Question: Which statement made by an adult patient demonstrates an understanding of healthy nutrition teaching?

A. I need to stop eating red meat.
B. I will increase the servings of fruit juice to four a day.
C. I will make sure that I eat a balanced diet and exercise regularly.
D. I will not eat so many dark green vegetables and eat more yellow vegetables.

Answer: C. I will make sure that I eat a balanced diet and exercise regularly.

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Question: The nurse teaches a patient who has had surgery to increase which nutrient to help with tissue repair?

A. Fat
B. Protein
C. Vitamin
D. Carbohydrate

Answer: B. Protein

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Question: The nurse is caring for a patient experiencing dysphagia. Which interventions help decrease the risk of aspiration during feeding? (Select all that apply.)

A. Sit the patient upright in a chair.
B. Give liquids at the end of the meal.
C. Place food on the strong side of the mouth.
D. Provide thin foods to make it easier to swallow.
E. Feed the patient slowly, allowing time to chew and swallow.
F. Encourage the patient to lie down to rest for 30 minutes after eating.

Answer: A. Sit the patient upright in a chair.
C. Place food on the strong side of the mouth.
E. Feed the patient slowly, allowing time to chew and swallow.

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Question: The nurse suspects that the patient receiving parenteral nutrition (PN) through a central venous catheter (CVC) has an air embolus. What action does the nurse need to take first?

A. Raise the head of the bed to 90 degrees
B. Turn patient to left lateral decubitus position
C. Notify health care provider immediately
D. Have the patient perform the Valsalva maneuver

Answer: B. Turn patient to left lateral decubitus position

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Question: The acceptable macronutrient distribution range for carbohydrates is
a. 20-30% of cal
b. 45-65% of cal
c. 10-25% of cal
d. 30-45% of cal

Answer: b. 45-65% of cal

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Question: Which action is initially taken by the nurse to verify the correct position of a newly placed small-bore feeding tube?

A. Placing an order for x-ray film examination to check the position
B. Confirming the distal mark on the feeding tube after taping
C. Testing the pH of the gastric contents and observing the color
D. Auscultating over the gastric area as air is injected into the tube

Answer: A Placing an order for x-ray film examination to check position

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Question: The catheter of the patient receiving parenteral nutrition (PN) becomes occluded. Place the steps for caring for the occluded catheter in the order in which the nurse would perform them.

A. Attempt to aspirate a clot.
B. Temporarily stop the infusion.
C. Flush the line with saline or heparin.
D. Use a thrombolytic agent if ordered or per protocol.

Answer: B, C, A, D
B. Temporarily stop the infusion.
C. Flush the line with saline or heparin.
A. Attempt to aspirate a clot.
D. Use a thrombolytic agent if ordered or per protocol.

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Question: Which correctly defines the total fiber adequate intake?

a. 25 g/day for women and 38 g/day for men
b. 10 g/day for women and 15 g/day for men
c. 30 g/day for women and 35 g/day for men
d. 28 g/day for women and 33 g/day for men

Answer: a. 25 g/day for women and 38 g/day for men

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Question: Based on the knowledge of peptic ulcer disease (PUD), the nurse anticipates the presence of which bacteria when reviewing the laboratory data for a patient suspected of having PUD?

A.Micrococcus
B.Staphylococcus
C.Corynebacterium
D.Helicobacter pylori

Answer: D. Helicobacter pylori

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Question: AMDR (acceptable macronutrient distribution range) for fats is

a. 20-30% of cal
b. 45-65% of cal
c.35-45% of cal
d. 20-35% of cal

Answer: d. 20-35% of cal

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Question: AMDR (acceptable macronutrient distribution range) for protein is

a. 10-35% of cal
b.20-35% of cal
c. 15-25% of cal
d. 35-45% of cal

Answer: a. 10-35% of cal

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Question: The nurse is assessing a patient receiving enteral feedings via a small-bore nasogastric tube. Which assessment findings need a further intervention?

A. Gastric pH of 4.0 during placement check
B. Weight gain of 1 pound over the course of a week
C. Active bowel sounds in the four abdominal quadrants
D. Gastric residual aspirate of 350 mL for the second consecutive time

Answer: D. Gastric residual aspirate of 350 mL for the second consecutive time

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Question: The home care nurse is seeing the following patients. Which patient is at greatest risk for experiencing inadequate nutrition?

A. A 55-year-old obese man recently diagnosed with diabetes mellitus
B. A recently widowed 76-year-old woman recovering from a mild stroke
C. A 22-year-old mother with a 3-year-old toddler who had tonsillectomy surgery
D. A 46-year-old man recovering at home following coronary artery bypass surgery

Answer: B. A recently widowed 76-year-old woman recovering from a mild stroke

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Question: What are the water-soluble vitamins?

