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ATI Nutrition (All you need to Pass ATI Nutrition Exam) New Real Exams, Proctored Exams, Test banks, past papers, Question and Answers (A+ Rated Solution Guide)
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ATI Nutrition
ATI Nutrition ATI Nutrition A nurse is providing teaching about proper eating techniques to a client who is experiencing dysphagia following a stroke. Wh... [Show More] ich of the following instructions should the nurse include in the teaching? (select all that apply) A. Tilt the head forward when swallowing B. Take moderate bites when eating C. Drink thin liquids through a straw D. Limit disruptions during mealtime E. Place food on unaffected side of the mouth Answer; A, D, E A nurse is providing discharge teaching about breast milk use and storage to a client who has postpartum. Which of the following statements should the nurse make? You cannot place thawed breast milk back into the freezer A nurse is providing dietary teaching to a client who has silly act disease. Which of the following statements by a client indicates an understanding of the teaching? A. I will choose canned soups that do not contain meat B. I will return to my normal diet after I follow this diet for one month C. I can have tapioca putting for dessert D. I will eat my sandwiches on whole wheat bread I can have tapioca putting for dessert A nurse is creating a plan of care for a client who has Mucositis it is following head and neck radiation therapy for cancer. Which of the following interventions should the nurse include in the plan? A. Provide lemon-glycerin swabs for oral hygiene after meals B. Increase fluid intake to 2 L per day C. Heat oral hygiene mouth rinses before use D. Encourage three servings of citrus foods daily Increase fluid intake to 2L per day A nurse is assessing a client who has type two diabetes. The nurse should recognize which of the following is a manifestation of hypoglycemia? A. Confusion B. Vomiting C. Polydipsia (excessive thirst) D. Ketonuria Confusion A nurse is caring for a client who has acute inflammatory bowel disease. Which of the following nutritional supplements should the nurse to anticipate providing to the client? A. Milk-based supplement formula B. Hydrolyzed formula C. Modular product supplement formula D. Polymeric formula Hydrolyzed formula A nurse is performing a cultural nursing assessment for a client who is religious practices include fasting one day each week. Which of the following questions should the nurse asked the client? Select all that apply A- does fasting occur during certain hours of the day? B- Is vegetarianism you for my fasting? C- are you exempt from fasting during illness? D- does fasting mean eating only a certain type of food? E- does fasting mean refraining from drinking liquids? A, C, D, E A nurse is caring for a client who has a number and a new prescription of iron supplement. The nurse should recommend a client consumed this supplement with which of the following beverages to increase absorption? A. Protein shake B. Tomato juice C. Skim milk D. Green tea Tomato juice (vitamin c) A nurse Is providing teaching to a client who is a vegetarian and requires an increase in zinc intake which of the following foods is the best source of zinc? A. Green grapes B. Pineapple C. Pinto beans D. Cauliflower Pinto beans 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? [Show Less]
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ATI Nutrition Exam AB/ATI Nutrition Part B then A
ATI Nutrition Exam AB/ATI Nutrition Part B then A a nurse is caring for a client who is receiving total parenteral nutrition (TPN). The current bag of TPN... [Show More] is empty and 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? Dextrose 10% in water B/c - at the same rate it will prevent hypoglycemia 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? include two servings per day of nuts when on a vegetarian diet : or flaxseed to receive daily requirement of omega 3 fatty acids 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? restrict you daily meat intake to 5 ounces : a meat potion should be no greater than the size of a deck of cards. fun facts: limit egg yolk consumption to 3 per week select cheeses that contain no more than 3 g of fat per serving choose margarine no more than 2 g of saturated fat per tablespoon 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? i can have tapioca pudding for dessert ; b/c its gluten free facts: should avoid processed foods including canned soups b/c they have gluten and whole bread a nurse is preforming a comprehensive nutritional assessment for a client. after reviewing the clients lab results which of the following findings should the nurse report to the provider? pre albumin 8 mg ; indicates severe malnutrition and requires reporting to the provider a low T4 level can indicate hypothyroidism or protein malnutrition low sodium level = malnutrition elevated WBC dietary deficiencies a nurse is providing discharge teaching to a client who has parkinson disease and a prescription for levodopa carbidopa. Which of the following foods should the nurse instruct the client to consume with the medication ? 1 slice wheat toast : absorption of levodopa+carbidopa decreases when consumed with protein. one slice of toast is the lowest source of protein a nurse is assessing a clients 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? adequate- 3 a nurse is providing teaching about cancer prevention to a group of clients. Which of the following client statements indicates and understanding of the teaching? [Show Less]
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ATI NUTRITION POSSIBLE ANSWERS
ATI NUTRITION POSSIBLE ANSWERS ATI NUTRITION POSSIBLE ANSWERS Original Alphabetical albumin normal level three point five to five grams alcoholics ... [Show More] will have low what albumin always fill bag with how much formula six hours worth alzheimers need a nurse to what stroke chin while eating Beriberi is a Thiamin deficiency what food can help Bread whole grains body mass index formula kilograms divided by meters squared cellulose is equal to what fiber check residuals every four to six hours and flush every 4 hours Chicken liver is high in what Folate Chocolate milk is high in what phosphorous Clear Liquid Diet coffee Jell-O hard candy not ice cream soda juice tea water ginger ale clear juice Cooling food will mask strong flavors Coronary heart disease can have fiber vitamin b12 and folate [Show Less]
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ATI NUTRITION PRACTICE EXAM A
