Nutrition ATI
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. Marshmellows E. Graham crackers
A, B, C, D A. Hot dogs B. Grapes C. Bagels D. Marshmellows
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 - Shrimp, eggs, cheese, liver, and organ meats are high in cholesterol
A nurse is teaching dietary-modification strategies to a client who has been newly diagnosed with cirrhosis. Which of the following foods should the nurse recommend? A. Grilled chicken B. Potato soup C. Fish sticks D. Baked ham
A. Grilled chicken A client who has cirrhosis requires protein to compensate for disease-related weight loss. Increases protein intake from animal or plant sources will also provide the client with more energy.
A nurse is providing teaching for a client who has a prescription for a low-sodium diet to manage hypertension. Which of the following statements by the client indicates an understanding of the teaching? A. I can snack on fresh fruit B. I can continue to eat lunchmeat sandwiches C. I can have cottage cheese with my meals D. Canned soup is a good lunch option
A. I can snack on fresh fruit Lunchmeat, cottage cheese, and canned soup all contain high amounts of sodium
A nurse is teaching a client with chronic kidney disease about pre dialysis dietary recommendations. The nurse should recommend the intake of which of the following nutrients? A. Protein B. Carbohydrates C. Calcium D. Monounsaturated fats
A. Protein Dietary restrictions for clients who have chronic kidney disease vary based on the degree of kidney function; however, most clients need protein limitations
A nurse is providing dietary teaching for a client with AIDS who has stomatitis of the mouth. Which of the following instructions should the nurse include in the teaching? A. You can suck on popsicles to numb your mouth B. Season food with spices instead of salt C. Avoid the use of a straw to drink liquids D. Eat foods at hot temperatures
A. You can suck on popsicles to numb your mouth - The nurse should instruct the client to suck on popsicles or ice chips, which can numb the mouth - The client should avoid spices, acidic foods, and salt, which can irritate and burn the mouth - The client should instruct the client that using a straw can decrease the comfort when drinking liquids - The client should consume foods that are cold or at room temperature. Hot foods can be irritating or possibly burn the mouth
A nurse is teaching a client who is beginning a vegan diet and is concerned about maintaining an adequate protein intake. Which of the following food servings should the nurse recommend due to the high amount of protein? A.1/2 cup tomato soup B. 1/2 cup of hummus C. 2 tablespoons of peanut butter D. 1 cup penne pasta
B. 1/2 cup of hummus - Hummus contains 9.7 g of protein per 1/2 cup serving - Tomato soup contains 1.08 g of protein per 1/2 cup - Peanut butter contains 7.11 g of protein per 2 tablespoons - Penne pasta contains 5.81 g of protein per cup
A nurse is presenting an in-service training session about nutrition. How many of the amino acids must be obtained from dietary intake? A. 6 B. 9 C. 11 D. 15
B. 9 - Proteins are made up of chains of amino acids, which are composed of carbon, hydrogen, oxygen, and nitrogen - Nine amino acids are considered essential for the human body and must be obtained from diet. These include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. - Of the 20 amino acids identified, the body is able to manufacture 11. These are defined as nonessential amino acids.
