ATI Nutrition Test Bank +330 Q & A

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ATI Nutrition Test Bank +330 Q & A 1. A nurse is caring for a client who is receiving TPN. Which of the following lab findings indicates that the TPN therapy is effective? A. Calcium 8 mg/mL B. He... moglobin 9 g/dL C. Prealbumin 30 mg/dL D. Cholesterol 140 mg/dL 2. A patient who is Islam has a surgery during Ramadan. The nurse suspects the patient may follow what rule? Fasting during daylight hours while at the hospital 3. Basic food choices for kosher, orthodox Judaism diets: - Prealbumin is indicative to nutritional status - Meat - no mixing meat and dairy (cheeseburger) - no pork or shellfish - fish must have scales & fins to be kosher 4. A nurse is providing instructions to a client who has a new diagnosis of celiac disease. Which of the following food choices by the client indicates a need for further teaching? A. Potatoes B. Graham crackers C. Wild rice D. Canned pears 5. A client has anorexia nervosa. What interventions should the nurse implement? Observe client during meals. Reward client based on meals eaten. Watch client after meals for potential purging. 6. 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 HOB to 30 deg. C. Switch to intermittent feedings D. Warm the formula to room temp 7. A client has a headache. What deficiency may they have? Vitamin A - Graham crackers are made from wheat flour All others are gluten-free - A client can develop diarrhea if the formula is too cold. 8. A nurse is caring for a client who has age-related macular degeneration (AMD) & 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 the diet C. Increase dietary intake of lutein D. Consume foods w/a high glycemic index 9. A mom tells the nurse their child has GERD. what might the nurse tell the mom to do to prevent aspiration? Place in side lying position if the baby is vomiting 10. A nurse is caring for a client who is on a full liquid diet due to dysphagia. Which of the following nursing actions is the highest priority? A. Add thickener to liquids. B. Educate the client about acceptable liquids. C. Perform a calorie count of consumed liquids. D. Offer high-protein liquid supplements. - (Found in vitamin A) - this is highest priority to reduce the risk of aspiration 11. A nurse is caring for a client who is at 8 weeks of gestation & has a BMI of 34. The client asks about weight goals during her pregnancy. The nurse should advise the client to do which of the following? A. Maintain her current BMI. B. Gain approximately 6.8 kg (15 lb). C. Lower her BMI to 30. D. Gain 12.7 to 15.8 kg (28-35 lb). 12. 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. Cook foods w/limited amounts of pasta products. C. Prepare meals on a schedule. D. Reduce dietary B12. 13. A nurse is providing to a client who has dumping syndrome & is experiencing weight loss. Which of the following instructions should the nurse include in the teaching? A. Consume liquids between meals B. Increase intake of simple carbohydrates C. Decrease foods high in fat content D. Eat meals low in protein 14. A nurse is gathering assessment date from a client. what is an accurate way to do this? 24 HR RECALL. Food diary 15. A nurse is providing teaching to a client who has DM & an HbA1c of 8.7%. Which of the following statements by the client indicates understanding of this lab value? A. "I should have gone to my exercise class yesterday." B. "This shows that my result is finally within normal range." C. "This shows that I have not been following my diet." D. "I should have my blood work done 1st thing in the morning." 16. A client who eats 75% of their meal daily asks when they can be weaned off of TPN. How might the nurse respond? You can be weaned off TPN when 60% of calories are coming from the diet. As of right now, I see you are eating majority fo meals. I will let the provider know about your decision to want to be weaned off of TPN 17. A client has iodine deficiency. what should the nurse recommend? Iodized salt 18. A new mom is beginning breast feeding/ bottle feeding. What should the nurse suggest? Feeding baby based on cues, every 3 to 4 hrs. Switch breasts after 5- 10 mins. Use 1-way valves. 19. A client has been in a traumatic accident. What might the nurse suspect with his BMR? It may be increased 20. A client has COPD. What are some important considerations regarding their diet? Need high protein high carb diet. More fluids to help thin secretions 21. A client presents to the nurse with ascites. What might the nurse do to his diet to reduce the ascites present? Limit sodium to 2000mg or less daily 22. A client wants to lose weight. What might the nurse recommend to not lose weight too quickly? Loose a lb a week. 23. A client who is pregnant asks about what folic acid pills will help with. the nurse’s appropriate response is: folic acid should be increased during pregnancy to reduce fetal rural tube defects 24. A client on tube feeds is experiencing diarrhea. What can the nurse to to prevent this? Slow the feed rate 25. A patient has stomatitis of the mouth and has been told by the provider to rinse their mouth out every 2 hours. What types of mouthwashes should the nurse recommend? Normal saline, Lidocaine No alcohol based, hydrogen peroxide and CHG because they can be irritating 26. A patient with stomatitis reports having a metallic taste from chemo drugs. What should the nurse recommend? Eat with plastic utensils 27. A patient with stomatitis reports they have lost weight due to the chemo drugs. What interventions should the nurse recommend? Eat cool or room temperature foods Use a straw May use sauces or gravies to help add flavor to food Chew slowly Have a high protein, low carb diet Avoid citrus, salty foods and spicy food Rinse mouth out with gentle mouthwash Eat foods that are not filling 4-6 smaller meals a day 28. A patient receives TPN. What are important interventions the nurse should take? Obtain daily weights Check blood glucose levels every 4 hrs. Have 10% dextrose solution ready if the bag runs out Check patient for egg allergy Change tubing every 24 hrs. Give via port or Central Line If fat floating, return bag to pharmacy 29. A patient has dumping syndrome as a result of gastric bypass surgery. What nutritional teaching should the nurse do with the patient? Limit liquids with meals Avoid exercise after meals Eat slowly and chew thoroughly Avoid sugars Begin the meal with a protein Lie down after meals 30. Dumping syndrome S/S Fullness, faintness, diaphoresis, tachycardia, palpitations, hypotension, nausea, abdominal distinction, cramping, diarrhea, weakness, and syncope. 31. If a client has a BMI between 25-29, they should be referred to a what? Weight loss group 32. If a patient has a BMI less than 18.5, what are they at risk for? Malnutrition 33. s/s of malnutrition dry, thin hair, dry mucous membranes, cool extremities, low BP, high HR with weak and thready pulse muscle wasting present confusion 34. Patients with a BMI of greater than 30 are at risk for: diabetes, CVD, stroke 35. A patient reports following Kosher laws. What dietary practices might they follow? No pork. They will eat meat with dairy only. Must have separate prep boards for meats. 36. Order of how the body gets energy from macronutrients in the body: carbs, fats, proteins 37. A patient asks the nurse what is the meaning of his HbA1C. How might the nurse respond? The HbA1C is a measurement of how well you have been maintaining your sugars within 3 months. A reading of 4-6% is considered normal. For diabetics, they should aim to have readings between 6.5% and 7% to be considered healthy. 