PrepU Questions (Exam 2)

Question 1

The nurse has determined that a client has a BMI of 27. The nurse recognizes that this client is in which of the following categories?

1. healthy weight
2. obesity class 1
3. obesity class 2
4. overweight

Ch. 8 (Energy Balance)

Answer 1

4: overweight

Question 2

The nurse is concerned that a client who is 5 ft. 10 in. tall (1.78 meters) is too thin. If the client’s current weight is 110 lbs., what is this client’s current body mass index?

1. 24.80
2. 15.78
3. 21.67
4. 18.32

Ch. 8 (Energy Balance)

Answer 2

2: 15.78
110/2.2=50 50/1.78 squared = 15.78

Question 3

A client’s BMI is reflective of class 3 obesity. Using the rule-of-thumb method, the nurse determines that the 300-pound client should consume how many calories each day? Round to the nearest whole number.
1. 2527
2. 2572
3. 2775
4. 2727

Ch. 8 (Energy Balance)

Answer 3

4: 2727 calories

Question 4

The nurse is reviewing a client’s food log on a follow-up visit. The client has noted the calories by fats, proteins, and carbohydrates. However, the client has not included any calories from the glass of wine they drink every evening. The nurse points out that alcohol contains how much energy?
1. 5 cal/g
2. 9 cal/g
3. 7 cal/g
4. 3 cal/g

Ch. 8 (Energy Balance)

Answer 4

3: 7 cal/g

4 cal/g = carbohydrates/proteins
9 cal/g = fat

Question 5

How many feet are in a meter?

Ch. 8 (Energy Balance)

Answer 5

3 feet/meter

Question 6

What is the conversion of pounds to kilograms?

Ch. 8 (Energy Balance)

Answer 6

lbs/2.2 = kg

Question 7

How do you calculate body mass index (BMI)?

Ch. 8 (Energy Balance)

Answer 7

weight in kg/height in meters squared

Question 8

The client is being admitted for outpatient surgery. During the assessment, the nurse notes the client is 6 ft 3 in tall and weighs 97 kg. What is this client’s BMI?
1. 24
2. 30
3. 33
4. 27

Ch. 8 (Energy Balance)

Answer 8

4: 27

Question 9

The nurse knows that teaching has been effective when a client who has celiac disease is able to identify that for a product to be labeled gluten-free, it must have fewer than which number of parts per million (ppm)?

Ch. 9 (Food & Supplement Labeling)

Answer 9

20

Question 10

The nurse is aware that the strongest evidence for using CBD is its effectiveness in treating which condition?
1. fibromyalgia related pain
2. traumatic brain injuries
3. epilepsy syndromes that have poor response to antiseizure medications
4. muscle spasticity related to multiple sclerosis

Ch. 9 (Food & Supplement Labeling)

Answer 10

3.epilepsy syndromes that have poor response to antiseizure medications

Question 11

The nurse is explaining supplements to a client. The nurse correctly explains which of the following is a plant or part of a plant used to decrease health problems?

Ch. 9 (Food & Supplement Labeling)

Answer 11

herb

Question 12

The nurse is discussing food allergies with a client. Which ingredient does the nurse question as being required to be disclosed on packaging as an allergen?

Ch. 9 (Food & Supplement Labeling)

Answer 12

barley

Question 13

Which of the following is a supplement ingredient that was not marketed in the United States before October 15, 1994?
1. new dietary ingredient
2. genetically modified food
3. irradiated food
4. herb

Ch. 9 (Food & Supplement Labeling)

Answer 13

new dietary ingredient

Question 14

Which herbal dietary supplement does the nurse identfy as being among the top three for sales in the United States?
1. milk thistle
2. echinacea
3. tumeric
4. oregano

Ch. 9 (Food & Supplement Labeling)

Answer 14

3.tumeric

Question 15

The nurse eats a prepackaged hot dog with 18 mg of cholesterol. Which nutrient claim term may legally be displayed on the hot dog packaging?
1. low
2. very low
3. free
4. good source

Ch. 9 (Food & Supplement Labeling)

Answer 15

1.low

Question 16

Which information regarding the ingredient list does the nurse provide to a community nutrition class.
1. ingredient lists are required on all foods
2. the relative proportion of each ingredient is provided
3. ingredients that comprise under 2% of a product are not required to be listed
4. ingredients are listed in descending order by weight

Ch. 9 (Food & Supplement Labeling)

Answer 16

4.ingredients are listed in descending order by weight

Question 17

A nurse is assisting a client in learning how to read food labels. Teaching has been effective when after reviewing an ingredients list including whole-wheat flour, sunflower oil, and salt, in that order the client tells the nurse which of the following?
1. salt has the highest quantity
2. there is one third as much salt by weight as whole-wheat flour
3. there is more sunflower oil than whole-wheat flour
4. there is more whole-wheat flour than salt

Ch. 9 (Food & Supplement Labeling)

Answer 17

4.there is more whole-wheat flour than salt

Question 18

A client wants to lose weight and asks the nurse about herbal supplements for this purpose. Which information will the nurse share?
1. manufacturers are required to prove efficacy for weight loss claims
2. consumers are well protected from ineffective herbal supplements
3. the composition of ingredients cannot be ensured, so effectiveness may be altered
4. herbal supplements for weight loss are regulated like over the counter medications

Ch. 9 (Food & Supplement Labeling)

Answer 18

3.the composition of ingredietns cannot be ensured, so effectiveness may be altered

Question 19

While teaching a class on nutrition, the nurse should encourage clients to try to consume more of which of the following nutrients listed on the nutrition facts label?
1. total fat
2. potassium
3. cholesterol
4. saturated fat

Ch. 9 (Food & Supplement Labeling)

