Fundamentals of Nursing Chapter 15

How many amino acids have been identified?

22

Fat soluble vitamins

A, D, E, K

An older adult client who has a BMI of 28.1 and gastroesophageal reflux disease (GERD) reports heartburn frequently. The nurse plans to teach the client how to manage and prevent heartburn. What information will the nurse include in the teaching for this client? Select all that apply. A. Do not use products that contain nicotine, such as tobacco and vaping devices. B. Plan a nutritious diet that will allow you to lose weight. C. One ounce of alcohol with the evening meal is allowed. D. Maintain a diet that is low in fat. E. As long as you sleep with two pillows, you may eat prior to bedtime.

A. D. B.

A nurse is working with a 46-year-old woman who is working to lose weight. Based on recommendations from the USDA regarding diet modification, which is not appropriate advice for this client? A. Drink juice for majority of fluid intake. B. Eat a variety of enjoyable foods, but less quantity. C. Drink nonfat or 1% milk. D. Make fruits and vegetables at least half of total food intake.

A. Drink juice for majority of fluid intake

After teaching the client about a low-fat diet, which items selected by the client would indicate to the nurse that the client comprehends the nutritional teaching? A. Egg white omelet with vegetables B. Peanut-butter sandwich C. Frozen hash browns with vegetables D. Coffee with non-dairy creamer

A. Egg white omelet with vegetables

The nurse is teaching an older adult client about different types of proteins that can be eaten. Which foods will the nurse identify as containing dietary protein? Select all that apply. A. Fish B. Poultry C. Butter D. Beans E. Nuts

A. Fish B. Poultry D. Beans E. Nuts

During a general survey, the nurse documents the waist circumference of an overweight female client as 43 in (109 cm). Which teaching should the nurse include about the risks associated with this waist circumference? A. Patient is at risk for diabetes B. The client is at risk for osteoporosis C. The client is at risk for arthritis D. The client is at risk for Crohns disease

A. Patient is at risk for diabetes

The nurse is teaching a client about ways in which to reduce sodium in the diet. Which foods will the nurse recommend that the client avoid? Select all that apply. A. table salt B. whole wheat pasta C. cured ham D. bacon E. whole milk F. egg yolks

A. Table salt C. Cured ham D. Bacon

Which of the following is a fat soluble vitamin? A. Vitamin E B. Vitamin B6 C. Vitamin C D. Vitamin B12

A. Vitamin E

When caring for a client whose oral mucous membranes are irritated, which of the following items is best for the nurse to withhold from the dietary tray? A. Rice pudding B. Tomato soup C. Canned peaches D. Like gelatin

B

Water soluble vitamins

B and C

A client is discussing vitamin and mineral intake with the nurse. Which client statement requires further nursing teaching? A. "Cooking can change the vitamin contents in foods." B. "My husband and I are ordering a product that has megadoses of vitamins." C. "I drink orange juice fortified with added calcium." D. "My body does not make its own vitamins."

B.

A nurse is establishing an ideal body weight for a 5'9" (175 cm) healthy female. Based on the rule-of-thumb method, what would be this client's ideal weight? A. 135 lb/ 61.2 kg B. 145 lb/ 65.7 kg C. 130 lb/ 58.9 kg D. 140 lb/ 63.5 kg

B.

What information do anthropometric measurements provide in adults? A. amount of obesity B. an indirect measurement of protein and fat stores C. growth rate D. reflection of social interaction with others

B.

Which nursing student statement regarding vegetarian diets requires further teaching from the nursing instructor? A. "Protein complementation is important to help the client get the needed amino acids." B. "According to research, vegetarians have a higher incidence of obesity than others." C. "Semi-vegetarians exclude red meat from their diet and seek protein elsewhere." D. "Colorectal cancer is not as common in vegetarians compared to people who eat high fat diets."

