28 Jan 7. which statement indicate

1.Nurses are in an ideal position to:

2. the ideal body weight of a male who is 5ft 10 in is:

3. which of the following criteria would most likely be on a nutrition screen in the hospital?

4. which of the following statements is accurate regarding physical signs and symptoms of malnutrition?

5. your pt. has a question about the cardiac diet the dietitian reviewed w/ him yesterday. What is the nurses’ best response?

6. which of the following statements is true regarding albumin?

CH.2 – Carbs

1.The nurse knows her explanation of glycemic index was effective when the client says

2. which of the following recommendations would be most effective for someone wanting to eat more fiber?

3. A client asks why sugar should be limited in the diet. Which of the following is the nurse’s best response?

4. Which source of fiber may be the most effective in stimulating peristalsis and promoting laxation?

5. the nurse knows her instructions about choosing dairy products that are lactose free have been effective when the client verbalizes she should consume more:

6. a client who has eaten too many dietetic candies sweetened w/ sorbitol may experience:

7. the client wants to eat fewer calories and lose weight by substituting regularly sweetened foods w/ those that are sweetened w/sugar alternatives. Which of the following would be the most effective substitution?

8. A client is on a low calorie diet that recommends she tests her urine for ketones to tell how well she is adhering to the guidelines of the diet. What does the presence of ketones signify about her intake?

CH. 3 – Protein

1.What is the RDA for protein for a healthy adult who weigh 165 lbs?

2. the client asks what protein foods she can eat that are less expensive than meat. Which of the following foods would the nurse recommend she eat more of?

3. which of the following sources of protein would be most appropriate on a low fat diet?

4. which statement indicates the client understands vegetarian diets?

5. a client who is in a positive nitrogen balance is most likely to be:

6. an adult in the hospital has been diagnosed w/ marasmus, which of the following would you expect?

7. the nurse knows her instructions have been effective when the client verbalizes that a source of complete, high quality protein is found in

8. A client says that she doesn’t eat much meat. After teaching the client about serving sizes, the nurse determines that the teaching has been effective when the client states that an ounce of meat provides approximately the same amt. of protein as which of the following?

CH. 4 – Lipids

1.the client asks if the cholesterol in shrimp is the “good” or “bad” type. Which of the following would be the nurse’s best response?

2. when developing a teaching plan for a client who needs to limit saturated fat, which of the following foods would the nurse suggest the client limit?

3. what is the primary fxn of fat?

4. the nurse knows her instructions have been effective when the client verbalizes the sources of trans fats are

5. a client asks why lowering sat. fat intake is necessary for lowering serum cholesterol levels which of the following is the nurses best response?

6. when teaching a client about “heart-healthy” types of fat, which of the following oils should the nurse recommend the client use?

7. which statement indicates the client understands about choosing low fat foods from MyPyramid?

8. which of the following are the best sources of omega 3 fatty acids?

Chapter 5- Vitamins

1.When developing a teaching plan for a client who is on Coumadin, which of the following foods would the nurse suggest the client consume a consistent intake of because of their vitamin K content?

2.A client asks if it is better to consume folic acid from fortified foods or from a vitamin pill. Which of the following is the nurse’s best response?

3.Which population is at risk for combined a deficiencies of thiamin, riboflavin, and niacin?

4. Which vitamin is given in large dose to facilitate wound and bone healing?

5.Which statement indicated that the client understands the instructions about using a vitamin supplement?

6.The client asks if taking supplements of beta-carotene will help reduce the risk of cancer. Which of the following would be the nurse’s best response?

7. A client is diagnosed with pernicious anemia. What vitamin is he not absorbing?

8. A client with hyperlipidemia is prescribed niacin. The client asks if he can just include more niacin-rich foods in his diet and forgo the need for niacin in pill form. Which of the following would be the nurse’s best response?

Chapter 6- Waters and Minerals

The client asks if bottle water is better than tap water. Which of the following would be the nurse’s response?
When developing a teaching plan for a client who is lactose intolerant, which of the following foods would the nurse suggest as source of calcium the client could tolerate?
The nurse knows her instructions about reading labels for sodium information have been effective when the client verbalizes
Which of the following recommendation would be most effective at increasing potassium intake?
A client asks why eating less sodium is important for healthy people. The nurse’s best response is: Which of the following recommendations would be most effective at helping a client maximize iron absorption?
A client says he never adds salt to any foods that his wife serves so he believes he is consuming low sodium diet. Which of the following is the nurse’s best response?
What should you tell the client about taking calcium supplements?

Chapter 7- Energy Balance

A client who wants to prevent further weight gain should be encouraged to exercise:
The nurse knows her instructions about portion control have been effective when the client verbalizes she will:
A client asks how she can speed up her metabolism. The best response is
How much weight will a person lose in a week if he eats 500 fewer calories/day than he needs and increases his exercise expenditure by 500 calories/day
A client is wondering whether to go on a low fat diet or a low-carb diet to lose weight. What should you tell her?
Waist circumference is an indicator of
Which of the following substitution results in a healthier choice?
A BIM of 26 is classified as

CH. 8 – Healthy eating

1. the greatest percentage of calories in the diet should come from:

2. The dietary guidelines for Americans recommends most fats in the diet come from foods such as:

3. “Moderate” alcohol consumption is :

4. the nurse knows her instructions about grain equivalents have been understood when the client verbalizes that one grain equivalent is equal to:

5. a client states that there is no way he can eat all the vegetables recommended in his mypyramid plan. Which of the following would be the nurses best response?

