Fundamental Skills - Nutrition

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nursedaisy98
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256725
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Fundamental Skills - Nutrition
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2014-04-20 10:18:47
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NCLEX RN
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Fundamental Skills
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Nutrition
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  1. The nurse is teaching a client who has iron deficiency anemia about foods she should include in her diet. The nurse determines that the client understands the dietary modifications if she selects which items from her menu? 
    1. Nuts and milk 
    2. Coffee and tea 
    3. Cooked rolled oats and fish 
    4. Oranges and dark green leafy vegetables
    4. Oranges and dark green leafy vegetables
  2. The nurse is planning to teach a client with malabsorption syndrome about the necessity of following a low-fat diet. The nurse develops a list of high-fat foods to avoid and should include which food item on the list? 
    1. Oranges 
    2. Broccoli 
    3. Cream cheese 
    4. Broiled haddock
    3. Cream cheese
  3. The nurse instructs a client with chronic kidney disease who is receiving hemodialysis about dietary modifications. The nurse determines that the client understands these dietary modifications if the client selects which items from the dietary menu? 
    1. Cream of wheat, blueberries, coffee 
    2. Sausage and eggs, banana, orange juice 
    3. Bacon, cantaloupe melon, tomato juice 
    4. Cured pork, grits, strawberries, orange juice
    1. Cream of wheat, blueberries, coffee
  4. The nurse is conducting a dietary assessment on a client who is on a vegan diet. The nurse provides dietary teaching and should focus on foods high in which vitamin that may be lacking in a vegan diet? 
    1. Vitamin A 
    2. Vitamin B12 
    3. Vitamin C 
    4. Vitamin E
    2. Vitamin B12
  5. A client with hypertension has been told to maintain a diet low in sodium. The nurse who is teaching this client about foods that are allowed should include which food item in a list provided to the client? 
    1. Tomato soup 
    2. Boiled shrimp 
    3. Instant oatmeal 
    4. Summer squash
    4. Summer squash
  6. A postoperative client has been placed on a clear liquid diet. The nurse should provide the client with which items that are allowed to be consumed on this diet? Select all that apply. 
    1. Broth 
    2. Coffee 
    3. Gelatin 
    4. Pudding 
    5. Vegetable juice 
    6. Pureed vegetables
    • 1. Broth 
    • 2. Coffee 
    • 3. Gelatin
  7. The nurse is instructing a client with hypertension on the importance of choosing foods low in sodium. The nurse should teach the client to limit intake of which food? 
    1. Apples 
    2. Bananas 
    3. Smoked sausage 
    4. Steamed vegetables
    3. Smoked sausage
  8. A client who is recovering from surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been "bored" with the clear liquid diet. The nurse should offer which full liquid item to the client? 
    1. Tea 
    2. Gelatin 
    3. Custard 
    4. Ice pop
    3. Custard
  9. A client is recovering from abdominal surgery and has a large abdominal wound. The nurse should encourage the client to eat which food item that is naturally high in vitamin C to promote wound healing? 
    1. Milk 
    2. Oranges 
    3. Bananas 
    4. Chicken
    2. Oranges
  10. The nurse is caring for a client with cirrhosis of the liver. To minimize the effects of the disorder, the nurse teaches the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the dietary measures to follow if the client states an intention to increase the intake of which food? 
    1. Pork 
    2. Milk 
    3. Chicken 
    4. Broccoli
    1. Pork
  11. A breast-feeding mother of an infant with lactose intolerance asks the nurse about dietary measures. What food should the nurse tell the mother to avoid while breast-feeding? 
    1. Egg yolk 
    2. Dried beans 
    3. Hard cheeses 
    4. Green leafy vegetables
    3. Hard cheeses
  12. A child with leukemia is complaining of nausea. The nurse suspects that the nausea is related to the chemotherapy regimen. The nurse, concerned about the child's nutritional status, should offer which item during this episode of nausea? 
    1. Cool, clear liquids 
    2. Low-protein foods 
    3. Low-calorie foods 
    4. The child's favorite foods
    1. Cool, clear liquids
  13. A health care provider has prescribed a clear liquid diet for a postoperative client. The nurse prepares to deliver the lunch tray to the client and checks the food tray to be sure that which has occurred? 
    1. Sodium foods are restricted. 
    2. All food items are lukewarm in temperature. 
    3. All food items are liquid at body temperature. 
    4. At least one serving of low-fat milk is served.
    3. All food items are liquid at body temperature.
  14. A nurse has instructed a client in the foods that are best to consume on a low-fat diet. The nurse determines that the client understands this diet if the client indicates which food item is lowest in fat? 
