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ATI Nutrition Proctored Exam 2022

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ATI Nutrition Proctored Exam 1. A nurse is caring for a client who expresses a desire to lose weight. Which of the following actions should the nurse take first? a. Recommend checking weight once ... weekly. b. Obtain a 24-hr dietary recall. c. Assist with creating an exercise plan. d. Initiate a plan for diet modification. 2. A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following information should the nurse include in the teaching? a. Consume high-fat cheese to replace meats when on a vegetarian diet. b. A vegetarian diet is high in vitamin B12 • c. Fewer calories are required when on a vegetarian diet. d. Include two servings per day of nuts when on a vegetarian diet. 3. A nurse is caring for a client who has acute inflammatory bowel disease. Which of the following nutritional supplements should the nurse anticipate providing to this client? a. Hydrolyzed formula b. Polymeric formula c. Milk-based supplement formula d. Modular product supplement formula 4. A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus how to count carbohydrates. Which of the following statements made by the client indicates an understanding of the teaching? a. "I am including vegetables as starch items in my carbohydrate count." b. "I am limiting the number of carbohydrates to four carbohydrate choices or 60 grams per day." c. "I know the serving size can affect the number of carbohydrates I eat." d. "I know the carbohydrate count is dependent on the calories in the food item." 5. A nurse is providing dietary teaching for a client who has osteoporosis. The nurse should instruct the client that which of the following foods has the highest amount of calcium? a. 1 cup avocado b. 2 tablespoons peanut butter c. ½ cup roasted sunflower seeds d. ½ cup roasted almonds 6. A nurse is discussing dietary factors to assist in blood pressure management for a client who has hypertension. Which of the following client statements indicates an understanding of the teaching? a. "I can drink up to three glasses of wine each day." b. "I should choose whole grain pastas when selecting my foods." c. "I should decrease my consumption of foods high in potassium." d. "I can use low-sodium salt substitutes when I cook my food." 7. A nurse is caring for a client who has a new prescription for parenteral nutrition (PN) containing a mixture of dextrose, amino acids, and lipids. Prior to administration of the PN, the nurse should report which of the following food allergies to the provider? a. Gelatin b. Peanuts c. Shellfish d. Eggs 8. A nurse is teaching a client who has chronic kidney disease about limiting dietary calcium intake. Which of the following food choices should the nurse include in the teaching as having the highest amount of calcium? a. 1 cup low-fat yogurt b. 1 oz cheddar cheese c. 1 egg d. ½ cup spinach 9. A home health nurse is providing dietary teaching to the guardians of a 3-year-old child. Which of the following statements by the guardians should the nurse identify as understanding of the teaching? a. "I will offer my child a cup of peanut butter to dip her celery in." b. "I can leave her grapes whole, so she can practice getting them with her fork." c. "I can give her popcorn as a snack to provide a serving of whole grains." d. "I will put low-fat milk in her cup for her to drink." 10. A nurse is caring for an adolescent who has type 1 diabetes mellitus. Which of the following actions should the nurse take to assess for Somogyi phenomenon? a. Monitor blood glucose levels during the night. b. Check for urinary ketones at the same time each day for 1 week. c. Perform an oral glucose tolerance test after administering a dose of insulin. d. Compare current glycosylated hemoglobin level with the level at time of diagnosis 11. A nurse is reviewing the introduction of solid foods with the guardian of a 4-month-old infant. Which of the following statements by the guardian indicates an understanding of the teaching? a. "My baby should consume 2 tablespoons of solid food at each feeding." b. "The majority of my baby's calories should come from solid food." c. "I will give my baby one bottle of fruit juice each day." d. "I will introduce a new solid food every 5 days." 12. A nurse in a long-term care facility is monitoring a client during mealtime who has Parkinson's disease. Which of the following findings should the nurse identify as the priority? a. The client eats all of their cake and a few bites of bread. b. The client drools while eating. c. The client's hand trembles when they holds their spoon. d. The client chooses to sit alone during the meal. 13. A home health nurse is reviewing the medical record of a client who had an open reduction internal fixation of the tibia. Which of the following findings should the nurse identify as a risk factor for impaired wound healing? a. The client's hemoglobin is 15 g/dl. b. The client's peripheral pulses are +3 distal to the affected extremity. c. The client consumes 1,000 kcal daily. d. The client takes zinc supplements. 