Answer: C and B-complex

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Question: Which statement made by a patient of a 2-month-old infant requires further education?

A. I'll continue to use a formula for the baby until he is a least a year old.
B. I'll make sure that I purchase iron-fortified formula.
C. I'll start feeding the baby cereal at 4 months.
D. I'm going to an alternate formula with whole milk starting next month.

Answer: D. I'm going to an alternate formula with whole milk starting next month.

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Question: What are the fat-soluble vitamins?

Answer: D, E, K, A

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Question: The nurse is checking the feeding tube placement. Place the steps in the proper sequence.

A. Draw 5-10 mL gastric aspirated into a syringe.
B. Flush tube with 30 mL air.
C. Mix aspirate in syringe and place in a medicine cup.
D. Observe the color of gastric aspirate.
E. Perform hand hygiene and put on clean gloves
F. Dip pH strip into gastric aspirate.
G. Compare strip with the color chart from the manufacturer.

Answer: E, B, A, D, C, F, G
E. Perform hand hygiene and put on clean gloves
B. Flush tube with 30 mL air.
A. Draw 5-10 mL gastric aspirated into a syringe.
D. Observe the color of gastric aspirate
F. Dip pH strip into gastric aspirate.
G. Compare strip with the color chart from the manufacturer.

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Question: Which vitamin aids in iron absorption?

a. vitamin B
b. vitamin C
c. vitamin E
d. vitamin D

Answer: vitamin C

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Question: The nurse is teaching a program on healthy nutrition at the senior community center. Which points should be included in the program for older adults? (Select all that apply.)
A. Avoid grapefruit and grapefruit juice, which impair drug absorption.
B. Increase the amount of carbohydrates for energy.
C. Take a multivitamin that includes vitamin D for bone health.
D. Cheese and eggs are good sources of protein.
E. Limit fluids to decrease the risk of edema.

Answer: A. Avoid grapefruit and grapefruit juice, which impair drug absorption.
C. Take a multivitamin that includes vitamin D for bone health.
D. Cheese and eggs are good sources of protein.

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Question: Vegan diets can lack which vitamin, due to not naturally occurring in plants?

Answer: B12

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Question: The nurse sees the nursing assistive personnel (NAP) perform the following for a patient receiving continuous enteral feedings. What intervention does the nurse need to address immediately with the NAP? The NAP:

A. Fastens the tube to the gown with tape.
B. Places the patient supine while giving a bath.
C. Performs oral care for the patient.
D. Elevates the head of the bed 45 degrees.

Answer: B. Places the patient supine while giving a bath.

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Question: What are the major actions of Vitamin C?

Answer: Antioxidant, tissue building, absorption

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Question: The patient receiving total parenteral nutrition (TPN) asks the nurse why his blood glucose is being checked since he does not have diabetes. What is the best response by the nurse?

A. TPN can cause hyperglycemia, and it is important to keep your blood glucose level in an acceptable range.
B. The high concentration of dextrose in the TPN can give you diabetes; thus you need to be monitored closely.
C. Monitoring your blood glucose level helps to determine the dose of insulin that you need to absorb the TPN.
D. Checking your blood glucose level regularly helps to determine if the TPN is effective as a nutrition intervention.

Answer: A. TPN can cause hyperglycemia, and it is important to keep your blood glucose level in an acceptable range.

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Question: Major sources of Vitamin A

Answer: orange/yellow fruits and vegetables, fatty fish, dairy

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Question: The nurse is performing blood glucose monitoring for a patient receiving parenteral nutrition. Place the steps of the procedure in the correct sequence.

A. Clean puncture site with an antiseptic solution.
B. Identify patients using two identifiers.
C. Check code on test strip vial.
D. Wick blood drop into the test strip.
E. Gently squeeze fingertip until the drop of blood appears.
F. Assess the area of skin to be used as a puncture site.
G. Read results and document in the medical records.

Answer: F, B, C, A, E, D, G
F. Assess the area of skin to be used as a puncture site.
B. Identify patients using two identifiers.
C. Check code on test strip vial.
A. Clean puncture site with an antiseptic solution.
E. Gently squeeze fingertip until the drop of blood appears.
D. Wick blood drop into the test strip.
G. Read results and document in the medical records.

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Question: Major sources of Vitamin D

Answer: sunlight, fish, fortified dairy products, egg yolk

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Question: Major sources of Vitamin E

Answer: Vegetable oils, grains, nuts, dark green vegetables

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Question: Vitamin C & B complex.

