Nutrition 1
A nurse is instructing a group of clients regarding nutrition. The teaching should state that which of the following groups of foods contains the highest level of carbohydrates? A. milk, eggs, and cheese B. butter, oils, and avocados C. rice, potatoes, oranges D. chicken, green beans, apples
rice, potatoes, and oranges
A nurse is instructing a group of clients regarding nutrition. The teaching should state that which of the following groups of foods contain the highest level of carbohydrates? A. milk, eggs, cheese B. butter, oils, avocados C. rice, potatoes, oranges D. chicken, green beans, apples
rice, potatoes, oranges
A nurse is planning teaching for the parents of a toddler who follows a vegetarian diet. The nurse should plan to include which of the following foods as the best source of dietary protein for the child? A. soy milk B. peanut butter C. dried beans D. whole grains
soy milk
A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following foods is a good source of high-quality protein? A. soybeans B. grains C. legumes D. green vegetables
soybeans
A nurse is teaching a client who is postpartum and has been diagnosed with iron deficiency anemia. Which of the following dietary recommendations should the nurse include in the teaching plan? A. yogurt and mozzarella B. spinach and beef C. milk and turkey slices D. fish and cottage cheese
spinach and beef
A nurse is providing teaching about a low-FODMAP diet for a client who has irritable bowel syndrome (IBS). The nurse should instruct the client to avoid which of the following foods? A. bananas B. carrots C. raisins D. spinach
raisins
A nurse is caring for a client who has cancer and is receiving total parenteral nutrition (TPN). Which of the following lab values indicates the treatment is effective? A. Hct 43% B. WBC 8,000/uL C. Albumin 4.2 g/dL D. Calcium 9.4 mg/dL
Albumin 4.2
A nurse is providing discharge teaching for a client who has acute pancreatitis and has a prescription for fat-soluble vitamin supplement. The nurse should instruct the client to take a supplement for which of the following? A. Vitamin A B. Vitamin B1 C. Vitamin C
Vitamin A
A nurse is providing teaching bout a heart healthy diet to a group of clients with hypertension. Which of the following statements by one of the clients indicates a need for further teaching? A. I can eat 10 ounces of lean protein each day B. Fresh fruits make a good snack option C. I will replace table salts with dried herbs D. I can thicken gravies with cornstarch as I cook
I can eat 10 ounces of lean protein each day
A nurse is instructing a group of clients regarding nutrition and eating foods high in iron. The nurse's teaching should state that which of the following aids in the absorption of iron? A. Fiber B. Vitamin A C. Vitamin C D. acidophilus
Vitamin C
A nurse is preparing a teaching plan for a client who has chronic constipation secondary to irregular bowel habits. Which of the following should the nurse plan to include in the teaching? A. The client should drink two to three 8oz glasses of water each day B. the client should follow a high-fiber diet to establish bowel regularity C. the client should try to take in all of the required dietary fiber with the morning meal D. the client should be taught that the goal of therapy is yo have a bowel movement daily
The client should follow a high-fiber diet to establish bowel regularity
A nurse is assessing four female clients for obesity. Which of the following clients have manifestations of obesity? A. a client who has a body fat of 22% B. a client who has a BMI of 28 C. A client who has a waist circumference of 81.3 cm (32in) D. a client who weighs 28% above the ideal body weight
a client who weighs 28% above the ideal body weight
A nurse is educating a group of older adults in a community center on weight management using the BMI scale. Using the client's height and weight to calculate BMI, which of the following clients have a healthy BMI? A. client with a weight of 150lb and height of 68 inches B. client with a weight of 128lb and height of 64 inches C. a client with a weight of 200lb and height of 72 inches D. client with a weight of 133lb and height of 60 inches
a client with a weight of 128lb and height 64 inches
A nurse is teaching a client about snacks that are appropriate on a low-fat, low-sodium, and low-cholesterol diet. Which of the following food choices by the client indicates the need for further teaching? A. slice of cheese B. jam sandwich C. cup of plain popcorn D. small container of applesauce
a slice of cheese
Which of the following nutrients aids in the production of collagen and hastens wound healing? A. protein B. calcium C. vitamin c D. vitamin D
protein
A nurse is caring for a client who is well-hydrated and who demonstrates no evidence of anemia. Which of the following laboratory values gives the nurse an assessment of the adequacy of the clients protein uptake and synthesis? A. albumin B. calcium C. sodium D. potassium
albumin
A nurse is planning care for a client who has cirrhosis and ascites. Which of the following interventions should the nurse include in the plan of care? A. decrease the clients fluid intake B. increase the clients saturated fat intake C. increase the client sodium intake D. decrease the clients carbohydrate intake
decrease the client fluid intake (bc of risk for increased fluid retention)
A nurse is assessing a client who has malnutrition. Which of the following findings should the nurse expect? A. increased vital capacity B. moist skin C. heat intolerance D. decreased mental status
decreased mental status
A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following is a trigger for the formation of vitamin D in the body? A. calcium B. vitamin A depletion C. exposure to sunlight D. weight-baring exercise
exposure to sunlight
A nurse is caring for a client who has a new diagnosis of urolithiasis. Which of the following should the nurse identify as an associated risk factor? A. hypocalcemia B. BMI less than 25 C. family history D. diuretic use
family history
A nurse is instructing a group of clients regarding nutrition. Which of the following is a good source of omega-3 fatty acids that the nurse should include in the teaching? A. fish B. corn oil C. dietary supplements D. leafy green vegetables
fish
A nurse is planning care for a client who has diverticulitis. Which of the following menu selections should the nurse include in the plan? A. turkey sandwich with celery sticks B. sliced ham with green salad C. pork tenderloin with green peas D. grilled chicken breast with white rice
grilled chicken breast with white rice
A nurse is caring for an antepartum client who has iron-deficiency anemia. When teaching the client about nutrition, the nurse emphasize the need for an increased intake of which of the following foods? A. milk and cheese B. red meat and organs C. fresh fruits D. whole grain breads
red meat and organ meat
A nurse is teaching a client who has pre-dialysis end-stage kidney disease about diet. Which of the following instructions should the nurse include? A. increase intake of dietary phosphorus B. eliminate foods high in protein from your diet C. reduce intake of foods high in potassium D. increase intake of sodium-containing food
reduce intake of foods high in potassium
A nurse is conducting a nutritional assessment on a client who weighs 165lb. Based on this information the nurse can calculate that the client's Recommended Dietary Allowance for protein is how much per day? (Round whole number)
60g (RDA for protein 0.8mg/kg, so 165/2.2 kg 0.8 = 60)
A nurse is teaching a client who is lactose intolerant. Which of the following should be included in the teaching? A. you should increase the fiber in your diet B. you should increase calories in your diet C. you should decrease the dairy products in your diet D. you should decrease the protein in your diet
you should decrease the dairy products in your diet
A nurse us preparing education program for a group of parents of adolescents. Which of the following should be included as indicators of nutritional risk among adolescents? (Select all) -skipping more than three meals per week -eating fast food once weekly -hearty appetite -eating without family supervision frequently -frequently skipping breakfast
-skipping more than three meals per week -eating without family supervision frequently -frequently skipping breakfast
Newborn feeding skills in order
-the infant pushes solid objects from the mouth. -Around the age of 4 months the infant is able to drink from a cup that is held by another person. - 8 months of age the infant experiments with spoon -starting at 10 to 12 months of age the infant begins eating soft, cooked food
A nurse is planning to teach a client about a low potassium diet. Which of the following foods should the nurse instruct the client to avoid? (select all) -butter -poultry -yogurt -frozen vegetables -orange juice
-yogurt -OJ
A nurse is instructing a group of clients regarding calcium rich foods. Which of the following foods should the nurse include in the teaching as the best source of calcium? A. 1/2 cup ice cream B. 1 ounce swiss cheese C. 1 cup milk D. 1 cup cottage cheese
1 cup milk
A nurse is providing teaching about nutrition to a group of clients. The nurse should include that which of the following foods contains the highest level of thiamine per serving? A. 1 hard-boiled egg B.1 cup dried pears C. 1 cup whole grain wheat flour D. 1 cup brussel sprouts
1 cup whole grain wheat flower
A nurse is providing dietary teaching to the parents of a newborn who is being breastfed. The nurse should instruct that the transition to whole milk can occur at which of the following ages? A. 6 months B. 8 months C. 10 months D. 12 months
12 months
A nurse is instructing a group of adult clients about nutrition. The nurse should include which of the following as the recommended amount of vegetables servings per day? A. 1/2 cup B. 1 cup C. 2 cups D. 2 1/2 cups
2 1/2 cups
A nurse is instructing a group of adult clients regarding nutrition. The nurse's teaching should include which of the following as an appropriate daily intake of fiber? A. 5 to 10 g B. 10 to 15 g C. 20 to 35 g D. 40 to 50 g
20-35 g
A nurse is instructing a group of clients about nutrition. The nurse's teaching plan should state that in order to limit saturated fat intake, the client should limit total fat intake to what percentage of total calories per day? A. 20% B. 25% C. 30% D. 33%
