Nutrition Practice

A nurse is calculating the daily protein allowance of a client who weighs 176 lb. The client's daily protein allowance is 0.8 g/kg. How many grams of protein should the client consume per day?

64g 176/2.2=80 kg 0.8g x 80kg=64g

A nurse is providing information regarding breastfeeding to the parents of a newborn. Which of the following statements should the nurse make? A. "Breast milk is nutritionally complete for an infant up to 6 months of age." B. "Iron-fortified infant formulas are nutritionally inferior to breast milk." C. "Supplemental water is needed to provide an adequate fluid intake." D. "Use whole cow's milk if you discontinue breastfeeding in the first year."

A. "Breast milk is nutritionally complete for an infant up to 6 months of age."

A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary instructions should the nurse provide for this client? A. "Decrease you sodium intake to 1 to 2 grams per day." B. "Increase your daily fluid intake to 3 liters per day." C. "Consume 0.5 grams per kilogram of protein per day." D. "Eliminate foods that contain vitamin K."

A. "Decrease you sodium intake to 1 to 2 grams per day."

A nurse is teaching a client who has a prescription for ferrous sulfate about food interactions. Which of the following statements indicates that the client understands the teaching? A. "I can take this medication with juice." B. "I can take this medication with my eggs at breakfast." C. "I will drink low-fat milk when taking this medication." D. "I will take this medication with my coffee."

A. "I can take this medication with juice." Take between meals with juice

A nurse in a antepartum clinic is teaching a client about nutritional recommendations during pregnancy. Which of the following client statements indicates an understanding of the teaching? A. "I should take a daily iron supplement during my pregnancy." B. "I should decrease protein intake during my pregnancy." C. "I should plan to gain at least 50 pounds during my pregnancy." D. "I should increase my fat intake during the first trimester of my pregnancy."

A. "I should take a daily iron supplement during my pregnancy." 30mg of iron supplementation daily to reduce the risk for iron-deficiency anemia.

A nurse is providing teaching about cancer prevention to a group of clients. Which of the following clients statements indicates an understanding of the teaching? A. "I will eat five servings of fruits and vegetables each day." B. "I should limit my alcohol intake to a maximum of three drinks daily." C. "I should eat more refined wheat and oat products." D. "I will eat processed meats to achieve my required protein intake."

A. "I will eat five servings of fruits and vegetables each day." Assists in decreasing blood pressure and weight

A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The current bag of TPN is empty and a new bag is not available on the unit. Which of the following solutions should the nurse infuse until a new bag of TPN is available? A. Dextrose 10% in water B. 0.45% sodium chloride C. Dextrose 5% in lactated Ringer's D. 0.9% sodium chloride

A. Dextrose 10% in water Administer at the same rate as the TPN to prevent hypoglycemia.

A nurse is reviewing the laboratory results of a client who is receiving continuous total parenteral nutrition. Which of the following results should the nurse report to the provider? A. Glucose 238 mg/dL B. Potassium 4.7 mEq/L C. Calcium 9.8 mg/dL D. Sodium 140 mEq/L

A. Glucose 238 mg/dL

A nurse is caring for a group of clients. A client who has which of the following conditions has an increased protein requirement? A. Pressure Injury B. Early-Stage renal disease C. Coronary artery disease D. Peptic Ulcer

A. Pressure Injury Needs additional protein to promote healing

A nurse is planning dietary interventions for a client who is prescribed external radiation for laryngeal cancer. The client reports manifestations of stomatitis. Which fo the following interventions should the nurse include? A. Provide meals at room temperature B. Offer the client additional seasonings for food C. Instruct the client to eat citrus fruits at the beginning of the meal D. Encourage the client to drink warm tomato juice in place of high-protein supplements.

A. Provide meals at room temperature Room temperature or colder are less irritating to mucosa

A nurse is an emergency department is reviewing the laboratory report for a client who is confused and reports nausea and abdominal cramping. The nurse should expect the client's laboratory results to indicate a dietary deficiency of which of the following minerals? A. Sodium B. Phosphorus C. Potassium D. Chloride

A. Sodium

A nurse is providing teaching regarding diet modifications to a client who is at a high risk for cardiovascular disease. The client is accustomed to traditional Mexican foods and wants to continue to include them in her diet. Which of the following recommendations should the nurse give the client? A. Use canola oil instead of lard for frying. B. Use soy milk instead of cow's milk. C. Use vegetables in salads rather than in soups. D. Limit ground beef intake to 8 oz per day.

