Quiz Question 1 (1 point) Saved The nurse has been asked to speak on diet and nutrition at a local community center. During the presentation, the nurse discusses the importance of "Adequate Intake." Which of the following should the nurse be sure to include regarding this topic? Question 1 options: The primary purpose of the Adequate Intake is to provide the optimal level of intake for all nutrients. The primary purpose of the Adequate Intake is to help people calculate an estimate of daily nutritional intake. The primary purpose of the Adequate Intake is to have a way to compare nutritional patterns to the Recommended Daily Allowances (RDA). The primary purpose of the Adequate Intake is to provide a nutritional goal for people to try to achieve. Question 2 (1 point) Part of the Dietary Reference Intakes is the Tolerable Upper Intake Level (UL). Which of the following would be the correct explanation for the nurse to provide the client regarding these amounts? Question 2 options: The UL is the recommended level of intake for that nutrient. The UL is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects. The UL is the nutrient intake amount determined to be most beneficial for preventing chronic disease. The UL is the estimated amount of nutrient that will meet the needs of 90% of a given population. Question 3 (1 point) The nurse provides a client with information about Dietary Reference Intakes (DRI). When describing DRI, what statement should the nurse include? Question 3 options: They establish a single recommended intake for each nutrient for all healthy adults. The DRI include three nutrient-based standards. The DRI identify intake levels necessary to cure chronic health conditions. They specify nutrient intake levels corresponding to adequacy and toxicity. Question 4 (1 point) During the nutrition class, the nurse asks one of the students to describe the Estimated Average Requirement (EAR). The student has answered correctly by stating which of the following? Question 4 options: EAR is the amount of a nutrient that is estimated to meet the requirement of half of healthy people in a lifestyle or gender group. EAR is the amount of a nutrient that meets the needs of 98% of all people. EAR is the amount of a nutrient that meets the needs of all healthy people in a specific population. EAR is the amount of a nutrient that is recommended to prevent chronic illness. Question 5 (1 point) The nurse is teaching a nutrition class about Dietary Reference Intakes (DRIs). The nurse would correctly state that this collection includes which reference set? Question 5 options: Nutritional density values Physical activity recommendations Tolerable Upper Intake Healthy People 2030 Question 6 (1 point) The nurse is conducting a health education class for young adults. What will the nurse include during the discussion on modifiable risk factors for chronic disease? Select all that apply. Question 6 options: Poor nutrition Tobacco use Excessive alcohol use Physical inactivity Lower socioeconomic status Question 7 (1 point) While assessing a client, the nurse notes which of the following as a modifiable risk factor for chronic disease? Question 7 options: Eats at a fast food restaurant on average 5 to 6 times/week. Mitral valve murmur diagnosed at age 13. Parent died of stroke at age 48. Has asthma that is exacerbated by allergen exposure. Question 8 (1 point) The nurse is working with a client on finding the best option for reducing the client's current health issues and improving their overall state of health. Which statements should the nurse include when discussing lifestyle medicine? Select all that apply. Question 8 options: "You will be asked to complete an exercise routine." "Getting adequate sleep is an integral component of overall health." "Finding ways to manage or reduce stress will be important in improving your overall health." "Avoiding risky substances such as street drugs and alcohol will be essential." "This treatment option will ask you to let the nurse direct your care." Question 9 (1 point) The nurse is working with a client who is in the second week of a lifestyle medicine regimen. Which statement by the client indicates a need for further teaching by the nurse? Question 9 options: "I expect that I will be completely healed of my type 2 diabetes and off my medication in another 4 weeks." "I know that this will be difficult; I cannot criticize myself too much for eating that cookie at work yesterday." "I will walk one mile every day in the morning before I go to work; then can walk more in the evening if I have time." "Here is a list of the groceries I have purchased and everything that I regularly eat." Question 10 (1 point) The nurse has just completed a course on nutrigenomics and wants to share information with others regarding its potential benefits. What aspect of nutrigenomics would be most beneficial for individuals that are in the lower socioeconomic scale with chronic health conditions? Question 10 options: To receive individualized dietary advice and customized dietary guidelines based on genetic background To have better-developed, healthier foods that have specific health benefits based on genetic background beyond basic nutrition To reduce health care costs and improve quality of life overall through the use of diet and genes. To be able to reduce health disparities that occur through the interaction between diet and genes. Question 11 (1 point) The client is learning to make healthy choices in the food by using MyPlate. The nurse determines that teaching has been effective when the client states that approximately what portion of the plate should be protein? Question 11 options: 15% 25% 35% 45% Question 12 (1 point) A client is learning to prepare meals for the family based on the healthy U.S.