Deck 35: Nutrition

Question 1

What information do anthropometric measurements provide in adults?

A) Indirect measure of protein and fat stores
B) Direct measure of degree of obesity
C) Indication of degree of growth rate
D) Reflection of social interaction with others

Answer 1

Indirect measure of protein and fat stores

Question 2

The nurse caring for a client for several days has assessed that he has been eating poorly during his hospitalization. Which nursing measure should the nurse implement to assist the client in improving his nutritional intake?

A) Encourage his daughter to prepare food at home and bring it to the client.
B) Serve large meals and encourage the client to eat as much as possible.
C) Provide distractions while the client is fed so that he will eat more.
D) Provide bland meals.

Answer 2

Encourage his daughter to prepare food at home and bring it to the client.

Question 3

Which client will have an increased metabolic rate and require nutritional interventions?

A) A healthy young adult who works in an office
B) A retired person living in a temperate climate
C) A person with a serious infection and fever
D) An older, sedentary adult with painful joints

Answer 3

A person with a serious infection and fever

Question 4

While reviewing an adult client's chart, a nurse notes average daily intake of fluids as 2,000 mL/day. What will the nurse do based on this information?

A) Change the plan of care to include forcing fluids.
B) Ask the client to drink more water during the day.
C) Post a sign limiting fluids to 1,000 mL every 24 hours.
D) Continue with care; this is a normal fluid intake.

Question 5

What is the route of administration for TPN?

A) Oral
B) Subcutaneous
C) Intramuscular
D) Intravenous

Question 6

A hospitalized client has been NPO with only intravenous fluid intake for a prolonged period. What assessments might indicate protein-calorie malnutrition?

A) Fever, joint pain, dehydration
B) Poor wound healing, apathy, edema
C) Sleep disturbances, anger, increased output
D) Weight gain, visual deficits, erythema of skin

Question 7

A client is discussing weight loss with a nurse. The patient says, "I will not eat for two weeks, then I will lose at least 10 pounds." What should the nurse tell the client?

A) "What a good idea. Go ahead. That will jump start your weight loss!"
B) "Many people find that to be an ideal way to lose weight quickly and easily."
C) "That will increase your metabolic rate and help you lose weight."
D) "That will decrease your metabolic rate and make weight loss more difficult."

Question 8

A client has been prescribed a clear liquid diet. What food or fluids will be served?

A) Milk, frozen dessert, egg substitutes
B) High-calorie, high-protein supplements
C) Hot cereals, ice cream, chocolate milk
D) Jell-O, carbonated beverages, apple juice

Question 9

The nurse is testing the blood glucose levels of a client with a history of diabetes. The nurse has performed hand hygiene, checked the order, informed the client and turned on the monitor. After removing a test strip from the vial, the nurse should do which of the following?

A) Confirm that the strip and the meter share the same code.
B) Massage the client's finger toward the selected puncture site.
C) Cleanse the client's finger with alcohol.
D) Pierce the client's skin with the lancet.

Question 10

A nurse has documented that a client has anorexia. What does this term mean?

A) Eating more than daily requirements
B) Lack of appetite
C) Vitamin C deficiency
D) Fluid deficit

Question 11

In planning to meet the nutritional needs of a critically ill client in the intensive care unit, which factor will increase the client's basal metabolic rate?

A) Infection
B) Advanced age
C) Prolonged fasting
D) Long periods of sleep

Question 12

A client is interested in losing 15 pounds, and she informs the nurse she is counting her calorie intake each day. The client has a goal of losing one pound a week until she reaches her goal. The client asks the nurse how many calories she should decrease daily to lose a pound a week. What is the nurse's best response?

A) 500 calories/day
B) 200 calories/day
C) 300 calories/day
D) 400 calories/day

Question 13

A nurse is feeding a client. Which of the following statements would help a person maintain dignity while being fed?

A) "I am going to feed you your cereal first, and then your eggs."
B) "I wish I had more time so I could feed you all of your meal."
C) "I know you don't like me to feed you, but you need to eat."
D) "What part of your dinner would you like to eat first?"

Question 14

A nurse is discussing infant care with a woman who just had a baby girl. What type of nutrition would the nurse recommend for the infant?

A) Solid foods after the first month
B) No solid foods until age 1 year
C) Bottle feeding with cow's milk
D) Breast-feeding or formula with iron

Question 15

A nurse is caring for a client with a history of cardiac and vascular disease. Which of the following fats should the nurse allow in the client's diet for his condition?

A) Unsaturated fats
B) Trans fats
C) Saturated fats
D) Hydrogenated fats

Question 16

What independent nursing intervention can be implemented to stimulate appetite?

