ATI NUTRITION PROCTORED 70
QUESTIONS AND ANSWERS
1. 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: Potatoes
2. A nurse is preparing g to teach a group of clients about vitamins and
minerals. The
nurse should include in the teaching that which of the following minerals
is necessary for the transmission of nerve impulses?
Phosphorus
Calcium
Chloride
Zinc: Calcium
3. A nurse is caring for a client who has a body mass index (BMI) of 30.
Four weeks
after nutritional counseling, which of the following evaluation findings
indicates the plan of care was followed?
BMI of 25
Weight gain of 1.8kg
BMI of 33
Weight loss of 2.7kg: Weight loss of 2.7kg
4. A nurse is caring for a client who follows the dietary laws of Orthodox
Judaism.
Which of the following meal choices should the nurse request for the client?
Turkey and cheese sandwich
,Spaghetti with tomato sauce
Pork chop and applesauce
Scrambled eggs and bacon: Spaghetti with tomato sauce
5. A nurse is a long-term care facility is developing strategies to promote
increased
food intake for an older adult client. Which of the following
interventions should the nurse implement?
Offer sugar substitutes to increase the client's appetite.
Provide opportunities to eat three large meals per day.
Provide entertainment while the client is eating.
Offer finger foods at mealtime: Offer finger foods at mealtime.
6. A nurse is caring for four clients. The nurse should plan to administer
total parenteral nutrition for which of the following clients?
A client who is postoperative following a laminectomy and is receiving IV
PCA
A client who has dysphagia and does not recognize his family
A client who has COPD and is going home with oxygen
A client who has colon cancer and will undergo a hemicolectomy: A client
who has colon cancer and will undergo a hemicolectomy
7. A nurse is performing a nutritional evaluation for a client who reports
paresthesia
of the hands and feet. The nurse should identify this manifestation as
an indication of which of the following dietary deficiencies?
Iron
Riboflavin
Vitamin C
Vitamin B12: Vitamin B12
8. A nurse is caring for a client who reports she is having difficulty losing
weight.
Which of the following responses by the nurse is appropriate?
Eat small portions of the high-calorie foods first.
Set a goal and you will be able to attain it.
It is helpful to self-monitor your eating.
, Taste food while cooking to help curb your appetite.: Eat small portions of the
high-calorie foods first
9. A nurse is providing discharge teaching about food choices to a client
who has
hypokalemia. Which of the following foods should the nurse identify as
the best source of potassium? 1 cup grapes
1 cup shredded lettuce
1 cup cooked tomatoes
1 cup apple slices: 1 cup cooked tomatoes
10. A nurse is providing teaching to an obese client who has gestational
diabetes and
is at 25 weeks of gestation. Which of the following statements made by
the client indicates a need for further teaching?
This does not mean that my baby will have this disease.
This means that I will have diabetes for the rest of my life.
If I feel dizzy, I should drink six ounces of a non-diet soda.
Being obese might be one reason why I developed diabetes.: This means that
I will have diabetes for the rest of my life
11. A nurse is planning care for a client who has ascites secondary to liver
disease.
Which of the following interventions should the nurse include in the plan of
care?
Reduce complex carbohydrates to 30% of total calories.
Restrict protein intake to less than 0.8 g/kg/day.
Decrease daily caloric intake by 20%.
Limit sodium to 2000 mg or less per day.: Limit sodium to 2000 mg or less per
day.
12. A nurse is planning eating strategies with a client who has nausea from
equilibrium imbalance. Which of the following strategies should the nurse
recommend?
Encourage the client to eat even if nauseated.
Provide low-fat carbohydrates with meals.
Limit fluid intake between meals.
Serve hot foods at mealtime.: Provide low-fat carbohydrates with meals
QUESTIONS AND ANSWERS
1. 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: Potatoes
2. A nurse is preparing g to teach a group of clients about vitamins and
minerals. The
nurse should include in the teaching that which of the following minerals
is necessary for the transmission of nerve impulses?
Phosphorus
Calcium
Chloride
Zinc: Calcium
3. A nurse is caring for a client who has a body mass index (BMI) of 30.
Four weeks
after nutritional counseling, which of the following evaluation findings
indicates the plan of care was followed?
BMI of 25
Weight gain of 1.8kg
BMI of 33
Weight loss of 2.7kg: Weight loss of 2.7kg
4. A nurse is caring for a client who follows the dietary laws of Orthodox
Judaism.
Which of the following meal choices should the nurse request for the client?
Turkey and cheese sandwich
,Spaghetti with tomato sauce
Pork chop and applesauce
Scrambled eggs and bacon: Spaghetti with tomato sauce
5. A nurse is a long-term care facility is developing strategies to promote
increased
food intake for an older adult client. Which of the following
interventions should the nurse implement?
Offer sugar substitutes to increase the client's appetite.
Provide opportunities to eat three large meals per day.
Provide entertainment while the client is eating.
Offer finger foods at mealtime: Offer finger foods at mealtime.
6. A nurse is caring for four clients. The nurse should plan to administer
total parenteral nutrition for which of the following clients?
A client who is postoperative following a laminectomy and is receiving IV
PCA
A client who has dysphagia and does not recognize his family
A client who has COPD and is going home with oxygen
A client who has colon cancer and will undergo a hemicolectomy: A client
who has colon cancer and will undergo a hemicolectomy
7. A nurse is performing a nutritional evaluation for a client who reports
paresthesia
of the hands and feet. The nurse should identify this manifestation as
an indication of which of the following dietary deficiencies?
Iron
Riboflavin
Vitamin C
Vitamin B12: Vitamin B12
8. A nurse is caring for a client who reports she is having difficulty losing
weight.
Which of the following responses by the nurse is appropriate?
Eat small portions of the high-calorie foods first.
Set a goal and you will be able to attain it.
It is helpful to self-monitor your eating.
, Taste food while cooking to help curb your appetite.: Eat small portions of the
high-calorie foods first
9. A nurse is providing discharge teaching about food choices to a client
who has
hypokalemia. Which of the following foods should the nurse identify as
the best source of potassium? 1 cup grapes
1 cup shredded lettuce
1 cup cooked tomatoes
1 cup apple slices: 1 cup cooked tomatoes
10. A nurse is providing teaching to an obese client who has gestational
diabetes and
is at 25 weeks of gestation. Which of the following statements made by
the client indicates a need for further teaching?
This does not mean that my baby will have this disease.
This means that I will have diabetes for the rest of my life.
If I feel dizzy, I should drink six ounces of a non-diet soda.
Being obese might be one reason why I developed diabetes.: This means that
I will have diabetes for the rest of my life
11. A nurse is planning care for a client who has ascites secondary to liver
disease.
Which of the following interventions should the nurse include in the plan of
care?
Reduce complex carbohydrates to 30% of total calories.
Restrict protein intake to less than 0.8 g/kg/day.
Decrease daily caloric intake by 20%.
Limit sodium to 2000 mg or less per day.: Limit sodium to 2000 mg or less per
day.
12. A nurse is planning eating strategies with a client who has nausea from
equilibrium imbalance. Which of the following strategies should the nurse
recommend?
Encourage the client to eat even if nauseated.
Provide low-fat carbohydrates with meals.
Limit fluid intake between meals.
Serve hot foods at mealtime.: Provide low-fat carbohydrates with meals