A. Use canola oil instead of lard for frying. Canola oil has monounsaturated fats and lard has saturated fats which increase the risk for cardiovascular disease.

A nurse is caring for a client who is being treated for cancer using chemotherapy. Which of the following interventions should the nurse suggest to aid in management of treatment-related changes in taste? A. Use plastic utensils B. Limit fluids with meals C. Serve meals while they are hot D. Eat bland, unseasoned foods

A. Use plastic utensils Helps minimize the metallic taste caused by chemotherapy treatments.

A nurse is providing teaching to a client who has celiac disease. Which of the following statements by the client indicates an understanding of the teaching? A. "I can return to my normal diet after I follow this diet for 1 month." B. "I can have tapioca pudding for dessert." C. "I will choose canned soups that do not contain meat products." D. "I will eat my sandwiches on whole wheat bread."

B. "I can have tapioca pudding for dessert." Does not contain gluten

A nurse is providing teaching to a client who reports nausea during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? A. "I should drink liquids with meals." B. "I will eat dry cereal before I get out of bed." C. "I will increase the fat content in my diet." D. "I should drink a cup of hot tea between meals."

B. "I will eat dry cereal before I get out of bed." Carbs are absorbed quickly and readily raise blood sugar levels, which reduces nausea

A nurse is providing dietary teaching about reducing the risk of infection to a client who has cancer and is receiving chemotherapy. Which of the following client statements indicate an understanding of the teaching? A. "I will thaw my food at room temperature." B. "I will use leftovers within 24 hours." C. "I should use home-canned goods within 2 years of canning." D. "I should heat my food to at least 120 degrees Fahrenheit."

B. "I will use leftovers within 24 hours." Reduces risk of infection from foodborne pathogen.

A nurse is teaching an older adult about nutritional recommendations. Which of the following statements should the nurse make? A. "You should increase your daily calorie intake." B. "You should increase your daily protein intake." C. "You receive an adequate amount of calcium from your diet, so a supplement is not recommended." D. "You receive an adequate amount of vitamin D from sun exposure, so it is not necessary to take a supplement."

B. "You should increase your daily protein intake."

A nurse is providing nutritional teaching to the guardians of a 2-year-old toddler. Which of the following snack foods should the nurse recommend including in the toddler's diet? A. 1 cup of fruit gel bites B. 1 cup of yogurt C. 1/2 of a hot dog D. 1/2 of a peanut butter and jelly sandwich

B. 1 cup of yogurt Poses no choking hazard and meets growth demands of their bodies.

A nurse is conducting dietary teaching for a group for clients who are trying to become pregnant. Which of the following food items should the nurse include as containing the highest amount of folate? A. 1/2 cup of chickpeas B. 3.5 oz of chicken liver C. 1 medium orange D. 1 slice of white bread

B. 3.5 oz of chicken liver

A nurse is reviewing the laboratory results of a client who has a pressure injury. Which of the following findings should indicate to the nurse that the client is at risk for impaired wound healing? A. Hgb 15 g/dL B. Albumin 3.0 g/dL C. Prothrombin time 11.5 seconds D. WBC 6,000/mm3

B. Albumin 3.0 g/dL Low and a manifestation of malnutrition and can increase risk for poor wound healing and infection

A nurse is assessing a client who experienced a 5% weight loss in the past 30 days. Which of the following findings should the nurse identify as an indications of malnutrition? A. Moist skin B. Ankle edema C. Hyperreflexia D. Dilated pupils

B. Ankle edema Indicative of a protein deficiency in the client

A nurse is caring for a client who is prescribed captopril. The nurse should recognize that which of the following foods could cause a potential medication interaction? A. Watermelon B. Cantaloupe C. Lettuce D. Carrots

B. Cantaloupe Retains potassium and can lead to hyperkalemia. Cantaloupe is high in potassium

A nurse is providing teaching to a client who is lactating about increasing protein intake. Which of the following foods should the nurse recommend as the best source of protein? A. Legumes B. Cottage cheese C. Peanut butter D. Whole grain cereal

B. Cottage cheese Considered a complete protein, contains all nine essential amino acids and provide the best support for human growth and nourishment.