ATI NUTRITION PRACTICE EXAM A ATI NUTRITION PRACTICE EXAM A A nurse is providing dietary teaching about reducing the risk of infection to a clien... [Show More] t who has cancer and is receiving chemotherapy. WOTF statements made by the client indicates an understanding of the teaching? o “I WILL DISCARD LEFTOVERS AFTER 3 DAYS” -thaw foods in the refrigerator -use home canned goods within a year -keep cooked food at a temp greater than 140 A NURSE IS CRING FOR A CLIENT WHO IS RECEIVING TOTAL PARENTERAL NUTRITION (TPN). WOTF LABORATORY FINDINGS INDICATES THAT THE TPN THERAPY IS EFFECTIVE? o prealbumin 30 mg/dL normal VALUES: prealbumin 20-40 mg/dL calcium 8.5-10.5 hemoglobin 14-18 cholesterol less than 200 o A nurse providing dietary teaching for a client who has chronic skin ulcers of the lower extremities. WOTF foods should the nurse recommend as containing the highest amount of ZINC? 4 oz ground beef patty o A nurse teaching a client about stress management. WOTF statements should indicate to the nurse that the client understands the teaching? "I will take a long walk every evening." WHY EXERCISE IS GOOD STRESS RELIEF o A nurse is providing teaching for a client who has a new prescription for NIFEDIPINE. WOTF FOODS SHOULD THE NURSE INSTRUCT THE CLIENT TO AVOID? GRAPEFRUIT JUICE NIFEDIPINE = Calcium channel blocker and antihypertensive drug o It can treat high blood pressure and chest pain (angina). o A nurse is assessing a patient who has diabetes, WOTF findings shouls the nurse identify as hypoglycemia? DIAPHORESIS DIAPHORESIS = SWEATING S/S = -sweating, irritability, and tremors, tachycardia and hunger o A nurse is teaching a female client about healthy diet to control hypertension. WOTF client statements indicates understanding of the teaching? "I will eat four servings of unsalted nuts per week." o A nurse in a clinic is reviewing the laboratory findings of a client who has type 2 diabetes. WOTF findings indicates the client’s plan of care Is effective? HBA1C OF 6.5% This study source was downloaded by 100000816144371 from CourseHero.com on 06-15-2022 00:53:05 GMT -05:00 https://www.coursehero.com/file/43111909/ATI-NUTRITION-PRACTICE-EXAM-Copydocx/ o A nurse is providing dietary teaching for a client who has COPD. WOTF instructions should the nurse include in the teaching? -eat foods that are soft and easy to swallow -add gravy and sauces -drink high protein -and should eat small meals instead of large meals o A nuse is providing info regarding breastfeeding to the parents of a newborn, WOTF statements should the nurse make? "Breast milk is nutritionally complete for an infant up to 6 months of age." o A home health nurse is providing dietary teaching to the parents of a 3 year old. WOTF statements by the parents should the nurse identify as understanding the teaching? "I will put low-fat milk in her cup for her to drink." -children can consume whole milk for up to their 2 years old and when they become 3 they can consume low fat milk -prevent children from consuming foods that are easily to swallow such as popcorn and pretzels until they are four because of the choking hazard -cut foods that are larger than the childs trachea such as grapes -avoid giving children high amounts of celery and peanut butter because of the risk for aspiration, and should spread the peanut butter on a thin piece o A nurse is teaching a client about managing irritable bowel syndrome (IBS). WOTF info should the nurse include in the teaching? -take peppermint oil during exacerbations -decrease fresh fruit -increase foods that contain probiotics -avoid sugar o A nurse is leading a discussion at a prenatal education class with a group of expectant mothers who plan to breatfeed. WOTF instructions should the nurse include? Plan on 5 minute feedings on each breast on the first day after birth A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. WOTF actions should the nurse take to reduce the risk for aspiration if the client develops abdominal distention? Position the client on his right side o -position the client on their side -assist the client to ambulate -avoid increasing the rate -request a change to a lower fat formula o A nurse is providing teaching to a client who reports nausea during pregnancy. WOTF statements by the client indicates and understanding of the teaching? [Show Less]
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ATI Nutrition B/Final Semester ATI Nutrition B
ATI Nutrition B Final Semester ATI Nutrition B ATI Nutrition B A nurse is caring for a pt who is receiving TPN. The current bag is empty and the new b... [Show More] ag is not available on the unit. What should the nurse infuse until the new bag is available? - infuse dextrose 10% in H20 when infusion ends A nurse is teaching about nutritional requirements for a pt who is starting a vegetarian diet. What info should the nurse include? Include 2 servings per day of nuts when on a vegetarian diet A nurse is providing teaching about lowering solid fat intake to an adolescent who is overweight. What instructions should the nurse include? "Restrict your daily meat intake to 5 ounces." A nurse is providing dietary teaching to a pt who has celiac disease. Which of the following statements by the pt indicates an understanding of the teaching? " I can have tapioca pudding for dessert." A nurse is performing a comprehensive nutritional assessment for a pt. After reviewing the pt lab results, which findings should the nurse report to the provider? Prealbumin 8 mg/dL A nurse is providing discharge teaching to a pt who has Parkinson's disease and a prescription for levodopa-carbidopa. What food should the nurse instruct the pt to consume w the med? 1 slice wheat toast A nurse is assessing a pt risk for pressure ulcer using the Braden scale. The pt eats more than half of most meals but occasionally refuses a meal. What info should the nurse document on the nutrition category of the Braden scale? [Show Less]
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ATI Nutrition Proctored FR
ATI Nutrition Proctored FR ATI Nutrition Proctored Part 1: General Notes Part 2: Focused Review Notes Part 3: ATI Rational with Additional/Supported I... [Show More] nformation PART 1: GENERAL NOTES (Important Facts) • Be wary of questions regarding children drinking too much milk i.e. more than 3-4 cups of milk each day. Too much milk intake reduces intake of other essential nutrients, especially iron. Watch for anemia with milk-aholics. • Vitamin D’s presence is required by the parathyroid gland, in order for it to function. • If the patient is taking digoxin or K-supplements, avoid salt substitutes because many are potassium based • Potassium Sources: bananas, potatoes, citrus fruits • No milk (as well as fresh fruit or veggies) on neutropenic precautions. • Nondairy sources of calcium include RHUBARB, SARDINES, COLLARD GREENS 24 • Nonfat milk reduces reflux by increasing lower esophageal sphincter pressure • Yogurt has live cultures, so do not give to immunosuppressed patients • No phenylalanine with a kid positive for PKU (no meat, no dairy, no aspartame). • Acid Ash diet: cheese, corn, cranberries, plums, prunes, meat, poultry, pastry, bread • Alk Ash diet: milk, veggies, rhubarb, salmon PART 2: Focused Review Notes Manifestations of Vitamin A Toxicity Can cause teratogenic effects on fetuses Blurred vision Bone pain or swelling Hypercalcemia ICP Liver damage Skin peeling, itching Nausea and vomiting Abnormal softening of the skull bone (children) and bulging fontanels Planning Care for a Client Who Follows Seventh-Day Adventist Dietary Laws Vegetarianism o Do not consume animal products of any type INCLUDING eggs and milk products. o Vitamin B12 and Vitamin D supplements may be needed with a pure vegan diet. Vegan diets are adequate in protein due to intake of nuts and legumes (dried peas and cooked beans) [Show Less]
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ATI Nutrition A