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 of the following foods for the client's lunch indicates an understanding of the teaching? A. Bologna on wheat bread B. Chicken salad C. Cheddar cheese and crackers D. Pizza with pepperoni
B. Chicken salad - Phenelzine is an MAOI. Client's taking MAOIs must avoid foods that contain tyramine due to the potential for a dangerous food-drug interaction - Foods high in tyramine include those that are processed and aged, such as luncheon meats and cheeses
A nurse is planning care for a client who is postoperative following a gastrectomy. Which of the following strategies should the nurse include to help prevent dumping syndrome? A. Have the client drink plenty of water with meals B. Eliminate simple sugars and sugar alcohols from the client's diet C. Limit the client's intake to 2 meals per day D. Offer the client meals that are low in protein or protein-free
B. Eliminate simple sugars and sugar alcohols from the client's diet Sugar, honey, and sugar alcohols (I.e. sorbitol and xylitol) increase hypertonicity and propel food through the intestines faster than food without sweeteners
A nurse is providing dietary teaching to a client who has chronic renal failure. Which of the following food choices by the client indicates an understanding of the teaching? A. Canned soup B. Grilled fish C. Pastrami D. Peanut butter
B. Grilled fish Protein choices, such as fresh fish or poultry, can minimize the risk of worsening chronic renal failure
A nurse is providing teaching to a client who has COPD about maintaining proper nutrition. Which of the following statements by the client indicates an understanding of the teaching? A. I will increase my fluid intake when I eat a meal B. I will eat more cold foods at meals rather than hot foods C. I will avoid high-fat foods like butter and gravies D. I will cook my meals instead of eating convenience foods
B. I will eat more cold foods at meals rather than hot foods - The client should prepare more cold foods to eat because they provide a decreased feeling of fullness compared to hot foods - Drinking fluids with meals will cause the client to feel full. The client should consume as much food as possible prior to feeling full or tired - The nurse should encourage the client to add items such as butter, sauces, and gravy to foods to increase caloric intake - The client should eat convenience foods, easy-to-prepare meals, and ready-prepared meals because they take less energy to cook
A nurse is conducting dietary teaching for a client who has AIDS. Which of the following instructions should the nurse include in the teaching? A. Discard leftovers after 8 hr B. Use a separate cutting board for poultry C. Thaw frozen foods at room temperature D. Store cold foods at 10c (50f) or less
B. Use a separate cutting board for poultry - A separate cutting board should be used for raw poultry. Raw poultry can contain bacteria such as salmonella, which may contaminate other foods or work surfaces - Leftover foods should be discarded after 24 hr - Frozen foods should be thawed in the refrigerator to prevent the growth of bacteria - The client should store cold foods at 4.4c (40f) or less
A nurse is providing teaching about calcium intake to a client who is breastfeeding. Which of the following is the 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 of 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 assisting a client who has dysphagia with eating meals. Which of the following actions should the nurse take? A. Add water to soups for a thinner consistency B. Encourage using water to clear the client's mouth C. Ask the client to think of a food that produces salivation D. Remind the client to rest after meals
C. Ask the client to think of a food that produces salivation - To prevent dryness in the mouth during meals, which can be a risk factor for choking, the nurse should ask the client to think of a food that promotes salivation (I.e. lemon slices or dill pickles) - Thick liquids are easier for clients who have dysphagia to manage when swallowing - Clients who have dysphagia should only drink fluids after clearing the mouth of food. They should use coughing and dry swallowing to remove food particles from the mouth. - Clients who have dysphagia should rest before meals to avoid fatigue when focusing on swallowing safely
A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of the following characteristics places the infant at a higher risk of electrolyte imbalances compared to an adult client? A. Less extracellular fluid B. Reduced body surface area C. Longer intestinal tract D. Decreased rate of metabolism
C. Longer intestinal tract Compared to adults or older children, infants have a longer intestinal tract. This results in greater fluid losses, especially through diarrhea.
A nurse is caring for a client who has a new diagnosis of pernicious anemia. The nurse should expect the client's provider to prescribe which of the following medications for this client? A. Ferrous sulfate B. Epoetin alfa C. Vitamin B12 D. Folic acid
C. Vitamin B12 - Vitamin B12 is for pernicious anemia - Ferrous sulfate is for iron-deficiency anemia - Epoetin alfa is for anemia secondary to chemotherapy - Folic acid is for anemia due to folic acid deficiency
A nurse is providing teaching to a client who has type 2 diabetes mellitus. The client states, "I eat pasta every day. I can't imagine giving it up." Which of the following responses should the nurse provide? A. Let's discuss this with your doctor; giving up daily pasta may not be necessary B. Is there another favorite dish you can substitute? C. You don't have to give up pasta; just adjust the amount you eat D. You can use no-added-salt tomato product on your pasta
C. You don't have to give up pasta; just adjust the amount you eat The American Diabetes Association recommends individualizing carbohydrate restriction for each client. A careful assessment of the client's usual dietary practices and modifications is an important part of teaching clients to manage this disorder
