NCLEX Nutrition Flashcards
When teaching a diabetic client about nutrition, the nurse understands that the client should be taught about the amount of consumption of carbohydrates such as pasta, bread, etc. What information should the nurse include in this teaching?
The nurse should teach the client that carbohydrate intake restrictions should be individualized. No one size fits all approach is appropriate. The client may be able to continue eating daily pasta or bread with a reduction in the portions of this food category. Whole grains are recommended for diabetic clients because the fiber recommendations are the same for a client with DM.
A nurse is teaching a client with Dumping Syndrome. What priority teaching points should the nurse include?
Dumping syndrome - food moves from stomach into the small bowel rapidly after eating.
* Consume small, frequent meals
* Consume protein and fat with each meal
* Avoid simple sugar
* Avoid lactose
* Avoid drinking liquids during meals.
* Drink liquids 1-hour pre or post-meal.
* The client should** lay down **for 30 to 60 minutes post-meal to delay gastric emptying.
* Monitor iron and vitamin B 12
The nurse understands that the recommended intake of grains, dairy, vegetables, fruits, meats, and oils for a healthly adult includes the following servings:
In 24 hours the intake should be as follows:
Grains - 3 or more ounce-equivalents of whole-grain products
Dairy - 3 servings
Vegetables - 2.5 cups or more
Fruits - 2 servings
Meat, poultry, fish, dried beans, eggs - 2 to 3 servings
Oils - sparingly
A nurse is caring for a client with constipation. Nutrition education for this client should include:
Constipation - dx in part on report of less then three bowel movements per week.
Teach to:
* Increase fiber (fruits, vegetables, wheat bran, beans, prunes) gradually to 20-25 grams/day.
* Increase water intake
* Psyllium and methylcellulose are fiber supplements that can assist in treatment but do not contain vitamins
* Probiotics can assist in constipation relief due to promotion of health bowel function. Do NOT give to immune-compromised or critically ill clients.
* Do NOT advise regular usage of simulate laxatives
The nurse is providing nutrition education for a client dx with chronic renal failure. The nurse should include the following recommendations:
- Limit dietary sodium (canned soup, peanut butter, cold cuts, cured meats, and most savory snack foods)
- Limit dietary potassium (dried fruits, spinach, broccoli, bananas, avocado, beans, and lentils)
- Limit dietary phosphorus 1 serving or less (peanut butter, bran, dried peas/beans, chocolate, beer, and cola)
- Ensure intake of high quality proteins (poultry, fish, eggs, soy, and meat). Meat intake 5-6 oz day for men / 4 oz day for women. Protein intake is typically limited.
When calculating the protein requirements for a healthy young adult client the nurse understands that the RDA for protein is _______ g/kg.
The RDA of protein is 0.8 g/kg daily. Remember when calculating the grams of protein required a day you must change the clients weight in pounds to kilograms prior to multiplying the weight by 0.8 to obtain your answer.
The nurse is providing nutrition educaiton to a client with COPD. What information should the nurse include in teaching this client?
- Cosume soft textured foods that are chewed easily.
- Add gravy, butter, and sauces
- Drink high-protein, high calorie formulas between meals
- Consume small meals (six) throughout the day
- Consume cold foods to decrease feelings of fullness
- Consume fluids after meals
- Consume convenience foods that are easy-to-cook (less energy required to prepare)
The nurse understands that vitamin C deficiency places a client at risk for:
Scurvy which produces symptoms of delayed wound healing, fatigue, and bruising/bleeding.
The nurse understands that vitamin A deficiency places a client at risk for:
Immunodeficiency and night time blindness.
The nurse understands that vitamin D deficiency places a client at risk for:
Rickets and osteomalacia with symptoms of bowed legs, fractures, and malformed teeth. Vitamin D is required by the parathyroid gland for appropriate functioning.
When teaching a group of nursing students about iron the nurse would include the following information:
Iron is necessary for oxygen transportation. Heme sources (iron from animal sources that comprises 95% of functional iron in the human body) include meat, fish, and poultry.
The nurse is caring for a client with celiac disease. When discussing nutrition with the client the nurse would include what information?
Celiac disease is an immune disorder characterized by an abnormal immune response to wheat gluten, rye, and barley. Recommendation includes lifelong adherance to gluten-free diet. The client should avoid lactose-containing foods in most cases. Caution with oat intake; oats are not always risk-free. NO malt, modified food starch, soy sauce, most sauces, communion wafers, play dough, pizza, canned soup, and hot dogs. The client can have corn.
The nurse understands that incomplete proteins are:
Missing 1 or more essential amino acids (9 needed to be complete) necessary for synthesis of protein in the human body. Incomplete proteins include vegetables, nuts, grains, and lentils.
The nurse is caring for a client with neutropenic precautions. The nurse understands that dietary recommendations for this client would include:
Do NOT consume: milk, fresh fruits, fresh vegetables, soft boiled eggs, soft cheeses, and deli meats.
The nurse is teaching a group of nursing students about body mass index. The nurse knows that the students understand when they state the anticipated BMI ranges for underweight, healthy weight, overweight, and obese as:
Underweight - below 18.5
Healthy weight - 18.5 to 24.9
Overweight - 25 to 29.9
Obese - greater than or equal to 30
