Nutrition

A nurse is caring for a client who has renal disease and must limit potassium intake. Which of the following foods should the nurse instruct the client to avoid because they are high in potassium. (Select all that apply). A) apples B) bananas C) dried beans D) spinach E) tomatoes

B,c,d,e Rationale: should avoid to eat these types of foods because the food is high in potassium. Consuming foods that are high in potassium can lead to heart arrhythmias and increase the risk of myocardial infarction for clients who have renal disease

A nurse discussing macronutrients with the client. Which of the following statements should the nurse make? A) macro nutrients include vitamins and minerals, which your body needs a large amount of B) macro nutrients include carbohydrates, proteins, and fats, which make up the majority of a persons diet C) macro nutrients include carbohydrates and fats, which your body needs very little of D) while essential, macarnutrients should be limited to weekly consumptions

B Rationale: macro nutrients are essential parts of the diet and include proteins fats and carbohydrates. These provide the body with energy to function and are the building blocks of the diet

A nurse is preparing to assist with feeding a client who is at risk for aspiration. Which of the following action should the nurse take? A) position the client upright at a 45° angle B) turn on the television per the clients request C) avoid allowing the client to drink until meal is finished D) Cut the clients food in small bites

D Rationale: To prevent aspiration, the nurse should cut food into small bites

And Marissa is reviewing a client medical record and notes that their BMI is 25.5. How should the nurse interpret this finding A) The client is overweight B) The client is underweight C) The client BMI is within normal range D) The client is obese

A Rationale: according to the body mass index chart, a client who has BMI between 25 and 29.9 is considered overweight therefore the nurse should identify that a client who has a BMI of 25. Five is in the overweight category

A nurse is helping a client calculate how many net carbohydrates they consume in their last meal. The clients food had a total of 72 g of carbohydrates and 9 g of fiber. How many net calories did the client consume? A) 81 B) 63 C) 8 D) 72

B Rationale: to calculate net carbohydrates use the following equation: total carbohydrates- (fiber + sugar alcohols if applicable)= Net Carbohydrates. In this case! 72g carbs- 9fibers= 63

A nurse is caring for a client who is receiving tube feedings via peg. Which of the following action should the nurse implement in order to help prevent the client from aspirating? A) keep the clients head elevated to at least 30° for a minimum of one hour after a feeding B) verify the initial two placement with an x-ray after the first feeding C) check the clients tube feeding tolerance every 12 hours D) check the pH of the gastric contents each day

A Rationale: The nurse should keep the clients head elevated to at least 30° for a minimum of one hour after the feeding because this gives clients time to adjust the feeding and helps prevent aspiration

A nurse is caring for a client who reports having daily constipation. Which of the following information should the nurse provide to the client regarding fiber intake. (Select all that apply). A) increasing daily fiber intake can help alleviate the issue of constipation B) eating more whole grains can promote regular bowel movements C) consume 10 g of fiber per day D) Food such as white rice increase fiber intake E) decreasing daily fiber intake can help alleviate Digestive discomfort

A,B RATIONALE: an adequate amount of daily fiber intake helps relieve constipation by promoting bowel movements RATIONALE: whole grains contain fiber which helps to regulate bowel movements

A nurse is assessing a client who is experiencing digestive issues. Which of the following findings should the nurse expect. (select all that apply). A) Nausea B) Abdominal Pain C) Diarrhea D) Reports bloating E) reports of excessive salivation

Nausea Abdominal pain Diarrhea Reports of bloating

The nurse is caring for a client who is prescribed a low glycemic index diet. The client states, " I don't understand what this means." Which of the following responses should the nurse make? (Select all that apply). A) The glycemic index of food relates to its ability to increase the blood glucose level B) you should eat food such as whole grains, fruits and vegetables C) consuming white bread will increase your blood glucose level slowly D) try to limit or avoid potatoes due to their high glycemic index E) Foods with a high glycemic index will cause your blood glucose to increase rapidly

A,B,D,E

A nurse is caring for a nondiabetic client who has a new prescription for a fasting blood glucose check. The nurse checks the clients blood glucose level and it is 67mg/dL. Which of the following action should the nurse take next? A) document the client's blood glucose level B) Report the clients blood glucose level to the provider C) provide the client with a 15 g carbohydrate snack D) recheck the blood sugar in 15 minutes

C Rationale: according to the evidence base practice, the nurse should provide the client with the 15 g carbohydrate snack to help bring up their blood glucose level to the expected reference range. The client's glucose level is low, less than 70mg/dL, which means the client is hypoglycemic

