Stratford University NSG 460  Question 1) A nurse is providing teaching to a client about high fiber foods

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Stratford University NSG 460 

Question 1) A nurse is providing teaching to a client about high fiber foods. Which of the following foods should the nurse include as containing the highest amount of fiber?

1/2 cup cooked broccoli

1/2 cup Corn Flakes with skim milk

1 medium apple with the peel

1 slice whole wheat bread

 

Question 2: A nurse is assisting in the selection of food for a client who has hypokalemia. Which of the following foods should the nurse select that contains the greatest amount of potassium?

 1 oz of cheddar cheese

 1 cup of brown rice

 one medium raw tomato

 one small baked potato

 

Question 3: A nurse is planning care for a client who is pregnant and plants to breastfeed her newborn. Which of the following information should the nurse include in the plan of care?

 The newborn should receive 1 oz of glucose water after the first breastfeeding session

The newborn should breastfeed every 4 hr during the day

 The newborn should have bursts of six sucks and swallows during feeding

 The newborn should breastfeed immediately following birth

 

Question 4: A nurse is developing a plan of care for a client who is recovering from a stroke and is experiencing dysphagia and right-sided weakness. Which of the following interventions should the nurse include in the plan of care?

 Provide a nonskid placemat for the client at meals

Instruct the client to chew food on the right side of their mouth

 Provide narrow grip utensils during meals

 Instruct the client to tilt their head back when swallowing

 

 Question 5: A nurse is teaching a client who is 24 hr postpartum about breastfeeding. Which of the following client statements indicates an understanding of the teaching?

 "I will offer my baby water between feedings."

 "I will store my breastmilk in the refrigerator up to 48 hours."

 "I will nurse my baby once every 4 hours."

 "I will alternate the first breast that I offer my baby with each feeding."

 

 Question 6: 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 7: 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 8: 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 9: 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 10: 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 11: 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 12: 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 13: 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 14: 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 will include 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 15: 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

 

 

Question 16: A nurse is teaching a client about nutrition dense food choices. Which of the following statements by the client indicates an understanding of the teaching?

"I should eat refried beans."

 "I should eat pasta with cheese sauce."

 "I should eat oven baked sweet potato fries."

 "I should eat sweetened fruit yogurt."

 

 Question 17: A nurse is providing teaching to a client who has Type 1 diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching?

 "Albumin in my urine is an indication of normal kidney function."

" I will keep my blood glucose levels between 200 and 212 milligrams per deciliter."

 "I will keep my HbA1c at 5 percent."

" I will have ketones in my urine if my blood glucose is maintained at 190 mg per deciliter."

 

 

Question 18: A nurse is teaching a group of clients about risk factors for developing diabetes mellitus. The nurse should include which of the following as a risk factor for diabetes?

 History of hyperthyroidism

 History of hypotension

 Abdominal obesity

 Elevated HDL level

 

 

Question 19: A nurse is providing dietary teaching to a client who has a body mass index of 28. Which of the following actions should the nurse take?

 Recommend a total fiber intake of 12 g each day.

 Advise the client to add 500 calories per day to the diet.

 Encourage the client to continue current daily caloric intake.

 Refer the client to a weight loss support group.

 

Question 20: A nurse is teaching a parent about recommended protein intake for a toddler. The nurse should identify that which of the following food selections is equivalent to 1 oz of protein?

 1 scrambled egg

½ cup peas

 1 slice of bread

 2 tbsp peanut butter

 

 Question 21: A nurse is caring for a client who has a small bore jejunostomy tube and is receiving a continuous tube feeding with a high-viscosity formula. Which of the following actions should the nurse take to prevent the tubing from clogging?

 Administer the feeding by gravity drip.

 Flush the tubing with 10 mL water every 6 hr.

 Replace the bag and tubing every 24 hr.

 Heat the formula prior to infusion.

 

Question 22: A nurse is teaching an older adult client about vitamin D deficiency. The nurse should encourage the client to consume an adequate amount of vitamin D to prevent which of the following complications?

