ATI Nutrition 2021 1 - Practice Question and Answers PDF

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ATI Nutrition Proctored Exam Older adult clients will need more _____and vitamin ___to help maintain bone health. They may also be instructed to increase ____in their diet. -

calcium and vitamin D increase fiber

Older adults have decreased absorption of what three nutrients? 1. Vitamin B12 2. Folic acid 3. Calcium

The soft diet is also known as the bland, low fiber diet and contains foods such as: -

Whole foods that are low in fiber, lightly seasoned and easily digested.

Is it safe to take antibiotics while breastfeeding? -

Yes, PO antibiotics are safe. Notify provider and finish entire course to reduce risk of reoccurrence. There is a slight transfer between breast milk though.

Food interactions with MAOIs include: -

tyramine-rich foods caffeine foods/beverages

A nurse is providing follow-up dietary teaching for a client who recently was prescribed phenelzine (Nardil). When reviewing the client's dietary log, which of the following foods requires a need for further teaching? A. Cottage cheese B. Banana bread C. Apple pie D. Grilled steak

Intermittent tube feeding formula set rate: -

administered every 4-6 hr in equal portions of 200-300 mL over a 30-60 min time frame, usually by gravity drip

Which type of tube feeding is often used in noncritical clients, home tube feedings, and clients in rehabilitation? -

intermittent tube feeding

What should the head of the bed be elevated at for tube feedings and for how long? -

HOB at least 30 degrees and for during and after for 30-60 min to prevent aspiration risk

How often should you obtain gastric residuals for a client receiving tube feedings? -

every 4-6 hrs.

When beginning a new prescription for enteral nutrition by intermittent tube feeding how should you first initiate this feeding? -

Increase the formula over the first 4 to 6 feedings until the prescribed volume is achieved

A nurse is preparing to administer intermittent enteral feeding to a client who has neuromuscular disorder. Which of the following are appropriate nursing interventions? Select all that apply. A. Fill the feeding bag w/24 hr worth of formula B. Discard irrigation equipment after 24 hr C. Leave unused portions of formula at the bedside D. Label the unused portion of the formula E. Replace administration tubing & feeding bag every 48 hr

Teach parents that they may switch their child to skim or 1% low fat milk after... -

2 years of age

A nurse is teaching a client who has pre-stage chronic kidney disease about dietary management. Which of the following information should the nurse include in the instructions? A. Restrict protein intake B. Maintain a high-phosphorus diet C. Increase intake of foods high in potassium D. Limit dairy products to 1 cup per day

Major sources of dietary potassium (K): -

oranges dried fruits tomatoes avocados dried peas meats broccoli bananas

Major sources of dietary chloride (Cl): -

table salt

Major sources of dietary calcium (Ca): -

dairy broccoli kale grains egg yolks

Major sources of dietary magnesium (Mg): -

green leafy vegetables nuts grains meat milk

Major sources of dietary phosphorus (P): -

dairy peas soft drinks meat eggs some grains

Major sources of dietary sulfur (S): -

dried fruits meats red and white wines

Major diet sources of vitamin A: -

orange/yellow-colored foods liver dairy

Major diet sources of vitamin D -

fish fortified dairy products sunlight

Major diet sources of vitamin E -

vegetable oils grains nuts dark green vegetables

Major diet sources of vitamin K -

green leafy vegetables eggs liver

Major sources of vitamin C -

citrus fruits and juices vegetables

Major sources of Thiamin (B1) -

meats grains legumes

Major sources of riboflavin (B2) -

milk meats green leafy vegetables

Major sources of niacin (B3) -

liver nuts legumes

Major sources of pantothenic acid (B5) -

organ meats egg yolk avocados broccoli

Major sources of pyridoxine (B6) -

organ meats grains

Major sources of folate -

liver green leafy vegetables grains legumes

Major sources of cobalamin (B12) -

organ meats clams oysters grains

Examples of high fiber foods: -

lentils lima beans black beans artichokes Brussel sprouts broccoli raspberries & blackberries avocados pears bran whole wheat pasta oatmeal split peas

