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ATI Nutrition Review (Test B) Exam With Complete Solution Influenza Vaccine Precautions (Chapter 41) A history of an EGG allergy can receive any recommended and age-app. flu vaccine, regardless of severity of allergy, but should be administer in a medical setting by a provider who can recognize/r...

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  • 24 juni 2024
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ATI Nutrition Review (Test B) Exam With
Complete Solution
Influenza Vaccine Precautions (Chapter 41)
A history of an EGG allergy can receive any recommended and age-app. flu vaccine, regardless of
severity of allergy, but should be administer in a medical setting by a provider who can
recognize/respond to severe allergic reactions


Dietary teaching about cancer prevention (Chapter 4)
1) Increase high-fiber plant-based foods, limit saturated and trans fat, limit sodium intake, avoid
excess alcohol intake, include regular physical activity.

2) Eat at least 2.5 cups of a variety of fruits/veggies daily, food HIGH in VITAMIN A (dark green, red
and orange veggies), VITAMIN C (citrus fruits), Cruciferous veggies (broccoli, cauliflower, cabbage).
Consume whole grains. AVOID meat made by smoking, picking, charcoal and grilling and use of nitrate
containing chemicals. Consume POLY and MONO-unsaturated fats. LIMIT alcohol.


GI Disorders: Food choices containing highest Fiber content (Chapter 13)
HIGH fiber diet prevents diverticulosis and diverticulitis by making easily passable stools which
reduces pressure within the colon.

Acute Diverticulitis = clear liquid diet until inflammation decreases then a HIGH FIBER, LOW FAT diet
indicated.

Clients req. instruction about diet adjustment based on need for an acute intervention/preventative
approach.


GI disorders: Teaching about a Low-Residue Diet (Chapter 13)
Low Fiber diets avoid food high in residue content (whole grain breads/cereals, raw fruits/veggies)
-Diets low in fiber = reduce the freq and volume of fecal output and slow transit time of food though
digestive tract.
-Low fiber diets = short term for those with diarrhea or malabsorption disorders.


Behavior modification for weight loss (chap 4)
Nurses should encourage favorable nutritional choices and can serve as informational resources for
clients regarding guidelines for healthy eating


Evaluating a client's knowledge of dietary recommendations during pregnancy (Chapter 7)
1st Trimester: weight gain = 1.1-4.4 lb

2nd/3rd: 2-4 lb/month

Normal weight (BMI 18.5-24.9) = 1 lb/week for a total for 28-40 lb

Underweight (<18.5) = just more than 1/week for a total of 28-40 lb

Overweight (25-29.9) = 0.66/week for total of 15-25 lb

Obese (>30) = 0.5/week for total of 11-20 lb


Interventions for nausea during pregnancy (Chapter 7)

, Eat dry crackers, toast, and salty or tart foods. AVOID alcohol, caffeine, fats, and spices.

Avoid drinking with meals, and do not take meds to control without checking with HCP.


Nutritional Recommendations for an Older Adult Client (Chapter 7)
Recommended amount for protein is unchanged in adults and older adults. But it is believed that
protein requirements increase in older adults.


Snack food Recommendations for a Toddler (Chapter 7)
Children increased risk for choking until age 4.
-Avoid foods with potential choking hazards. ALWAYS provide adult supervision when eating. During
food prep, cut small, bite-sized pieces that are easy to swallow.
-Do not allow child to drink/eat while playing or lying down.


Teaching about breastfeeding (Chapter 7)
AAP, WHO, HHS, and American College of Obstetricians and Gynecologists recommend that infants
receive breastmilk for first 6-12 months of age (exclusive), followed by BF with introduction of
complementary foods until at least 12 months.
-Then continuation of BF for as long as parents and infant desires.
-Short periods of BF can have physiological benefits.


Vitamin and Mineral Supplements During Pregnancy (Chapter 7)
Caffeine and Dairy products can interfere with absorption.
-Avoid when taking medication


Nutrition Assessment/Data collection: Manifestations of Malnutrition (Chapter 2)
Pitting Edema, Hair loss, wasted appearance.


Source of Nutrition: Best Source of Protein (Chapter 1)
Complete Proteins: Animal sources and Soy contain sufficient amounts of all nine essential amino
acids.


Sources of Nutrition: Identifying Potential adverse effects of mineral supplements (Chapter 1)
Findings of Excess: Constipation, renal stones, lethargy, depressed DTRs.


Teaching about foods containing folate (Chapter 1)
Liver, dark-green leafy veggies, OJ, and legumes.


Barriers to adequate nutrition: Discharge Ed for patient with COPD (Ch 22)
Dyspnea decreases energy available for eating. Soft, HIGH CAL foods are encouraged.


Cardio/Hematologic disorders: Potential food Interaction with an antihypertensive medication (Ch.
20)
Hyperkalemia (Nursing Actions)
-Monitor K+ levels (3.5-5)
-Advise against salt subs containing k+
-Monitor for manifestations such as numbness/tingling and paresthesia in hands and feet.

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