Question 1

The nurse is instructing a patient on a diet for the treatment of his hypertension.The nurse recognizes that the patient understands his diet when he says:
A)"I can freely use salt substitutes and low-sodium products."
B)"I can eat any foods I want in moderate amounts."
C)"I need to increase my intake of fresh fruits, vegetables, whole grains, and milk and milk products."
D)"I don't need to be concerned about the amount of alcohol I drink."

Accepted Answer

Increasing intake of fresh fruits, vegetables, whole grains, and milk and milk products is consistent with a healthy diet for hypertension, as these foods are high in nutrients and low in sodium. Option A is incorrect as salt substitutes can contain potassium which may be dangerous for patients with kidney problems. Option B is incorrect as it does not address the need for a specific diet for hypertension. Option D is incorrect as excessive alcohol intake can raise blood pressure. The patient's statement about increasing intake of fresh fruits, vegetables, whole grains, and milk and milk products aligns with the dietary recommendations for hypertension management. Option A is incorrect because salt substitutes and low-sodium products should be used in moderation and under medical supervision. Option B is incorrect because the patient needs to follow a specific dietary plan to manage hypertension. Option D is incorrect because alcohol consumption should be limited or avoided altogether in patients with hypertension.

Question 2

People with tremors, spasticity, and uneven or jerky movements may benefit from the use of:
A)a rocker knife.
B)a cutout plastic cup.
C)weighted utensils.
D)a battery-powered feeding machine.

Accepted Answer

Weighted utensils can help stabilize movements and reduce shakiness, making it easier for individuals with tremors or spasticity to eat independently. The other options are not specifically designed to address motor difficulties. Weighted utensils can help stabilize tremors and spasticity while eating, allowing for more independence and reduced spilling or dropping of food. A rocker knife may be useful for individuals with limited hand function, a cutout plastic cup may be useful for individuals with difficulty with lip control or limited neck extension, and a battery-powered feeding machine may be useful for individuals with severe disabilities that prevent independent feeding. However, for the specific symptoms listed in the question (tremors, spasticity, uneven or jerky movements), weighted utensils are the best choice.

Question 3

patient with heart failure complains of a poor appetite and weakness, and the nurse notices that the patient has begun losing weight.The nurse recognizes this as:
A)cardiac cachexia.
B)anorexia nervosa.
C)cardiomyopathy.
D)myocardial infarction.

Accepted Answer

The patient's symptoms of poor appetite, weakness, and weight loss are typical of cardiac cachexia, which is a wasting syndrome that occurs in patients with heart failure. It is characterized by loss of lean body mass, muscle wasting, and anorexia. Anorexia nervosa is a psychological disorder that involves a distorted body image and an intense fear of gaining weight. Cardiomyopathy is a disease of the heart muscles, while myocardial infarction is a sudden blockage of blood flow to the heart, which can cause damage to the heart muscles. Cardiac cachexia is a condition in which patients with heart failure experience unintentional weight loss, loss of appetite, and overall weakness due to the body's inability to properly utilize nutrients. It is a serious complication of heart failure and can lead to poorer outcomes for the patient. Anorexia nervosa is an eating disorder characterized by a distorted body image and an obsessive fear of gaining weight, and is not a likely diagnosis for a patient with heart failure. Cardiomyopathy is a disease of the heart muscle itself and may be a possible cause of heart failure, but does not explain the patient's symptoms of poor appetite and weight loss. Myocardial infarction, or a heart attack, may cause heart failure as a secondary complication, but does not explain the patient's current symptoms.

Question 4

patient's lab work shows severe hypertriglyceridemia.The nurse understands that the patient's fat intake should be limited to _____% of kcalories per day.
A)5
B)15
C)20
D)35

Accepted Answer

The answer of patient's lab work shows severe hypertriglyceridemia.The nurse...

Question 5

patient has begun taking furosemide to manage heart failure.Which of the following foods should the nurse recommend that the patient consume frequently?
A)legumes
B)peanut butter
C)bananas
D)milk

Accepted Answer

The patient should consume bananas frequently because they are high in potassium. Furosemide is a loop diuretic that can cause potassium depletion, and consuming foods high in potassium can help counteract this effect. Legumes and peanut butter are good sources of protein but do not provide significant amounts of potassium. Milk is also a good source of potassium, but it is not recommended for heart failure patients as it contains high levels of sodium. Bananas are a good source of potassium, which can be depleted with the use of diuretics like furosemide. Consuming potassium-rich foods, such as bananas, can help prevent hypokalemia (low potassium levels) in patients taking furosemide. Legumes and peanut butter are not particularly high in potassium, and milk may actually interfere with the absorption of furosemide.

Question 6

Case Study Questions
Use the following case study to answer questions 
Betsy Winslow is a 62-year-old retired school teacher.She is 5'3" tall and weighs 155 pounds.Mrs.Winslow is a member of a walking group that meets three mornings a week.She walks two miles each morning.After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician.Her laboratory results are as follows:
Total cholesterol 251 mg/dL HDL cholesterol 47 mg/dL
LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL
Mrs.Winslow's 24-hour recall reveals the following intake:
Breakfast: Scrambled eggs Dinner: Fried chicken
Bacon Mashed potatoes and gravy
Toast with butter and jelly Buttered corn on the cob
2% milk Sweet tea
Coconut cake
Lunch: Hamburger pizza
Salad with Italian dressing Snack: Ice cream
Coke
Snack: 3 chocolate cookies
2% milk
-of the following health professionals become involved in the care of patients with feeding disabilities except the:
A)nurse.
B)occupational therapist.
C)pharmacist.
D)dietitian.

Accepted Answer

Pharmacists are typically not involved in the care of patients with feeding disabilities, as their primary role is related to medication management rather than nutritional or feeding support.

Question 7

The patient demonstrates understanding of the DASH diet when he can verbalize:
A)"I should drink less milk."
B)"I should avoid red meat and alcohol."
C)"I should consume more fruits and vegetables."
D)"I should restrict my intake of fatty fish."

Accepted Answer

The DASH diet emphasizes the consumption of more fruits and vegetables to help lower blood pressure.

Question 8

The nurse is working with a patient who has been placed on the TLC diet to reduce his elevated LDL cholesterol.This patient needs 2800 kcalories/day to maintain his desirable body weight.Which of the following is consistent with this patient's diet prescription?
A)98-123 grams fat; < 50 grams saturated fat; < 75 milligrams cholesterol
B)62-109 grams fat; < 45 grams saturated fat; < 300 milligrams cholesterol
C)78-109 grams fat; < 21 grams saturated fat; < 200 milligrams cholesterol
D)90-112 grams fat; < 24 grams saturated fat; < 200 milligrams cholesterol

Accepted Answer

The TLC diet (Therapeutic Lifestyle Changes) is designed to lower LDL cholesterol levels through dietary changes. This diet limits total fat intake and saturated fat intake, while increasing fiber and plant sterol/stanol consumption. The diet also recommends a limit on cholesterol intake, specifically <200mg/day. Based on the patient's energy needs of 2800 kcalories/day, choice C is consistent with the TLC diet prescription. It provides a range of fat intake (78-109g/day) with a lower limit on saturated fat (<21g/day) and cholesterol (<200mg/day). Choices A, B, and D exceed the recommended limits for saturated fat or cholesterol intake.

Question 9

nurse feeding a patient who has had a stroke observes that the patient is having difficulty swallowing the foods on her tray.The nurse recognizes this as:
A)angina.
B)Syndrome X.
C)dysphagia.
D)cardiac cachexia.