30%
A nurse is conducting nutritional counseling with a client who is in her second trimester of pregnancy. The nurse should recommend that the client increase her calorie intake by how much during this trimester? A. 110 cal/day B. 225 cal/day C. 340 cal/day D. 450 cal/day
340 cal/day
How many calories are contained in a food that has 15 grams carbohydrates, 4 grams protein, and 10 grams fat? A. 106 B. 124 C. 166 D. 202
C. 166
A nurse is reviewing the laboratory results for a client who has a history of atherosclerosis and notes elevated cholesterol levels. Which of the following statements by the client indicates the nurse should plan follow-up teaching on a low-cholesterol diet? A. I flavor my meet with lemon juice B. I eat two eggs for breakfast each morning C. I cook my food with canola oil D. I take an omega-3 supplement daily
I eat two eggs for breakfast each morning
A nurse is providing dietary teaching to a client who has calcium oxalate kidney stones. Which of the following statements indicated an understanding of the teaching? A.I can have almonds as a snack B. I can use soy milk with my cereal C. I may eat sweet potato for dinner D. I may eat a banana with my breakfast
I may eat a banana with my breakfast
A nurse is providing teaching to a group of newborns who are planning to formula feed. Which of the following statements by one of the parents indicates a need for further teaching? A. I will give formula to my baby at room temperatures B. I will ensure my baby's feeding last 10-15 minutes C. D.
I will ensure my baby's feeding lasts 10-15 minutes (should be 20-30)
A nurse is reinforcing teaching about food choices with the mother of an 8-month old infant. Which of the following statements by the mother indicates a need for further teaching? A. I will give my child strained carrots and mashed egg yolks B. I will give my child rice cereal and crackers C. I will give my child pureed liver and strained pears D. I will give my child applesauce and green peas
I will give my child strained carrots and mashed egg yolks
A nurse at a health fair is assessing the weight of four clients. Which of the following clients are classified as overweight? A. a female client who has BMI of 24 B. male client with BMI of 29 C. female client weight circumference of 101.6 cm (40 in) D. male client weight circumference of 96.52 cm (38 in)
male client with BMI of 29
A nurse is instructing a group of clients regarding nutrition. Which of the following food contains the most calcium per serving and should be included in the nurse's teaching? A. ice cream B. swiss cheese C. milk D. cottage cheese
milk
A nurse is caring for a client who has a large lower-leg ulcer. Which of the following foods should the nurse suggest to the client to provide the most protein for wound healing? A. kidney beans B. grilled salmon C. peanut butter D. raw spinach
grilled salmon
A nurse is providing teaching to the parent of a infant about the introduction of solid foods. The nurse should recommend that which of the following foods be introduced first? A. strained fruits B. pureed meats C. cooked egg whites D. iron fortified cereal
iron-fortified cereal
A nurse is teaching a client who has a prescription for increased fluid intake. Which of the following foods has the highest percentage of water by weight? A. carrots B. milk C. lettuce D. honey
lettuce
A nurse is admitting a client who has acute pancreatitis. Which of the following provider prescriptions should the nurse anticipate? A. initiate a low-residue diet B. pantoprazole 80mg IV bolus twice daily C. ambulate twice daily D. pancrelipase 500 units/kg PO three times daily with meals
pantoprazole 80mg IV bolus twice daily
A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (select all) - avoid pasteurized dairy products -keep cold food temperatures below 4.4 C (40 F) -reheat leftovers before eating -wash raw vegetables thoroughly in clean water -keep cooked foods at 48.9 C (120 F)
-Avoid pasteurized dairy products -keep cold food temperatures below 4.4 C (40F) -reheat leftovers before eating -wash raw vegetables thoroughly in clean water
A nurse is a assessing a client who has fluid overload. Which of the following findings should the nurse expect? (select all) -increased HR -Increased BP -increased RR -increased Hematocrit -increased temperature
-increased HR -increased BP -increased RR
A nurse is providing teaching to a group of older adults about oil-rich foods. Which of the following foods should be included as the equivalent of 6 tsp of oil? A. 1 tbsp soft margarine B. 1/2 oz of nuts C. 2 tbsp peanut butter D. 1 oz sunflower seeds
1 oz sunflower seeds
A nurse is caring for an 8-month old infant who screams when the parents leave the room. The parent begins to cry and says, "I don't understand why my child is so upset. I've never seen my child act this way around others before." Which of the following statements should the nurse make? A. This is a normal, expected reaction for a child this age B. This is a response to an overstimulating environment C. This is a common reaction to an overexposure to caregivers D.
