question archive Question 1) A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant
Question 1) A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant
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Question 1) A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant. Which of the following nutrients should the nurse recommend?
? Calcium
? Folate
? Vitamin B12
? Magnesium
Question 2: A nurse is caring for a client who had a stroke and has manifestations of dysphagia. Which of the following interventions should the nurse take?
? Tilt the clients head backward to facilitate swallowing.
? Use liquids to clear food from the client's mouth
? Add a thickening agent to liquids
? Place the client in a semi Fowler's position.
Question 3: A nurse is providing discharge teaching to an older adult client who lives alone. Which of the following strategies should the nurse include to address the client's decreased sense of taste and smell?
? Maintain consistent food textures at mealtimes.
? Use kosher salt in place of table salt.
? Label and date food in the refrigerator.
? Wait 1 hour after eating to consume fluids.
Question 4: A nurse is teaching a client who has a goiter appropriate food choices related to dietary needs. Which of the following client statements indicates an understanding of the teaching?
? 'I will eat more tuna"
? "I will eat more red meat"
? "I will eat bananas for a snack"
? "I would eat blueberries every morning"
Question 5: A nurse is reviewing the laboratory findings of a client who has Clostridium difficile. Which of the following findings should indicate to the nurse that the client is experiencing fluid volume deficit?
? Potassium 3.5 mEq/L
? HCT 53%
? Sodium 145 mEq/L
? HbA1c 5%
Question 6: A client in the oliguric phase of acute renal failure had a urinary output of 420 ml during the preceding 24-hour period. How much fluid should the nurse plan to provide the client over the next 24 hr?
? 2,550 ml
? 1,530 ml
? 920 ml
? 2,040 ml
Question 7: A nurse is teaching a client ways to manage anorexia while receiving radiation therapy. Which of the following instructions should the nurse include in the teaching?
? "Limit High-kilocalorie supplements to between meals."
? "Eat hot food rather than cold foods."
? "Avoid overeating during "good" days."
? "Consume nutrition-dense foods first."
Question 8: A nurse is teaching a client who is receiving bolus feeding through a nasogastric tube about dumping syndrome. The nurse should instruct the client to report which of the following manifestations?
? Constipation
? Bradycardia
? Drowsiness
? Dizziness
Question 9: A client is receiving a thiazide diuretic for treatment of hypertension. Which of the following foods selected by the client reflects understanding of the nurses teaching regarding this medication?
? Navy beans and ham
? Baked potato
? Cheddar cheese
? Beef broth
Question 10: A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching?
? Limit calcium intake
? Increase potassium intake
? Limit protein intake
? Increase phosphorus intake
Question 11: A nurse is caring for a client who has stomatitis following radiation therapy. Which of the following interventions is appropriate for the nurse to take?
? Discourage the use of a straw.
? Offer the client frozen bananas as a snack.
? Serve the client hot meals.
? Avoid serving sauces or gravies.
Question 12: A nurse is teaching the Guardians of a school-age child about nutrition. Which of the following statements should the nurse make?
? You should have your child skip breakfast
? You should eat meals together most of the time
? You should provide your child with whole fat milk
? You should reward good behavior with food
Question 13: A nurse is assessing an older adult client who has dysphagia and is experiencing dehydration. Which of the following findings should the nurse expect?
? Tachycardia
? Distended neck veins
? Decrease respiratory rate
? Hypertension
Question 14: A nurse is teaching a client who has a new prescription for tetracycline. Which of the following nutritional considerations should the nurse include in the teaching?
? Increase vitamin C intake while taking this medication
? Avoid taking this medication with milk products
? Eliminate raw fruits and vegetables until 2 weeks after completing this medication
? Take a folic acid supplement while on this medication
Question 15: A nurse is planning care for a client who had a stroke and is having difficulty eating. Which of the following interventions should the nurse include in the plan?
? Describe food locations as if the clients plate were a clock.
? Encourage the client to chew on both sides of their mouth.
? Place the head of the clients bed to 30 degrees for meals.
? Provide the client with wide grip adaptive utensils.
Question16: A nurse is caring for a client who has malnutrition. Which of the following findings should the nurse report to the provider?
? BMI of 18.5
? Potassium 3.7 mEq/L
? Phosphorus 3.5 mg/dL
? Albumin 2.5 g/dL
Question 17: A nurse is assessing a client who is postoperative. Which of the following findings places the client at risk for delayed wound healing?