-style eating pattern. How many servings of dairy should the nurse recommend be included each day for a family member consuming 2000 cal/day? Question 12 options: 2 cup equivalents 21/2 cup equivalents 3 cup equivalents 31/2 cup equivalents Question 13 (1 point) The school nurse is teaching nutrition to a group of primary school students. After presenting MyPlate to the students and discussing their food options, the nurse knows teaching has been effective when the students make what comment? Question 13 options: "Half our plate should be fruits and vegetables." "We should drink whole milk." "Our plate should have twice as much grains as protein." "We should never eat foods with added sugar." Question 14 (1 point) The client is a healthy college student who is interested in maintaining a healthy weight by following a 2000-calorie diet. How many cup equivalents of vegetables should the nurse recommend the student eat on a daily basis? Question 14 options: 2 21/2 3 31/2 Question 15 (1 point) A nurse is meeting with a client who is seeking a healthier lifestyle by changing nutritional patterns. What statement is the most effective recommendation the nurse can make for this client? Question 15 options: "Start by looking online for preplanned daily menus." "Avoid all canned foods." "Obtain nutrients from food, not supplements." "Change several lifestyle behaviors at the same time." Question 16 (1 point) The nurse is working with an adult client to select a lunch menu for the day based on MyPlate guidance. The nurse determines that teaching has been effective when the client chooses which meal as the best option? Question 16 options: 1 cup steamed spinach, 3 oz poached salmon with dill, 1 small apple, 1 whole-wheat roll, and 1 cup tea sweetened with 1 tsp sugar A sandwich consisting of 2 slices white bread, 1 tbsp mayo, 2 slices bologna, 1 slice American cheese, 1 tsp mustard 1 cup yogurt with fruit, 1 cup pea and ham soup, 1 cup coffee with 2 tbsp cream and 2 tsp sugar 2 cups white spaghetti with meat sauce, 2 cups mixed garden salad, and 3 tbsp ranch dressing Question 17 (1 point) The nurse is teaching a client about diet changes due to a recent cholecystectomy with emphasis on low-fat choices. The nurse knows that teaching has been effective when the client chooses what as an example of a good menu selection? Question 17 options: 1/ 2 cup sweet potatoes, 1 cup steamed broccoli, 1 cup macaroni and cheese, 3 oz ham 1 cup sweet potatoes, 1 cup steamed collard greens, 3 oz wild rice, 3 oz ham A cheeseburger consisting of 1 hamburger bun with sesame seeds, 4 oz hamburger patty, 1 slice American cheese, onion, tomato, and lettuce, and 1 tbsp ketchup and mayo 4 oz chicken thigh baked in skin, 1 cup mashed potatoes with 1 tsp butter and 1 tsp sour cream, 2 cups mixed green salad, and 2 tbsp oil and vinegar dressing Question 18 (1 point) The nurse has been emphasizing the importance of reading labels to know the content of foods the client is eating. When reading a nutrition label, the client recognizes which of the following fats is the best option? Question 18 options: Canola oil Palm oil Partially hydrogenated oil Milk fat Question 19 (1 point) The nurse is helping the client develop a meal plan based on 2000-calorie MyPlate plan. Which menu suggests the client understands the plan? Question 19 options: 1 cup plain yogurt with fresh strawberry slices, 1 small banana, 1 hard-boiled egg, 1 cup herbal tea, 1 slice whole-grain toast 2 cups crisp rice cereal with 1 cup 2% milk, 1 cup sliced strawberries with 2 tsp sugar, 1 slice whole-wheat toast with 1 tsp butter and grape jelly, 1 cup black coffee 1 cup raspberry flavored yogurt with 1 tsp flax seeds, 2 sliced toasted sourdough bread with 1 tsp canola margarine, 1 cup coffee with 2 tbsp cream 2 cups oatmeal with 2 tbsp brown sugar, 1/2 cup raisins and 1 cup whole milk, 1 cup hot tea with 1 tsp honey Question 20 (1 point) The Dietary Guidelines for Americans is an evidence-based report published every 5 years by the U.S. government. The nurse would teach clients that a primary goal of the DGA is to help individuals do what? Question 20 options: Reduce the number of calories consumed daily. Follow one of two specific styles of eating patterns. Use the guidelines as a framework to shift food