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ATI Nutrition Proctored 2019/2020

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1. A nurse is teaching a group of older adult clients about dietary needs. Which of the following statements should the nurse include in the teaching A. Older adults should decrease their calorie int... ake B. Older adults should decrease their vitamin D intake C. Older adults should decrease their fiber intake D. Older adults should decrease their zinc intake. 2. A nurse is caring for a client who is receiving parenteral nutrition and has a new prescription for probiotic therapy. Which of the following findings indicates the therapy is effective? A. Client has soft, formed bowel movements B. Client’s mucous membranes are pink C. Client reports ability to complete ADLs D. Client’s blood glucose level is within the expected reference range 3. A nurse is planning care for a client who is to have a mechanically altered diet following a stroke which of the following foods should nurse recommend to include in the client’s diet? A. Mashed potatoes B. Ice cream C. Ground meat D. Strawberries E. Raw broccoli 4. A nurse is teaching a client who has hemoglobin of 10 g/dl about dietary interventions. Which of the following menu selections by the client indicates an understanding of the teaching? A. Apple slices B. Cottage cheese C. Beef liver D. Baked potato 5. A nurse is caring for a client who is receiving chemotherapy and reports a loss of appetite. Which of the following strategies should the nurse recommend to increase the client’s protein intake? A. Grate cheese into soups B. Add mayonnaise to salads C. Use honey on toast D. Mix granola with fruits 6. A nurse is planning dietary teaching for a client who follows a vegetarian diet and needs to increase his iron intake. Which of the following food recommendations should the nurse include in the teaching? A. Raw cauliflower B. Carrot sticks C. Peanut butter D. Dried beans 7. A nurse is providing teaching about a gluten free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet? A. Barley B. Corn C. Wheat germ D. Salami 8. A nurse is planning to reach a client who is recovering from an episode of acute diverticulitis and needs to eat foods that are high in fiber. Which of the following food choices should the nurse plan to recommend as having the highest fiber content? A. 3 oz turkey B. 1 cup low-fat, plain yogurt C. 1/2 cup cooked white rice D. 1/2 cup cooked peas 9. A nurse is providing dietary teaching to a client about sources of protein. The nurse should identify which of the following items as a complete protein? A. Gelatin B. Legumes C. Almonds D. Salmon 10. A nurse in the emergency department is assessing a young adult client who was administered a hypoto.....................................................................continued [Show More]

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