A nurse is caring for a client who is receiving continuous tube feedings via a gastrostomy tube. The client has had three loose stools in the last 4 hrs. Which of the following prescriptions should the nurse anticipate? A. Reposition the tube and verify placement B. Decrease the rate of the feeding C. Administer a prokinetic medication D. Irrigate the tubing with 30 mL of water

B. Decrease the rate of the feeding The nurse should identify the client is experiencing diarrhea, which might be due to the formula being delivered continuously and the client's body being unable to digest it.

A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the following dietary habits increase the client's risk for dysrhythmias? A. Consuming a diet low in fat B. Eating a diet rich in potassium C. Consuming a diet rich in protein D. Eating a diet deficient in iron

B. Eating a diet rich in potassium ESKD has impaired kidney function and is unable to eliminate potassium, hyperkalemia develops, then causes cardiac dysrhythmias

A nurse is providing information about cardiovascular risk to a client who has received a lipid panel report. The nurse should include that which of the following findings is within an expected reference range? A. Total cholesterol 210 mg/dL B. HDL 79 mg/dL C. Triglycerides 175 mg/dL D. LDL 137 mg/dL

B. HDL 79 mg/dL Risk for cardiovascular disease

A nurse is admitting a client who has diabetic ketoacidosis. Which of the following findings should the nurse expect? A. Tremors B. Increased urination C. Heart palpitation D. Sweating

B. Increased urination

A nurse is caring for a client who is receiving radiation therapy. The client reports a metallic taste in his mouth while eating. Which of the following actions should the nurse take? (Select all that apply) A. Provide three large meals a day B. Offer citrus fruits C. Suggest pickles as a snack D. Rinse silverware prior to eating E. Gargle with mouthwash

B. Offer citrus fruits C. Suggest pickles as a snack E. Gargle with mouthwash

A nurse is admitting a client who has had a fever and diarrhea for the past 3 days. Which of the following findings should indicate to the nurse the client is dehydrated? A. Distended neck veins B. Orthostatic hypotension C. Weight gain D. Peripheral edema

B. Orthostatic hypotension

A nurse is caring for a client who is receiving intermittent enteral feedings every 4 hr via an NG tube. Which of the following actions should the nurse take to reduce the risk for aspirations? A. Check placement of the NG tube once per day B. Place the client in a semi-Fowler's position C. Flush the tubing with 20mL fo water prior to each feedings D. Administer the formula chilled

B. Place the client in a semi-Fowler's position

A nurse is providing teaching to a client who is currently experiencing an exacerbation of Crohn's disease. Which of the follow statements by the client indicates an understanding of dietary practices during acute episodes? A. "I will take a fiber supplement daily." B. " I will increase my fat intake." C. "I will follow a high-protein diet." D. "I will consume three large meals throughout the day."

C. "I will follow a high-protein diet." High-protein diets prevent malnutrition and attain the required calories to promote healing.

A nurse is providing nutritional teaching to a client who reports wanting to lose weight. The nurse should identify that which of the following client statements indicates an understanding of the teaching? A. "I will taste my foods while I am cooking." B. "I will exclude breads and pastries from my diet." C. "I will make a list before I go grocery shopping." D. "I will skip lunch if I am too busy to have something healthy."

C. "I will make a list before I go grocery shopping."

A nurse is caring for a client who has age-related macular degeneration (AMD) and asks the nurse if there are any nutritional changes to consider. Which of the following responses should the nurse make? A. "Use soy products as much as possible." B. "Add niacin-rich foods to your diet." C. "Increase dietary intake of lutein." D. "Consume food with high glycemic index."

C. "Increase dietary intake of lutein." Carotenoid found in vitamin A, slows progression of AMD

A nurse is planning discharge teaching for a client who is postoperative following placement of a colostomy. Which of the following statements should the nurse plan to include? A. "Resume a regular diet by 4 weeks after surgery." B. "Add high-fiber foods to your diet." C. "Increase your intake of foods containing pectin." D. "Drink 4 to 6 cups of water per day."

