D440 Nutrition and Wellness (KJV3)

1. A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions?

• A. Avoid foods high in potassium.
• B. Eat a high protein diet three times a day.
• C. Restrict sodium rich foods and excessive oral fluids.
• D. Follow low carbohydrate diet with low glycemic index foods.

2. The parents of a child with prediabetes report to the nurse that the child wants to join a soccer team. Which action is best for the nurse to implement?

• A. Suggest a less strenuous activity to reduce the risk for dehydration.
• B. Instruct the family about the need to adjust the insulin dose before exercise.
• C. Reassure the parents that increased physical activity reduces the risk for diabetes.
• D. Recommend an increase in caloric intake to avoid excessive weight loss.

3. A client who has migraine headaches wants to decrease the intake of foods high in tyramine to see if that will reduce the occurrence of headaches. Which food should the nurse recommend that the client eliminate?

• A. Chicken.
• B. Whole wheat bread.
• C. Hard salami.
• D. Cherries.

4. The nurse is assessing an older female adult’s nutritional status. Which finding indicates that the client has a nutritional deficiency?

• A. Decreased lean body mass compared to results of 10 years ago.
• B. A hemoglobin (Hgb) of 11.8 g/dL and hematocrit (Hct) of 34%.
• C. Serum-albumin of 3 g/dL and serum transferrin of 180 mg/dL.
• D. Low weight as determined from a height/weight comparison chart.

5. The nurse is reviewing a nutrition plan with a client newly diagnosed with hypertension. Which statement by the client indicates an understanding of the DASH diet?

• A. The consumption of dairy based products should be eliminated from the diet.
• B. The consumption of protein products should come from lean meats, nuts, and dried beans.
• C. The consumption of bread products should be gluten free.
• D. The consumption of fruit and/or vegetables should total between 4 to 6 servings.

6. An overweight male client tells the nurse that he plans to monitor the glycemic index of the foods he eats. Which action should the nurse implement?

• A. Discuss the benefits and limitations of use of the glycemic index.
• B. Advise the client to seek medical supervision before using the glycemic index.
• C. Encourage the client to talk about his reasons for desiring to lose weight.
• D. Affirm the client’s understanding of the purpose of the glycemic index.

7. The home health nurse is visiting an older adult client following hip pinning surgery. Which food choices should the nurse suggest? Select all that apply.

• A. Baked chicken.
• B. Soda crackers.
• C. Scrambled eggs.
• D. Flavored gelatin.
• E. Grilled salmon.

8. The nurse is helping develop a meal plan based on nutritional guidelines for an older adult client. Which statement indicates understanding?

• A. Socioeconomics should not be an issue in planning nutritional meals for older adults.
• B. Dietary needs for older adults over and under age 70 are different.
• C. Age is not a factor in determining dietary needs for older adults.
• D. Nutritional meal planning for older adults should only be planned by a dietitian.

9. A client who is taking an antibiotic develops diarrhea and has several small bruises. Which additional dietary change should the nurse offer?

• A. Reduced cholesterol and fats.
• B. Potassium rich fruits.
• C. Increased proteins rich in iron.
• D. Foods rich in vitamin K.

10. When conducting diet teaching for a client with hypokalemia, which breakfast items should the nurse encourage the client to eat? Select all that apply.

• A. Yogurt.
• B. Eggs.
• C. Cantaloupe.
• D. Whole grain bread.
• E. Orange juice.

11. A high protein diet is prescribed for an adolescent client who is anemic. Which lunch is best for this client?

• A. A hot dog, potato chips, and glass of milk.
• B. An egg salad sandwich, soda, and chocolate cake.
• C. A tuna sandwich, french fries, and a glass of milk.
• D. A cheese sandwich, an apple, and a soda.

12. A client who is receiving antineoplastic chemotherapy has lost 25% of total body weight and is having difficulty eating because of stomatitis. Which diet should the nurse recommend?

• A. High protein soft diet.
• B. Low residue diet.
• C. Pureed regular diet.
• D. Mechanical soft diet.

13. A whey protein fat substitute has been prescribed for a client who is obese. Which client factor is the most important for the nurse to assess?

• A. Motivation for change.
• B. Cholesterol level.
• C. Allergy to dairy products.
• D. Distaste for milk.

14. The nurse is planning a nutritional class for adequate daily intake of water. Which population should drink the most amount of water?

• A. Lactating mothers who are breastfeeding.
• B. Adolescent females who are menstruating.
• C. Older adult clients who are receiving dialysis twice a week.
• D. Clients who are between the ages of 19 to 64-years-old.

15. A medication that causes extreme photosensitivity was recently prescribed for a client. Which foods should the nurse teach the client to increase?

• A. Shellfish and beans.
• B. Eggs and red meats.
• C. Fortified dairy products.
• D. Nuts and whole grains.

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