ATI Nutrition A A home health nurse is providing dietary teaching to the parents of a 3-year-old child. Which of the following statements by the parents... [Show More] should the nurse identify as understanding of the teaching? I will put low-fat milk in her cup for her to drink (Whole milk only appropriate up to 2 years of age; after that, low-fat or skim milk should be given.) A nurse is caring for a client who is receiving total parenteral nutrition (TPN) through a peripherally inserted central catheter. The pharmacist informs the nurse that there will be a delay in delivering the next bag of TPN solution. Which of the following actions should the nurse take? Infuse dextrose 10% in water when the current infusion ends. A nurse is teaching a female client about a healthy diet to control hypertension. Which of the following statements indicates an understanding of the teaching? I will eat four servings of unsalted nuts per week. A nurse is caring for a client who is being treated for cancer using chemotherapy. Which of the following interventions should the nurse suggest to aid in management of treatment-related changes in taste? Use plastic utensils. A nurse is leading a discussion at a prenatal education class with a group of expectant mothers who plan to breastfeed. Which of the following instructions should the nurse include in the teaching? Plan 5-minute feedings on each breast on the first day after birth. (5-minute nursing on each breast the first day promotes milk production in both breasts.) A nurse is providing teaching to a client who has Crohn’s disease. Which of the following statements by the client indicates and understanding of the teaching? I will eat eggs for breakfast (easy to digest and high in protein; avoid fiber, fats, and fructose) A nurse is assisting a client who has dysphagia with an oral feeding. Which of the following actions should the nurse take? (SATA) Gently palpate the client’s throat during swallowing. Inspect for food pockets in the mouth before feeding. Allow the client to rest for 30 minutes before meals. A nurse is assessing a client who is suspected of having lactose intolerance. Which of the following is an expected finding? Flatulence A nurse is providing dietary teaching for a client who has chronic skin ulcers of the lower extremities. Which of the following should the nurse recommend as having the highest amount of zinc? 4 oz ground beef patty A nurse is administering a continuous tube feeding and 60 mL/hr with 50 mL of water every 4 hours. What should the nurse document as the total mL of enteral fluid administered during the 8 hour shift? 580 mL A nurse is teaching a client about stress management. Which of the following statements by the client should indicate to the nurse that the client understands the teaching? I will take a long walk every evening. A nurse is providing teaching to a client who reports nausea during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? I will eat dry cereal before I get out of bed. A nurse is caring for a client who practices Orthodox Judaism and adheres to a kosher diet. Which of the following food choices would be appropriate for this client? Vegetable salad with cheese A nurse is planning discharge teaching for a client who is postoperative following placement of a colostomy. Which of the following information should the nurse include? Increase your intake of foods containing pectin. A nurse is planning dietary teaching for a client who has dumping syndrome following a gastrectomy. Which of the following interventions should the nurse include in the client’s plan of care? Select grains with less than 2 g fiber per serving. (Low fiber grains slow gastric emptying.) A nurse is providing information about cardiovascular risk to a client who has received his lipid panel report. Which of the following is within an expected reference range to include in the information? HDL 79 mg/dL (HDL greater than 45 for male and 55 for female is normal.) A nurse is teaching a client who is overweight about nutritional recommendations during pregnancy. The nurse should identify that which of the following statements by the client indicates an understanding of the teaching? [Show Less]
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ATI Nutrition Practice Exam B Questions And Answers Top Score
ATI Nutrition Practice Exam B Questions And Answers Top Score ATI Nutrition Practice Exam B 1. A nurse is caring for a pt who is receiving TPN. The curr... [Show More] ent bag is empty and the new bag is not available on the unit. What should the nurse infuse until the new bag is available? - infuse dextrose 10% in H20 when infusion ends 2. A nurse is teaching about nutritional requirements for a pt who is starting a vegetarian diet. What info should the nurse include? -Include 2 servings per day of nuts when on a vegetarian diet 3. A nurse is providing teaching about lowering solid fat intake to an adolescent who is overweight. What instructions should the nurse include? -Restrict your daily meat intake to 5 ounces 4. A nurse is providing dietary teaching to a pt who has celiac disease. Which of the following statements by the pt indicates an understanding of the teaching? -I can have tapioca pudding for dessert 5. A nurse is performing a comprehensive nutritional assessment for a pt. After reviewing the pt lab results, which findings should the nurse report to the provider? -Prealbumin 8 mg/dL 6. A nurse is providing discharge teaching to a pt who has Parkinson's disease and a prescription for levodopa-carbidopa. What food should the nurse instruct the pt to consume w the med? -1 slice wheat toast 7. A nurse is assessing a pt risk for pressure ulcer using the Braden scale. The pt eats more than half of most meals but occasionally refuses a meal. What info should the nurse document on the nutrition category of the Braden scale? [Show Less]
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Ati nutrition retake-Ati proctored. level 3/Nutrition Retake #4-Level 2: Corrected
Nutrition Retake #4-Level 2: Corrected 1) A nurse is providing teaching to a client who has dumping syndrome. Which of the following instructions should t... [Show More] he nurse include in the teaching? A) Drink beverages with meals B) Consume three large meals a day C) Sit up in bed after meals D) Eat protein at each meal 2) 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? A) I will use margarine on my waffles B) I will include 7 ounces of fish in my weekly diet C) I can choose avocado dip instead of salsa D) I can eat skin on the poultry if it is broiled 3) A nurse is providing teaching about the dietary approach to stop hypertension (DASH) to a client who has hypertension. Which of the following instructions should the nurse include? A) Increase intake of refined carbohydrates B) Limit sodium to 3,200 milligrams per day C) Consume foods that are high in calcium D) Consume ten percent of total calories from saturated fat 4) A nurse caring for a client receiving parental nutrition and has a new prescription for probiotic therapy. Which of the following indicates the treatment has been effective? A) Client has soft, formed bowel movements B) Clients’ mucous membranes are pink C) Client report’s ability to do ADL’s D) Clients blood glucose level is within expected reference range 5) A nurse is teaching a client who has a diagnosis of diabetes mellitus about recognizing hyperglycemia. Which of the following manifestations should the nurse in the teaching? A) Cool skin B) Metallic taste C) Hyperventilation D) Anxiety 6) A client is prescribed a 1,500-calorie diet. Thirty percent of the calories are to be derived from fat. How many grams of fat should the nurse tell the client to consume a day? 50 7) A nurse is reviewing the medication record of a client who has AIDS and is malnourished. The client has been receiving total parenteral nutrition (TPN). Which of the following findings should the nurse identify as a therapeutic response? A) BMI 18.5 B) Temperature 38.5 C, 101.1 F