Nclex-PN Nutrition Full Exam 2023, Questions & Answers (With Rationales) All Correct

Nclex-PN Nutrition Full Exam 2023, Questions & Answers (With Rationales) All Correct-A hospitalized client is a lacto-vegetarian. Which food item should the nurse remove from the meal tray? 1.Eggs 2.Milk 3.Cheese 4.Broccoli - 1. Eggs (Rationale: Lacto-vegetarians eat milk, cheese, and dairy foods but avoid meat, fish, poultry, and eggs.) A clear liquid diet has been prescribed for a client with gastroenteritis. Which item is appropriate to offer to the client? 1.Soft custard 2.Orange juice 3.Clam chowder 4.Fat-free beef broth - 4. Fat-free beef broth (Rationale: A clear liquid diet consists of foods that are relatively transparent. Soft custard and orange juice would be included in a full liquid diet because they are opaque, not clear. Clam chowder is opaque and also includes pieces of clams, thus eliminating it from a full liquid diet.) A client with heart disease is instructed regarding a low-fat diet. The nurse determines that the client understands the diet if the client states to avoid which food item? 1.Apples 2.Cheese 3.Oranges 4.Skim milk - 2. Cheese Rationale: Fruits, vegetables, and skim milk contain minimal amounts of fat. Cheese is high in fat. The nurse reinforces instructions to a client to increase the amount of riboflavin in the diet. The nurse should tell the client to select which food item that is high in riboflavin? 1.Milk 2.Tomatoes 3.Citrus fruits 4.Green, leafy vegetables - 1.Milk Rationale: Food sources of riboflavin include milk, lean meats, fish, and grains. Tomatoes and citrus fruits are high in vitamin C. Green leafy vegetables are high in folic acid. A client with a burn injury is transferred to the nursing unit, and a regular diet has been prescribed. The nurse encourages the client to eat which dietary items to promote wound healing? 1. Veal, potatoes, gelatin, and orange juice 2. Chicken breast, broccoli, strawberries, and milk 3. Peanut butter and jelly sandwich, cantaloupe, and tea 4. Spaghetti with tomato sauce, garlic bread, and ginger ale - 2. Chicken breast, broccoli, strawberries, and milk Rationale: Protein and vitamin C are necessary for wound healing. Poultry and milk are good sources of protein. Broccoli and strawberries are good sources of vitamin C. Peanut butter is a source of niacin. Gelatin and jelly have no nutrient value. Spaghetti is a complex carbohydrate. The nurse is reinforcing instructions to a client on how to decrease the intake of potassium in the diet. The nurse determines the need for further teaching if the client selects which foods to include in the diet? *Select all that apply.* 1.Eggs 2.Bread 3.Lettuce 4.Potatoes 5.Avocados 6.Salt substitute - 4. Potatoes 5. Avocados 6. Salt substitute Rationale: Potatoes and avocados are potassium-containing foods and should be avoided if on a potassium-restricted diet. Salt substitute, often potassium chloride used in place of regular salt (sodium chloride), is a source of potassium. Eggs, bread, and lettuce are all foods low in potassium and are allowed in a potassium-restricted diet. The nurse is reinforcing instructions to a client regarding how to decrease the intake of phosphorus in the diet. The nurse should tell the client that which food items are allowed with few restrictions in a phosphorus-restricted diet? *Select all that apply.* 1. Fish 2. Apples 3. Almonds 4. White bread 5. Egg whites 6. Whole-grain pasta - 2. Apples 4. White bread 5. Egg whites Rationale: Phosphorus is in many foods, especially meats, dairy, and whole grains. Foods low in phosphorus include apples, white bread, and egg whites. Fish, almonds, and whole grain pasta have significant amounts of phosphorus. The nurse is asked to assist with preparing a client who will be receiving a continuous total parenteral nutrition (TPN) solution via a central line. The nurse plans to institute which interventions for this client related to the TPN? *Select all that apply.* 1. Central line dressing changes per protocol 2. Blood glucose monitoring around the clock 3. Monitoring central venous pressure every shift 4. Using an electronic infusion pump with the infusion 5. Applying sequential compression devices (SCD) to the legs 6. Reviewing prescribed blood laboratory values including electrolytes - 1. Central line dressing changes per protocol 2. Blood glucose monitoring around the clock 4. Using an electronic infusion pump with the infusion 6. Reviewing prescribed blood laboratory values including electrolytes Rationale: The client receiving TPN is at an increased risk for fluid and electrolyte imbalance, hyperglycemia, and infection. The central line dressing is changed according to protocols set up to prevent infection. The TPN rate of infusion needs to be closely regulated with use of an electron infusion pump. The TPN contains increased concentration of glucose, so the blood glucose levels are monitored around the clock. Blood laboratory values are monitored often (3 times per week) because the electrolyte balance is totally dependent on the prescribed TPN solution. The TPN formula is adjusted and prescribed according to the client's laboratory results. Administration of TPN does not involve monitoring central venous pressure although that is possible through a central intravenous line. The client will be able to ambulate and so SCD are not required but may be prescribed for other reasons. The nurse needs to increase the calcium in the diet of a client who is lactose intolerant. Which food items should the nurse encourage? *Select all that apply.* 1.Milk 2.Tofu 3.Cheese 4.Broccoli 5.Sardines 6.Mustard greens - 2. Tofu 4. Broccoli 5. Sardines 6. Mustard greens Rationale: Lactose-intolerant clients should not eat dairy products. Therefore, these clients need high-calcium foods from nondairy sources. Tofu, broccoli, mustard greens, and sardines are foods that are high in calcium that do not come from dairy sources. Although milk and cheese are high in calcium, they are dairy products, which lactose-intolerant clients need to avoid.