choices. Decrease consumption of dairy products. Question 21 (1 point) The nurse is teaching a group of clients how to read nutritional labels to enable them to make informed choices. The nurse includes information about the various names that are used to identify sugars that are found in fruit, such as dextrose. The nurse knows that teaching has been effective when one client states that dextrose is also known by what name? Question 21 options: Levulose Fructose Glucose Maltose Question 22 (1 point) The nurse is discussing polyols with a client. The nurse judges teaching to be effective when the client states that consuming large amounts of polyols is most likely to cause what symptom? Question 22 options: Diarrhea Constipation Elevated serum glucose levels Nausea Question 23 (1 point) The clinic nurse is teaching clients with newly diagnosed type 2 diabetes about diet and weight control. To assess if teaching has been effective, the nurse gives the clients an exercise in which they must calculate the number of calories in a tablespoon of jelly that contains 13 g of carbohydrates, no protein, and no fat. What should the clients identify as the correct number of calories in the jelly? Question 23 options: 26 calories 39 calories 52 calories 65 calories Question 24 (1 point) The nurse is teaching a basic class about nutrition to clients in a weight loss program. After discussing the process of carbohydrate digestion, the nurse recognizes teaching has been effective when the clients correctly identify which of the following as the primary site of carbohydrate digestion? Question 24 options: In the mouth In the stomach In the small intestine In the large intestine Question 25 (1 point) The nurse is teaching a client about the American Heart Association (AHA) recommendations are for added sugar. What would the nurse identify as the AHA's recommended limit to help prevent disease? Question 25 options: 6 teaspoonfuls for women; 9 teaspoonfuls for men 8 teaspoonfuls for men; 6 teaspoonfuls for women 6 teaspoonfuls for men; 10 teaspoonfuls for women 4 teaspoonfuls for women; 6 teaspoonfuls for men Question 26 (1 point) A client has been working with the nurse to improve eating habits and lose weight. The client requires a dairy source that is relatively low in carbohydrates in order to include more whole grains with the rest of the meal plan. Which food should the nurse suggest? Question 26 options: Fat-free milk, 8 oz Plain yogurt, 1 cup Chocolate milk, 8 oz Light ice cream, 1 cup Question 27 (1 point) The nurse is teaching a client recently diagnosed with phenylketonuria about dietary restrictions associated with the disorder. The nurse recognizes that teaching has been effective when the client indicates that what nonnutritive sweetener should be avoided? Question 27 options: Aspartame Saccharin Acesulfame K Sucralose Question 28 (1 point) Parents of a school-aged child ask a pediatric nurse "What can we do to reduce the risk of cavities in our child's teeth?" How would the nurse best respond? Question 28 options: "Be sure to feed your child small, frequent meals." "The best thing you can do is eliminate all sugars from the diet." "A good way is to limit between-meal snacking on carbohydrates." "Make sure your child brushes the teeth within a few hours of eating." Question 29 (1 point) A client has asked the nurse to explain the glycemic index. Which of the following is the nurse's best response? Question 29 options: "It is a comparison made between the blood glucose response caused by 25 g of pure glucose and 25 g of regular food." "Consecutive blood glucose levels are drawn after eating 25 g of regular food and compared to a chart on blood glucose levels after eating 25 g of sucrose." "Consecutive blood glucose levels are drawn after eating 50 g of pure sucrose and compared to blood glucose levels after eating 50 g of regular food." "It is a comparison between the blood glucose response caused by 50 g of pure glucose and 50 g of regular food." Question 30 (1 point) The nurse is providing nutritional teaching to a group of clients recently diagnosed with type 2 diabetes mellitus. What measurement should the nurse introduce as the most helpful in developing an effective meal planning? Question 30 options: Carbohydrate content Fiber content Glycemic level Glycemic index Question 31 (1 point) A nurse educator is explaining how the composition of protein differs from those of carbohydrates and fats. The educator knows the students understand when they identify what element as being present in protein but not in the other macronutrients? Question 31 options: Hydrogen Nitrogen Oxygen Calcium Question 32 (1 point) A client asks the nurse to explain the difference between essential and nonessential amino acids. How will the nurse respond? Question 32 options: "Essential amino acids are necessary for growth and tissue maintenance." "Essential amino acids must be consumed in the diet." "Essential amino acids are found only in animal products and soy." "Essential amino acids are more important