Prime yourself for your Tests – Study Questions
Chapter 45
Nutrition
Fundamentals of Nursing, 9th Edition
MULTIPLE CHOICE
1.A nurse is teaching about the energy needed at rest to maintain life-sustaining activities for a
specific period of time. What is the nurse discussing?
a.
Resting energy expenditure (REE)
b.
Basal metabolic rate (BMR)
c.
Nutrient density
d.
Nutrients
2.In general, when a patient’s energy requirements are completely met by kilocalorie (kcal)
intake in food, which assessment finding will the nurse observe?
a.
Weight increases.
b.
Weight decreases.
c.
Weight does not change.
d.
Weight fluctuates daily.
3.A nurse is asked how many kcal per gram fats provided. How should the nurse answer?
a.
3
b.
4
c.
6
d.
9
4.A nurse is teaching a patient about proteins that must be obtained through the diet and cannot
be synthesized in the body. Which term used by the patient indicates teaching is successful?
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a.
Amino acids
b.
Triglycerides
c.
Dispensable amino acids
d.
Indispensable amino acids
5.A nurse is caring for a patient with a postsurgical wound. When planning care, which goal will
be the priority?
a.
Reduce dependent nitrogen balance.
b.
Maintain negative nitrogen balance.
c.
Promote positive nitrogen balance.
d.
Facilitate neutral nitrogen balance.
6.In providing diet education for a patient on a low-fat diet, which information is important for
the nurse to share?
a.
Polyunsaturated fats should be less than 7% of the total calories.
b.
Trans fat should be less than 7% of the total calories.
c.
Unsaturated fats are found mostly in animal sources.
d.
Saturated fats are found mostly in animal sources.
7.A patient has a decreased gag reflex, left-sided weakness, and drooling. Which action will the
nurse take when feeding this patient?
a.
Position in semi-Fowler’s.
b.
Flex head with chin tuck.
c.
Place food on left side.
d.
Offer fruit juice.
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8.The patient has been diagnosed with cardiovascular disease and placed on a low-fat diet. The
patient asks the nurse, “How much fat should I have? I guess the less fat, the better.” Which
information will the nurse include in the teaching session?
a.
Cholesterol intake needs to be less than 300 mg/day.
b.
Fats have no significance in health and the incidence of disease.
c.
All fats come from external sources so this can be easily controlled.
d.
Deficiencies occur when fat intake falls below 10% of daily nutrition.
9.The nurse is describing the ChooseMyPlate program to a patient. Which statement from the
patient indicates successful learning?
a.
“I can use this to make healthy lifestyle food choices.”
b.
“I can use this to count specific calories of food.”
c.
“I can use this for my baby girl.”
d.
“I can use this when I am sick.”
10.The nurse is teaching a health class about the ChooseMyPlate program. Which guidelines will
the nurse include in the teaching session?
a.
Balancing sodium and potassium
b.
Decreasing water consumption
c.
Increasing portion size
d.
Balancing calories
11.The nurse is providing nutrition education to a Korean patient using the five food groups. In
doing so, what should be the focus of the teaching?
a.
Discouraging the patient’s ethnic food choices
b. Changing the patient’s diet to a more conventional American diet
c.
Including racial and ethnic practices with food preferences of the patient
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d. Comparing the patient’s ethnic preferences with American dietary choices
12.A nurse is teaching a nutrition class about the different daily values. When teaching about the
referenced daily intakes (RDIs), which information should the nurse include?
a.
Have values for protein, vitamins, and minerals
b.
Are based on percentages of fat, cholesterol, and fiber
c.
Have replaced recommended daily allowances (RDAs)
d.
Are used to develop diets for chronic illnesses requiring 1800 cal/day
13.The nurse is planning care for a group of patients. Which task will the nurse assign to the
nursing assistive personnel?
a.
Measuring capillary blood glucose level
b.
Measuring nasoenteric tube for insertion
c.
Measuring pH in gastrointestinal aspirate
d.
Measuring the patient’s risk for aspiration
14.In teaching mothers-to-be about infant nutrition, which instruction should the nurse provide?
a.
Supplement breast milk with corn syrup.
b.
Give cow’s milk during the first year of life.
c.
Add honey to infant formulas for increased energy.
d.
Provide breast milk or formula for the first 4 to 6 months.
15.When planning care for an adolescent who plays sports, which modification should the nurse
include in the care plan?
a.
Increasing carbohydrates to 55% to 60% of total intake
b.
Providing vitamin and mineral supplements
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c.
Decreasing protein intake to 0.75 g/kg/day
d.
Limiting water before and after exercise
16.In providing prenatal care to a pregnant patient, what does the nurse teach the expectant
mother?
a.
Calcium intake is especially important in the first trimester.
b.
Protein intake needs to decrease to preserve kidney function.
c.
Folic acid is needed to help prevent birth defects and anemia.
d.
Extra vitamins and minerals should be taken as much as possible.