C. "Increase your intake of foods containing pectin." Pectin thickens consistency of feces

A nurse is providing dietary teaching about increased zinc intake for a client who has chronic skin ulcers of the lower extremities. Which of the following foods should the nurse recommend as containing the highest amount of zinc? A. 1 cup apple slices B. 4 oz low-fat cottage cheese C. 4 oz ground beef patty D. 1 cup raw spinach

C. 4 oz ground beef patty

A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings and is experiencing diarrhea. Which of the following interventions should the nurse include in the plan? A. Discard the client's opened cans of formula within 48 hr B. Administer the client's formula cold C. Feed the client in small, frequent volumes D. Consider a low-calorie formula for the client

C. Feed the client in small, frequent volumes Large volume or rapid feeding can cause diarrhea

A nurse is providing teaching for a client who has a new prescription for nifedipine. Which of the following foods should the nurse instruct the client to avoid? A. Milk B. Aged cheese C. Grapefruit juice D. Bananas

C. Grapefruit juice

A nurse in a clinic is reviewing the laboratory findings of a client who has type 2 diabetes mellitus. Which of the following findings indicates the client's plan of care is effective? A. Serum creatinine 1.5 mg/dL B. BUN 25 mg/dL C. HbA1c 6.5% D. Pre-meal blood glucose is 145 mg/dL

C. HbA1c 6.5% Less than 7% is ideal

A nurse is initiating enteral feeding for a client who has chronic bronchitis. Which of the following types of formula should the nurse anticipate administering to the client? A. Low protein B. High carbohydrate C. High calorie D. Low Fat

C. High calorie High in calories and protein to maintain energy demands.

A nurse is caring for a client who has advanced Parkinson's disease and dysphagia. Which of the following actions should the nurse take? A. Turn the television on to distract the client during meals B. Give the client fluids to clear the mouth of solid floods during meals C. Offer the client a high-calorie diet D. Encourage the client to maintain a low-Fowler's position following meals

C. Offer the client a high-calorie diet Muscle rigidity increases metabolic rate, which increases caloric need

A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following laboratory findings indicates that the TPN therapy is effective? A. Calcium 8 mg/mL B. Hemoglobin 9 g/dL C. Preablumin 30 mg/dL D. Cholesterol 140 mg/dL

C. Preablumin 30 mg/dL Sensitive indicator of nutritional status

A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's laboratory results, which of the following findings should the nurse report to the provider? A. WBC count 6,000/mm3 B. Sodium 139 mEq/L C. Prealbumin 8 mg/dL D. Thyroxine (T4) 9.2 mcg/dL

C. Prealbumin 8 mg/dL Range is 15-36 mg/dL

A nurse is providing discharge teaching to a client who has a new ileostomy. Which of the following dietary guidelines should the nurse include in the teaching? A. Plan to reduce dietary salt intake B. Consume limited amounts of pasta products C. Prepare meals on a schedule D. Reduce dietary B12

C. Prepare meals on a schedule Promotes regular elimination schedule

A nurse is planning care for a client who is receiving radiation to the neck and has developed stomatitis. Which of the following interventions should the nurse include in the plan? A. Avoid the use of a straw when drinking liquids B. Drink high-carbohydrate nutritional supplements C. Relieve mouth pain by consuming frozen foods D. Rinse the mouth with hydrogen peroxide after eating

C. Relieve mouth pain by consuming frozen foods

A nurse is teaching a client about managing irritable bowel syndrome (IBS). Which of the following information should the nurse include in the teaching? A. Increase intake of fresh fruit high in fructose B. Limit foods that contain probiotics C. Take peppermint oil during exacerbation of manifestations D. Substitute white sugar with honey

C. Take peppermint oil during exacerbation of manifestations

A nurse is caring for a client who has anemia and a new participation for an iron supplement. The nurse should recommend the client consume the supplement with which of the following beverages to increase absorption? A. Protein shake B. Skim milk C. Tomato juice D. Green tea

C. Tomato juice Has vitamin C which enhances absorption of iron

A nurse is teaching a client who has a BMI of 22 about dietary recommendations during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? A. "I should avoid a vegetarian diet." B. "I should decrease my intake or protein." C. "I should increase my daily intake by 600 calories." D. "I should plan to gain a total of 25 to 35 pounds."

