ATI Nutrition Studienführer, Klassennotizen & Zusammenfassungen

Ati nutrition proctored final exam 2024/2025 updated solutions - questions with answers A nurse is providing dietary teaching to a client who has a new diagnosis of gastroesophageal reflux disease. Which of the following foods or beverages should the nurse recommended to minimize heartburn? Orange juice Decaffeinated coffee Peppermint Potatoes - ANSWERS Potatoes A nurse is preparing g to teach a group of clients about vitamins and minerals. The nurse should include in the teaching th...

ATI Nutrition FInal / ATI Nutrition Final PROCTORED 2023/2024

ATI Nutrition FInal / ATI Nutrition Final PROCTORED 2023 / 2025 Daily increase of _____ calories is recommended during the 2nd trimester of pregnancy - ANSWER-340 Daily increase of _____ calories is recommended during the 3rd trimester of pregnancy - ANSWER-452 Additional daily intake of _______ calories is recommended during first 6 months of breastfeeding - ANSWER-330

ATI Nutrition Final PROCTORED Exam Questions And Solutions A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/meals E. Protein foods can be substituted for carb foods - answers A, C, D Not B-hydrogenated oils contain trans...

A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a non-heme source of iron? A. Ground beef B. Dried beans C. Salmon D. Turkey - Answer B. Dried beans Dried beans provide non-heme iron, as do other legumes, vegetables, and grains. A, C, D are animal products, which provides heme iron A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight. Which of the following should be included in ...

ATI NUTRITION PROCTORED EXAM 2024| ACTUAL EXAM QUESTIONS WITH 100% CORRECT ANSWERS| ALREADY GRADED A+ 1 ) 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? 2 A) Cucumbers B) Blueberries C) Bananas D) Green beans - CORRECT ANSWERC) Bananas 3 ) A nurse is teaching a client who has Parkinson's disease and is prescribed an MAOI. Which of the following instructions should the nurse ...

A nurse in a provider's office is caring for a client. The nurse is planning dietary teaching for the client during the follow-up visit. Identify which of the following information the nurse should include. Select all that apply. - Quinoa is an acceptable grain to consume. - It is safe to use potato flour when cooking. - Black beans are a safe source of fiber. - Plain rice can cause flare-ups of abdominal symptoms. - Limit milk intake to no more than 2 cups per day. - Corn is an acce...

To assess a stroke patient for complications secondary to inadequate swallowing, the nurse should do which of the following? A) Auscultate the patient's lungs B) Place the tip of a tongue depressor on the patient's posterior tongue C) With a penlight, inspect teh patient's uvula and the soft palate D) Place fingers on the patient's throat tat he level of the larynx and ask him to swallow - correct answer A) Auscultate the patient's lungs ...

what is the best source of protein - correct answer Cottage cheese What lab data indicates that a pt is experiencing fluid overload? - correct answer pt who has a sodium level of 130 Post-op pt education for colostomy? - correct answer increase your intake of foods containing pectin Pt w a pressure wound injury, what finding should indicate to the ...

At beginning of client appointment, which should you complete? - correct answer -Provide privacy -Perform hand hygiene -introduce self -verify client identity using name and birthday General survey - correct answer -dark circles under eyes -facial edema -muscle atrophy -dry, cracked lips and pale flaky skin Obtain dietary history - correct answer ...