A nurse is caring for a client who is recovering at home after inpatient treatment for burn injuries. To increase the protein density of the client's meals, which of the following recommendations should the nurse make to the client's caregiver? A. Use sour cream instead of plain yogurt B. Add honey to cooked cereals C. Use salad dressing in place of mayonnaise D. Add chopped hard-boiled eggs to soups and casseroles
D. Add chopped hard-boiled eggs to soups and casseroles - Eggs are a good source of protein. Adding them to a combination of foods and coating meats with raw eggs before breading and cooking will increase the protein density of those foods - The caregiver should use plain yogurt in place of sour cream - Adding honey to cereal increases the caloric density, not the protein density - Mayonnaise contains more protein than most salad dressings
A nurse is updating the plan of care for a client who has dumping syndrome. Which of the following instructions should the nurse include? A. Consume beverages with meals B. Eat 3 large meals per day C. Include high-fiber foods in the diet D. Eat a source of protein with each meal
D. Eat a source of protein with each meal - Protein delays gastric emptying - Beverages should be consumed between meals, which delays gastric emptying - The client should consume small, frequent meals each day to delay gastric emptying and assist with digestion - The client should eat low-fiber foods in the diet to delay gastric emptying
A nurse is providing teaching about nutrition to an older adult client. The client asks, "Don't I need the same amount of nutrients that I did when I was younger?" Which of the following responses should the nurse make? A. Older adults need less protein B. Older adults need an increased amount of carbohydrates C. Older adults need an increased amount of iron D. Older adults need an increased amount of calcium
D. Older adults need an increased amount of calcium Older adults require increased amounts of calcium as well as vitamins D, B12, and A
A nurse is providing teaching to a client who has gout and urolithiasis. The client asks how to prevent future uric acid stones. Which of the following suggestions should the nurse provide? (Select all that apply.) A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine D. Decrease daily fluid intake E. Avoid citrus juices
A, B, C A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine
A nurse is caring for a group of clients on a medical-surgical unit. Which of the following disorders should the nurse identify as increasing the client's metabolic needs? (Select all that apply.) A. COPD B. Hypothyroidism C. Cancer D. Parkinson's disease E. Major burns
A, C, D, E A. COPD C. Cancer D. Parkinson's disease E. Major burns - Clients who have COPD develop hyper metabolism as a result of the increased amount of energy used to breathe. - Cancer can cause a number of metabolic changes, including hyper metabolism as a result of the tumor growth - Clients who have Parkinson's disease develop hyper metabolism because they burn calories due to muscular rigidity - Clients who have major burns develop severe metabolic stress, which includes hyper metabolism and hypercatabolism - Insufficient thyroid hormone results in decreased metabolism
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? (Select all that apply.) A. Mix powdered skim milk into liquid milk B. Add raw egg to fruit smoothies C. Add a slice of cheese to hot vegetables D. Add honey to hot tea E. Mix yogurt into fresh fruit
A, C, E A. Mix powdered skim milk into liquid milk C. Add a slice of cheese to hot vegetables E. Mix yogurt into fresh fruit Dairy products are good sources of protein. Mixing powdered 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 reviewing the laboratory reports of a client who is receiving enteral feedings. Which of the following values indicates a complication of enteral feeding that the nurse should report to the provider? A. Sodium 143 mEq/L B. Potassium 4.2 mEq/L C. BUN 25 mg/dL D. Glucose 185 mg/dL
C. BUN 25 mg/dL - A normal BUN is between 10-20 mg/dL - An elevated BUN can indicate dehydration, which is a complication of enteral feedings and should be reported to the provider
A nurse is caring for a client during her first prenatal visit and notes that she is lactose-intolerant. Which of the following foods should the nurse include on a list of calcium sources for this client? A. Collard greens B. Cottage cheese C. Orange juice D. Broccoli
A. Collard greens Collard greens are a good source of lactose-free calcium. One cup of collard greens provides approximately the same amount of calcium as the equivalent volume of 240 mL (8 oz) of milk
A nurse is teaching the parent of a school-age child who has celiac disease. Which of the following foods selected by the parent indicates an understanding of the teaching? A. Corn tortilla with black beans B. Pizza C. Canned soup D. Hot dogs
A. Corn tortilla with black beans - Children who have celiac disease are placed on a gluten-free diet. Gluten is found in wheat, rye, and barely. Selecting products made from corn indicates an understanding of the teaching, as corn and beans are gluten-free foods - Pizza, prepared soups, hot dogs, and hot dog buns often contain gluten
A nurse is reviewing the laboratory findings of a client who has a protein-calorie malnutrition. Which of the following findings should the nurse expect? A. Decreased albumin B. Elevated hemoglobin C. Elevated lymphocytes D. Decreased cortisol
A. Decreased albumin - A decrease in the albumin level can be an indication of long-term protein depletion. Other potential conditions that result in decreased albumin levels include burns, wound drainage, and impaired hepatic function. - Protein-calorie malnutrition can negatively impact the production of RBCs, resulting in a decrease in hemoglobin - Nutritional deficiencies such as protein-calorie malnutrition can result in low lymphocyte levels, which increases the client's risk of infection - Cortisol is a glucocorticoid that plays a role in the metabolism of proteins, fats, and carbohydrates. Low levels are associated with Addison's disease. However, cortisol is not reflective of protein-calorie malnutrition.