14. A nurse is providing teaching to a client who has diabetes mellitus and an HbA1c of 8.7%. Which of the following statements by the client indicates an understanding of this laboratory value? a. "I should have gone to my exercise class yesterday." b. "This shows that my result is finally within a normal range." c. "This shows that I have not been following my diet." d. "I should have my blood work done first thing in the morning." 15. A nurse is teaching a client about stress management. Which of the following statements by the client indicates an understanding of the teaching? a. "I will take a long walk every evening." b. "I will keep a daily diet and activity log." c. "I will avoid eating 1 hour before bedtime." d. "I will drink a full glass of water with each meal." 16. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) and is prescribed an oral diet. The client asks the nurse why the TPN is being continued since he is now eating. Which of the following responses should the nurse make? a. "Your blood glucose levels need to be within a normal range before the parenteral nutrition can be stopped." b. You should consume at least 60 percent of your calories orally before the parenteral nutrition can be discontinued." c. "You should have a weight gain of at least 1 kilogram per day before the therapy is stopped." d. "Your bowel movements need to be regular before the therapy can be discontinued." 17. A nurse is caring for a client who is receiving total parenteral nutrition (TPN) through a peripherally inserted central catheter. The pharmacist informs the nurse that there will be a delay in delivering the next bag of TPN solution. Which of the following actions should the nurse take? a. Slow the rate of the current infusion. b. Infuse 0.9% sodium chloride when the current infusion ends. c. Infuse dextrose 10% in water when the current infusion ends. d. Remove the tubing and flush the access device when the current infusion ends 18. A nurse is assessing a client who has diabetes mellitus. Which of the following findings should the nurse identify as a manifestation of hypoglycemia? a. Diaphoresis b. Bradycardia c. Abdominal cramps d. Acetone breath 19. A nurse is planning dietary teaching for a client who has dumping syndrome following a gastrectomy. Which of the following interventions should the nurse include in the client's plan of care? a. Use simple sugars to sweeten foods. b. Remain upright for 1 hr following meals. c. Limit eating to three large meals per day. d. Select grains with less than 2 g fiber per serving. 20. A nurse is providing dietary teaching to a client who is postoperative following a gastric bypass procedure. Which of the following instructions should the nurse include? a. Eat six small meals per day. b. Begin each meal with a protein. c. Finish each meal even if feeling full. d. Plan to eat each meal over 15 min. 21. A nurse is evaluating a client who is receiving a continuous enteral feeding and has diarrhea. Which of the following actions should the nurse take to reduce the client's diarrhea? a. Flush the client's feeding tube. b. Administer promethazine to the client. c. Decrease the rate of the feeding. d. Check the client's gastric residual. 22. A nurse is assessing a client who has an elevated blood pressure, headache, and is sweating. The client recently started taking an MAOI. The nurse should question the client regarding the consumption of which of the following foods? a. Grapefruit juice b. Whole milk c. Whole grain bread d. Cheddar cheese 23. A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of the following information should the nurse include in the teaching? a. Use soy sauce as a marinade for meats. b. Season foods with herbs and spices. c. Select processed cheese products when available. d. Choose a frozen dinner for a quick meal option. 24. A nurse is providing discharge teaching to a postpartum client about breast milk use and storage. Which of the following statements should the nurse make? a. "Refrigerate unused breast milk immediately after bottle feeding." b. “You cannot place thawed breast milk back in the freezer." c. "You can store expressed breast milk in the freezer for up to 18 months." d. "Defrost frozen breast milk on the lowest defrost setting in the microwave." 25. A nurse is teaching an adolescent who has a new diagnosis of celiac disease. Which of the following statements by the client indicates an understanding of the teaching? a. "I need to decrease the amount of oil I use in cooking." b. "I need to eat fewer acidic foods, such as tomatoes and oranges." c. "I need to eliminate rye from my diet." d. "I need to eliminate milk products from my diet." 26. A nurse is reviewing the laboratory values of a group of clients. Which of the following clients should the nurse identify as experiencing dehydration? a. A client who has a potassium level of 4.4 mEq/L b. A client who has a hematocrit of 45% c. A client who has a sodium level of 150 mEq/L d. A client who has a BUN of 18 mg/dl 27. A nurse is providing education to an adolescent about making nutrient-dense food choices. Which of the following statements by the client indicates an understanding of the teaching? a. "Pasta with white sauce is a better choice than pasta with red sauce." b. "Sweetened fruit yogurt is a healthy breakfast choice." c. "Canned pinto beans are a better choice than refried beans." d. "Sausage is a healthy choice of protein." 