NCLEX - W9 - Nutrition Flashcards
A nurse is providing education to a client about the importance of consuming complete proteins. Which of the following foods should the nurse recommend as a source of complete protein?
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(a) Brown rice
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(b) Chicken breast
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(c) Kidney beans
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(d) Broccoli
Answer: (b)
Rationale: Complete proteins contain all nine essential amino acids. Chicken breast is a source of complete protein.
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Brown rice, kidney beans, and broccoli are incomplete proteins, meaning they lack one or more essential amino acids.
A nurse is caring for a client who has a new diagnosis of type 2 diabetes mellitus. The nurse should recognize that the client’s nutritional needs include:
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(a) Increased intake of simple carbohydrates
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(b) Limited intake of protein
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(c) Increased intake of saturated fats
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(d) Monitoring carbohydrate intake
Answer: (d)
Rationale: Clients with diabetes should monitor their carbohydrate intake to help regulate blood glucose levels.
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Simple carbohydrates should be limited because they can cause rapid spikes in blood glucose levels.
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Protein intake does not need to be limited unless there is an underlying medical condition.
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Saturated fat intake should be limited for cardiovascular health.
A nurse is assessing a client who has been experiencing unintentional weight loss. Which of the following findings should the nurse recognize as a potential indicator of malnutrition?
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(a) Elevated blood pressure
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(b) Dry, flaky scalp
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(c) Increased heart rate
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(d) Decreased urine output
Answer: (b)
Rationale: A dry, flaky scalp can be a sign of essential fatty acid deficiency, a potential indicator of malnutrition.
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Elevated blood pressure, increased heart rate, and decreased urine output are not typically associated with malnutrition.
A nurse is caring for a client who is receiving enteral nutrition through a nasogastric tube. Which of the following actions should the nurse take to prevent aspiration?
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(a) Position the client supine during feeding
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(b) Check gastric residual volume every 4 hours
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(c) Keep the head of the bed elevated at least 30 degrees
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(d) Flush the tube with water every 2 hours
Answer: (c)
Rationale: Keeping the head of the bed elevated reduces the risk of aspiration.
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The client should be positioned upright or semi-Fowler’s during and after feeding.
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Gastric residual volume should be checked before each feeding or every 4 to 6 hours for continuous feedings.
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The tube should be flushed before and after medication administration and every 4 hours during continuous feeding.
A nurse is providing dietary teaching to a client who has a new prescription for a low-sodium diet. Which of the following foods should the nurse instruct the client to avoid?
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(a) Grilled chicken
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(b) Canned soup
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(c) Fresh fruits
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(d) Brown rice
Answer: (b)
Rationale: Canned soup is typically high in sodium.
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Grilled chicken, fresh fruits, and brown rice are all low-sodium foods.
A nurse is teaching a client about the benefits of fiber in the diet. Which of the following health outcomes should the nurse discuss?
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(a) Reduced risk of type 2 diabetes
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(b) Increased risk of colon cancer
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(c) Increased risk of cardiovascular disease
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(d) Reduced absorption of vitamins and minerals
Answer: (a)
Rationale: Fiber intake can help regulate blood glucose levels, reducing the risk of type 2 diabetes.
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Fiber is associated with a reduced risk of colon cancer and cardiovascular disease.
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While fiber can bind to some minerals, it does not significantly reduce the absorption of vitamins and minerals.
A nurse is caring for a client who follows a vegan diet. Which of the following nutrients should the nurse be particularly concerned about the client’s intake of?
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(a) Vitamin C
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(b) Vitamin B12
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(c) Fiber
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(d) Potassium
Answer: (b)
Rationale: Vitamin B12 is primarily found in animal products, so vegans may need to take a supplement or consume fortified foods.
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Vitamin C, fiber, and potassium can be readily obtained from plant-based foods.
A nurse is caring for an older adult client who has a decreased appetite and unintentional weight loss. Which of the following factors should the nurse consider when assessing the client’s nutritional status?
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(a) Increased metabolic rate
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(b) Decreased taste sensation
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(c) Increased physical activity
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(d) Decreased need for fluids
Answer: (b)
Rationale: Older adults may experience decreased taste sensation, which can lead to decreased appetite.
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Older adults typically have a decreased metabolic rate and may have decreased physical activity levels.
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Fluid needs remain important for older adults.
A nurse is providing dietary teaching to a client who has a history of constipation. Which of the following foods should the nurse recommend to increase fiber intake?
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(a) White bread
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(b) Oatmeal
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(c) Bananas
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(d) Chicken breast
Answer: (b)
Rationale: Oatmeal is a good source of fiber.
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White bread, bananas, and chicken breast are not high in fiber.
