Wellness and Self-Care ATI: Eating Healthy and maintaining a healthy weight
A nurse is teaching a client who is trying to lose weight about reading food labels. Which of the following instructions should the nurse include? A. The % Daily Value refers to a 1500 calorie diet. Serving quantities represent their weight in ounces. Amount per serving is the amount in the size portion the label specifies.
"amount per serving"
A nurse is counseling a client about maintaining his weight. He is 5 ft 10 in tall and has a sedentary lifestyle. How many calories should the client consume per day?
2,158 calories 106 body mass units for the first 5 feet of his height, then add 60 - 6 for each of the 10 inches in addition to his 5 ft of height. That's 166. The nurse should then multiply this by the activity factor of 13 (sedentary). His daily caloric need is 2158.
Which of the following guidelines does the national weight control registry endorse as a strategy that worked for people it studied who successfully lost weight and maintained it over time? A. Eat plenty of fruits and vegetables. B. Participate in 45 min of moderate physical activity daily. C. Eat four small, low-fat, high-carb meals or snacks per day.
A. Eat plenty of fruits and vegetables
A nurse is giving a presentation at a community center about the health risks of obesity. Which of the following disorders should the nurse include? (Select all that apply). A. Gout B. Cancer C. Heart Failure D. Hypothyroidism E. Cardiac dysrhythmias
A. Gout B. Cancer C. Heart Failure E. Cardiac dysrhythmias
A nurse is teaching a client who has a family history of CV dx about health promotion and disease prevention. Which of the following dietary strategies specifically reduces the risk of CV disease? A. Increasing dietary intake of omega-3 fatty acids B. Increasing dietary intake of trans fatty acids C. Decreasing dietary intake of insoluble fiber
A. increasing dietary intake of omega-3
A nurse is evaluating a client's need to lose weight. Her body mass index is 28.3. Which of the following BMI classifications applies to her? A. Overweight B. Obesity Class I C. Obesity Class II
A. overweight Overweight is 25.00-29.9 Obesity Class I is 30.00-34.9 Obesity Class II is 35.0-39.9
A client is asking the nurse in his provider's office about the various well-known weight loss programs. In discussing the low-carb diet programs, the nurse should point out that clients report which of the following when using this type of plan? A. Heart healthy B. Less hungry C. Limited availability
B. less hungry
A nurse is talking with a client who is undergoing treatment for HTN. In explaining the DASH diet, which of the following guidelines should the nurse include? (Select all that apply). A. Two to three servings of fruits per day B. One and a half to two and a half servings of lean meats, fish, or poultry QD C. Four to six servings of vegetables QD D. Five to six servings of low fat or nonfat dairy products QD E. Three to six servings of nuts, seeds, and legumes per week.
B. one and a half to two and a half C. four to six servings of vegetables E. Three to six servings of nuts
A client is asking the nurse in his provider's office about using a body wrap while exercising to help accelerate her weight loss. The nurse should explain the client that this type of device effectively promotes the loss of which of the following? A. Fat B. Water C. Amino Acids
B. water
As part of a weight-loss workshop in the local community, a nurse is teaching participants how to use anthropometric measurements for self-assessment. Which of the following measurements from participants indicates a healthy waist-to-hip ratio? Male, 36 in waist, hips 34 inches Female, waist 28 inches, hips 31 inches Male, waist 38 inches, hips 41 inches
C. Male, waist 38 inches Rationale: To calculate waist-to-hip ratio, divide the circumference of the waist by the circumference of the hip. This client's ratio is 0.93. A healthy ratio for a man is below 0.95, so this is a healthy ratio for this client. A healthy ratio for a woman is below 0.8