than nonessential amino acids." Question 33 (1 point) The nurse is admitting a healthy adult woman to the outpatient department for day surgery. The client weighs 70 kg. What is the client's Recommended Dietary Allowance (RDA) for protein? Question 33 options: 42 g 49 g 56 g 63 g Question 34 (1 point) A nutrition class is learning about the relationship between protein and nitrogen. The assignment given to the class is to calculate how many grams of nitrogen are provided by 80 g of protein. What is the correct answer expressed in whole grams? Question 34 options: 13 20 27 34 Question 35 (1 point) An adolescent client tells the nurse that they have been restricting calories for 1 month in order to lose weight. The client reports feeling tired since starting the diet and says, "I just don't have enough energy to exercise." The nurse suspects the client is experiencing which of the following problems? Question 35 options: Osteoporosis Protein excess Protein–energy malnutrition Protein catabolism Question 36 (1 point) A client who wants to add more plant-based protein to the diet asks the nurse about the digestibility of soy. What would the nurse identify as the approximate digestibility for this protein source? Question 36 options: 70% 80% 90% 99% Question 37 (1 point) A client has been admitted to the hospital unit with a diagnosis of marasmus. The nurse understands that this diagnosis is most likely secondary to what? Question 37 options: A chronic disease A recent trauma Calorie excess The digestibility of the protein in the diet Question 38 (1 point) A toddler is being admitted to the pediatric ICU with a diagnosis of Kwashiorkor. In reviewing the orders for this client, the nurse expects initial interventions to focus on what? Question 38 options: Meeting RDA for calories Correcting fluid and electrolyte imbalances Starting oral feeding Withholding all nutritional intake Question 39 (1 point) A client informs the nurse of the decision to become primarily vegetarian and only occasionally eat meat, fish, or poultry products. The nurse correctly identifies this client is choosing which type of vegetarianism? Question 39 options: Vegan Flexitarian Pesco-vegetarian Lacto-ovo vegetarian Question 40 (1 point) The client asks the nurse what proportion of the diet should consist of protein. The nurse should respond that the Acceptable Macronutrient Distribution Range for protein is what percentage of total calories? Question 40 options: 25% to 50% 20% to 45% 15% to 40% 10% to 35% Question 41 (1 point) The nurse educator is teaching a group of nursing students about saturated and unsaturated fatty acids. The educator recognizes that teaching has been effective when a student makes what statement? Question 41 options: "Unsaturated fatty acids are solid at room temperature." "Unsaturated fats are often found in fish oils." "These two fats are absorbed differently." "Saturated fats are found only in animal products." Question 42 (1 point) The nurse is preparing a client for discharge from the hospital after a laparoscopic cholecystectomy. Which of the following is important for the nurse to teach the client about dietary changes? Question 42 options: Eat a low-fat diet. Decrease intake of saturated fats only. Decrease intake of unsaturated fats only. Avoid consuming monoglycerides. Question 43 (1 point) The nurse is teaching a client about the benefits of including omega-3 fatty acids in the eating pattern. The nurse recognizes that education has been successful when the client identifies which as the best sources of omega-3 fatty acids? Question 43 options: Cold-water fish Lean red meats Foods made with hydrogenated oils Milk and milk products Question 44 (1 point) The nurse is teaching a client about identifying sources of cholesterol in the eating pattern. What item in the client's diet would the nurse identify as a source? Question 44 options: Avocado Legumes Nuts Lobster Question 45 (1 point) The health care provider has asked the client to attempt to eliminate trans fats from their eating pattern. The client asks the nurse, "Why is this so important?" What is the most appropriate response by the nurse? Question 45 options: "Trans fats raise the level of 'bad' cholesterol in the blood." "These fats lower the level of LDL in the blood." "Trans fats contain too many calories for a healthy eating pattern." "It's important to limit your fat intake." Question 46 (1 point) The nurse is teaching a class about correctly reading food labels. The nurse confirms a class member understands the differences between commonly used oils when they identify which one as a healthy choice? Question 46 options: Canola oil Palm oil Palm kernel oil Coconut oil Question 47 (1 point) The nurse is teaching a client how to identify unsaturated fats to include in the diet. What term could the nurse use to identify linolenic acid? Question 47 options: n-3 n-6 n-9 n-12 Question 48 (1 point) The nurse teaches the client that the primary function of fat is to provide energy. What portion of the body's caloric needs