Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NURSING > NUTRITION > Flashcards

NUTRITION Flashcards

You may prefer our related Brainscape-certified flashcards:
Nursing Pharmacology flashcards NCLEX-RN® flashcards Nursing Mental Health flashcards Nursing Fundamentals flashcards Nursing Safety & Infection flashcards Nursing Adult Health flashcards NCLEX-PN® flashcards Nursing Management of Care flashcards Nursing Pediatrics flashcards Nursing Maternity flashcards
1
Q

Processed and canned foods are generally very high in

A

Sodium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fresh fruits and vegetables are usually low in

A

sodium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

One gram of protein contains

A

4 calories 4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Vitamin K deficiency may affect

A

blood coagulation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Meals with green leafy vegetables are high in

A

vitamin K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Meals with green leafy vegetables are

A

antagonistic to Coumadin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Examples of green leafy vegetables

A

Kale, spinach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Meals high in cholesterol would involve those with

A

cheese and eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Canned soups are

A

high in sodium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Canned soups

A

should be avoided by people on low sodium diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Most canned soups contain about

A

1000mg of sodium per serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Organ meats, sardines in oil, beans, lentils

A

high protein diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Organ meats, sardines in oil, beans, lentils (high protein diet)

A

should be avoided by a client with gout

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

A cholesterol level of 200mg/dl is associated with

A

increased risk for coronary artery disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The 12 amino acids the liver is able to synthesize is called

A

nonessential amino acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The 8 amino acids the liver cannot synthesize are called

A

essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Essential amino acids

A

required in the diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Vitamin B12

A

found only in animal food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

After gastrectomy

A

the patient will have to receive vitamin B12 injections periodically

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

The intrinsic factor which is necessary for the absorption of B12

A

produced in the stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Strict vegetarians should include a reliable source of

A

vitamin B12 in the diet such as fortified breakfast cereal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Treatment of pernicious anemia requires

A

B12 injections for a lifetime

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Vitamin D

A

may be a nutrient of concern for elderly patients in long term facilities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Vitamin D status may be impaired for older clients because

A

synthesis is decreased in older adults

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Signs and symptoms of vitamin D deficiency

A

Osteomalacia (adults)

26
Q

Osteomalacia

A

weakening and softening of the bones

27
Q

A good source of calcium for clients who do not like milk

A

green, leafy vegetables

28
Q

The most significant impact on reducing the risk of kidney stone formation is

A

increased intake of fluids.

29
Q

A low calcium diet is prescribed for patients at risk for

A

renal calculi (such as immobilized patients)

30
Q

Risk for prostate cancer may be reduced by

A

increasing consumption of fruits, vegetables and whole grains

31
Q

Iron

A

needs increase during pregnancy because of maternal red blood volume and iron storage in the fetus

32
Q

For a patient who is bedridden or is inactive in bed, provide small meals with high fiber to prevent

A

constipation

33
Q

spinach, beef, liver, prunes, pork, broccoli, legumes, whole bread and cereal

A

Common food sources of iron include

34
Q

If maternal dietary intake of calcium is inadequate

A

the mother would lose her stores of calcium

35
Q

Cow’s milk is not suitable for infants (under one year) because it is

A

high in protein which may lead to dehydration

36
Q

Chemotherapy

A

can contribute to the development of malnutrition

37
Q

can contribute to the development of malnutrition as a result of chemotherapeutic agents effects on the GI tract, effect on basal metabolism, and association with nausea and decreased food intake

A

Chemotherapy

38
Q

Surgical treatment of pancreatic cancer may result in

A

Type 1 diabetes mellitus

39
Q

Clients on hemodialysis are routinely supplemented with

A

calcium, vitamin B6, and folic acid

40
Q

Clients with chronic renal failure need supplementation of

A

water-soluble vitamins

41
Q

For adults, a desirable total cholesterol level is

A

less than 200 mg/dl

42
Q

Daily weights

A

are the best indicator of fluid balance

43
Q

The Islamic religion excludes

A

pork from the diet

44
Q

Orthodox Judaism

A

excludes pork from the diet

45
Q

A client with chronic renal failure is placed on

A

low protein, low potassium diet

46
Q

A sign of readiness for introduction to solid foods

A

when the baby shows an interest in what the family is eating

47
Q

The reason older adults are often dehydrated may be that they often have

A

diminished sense of thirst

48
Q

Clinical manifestations of nephrotic syndrome include

A

hypoalbuminemia and hyperlipidemia

49
Q

In a client with type 2 diabetes mellitus, the more body fat the client has

A

the more resistant the body cells are to insulin

50
Q

To assist the client suffering from taste/smell alterations as a result of cancer or cancer therapy

A

recommend the use of eggs or cottage cheese in place of meats

51
Q

Clients receiving MAOIs who also consume foods high in tyramine may experience a

A

hypertensive crisis that could be fatal

52
Q

Foods high in tyramine include

A

avocados; figs; overripe bananas; fermented and aged meats; sausages such as bologna

53
Q

Clear liquids are

A

those you can see through

54
Q

orange juice

A

Not considered clear liquid

55
Q

Examples are clear liquids

A

gelatin, broth, apple juice, cranberry juice, and tea

56
Q

baked potato

A

rich in potassium

57
Q

banana

A

rich in potassium

58
Q

rich in potassium

A

avocado

59
Q

cantaloupe

A

rich in potassium

60
Q

If a client with congestive heart failure tires easily

A

it might be best to offer smaller meals throughout the day

61
Q

The objectives of medical nutrition therapy for the client with congestive heart failure are to

A

minimize cardiac workload and reduce edema

62
Q

A useful suggestion for encouraging food intake for clients with pulmonary disorders is to

A

encourage rest before meals

NURSING (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions