Nutrition ATI 83 Questions PDF

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ATI Dynamic quiz Nutrition...

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1. A nurse is reviewing a laboratory findings of a client who has protein-calorie malnutrition. What findings should the nurse expect? *Decreased Albumin - A decrease in the albumin level can be an indication of long-term protein depletion. Other potential conditions that result in decreased albumin levels include burns, wound drainage, and impaired hepatic function 2. A nurse is planning an in-service training session about nutrition. Which of the following pieces of information should the nurse include? *Protein serves as an energy source when other sources are adequate - Protein is used as an energy source for the body when carbohydrates and fat stores are unavailable or depleted 3. A nurse is providing teaching to a client who has gout and urolithiasis. The client asks how to prevent future uric acid stones. Which of the following suggestions should the nurse provide? (Select all that apply.) A. Take allopurinol as prescribed B. Exercise several times a week C. Limit intake of foods high in purine -The nurse should inform the client that allopurinol is an antigout medication that reduces uric acid, which helps prevent uric acid stone formation. Immobility is a risk factor for stone formation; therefore, the client should maintain a healthy lifestyle, including regular exercise. Purine increases the risk of uric acid stone formation; organ meats, poultry, fish, red wine, and gravy are high in purine 4. A nurse is caring for a client who has a new diagnosis of pernicious anemia. The nurse should expect the client's provider to prescribe which of the following medications for this client? C. Vitamin B12 5. A nurse is educating a client who is at 10 weeks gestation and reports frequent nausea and vomiting. Which of the following statements should the nurse include in the teaching? D. "You should eat dry foods that are high in carbohydrates when you wake up." Check Answer - The nurse should instruct the client to eat foods that are high in carbohydrates such as dry toast or crackers upon waking or when nausea occurs. 6. A nurse is providing teaching for a client who has a prescription for a low-sodium diet to manage hypertension. Which of the following statements by the client indicates an understanding of the teaching? A. "I can snack on fresh fruit - The nurse should identify that fresh fruits contain little to no sodium and are a good snack for a client who has hypertension. 7. A nurse is caring for a client who is recovering at home after inpatient treatment for burn injuries. To increase the protein density of the client's meals, which of the following recommendations should the nurse make to the client's caregiver? D. Add chopped hard-boiled eggs to soups and casseroles - Eggs are a good source of protein. Adding them to combination foods and coating meats with raw eggs before breading and cooking increases the protein density of those foods.

8. A nurse is providing postoperative teaching about the management of dumping syndrome to a client who had a partial gastrectomy. Which of the following instructions should the nurse include in the teaching? D. "Eat protein with each meal” - The nurse should instruct the client to eat meals that are high in protein and fat with low to moderate carbohydrate content. Protein should be included in every meal because it delays digestion, which helps reduce the manifestations of dumping syndrome. 9. A nurse is caring for an infant who has gastroenteritis and is dehydrated. Which of the following characteristics places the infant at a higher risk of electrolyte imbalances compared to an adult client? B. Longer intestinal tract - Compared to adults or older children, infants have a longer intestinal tract. This results in greater fluid losses, especially through diarrhea. 10. A nurse is conducting dietary teaching for a client who has AIDS. Which of the following instructions should the nurse include in the teaching? C. Use a separate cutting board for poultry - The nurse should instruct the client to use a separate cutting board for raw poultry. Raw poultry can contain bacteria such as salmonella, which may contaminate other foods or work surfaces. Using a separate cutting board prevents cross-contamination of work surfaces when preparing food. 11. A nurse is teaching an assistive personnel (AP) about dietary restrictions for a client who is taking phenelzine to treat depression. The AP's selection of which of the following foods for the client’s lunch indicates an understanding of the teaching? B. Chicken salad - Phenelzine is an MAOI. Clients taking MAOIs must avoid foods that contain tyramine due to the potential for a dangerous food-drug interaction. Foods high in tyramine include those that are processed and aged, such as luncheon meats and cheeses. This menu selection does not contain food high in tyramine and indicates an understanding of the teaching. 12. A nurse is teaching a group of parents of toddlers about measures to reduce the risk of choking. Which of the following foods increase the risk of choking in toddlers? (Select all that apply.) A. Hot dogs B. Grapes C. Bagels D. Marshmallows - Foods that are shaped like a tube, such as hot dogs and grapes, place toddlers at risk for choking because they can completely block the throat when swallowed whole due to their shape and solidity. Foods that are hard to chew, such as bagels and marshmallows, place toddlers at risk for choking; if swallowed before they are adequately chewed, they can block the airway. 13. A nurse is assessing a client's nutritional status. The nurse determines the client is consuming 500 calories more per day than his energy level requires. If his dietary habits do not change, how long will it take the client to gain 4.5 kg (10 lb)? D. 10 weeks - Because 1 lb of body fat is equivalent to 3,500 calories, consuming 500 extra calories each day for 7 days would lead to a total of 3,500 calories and a 1 lb gain per week. At the rate of 1 lb per week, the client would gain 10 lb in 10 weeks.

