Which statement made by an adult patient demonstrates understanding of healthy nutrition teaching?
A. I need to stop eating red meat.
B. I will increase
... [Show More] the servings of fruit juice to four a day.
C. I will make sure that I eat a balanced diet and exercise regularly.
D. I will not eat so many dark green vegetables and eat more yellow vegetables.
C
The nurse teaches a patient who has had surgery to increase which nutrient to help with tissue repair?
A. Fat
B. Protein
C. Vitamin
D. Carbohydrate
B
The nurse is caring for a patient experiencing dysphagia. Which interventions help decrease the risk of aspiration during feeding? (Select all that apply.)
A. Sit the patient upright in a chair.
B. Give liquids at the end of the meal.
C. Place food in the strong side of the mouth.
D. Provide thin foods to make it easier to swallow.
E. Feed the patient slowly, allowing time to chew and swallow.
F. Encourage patient to lie down to rest for 30 minutes after eating.
A, C, E
The nurse suspects that the patient receiving parenteral nutrition (PN) through a central venous catheter (CVC) has an air embolus. What action does the nurse need to take first?
A. Raise head of bed to 90 degrees
B. Turn patient to left lateral decubitus position
C. Notify health care provider immediately
D. Have patient perform the Valsalva maneuver
B
Which action is initially taken by the nurse to verify correct position of a newly placed small-bore feeding tube?
A. Placing an order for x-ray film examination to check position
B. Confirming the distal mark on the feeding tube after taping
C. Testing the pH of the gastric contents and observing the color
D. Auscultating over the gastric area as air is injected into the tube
A
The catheter of the patient receiving parenteral nutrition (PN) becomes occluded. Place the steps for caring for the occluded catheter in the order in which the nurse would perform them.
A. Attempt to aspirate a clot.
B. Temporarily stop the infusion.
C. Flush the line with saline or heparin.
D. Use a thrombolytic agent if ordered or per protocol.
B, C, A, D
Based on knowledge of peptic ulcer disease (PUD), the nurse anticipates the presence of which bacteria when reviewing the laboratory data for a patient suspected of having PUD?
A.Micrococcus
B.Staphylococcus
C.Corynebacterium
D.Helicobacter pylori
D
The nurse is assessing a patient receiving enteral feedings via a small-bore nasogastric tube. Which assessment findings need further intervention?
A. Gastric pH of 4.0 during placement check
B. Weight gain of 1 pound over the course of a week
C. Active bowel sounds in the four abdominal quadrants
D. Gastric residual aspirate of 350 mL for the second consecutive time
D
The home care nurse is seeing the following patients. Which patient is at greatest risk for experiencing inadequate nutrition?
A. A 55-year-old obese man recently diagnosed with diabetes mellitus
B. A recently widowed 76-year-old woman recovering from a mild stroke
C. A 22-year-old mother with a 3-year-old toddler who had tonsillectomy surgery
D. A 46-year-old man recovering at home following coronary artery bypass surgery
B
Which statement made by a patient of a 2-month-old infant requires further education?
A. I'll continue to use formula for the baby until he is a least a year old.
B. I'll make sure that I purchase iron-fortified formula.
C. I'll start feeding the baby cereal at 4 months.
D. I'm going to alternate formula with whole milk starting next month.
D
The nurse is checking feeding tube placement. Place the steps in the proper sequence.
A. Draw 5-10 mL gastric aspirate into syringe.
B. Flush tube with 30 mL air.
C. Mix aspirate in syringe and place in medicine cup.
D. Observe color of gastric aspirate.
E. Perform hand hygiene and put on clean gloves
F. Dip pH strip into gastric aspirate.
G. Compare strip with color chart from manufacturer.
E, B, A, D, C, F, G
The nurse is teaching a program on healthy nutrition at the senior community center. Which points should be included in the program for older adults? (Select all that apply.)
A. Avoid grapefruit and grapefruit juice, which impair drug absorption.
B. Increase the amount of carbohydrates for energy.
C. Take a multivitamin that includes vitamin D for bone health.
D. Cheese and eggs are good sources of protein.
E. Limit fluids to decrease the risk of edema.
A, C, D
The nurse sees the nursing assistive personnel (NAP) perform the following for a patient receiving continuous enteral feedings. What intervention does the nurse need to address immediately with the NAP? The NAP:
A. Fastens the tube to the gown with tape.
B. Places the patient supine while giving a bath.
C. Performs oral care for the patient.
D. Elevates the head of the bed 45 degrees.
B
The patient receiving total parenteral nutrition (TPN) asks the nurse why his blood glucose is being checked since he does not have diabetes. What is the best response by the nurse?
A. TPN can cause hyperglycemia, and it is important to keep your blood glucose level in an acceptable range.
B. The high concentration of dextrose in the TPN can give you diabetes; thus you need to be monitored closely.
C. Monitoring your blood glucose level helps to determine the dose of insulin that you need to absorb the TPN.
D. Checking your blood glucose level regularly helps to determine if the TPN is effective as a nutrition intervention.
A
The nurse is performing blood glucose monitoring for a patient receiving parenteral nutrition. Place the steps of the procedure in the correct sequence.