    1. Bran muffin 
    2. Cheese omelet 
    3. Bagel with cream cheese 
    4. Dry toast and strawberry jelly
    4. Dry toast and strawberry jelly
  15. A client is being seen in the clinic for symptoms of hyperinsulinism. The nurse provides information to the client regarding dietary measures for the condition. Which diet would be most appropriate to suggest to the client? 
    1. Low-fiber, high-fat diet 
    2. Limiting food intake to two meals per day 
    3. Large amounts of carbohydrates between low-protein meals 
    4. Small, frequent meals with protein, fat, and carbohydrates at each meal
    4. Small, frequent meals with protein, fat, and carbohydrates at each meal
  16. A client is admitted to a long-term care facility with the diagnosis of weight loss secondary to anorexia. The health care provider prescribes an enteral tube feeding of a standard formula to run at 40 mL/hour. A nursing student is assigned to care for the client, and the nursing instructor asks the student to describe the nursing considerations related to a tube feeding. Which statement, if made by the student, indicates an understanding of this dietary treatment? 
    1. "Enteral tube feedings frequently cause sepsis." 
    2. "Enteral feedings should be refrigerated until just before use." 
    3. "The caloric value of enteral feedings is generally 5 to 10 cal/mL." 
    4. "Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."
    4. "Enteral feedings require the normal digestive capabilities of the gastrointestinal tract."
  17. The nurse is preparing a plan of care for a client receiving enteral feedings via a gastrostomy tube (G-tube). The nurse should plan to include which intervention in the plan of care? 
    1. Provide oral fluids three times per day. 
    2. Check around the stoma site for skin irritation. 
    3. Medicate with antidiarrheal medications every day. 
    4. Use sterile technique when administering the tube feedings.
    2. Check around the stoma site for skin irritation.
  18. A client is diagnosed with a moderate case of acute ulcerative colitis. The nurse doing dietary teaching should give the client examples of foods to eat that represent which therapeutic diet? 
    1. High fat with milk 
    2. Low fiber with milk 
    3. High protein with milk 
    4. Low fiber without milk
    4. Low fiber without milk
  19. The nurse has determined that an unconscious client is at risk for nutritional problems. Which outcome indicates to the nurse that the goals have not yet been fully met? 
    1. Stable weight 
    2. Intake equaling output 
    3. Total protein concentration of 4.5 g/dL 
    4. Blood urea nitrogen (BUN) level of 12 mg/dL
    3. Total protein concentration of 4.5 g/dL
  20. The home care nurse is visiting a male client who is recovering at home after suffering a brain attack (stroke) 2 weeks ago. The client's wife states that the client has difficulty feeding himself and difficulty with swallowing food and fluids. Which would be the initial nursing action? 
    1. Observe the client feeding himself. 
    2. Observe the wife feeding the client. 
    3. Arrange for a home health aide to assist at mealtimes. 
    4. Instruct the wife in the use of a feeding syringe to feed the client.
    1. Observe the client feeding himself.
  21. A client has been on total parenteral nutrition (TPN) for 8 weeks at home. The health care provider prescribes that the TPN be weaned by 50 mL per hour per day until discontinued. The client asks the nurse why the TPN cannot just be stopped. The nurse explains that unless the TPN infusions are tapered gradually, the client is at risk for development of which complication? 
    1. Dehydration 
    2. Hypokalemia 
    3. Hypernatremia 
    4. Hypoglycemia
    4. Hypoglycemia
  22. The nurse is providing dietary instructions to a client with a diagnosis of hyperphosphatemia. The nurse determines that the client understands the instructions if he or she states the importance of eliminating which item from the diet? 
    1. Tea
    2. Fish 
    3. Coffee 
    4. Grape juice
    2. Fish
  23. The nurse has conducted dietary teaching with a client diagnosed with iron deficiency anemia. The nurse instructs the client that which food item is a good dietary source of iron? 
    1. Oranges 
    2. Apricots 
    3. Egg whites 
    4. Refined white bread
    2. Apricots
  24. The nurse is providing dietary instructions to a client regarding a high-protein diet. The nurse should instruct the client to consume which food item that is highest in protein content? 
    1. One cup of cottage cheese 
    2. One ounce of Swiss cheese 
    3. Two tablespoons of peanut butter 
    4. One cup of evaporated whole milk
    1. One cup of cottage cheese
  25. The nurse is providing a dietary session to a group of clients about the vitamin content of various foods. The nurse should tell the clients that which food item is highest in vitamin A? 