14. A nurse is providing nutritional counseling for a client who is pregnant. Which of the following nutrients should the nurse instruct the client to increase in her daily diet? A. Iron - Iron supplements are recommended during pregnancy to promote adequate transfer of iron to the fetus and to support the expansion of the maternal RBC mass. 15. A nurse is conducting dietary teaching with a client who has a history of renal calculi. Which of the following instructions should the nurse include in the teaching? B. Drink 3.8 L (4 qt) of water throughout the day - The nurse should instruct the client to drink 3.8 L of water per day to keep urine diluted and decrease the risk of kidney stone formation. 16. A nurse is planning care for a client who is postoperative following a gastrectomy. Which of the following strategies should the nurse include to help prevent dumping syndrome? B. Eliminate simple sugars and sugar alcohols from the client's diet - Sugar, honey, and sugar alcohols (e.g. sorbitol and xylitol) increase hypertonicity and propel food through the intestines faster than food without sweeteners. 17. A nurse in a pediatric clinic is talking with the parent of a toddler who states that her child will not sit at the table to eat with the family. She asks the nurse for recommendations for "finger foods" for her child. Which of the following foods should the nurse suggest? A. Slices of ripe banana - Toddlers should have about 8 oz (1 cup) of fruit per day. Bananas are nutritious and, as long as they are soft, do not present a choking hazard for young children. 18. A nurse is reviewing the laboratory reports of a client who is receiving enteral feedings. Which of the following values indicates a complication of enteral feeding that the nurse should report to the provider? C. BUN 25 mg/dL - A BUN level of 25 mg/dL is above the expected reference range of 10 to 20 mg/dL and indicates dehydration, which is a complication of enteral feedings. The nurse should report this laboratory value to the provider. 19. A nurse is providing dietary teaching for a client with AIDS who has stomatitis of the mouth. Which of the following instructions should the nurse include in the teaching? A. "You can suck on popsicles to numb your mouth." - ." The nurse should instruct the client to suck on popsicles or ice chips, which can numb the mouth. 20. A nurse is teaching a client with chronic kidney disease about predialysis dietary recommendations. The nurse should recommending restricting the intake of which of the following nutrients? A. Protein B - Dietary restrictions for clients who have chronic kidney disease vary based on the degree of kidney function; however, most clients need protein limitations. Predialysis protein restriction can help preserve some kidney function.

