Nutrition

Front 1

What is nutrition?

Back 1

Process in which body uses food and proper nutrients in the diet!

Front 2

What is malnutrition?

Back 2

A condition resulting from a lack of proper nutrients in the diet.

Front 3

Who is at risk for an inadequate nutritional intake?

Back 3

Older adults who are socially isolated or living on fixed incomes. Homeless people. Children of economically deprived parents. Pregnant teenagers. People with substance abuse problems, such as alcoholism. Clients with eating disorders, such as anorexia nervosa and bulimia nervosa.

Front 4

What are five factors that influence nutritional needs?

Back 4

Age, weight and height, gender, activity, health status.

Front 5

What is a calorie?

Back 5

The amount of heat that raises the temperature of 1 gram of water by 1 degree Celsius, is one way to express the value energy of food.

Front 6

What is the protein?

Back 6

A component of every living cell, is the nutrient composed of amino acids, which are chemical compounds composed of nitrogen, carbon, hydrogen, and oxygen. Amino acids are responsible for building and repairing cells.

Front 7

How many essential amino acids are there?

Back 7

9

Front 8

What is an essential amino acid?

Back 8

Protein components that must be obtained from food because the body cannot synthesize them.

Front 9

What is a non-essential amino acid?

Back 9

Protein component manufactured within the body.

Front 10

How many calories do men and women need?

Back 10

Men 2400 to 3,000. Women 1800 to 2400.

Front 11

What is a complete protein?

Back 11

Proteins that contain adequate amounts and proportions of all essential amino acids.

Front 12

What is an incomplete protein?

Back 12

Proteins that contain insufficient quantities of one or more essential amino acids.

Front 13

What is protein complementation?

Back 13

Combining plant sources of protein so that amino acids that are missing, and one is compensated by those contained in another.

Front 14

What are some protein food sources?

Back 14

Animal food sources, plant food sources, milk, meat, fish, poultry, eggs, soy, legumes, peas, beans, peanuts, nuts, and components of grains.

Front 15

Generally animal sources provide what?

Back 15

Complete proteins

Front 16

What is the saccharide?

Back 16

Sugar. Carbohydrates are subdivided into monosaccharides, disaccharides, and polysaccharides (starches).

Front 17

What do carbohydrates provide?

Back 17

Quick energy source, may contain fiber, complex polysaccharides that humans are unable to digest.

Front 18

What is cellulose?

Back 18

Type of fiber in the stems, skins, and the leaves of fruits and vegetables, which forms intestinal bulk to promote bowel elimination.

Front 19

What are some sources of carbohydrates?

Back 19

Cereals, grains such as rice, wheat and wheat germ, oats, barley, corn, and corn meal, fruits and vegetables, and sweeteners.

Front 20

What are fats?

Back 20

Nutrients that contain molecules composed of glycerol and fatty acids called glycerides, are part of a compound known collectively as lipids.

Front 21

What are fats referred to as?

Back 21

Monoglycerides, diglycerides, or triglycerides.

Front 22

What are fats necessary for?

Back 22

Fats provide energy and are necessary for many chemical reactions in the body, are also necessary for the absorption of some vitamins. (A,D,E,K) Fat also adds flavor to food and because they leave the stomach slowly, they promote a feeling of having satisfied appetite and hunger.

Front 23

What are some food sources that contain fat?

Back 23

Meat, fish, poultry, butter, margarine, vegetable oils, egg yolks, whole milk and cheese, peanut butter, salad dressings, avocados, chocolate, nuts, salty snacks, and most desserts.

Front 24

What is the lipoprotein?

Back 24

A combination of fats and proteins, the more protein the molecule contains, the higher its density.

Front 25

High-density lipoprotein?

Back 25

Is referred to as good cholesterol, because the cholesterol is delivered to the liver for removal.

Front 26

Low density lipoprotein?

Back 26

Low density lipoprotein is called bad cholesterol, because cholesterol is deposited within the walls of the arteries, which can eventually result and cardiovascular disease.

Front 27

What is the saturated fat?

Back 27

They are lipids that contain as much hydrogen as their molecular structure can hold, and are generally solid.

Front 28

What are some types of saturated fats?

Back 28

Predominant type of fat and red meats, full fat, dairy products, and palm in coconut oils.

Front 29

Where is cholesterol found?

Back 29

Cholesterol is only present in foods of animal origin, but the body also synthesizes cholesterol.

Front 30

What is an unsaturated fat?

Back 30

Are the predominant type of fat in fish, poultry, nuts, and most plant oils, such as corn, safflower, Olive, peanut, and sweeping. They are missing some hydrogen and are healthier forms of fat in are liquid at room temperature.

Front 31

What is a trans fat?

Back 31

Also known as partially hydrogenated oils, or unsaturated fats that have been hydrogenated, a process in which hydrogen is added to the fats. Hydrogenated, a process in which hydrogen is added to the fats, changes the unsaturated fat to a more saturated form, that remain solid at room temperature.

Front 32

What does hydrogenation do?

Back 32

Reduces the rate of which of fat becomes Rancid, thus increasing the shelf life of food items.

Front 33

What is healthy people of 2020?

Back 33

One goal the government Advocates is for at least 50% of people 2 years and older to consume no more than 29.8% of their daily calories from fat, of that less than 9.5% should be saturated fat.

Front 34

What does the American Heart Association indicate that trans fats increase the risk of?

Back 34

Coronary heart disease

Front 35

What do Healthcare Providers use to assess clients risks for cardiac and vascular disease?

Back 35

Cholesterol, lipoprotein, and triglyceride levels.

Front 36

What are minerals?

Back 36

Like vitamins, minerals are substances found in food that your body needs for growth and health. There are two kinds of minerals: macrominerals and traceminerals. Macrominerals are minerals your body needs in larger amounts. They include calcium, phosphorus, magnesium, sodium, potassium, and chloride. They help regulate many of the body's chemical processes such as blood clotting and the conduction of nerve impulses.

Front 37

Sodium's Chief function and sources?

Back 37

Maintenance of water and electrolyte balance, table salt and processed Meats.

Front 38

Potassium Chief function and sources?

Back 38

Maintenance of electrolyte balance, neuromuscular activity, enzyme reactions and are found in bananas oranges and potatoes.

Front 39

What are the chief functions and sources of chloride?

Back 39

Maintenance of fluid and electrolyte balance and is found and table salt and processed meat.

Front 40

What is the chief function of calcium and what is its sources?

Back 40

Formation of teeth and bones, neuromuscular activity, blood coagulation and cell wall permeability. Found in milk and milk products.

Front 41

What is the chief function of phosphorus in what is some sources?

Back 41

The main function of phosphorus is in the formation of bones and teeth.It plays an important role in how the body uses carbohydrates and fats. It is also needed for the body to make protein for the growth, maintenance, and repair of cells and tissues. Phosphorus also helps the body make ATP, a molecule the body uses to store energy. Are found in eggs meat milk.