38. A patient has burns amongst 15% of his body. What are likely some nutrition interventions the nurse will perform? Give patient high calorie, high protein diet, use enteral feedings to increase food consumption 39. Amounts of nutrients providing energy to the body: Carbs and Protein: 4 g Fats: 9g 40. A patient has coronary artery disease. What is a food the nurse might recommend? Baked salmon 41. Triglycerides range <150 mg/dL 42. LDL range less than 130 43. HDL range 40-60 44. If a patient has PKU. What might the nurse suggest to do? Get serum bilirubin checks 2 times a month during pregnancy 45. A mom is interested in knowing when her infants’ weight will double and triple. What might the nurse tell her? The birthweight may double between 5-6 months and triple by 1 year. 46. A client presents with hyperactive reflexes, Trousseaus sign and Chvostek’s sign. What might the patient be experiencing? Calcium deficiency as calcium is needed for nerve transmission 47. Foods’s high in vitamin A Liver, egg yolks, fortified margarine and butter; dark green and deep orange fruits and vegetables (apricots, broccoli, cantaloupe, carrots, pumpkin, winter squash, sweet potatoes, and spinach) 48. Foods’s high in vitamin D Fortified and full fat dairy products; fish oil; synthesized in skin when exposed to sunlight 49. Foods’s high in vitamin E Vegetable oils and their products such as salad oils, margarine, nuts, seeds, avocado, and mango 50. Foods’s high in vitamin K Green leafy vegetables such as lettuce, cabbage, spinach, peas, asparagus, meat, milk, and soybean oil 51. Foods’s high in vitamin C Citrus fruits, Cantaloupes, Strawberries, Tomatoes, Potatoes, Broccoli, Green peppers, and Spinach 52. Foods’s high in sodium Bacon Butter Canned food Cheese/Cottage cheese Frankfurters Ketchup Lunch meat Milk Mustard Processed food Snack food Soy sauce Table salt White & Whole wheat bread 53. Food’s high in potassium potatoes, raisins, bananas, spinach, avocado’s, carrots 54. Vitamin C deficiency Scurvy impaired wound healing decreased iron absorption 55. Vitamin B deficiency Beriberi 56. botulism comes from canned products 57. Vitamin A deficiency night blindness 58. complete proteins proteins that contain all nine of the essential amino acids- eggs, poultry, soy milk and soybeans 59. incomplete proteins proteins that lack one or more of the essential amino acids- plant sources like beans, grains, legumes 60. If a patient reports having lactose intolerances, what can't they have? Anything with lactose in it, like milk or dairy products 61. What can happen if a client who is lactose intolerance eats lactose foods? Abdominal Cramps 62. S/S of hypoglycemia shakiness, diaphoresis, anxiety, nervousness, chills, nausea, headache, weakness, confusion 63. S/S of hyperglycemia bg >250; thirst, frequency in urination, hunger, warm/dry/flushed skin, weakness, malaise, rapid/weak pulse, hypotension, deep rapid respirations 64. Hypoglycemia Rule of 15 If BS lower than 70: treat with 15 grams carbs, check BS after 15 minutes, repeat if not up, after 3 cycles seek medical attention; every 15 gram carbs= 50 BS increase 65. Good sources for quick carbs for hypoglycemics apple juices, soda, candy, crackers 66. DKA s/s dehydration, ketones in urine, poor skin turgor, Kussmaul respirations 67. Somogyi phenomenon A rebound phenomenon that occurs in clients with type 1 diabetes mellitus. Normal or elevated blood glucose levels are present at bedtime; hypoglycemia occurs at about 2 to 3 am. Counterregulatory hormones, produced to prevent further hypoglycemia, result in hyperglycemia (evident in the prebreakfast blood glucose level). Treatment includes decreasing the evening (predinner or bedtime) dose of intermediate acting insulin or increasing the bedtime snack. 68. What should the nurse do when present with Somogyi phenomenon? Monitor BG during the night 69. Dawn phenomenon Early morning glucose elevation produced by the release of growth hormone, which decreases peripheral uptake of glucose resulting in elevated morning glucose levels. Admin of insulin at a later time in day will coordinate insulin peak with the hormone release. 70. Normal blood glucose range 70-110 71. What must diabetics do to manage their carbs? Carb counting, meaning they must have portion control 72. A patient with CVD should cook with what? Canola oil 73. A client is Hindu. What might the nurse exchange on the client’s tray after seeing they were given a hamburger for dinner? The hamburger with a salad as they do not eat beef 74. A mom reports their child does not eat enough variety of foods. What could the mom do to increase food variety in the Childs diet? Offer foods in different textures, shapes, sizes 75. A mom is concerned about the breastmilk not giving enough nutrients to the baby. What could the nurse tell her? Breastmilk is nutritionally complete till 6 months of age. Dry fortified cereal should be introduced at 4 months. 76. A mom with a 6-month-old is ready to introduce new foods into the Childs diet. What might the nurse suggest her to do? Introduce new foods every 4-7 days and watch for allergic reactions 77. A mom wants to feed her baby who is 8 months old cow’s milk. How might the nurse intervene? Do not feed the baby cow’s milk till they are 8 months old. 78. An older adult who has dementia often gets up from the dinner table and walks around the unit. What could the nurse give them to facilitate eating? Finger foods 79. A patient drinks a lot of alcohol during meals. What are they at risk for? Cancer and Liver Diseases 80. A client takes prednisone. What might the nurse suggest for nutrition while using this medication? Increase in protein and have blood sugar checks as it can cause delayed wound healing 81. A patient practices Judaism. What is a meal the patient might have? Spaghetti and tomato sauce 82. A patient is prescribed phenelzine for depression and has questions about the diet they should follow. What must the nurse tell patient to avoid? Foods’s high in tyramine- aged meats and cheeses, smoked meats, figs, avocado, bananas, chocolate, beer, wine 83. A client has diarrhea. What are low fiber foods the nurse can suggest? wheat bread, pasta, casserole 84. Seventh Day Adventists do not drink coffee, are likely vegetarians 85. A client has just been started on an ACE inhibitor for hypertension. What must the nurse teach the client? Avoid foods such as bananas, potatoes, tomatoes, oranges, broccoli, meats as they can add to increased potassium levels in which the drug already does do in the body. 86. A nurse is planning discharge teaching for a client who is postoperative following placement of a colostomy. Which of the following info should the nurse 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 4-6 cups of water per day." 87. Chronic kidney disease question: creatinine (3.5 might be the level, norm is 0.6-1.2ish) 88. A patient has dysphagia. What are some interventions the nurse should teach the patient? Rest before meals. Tilt chin down to help swallowing. Sit up when eating. Thick of salivating foods before eating 89. A nurse is teaching a client about managing IBS. Which of the following info 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 w/honey 90. A nurse is reviewing the lab results of a client who has a pressure ulcer. 