21. A nurse is providing nutritional teaching to a group of clients. Which of the following definitions for the recommended dietary allowance (RDA) should the nurse include in the teaching? B. The RDA defines the level of nutrient intake that meets the needs of healthy people in various groups. - The RDA represents daily requirements considered adequate for healthy people. RDAs are based on estimated amounts for each nutrient, including additional amounts for individuals such as women or infants. 22. A nurse is providing teaching to a client who has type 2 diabetes mellitus. The client states, "I eat pasta every day. I can't imagine giving it up." Which of the following responses should the nurse provide? C. "You don’t have to give up pasta; just adjust the amount you eat." - The American Diabetes Association recommends individualizing carbohydrate restriction for each client. A careful assessment of the client’s usual dietary practices and modifications is an important part of teaching clients to manage this disorder. 23. A nurse is reviewing the laboratory results of a client who has end-stage renal disease and reports fatigue. The client's hemoglobin level is 8 g/dL. The nurse should expect a prescription for which of the following medications? A. Erythropoietin - Erythropoietin stimulates the production of RBCs and is used to treat anemia associated with chronic renal failure. 24. A nurse is caring for a client who has scurvy. Which of the following vitamin deficiencies should the nurse identify as the cause of this disease? C. Vitamin C - Vitamin C deficiency produces symptoms of scurvy such as delayed wound healing and capillary fragility. 25. A nurse is providing dietary teaching to a client who has chronic renal failure. Which of the following food choices by the client indicates an understanding of the teaching? B. Grilled fish - Protein choices, such as fresh fish or poultry, can minimize the risk of worsening chronic renal failure. 26. A nurse is caring for a client from the Middle East who has celiac disease. Which of the following actions should the nurse perform regarding the client's diet? C. Determine the client's dietary preferences - While generalizations are often made regarding the traditional eating practices of clients based on their cultural backgrounds, individual food choices can deviate from these generalizations. The nurse should assess the client's dietary habits before planning to meet dietary needs. 27. A nurse is providing teaching about food choices to a client who has diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching? D. "I should replace white bread with whole-grain bread." - Clients with diabetes mellitus have the same fiber requirements as the general population. Fiber content can be increased by substituting white bread, which is made with refined grains, with whole-grain bread, which retains the outer layer of the grain that is higher in fiber.

28. A nurse is planning care for a client who has anorexia and nausea due to cancer treatment. Which of the following interventions should the nurse include? D. Limit drinking liquids with food. - Drinking beverages with food leads to early satiety and bloating, which results in the client consuming fewer calories. 29. A nurse is teaching a group of clients about the functions of the liver and gallbladder. Which of the following should the nurse include in the teaching as the purpose of bile? A. Digesting fats - Bile is a product of the liver and aids in the digestion of fats. Incorrect Answers: B. Chyme is a semi-solid mixture of food and gastric secretions that is formed in the stomach. 30. A nurse is updating the plan of care for a client who has dumping syndrome. Which of the following instructions should the nurse include? D. Eat a source of protein with each meal - The nurse should include in the client's plan of care the instruction to eat a source of protein with each meal because protein delays gastric emptying. 31. A nurse is calculating the protein needs of a young adult client who weighs 132 lb. The RDA for protein for an adult who has no medical conditions is 0.8 g/kg. How many grams of protein per day should the nurse recommend for this client? 48 - 132/2.2 = 60 kg 60 kg x 0.8 g = 48 g 32. A nurse is presenting an in-service training session about nutrition. Which of the following simple sugars should the nurse identify as the carbohydrate found in milk? A. Lactose - The nurse should identify that lactose is a form of sugar that is found in milk. 33. A nurse is caring for a client during her first prenatal visit and notes that she is lactose-33. intolerant. Which of the following foods should the nurse include on a list of calcium sources for this client? A. Collard greens -Collard greens are a good source of lactose-free calcium. One cup of collard greens provides approximately the same amount of calcium as the equivalent volume of 240 mL (8 oz) of milk. Collard greens also contain folic acid, which is a nutrient women should consume during pregnancy to prevent birth defects. 34. A nurse is providing teaching about nutrients to a client. Which of the following statements should the nurse include? C. "Protein builds and repairs body tissue." - The primary function of protein involves building and repairing body tissues (e.g. muscles, tendons, and collagen). The skin, hair, and nails are also made of protein structures. A diet that is low in protein can impair wound healing. 35. A nurse is providing teaching to the guardian of a child who has celiac disease. Which of the following foods should the nurse instruct the guardian to omit from the child's diet? D. Wheat bread

- Clients who have celiac disease should eliminate as much gluten as possible from their diets. Wheat, rye, and barley contain gluten and should be eliminated from the diet of a child who has celiac disease. 36. A nurse is caring for a client who has peripheral edema. The nurse should identify that which of the following nutrients regulates extracellular fluid volume? A. Sodium - Sodium regulates extracellular fluid balance, nerve impulse transmission, acid-base balance, and various other cellular activities. 37. A nurse is caring for a client who has a deficiency of vitamin D. Which of the following foods should the nurse recommend the client include in his diet? A. Whole milk - The fat-soluble vitamins (A, D, E, and K) require fatty substances or tissues to be dissolved and also require the presence of bile in the small intestine for absorption. Whole milk contains vitamins A and K and is often fortified with vitamin D. 38. A nurse is planning an in-service training session regarding nutrition. Which of the following minerals should the nurse identify as involved in oxygen transportation? B. Iron - Iron transports oxygen by means of hemoglobin and myoglobin. It is also a component of enzyme systems. 39. A nurse is caring for a client who has protein malnutrition. Which of the following foods should the nurse identify as a source of complete protein? A. Eggs - Complete proteins contain all of the essential amino acids to support growth and homeostasis. Examples of complete proteins include eggs, meat, poultry, seafood, milk, yogurt, cheese, soybeans, and soybean products. 40. A nurse is teaching the parent of a school-age child who has celiac disease. Which of the following foods selected by the parent indicates an understanding of the teaching? A. Corn tortilla with black beans - Children who have celiac disease are placed on a gluten-free diet. Gluten is found in wheat, rye, and barley. Selecting products made from corn indicates an understanding of the teaching, as corn and beans are gluten-free foods. 41. A nurse is presenting an in-service training session about nutrition. How many of the amino acids must be obtained from dietary intake? B. 9 - Proteins are made up of chains of amino acids, which are composed of carbon, hydrogen, oxygen, and nitrogen. Nine amino acids are considered essential for the human body and must be obtained from diet. These include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. 42. A nurse is providing teaching about nutritious diets to a group of adult women. Which of the following statements should the nurse include? C. "Include 2.5 cups of vegetables in your daily diet." - Nutritious diets contain a variety of foods to ensure the required daily allowance of nutrients is ingested. The nurse should instruct the women to include 2.5 cups of vegetables and 2 cups of

fruit in their daily diets. Fruits and vegetables should be a variety of colors to provide an assortment of nutrients. 43. A nurse is caring for a client who has diverticulitis and a new prescription for a lowfiber diet. Which of the following food items should the nurse remove from the client's meal tray? D. Coleslaw - Coleslaw contains raw cabbage, which is high in fiber. Clients who are following a low-fiber diet should avoid most raw vegetables. 44. A nurse is planning an in-service training session for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes plays a role in the digestion of protein? D. Pepsin - Pepsin is an enzyme secreted by the gastric mucosa that breaks down protein into polypeptides. Other enzymes such as trypsin and aminopeptidase further break down the polypeptides into amino acids, which can be used by the body. 45. A nurse is creating a plan of care for a client who adheres to Kosher dietary laws. Which of the following food selections should the nurse recommend? D. Grilled salmon - The nurse should recommend grilled salmon for a client who observes Kosher dietary laws. Grilled salmon is a fish with fins and scales, which can be consumed. Seafood with shells, such as lobster or crab, is prohibited. 46. A nurse is planning an in-service training session about nutrition. Which of the following statements should the nurse include in the teaching? A. "Fats provide energy - Fat serves as a stored energy source for the body, providing 9 cal/g of energy. 47. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following actions should the nurse take? B. Check the client’s capillary blood glucose level every 4 hr - The nurse should check the client’s capillary blood glucose level every 4 hours or according to facility policy due to the client’s risk of hyperglycemia while receiving TPN. The dextrose concentration in TPN increases the risk of this complication. 48. A nurse is caring for a client who has a BMI of 29 and expresses a desire to lose weight. Which of the following actions should the nurse take first? C. Determine the client's intention to change current eating habits - When using the nursing process, the nurse should first assess the client's readiness to commit to a change in behavior. 49. A nurse is caring for an older adult client who has dementia, gets up frequently to pace during meals, and eats sparingly. Which of the following actions should the nurse take? A. Provide finger foods for the client -. Provide finger foods for the client Finger foods will provide nutrition and accommodate the client's behavior.

50. A nurse is teaching about a low-cholesterol diet to a client who had a myocardial infarction. Which of the following meal selections by the client indicates an understanding of the teaching? A. Chicken breast and corn on the - The nurse should identify th...