17.The patient is an 80-year-old male who is visiting the clinic today for a routine physical
examination. The patient’s skin turgor is fair, but the patient reports fatigue and weakness. The
skin is warm and dry, pulse rate is 116 beats/min, and urinary sodium level is slightly elevated.
Which instruction should the nurse provide?
a. Drink more water to prevent further dehydration.
b. Drink more calorie-dense fluids to increase caloric intake.
c. Drink more milk and dairy products to decrease the risk of osteoporosis.
d. Drink more grapefruit juice to enhance vitamin C intake and medication absorption.
18.The nurse is assessing a patient for nutritional status. Which action will the nurse take?
a.
Forego the assessment in the presence of chronic disease.
b.
Use the Mini Nutritional Assessment for pediatric patients.
c.
Choose a single objective tool that fits the patient’s condition.
d.
Combine multiple objective measures with subjective measures.
19.The patient has a calculated body mass index (BMI) of 34. How will the nurse classify this
finding?
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a.
Normal weight
b.
Underweight
c.
Overweight
d.
Obese
20.A nurse is caring for patients with dysphagia. Which patient has neurogenic dysphagia?
a.
A patient with benign peptic stricture
b.
A patient with muscular dystrophy
c.
A patient with myasthenia gravis
d.
A patient with stroke
21.The patient has H. pylori. Which action should the nurse take?
a.
Encourage avoidance of wheat and oats.
b.
Encourage milkshakes as a nutritious snack.
c.
Encourage completion of antibiotic therapy.
d.
Encourage nonsteroidal antiinflammatory drugs.
22.In determining malnourishment in a patient, which assessment finding is consistent with this
disorder?
a.
Moist lips
b.
Pink conjunctivae
c.
Spoon-shaped nails
d.
Not easily plucked hair
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23.A nurse is preparing to administer an enteral feeding. In which order will the nurse implement
the steps, starting with the first one?
1. Elevate head of bed to at least 30 degrees.
2. Check for gastric residual volume.
3. Flush tubing with 30 mL of water.
4. Verify tube placement.
5. Initiate feeding.
a.
4, 2, 1, 5, 3
b.
2, 4, 1, 3, 5
c.
1, 4, 2, 3, 5
d.
2, 1, 4, 5, 3
24.The patient is admitted with facial trauma, including a broken nose, and has a history of
esophageal reflux and of aspiration pneumonia. With which tube will the nurse most likely
administer the feeding?
a.
Nasogastric tube
b.
Jejunostomy tube
c.
Nasointestinal tube
d.
Percutaneous endoscopic gastrostomy (PEG) tube
25.The nurse is preparing to insert a nasogastric tube in a patient who is semiconscious. To
determine the length of the tube needed to be inserted, how should the nurse measure the tube?
a.
From the tip of the nose to the earlobe
b.
From the tip of the earlobe to the xiphoid process
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c.
From the tip of the earlobe to the nose to the xiphoid process
d.
From the tip of the nose to the earlobe to the xiphoid process
26.Before giving the patient an intermittent gastric tube feeding, what should the nurse do?
a.
Make sure that the tube is secured to the gown with a safety pin.
b.
Inject air into the stomach via the tube and auscultate.
c.
Have the tube feeding at room temperature.
d.
Check to make sure pH is at least 5.
27.A small-bore feeding tube is placed. Which technique will the nurse use to best verify tube
placement?
a.
X-ray
b.
pH testing
c.
Auscultation
d.
Aspiration of contents
28.The nurse is concerned about pulmonary aspiration when providing the patient with an
intermittent tube feeding. Which action is the priority?
a.
Observe the color of gastric contents.
b.
Verify tube placement before feeding.
c.
Add blue food coloring to the enteral formula.
d.
Run the formula over 12 hours to decrease overload.
29.The patient is to receive multiple medications via the nasogastric tube. The nurse is concerned
that the tube may become clogged. Which action is best for the nurse to take?
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a. Instill nonliquid medications without diluting.
b. Irrigate the tube with 60 mL of water after all medications are given.
c. Mix all medications together to decrease the number of administrations.
d. Check with the pharmacy for availability of the liquid forms of medications.
30.The patient has just started on enteral feedings, and the patient is reporting abdominal
cramping. Which action will the nurse take next?
a.
Slow the rate of tube feeding.
b.
Instill cold formula to “numb” the stomach.
c.
Change the tube feeding to a high-fat formula.
d.
Consult with the health care provider about prokinetic medication.
31.The patient has just been started on an enteral feeding and has developed diarrhea after being
on the feeding for 2 hours. What does the nurse suspect is the most likely cause of the diarrhea?
a.
Antibiotic therapy
b.
Clostridium difficile
c.
Formula intolerance
d.
Bacterial contamination
32.A patient develops a foodborne disease from Escherichia coli. When taking a health history,
which food item will the nurse most likely find the patient ingested?
a.
Improperly home-canned food
b.
Undercooked ground beef
c.
Soft cheese
d.