C) HgB 10 g/dl D) BUN 25 mg/dl 8) A nurse is making a discharge teaching plan for a client who is taking digoxin and furosemide. Which of the following should the nurse instruct the client to consume? A) Cucumbers B) Blueberries C) Bananas D) Green Beans 9) A nurse is teaching a client who has Parkinson’s disease and is prescribed an MAOI. Which of the following instructions should the nurse include? A) Avoid aged cheeses while taking this medication Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 B) Maintain a low protein diet C) Do not eat grapefruit while taking this medication D) Reduce intake of high calorie foods 10) A nurse is providing teachings to the parents of a toddler about nutritional needs and habits. Which of the following instructions should the nurse include in the teaching? A) Allow the toddler to feed himself B) Set mealtimes immediately after physical activity C) Provide different food for the toddler than the parents D) Avoid snacks between meals 11) A nurse is caring for a client receiving radiation therapy to the pelvic area. The client is experiencing chronic diarrhea. Which of the following actions should the nurse take? A) Provide sugar free candy between meals B) Recommend the client eliminate carbonated beverages C) Encourage the client to drink 4 oz of milk after every loose stool D) Instruct the client to increase consumption of beans 12) A nurse is providing discharge teachings for a client who has iron deficiency anemia. Which of the following information should the nurse include? A) Fish and poultry are primary sources of heme iron B) Cooking in a stainless-steel pan increases the amount of iron in the food C) Drinking iced tea with meals can increase the amount of iron absorbed D) Drinking orange juice with iron supplements can decrease absorption 13) A nurse is providing anticipatory guidance to a client with PKU and is planning pregnancy. Which of the following information should the nurse include in the discussion? A) Serum bilirubin should be monitored on to two times a month during pregnancy B) A low protein diet should be followed 3 months prior to pregnancy C) Diet sodas should not be consumed more than two or three times a week D) Breastfeeding will prevent your baby from developing PKU 14) A nurse is providing teaching to a client who has cholecystitis about required dietary modifications. The nurse should include which of the following foods as appropriate for the client’s diet? A) Banana muffin B) Ground Beef C) Boiled egg D) Brown rice 15) A nurse is educating the parent of a school-aged child about the importance of maintain water intake to prevent dehydration. Which of the following food choices should the nurse recommend as containing the highest percentage of water? A) Cheddar cheese B) Broccoli C) Whole-wheat bread D) Almonds 16) A nurse is caring for a client who has dysphagia and requires a level 1 dysphagia diet. Which of the following foods should the nurse choose for this client? A) Chicken noodle soup B) Milk C) Pudding D) Apple Juice 17) A nurse is caring for a client who follows a vegan diet. The nurse should identify that the client is at risk for which of the following deficiencies? Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 A) Vitamin C B) Folic Acid C) Vitamin D D) Magnesium 18) A nurse is reviewing a clients laboratory result for effectiveness of TPN. Which of the following laboratory values is the best indicator for the nurse to monitor for short term effectiveness of TPN? A) Transferrin B) Hemoglobin C) Total Albumin D) Prealbumin 19) A nurse is teaching a group of clients at risk for heart disease about decreasing saturated fats in their diet. Which of the following fats should the nurse recommend the clients use when cooking? A) Canola oil B) Palm oil C) Peanut oil D) Stick margarine 20) A nurse is teaching about denture care to the partner of a client who is unable to perform oral hygiene. Which of the following should the nurse include in the teaching? A) Wrap gloved fingers with gauze to remove dentures B) Use a washcloth to clean the denture surface C) Wipe dentures before storing them in a dry container at night D) Floss dentures as part of daily cleaning 21) A nurse is providing teaching about food allergies to the parents of a toddler. Which of the following foods should the nurse identify as the highest risk for allergies in toddlers? A) Milk B) Eggs C) Bananas D) Citrus Fruits 22) 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? A) Hamburger B) Cheese C) Shrimp D) Eggs 23) A nurse is providing teaching about a gluten free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet? A) Salami B) Wheat C) Barley D) Corn 24) A nurse is reviewing laboratory values for a client who is receiving a phosphate binder with meals for end stage renal disease. Which of the following values should indicate to the nurse that the treatment is effective? A) Hemoglobin 15 g/dl B) Serum Potassium 4.8 mEq/L C) Sodium 136 mEq/L D) Total calcium 9.7 mg/dl 25) A nurse is planning care for a client who has a prescription for TPN. Which of the following actions should the nurse plan to take? Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 A) Change the dressing around the IV site weekly B) Change the IV tubing for TPN every 72 hours C) Discard remaining TPN solution that is still infusing after 24 hours D) Remove TPN from the refrigerator 5 minutes before infusing it 26) A nurse is caring for a client who is obese and is prescribed a calorie reduction of 500 fewer calories per day. The nurse should expect the client to have which of the following rates of weight loss? A) 0.45 kg day B) 0.23 kg day C) 0.45 kg week D) 0.23 kg week 27) A nurse is developing a plan of care for a patient receiving radiation therapy and is experiencing nausea. Which of the following interventions should the nurse include in the plan? A) Administer antiemetics on schedule B) Provide a snack 30 minutes before treatment C) Ensure foods are served hot D) Serve low carbohydrate foods 28) A nurse is preparing to initiate enteral feedings for a client who has inflammatory bowel disease. The nurse should recognize that which of the following formulas is appropriate for this client? A) High fiber B) Low protein C) Hydrolyzed D) Low calorie 29) A nurse at a health care clinic is preparing to administer the inactivated influenza vaccine to a client. The nurse should ask the client about allergies to which of the following foods? A) Shellfish B) Gelatin C) Eggs D) Citrus Fruits 30) A nurse is providing teaching about natural food sources that contain folate to a client who plans to become pregnant. The nurse should identify that which of the following foods contain the highest amount of folate? A) 1 cup cooked green peppers B) 1 cup mashed potatoes C) 1 cup cooked lentils D) 1 cup cooked carrots 31) A nurse is caring for an older adult client who requires high calorie nutritional supplements. Which of the following actions should the nurse take to ensure the client consumes the supplement? A) Offer the supplement as a substitute for one of the client’s daily meals B) Leave an opened supplement at the bedside throughout the day C) Enhance the flavor of the supplement by serving them warm D) Have the client swallow his medications with the supplement 32) A nurse is caring for a client who has dysphagia. Which of the following actions should the nurse take? A) Place the client in the semi fowlers position while eating B) Provide food in a thin liquid consistency C) Initiate calorie count