Nutrition Practice B

ATI: Nutrition Online Practice 2019 B

1. 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."

a. "I will thaw my food at room temperature."

The client should thaw food in the refrigerator to reduce the risk of

infection from a foodborne pathogen.

b. "I will use leftovers within 24 hours."

The client should use leftovers within 24 hr to reduce the risk of

infection from a foodborne pathogen.

c. "I should use home-canned goods within 2 years of canning."

The client should use home-canned goods within 1 year of canning

and cook for 10 min prior to eating to reduce the risk of infection

from a foodborne pathogen.

d. "I should heat my food to at least 120 degrees Fahrenheit."

The client should keep hot, cooked food at a temperature greater

than 60º C (140º F) to reduce the risk of infection from a foodborne

pathogen.

2. A nurse is admitting a client who has had

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

a. Distended neck veins

Distended neck veins are a manifestation of fluid volume excess.

Flattened neck veins are a manifestation of dehydration.

b. Orthostatic hypotension

The nurse should identify a client who is dehydrated can experience

orthostatic hypotension due to the fluid loss from the client's body,

which causes low blood volume, resulting in low blood pressure.

c. Weight gain

Weight gain is a manifestation of fluid volume excess. Clients who

are dehydrated can experience weight loss.

d. Peripheral edema

Peripheral edema is a manifestation of fluid volume excess. Dry

skin and poor skin turgor are manifestations of dehydration.

3. 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

a. Phosphorus

Excessive phosphorus supplementation does not cause constipation.

b. Potassium

Excessive potassium supplementation can cause vomiting.

c. Magnesium

Excessive magnesium supplementation can cause diarrhea and

cramping.

d. Calcium

Calcium can lead to constipation by decreasing peristalsis.

4. 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

a. Low protein

A client who has pulmonary disease requires a high-protein

formula to prevent malnutrition and maintain muscle and lung

strength.

b. High carbohydrate

As the breakdown of carbohydrates increases the production of

carbon dioxide, a client who has pulmonary disease requires a

formula with low to moderate amounts of carbohydrates.

c. High calorie

A client who has pulmonary disease requires a formula that is high

in calories and protein to maintain energy demands.

d. Low fat

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Nutrition Practice B

ATI: Nutrition Online Practice 2019 B

A client who has pulmonary disease requires a formula that is high

in fat to maintain caloric needs and energy demands.

5. A nurse is teaching a client who is

preparing for bowel surgery about a lowresidue 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

a. Three slices of bacon and oatmeal toast

A low-residue diet limits the amount of stool traveling through the

intestinal tract. The client should avoid whole grains, fatty meats,

and high-fiber foods.

b. Granola with raisins and strawberries

A low-residue diet limits the amount of stool traveling through the

intestinal tract. The client should avoid whole grains, fruits with

seeds, and high-fiber foods.

c. Whole wheat French toast with blueberries and maple syrup

A low-residue diet limits the amount of stool traveling through the

intestinal tract. The client should avoid whole grains, fruits with

seeds, and high-fiber foods.

d. Two poached eggs and a banana

A low-residue diet limits the amount of stool traveling through the

intestinal tract. The nurse should teach the client to avoid foods

high in fiber. Poached eggs and bananas are acceptable low-residue

menu choices.

6. 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."

a. "You should increase your daily calorie intake."

Older adult clients require fewer daily calories due to a decreased

metabolism.

b. "You should increase your daily protein intake."

The nurse should instruct the client to increase the daily intake of

protein to increase strength and to enhance immune function and

wound healing. The nurse should recommend a protein intake of 1

to 1.2 g/kg/day of protein for a healthy older adult client. If the

older adult client has acute or chronic medical diagnoses, the nurse

should recommend 1.2 to 1.5 g/kg/day of protein.

c. "You receive an adequate amount of calcium from your diet, so

a supplement is not recommended."

The nurse should instruct the client to begin taking a daily calcium

supplement to maintain healthy bones and aid in the prevention of

osteoporosis. Calcium carbonate is the most economical

supplement for the nurse to recommend and should be taken with

meals to improve absorption.

d. "You receive an adequate amount of vitamin D from sun

exposure, so it is not necessary to take a supplement."

The nurse should instruct the client to begin taking a daily vitamin

D supplement of 1,000 to 2,000 IU/day to promote calcium

absorption. Older adult clients have a decreased ability to

synthesize the vitamin D they receive from sun exposure.

7. 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.

a. Reposition the tube and verify placement.

There is no indication the client's tube is displaced and will need to

be repositioned. If the client's tube were displaced, the client would

be experiencing aspiration or vomiting.

b. Decrease the rate of the feeding.

The nurse should identify the client is experiencing diarrhea, which

might be due to the formula being delivered continuously and the

client's body being unable to digest it. The nurse should anticipate a

prescription to decrease the rate of the feeding.

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Nutrition Practice B

ATI: Nutrition Online Practice 2019 B

c. Administer a prokinetic medication.

d. Irrigate the tubing with 30 mL of

water.

c. Administer a prokinetic medication.

The nurse should identify that prokinetic medications are used to

manage delayed gastric emptying. If administered, they can

increase the frequency of the client's stools.

d. Irrigate the tubing with 30 mL of water.

There is no indication the nurse will need to irrigate the client's

tubing. The client's tubing should be flushed every 4 hr with 30 to

50 mL of water to prevent the tubing from becoming clogged.

8. A nurse is caring for a client who is

receiving total parenteral nutrition

(TPN). The current bag of TPN 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

a. Dextrose 10% in water

The nurse should administer dextrose 10% in water at the same rate

as the TPN to prevent hypoglycemia.

b. 0.45% sodium chloride

Infusing 0.45% sodium chloride when TPN is not available will not

prevent adverse effects associated with abruptly stopping the TPN

infusion.

c. Dextrose 5% in lactated Ringer's

Infusing dextrose 5% in lactated Ringer's when TPN is not

available will not prevent adverse effects associated with abruptly

stopping the TPN infusion.

d. 0.9% sodium chloride

Infusing 0.9% sodium chloride when TPN is not available will not

prevent adverse effects associated with abruptly stopping the TPN

infusion.

9. 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

a. Magnesium

Magnesium does not interfere with iron absorption.

b. Vitamin B12

Vitamin B12 does not interfere with iron absorption.

c. Vitamin A

Vitamin A does not interfere with iron absorption.

d. Calcium

The nurse should instruct the client to take calcium and iron

supplements at different times, or between meals, because calcium

can interfere with iron absorption if taken together with meals.

10. 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

a. 1 cup of fruit gel bites

Fruit gel bites vary in size and are high in complex sugar content.

They are difficult to chew and swallow for a 2-year-old toddler

because of their sticky consistency, and they also are highly

cariogenic, contributing to tooth decay. Because their chewing

skills are not yet mature, children are at an extremely high risk for

choking until they reach 4 years of age. Therefore, the nurse should

not recommend fruit gel bites because they place the child at an

increased risk for choking.

b. 1 cup of yogurt

The nurse should recommend yogurt as a snack food for a 2-yearold toddler. The consistency of yogurt poses no choking hazard,

and because of their increased activity level, toddlers require 13 to

16 g of protein each day to meet the demands for muscle growth.

At 8 g/cup, yogurt is a high-quality source of protein. The nurse can

also teach the guardians to make yogurt smoothies by combining

yogurt and the child's favorite fruit in a blender.

c. ½ of a hot dog

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