LDL expected range: -

less than 130

HDL expected range -

35-80 females 35-65 males

A client with fluid volume excess will have what expected lab values? -

increased Hct increased or decreased serum electrolytes increased protein decreased aldosterone increased excretion of sodium increased natriuretic peptides decreased BUN & creatinine decreased PaCO2 increased pH

Manifestations of hypoglycemia: -

mild shakiness mental confusion sweating palpitations headache lack of coordination blurred vision seizures coma

A nurse is assessing a client who has hypoglycemia. Which of the following findings should the nurse expect? A. Fruity breath odor B. Diaphoresis C. Vomiting D. Polyuria

Decreased sodium s/s: -

confusion headache nausea dizzy abdominal cramping

Increased sodium s/s: -

confusion thirst weakness

Increased phosphorus s/s: -

numbness/tingling tetany decreased calcium

Decreased potassium s/s: -

irregular HR muscle weakness leg cramping anorexia

Increased potassium s/s: -

dysrhythmias muscle weakness

Decreased chloride s/s: -

lack of emotion anorexia muscle cramping

A nurse is caring for a client who is receiving TPN. The current bag of TPN is empty & 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? A. Dextrose in 10% water B. 0.45% sodium chloride C. Dextrose 5% in LR D. 0.9% sodium chloride RATIONALE: A To 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? A. Consume high-fat cheese to replace meats when on a vegetarian diet B. A vegetarian diet is high in vitamin B12 C. Fewer calories are required when on a vegetarian diet D. Include 2 servings per day of nuts when on a vegetarian diet

RATIONALE: D. to receive daily recommended intake 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? A. "Limit egg yolks to a total of 5 per week." B. "Restrict your daily meat intake to 5 oz." C. "Select cheeses that contain no more than 6 g of fat per serving." D. "Choose margarine that contains no more than 4 g of saturated fat per tablespoon." RATIONALE: B. A meat portion should be restricted to no more than the size of a deck of cards.

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? A. "I can return to my normal diet after I follow this diet for 1 month." B. "I can have tapioca pudding for dessert." C. "I will choose canned soups that don't contain meat products." D. "I will eat my sandwiches on whole wheat bread." RATIONALE: B tapioca doesn't contain gluten, all other choices do, diet is lifelong

A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's lab results, which of the following findings should the nurse report to the provider? A. WBC count of 6000/mm3 B. Sodium 139 mEq/L C. Prealbumin 8 mg/dL D. Thyroxine (t4) 9.2 mcg/dL RATIONALE: C This indicates a critical level that indicates severe malnutrition

A nurse is providing discharge teaching to a client who has Parkinson's disease & a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume w/the med? A. 6 oz greek yogurt B. 1 oz cheddar cheese C. 6 peanut butter crackers D. 1 slice wheat toast RATIONALE: D this is the lowest protein option since the med effectiveness decreases w/protein absorption

A nurse is assessing a client's 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? A. 1 (very poor) B. 2 (Probably Inadequate) C. 3 (Adequate) D. 4 (Excellent)

A nurse is providing teaching about cancer prevention to a group of clients. Which of the following client statements indicates an understanding of the teaching? A. "I will eat 5 servings of fruits & veggies each day." B. "I should limit my alcohol intake to a max of 3 drinks daily." C. "I should eat more refined wheat & oat products." D. "I will eat processed meats to achieve my required protein intake."

A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary instructions should the nurse provide for this client? A. "Decrease your sodium intake to 1-2 grams/day" B. "Increase your daily fluid intake to 3 L/day" C. "Consume 0.5 gram per kg of protein/day" D. "Eliminate foods that contain vitamin K." RATIONALE: A A client with cirrhosis should limit sodium intake to 2000 mg

A nurse is assessing a client who has type 2 DM. The nurse should recognize which of the following as a manifestation of hypoglycemia? A. Confusion B. Polydipsia C. Vomiting D. Ketonuria

A nurse is an ED is reviewing the lab report for an older adult client who is confused & reports nausea & abd. cramping. The nurse should suspect the client's lab results to indicate a dietary deficiency of which of the following minerals? A. Sodium B. Phosphorus C. Potassium D. Chloride RATIONALE: A Sodium deficit manifestations include: confusion, headache, adb cramping, and dizziness.