Answer 19

2.potassium

Question 20

The nurse is teaching a unit on food labeling to a community nutrition class. The nurse informs the class that the labeling term “made with organic ingredients” means that which percentage of the product’s ingredients are certified organic?
1. 100%
2. at least 70%
3. at least 95%
4. less than 70%

Ch. 9 (Food & Supplement Labeling)

Answer 20

2.at least 70%

Question 21

The nurse is conducting a nutrition workshop as part of a community outreach program. Which information about herbs does the nurse provide to the participants?
1. they are harmless
2. they are supplements
3. they are effective
4. they are safe

Ch. 9 (Food & Supplement Labeling)

Answer 21

2.they are supplements

Question 22

A client asks a nurse, “How do I know I that the vitamin supplement I buy at the supermarket is good enough for my family?” The nurse explains that supplement manufacturers must provide the FDA with what type of information before marketing a new dietary ingredient?
1. safety
2. potential interactions
3. appropriate dosage
4. effectiveness

Ch. 9 (Food & Supplement Labeling)

Answer 22

1.safety

Question 23

The nurse is explaining the U.S. Food and Drug Administration (FDA) regulation of dietary supplements to a client who wants to know if a particular supplement is safe. Which information will the nurse share regarding the role of FDA regulation?
1. ingredients that become available after October 1994 do not require a safety review
2. consumer advisories ban the sale of dangerous products
3. the manufacturer must prove safety with significant scientific agreement (SSA)
4. the FDA must prove danger

Ch. 9 (Food & Supplement Labeling)

Answer 23

4.the FDA must prove danger

Question 24

The client requests specific nutritional advice regarding lowering heart disease risk. In attempting to provide the client with advice of the highest level of scientific backing, which reccomendation does the nurse make?
1. eat plenty of foods with soluble fiber
2. include walnuts in your diet
3. eat foods that are rich in calcium
4. get plenty of B vitamins

Ch. 9 (Food & Supplement Labeling)

Answer 24

1.eat plenty of foods with soluble fiber

Question 25

Inclusion of information on which nutrient(s) does the nurse identifiy to a client as resulting from the 2016 rules update on the Nutrition Facts label? Select all that apply.
1. iron
2. potassium
3. vitamin A
4. vitamin C
5. vitamin D

Ch. 9 (Food & Supplement Labeling)

Answer 25

2.potassium
4.vitamin C
5.vitamin D

Question 26

The %DV listed for vitamin D in a Nutrition Facts label is based on which of the following?
1. based on newer scientific evidence
2. includes a health claim
3. new adequate intakes
4. does not require the actual gram amounts

Ch. 9 (Food & Supplement Labeling)

Answer 26

1.based on newer scientific evidence

Question 27

The nurse is discussing dietary supplements with a client. The nurse should tell the client that the supplement label should include which of the following if it complies with the Council for Responsible Nutrition?
1. a list of contaminants and impurities
2. a warning if package contains natural toxins
3. disclosure of allergens
4. a notice of any improper handling

Ch. 9 (Food & Supplement Labeling)

Answer 27

3.disclosure of allergens

Question 28

The nurse’s community nutrition class is eager to learn about CBD products. Which information will the nurse provide?
1. unlike other supplements, CBD dosages are standardized
2. CBD can produce nasuea, fatigue, and irritability
3. CBD will not interact with prescription medications
4. regular use of CBD is appropriate for anyone over 18

Ch. 9 (Food & Supplement Labeling)

Answer 28

2. CBD can produce nasuea, fatigue, and irritability

Question 29

Which of the following is required to list a claim on dietary supplement packaging?
1. disclaimer
2. scientific evidence
3. FDA approval
4. proof of safety

Ch. 9 (Food & Supplement Labeling)

Answer 29

1.disclaimer

Question 30

Which of the following is a treatment that destroys bacteria and parasites that cause foodborne illnesses?
1. irradiation
2. genetic modification
3. hybridization
4. organic farming

Ch. 10 (Consumer interests & Concerns)

Answer 30

1.irradiation

Question 31

The majority of foodborne illnesses resulting in death are caused by:
1. parasites
2. fungi
3. bacteria
4. viruses

Ch. 10 (Consumer interests & Concerns)

Answer 31

3.bacteria

Question 32

The nurse is seeing a client who indicates a desire to incorporate a specific nutrient into their diet after watching a news brief on the benefits of the dietary supplement. The client reports not knowing how much of the supplement to take because this was not discussed on the news. Which response by the nurse is most approriate?
1. how do you believe this supplement is going to change your health?
2. your belief in this supplement is unsupported but likely harmless
3. i dont like this is going to work for you
4. you have been the victim of false information

Ch. 10 (Consumer interests & Concerns)

Answer 32

1.how do you believe this supplement is going to change your health?

Question 33

The nurse is teaching a community nutrition class about the Clean 15 and Dirty Dozen lists. Which fruit does the nurse identify as being among the produce types listed in the Clean 15.
1. cherries
2. grapes
3. pineapple
4. peaches

Ch. 10 (Consumer interests & Concerns)

Answer 33

3.pineapple

Question 34

While teaching a nutrition class for clients who want to prevent heart disease, the nurse discusses that on a Nutrition Facts label, which of the following listed nutrients should consumers try to limit?
1. iron
2. vitamin A
3. potassium
4. saturated fat

Ch. 10 (Consumer interests & Concerns)

Answer 34

4.saturated fat

Question 35

The national news reported results of a recent research study conducted by the Society for the Psychic Development of Hamsters showing that eating candy helped 5% of participants prevent weight gain. The reliability of these results should be questioned because:
1. the study was not conducted in a reputable research facility
2. the results sounds too good to be true
3. the study is outdated
4. the promoter of the message stands to benefit economically

Ch. 10 (Consumer interests & Concerns)