D. "I should plan to gain a total of 25 to 35 pounds."

A nurse is assessing the meal pattern of a client who had diverticular disease and a prescription for high-fiber diet. Which of the following food choices by the client contains the most fiber? A. 1 medium banana B. 1/2 cup oatmal C. 1 medium apple with skin D. 1/2 cup bran cereal

D. 1/2 cup bran cereal

A nurse is reviewing the laboratory data of four clients. The nurse should identify that which of the following clients is experiencing fluid overload? A. A client who has an albumin level of 5.5 g/dL B. A client who has a urine specific gravity of 1.035 C. A client who has a HCT of 55% D. A client who has a sodium level of 130 mEq/L

D. A client who has a sodium level of 130 mEq/L Indicates hyponatremia

A nurse is creating a plan of care for a client who has anorexia nervosa. Which of the following interventions should the nurse include in the plan? A. Weigh the client once weekly at the same time of the day B. Stay with the client for 30 minutes after meals C. Allow the client to schedule mealtimes D. Assign privileges based on direct weight gain

D. Assign privileges based on direct weight gain

A client reports constipation during a routine checkup. The client was previously encouraged to increase their intake of mineral supplements. Which of the following minerals should the nurse identify as the possible cause of the constipation? A. Phosphorus B. Potassium C. Magnesium D. Calcium

D. Calcium

A nurse is educating a group of clients about vitamin and mineral intake during pregnancy. Which of the following supplements should the nurse instruct the clients to avoid taking with iron? A. Magnesium B. Vitamin B12 C. Vitamin A D. Calcium

D. Calcium Calcium can interfere with iron absorption if taken together with meals.

A nurse is caring for a client who has diabetes mellitus and reports feeling dizzy, weak, and shaky. Which of the following is the priority action by the nurse? A. Offer the client 180 mL (6 oz) of orange juice B. Document the client's intake from the most recent meal C. Teach the client manifestations of hypoglycemia D. Check the clients blood glucose level

D. Check the clients blood glucose level

A nurse is providing dietary teaching for a client who has COPD. Which of the following instructions should the nurse include in the teaching? A. Eat at least three well-proportioned, large meals a day B. Drink low-protein, low-calorie nutrition formulas between meals C. Avoid adding gravies and sauces to foods D. Consume foods that are soft in texture and easy to chew

D. Consume foods that are soft in texture and easy to chew Soft foods are easier to chew and decrease SOB

A nurse is preparing to administer an influenza vaccine to an adult client who reports food allergies. Which of the following food allergies could place the client at risk for a reaction? A. Peanuts B. Milk C. Shellfish D. Eggs

D. Eggs

A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. The nurse notices that the tube feeding has stopped infusing. Which of the following actions is the nurse's priority? A. Change the formula B. Change the tube C. Notify the provider D. Flush the tube with warm water

D. Flush the tube with warm water Removes clogging in tubing

A nurse is developing a teaching plan for a client who has dysphagia and is being discharged home with a prescription for a mechanical soft diet. Which of the following foods should the nurse include in the plan? A. Fresh peas B. White rice C. Orange slices D. Mashed potatoes

D. Mashed potatoes

A nurse is providing teaching to a client who has Parkinson's disease and a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume with the medication? A. 6oz Greek yogurt B. 1 oz cheddar cheese C. Six peanut butter crackers D. One slice wheat toast

D. One slice wheat toast Lowest source of protein. Protein decreases absorption

A nurse is teaching a client who is preparing for bowel surgery about a low-residue diet. Which of the following food choices by the client indicates an understanding of the teaching? A. Three slices of bacon and oatmeal toast B. Granola with raisins and strawberries C. Whole wheat french toast with blueberries and maple syrup D. Two poached eggs and a banana

D. Two poached eggs and a banana Avoid foods high in fiber.

A nurse is caring for a client who develops diarrhea while receiving a continuous enteral tube feeding. Which of the following actions should the nurse take? A. Provide a low-protein formula B. Elevate the head of bed to 30 degrees C. Switch to intermittent feedings D. Warm the formula to room temperature

D. Warm the formula to room temperature