28. A nurse is teaching a prenatal education class about breastfeeding. Which of the following instructions should the nurse include in the teaching? a. Offer supplemental formula until the milk supply is established. b. Offer the newborn 30 ml (1 oz) of glucose water after the first breastfeeding session. c. Plan to breastfeed the newborn every 4 hr. d. Plan 5-min feedings on each breast on the first day after birth. 29. A nurse is assessing a client for dysphagia following a stroke. The nurse should identify which of the following findings as a manifestation of dysphagia? a. The client reports abdominal pain after eating. b. The client has an increase in bowel sounds after eating. c. The client has an increased interest in eating. d. The client's voice changes after eating. 30. A community health nurse is planning to teach a class about weight management for cardiovascular health. Which of the following statements should the nurse plan to include? a. "Limit your sodium intake to 1,800 milligrams per day." b. "Reduce your daily intake of foods that contain protein." c. "Taking a daily multivitamin will prevent cardiovascular disease." d. "Plan to lose weight gradually at½ to 1 pound per week." 31. A nurse in an acute care facility is planning care for a client who has chosen to follow Islamic dietary laws during Ramadan. Which of the following actions should the nurse plan to take? a. Place the client on NPO status during nighttime hours. b. Provide a snack for the client after sunset. c. Offer the client hot tea with daytime meals. d. Allow the client to eat privately with their family each day at 1300 32. A nurse is creating a plan of care for a client who has mucositis following head and neck radiation therapy to treat cancer. Which of the following interventions should the nurse include in the plan? a. Encourage three servings of citrus foods daily. b. Provide lemon-glycerin swabs for oral hygiene after meals. c. Increase fluid intake to 2 L per day. d. Heat oral hygiene mouth rinses before use. 33. A nurse is assessing a client who has type 2 diabetes mellitus. The nurse should recognize which of the following as a manifestation of hypoglycemia? a. Confusion b. Polydipsia c. Vomiting d. Ketonuria 34. A nurse is reviewing the laboratory findings of a client who has acute pancreatitis. Which of the following is an expected finding? a. Increased calcium b. Decreased bilirubin c. Increased glucose d. Decreased alkaline phosphatase 35. A nurse is preparing to bottle feed an infant who has a cleft lip. Which of the following actions should the nurse take to reduce the risk of aspiration? a. Burp the infant once at the end of the feeding. b. Use a bottle that has a two-way valve. c. Place a low-flow rate nipple on the bottle. d. Squeeze the infant's cheeks together while feeding 36. A nurse is teaching about increasing dietary intake of micronutrients to a client who has difficulty seeing at night. Which of the following micronutrients should the nurse include in the teaching? a. Vitamin A b. Calcium c. Vitamin B6 d. Phosphorus 37. A nurse is providing teaching to a client who has dumping syndrome and is experiencing weight loss. Which of the following instructions should the nurse include in the teaching? a. Consume liquids between meals. b. Increase intake of simple carbohydrates. c. Decrease foods high in fat content. d. Eat meals low in protein. 38. A nurse is caring for a client who has undergone a radical head and neck resection to treat cancer and is receiving radiation therapy. The nurse should monitor for which of the following potential adverse effects? a. Bone marrow suppression b. Radiation enteritis c. Malabsorption of nutrients d. Changes in the production of saliva 39. A client is experiencing anorexia related to cancer treatment. Which of the following interventions should the nurse implement to increase the client's nutritional intake? a. Recommend cooking aromatic foods to stimulate appetite. b. Serve hot foods rather than cold foods. c. Instruct the client to eat three meals per day. d. Add extra calories and protein to every meal. 40. A nurse is developing an educational program about the glycemic index of foods for clients who have diabetes mellitus. Which of the following foods should the nurse identify as having the highest glycemic index? a. Sweet corn b. Macaroni c. Baked potato d. Peanuts 41. A nurse is assessing a client who has fluid volume excess. Which of the following manifestations should the nurse expect? a. Weak peripheral pulses b. Increased hematocrit c. Crackles in the lungs d. Weight loss from baseline 42. A nurse is providing information to a client who has a new prescription for atorvastatin. Which of the following beverages should the nurse include in the information as