 Bleeding

 Infection

 Fractures

 Dry eyes

 

Question 23: A nurse is caring for a client who has heart failure and has gained 0.9 kg (2 lb) over the last 24 hr. Which of the following interventions should the nurse take?

 Reduce the client's sodium intake.

 Provide the client with three large meals per day.

 Restrict the client's protein intake.

 Weigh the client once per week

 

 Question 24: A nurse is caring for a client who is receiving chemotherapy treatments. The client states, "I feel so nauseated after my treatments." Which of the following instructions should the nurse provide the client? (SELECT ALL THAT APPLY)

 Sit up for 1 hr after eating meals.

 Sip fluids slowly throughout the day.

 Eat foods low in carbohydrates

 Consume foods that are served cold.

 Limit use of antiemetics until after first emesis.

 

 Question 25: A nurse is administering continuous enteral feedings for a client through a percutaneous esophageal gastrostomy (PEG) tube. Which of the following actions should the nurse take?

 Flush the tube with 15 mL of water every 8 hr.

 Return gastric contents if residual is less than 250 ml

 Check gastric residuals every 8 hr.

 Measure the pH of gastric residual every 24 hr

 

Question 26: A nurse is teaching an in-service about manifestations of hypoglycemia to a group of newly licensed nurses. Which of the following should the nurse include in the teaching?

 Vomiting

 Bradycardia

 Blurred vision

 Kussmaul respirations

 

 Question 27: A nurse is teaching a group of clients about recommended nutrition for healthy eating. Which of the following instructions should the nurse include in the teaching?

 Restrict sodium intake 3,000 mg per day

 Consume 50% of daily food intake from protein

 Keep total fat intake at 25% of calories per day

 Limit cholesterol intake of 500 mg per day

 

Question 28: A nurse is planning care for a client who reports increasing difficulty swallowing food. Which of the following interventions should the nurse plan to take?

 Encourage the client to use a straw when drinking liquids.

 Encourage the client to rest prior to mealtimes.

 Turn on the client's television during meals.

 Place the client into a semi-reclining position for meals.

 

 Question 29: A nurse is providing dietary teaching to a client newly diagnosed with celiac disease. Which of the following information should the nurse include in the teaching?

 "A normal diet may resume after a period of remission."

 "Dietary restrictions will eventually allow the intake of gluten to resume."

 "This condition may cause secondary lactose intolerance."

 "Nutritional therapy for this condition includes limiting proteins and calories."

 

 Question 30: A nurse is caring for a client who has moderate partial thickness burns over 30% of their total body surface area. Which of the following actions should the nurse take?

 Limit zinc intake.

 Initiate a low protein diet

 Provide a vitamin C supplement

 Administer a potassium-sparing diuretic

 

 Question 31: A nurse is teaching a group of clients about dietary needs to prevent osteoporosis. Which of the following dietary choices should the nurse recommend as having the highest calcium content?

 1 cup green grapes

 1 cup broccoli

 One large tomato

 One medium banana

 

Question 32: A nurse is caring for a client who consumed 40,000 mcg of vitamin A daily for 3 months. For which of the following findings should the nurse monitor to identify vitamin A toxicity?

 Moon face

 Headache

 Renal calculi

 Tachycardia

 

Question 33: A nurse is caring for an older adult client who reports difficulty chewing due to ill-fitting dentures. Which of the following foods should the nurse recommend for the client?

 Tuna fish

 Roast beef

 Dried fruit

 Apple slices

 

Question 34: A nurse measures a client's weight at 70 kg and height as 1.6 m. What is a client's body mass index? (Round the answer to the nearest whole number. Use a leading zero if it applies. Do not use a trailing zero.)

 

70 x 2.2

 

 Question 35: A nurse is reviewing the laboratory reports of a client who is undergoing nutritional screening due to a risk for chronic kidney disease. The nurse should identify that which of the following results indicates the need for further assessment?

Hematocrit 45%

 Blood urea nitrogen 18 mg / dL

 Sodium 140 meq /L

 Serum creatinine 3.5 mg/dL