Nutrition Flashcards
Which task may be safely delegated to unlicensed assistive personnel (UAP)?
A - Administering tube feeding to a client who has had a stroke
B - Inserting a nasogastric (NG) tube into a client with persistent nausea
C - Assisting a client to eat
D - Removing a client’s NG tube after surgery
C - Assisting a client to eat
A client who follows a vegetarian diet should include which foods to maintain a healthy diet?
A - legumes and vegetables
B - red meat
C - chocolate and wine
D - processed white bread
A - legumes and vegetables
A client who is bedridden and dependent has been ordered to resume an oral diet. When feeding the client, the nurse should perform what action?
A - Ensure that the client’s food is at room temperature.
B - Feed the client carbohydrate-rich foods at the beginning of the meal.
C - Suction the client’s upper airway before feeding.
D - Assist the client into a high-Fowler’s position.
D - Assist the client into a high-Fowler’s position.
The charge nurse is observing a new nurse care for a client who is receiving a continuous feeding through a nasogastric feeding tube. Which action by the new nurse would require intervention by the charge nurse?
A - The new nurse places the client in the left lateral recumbent position.
B - The new nurse interrupts the feeding every 4 hours and aspirates gastric contents.
C - The new nurse asks the client whether nausea or abdominal pain is present.
D - The new nurse changes gloves before preparing the feeding bag.
A - The new nurse places the client in the left lateral recumbent position.
A nurse is caring for a client who has been ordered a clear liquid diet. Which liquid can be included in the client’s diet?
A - Cranberry juice
B - Low-fat milk
C - Orange juice
D - Tomato soup
A - Cranberry juice
A nurse is reviewing a client’s laboratory values. Which laboratory value would be indicative of a client’s level of malnutrition?
A - Oxygen saturation
B - Hemoglobin
C - Serum albumin
D - Creatinine
C - Serum albumin
A client who has bleeding tendencies has a deficiency in which vitamin?
A - Vitamin B
B - Vitamin C
C - Vitamin A
D - Vitamin K
D - Vitamin K
Which laboratory test is the best indicator of a client in need of TPN?
A - Hematocrit
B - Hemoglobin
C - Serum albumin
D - Creatinine
C - Serum albumin
A physician orders nutritional therapy administered via a central vein for a client who cannot take foods orally. What is the term for this type of nutrition?
A - Percutaneous endoscopic gastrostomy tube (PEG)
B - Percutaneous endoscopic jejunostomy tube (PEJ)
C - Total parenteral nutrition (TPN)
D - Partial or peripheral parenteral nutrition (PPN)
C - Total parenteral nutrition (TPN)
A client having a bowel surgery asks why being NPO after surgery is necessary. Which statement by the nurse best describes the reason?
A - To rest the gastrointestinal tract and promote healing
B - To increase mucus in the bowel that helps to promote healing
C - To allow gas to accumulate and promote healing
D - To prevent gas from forming in the bowel and interfere with healing
A - To rest the gastrointestinal tract and promote healing
The nurse is educating a client taking furosemide for heart failure about eating foods that are rich in potassium. Which statement made by the client indicates that education was effective?
A - “I am going to increase my intake of dairy products like milk and cheese.”
B - “It would be better to eat small frequent meals each day instead of three large meals.”
C - “Because I am losing sodium with the medication, I need to increase my salt intake.”
D - “When I take my medication, I will eat a banana or take it with a glass of orange juice.”
D - “When I take my medication, I will eat a banana or take it with a glass of orange juice.”
A 45-year-old client on the inpatient unit has just resumed eating a normal diet. The nurse checks a blood sugar with the morning labs and the result is 99.10 mg/dL (5.5 mmol/L). How would the nurse interpret this blood glucose?
A - severely elevated
B - mildly elevated
C - normal
D - low
C - normal
Which nursing action associated with successful tube feedings follows recommended guidelines?
A - Check tube placement by adding food dye to the tube feed as a means of detecting aspirated fluid.
B - Check the residual before each feeding or every 4 to 6 hours during a continuous feeding.
C - Prevent contamination during enteral feedings by using an open system.
D - Assess for bowel sounds at least 4 times per shift to ensure the presence of peristalsis and a functional intestinal tract.
B - Check the residual before each feeding or every 4 to 6 hours during a continuous feeding.
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?
A - Try to ensure that the client’s food is attractive and sufficiently warm.
B - Offer nutritional supplements and explain the potential benefits of each.
C - Offer larger meals and encourage the client to eat as much as is comfortable.
D - Reduce the frequency of meals in order to allow the client to develop an appetite.
A - Try to ensure that the client’s food is attractive and sufficiently warm.
Upon removing the lid of a tray for a client who is lactose intolerant, the nurse discovers which food is not permitted in this client’s diet?
A - Baked potato
B - Chicken
C - Custard
D - Lettuce salad
C - Custard
A client admitted to the hospital asks the nurse whether it would be acceptable for the client to bring food from home to eat that better meets the client’s cultural preferences. What is the nurse’s best response?
A - “No, you must learn to adjust to the food that is provided.”
B - “I’m sorry, but you are not permitted to bring food from home.”
C - “Food from home is fine as long as it does not violate hospital policy or contradict the prescribed diet.”
D - “Food from home has too much fat and salt and should be avoided.”
C - “Food from home is fine as long as it does not violate hospital policy or contradict the prescribed diet.”
The nurse is caring for a client with malnutrition due to protein deficiency. Which food should be included in this client’s diet?
A - Green vegetables
B - Roots
C - Citrus fruits
D - Meats
D - Meats
An older adult client with hypokalemia is being discharged to the home of a caregiver. Which information should the nurse include in the family teaching?
A - Include more bananas in the diet.
B - Include more cheese in the diet.
C - Include more bread in the diet.
D - Include more canned vegetables in the diet.
A - Include more bananas in the diet.
A client with partial-thickness (second-degree) burns is encouraged to increase the proteins in the diet. Which food selection from the hospital menu indicates that the client understands how to choose foods high in protein?
A - Scrambled eggs with cheese
B - Cereal and milk
C - Toasted bran muffin and jelly
D - Pasta with Alfredo sauce
A - Scrambled eggs with cheese
Which of the following topics for the client education of a pregnant woman should the nurse prioritize in an effort to promote healthy fetal development?
A - Stress management
B - Nutrition
C - Physical activity
D - Infection prevention
B - Nutrition
A nurse is providing anticipatory guidance to a new mother who has just given birth to a healthy neonate. The mother asks the nurse, “I’ve heard that breast-feeding helps to prevent infections in my infant. But how does this happen?” Which response by the nurse would be appropriate?
A - “It’s important because your infant has no way to defend against infection when born.”
B - “Breast milk contains substances that protect your infant against infection.”
C - “You’ll bond with your infant, which helps prevent infection.”
D - “Breast milk gives your infant more calories to help fight off any germs.”
B - “Breast milk contains substances that protect your infant against infection.”
