[ATI NUTRITION – PRACTICE A EXAM]
A nurse is preparing to bottle feed an infant who has a cleft lip. Which of the
following actions should the nurse
... [Show More] take to reduce the risk of aspiration?
A. Burp the infant once at the end of the feeding
B. Use a bottle that has a two-way valve
C. Place a low-flow rate nipple on the bottle
D. Squeeze the infant's check together while feeding - d
A nurse is preparing a health promotion seminar for a group of clients about cancer
prevention. Which of the following information should the nurse include?
A. Consume high-calorie foods and beverages at meal time
B. Eat at least 2.5 cups of fruits and vegetables each day
C. Plan to perform moderate-intensity exercise for 90min/week
D. Limit alcohol consumption for no more than 3 drinks per day - b
A nurse is teaching a client about stress management. Which of the following
statements by the client indicates an understanding of the teaching?
A. I will take a long walk every evening
B. I will keep a daily diet and activity log
C. I will avoid eating 1 hour before bedtime
D. I will drink a full glass of water with each meal - a
A nurse is providing dietary instructions for a client who has a prescription for
warfarin. Which of the following foods should the nurse recommend the client eat
in moderation while taking this medication?
A. Leafy green vegetables
B. Whole grains
C. Fruits with skin
D. Nuts and seeds - a
A nurse in a long-term care facility is monitoring a client during mealtime who has
parkinson's disease. Which of the following findings should the nurse identify as
the priority?
A. The client eats all of their cake and a few bites of bread
B. The client drools while eating
C. The client's hand trembles when they hold their spoonD. The client chooses to sit alone during the meal - b
A nurse is reviewing the laboratory values of a group of clients should the nurse
identify as experiencing dehydration?
A. A client who has a potassium level of 4.4
B. A client who has a hematocrit of 45%
C. A client who has a sodium level of 150
D. A client who has a bun of 18 - c
A nurse is providing teaching to a client who has diabetes mellitus and an hba1c of
8.7%. Which of the following statements by the client indicates an understanding
of this laboratory value?
A. I should have gone to my exercise class yesterday
B. This shows that my result is finally within a normal range
C. This shows that i have no been following my diet
D. I should have my blood work done first thing in the morning - c
A nurse is caring for a client who has undergone a radical head and neck resection
to treat cancer and is receiving radiation therapy. The nurse should monitor for
which of the following potential adverse effects?
A. Bone marrow suppression
B. Radiation enteritis
C. Malabsorption of nutrients
D. Changes in the production of saliva - d
A nurse is providing dietary teaching to a client who is postoperative following a
gastric bypass procedure. Which of the following instructions should the nurse
include?
A. Eat six meals per day
B. Begin each meal with a protein
C. Finish each meal even if feeding full
D. Plan to eat each meal over 15 minutes - b
A nurse is providing dietary teaching for a client who has osteoporosis. The nurse
should instruct the client that which of the following foods has the highest amount
of calcium?
A. 1 cup avocado
B. 2 tablespoons peanut butter
C. 1/2 cup roasted sunflower seeds
D. 1/2 cup roasted almonds - dA nurse is caring for an adolescent who has type 1 diabetes mellitus. Which of the
following actions should the nurse take to assess for somogyi phenomenon?
A. Monitor blood glucose levels during the night
B. Check for urinary ketones at the same time each day for 1 week
C. Perform an oral glucose tolerance test after administering a dose of insulin
D. Compare current glycosylated hemoglobin level with the level at time of
diagnosis - a
A nurse is caring for a client who has a new prescription for parenteral nutrition
(pn) containing a mixture of dextrose, amino acids, and lipids. Prior to
administration of the pn, the nurse should report which of the following food
allergies to the provider?
A. Gelatin
B. Peanuts
C. Shellfish
D. Eggs - d
A nurse is assessing a client who has fluid volume excess. Which of the following
manifestations should the nurse expect?
A. Weak peripheral pulses
B. Increased hematocrit
C. Crackles in the lungs
D. Weight loss from baseline - c
A nurse is teaching a client who has hypertension about decreasing sodium intake.
Which of the following information should the nurse include in the teaching?
A. Use soy sauce as a marinade for meats
B. Season foods with herbs and spices
C. Select processed cheese products when available
D. Choose a frozen dinner for a quick meal option - b
A nurse is developing an educational program about the glycemic index of foods
for clients who have diabetes mellitus. Which of the following foods should the
nurse identify as having the highest glycemic index?
A. Sweet corn
B. Macaroni
C. Baked potato
D. Peanuts - cA nurse is caring for a client who is at 8 weeks of gestation and has a bmi of 34.
The client asks about weight goals during her pregnancy. The nurse should advise
the client to do which of the following?
A. Maintain her current bmi
B. Gain approx. 6.8kg (15lb)
C. Lower her bmi to 30
D. Gain 12.7 to 15.8kg (28-35lb) - b
A nurse is providing teaching to a client who is vegetarian and requires an increase
in zinc intake. Which of the following foods should the nurse include in the
teaching as the best source of zinc?
A. Pineapple
B. Green grapes
C. Cauliflower
D. Pinto beans - d
A nurse is providing teaching to a client who has dumping syndrome and is
experiencing weight loss. Which of the following instructions should the nurse
include in the teaching?
A. Consume liquid between meals
B. Increase intake of simple carbs
C. Decrease foods high in fat content
D. Eat meals low in protein - a
A client is experiencing anorexia related to cancer treatment. Which of the
following interventions should the nurse implement to increase the client's
nutritional intake?
A. Recommend cooking aromatic foods to stimulate appetite
B. Serve hot foods rather than cold foods
C. Instruct the client to eat three meals per day
D. Add extra calories and protein to every meal - d [Show Less]