Custard
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33.The nurse is caring for a patient receiving total parenteral nutrition (TPN). Which action will
the nurse take?
a.
Run lipids for no longer than 24 hours.
b. Take down a running bag of TPN after 36 hours.
c.
Clean injection port with alcohol 5 seconds before and after use.
d. Wear a sterile mask when changing the central venous catheter dressing.
34.The patient is having at least 75% of nutritional needs met by enteral feeding, so the health
care provider has ordered the parenteral nutrition (PN) to be discontinued. However, the nurse
notices that the PN infusion has fallen behind. What should the nurse do?
a.
Increase the rate to get the volume caught up before discontinuing.
b.
Stop the infusion as ordered.
c.
Taper infusion gradually.
d.
Hang 5% dextrose.
35.The patient is on parenteral nutrition and is lethargic. The patient reports thirst and headache
and has had increased urination. Which problem does the nurse prepare to address?
a.
Hyperglycemia
b.
Hypoglycemia
c.
Hypercapnia
d.
Hypocapnia
36.In providing diabetic teaching for a patient with type 1 diabetes mellitus, which instructions
will the nurse provide to the patient?
a.
Insulin is the only consideration that must be taken into account.
b.
Saturated fat should be limited to less than 7% of total calories.
c.
Nonnutritive sweeteners can be used without restriction.
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d.
Cholesterol intake should be greater than 200 mg/day.
37.The patient with cardiovascular disease is receiving dietary instructions from the nurse.
Which information from the patient indicates teaching is successful?
a.
Maintain a prescribed carbohydrate intake.
b.
Eat fish at least 5 times per week.
c.
Limit trans fat to less than 1%.
d.
Avoid high-fiber foods.
38.The nurse is providing home care for a patient diagnosed with acquired immunodeficiency
syndrome (AIDS). Which dietary intervention will the nurse add to the care plan?
a.
Provide small, frequent nutrient-dense meals for maximizing kilocalories.
b. Prepare hot meals because they are more easily tolerated by the patient.
c.
Avoid salty foods and limit liquids to preserve electrolytes.
d. Encourage intake of fatty foods to increase caloric intake.
39.A patient is on a full liquid diet. Which food item choice by the patient will cause the nurse to
intervene?
a.
Custard
b.
Frozen yogurt
c.
Pureed vegetables
d.
Mashed potatoes and gravy
40.A nurse is caring for a group of patients. Which patient will the nurse see first?
a. Patient receiving total parenteral nutrition of 2-in-1 for 50 hours
b. Patient receiving total parenteral nutrition infusing with same tubing for 26 hours
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c. Patient receiving continuous enteral feeding with same feeding bag for 12 hours
d. Patient receiving continuous enteral feeding with same tubing for 24 hours
41.The nurse is preparing to check the gastric aspirate for pH. Which equipment will the nurse
obtain?
a.
10-mL Luer-Lok syringe
b.
Asepto syringe
c.
Sterile gloves
d.
Double gloves
MULTIPLE RESPONSE
1.A nurse is teaching a health class about the nutritional requirements throughout the life span.
Which information should the nurse include in the teaching session? (Select all that apply.)
a.
Infants triple weight at 1 year.
b.
Toddlers become picky eaters.
c.
School-age children need to avoid hot dogs and grapes.
d.
Breastfeeding women need an additional 750 kcal/day.
e.
Older adults have altered food flavor from a decrease in taste cells.
ANS: A, B, E
An infant usually doubles birth weight at 4 to 5 months and triples it at 1 year. Toddlers exhibit
strong food preferences and become picky eaters. Older adults often experience a decrease in
taste cells that alters food flavor and may decrease intake. Toddlers need to avoid hot dogs and
grapes, not school-age children. The lactating woman needs 500 kcal/day above the usual
allowance because the production of milk increases energy requirements.
2.The patient is asking the nurse about the best way to stay healthy. The nurse explains to the
patient which teaching points? (Select all that apply.)
a.
Increase physical activity.
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b.
Keep total fat intake to 10% or less.
c.
Maintain body weight in a healthy range.
d.
Choose and prepare foods with little salt.
e.
Increase intake of meat and other high-protein foods.
3.When assessing patient with nutritional needs, which patients will require follow-up from the
nurse? (Select all that apply.)
a.
A patient with infection taking tetracycline with milk
b. A patient with irritable bowel syndrome increasing fiber
c.
A patient with diverticulitis following a high-fiber diet daily
d. A patient with an enteral feeding and 500 mL of gastric residual
e.
A patient with dysphagia being referred to a speech-language pathologist
4.To honor cultural values of patients from different ethnic/religious groups, which actions
demonstrate culturally sensitive care by the nurse? (Select all that apply.)
a.
Allows fasting on Yom Kippur for a Jewish patient
b.
Allows caffeine drinks for a Mormon patient
c.
Serves no ham products to a Muslim patient
d.
Serves kosher foods to a Christian patient
e.
Serves no meat or fish to a Hindu patient