Celiac disease vitamins - Study guides, Class notes & Summaries

While doing a nutritional assessment of a low-income family, the community health nurse determines the family’s diet is inadequate in protein content. The nurse suggests which of the following foods to increase protein content with little increase in the food budget? Peas and Beans A client is suspected of having a fat-soluble vitamin deficiency. To assist the client with this deficiency, the nurse informs the client that: More exposure to sunlight and drinking milk could solve your ...

ATI Nutrition 2023 NGN Preparation Guide for Upcoming Exams Vitamin C Function ANSWER tissue building, metabolism, iron absorption Foods- citrus fruit juices, tomato, green leafy vegetables, peppers Deficiency of vitamin c- scurvy (symptoms)- bleeding, joint pain, swollen gums, increase intake during times of stress and illness Smokers need more vitamin C Water soluble vitamins ANSWER Vitamin c, b-complex, thiamin b1 riboflavin b2, niacin b3 pyridoxine b6, pantothenic acid, biotin, fola...

HESI nutrition Exam Questions with Correct Answers The parents of a 6-year-old child with celiac disease tell the school nurse that their child becomes dejected because she is not able to eat snack foods like the rest of her class and friends. What snack can the nurse recommend that is safe for the child to eat - Answer-tortilla chips Products composed of corn, rice, and millet do not contain gluten and are permitted on a low-gluten diet; tortilla chips are made from corn flour. Pretzels co...

  The nurse is reviewing medical prescriptions for newly admitted clients. It would be a priority for the nurse to follow up with the physician if a client with (a) a potassium level of 4.5mEq/L has Kayexalate (sodium polystyrene) prescribed (b) a Dilantin (phenytoin) level of 8 mcg/ml is placed on seizure precautions(c) sensitivity to Aspirin (acetylsalicylic acid) is prescribed Tylenol (acetaminophen) (d) sensitivity to Penicillin is prescribed Zithromax (azithromycin) 2. The nurse fr...

PE EXAM Questions With Correct Answers Which describes the correct order of events in the spread of disease? pathogens → exposure → sickness sickness → pathogens → exposure exposure → sickness → transmission transmission → exposure → sickness - answerpathogens → exposure → sickness Which disease can be treated with an antibiotic? malaria strep throat chicken pox athlete's foot - answerstrep throat Which part of the immune system is a physical barrier? skin tears...

ATI Nutrition Proctored Exam Questions and Answers 2021 (Verified Answers) Foods high in potassium: apricots bananas potatoes tomatoes avocado fish spinach beans A nurse is reinforcing diet teaching to a client who has type 2 DM. Which of the following should the nurse include in the teaching? Select all that apply. A. Carbs should comprise 55% of daily caloric intake B. Use hydrogenated oils for cooking C. Table sugar may be added to cereals D. Drink an alcoholic beverage w/me...

WCU Patho Week 7 - Ch. 36, 37, 38, 41 Exam with 100% correct Answers 2024 Gastroesophageal Reflux Disease (GERD) Description -Answer-Backflow of gastric contents into esophagus through lower esophageal sphincter (LES) Inflammation caused by reflux of highly acidic material (esophagitis) GERD Comfort Treatment -Answer-Over-the-counter antacids and histamine-blocking medications GERD Hospital Treatment -Answer-Proton pump inhibitors (PPI) halts and reverses changes of chronic GERD Reflux ...

Jean Inman: Domain II MNT questions with correct answers Ulcer: Definition Correct Answer-A sore that develops on the lining of the esophagus, stomach, or small intestine. Ulcer: Treatment Correct Answer-- Antibiotics (kill H. pylori bacteria) - Drug therapy: Cimetidine, Ranitidine - H2 blocker to decrease acid secretion - Diet as tolerated - Omit cayenne, black pepper, chili powder, avoid excess alcohol, black pepper Hiatal Hernia: Definition Correct Answer-Condition in which part of ...

MIDTERM Question 1 4 / 4 pts (CO 1) The primary method used to preserve seafood is: Correct! adding salt. smoking. drying. adding sugar. Chapter 18 Question 2 0 / 4 pts (CO 1) Which of the following temperature ranges provides optimal growth for the majority of food-borne microbes? 20-40 °F 40-60 °F 60-80 °F Correct Answer 80-100 °F Chapter 18 Question 3 4 / 4 pts (CO 1) Which of the following is NOT a recommended method for preventing cross- contamination? washing utensils and cutting board...

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