A nurse is teaching about dietary intake of micronutrients to a client who has difficulty seeing at night. Which of the following micronutrients should the nurse include in the teaching? A. Vitamin A B. Calcium C. Vitamin B6 D. Phosphorus RATIONALE: A. Vitamin A enables the eyes to adapt to dim lighting more rapidly at night, which improves night vision.

A nurse is providing nutritional teaching to the parents of a 2-year-old toddler. Which of the following snack foods should the nurse recommend? A. 1 cup fruit gel bites B. 1 cup yogurt C. 1/2 of a hot dog D. 1/2 of a peanut butter sandwich RATIONALE: B. good source of protein, little risk of choking

A nurse is caring for a client who is prescribed captopril. The nurse is aware that which of the following foods could cause a potential medication interaction? A. Watermelon B. Cantaloupe C. Lettuce D. Carrots RATIONALE: B. Cantaloupe is high in potassium, the client on captopril should avoid foods high in potassium

A nurse is teaching an adolescent who has a new diagnosis of celiac disease. Which of the following statements by the client indicates understanding of the teaching? A. "I need to decrease the amount of oil I use in cooking." B. "I need to eat fewer acidic foods, such as tomatoes & oranges." C. "I need to eliminate rye from my diet." D. "I need to eliminate milk products from my diet." RATIONALE: C. eating sources of gluten, such as rye or barley, increases manifestations of celiac disease

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 med? A. Green leafy vegetables B. Whole grains C. Fruits with skin D. Nuts and seeds RATIONALE: A. these have high vitamin K which can deplete the effects of warfarin, an anticoagulant

A nurse is creating a plan of care for a client who has anorexia nervosa. Which of the following interventions should the nurse include in the plan? A. Weight the client once weekly at the same time of the day. B. Stay with the client for 30 min after meals C. Allow the client to schedule mealtimes D. Assign privileges based on direct weight gain

A nurse is creating a plan of care for a client who has mucositis following head & neck radiation therapy for cancer. Which of the following interventions should the nurse include in the plan? A. Encourage 3 servings of citrus foods daily B. Provide lemon-glycerin swabs for oral hygiene after meals C. Increase fluid intake to 2 L/day D. Heat oral hygiene mouth rinses before use

A nurse is discussing dietary factors to assist in BP management for a client who has HTN. Which of the following client statements indicates an understanding of the teaching? A. "I can drink up to 3 glasses of wine/day." B. "I should choose whole grain pastas when selecting my foods." C. "I should decrease my consumption of foods high in potassium." D. "I can eat dairy products because they do not have much sodium."

A nurse is developing a teaching plan for a client who has dysphagia & is being discharged home w/a prescription for a mechanical soft diet. Which of the following foods should the nurse include in the plan? A. Raisins B. Skim milk C. Apple slices D. Mashed potatoes

A nurse is teaching an older adult client about measures to reduce the risk of osteomalacia. Which of the following instructions should the nurse include in the teaching? A. Consume 20 mcg of vitamin D daily. B. Avoid foods rich in antioxidants. C. Increase intake of foods high in purine. D. Take 150 mg of vitamin E daily.

A nurse is caring for a client who as a new prescription for PN containing a mixture of dextrose, amino acids, & 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

A nurse is caring for a client who develops diarrhea while receiving a continuous enteral tube feeding. Which of the following actions should the nurse take? A. Provide a low-protein formula B. Elevate the HOB to 30 deg. C. Switch to intermittent feedings D. Warm the formula to room temp RATIONALE: D. A client can develop diarrhea if the formula is too cold.

