Nutrition Quiz 1-20
A nurse is assessing a client. Which of the following findings should the nurse identify as an indication of protein -calorie malnourishment? Select all that apply
A. Gingivitis B. Dry, brittle hair C. Edema D. Spoon shaped nails E. Poor wound healing B. C. E. Dry brittle hair falls out easily suggests inadequate protein intake and malnutrition, edema can occur when albumin levels are lower than expected reference range and indicates protein calorie malnutrition. Adequate wound healing depends on the ingestion of sufficient protein, calories, water, vitamins especially C and A, iron and zinc.
A. Jose is providing teaching about calcium intake to a client who is breastfeeding. Which if the following is recommended daily calcium intake for a client who is breastfeeding?
A. 800 mg B. 400 mg C. 1,000 mg D. 2,000 mg C. 1,000 mg The nurse should instruct the client that 1,000 mg calcium is recommended for women age 19 and older as well as those who are lactating. This amount of calcium is sufficient to meet the needs of the client and the infant because additional calcium is absorbed from the intestines during this time
A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following actions should the nurse take?
A. Administer 0.9% sodium chloride until TPN is available from the pharmacy B. Check the client for capillary blood glucose level every 4 hr C. Obtain the clients weight each week D. Change the IV tubing every 3 days B. Check the clients capillary blood glucose level every 4 hr The nurse should check the client's capillary blood glucose every 4 hours or according to the facility policy due to the client's risk of hyperglycemia while receiving TPN. The dextrose concentration in TPN increases the risk of this complication
A nurse is caring for a client who has diverticulitis and a new prescription for a low fiber diet. Which of the following food items should the nurse remove from the clients meal tray?
A. Canned fruit B. White bread C. Broiled hamburger D. Coleslaw D. Coleslaw contains raw cabbage which is high in fiber. Clients who are following a low fiber diet should avoid most raw vegetables
A nurse is teaching about a low-cholesterol diet to a client who had a myocardial infarction. Which of the following meal selections by the client indicates an understanding of the teaching?
A. Chicken breast and corn on the cob B. Shrimp and rice C. Cheese omelet and turkey bacon D. Liver and onions A. Chicken breast and corn on the cob The nurse should identify that chicken breast is low in cholesterol, and all vegetables, including corm, are cholesterol free therefore thus food selection by the client indicates an understanding of the teaching
A nurse is reviewing a client's 24 hour dietary recall. The client reports eating a slice of toasted white bread with butter, banana, a glass of milk, and a cup of coffee for breakfast, grilled chicken, a baked potato, and a glass of milk for ,inch, an apple and cheddar cheese for a snack, and 2 servings of chicken, 2 cups of steamed broccoli, and glass of milk for dinner. The client diet is deficient in which the following food groups?
A. Dairy B. Vegetables C. Fruits D. Grains D. Grains The client in,y consumed 1 serving of grains on the day of the 24 hour dietary recall. The USDA guidelines recommend that At least half of the grains consumed should be whole grains.
A nurse is caring for a client who is receiving radiation therapy for breast cancer and reports a metallic taste In the mouth. Which if the following dietary recommendation should the nurse share with the client?
A. Eat with metal utensils B. Limit coffee C. Avoid citrus foods D. Offer mints D. Offer mints The nurse should encourage the client to suck on mints, which can overcome the metallic taste the client is experiencing as a result of the radiation therapy.
A nurse is caring for a client who has xerostomia with a lack of saliva which of the following nutrients will be effected by the lack of salivary amylase.
A. Fat B. Protein C. Starch D. Fiber C. Starch Salivary amylase begins the process of digestion in the mouth with the initial breakdown of starches. The majority of starch breakdown occurs in the small intestine with pancreatic amylase
A nurse is caring for a client who has osteoporosis and new prescription for calcium supplements. Which if the following foods should the nurse recommend to promote calcium absorption?
A. Fortified milk B. Ripe bananas C. Steamed broccoli D. Green leafy vegetables A. Fortified milk Fortified milk provides 2.45 mcg vitamin D which promotes calcium absorption in the GI tract. Adults age up to 70 need 600 international units of vitamin D per day and 800 international units thereafter. Therefore, fortified milk is a good source of vitamin D.
A nurse is teaching a group of parents of toddlers about measures to reduce the risk of choking. Which of the following foods increase the risk of choking in toddlers? Select all that apply
A. Hot dogs B. Grapes C. Bagels D. Marshmallows E. Graham crackers A. B. C. D. Foods that's are tube shaped such as a hot dog or grapes, place toddlers at the risk for choking because they can completely block the throat swallowed whole due to their shape and solidity. Foods that are hard to chew such as bagels, and marshmallows, place toddlers at risk for checking, if swallowed before they are adequately chewed they can block the airway.
A nurse providing teaching about food choices to a client who has diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching?
