Question 1

The nurse is planning care for a client whose waist circumference is 48 inches and height is 5 feet,2 inches.Based on this data,which topics are appropriate for the nurse to include in the client teaching? Select all that apply.

A) Chronic lung disease
B) Osteoarthritis
C) Type 2 diabetes mellitus
D) Heart disease
E) High blood pressure

Type 2 diabetes mellitus
Heart disease
High blood pressure

Accepted Answer

A) The waist-to-height ratio is calculated by dividing the circumference of the waist in inches by the height in inches. For this client, the waist-to-height ratio is 0.86, which places the client in the category of high risk for chronic diseases such as type 2 diabetes mellitus, heart disease, and high blood pressure. The risk for chronic lung disease and osteoarthritis is not determined by the waist-to-height ratio.
B) The waist-to-height ratio is calculated by dividing the circumference of the waist in inches by the height in inches. For this client, the waist-to-height ratio is 0.86, which places the client in the category of high risk for chronic diseases such as type 2 diabetes mellitus, heart disease, and high blood pressure. The risk for chronic lung disease and osteoarthritis is not determined by the waist-to-height ratio.
C) The waist-to-height ratio is calculated by dividing the circumference of the waist in inches by the height in inches. For this client, the waist-to-height ratio is 0.86, which places the client in the category of high risk for chronic diseases such as type 2 diabetes mellitus, heart disease, and high blood pressure. The risk for chronic lung disease and osteoarthritis is not determined by the waist-to-height ratio.
D) The waist-to-height ratio is calculated by dividing the circumference of the waist in inches by the height in inches. For this client, the waist-to-height ratio is 0.86, which places the client in the category of high risk for chronic diseases such as type 2 diabetes mellitus, heart disease, and high blood pressure. The risk for chronic lung disease and osteoarthritis is not determined by the waist-to-height ratio.
E) The waist-to-height ratio is calculated by dividing the circumference of the waist in inches by the height in inches. For this client, the waist-to-height ratio is 0.86, which places the client in the category of high risk for chronic diseases such as type 2 diabetes mellitus, heart disease, and high blood pressure. The risk for chronic lung disease and osteoarthritis is not determined by the waist-to-height ratio.

Question 2

The nurse is preparing educational materials for a client with hypertension.Which dietary changes should the nurse focus when preparing this material? Select all that apply.&#10;A) Avoiding all sodium in the diet&#10;B) Explaining the effects of sodium on blood pressure&#10;C) Teaching how to read nutritional labels&#10;D) Recognizing foods that are low in sodium&#10;E) Using the DASH eating plan

Accepted Answer

A) Sodium is important in the diet, and not all sodium should be avoided; however, in some people, an increase in sodium intake leads to fluid retention and increases blood pressure. The nurse should prepare to teach the client how to read nutritional labels, how to identify foods that are low in sodium, and the DASH eating plan.
B) Sodium is important in the diet, and not all sodium should be avoided; however, in some people, an increase in sodium intake leads to fluid retention and increases blood pressure. The nurse should prepare to teach the client how to read nutritional labels, how to identify foods that are low in sodium, and the DASH eating plan.
C) Sodium is important in the diet, and not all sodium should be avoided; however, in some people, an increase in sodium intake leads to fluid retention and increases blood pressure. The nurse should prepare to teach the client how to read nutritional labels, how to identify foods that are low in sodium, and the DASH eating plan.
D) Sodium is important in the diet, and not all sodium should be avoided; however, in some people, an increase in sodium intake leads to fluid retention and increases blood pressure. The nurse should prepare to teach the client how to read nutritional labels, how to identify foods that are low in sodium, and the DASH eating plan.
E) Sodium is important in the diet, and not all sodium should be avoided; however, in some people, an increase in sodium intake leads to fluid retention and increases blood pressure. The nurse should prepare to teach the client how to read nutritional labels, how to identify foods that are low in sodium, and the DASH eating plan.