Accepted Answer

Dysphagia is difficulty swallowing and is a common complication of stroke, as it can affect the muscles and nerves needed for swallowing. Angina is chest pain caused by reduced blood flow to the heart, Syndrome X is a term used to describe a collection of risk factors for heart disease, and cardiac cachexia is a condition where a patient with heart failure loses muscle mass and weight. None of these options are related to difficulty swallowing in a stroke patient. Dysphagia is difficulty swallowing, which is a common complication in patients who have had a stroke due to neurological damage. Angina is chest pain that occurs when the heart muscle does not receive enough oxygen-rich blood. Syndrome X is a metabolic disorder that includes high blood pressure, high cholesterol, and insulin resistance. Cardiac cachexia is a condition in which severe heart failure causes weight loss and muscle wasting. None of these options are related to the patient's difficulty swallowing.

Question 10

nurse recognizes that an effective way to lower LDL cholesterol levels is to:
A)use reduced-fat margarine.
B)use margarines made with plant sterols.
C)switch from butter to margarine.
D)use butter instead of margarine.

Accepted Answer

Using margarines made with plant sterols has been shown to effectively lower LDL cholesterol levels. Reduced-fat margarine and switching from butter to margarine may also have some impact on cholesterol levels, but they are not as effective as plant sterol margarines. Using butter instead of margarine is not recommended as it contains more saturated fat and can actually increase LDL cholesterol levels. Using margarines made with plant sterols has been shown to effectively lower LDL cholesterol levels by blocking the absorption of cholesterol into the bloodstream. The other options do not have the same impact on lowering LDL cholesterol levels.

Question 11

working with patients with disabilities, a valuable method for assessing current eating behaviors is:
A)interviewing the patients.
B)directly observing patients during mealtimes.
C)conducting nutrition histories.
D)talking with the occupational therapist.

Accepted Answer

Directly observing patients during mealtimes is the best method for assessing their current eating behaviors, as it provides the most accurate information about how the patients are actually eating. Interviews and nutrition histories may be helpful in providing additional information, but they may not always give a complete picture of the patients' behaviors. Talking with the occupational therapist may be beneficial in understanding any physical limitations or challenges the patients may face during mealtimes, but it may not provide a full assessment of their eating behaviors. Directly observing patients during mealtimes allows for an accurate assessment of current eating behaviors, such as chewing and swallowing difficulties, food preferences, and feeding assistance needs. Interviews and nutrition histories may provide additional information, but may not be as reliable as directly observing the patient. Talking with the occupational therapist may be helpful in identifying strategies to assist with eating, but may not provide a comprehensive assessment of current behaviors.

Question 12

patient is advised to follow the TLC diet to lower LDL cholesterol.If the patient's daily caloric intake is 2000 kcalories, fat intake should be restricted to _____ grams per day.
A)44-78
B)56-78
C)44-67
D)56-67

Accepted Answer

The answer of patient is advised to follow the TLC...

Question 13

Case Study Questions
Use the following case study to answer questions 
Betsy Winslow is a 62-year-old retired school teacher.She is 5'3" tall and weighs 155 pounds.Mrs.Winslow is a member of a walking group that meets three mornings a week.She walks two miles each morning.After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician.Her laboratory results are as follows:
Total cholesterol 251 mg/dL HDL cholesterol 47 mg/dL
LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL
Mrs.Winslow's 24-hour recall reveals the following intake:
Breakfast: Scrambled eggs Dinner: Fried chicken
Bacon Mashed potatoes and gravy
Toast with butter and jelly Buttered corn on the cob
2% milk Sweet tea
Coconut cake
Lunch: Hamburger pizza
Salad with Italian dressing Snack: Ice cream
Coke
Snack: 3 chocolate cookies
2% milk
-Which of the following team members works with the patient to demonstrate alternative feeding strategies?
A)speech-language pathologist
B)physical therapist
C)occupational therapist
D)dietitian

Accepted Answer

The answer of Case Study Questions
Use the following case study...