Answer 35

1.the study was not conducted in a reputable research facility

Question 36

The nurse explains to a client that a food label includes all of the following with the exception of what information?
1. nutrient, health, and structure/function claims
2. genetically modified organisms
3. an ingredient list
4. nutrition facts

Ch. 10 (Consumer interests & Concerns)

Answer 36

2.genetically modified organisms

Question 37

A client is taking multiple medications daily for the treatment of HIV. Which of the following supplements should the nurse tell the client to avoid?
1. echinacea
2. garlic
3. saw palmetto
4. cranberry

Ch. 10 (Consumer interests & Concerns)

Answer 37

2.garlic

Question 38

In examining product packaging while shopping, which health claim does the nurse identify as requring the lowest level of supportive evidence?
1. calcium lowers risk of osteoporosis
2. green tea lowers cancer risk
3. olive oil lowers risk of cardiovascular disease
4. cranberry helps promote urinary tract health

Ch. 10 (Consumer interests & Concerns)

Answer 38

4.cranberry helps promote urinary tract health

Question 39

Which pathogen causes a small percentage of all foodborne illness but a higher percentage of foodborne illness resulting in hospitalization and death?
1. campylobacter
2. salmonella, nontyphoidal
3. toxoplasma gondii
4. norovirus

Ch. 10 (Consumer interests & Concerns)

Answer 39

2.salmonella, nontyphoidal

Question 40

A nurse is most likely to have a male client report taking which of the following herbal supplements?
1. soy isoflavones
2. cranberry
3. garlic
4. saw palmetto

Answer 40

4.saw palmetto

Question 41

Is the following statement true or false?:

Ingredient listings and Nutrition Facts labels are reliable and accurate by law.

Ch. 10 (Consumer interests & Concerns)

Answer 41

true

Question 42

What do structure/function claims do?
1. offer the possibility that afood may improve body function
2. show FDA approval of the claim
3. cannot appear on junk food
4. include symbols in their claim

Ch. 10 (Consumer interests & Concerns)

Answer 42

1.offer the possibility that a food may improve body function

Question 43

Is the following statement true or false?:

Dietary supplements are required to carry warning labels approved by the FDA.

Ch. 10 (Consumer interests & Concerns)

Answer 43

false

Question 44

Is the following statement true or false?:

Rinsing all fruits and vegetables under running water and discarding the outer leaves, are vital to reduce exposure ot natural dangers such as bacteria and mand-made risks such as chemical residues.

Ch. 10 (Consumer interests & Concerns)

Answer 44

true

Question 45

Do genetically engineered foods pose a health or safety risk when ingested?

Ch. 10 (Consumer interests & Concerns)

Answer 45

no

U.S. Food and Drug Association (FDA) asserts this

Question 46

A nurse is learning more about food beliefs associated with various religions. Which of the following religions has a moral code that focuses on making thoughtful decisions about food?
1. christianity
2. judaism
3. buddhism
4. islamic

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 46

3.buddhism

Question 47

The nurse received a report that a client being admitted to the unit has not had dinner while in the emergency department. The client is identified as a member of the Church of Jesus Christ of Latter-Day Saints. What item would the nurse omit from a food tray for this client?
1. vegetables
2. fish
3. tea
4. milk

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 47

3.tea

Question 48

When working with a client who practices Judaism, the nurse recognizes which of the following CORRECTLY represents the practice of kosher dietary laws?
1. using the leanest cuts of pork
2. eating shrimp and lobster only on special occasions
3. avoiding cheese and dairy products
4. having meat and dairy at separate meals

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 48

4.having meat and dairy at separate meals

Question 49

The nurse is caring for a client of African descent, whose family recently immigrated to the United States (US). Which difference(s) would the nurse expect to see between this client’s eating patterns and those of Black clients who were born in the US? Select all that apply.
1. black americans born outside the U.S. have a lower Dietary Approaches to Stop Hypertension (DASH) diet score
2. foreign-born Black Americans are more likely to be in the lower one-third for intake of fruits & veggies than those born in the U.S.
3. Black Americans who are born outside the U.S. are more likely to be in the top one-third for intake of whole grains than those born in the U.S.
4. Persons of African descent born outside U.S. are more likely to be in the top one-third for itnake of omega-3 fatty acids than those born in the U.S.
5. Foreign-born individuals of African descent have a higher Healthy Eating Index (HEI) score than those born in the U.S.

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 49

3.black Americans who are born outside the U.S. are more likely to be in the top one-third for intake of whole grains than those born in the U.S.
4.Persons of African descent born outside the U.S. are more likely to be inthe top one-third for intake of omega-3 fatty acids than those born in the U.S.
5.Foreign-born individuals of African descent have a higher Healthy Eating Index (HEI) score than those born in the U.S.

Question 50

Food habits are one of the last behaviors people change when assimilating to a new country. The evolution that occurs as immigrants implement eating patterns and food selections of the host country is referred to as which of the following?
1. dietary integration
2. foodway
3. cultural reinvention
4. dietary acculturation

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 50

4.dietary acculturation

Question 51

Although each culture has their own customs, there is a common element they all share. Which element is common between cultures?
1. to view slimness as attractive and desirable
2. to eat three or more times daily
3. to rely on meat to attain their protein requirements
4. to use food as a way to socialize

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 51

4.to use food as a way to socialize

Question 52

Which of the following statements would explain why immigrant children assume foodways of a new culture sooner than their parents do?
1. children do not have a direct cultural identity
2. parents encourage the adoption of the new culture
3. parents usually do not change dietary patterns to approximate the host culture
4. children learn from other children at school

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 52

4.children learn from other children at school

Question 53

The nurse is seeing a client wants to be able to eat out at a Mexican restaurant while adhering to a healthy eating pattern. Which of the following selections would be best for this client when eating out?
1. chile relleno with arroz roho
2. fajitas with pico de gallo sauce
3. hard shell beef tacos with sour cream
4. green chile and cheese flautas