A nurse is caring for a client who is receiving total parenteral nutrition (TPN). Which of the following complications should the nurse monitor for?
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(a) Hypoglycemia
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(b) Hyperkalemia
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(c) Hypernatremia
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(d) Hyperglycemia
Answer: (d)
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Rationale: TPN solutions contain high concentrations of glucose, which can lead to hyperglycemia.
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Hypoglycemia, hyperkalemia, and hypernatremia are less likely complications of TPN.
A nurse is teaching a client about the importance of portion control for weight management. Which of the following visual aids should the nurse use to illustrate appropriate portion sizes?
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(a) A standard dinner plate
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(b) A deck of cards
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(c) A baseball
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(d) A coffee mug
Answer: (b)
Rationale: A deck of cards is a helpful visual aid for representing a 3-ounce serving of protein, which is a common portion size. [Information not from the sources.]
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While the other options may be used to illustrate portion sizes, a deck of cards is a more standardized and commonly used visual aid for protein.
A nurse is caring for a client who is prescribed a clear liquid diet. Which of the following foods is allowed on this diet?
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(a) Milk
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(b) Orange juice with pulp
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(c) Chicken broth
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(d) Ice cream
Answer: (c)
Rationale: A clear liquid diet consists of foods that are liquid at room temperature and leave little residue in the digestive tract. Chicken broth meets these criteria.
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Milk, orange juice with pulp, and ice cream are not allowed on a clear liquid diet.
A client asks the nurse about the benefits of the Mediterranean diet. Which of the following statements by the nurse is accurate?
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(a) “The Mediterranean diet is high in saturated fat and cholesterol.”
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(b) “The Mediterranean diet emphasizes the consumption of red meat.”
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(c) “The Mediterranean diet is rich in fruits, vegetables, and olive oil.”
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(d) “The Mediterranean diet restricts the intake of whole grains.”
Answer: (c)
Rationale: The Mediterranean diet is characterized by a high intake of fruits, vegetables, whole grains, legumes, nuts, and olive oil, with moderate consumption of fish and poultry.
A nurse is caring for a client who has dysphagia. Which of the following nursing interventions is appropriate?
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(a) Encourage the client to drink thin liquids.
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(b) Position the client supine during meals.
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(c) Thicken liquids to a nectar or honey consistency.
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(d) Provide large portions of food to increase calorie intake.
Answer: (c)
Rationale: Thickening liquids makes them easier to swallow for clients with dysphagia.
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Thin liquids are more difficult to swallow and increase the risk of aspiration.
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The client should be positioned upright during meals.
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Large portions can overwhelm clients with dysphagia.
A nurse is assessing a client’s understanding of the Choose My Plate dietary recommendations. Which of the following statements by the client indicates correct understanding?
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(a) “Half of my plate should be filled with protein foods.”
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(b) “Grains should make up the smallest portion of my plate.”
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(c) “Fruits and vegetables should fill half of my plate.”
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(d) “Dairy products are not included in the Choose My Plate recommendations.”
Answer: (c)
Rationale: The Choose My Plate guidelines recommend filling half of the plate with fruits and vegetables.
A nurse is caring for a client who has a new order for a low-residue diet. The nurse should explain to the client that this diet is:
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(a) High in fiber and whole grains
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(b) Low in fiber and easy to digest
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(c) High in protein and fat
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(d) Low in carbohydrates and sugars
Answer: (b)
Rationale: A low-residue diet limits foods that are high in fiber and may be difficult to digest.
A client with iron-deficiency anemia asks the nurse which foods are good sources of iron. Which of the following foods should the nurse recommend?
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(a) Oranges
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(b) Chicken
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(c) Milk
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(d) Bread
Answer: (b)
Rationale: Chicken is a good source of heme iron, which is more easily absorbed than non-heme iron.
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Oranges are a good source of Vitamin C, which enhances iron absorption, but they are not a good source of iron themselves.
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Milk and bread are not good sources of iron.
Answer: (b)
Rationale: Chicken is a good source of heme iron, which is more easily absorbed than non-heme iron.
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Oranges are a good source of Vitamin C, which enhances iron absorption, but they are not a good source of iron themselves.
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Milk and bread are not good sources of iron.
A nurse is assessing a client’s body mass index (BMI). The client’s weight is 180 pounds and their height is 5 feet 8 inches. Which of the following BMI categories does the client fall into?
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(a) Underweight
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(b) Normal weight
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(c) Overweight
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(d) Obese
Answer: (c)
Rationale: To calculate BMI:
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Convert height to inches: 5 feet 8 inches = 68 inches
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Square the height in inches: 68 inches * 68 inches = 4624 square inches
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Divide weight in pounds by height squared: 180 pounds / 4624 square inches = 0.0389
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Multiply the result by 703: 0.0389 * 703 = 27.35
A BMI of 27.35 falls into the overweight category.