of daily food intake D) Instruct the client to keep their chin up when swallowing 33) A nurse is reviewing the laboratory results of client who has bulimia nervosa. The nurse should notify the provider of which of the following results? A) Hgb 14 B) Potassium 3.2 Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 C) WBC 5,000 D) Magnesium 1.6 34) A nurse is teaching a group of clients about foods containing protein. Which of the following food should the nurse include as complete protein? A) Cashew B) Gelatin C) Soy Milk D) Black eye peas 35) A nurse is teaching a client who is at 10 weeks gestation about increasing folate in her diet. Which of the following food choices should the nurse recommend as the best source of folate? A) ½ cup cooked asparagus B) 1 medium apple C) 1 small banana D) ½ cup plain low-fat yogurt 36) A nurse in a long-term care facility is implementing a nutrition plan for a client who is at risk for malnutrition. Which of the following actions should the nurse include in the plan? SATA A) Assess for pain prior to mealtime B) Discourage snacks between meals C) Administer antiemetics following the meals D) Remove the bed pan from the client’s site E) Provide mouth care before feeding 37) A nurse is reviewing blood glucose values for a client who is at risk for diabetes mellitus. Which of the following findings should the nurse report to the provider? A) 2- hour glucose tolerance test 150 mg/dl B) Casual blood glucose 90 mg/dl C) Glycosylated hemoglobin 5% D) Fasting blood glucose 70 mg/dL 38) A nurse is assessing a client who is newly prescribed atorvastatin for dyslipidemia. Which of the following questions should the nurse ask first? A) Do you regularly have your eyes checked B) Do you exercise regularly C) Do you consume alcohol daily D) Do you check your blood pressure daily 39) A nurse is providing teaching to the parents of a newborn who has gastroesophageal reflux. Which of the following instructions should the nurse include? A) Place the newborn in a side-lying position if vomiting B) Provide a small feeding just before bedtime C) Dilute formula with 1 tablespoon of water D) Position the newborn at a 20-degree angle after feeding 40) A nurse is providing discharge teaching to the mother of a newborn about breastfeeding. Which of the following statements by the client indicates an understanding of the teaching? A) I should use pumped breast milk within 72 hours of refrigerating B) I will dilute juice with 50% water to supplement between feedings C) I will begin and end with the same breast when I feed my baby D) I should feed my baby on demand at least eight times each day 41) A nurse is assessing a client who is recovering from a stroke. Which of the following findings is a manifestation of dysphagia? A) Weight gain B) Continuous smiling Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 C) Hoarse voice D) Expressive aphasia 42) A nurse is initiating continuous enteral feedings for a client who has a new gastronomy tube. Which of the following actions should the nurse take? A) Flush the client’s tube with 30 mL of water every 4 hours B) Keep the clients head elevated at 15 degrees during feedings C) Measure the client’s gastric residual every 12 hours D) Obtain the clients electrolyte levels every 4 hours 43) 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? A) Type 1 Diabetes B) Juvenile rheumatoid arthritis C) Hypertension D) Hypothyroidism 44) A nurse in the emergency room department is assessing a young client who was administered a hypotonic IV bolus for rehydration after collapsing at an athletic event. Which of the following findings indicates the client is experiencing water intoxication? A) Hypernatremia B) Muscle weakness C) Exaggerated reflexes D) Weak pulses 45) A nurse is assessing an older adult client who has dysphasia and is experiencing dehydration. Which of the following findings should the nurse expect? A) decreased respiratory rate B) Distended neck veins C) Tachycardia D) Hypertension 46) A nurse is providing teaching to a client who has heart failure about limiting sodium intake to 1000 milligrams a day. The nurse should inform the client that which of the following dairy products has the highest amount of sodium content? A) 4 ounces of vanilla pudding B) 2 ounces of processed cheese C) 1 cup of milk D) 1/2 cup of yogurt 47) A nurse is evaluating a clients laboratory result. The nurse should recognize that which of the following results place the client at risk for coronary heart disease. A) Total cholesterol 173 B) Fasting glucose 140 C) HbA1c 5% D) LDL 64 48) A nurse is providing teaching to a client who has type 1 diabetes. Which of the following statements by the client indicates an understanding of the teaching? A) I will have ketones in my urine if my blood glucose is maintained at 190 milligrams per deciliter B) Albumin in my urine is an indication of normal kidney function C) I will keep my HbA1C at 5% D) I will keep my blood glucose levels between 200 and 212 milligrams per deciliter 49) A nurse is planning dietary teaching for a client that adheres to a vegan diet. The nurse should identify that the client is at greatest risk for which of the following nutrient deficiencies? A) Magnesium B) Omega 3 fatty acids Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 C) Potassium D) Vitamin A 50) A nurse is providing teaching about a breastfeeding to a client who is postpartum. Which of the following statements by the client indicates an understanding of the teaching? A) I need to supplement my feedings with water once my baby is 4 months old B) My baby will receive the most milk within the first 10 minutes of the feedings C) During the first few weeks, I should nurse my baby every 4 hours D) The purpose of alternating breasts during feedings is to promote comfort 51) A nurse in a critical care unit is assessing an adult client. Which of the following findings by the nurse indicates a fluid volume deficit? A) Central venous pressure of 25 mm Hg B) Pulse rate 118 C) Temperature 37.2 (99) D) Blood pressure 152/90 52) A nurse is caring for a client who is receiving a continuous enteral feeding and reports cramping and abdominal distension. Which of the following actions should the nurse take? A) Increase the rate of feeding B) Request a higher fat feeding C) Check for gastric residual D) Apply low intermittent suction 53) A nurse is reviewing the laboratory values of four clients. Which of the following values indicates to the nurse that a client has iron-deficiency anemia? A) A client whose hemoglobin is 15g/dL B) A client whose hematocrit is 42% C) A client whose RBC count is 5.2 million/mm D) A client whose ferritin level is 8 ng/mL 54) 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? A) Increase phosphorus intake B) Increase potassium intake C) Limit calcium intake D) Limit protein intake 55) A nurse is caring for a client who has stomatitis following radiation therapy. Which of the following is an appropriate intervention for the nurse to take? A) Offer mouth rinses with normal saline B) Serve foods while still at a hot temperature C) Serve food without sauces or gravies D) Instruct the client to drink liquids without a straw 56) A nurse is teaching a group of clients about dietary needs to prevent osteoporosis. Which if the following dietary choices should the nurse recommend as having the highest calcium content? A) 1 cup green grapes B) 1 cup broccoli C) One medium banana D) One large tomato 57) 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? A) One