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 53

2.fajitas with pico de gallo sauce

Question 54

The nurse is concerned that a client of Japanese descent only drinks green tea for breakfast. What should the nurse do first to improve this client’s nutrition for the first meal of the day?
1. discus the use of nutritional supplements with the health care provider
2. notify the dietitian to discuss meal choices with the client
3. add eggs, toast, and bacon to the client’s breakfast selections
4. ask what foods are preferred to eat for breakfast

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 54

4.ask what foods are preferred to eat for breakfast

Question 55

The nurse is providing education about nutrition to a community with a predominantly Hispanic American population. Which nutrition-related health factor is associated with Hispanic or Latino American clients when compared to their non-Hispanic White counterparts?
1. elevated stroke risk
2. higher physical activity levels
3. increased prevalence of diabetes
4. shorter life expectancy

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 55

3.increased prevalence of diabetes

Question 56

In the United States, lifestyle changes have had a dramatic impact on daily food preparation. Meals are often prepared using which of the following?
1. nutrient-dense foods
2. fresh fruits and vegetables
3. homemade foods
4. convenience foods

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 56

4.convenience foods

Question 57

A nurse is dicussing nutrition with a client who follows a traditional Chinese eating pattern. What does the nurse recognize as a healthy aspect of this diet?
1. soy sauce is frequently used as a condiment
2. seafoods make up most of the protein content
3. the dairy products used tend to be low-fat
4. a variety of vegetables are used extensively

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 57

4.a variety of vegetables are used extensively

Question 58

A client asks the nurse about the availability of Kosher foods in the hospital. Kosher describes foods that are fit for consumption by which a client that identifies with which religion?
1. buddhist
2. hindu
3. seventh day adventist
4. jewish

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 58

4.jewish

Question 59

The nurse knows that religion influences many aspects of the client’s life. Which dietary standard represents permitted foods according to the Islamic religion?
1. haram
2. halal
3. ahimsa
4. kosher

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 59

2.halal

Question 60

Traditional diets of other cultures differ from the standard American diet. Which component is associated with a traditional diet?
1. increased intake of vegetables
2. increase in red meat intake
3. decreased intake of legumes
4. decrease in grain intake

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 60

1.increased intake of vegetables

Question 61

Stereotyping must be avoided in assessing clients from different cultures. Within any dominant cultural group, individuals exist with distinctive characteristics that affect food intake and nutritional level. The group of such individuals is identified as a:
1. subgroup
2. convenience group
3. dietary acculturation
4. superior grouping

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 61

1.subgroup

Question 62

The nurse is helping a client make healthier choices when eating at an Italian restaurant. The nurse should encourage the client to avoid which food?
1. vegetables for the side dish
2. italian ice for dessert
3. alfredo sauce with the pasta
4. vinegar and oil dresssing on the salad

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 62

3.alfredo sauce with the pasta

Question 63

The nurse prepares to assess the nutritional status of a client who recently immigrated from Jordan. Which question should the nurse use to understand the client’s dietary preferences?
1. “Do you miss eating food from your native country?”
2. “Are there any foods that you will not eat?”
3. “Do you enjoy eating American food?”
4. “What time of day do you eat your main meal?”

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 63

2.”Are there any foods that you will not eat?”

Question 64

The nurse is discussing core foods in a nutrition class. The nurse is correct when he defines core foods as which of the following?
1. food that is eaten on special occasions or not well tolerated
2. foods that are used depending on availability
3. food that is included in the diet on a daily basis
4. traditional foods of an ethnic group or culture

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 64

3.food that is included in the diet on a daily basis

Question 65

The Buddhist code of morality is given in the Five Moral Precepts. In regard to food, which of the following statements is correct?
1. all buddhists are lacto-ovo-vegetarians
2. food selections can be a factor in spiritual enlightenment
3. no meat is consumed on Friday before the Sabbath
4. foods are divided into two groups called halal and haram

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 65

2.food selections can be a factor in spiritual enlightenment

Question 66

The nurse is seeing a client who was born in Mexico but has lived in the United States for 25 years. As a result of acculturation, the client’s eating pattern has likely increased in what foods?
1. complex carbohydrates
2. processed
3. legumes
4. vegetables

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 66

2.processed

Question 67

A client asks a nurse for nutritional advice when eating out at an Italian restaurant. Which calorie-laden sauce would the nurse recommend the client avoid?
1. marsala
2. alfredo
3. cacciatore
4. red clam

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 67

2.alfredo

Question 68

The nurse is seeing a client who recently immigrated to the United States. The nurse should not expect to see which of the following as part of the changes in food choices that will occur for this client during the process of acculturation?
1. new foods replace all traditional foods
2. some traditional foods are rejected
3. new foods are added to the diet
4. some traditional foods are replaced by new foods

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 68

1.new foods replace all traditional foods

Question 69

During a home visit the nurse notes that a family of Hispanic descent who immigrated to the United States a few years ago is in the process of acculturation. What did the nurse observe to come to this conclusion?
1. casserole of enchiladas in the oven
2. pot of black bean soup simmering on the stove
3. prepared frozen pizza for lunch
4. dishes filled with sliced vegetables to make salsa

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 69

3.prepared frozen pizza for lunch

Question 70

The nurse is sharing information about the prevalence of health conditions in various cultures. The nurse correctly identifies what disorder as the leading cause of death among Black Americans?
1. cancer
2. stroke
3. heart disease
4. renal disease

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 70

3.heart disease

Question 71

The nurse is helping a client develop a healthy eating pattern without completely eliminating dining at restaurants. What practice can the nurse recommend to help maintain healthy eating habits when dining out?
1. order the “value meal” to get the best deal
2. ask for a doggie bag at the end of the meal
3. choose a restaurant close to home for the most convenience
4. eat a small, high-fiber snack an hour before going out to dinner

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 71

4.eat a small, high-fiber snack an hour before going out to dinner

Question 72

A nurse is preparing to participate in an outreach program on nutrition in a predominantly Asian American community. To provide beneficial information, the nurse should keep in mind aspects of dietary acculturation. Which of the following statements by the nurse would be most constructive in altering behavior in this population?
1. “American food choices would be healthier for you.”
2. “Soy sauce should be eliminated from your diet.”
3. “Let’s talk about serving size when choosing foods.”
4. “To reduce fats, baking is a better option than stir-frying.”

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 72

3.”Let’s talk about serving size when choosing foods.”

Question 73

A nurse works in a community with a diverse population. The nurse is categorizing religions based off of their dietary laws. Which religions regularly observe partial or total fasting? Select all that apply.
1. hinduism
2. roman catholic
3. islam
4. orthodox judaism
5. buddhism

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 73

1. hinduism
2. roman catholic
3. islam
4. orthodox judaism
5. buddhism

Question 74

The nurse instructs a client on ensuring adequate nutrition when eating in a restaurant. Which meal selection indicates that additional teaching is required?
1. crispy clam strips with coleslaw
2. broiled cod with orange juice and broccoli
3. poached salmon with asparagus
4. grilled scallops with baby red potatoes

Ch. 11 (Cultural & Religious Influences on Food & Nutrition)

Answer 74

1.crispy clam strips with coleslaw

Question 75

A client is concerned about the recommendation to eat 8 oz of fish per week because of the mercury content in fish. What statement by the nurse best explains this recommendation?
1. “There is so little mercury in all fish that you shouldn’t worry about it.”
2. “Your best bet to consume the least amount of mercury and get the benefit of fish would be to eat bigeye tuna.”
3. “The benefit of DHA and omega-3 offset the mercury content in the approved list of fish to consume.”
4. “Eating fish is not necessary and you can receive these nutrients elsewhere.”

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 75

3.”The benefit of DHA and omega-3 offset the mercury content in the approved list of fish to consume.”

Question 76

The nurse is providing a list to include which of the following types of fish that should not be eaten by clients who are pregnant or breastfeeding? Select all that apply.
1. king mackerel
2. salmon
3. tilefish
4. albacore/white tuna
5. shark

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 76

1.king mackerel
3.tilefish
5.shark

Question 77

Fill in the blank:

The World Health Organization (WHO) recommends that infants be exclusively breastfed for the first ____ months of life. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 77

6

Question 78

True or False?:

Non-nutritive sweeteners, consumed at levels within the U.S. Food and Drug Administration guidelines, are believed to be safe for all pregnant clients unless the client has phenylketonuria.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 78

true

Question 79

True or False?:

Herbal supplements are technically unapproved drugs and should not be consumed during pregnancy and lactation.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 79

true

Question 80

A client has asked the nurse, “What is the recommended intake for iron during pregnancy?” What is the nurse’s correct response?
1. 27 mg/day
2. 45 mg/day
3. 35 mg/day
4. 18 mg/day

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 80

1.27 mg/day

Question 81

Fill in the blank:

A pregnant client who smokes is ____ as likely to deliver a low-birth-weight baby.
1. half
2. one quarter
3. four times
4. twice

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 81

4.twice

Question 82

Fill in the blank:

Women who are underweight prepregnancy (BMI < 18.5) are encouraged to gain 28 to ____ pounds in pregnancy. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 82

40

Question 83

A recent U.S. study found what percentage of women experience excessive gestational weight gain? Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 83

73

Question 84

The nurse is teaching a class for prenatal nutrition, focusing on teratogens. What food source should the nurse include as a teratogen?
1. caffeine
2. alcohol
3. sugar
4. prenatal vitamins

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 84

2.alcohol

Question 85

A client is pregnant with their third child and is due in 6 weeks. The client does not like milk or ready-to-eat cereals. They often leave for their office job before the sun comes up and do not get home until after dark. The nurse knows that this pregnant client needs vitamin D supplements for which reason?
1. reduce their risk for anemia
2. reduce the risk of abnormal neonatal bone metabolism
3. maintain serum levels of vitamin K for the infant after birth
4. stimulate release of phosphorous from the bones

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 85

2.reduce the risk of abnormal neonatal bone metabolism

Question 86

A pregnant client in the second trimester of their fourth pregnancy is wondering what foods they should eat to increase their intake of iron. Which of the following menus should the nurse recommend?
1. one medium-size orange, 1/2 cup oatmeal, 8 oz. whole milk
2. 6 oz. chicken, 1/2 cup of lima beans, one baked potato with skin on
3. 2 oz hamburger without the bun, 6 small boiled potatoes without the skin, 1/2 cup carrots
4. 8 dried prunes, 2 slices toast from homemade bread, 1 oz. peanut butter

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 86

2.6 oz. chicken, 1/2 cup of lima beans, one baked potato with skin on

Question 87

When educating high school students about adolescent pregnancy, which teaching will the nurse give?
1. nutrient stores are adequate since physical maturity has been reached by age 15
2. it increases health risks to both infant and birth parent
3. adolescents are less likely to smoke while pregnant
4. they tend to seek out prenatal care earlier and more often

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 87

2.it increases health risks to both infant and birth parent

Question 88

The nurse is educating a pregnant client and instructs the client to avoid deli meats and unpasteurized cheeses. This is because of risk of infection with:
1. escherichia coli.
2. staphylococcus aureus.
3. listeria monocytogenes.
4. toxoplasma gondii.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 88

3.listeria monocytogenes.

Question 89

The nurse is seeing a client in their first trimester of pregnancy. The client asks at what rate and how much weight they should gain. The nurse should inform the client that the amount of weight they need to gain is based on which pre-pregnancy factor?
1. BMI
2. weight
3. percent body fat
4. height

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 89

1.BMI

Question 90

The nurse is seeing a pregnant client who has phenylketonuria (PKU). The client should be taught which of the following?
1. artificial sweeteners, such as aspartame (NutraSweet), should be substituted for sugar
2. foods high in phenylalanine are meat, fish, poultry, and dairy products
3. fewer calories should be consumed to prevent a large for gestational age infant
4. a regular diet will not provide an excessive intake of phenylalanine

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 90

2.foods high in phenylalanine are meat, fish, poultry, and dairy products

Question 91

Fill in the blank:

All women with a body mass index (BMI) of ____ or lower should be counseled about the risks of unhealthy weight to maternal health and future pregnancies. Enter number to the nearest 1/10th. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 91

18.5

Question 92

A healthy 22-year-old pregnant client who is having a low-risk pregnancy and is currently in the first trimester should be encouraged to do which of the following
1. participate in contact sports if they were involved before they became pregnant
2. be in a supine position for physical activity during the second and third trimesters
3. engage in safe exercise, paying attention to fall risk
4. get at least 20 minutes of low-impact exercise three times a week

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 92

3.engage in safe exercise, paying attention to fall risk

Question 93

The nurse is seeing a pregnant client who has lost weight in the second trimester of the pregnancy. Which statement by the pregnant client indicates that they may be experiencing pica?
1. “I eat only one meal, and that is in the evening.”
2. “I am having severe diarrhea.”
3. “I get nauseated after I eat.”
4. “I want to eat only ice.”

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 93

4.”I want to eat only ice.”

Question 94

The nurse reviews the caloric intake requirement for a client with a prepregnancy body mass index (BMI) 21 of in the 20th week of gestation. Which client statement indicates that teaching has been effective?
1. “I should follow the same eating pattern as I did during the 1st trimester.”
2. “I should add 400 calories per day to my diet.”
3. “I should add three additional fat servings to my meals each day.”
4. “I should eat three more so that I gain at least 20 more lbs. during the last trimester.”

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 94

2.”I should add 400 calories per day to my diet.”

Question 95

The nurse is seeing a client with gestational diabetes mellitus. Which of the following information should the nurse consider when planning long-term care for this client?
1. The client was diagnosed with diabetes mellitus before the pregnancy.
2. The client will not need nutrition management until after pregnancy.
3. The client is at high risk for developing type 2 diabetes later in life.
4. The client will be insulin-dependent for at least 3 months after pregnancy.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 95

3.The client is at high risk for developing type 2 diabetes later in life.

Question 96

Fill in the blank:

Women with a BMI equal to or greater than ________ are considered obese. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 96

30

Question 97

The nurse is seeing a pregnant client who states they drink approximately 24 ounces of coffee per day. The nurse should explain to the client that a high intake of caffeine during pregnancy is associated with which of the following?
1. preterm birth
2. birth defects
3. learning disabilities
4. low-birth-weight newborns

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 97

4.low-birth-weight newborns

Question 98

A lactating client eating a varied and balanced eating pattern of the appropriate amount of calories generally should not need a vitamin or mineral supplement. The nurse knows this to be true except regarding which vitamins and minerals? Select all that apply.
1. vitamin C
2. iron
3. calcium
4. vitamin B12
5. vitamin D

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 98

2.iron
5.vitamin D

Question 99

Fill in the blank:

The recommended dosage of folate for nonpregnant women is ____ μg.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 99

400

Question 100

True or False?:

Women with a BMI of 22 should be evaluated for eating disorders and distorted body image.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 100

false

Question 101

A breastfeeding birth parent who lives in Florida and runs two miles every morning asks how much fluid is needed while they are breastfeeding. Which of the following is the nurse’s best response?
1. drink when they are thirsty, since thirst is a good indicator of fluid need
2. drink a glass of fluid every time the baby nurses and a glass of fluid with each meal
3. drink extra fluid to increase their milk supply since they exercise every day
4. drink at least four 8-ounce glasses of whole milk every day

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 101

2.drink a glass of fluid every time the baby nurses and a glass of fluid with each meal

Question 102

A client who is pregnant is concerned about eating fish due to the risk of consuming methylmercury. The nurse should recommend avoiding what type of fish to decrease the exposure to mercury?
1. salmon
2. king mackerel
3. tuna
4. trout

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 102

2.king mackerel

Question 103

Fill in the blank:

The recommended dosage of folate for pregnant women is ____ ug. Enter the correct number

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 103

600

Question 104

The nurse knows that obesity during pregnancy is associated with all of the following EXCEPT:
1. gestational hypertension
2. gestational diabetes
3. preeclampsia
4. small for gestational age infant

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 104

4.small for gestational age infant

Question 105

Fill in the blank:

An extra ____ calories per day for the second 6 months are recommended for women who exclusively breastfeed. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 105

400

Question 106

Fill in the blank:

Gestational hypertension is defined as a systolic blood pressure greater than or equal to ____ mmHg or a diastolic reading greater than or equal to 90 mmHg with onset after 20 weeks of gestation and without proteinuria. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 106

140

Question 107

Which of the following are correct statements made by a pregnant client with phenylketonuria (PKU)? Select all that apply.
1. “Meat, fish, and poultry should be consumed during pregnancy to provide adequate protein for fetal growth.”
2. “Eggs, dairy products, and nuts must be eliminated during pregnancy.”
3. “A limited amount of phenylalanine in the diet is needed to support bone development.”
4. “Synthetic amino acids must be consumed via medical foods during pregnancy.”
5. “Phenylalanine must be provided in the diet.”