Front 42

What are some Chief functions of iodine and some sources?

Back 42

Regulation of body metabolism and promotion of normal growth. Are found in seafood and iodized salt.

Front 43

What are some Chief functions of iron and common dietary sources?

Back 43

Component of hemoglobin and assistance in cellular oxidation. Are found in liver, clams, oysters, egg yolks, soybeans, tofu, red meats, Swiss chard, and spinach.

Front 44

What is the chief function of magnesium and some sources?

Back 44

Neuromuscular activity, activation of enzymes, formation of teeth and bones. Are found in whole grains milk and meat.

Front 45

What is zinc and its Chief functions and sources?

Back 45

Constitute of enzymes and insulin. Are found in seafood and liver.

Front 46

What is a fortified food?

Back 46

Have nutrients added that were not originally and naturally present in the food or were present in in significant amounts.

Front 47

What are vitamins?

Back 47

Vitamins are chemical substances necessary and minute amounts for normal growth, the maintenance of health, and the functioning of the body.

Front 48

What are water soluble vitamins?

Back 48

Are eliminated with body fluids and so required daily replacement. B complex and C.

Front 49

What are fat soluble vitamins?

Back 49

The fat-soluble vitamins are soluble in lipids (fats). These vitamins are usually absorbed in fat globules (called chylomicrons) that travel through the lymphatic system of the small intestines and into the general blood circulation within the body. They are stored in the body as reserves for future needs. A, D, E, and K.

Front 50

What is a megadose?

Back 50

Amount exceeding considered adequate for health.

Front 51

What is my plate?

Back 51

Introduced in 2011 by the US Department of Agriculture, replaces that previously used food pyramid, improve simplified tool for promoting healthy are daily intake of food, 30% of grains of which half are preferably whole grains, 30% vegetables, 20% fruits, 20% protein, which are accompanied by low-fat and non-fat milk or other reduced-fat dairy products.

Front 52

What is the daily value standard?

Back 52

Total fat equals less than 65 grams, saturated fat equals less than 20 grams, cholesterol equals less than 300 mg, sodium equals less than 2400 mg, total carbohydrate equals 300, dietary fiber equals 25 grams.

Front 53

Influences on eating habits...

Back 53

Most people learn their eating habits early in life cultural, economic, emotional, and social variables influence the kind of food a person consumes. Some influential factors include the following food preferences acquired during childhood, establish patterns for meals, attitudes for nutrition, knowledge of nutrition, income level, and time available for food preparation, number of people in the household, access to Food markets, use of food for Comfort,Celebration or symbolic reward, satisfaction or dissatisfaction with body weight, and religious beliefs.

Front 54

What is a vegetarian?

Back 54

Are people who restrict their consumption of animal food sources, modified their diets for religious or personal reasons.

Front 55

What is a vegan?

Back 55

Rely exclusively on plant sources for protein. Semi-vegetarians exclude only red meat. Vegetarians have a lower incidence of colorectal cancer and fewer problems with obesity and diseases associated with high fat diet.

Front 56

What is the diet history and what do they look for?

Back 56

Is an assessment technique for obtaining facts about eating habits and factors that affect nutrition. The level of appetite and intentional weight loss or gain of 10% in the past six months. The number of meals the client eats per day. Foods that the client has eaten in the previous 24 hour. Time when the client generally eats meals. Frequency with which the client eats meals alone. Their likes, dislikes, allergies, and cultural beliefs about food. The amount the client eats daily or weekly. Vitamin or mineral supplements the client takes. Any problems with eating, digestion, or elimination. Special diets that have been medically prescribed. The use of over the counter drugs, such as antacids oral laxatives. Food supplements or restrictions and the reason for them. Their desire to improve nutritional intake or to gain or lose weight.

Front 57

Anthropometric data is

Back 57

Are measurements pertaining to body size and composition. An example body mass index provides numeric data to compare a person's size in relation to established norms for the adult population. Arm circumference helps determine skeletal muscle mask. Tricep skinfold measurement as additional data for estimating the amount of sub continuous fat deposits.

Front 58

Abdominal circumference is?

Back 58

Is an indirect measurement of Fatty adipose tissue that is distributed in an about the visceral of the abdomen.

Front 59

Physical assessment the nurse assesses the following about the client

Back 59

General appearance, condition of the teeth, ability to chew and swallow, gag reflex, characteristics of skin and hair, and Joint flexibility, and strength, and attention and concentration.

Front 60

Laboratory tests includes?

Back 60

Hemoglobin and hematocrit, glucose, serum albumin, levels that indicate protein status, cholesterol, triglyceride, and lipoprotein levels, that may reflect a need to adjust the amount of fat the client needs.

Front 61

The nurse me identify one or more of the following nurse Diagnostics?

Back 61

Imbalanced nutrition less than body requirements, and balanced nutrition more than body requirements, deficient knowledge nutrition, self-care deficit feeding, impaired swallowing, and risk for aspiration.

Front 62

Obesity is what?

Back 62

Is the condition in which a person's BMI equals or exceeds 30 or the tricep skinfold measurements exceed 15 mm.

Front 63

Metabolic rate is what?

Back 63

The speed at which the body uses calories.

Front 64

Emaciation is what?

Back 64

Excessive leanness and cachexia wasting away of the body tissue.

Front 65

Anorexia?

Back 65

A lost of appetite

Front 66

Nausea?

Back 66

Usually precedes vomiting and is produced when gastrointestinal Sensations, Century data, and Drug affects stimulate a portion of medulla that contain the vomiting Center.

Front 67

Retching?

Back 67

The act of vomiting without producing vomitus.

Front 68

Eructation?

Back 68

Belching

Front 69

Regular or general diet consist of?

Back 69

Allows unrestricted food selections

Front 70

Light or convalescent diet?

Back 70

Differs from regular diet in preparation, typically emits fried, fatty, gas forming, and raw foods and Rich pastries.

Front 71

Soft diet consist of?

Back 71

Soft food in texture and is usually low in residue and readily digestible. Contains few or no spices or condiments, provides fewer fruits, vegetables, or Meat, light diet.

Front 72

Mechanical soft?

Back 72

Resembles a light diet but is used for clients with chewing difficulties, provides cooked fruits and vegetables and ground meat.

Front 73

Full liquid diet?

Back 73

Fruit and vegetable juices, cream or Blended soups, milk, ice cream, yogurt without bits of fruit, pudding, milkshakes, custards, and cooked cereals.

Front 74

Clear liquid diet?

Back 74

Consist of items that may be colored, but are generally transparent and do not contain any pulp or bits of food. Examples include water, broth, Juices, flavored gelatin, popsicles, clear soft drinks, tea, and coffee.

Front 75

Special therapeutic?

Back 75

Consists of foods prepared to meet special needs, such as low and sodium, fat, calories, or Fiber.