A. I will need to eliminate sweet deserts from my diet B. I should avoid using sucralose in my coffee C. I should consume alcohol between meals in moderation D. I should replace white bread with whole grain bread D. I should replace white bread with whole grain bread Clients with diabetes mellitus have the same fiber requirements as the general population, fiber content can be increased by substituting white bread which is made with refined grains, with whole grain bread, which retains the outer layer of the grain that is higher in fiber.
A nurse is planning care for a client who is receiving chemotherapy and has a protein deficiency. Which of the following interventions should the nurse include in the plan of care?
A. Mix powered skim milk into liquid milk B. Add a raw egg to fruit smoothies C. Add a slice of cheese Hess to hot vegetables D. Add honey to hot tea E. Mix yogurt into fresh fruit A. C. E. Dairy products are good sources of protein, mixing powered skim milk into liquid milk can provide the client with additional protein. Adding cheese to a vegetable can increase the client's protein intake. Adding yogurt to fresh fruit will increase the client's protein intake
A nurse is planning an i service training about various dietary practices. Which of the following pieces of information should the nurse include in the teaching?
A. Ovo vegetarian diets exclude eggs B. Kosher diets have restrictions regarding how the food must be prepared C. Macrobiotic diets are plant based and exclude all animals and seafood D. Flexitarian diets exclude the consumption of diary products B. Kosher diets have restrictions regarding how the food must be prepared Kosher diets guided by a set of laws regarding the processing, preparation, and eating food
A nurse is caring for an older adult client who has dementia, gets up frequently to pace during meals, and eats sparingly. Which if the following actions should the nurse take?
A. Provide finger foods for the client B. Offer food at fewer times each day to promote hunger C. Administer a benzodiazepine medication to the client before meals D. Assist the client to sit still during meals using soft restraints A. Provide finger food for the client Finger foods will provide nutrition and accommodate the clients behavior
A nurse is caring for a client from the Middle East who has celiac disease. Which if the following actions should the nurse perform regarding the client's diet?
A. Provide foods prepared according to the kosher dietary law B. Ask the kitchen to prepare grits to meet the client's dietary need for grains C. Determine the client's dietary preferences D. Prepare a diet tray that includes vegetable and barely soup C. Determine the client's dietary preferences The nurse should assess the clients dietary habits before planning to meet dietary needs.
A nurse is caring for a client who has a BMI of 29 and expresses a desire to lose weight. Which of the following actions should the nurse take first?
A. Refer the client to a nutritionist B. Discuss eating strategies with the client C. Determine the clients intention to change current eating habits D. Instruct the client to perform 30 minute vigorous exercise daily C. Determine the clients intron to change current eating habits Whine using the nursing process, the nurse should first assess the clients readiness to commit to a change in behavior
A nurse is planning care for a client Shona said and has developed stomatitis. Which of the following interventions should the nurse include in the plan of care?
A. Rinse the mouth out with chlorhexidine solution every 2 hours B. Limit fluid intake with meals C. Provide oral hygiene with a firm bristled toothbrush after each meal D. Avoid salty foods D. Avoid salty foods Stomatitis is an inflammation of the mucosa, usually with ulcerations. Foods that are spicy, acidic, or salty should be avoided to prevent further irritation and damage to the oral muscosa
A nurse is providing teaching to a client who has gout and urolithiasis. The client ask how to prevent future Uris acid stones. Which of the following suggestions should the nurse provide?
A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine D. Decreased daily fluid intake E. Avoid citrus juices A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine The nurse should inform the client that allopurinol is an anti gout medication that reduces Uris acid, which helps prevent Uris acid stone formation. Immobility is a risk factor for a stone formation, therefore the client should maintain a healthy lifestyle, including regular exercise. Purine increased the risk of Uric acid stone formation; organ meats, poultry, fish, red wine, gravy are high in purine
A nurse in a provider's office is assessing a client. The nurse determines the client's body mass index is 21.2. This finding is classified as which if the following?
A. Underweight B. Healthy weight C. Overweight D. Obese B. Healthy weight Body mass index (BMI) is a measure of an individual's weight relative to height. A BMI from 18.5 to 24.9 is in the healthy range. Therefore, this client's weight is considered healthy
A. Nurse is teaching an assistive personnel (AP) about dietary restrictions for a client who is taking phenelzine to treat depression. The AP's selection of which if the following foods for the client's lunch indicated an understanding of the teaching?
A. bologna sandwich B. Chicken salad C. Cheddar cheese and crackers D. Pizza with pepperoni C. Chicken salad Phenelzine is an MAOI. Clients taking MAOIs must avoid foods high in tyramine due to potential dangerous food drug interactions. Foods high in tyramine include those that are processed and aged, such as luncheon meats and cheeses. The menu section does not contain food high in tyramine and indicates an understanding of teaching.