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 107

2.”Eggs, dairy products, and nuts must be eliminated during pregnancy.”
4.”Synthetic amino acids must be consumed iva medical foods during pregnancy.”
5.”Phenylalanine must be provided in the diet.”

Question 108

Which of the following statements express the basic principles of healthy eating before, during, and after pregnancy? Select all that apply.
1. eat lean protein foods
2. drink whole milk
3. use saturated fasts when preparing foods
4. eat whole-grain bread and cereals
5. eat plenty of fruits and vegetables

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 108

1.eat lean protein foods
4.eat whole-grain bread and cereals
5.eat plenty of fruits and vegetables

Question 109

The nurse is seeing a pregnant client who reports having constipation. The nurse should recommend which of the following interventions?
1. avoiding coffee and high-fat foods
2. decreasing intake of whole-grain breads and cereals
3. drinking at least eight 8-oz glasses of liquid daily
4. eating small frequent meals and eliminate liquids immediately after meals

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 109

3.drinking at least eight 8-oz glasses of liquid daily

Question 110

A client is asking the nurse about exercise during pregnancy. Which recommendations are true regarding exercise? Select all that apply.
1. pregnant clients should not exercise during their pregnancy as there is a greater risk to harm the fetus than benefit the client and fetus from exercise
2. those who are pregnant should be under the care of a health care provider who can monitor the progress of the pregnancy
3. supine positions are preferred for pregnant clients during exercise
4. clients who habitually engaged in vigorous-intensity aerobic activity before pregnancy can continue these activities during pregnancy and the postpartum period
5. pregnant clients should do at least 150 minutes of moderate-intensity aerobic activity a week during pregnancy and the postpartum period

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 110

2.those who are pregnant should be under the care of a health care provider who can monitor the progress of the pregnancy
4.clients who habitually engaged in vigorous-intensity aerobic acitivity before pregnancy can continue these activities during pregnancy and the postpartum period
5.pregnant clietns should do at least 150 minutes of moderate-intensity aerobic activity a week during pregnancy and the postpartum period

Question 111

Despite eating small, frequent meals as suggested, a pregnant client reports continued nausea and vomiting. What additional suggestion should the nurse make?
1. “Drink green tea with each meal.”
2. “Keep hard candy available.”
3. “Increase fiber intake.”
4. “Eat dry crackers before getting out of bed.”

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 111

4.”Eat dry crackers before getting out of bed.”

Question 112

Fill in the blank:

Most pregnant women need a total of ________ to 2800 cal/day. Enter the correct number ONLY.

Ch. 12 (Healthy Eating for Healthy Babies)

Answer 112

1800

Question 113

A new parent is asking for ways to help their child develop healthy eating habits. Which of the following is a recommendation for creating a positive eating environment?
1. toys, books, and/or screens should be removed from the table
2. have toddlers eat with utensils
3. have the child eat alone
4. provide frequent snacks so that the child is not hungry

Ch. 13 (Nutrition for Infants, Children, & Adolescents)

Answer 113

1.toys, books, and/or screens should be removed from the table

Question 114

The nurse is seeing 12 year old regarding concerns about eating and growth. The nurse is correct to inform the client that he should be having how much calcium daily?
1. 500mg
2. 2700mg
3. 1300mg
4. 1000mg

Answer 114

3.1300mg

Question 115

Parental support for a healthier lifestyle is vital to children. Parents also recognize that setting a good example for their children is important. Why do some parents who are overweight feel they cannot set a good example in diet and nutrition for their children?
1. they feel their children do not listen to them
2. they feel their children eat fast food too often
3. they feel they cannot practice what they preach
4. they feel their children are not motivated

Answer 115

3.they feel they cannot practice what they preach

Question 116

Which of the following would be true of the total calorie needs of a four-year-old girl and a six-year-old girl?
1. the six-year-old needs more total calories
2. the four-year-old needs more total calories
3. the six-year-old needs more calories per kilogram of body weight
4. they need the same amount of calories

Answer 116

1.the six-year-old needs more total calories

Question 117

Which of the following statements is MOST likely to be true?
1. all overweight and obese teenagers become obese adults
2. the prevalence of overweight and obesity has been increasing in the United States for 4 decades
3. 50% of children and adolescents are overweight or obses
4. despite an increase in obesity in youth, chronic conditions have no affected them as much as adults

Answer 117

2.the prevalence of overweight and obesity has been increasing in the United States for 4 decades

Question 118

The nurse is discussing lifestyle modification strategies with a 15-year-old client who is concerned about developing obesity. Which of the following should the nurse recommend?
1. eat directly from the package of foods
2. consume artificially sweetened beverages
3. increase the nutrient density of meals
4. eliminate eating breakfast each day

Answer 118

3.increase the nutrient density of meals

Question 119

The public health nurse is offering information for parents on nutrition for children. Which of the following is an effective strategy for getting a child on the path to healthy eating?
1. have children eat separately from parents
2. offer new foods many times
3. choose how much the child will eat
4. teach the child to take what they will eat and not go back for more

Answer 119

2.offer new foods many times

Question 120

Which of the following is one of the five major sources of calories among 14- to 18-year-olds but not one of the six foods that make up half of empty calories among children and adolescents?
1. chicken
2. whole milk
3. dairy desserts
4. grain desserts

Answer 120

1.chicken

Question 121

The Healthy Eating index-2015 found that one of the reasons overall diet quality for all childhood age and ethnic groups is excessive intake of which of the following?
1. calcium
2. potassium
3. sodium
4. dietary fiber

Answer 121

3.sodium

Question 122

A client is a new birth parent. Which of the following is correct advice about breastfeeding?
1. avoid pumping during growth spurts
2. give water in a bottle when the weather is hot
3. give cow’s milk in a bottle if the infant is weaned before 1 year of age
4. to help maintain milk production, avoid formula

Answer 122

4.to help maintain milk production, avoid formula

Question 123

The nurse knows which of the following is true about preterm infant formula?
1. is used for infants born 34-36 weeks of gestation
2. contains more calories and some nutrients than term formulas
3. contains fewer calories than enriched formula
4. is used at home for the first few months

Answer 123

2.contains more calories and some nutrients than term formulas

Question 124

A client tells the nurse that they do not eat chocolate because they are prone to acne. How should the nurse respond?
1. “That is incorrect, since chocolate decreases acne.”
2. “That might help, since diet causes acne.”
3. “That is not necessary, since diet is not linked to acne.”
4. “That might help, since diet can aggravate acne.”