medium raw tomato B) One small baked potato Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 C) 1 oz cheddar cheese D) 1 cup of brown rice 58) A nurse is teaching a group of parents about appropriate food choices for toddlers. Which of the following choices by the parents demonstrates and understanding of the teaching? A) Cooked spaghetti with sauce B) Hot dog cut in fourths C) Steak cut into small pieces D) Carmel popcorn 59) A nurse is caring for a client who has throat cancer and is receiving radiation therapy. The client reports nausea, stomatitis, and weight loss. Which of the following dietary interventions should the nurse recommend? A) Consume foods high in fat content B) Increase intake of liquids at mealtime C) Serve foods hot D) Select foods high in protein 60) A nurse is providing breakfast for a client who has celiac disease. Which of the following meal items should the nurse select? A) Graham crackers with peanut butter B) Rye toast with herbal tea C) Poached egg with wheat bagel D) Rice cereal with sliced bananas 61) A nurse is teaching about implementing a heart healthy diet to a client who has coronary artery disease. Which of the following foods should the nurse recommend to the client? A) Processed cheese B) Broiled salmon C) Canned potato soup D) Baked ham 62) A nurse is reviewing the medication administration record for a client who is 2 days postoperative following abdominal surgery. The nurse should recognize that which of the following medication places the client at risk for wound dehiscence? A) Prednisone B) Omeprazole C) Verapamil D) Zolmitriptan 63) A nurse is providing discharge instructions to a client who has a new diagnosis of Crohn’s disease. Which of the following statements by the client indicates an understanding of the teaching? A) I am likely to gain weight due to this disease B) I will need to take mild laxatives to help me have a bowel movement C) Avoiding glutamine will help me recover from this disease D) I should limit the amount of fiber in my diet 64) A nurse is planning a class for parents of school aged children about iron intake. Which of the following should the nurse include as a manifestation of iron deficiency? A) Elevated temperature B) Decreased sleeping time C) Increased risk of infection D) Lowered intellectual performance 65) A nurse is planning eating strategies with a client who has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend? A) Encourage the client to eat even if nauseated Downloaded by ashley green ([email protected]) lOMoARcPSD|9481577 B) Limit fluid intake between meals C) Provide low-fat carbohydrates with meals D) Serve hot foods at mealtime 66) A nurse is assessing a client who is postoperative and has an indwelling urinary catheter. Which of the following findings indicates that the client is experiencing dehydration? A) BUN 15 B) Urine specific gravity 1.010 C) Urine output of 20 mL/hour D) Blood pressure 150/82 67) A nurse is providing nutritional education to a client who is obese. The nurse should include in the information that which of the following gastrointestinal disorders is commonly associated with obesity? A) Gastroesophageal reflux disease B) Peptic ulcer disease C) Crohn’s disease D) Celiac disease 68) A nurse is teaching a client who reports wanting to lose weight about behavioral modifications. Which of the following statements should the nurse include in the teaching? A) Make sure to drink water with your meals B) Your biggest meal of the day should be breakfast C) Set your weight loss goal to 2.5 pounds per week D) Meal replacement shakes can cause weight gain 69) A nurse is teaching a class about dietary guidelines to promote cardiovascular health. Which of the following recommendations should the nurse include in the teaching? A) Increase intake of whole grains B) Decrease intake of potassium C) Increase intake of refined carbohydrates D) Decrease intake of omega 3 fatty acids [Show Less]
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ATI Nutrition Test Bank (Questions and Answers, With Rationales, A+ Rated)
ATI Nutrition Test Bank (Questions and Answers, With Rationales, A+ Rated) 1. Promoting a health care service that improves diabetes management for the e... [Show More] lderly in a community would assist in which of the following? a. supporting the National Health Goals-Healthy People 2020 b. reducing world hunger in the United States and Asia c. improving Medicare reimbursement claims d. providing access to child care services for children ANS: A Healthy People 2020 has a wide influence and is the focus of the nation’s main objective to promote health and prevent disease. DIF: Cognitive Level: Application REF: 3-Feb TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 2. A patient requires a nutrition assessment. The most appropriate professional to perform the assessment is a a. physician. b. nurse. c. public health nutritionist. d. registered dietitian. ANS: D The registered dietitian is the nutrition expert registered with the Commission of Dietetic Registration (CDR), the certifying agency of Academy of Nutrition and Dietetics. Registered dietitians are the only professionals who have met strict educational and professional prerequisites and passed a national registration examination, which would properly prepare them to conduct a nutrition assessment. DIF: Cognitive Level: Application REF: 1 TOP: Nursing Process: Assessment MSC: NCLEX: Safe and Effective Care Environment: Management of Care 3. The sum of all body processes inside living cells that sustain life and health is a. science. b. digestion. c. metabolism. d. nutrition. ANS: C Metabolism is the sum of all chemical changes that take place in the body. Metabolism provides energy, builds tissue, and regulates metabolic processes in the body. DIF: Cognitive Level: Knowledge REF: 4-Mar TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 4. The nutrients that provide the body with its primary source of fuel for energy are a. vitamins. b. minerals. c. fiber. d. carbohydrates. ANS: D Carbohydrates (e.g., starches and sugars) are the body’s primary fuel to carry out necessary processes; fat is the secondary source of energy. DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 5. Which of the following is the most accurate statement regarding the functions of protein? a. Proteins can be a primary fuel source even if there is adequate carbohydrate intake. b. Proteins are a necessary nutrient to provide energy for the body in times of stress. c. Proteins can be used as coenzyme factors during cell metabolism. d. Proteins are essential to tissue building and repair within the body. ANS: D The primary function of proteins is to provide amino acids, which are the building units necessary to build and repair tissues within the body. This is a constant process that ensures adequate growth and maintenance of tissues for a strong body. DIF: Cognitive Level: Comprehension REF: 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 6. A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements. The approximate number of kilocalories per day from fat his diet should provide is _____ kcal/day. a. 400 to 700 b. 100 to 300 c. 500 to 800 d. 900 to 1200 ANS: A Fat should provide no more than 20% to 35% of the total kilocalories per day, so for a 2000-kcal diet 400 to 700 kcal should be provided. DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Planning MSC: NCLEX: Health Promotion and Maintenance 7. The body’s main storage form of carbohydrate is