A nurse is teaching a group of clients about the functions of the liver and gallbladder. Which of the following should the nurse include in the teaching as the purpose of bile? A. Digesting fats B. Producing chyme C. Stimulating gastric acid secretion D. Providing energy
A. Digesting fats - Bile is a product of the liver and aids in the digestion of fats - Chyme is a semi-solid mixture of food and gastric secretions that is formed in the stomach - Gastrin is a hormone produced by the stomach mucosa that stimulates the release of gastric secretions during the process of digestion - Glycogen is stored in the liver and is released in the form of glucose to meet the body's energy needs
A nurse is reviewing the laboratory results of a client who has end-stage renal disease and reports fatigue. The client's hemoglobin level is 8 g/dL. The nurse should expect a prescription for which of the following medications? A. Erythropoietin B. Erythromycin C. Filgrastim D. Calcitriol
A. Erythropoietin - Erythropoietin stimulates the production of RBCs and is used to treat anemia associated with chronic renal failure - Erythromycin is used to treat infections and there is no indication the client has an infection - Filgrastim is used to stimulate the production of neutrophils and there is no indication the client has neutropenia - Calcitriol is used to prevent hypocalcemia in clients who have chronic kidney disease and there is no indication the client is experiencing hypocalcemia
A nurse is caring for a client who has osteoporosis and a new prescription for calcium supplements. Which of 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 of vitamin D, which promotes calcium absorption from the GI tract. - Adults up to age 70 need 600 international units of vitamin D per day and 800 international units thereafter - Bananas are a good source of potassium. Broccoli is a good source of vitamin C. Green leafy vegetables are a good source of vitamin K.
A nurse is teaching a client with heart disease about a low-cholesterol diet. Which of the following client statements indicates the teaching was effective? A. I should remove the skin from poultry before eating it B. I will eat seafood once per week C. I should use margarine when preparing meals D. I can use whole milk in my oatmeal
A. I should remove the skin from poultry before eating it - The skin of poultry contains the greatest amount of fat and should be removed - A client who has heart disease and is on a low-cholesterol diet should eat seafood at least twice per week because it is high in omega-3 fatty acids - A client who has heart disease and is on a low-cholesterol diet should use liquid oils such as canola oil instead of margarine, which is a solid fat - A client who has heart disease and is on a low-cholesterol diet should use nonfat or low-fat milk instead of whole milk in oatmeal or cereal
A nurse is providing nutritional counseling for a client who is pregnant. Which of the following nutrients should the nurse instruct the client to increase in her daily diet? A. Iron B. Calcium C. Vitamin E D. Vitamin K
A. Iron Iron supplements are recommended during pregnancy to promote adequate transfer of iron to the fetus and to support the expansion of the maternal RBC mass
A nurse is providing teaching to a female client who has a new prescription for pravastatin to treat hyperlipidemia. Which of the following pieces of information should the nurse include in the teaching? A. Pravastatin can be taken with grapefruit juice B. Pravastatin can be continued during pregnancy C. Pravastatin should be taken with the morning meal D. Laboratory testing to monitor the client's WBC count is required
A. Pravastatin can be taken with grapefruit juice - Pravastatin, unlike other statins, such as lovastatin, simvastatin, and atorvastatin, is not affected by CYP3A4 inhibitors in grapefruits - Pravastatin can cause fetal anomalies if taken during pregnancy - It is recommended to take Pravastatin in the evening because the synthesis of cholesterol increases during the night, thereby increasing the efficacy of the medication - Clients who are taking statin medications should have laboratory testing to evaluate liver function prior to starting the medication and should undergo cholesterol and triglyceride testing periodically during treatment. Pravastatin does not affect the WBC count