Front 76

A= retinol

Back 76

Growth of body cells, Promotion of vision, healthy hair and skin, and integrity of epithelial membrane.Prevention of xerophthalmia-a condition characterized by chronic conjunctivitis. Found in animal fats and butter and cheese and cream and egg yolks and whole milk.

Front 77

B1= thiamine-Not readily destroyed by head by ordinary cooking temperatures.

Back 77

Carbohydrate metabolism, Functioning of the nervous system.Normal digestion and Prevention of beriberi-a condition characterized by neuritis. Can be found in fish and pork and lean meat and poultry, It can be found in milk and whole fortified and enriched breads cereals and Grains.

Front 78

B2 =riboflavin- not destroyed by heat except in the presence of alkali

Back 78

Chief functions formation of certain enzymes normal growth, light adoption in the eyes. Found in eggs, and green leafy vegetables, lean meat, milk, whole grains, dried yeast.

Front 79

B3 =niacin

Back 79

Chief functions carbohydrates, fat, and protein metabolism, enzyme components, prevention of appetite loss, prevention of pellagra- a condition characterized by cutaneous, gastrointestinal, neurologic, and mental systems. Found in lean meat and liver fish, peas, beans, whole grain cereals, peanuts, yeast, eggs, and liver.

Front 80

B6 =pyridoxine and is destroyed by heat, sunlight and Air

Back 80

Chief functions Healthy gums and Teeth, red blood cell formation, carbohydrates, fat, and protein metabolism. Found in whole grain cereals and wheat germ, vegetables, meat, bananas, blackstrap molasses.

Front 81

B9= folic acid

Back 81

Protein metabolism, red blood cell formation, Normal intestinal tract functioning. Is found in green leafy vegetables, granular organs and yeast.

Front 82

B12 =cyanocobalamin

Back 82

Protein metabolism, red blood cell formation, healthy nervous system tissues, prevention of pernicious anemia- which is condition characterized by decreased red blood cells. Found in liver and kidney, dairy products, lean meat, and milk. Also saltwater fish and oysters.

Front 83

C= Ascorbic acid -readily destroyed by cooking

Back 83

Healthy bones, teeth, and gums, formation of blood vessels and capillary walls, proper tissue and Bone healing, facilitation of iron and folic acid absorption, prevention of scurvy, a condition characterized by bleeding and abnormal bone and teeth formation. Found in citrus fruits and juices, Tomatoes, berries, cabbage, green vegetables, potatoes.

Front 84

D=Calciferol-Relatively stable with refrigeration

Back 84

Absorption of calcium and phosphorus, prevention of rickets, a condition characterized by weak bonds. Found in fish liver oil, salmon, tuna, milk, and yolks, butter, livers, and oysters and formed in the skin by exposure to sunlight.

Front 85

E =Alpha-tocopherol-which is heat stable and the absence of oxygen

Back 85

Chief function is red blood cell formation, protection and essential fatty acids, important for normal reproduction in experimental animals. They are found in wheat germ, oil, green leafy vegetables, margarine, and brown rice.

Front 86

Pantothenic acid

Back 86

Chief function is metabolism. They are found in liver and egg yolks and milk.

Front 87

h= Biotin- heat sensitive

Back 87

Enzyme activity, metabolism of carbohydrates, fats, and proteins. Found in egg yolks, green vegetables, milk, liver and the kidney, and yeast.

Front 88

Vitamin K=menadione

Back 88

Production of prothrombin. Found in liver, eggs, green leafy vegetables, synthesized and gastrointestinal tract by bacteria.

Front 89

A client with anemia has been prescribed injections of cyanocobalamin. Which foods high in this vitamin will the nurse also recommend that the client consume?

Back 89

lean steak, milk, yogurt, saltwater fish.

Cyanocobalamin, otherwise known as vitamin B12, is found in lean meats, milk and dairy products, and saltwater fish and oysters. It is not found in high concentrations in foods like peas or butter.

Front 90

Most nutritionists recommend having a proper amount of fiber in the diet. In addition to other benefits, how does fiber affect cholesterol?

Back 90

Increases fecal excretion of cholesterol. To help lower serum cholesterol levels, researchers recommend limiting cholesterol intake, eating less total fat, eating more unsaturated fat, and increasing fiber intake. Fiber increases fecal excretion of cholesterol.

Front 91

A nurse is caring for a client diagnosed with high risk for cardiovascular disease. Which item should the nurse make sure is not on the client's dietary tray?

Back 91

Red meat. A client with a high risk of cardiovascular disease should not be given red meat, which is high in cholesterol. Cholesterol absorbs fatty acids and binds them to molecules of protein referred to as lipoproteins (combination of fats and proteins). High-density lipoprotein (HDL) is referred to as "good cholesterol" because the cholesterol is delivered to the liver for removal. Low-density lipoprotein (LDL) is called "bad cholesterol" because the cholesterol is deposited within the walls of arteries, which can eventually result in cardiovascular disease. Corn does not contain cholesterol. Fish and eggs have less cholesterol than does red meat.

Front 92

A nurse observes that a client coughs and chokes when eating. What instructions should the nurse prepare for this client?

Back 92

Tell the client to chew his food very thoroughly. The nurse should suggest that the client chew the food thoroughly and encourage repeated swallowing attempts. Preparing a liquid diet or restricting milk and beverages is not a solution for preventing choking during meals.

Front 93

A client with influenza is prescribed a diet that is rich in fiber and carbohydrates. Which would the nurse incorporate into the education plan as a major reason for the high fiber diet?

Back 93

maintenance of normal bowel elimination. Dietary fiber is a minimal source of energy but plays an essential role in stimulating peristalsis and maintaining normal bowel elimination. Proteins have specific functions of producing hemoglobin for carrying oxygen to tissues, insulin for blood glucose regulations, and albumin for regulating osmotic pressure in the blood. Fats perform the important functions of energy storage of adipose tissue, vitamin absorption, and transport of fat-soluble vitamins A, D, E, and K.Reference:

Front 94

The average dietary nutrient intake level that meets the nutritional requirement of almost all healthy people in a selected age and gender group is the:

Back 94

RDA level. The RDA level is the average dietary intake level that meets the nutritional requirement of almost all healthy people in a selected age and gender group.

Front 95

An athlete wants to increase her intake of complex carbohydrates and asks the nurse about potential sources. Which food is considered a complex carbohydrate?

Back 95

Bread. Bread, cereal, potatoes, rice, pasta, crackers, flour products, and legumes contain complex carbohydrates.

Front 96

A client has just had abdominal surgery, and the nurse is consulting with him about his diet now that he is allowed to eat. Which nutrient is most important for wound healing?

Back 96

Protein. Complete proteins contain sufficient amounts of the essential amino acids to maintain body tissues and to promote growth.