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. Serum albumin 3.0 g/dL C. Prothrombin time 11.5 sec D. WBC 6000/mm3 91. Antidote for Warfarin= Vitamin K 92. Diet for disequilibrium syndrome/nausea (vertigo) question: low fat, low carb 93. Best source of protein food: cheese 94. Good iron sources for vegetarians: dried beans 95. HDL levels normal is 40-59 (higher for men) 96. LDL levels less than 100 is best 97. Total cholesterol levels normal is less than 200 98. normal Hct 34-50% higher in men than women 99. normal BUN & creatinine BUN=80-140 higher in men than women Creat=0.6-1.2 100. normal prealbumin and albumin prealbumin= 23-43 albumin= 3.5-5.0 101. Pt is obese & wants to lose weight, what is the 1st thing a nurse should do? identify client's motivation 102. Cheese is a ____protein. Complete 103. Gelatin is a ______protein. incomplete 104. Salmon is a ______protein. complete 105. % of total daily protein should be: 12-20% 106. % of total fat in diet should be, sat fats?: 30%, sat fats less than 10% 107. mechanical soft diet clear and full liquids + diced or ground foods 108. pureed diet clear and full liquids + food and fluids that have been pureed to a thick liquid form [e.g., pureed meats, fruits, scrambled eggs] 109. soft diet similar to regular diet, but foods must require little chewing and be easy to digest 110. thin liquids regular-no modification needed. Clear juices, milk, coffee, ice cream 111. nectar thick liquids Easily pourable and are comparable to apricot nectar or thicker cream soups 112. honey thick liquids slightly thicker, less pourable, drizzle from a cup or bowl 113. spoon thick liquids pudding consistency 114. Toddlers should NOT have: hot dogs, marshmallows, grapes, blueberries, nuts, seeds, popcorn, fruit snacks, as they are choking hazards 115. Toddlers should have: pudding, crackers, yogurt, soft cheeses because they are easier to chew and less of a choking hazard 116. fluid volume deficit s/s thirst (early sign), fever, rapid/weak pulse, increased resp, hypotension, weight loss, anxiety, decreased output, HA, increased specific gravity 117. fluid volume excess s/s Hypertension Bounding pulse JVD Peripheral edema ↑ urine output that is dilute Acute, rapid weight gain S3 heart sound in adults Bulging fontanels in infants Crackles on auscultation Dyspnea, cough and increased RR Mental status changes (headache, confusion, lethargy; seizures possible) 118. BUN normal range 10-20 119. specific gravity 1.005-1.030 120. A mom with a toddler should serve the client 8-12 oz of fruit juice? True or false? False: give the m4-6 oz as it can be very sugary 121. Serving food warm can do what? Enhance the flavors of foods 122. DASH diet followers should: increase foods high in calcium 123. S/S of allergic reaction hives, itching, anaphylaxis, hoarseness 124. Clients with a sodium restriction should take which types of dairy products Low fat due to having high sodium amounts 125. Warfarin food interactions Vitamin K rich foods Green vegetables Leafy vegetables Beef and pork liver Many fruits, vegetables, legumes Patients do not need to limit intake Patients need to maintain consistent intake Thiamin rich foods 126. dehydration and BP LOW bp 127. Protein intake in a normal client should be restricted to 5-6 oz daily (DASH diet/TLC- 3 oz or size of fist) 128. Good source of heme iron is ground beef or other meats 129. Water intoxication may indicate hyponatremia 130. Vitamin B12 deficiency pernicious anemia 131. Vitamin B12 food sources Shellfish, Liver, Fish, and Lean meat 132. A client practicing Judaism should replace the bacon on their tray with: chicken breast 133. Toddler should feed themselves to: promote independence 134. Common childhood allergies eggs, nuts, milk, soy 135. A student nurse is helping the nurse with initial assessment data. The student asks the nurse how to calculate BMI. The nurse would reply with : Assess the client’s weight in kg and height in meters. Square the height. Diving kg/m^2 to find the BMI. OR Assess the client’s weight in lbs and height in inches. Squares the height. Divining lbs/in^2 and multiply by 703 136. A mom who has a BMI of 27 asks the nurse how much weight should they gain during pregnancy. What should the nurse respond with? You should gain weight based on your BMI: 18.5 or lower= 28-40 lbs 18.5-24.9= 25-35lbs 25-29.9= 15-25lbs 30=11-20 lbs. With your BMI you should gain 15-25 lbs during pregnancy 137. Prealbumin therapeutic ranges 15-36 138. What does albumin measure? The amount of protein a person is getting. 139. Albumin therapeutic ranges 3.5-5 140. A patient presents with an albumin level of 2.0. What might this be indicative of? Protein deficiency or malnutrition. (Usually from injury of kidney disease) 141. If a patient has a gastrostomy tube, what should we do before and after each feeding? Flush tube with 30 ml of warm water 142. A patient is receiving an NG tube for the first time. What should we do when checking INITAL placement of the tube? Get an X ray 143. A patient is having a routine intermittent feed down the PEG tube. What should the nurse do FIRST before initiating the feed? Check gastric pH 144. Continuous feeds are flushed... Every 4 hrs. 145. Intermittent feeds are flushed... Before and after each feed 146. Gastric pH should be between. 0-4 147. If a patient has a residue of 100ml or more, the nurse should... Contact the HCP because there is a complication occurring 148. positive nitrogen balance state in which the body retains more nitrogen than it loses 149. Negative nitrogen balance occurs when during prolonged stress anxiety insufficient protein or energy intake fever and infection trauma malnutrition 150. vegetarian diet a diet in which vegetables are the foundation and meat, fish, and poultry are restricted or eliminated 151. lactovegetarian diet an eating pattern that includes milk and milk products, but excludes meat, poultry, seafood, and eggs from the diet 152. ovo-vegetarian diet omits all meats, fish, poultry and dairy products but allows eggs 153. flexitarian diet primarily plant based but includes meat, dairy, eggs, poultry and fish on occasion or in small quantities. 154. A client is newly diagnosed with celiac disease. What foods should the nurse tell the patient to avoid? Anything with wheat, gluten, barely, or rye in them- rice and corn are okay 155. Clients with heart disease or CAD should avoid saturated fats 156. What does prealbumin measure? Whether or not the patient is at risk for malnutrition 157. Foods’s high in potassium: - Apricots - Bananas - potatoes - tomatoes - avocado - fish - spinach - beans 158. A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/meal E. Protein foods can be substituted for carb foods 159. A nurse is reviewing dietary guidelines to include in the plan of care for a client who has type 2 DM. Which of the following guidelines should the nurse include? Select all that apply. A. Weight management B. Lipid profile C. Cultural needs D. Sleep patterns E. Personal preferences 160. To avoid hypoglycemia, the client should consume alcohol... with a meal or immediately after a meal 161. _______________can be included in a diabetic diet as long as adequate insulin or other agents are provided to cover the sugar intake. Sucrose (table sugar) - Not B-hydrogenated oils contain trans fatty acids & cause hyperlipidemia - Not E-carbs can be exchanged but not w/proteins 162. The nurse should instruct the diabetic client that their intake of carbohydrates should be ___to___% of total daily caloric intake. 45-60% 163. The lacto-ovo vegetarian diet includes: dairy products and eggs 164. A nurse is teaching a client measures for healthy bones. Which of the following statements by the client requires additional teaching? A. "I will eat foods high in calcium." B. "I will increase my fluid intake." C. "I should participate in weight bearing exercises." D. "I should get my vitamin D from the sunlight." 165. A nurse is conducting a nutritional class to a group of newly licensed nurses. Which of the following should be included in the teaching? A. Limit saturated fat to 10% of total caloric intake. B. Good bowel function requires 35 g/day of fiber for women. C. Limit cholesterol consumption to 400 mg/day D. Normal functioning cardiac systems depends on B-complex vitamins 166. Normal BMI: 18.5-24.9 - Increasing fluid does not promote healthy bones 167. A nurse is discussing essential nutrients for normal functioning of the nervous system. Which of the following should be included in the teaching? Select all that apply. A. Calcium B. Thiamin C. Vitamin B6 D. Sodium E. Phosphorus 168. A school nurse is teaching a group of students how to read food labels. Which of the following should be included in the teaching? Select all that apply. A. Total carbohydrates B. Total fat C. Calories D. Magnesium E. Dietary fiber 169. Normal functioning of the nervous system depends on adequate levels of the B-complex vitamins, especially: and also adequate levels of ____and _____for regulators of nerve responses. thiamin, niacin, vitamin B6 and B12 calcium and sodium 170. obesity BMI is classified as: BMI greater than or equal to 30 171. A client who follows seventh-day Adventist dietary laws will eat a strict: They also avoid: vegetarian diet, some are lacto-ovo, some are vegan. they avoid alcohol, coffee, tea and caffeinated beverages. 172. A nurse is teaching a client who has cancer about appropriate food choices. The nurse determines that the client understands the information when she chooses which of the following snacks? Select all that apply. A. Peanut butter sandwich on whole wheat bread w/2% milk B. Popcorn w/soda C. Yogurt topped w/granola & a banana D. Meat lasagna w/buttered garlic bread E. Plain baked potato 173. Three complications of TPN: Diarrhea Polyuria Hypocalcemia 174. Niacin is found in sources such as: Beef liver Nuts Legumes whole-grain enriched breads and cereals 175. Two medications may be added to PN solutions however administering any IV medication through a PN IV line or port is contraindicated. What are the two medications? Heparin and insulin 176. What has more calcium yogurt or cheese? yogurt 177. Expected reference range for pre-albumin: 23-43 178. Which of the following food choices is appropriate for a pt. with GERD? Select all that apply. A. Baked salmon B. Skim milk C. Orange juice D. Decaffeinated tea E. Eggs and salsa 179. A patient who has celiac disease should increase intake of what? simple carbohydrates (fruits, veggies, milk, etc.) 180. A client with what disease will be instructed to avoid foods with seeds or husks (corn, popcorn, berries, tomatoes)? diverticular 181. For which disease/condition would the nurse teach the client about a gluten-free diet? A. A 54-year-old man with pancreatitis. B. A 32-year-old woman with celiac disease. C. A 22-year-old man with diverticulitis. D. A 76-year-old woman with breast cancer. 182. Foods/beverages that are gluten-free include: (select all that apply) A. Milk, cheese, dairy products B. Beer C. Fried Eggs D. Baked potatoes E. Fruits and vegetables F. Whole wheat bread 183. A nurse is providing instructions to a client who reports constipation & has a prescription for a high-fiber, low-fat diet. Which of the following food choices by the client indicates understanding of the teaching? A. Peanut butter B. Peeled apples C. Hardboiled egg D. Brown rice - Celiac disease is also known as gluten-sensitive enteropathy (GSE), celiac sprue, and gluten intolerance. It is chronic & hereditary and the client should be instructed to avoid gluten. 184. A nurse is caring for a client post apply. The nurse verifies the postop prescription, which reads "discontinue NPO status; advance diet as tolerated." Which of the following are appropriate for the nurse to offer the client? Select all that apply. A. Applesauce B. Chicken broth C. Sherbet D. Wheat toast E. Cranberry juice 185. A nurse is performing dietary needs assessments for a group of clients. A blenderized liquid diet is appropriate for which of the following clients? Select all that apply. A. A client who has a wired jaw due to an MVA B. A client who is 24 hr. postop following temporomandibular joint repair C. A client who has difficulty chewing due to a traumatic brain injury D. A client who has hypercholesterolemia due to CAD E. A client who is scheduled for a colonoscopy the next morning 186. A nurse is assessing a client who is postop following a colon resection. Which of the following findings indicates that the client is ready to transition from NPO to oral intake? A. Client report of hunger B. Urinary output exceeding 30 mL/hr C. Decrease in incisional pain D. Passage of flatus - A client postop will be on a clear liquid diet following surgery to transition as tolerated back to normal diet. Cranberry juice and chicken broth are clear liquid selections. 187. A nurse is assisting a client who has a prescription for a mechanical soft diet w/food selection. Which of the following are appropriate selections by the client? Select all that apply. A. Dried prunes B. Ground turkey C. Mashed carrots D. Fresh strawberries E. Cottage cheese 188. A nurse is teaching a client who is undergoing cancer treatment about interventions to manage stomatitis. Which of the following statements by the client indicates an understanding of the teaching? A. "I will try chewing larger pieces of food." B. "I will avoid toasting my bread." C. "I will consume more food in the morning." D. "I will add more citrus foods to my diet." 189. Which of the following food choices by a client undergoing chemotherapy with presence of stomatitis indicates a need for further teaching? A. Small pieces of bananas B. Cut up fresh orange & pineapple slices C. Yogurt with granola D. Meat lasagna 190. Patients with gallstones, also known as cholecystitis, should avoid what in their diet? FAT - Dry, coarse foods can increase the incidence/risk of stomatitis 191. A nurse is caring for a client who has hypoglycemia. Which of the following is an appropriate action by the nurse? A. Offer crackers & cheese B. Encourage sucking on 8 hard candies C. Provide 8 oz of regular soda D. Give juice w/table sugar 192. Which of the following are appropriate dietary choices for a client with cholecystitis? Select all that apply. A. Baked lightly-seasoned tilapia B. Buttered steamed broccoli C. Skim or 1% low fat milk D. Whole wheat toast E. Pasta with cream sauce and onions 193. A nurse is planning for an older adult client who is receiving treatment for malnutrition. The client is scheduled for discharge to his home where he lives alone. Which of the following actions are appropriate to include in the plan of care? (Select all that apply.) A. Consult social services to arrange home meal delivery B. Encourage the client to purchase nonperishable boxed meals C. Advise the client to purchase frozen fruits/veggies D. Recommend drinking a supplement between meals E. Educate the client on how to read nutrition labels 194. Older adult clients will need more _____and vitamin ___to help maintain bone health. They may also be instructed to increase ____in their diet. calcium and vitamin D increase fiber 195. Older adults have decreased absorption of what three nutrients? 1. Vitamin B12 2. Folic acid 3. Calcium 196. The soft diet is also known as the bland, low fiber diet and contains foods such as: Whole foods that are low in fiber, lightly seasoned and easily digested. 197. Is it safe to take antibiotics while breastfeeding? Yes, PO antibiotics are safe. Notify provider and finish entire course to reduce risk of reoccurrence. There is a slight transfer between breast milk though. 