Nursing Chapter 35: Nutrition
Which laboratory test is the best indicator of a client in need of TPN?
Serum albumin Explanation: Assessment of serum albumin level is the best indicator of a client in need of total parenteral nutrition (TPN). Clients whose levels are 2.5 g/dL or less are at severe risk for malnutrition.
A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which action should the nurse perform with TPN?
Discard unused TPN every 24 hours. Explanation: With TPN, any unused portion should be discarded every 24 hours. Vital signs with TPN should be checked every 4 hours. Blood glucose should be checked every 6 hours. If the client has a transparent dressing on the central venous access, it can be changed weekly.
Which laboratory value would be indicative of a client's level of malnutrition?
Serum albumin Explanation: Serum albumin levels can help measure protein levels in the body and are good indicators for nutrition status. The other choices would not reflect malnutrition status.
A nurse is working with a 54-year-old obese man who is interested in losing weight. He asks the nurse why trans fats are so bad for you. The nurse's response includes which answers?
Trans fats lower HDL levels. • Trans fats raise LDL levels. • Trans fats raise cholesterol levels. Explanation: The level of HDL cholesterol, or "good" cholesterol, in the blood is lowered by trans fats.
A nurse is teaching a client about diabetes and glucose monitoring. What should the nurse include in the teaching?
With glucose monitoring, blood from the fingertips shows changes in blood glucose more quickly than other testing sites. With signs and symptoms of hypoglycemia, a fingertip site should be used. Calibrate the glucose monitors at least every month. Glucose levels increase with illness and stress to the body.
Which nutrient does the nurse identify as appropriate for a client with a normal dietary order who is consuming 2000 calories daily?
total fat less than 65 g Explanation: DVs are calculated in percentages based on standards set for total fat, saturated fat, cholesterol, sodium, carbohydrate, and fiber in a 2,000-cal diet. Total fat should be less than 65 g; saturated fat should be less than 20 g; cholesterol should be less than 300 mg; and sodium should be less than 2400 mg.