A. Clean puncture site with antiseptic solution.
B. Identify patient using two identifiers.
C. Check code on test strip vial.
D. Wick blood drop into test strip.
E. Gently squeeze fingertip until drop of blood appears.
F. Assess area of skin to be used as puncture site.
G. Read results and document in medical record.
F, B, C, A, E, D, G
Vitamin C & B complex.
A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid
A
Inorganic elements that act as catalysts in biochemical reactions.
A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid
B
Energy needed to maintain life-sustaining activities for a specific period of time at rest.
A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid
C
Simplest form of a protein.
A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid
D
Made up of three fatty acids attached to a glycerol.
A. Triglycerides
B. Nitrogen balance
C. Polyunsaturated fatty acids
D. Resting energy expenditure (REE)
A
The intake and output of nitrogen are equal.
A. Triglycerides
B. Nitrogen balance
C. Polyunsaturated fatty acids
D. Resting energy expenditure (REE)
B
Fatty acids that have two or more double carbon bonds.
A. Triglycerides
B. Nitrogen balance
C. Polyunsaturated fatty acids
D. Resting energy expenditure (REE)
C
Resting megabolic rate over a 24-hour period.
A. Triglycerides
B. Nitrogen balance
C. Polyunsaturated fatty acids
D. Resting energy expenditure (REE)
D
Kolocalorie.
A. kcal
B. Simple carbohydrates
C. Fiber
D. Water
A
Are found primarily in sugars.
A. kcal
B. Simple carbohydrates
C. Fiber
D. Water
B
Polysaccharide that does not contribute calories to the diet.
A. kcal
B. Simple carbohydrates
C. Fiber
D. Water
C
Makes up 60% - 70% of total body weight.
A. kcal
B. Simple carbohydrates
C. Fiber
D. Water
D
Most calorie-dense nurtrient; provides 9 kcal/g.
A. Lipids
B. Nutrient density
C. Saccharides
D. Dispensable amino acids
A
The proportion of essential nutrients to the number of kilocalories.
A. Lipids
B. Nutrient density
C. Saccharides
D. Dispensable amino acids
B
Carbohydrate units.
A. Lipids
B. Nutrient density
C. Saccharides
D. Dispensable amino acids
C
Alanine, asparagine, and glutamic acid.
A. Lipids
B. Nutrient density
C. Saccharides
D. Dispensable amino acids
D
Unequal number of hydrogen atoms are attached and the carbon atoms attach to each other with a double bond.
A. Unsaturated fatty acids
B. Saturated fatty acids
C. Indispensable amino acids
D. Hypervitaminosis
A
Each carbon has two attached hydrogen atoms.
A. Unsaturated fatty acids
B. Saturated fatty acids
C. Indispensable amino acids
D. Hypervitaminosis
B
Histidine, lysine, and phenylalanine.
A. Unsaturated fatty acids
B. Saturated fatty acids
C. Indispensable amino acids
D. Hypervitaminosis
C
Results from megadoses of supplemental vitamins, fortified food, and large intake of fish oils.
A. Unsaturated fatty acids
B. Saturated fatty acids
C. Indispensable amino acids
D. Hypervitaminosis
D
Vitamins A, D, E, and K.
A. Fat-soluble vitamins
B. Proteins
C. Monounsaturated fatty acids
D. Polyunsaturated fatty acids
A
A source of energy (4 kcal/g).
A. Fat-soluble vitamins
B. Proteins
C. Monounsaturated fatty acids
D. Polyunsaturated fatty acids
B
Fatty acids with one double bond.
A. Fat-soluble vitamins
B. Proteins
C. Monounsaturated fatty acids
D. Polyunsaturated fatty acids
C
Anabolism of glucose into glycogen for storage:
A. Glycogenesis
B. Chyme
C. Glycogenolysis
D. Anabolism
E. Catabolism
A
Acidic, liquefied mass:
A. Glycogenesis
B. Chyme
C. Glycogenolysis
D. Anabolism
E. Catabolism
B
Catabolism of glycogen into glucose, carbon dioxide, and water.
A. Glycogenesis
B. Chyme
C. Glycogenolysis
D. Anabolism
E. Catabolism
C
Building of more complex biochemical substances by synthesis of nutrients:
A. Glycogenesis
B. Chyme
C. Glycogenolysis
D. Anabolism
E. Catabolism
D
Breakdown of biochemical substances into simpler substances, occurring during a negative nitrogen balance:
A. Glycogenesis
B. Chyme
C. Glycogenolysis
D. Anabolism
E. Catabolism
E
Proteinlike substances that act as catalysts to speed up chemical reactions:
A. Enzymes
B. Active transport
C. Peristalsis
D. Gluconeogenesis
A
Particles move from an area of greater concentration to an area of lesser concentration:
A. Enzymes
B. Active transport
C. Peristalsis
D. Gluconeogenesis
B
Wavelike muscular contractions:
A. Enzymes
B. Active transport
C. Peristalsis
D. Gluconeogenesis
C
Catabolism of amino acids and glycerol into glucose for energy:
A. Enzymes
B. Active transport
C. Peristalsis
D. Gluconeogenesis
D [Show Less]