    1. Eggs 
    2. Milk 
    3. Tomatoes 
    4. Green leafy vegetables
    4. Green leafy vegetables
  26. The school nurse is providing a nutritional counseling session to a group of adolescents. The school nurse should instruct the adolescents that which item is a good source of vitamin C? 
    1. Eggs 
    2. Milk 
    3. Potatoes 
    4. Green leafy vegetables
    3. Potatoes
  27. The nurse has provided dietary instructions to a client regarding food items that are high in vitamin B complex. The client demonstrates understanding of the dietary instructions by stating the importance of including which food item in the diet? 
    1. Milk 
    2. Butter 
    3. Grains 
    4. Tomatoes
    3. Grains
  28. The nurse is providing instructions to a client regarding food items that are high in vitamin D. The client demonstrates understanding of the instructions by stating the need to include which food item in the diet? 
    1. Milk 
    2. Meat 
    3. Oranges 
    4. Broccoli
    1. Milk
  29. The nurse is providing instructions to a client with kidney disease about a low-protein diet. The client demonstrates understanding of the dietary instructions by stating the need to limit which food from the diet? 
    1. Chicken 
    2. Whole milk 
    3. Swiss cheese 
    4. Peanut butter
    1. Chicken
  30. A prenatal clinic nurse is performing a nutritional assessment on a pregnant adolescent. The nurse performs the assessment knowing that which is theprimary reason why pregnant teenagers are at risk for nutritional deficiencies? 
    1. They do not go to school. 
    2. They are still going through a growth stage. 
    3. They have missed classes on good nutrition. 
    4. Their parents may be upset about the pregnancy.
    2. They are still going through a growth stage.
  31. The nurse is evaluating a client's ability to select food items for a low-potassium diet. Which food item, if selected by the client, would indicate an understanding of this diet? 
    1. Spinach 
    2. Strawberries 
    3. Cranberry juice 
    4. Honeydew melon
    3. Cranberry juice
  32. The nurse has given dietary instructions to an older female client to minimize the risk of osteoporosis. The client demonstrates understanding of the dietary teaching by stating that she will increase intake of which food? 
    1. Rice 
    2. Milk 
    3. Broccoli 
    4. Chicken
    2. Milk
  33. The nurse is consulting with a dietitian to plan a menu for a client who is on a regular diet and is a vegan. Which food item would the nurse and the dietitian best select for the client's meal? 
    1. Scrambled eggs 
    2. Buttered wheat toast 
    3. Stir-fried vegetables 
    4. Chocolate milkshake
    3. Stir-fried vegetables
  34. A home care nurse is conducting a diet history with an older client who lives alone. The nurse finds that the client's typical 24-hour food intake consists of eggs and sausage for breakfast, a fast-food lunch of hamburger and French fries, takeout fried chicken for dinner, and ice cream in the evening. To decrease the risk of cancer, what statement would the nurse make to the client? 
    1. "You should not eat eggs." 
    2. "You should not eat sausage." 
    3. "A high-fat diet increases your risk for colon cancer." 
    4. "Excessive tobacco use increases the risk of liver cancer."
    3. "A high-fat diet increases your risk for colon cancer."
  35. The nurse is providing instructions to a client with osteoporosis regarding appropriate food items to include in the diet to increase her intake of calcium. The nurse determines the need for further instruction when the woman tells the nurse that she will be sure to increase her intake of which food that is lowest in calcium? 
    1. Pork 
    2. Seafood 
    3. Sardines 
    4. Plain yogurt
    1. Pork
  36. A client has been given a prescription for gemfibrozil (Lopid). The nurse should instruct the client to limit which food while taking this medication? 
    1. Fish 
    2. Beef 
    3. Spicy foods 
    4. Citrus products
    2. Beef
  37. A nurse is providing dietary instructions to a client about food items that are high in niacin. Which food item should the nurse recommend as highest in niacin? 
    1. Milk 
    2. Potatoes 
    3. Tomatoes 
    4. Strawberries
    1. Milk
  38. A nurse is providing dietary instructions to a client about food items that are high in vitamin C. Which food item does the nurse recommend as highest in vitamin C? 
    1. Milk 
    2. Eggs 
    3. Liver 
    4. Cabbage
    4. Cabbage
  39. A nurse is providing dietary instructions to a client about the food items that are high in vitamin K. Which food item does the nurse recommend as highest in vitamin K? 