This is a normal expected reaction for a child this age
A nurse is caring for a client who is well-hydrated and who demonstrates no evidence of anemia. Which of the following laboratory values gives the nurse an assessment of the adequacy of the clients protein uptake and synthesis? A. albumin B. calcium C. sodium D. potassium
albumin
A nurse is teaching a client who has gastroesophageal reflux disease about managing his illness. Which of the following recommendations should the nurse include in the teaching? A. limit fluid intake not related to meals B. chew on mint leaves to relieve indigestion C. avoid eating within 3 hr of bedtime D. season foods with black pepper
avoid eating within 3hr of bedtime
A nurse is teaching a client about following a low-cholesterol diet after coronary artery bypass grafting. Which of the following client food choices reflect client's understanding of these dietary instructions? A. liver B. milk C. beans D. eggs
beans
A nurse is completing an admission assessment on an adolescent child who is a vegetarian. He eats milk products but does not like beans. Which of the following items should the nurse suggest the client order for lunch to provide nutrients most likely to be lacking in his diet? A. peanut butter and jelly sandwich B. baked potato topped with sour cream C. bagel with cream cheese D. fruit salad
peanut butter and jelly sandwich
A nurse is caring for a client who has a new prescription for a low sodium diet. The client's family has requested to bring in some of the client's favorite foods. Which of the following food items should the nurse tell the family members to omit? A. boiled rice B. flat bread C. broiled fish fillet D. pickled vegetables
pickled vegetables
A nurse is teaching a client about nutritional requirements necessary to promote wound healing. Which of the following nutrients should the nurse include in the teaching? A. protein B. calcium C. vitamin B1 D. Vitamin D
protein
A nurse is teaching a client about nutritional requirements necessary to promote wound healing. Which of the following nutrients should the nurse include in the teaching? A. protein B. calcium C. vitamin B1 D. vitamin D
protein
A nurse is providing dietary teaching to a client following an acute attack of gouty arthritis. Which of the following foods should the nurse recommend the client avoid? A. milk B. green leafy vegetables C. shellfish D. oranges
shellfish
A client who is 2 days postoperative following abdominal surgery is about to progress from a clear liquid diet to full liquids. Which of the following items should the nurse tell the client he may now request to have on his meal tray? A. cranberry juice B. flavored gelatin C. skim milk D. chicken broth
skim milk
A nurse is providing teaching to the parent of a toddler about appropriate snacks. Which of the following foods should the nurse include? A. sliced bananas B. raw celery C. peanut butter D. marshmallows
sliced bananas
A nurse is planning care for a client who is postoperative following a liver transplant and weighs 65kg. Which of the following actions should the nurse plan to take? A. keep the client NPO for the first week postoperative B. limit caloric content once the client resumes eating C. stress the importance of safe food-handling practices D. decrease foods high in carbohydrates once the client resumes eating
stress the importance of safe food-handling practices
A nurse is providing teaching to a client who is pregnant and is vegan. The nurse should instruct the client that which of the following foods is a reliable source of B12? A. tempeh B. algae C. sea vegetables D. sunflower margarine
sunflower margarine
A nurse is instructing a group of clients about nutrition and eating foods high in iron. The nurse should include that which of the following aids in the absorption of iron? A. fiber B. vitamin A C. vitamin C D. oxalates
vitamin C
A nurse is educating a group of older adults in a community center on weight management using the BMI scale. Using the client's height and weight to calculate BMI, which of the following clients has a healthy BMI? A. weight 128lb and height 70in B. weight 150lb and height 68in C. weight 200lb and height 72in D. weight 133lb and height 60in
weight 150 and height 68 (formula is weight in kg/height in meters squared)
A nurse is providing teaching to a group of older adults about sources of complete and incomplete protein. Which of the following foods should the nurse include as a complete protein? A. yogurt B. fresh vegetables C. nuts D. dried beans
yogurt