contraindicated while taking this medication? a. Orange juice b. Coffee c. Grapefruit juice d. Milk 43. A nurse in a provider's office is assessing a client who has HIV. The nurse should identify which of the following findings as an indication to increase the client's nutritional intake? a. T-helper (CD4+) cells 700/mm3 b. Presence of herpes simplex virus infection c. HIV viral load below detectable levels d. Increased lean body mass 44. A nurse is caring for a client who is dehydrated and is receiving intermittent enteral feeding. Which of the following actions should the nurse plan to take? a. Use a low-fat formula for administration. b. Chill the formula prior to administration. c. Provide the formula as a continuous infusion. d. Dilute the formula before administration. 45. A nurse is caring for a client who is receiving continuous enteral tube feedings. Which of the following actions should the nurse take to prevent aspiration? a. Monitor gastric residuals every 4 hr. b. Maintain elevation of the head of the client's bed at 15° . c. Confirm proper tube placement by radiograph every 24 hr. d. Flush tubing with 30 ml of water before and after medications 46. A nurse is providing teaching about lowering solid fat intake to an adolescent client who usually consumes about 2,000 calories per day. Which of the following instructions should the nurse include? a. "Choose ground beef that is at least 70% lean." b. "Restrict your daily meat intake to 5 ounces." c. "Select cheeses that contain no more than 6 grams of fat per serving." d. "Choose margarine that contains no more than 4 grams of saturated fat per tablespoon." 47. A nurse is assessing a client who is suspected of having lactose intolerance. Which of the following is an expected finding? a. Flatulence b. Bloody stools c. Hyperemesis d. Steatorrhea 48. A nurse is preparing a health promotion seminar for a group of clients about cancer prevention. Which of the following information should the nurse include? a. Consume high-calorie foods and beverages at meal time. b. Eat at least 2.5 cups of fruits and vegetables each day. c. Plan to perform moderate-intensity exercise for 90 min/week. d. Limit alcohol consumption to no more than three drinks per day. 49. A nurse in a clinic is reviewing the laboratory findings of a client who recently began a Dietary Approaches to Stop Hypertension (DASH) diet. Which of the following laboratory findings indicates the client has reached one of the goals of the DASH diet? a. Sodium 150 mEq/L b. Chloride 106 mEq/L c. Fasting glucose 130 mg/dl d. Total cholesterol 190 mg/dl 50. A nurse is caring for a client who is at 8 weeks of gestation and has a BMI of 34. The client asks about weight goals during her pregnancy. The nurse should advise the client to do which of the following? a. Maintain her current BMI. b. Gain approximately 6.8 kg (15 lb). c. Lower her BMI to 30. d. Gain 12.7 to 15.8 kg (28 to 35 lb). 51. A nurse is teaching a client who reports constipation about ways to increase dietary intake of fiber. Which of the following information should the nurse include? a. Replace legumes with broiled meats. b. Consume½ cup of bran daily. c. Leave the skin on when eating fruit. d. Decrease fluid intake while increasing fiber 52. A nurse is caring for a client who adheres to a kosher diet. Which of the following food choices would be appropriate for this client? a. Vegetable salad with cheese b. Lean cuts of pork c. Turkey and cheese on rye bread d. Shrimp salad and crackers 53. A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the following foods should the nurse recommend the client eat in moderation while taking this medication? a. Leafy green vegetables b. Whole grains c. Fruits with skin d. Nuts and seeds 54. A nurse is providing teaching to a client who has dumping syndrome. Which of the following information should the nurse include? a. Drink liquids with meals. b. Apply pectin to foods. c. Remain active after eating a meal. d. Replace sugars with honey. 55. A nurse is teaching a client about measures to reduce the risk of osteomalacia. Which of the following instructions should the nurse include in the teaching? a. Consume 20 mcg of vitamin D daily. b. Avoid foods with copious amounts of antioxidants. c. Increase intake of foods high in purine. d. Take 150 mg of vitamin E daily. 56. A nurse is providing teaching to a client who is a vegetarian and requires an increase in zinc intake. Which of the following foods should the nurse include in the teaching as the best source of zinc? a. Pineapple b. Green grapes c. Cauliflower d. Pinto beans 57. A nurse is assessing a client's risk for pressure injuries using the Braden scale. The client eats more than half of most meals but occasionally refuses a meal. Which of the following information should the nurse document on the nutrition category of the Braden scale? a. 1 (Very Poor) b. 2 (Probably Inadequate) c. 3 (Adequate) d. 4 (Excellent) 58. A nurse is teaching a female client about a healthy diet to control hypertension. Which of the following client statements indicates an understanding of the teaching? a. “I