Question 1) A nurse in a provider's office is reviewing the laboratory values of a client who reports a poor appetite

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Question 1) A nurse in a provider's office is reviewing the laboratory values of a client who reports a poor appetite. Which of the following values should the nurse report to the provider?

    Serum creatinine 0.9 mg / DL

     HDL 60 mg / DL

     HgB 10g / DL

     Fasting blood glucose 90 mg/dL

 

Question 2: A nurse is teaching a group of nurses about the dietary practices to consider when planning care for clients who follow a Kosher diet. Which of the following dietary practices should the nurse include in the teaching?

     The client uses their right hand when eating food.

     The client can eat meat and non-dairy margarine together

     The client replaces salt with soy sauce.

     The client's primary vegetables are squash and corn.

 

Question 3: A nurse is using the Braden scale to assess a client's risk for pressure injury. Which of the following findings should the nurse identify as the greatest risk for developing a pressure injury?

    Constantly moist skin

    Intermittent paresthesia of the lower extremities

    Limited mobility with independent position changes

    Continuous enteral nutrition

 

Question 4: A nurse is teaching about managing hypoglycemia with carbohydrates to a client who has diabetes mellitus. Which of the following foods should the nurse include in the teaching as containing the most carbohydrate?

     1 tsp honey

     4 oz fruit juice

     1 glucose tablet

     4 pieces hard candy

 

 Question 5: A nurse is teaching a group of parents about appropriate food choices for toddlers. Which of the following choices by the parents demonstrates understanding of the teaching?

     Caramel popcorn

     Hot dog cut in fourths

     Cooked spaghetti with sauce

     Steak cut into small pieces

 

Question 6: A nurse is assessing a client who is receiving Total Parenteral Nutrition(TPN). The nurse should recognize that which of the following is a metabolic complication associated with an infusion of TPN?

     Endocarditis

     Sepsis

     Azotemia

     Thrombosis

 

 Question 7: A nurse is providing teaching to a group of clients about retaining nutrients when preparing fruits and vegetables. Which of the following client statements indicates an understanding of the teaching?

     "I boil vegetables on the stove until they are soft."

     "I soak fruits in water before peeling them."

     "I cook vegetables for the week and reheat them at each meal."

    " I keep my ripe fruits refrigerator until I eat them"

 

Question 8: A nurse is teaching a client who has celiac disease about gluten free foods. Which of the following foods should the nurse recommend?

     Tapioca

     Cold cuts

     Flavor chips

     Barley

 

 Question 9: A nurse is providing teaching to a client who has a prescription for a low saturated fat diet. Which of the following statements by the client indicates an understanding of the teaching?

    " I willinclude 7 ounces of fish in my diet weekly."

    " I can choose an avocado dip instead of salsa."

    " I can eat the skin on poultry if it is broiled."

    " I will use margarine on my waffles."

 

Question 10: A nurse is teaching the family of a school-age child who is obese about complications of childhood obesity. Which of the following complications should the nurse include in the teaching?

     Type 1 diabetes mellitus

     Hypothyroidism

     Hypertension

     Juvenile rheumatoid arthritis