B. "According to research, vegetarians have a higher incidence of obesity than others."

Which would indicate to the nurse that a client is at nutritional risk? A. Is physically able to shop for food B. Ingests 4 servings of beer a day C. Takes one prescription drug daily D. Has gained 3 lbs in the last 6 months

B. Ingests 4 servings of beer a day

A 45-year-old client on the inpatient unit has just resumed eating a normal diet. The nurse checks a blood sugar with the morning labs and the result is 99.10 mg/dL (5.5 mmol/L). How would the nurse interpret this blood glucose? A. low B. Normal C. Severely elevated D. mildly elevated

B. Normal

A client is directed by the health care provider to increase omega fatty acids in daily meals. Which instruction should the nurse give the client? A. Add low-fat milk and hazelnuts to your diet. B. Add salmon, trout, and herring to your regular diet. C. Add spinach and sunflower seeds to your regular diet. D. Add granola and bran to your diet.

B. Salmon

The nurse is helping a client, who wishes to increase Omega-3 fatty acids, to order breakfast. Which food will the nurse recommend? A.wheat toast B. salmon C. coffee D. egg whites

B. Salmon

The nurse has observed that a client's food intake has diminished in recent days. What intervention should the nurse perform in order to stimulate the client's appetite? A. Offer nutritional supplements and explain the potential benefits of each. B. Try to ensure that the client's food is attractive and sufficiently warm. C. Offer larger meals and encourage the client to eat as much as is comfortable. D. Reduce the frequency of meals in order to allow the client to develop an appetite.

B. Try to ensure that the client's food is attractive and sufficiently warm

An older adult client informs the nurse that foods don't taste or smell the same and eating is a chore. What suggestion can the nurse provide to the client to address this age-related change? A. Try eating foods with the same textures and aromas. B. Try eating 2 to 3 foods at a time. C. Try eating foods that are attractive and at the proper temperature. D. Use spicy condiments to add flavor.

C.

The nurse is teaching four clients in a community health center. Which client does the nurse identify as needing more servings per day of milk? A. new mother who is bottle-feeding a baby B. middle-age male who works night shift C. teenager who is in the second trimester of pregnancy D. older adult who lives with grown children

C. teen in 2nd trimester

Which nutrients provide the most energy?

Carbs

A 56-year-old woman with a diagnosis of breast cancer is receiving chemotherapy and has been experiencing debilitating nausea throughout the course of treatment. What nursing diagnosis should the nurse assign to this client's health problem? A. Self-care Deficit: Feeding B. Risk for Aspiration C. Impaired Swallowing D. Imbalanced Nutrition: Less Than Body Requirements

D.

A healthy, nonpregnant, nonlactating woman asks the nurse how many calories a day she should consume. Which response from the nurse is accurate? A. 1,000-1,500 cal/day B. 3,000-3,500 cal/day C. 2,000-3,000 cal/day D. 1,600-2,400 cal/day

D.

The nurse is caring for a client who has dysphagia and is unable to eat independently. The nurse is preparing to assist the client in eating a meal. Which action is appropriate? A. Create a positive social environment by asking the client about childhood food memories. B. Arrange food items in a clock face pattern and inform the client what time on a clock corresponds to each food item. C. Encourage the client to eat using a consistent, efficient pace to prevent hot foods from becoming too cool and cool foods from becoming too warm. D. Speak to the client but limit the need for the client to respond verbally while chewing and swallowing.

D.

The nurse is preparing to obtain a client's midarm circumference. Which equipment would the nurse need to gather? A. balanced scale B. skin calipers C. ruler D. metric tape measure

D.

The nurse is providing teaching for a postoperative client complaining of nausea. Which food would be the most appropriate to recommend? A. chocolate donut B. scrambled eggs C. Chicken Noodle Soup D. Crackers

D. Crackers

A nurse is teaching a class on diet and nutrition to a group of mothers who are breast-feeding their infants. What would the nurse tell this group is the emphasis of nutritional guidelines? A. increased intake of meats B. weight loss C. decreased intake of grains D. variety

D. Variety

A 16-year-old adolescent informs her nurse that she became a vegetarian 1 year ago. Lately she is reporting fatigue and has trouble concentrating. A quick blood test ordered by her licensed provider informs the nurse that she has pernicious anemia. This is a deficiency of what vitamin? A. Vitamin C B. Folic Acid C. Vitamin A D. Vitamin B12