A) Administer prescribed medications.
B) Recommend dietary supplements.
C) Encourage or provide oral care.
D) Assess manifestations of malnutrition.

Question 17

A dietitian is providing an in-service for the nurses on a medical-surgical unit. During the in-service, she informs the group that there are six classes of nutrients, and three supply the body with energy. What are the three sources of energy?

A) Carbohydrates, protein, and lipids
B) Vitamins, minerals, and water
C) Carbohydrates, protein, and water
D) Lipids, vitamins, and minerals

Question 18

How often would a nurse recommend a client eat or drink a source of vitamin C?

A) Once a week
B) Once a month
C) Three times a week
D) Every day

Question 19

Which of the following nutritional guidelines should a nurse provide to a client who is entering the second trimester of her pregnancy?

A) "You'll need to eat more calories and to make sure you eat a balanced diet high in nutrients."
B) "Try to eat your normal number of calories, but aim to eat a diet that's higher in fruits and vegetables."
C) "The more food energy you consume, the greater the chances that you will have a healthy pregnancy."
D) "Maintain your regular calorie intake, but take some supplements and emphasize organic foods."

Question 20

A nurse is helping a client design a weight-loss diet. To lose one pound of fat (3,500 calories) per week, how many calories should be decreased each day?

A) 100
B) 250
C) 500
D) 1,000

Question 21

A nurse calculates the BMI of a client during a general survey as 26. Under which of the following categories would this client fall?

A) Underweight
B) Normal
C) Overweight
D) Obesity Class I

Question 22

A nurse is caring for a young adult female client who has a folic acid defiency. When teaching the client about this condition, the nurse would include a discussion about the client's increased risk for which of the following?

A) Neural tube deficits in the fetus
B) Inadequate absorption of calcium and phosphorus
C) Hemolysis of red blood cells
D) Impaired neuromuscular functioning

Question 23

Which of the following are signs and symptoms of poor nutritional status?

A) Flaky facial skin, facial edema, pale skin color
B) Tongue is a deep red in color with surface papillae present.
C) Firm, pink nailbeds
D) Firm hair that is resistant to plucking

Question 24

A nurse researching a diet for a client with diabetes includes foods that supply energy to the body. Which of the following are classes of nutrients that supply this energy? Select all that apply.

A) Vitamins
B) Proteins
C) Fats
D) Minerals
E) Carbohydrates

Question 25

A nurse is caring for a client with complaints of chest pain. Which of the following test results would indicate whether the client is at risk for cardiac disease?

A) Test results of levels of unsaturated fats
B) Test results for dyslipidemia
C) Test results of levels of balanced proteins
D) Test results of levels of calories in each food intake

Question 26

A nurse is caring for a client with excessive abdominal fat. Which of the following is a risk associated with excessive abdominal fat about which the nurse should inform the client?

A) Emaciation
B) Cachexia
C) Cardiovascular disease
D) Anorexia

Question 27

Which of the following laboratory results indicates the presence of malnutrition?

A) Serum albumin 2.8 g/dL
B) Hemoglobin (Hgb) 11.3 g/dL
C) Creatinine 1.9 mg/dL
D) Hematocrit (Hct) 56%

Question 28

A nutritionist helps to plan a diet for a client with diabetes. Which of the following foods is a carbohydrate that should be included to help improve glucose tolerance?

A) Milk
B) Eggs
C) Oatmeal
D) Nuts

Question 29

A nurse performing a nutritional assessment determines that the BMI of a 5'11" (1.8 meters) male client who weighs 81 kilograms is which of the following?

A) 25.1
B) 18.5
C) 20.3
D) 28.6

Question 30

To promote health of the fetus, the nurse should instruct the woman in the first trimester of pregnancy to do which of the following?

A) Eliminate high-fiber foods
B) Eat foods high in folic acid
C) Consume saturated fats
D) Consume milk products in the last trimester

Question 31

For which of the following clients should the nurse anticipate the need for a pureed diet?

A) A man whose stroke has resulted in difficulty swallowing
B) A woman who has required gallbladder surgery
C) A man with dementia who is unable to follow instructions
D) An obese woman after bariatric surgery

Question 32

A client visits a health care facility with complaints of loss of appetite following a prolonged illness. How should the nurse document the client's condition?

A) Emaciation
B) Cachexia
C) Anorexia
D) Nausea

Question 33

Which of the following factors increase BMR? Select all that apply.

A) Growth
B) Infections
C) Fever
D) Emotional tension
E) Aging

Question 34

Most nutritionists recommend increasing fiber in the diet. In addition to other benefits, how does fiber affect cholesterol?

A) Increases fecal excretion of cholesterol
B) Decreases fecal excretion of cholesterol
C) Facilitates intake and use of trans fat
D) Raises blood cholesterol levels