Nursing 160 Nutrition Proctored-Questions and Answers/Nursing 160 Nutrition Proctored-Questions and Answers /Nursing 160 Nutrition Proctored-Questions and Answers

Nutrition Proctored-Questions and Answers (2020)
Nursing 160 Nutrition Proctored-Questions and Answers/Nursing 160 Nutrition Proctored-Questions and Answers /Nursing 160 Nutrition Proctored-Questions and Answers

NUTRITION PROCTORED

 1. A nurse is providing dietary teaching to a client who has a new diagnosis of

gastroesophageal reflux disease. Which of the following foods or beverages should the

nurse recommended to minimize heartburn?

 Orange juice

 Decaffeinated coffee

 Peppermint

 Potatoes

2. A nurse is preparing g to teach a group of clients about vitamins and minerals. The

nurse should include in the teaching that which of the following minerals is necessary

for the transmission of nerve impulses?

 Phosphorus

 Calcium

 Chloride

 Zinc

3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks

after nutritional counseling, which of the following evaluation findings indicates the

plan of care was followed?

 BMI of 25

 Weight gain of 1.8kg

 BMI of 33

 Weight loss of 2.7kg

4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism.

Which of the following meal choices should the nurse request for the client?

 Turkey and cheese sandwich

 Spaghetti with tomato sauce

 Pork chop and applesauce

 Scrambled eggs and bacon

5. A nurse is a long-term care facility is developing strategies to promote increased

food intake for an older adult client. Which of the following interventions should the

nurse implement?

 Offer sugar substitutes to increase the client’s appetite.

 Provide opportunities to eat three large meals per day.

 Provide entertainment while the client is eating.

 Offer finger foods at mealtime.

6. A nurse is caring for four clients. The nurse should plan to administer total

parenteral nutrition for which of the following clients?

 A client who is postoperative following a laminectomy and is receiving IV PCA

 A client who has dysphagia and does not recognize his family

 A client who has COPD and is going home with oxygen

 A client who has colon cancer and will undergo a hemicolectomy

7. A nurse is performing a nutritional evaluation for a client who reports paresthesia

of the hands and feet. The nurse should identify this manifestation as an indication of

which of the following dietary deficiencies?

 Iron

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 Riboflavin

 Vitamin C

 Vitamin B12

8. A nurse is caring for a client who reports she is having difficulty losing weight.

Which of the following responses by the nurse is appropriate?

 Eat small portions of the high-calorie foods first.

 Set a goal and you will be able to attain it.

 It is helpful to self-monitor your eating.

 Taste food while cooking to help curb your appetite.

9. A nurse is providing discharge teaching about food choices to a client who has

hypokalemia. Which of the following foods should the nurse identify as the best

source of potassium?

 1 cup grapes

 1 cup shredded lettuce

 1 cup cooked tomatoes

 1 cup apple slices

10. A nurse is providing teaching to an obese client who has gestational diabetes and

is at 25 weeks of gestation. Which of the following statements made by the client

indicates a need for further teaching?

 This does not mean that my baby will have this disease.

 This means that I will have diabetes for the rest of my life.

 If I feel dizzy, I should drink six ounces of a non-diet soda.

 Being obese might be one reason why I developed diabetes.

11. A nurse is planning care for a client who has ascites secondary to liver disease.

Which of the following interventions should the nurse include in the plan of care?

 Reduce complex carbohydrates to 30% of total calories.

 Restrict protein intake to less than 0.8 g/kg/day.

 Decrease daily caloric intake by 20%.

 Limit sodium to 2000 mg or less per day.

12. A nurse is planning eating strategies with a client who has nausea from

equilibrium imbalance. Which of the following strategies should the nurse

recommend?

 Encourage the client to eat even if nauseated.

 Provide low-fat carbohydrates with meals.

 Limit fluid intake between meals.

 Serve hot foods at mealtime.

13. A nurse is discussing denture care with the partner of a client who is unable to

perform oral hygiene. Which of the following should be included in the discussion?

 Floss dentures as part of daily cleaning.

 Wipe dentures before storing them in a dry container at night.

 Wrap gloved fingers with gauze to remove dentures.

 Use a washcloth to clean the denture surfaces.

14. A nurse is caring for a 30-month-old toddler and is preparing a nutritional snack.

Which of the following foods is appropriate for the nurse to offer the toddler?

 Plain popcorn

 Grapes

 Raw carrots

 Cheese

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