Front 97

Which of the following is a fat-soluble vitamin?

Back 97

Vitamin E. Vitamin E is a fat-soluble vitamin.

Front 98

A client who has bleeding tendencies has a deficiency in which vitamin?

Back 98

Vitamin K. Vitamin K deficiencies are manifested in two ways: an increased tendency to hemorrhage and hemorrhagic disease of the newborn, which is common in premature or anoxic newborns.

Front 99

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

Back 99

Overweight. BMI values are: Underweight <18.5; normal 18.5 to 24.9; overweight 25.0 to 29.9; obesity class I 30.0 to 34.9; obesity class II 35.0 to 39.9; and extreme obesity 40.0+.

Front 100

A nurse is teaching a class on diet and nutrition to a group of mothers who are breast-feeding their infants. What would the nurse tell this group is the emphasis of nutritional guidelines?

Back 100

variety. Emphasis of nutritional guidelines is on variety; increased intake of vegetables, fruits, lentils, and grains, particularly from plant sources; and meeting individual nutritional needs while avoiding either deficiencies or excesses in nutrient intake.

Front 101

A healthy, nonpregnant, nonlactating woman asks the nurse how many calories a day she should consume. Which response from the nurse is accurate?

Back 101

1,600 to 2,400 cal/day. The number of calories a person needs depends on age, body size, physical condition, and physical activity. On average, healthy adult women require 1,600 to 2,400 cal/day and adult men require 2,000 to 3,000 cal/day; the lower end of the range is for sedentary individuals, whereas the higher end is for active individuals (U.S. Department of Agriculture, 2010).

Front 102

A nurse is caring for a client who has a body mass index (BMI) of 26.5. Which category should the nurse understand this client would be placed in?

Back 102

Overweight. A client with a BMI below 18.5 should be considered underweight. A client with a BMI of 18.5 to 24.9 is considered to be at a healthy weight. A client with a BMI of 25 to 29.9 is considered overweight; a client with a BMI of 30 or greater indicates obesity. A BMI greater than 40 is considered extreme obesity.

Front 103

A nurse in a rural health center meets a new client, age 4. The nurse notices as the client enters the clinic that his legs appear to be bowed. When he smiles, the nurse also notes that his dentition is quite malformed for a child his age. What vitamin deficiency would the nurse most suspect?

Back 103

Vitamin D. Severe vitamin D deficiency manifests as rickets, osteomalacia, poor dentition, and tetany.

Front 104

The nurse is caring for four clients. The nurse recognizes that which client’s lifestyle choice contributes most highly to risk for development of cardiometabolic syndrome?

Back 104

28-year old who eats fast food daily. The client with the modifiable risk factor of consuming daily fast food is at highest risk for developing cardiometabolic syndrome. The other clients are not at as high of a risk.

Front 105

The community nurse is educating client groups about nutrition. Which group does the nurse identify that will benefit most from nutritional counseling and intervention?

Back 105

older adults living on a fixed income. Older adults who are socially isolated or living on fixed incomes will benefit most from nutritional counseling and intervention. Other individuals are not at the same level of risk

Front 106

The nurse is helping a client who wishes to increase Omega-3 fatty acids order breakfast. Which food will the nurse recommend?

Back 106

salmon . Omega-3 fatty acids are found in fish such as salmon, halibut, sardines, olive oil, flaxseed, walnuts, and certain types of legumes. The other food choices do not contain Omega-3 fatty acids.

Front 107

The nurse is teaching four clients in a community health center. Which client does the nurse identify as needing more servings per day of milk?

Back 107

teenager who is in the second trimester of pregnancy. Children, adolescents, pregnant women, and breast-feeding mothers require more servings per day of certain food groups, particularly the milk group. Therefore, the teen (adolescent) who is pregnant will require more milk servings. The other clients do not require more servings of milk.

Front 108

A postmenopausal client wishes to increase the amount of vitamin D that she consumes to help keep her bones strong. Which food will the nurse recommend?

Back 108

milk. Milk contains vitamin D, which helps with the absorption of calcium and phosphorous. The other choices do not.

Front 109

Upon assessment, the nurse determines the client has a body mass index (BMI) of 45. This finding indicates the client is:

Back 109

extremely obese.. A person with a BMI below 18.5 is underweight, a BMI of 25 to 29.9 indicates an overweight individual, a BMI of 30 or greater indicates obesity, and a BMI of 40 or greater indicates extreme obesity.

Front 110

The nurse has observed that a client's food intake has diminished in recent days. What intervention should the nurse perform in order to stimulate the client's appetite?

Back 110

Try to ensure that the client's food is attractive and sufficiently warm. Food in the health care setting can often be unattractive and cool. Ensuring that it is appealing to the eyes and presented at the correct temperature can stimulate the client's appetite. Meals should be small and more frequent, not less frequent and larger. Supplements may be nutritionally necessary, but these do not act to increase the client's appetite.

Front 111

What independent nursing intervention can be implemented to stimulate appetite?

Back 111

Encourage or provide oral care. There are many methods of stimulating appetite in a client to prevent malnutrition. One independent nursing intervention that is useful is to encourage or provide oral care.

Front 112

A nurse is caring for a client with a wound infection. The dietician has prescribed a diet rich in vitamin A. The client asks the nurse, "Why do I need Vitamin A?" The nurse integrates an understanding of which rationale as a major reason when responding to the client?

Back 112

It helps maintain healthy epithelium... Vitamin A is important for maintenance of healthy epithelium, maintenance of normal vision (especially in dim light), promotion of normal skeletal and tooth development, and promotion of normal cellular proliferation. Vitamin D promotes mobilization of calcium and phosphorus from bone, renal reabsorption of calcium, normal mineralization of bone and cartilage, intestinal absorption of calcium, and maintenance of calcium extracellular fluid for normal muscle contraction.

Front 113

A woman consumes pasta, grains, and other carbohydrates for which purpose?

Back 113

Energy.. The main function of carbohydrates is to provide energy.

Front 114

An older adult client has a decubitus ulcer with drainage, dysphagia, and immobility. She consumes less than 300 calories per day and has a large amount of interstitial fluid. The client is in a state of:

Back 114

negative nitrogen balance...A negative nitrogen balance exists when excretion of nitrogen exceeds the intake.

Front 115

A nurse is preparing a presentation for a local community group on healthy nutrition using information from the USDA's website, ChooseMyPlate.gov. Which recommendation would the nurse be least likely to include?

Back 115

Switching to whole milk.. According to the ChooseMyPlate.gov food guide, individuals should switch to fat-free or low-fat (1%) milk, monitor portion sizes, drink water instead of sugary drinks, and make one-half the plate for fruits and vegetables.

Front 116

A nurse is preparing an education plan for a client who is scheduled for a diagnostic procedure that requires a clear liquid diet the day before the procedure. When teaching the client about what he may consume, which food would the nurse include? Select all that apply.

