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Browse through thousands of multiple-choice question quizzes and expand your knowledge! MCQs are a great way to prepare for your incoming exams!
Nutrition
A clinic nurse is discussing eye health with an older adult. Which nutrients should the nurse encourage the client to consume to protect against vision problems?
Explanation
ExplanationOxidative stress plays a role in cataract formation. Antioxidants such as vitamin E and vitamin C may reduce the likelihood of developing cataracts. Minerals generally do not have an antioxidant function. Lecithins are emulsifiers, not antioxidants. Amino acids are building blocks of protein.
Nutrition
A nurse is counseling a client with cardiac disease who has limited food refrigeration capabilities and prefers using canned vegetables. Which nutrient excess should the nurse caution the client about when eating mainly canned, rather than fresh, vegetables?
Explanation
ExplanationCanned vegetables, even those low in sodium, have higher sodium levels than fresh or frozen. Potassium and vitamins A and C are not a concern in the processing of canned vegetables.
Nutrition
A nurse is caring for an older adult client who is asking for nutritional information. Good nutrition advice for the older adult should be to:
Explanation
ExplanationOverall weight control and consumption of foods high in nutrients will promote healthy aging. Supplements, such as vitamin E, are not substi- tutes for food. Fiber is only part of a healthy diet. A vegan diet does not ensure a nutrient-dense diet.
Nutrition
A child is found to be deficient in iron. To increase the child’s absorption of iron, which vitamin should a nurse encourage the parents to supplement?
Explanation
ExplanationVitamin C (ascorbic acid) facilitates iron absorption by acting on hydrochloric acid to keep iron in the more absorbable ferrous form. Vitamin A is essential to night vision, the health of epithelial tissue, normal bone growth, and energy regulation. Vitamin D is essential for absorption and use of calcium for bone and tooth growth. Vitamin E is an antioxidant that stimulates the immune system.
Nutrition
A hospitalized Hispanic child is diagnosed with lactose intolerance and is placed on a lactose- restricted diet. Which dietary supplement should a nurse anticipate being added to the child’s diet?
Explanation
ExplanationA deficiency of the enzyme lactase results in an inability to digest lactose, the sugar found in dairy products. A lactose-restricted diet, which removes milk and other dairy products from the diet, can result in a calcium, riboflavin, and vitamin D deficiency. Sixty percent or more of Hispanics, Blacks, and Southeast Asians are lactose intolerant. The ability to ingest protein, vitamin B12, and beta-carotene from foods in the meat and bean, grain, vegetable, and fruit food groups is unaffected in persons with lactose intolerance.
Nutrition
A 6-year-old child is being seen in a clinic due to chronic constipation. A health-care provider recommends a high-fiber diet with an increased fluid intake. Which food choices, providing the highest amount of fiber per serving, should a nurse recommend?
Explanation
ExplanationLegumes provide about 8 grams of fiber per serving. Whole wheat or rye breads provide 1 gram of fiber per serving. Raw or cooked vegetables provide 2 to 3 grams of fiber per serving. Fresh, frozen, or dried fruits have about 2 grams of fiber per serving.
Nutrition
A mother is concerned about achieving a nutritious intake for her 14-month-old child. Which advice by a nurse would be best?
Explanation
ExplanationA 14-month-old child’s serving size should be about one-fifth the size of an adult’s serving or about a tablespoonful for each year of age. Offering a variety of foods from the food groups will help ensure a nutritious diet and avoid consuming too much or too little food from any one food group. To develop healthy eating habits, the child should eat with the rest of the family and if not hungry should remain at the table. A 1-year-old child’s stomach holds about 1 cup. Offering three meals and three nutritious snacks a day increases the likelihood that the toddler will obtain sufficient nourishment. Eight to 15 exposures to a food are needed to effect behavior change.
Nutrition
A nurse is administering an intermittent enteral feeding of 350 mL of formula through a nasogastric tube. To decrease the risk of aspiration, the nurse should:
Explanation
ExplanationPositioning the head of the bed at 45 degrees elevation promotes gravity flow of the formula into the stomach and maintains normal functioning of the lower esophageal sphincter. Rapid administration of a bolus feeding reduces lower esophageal sphincter pressure. Tube placement should be confirmed before beginning the feeding. Maintaining the 45-degree elevation of the client’s head for 1 hour after the feeding is recommended because it maintains normal functioning of the lower esophageal sphincter.
Nutrition
After completing a wellness seminar at a local manufacturing business, a nurse is answering individual questions. One of the participants tells the nurse his mother has celiac disease and he is afraid he may also have the disease. The nurse agrees that this may be possible when the client states that he experiences diarrhea after eating:
Explanation
ExplanationCeliac disease is an autoimmune disease that results in chronic intes- tinal inflammation after ingesting gluten. Having a first-degree relative with celiac disease increases the client’s risk of developing the disease. Eggs, peanut butter, spinach, and dark leafy green vegetables do not contain gluten.
Nutrition
A nurse is providing education to a client who is being evaluated for lactose intolerance. The client is scheduled for a breath test for hydrogen excretion. The client is questioning how this test will detect lactose intolerance. The nurse should explain to the client that:
Explanation
ExplanationMeasuring the excretion of hydrogen after lactose ingestion is a sensi- tive, specific test for lactose intolerance. Undigested lactose produces hydrogen when metabolized by colon bacteria. Lactose does not cause the breakdown of water molecules. Lactose-intolerant individuals are unable to digest lactose.
