Deck 21: Nutritional Care of Clients With Special Needs

Question 1

What are some conditions that can cause a decline of the sense of taste? ​

A)vitamin deficiencies
B)dysphagia
C)high sugar intake
D)mineral deficiencies

Answer 1

D

Question 2

All of the following are needed immediately after a client sustains serious burns EXCEPT _____.

A)​fluids
B)​electrolytes
C)​proteins
D)​glucose

Answer 2

D

Question 3

What vitamin(s) is (are) essential for proper clotting of the blood in surgery clients? ​

A)vitamin B
B)vitamin K
C)vitamin D
D)vitamins A and C

Answer 3

B

Question 4

What is the preferred method for feeding the postsurgical client? ​

A)​ orally
B)​ via nasogastric tube
C)​ parenterally
D)​ intravenous solution

Question 5

Name the term for the provision of nutrients intravenously. ​

A)parenteral nutrition
B)internal nutrition
C)enteral nutrition
D)gastrointestinal nutrition

Question 6

What factor is related to weight loss in the AIDS client? ​

A)​Medication used to treat AIDS destroys the protein stores. 
B)Appetite and the body's ability to absorb nutrients are decreased. 
C)​Depression decreases the appetite and causes lethargy. 
D)Fever increases the metabolism and burns the extra calories.

Question 7

It is estimated that the majority of people over age 85 have at least _____ chronic disease(s). ​

A)one
B)two
C)three
D)four

Question 8

If the client begins to choke while being fed, what is the first action to take? ​

A)​help the client sit up straighter
B)offer water to wash down the food
C)go look for help
D)​suction the client

Question 9

Clients who are able to digest and absorb nutrients are given a commercial formula containing intact proteins, carbohydrates, and fats that require digestion. What is the term for this formula? ​

A)modular formula
B)hydrolyzed formula
C)polymeric formula
D)elemental formula

Question 10

​ Which vitamins, along with zinc, are essential for wound healing in surgery clients?

A)​vitamins B and E
B)​vitamin K and folic acid
C)​vitamin D and thiamine
D)​vitamins A and C

Question 11

What complication can develop in bedridden clients? ​

A)​ peptic ulcer
B)​ gastric ulcer
C)​ pressure ulcer
D)​ stomach ulcer

Question 12

Extra ____ is needed for wound healing, tissue building, and blood regeneration.​

A)​vitamin B
B)​protein
C)​vitamin D
D)​carbohydrate

Question 13

What is the term for the instrument used to tube feed through the nose and into the stomach? ​

A)​nasal tube
B)​gastric tube
C)nasogastric tube
D)esophageal tube

Question 14

If clients are unable to feed themselves, how should the "feeder" place food in the client's mouth? ​

A)on the tip of the tongue
B)​on the center of the tongue
C)​toward the back of the mouth
D)toward the front of the mouth

Question 15

Constipation can be caused by all of the following EXCEPT _____.

A)inadequate fiber
B)too much fluid
C)inactivity
D)medication

Question 16

In general, what is the only thing given to most clients during the first 24 hours after major surgery? ​

A)intravenous solutions
B)​high-protein foods
C)high-fat foods
D)​vitamin supplements and fluids

Question 17

An ostomy surgically created into the stomach is a(n) _____. ​

A)gastrostomy
B)jejunostomy
C)hysterectomy
D)esophagostomy

Question 18

Describe the hypermetabolic response and its impact on the body's homeostasis. ​

Question 19

What is the name of the condition that can occur after gastric surgery and is characterized by dizziness, weakness, cramps, vomiting, and diarrhea? ​

A)​opportunistic infection
B)dumping syndrome ​
C)​hyperglycemia
D)hypoglycemia

Question 20

When a client is on complete bed rest, what special preparations are required? ​

A)​give client opportunity to use the bedpan and wash their hands before the meal is served
B)​keep the client in a lying-down position
C)keep quiet during mealtime
D)the food must be cut up into small pieces

Question 21

Acute or chronic illness or surgery can devastate one's nutritional status. Describe the effects. ​

Question 22

Describe postsurgery nutritional care. ​

Question 23

What feeding techniques should the nurse be aware of prior to feeding Rosa? ​

Question 24

Why is it recommended to clients to lose weight prior to surgery? ​

Question 25

Describe the progression of a postoperative diet. ​

Question 26

Parenteral nutrition is the provision of nutrients via an ostomy into the stomach or jejunum. _________________________ ​

Question 27

Intravenous solutions are used when clients cannot take foods orally. They provide protein. _________________________ ​

Question 28

Describe protein-energy malnutrition (PEM) and the prognosis when experienced by an AIDS client. ​

Question 29

The elderly often have poor appetites, and that is a factor in the development of protein-energy malnutrition. What can the nurse do to make mealtimes more attractive? ​

Question 30

What vitamins and minerals are used prior to surgery to improve nutritional status, and what are their functions? ​

Question 31

One reason weight reduction is desirable prior to surgery is that fatty tissue tends to retain the anesthetic longer than other tissue. ___________________ ​

Question 32

Describe alternate enteral feeding methods when the oral route cannot be used. ​

Question 33

Describe symptoms and pathology of the dumping syndrome. ​

Question 34

Bowel sounds indicate that perstalsis has returned. ___________________ ​

Question 35

In preparation for gastrointestinal surgery, a high-residue diet may be ordered for a few days prior to surgery in order to aid in cleansing the colon. _________________________ ​

Question 36

In relation to mealtime, what important information should be added to the client's chart? ​

Question 37

Define xerostomia and discuss its causes. How can xerostomia be alleviated? ​

Question 38

Why is Rosa at high risk for pressure ulcers? ​

Question 39

When feeding clients who are unable to feed themselves, the nurse should sit on the bed so the client will not feel that the nurse is in a hurry. _________________________ ​

Question 40

If a client has dysphagia, he or she should drink beverages with a straw to prevent aspiration. _________________________

Question 41

The senses of smell and taste decline with age, and appetite may diminish. List some of the causes of sensory alterations, and nursing interventions to improve appetite. ​

Question 42

How can the nurse improve the client's nutritional status? ​

Question 43

Give a nursing diagnosis statement in relation to nutrition. ​

Question 44

Describe the hypermetabolic state associated with a burn. ​

Question 45

Nausea and vomiting have begun. What nursing interventions can be done to relieve or prevent further attacks? ​

Question 46

Constipation is a problem for the elderly. List nursing measures to facilitate regular bowel patterns. ​

Question 47

Susan is becoming dehydrated. Her B/P is 90/46, pulse 112, and respirations 32. Her urinary output for the past 24 hours is 100 mL. She is in burn shock. Describe the pathology that has resulted in these symptoms. ​

Question 48

The feeding tube has become clogged. What measures are indicated? ​

Question 49

Susan has a poor appetite and drinks little fluid. Maintaining fluid balance is of utmost importance. The physician orders enteral nutrition via nasogastric tube. Why did the doctor choose the nasogastric method? ​

Question 50

Nutrition is of primary importance for a burn client. List some vitamins and minerals that have an impact on the healing process. ​

Question 51

Rosa has developed anemia. State causes and dietary recommendations. ​

Question 52

When does the greatest need for fluids occur? Why? ​

Question 53

One of the major complications of tube feedings is aspiration. Define aspiration and nursing measures to prevent the occurrence. ​

Question 54

List some of the complications that occur with tube feedings. ​

Question 55

Compare the three methods for administering tube feedings. ​