Back 116

Apple juice, Gelatin, Tea.. A clear liquid diet includes only liquids that lack residue such as juices without pulp (apple cranberry), tea, gelatin, soda pop, and clear broth. A full liquid diet includes all foods and fluids that become liquid at room temperature, such as ice cream. Pureed vegetables would be appropriate for a mechanical soft diet, often used for clients who have difficulty chewing.

Front 117

The client reports to the nurse that she feels as if her eyes are persistently dry. This symptom is consistent with a deficiency in which dietary element?

Back 117

Vitamin A.. Dryness of the eyes (xerophthalmia) is associated with a deficiency of vitamin A.

Front 118

Friends bring a 23-year-old woman to the emergency department after she fell down a flight of stairs at a party. The nurse notes that the client has very little muscle mass or fat stores on her body. What syndrome should the nurse suspect the woman has?

Back 118

cachexia.. Cachexia means a highly catabolic state with accelerated muscle loss and a chronic inflammatory response. It is a distinct syndrome separate from anorexia with the production of pro-inflammatory cytokines that contribute to the breakdown of fat and muscle protein, causing loss of both muscle mass and fat stores.

Front 119

The nurse is preparing to perform a nutritional assessment for a client. Which question would be most appropriate to use when initiating the assessment?

Back 119

"Can you tell me what you've eaten in the last 24 hours?".. The assessment should begin with questions regarding the client's dietary habits and should elicit information about average daily food and fluid intake. A 24-hour diet recall would be the best question to gather this information. Then the nurse can gather more specific data such as meals eaten, meal pattern, and other areas such as eating out.

Front 120

A client resides in a long-term care facility. Which nursing intervention would promote increased dietary intake?

Back 120

Encourage the client to eat in the dining room...Encouraging the client to eat in the dining room will allow for socialization during meal time. This will have a positive effect on the amount of food consumed and provide enjoyment.

Front 121

A nurse is inserting a nasogastric tube in a client with an ileus. Which actions would be appropriate for the nurse to use to confirm correct placement of the tube? Select all that apply.

Back 121

Aspirate stomach contents to check pH level. Do a radiographic examination. Measure tube length and tube marking... The correct methods to check placement of the nasogastric tube include aspiration of stomach contents to check pH level, measurement of tube length and tube marking, and radiographic examination. Auscultation of injected air over the epigastric space is no longer an accepted or reliable way to check placement of the nasogastric tube. Listening for gurgling at the end of the nasogastric tube is not a way to ensure correct placement.

Front 122

A nurse is teaching a client about nutrition. Which facts should the nurse include about fat-soluble vitamins? Select all that apply.

Back 122

Fat-soluble vitamins are A, D, E, and K. Fat-soluble vitamins must be attached to a protein for transport in the blood. Deficiencies of fat-soluble vitamins can occur with malabsorption syndromes...Fat-soluble vitamins are A, D, E, and K. These vitamins must be attached to a protein to be transported through the blood. Deficiencies can occur during malabsorption diseases because fat digestion or absorption is altered. Fat-soluble vitamins are stored in the liver and adipose tissue. Therefore, deficiencies can take weeks, months, or years to develop.

Front 123

A nurse is teaching a client about diabetes and glucose monitoring. What should the nurse include in the teaching?

Back 123

Blood from the fingertips shows changes in glucose more quickly than other testing sites.. With glucose monitoring, blood from the fingertips shows changes in blood glucose more quickly than other testing sites. With signs and symptoms of hypoglycemia, a fingertip site should be used. Calibrate the glucose monitors at least every month. Glucose levels increase with illness and stress to the body.

Front 124

A 16-year-old adolescent informs her nurse that she became a vegetarian 1 year ago. Lately she is reporting fatigue and has trouble concentrating. A quick blood test ordered by her licensed provider informs the nurse that she has pernicious anemia. This is a deficiency of what vitamin?

Back 124

Vitamin B12.. Vitamin B12 deficiency is most commonly found in vegetarians, particularly in strict vegans. Individuals who have such rigid dietary restrictions must take care to supplement this vitamin.

Front 125

A nurse is working with a 45-year-old construction worker. The nurse obtains his height and weight and calculates that his BMI is 28. How would the nurse best classify James?

Back 125

Overweight.. A body mass index (BMI) between 25 and 29.9 is considered overweight.

Front 126

A nurse is working with a 46-year-old woman who is working to lose weight. Based on recommendations from the USDA regarding diet modification, which is not appropriate advice for this client?

Back 126

Drink juice for majority of fluid intake... Water should comprise the majority of fluid intake. The remainder should come from food sources such as fruit or 100% fruit juices.

Front 127

A nurse is working with a 35-year-old woman who is interested in losing weight. Based on current recommendations from the USDA and what the nurse knows about a typical U.S. diet, which are appropriate recommendations for healthy weight loss? Select all that apply.

Back 127

Increase the number of complex carbohydrates. Decrease the number of calories ingested. Increase physical activity...Cutting carbohydrates is not necessary for long-term weight loss.

Front 128

A client is discussing vitamin and mineral intake with the nurse. Which client statement requires further nursing teaching?

Back 128

“My husband and I are ordering a product that has megadoses of vitamins.”.. Consuming megadoses (amounts exceeding those considered adequate for health) of vitamins and minerals can be dangerous. This statement requires further nursing teaching. The other statements do not require further teaching.

Front 129

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

Back 129

carbohydrates, protein, and lipids.. Of the six classes of nutrients, three supply energy (carbohydrates, protein, and lipids), and three are needed to regulate body processes (vitamins, minerals, and water).

Front 130

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?

Back 130

Encourage his daughter to prepare food at home and bring it to the client.. The nurse should solicit food preferences and encourage favorite foods from home, when possible. Be sure the foods look attractive and the eating area is free of odors, clutter, and distractions during mealtime. Provide small, frequent meals to avoid overwhelming the client with large amounts of food.

Front 131

A nurse is caring for a client with anorexia. What is the best evidence that the client is responding to the diet recommended by the dietitian?

Back 131

The client feels hungry.. Anorexia is loss of appetite. It is associated with multiple factors: illness, altered taste and smell, oral problems, and tension and depression. If the client feels hungry, it is the best evidence that a client is responding to the nutritional regimen and care. Alertness and relief from pain are not evidence that anorexia is resolving. Electrolytes can often be stabilized through intravenous infusions.

Front 132

A nurse is collecting the objective data from a client during the physical assessment. What anthropometric data about the client is documented by the nurse?

Back 132

clothing.. When recording anthropometric data, the nurse records the clothing the client wears along with the date and time, and the type of scale. It is important to duplicate all these factors when taking subsequent weights for comparison. The nurse measures the client's height without shoes and records the actual weight, rather than the client's estimated weight. It is not possible to measure and record client's body water.

