Deck 31: Transcultural and Social Aspects of Nutrition

Question 1

What information should the nurse include in a discussion with a client about calorie intake? Select all that apply.

A) Consume foods and drinks to meet, not exceed, caloric needs.
B) Plan ahead to make better food choices.
C) Pay attention to feeling hunger and eat until full, not satisfied.
D) Limit calorie intake from solid fats.
E) Limit intake of added sugars.

Answer 1

Consume foods and drinks to meet, not exceed, caloric needs.
Plan ahead to make better food choices.
Limit calorie intake from solid fats.
Limit intake of added sugars.

Question 2

What food choices should the nurse include when discussing the importance of increasing fiber in the diet?

A) Dark-green vegetables, red and orange vegetables, beans, and pea
B) Dark leafy romaine lettuce and spinach greens
C) Kidney, pinto, or garbanzo beans, split peas, lentils
D) Fruit as snacks, salads, or desserts

Answer 2

Kidney, pinto, or garbanzo beans, split peas, lentils

Question 3

What information should the nurse include in a discussion about milk and milk products? Select all that apply.

A) Switch gradually from skim milk to low-fat milk.
B) Use fat-free or low-fat milk in your daily diet.
C) Use sour cream when making dips.
D) Use reduced- or low-fat cheese options.
E) Low-fat dairy products contains (1%) fat.

Answer 3

Use fat-free or low-fat milk in your daily diet.
Use reduced- or low-fat cheese options.
Low-fat dairy products contains (1%) fat.

Question 4

What information should the nurse include in a discussion about incorporating grains into one's diet?

A) Increase multigrain intake.
B) Substitute whole-grain choices for refined grains.
C) Include 100% stone-ground products into the diet.
D) Replace rice with bran.

Question 5

A client is lactose intolerant. What is the nurse most likely to notice when assessing the client's diet?

A) Limited intake of milk
B) Highly spiced food
C) Extensive use of meat
D) Limited use of rice and beans

Question 6

The client states an intake of high amounts of salt and fats. The nurse is aware that this predisposes the client to what possible medical diagnoses? Select all that apply.

A) Hypertension
B) Atherosclerosis
C) Gallbladder disease
D) Obesity
E) Acne

Question 7

When considering diet and its effect on health, which statement by the client needs further follow-up by the nurse?

A) "I cook my vegetables for a long period of time until they are very soft."
B) "I drink milk every day and do not like the taste of soda."
C) "When I am ill I eat traditional ethnic foods."
D) "I want to be able to follow the Jewish diet during Passover in the hospital."

Question 8

Which statements illustrate the process of acculturation? Select all that apply.

A) Adopting the predominant religious beliefs of the country where an individual resides
B) Maintaining the values and attitudes from an individual's country of origin
C) Eating bagels and cream cheese regularly in New York City
D) Eating tacos and salsa regularly in Maine
E) Learning about the cultures around you

Question 9

Which common dietary practice does the nurse needs to consider when caring for an African American from the Caribbean?

A) May eat every mouthful of food with a bite of bread
B) Believes that a balance of "hot" and "cold" food is required for health
C) May consume cooked starchy tubers and tropical fruits
D) Eats poultry, pork and fermented fish and consumes beef occasionally

Question 10

Which common dietary practice does the nurse needs to consider when caring for a Latino American?

A) May eat every mouthful of food with a bite of bread
B) Believe that a balance of "hot" and "cold" food is required for health
C) There is very little consumption of beef
D) Eats poultry, pork, and fermented fish regularly

Question 11

Which common dietary practice does the nurse needs to consider when caring for a Cuban American client?

A) May eat every mouthful of food with a bite of bread
B) Believes that a balance of "hot" and "cold" food is required for health
C) Meats are usually marinated or heavily spiced and are often chopped or ground
D) Fried foods, especially fish, poultry, eggs; rice; and many varieties of beans

Question 12

A nurse is caring for a client who has lactose intolerance. What supplementation to the diet should the nurse include in client teaching?

A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin E

Question 13

What should the nurse keep in mind regarding the general supply of nutrients in the traditional Chinese diet?

A) High in fat, low in starch
B) Low in fat, high in starch
C) High in fat, high in starch
D) Low in fat, low in starch

Question 14

Which food should the nurse suggest as the best source of both protein and calcium when counseling a client who eats a traditional Japanese diet?

A) Seaweed
B) Tofu
C) Bamboo shoots
D) Bean sprouts

Question 15

A nurse is caring for a Jewish client who follows a kosher diet. Which food, when prepared according to kosher law, can be included in the diet of a Jewish client in need of increased protein?

A) Pork
B) Rabbit
C) Beef
D) Shellfish

Question 16

A client, after a minor heart attack, has decided to follow a lacto-ovo-vegetarian diet. What instruction should the nurse give the client to help insure a healthy diet?

A) Eat at least three to five egg yolks in a week.
B) Use refined foods rather than whole-grain products.
C) Avoid nonfat milk.
D) Eat food rich in vitamin C with every meal.

Question 17

Which response by the client indicates a correct understanding of the foods included in an ovo-vegetarian diet?

A) "I can eat plant foods, plus dairy products but no eggs."
B) "I can eat plant foods, plus eggs but no dairy products."
C) "I can eat plant foods, dairy products, and eggs."
D) "I can eat plant foods and no animal products."

Question 18

Which foods can be included in a lacto-vegetarian diet? Select all that apply.

A) Lettuces
B) Eggs
C) Oatmeal
D) Yogurt
E) Cottage cheese

Question 19

When considering nutrition, which conditions are less likely to occur in vegetarian clients? Select all that apply.

A) Insulin-dependent diabetes
B) Coronary artery disease
C) Hypertension
D) Obesity
E) Type 2 diabetes

Question 20

Which criteria should the nurse suggest to the client as a guideline when deciding on a weight reduction diet plan?

A) It eliminates fat and oils from the diet.
B) It promotes not more than 1 to 2 pounds of weight loss in a week's time.
C) It encourages supplements to meet nutritional requirements.
D) It restricts snacking between the meals.

Question 21

The client expresses extreme reluctance to eat hospital food. What intervention should the nurse attempt to implement to assure the client's nutritional needs are met?

A) Ask family members to discuss eating hospital food with the client.
B) Agree to alternate the client's hospital food with home food.
C) Obtain permission to let client's family bring food from home.
D) Stress to the client that hospital food is good for health.

Question 22

What dietary adjustments does the nurse need to include in education for this client diagnosed with coronary atherosclerosis?

A) Reduction in intake of starchy tubers
B) Reduction in intake of salted fish
C) Reduction in intake of milk products
D) Reduction in intake of fried foods

Question 23

What suggestions should the nurse make about foods that are compatible with a vegan diet? Select all that apply.

A) Oatmeal
B) Quinoa
C) Cottage cheese
D) Tofu
E) Eggplant