198. Food interactions with MAOIs include: tyramine-rich foods caffeine foods/beverages 199. A nurse is providing follow-up dietary teaching for a client who recently was prescribed phenelzine (Nardil). When reviewing the client's dietary log, which of the following foods requires a need for further teaching? A. Cottage cheese B. Banana bread C. Apple pie D. Grilled steak 200. Intermittent tube feeding formula set rate: administered every 4-6 hr in equal portions of 200-300 mL over a 30-60 min time frame, usually by gravity drip 201. Which type of tube feeding is often used in noncritical clients, home tube feedings, and clients in rehabilitation? intermittent tube feeding 202. What should the head of the bed be elevated at for tube feedings and for how long? HOB at least 30 degrees and for during and after for 30-60 min to prevent aspiration risk 203. When beginning a new prescription for enteral nutrition by intermittent tube feeding how should you first initiate this feeding? Increase the formula over the first 4 to 6 feedings until the prescribed volume is achieved 204. A nurse is preparing to administer intermittent enteral feeding to a client who has neuromuscular disorder. Which of the following are appropriate nursing interventions? Select all that apply. A. Fill the feeding bag w/24 hr. worth of formula B. Discard irrigation equipment after 24 hr. C. Leave unused portions of formula at the bedside D. Label the unused portion of the formula E. Replace administration tubing & feeding bag every 48 hr. 205. How often should you obtain gastric residuals for a client receiving tube feedings? every 4-6 hrs. 206. Teach parents that they may switch their child to skim or 1% low fat milk after... 2 years of age 207. A nurse is teaching a client who has pre-stage chronic kidney disease about dietary management. Which of the following information should the nurse include in the instructions? A. Restrict protein intake B. Maintain a high-phosphorus diet C. Increase intake of foods high in potassium D. Limit dairy products to 1 cup per day 208. Major sources of dietary potassium (K): Oranges dried fruits tomatoes avocados dried peas meats broccoli bananas 209. Major sources of dietary chloride (Cl): 210. Major sources of dietary calcium (Ca): 211. Major sources of dietary magnesium (Mg): - table salt - Dairy - Broccoli - Kale - Grains - Egg yolks - green leafy vegetables - nuts - grains - meat - milk 212. Major sources of dietary phosphorus (P): 213. Major sources of dietary sulfur (S): 214. Major diet sources of vitamin A: 215. Major diet sources of vitamin D - dairy - peas - soft drinks - meat - eggs - some grains - dried fruits - meats - red and white wines - orange/yellow-colored foods - liver - dairy - fish - fortified dairy products - sunlight 216. Major diet sources of vitamin E 217. Major diet sources of vitamin K 218. Major sources of vitamin C 219. Major sources of Thiamin (B1) - vegetable oils - grains - nuts - dark green vegetables - green leafy vegetables - eggs - liver - citrus fruits and juices - vegetables - Meats - Grains - Legumes 220. Major sources of riboflavin (B2) 221. Major sources of niacin (B3) 222. Major sources of pantothenic acid (B5) 223. Major sources of pyridoxine (B6) - Milk - Meats - green leafy vegetables - Liver - Nuts - Legumes - organ meats - egg yolk - avocados - broccoli - organ meats - grains 224. Major sources of folate 225. Major sources of cobalamin (B12) 226. Examples of high fiber foods: - Liver - green leafy vegetables - grains - legumes - organ meats - clams - oysters - grains - Lentils - lima beans - black beans - artichokes - brussel sprouts - broccoli - raspberries & blackberries - avocados - pears - bran - whole wheat pasta - oatmeal - split peas 227. HDL expected range 228. LDL expected range: 229. A client with fluid volume excess will have what expected lab values? 35-80 females 35-65 males less than 130 - increased Hct - increased or decreased serum electrolytes - increased protein - decreased aldosterone - increased excretion of sodium - increased natriuretic peptides - decreased BUN & creatinine - decreased PaCO2 - increased pH 230. Manifestations of hypoglycemia: 231. A nurse is assessing a client who has hypoglycemia. Which of the following findings should the nurse expect? A. Fruity breath odor B. Diaphoresis C. Vomiting D. Polyuria 232. Decreased sodium s/s: - mild shakiness - mental confusion - sweating - palpitations - headache - lack of coordination - blurred vision - seizures - coma - Confusion - Headache - Nausea - dizzy - abdominal cramping 233. Increased sodium s/s: 234. Increased phosphorus s/s: 235. Decreased potassium s/s: 236. Increased potassium s/s: - Confusion - Thirst - weakness - numbness/tingling - tetany - decreased calcium - irregular HR - muscle weakness - leg cramping - anorexia - dysrhythmias - muscle weakness 237. Decreased chloride s/s: 238. A nurse is caring for a client who is receiving TPN. The current bag of TPN is empty & 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 in 10% water B. 0.45% sodium chloride C. Dextrose 5% in LR D. 0.9% sodium chloride 239. A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following information should the nurse include in the teaching? A. Consume high-fat cheese to replace meats when on a vegetarian diet B. A vegetarian diet is high in vitamin B12 C. Fewer calories are required when on a vegetarian diet D. Include 2 servings per day of nuts when on a vegetarian diet - lack of emotion - anorexia - muscle cramping - To prevent hypoglycemia - to receive daily recommended intake of omega 3 fatty acids 240. A nurse is providing teaching about lowering solid fat intake to an adolescent who is overweight. Which of the following instructions should the nurse include? A. "Limit egg yolks to a total of 5 per week." B. "Restrict your daily meat intake to 5 oz." C. "Select cheeses that contain no more than 6 g of fat per serving." D. "Choose margarine that contains no more than 4 g of saturated fat per tablespoon." 241. A nurse is providing dietary 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 don't contain meat products." D. "I will eat my sandwiches on whole wheat bread." - A meat portion should be restricted to no more than the size of a deck of cards. - tapioca doesn't contain gluten, all other choices do, diet is lifelong 242. A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's lab results, which of the following findings should the nurse report to the provider? A. WBC count of 6000/mm3 B. Sodium 139 mEq/L C. Prealbumin 8 mg/dL D. Thyroxine (t4) 9.2 mcg/dL 243. A nurse is providing discharge teaching to a client who has Parkinson's disease & a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume w/the med? A. 6 oz Greek yogurt B. 1 oz cheddar cheese C. 6 peanut butter crackers D. 1 slice wheat toast - This indicates a critical level that indicates severe malnutrition - this is the lowest protein option since the med effectiveness decreases w/protein absorption 244. A nurse is assessing a client's risk for pressure ulcers using the Braden scale. The client eats more than half of most meals but occasionally refuses a meal. Which of the following information should the nurse document on the nutrition category of the Braden scale? A. 1 (very poor) B. 2 (Probably Inadequate) C. 3 (Adequate) D. 4 (Excellent) 245. A nurse is providing teaching about cancer prevention to a group of clients. Which of the following client statements indicates an understanding of the teaching? A. "I will eat 5 servings of fruits & veggies each day." B. "I should limit my alcohol intake to a max of 3 drinks daily." C. "I should eat more refined wheat & oat products." D. "I will eat processed meats to achieve my required protein intake." 