Front 133

As part of a client's physical assessment, a nurse measures the client's midarm circumference. The nurse interprets this measurement as indicative of:

Back 133

protein status.. Muscles are the major protein stores and help evaluate protein status by measuring the midarm circumference. They also provide information about the muscle mass. To evaluate adequacy of calorie intake, the nurse calculates the calories present in every food item eaten by the client, not the midarm circumference of the client. To determine fat stores in the body, the nurse measures the skinfolds of the client. To determine blood flow in the extremities, the nurse assesses the client's capillary refil by pressing on the nail beds of the client.

Front 134

Which food eaten with peanut butter would provide the client with complete protein?

Back 134

Milk.. Complete proteins, such as milk, typically come from animal sources. Proteins from plant sources, such as soybeans, are usually incomplete. Carrots and bread are not significant protein sources.

Front 135

When planning interventions in the immediate hours after birth the nurse recognizes the need to provide an injection of which vitamin (to manage a lack of it), due to lack of bacteria in the intestinal tract?

Back 135

Vitamin K.. Approximately half of the body's requirement of vitamin K is synthesized by bacteria in the lower intestinal tract.

Front 136

The nurse is caring for a client with an enlarged thyroid. What nutritional deficiency is linked to an enlarged thyroid?

Back 136

Iodine.. A chronic deficiency of iodine can lead to endemic goiter. The major initial symptom is an enlarged thyroid gland.

Front 137

A client asks the nurse about suggestions to ensure that he consumes an adequate amount of complete proteins. Which foods would be appropriate for the nurse to suggest? Select all that apply.

Back 137

Fish, Cheese, Eggs.. Sources of complete proteins include meats, fish, poultry, milk, cheese, and eggs. Peanut butter and rice are examples of incomplete proteins.

Front 138

The nurse is providing education about nutrition and feeding to the mother of a toddler. Which statement by the child's mother indicates understanding of the education?

Back 138

"Boiled eggs and pieces of cheese are good snacks for my child.".. Toddlers are often independent and insist on feeding themselves. Appropriate “finger foods” include meatballs, hard-boiled eggs, cooked carrots, fruit slices (without skins), cheese pieces, dry cereal, and crackers. Avoid whole grapes, hard candy, and other foods that could cause choking.

Front 139

During an annual physical examination the client reports feeling a lack of muscle energy when walking and doing simple chores around the house. When reviewing the client's diet, deficiencies in which of the following would be associated with the symptoms reported? Select all that apply.

Back 139

Niacin, Thiamine. Vitamins in the B complex such as niacin and thiamine are associated with confusion and motor weakness.

Front 140

The nurse is providing an education program to teens. When discussing the role of fat in our bodies, which function can be attributed to fat? Select all that apply.

Back 140

Vitamin absorption, Protection from injury, Energy, Cellular transport.. Fat is a component of all body cells and ideally makes up approximately 20% of the body weight of healthy, nonobese people. Fat performs many important functions, including cellular transport, insulation, protection of vital organs in the form of padding, provision of energy, energy storage of adipose tissue, vitamin absorption, and transport of fat-soluble vitamins (vitamins A, D, E, and K).

Front 141

A nurse is teaching clients about nutrition. How many kilocalories per gram would the nurse explain that proteins yield? Record your answer using a number.

Back 141

When proteins, carbohydrates, and fats are metabolized, they produce energy. Proteins yield 4 kcal/g.

Front 142

A 45-year-old female client on the inpatient unit has just resumed eating a normal diet. The nurse checks a blood sugar with her morning labs and the result is 5.5 mmol/L. How would the nurse interpret this blood glucose?

Back 142

Normal.. Normal blood glucose is 80 to 110 mg/dL (4 to 7 mmol/L).

Front 143

A nurse is working with a 54-year-old obese man who is interested in losing weight. He asks the nurse why trans fats are so bad for you. The nurse’s response includes which answers? Select all that apply.

Back 143

Trans fats lower HDL levels. Trans fats raise LDL levels. Trans fats raise cholesterol levels.. The level of HDL cholesterol, or “good” cholesterol, in the blood is lowered by trans fats.

Front 144

An 84-year-old resident of a long-term care facility developed the early signs and symptoms of Alzheimer disease several months ago and has experienced a significant decline in food intake as the disease has progressed. What action should the nurse take in order to promote nutrition for this client?

Back 144

Provide consistency in the time and place for eating each meal..Clients with cognitive deficits may benefit from consistency in the time and place for eating. New and unfamiliar foods are unlikely to appeal to this client and there is no need to completely eliminate seasonings and spices. A minced or pureed diet is easier to chew and swallow, but this unusual texture is unlikely to promote increased interest in eating.

Front 145

A female client tells the nurse, “I try to consume 2000 calories daily by eating a variety of proteins, carbohydrates, and fats.” What is the appropriate nursing response?

Back 145

“That is a healthy amount of daily caloric intake.”.. Healthy adult women on average require 1800 to 2400 cal/day, with a mix of proteins, carbohydrates, and fats. The nurse should affirm the client’s dietary choices. Other answers are incorrect and do not counsel the client appropriately.

Front 146

The nurse is caring for four clients. Which client does the nurse assess to be at highest risk for cardiac and vascular disease?

Back 146

lient with total cholesterol of 210 mg/dL, HDL 40 mg/dL.. Cardiac risk can be estimated by dividing the total serum cholesterol level, which should be less than 200 mg/dL, by the HDL level. A result greater than 5 suggests that a client has a potential for coronary artery disease. The client with total cholesterol of 210 mg has a result of 5.25, posing the greatest risk.

Front 147

The nurse is helping a client who eats a normal diet of 2000 calories daily to read a nutritional label on a box of cereal. Which nutrient does the nurse identify as appropriate for this client?

Back 147

cholesterol less than 300 mg.. Daily values are calculated in percentages based on standards set for total fat, saturated fat, cholesterol, sodium, carbohydrate, and fiber in a 2000-cal diet. Total fat should be less than 65 g; saturated fat should be less than 20 g; cholesterol should be less than 300 mg; and sodium should be less than 2400 mg.

Front 148

The nurse is teaching a client about the use of MyPlate. Which teaching will the nurse include regarding the food group that should constitute 30% of the client’s daily meals? (Select all that apply.)

Back 148

grains, vegetables.. Clients should eat 30% grains and 30% vegetables daily. Vegetables and fruits should be consumed as the ratio of 20% for each food group. These food groups are accompanied by low-fat/nonfat milk or other reduced fat dairy products

Front 149

The nurse is caring for a client with malnutrition due to protein deficiency. Which foods should be included in this client's diet?

Back 149

Meat and fish.. Dietary proteins come from animal and plant food sources. Milk, meat, fish, poultry, eggs, legumes (peas, beans, and peanuts), nuts, and components of grains are good sources of proteins. Animal sources contain all the essential amino acids and thus are sources of complete proteins. Green vegetables, citrus fruits, and roots and tubers are sources of vitamins and carbohydrates but will not help overcome protein deficiency.

