Ch. 47 Nutrition MNL Quiz
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38 terms
Terms | Definitions |
|---|---|
 The nurse understands that children: | Learn eating habits from their parents. |
| When counseling the client about nutrition and weight control, the nurse understands that: (Select all that apply.) | The BMI is an indicator of a person's healthy weight. IBW is the optimal weight recommended for optimal health. Maintaining a healthy body weight requires a balance between expenditure of energy and intake of nutrients. |
| The nurse calculates basal metabolic rate (BMR) using the measurements of: | Weight in kilograms and height in meters2 |
| The nurse who is caring for a newly diagnosed diabetic teaches the client about nutrition by including: (Select all that apply.) | Allowed and excluded foods. Family or significant others. Information provided by the dietitian. |
| The nurse who is talking with the parents of an adolescent with anorexia nervosa about diet includes the priority teaching points of: | Providing information about ways to increase calorie intake |
| The nurse, when planning a client's care, recognizes that the body's most essential nutrient is: | Water. |
| The nurse explains that carbohydrates are: | Supplied by plants and animals. |
| After administering a tube feeding, the nurse documents: (Select all that apply.) | Amount of feeding. Type of feeding. Client response. (The nurse documents residual before administering the feeding, not after the feeding.) |
| When calculating a client's energy balance, the nurse: | Compares energy intake with energy output. |
| When describing the amount of energy that nutrients of foods supply to the body, the nurse includes which of the following units of measure? (Select all that apply.) | Calorie kilocalorie Kcal kJ |
| The nurse reviews the client's medications, knowing they could impact the client's choice of food: | Taste. |
| Using the box shown and based on risk factors, the nurse identifies the client at risk for overnutrition as: (Select all that apply.) | The client with reduced mobility. The college-aged young adult who eats out on a daily basis. The menopausal woman. |
| The nurse explains that delayed wound healing, generalized weakness, and prolonged length of hospitalization are associated with: | Undernutrition. |
| The nurse who is determining the recommended daily allowances (RDAs) and adequate intakes (AIs) for various foods must consider: | Age and gender. |
| The nurse is teaching older adults how to eat a healthy diet. Based on the figure shown, rank the following foods from the least number of servings recommended to the greatest number of servings recommended. | 1) Butter 2) Skim milk 3) Vegetables 4) Waffles |
| The nurse who is teaching a class on nutrition includes the USDA dietary guideline for Americans, which includes: | Consuming less than 2,300 mg of sodium per day. |
| The nurse incorporates the nutrition screening initiative (NSI) tool for a complete nutritional picture of the client into the: (Select all that apply.) | Nursing history. Diet history. |
| The nurse recognizes that carbohydrates are digested primarily by the enzyme: | Ptyalin. |
| While teaching a weight management class, the nurse explains the importance of fiber in the diet for health and weight management. At the end of the class, the nurse determines that further teaching is needed when a class member responds: | "Fiber is a complex carbohydrate that takes a long time to digest, so a person will experience a decreased appetite." (Fiber is a complex carbohydrate that cannot be digested) |
| The nurse measures residual stomach contents before administering the next feeding in order to: | Evaluate absorption of the last feeding. |
| Using the figure shown, the nurse determines how far to insert the nasogastric tube based on: | The distance from the tip of the client's nose to the tip of the earlobe and then from the earlobe to the tip of the xiphoid. |
| The nurse will ask the client to drink and swallow when: | Noting that the NG tube reaches the oropharynx |
| The nurse is caring for a client with a nasogastric tube in place for enteral feedings. The nurse can safely delegate to the unlicensed assistive personnel (UAP): | Documenting fluid volumes infused on the intake and output record. |
| When teaching the client about food labels, the nurse explains the need to limit intake in the area of: (Select all that apply.) | Trans-fat. Sodium. |
| The nurse determines that the average percentage daily values (% DV) indicated on food labels must be modified for the client, an active 22-year-old athlete, because: | The client's caloric requirements are likely higher than the guideline values |
| The nurse determines that the client with anorexia nervosa has achieved the goal of care when finding that the: | Client has gained weight. |
| The nurse determines if a client is following a healthier diet by evaluating: | Week-long food logs. |
| When caring for a client with a new onset (48 hours) of a right-sided CVA, the nurse appropriately chooses the nursing diagnoses of: (Select all that apply.) | Risk for Imbalanced Nutrition: Less Than Body Requirements. Risk for Constipation. |
| The nurse asks the client to take a deep breath and to hold it when: | Removing a NG tube. |
| The nurse who is caring for an older adult plans the client's diet based on an awareness that: | Fiber intake helps reduce the incidence of constipation. |
| The nurse encourages the older adult to eat three or more servings per day of: (Select all that apply.) | Bright-colored vegetables. Whole, enriched, and fortified grains and cereals. Water and liquids. |
| When the nurse discusses macronutrients, the nurse includes: | Carbohydrates, fats, and protein. |
| The nurse provides examples of food sources for nutrients listed on the food label in order to encourage the client to consume higher quantities of: (Select all that apply.) | Vitamin A Iron Calcium |
| The nurse provides teaching on low-sodium diets to the client and family and determines that further teaching is needed when: | The client and family report eating bacon only two times a week. |
| The diabetic client reports diminished appetite. An appropriate nursing intervention for this client is: (Select all that apply.) | Select small portions. Provide foods the client is familiar with Encourage oral hygiene before meals. (Smells may have a negative impact on appetite) |
| The nurse incorporates the nutrition screening initiative (NSI) tool for a complete nutritional picture of the client into the: (Select all that apply.) | Nursing history. Diet history |
| The nurse calculates that a BMI in the range of 25 and 27 kg/m2: | Is associated with increased risk of diabetes, hypertension, and cardiovascular disease |
| The nurse anticipates that the client will refuse bacon as a breakfast choice when learning that the client's ethnic background is: (Select all that apply.) | Arab heritage Jewish heritage |
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