    1. Fish 
    2. Spinach 
    3. Potatoes 
    4. Strawberries
    2. Spinach
  40. A nurse is conducting a nutritional assessment on an assigned client. The nurse knows that which dietary factors would least likely influence the functioning of the musculoskeletal system? 
    1. Protein intake 
    2. Vitamins E and K intake 
    3. Vitamins A and D intake 
    4. Calcium and phosphorus intake
    2. Vitamins E and K intake
  41. The nurse instructs a client about a low-fat diet. Which menu selection indicates the client understands the nurse's instructions? 
    1. Shrimp and bacon salad 
    2. Liver, potato salad, sherbet 
    3. Turkey breast, boiled rice, and fruit 
    4. Lean hamburger steak and macaroni and cheese
    3. Turkey breast, boiled rice, and fruit
  42. In planning a low-sodium diet for a client who has recently been diagnosed with heart failure, the nurse should offer the client which food item? 
    1. Beef bouillon 
    2. Grilled cheese 
    3. Cottage cheese 
    4. Chicken breast
    4. Chicken breast
  43. The breast-feeding mother of an infant with lactose intolerance asks the nurse about dietary measures. The nurse should tell the mother to avoid which food? 
    1. Milk 
    2. Egg yolk 
    3. Dried beans 
    4. Green leafy vegetables
    1. Milk
  44. A client is seen in the health care clinic and a vitamin K deficiency is suspected. On assessment of the client, what should the nurse expect to note if this vitamin deficiency were present? 
    1. Scaly skin 
    2. Signs of clotting problems 
    3. Client complains of skeletal pain 
    4. Client complains of night blindness
    2. Signs of clotting problems
  45. The nurse is providing instructions to a client with hypophosphatemia. Which food item should the nurse instruct the client to avoid? 
    1. Fish 
    2. Cheese 
    3. Chicken 
    4. Organ meats
    2. Cheese
  46. The nurse is giving a presentation on good nutrition to a group of teenage mothers. Which level of prevention is the nurse implementing? 
    1. Basic level 
    2. Primary level 
    3. Secondary level 
    4. Tertiary level
    2. Primary level
  47. The nurse is formulating a plan of care for a client receiving enteral feedings. Which client problem is the highest priority? 
    1. Diarrhea 
    2. Nutrition 
    3. Aspiration 
    4. Deficient fluid volume
    3. Aspiration
  48. A nurse conducting a weight loss program prepares to monitor a client's weight loss. What method would most accurately assess the effectiveness of weight loss? 
    1. Calorie count 
    2. Weighing self 
    3. Serum protein level 
    4. Daily intake and output
    2. Weighing self
  49. A postoperative client has been tolerating a full liquid diet and the nurse plans to advance the diet to solid food as prescribed. Which assessment is most important for the nurse to make before advancing the diet to solids? 
    1. Ability to chew 
    2. Food preferences 
    3. Cultural preferences 
    4. Presence of bowel sounds
    1. Ability to chew
  50. A client with heart disease is provided instructions regarding a low-fat diet. The nurse should determine that the client understands the diet if the client states that which food item should be avoided? 
    1. Apples 
    2. Oranges 
    3. Cherries 
    4. Avocados
    4. Avocados
  51. A client with liver cancer receiving chemotherapy tells the nurse that some foods on the meal tray taste bitter. The nurse should try to limit which food that is most likely to cause this taste for the client? 
    1. Beef 
    2. Custard 
    3. Potatoes 
    4. Cantaloupe
    1. Beef
  52. A nursing student is caring for a client who has been admitted to the hospital with malnutrition. The student is reviewing the results of the various laboratory tests performed on the client with the nursing instructor. Which statement, if made by the nursing student, indicates an understanding of the interpretation of the results? 
    1. "An elevated albumin level indicates definitive dehydration." 
    2. "An elevated creatinine level indicates respiratory problems." 
    3. "A normal red blood cell level indicates adequate vitamin B6 intake." 
    4. "A normal hemoglobin level indicates that iron and protein intake is sufficient."
    4. "A normal hemoglobin level indicates that iron and protein intake is sufficient."
  53. A nurse is teaching a client with tuberculosis (TB) about nutrition and foods that should be increased in the diet. The nurse should suggest that the client increase which food items? 
    1. Potatoes and fish 
    2. Eggs and spinach 
    3. Grains and broccoli 
    4. Meats and citrus fruits
    4. Meats and citrus fruits
  54. A nurse is evaluating the effect of dietary counseling on the client with cholecystitis. The nurse should determine that the client understands the instructions given if the client states that which food item(s) are acceptable in the diet? 