A nurse in a pediatric clinic is talking with the parent of a toddler who states that her child will not sit at the table to eat with the family. She asks the nurse for recommendations for "finger foods" for her child. Which of the following foods should the nurse suggest? A. Slices of ripe banana B. Popcorn C. Slices of hot dogs D. Raw carrots
A. Slices of ripe banana - Toddlers should have about 8 oz (1 cup) of fruit per day. Bananas are nutritious and, as long as they are soft, do not present a choking hazard for young children - Popcorn, chunks of cheese, and raisins present choking hazards for young children - Hot dogs, sausages, and tough meat present choking hazards for young children - Raw carrots, nuts, and seeds present choking hazards for young children
A nurse in a provider's office is reviewing the medical records of a group of clients. Which of the following clients is at risk for iron deficiency? (Select all that apply.) A. A client who is post-menopausal B. A client who is a vegetarian C. A middle adult male client D. A client who is pregnant E. A toddler who is overweight
B, D, E B. A client who is a vegetarian D. A client who is pregnant E. A toddler who is overweight - A client who is vegetarian might require additional iron because the availability of iron in vegetable food sources is limited - During pregnancy, maternal blood volume increases, and the fetus requires additional iron. Therefore, the RDA of iron for clients who are pregnant is increased to 27 mg per day - Toddlers who are overweight may get most of their calories from milk and foods that are considered not healthy, which increases their risk for iron-deficiency anemia
A nurse is planning dietary teaching for a client who has diabetes mellitus. Which of the following actions should the nurse plan to take first? A. Obtain sample menus from the dietitian to give to the client B. Ask the client to identify the types of foods she prefers C. Identify the recommended range of the client's blood glucose level D. Discuss long-term complications that can result from non-adherence to the dietary plan
B. Ask the client to identify the types of foods she prefers
A nurse is providing teaching to a young adult client who has a history of calcium oxalate renal calculi. Which of the following instructions should the nurse include? A. Drink fruit punch or juice with every meal B. Consume 1,000 mg of dietary calcium daily C. Take 1 g of a vitamin C supplement daily D. Increase your daily bran intake
B. Consume 1,000 mg of dietary calcium daily - Clients who are prone to the development of calcium oxalate stones should consume the recommended daily allowance for calcium for their age. - The RDA for calcium for adults ages 19-50 is 1,000 mg daily. - Calcium should be obtained from dietary sources rather than supplements that can promote the development of renal calculi
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 of the following? A. Underweight B. Healthy weight C. Overweight D. Obese
B. Healthy weight - A BMI from 18.5-24.9 is in the healthy range - A BMI below 18.5 is considered underweight - A BMI from 25-29.9 is considered overweight - A BMI greater than or equal to 30 is in the obese range
A nurse is completing dietary teaching with a client who has heart failure and is prescribed a 2 g sodium diet. Which of the following statements by the client indicates an understanding of the teaching? A. I should use salt sparingly while cooking B. I can have yogurt as a dessert C. I should use baking soda when I bake D. I should us canned vegetables instead of frozen
B. I can have yogurt as a dessert - Yogurt is low in fat and sodium and is a good source of calcium and protein - Salt should not be used sparingly while cooking, it should be eliminated from the diet - Baking soda is high in sodium and should be eliminated from the client's diet - Canned vegetables are high in sodium and should be eliminated from the client's diet
A nurse is planning an in-service training session regarding nutrition. Which of the following minerals should the nurse identify as involved in oxygen transportation? A. Zinc B. Iron C. Phosphorus D. Magnesium
B. Iron - Iron transports oxygen by means of hemoglobin and myoglobin. It is also a component of enzyme systems. - Zinc plays a role in tissue growth and wound healing and supports immune function, but it does not affect oxygen transport. - Phosphorus plays a role in bone and teeth formation and energy metabolism, but it does not affect oxygen transport. - Magnesium affects enzyme and neurochemical activities and the excitability of cardiac and skeletal muscles, but it does not affect oxygen transport.
