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NURSING:ATI NUTRITION TEST BANK SPRING BEST REVISION PAPER TESTED AND VERIFIED FOR A+ ACHIEVERS
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NURSING:ATI NUTRITION TEST BANK SPRING BEST REVISION PAPER TESTED AND VERIFIED FOR A+ ACHIEVERS
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NUTRITION PROCTORED RECAPITULATIONNURSING:ATI NUTRITION TEST BANK SPRING BEST REVISION PAPER TESTED AND VERIFIED FOR A+ ACHIEVERS 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
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
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
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
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.
6.A nurse is caring for four clients. The nurse should plan to administer total parenteral nutrition for which of the following clients? NUTRITION PROCTORED RECAPITULATION
•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
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
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.
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
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.
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.
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.
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