will drink two glasses of whole milk daily." b. "I will decrease the potassium in my diet." c. "I will eat four servings of unsalted nuts per week." d. "I will limit alcohol consumption to three drinks per day." 59. A nurse is performing a cultural nursing assessment for a client whose religious practices include fasting 1 day each week. Which of the following questions should the nurse ask the client? (Select all that apply.) a. "Are you exempt from fasting during illness?" b. "Does fasting mean refraining from drinking liquids?" c. "Does your fasting occur during certain hours of the day?" d. "Is vegetarianism a form of fasting?" e. "Does fasting mean eating only a certain type of food?" 60. A nurse is providing information about cardiovascular risk to a client who has received a lipid panel report. The nurse should include that which of the following findings is within an expected reference range? a. Total cholesterol 210 mg/dL b. HDL 79 mg/dl c. Triglycerides 175 mg/dL d. LDL 137 mg/dl 61. A nurse is teaching a client about managing irritable bowel syndrome (IBS). Which of the following information should the nurse include in the teaching? a. Increase intake of fresh fruit high in fructose. b. Limit foods that contain probiotics. c. Take peppermint oil during exacerbation of manifestations. d. Substitute white sugar with honey. 62. A nurse is caring for a client who has advanced Parkinson's disease and dysphagia. Which of the following actions should the nurse take? a. Turn the television on to distract the client during meals. b. Give the client fluids to clear the mouth of solid foods during meals. c. Offer the client a high-calorie diet. d. Encourage the client to maintain a low-Fowler's position following meals. 63. A nurse is educating a group of clients about vitamin and mineral intake during pregnancy. Which of the following supplements should the nurse instruct the clients to avoid taking with iron? a. Magnesium b. Vitamin B12 c. Vitamin A d. Calcium 64. A nurse is providing teaching for a client who has a new prescription for nifedipine. Which of the following foods should the nurse instruct the client to avoid? a. Milk b. Aged cheese c. Grapefruit juice d. Bananas 65. A nurse is preparing to administer an influenza vaccine to an adult client who reports food allergies. Which of the following food allergies could place the client at risk for a reaction? a. Peanuts b. Milk c. Shellfish d. Eggs 66. A nurse is planning care for a client who is receiving radiation to the neck and has developed stomatitis. Which of the following interventions should the nurse include in the plan? a. Avoid the use of a straw when drinking liquids. b. Drink high-carbohydrate nutritional supplements. c. Relieve mouth pain by consuming frozen foods. d. Rinse the mouth with hydrogen peroxide after eating 67. A nurse is developing a teaching plan for a client who has dysphagia and is being discharged home with a prescription for a mechanical soft diet. Which of the following foods should the nurse include in the plan? a. 0 Fresh peas b. Q White rice c. 0 Orange slices d. Mashed potatoes 68. A nurse is providing dietary teaching for a client who has COPD. Which of the following instructions should the nurse include in the teaching? a. Eat at least three well-proportioned, large meals a day. b. Drink low-protein, low-calorie nutrition formulas between meals. c. Avoid adding gravies and sauces to foods . d. Consume foods that are soft in texture and easy to chew. 69. A nurse is caring for a client who is receiving continuous tube feedings via a gastrostomy tube. The client has had three loose stools in the last 4 hr. Which of the following prescriptions should the nurse anticipate? a. Reposition the tube and verify placement. b. Decrease the rate of the feeding. c. Administer a prokinetic medication. d. Irrigate the tubing with 30 ml of water. 70. A nurse is providing teaching to a client who is lactating about increasing protein intake. Which of the following foods should the nurse recommend as the best source of protein? a. Legumes b. Cottage cheese c. Peanut butter d. Whole grain cereal 71. A nurse is performing a comprehensive nutritional assessment for a client. After reviewing the client's laboratory results, which of the following findings should the nurse report to the provider? a. WBC count 6,000/mm3 b. Sodium 139 mEq/L c. Prealbumin 8 mg/dL d. Thyroxine (T4) 9.2 mcg/dl 72. A client reports constipation during a routine checkup. The client was previously encouraged to increase their intake of mineral supplements. Which of the following minerals should the nurse identify as the possible cause of the constipation? a. Phosphorus b. Potassium c. Magnesium d. Calcium 73. A nurse is providing discharge teaching to a client who has Parkinson's disease and a prescription for levodopa-carbidopa. Which of the following foods should the nurse instruct the client to consume with the medication? a. 6 oz Greek yogurt b. 1 oz cheddar cheese c. Six peanut butter crackers d. One slice wheat toast 74. A nurse is providing nutritional teaching to the guardians of a 2-year-old