Terms in this set (30)
A client reports fatigue, feeling foggy, muscle cramps, constipation, and headaches, and states that her heart feels like it is
"fluttering" since being on a high-protein, no-carb diet. Which information should the nurse give the client to educate her
about the importance of eating healthy carbohydrates? Select all that apply.
1. Complex carbohydrates supply energy to muscles, organs, and the brain.
2. Without carbohydrates, the body has to resort to using protein for energy, which then cannot rebuild tissue or
maintain/repair body tissue.
3. Healthy carbohydrates aid in the absorption of sodium and the excretion of calcium.
4. Healthy carbohydrates enhance insulin secretion, which is needed for cellular use of glucose.
5. Healthy carbohydrates regulate fluid balance so the body does not become dehydrated.
1, 2, 3, 4
What should the nurse monitor for in a client who takes vitamins A, D, E, and K supplements daily?
1. Toxicity
2. Dehydration
3. Impaired iron absorption
4. Impaired metabolism
1
A client who suffers from anorexia nervosa should be assessed for complications of which situation?
1. A weakened immune system and hormonal imbalance
2. Obesity, diabetes, and hypertension
3. Equal balance of kilocalories and energy expended
4. Altered fluid balance leading to dehydration
1
What factors regarding nutrition should the nurse consider when working with an older adult client? Select all that apply.
1. Tooth loss and gum disease limit chewing ability.
2. It is not unusual for older adults to lose interest in eating and for the thirst sensation to decrease.
3. The ability to taste and smell diminishes with age, and many clients find some diets unappealing.
4. Arthritic hands may create difficulty preparing and eating food.
5. Dietary patterns are not a consideration for aging adults, who tend to eat what they want when they want.
1, 2, 3, 4
A nurse is teaching a client with heart disease about following a low-fat diet. Which foods would a nurse include in a list of
high-fat foods to avoid?
1. Chocolate milk
2. Avocados
3. Salmon
4. Cashews
1
, The nurse is teaching a client who has iron-deficiency anemia about foods that should be included in the diet. The nurse
can determine that the client understands these instructions if the client chooses which foods from a menu?
1. An orange with fortified cereal
2. Nuts and seafood
3. Bacon and eggs
4. Avocados and figs
1
As a nurse working in a bariatric clinic, you are conducting a presurgery assessment for a 24-year-old client. Which
anthropometric measurements should be taken? Select all that apply.
1. Skinfold measurements
2. Hydrodensitometry
3. Abdominal circumference
4. Waist-to-hip ratio
5. Body mass index
6. Blood glucose levels
1, 2, 3, 4, 5
A postoperative client has been placed on a clear liquid diet. Which item should the nurse offer the client?
1. Frozen flavored ice
2. Milkshake
3. Orange juice
4. Yogurt
1
A client has imbalanced nutrition and weight loss from colon cancer and depression. What action should the nurse take?
1. Encourage family members to bring foods the client likes to eat.
2. Refer the client for appropriate counseling.
3. Suggest community resources for access to food.
4. Recognize factors contributing to being underweight.
1
An overweight client wants to lose weight. What is a realistic goal for the client to set?
1. Strive to burn at least 500 to 1,000 calories more than consumed each day.
2. Plan to lose 3 to 4 pounds per week.
3. Set outcome goals that can be reached.
4. Review goals daily and adjust as needed.
1
While receiving nutrition through a gastric tube, a client with a tracheostomy tube states feeling full and nauseated. What
should the nurse do next?
1. Stop the feeding, assess the client, flush the tube, wait an hour, and then measure gastric contents and restart the
feeding at a slower rate.
2. Cuff the tracheostomy tube and keep inflated for at least 15 minutes afterward to prevent aspiration.
3. Remove any enteral feeding solution remaining in the tube. Try instilling 5 mL of warm water into the tube and clamping
the tube for 5 minutes.