A nurse is caring for a client from the Middle East who has celiac disease. Which of the following actions should the nurse perform regarding the client's diet? A. Provide foods prepared according to 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 - While generalizations are often made regarding the traditional eating practices of clients based on their cultural backgrounds, individual food choices can deviate from these generalizations - The nurse should assess the client's dietary habits before planning to meet dietary needs - Although clients who have celiac disease are unable to consume grains such as wheat, rye, and barley, it is not culturally sensitive to request preparation of certain foods without consulting the client - Clients who have celiac disease are unable to process certain grains, including wheat, rye, and barley. If consumes, these grains can result in diarrhea, abdominal pain, and weight loss
A nurse is providing teaching to a client who has constipation. Which of the following instructions should the nurse include? A. Use bismuth subsalicylate regularly B. Consume a low-fiber diet C. Eat yogurt with live cultures D. Use bisacodyl suppositories regularly
C. Eat yogurt with live cultures Yogurt with live bacterial cultures provides dietary probiotics that help maintain and promote bowel function
A nurse is reviewing the dietary choices of a client who has chronic pancreatitis. Which of the following food items should the nurse suggest removing from the client's menu for the following day? A. White rice B. Broiled cod C. Ice cream D. Canned peaches
C. Ice cream Clients who have chronic pancreatitis should limit their fat intake to no more than 30%-40% of total calories. Ice cream is high in fat and the client should choose healthier fat-containing options to support a balanced diet, such as avocados and nuts
A nurse is providing teaching about nutrients to a client. Which of the following statements should the nurse include? A. Carbohydrates transport nutrients throughout the body B. Fats prevent ketosis C. Protein builds and repairs body tissue D. Carbohydrates help regulate body temperature
C. Protein builds and repairs body tissue - The primary function of protein involves building and repairing body tissues (e.g. muscles, tendons, and collagen). The skin, hair, and nails are also made of protein structures. A diet low in protein can impair wound healing - Proteins transport nutrients throughout the body, not carbohydrates. Protein in the form of hemoglobin transports oxygen; in the form of albumin. - Ketosis develops when the body relies only on fats to meet energy needs. Carbohydrates prevent ketosis by allowing the body to use fat effectively as an energy source without the production of ketones - Fats help regulate body temperature by providing a protective layer when the environmental temperature drops
A nurse is caring for a client who has scurvy. Which of the following vitamin deficiencies should the nurse identify as the cause of this disease? A. Vitamin A B. Vitamin B3 C. Vitamin C D. Vitamin D
C. Vitamin C - Vitamin C deficiency produces symptoms of scurvy such as delayed wound healing and capillary fragility - Vitamin A deficiency produces manifestations of night blindness and immunodeficiency. It is not associated with scurvy. - Vitamin B3 deficiency produces manifestations of pellagra, which includes a scaly rash on sun-exposed skin, confusion, paranoia, and diarrhea - Vitamin D deficiency produces manifestations of rickets and osteomalacia, which includes bowed legs, fractures, and malformed teeth
A nurse is planning care for a client who has AIDS and has developed stomatitis. Which of the following interventions should the nurse include in the plan of care? A. Rinse the mouth 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 of the mouth, usually with ulcerations. Foods that are spicy, acidic, or salty should be avoided to prevent further irrigation and damage to the oral mucosa. - Chlorhexidine is an antiseptic that could cause further irritation to the oral mucosa. The nurse should provide the client with 0.9% NS solution or baking soda to mix with water and use as a rinse aid - The nurse should plan to provide moist foods and liquids with meals to decrease the client's discomfort and to promote nutritional intake - The client's oral care should be provided with a soft-bristled toothbrush to avoid further irritation and damage to the oral mucosa
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 client's meal tray? A. Canned fruit B. White bread C. Broiled hamburger D. Coleslaw
D. Coleslaw - Coleslaw contains raw cabbage, which is high in fiber. Clients who are following a low-fiber diet should avoid most raw vegetables. - Canned fruit, white bread, and broiled hamburgers are appropriate low-fiber foods
A nurse is providing postoperative teaching about the management of dumping syndrome to a client who had a partial gastrectomy. Which of the following instructions should the nurse include in the teaching? A. Consume at least 4 oz of fluid with meals B. Take a short walk after each meal C. Use honey to flavor foods such as cereal D. Eat protein with each meal