56.
A nurse is providing education to a client about the DASH (Dietary Approaches to Stop Hypertension) diet. Which of the following foods should the nurse recommend?
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(a) Processed meats
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(b) Full-fat dairy products
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(c) Fruits and vegetables
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(d) Sugary beverages
Answer: (c)
Rationale: The DASH diet emphasizes fruits, vegetables, and low-fat dairy products to help lower blood pressure
A client with celiac disease asks the nurse about dietary restrictions. Which of the following grains should the nurse instruct the client to avoid?
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(a) Rice
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(b) Wheat
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(c) Corn
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(d) Quinoa
Answer: (b)
Rationale: Clients with celiac disease must avoid gluten, a protein found in wheat, barley, and rye
A nurse is caring for a client who is recovering from surgery. The client is prescribed a high-protein diet to promote wound healing. Which of the following foods is the best source of protein?
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(a) Apple
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(b) Broccoli
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(c) Chicken breast
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(d) White rice
Answer: (c)
Rationale: Chicken breast is a complete protein source, making it ideal for promoting wound healing
A nurse is teaching a client about the importance of choosing healthy fats. Which of the following fats should the nurse recommend as a heart-healthy option?
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(a) Trans fat
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(b) Saturated fat
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(c) Monounsaturated fat
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(d) Polyunsaturated fat
Answer: (c)
Rationale: Monounsaturated fats, found in olive oil, avocados, and nuts, can help lower LDL cholesterol and reduce the risk of heart disease.
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Trans fats and saturated fats should be limited, as they can raise LDL cholesterol.
A nurse is caring for a client who is lactose intolerant. Which of the following dairy products is the client most likely to tolerate?
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(a) Whole milk
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(b) Yogurt
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(c) Cheddar cheese
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(d) Ice cream
Answer: (b)
Rationale: Yogurt contains live and active cultures that can help break down lactose, making it more tolerable for individuals with lactose intolerance.
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Whole milk, cheddar cheese, and ice cream all contain significant amounts of lactose.
A nurse is teaching a client about the importance of staying hydrated. Which of the following beverages is the best choice for maintaining hydration?
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(a) Soda
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(b) Fruit juice
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(c) Water
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(d) Coffee
Answer: (c)
Rationale: Water is the most effective beverage for hydration.
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Soda and fruit juice contain added sugars, while coffee can have a diuretic effect.
A nurse is caring for a client who is prescribed a gluten-free diet. The client asks the nurse about alternative grain options. Which of the following grains is gluten-free?
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(a) Barley
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(b) Rye
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(c) Oats
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(d) Quinoa
Answer: (d)
Rationale: Quinoa is a gluten-free grain option.
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Barley, rye, and oats all contain gluten. While some individuals with celiac disease may tolerate oats, it’s best to choose certified gluten-free oats.
A nurse is teaching a client about the benefits of omega-3 fatty acids. Which of the following foods should the nurse recommend as a good source of omega-3 fatty acids?
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(a) Red meat
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(b) Salmon
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(c) Chicken breast
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(d) Whole milk
Answer: (b)
Rationale: Salmon is a fatty fish rich in omega-3 fatty acids
A nurse is assessing a client’s nutritional intake. The client reports consuming a high amount of processed foods. Which of the following nutrients is likely to be deficient in the client’s diet?
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(a) Sodium
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(b) Potassium
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(c) Saturated fat
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(d) Added sugars
Answer: (b)
Rationale: Processed foods are often low in potassium, a mineral essential for maintaining fluid balance and blood pressure.
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Processed foods are typically high in sodium, saturated fat, and added sugars.
83.
A nurse is providing education to a client about the importance of limiting added sugar intake. Which of the following foods is highest in added sugar?
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(a) Fresh fruit
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(b) Plain yogurt
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(c) Soda
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(d) Grilled chicken
Answer: (c)
Rationale: Soda is a major source of added sugar.
A nurse is caring for a client who is experiencing nausea and vomiting. Which of the following dietary recommendations is appropriate for this client?
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(a) Consume large, high-fat meals.
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(b) Drink fluids with meals.
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(c) Eat bland foods in small amounts.
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(d) Lie down immediately after eating.
Answer: (c)
Rationale: Bland foods in small amounts are often better tolerated by clients experiencing nausea and vomiting.
A client with a history of kidney stones asks the nurse which foods to avoid. Which of the following foods should the nurse instruct the client to limit?
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(a) Spinach
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(b) Oranges
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(c) Chicken
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(d) Apples
Answer: (a)
Rationale: Spinach is high in oxalates, which can contribute to the formation of kidney stones.
