Exam (elaborations)
Chapter 19 Diet in Renal Disease
- Course
- Nutrition and Diet Therapy
- Institution
- University Of Pennsylvania
Chapter 19 Diet in Renal Disease
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Lutz, Nutrition and Diet Therapy 6e ETBChapter 19: Diet in Renal Disease
1. Compared with renal failure clients who are not on dialysis, clients on continuous ambulatory
peritoneal dialysis (CAPD) require:
1. The same amount of dietary protein
2. Less dietary protein
3. More dietary protein
4. A different kind of protein
Ans: 3
Feedback
1. A client on CAPD has an even higher protein need because he or she dialyzes
continuously. During dialysis, protein passes out of the blood with the waste
products and into the dialysate fluid. When the dialysate fluid is discarded, a
significant amount of protein is lost. A high-protein diet is necessary to
replenish the losses.
2. A client on CAPD has an even higher protein need because he or she dialyzes
continuously. During dialysis, protein passes out of the blood with the waste
products and into the dialysate fluid. When the dialysate fluid is discarded, a
significant amount of protein is lost. A high-protein diet is necessary to
replenish the losses.
3. A client on CAPD has an even higher protein need because he or she dialyzes
continuously. During dialysis, protein passes out of the blood with the waste
products and into the dialysate fluid. When the dialysate fluid is discarded, a
significant amount of protein is lost. A high-protein diet is necessary to
replenish the losses.
4. A client on CAPD has an even higher protein need because he or she dialyzes
continuously. During dialysis, protein passes out of the blood with the waste
products and into the dialysate fluid. When the dialysate fluid is discarded, a
significant amount of protein is lost. A high-protein diet is necessary to
replenish the losses.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
2. Most renal clients need to avoid salt substitutes because they often contain:
1. Phosphorus
2. Potassium
3. Protein
4. Calcium
Ans: 2
Feedback
, Lutz, Nutrition and Diet Therapy 6e ETB
1. Salt substitutes are very high in potassium, not phosphorus, and should be
avoided by renal clients.
2. Salt substitutes are very high in potassium and should be avoided by renal
clients.
3. Salt substitutes are very high in potassium, not protein, and should be avoided
by renal clients.
4. Salt substitutes are very high in potassium, not calcium, and should be
avoided by renal clients.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of
Risk Potential | Cognitive Level: Comprehension
3. Which of the following are high in potassium?
1. Grapes
2. Cranberry juice
3. Baked potatoes
4. Canned pears
Ans: 3
Feedback
1. Grapes are not high in potassium.
2. Cranberry juice is low in potassium
3. Baked potatoes are high in potassium.
4. Canned pears are not high in potassium.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension
4. Mr. S is being treated for renal calculi. The first priority for teaching self-care to this client is
to:
1. Increase fluid intake
2. Limit calcium and phosphorus intake
3. Restrict all protein from meat, fish, and poultry sources
4. Restrict high-purine foods, such as anchovies and liver
Ans: 1
Feedback
1. Any client with renal calculi should drink sufficient water to keep urine
volume above 2 liters per day to prevent the formation of concentrated urine
in which crystals are more likely to combine and precipitate.
2. Ensuring an adequate calcium intake is needed to prevent calcium oxalate
stones.
3. Protein need not be restricted for a client with renal calculi.
4. Restricting purines would be appropriate for gout.
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