    1. Baked fish 
    2. Fried chicken 
    3. Sauces and gravies 
    4. Fresh whipped cream
    1. Baked fish
  55. The nurse instructs a client who is at risk for hypokalemia about the foods high in potassium that should be included in the daily diet. The nurse determines that the client understands the food sources of potassium if the client states that which food items are lowest in potassium, providing less than 200 mg per serving? Select all that apply. 
    1. Grapes 
    2. Carrots 
    3. Spinach 
    4. Asparagus 
    5. Avocadoes 
    6. Applesauce
    • 1. Grapes 
    • 4. Asparagus 
    • 6. Applesauce
  56. The nurse provides instructions to a client with a low magnesium level about the foods that are high in magnesium. The nurse should tell the client to consume which foods? Select all that apply. 
    1. Peas 
    2. Bacon 
    3. Oranges 
    4. Cauliflower 
    5. Peanut butter 
    6. Canned white tuna
    • 1. Peas 
    • 4. Cauliflower 
    • 5. Peanut butter 
    • 6. Canned white tuna
  57. The nurse is talking to the mother of a 2-month-old infant who is being seen in the health care provider's office for a well-child visit. Which statement by the mother would indicate that further teaching is needed about nutrition for this infant? 
    1. "My sister said to start her on a cup, but I think she is too young." 
    2. "I started my daughter on cereal a week ago, and she loves the rice cereal." 
    3. "I remembered that my daughter needs to stay on formula for an entire year." 
    4. "My friend has a 4-month-old child, and I told her that I am not going to start solid food until my daughter is at least 6 months old."
    2. "I started my daughter on cereal a week ago, and she loves the rice cereal."
  58. A nurse is caring for a client with a diagnosis of celiac disease. The nurse recognizes that client teaching has been effective when the client makes which statement? 
    1. "I can eat whatever I want." 
    2. "I will eat rice cereal for breakfast." 
    3. "I will eat beef barley soup for lunch." 
    4. "I will eat only wheat bread for a snack."
    2. "I will eat rice cereal for breakfast."
  59. A nurse provides dietary instructions to a client at risk for hypokalemia about which foods are high in potassium and should be included in the daily diet. The nurse should tell the client that which fruit is highest in potassium? 
    1. Kiwi 
    2. Apples 
    3. Peaches 
    4. Pineapple
    1. Kiwi
  60. A nurse should include which item in a list of the most helpful foods for a vegan client wishing to increase foods high in vitamin A? 
    1. Peas 
    2. Carrots 
    3. Potatoes 
    4. Green beans
    2. Carrots
  61. A client with hypertension has been prescribed a low-sodium diet. The nurse teaching this client about foods that are allowed should plan to include which food in a list provided to the client? 
    1. Tomato soup 
    2. Boiled shrimp 
    3. Instant oatmeal 
    4. Summer squash
    4. Summer squash
  62. A client who was receiving enteral feedings in the hospital has been started on a regular diet and is almost ready for discharge. The client will be self-administering supplemental tube feedings between meals for a short time after discharge. The client expresses concern about performing this procedure at home. What is the nurse's best response? 
    1. "Maybe a friend will do the feeding for you." 
    2. "Tell me more about your concerns about going home." 
    3. "Do you want to stay in the hospital a few more days?" 
    4. "Have you discussed your feelings with your family and doctor?"
    2. "Tell me more about your concerns about going home."
  63. Which actions should the nurse include when caring for a client with continuous tube feedings through a nasogastric (NG) tube? Select all that apply. 
    1. Check the residual every 4 hours. 
    2. Check for placement every 4 hours. 
    3. Hang a new feeding bag every 72 hours. 
    4. Check skin integrity at the site of NG tube insertion. 
    5. Check for placement before administering medications.
    • 1. Check the residual every 4 hours. 
    • 2. Check for placement every 4 hours.
    • 4. Check skin integrity at the site of NG tube insertion. 
    • 5. Check for placement before administering medications.
  64. The nurse is monitoring the nutritional status of the client receiving enteral nutrition. Which intervention should the nurse implement to determine the effectiveness of the tube feedings? 
    1. Use a calorie count. 
    2. Obtain a daily weight. 
    3. Evaluate intake and output. 
    4. Monitor serum protein level.
    2. Obtain a daily weight.
  65. A nurse is providing dietary teaching to a client receiving a potassium-retaining diuretic about foods that are low in potassium. Which foods should the nurse include on a list of foods with low potassium content? 
    1. Apple 
    2. Carrots 
    3. Spinach 
    4. Avocado
    1. Apple

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