Question 14

patient's lipid profile shows elevated total cholesterol and LDL.The nurse recommends which of the following nutrition interventions?
A)eat less fiber
B)consume less saturated fat
C)consume less polyunsaturated fat
D)eat more protein

Accepted Answer

Consuming less saturated fat can lower total cholesterol and LDL levels. Eating less fiber, consuming less polyunsaturated fat, and eating more protein are not recommended interventions for elevated cholesterol levels. Consuming less saturated fat is recommended in order to lower cholesterol, as saturated fat increases LDL levels. Eating less fiber, consuming less polyunsaturated fat, and eating more protein are not recommended interventions for lowering cholesterol.

Question 15

Case Study Questions
Use the following case study to answer questions 
Betsy Winslow is a 62-year-old retired school teacher.She is 5'3" tall and weighs 155 pounds.Mrs.Winslow is a member of a walking group that meets three mornings a week.She walks two miles each morning.After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician.Her laboratory results are as follows:
Total cholesterol 251 mg/dL HDL cholesterol 47 mg/dL
LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL
Mrs.Winslow's 24-hour recall reveals the following intake:
Breakfast: Scrambled eggs Dinner: Fried chicken
Bacon Mashed potatoes and gravy
Toast with butter and jelly Buttered corn on the cob
2% milk Sweet tea
Coconut cake
Lunch: Hamburger pizza
Salad with Italian dressing Snack: Ice cream
Coke
Snack: 3 chocolate cookies
2% milk
-common nutritional problem among people with disabilities is:
A)decreased energy needs.
B)increased protein needs.
C)inadequate food intake.
D)increased fluid needs.

Accepted Answer

The case study does not mention anything about disabilities. Therefore, the correct answer is based solely on the information given in the question stem, which suggests that inadequate food intake is a common nutritional problem. The case study does not indicate any disability, but rather presents a specific case of Mrs. Winslow, a retired school teacher who is experiencing chest pain and shortness of breath when walking. Therefore, the correct answer is C, which is the only option that applies to the given case study. The 24-hour recall shows that Mrs. Winslow's diet is high in saturated fat and added sugars and low in fiber-rich foods, which could contribute to her high cholesterol levels and symptoms. A balanced diet with appropriate portion sizes and increased intake of fruits, vegetables, whole grains, and lean protein sources could help address her nutritional needs and improve her health outcomes.

Question 16

patient asks the nurse about the effects of physical activity on CHD risk.The nurse states that:
A)physical activity is not important in a program to reduce CHD risk.
B)weight training can dramatically raise HDL if undertaken regularly.
C)diet, rather than physical activity, should be the primary focus of reducing CHD risk.
D)30 minutes of moderate exercise on most days can reverse many risk factors for CHD.

Accepted Answer

Research has shown that engaging in 30 minutes of moderate exercise on most days can help to reduce many risk factors for CHD, including high blood pressure, high cholesterol levels, and obesity. While diet is also important for reducing CHD risk, physical activity should not be overlooked as an important component of a prevention plan. Weight training may have benefits for overall health, but it is not necessarily more effective than other forms of exercise for reducing CHD risk. 30 minutes of moderate exercise on most days can reverse many risk factors for CHD, including lowering blood pressure, improving lipid levels, and decreasing obesity. While diet is an important factor in reducing CHD risk, physical activity should also be included in a comprehensive program. Weight training can improve overall fitness but may not have the same impact on CHD risk reduction as aerobic exercise.

Question 17

nurse is counseling a patient who recently had a heart attack.Which of the following dietary recommendations would be most appropriate?
A)eat two servings of fatty fish per week
B)consume more whole grains
C)consume fewer fruits and vegetables
D)use salt substitutes

Accepted Answer

Eating fatty fish twice a week provides omega-3 fatty acids, which have anti-inflammatory properties and may reduce the risk of heart disease.