A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid

Answer: A. Water-soluble vitamins

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Question: Inorganic elements that act as catalysts in biochemical reactions.
A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid

Answer: B. Basal metabolic rate

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Question: Major sources of Vitamin K

Answer: Green leafy vegetables, eggs

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Question: The energy needed to maintain life-sustaining activities for a specific period of time at rest.

A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid

Answer: C. Basal metabolic rate

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Question: _____ is used for synthesis of thyroxine, the thyroid hormone that helps regulate metabolism.
a. Iron
b. Sulfur
c. Iodine
d. Phosphorus

Answer: c. Iodine

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Question: Major sources of Potassium

Answer: oranges, dried fruits, tomatoes, avocado, dried peas, meats, broccoli, bananas, dairy products, meats, whole grains

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Question: The simplest form of a protein.

A. Water-soluble vitamins
B. Trace elements
C. Basal metabolic rate
D. Amino acid

Answer: D. Amino acid

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Question: Made up of three fatty acids attached to a glycerol.

A. Triglycerides
B. Nitrogen balance
C. Polyunsaturated fatty acids
D. Resting energy expenditure (REE)

Answer: A. Triglycerides

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Question: What is the minimum daily amount of water intake needed?

Answer: 1500 mL

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Question: Under normal conditions, the AI for adult fluid intake is

a. 2 L/day for men and 1.1 L/day for women
b. 3 L/day for men and 3.5 L/day for women
c. 3 L/day for men and 2.2 L/day for women
d. 2.2 L/day for men and 3 L/day for women

Answer: c. 3 L/day for men and 2.2 L/day for women

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Question: Carbohydrate units.
A. Lipids
B. Nutrient density
C. Saccharides
D. Dispensable amino acids

Answer: C. Saccharides

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Question: A medication that decreases BMR is

a. Epinephrine
b. Levothyroxine
c. Amitriptyline

Answer: c. Amitriptyline

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Question: When calculating % weight change, greater than ____% in 1 week indicates significant weight loss.

a. 2
b. 4
c. 6

Answer: a. 2%

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Question: When calculating a % weight change, greater than ____% in 3 months indicates significant weight loss.

a. 5.5
b. 6.5
c. 7.5

Answer: c. 7.5%

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Question: Overweight is defined as a BMI of ____ to ____.

Answer: 25 to 29.9

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Question: Patient symptoms are projectile vomiting, fever, myalgia, watery diarrhea, and headache. Consumed contaminated fruits and vegetables, salads prepped by an infected person, oysters, and/or contaminated water. Foodborne illness is ____. The onset of 24-48 hours.

a. Listeria
b. E. coli
c. Norovirus
d. Salmonella

Answer: c Norovirus

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Question: Mrs. Nelson is talking with the nurse about the dietary needs of her 23-month-old daughter, Laura. Which of the following responses by the nurse would be appropriate?

A. "Use skim milk to cut down on the fat in Laura's diet."
B. "Laura should be drinking at least1 quart of milk per day."
C. "Laura needs less protein in her diet now because she isn't growing as fast."
D. "Laura needs fewer calories in relation to her body weight now than she did as an infant."

Answer: D "Laura needs fewer calories in relation to her body weight now than she did as an infant."

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Question: All of the following patients are at risk for alteration in nutrition except:

A. Patient L, whose weight is 10% above his ideal body weight.
B. Patient J, who is 86 years old, lives alone and has poorly fitting dentures.
C. Patient M, a 17-year-old girl who weighs 90 pounds and frequently complains about her baby fat.
D. Patient K, who has been allowed nothing by mouth (NPO) for 7 days after bowel surgery and is receiving 3000 mL of 10% dextrose per day.

Answer: A. Patient L, whose weight is 10% above his ideal body weight.

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Question: A patient who has been hospitalized after experiencing a heart attack will most likely receive a diet consisting of:

A. Low fat, low sodium, and low carbohydrates
B. Low fat, low sodium, and high carbohydrates
C. Low fat, high protein, and high carbohydrates
D. Liquids for several days, progressing to a soft and then a regular diet

Answer: B. Low fat, low sodium, and high carbohydrates

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Question: Acceptable foods for the Full liquid diet

Answer: liquids from clear liquid diet, all forms of milk, soups, vegetable/fruit juices, eggnog, plain ice cream and sherbet, refined/strained cereal, puddings

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Question: Indications for full liquid diet

Answer: Transition from liquid to soft diets, Post-op, acute gastritis, febrile conditions, intolerance of solid foods

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Question: Contraindications for full liquid diet

Answer: lactose intolerance or hypercholestrolemia

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Question: The slenderized liquid (pureed) diet consists of...

