Nutrition ATI Remediation

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1. 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?

- High-calorie, high protein, high fat, and low carbohydrate diet to

keep up with energy demands

2. A nurse is reviewing the introduction of solid foods with the guardian of a 4-

month-old infant. Which of the following statements is correct?

- I will introduce a new solid food every 4-7 days to monitor for

allergies

3. A client has an open reduction internal fixation of the tibia. Which finding is

a risk factor for impaired wound healing?

- client consumes 1,000 kcal daily.

- fruit juices should be introduced at 6 months of age, limited

to 120 mL (4 oz)

- infants should consume 1-2 teaspoons of solid food initially

at each feeding

- Adults who have had surgery require at least 1,500 kcal daily

to meet energy needs and build protein for tissue healing

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4. To reduce the risk of osteomalacia, which should the nurse teach?

- consume 20 mcg of vitamin D daily

5. A nurse is assessing a client for dysphagia following a stroke. The nurse

should identify which of the following manifestations of dysphagia?

- clients voice may change after eating, partially swallowed food can

alter voice

6. A community health nurse is planning to teach a class about weight

management for cardiovascular health. Which statement should the nurse

make?

- Lose weight gradually at 1/2 - 1 pound per week

7. Vitamin & mineral intake during pregnancy. What should the client avoid

when taking with iron?

- Calcium.

8. A nurse is providing education to an adolescent about making nutrientdense food choices. Which of the following statements by the client indicates

an understanding of the teaching?

- canned pinto beans contain less fat than refried beans

- Osteomalacia is a lack of vitamin D, which leads to

insufficient bone mineralization.

- Calcium interferes with iron absorption. Pregnant women

should indeed take 30mg of iron supplement to reduce the

risk for iron-deficiency anemia

- To enhance absorption, consume vitamin C, such as in tomato

juice and orange juice

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9. When a client is receiving total parenteral nutrition (TPN) through a PICC

line and there is a delay in delivering the next bag of TPN solution, the

nurse should do what?

- Infuse dextrose 10% (or 20%) in water when the current infusion

ends to avoid hypoglycemia

10. A nurse is teaching a prenatal class about breastfeeding. Which of the

following instructions should the nurse include in the teaching?

- let the newborn nurse for 5 minutes on each breast for the 1st day

to promote milk production

11. A home health nurse is providing dietary teaching to the guardians of a 3-

year-old child. Which of the following indicates an understanding of the

teaching?

- I will put low-fat milk in her cup for her to drink.

12. Nutritional recommendations for older adults

- increase protein intake

- decrease daily caloric intake

- take daily calcium supplement for bone strength

- take daily vitamin D supplement of 1,000-2,000 IU/day to promote

calcium absorption

13. A client is receiving continuous tube feedings via a gastrostomy tube. The

client has had 3 loose stools in the last 4 hr. Which prescription should the

nurse anticipate?

- decrease the rate of the feeding

- Whole milk provides necessary fat for neurological

development for children up to 2 years of age, after which

the child may consume low-fat or skim milk.

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14. A client is being treated for cancer using chemotherapy. Which

interventions will help aid in management of treatment-related changes in

taste?

- use plastic utensils to minimize metallic taste

- increase fluid intake

- serve foods cold or at room temperature to improve taste

- eat tart foods and seasonings to improve taste

15. A client is preparing for bowel surgery and is instructed a low-residue diet.

avoid foods high in fiber

- 2 poached eggs and a banana

16. To reduce the risk of infection to a client who has cancer and is receiving

chemo

- eat leftovers within 24 hours to reduce risk of foodborne pathogens

- thaw food in refrigerator

- eat home-canned goods within 1 year of canning and cook for 10

minutes prior to eating

- heat foods at 60 C (140 F)

17. 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 of care?

- increase fluid intake to 2 L/day to promote hydration & peristalsis

18. A nurse is caring for a client who expresses a desire to lose weight. Which

of the following actions should the nurse take first?

- obtain a 24-hour dietary recall to assess eating behaviors

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