ATI NUTRITION TESTBANK WITH EXPLANATIONS

ATI NUTRITION TESTBANK WITH EXPLANATIONS

 A nurse is caring for a client who has diverticulitis and a new prescription for a low-fiber diet. Which of the following food items should the nurse remove from the client's meal tray?

A. Canned Fruit

B. White Bread

C. Broiled Hamburger

D. Coleslaw Answer: D. Coleslaw

Coleslaw contains raw cabbage, which is high in fiber. Clients who are following a low-fiber diet should avoid most raw vegetables

A nurse is completing dietary teaching with a client who has heart failure and is prescribed a 2 g sodium diet. Which of the following statements by the client indicates an understanding of the teaching?

A. I should use salt sparingly while cooking

B. I can have yogurt as a dessert

C. I should use baking soda when I bake

D. I should use canned vegetables instead of frozen    Answer: B. I can have yogurt as a dessert

The client understands the teaching when he selects yogurt as a dessert. Yogurt is low in fat and sodium and is a good source of calcium and protein

A nurse is planning an in-service training session about various dietary practices. Which of the following pieces of information should the nurse include in the teaching?

A. Ovo-vegetarian diets excludes eggs

B. Kosher diets have restrictions regarding how the food must be prepared

C. Macrobiotic diets are plant-based and exclude all animals and seafood

D. Flexitarian diets exclude the consumption of dairy products      Answer: B. Kosher diets have restrictions regarding how the food must be prepared

Kosher diets are guided by a set of laws regarding the processing, preparation, and eating of food

A nurse is teaching about a low-cholesterol diet to a client who had a MI. Which of the following meal selections by the client indicates an understanding of the teaching?

A. Chicken breast and corn on the cob

B. Shrimp and rice

C. Cheese omelet and turkey bacon

D. Liver and onions        Answer: A. Chicken breast and corn on the cob

A nurse is caring for a client from the Middle East who has celiac disease. Which of the following actions should the nurse perform regarding the client's diet?

A. Provide foods prepared according to kosher dietary law

B. Ask the kitchen to prepare grits to meet the client's dietary need for grains

C. Determined the client's dietary preferences

D. Prepare a diet tray that includes vegetable and barley soup      Answer: C. Determine the client's dietary preferences

While generalizations are often made regarding the traditional eating practices of clients based on their cultural backgrounds, individual food choices can deviate from these generalizations.

A nurse is reviewing the laboratory reports of a client who is receiving enteral feedings. Which of the following values indicates a complication of enteral feeding that the nurse should report to the provider?

A. Sodium 143 mEq/L

B. Potassium 4.2 mEq/L

C. BUN 25 mg/dL

D. Glucose   Answer: C. BUN 25 mg/dL

BUN level 25 is above the expected reference range of 10 to 20 and indicates dehydration, which is a complication of enteral feedings.

A nurse is educating a client who is at 10 weeks gestation and reports frequent nausea and vomiting. Which of the following statements should the nurse include in the teaching?

A. "You should eat foods served at warm temperatures:

B. "You should brush your teeth right after you eat"

C. YOu should try to eat sweet foods when you feel nauseated

D. You should eat dry foods that are high in carbohydrates when you wake up Answer: D "You should eat dry foods that are high in carbohydrates when you wake up"

The nurse should instruct the client to eat foods that are high in carbohydrates such as dry toast or crackers upon waking or when nausea occurs

The nurse should identify that chicken breast is low in cholesterol and all vegetables, including corn, are cholesterol-free; therefore, this food selection by the client indicates an understanding of the teaching.

A nurse is planning care for a client who has anorexia and nausea due to cancer treatment. Which of the following interventions should the nurse include?

A. Serve foods at warm or hot temperatures

B. Offer the client low-density

C. Make sure the client lies supine after meals

D. Limit drinking liquids with food   Answer: D. Limit drinking liquids with food

Drinking beverages with food leads to early satiety and bloating, which results in the client consuming fewer calories