? Decreased albumin level
? Increase zinc level
? Increase vitamin A level
? Decrease calcium level
Question 18: A nurse is selecting food items for a client who follows a lacto-vegetarian diet. Which of the following foods should the nurse include in the meals?
? Eggs
? Shrimp
? Cheese
? Hamburger
Question 19: A nurse is caring for a client who has dysphagia. Which of the following instructions should the nurse give to the client to decrease the risk of choking?
? Tilt your head forward while you eat
? Let food cool to room temperature before consuming
? Drink water with each bite of food
? Obtain your vitamins in liquid form
Question 20: A nurse is assisting a client who has a wound that is not healing. Which of the following dietary supplements should the nurse recommend?
? Vitamin C
? Potassium
? Vitamin D
? Calcium
Question 21: A nurse is teaching a client who is at 10 weeks of gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate?
? ½ cup cooked asparagus
? 1 small banana
? ½ cup plain low-fat yogurt
? 1 medium Apple
Question 22: A nurse is providing discharge teaching to a client who was in the first trimester of pregnancy and has chronic nausea. Which of the following statements by the client indicates an understanding of the teaching?
? I will include a high-fat food with each meal
? I will eat a high-carbohydrate diet
? I will lie down for one hour after eating
? I will drink 12 oz of water with breakfast
Question 23: A nurse is reviewing the laboratory findings of an older adult client. The nurse should identify which of the following findings as an indication of malnutrition?
? RBC count 5 million/mm3
? Hemoglobin 16 G / DL
? Prealbumin 10 mg / DL
? WBC count 7,000 / mm3
Question 24: A nurse is teaching a client who has a new colostomy about nutrition. Which of the following client statements indicates an understanding of the teaching?
? I would chew gum to decrease gas formation
? I will eat a large evening meal
? I will try new foods one at a time
? I will drink 4 to 6 cups of fluid per day
Question 25: A nurse is teaching a parent about appropriate snack choices for her 9 month old infant. Which of the following food choices should the nurse recommend?
? Raw carrots
? Skim milk
? Unsalted popcorn
? Graham crackers
Question 26: A nurse is reviewing the laboratory findings of a client who has heart failure. Which of the following findings indicates that the client is experiencing fluid volume excess?
? Creatinine 0.8 mg / DL
? BUN 10 mg / DL
? Hgb 15 g/dL
? Sodium 140 mEq/L
Question 27: A nurse is planning a mechanical soft diet for a client who has difficulty chewing. Which of the following foods should the nurse plan to include on the client's meal tray?
? Peas
? Dried apricots
? Canned pears
? Cashews
Question 28: A nurse is assessing a client who is receiving Total parenteral Nutrition(TPN). The nurse should identify which of the following findings as an adverse effect of TPN?
? Temperature 36.1C (97F)
? Weight gain of 1.5 kg (3.3 lb) per day
? Hemoglobin 16 g/dL
? Blood glucose 98 mg / DL
Question 29: A nurse is planning nutritional care for a group of clients. The nurse should recommend a high protein, commercially prepared liquid nutritional supplement for which of the following clients?
? A client who has chronic kidney disease
? A client who has dumping syndrome
? A client who has burns over 21% of total body surface area
? A client who has cholelithiasis and a BMI of 31
Question 30: 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?
? Legumes
? Salmon
? Almonds
? Gelatin
Question 31 a nurse is developing a plan of care for a client who is receiving radiation therapy and is experiencing nausea. Which of the following interventions should the nurse include in the plan?
? Serve low carbohydrate meals
? Administer antiemetics on a schedule
? Ensure foods are served hot
? Provide a snack 30 minutes before treatments
Question 32: A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select?
? Poached eggs with wheat bagel
? Rice cereal with sliced bananas
? Graham crackers with peanut butter
? Rye toast with herbal tea
Question 33: A nurse is assisting a client at mealtime who is at risk for aspiration following a stroke. Which of the following actions should the nurse take?
? Instruct the client to tuck her chin when swallowing
? Encourage the client to rest 10 min before meal time
? Place the client in a semi Fowler's position to eat
? Tell the client to lie down after eating a meal
question 34 a nurse is caring for a client who has dysphagis and requires a level 2 dysphagia diet. Which of the following foods should the nurse provide for the client?
? Dried cranberries
? Canned corn
? Pineapple chunks
? Cottage cheese
Question 35: A nurse is teaching a client about foods high in vitamin A. Which of the following food choices by the client indicates an understanding of the teaching?
