1. A nurse is educating a client who has anemia about dietary intake of iron?
Which id the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey
Rationale: Dried beans provide no
...
1. A nurse is educating a client who has anemia about dietary intake of iron?
Which id the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey
Rationale: Dried beans provide non-heme iron, as do other legumes, vegetables, and
grains.
2. A nurse is discussing foods that are high in vitamin D with a client who is
unable to be out in sunlight. Which of the following should be included in the
teaching?
A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. 1/2 cup boiled brussel sprouts
D. 2 large, poached eggs
Rationale: Include eggs as food that is high in vitamin D
3. A nurse is reviewing dietary recommendations with a group of clients at a
health fair. Which the following information should the nurse include?
A. "Fats should be 5% to 15% of daily calorie intake"
B. "Make protein 10% to 35% of total calories each day"
C. "Consume 1,500 mL of water from liquids and solids daily"
D. The body needs 40 mg of iron each day"
Rationale: The recommendation for protein intake is 10% to 35% of total daily calories
4. A nurse is conducting a nutritional class on minerals and electrolytes. The
nurse should include which of the following foods as a major source of
magnesium?
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges
Rationale: Tuna and halibut are major sources of magnesium5. A nurse is discussing health problems associated with nutrient deficiencies
with a group of clients. Which of the following conditions is associated with a
deficiency of vitamin C? (select all that apply)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums
Rationale: Scurvy is associated with vitamin C deficiency; bleeding gums is a condition
that results from vitamin C deficiency
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