at rest would the nurse indicate is provided by fats? Question 48 options: 30% 40% 50% 60% Question 49 (1 point) While conducting a food safety workshop, the nurse discusses safe storage. The nurse should identify what type of fat as most susceptible to rancidity? Question 49 options: Saturated fats Monounsaturated fats Polyunsaturated fats Trans fats Question 50 (1 point) The nurse is working with a client to design a new eating plan. When the client asks how much monosaturated fat to include to meet the Recommended Dietary Allowance (RDA), how would the nurse respond? Question 50 options: "About one third of your caloric intake should be from this type of fat." "Monounsaturated fat should make up 5% to 10% of your total calories." "Roughly 20% to 35% of your total calories should from this fat source." "There is no RDA for monounsaturated fat." Question 51 (1 point) The nurse is conducting admission assessments on four new clients. Which client would most likely be referred to the dietitian for a detailed nutrition assessment? Question 51 options: An adult client postoperative for appendectomy An older adult client who has muscle wasting An older adult client who lives alone An adult client preoperative for hernia repair Question 52 (1 point) While unintentional weight loss can be an indicator of malnutrition, weight gain may be an unreliable indicator of improvement. What disorder could falsely suggest improvement in nutrition status? Question 52 options: Carcinoma Edema Cholecystitis Pancreatitis Question 53 (1 point) An adult client who is obese is admitted for hypertensive crisis. During the assessment, the client states, "I have tried every diet out there, and I am not interested in trying another one." What is the best approach for the nurse to use when providing nutritional counseling to this client? Question 53 options: Provide the client with colorful graphs and charts. Ask the health care provider to intervene. Emphasize things "to do" instead of "not to do." Tell the client, "You need to start taking your diet seriously." Question 54 (1 point) The nurse is admitting an adult client with alcohol use disorder to the hospital. In planning nursing care with the client, what long-term nutritional goal might be set? Question 54 options: Alleviate symptoms of disease Alleviate side effects of treatments Improve eating habits to reduce the risk of chronic disease Replenish fluid losses Question 55 (1 point) The nurse is caring for a client who is underweight and has been admitted. The nurse understands that a nutrition screening must be completed for this client within what time frame? Question 55 options: Immediately upon admission Within 12 hours after admission Within 24 hours after admission Within 36 hours after admission Question 56 (1 point) The nurse is helping the client prepare for discharge after a severe case of food poisoning. The client has been tolerating feedings, and the health care provider would like the client to advance to a soft diet for the next week until the next office visit. When the client asks why the provider is prescribing a soft diet, how should the nurse respond? Question 56 options: "It will minimize intestinal activity for healing purposes." "That type of diet slowly replaces intestinal flora." "A soft diet will ensure adequate hydration." "The health care provider wants to prevent rebound constipation." Question 57 (1 point) An older adult client at a long-term care facility is eating only about 25% of her meals. When asked about this, the client reports not being able to chew well. The client currently has a regular diet prescribed. When asking the health care provider to prescribe a new diet, what type will the nurse recommend? Question 57 options: Pureed Mechanically altered High fiber Clear liquid Question 58 (1 point) The nurse is caring for a client with chronic kidney disease who has been placed on a renal diet. The nurse understands that this diet includes adjusted levels of what nutrients? Select all that apply. Question 58 options: Sodium Manganese Potassium Protein Phosphorus Question 59 (1 point) The nurse is assessing a postoperative client who is prescribed a clear liquid diet. The nurse expects the client to be on the diet for only a short period because it is deficient in all nutrients except what? Question 59 options: Calories Protein Vitamin C Calcium Question 60 (1 point) A client who is postoperative day 2 after oral surgery has been placed on a mechanically altered diet. What food item would the nurse remove from the client's meal tray? Question 60 options: Milk Mashed banana Ground meat Raw carrot slices Question 61 (1 point) During a class on fluid balance, the nurse educator discusses water as a vital element for the human body. The nurse determines that the class has effectively learned at least one of the functions of water when a student makes what statement? Question 61 options: "Water serves as a solvent for vitamins and glucose." "It aids in the transport of carbon dioxide to peripheral cells." "It