Question 18

nurse is working with a patient who recently had a stroke.The patient frequently chokes and coughs when eating and is having difficulty feeding herself.The nurse understands that the best way to insure adequate nutrition for the patient may be:
A)to have an aid feed her each meal.
B)to tube feed the patient.
C)to ask a family member to be present at each meal.
D)to place the patient on TPN.

Accepted Answer

Tube feeding may be the best option for ensuring adequate nutrition for the patient who frequently chokes and coughs while eating and has difficulty feeding herself. This will deliver the necessary nutrition and hydration directly to the patient's stomach, bypassing the swallowing mechanism, thereby reducing the risk of aspiration. The nurse should closely monitor the patient's intake and watch for signs of intolerance or complications associated with tube feeding.

Question 19

Smith is a 59-year-old African-American female who is 5' 2" tall and weighs 180 pounds.She is a smoker who engages in no physical activity, and her diet history shows a high intake of saturated fat and sodium as well as excess kcalories.Her lipid profile shows elevated LDL and decreased levels of HDL.In order to raise her HDL levels, the nurse recommends that Mrs.Smith:
A)quit smoking.
B)eat less saturated fat.
C)consume less sodium.
D)take fish oils.

Accepted Answer

Quitting smoking is the best choice to raise HDL levels. While reducing saturated fat and sodium intake, as well as taking fish oils, can all have some positive effects on lipid levels, quitting smoking is the most effective way to increase HDL levels. The most effective way to raise HDL levels is to quit smoking. Eating less saturated fat and sodium, as well as taking fish oils, can also have some positive effects, but quitting smoking is the most significant lifestyle change Mrs. Smith can make to improve her HDL levels.

Question 20

People with only one arm or hand may benefit from using a _____ when eating.
A)utensil holder
B)rocker knife
C)flexible straw
D)two-handed cup

Accepted Answer

A rocker knife can be used with one hand and requires minimal wrist or hand movement to cut food, making it a good option for individuals with one arm or hand. Utensil holders may be helpful for individuals who have limited grip strength, but may not be necessary for those with one arm or hand. A flexible straw and two-handed cup may not be as helpful for individuals with one arm or hand.

Quiz 22: Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

The nurse is instructing a patient on a diet for the treatment of his hypertension.The nurse recognizes that the patient understands his diet when he says:

People with tremors, spasticity, and uneven or jerky movements may benefit from the use of:

patient with heart failure complains of a poor appetite and weakness, and the nurse notices that the patient has begun losing weight.The nurse recognizes this as:

patient's lab work shows severe hypertriglyceridemia.The nurse understands that the patient's fat intake should be limited to _____% of kcalories per day.

patient has begun taking furosemide to manage heart failure.Which of the following foods should the nurse recommend that the patient consume frequently?

The patient demonstrates understanding of the DASH diet when he can verbalize:

The nurse is working with a patient who has been placed on the TLC diet to reduce his elevated LDL cholesterol.This patient needs 2800 kcalories/day to maintain his desirable body weight.Which of the following is consistent with this patient's diet prescription?

nurse feeding a patient who has had a stroke observes that the patient is having difficulty swallowing the foods on her tray.The nurse recognizes this as:

nurse recognizes that an effective way to lower LDL cholesterol levels is to:

working with patients with disabilities, a valuable method for assessing current eating behaviors is:

patient is advised to follow the TLC diet to lower LDL cholesterol.If the patient's daily caloric intake is 2000 kcalories, fat intake should be restricted to _____ grams per day.

patient's lipid profile shows elevated total cholesterol and LDL.The nurse recommends which of the following nutrition interventions?

patient asks the nurse about the effects of physical activity on CHD risk.The nurse states that:

nurse is counseling a patient who recently had a heart attack.Which of the following dietary recommendations would be most appropriate?

nurse is working with a patient who recently had a stroke.The patient frequently chokes and coughs when eating and is having difficulty feeding herself.The nurse understands that the best way to insure adequate nutrition for the patient may be:

People with only one arm or hand may benefit from using a _____ when eating.