Quiz
Chapter 47: Nutrition
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Questions in this quiz (36)
1The parent of a newborn infant reports that the baby wakes up every 2 hours and only takes about 2 ounces of formula before going back to sleep. What instruction should the nurse give this parent?
- AMake the baby wait at least 3 hours between feedings.
- BContinue to feed the baby with this on-demand schedule.
- CWhen the baby gets sleepy during feeding, use techniques such as moving around and tickling to encourage wakefulness.
- DOffer the baby less formula to prevent waste.
2What criteria should the nurse use to evaluate to determine if an infants regurgitation, or spitting up, should be further investigated?
- AHow often the baby spits up
- BHow much the baby spits up at a time
- CIf the baby is gaining weight adequately
- DThe consistency of the regurgitated matter
3The parents of a 7-month-old child have started offering solid foods to their baby. The baby has enjoyed and tolerated rice cereal, applesauce, and other fruits. Which food should the nurse recommend to be introduced next?
- AStrained beef
- BGreen beans
- CSquash
- DStrained chicken
4The nurse has advised the client to consume alcohol only in moderation. What guideline should the nurse provide as a moderate alcohol intake?
- ATwo drinks per week for women, three for men
- BTwo drinks per day for women, three for men
- COne drink per day for women, two for men
- DOne drink per week for women, two for men
5The nurse completes triceps skinfold measurement on a client. In order to obtain the most meaningful data, how soon should the nurse repeat this measurement?
- A2 days
- B10 days to 2 weeks
- C1 month
- D1 year
6The clients lab studies reveal a normal serum albumin with a prealbumin of 10. How should the nurse interpret the significance of these readings?
- AThe client has had recent protein malnutrition.
- BThe client is now relatively well nourished with malnutrition 6 to 8 months ago.
- CThe client is at risk for development of malabsorption syndromes.
- DCarbohydrate malnutrition has occurred over the last 6 months.
7A client reports following the food pyramid to guide nutritional intake. How should the nurse evaluate this information?
- ABecause this food pyramid is produced by the U.S. Department of Agriculture, the client is likely consuming necessary levels of all essential nutrients.
- BThe food pyramid is most useful when applied to the nutritional intake of children.
- CThe food pyramid is not very useful because it does not take fluid intake and combination foods into consideration.
- DFollowing the appropriate food pyramid is helpful, but there are additional factors to consider in a balanced diet.
8The nurse has instructed an overweight client to follow a 2,000-calorie diet by substituting foods considered low in calories for those higher in calories. How should the client interpret the food label to decide if a food is low in calories?
- AThe product label will state lighter or reduced calories.
- BThe Nutrition Facts label will have the letter L located in the lower right corner.
- CNutritional labeling on the product will indicate less than 40 calories per serving.
- DThe product will contain no more than 11% fat.
9Nitrogen balance testing is planned for a client. What instruction to the staff caring for this client is essential?
- ARemove the clients oxygen cannula 10 minutes prior to the test.
- BAccurate measurement of food intake is very important.
- CAll urine output should be collected for 48 hours.
- DKeep the client NPO beginning at midnight before the test.
10A client who has undergone a gastrointestinal surgery is permitted to have a clear liquid diet on the second postoperative day. Which fluid should the nurse order from the diet kitchen for this client?
- AApricot nectar
- BCranberry juice
- CChicken broth
- DCherry ice pop
11Unlicensed assistive personnel are assigned the task of feeding breakfast to older clients with alterations in mobility and orientation. What instruction should the nurse include in this delegation?
- ABreakfast should be completed quickly so that baths may begin.
- BGive fluids before and after each bite of solid foods
- CStand to the left of right-handed clients during feeding.
- DEngage the client in conversation during the meal.
12The nurse is preparing to insert a nasogastric tube into a client. In what order will the nurse conduct the following steps?
- AChoice 1. Ask the client to tilt the head forward.
- BChoice 2. Insert the tube with its natural curve toward the client.
- CChoice 3. Ask the client to hyperextend the neck.
- DChoice 4. Have the client swallow a small amount of liquid.
- EChoice 5. Employ a slight twisting motion on the tube.
13The nurse has delegated administration of tube feeding to a specially trained UAP. What action should be taken by the nurse in regard to this delegation?
- AOrder the equipment to give the feeding.
- BCheck the tube for placement.
- CSet up the equipment and mix the feeding.
- DRegulate the rate of the feeding.
14The nurse notices that the clients continuous open system tube-feeding set is almost empty. What action should the nurse take?
- AAdd tube feeding to the set.
- BDiscontinue the feeding and hang a closed system bag.
- CWash out the set and add new feeding.
- DFlush the set with clear carbonated soda and discontinue.
15As the nasogastric tube is passed into the oropharynx, the client begins to gag and cough. What is the correct nursing action?
- ARemove the tube and attempt reinsertion.
- BGive the client a few sips of water.
- CUse firm pressure to pass the tube through the glottis.
- DHave the client tilt the head back to open the passage.
16The nurse notes that the tube-fed client has shallow breathing and dusky color. The feeding is running at the prescribed rate. What should the nurse do first?
- APlace the client in high Fowlers position.
- BTurn off the tube feeding.
- CAssess the clients lung sounds.
- DAssess the clients bowel sounds.
17The client has a body mass index (BMI) of 18. How should the nurse interpret this finding?
- AThe client is malnourished.
- BThe client is underweight.
- CThe client is normal.
- DThe client is overweight.
18On admission, the client weighs 165 lb (75 kg). The client reports that this is a weight loss from 180 lb (82 kg). What is this clients percent weight loss?