A nurse in a clinic is reviewing the lab findings of a client who began a DASH diet following a recent dx of HTN. Which of the following lab findings indicates the client has reached 1 of the goals of the DASH diet? A. Sodium 150 mEq/L B. Chloride 106 mEq/L C. Fasting glucose 130 mg/dL D. Total cholesterol 190 mg/dL

A nurse is teaching a client who has chronic kidney disease about limiting her calcium intake. Which of the following food choices should the nurse inform the client contains the highest amount of Ca & should be limited in her diet? A. 1 cup low-fat yogurt B. 1 oz cheddar cheese C. 1 egg D. 1/2 cup spinach RATIONALE: A This contains about 314 mg per cup, spinach contains about 122 mg per cup, egg contains 25 mg, cheddar cheese contains 214 mg per oz

A nurse is teaching a client about maximizing absorption when taking calcium supplements. Which of the following instructions should the nurse include in the teaching? A. "Take a supplement that contains vitamin D." B. "Take the supplement w/a full glass of water." C. "Take a 1000 mg supplement in the morning w/food." D. "Take the supplement w/a sublingual vitamin B12 tablet."

A nurse is providing teaching to a client who is at 24 weeks of gestation & reports constipation. Which of the following instructions should the nurse include in the teaching? Select all that apply. A. Drink eight 240 mL (8 oz) glasses of water daily B. Eat small amounts of food frequently C. Increase daily fiber intake D. Use a glycerin suppository every other day E. Perform exercises regularly using large muscle groups

A nurse is providing teaching to a client who has DM & an HbA1c of 8.7%. Which of the following statements by the client indicates understanding of this lab value? A. "I should have gone to my exercise class yesterday." B. "This shows that my result is finally within normal range." C. "This shows that I have not been following my diet." D. "I should have my blood work done 1st thing in the morning."

A nurse is providing info to a client who has a new prescription for atorvastatin. Which of the following beverages should the nurse include in the info as a contraindication for taking this med? A. Orange juice B. Coffee C. Grapefruit juice D. Milk

A nurse is caring for a client who is receiving continuous enteral tube feedings. Which of the following actions should the nurse take to prevent aspiration? A. Monitor gastric residuals every 4 hr B. Maintain elevation of the head of the bed at 15 deg. C. Confirm proper tube placement by radiograph every 24 hr D. Flush tubing w/30 mL water before and after meds

A nurse is providing teaching to a client who is a vegetarian & requires an increase in zinc intake. Which of the following foods is the best source of zinc? A. Pineapple B. Green grapes C. Cauliflower D. Pinto beans

A nurse is assessing the meal pattern of a client who has diverticular disease & a prescription for a high-fiber diet. Which of the following food choices by the client contains the most fiber? A. 1 medium banana B. 1/2 cup cooked oatmeal C. 1 medium apple w/skin D. 1/2 cup bran cereal

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? A. Legumes B. Cottage cheese C. Peanut butter D. Whole grain cereal

A nurse is teaching an older adult client about nutritional recommendation. Which of the following statements should the nurse make? A. "You should increase your daily calorie intake." B. "You should increase your daily protein intake." C. "You receive an adequate amount of calcium from your diet, so a supplement is not recommended." D. "You receive an adequate amount of vitamin D from sun exposure, so it is not necessary to take a supplement."

A nurse is evaluating a client who is receiving continuous enteral feeding & has diarrhea. Which of the following actions should the nurse take to redact the client's diarrhea? A. Flush the client's feeding tube B. Administer promethazine to the client C. Decrease the rate of the feeding D. Check the client's gastric residual

A nurse is providing dietary teaching for a client who is postop following gastric bypass. Which of the following instructions should the nurse include? A. Eat 6 small meals per day B. Start each meal w/a protein C. Complete each meal even if feeling full D. Plan to eat each meal over 15 min

A nurse is caring for a client who has DM and reports feeling dizzy, weak, and shaky. Which of the following is the priority action by the nurse? A. Offer the client 180 mL (6 oz) of orange juice B. Document the client's intake from the most recent meal C. Teach the client about manifestations of hypoglycemia D. Check the client's blood glucose level

A nurse is caring for a client who is receiving radiation therapy. The client reports a metallic taste in his mouth while eating. Which of the following actions should the nurse take? Select all that apply. A. Provide 3 large meals/day B. Off...