4. Turn the client onto their left side.
1
A client reports fatigue, feeling foggy, muscle cramps, constipation, and headaches, and states that her heart feels like it is
"fluttering" since being on a high-protein, no-carb diet. Which information should the nurse give the client to educate her
about the importance of eating healthy carbohydrates? Select all that apply.
1. Complex carbohydrates supply energy to muscles, organs, and the brain.
2. Without carbohydrates, the body has to resort to using protein for energy, which then cannot rebuild tissue or
maintain/repair body tissue.
3. Healthy carbohydrates aid in the absorption of sodium and the excretion of calcium.
4. Healthy carbohydrates enhance insulin secretion, which is needed for cellular use of glucose.
5. Healthy carbohydrates regulate fluid balance so the body does not become dehydrated.
1, 2, 3, 4
What should the nurse monitor for in a client who takes vitamins A, D, E, and K supplements daily?
1. Toxicity
2. Dehydration
3. Impaired iron absorption
4. Impaired metabolism
1
A client who suffers from anorexia nervosa should be assessed for complications of which situation?
1. A weakened immune system and hormonal imbalance
2. Obesity, diabetes, and hypertension
3. Equal balance of kilocalories and energy expended
4. Altered fluid balance leading to dehydration
1
What factors regarding nutrition should the nurse consider when working with an older adult client? Select all that apply.
1. Tooth loss and gum disease limit chewing ability.
2. It is not unusual for older adults to lose interest in eating and for the thirst sensation to decrease.
3. The ability to taste and smell diminishes with age, and many clients find some diets unappealing.
4. Arthritic hands may create difficulty preparing and eating food.
5. Dietary patterns are not a consideration for aging adults, who tend to eat what they want when they want.
1, 2, 3, 4
A nurse is teaching a client with heart disease about following a low-fat diet. Which foods would a nurse include in a list of
high-fat foods to avoid?
1. Chocolate milk
2. Avocados
3. Salmon
4. Cashews
1
, The nurse is teaching a client who has iron-deficiency anemia about foods that should be included in the diet. The nurse
can determine that the client understands these instructions if the client chooses which foods from a menu?
1. An orange with fortified cereal
2. Nuts and seafood
3. Bacon and eggs
4. Avocados and figs
1
As a nurse working in a bariatric clinic, you are conducting a presurgery assessment for a 24-year-old client. Which
anthropometric measurements should be taken? Select all that apply.
1. Skinfold measurements
2. Hydrodensitometry
3. Abdominal circumference
4. Waist-to-hip ratio
5. Body mass index
6. Blood glucose levels
1, 2, 3, 4, 5
A postoperative client has been placed on a clear liquid diet. Which item should the nurse offer the client?
1. Frozen flavored ice
2. Milkshake
3. Orange juice
4. Yogurt
1
A client has imbalanced nutrition and weight loss from colon cancer and depression. What action should the nurse take?
1. Encourage family members to bring foods the client likes to eat.
2. Refer the client for appropriate counseling.
3. Suggest community resources for access to food.
4. Recognize factors contributing to being underweight.
1
An overweight client wants to lose weight. What is a realistic goal for the client to set?
1. Strive to burn at least 500 to 1,000 calories more than consumed each day.
2. Plan to lose 3 to 4 pounds per week.
3. Set outcome goals that can be reached.
4. Review goals daily and adjust as needed.
1
While receiving nutrition through a gastric tube, a client with a tracheostomy tube states feeling full and nauseated. What
should the nurse do next?
1. Stop the feeding, assess the client, flush the tube, wait an hour, and then measure gastric contents and restart the
feeding at a slower rate.
2. Cuff the tracheostomy tube and keep inflated for at least 15 minutes afterward to prevent aspiration.
3. Remove any enteral feeding solution remaining in the tube. Try instilling 5 mL of warm water into the tube and clamping
the tube for 5 minutes.
4. Turn the client onto their left side.
1
