Deck 2: Nutrition Recommendations and Standards

Question 1

The nurse observes a client make menu selections that include all major food groups for each meal. Which aspect of a healthy diet is this client demonstrating?

A) Balance
B) Preference
C) Moderation
D) Concentrated

Answer 1

Balance

Question 2

An older person reports eating a small amount of meat for lunch and dinner with a salad and baked potato but only eats dessert on Sunday. Which aspect of a healthy diet is this client describing to the nurse?

A) Habit
B) Balance
C) Moderation
D) Nutrient dense

Answer 2

Moderation

Question 3

The nurse prepares educational material on the impact of nutrient excess for a client. Which client health problem caused the nurse to focus on this instructional topic?

A) Diabetes
B) Osteoporosis
C) Diverticulitis
D) Osteoarthritis

Answer 3

Diabetes

Question 4

The nurse consults the Dietary Reference Index after completing an assessment on an older client. What should the nurse keep in mind when using this index?

A) Only medical providers are trained to use the index.
B) It is easy to use and is individualized for clients based on medical problems.
C) The values are intended as general guidelines for a population group rather than an individual.
D) Age and gender are the two variables needed to individualize recommendations to an individual.

Question 5

After completing a nutritional assessment, the nurse compares a client's intake with the estimated average requirements (EAR). What should the nurse keep in mind about the EAR?

A) It was designed for use with populations and not individuals.
B) It estimates the amount of nutrients needed to meet average daily energy needs.
C) It provides average daily amount of a given nutrient sufficient to meet the nutrient requirement of 97-98% of healthy individuals.
D) It provides average daily nutrient intake amounts to meet the requirements of 50% or more of healthy individuals in a life stage and gender group.

Question 6

When planning a diet for a client who wants to lose weight, the nurse refers to the Dietary Reference Index for recommendations. According to the DRI, what amount of carbohydrates should the nurse instruct the client to consume each day?

A) 5-10% of total daily calories.
B) 10-35% of total daily calories.
C) 20-35% of total daily calories.
D) 45-65% of total daily calories.

Question 7

A client is upset about gaining weight and believes it is caused by eating out often because of work. Which information from the Dietary Guidelines for Americans should the nurse review with the client? (Select all that apply.)

A) Healthy snacks.
B) Calories for individual foods.
C) Healthier food choices when eating out.
D) Optimizing intake of nutrient dense foods.
E) Proper transporting of food purchased at take-out restaurants.

Question 8

A healthy young adult asks what can be done to improve eating habits. Which information should the nurse emphasize from the U.S. Dietary Guidelines with this client? (Select all that apply.)

A) Limit sodium intake to 2,300 mg/day.
B) Limit alcoholic beverages to 4 drinks/day.
C) Only drink beer on the weekends and avoid liquor.
D) Choose fiber rich fruits, vegetables, and grains often.
E) Consume less than 10% of calories from saturated fatty acids.

Question 9

The nurse prepares education material on nutrition for a group of community members. Which tools should the nurse use when conducting this teaching? (Select all that apply.)

A) My Plate
B) Dietary Reference Intakes
C) Recommended Daily Allowance
D) Estimated Average Requirements
E) Dietary Guidelines for Americans

Question 10

The nurse prepares to review reading a food label with a client. Which areas should the nurse include with this teaching? (Select all that apply.)

A) Ingredient list.
B) Nutritional claims.
C) Distribution company.
D) Nutritional facts panel.
E) Amount of food coloring contained in the product.

Question 11

Each year the school nurse demonstrates how to read the label on a can of carrots to a group of students. Which ingredient should the nurse expect to be listed first on the food label?

A) Water
B) Carrots
C) Sodium
D) Food coloring

Question 12

The nurse plans to review food labels with a client who has type 2 diabetes mellitus. Why should the nurse emphasize the nutrition facts panel with the client?

A) Explains the nutritional claims
B) Specifies food dyes in the item
C) Lists the amount of calories per serving
D) Identifies ingredients associated with food allergies

Question 13

A client reports only eating food items that are identified as "reduced fat." What should the nurse explain about the "reduced fat"
Designation?

A) The product has very low amounts of fat.
B) The product has less fat than a similar product, but still is high in fat.
C) The product has less than the recommended daily requirement of fat.
D) The product may have more of different types of fat than similar products.

Question 14

A client with a body mass index of 32 purchased a weight loss supplement that guarantees a 15-lb. weight loss in 1 week or the money for the supplement will be refunded. Which information should the nurse include when responding to this client's plan to use this weight loss supplement?

A) "It sounds like a good supplement."
B) "Let me know how it works and I might try it too."
C) "Unfortunately claims that sound too good to be true most often are not true."
D) "It is important to have a guarantee for a refund if the product does not work."

Question 15

A client who has been using a "spray product" to reduce appetite as a method to lose weight is disappointed after gaining two lbs. over the last week. Which action should the nurse take with this client?

A) Encourage to stick with the spray product
B) Suggest getting a refund for the cost of the product
C) Provide scientific information about appetite control
D) Remind that there is no such thing as a quick fix for weight loss