? Baked sweet potato
? Egg white omelet
? Cauliflower
? Brown rice
Question 36: 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 37: 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 38: 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 39: 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 40: 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 41: 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 42: 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 43: 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 44: 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 45: 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 46: 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 47: 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 48: 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 49: 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 50: 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 51: 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 52: 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 53: 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 54: 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 55: 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 56: 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 57: 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 58: 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 59: 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 60: 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 61: 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 62: 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 63: 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 64: 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 65: 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 66: 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 67: 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 68: 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 69: 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 70: 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
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Question 1: A nurse Is providing dietary teaching about prevention of neural tube defects in the fetus to a client who is pregnant. Which of the following nutrients should the nurse recommend?
? Folate
Rationale: Folic acid is an important part of planning for a healthy pregnancy. CDC urges all women of reproductive age consume 400 mcg of folic acid each day, in addition to consuming food with folate from a varied diet, to help prevent some major birth defects of the baby's brain (known as neural tube defects).
Question 2: A nurse is caring for a client who had a stroke and has manifestations of dysphagia. Which of the following interventions should the nurse take?
? Place the client in a semi Fowler's position.
Rationale: This will prevent aspiration.
Question 3: A nurse is providing discharge teaching to an older adult client who lives alone. Which of the following strategies should the nurse include to address the client's decreased sense of taste and smell?
? Label and date food in the refrigerator.
Rationale: To prevent consuming spoiled foods.
Question 4: A nurse is teaching a client who has a goiter appropriate food choices related to dietary needs. Which of the following client statements indicates an understanding of the teaching?
? 'I will eat more tuna"
Rationale: It is rich in iodine.
Question 5: A nurse is reviewing the laboratory findings of a client who has Clostridium difficile. Which of the following findings should indicate to the nurse that the client is experiencing fluid volume deficit?
? HCT 53%
Rationale: The result is hemoconcentrated
Question 6: A client in the oliguric phase of acute renal failure had a urinary output of 420 ml during the preceding 24-hour period. How much fluid should the nurse plan to provide the client over the next 24 hr?
? 920 ml
Rationale: Initial therapy includes isotonic sodium chloride or lactated Ringer solution at 20mL/kg over 30 minutes, which can be repeated twice if necessary. This therapy should result in increased urine output within 4-6 hours.
Question 7: A nurse is teaching a client ways to manage anorexia while receiving radiation therapy. Which of the following instructions should the nurse include in the teaching?
? "Consume nutrition-dense foods first."
Rationale: To provide right caloric intake.
Question 8: A nurse is teaching a client who is receiving bolus feeding through a nasogastric tube about dumping syndrome. The nurse should instruct the client to report which of the following manifestations?
? Bradycardia
Rationale: It may cause dehydration
Question 9: A client is receiving a thiazide diuretic for treatment of hypertension. Which of the following foods selected by the client reflects understanding of the nurses teaching regarding this medication?
? Cheddar cheese
Rationale: It is a dairy product
Question 10: A nurse is teaching about nutrition to a client who has a new diagnosis of chronic kidney disease. Which of the following recommendations should the nurse include in the teaching?
? Increase phosphorus intake
Rationale: CKD can cause hypophosphatenemia
Question 11: A nurse is caring for a client who has stomatitis following radiation therapy. Which of the following interventions is appropriate for the nurse to take?
? Avoid serving sauces or gravies.
Rationale: avoid acidic, spicy, hard, and hot foods and liquids.
Question 12: A nurse is teaching the Guardians of a school-age child about nutrition. Which of the following statements should the nurse make?
? You should eat meals together most of the time
Rationale: To help child feel better about himself and the family
Question 13: A nurse is assessing an older adult client who has dysphagia and is experiencing dehydration. Which of the following findings should the nurse expect?
? Tachycardia
Rationale: Accompanied with hypotension and tachypnea
Question 14: A nurse is teaching a client who has a new prescription for tetracycline. Which of the following nutritional considerations should the nurse include in the teaching?
? Avoid taking this medication with milk products
Rationale: Tetracycline should be taken on an empty stomach, at least 1 hour before or 2 hours after meals or snacks. Drink a full glass of water with each dose of tetracycline. Do not take tetracycline with food, especially dairy products such as milk, yogurt, cheese, and ice cream.
Question 15: A nurse is planning care for a client who had a stroke and is having difficulty eating. Which of the following interventions should the nurse include in the plan?
? Describe food locations as if the clients plate were a clock.
Rationale: One of their problem is homonymous hemianopsia
Question16: A nurse is caring for a client who has malnutrition. Which of the following findings should the nurse report to the provider?