toddler. Which of the following snack foods should the nurse recommend including in the toddler's diet? a. 1 cup of fruit gel bites b. 1 cup of yogurt c. ½ of a hot dog d. ½ of a peanut butter and jelly sandwich 75. A nurse is initiating an enteral feeding for a client who has chronic bronchitis. Which of the following types of formula should the nurse anticipate administering to the client? a. Low protein b. High carbohydrate c. High calorie d. Low fat 76. A nurse is assessing a client who has end-stage kidney disease {ESKD). Which of the following dietary habits increases the client's risk for dysrhythmias? a. Consuming a diet low in fat b. Eating a diet rich in potassium c. Consuming a diet rich in protein d. Eating a diet deficient in iron 77. A nurse is reviewing the laboratory results of a client who is receiving continuous total parenteral nutrition. Which of the following results should the nurse report to the provider? a. Glucose 238 mg/dl b. Potassium 4.7 mEq/L c. Calcium 9.8 mg/dl d. Sodium 140 mEq/L 78. A nurse is providing information regarding breastfeeding to the parents of a newborn. Which of the following statements should the nurse make? a. "Breast milk is nutritionally complete for an infant up to 6 months of age." b. "Iron-fortified infant formulas are nutritionally inferior to breast milk." c. "Supplemental water is needed to provide an adequate fluid intake." ‘ d. "Use whole cow's milk if you discontinue breastfeeding in the first year." 79. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). The current bag ofTPN is empty and a new bag is not available on the unit. Which of the following solutions should the nurse infuse until a new bag of TPN is available? a. Dextrose 10% in water b. 0.45% sodium chloride c. Dextrose 5% in lactated Ringer's d. 0.9% sodium chloride 80. A nurse is caring for a client who is being treated for cancer using chemotherapy. Which of the following interventions should the nurse suggest to aid in management of treatment-related changes in taste? a. Use plastic utensils. b. Limit fluids with meals. c. Serve meals while they are hot. d. Eat bland, unseasoned foods. 81. A nurse is caring for a client who has age-related macular degeneration (AMD) and asks the nurse if there are any nutritional changes to consider. Which of the following responses should the nurse make? a. "Use soy products as much as possible." b. "Add niacin-rich foods to your diet." c. "Increase dietary intake of lutein." d. "Consume foods with a high glycemic index." 82. A nurse is teaching a client who has a BMI of 22 about dietary recommendations during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? a. "I should avoid a vegetarian diet." b. "I should decrease my intake of protein." c. "I should increase my daily intake by 600 calories." d. "I should plan to gain a total of 25 to 35 pounds." 83. A nurse is admitting a client who has had a fever and diarrhea for the past 3 days. Which of the following findings should indicate to the nurse the client is dehydrated? a. Distended neck veins b. Orthostatic hypotension c. Weight gain d. Peripheral edema 84. A nurse is caring for a client who is receiving intermittent enteral feedings every 4 hr via an NG tube. Which of the following actions should the nurse take to reduce the risk for aspiration? a. Check placement of the NG tube once per day. b. Place the client in a semi-Fowler's position. c. Flush the tubing with 20 ml of water prior to each feeding. d. Administer the formula chilled. 85. A nurse is reviewing the laboratory data of four clients. The nurse should identify that which of the following clients is experiencing fluid overload? a. A client who has an albumin level of 5.5 g/dL b. A client who has a urine specific gravity of 1.035 c. A client who has a Hct of 55% d. A client who has a sodium level of 130 mEq/L 86. A nurse is reviewing the laboratory results of a client who has a pressure injury. Which of the following findings should indicate to the nurse that the client is at risk for impaired wound healing? a. Hgb 15 g/dl b. Albumin 3.0 g/dl c. Prothrombin time 11.5 seconds d. WBC 6,000/mm3 87. A nurse is updating a plan of care for a client who is receiving intermittent enteral feedings and is experiencing diarrhea. Which of the following interventions should the nurse include in the plan? a. Discard the client's opened cans of formula within 48 hr. b. Administer the client's formula cold. c. Feed the client in small, frequent volumes. d. Consider a low-calorie formula for the client. 88. A nurse is caring for a client who has anemia and a new prescription for an iron supplement. The nurse should recommend the client consume the supplement with which of the following beverages to increase absorption? a. Protein shake b. Skim milk c. Tomato juice d. Green tea 89. A nurse is caring for a client who is receiving radiation therapy. The client reports a metallic taste in his mouth while eating. Which of the following actions should the nurse take? (Select all that apply.) a. Provide three large meals daily. b. Offer citrus fruits. c. Suggest pickles as a snack. d. Rinse silverware prior to eating. e. Gargle with mouthwash. 