a. glycogen. b. glycerol. c. glucagon. d. glucose. ANS: A Glycogen is a polysaccharide that is the main storage form of carbohydrate in the human body. It is mainly stored in the liver and to a lesser extent in muscle tissue. DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 8. The number of kilocalories provided by one slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is _____ kcal. a. 34 b. 136 c. 141 d. 306 ANS: C Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore: 30 g carbohydrate ´ 4 kcal/g = 120 kcal 3 g protein ´ 4 kcal/g = 12 kcal 1 g fat ´ 9 kcal/g = 9 kcal = 141 total kcal (120 kcal + 12 kcal + 9 kcal) DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 9. The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal. a. 88 b. 132 c. 154 d. 198 ANS: C Fat provides 9 kcal/g. Thus, 22 g fat ´ 9 kcal/g = 198 kcal. DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 10. The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal. a. 45 b. 60 c. 75 d. 135 ANS: B Protein provides 4 kcal/g. Thus, 15 g protein ´ 4 kcal/g = 60 kcal. DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 11. The basic building units of protein are called _____ acids. a. fatty b. amino c. nucleic d. carboxyl ANS: B The basic building units of protein are amino acids, which are necessary for building, repairing, and maintaining body tissues. DIF: Cognitive Level: Knowledge REF: 4 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 12. The main nutrients involved in metabolic regulation and control are a. water and vitamins. b. vitamins and minerals. c. vitamins and fatty acids. d. minerals and carbohydrates. ANS: B Vitamins and minerals are the key nutrients in regulating and controlling the many chemical processes in the body. Vitamins and minerals function as coenzyme factors, which are components of cell enzymes that govern cell chemical reactions in cell metabolism. DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 13. The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet a. low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. b. providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. c. high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. d. with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber. ANS: B Optimal nutrition incorporates a varied diet supplying adequate amounts of all nutrients, including carbohydrates, protein, fat, vitamins, minerals, fiber, and fluid. DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 14. A young woman is 5 months pregnant. She currently lives in a condition of poverty and often runs out of money to buy food. She is most at risk for a. liver damage. b. osteopenia. c. undernutrition. d. overnutrition. ANS: C A person with undernutrition, or an intake less than the desired amounts of nutrients a person needs to sustain and maintain health, carries a greater risk for physical illness than a person receiving adequate nutrition. In this case, a young pregnant woman living in poverty who cannot obtain the necessary nutrition for her and her baby is in a state of undernutrition, placing both at nutritional risk. DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Safe and Effective Care Environment: Management of Care 15. Which factors place a person at the greatest risk for malnutrition? a. poor appetite, insufficient nutrient intake, poor hygiene, and depleted nutrition reserves b. poor hygiene, insufficient exercise, and excess carbohydrate intake c. depleted carbohydrate intake, poor hygiene, and excess calorie intake d. poor appetite, insufficient nutrient intake, depleted nutrition reserves, and a form of metabolic stress ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or added metabolic stress. DIF: Cognitive Level: Knowledge REF: 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 16. Mr. Katz, who is 48 years old, is admitted to the hospital with a fracture to his left hip. He weighs 248 lb (54 lb above his desired weight). He is considered to be in a state of overnutrition. The statement most true regarding his state of overnutrition is a. desired nutrients are consumed in excess amounts without the risk of malnutrition. b. because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. c. even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. d. excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake. ANS: C Overnutrition results from excess nutrient and energy intake over time, resulting in excess weight and a state of obesity. Malnutrition can result from excess body weight and the lack of vitaminand mineral-rich food consumption (e.g., consumption of fatty and carbohydrate-rich foods only). DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 17. Which is least likely to be a primary cause of malnutrition? a. conditions of poverty b. prolonged hospitalization c. homelessness d. exercise ANS: D Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or the additional requirements necessary during periods of stress. DIF: Cognitive Level: Application REF: 6-May TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 18. Overnutrition is characterized by a. overeating at a meal. b. excess nutrient and energy intake over time. c. eating a diet with too much variety. d. using dietary supplements. ANS: B Overnutrition results from excess nutrient and energy intake over time or occurs when excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging effects. DIF: Cognitive Level: Comprehension REF: 6 TOP: Nursing Process: Diagnosis MSC: NCLEX: Physiological Integrity: Physiological Adaptation 19. The Dietary Reference Intakes (DRIs) address the nutrient needs of a. all adults. b. most healthy population groups. c. minority ethnic groups. d. pregnant women, infants, and children. ANS: B The DRIs refer to a system of reference values that can be used for assessing and planning diets for healthy population groups and other purposes. DIF: Cognitive Level: Knowledge REF: 7-Jun TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 20. The Dietary Reference Intakes (DRIs) are developed by the a. U.S. Public Health Service. b. Food and Drug Administration (FDA). c. National Academy of Sciences, Food and Nutrition Board. d. National Institutes of Health (NIH). ANS: C DRIs are developed by the National Academy of Sciences, Food and Nutrition Board. DIF: Cognitive Level: Knowledge REF: 7-Jun TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 21. When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the a. Dietary Reference Intake (DRI). b. tolerable upper intake level (UL). c. estimated average requirement (EAR). d. adequate intake (AI). ANS: D AI is used as a guide when not enough scientific data are available to establish the RDA figure. DIF: Cognitive Level: Knowledge REF: 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 22. You are asked to help plan meals for a local monthly community dinner meeting for the elderly. The tool that would be most helpful for planning healthy meals is the a. Dietary Reference Intakes. b. Dietary Guidelines for Americans. c. MyPlate food guidance system. d. basic four food groups. ANS: C MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed. DIF: Cognitive Level: Knowledge REF: 8-Jul TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 23. You are asked to explain the Dietary Guidelines for Americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include a. appropriate amounts of sodium, saturated fat, cholesterol, trans—fatty acids, whole grains, and alcohol. b. adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, and