? BMI of 18.5
Rationale: Underweight
Question 17: A nurse is assessing a client who is postoperative. Which of the following findings places the client at risk for delayed wound healing?
? Decreased albumin level
Rationale: Although albumin is produced in the liver, abnormally low albumin levels can also be tied to kidney conditions, malnutrition, inflammation, infection, thyroid disease, and gastrointestinal problems.
Question 18: A nurse is selecting food items for a client who follows a lacto-vegetarian diet. Which of the following foods should the nurse include in the meals?
? Cheese
Rationale: Lacto-vegetarian diets exclude meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are included.
Question 19: A nurse is caring for a client who has dysphagia. Which of the following instructions should the nurse give to the client to decrease the risk of choking?
? Obtain your vitamins in liquid form
Rationale: Tablets may lodge on the esophagus
Question 20: A nurse is assisting a client who has a wound that is not healing. Which of the following dietary supplements should the nurse recommend?
? Vitamin C
Rationale: Promotes wound healing
Question 21: A nurse is teaching a client who is at 10 weeks of gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate?
? ½ cup cooked asparagus
Rationale: Dark green leafy vegetables (turnip greens, spinach, romaine lettuce, asparagus, Brussels sprouts, broccoli)
Question 22: A nurse is providing discharge teaching to a client who was in the first trimester of pregnancy and has chronic nausea. Which of the following statements by the client indicates an understanding of the teaching?
? I will eat a high-carbohydrate diet
Rationale: It provides more nutrition
Question 23: A nurse is reviewing the laboratory findings of an older adult client. The nurse should identify which of the following findings as an indication of malnutrition?
? Prealbumin 10 mg / DL
Rationale: Serum prealbumin concentrations less than 10 mg/dL are associated with malnutrition
Question 24: A nurse is teaching a client who has a new colostomy about nutrition. Which of the following client statements indicates an understanding of the teaching?
? I will try new foods one at a time
Rationale: To prevent any GI discomfort
Question 25: A nurse is teaching a parent about appropriate snack choices for her 9 month old infant. Which of the following food choices should the nurse recommend?
? Raw carrots
Rationale: At this age you can move down in size to cooked matchstick cut carrots or small, bite-size pieces to increase consumption as your baby's pincer grasp develops.
Question 26: A nurse is reviewing the laboratory findings of a client who has heart failure. Which of the following findings indicates that the client is experiencing fluid volume excess?
? BUN 10 mg / DL
Rationale: The ideal ratio of BUN to creatinine falls between 10-to-1 and 20-to-1.
Question 27: A nurse is planning a mechanical soft diet for a client who has difficulty chewing. Which of the following foods should the nurse plan to include on the client's meal tray?
? Canned pears
Rationale: Canned fruit in water or light syrup.
Question 28: A nurse is assessing a client who is receiving Total parenteral Nutrition(TPN). The nurse should identify which of the following findings as an adverse effect of TPN?
? Weight gain of 1.5 kg (3.3 lb) per day
Rationale: Volume overload (suggested by > 1 kg/day weight gain) may occur when patients have high daily energy requirements and thus require large fluid volumes.
Question 29: A nurse is planning nutritional care for a group of clients. The nurse should recommend a high protein, commercially prepared liquid nutritional supplement for which of the following clients?
? A client who has burns over 21% of total body surface area
Rationale: They need more nutritional intake ASAP
Question 30: 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?
? Almonds
Rationale: Nuts are rich in protein
Question 31 a nurse is developing a plan of care for a client who is receiving radiation therapy and is experiencing nausea. Which of the following interventions should the nurse include in the plan?
? Administer antiemetics on a schedule
Rationale: To prevent vomiting
Question 32: A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select?
? Rice cereal with sliced bananas
Rationale: The banana diet. This diet worked for those with celiac disease because it was unintentionally free of gluten, the protein ultimately found to cause celiac disease.
Question 33: A nurse is assisting a client at mealtime who is at risk for aspiration following a stroke. Which of the following actions should the nurse take?
? Place the client in a semi Fowler's position to eat
Rationale: Prevents aspiration
question 34 a nurse is caring for a client who has dysphagis and requires a level 2 dysphagia diet. Which of the following foods should the nurse provide for the client?
? Cottage cheese
Rationale: Soft bananas, pureed fruits, and most canned and cooked fruits without seeds or skins. Tender meat moistened with gravy, cut into very small pieces. Cottage cheese, tofu, and well-cooked beans. Poached, scrambled, or soft-cooked eggs.
Question 35: A nurse is teaching a client about foods high in vitamin A. Which of the following food choices by the client indicates an understanding of the teaching?