246. 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 your sodium intake to 1-2 grams/day" B. "Increase your daily fluid intake to 3 L/day" C. "Consume 0.5 gram per kg of protein/day" D. "Eliminate foods that contain vitamin K." - A client with cirrhosis should limit sodium intake to 2000 mg 247. A nurse is assessing a client who has type 2 DM. The nurse should recognize which of the following as a manifestation of hypoglycemia? A. Confusion B. Polydipsia C. Vomiting D. Ketonuria 248. A nurse is an ED is reviewing the lab report for an older adult client who is confused & reports nausea & abd. cramping. The nurse should suspect the client's lab results to indicate a dietary deficiency of which of the following minerals? A. Sodium B. Phosphorus C. Potassium D. Chloride 249. A nurse is teaching about dietary intake of micronutrients to a client who has difficulty seeing at night. Which of the following micronutrients should the nurse include in the teaching? A. Vitamin A B. Calcium C. Vitamin B6 D. Phosphorus - Sodium deficit manifestations include: confusion, headache, adb cramping, and dizziness. - Vitamin A enables the eyes to adapt to dim lighting more rapidly at night, which improves night vision. 250. A nurse is providing nutritional teaching to the parents of a 2-year-old toddler. Which of the following snack foods should the nurse recommend? A. 1 cup fruit gel bites B. 1 cup yogurt C. 1/2 of a hot dog D. 1/2 of a peanut butter sandwich 251. A nurse is caring for a client who is prescribed captopril. The nurse is aware that which of the following foods could cause a potential medication interaction? A. Watermelon B. Cantaloupe C. Lettuce D. Carrots 252. 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. Weight the client once weekly at the same time of the day. B. Stay with the client for 30 min after meals C. Allow the client to schedule mealtimes D. Assign privileges based on direct weight gain - good source of protein, little risk of choking - Cantaloupe is high in potassium, the client on captopril should avoid foods high in potassium 253. A nurse is teaching an adolescent who has a new diagnosis of celiac disease. Which of the following statements by the client indicates understanding of the teaching? A. "I need to decrease the amount of oil I use in cooking." B. "I need to eat fewer acidic foods, such as tomatoes & oranges." C. "I need to eliminate rye from my diet." D. "I need to eliminate milk products from my diet." 254. A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the following foods should the nurse recommend the client eat in moderation while taking this med? A. Green leafy vegetables B. Whole grains C. Fruits with skin D. Nuts and seeds 255. A patient has a history for renal stones and kidney disease. What might the nurse limit in the diet? Oxalate - eating sources of gluten, such as rye or barley, increases manifestations of celiac disease - these have high vitamin K which can deplete the effects of warfarin, an anticoagulant 256. A nurse is creating a plan of care for a client who has mucositis following head & neck radiation therapy for cancer. Which of the following interventions should the nurse include in the plan? A. Encourage 3 servings of citrus foods daily B. Provide lemon-glycerin swabs for oral hygiene after meals C. Increase fluid intake to 2 L/day D. Heat oral hygiene mouth rinses before use 257. A nurse is discussing dietary factors to assist in BP management for a client who has HTN. Which of the following client statements indicates an understanding of the teaching? A. "I can drink up to 3 glasses of wine/day." B. "I should choose whole grain pastas when selecting my foods." C. "I should decrease my consumption of foods high in potassium." D. "I can eat dairy products because they do not have much sodium." 258. A nurse is developing a teaching plan for a client who has dysphagia & is being discharged home w/a prescription for a mechanical soft diet. Which of the following foods should the nurse include in the plan? A. Raisins B. Skim milk C. Apple slices D. Mashed potatoes 259. A patient who has had chronic kidney disease for the past 5 years asks for dietary recommendations. What should the nurse tell him? Restrict your protein intake 260. A nurse is teaching an older adult client about measures to reduce the risk of osteomalacia. Which of the following instructions should the nurse include in the teaching? A. Consume 20 mcg of vitamin D daily. B. Avoid foods rich in antioxidants. C. Increase intake of foods high in purine. D. Take 150 mg of vitamin E daily. 261. A nurse is caring for a client who as a new prescription for PN containing a mixture of dextrose, amino acids, & lipids. Prior to administration of the PN, the nurse should report which of the following food allergies to the provider? A. Gelatin B. Peanuts C. Shellfish D. Eggs 262. A nurse in a clinic is reviewing the lab findings of a client who began a DASH diet following a recent dx of HTN. Which of the following lab findings indicates the client has reached 1 of the goals of the DASH diet? A. Sodium 150 mEq/L B. Chloride 106 mEq/L C. Fasting glucose 130 mg/dL D. Total cholesterol 190 mg/dL 263. A nurse is teaching a client who has chronic kidney disease about limiting her calcium intake. Which of the following food choices should the nurse inform the client contains the highest amount of Ca & should be limited in her diet? A. 1 cup low-fat yogurt B. 1 oz cheddar cheese C. 1 egg D. 1/2 cup spinach 264. A nurse is teaching a client about maximizing absorption when taking calcium supplements. Which of the following instructions should the nurse include in the teaching? A. "Take a supplement that contains vitamin D." B. "Take the supplement w/a full glass of water." C. "Take a 1000 mg supplement in the morning w/food." D. "Take the supplement w/a sublingual vitamin B12 tablet." 265. A nurse is providing teaching to a client who is at 24 weeks of gestation & reports constipation. Which of the following instructions should the nurse include in the teaching? Select all that apply. A. Drink eight 240 mL (8 oz) glasses of water daily B. Eat small amounts of food frequently C. Increase daily fiber intake D. Use a glycerin suppository every other day E. Perform exercises regularly using large muscle groups - This contains about 314 mg per cup, spinach contains about 122 mg per cup, egg contains 25 mg, cheddar cheese contains 214 mg per oz 266. A nurse is providing info to a client who has a new prescription for atorvastatin. Which of the following beverages should the nurse include in the info as a contraindication for taking this med? A. Orange juice B. Coffee C. Grapefruit juice D. Milk 267. A nurse is caring for a client who is receiving continuous enteral tube feedings. Which of the following actions should the nurse take to prevent aspiration? A. Monitor gastric residuals every 4 hr B. Maintain elevation of the head of the bed at 15 deg. C. Confirm proper tube placement by radiograph every 24 hr D. Flush tubing w/30 mL water before and after meds 268. A nurse is providing teaching to a client who is a vegetarian & requires an increase in zinc intake. Which of the following foods is the best source of zinc? A. Pineapple B. Green grapes C. Cauliflower D. Pinto beans 269. A client is pregnant and reports nausea in the morning. What should the nurse teach the patient? Eat foods that are dry but high carb before waking up such as dried cereals 270. A nurse is assessing the meal pattern of a client who has diverticular disease & a prescription for a high-fiber diet. Which of the following food choices by the client contains the most fiber? A. 1 medium banana B. 1/2 cup cooked oatmeal C. 1 medium apple w/skin D. 1/2 cup bran cereal 271. A nurse is providing teaching to a client who is lactating about increasing her 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 272. A nurse is teaching an older adult client about nutritional recommendation. 