. eat at least three well-proportioned, large meals a day b. drink low-protein, low-calorie nutrition formula between meals c. avoid adding gravies and sauces to foods d. consume foods that are soft in texture and easy to chew

d. consume foods that are soft in texture and easy to chew rationale: eating soft diet and avoiding foods that are difficult to chew decrease shortness of breath while eating

nurse is preparing to administer influenza vaccine to adult client who reports food allergies. which food allergies place client at risk? a. peanuts b. milk c. shellfish d. eggs

d. eggs rationale: egg allergy places client at risk for allergic reactions when receiving flu vaccine

a nurse is caring for a client who is receiving continuous enteral feedings via NG tube. nurse notices tube feeding has stopped infusing. which is the nurse's priority? a. change formula b. change tube c. notify provider d. flush tube with warm water

d. flush tube with warm water rationale: first action when tube feeding stops infusing is to flush tube with 30-50 mL of warm water to re-establish flow

nurse is teaching a client who has BMI of 22 about dietary recommendations during pregnancy. which of the following statements by client indicates understanding of teaching? a. avoid vegetarian diet b. decrease protein intake c. increase daily intake by 600 calories d. gain total of 25-35 lbs

d. gain total of 25-35 lbs rationale: weight in expected reference range should gain 25-35 lbs in pregnancy

nurse is developing a teaching plan for client who has dysphagia and is being discharged home with prescription for mechanical soft diet. which food should nurse include in plan? a. fresh peas b. white rice c. orange slices d. mashed potatoes

d. mashed potatoes rationale: mechanical soft is foods with altered texture; foods that are softened with liquid, and foods that are thickened for consistency

nurse is providing discharge teaching to a client who has Parkinson's and a prescription for levodopa-carbidopa. which of the following foods should nurse instruct client to consume with the medication? a. 6 oz greek yogurt b. 1 oz cheddar cheese c. six peanut butter crackers d. one slice wheat toast

d. one slice wheat toast rationale: absorption decreases when consumed with protein

nurse is reviewing lab data of four clients. nurse should identify that which of following clients is experiencing fluid overload? a. albumin level of 5.5 g/dL b. urine specific gravity of 1.035 c. hematocrit of 55% d. sodium level of 130 mEq/L

d. sodium level of 130 mEq/L rationale: lower than expected range indicates hyponatremia

nurse teaching client who is preparing for bowel surgery about low-residue diet. which food choice by client indicates understanding of teaching? a. three slices of bacon and oatmeal toast b. granola with raisins and strawberries c. whole wheat french toast with blueberries and maple syrup d. two poached eggs and banana

d. two poached eggs and banana rationale: low-residue diet limits amount of stool traveling through intestinal tract; teach clients to avoid foods high in fiber

nurse is caring for client who develops diarrhea while receiving continuous enteral tube feedings. which action should nurse take? a. provide low-protein formula b. elevated head of bed to 30 degrees c. switch to intermittent feedings d. warm the formula to room temperature

d. warm formula to room temperature rationale: diarrhea develops if formula is too cold during infusion