A nurse is caring for a client was a new prescription for parenteral nutrition. The client states, " i'm scared that I will be on this therapy for the rest of my life." Which of the following responses should the nurse make? A) there's a good chance you'll be on this therapy for the rest of your life B) Parenteral nutrition is very common and should not interfere with your daily activities C) this type of nutrition can be lifelong, but it can also be temporary depending on how your nutritional needs change D) i'm sure you will need parenteral nutrition Temporarily

C Rationale: this response gives the client objective information without false reassurance

A nurse is caring for a client who states, " I only a diet high in protein and carbohydrates." Which of the following responses should the nurse make? A) Make sure to get enough servings of red meat in your diet daily B) your diet is varied but should also be high in calorie intake C) A varied diet should be high in protein and carbohydrate consumption D) nutritious diet should include carbohydrates, proteins, fiber, and healthy fats

D Rationale: The nurse should instruct the client to consume a balanced diet from a variety of different food groups, such as dairy, grains, fruits, vegetables, and proteins

A nurse is caring for a client who states, " I have been getting a lot of cavities lately, but I don't know what is causing them." Which of the following responses should the nurse make? A) A lack of protein can cause a problem with cavities B) cavities can be caused by a diet low in vitamin C C) increasing your consumption of leafy green vegetables and tomatoes can help with this D) drinking sugary beverages can make you prone to cavities

D Rationale: The nurse should instruct the client that consuming sugary beverages can lead to cavities, also known as dental caries

A nurse is caring for a client whose provider prescribed a heart healthy diet. Which of the following information should the nurse include for the client regarding heart healthy diets? ( select all that apply). A) you should limit saturated fats in your diet B) you should increase sodium intake to your taste C) Foods with whole grains in your new diet D) it is important to eat larger portions of fruits and vegetables E) limiting high calorie food intake will promote adherence to your new diet F) continue to avoid skim milk and lean meats

A C D E

A nurse is caring for a client who routinely eats a regular diet and is scheduled to have surgery with sedation in the morning. The nurse receives a new NPO diet prescription for the client. Which of the following should the nurse identify as the rationale for the providers prescription? A) The client is at risk for aspiration due to the upcoming surgery B) The client is at risk for dysphasia due to the upcoming surgery C) The nutrients consumed as a part of the regular diet will interact with the sedation use in the procedure D) The client reports having to drink a few sips of water before the procedure

A Rationale: The client is at risk for aspiration to their upcoming surgery with sedation. To decrease the risk of aspiration, the client should remain NPO prior to surgery

And nurses is preparing to measure a nasogastric tube for insertion. The nurse recalls that the clients xyphoid process should be used as the last place of measurement. Which of the following landmarks should the nurse measure before the xyphoid process A) Measure from the bottom of the ear B) Measure from the tip of the chin C) Measure from the bottom of the jawline D) Measure from the tip of the nose to the earlobe

D Rationale: The NG tube is measured from the tip of the nose to the earlobe, then from the ear lobe to the xiphoid process. This would give an accurate measurement for the tube insertion allowing appropriate tube placement

A nurse is caring for a client who has a high phosphorus level. Which of the following instructions regarding food should the nurse provide? A) you should eat white bread B) you can drink 2 cups of milk per day C) you should limit broccoli to 3 cups per week D) you can have four servings of oatmeal per week

A Rationale: The nurse should instruct the clients eat white bride instead of whole grain bread. Whole grains are high in phosphorus

A nurse is caring for a client who states, " I feel like I don't have to eat a varied diet when I take my multivitamin." Which of the following responses should the nurse make? A) if taken four or more days a week, a multivitamin provides all the nutrients you need. B) as long as you take a multivitamin daily, you do not need to eat a very diet each day C) A multivitamin should not be used in place of a nutritious diet D) as long as the multivitamin isn't generic, it can replace unhealthy dietary choices

C Rationale: The nurse to tell the client that supplemental vitamin should not be used as a substitute for nutritious diet. The client should eat a varied, nutritious diet daily even while taking a multivitamin

A nurse is assessing a clients hair and knows that it is brittle. Which of the following should the nurse determine about the clients nutritional intake? A) The client is not getting enough vitamin A. B) The client has insufficient protein in their diet C) The client needs more vitamin D from sun exposure D) The client needs to eat five servings of fruits and vegetables daily

B Rationale: protein helps promote healthy hair and prevents brittle hair and hair loss. Therefore, the nurse should identify that this client might have inadequate protein intake

A nurse is caring for a client who has a new prescription for a clear liquid diet. The client asks the nurse, "how long will I have to be on this type of diet?" Which of the following responses should the nurse make? A) you will be on this diet as long as the provider feels you need to be B) you might be on this diet for a week or two C) you should not be on this diet for more than a few days D) you should speak with the provider about your concern

C Rationale : The nurse should identify that a clear liquid diet should be limited to a few days because this type of diet has inadequate nutritional value