Answer 124

4.”That might help, since diet can aggravate acne.”

Question 125

The nurse is admitting a 1-year-old child to the pediatric unit with dehydration and flu-like symptoms. The child’s birth parent is concerned about their ability to continue to breastfeed the child. The nurse recognizes this will affect the child’s nutritional status. Which nursing diagnosis would be most appropriate in this situation?
1. risk of altered nutrition: risk of excess fluid volume
2. risk of altered nutrition: interrupted feeding
3. risk of altered nutrition: risk of decreased fluid volume
4. risk of altered nutrition: risk of ineffective feeding

Answer 125

2.risk of altered nutrition: interrupted feeding

Question 126

The nurse is discussing breastfeeding with a new mom. The nurse is correct in telling the new mom that the American Academy of Pediatrics recommends which of the following?
1. formula with breastfeeding for the first 6 months
2. breastfeeding for at least the first 12 months
3. supplemented formula for the first 3 months
4. breastfeeding for 3 months, then switching to solid foods

Answer 126

2.breastfeeding for at least the first 12 months

Question 127

When providing nutritional education to parents, which behaviors in young children will the nurse include that indicate nutrition risks? Select all that apply.
1. children who eat with their family
2. consumption of sugar-sweetened beverages
3. poor appetite
4. well balanced intake from all food groups
5. frequent intake of fast food

Answer 127

2.consumption of sugar-sweetened beverages
3.poor appetite
5.frequent intake of fast food

Question 128

The nurse is seeing a parent with an 11-year-old boy for a well child visit. The parent expresses concern that the child has not grown as tall as the parent expected by this age. How should the nurse respond?
1. “Your son should have started a growth spurt by now.”
2. “Peak growth should finish within the next year.”
3. “Growth should end by 14 years.”
4. “A growth spurt should begin in about one year.”

Answer 128

4.”A growth spurt should begin in about one year.”

Question 129

Which of the following about general growth during adolescence is CORRECT?
1. females stop growing taller before boys do
2. growth spurts in males occur before those in females
3. peak growth of females occurs before that of males
4. height gains occur before weight gains

Answer 129

3.peak growth of females occurs before that of males

Question 130

The nurse recognizes that females in comparison with boys will have which of the following physical differences?
1. require more calories
2. have more bone growth
3. have more muscle mass
4. have more fat tissue

Answer 130

4.have more fat tissue

Question 131

After a child is born, when is growth faster than at any other time in a lifespan?
1. first 12 months
2. toddler years
3. first 6 months
4. adolescence

Answer 131

1.first 12 months

Question 132

When referring to body mass index (BMI), what number is correlated with the start of the obese category?

Answer 132

30

Question 133

An infant’s parents are vegans and would like to raise their children on vegan diets. Which infant formula should the nurse recommend?
1. soy
2. lactose-free
3. preterm with added long-chain fatty acids
4. enriched

Answer 133

1.soy

Question 134

The overweight range for an eight-year-old boy includes BMIs between which of the following?
1. 18-19
2. 28-32
3. 18-20
4. 14-18

Answer 134

3.18-20

Question 135

A study found that normal-weight teenage girls were ____ as likely to attend college as obese female adolescents.
1. five times
2. four times
3. one quarter
4. twice

Answer 135

4.twice

Question 136

A parent is asking the school health nurse how much their son is expected to grow before they reach puberty. What is the correct response from the nurse?
1. “They will gain 2 to 3 pounds per year.”
2. “They will grow 2 to 3 inches per year.”
3. “They will only grow after reaching puberty.”
4. “They will grow 5 inches.”

Answer 136

2.”They will grow 2 to 3 inches per year.”

Question 137

A parent is concerned because their baby spits up a small amount of formula after many feedings. Which of the following should the nurse recommend?
1. “Shorten the feeding time.”
2. “Invert the infant to burp them.”
3. “Switch to an atireflux formula.”
4. “Burp the infant more often.”

Answer 137

4.”Burp the infant more often.”

Question 138

A baby is 7 months old and can sit without being supported, puts food between their jaws, and eats mashed food from a spoon. Their development for their age would be considered:
1. slightly ahead
2. appropriate
3. behind
4. months ahead

Answer 138

2.appropriate

Question 139

To help infants older than 6 months of age obtain adequate iron, which of the following types of meat would be best?
1. cold cuts
2. red meats
3. hot dogs
4. poultry

Answer 139

2.red meats

Question 140

The nurse is seeing a client with their infant for a well baby visit. The client breastfeeds exclusively. The nurse correctly informs the client that the child should not receive what supplement until 6 months of age?
1. iron
2. vitamin K
3. fluoride
4. vitamin D

Answer 140

3.fluoride

Question 141

Which of the following is a recommended healthy behavior that may help to prevent excessive weight gain?
1. decrease screen time to 3 hours a day
2. exercise at least 30 minutes a day
3. eat breakfast every day
4. consume sports drinks with any type of exercise

Answer 141

3.eat breakfast every day