Question 3

The community health nurse reviews data collected during interviews with community members during a health fair and decides to create an approach to improve iron intake.On which community members is the nurse focusing with this plan? Select all that apply.

A) Males in the 35-50 age range
B) Vegan community members
C) Children
D) Older community members
E) Adolescents

Vegan community members
Children
Older community members
Adolescents

Accepted Answer

A) Males in the 35-50 age range are least likely to experience a health problem from an iron deficiency. Vegan diet plans can lead to deficiencies in certain nutrients, including iron. All vegetarians should ensure that they get adequate amounts of iron, and to facilitate the absorption, vitamin C should also be plentiful in the diet. Children can be iron-deficient and may need supplements. Iron plays a role in red cell formation, and deficiency is most often manifested as iron deficiency anemia. Older clients are prone to developing iron deficiencies because of socioeconomic, physical, and emotional factors. Adolescence is a time of rapid growth physically, emotionally and socially. Nutritional needs increase, especially for iron, due to blood loss during menses, the increased metabolic rate of growth, and poor nutrition intake.
B) Males in the 35-50 age range are least likely to experience a health problem from an iron deficiency. Vegan diet plans can lead to deficiencies in certain nutrients, including iron. All vegetarians should ensure that they get adequate amounts of iron, and to facilitate the absorption, vitamin C should also be plentiful in the diet. Children can be iron-deficient and may need supplements. Iron plays a role in red cell formation, and deficiency is most often manifested as iron deficiency anemia. Older clients are prone to developing iron deficiencies because of socioeconomic, physical, and emotional factors. Adolescence is a time of rapid growth physically, emotionally and socially. Nutritional needs increase, especially for iron, due to blood loss during menses, the increased metabolic rate of growth, and poor nutrition intake.
C) Males in the 35-50 age range are least likely to experience a health problem from an iron deficiency. Vegan diet plans can lead to deficiencies in certain nutrients, including iron. All vegetarians should ensure that they get adequate amounts of iron, and to facilitate the absorption, vitamin C should also be plentiful in the diet. Children can be iron-deficient and may need supplements. Iron plays a role in red cell formation, and deficiency is most often manifested as iron deficiency anemia. Older clients are prone to developing iron deficiencies because of socioeconomic, physical, and emotional factors. Adolescence is a time of rapid growth physically, emotionally and socially. Nutritional needs increase, especially for iron, due to blood loss during menses, the increased metabolic rate of growth, and poor nutrition intake.
D) Males in the 35-50 age range are least likely to experience a health problem from an iron deficiency. Vegan diet plans can lead to deficiencies in certain nutrients, including iron. All vegetarians should ensure that they get adequate amounts of iron, and to facilitate the absorption, vitamin C should also be plentiful in the diet. Children can be iron-deficient and may need supplements. Iron plays a role in red cell formation, and deficiency is most often manifested as iron deficiency anemia. Older clients are prone to developing iron deficiencies because of socioeconomic, physical, and emotional factors. Adolescence is a time of rapid growth physically, emotionally and socially. Nutritional needs increase, especially for iron, due to blood loss during menses, the increased metabolic rate of growth, and poor nutrition intake.
E) Males in the 35-50 age range are least likely to experience a health problem from an iron deficiency. Vegan diet plans can lead to deficiencies in certain nutrients, including iron. All vegetarians should ensure that they get adequate amounts of iron, and to facilitate the absorption, vitamin C should also be plentiful in the diet. Children can be iron-deficient and may need supplements. Iron plays a role in red cell formation, and deficiency is most often manifested as iron deficiency anemia. Older clients are prone to developing iron deficiencies because of socioeconomic, physical, and emotional factors. Adolescence is a time of rapid growth physically, emotionally and socially. Nutritional needs increase, especially for iron, due to blood loss during menses, the increased metabolic rate of growth, and poor nutrition intake.

Question 4

The public health nurse is conducting a nutrition seminar to educate individuals within the community.When discussing nutritional intake as a modifiable risk factor,which disease processes will the nurse include in the session? Select all that apply.