food fads. c. importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate food groups, and sodium and potassium. d. food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique. ANS: A The Dietary Guidelines outline key recommendations to balance calories and maintain weight along with foods and food components to reduce including sodium, saturated fatty acids, cholesterol, trans—fatty acids, added fats and sugars, refined grains, along with recommendations for limiting alcohol. DIF: Cognitive Level: Application REF: 10 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 24. A patient asks you what he should eat to maintain an optimal diet. An appropriate response would be to a. eat a variety of foods and eat in moderation. b. avoid all fast food and processed foods. c. eat only natural, organic foods. d. use vitamin and mineral supplements to ensure adequate nutrients. ANS: A An optimal diet contains a variety of foods and in appropriate quantities to maintain proper weight and health. All foods can fit into a healthy diet in moderation. DIF: Cognitive Level: Application REF: 5 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 25. The goal of the MyPlate food guide is to promote a. variety, proportion moderation, gradual improvements, and physical activity. b. physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. c. portion control, daily physical activity, daily glucose monitoring, moderation, and variety. d. variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring. ANS: A The goal of MyPyramid is to promote variety, proportion moderation, gradual improvements, and physical activity. DIF: Cognitive Level: Knowledge REF: 7 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance 26. A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate? a. 1500 kcal from carbohydrates, 500 kcal from fat, and 400 kcal from protein b. 1400 kcal from carbohydrates, 600 kcal from fat, and 400 kcal from protein c. 1200 kcal from carbohydrates, 600 kcal from fat, and 600 kcal from protein d. 1600 kcal from carbohydrates, 400 kcal from fat, and 400 kcal from protein ANS: C 2400 kcal ´ 0.50 = 1200 kcal from carbohydrates; 2400 kcal ´ 0.25 = 600 kcal from fat; and 2400 kcal ´ 0.25 = 600 kcal from protein. DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Implementation MSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, Physiological Adaptation 27. A patient is placed on a 2300-kcal diet. The health care provider is asked to calculate the grams of carbohydrates he is receiving from the diet. The number of grams of carbohydrates is a. 50 g. b. 35 g. c. 250 g. d. impossible to calculate from this data. ANS: D The percentage of carbohydrate in the diet typically ranges from 45% to 65% of total calories depending on individual needs, tastes, habits, living situations, and energy demands. However, the health care provider would need to know the specific foods the patient is eating to calculate carbohydrate intake. DIF: Cognitive Level: Application REF: 4 TOP: Nursing Process: Assessment MSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, Physiological Adaptation 28. A 52-year-old single woman comes to the health professional for advice on maintaining optimal nutritional health. Her food intake records indicate that she likes to eat at fast food restaurants at least twice a week, and relies on processed foods for the majority of her dietary intake. She maintains an active lifestyle and works part time at the local bank. The next step to assist this woman would be to a. assess meal plan options along with the ability to prepare nutritious foods. b. obtain laboratory values to further assess her nutrition status and recommend supplementing her diet with vitamins and minerals. c. find ways to decrease eating at fast food restaurants and incorporate physical exercise into her daily routine. d. recommend that she use the MyPlate food guide to change her eating style and attend cooking classes at the local community center. ANS: A The American food environment has been constantly changing over the past several years, with more people eating out and consuming more processed foods. Educating people to follow the MyPlate food guide and the Dietary Guidelines for Americans is important to maintain a healthy lifestyle. DIF: Cognitive Level: Analysis REF: 8-Jul TOP: Nursing Process: Planning MSC: NCLEX: Health Promotion and Maintenance: Physiological Integrity, Physiological Adaptation 29. The person most at risk for malnutrition would be a(n) a. active young adult who eats 3 to 5 servings of fruits and vegetables along with lean meats and fish and complex carbohydrates and exercises 3 times a week. b. young child who refuses to eat peas, green beans, and broccoli but loves fruits and other vegetables. c. middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solid food. d. young weight lifter who has recently undergone surgery for a compound fracture of his left femur. ANS: C Malnutrition appears when nutrition reserves are depleted or nutrient and energy intake is not sufficient to meet the day-to-day needs along with the added metabolic stress. In this case, cancer and chemotherapy place an increased metabolic stress on the body and the patient is unable to consume enough food to meet his nutrient requirements, placing him at risk for malnutrition. DIF: Cognitive Level: Application REF: 6-May TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation 30. C.G. is a 45-year-old man who has a history of diabetes, and the dietary history reveals that he enjoys a good breakfast with whole grain cereal and fruit. For lunch he usually eats soup or an entrée consisting of a salad and meat along with 2% milk and a sugared soda. He usually has an afternoon snack of chips and sugared soda and dinner is eaten at a restaurant most days of the week where he chooses steaks, hamburgers, and fries or onion rings along with a salad and a beer or other high- calorie beverage. One of the most important recommendations for C.G. would be a. not to eat at restaurants on a regular basis unless he chooses salads only along with water. b. to continue with whole grains, lean proteins, and vegetables and replace sugary sodas with sugar-free beverages. c. to drink skim milk and eliminate soups, replacing them with fatty fish five meals a week. d. to enjoy his diet as is but encourage adequate amounts of exercise throughout the week. ANS: B The Choose MyPlate approach encourages making food choices for a healthy lifestyle including balancing calories; enjoying food but in a portion-controlled approach; encouraging whole grains, fruits, vegetables, and low fat dairy; decreasing high fat and sugary foods; and monitoring sodium. In this case where diabetes is a concern as well, a meal plan emphasizing portion control, whole grains, vegetables, and drinks without sugar would be appropriate. 1. Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and a. oxygen. b. nitrogen. c. water. d. glucose. ANS: A The chemical nature of carbohydrates is carbon, hydrogen, and oxygen. DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation 2. Carbohydrates play a major role in nutrition because they a. provide a long-term energy store. b. are digested in the stomach. c. help regulate body functions. d. provide the body’s major source of energy. ANS: D Rationale: Carbohydrates are the major source of energy for the body, comprising approximately 50% of total caloric intake [Show Less]
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