Nutrition
A client recovering from an exacerbation of ulcerative colitis is permitted to begin eating solid foods. A nurse recognizes that the client understands the dietary teaching for disease management when the client selects:
Explanation
ExplanationA low-residue diet that is high in calories and protein should be gradually introduced as the client’s tolerance for solid food increases. Milk products should be avoided because lactose intolerance is common. Intestinal stimulants such as caffeine, spicy foods, and alcohol should also be avoided.
Nutrition
In preparation for discharging a client after a cholecystectomy, a nurse plans to discuss dietary restrictions. Which information is most appropriate for the nurse to include in the discussion?
Explanation
ExplanationThe client should be instructed to restrict dietary fats for a short period of time until the biliary ducts are able to dilate to accommodate the volume of bile once held by the gallbladder. After that, the client should have no dietary restrictions. There is no reason to limit the oral intake to three meals per day or to drink fluids between meals. Simple sugars are not digested with bile and therefore there is no reason to limit the intake of simple sugars unless the need for weight loss is a concern.
Nutrition
A client with an ileostomy asks a nurse for nutritional information. The nurse includes all of these points but should emphasize that the most important action is to:
Explanation
ExplanationThe client with an ileostomy can easily become dehydrated as the stool produced contains large amounts of liquid. The amount of fluid lost depends on whether the client has had previous bowel surgeries with removal of parts of the small bowel.
Nutrition
A nurse is assessing a malnourished adolescent who has been consuming a vegan diet. For signs of which specific vitamin deficiency should the nurse assess this client?
Explanation
ExplanationVegans abstain from eating animal products, which provide vitamin B12. Fruits and vegetables that are eaten by vegans contain vitamins A, C, and K, so these are less likely to be deficient.
Nutrition
During preparation for a seminar on healthy living for college students, a nurse outlines content concerning promotion of healthy bowel elimination. The nurse plans to educate the students about the need to consume a minimum of ________ of fiber per day.
Explanation
ExplanationThe American Dietetic Association recommends an intake of 20 to 35 grams of fiber per day as the minimum daily requirements. The other options are either too low or more than the minimum daily requirement.
Nutrition
A client who is recovering from acute diverticulitis is highly motivated to prevent another exacerbation of the disease. A nurse educates the client about the need to increase the amount of dietary fiber in the diet. The nurse evaluates that teaching has been effective when the client makes which menu selection for lunch?
Explanation
ExplanationWhole wheat bread and raw fruits and vegetables are foods that are high in fiber content.
Nutrition
A nurse evaluates that a client recognizes foods that are high in calcium when the client selects:
Explanation
ExplanationOne cup of low-fat plain yogurt has 448 mg of calcium, 1 cup of broccoli has 60 mg, and 3 ounces of sardines have 324 mg, for a total of 832 mg of calcium. One cup of whole milk has 300 mg of calcium, 1 cup of spinach has 30 mg calcium, and 3 ounces of sardines have 324 mg, for a total of 654 mg. A half cup of 2% cottage cheese has 78 mg calcium, 1 cup of spinach has 30 mg, and 3 ounces tofu has 310 mg, for a total of 418 mg. A medium baked potato has 38 mg of calcium, 1 tbsp of low-fat sour cream has 20 mg, 1 cup of spinach has 30 mg, and 3 ounces tofu has 310 mg, for a total of 398 mg calcium.
Nutrition
A nurse teaches a client who is experiencing iron-deficiency anemia to eat foods high in iron and foods that contain vitamin C at the same meal to increase the iron absorption. The nurse evaluates that teaching is effective when which meal is selected by the client?
Explanation
ExplanationGood sources of iron include lean beef steak, steamed clams, navy beans, enriched cereal, cooked spinach, cooked Swiss chard, beef liver, and black beans. Three ounces of steamed clams have 23.8 mg of iron, compared with cooked beef liver, which has 5.24 mg. Dark green vegetables such as broccoli and bell peppers, citrus fruits, cabbage-type vegetables, cantaloupe, strawberries, lettuce, tomatoes, potatoes, papayas, and mangos are significant sources of vitamin C. Yogurt, shrimp, and chicken contain less iron than do steamed clams.
Nutrition
An increase in which specific serum laboratory test should indicate to a nurse that a high-iron diet for a client with early-stage iron-deficiency anemia has been effective?
Explanation
ExplanationFerritin levels reflect the available iron stores in the body and are specific to iron-deficiency anemia. A level less than 10 ng/mL is diag- nostic of iron-deficiency anemia. As the condition improves, ferritin levels rise. In iron deficiency, the body cannot synthesize hemoglobin, but hemoglobin levels drop fairly late in the development of iron-deficiency anemia. Also, other nutrient deficiencies and medical conditions can affect hemoglobin levels. Serum folate is specific to folate-deficiency anemia.
Nutrition
Which low-potassium foods (less than 400 mg of potassium per serving) should a nurse plan to include on a list of acceptable foods for a client experiencing chronic renal failure?
Explanation
ExplanationCranberry juice, grapes, fresh string beans, and fortified puffed rice cereal are low-potassium foods. Foods that should be restricted include cantaloupe, tomatoes, prune juice, milk, dried fruit, bananas, and dried beans. Other high-potassium foods include avocados, brussels sprouts, peas, raisins, spinach, winter squash, molasses, all-bran cereal, and nuts. Salt substitutes that contain potassium chloride should also be avoided.
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