A) Atherosclerotic heart disease
B) Ulcerative colitis
C) Osteoporosis
D) Certain cancers
E) Hypertension

Accepted Answer

A) Nutritional intake is a modifiable risk factor for atherosclerotic vascular disease, osteoporosis, hypertension, and certain cancers. Nutritional intake is not considered a modifiable risk factor for the development of ulcerative colitis.
B) Nutritional intake is a modifiable risk factor for atherosclerotic vascular disease, osteoporosis, hypertension, and certain cancers. Nutritional intake is not considered a modifiable risk factor for the development of ulcerative colitis.
C) Nutritional intake is a modifiable risk factor for atherosclerotic vascular disease, osteoporosis, hypertension, and certain cancers. Nutritional intake is not considered a modifiable risk factor for the development of ulcerative colitis.
D) Nutritional intake is a modifiable risk factor for atherosclerotic vascular disease, osteoporosis, hypertension, and certain cancers. Nutritional intake is not considered a modifiable risk factor for the development of ulcerative colitis.
E) Nutritional intake is a modifiable risk factor for atherosclerotic vascular disease, osteoporosis, hypertension, and certain cancers. Nutritional intake is not considered a modifiable risk factor for the development of ulcerative colitis.

Question 5

During a health assessment,a client states,"I only eat carbohydrates and low-fat foods.I don't understand why I am still gaining weight!".What should the nurse consider before responding to this client? Select all that apply.

A) Carbohydrates should only be eaten at breakfast.
B) Excess carbohydrates are converted to fat.
C) Excess carbohydrates can lead to obesity.
D) A carbohydrate limited diet is the only way to not gain weight.
E) Carbohydrates should be high in fiber and low in sugar.

Accepted Answer

A) Carbohydrates should be eaten throughout the day. When carbohydrates are consumed in excess, they are converted to fat and stored in adipose tissue which can lead to weight gain and an increased risk for obesity. Carbohydrate deficiencies lead to protein tissue wasting. Carbohydrates should come from the consumption of foods high in fiber and low in added sugars.
B) Carbohydrates should be eaten throughout the day. When carbohydrates are consumed in excess, they are converted to fat and stored in adipose tissue which can lead to weight gain and an increased risk for obesity. Carbohydrate deficiencies lead to protein tissue wasting. Carbohydrates should come from the consumption of foods high in fiber and low in added sugars.
C) Carbohydrates should be eaten throughout the day. When carbohydrates are consumed in excess, they are converted to fat and stored in adipose tissue which can lead to weight gain and an increased risk for obesity. Carbohydrate deficiencies lead to protein tissue wasting. Carbohydrates should come from the consumption of foods high in fiber and low in added sugars.
D) Carbohydrates should be eaten throughout the day. When carbohydrates are consumed in excess, they are converted to fat and stored in adipose tissue which can lead to weight gain and an increased risk for obesity. Carbohydrate deficiencies lead to protein tissue wasting. Carbohydrates should come from the consumption of foods high in fiber and low in added sugars.
E) Carbohydrates should be eaten throughout the day. When carbohydrates are consumed in excess, they are converted to fat and stored in adipose tissue which can lead to weight gain and an increased risk for obesity. Carbohydrate deficiencies lead to protein tissue wasting. Carbohydrates should come from the consumption of foods high in fiber and low in added sugars.

Question 6

During a home visit,the nurse is concerned that an older client is at risk for nutritional health problems.Which data collected during the home visit caused the nurse to come to this conclusion? Select all that apply.

A) Client's spouse recently died.
B) Client prepared a stew on the weekend and has been eating it for 4 days.
C) Client's adult children arrive to eat dinner together several times a week.
D) Client is prescribed 15 medications.
E) Client's Social Security payments have gone down over the last year.

