Deck 23: Nutrition

Question 1

The nurse is counseling a client about weight loss.The client states, "I am just going to eliminate all fats from my diet." Which information provided by the nurse is correct?

A)Fats are needed to help the body absorb fat-soluble carbohydrates.
B)Fats from animal sources form all the cell membranes in the body.
C)Fats from plant sources are essential for skin maintenance.
D)Fats are an essential concentrated source of amino acids.

Answer 1

Fats from animal sources form all the cell membranes in the body.

Question 2

The nurse is performing a physical assessment on a client and notes that the client has a large number of dental caries and is missing numerous teeth.The nurse voices concern about the client's nutritional status.Which is the most likely concern?

A)Digestion begins in the mouth with the process of chewing.
B)Poor dental hygiene indicates a lack of nutrition knowledge.
C)The lack of dental care may reflect a poor financial status.
D)Poorly chewed food is a common cause of digestion issues.

Answer 2

Digestion begins in the mouth with the process of chewing.

Question 3

The nurse is providing care for an older, sedentary female client.The client admits a lack of knowledge regarding a healthy diet.Which nutrition information is correct for the nurse to share?

A)The "My Plate" guidelines are visually and comprehensively complex.
B)"Dietary Guidelines for Americans" only covers vegetarian diets.
C)Pregnancy requires an intake of 200 mcg of synthetic folic acid daily.
D)The FDA suggests minimum daily intake of nutrients to prevent disease.

Answer 3

The FDA suggests minimum daily intake of nutrients to prevent disease.

Question 4

The nurse is preparing education material for adults regarding nutrition.Which fact will the nurse address about the anatomy and physiology of digestion?

A)Digestion begins in the stomach after the food is chewed and swallowed.
B)The stomach is a reservoir where little absorption occurs except for alcohol.
C)Digestion and absorption, including water, occurs in the small intestine.
D)The large intestine breaks down cellulose and performs final fat absorption.

Question 5

The nurse shares information with a client about essential nutrients.Which fact is important for the nurse to emphasize?

A)Minerals lose their structure once they are ingested.
B)Micronutrients include proteins and carbohydrates.
C)Nutrients are important, but too much of certain nutrients is problematic.
D)Optimal health is supported by equal amounts of major and trace minerals.

Question 6

Which client is the nurse most likely to screen for a mineral deficiency?

A)A school-age client who takes a daily iron supplement
B)A middle-age adult client taking calcium supplements
C)An adult client who is a strict, life-long vegetarian
D)An older adult client who prefers fish instead of meat

Question 7

Which fact should the nurse teach a client about the American Heart Association (AHA)recommendation regarding dietary fat?

A)Disregard the number of daily calories consumed.
B)Eat red meat and dairy products at each meal.
C)Consume 25% to 35% of total daily calories from fat.
D)Gradually eliminate all forms of fat from the diet.

Question 8

A client has received nutrition teaching from the RN.Which client statement will prompt the LPN/LVN to reinforce teaching about the functions and importance of water in the body?

A)"I need to drink six to eight 8-ounce glasses of water daily."
B)"I can carry a container of water around for easy access."
C)"Exercise does not affect my water intake unless I sweat."
D)"Every part of my body needs water to function correctly."

Question 9

The nurse working on a surgical unit is aware that surgical clients need an increased amount of dietary protein.Which is the correct reason for the increase in protein?

A)Protein intake satisfies hunger better while the client is on a restricted diet.
B)Dietary proteins affect and impact the metabolism of narcotic pain medications.
C)Increased dietary protein intake is essential for new cells and wound healing.
D)Protein ingestion impacts feelings of wellbeing and helps reduce anxiety.

Question 10

The nurse provides care for a client who is emaciated and exhibits a severely enlarged abdomen and liver.The health-care provider also diagnoses the client with skin infections, small for age stature, and notably delayed mental development.Which condition does the nurse expect the health-care provider to diagnose?

A)Neglect
B)Starvation
C)Protein excess
D)Kwashiorkor disease

Question 11

The nurse is interviewing a client during a wellness visit in a physician's office.Which comment by the client during a discussion about nutrition will cause the nurse the most concern?