6. the nurse knows her instructions about portion sizes have been effective when the client verbalizes that ½ cup cooked cereal looks like:

7. which of the following would contribute to “discretionary calories”?

8. a client demonstrates understanding of the “plate method” by devoting 2/3 of more of her dinner plate to:

CH. 9 – Consumer issues

1.which statement indicates that the client needs further instruction about reading nutrition labels?

2. the client asks if a tea that claims to “improve memory” really works. Which of the following would be the nurse’s best response?

3. which statement about supplements is accurate?

4. which supplement should be used w/ caution by people taking anticoagulants?

5. a client asks how she can minimize her risk of foodborne illness. Which of the following should the nurse expect to include in the response as the best way to reduce the risk? Select all that apply:

6. the best response to a client’s question about whether organic food is worth the extra cost is:

7. which of the following practices helps preserve the nutritional value produce?.

8. a client asks how she can avoid buying foods that are genetically engineered. The nurse’s best response is:

Ch 10 – Cultural

1. Healthiest choice from mexican restaurant –

2. Descriptive word indicating low fat cooking technique –

3. Chinese advised less sodium. What native food nurse ask about to get an idea of how much sodium?

4. Negative impact of acculturation on mexican American food choices, decrease in fiber intake related to decrease in the intake of –

5. Nutr characteristics of traditional soul food diet –

6. Healthy traditional food practice of Chinese should be encouraged –

7. Developing teaching plan for overweight woman from Mexico –

8. Muslim’s are prohibited from consuming –

Ch 11- Babies

1.Why daily supplement folic acid is better than eating folic acid through food –

2.Woman was healthy weight when got prego, 5 lb weight gain b/w 20 – 24 weeks of gestation–

3.Which conditions high risk pregnancy –

4.First prenatal visit overweight asks ho much to gain –

5.Which means understanding about caffeine intake –

6.Which nutrient not likely to be consumed during pregnancy –

7.Woman at 5 wks gestation complain of nausea all day –

8.Which statement is true?

Ch 12 – Kids

1.Which means understanding of breastfeeding –

2.Mom asks y toddlers don’t drink all milk they want? –

3.Introducing solids into infants diet –

4.Best snack for 2 yr old –

5.Adolescents most likely to eat inadequate amt –

6.Pt asks if 10 yr old need weight loss diet? –

7.Calorie/nutrient requirmnt during adolescense –

8.Nutrients deficient in adolescents diet –

Ch 13- Older Adults

1.68 yr old gaining weight asked if it’s too late for him to make any changes that would improve his health and arthritis –

2.Understanding vit B12 –

3. Pt complains she eats the same n gains weight

4. Mineral likely to be consumed inadequate amts by older adults –

5. Prevention of Alzheimer’s disease –

6. Risk factors for malnutrition in older adults–

7. Older adults doing resistance exercise to rebuild lost muscle may also need to increase intake of –

8. Appropriate intake of a resident in long term care –

Chapter 14- Eating disorders

1. Client wants to know if it’s okay for her to have low carb diet, atkin’s type diet in short term to get started on her weight loss efforts –

2. Example of low calorie, nutrient dense food –

3. Client wants to know if meal replacements like Jenny craig are good to help with weight loss –

4. Which strategies promotes adherence to exercise –

5. Which conditions is a complication of obesity –

6. Which of the following should be given to a client to promote adherence to a hypocaloric diet?

7. When instituting nutrition therapy for client diagnosed w/ bulimia, priority is –

8. When instituting nutrition therapy for client diagnosed w/ anorexia –

Ch 15 – Feeding

1.Which strategies may help promote an adequate oral intake in hospitalized patients –

2.For which of following situations is blenderized diet most appropriate –

3.Which type of enteral formula is most appropriate for patient experiencing malabsoption releated to inflammatory bowel disease?

4.Which formula appropriate for patients with enteral nutrition for long period –

5.Which tube feeding delivery method is likely to cause dumping syndrome –

6.Nausea in tube fed patient may be caused by

7. of following are indications for using parenteral nutrition –

8.It is recommended that parenteral nutrition not be used when patient is adequately nourished and expected to resume oral intake within –

Ch 16- Metabolic/Resp distress

1.Which strategies most appropriate for patient with COPD who is experiencing early satiety –

2.When teaching a client diagnosed w/ COPD about nutr needs, which type of diets–

3.In burn client w/ functional GI tract, why is enteral nutrition preferred over parenteral nutrition –

4.Why underfeeding critically ill patients be beneficial –

5.What does patient requre during the first 24 hrs to 48 hrs after severe burn –

6.What does spike in C reactive protein indicate in ppl w/ acute metabolic stress –

7.How much daily protein may a 70 kg person with severe burns require –

8.If underfeeding is used for critically ill pt when should calories begin to be advanced toward 100%–

CH 17 – Upper GI

1.The pt. asks if coffee is bad for his peptic ulcer. Which of the following would be the nurse’s best response?