D. Eat protein with each meal - The nurse should instruct the client to eat meals that are high in protein and fat with low to moderate carbohydrate content. Protein should be included in every meal because it delays digestion, which helps reduce the manifestations of dumping syndrome - The client should avoid fluids at mealtimes to decrease gastric stimulation - The client should lie down when experiencing early manifestations of dumping syndrome (tachycardia, syncope, or sweating) to slow the progress of food through the gastrointestinal tract - The client should avoid simple carbohydrates such as honey, sugar, and syrup because they aggravate the stomach and worsen manifestations of dumping syndrome
A nurse is creating a plan of care for a client who adheres to Kosher dietary laws. Which of the following food selections should the nurse recommend? A. Baked pork chop B. Cheeseburger C. Ham and cheese omlet D. Grilled salmon
D. Grilled salmon - Grilled salmon is a fish with fins and scales, which can be consumed by someone following Kosher dietary laws. - Pork is prohibited by Kosher dietary laws - Meat and dairy products cannot be eaten at the same time for Kosher laws - A ham and cheese omelet contains pork and has both meat and dairy
A nurse is 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 desserts 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 providing teaching to a client who has dumping syndrome following gastric bypass surgery 4 days ago. Which of the following recommendations should the nurse include in the teaching? A. Avoid foods containing protein B. Drink liquids during each meal C. Eat foods that contain simple sugars D. Maintain a supine position after meals
D. Maintain a supine position after meals - The nurse should instruct the client to lie supine after eating to help slow the rapid emptying of food into the small intestine - A client with dumping syndrome should eat smaller meals more frequently and should eliminate fluids at mealtimes
A nurse is caring for a client who is receiving radiation therapy for breast cancer and reports a metallic taste in the mouth. Which of the following dietary recommendations should the nurse share with the client? A. Eat with metal utensils B. Limit coffee C. Avoid citrus fruits 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 - The nurse should encourage the client to add coffee to sweet beverages or milk, as the coffee overcomes the sweetness of the beverage - The nurse should encourage the client to consume foods that contain citrus or that have a tart flavor. This overcomes the metallic taste.
A nurse is planning an in-service training session for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes play a role in the digestion of protein? A. Amylase B. Lipase C. Steapsin D. Pepsin
D. Pepsin - Pepsin is an enzyme secreted by the gastric mucosa that breaks down protein into polypeptides. Other enzymes such as trypsin and aminopeptidase further break down the polypeptides into amino acids, which can be used by the body - Amylase is an enzyme secreted by the pancreas and intestine that breaks down starches into glucose - Lipase is an enzyme secreted by the pancreas that breaks down triglycerides into monoglycerides - Steapsin is an enzyme secreted by the gastric mucosa that breaks down triglycerides into monoglycerides
A nurse is caring for a client who is receiving radiation therapy for mouth cancer and reports a dry mouth. Which of the following dietary recommendations should the nurse provide? A. Offer graham crackers as a snack B. Avoid foods containing citrus C. Rinse the mouth with an alcohol-based mouthwash before eating D. Use gravies or sauces to soften food
D. Use gravies or sauces to soften food - The nurse should instruct the client to use gravies or sauces to soften foods and make them easier to eat - The client should avoid eating dry, coarse foods such as graham crackers. This type of food can make the client's mouth feel more dry and unpleasant - The client should consume foods containing citrus to stimulate saliva - The client should rinse the mouth with an alcohol-free mouthwash before eating. Alcohol-based mouthwash can make the client's mouth drier
A nurse is providing teaching to the guardian of a child who has celiac disease. Which of the following foods should the nurse instruct the guardian to omit from the child's diet? A. Cornflakes B. Reduced-fat milk C. Canned fruits D. Wheat bread
D. Wheat bread Clients who have celiac disease should eliminate as much gluten as possible from their diets. Wheat, rye, and barley contain gluten.
A nurse is educating a client who is at 10 weeks gestation and reports frequent nausea and vomiting. Which of the following statements should the nurse include in the teaching? A. You should eat foods served at warm temperatures B. You should brush your teeth right after you eat C. You should try to eat sweet foods when you feel nauseated D. You should eat dry foods that are high in carbohydrates when you wake up
D. You should eat dry foods that are high in carbohydrates when you wake up - Dry toast or crackers