disrupts the shape and structure of cells." "Water provides energy during times of malnutrition." Question 62 (1 point) At a public workshop, the nurse is teaching attendees about assessing water needs and adequate hydration. The nurse teaches that while thirst is an adequate indicator of need for most adults, it may not be reliable for what population? Question 62 options: Young adults Those who are middle-aged Older adults Adults who are obese Question 63 (1 point) The nurse is mentoring a nursing student during the care of a client being evaluated for dehydration. The nurse asks the student to identify what conditions increase the loss of fluid from the body. The nurse recognizes adequate understanding when the student cites what factors? Select all that apply. Question 63 options: Thirst Strenuous exercise Congestive heart failure Controlled diabetes High altitude Low humidity Question 64 (1 point) The nurse is admitting a healthy middle-aged adult to the outpatient surgery department for a day surgical procedure. The client consumes approximately 2000 cal/day. What is the client's recommended intake of water? Question 64 options: 1000 mL of fluid per day 1500 mL of fluid per day 2000 mL of fluid per day 2500 mL of fluid per day Question 65 (1 point) During a routine visit, the nurse is assessing a child whose parent reports giving only bottled water to drink. Based on this information, the nurse is aware that the child may require supplementation with what substance? Question 65 options: Chlorine Magnesium Iron Fluoride Question 66 (1 point) The nurse is admitting a client onto the unit with a diagnosis of manganese toxicity. What symptoms would be expected in this client? Question 66 options: Tremors Flexibility Unaltered gait Tetany Question 67 (1 point) A parent asks the nurse, "Why are my child's teeth discolored?" What source of fluoride would the nurse identify as the most likely cause? Question 67 options: Toothpaste Supplements Drinking water Food Question 68 (1 point) While discussing the various chemical properties of nutrients in the body, the nurse educator discusses the differences between anions and cations. The nurse educator knows teaching has been effective when the students identify what mineral is the major anion in the extracellular fluid? Question 68 options: Calcium Chloride Chromium Choline Question 69 (1 point) The nurse is caring for a client with a severe protein deficiency. What other deficiency would the nurse anticipate in this client? Question 69 options: Selenium Sulfur Chromium Molybdenum Question 70 (1 point) While discussing nutrition with the group of clients, the nurse explains that some vitamins and minerals work together. What trace element is an essential component of vitamin B12? Question 70 options: Magnesium Iodine Cobalt Chromium Question 71 (1 point) While conducting a nutrition class, the nurse is discussing metabolic stress and how it creates protein catabolism. The nurse knows teaching has been effective when students correctly identify what as an indication of protein catabolism occurring? Question 71 options: Negative nitrogen balance Presence of free radicals Positive nitrogen balance Storage of fatty acids Question 72 (1 point) The nurse is providing discharge teaching to a client recovering from a burn injury. What recommendation should the nurse make to help the client increase nutritional density of in the diet? Question 72 options: Consuming 2 to 3 large meals each day to reduce the need for snacking Adding marshmallows to hot chocolate Using milk products in recipes in place of water Increasing consumption of sugary beverages Question 73 (1 point) Refeeding syndrome is a potentially fatal complication of overfeeding. What physiologic effect would the nurse anticipate in a client experiencing refeeding syndrome? Question 73 options: Shifts in serum electrolytes Decrease in serum insulin Increase in serum levels of thiamine Hypovolemic shock Question 74 (1 point) The nurse is admitting a client who has been diagnosed with acute respiratory distress syndrome (ARDS). During the nutrition assessment, the nurse uses a simple method for estimating total calorie needs based on the client's weight of 60 kg. Approximately how many calories would this client require? Question 74 options: 900 1300 1700 2000 Question 75 (1 point) The nurse caring for a client with burns on 18% of the total body surface area (TBSA). How many grams of protein/kilogram of body weight should the client's diet provide? Question 75 options: 0.8 to 1.2 g 1.0 to 1.5 g 1.5 to 2.0 g 2.0 to 2.5 g Question 76 (1 point) A client recovering from a critical illness at home reports being tired of the commercial high-calorie, high-protein drink recommended by the health care provider. What could the nurse recommend as a substitute? Question 76 options: Cup of mixed fruit packed in syrup Smoothie made with Greek yogurt, instant breakfast mix, whole milk, and strawberries Milkshake made with blueberries, ice cream, and skim milk Crackers with cheese and grapes Question 