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." 273. Normal BUN & creatinine BUN=7-20 mg/dL higher in men than women Creat=0.6-1.2 274. A nurse is evaluating a client who is receiving continuous enteral feeding & has diarrhea. Which of the following actions should the nurse take to reduce the client's diarrhea? A. Flush the client's feeding tube B. Administer promethazine to the client C. Decrease the rate of the feeding D. Check the client's gastric residual 275. A nurse is providing dietary teaching for a client who is postop following gastric bypass. Which of the following instructions should the nurse include? A. Eat 6 small meals per day B. Start each meal w/a protein C. Complete each meal even if feeling full D. Plan to eat each meal over 15 min 276. A nurse is caring for a client who has DM 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 about manifestations of hypoglycemia D. Check the client's blood glucose level 277. A patient who is on tube feeds for the first time will often get a formal that is... polymeric 278. 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 3 large meals/day B. Offer citrus fruits C. Suggest pickles as a snack D. Rinse silverware prior to eating E. Gargle w/mouthwash 279. A nurse is reviewing lab 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 280. A nurse is conducting dietary teaching for a group of women who are of childbearing age. Which of the following food items should the nurse include as containing the highest amount of folate? A. 1/2 cup chickpeas B. 3.5 oz chicken liver C. 1 medium orange D. 1 slice white bread 281. A patient with IBD will often get a formula for tube feeds that is... hydrolyzed or elemental 282. A nurse is caring for a client who has anemia & a new prescription for an iron supplement. The nurse should recommend the client consume the supplement w/which of the following beverages to increase absorption? A. Protein shake B. Skim milk C. Tomato juice D. Green tea 283. A nurse is teaching a client who reports constipation about ways to increase dietary intake of fiber. Which of the following info should the nurse include? A. Replace legumes w/broiled meats B. Consume 1/2 cup bran/daily C. Leave the skin on when eating fruit D. Decrease fluid intake while increasing fiber 284. A nurse is caring for an older adult client who has a pressure ulcer. The client practices Orthodox Judaism & strictly follows kosher dietary laws. Which of the following foods should the nurse provide for this client? A. Pork tenderloin B. Cheeseburger C. Clam chowder D. Macaroni & cheese 285. A patient using probiotics daily reports having soft, formed stools. What does this mean to the nurse? The therapy is effective as their stools have gone from liquid to formed 286. A nurse is planning dietary interventions for a client who is prescribed external radiation for laryngeal cancer. The client reports manifestations of stomatitis. Which of the following interventions should the nurse include? A. Provide meals at room temp 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 287. A nurse is performing a cultural assessment for a client whose religious practices include fasting 1 day each week. Which of the following questions should the nurse ask the client? Select all that apply. A. "Are you exempt from fasting during illness?" B. "Does fasting mean refraining from drinking liquids?" C. "Does fasting occur during certain hours of the day?" D. "Is vegetarianism a form of fasting?" E. "Does fasting mean eating only a certain type of food?" 288. A community health nurse is planning to teach a class about weight management for cardiovascular health. Which of the following statements should the nurse plan to make to the participants? A. "Limit your sodium intake to 1800 mg/day." B. "Reduce your daily intake of foods that contain protein." C. "Taking a daily multivitamin will prevent cardiovascular disease." D. "Plan to lose weight gradually at 1/2 to 1 pound per week." 289. Which patients are most likely to develop GERD? Obese patients 290. A nurse is providing teaching about proper eating techniques to a client who is experiencing dysphagia following a stroke. Which of the following instructions should the nurse include in the teaching? Select all that apply. A. Tilt the head forward when swallowing. B. Drink thin liquids through a straw. C. Place food on the unaffected side of the mouth. D. Take moderate bites when eating. E. Limit disruptions during mealtime. 291. A nurse is reviewing the lab data of 4 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. 292. A nurse is initiating an 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 carb C. High calorie D. Low fat 293. A chemo patient reports not having an appetite. What can the nurse do in the situation? Offer patient toast with honey and other nonporous foods and an antiemetic if nauseated 294. A home health nurse is reviewing the medical record of a client who had an open reduction internal fixation of the tibia. Which of the following findings should the nurse identify as a risk factor for impaired wound healing? A. The client's Hgb is 15 g/dL. B. The client's peripheral pulses are +3 distal to the affected extremity. C. The client consumes 1000 k/cal daily. D. The client takes zinc supplements. 295. 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. 3 slices of bacon & oatmeal toast B. Granola w/raisins & strawberries C. Whole wheat French toast w/blueberries & maple syrup D. 2 poached eggs & a banana 296. A nurse is caring for a client who is dehydrated & is receiving intermittent enteral feeding. Which of the following actions should the nurse plan to take? A. Use a low-fat formula for admin B. Chill the formula prior to admin C. Provide the formula as a continuous infusion D. Dilute the formula before admin 297. 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? 64 g 298. A nurse is assessing a client who experienced a 5% weight loss in the past 30 days. Which of the following clinical manifestations should the nurse identify as an indication of malnutrition? A. Moist skin B. Ankle edema C. Hyperreflexia D. Dilated pupils 299. A nurse is caring for an infant who has a cleft lip & palate. In which of the following positions should the nurse place the infant for bottle feeding? A. Lateral B. Football hold C. Supine in the crib D. Upright 300. A nurse is caring for a client who has acute IBD. Which of the following nutritional supplements should the nurse anticipate providing to this client? A. Hydrolyzed formula B. Polymeric formula C. Milk-based supplement formula D. Modular product supplement formula 301. A nurse is caring for a client who is receiving continuous enteral feedings via 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 w/warm water 302. A nurse is assessing a client who has end-stage kidney disease (ESKD). Which of the following dietary habits increases the client's risk for dysrhythmias? A. Consuming a low-fat diet B. Eating a diet rich in potassium C. Consuming a diet rich in protein D. Eating a diet deficient in iron 303. A client is experiencing anorexia r/t cancer tx. Which of the following interventions should the nurse implement to increase the client's nutritional intake? A. Recommend cooking aromatic foods to stimulate appetite. B. Serve hot foods rather than cold foods. C. Instruct the client to eat 