90. A nurse is caring for a client who has diabetes mellitus and reports feeling dizzy, weak, and shaky. Which of the following is the priority action by the nurse? a. Offer the client 180 ml (6 oz) of orange juice. b. Document the client's intake from the most recent meal. c. Teach the client manifestations of hypoglycemia. d. Check the client's blood glucose level. 91. A nurse is providing discharge teaching to a client who has a new ileostomy. Which of the following dietary guidelines should the nurse include in the teaching? a. Plan to reduce dietary salt intake. b. Consume limited amounts of pasta products. c. Prepare meals on a schedule. d. Reduce dietary B12. 92. A nurse is providing teaching to a client who is currently experiencing an exacerbation of Crohn's disease. Which of the following statements by the client indicates an understanding of dietary practices during acute episodes? a. "I will take a fiber supplement daily." b. "I will increase my fat intake." c. "I will follow a high-protein diet." d. "I will consume three large meals throughout the day." 93. A nurse is creating a plan of care for a client who has anorexia nervosa. Which of the following interventions should the nurse include in the plan? a. Weigh the client once weekly at the same time of the day. b. Stay with the client for 30 min after meals. c. Allow the client to schedule mealtimes. d. Assign privileges based on direct weight gain. 94. A nurse is caring for a group of clients. A client who has which of the following conditions has an increased protein requirement? a. Pressure injury b. Early-stage renal disease c. Coronary artery disease d. Peptic ulcer 95. A nurse is assessing a client who experienced a 5% weight loss in the past 30 days. Which of the following findings should the nurse identify as an indication of malnutrition? a. Moist skin b. Ankle edema c. Hyperreflexia d. Dilated pupils 96. A nurse is admitting a client who has diabetic ketoacidosis. Which of the following findings should the nurse expect? a. Tremors b. Increased urination c. Heart palpitations d. Sweating 97. A nurse in an emergency department is reviewing the laboratory report for a client who is confused and reports nausea and abdominal cramping. The nurse should expect the client's laboratory results to indicate a dietary deficiency of which of the following minerals? a. Sodium b. Phosphorus c. Potassium d. Chloride 98. A nurse in an antepartum clinic is teaching a client about nutritional recommendations during pregnancy. Which of the following client statements indicates an understanding of the teaching? a. "I should take a daily iron supplement during my pregnancy." b. "I should decrease protein intake during my pregnancy." c. "I should plan to gain at least 50 pounds during my pregnancy." d. "I should increase my fat intake during the first trimester of my pregnancy." 99. A nurse is providing teaching regarding diet modifications to a client who is at a high risk for cardiovascular disease. The client is accustomed to traditional Mexican foods and wants to continue to include them in her diet. Which of the following recommendations should the nurse give the client? a. Use canola oil instead of lard for frying. b. Use soy milk instead of cow's milk. c. Use vegetables in salads rather than in soups. d. Limit ground beef intake to 8 oz per day. 100. A nurse is planning discharge teaching for a client who is postoperative following placement of a colostomy. Which of the following statements should the nurse plan to include? a. "Resume a regular diet by 4 weeks after surgery." b. "Add high-fiber foods to your diet." c. "Increase your intake of foods containing pectin." d. "Drink 4 to 6 cups of water per day." 101. A nurse is caring for a client who is prescribed captopril. The nurse should recognize that which of the following foods could cause a potential medication interaction? a. Watermelon b. Cantaloupe c. Lettuce d. Carrots 102. A nurse in a clinic is reviewing the laboratory findings of a client who has type 2 diabetes mellitus. Which of the following findings indicates the client's plan of care is effective? a. Serum creatinine 1.5 mg/dl b. BUN 25 mg/dl c. HbA1c 6.5% d. Pre-meal blood glucose 145 mg/dl 103. A nurse is planning dietary interventions for a client who is prescribed external radiation for laryngeal cancer. The client reports manifestations of stomatitis. Which of the following interventions should the nurse include? a. Provide meals at room temperature. b. Offer the client additional seasonings for food. c. Instruct the client to eat citrus fruits at the beginning of the meal. d. Encourage the client to drink warm tomato juice in place of high-protein supplements 104. A nurse is teaching an older adult client about nutritional recommendations. Which of the following statements should the nurse make? a. "You should increase your daily calorie intake." b. "You should increase your daily protein intake." c. "You receive an adequate amount of calcium from your diet, so a supplement is not recommended." d. "You receive an adequate amount of vitamin D from sun exposure, so it is not necessary to take a supplement." 