- A4.5%
- B6.25%
- C8.3%
- D10.0%
19The client is weighed each month while residing in the long-term care facility. This month the client weighs 110 lb (50 kg). The nurse compares this weight to the last 3 months results and discovers the client has lost 22 lb (10 kg). There has been no attempt to lose this weight. How should the nurse interpret this weight loss?
- ANo malnutrition
- BMild malnutrition
- CModerate malnutrition
- DSevere malnutrition
20The nurse is reviewing laboratory data for a client who is receiving total parenteral nutrition. Which laboratory value should be immediately brought to the physicians attention?
- ABUN of 60
- BPrealbumin of 15
- CSerum glucose of 328
- DPotassium of 3.5
21What nursing diagnosis is the most important for the nurse to include in the care plan of a client who has just been started on total parenteral nutrition (TPN) therapy?
- ARisk for Infection
- BImbalanced Nutrition: Less Than Body Requirements
- CActivity Intolerance
- DFluid Volume Deficit
22A client reports that an adolescent family member has started a vegan diet. Which additions to meals should the nurse recommend to help ensure that the adolescent does not become deficient in calcium?
- ATofu
- BSoybeans
- CBrewers yeast
- DRaisins
- EOkra
23During diet teaching with a client diagnosed with diabetes, the nurse should instruct that the most prevalent monosaccharide is
- Afructose.
- Bgalactose.
- Ccorn syrup.
- Dglucose.
24The nurse is instructing a client on foods that are considered complete proteins. What will the nurse include in these instructions?
- AMeat
- BGelatin
- CEggs
- DChicken
- EFish
25A client is diagnosed with an elevated cholesterol level. What should the nurse instruct the client regarding foods to avoid?
- AFish
- BMilk
- CLiver
- DChicken
- EEgg Yolk
26The nurse is planning an educational program for community members on ways to improve nutritional intake. What information should the nurse include about carbohydrate digestion and metabolism?
- AEnzymes are needed to digest carbohydrates.
- BThe breakdown of carbohydrates results in simple sugars.
- CCarbohydrates are a major source of body energy.
- DThe simple sugar glucose provides a readily available source of energy.
- EPancreatic amylase enhances the use of glucose by the body cells.
27A client is diagnosed as having a negative nitrogen balance. What should the nurse instruct the client about this finding?
- ADiscuss ways to reduce protein in the diet.
- BReview how to limit carbohydrates in the diet.
- CDiscuss ways to increase protein in the diet.
- DAnalyze reasons why fats should be limited in the diet.
28A client diagnosed with negative nitrogen balance tells the nurse about participating in ritualistic fasts as a part of his culture. The client abstains from all food for several days at a time. What should the nurse discuss with the client regarding this practice?
- AThe amount of weight the client will lose during the fasts
- BThe need to ingest some carbohydrates for body functions
- CThe amount of calories the client will need to ingest after fasting for several days
- DThe importance of the practice to the client
29A client asks the nurse for help in selecting foods, as some are good and others are bad. How should the nurse respond to the client?
- AEat a wide variety of foods to furnish adequate nutrients.
- BAvoid starchy foods.
- CLimit foods with high-fructose corn syrup.
- DEat three meals a day to reduce calories.
- EEat moderately to maintain correct body weight.
30A client tells the nurse that fresh fruit should be eaten only on an empty stomach, as it will cause other foods to ferment in the stomach. The nurse realizes this clients nutritional status is influenced by
- Alifestyle.
- Bculture.
- Cbeliefs about food.
- Dreligious practices.
31The nurse is planning instruction for a client who is underweight. What should be included in this teaching?
- ADiscuss factors contributing to inadequate nutrition and weight loss.
- BDiscuss ways to manage, minimize, or alter the factors contributing to malnourishment.
- CDiscuss principles of a well-balanced diet and high- and low-calorie foods.
- DProvide information about community agencies that can assist in providing food.
- EProvide information about ways to increase calorie intake.
32The nurse is planning interventions for a client to improve the appetite. What actions would be appropriate for this client?
- ASelect small portions.
- BAvoid unpleasant treatments immediately before or after a meal.
- CEnsure a clean environment free of unpleasant sights and odors.
- DEncourage oral hygiene before a meal.
- EProvide medication for pain or other symptoms after a meal.
33A clients nasogastric tube has been discontinued and needs to be removed. Place in order the steps the nurse will perform to remove this tube.
- AChoice 1. Place the tube in a plastic bag.
- BChoice 2. Ask the client to take a deep breath and to hold it.
- CChoice 3. Smoothly withdraw the tube.
- DChoice 4. Pinch the tube with the gloved hand.
- EChoice 5. Observe the intactness of the tube.
- FChoice 6. Apply clean gloves.
34The nurse is preparing to administer a feeding to a client with a gastrostomy tube. What should the nurse do before providing this feeding?
- AAssess tube placement.
- BMeasure vital signs.
- CAssist the client to a prone position.
- DLower the head of the bed.
35The nurse has finished providing a tube feeding to a client. What should the nurse document about this procedure?
- AName of physician prescribing the feedings
- BSolution provided
- CAmount of fluid
- DDuration of the feeding
- EClient tolerance of the feeding
36A client receives several tube feedings each day. After documenting the clients tolerance of the feedings and assessments in the medical record, the nurse should also document the amount of feeding provided on the
- Agraphic sheet.
- Bdietary consultation notes.
- Cvital signs record.
- Dintake and output record.
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- Quiz on Chapter 47: Nutrition, created by Gen Michelle on 20/09/2020.
- Author
- Gen Michelle
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- English
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