3 meals per day D. Add extra calories & protein to every meal. 304. A nurse is teaching a female client about a healthy diet to control HTN. Which of the following client statements indicates an understanding of the teaching? A. "I will drink 2 glasses of whole milk daily." B. "I will decrease the potassium in my diet." C. "I will eat 4 servings of unsalted nuts per week." D. "I will limit alcohol consumption to 2 drinks/day." 305. A client has osteoporosis. what should the nurse indicate the client do in their daily habits to increase calcium formation in the body? Go in the sun as sun is a reservoir for vitamin D needed to produce calcium 306. A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings & 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 307. A nurse is planning nutritional teaching for the parents of a toddler who has failure to thrive. Which of the following instructions should the nurse include in the teaching? (Select all that apply.) A. Eliminate environmental disruptions during meals. B. Stop the meal when the toddler exhibits negative behavior. C. Provide 240 mL (8 oz) fruit juice in between meals. D. Schedule meal times at the same time each day. E. Allow the toddler to determine the length of the meal. 308. A nurse is providing diet teaching for a client who has osteoporosis. The nurse should instruct the client that which of the following foods has the highest amount of calcium? A. 1 cup avocado B. 2 tablespoons peanut butter C. 1/2 cup roasted sunflower seeds D. 1/2 cup roasted almonds 309. A client has stomatitis. what are good snacks that may given to the client if they have mouth pain? Frozen banana or popsicles because they numb the mouth 310. A nurse is providing diet teaching 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 311. A nurse is preparing to administer intermittent enteral tube feedings to a client. In what order should the nurse perform the following actions before beginning the feeding? -Flush tubing w/30 mL water -Place the client in Fowler's position -Check the residual -Verify tube placement 312. A client has trouble chewing. What are food recommendations that might be served the client? Pudding, scrambled eggs, mashed potatoes - 1. Place the client in Fowler's position 2. Verify tube placement 3. Check the residual 4. Flush tubing w/30 mL water 313. A client has cancer and reports anorexia. What might the nurse do before bringing the tray into the clients room? Open it up to let any odors that may cause the client to feel nauseous out 314. If a patient on a tube feed is receiving a concentrated formula and reports cramping and nausea, should the nurse increase the rate of the feed or decrease the feed? Decrease the feed because the patient is getting too much too fast, causing the cramps. 315. A patient reports tingling and muscle spasms. Their H/H shows low Hematocrit, but a normal hemoglobin level. What mat the patient need in terms of supplements? Iron supplements as they may have iron deficiency 316. A patient tells the nurse they usually take their iron supplement with milk. How should the nurse intervene? Iron should never be taken with calcium. The nurse should intervene and offer another option for the patient to drink with their calcium, such as orange juice, which is high in vitamin C and good for Iron absorption 317. Patients who are pregnant should increase their consumption of what? Folic acid, Iron, calcium 318. Foods that should be avoided with PKU patients Fish, poultry, meats, eggs, nuts, dairy- they are high in protein and must be avoid due to high phenylalanine levels 319. A patient needing iron in their diet should be told to... eat more red meats as it is a major iron source 320. An older adult report to the nurse that his dentures do not fit well anymore. What food can the nurse recommend for this patient? tuna fish 321. Recommendations to relieve constipation High fiber foods- beans, broccoli, berries, grains, apples, dried fruits Fluids- 64 oz daily Physical Exercise 322. A patient reports trying to use the DASH diet to improve his hypertension. What things should the nurse recommend when using this diet? Limit sodium intake to 2300mg daily. Avoid salty and sodium rich foods like chips, pretzels, canned foods, frozen processed foods, fried foods Eat more low-fat milk products and fresh fruits and veggies 323. A patient has been diagnosed with GERD. What nutritional teaching should the nurse discuss with him? Avoid spicy, caffeinated foods, fatty and fried foods, alcohol, citrus foods, peppermint. Must eat and chew food slowly Sit up for 30mins to 1 hr. post meals Do not eat 2-3 hrs. before bedtime Lay down with their head elevated 324. A patient is undergoing radiation. What things should the nurse recommend for food choices? Eat nutrient dense foods and 5 cups of fruits and vegetables, along with plenty of fluids. 325. A client reports constipation during a routine checkup. The client was previously encouraged to increase his intake of mineral supplements. Which of the following minerals should the nurse identify as the cause of the constipation? A. Phosphorus B. Potassium C. Magnesium D. Calcium 326. A nurse is planning care for a client who is obese & wants to lose weight. Which of the following actions should the nurse take 1st? A. Recommend checking weight once weekly. B. Obtain a 24-hr dietary recall. C. Assist w/creating an exercise plan. D. Initiate a diet modification plan. 327. A nurse in an acute care facility is planning care for a client who has chosen to follow Islamic dietary laws during Ramadan. Which of the following actions should the nurse plan to take? A. Place the client on NPO status during nighttime hours B. Provide a snack for the client after sunset C. Offer the client hot tea w/daytime meals D. Allow the client to eat privately w/his family each day at 1300 328. A nurse in a provider's office is assessing a client who has HIV. The nurse should identify which of the following findings as an indication to increase the client's nutritional intake? A. T-helper (CD4+) cells 700/mm3 B. Presence of herpes simplex virus infection C. HIV viral load below detectable levels D. Increased lean body mass 329. 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 330. A nurse is providing nutritional counseling to a client who wants to lose weight. The nurse should identify that which of the following statements indicates that the client understands the counseling? A. "I will taste my foods while I am cooking." B. "I will exclude breads & 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." 331. A nurse is planning to provide dietary teaching to a client who has chronic kidney disease & is prescribed hemodialysis. Which of the following actions should the nurse plan to take 1st? A. Create a schedule for the client fluid intake. B. Provide the client w/a list of foods that are high in sodium. C. Determine whether the client has culture-related food preferences. D. Explain the purpose of protein restriction in the diet. 332. A nurse is planning strategies to reduce the intake of solid fats for a client who has hyperlipidemia. Which of the following strategies should the nurse include in the plan? A. Choose cheese w/4 g of fat per serving. B. Limit eating 4 eggs w/yolks per week. C. Choose ground meat that is 75% lean. D. Limit meat to 5 oz per day. 333. A nurse is developing an educational program about the glycemic index of foods for clients who have DM. Which of the following foods should the nurse identify as having the highest glycemic index? A. Sweet corn B. Macaroni C. Baked potato D. Peanuts [Show More]

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