Front 150

A 40-year-old man has consumed a breakfast consisting of cereal, milk, orange juice, and coffee. His blood sugar in 2 hours is likely to be in what range?

Back 150

140–180 mg/dL.. Normal blood glucose should be between 80 mg/dL and 110 mg/dL. Blood glucose 2 hours after a meal can rise to between 140 and 180 mg/dL, depending on the person's age.

Front 151

To promote health of the fetus, the nurse should instruct the woman in the first trimester of pregnancy to:

Back 151

eat foods high in folic acid... Folic acid deficiency in pregnant women can lead to neural tube deficits in the fetus. Women during pregnancy may experience constipation. Increased fiber intake is recommended. Saturated fats are to be eaten only in moderation. Milk products are important during the entire pregnancy.

Front 152

The nurse is providing education to a client concerning calcium intake. During the discussion the nurse addresses a potential health concern related to inadequate calcium intake. Which condition is most impacted by inadequate calcium intake?

Back 152

Osteoporosis.. Osteoporosis is a condition in which there is a reduction in bone density. Factors contributing to the development of osteoporosis may include chronically insufficient calcium intake, decreased estrogens, heredity factors, smoking, race, and decreased physical activity.

Front 153

Assessment of a client with a nutritional deficiency reveals poor wound healing and bleeding gums. The nurse would suspect a deficiency of:

Back 153

vitamin C... Poor wound healing and bleeding gums suggest a vitamin C deficiency. Muscle wasting and thin, lusterless hair that breaks easily would suggest a protein deficiency. Excessive bruising and bleeding would suggest a vitamin K deficiency. Skeletal changes such as painful joints, poor posture, and an increase in bone fractures would suggest a calcium deficiency.

Front 154

Which would indicate to the nurse that a client is at nutritional risk?

Back 154

ingests 4 servings of beer per day.. Indicators placing a client at nutritional risk include the use of three or more drinks of beer, liquor, or wine almost every day; is not physically able to shop, cook and/or feed self; takes three or more prescription or over-the-counter medications each day; and has gained or lost 10 lb (4.50 kg) in the last 6 months without wanting to.

Front 155

During a nutritional assessment, a client asks the nurse for suggestions to improve their diet. The nurse identifies a nursing diagnosis of health-seeking behaviors related to desire to improve diet. Which suggestion would be appropriate?

Back 155

“Choose low-fat versions of milk products such as yogurt”.. A healthy diet should include low-fat or fat-free milk, yogurt, and other milk products. Approximately one-half of grain intake should be whole grain. The client should be encouraged to go easy on fruit juices, opting instead for a variety of fruits including fresh, frozen, canned, or dried fruits. A client also should vary vegetable intake but eat more dark-green and orange vegetables.

Front 156

A client with second-degree burns is encouraged to increase the proteins in his diet. Which food is high in protein?

Back 156

Scrambled eggs with cheese.. Scrambled eggs with cheese is a food choice high in protein content. The other choices are reflective of high carbohydrate content.

Front 157

A client has developed dysphagia secondary to a cerebrovascular accident. The nurse is aware that the client is at risk for:

Back 157

aspiration. The definition of dysphagia is difficulty swallowing. This would place the client at risk for aspirating liquids. Gastritis, incontinence, and confusion can be issues but will not develop due to dysphagia.

Front 158

A nurse is caring for an adult client who ate a chicken breast and drank a glass of water. There are 60 grams of protein in the chicken breast. Calculate the energy intake, in kilocalories, for this food. Record your answer using a whole number.

Back 158

240. To calculate total energy intake for a protein, multiply the total grams of the protein and multiply it times 4 kilocalories.

Front 159

The nurse is providing teaching for a postoperative client complaining of nausea. Which food would be the most appropriate to recommend?

Back 159

saltine crackers.. The dry crackers are best to help control the nausea. The other foods are too heavy and may increase nausea.

Front 160

A nurse is assessing a 70-year-old client with a reduced appetite. Which condition contributes to reduced appetite and reduced nutritional intake in older adults?

Back 160

adverse medication effects.. Medical conditions and adverse medication affect the appetite of older adults. However, heart disease and arthritis are not medical conditions that are likely to have a pronounced effect on appetite. Older adults do not normally lack digestive enzymes.

Front 161

A 56-year-old woman with a diagnosis of breast cancer is receiving chemotherapy and has been experiencing debilitating nausea throughout the course of treatment. What nursing diagnosis should the nurse assign to this client’s health problem?

Back 161

Imbalanced Nutrition: Less Than Body Requirements.. Protracted nausea usually results in decreased food intake and consequent malnutrition. Nausea does not directly result in difficulty with the mechanics of swallowing, self-care deficit, or aspiration.

Front 162

After a teaching session regarding dietary choices of carbohydrates, which client choices indicate correct understanding of the information for limiting carbohydrates? (Select all that apply.)

Back 162

rice, lean red meat, corn on the cob, apple. Sources of carbohydrates include cereals and grains such as rice, wheat and wheat germ, oats, barley, corn, and corn meal; fruits and vegetables; and sweeteners. Lean red meat is a protein source versus a carbohydrate.

Front 163

The nurse is teaching a client who wishes to try a vegetarian diet about different types of proteins that can be eaten. Which food will the nurse identify that contain appropriate dietary protein? (Select all that apply.)

Back 163

beans, nuts, eggs, tofu.. Dietary proteins are obtained from animal and plant food sources, which include milk, meat, fish, poultry, eggs, soy, legumes (peas, beans, and peanuts), nuts, and components of grains. For the client who wishes to try a vegetarian diet, the nurse will recommend beans, nuts, eggs, and tofu. Carrots do not contain protein.

Front 164

A client with headaches has been told by the healthcare provider to increase intake of dietary magnesium. Which food will the nurse teach the client to consume?

Back 164

whole grains.. Whole grains, milk, and meat (not seafood) are high in magnesium. Egg yolks, salmon, and potatoes are not.

Front 165

Which nursing student statement regarding vegetarian diets requires further teaching from the nursing instructor?

Back 165

“According to research, vegetarians have a higher incidence of obesity than others.”.. Vegetarians have a lower incidence of colorectal cancer and fewer problems with obesity and diseases associated with a high-fat diet. Protein complementation helps a client get amino acids needed. Vegans rely solely on plant sources for protein; semi-vegetarians exclude only red meat from their diet.

Front 166

The healthcare provider has asked the nurse to teach a client with anemia about increasing iron in the diet. Which foods will the nurse teach the client that are high in iron? (Select all that apply.)

Back 166

liver, egg yolks, tofu, spinach.. Liver, egg yolks, tofu, and spinach are high in iron. Processed meats contain excess sodium, and bananas contain high amounts of potassium.