2.Which statement indicates the pt. needs further instruction about GERD?

3.Which of the following snacks would be best for a pt. who wants to eat who has nausea?

4. The nurse knows her instructions have been effective when the pt. w/ dumping syndrome verbalizes she should:

5. A pt. w/ dumping syndrome asks why it is so important to avoid sugars and sweets, which of the following is the nurses’ best response?.

6. Which of the following is an appropriate breakfast for a pt. on a level 1 dysphagia diet?

7. A pt who develops pernicious anemia after gastric surgery needs supplemental:

8. The best dessert for a pt. w/ GERD is:

CH. 18 – GI

1.When developing a teaching plan for a pt. who has chronic diarrhea, which of the following foods would the nurse suggest as an appropriate source of potassium?

2. Which statement indicates the pt. w/ an ileostomy needs further instruction about what to eat?

3. The client asks if yogurt w/ probiotics will relieve her symptoms of irritable bowel syndrome. Which of the following would be the nurse’s best response?

4. The nurse knows his or her instructions have been effective when the client w/ celiac disease verbalizes that an appropriate breakfast is:

5. Which would be most appropriate in modifying a reg. diet to a high fiber diet?

6. which would be an appropriate source of calcium for a client who is lactose intolerant?

7. A client w/ fat malabsorption is at risk for which of the following?

8. Which of the following strategies would help a client achieve a low fat diet?

CH. 19 – DM

1.Which statement indicates the pt understands nutrition recommendations regarding carbohydrate intake?

2. The client w/ type 1 diabetes asks if she can have a glass of wine w/ dinner on the weekends. Which of the following would be the nurse’s best response?

3. When developing a teaching plan for a client who is taking insulin, which of the following foods would the nurse suggest the client carry w/ him to treat mild hypoglycemia?

4. The best approach for monitoring carbohydrate intake is to use:

5. How many carbohydrates choices are provided in a serving of food that supplies 19 grams of carbohydrate?

6. The nurse knows her instructions about label reading have been effective when the client verbalizes that to determine the amt of carbohydrate choices, you must:

7. Which is the priority for preventing diabetes in people who are at high risk?

8. Which food groups provide carbohydrates? Select all that apply:

CH. 20 – CVD

1.Which statement indicates the pt. understands the instructions about a heart healthy diet?

2. The client asks if he can continue using butter on his heart healthy diet. Which of the following would be the nurse’s best response?

3. When developing a teaching plan for a client on a DASH-sodium diet, which of the following foods would the nurse suggest to meet increase in the client’s intake of potassium?

4. The nurse knows her instructions for a heart healthy diet have been effective when the client verbalizes she should eat more

5. Which of the following recommendations would be most appropriate to limit trans fats?

6. A client asks why whole grains are so important for a heart healthy diet. Which of the following is the nurses best response?

7. When teaching a client diagnosed w/ heart failure abot her nutritional needs, which of the following types of diet should the nurse discuss?

8. A rule of thumb guideline for helping clients read labels to lower their sodium intake recommends choosing mostly foods that provide less than

CH.21 – Renal

1.Which statement indicates the pt. needs further instruction about diet for nephritic syndrome?

2. The client w/ stage 4 CKD asks if it is okay that she saves all her meat allowance for her evening meal. Which of the following would be the nurses’ best response?

3. When developing a teaching plan for a client who is on dialysis, which of the following protein sources would the nurse suggest for a client who must also limit her intake of phosphorus?

4. The nurse knows her instructions about preventing future calcium oxalate stones have been effective when the client verbalizes he should:

5. How do the protein recommendations for chronic kidney disease differ from those for diabetic kidney disease?

6. a client on hemodialysis asks if she can use popsicles to help relieve her thirst. Which of the following is the nurses’ best response?

7. One of the factors that influence protein allowance during acute renal failure is the individual’s:

8. The client asks if she will need to follow a diet after she recovers from her kidney transplant. Which of the following is the nurses’ best response?

CH. 22- HIV/cancer

1.The nurse knows her instructions about healthy eating to reduce the risk of cancer have been understood when the client state:

2. which of the following metabolic changes often occur from cancer. Select all that apply:

3. Which of the following strategies would the nurse suggest to help the client increase the protein density of his diet?

4. which of the following meals would be most appropriate for pt. whose only cancer tx symptom that impacts intake is neutropenia?

5. the client asks what foods she can eat for protein because meat tastes “rotten” to her. Which of the following would be the nurse’s best response?

6. a client asks if it is okay to drink nutrition formulas in place of eating solid food because it seems to be the only thing she tolerates. Which of the following is the nurse’s best response?

7. which statement indicates the client w/ HIV needs further instruction about healthy eating?

8. When should nutrition become part of the care plan for a client w/ HIV?