Accepted Answer

A) Reasons for the nurse to be concerned with the older client's nutritional status include loneliness or depression due to the loss of a spouse; preparing a food and then consuming it for several days in a row; polypharmacy, which could influence taste; and access to food because of socioeconomic factors such as finances. The client's adult children visiting and sharing a meal with the client would improve or support the older client's nutritional status.
B) Reasons for the nurse to be concerned with the older client's nutritional status include loneliness or depression due to the loss of a spouse; preparing a food and then consuming it for several days in a row; polypharmacy, which could influence taste; and access to food because of socioeconomic factors such as finances. The client's adult children visiting and sharing a meal with the client would improve or support the older client's nutritional status.
C) Reasons for the nurse to be concerned with the older client's nutritional status include loneliness or depression due to the loss of a spouse; preparing a food and then consuming it for several days in a row; polypharmacy, which could influence taste; and access to food because of socioeconomic factors such as finances. The client's adult children visiting and sharing a meal with the client would improve or support the older client's nutritional status.
D) Reasons for the nurse to be concerned with the older client's nutritional status include loneliness or depression due to the loss of a spouse; preparing a food and then consuming it for several days in a row; polypharmacy, which could influence taste; and access to food because of socioeconomic factors such as finances. The client's adult children visiting and sharing a meal with the client would improve or support the older client's nutritional status.
E) Reasons for the nurse to be concerned with the older client's nutritional status include loneliness or depression due to the loss of a spouse; preparing a food and then consuming it for several days in a row; polypharmacy, which could influence taste; and access to food because of socioeconomic factors such as finances. The client's adult children visiting and sharing a meal with the client would improve or support the older client's nutritional status.

Question 7

The nurse is providing care to a client who is diagnosed with malnutrition.When planning care for this client,which laboratory tests does the nurse anticipate will require monitoring? Select all that apply.

A) Culture and sensitivity
B) Total protein
C) Prealbumin
D) Arterial blood gases
E) Cholesterol

Accepted Answer

A) Tests used to monitor client malnutrition include a total protein, prealbumin, and cholesterol levels. Total protein provides information about the ingestion of protein in the diet. Prealbumin level identifies protein deficiency because of its short half-life of 2 days. Low cholesterol levels are used as an indicator of malnutrition. A culture and sensitivity is used to diagnosis blood infections. An arterial blood gas analysis is conducted to monitor oxygenation of the blood.
B) Tests used to monitor client malnutrition include a total protein, prealbumin, and cholesterol levels. Total protein provides information about the ingestion of protein in the diet. Prealbumin level identifies protein deficiency because of its short half-life of 2 days. Low cholesterol levels are used as an indicator of malnutrition. A culture and sensitivity is used to diagnosis blood infections. An arterial blood gas analysis is conducted to monitor oxygenation of the blood.
C) Tests used to monitor client malnutrition include a total protein, prealbumin, and cholesterol levels. Total protein provides information about the ingestion of protein in the diet. Prealbumin level identifies protein deficiency because of its short half-life of 2 days. Low cholesterol levels are used as an indicator of malnutrition. A culture and sensitivity is used to diagnosis blood infections. An arterial blood gas analysis is conducted to monitor oxygenation of the blood.
D) Tests used to monitor client malnutrition include a total protein, prealbumin, and cholesterol levels. Total protein provides information about the ingestion of protein in the diet. Prealbumin level identifies protein deficiency because of its short half-life of 2 days. Low cholesterol levels are used as an indicator of malnutrition. A culture and sensitivity is used to diagnosis blood infections. An arterial blood gas analysis is conducted to monitor oxygenation of the blood.
E) Tests used to monitor client malnutrition include a total protein, prealbumin, and cholesterol levels. Total protein provides information about the ingestion of protein in the diet. Prealbumin level identifies protein deficiency because of its short half-life of 2 days. Low cholesterol levels are used as an indicator of malnutrition. A culture and sensitivity is used to diagnosis blood infections. An arterial blood gas analysis is conducted to monitor oxygenation of the blood.

Deck 14: Nutrition