Front 167

A client who is vegetarian talks with the nurse about eating complementary proteins. Which combination of foods will the nurse identify that complement each other?

Back 167

navy beans and whole wheat bread... Legumes generally complement grains, breads, and cereals. Cashews and peanuts are in the same protein category. Milk and peas are not complementary, nor are seeds and milk products.

Front 168

After reviewing the client's chart, the nurse notes that the client has been ordered a clear liquid diet. Which meal tray would the client be allowed to eat?

Back 168

Bouillon, apple juice, and gelatin ..Clear liquid diets contain foods that are clear liquids at room temperature or body temperature, such as gelatin, fat-free broth, bouillon, ice pops, clear juices, carbonated beverages, regular and decaffeinated coffee, and tea. Full liquid diets contain all the items on a clear liquid diet, but also include milk and milk drinks, custards, puddings, plain frozen desserts, pasteurized eggs, cereal gruels, vegetable juices, and milk and egg substitutes.

Front 169

A woman age 20 years has announced her intention to implement a zero-fat diet in order to lose weight and maximize her health. What is a potential consequence of completely eliminating fat sources from the woman's diet?

Back 169

impaired vitamin absorption ..In addition to providing caloric needs, fats are necessary for the absorption of fat-soluble vitamins. It would be inadvisable to wholly eliminate fats from the diet in an effort to limit calorie intake. Fat does not directly contribute to tissue growth, water absorption in the bowel, or antibody production.

Front 170

What information do anthropometric measurements provide in adults?

Back 170

indirect measure of protein and fat stores.. Anthropometric measurements are used to determine body dimensions. In children, they are used to assess growth rate; in adults, they give indirect measurements of body protein and fat stores.

Front 171

The physician has asked the nurse to prepare a list of laboratory tests needed to assess an obese client's daily fat intake. Which test would the nurse include on the list?

Back 171

The cholesterol test along with triglyceride and lipoprotein levels needs to be conducted to adjust the amount of fats an obese client consumes. Complete blood count, serum albumin, and transferrin level tests will not help in estimating the amount of fat the client eats. The complete blood count is done especially for the hemoglobin, hematocrit, and number of lymphocytes. The serum albumin and transferrin level tests indicate the protein status in the body.

Front 172

The nurse is reviewing a client's understanding of dietary choices that will help reduce high triglyceride and cholesterol levels. Which statement by the client indicates an understanding of the best options to be included in the diet?

Back 172

"I plan to use more sunflower oil in my diet selections.".. Coconut oil, palm oil, and palm kernel oil are highly saturated fats.

Front 173

The nurse is educating a group of adolescent girls on bone and teeth growth. Which fat-soluble vitamin assists to build bone and teeth?

Back 173

Vitamin A..Vitamin A is important for the promotion of normal skeletal and tooth development.

Front 174

Which vitamin is found only in animal foods?

Back 174

Vitamin B12.. Vitamin B12 functions in the formation of mature red blood cells and in synthesis of DNA and RNA. This vitamin is only found in animal foods (meats, fish, poultry, milk, and eggs).

Front 175

The nurse is caring for a client who has dysphagia and is unable to eat independently. The nurse is preparing to assist the client in eating a meal. Which action is appropriate?

Back 175

Speak to the client but limit the need for the client to respond verbally while chewing and swallowing.. Clients who have dysphagia need to eat slowly and be continually observed for signs of aspiration.

Front 176

A nurse is caring for a client who had an appendectomy earlier in the day. The client now has bowel sounds and is passing flatus. Which food is appropriate for the nurse to serve to the client at this time?

Back 176

Apple juice.. A postoperative client whose bowel sounds return and is passing flatus is ready to begin a diet. The first diet offered is a clear liquid diet. Apple juice is a clear liquid because it can be seen through. Sherbet and Ensure would belong on a full liquid diet. Chopped fruit is a mechanically altered diet and is typically used when a client has chewing or swallowing difficulty.Reference:

Front 177

A nurse is teaching a client about diabetes and glucose monitoring. What should the nurse include in the teaching?

Back 177

Blood from the fingertips shows changes in glucose more quickly than other testing sites... With glucose monitoring, blood from the fingertips shows changes in blood glucose more quickly than other testing sites. With signs and symptoms of hypoglycemia, a fingertip site should be used. Calibrate the glucose monitors at least every month. Glucose levels increase with illness and stress to the body.

Front 178

A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which action should the nurse perform with TPN?

Back 178

Discard unused TPN every 24 hours... With TPN, any unused portion should be discarded every 24 hours. Vital signs with TPN should be checked every 4 hours. Blood glucose should be checked every 6 hours. If the client has a transparent dressing on the central venous access, it can be changed weekly.

Front 179

A 28-year-old woman client is in an outpatient clinic with frequent reports of fatigue. Her physician has prescribed her ferrous sulfate 325 mg to treat iron-deficiency anemia. A nurse is teaching the client about medication administration. What food would be best consumed with her ferrous sulfate?

Back 179

a glass of orange juice.. Concurrent administration of vitamin C and iron helps with iron absorption. Orange juice is a common and inexpensive dietary source of vitamin C.

Front 180

The nurse is teaching a community group about reading food labels. When teaching about avoidance of refined sugar, the nurse will teach people to avoid foods containing which ingredients?

Back 180

molasses, corn syrup, corn sweetener, brown sugar. Molasses, corn syrup and corn sweetener, and brown sugar are refined sugars. Honey is a naturally occurring sugar. Therefore, clients do not have to avoid honey.

Front 181

A nurse is establishing an ideal body weight for a 5'9" (175 cm) healthy female. Based on the rule-of-thumb method, what would be this client's ideal weight?

Back 181

145 lb/ 65.7 kg.. A general guideline, often called the rule-of-thumb method, determines ideal weight based on height. This formula is as follows: For adult females: 100 lb/45.3 kg (for height of 5 feet or 152 cm) + 5 lb / 2.2 kg for each additional inch (2.5 cm) over 5 feet. For adult males: 106 lb / 48 kg (for height of 5 feet) + 6 lb / 2.7 kg for each additional inch over 5 feet.

Front 182

A woman is reporting cracking fissures in the corner of her mouth. Which instruction should the nurse include in the information provided to the client?

Back 182

Increase intake of eggs and milk... The client has presented with symptoms consistent with cheilosis. This may be the result of a Vitamin B2 deficiency. Good sources of this vitamin include milk and eggs.

Front 183

A female client tells the nurse, “I try to consume 2000 calories daily by eating a variety of proteins, carbohydrates, and fats.” What is the appropriate nursing response?

Back 183

“That is a healthy amount of daily caloric intake.”.. Healthy adult women on average require 1800 to 2400 cal/day, with a mix of proteins, carbohydrates, and fats. The nurse should affirm the client’s dietary choices. Other answers are incorrect and do not counsel the client appropriately.