77 (1 point) A young adult who is well-developed and well-nourished has been admitted to the ICU after being struck by an automobile. The nurse has determined the client weighs 120 pounds and has a body mass index (BMI) of 22. What is the approximate daily calorie requirement calculated using the simple equation? Question 77 options: 1000 to 1350 1350 to 1650 1650 to 1950 1950 to 2200 Question 78 (1 point) The client is a middle-aged adult who is recovering from a critical illness. The client is able to take nutrition orally, but the client's appetite remains low for fear of gaining too much weight. What breakfast would be most appropriate meal for this client? Question 78 options: Granola with honey, fresh strawberries and milk, and hot tea with honey Smoothie made with low-fat yogurt, skim milk, and fruit Omelet with ham, cheese, mushroom, and spinach; whole wheat toast with butter and jelly; and milk and coffee with whipped cream 2 strips bacon, 2 scrambled eggs fried in butter, and coffee Question 79 (1 point) A client who is critically ill is receiving nutrition enterally. One of the client's family members asks, "Why isn't nutrition being given through a vein?" What reasons will the nurse identify? Select all that apply. Question 79 options: Lessen disease severity Modulate inflammatory responses Maintain the integrity of the gastrointestinal mucosa Prevent an ileus Prevent weight loss Question 80 (1 point) The nurse is caring for a client who is hospitalized with sepsis due to an infected wound. What assessment data would the nurse identify as an indication that the client is in the first phase of the stress response? Select all that apply. Question 80 options: A decrease in blood pressure to 80/52 mm Hg Heart rate of 120 beats/minute Fasting blood glucose 150 mg/dL An increase in cardiac output to 70 mL from 55 mL Increase in oxygen saturation from 96% to 100% Question 81 (1 point) The nurse is discharging a client with dysphagia from the hospital. Which of the following teaching points should the nurse include to help the client maximize oral intake as safely as possible? Question 81 options: Serve food and liquids hot. Encourage liquids with meals. Discourage consumption of alcohol. Encourage the client to rest after meals. Question 82 (1 point) The client with dysphagia is filling out his menu for the following day. The dysphagia diet ordered is a Level 6. What would be a good choice for breakfast for this client? Question 82 options: Peanut butter on toast Pecan waffles Cold cereal in milk Scrambled eggs Question 83 (1 point) The nurse is caring for a client who was admitted for intractable nausea and vomiting that has now been controlled. The health care provider has ordered the diet to be advanced as tolerated. Of the following foods, what is the best choice for this client? Question 83 options: Ice cream Cream soup Dry toast Peanut butter and crackers Question 84 (1 point) A nurse is assessing a client who has a peptic ulcer. The client asks, "How did I get this?" What would the nurse identify as the most common risk factor? Question 84 options: Alcohol use Excess consumption of spicy foods Genetic predisposition Helicobacter pylori infection Question 85 (1 point) The nurse is providing teaching to a client regarding the prevention of dumping syndrome after having bariatric surgery. What food should the nurse recommend as safe to consume for this client? Question 85 options: Kidney beans White rice Broccoli Shredded wheat cereal Question 86 (1 point) The nurse is providing education to a group of clients about gastroesophageal reflux disease (GERD). What potential complication would the nurse identify of untreated GERD? Question 86 options: Dumping syndrome Adenocarcinoma Peptic ulcers Electrolyte imbalance Question 87 (1 point) The nurse is admitting an adult client with dysphagia following a head trauma. The health care provider has indicated that the client can consume liquids up to level 1 (slightly thick) of the International dysphasia diet. What liquid would be the best example of this level? Question 87 options: Bottled water Apple juice Iced coffee Vegetable juice Question 88 (1 point) A client is being discharged from hospital after recovering from a head trauma. Ongoing pain is causing the client to experience anorexia. What instruction is most important for the nurse to include in the client's discharge teaching? Question 88 options: Schedule pain medications when they do not interfere with meals. Eat small meals. Take pain medications with each meal. Take pain medications prior to meals. Question 89 (1 point) The nurse has given the nutrition class the assignment of creating a list of interventions that will benefit a person with gastroesophageal reflux disease (GERD). What intervention should be expected on the list? Question 89 options: Use peppermint after every meal to settle the stomach. Sip ginger ale to relieve symptoms. Eat a snack just before bedtime. Lose weight if overweight. Question 90 (1 point) The nurse is conducting discharge