D. Vitamin B12

The nurse is helping a client who eats a normal diet of 2000 calories daily to read a nutritional label on a box of cereal. Which nutrient does the nurse identify as appropriate for this client? A. sodium greater than 2400 mg B. saturated fat greater than 30 mg C. total fat greater than 65 g D. cholesterol less than 300 mg

D. cholesterol less than 300 mg

The community nurse is educating client groups about nutrition. Which group does the nurse identify that will benefit most from nutritional counseling and intervention? A. people who live in farming communities B. married, pregnant women over 30 years of age C. double income, married individuals D. older adults living on a fixed income

D. older adults living on a fixed income

The nurse is caring for a client who wishes to include more antioxidant and anti-inflammatory foods in the diet. Which food(s) will the nurse recommend? Select all that apply. A. red meat B. pork products C. cocoa D. milk chocolate E. blueberries

E. C.

A nurse notices that, even with intermittent suctioning, a nasogastric tube is becoming obstructed. Which intervention will promote tube patency?

Give ice chips to client

A nurse is caring for a client with 3rd degree burns. Which type of formula does the nurse anticipate will be ordered?

High calorie

When a client with a nasogastric tube for gastric decompression indicates that he or she is very thirsty, which nursing intervention is most appropriate to add to the plan of care?

Provide crushed ice

Which vitamin is found only in animal foods?

Vitamin B12

A nurse in a rural health center meets a new client, age 4. The nurse notices as the client enters the clinic that his legs appear to be bowed. When he smiles, the nurse also notes that his dentition is quite malformed for a child his age. What vitamin deficiency would the nurse most suspect?

Vitamin D deficiency

The nurse is teaching the caregiver of a toddler about the importance of calcium to help a child's teeth and bones develop properly. Which client statement reflects that nursing teaching has been effective?

Vitamin D helps calcium absorption

Cellulose forms intestinal ______ to promote bowel elimination.

bulk

What are some sources of carbohydrates?

cereals, grains, rice, wheat, oats, barley, corn, fruits and vegetables, milk.

What foods can you find phosphorus in?

eggs, meat, milk

A BMI of 35+ is considered

extremely obese

_________ are nutrients that contain molecules composed of glycerol and fatty acids called glycerides, in the family of lipids.

fats

A BMI of 18-24 is considered

healthy weight

HDL

high-density lipoprotein, good cholesterol

What is cellulose?

is a type of fiber in the stems, skins, and leaves of fruits and vegetables.

___________ are a combination of fats and proteins.

lipoproteins

Cardiometabolic syndrome

metabolic syndrome, syndrome x, insulin resistance syndrome, and other diagnostic terms, is a cluster of modifiable risk factors that can lead to cardiovascular diseases and type 2 diabetes if uncontrolled. -

What are minerals?

noncaloric substances in food that are essential to all cells

A BMI of 30-34 is considered

obese

What foods can you find potassium in?

oranges, potatoes, bananas/

A BMI from 25-29 is considered

overweight

A nurse is caring for a client who has a body mass index (BMI) of 26.5. Which category should the nurse understand this client would be placed in?

overweight

What are trans fats?

partially hydrogenated oils

What are essential amino acids?

protein components that must be obtained from food because the body cannot make them.

________ is a nutrient composed of amino acids.

proteins

What are complete proteins?

proteins that contain adequate amounts and proportions of all the essential amino acids

__________ fats are lipids that contain as much hydrogen as their molecular structure can hold and are generally solid.

saturated

What foods can you find iodine in?

seafood, iodized salt

What foods can you find zinc in?

seafood, liver

What are nonessential amino acids?

the amino acids are not dependent on dietary intake

A BMI of anything less than 18.5 is considered

underweight

____________ fats are the predominate type of fat in fish, poultry, nuts, and most plant oils, such as corn.

unsaturated

_________________ are chemical substances necessary in minute amounts for normal growth, maintenance of health, and the functioning of the body

vitamins

What foods can you find magnesium in?

whole grains, milk, meat