A)"I make sure to follow my extensive vitamin regimen."
B)"I was born and raised on a cattle farm, and we ate meat."
C)"I travel a good deal, so many of my meals are eaten out."
D)"I gave up alcohol years ago and drink caffeine instead."

Question 12

Which term does the nurse recognize as the process that gently propels the food bolus into the small intestine?

A)Digestion
B)Peristalsis
C)Indigestion
D)Absorption

Question 13

The nurse is preparing to teach a class on nutrition.The focus of the class is on the nutrition food label facts found on all processed food products.Which information will the nurse identify that each food label must include? Select all that apply.

A)Health claims
B)Bacterial content
C)Macronutrient content
D)Daily Reference Value
E)Vitamin and mineral content

Question 14

The nurse is providing care for a client from an Asian culture.Which foods does the nurse recognize as commonly occurring in the client's cultural diet?

A)Soy products, fish, and legumes
B)Beef and hydrogenated vegetable oil
C)Boiled vegetables
D)Milk, yogurt, and cheese products

Question 15

The nurse is presenting nutrition information to a client.The client states, "I know my diet is not the healthiest, but I never remember to take vitamin supplements." Which response by the nurse reinforces good information for the client?

A)"Exposing your skin to sunlight 15 minutes daily will give you sufficient vitamin D."
B)"Most people get sufficient vitamins from plants, animal sources, or supplements."
C)"If you have a healthy liver, your body will produce vitamin K for blood clotting."
D)"Don't worry, most people don't remember to take vitamins every day and are fine."

Question 16

A client expresses understanding about the role dietary fiber has in the prevention of constipation.Which other reasons should the nurse present about the importance of fiber in the diet? Select all that apply.

A)Dietary fiber will decrease the LDL cholesterol level.
B)Adequate dietary fiber increases the absorption of minerals.
C)Fiber prevents bowel cancer by increasing the pH in the colon.
D)Fiber supports normal flora in the GI tract by providing a food source.
E)Adequate intake of dietary fiber will contribute to weight loss.

Question 17

Which term should the nurse recognize for the process in which food is broken down in the gastrointestinal (GI)tract, releasing nutrients for the body to use?

A)Digestion
B)Peristalsis
C)Indigestion
D)Absorption

Question 18

The nurse provides education to a client who needs to increase intake of complete proteins.The nurse recognizes that teaching is effective if the client selects which food?

A)Nuts
B)Corn
C)Eggs
D)Beans

Question 19

The nurse reviews the food diary of a client who is on a weight reduction plan.Which entry listed in the food diary provides the nurse with an idea why the client has not lost weight?

A)Whole grain breads and cereals
B)Fresh fruits and vegetables
C)Lean meats and fish
D)Whole milk and cheese

Question 20

The nurse is providing dietary teaching to a client who is a vegetarian.Which is a single source of complete protein that the nurse should recommend to the client?

A)Soy
B)Seeds
C)Wheat
D)Brown rice

Question 21

The nurse shares information about the Mediterranean Diet with colleagues.Which fact about this diet is correct? Select all that apply.

A)The diet is common in the French, Spanish, Greek, and Italian cultures.
B)The diet outlines a specific detailed eating and food preparation plan.
C)The diet focuses on foods from plant sources, such as fruit and vegetables.
D)The diet promotes poultry, pork, and fish in low to moderate amounts.
E)The diet consists of a healthier, low consumption of saturated fats.

Question 22

The nurse is teaching a class about nutrition to parents of toddlers and preschool-age children.Which information is appropriate for the nurse to include in this class? Select all that apply.

A)Provide one serving of milk or other dairy product with each meal.
B)Fats should account for 30% to 35% of the daily caloric intake.
C)Cook fruits and vegetables in order to reduce the chance of choking.
D)Children in this age group need to get daily vitamin supplements.
E)Peanut butter on whole grain bread supplies both protein and iron.

Question 23

The nurse provides preoperative teaching for a client who is scheduled for surgery due to a diagnosis of sigmoid cancer.The nurse explains that the client's digestion process will not change.Which organ will the nurse indicate as a source of digestive enzymes? Select all that apply.

A)Small intestine
B)Liver
C)Pancreas
D)Large intestine
E)Gallbladder