teaching with a client recovering from an exacerbation of peptic ulcer disease. What statement by the client lets the nurse know that the client understands the teaching? Question 90 options: "I should eat what I like when I like." "I have to limit myself to no more than 2 drinks per day." "I should limit my caffeine intake to the morning." "I will need to take my antibiotics until they are all gone." Question 91 (1 point) A client who has been receiving parenteral nutrition to correct nutritional deficiencies has developed refeeding syndrome. The nurse caring for the client knows that refeeding syndrome involves what potentially life-threatening effect? Question 91 options: Electrolytes are drawn out of the bloodstream. Insulin levels drop sharply. Carbohydrate intake drops below body requirements. The body transitions into a catabolic state. Question 92 (1 point) During clinical teaching, the nurse educator is asked to explain the difference between standard and hydrolyzed formulas. How would the nurse explain the difference? Question 92 options: Standard formulas have only free amino acids as their source of protein, whereas completely hydrolyzed formulas contain whole proteins. Hydrolyzed formulas have soybean oil added, and standard formulas do not. Standard formulas include everything the client needs nutritionally, whereas hydrolyzed formulas are lacking in calcium and potassium. Standard formulas are intended for clients with normal digestion, while hydrolyzed formulas are for clients with impaired GI status. Question 93 (1 point) The nurse is admitting to the unit an adult client with a diagnosis of pancreatitis. What kind of enteral formula would the nurse expect the health care provider to prescribe? Question 93 options: Standard Hydrolyzed High protein Fiber enriched Question 94 (1 point) The nurse is discussing enteral nutrition with a class of graduate nurses. They are asked to devise an appropriate feeding schedule for a client on continuous gastric enteral nutrition. What would the nurse expect their feeding schedule to look like? Question 94 options: Start feeding at 20 to 50 mL/hour and advance by 10 to 25 mL every 4 to 24 hours as tolerated until goal rate is reached. Start feeding at 10 to 25 mL/hour and advance by 5 to 15 mL/hour every 4 to 8 hours as tolerated until goal rate is reached is reached. Start feeding at 30 to 75 mL/hour and advance by 10 to 25 mL/hour every 4 to 6 hours as tolerated until goal rate is reached. Start feeding at 50 to 75 mL/hour and advance by 5 to 15 mL/hour every 12 to 24 hours as tolerated until goal rate is reached. Question 95 (1 point) The nurse is caring for a client with a paralytic ileus who has been on parenteral nutrition for 4 days. The nurse would know to monitor the client for what potentially serious complication? Question 95 options: Hypervitaminosis D Renal failure Refeeding Bloating Question 96 (1 point) The health care provider (HCP) has prescribed central parenteral nutrition for a client rather than peripheral parenteral nutrition (PPN). What would the nurse expect to see in the client history as a reason for the HCP's selection of route? Question 96 options: Recent myocardial infarction Severe hyperlipidemia Peritonitis Congestive heart failure Question 97 (1 point) The health care provider has prescribed an intravenous lipid emulsion (IVLE) containing soybean oil for a client. The nurse would contact the health care provider to change the prescription upon noticing what disorder is documented in the client's history? Question 97 options: Egg allergy Lactose intolerance Gastroesophageal reflux disease Myocardial infarction 6 years ago Question 98 (1 point) The nurse is explaining the parenteral feeding process to the family members of a client. One family member asks, "Why are you giving the solution through a central line instead of through the arm?" What statement will the nurse include in the response? Question 98 options: "The formula we're providing contains more than 10% dextrose." "Your family member does not require a nutritionally complete solution." "This is the best route for the short-term parenteral nutrition the client requires." "The central route is required because we're adding medications to the solution." Question 99 (1 point) The nurse is caring for a client who is being transitioned from enteral feeding to parenteral feeding. The client asks why the primary health care provider made this decision. The nurse knows which of the following is the rationale for this change in the client's plan of care? Question 99 options: Paralytic ileus due to peritonitis Decreased costs for formula Easier to give medications via PN tube Decreased risk of further infection Question 100 (1 point) The nurse has been caring for a client in ICU who is receiving enteral nutrition (EN) via continuous drip method into the intestine. The nurse knows this enteral feeding method has been ordered because this client is at risk for what problem? Question 100 options: Refeeding syndrome Constipation Aspiration Diarrhea