? Baked sweet potato
Rationale: Most dietary provitamin A comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils
Question 36: 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 Corn Flakes with skim milk
Rationale: Milk is rich in fiber
Question 37: 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?
? one small baked potato
Rationale: One potato (136 grams) can provide 515 mg of potassium, which is 11% of the AI ( 1 , 18). In fact, one study reported that potatoes are the best dietary source of potassium, calculating that a small baked potato provides 738 mg of potassium, or nearly 16% of the AI ( 1 , 19 ).
Question 38: 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 breastfeed immediately following birth
Rationale: To stimulate lactation
Question 39: 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
Rationale: To prevent injury
Question 40: 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 alternate the first breast that I offer my baby with each feeding."
Rationale: To prevent mastitis
Question 41: 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?
? HgB 10g / DL
Rationale: Normal is 12
Question 42: 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 can eat meat and non-dairy margarine together
Rationale: One of the most important rules of kosher is that a person should never eat meat and dairy together.
Question 43: 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?
? Intermittent paresthesia of the lower extremities
Rationale: Intermittent paresthesia is described as abnormal unpleasant numbness, pins-and-needles sensation, or tingling that happens spontaneously without external sensory stimulus. These sensory experiences can be caused by a variety of neurological conditions.
Question 44: 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
Rationale: Besides carbohydrates, honey contains small amounts of protein, enzymes, vitamins and minerals.
Question 45: 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?
? Steak cut into small pieces
Rationale: Prevents aspiration
Question 46: 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?
? Sepsis
Rationale: TPN increases risk for infection
Question 47: 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 keep my ripe fruits refrigerator until I eat them"
Rationale: Other choices are wrong
Question 48: A nurse is teaching a client who has celiac disease about gluten free foods. Which of the following foods should the nurse recommend?
? Tapioca
Rationale: Tapioca flour is a naturally gluten-free substance made from the cassava plant's extracted starch.
Question 49: 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 can choose an avocado dip instead of salsa."
Rationale: Less fat high protein
Question 50: 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?
? Hypertension
Rationale: Obesity can cause increased in blood pressure
Question 51: 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 oven baked sweet potato fries."
Rationale: Potatoes are nutrition dense food
Question 52: 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?
? "I will keep my HbA1c at 5 percent."
Rationale: Normal HbA1c
Question 53: 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?
? Abdominal obesity
Rationale: Or central obesity
Question 54: 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?
? Refer the client to a weight loss support group.
Rationale: Pt is overweight
Question 55: 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 slice of bread
Rationale: 1 slice of bread is equals to 1oz
Question 56: 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.
Rationale: Feeding through tube need gravity to be administerd properly
Question 57: 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?
? Fractures
Rationale: Vitamin D inadequacy is pandemic in adults. Vitamin D deficiency causes osteopenia, precipitates and exacerbates osteoporosis, causes the painful bone disease osteomalacia, and increases muscle weakness, which worsens the risk of falls and fractures.
Question 58: 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.
Rationale: Where sodium goes, water follows
Question 59: 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.
Question 60: 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?
? Measure the pH of gastric residual every 24 hr
Rationale: Checking of gastric pH is important in PEG tube
Question 61: 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?
? Blurred vision
Rationale: Hypoglycemia can cause blurring of vision
Question 62: 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?
? Limit cholesterol intake of 500 mg per day
Rationale: Cholesterol can cause blood vessel blockage
Question 63: 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.
Rationale: To ease swallowing
Question 64: 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?
? "This condition may cause secondary lactose intolerance."
Rationale: If you have coeliac disease, you're more likely to also develop lactose intolerance, where your body lacks the enzyme to digest the milk sugar (lactose) found in dairy products. Lactose intolerance causes symptoms such as bloating, diarrhoea and abdominal discomfort.
Question 65: 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?
? Provide a vitamin C supplement
Rationale: Promotes wound healing
Question 66: 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 broccoli
Rationale: Rich in calcium
Question 67: 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?
? Headache
Rationale: Vitamin A toxicity can be caused by ingesting high doses of vitamin A—acutely (usually accidentally by children) or chronically (eg, as megavitamin therapy or treatment for skin disorders). Acute toxicity causes rash, abdominal pain, increased intracranial pressure, and vomiting.
Question 68: 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?
? Apple slices
Rationale: Sliced food eases chewing
Question 69: 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.)
27
Rationale: Formula kg/m squared
Question 70: 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?
? Serum creatinine 3.5 mg/dL
Rationale: Normal is less than 1
