Module 7 Exam complete solved solution questions and answers 2020 docs

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Module 7 Exam complete solved solution questions and answers 2020 docs Submission Details • Submission Date: 8/31/2016 • Submission Time: 9:38 AM • Points Awarded: 128 • Points Missed: ... 4 • Number of Attempts Allowed: 1 • Not Scored: 0 • Percentage: 96.97% Questions 1.
 
The nurse is instructing a client with hypertension about foods that are low in sodium. Which menu selections by the client indicate to the nurse that the client understands what has been taught? Select all that apply.
 A Spaghetti with fresh tomatoes B Boiled lobster with baked potato C Grilled chicken with turnip greens D Instant hot cereal with bacon E Tomato soup with a ham sandwich 


 2.
 
A nurse has provided dietary instructions to a client with a new diagnosis of gout. Which menu suggestions by the client indicate to the nurse that the client needs additional instruction? Select all that apply. 
 A Carrots B Tapioca C Scallops t D Broccoli E Chicken liver t 


 




 3.
 
A clear liquid diet has been prescribed for client who has just undergone surgery. Which foods should the nurse offer to the client? Select all that apply.
 A Custard B Apple juice C Orange juice D Chicken broth E Orange gelatin F Vanilla ice cream 


 




 4.
 Triamterene (Dyrenium) has been prescribed for a client with a history of hypertension. Which fruits should the nurse tell the client to avoid while taking this medication? Select all that apply. 
 A Prunes B Apples C Peaches D Avocados E Nectarines F Cranberries 


 




 5.
 
Diverticulitis has been diagnosed in a client who has been experiencing episodes of gastrointestinal cramping. The nurse should tell the client to maintain, during the asymptomatic period, a soft diet that is: 
 A Low in fat B High in fiber C Low in residue D High in carbohydrates 


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 6.
 
A nurse is teaching a client with heart disease about a low-fat diet. Which foods should the nurse tell the client to avoid? Select all that apply.
 A Avocados B Baked tuna C Green olives D Baked potato E Fresh cherries F Cream cheese 


 

 7.
 
A client with atrial fibrillation has been placed on warfarin sodium (Coumadin). As part of the instructions for the medication, which of the following foods does the nurse tell the client to avoid? Select all that apply.
 A Lettuce B Cherries C Broccoli D Cabbage E Potatoes F Spaghetti 


 




 8.
 
A regular diet has been prescribed for a client with a leg fracture who has been placed in skeletal traction. Which foods that will promote wound healing does the nurse encourage the client to select from the hospital menu? 
 A Spare ribs, rice, gelatin, tea B Pasta, garlic bread, ginger ale C Chicken breast, broccoli, strawberries, milk D Peanut butter and jelly sandwich, chocolate cake, tea 


 9.
 
A client who experienced a brain attack (stroke) is experiencing residual dysphagia. Which of the following foods would the nurse remove from the client’s meal tray? 
 A Peas B Scrambled eggs C Cheese casserole D Mashed potatoes 


 10.
 
A client recovering from acute renal failure is being discharged home. The nurse knows that the client understands the therapeutic dietary regimen when the client states that he will plan to eat foods that are low in: 
 A Fats B Vitamins C Potassium D Carbohydrates 


 11. 
A client is resuming eating after undergoing partial gastrectomy. What does the nurse tell the client to avoid doing as a means of minimizing the risk of complications? 
 A Lying down after eating B Eating high-protein foods C Drinking liquids with meals D Eating six small meals per day 


 12.
 
A client with renal calculi is instructed to follow an alkaline ash diet. Which menu choice by the client indicates to the nurse that the client understands the prescribed regimen? 
 A Chicken, potatoes, and cranberries B Spinach salad, milk, and a banana C Peanut butter sandwich, milk, and prunes D Linguini with shrimp, tossed salad, and a plum 13. A client who has sustained multiple fractures of the left leg is in skeletal traction. The nurse has obtained an overhead trapeze to improve the client’s bed mobility. To which of the following high-risk areas must the nurse pay particular attention during assessment for indications of pressure and skin breakdown? 
 A Left heel B Scapulae C Right heel D Back of the head 


 14.
 
Which food should the nurse offer to a client who has been prescribed a full liquid diet? 
 A Toast B Plain bagel C Cooked custard D Scrambled eggs 


 




 15.
 
A client with heart failure and hypertension who has been admitted to the hospital is unable to make her own selections from the menu. Which of the following meals does the nurse select for the client’s supper on the day of admission? 
 A Smoked ham, fresh carrots, boiled potato B Hot dog in a bun, sauerkraut, baked beans C Turkey, baked potato, salad with oil and vinegar D Shrimp, baked potato, salad with blue cheese dressing 


 16.
 
The nurse teaches a client who has begun taking phenelzine (Nardil), a monoamine oxidase inhibitor (MAOI), about the medication. Which foods are allowed in the diet of the client taking phenelzine? Select all that apply.
 A Peas B Broccoli C Potatoes D Red wine E Avocados F Cereal with raisins 


 




 17.
 
A client with a genitourinary tract infection has been prescribed metronidazole (Flagyl) and fluid therapy. The nurse concludes that the client understands the dietary regimen to be followed while taking the medication when the client states that she must avoid: 
 A Alcohol B Diet cola C Bran flakes D Chicken livers 


 



 18.
 
Calcitriol (Rocaltrol) is prescribed for a client with hypocalcemia. Which foods does the nurse, knowing that they may interfere with calcium absorption, instruct the client to limit in the diet? Select all that apply.
 A Bran B Milk C Clams D Spinach E Orange juice 


 19.
 
The nurse provides instructions to a client who is beginning therapy with theophylline (Theo-24). The nurse recognizes that the client understands the instructions when the client states that he will be sure to limit consumption of: 
 A Coffee, cola, and chocolate B Oysters, lobster, and shrimp C Apples, oranges, and pineapple D Cottage cheese, cream cheese, and dairy creamers 


 




 20.
 A client with a urinary tract infection has been started on nitrofurantoin (Macrodantin), a urinary antiseptic medication, and is taught about the foods that will maintain the urinary pH in the acid range. Which food does the nurse tell the client to avoid while taking this medication? 
 A Prunes B Oranges C Rhubarb D Cranberries 


 




 21.
 
For which vitamin deficiency should the nurse monitor the client who is on a vegan diet? 
 A Vitamin A B Vitamin B12 C Vitamin C D Vitamin E 


 




 22.
 
A client with cirrhosis has an increased ammonia level. Which diet does the nurse anticipate will be of benefit to the client? 
 A One low in protein B One high in protein C One with a moderate amount of fat D One high in carbohydrates 


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 23.
 
A nurse provides dietary instructions to a client with cholecystitis. Which menu selection by the client indicates to the nurse that the client understands the instructions? 
 A Roast turkey with a baked potato B Fruit plate with fresh whipped cream C Fried chicken with macaroni and cheese D Barbecued spare ribs with buttered noodles 


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