105. A nurse is providing dietary teaching about increased zinc intake for a client who has chronic skin ulcers of the lower extremities. Which of the following foods should the nurse recommend as containing the highest amount of zinc? a. 1 cup apple slices b. 4 oz low-fat cottage cheese c. 4 oz ground beef patty d. 1 cup raw spinach 106. A nurse is assessing the meal pattern of a client who has diverticular disease and a prescription for a high-fiber diet. Which of the following food choices by the client contains the most fiber? a. 1 medium banana b. ½ cup oatmeal c. 1 medium apple with skin d. ½ cup bran cereal 107. A nurse is providing teaching to a client who reports nausea during pregnancy. Which of the following statements by the client indicates an understanding of the teaching? a. "I should drink liquids with meals." b. "I will eat dry cereal before I get out of bed." c. "I will increase the fat content in my diet." d. "I should drink a cup of hot tea between meals." 108. A nurse is providing teaching about cancer prevention to a group of clients. Which of the following client statements indicates an understanding of the teaching? a. "I will eat five servings of fruits and vegetables each day." b. "I should limit my alcohol intake to a maximum of three drinks daily." c. "I should eat more refined wheat and oat products." d. "I will eat processed meats to achieve my required protein intake." 109. A nurse is providing dietary teaching about reducing the risk of infection to a client who has cancer and is receiving chemotherapy. Which of the following client statements indicates an understanding of the teaching? a. “I will thaw my food at room temperature." b. "I will use leftovers within 24 hours." c. "I should use home-canned goods within 2 years of canning." d. "I should heat my food to at least 120 degrees Fahrenheit." 110. A nurse is providing dietary teaching to a client who has celiac disease. Which of the following statements by the client indicates an understanding of the teaching? a. "I can return to my normal diet after I follow this diet for 1 month." b. "I can have tapioca pudding for dessert." c. "I will choose canned soups that do not contain meat products." d. "I will eat my sandwiches on whole wheat bread." 111. A nurse is teaching a client who is preparing for bowel surgery about a low- residue diet. Which of the following food choices by the client indicates an understanding of the teaching? a. Three slices of bacon and oatmeal toast b. Granola with raisins and strawberries c. Whole wheat French toast with blueberries and maple syrup d. Two poached eggs and a banana 112. A nurse is caring for a client who develops diarrhea while receiving a continuous enteral tube feeding. Which of the following actions should the nurse take? a. Provide a low-protein formula. b. Elevate the head of the bed to 30° . c. Switch to intermittent feedings. d. Warm the formula to room temperature 113. A nurse is caring for a client who is receiving continuous enteral feedings via an NG tube. The nurse notices that the tube feeding has stopped infusing. Which of the following actions is the nurse's priority? a. Change the formula. b. Change the tube. c. Notify the provider. d. Flush the tube with warm water 114. A nurse is conducting dietary teaching for a group for clients who are trying to become pregnant. Which of the following food items should the nurse include as containing the highest amount of folate? a. ½ cup chickpeas b. 3.5 oz chicken liver c. 1 medium orange d. 1 slice white bread 115. A nurse is caring for a client who has cirrhosis and ascites. Which of the following dietary instructions should the nurse provide for this client? a. "Decrease your sodium intake to 1 to 2 grams per day." b. "Increase your daily fluid intake to 3 liters per day." c. "Consume 0.5 grams per kilogram of protein per day." d. "Eliminate foods that contain vitamin K." 116. A nurse is teaching a client who has a prescription for ferrous sulfate about food interactions. Which of the following statements indicates that the client understands the teaching? a. "I can take this medication with juice." b. "I can take this medication with my eggs at breakfast." c. "I will drink low-fat milk when taking this medication." d. "I will take this medication with my coffee." 117. A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following laboratory findings indicates that the TPN therapy is effective? a. Calcium 8 mg/ml b. Hemoglobin 9 g/dl c. Prealbumin 30 mg/dL d. Cholesterol 140 mg/dl 118. A nurse is providing nutritional teaching to a client who reports wanting to lose weight. The nurse should identify that which of the following client statements indicates an understanding of the teaching? a. "I will taste my foods while I am cooking." b. "I will exclude breads and pastries from my diet." c. "I will make a list before I go grocery shopping." d. "I will skip lunch if I am too busy to have something healthy." [Show More]

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