Answer: liquids and foods that are pureed to liquid form

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Question: Indications of slenderized liquid (pureed) diet

Answer: chewing/swallowing difficulty, oral/facial surgery, wired jaws

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Question: Soft (bland, low-fiber) diet consists of...

Answer: whole foods that are low in fiber, lightly seasoned, and easily digested

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Question: Indications of soft (bland, low-fiber) diet

Answer: Transitioning between full liquid and regular diets, acute infections, chewing difficulties, GI disorders

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Question: The mechanical soft diet consists of...

Answer: Foods that require minimal chewing before swallowing (ground meats, canned fruits, softly cooked vegetables)

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Question: Indications of mechanical soft diet

Answer: limited chewing ability, dysphagia, poorly fitting dentures, clients who are edentulous (without teeth), surgery to head, neck, or mouth; stricures of the intestinal tract

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Question: What is the dysphagia diet used for?

Answer: prescribed when swallowing is impaired, such as following a stroke

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Question: Signs of dysphagia

Answer: drooling, pocketing food, choking, gagging

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Question: What are the 3 levels of solid textures of food used in the dysphagia diet? Provide examples of each

Answer: Level 1: pureed- pureed fruits, veg, meats, soups, scrambled eggs, pudding, custard, applesauce
Level 2: mechanically altered- ground meat with gravy, chicken or tuna salad, moistened pancakes and syrup, poached eggs, soft canned or cooked fruit
Level 3: advanced- moist foods such as soups, rice, stuffing, tender meats or casseroles, breads that are not crusty

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Question: What are the 4 levels or liquid consistencies in the dysphagia diet? Provide examples of each

Answer: 1. Thin: clear juices, froyo, ice seam, milk, soda, broth
2. Necar-like: thicker than water but can sip through a straw; consistency of heavy syrup. ex) nectars, cream soups, buttermilk and thin milkshakes
3. Honey-like: pourable and thickened, can be eating with a spoon but not sipped through a straw. ex) honey, tomato sauce, yogurt
4. Spoon-thick: maintain shape and eaten with a spoon. ex) pudding, custard, hot cereals

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Question: Indications for the Regular diet (normal or house diet)

Answer: For clients who do not need dietary restrictions

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Question: Examples of "honey-like" liquid consistencies

Answer: Honey, tomato sauce, yogurt

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Question: Examples of "spoon-thick" liquid consistencies

Answer: pudding, custard, hot cereals

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Question: Examples of "nectar-like" liquid consistencies

Answer: nectars, cream soups, buttermilk, thin milkshakes

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Question: This form of nutrition administration is used when a client cannot consume adequate nutrients and calories orally, but maintains a PARTIALLY functional GI system.

Answer: Enteral Nutrition (EN)

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Question: 2 reasons enteral nutrition might be administered

Answer: Medical condition (burns, trauma, radiation therapy, demo, liver/renal dysfunction, infection, inflammatory bowel disease) or when a client is neuromuscular impaired and cannot chew or swallow food

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Question: What does enteral nutrition consist of?

Answer: commercial formula administered by a tube into the stomach or small intestine

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Question: What is gavage feeding for an infant used for?

Answer: AKA EN feeding- for and infant who is too weak for sucking, unable to swallow, and lacks a gag reflex

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Question: What are the two general enteral feeding routes?

Answer: Nasoenteric tubes and Ostomies

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Question: In this enteral feeding method, the formula is administered at a CONTINUOUS rate over a 12- to 24-hr period.

a. Cyclic feeding
b. Intermittent tube feeding
c. Continuous infusion method
d. Bolus feeding

Answer: c. Continuous infusion method

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Question: This enteral feeding delivery method is recommended for critically ill clients, because of its association with smaller residual volumes and lower risk or aspiration and diarrhea.
a. Intermittent tube feeding
b. Bolus feeding
c. Cyclic feeding
d. Continuous infusion method

Answer: d. Continuous infusion method

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Question: When using the continuous infusion method of enteral feeding, residual volumes should be measured every _______

a. 2-4 hr
b. 4-6 hr
c. 6-8 hr

Answer: b. 4-6 hr

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Question: In the continuous infusion method of enteral feeding, the feeding tubes should be flushed with water every ___ hr.
a. 1
b. 4
c. 8

Answer: b. 4 hr

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Question: For this method in enteral feeding, formula is administered at a CONTINUOUS rate over an 8- to 12-hr time period, often during SLEEPING hours.
a. Bolus feeding
b. Cyclic feeding
c. Continuous infusion
d. Intermittent tube feeding

Answer: b. Cyclic feeding

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Question: This EN delivery method is often used for NONcritical clients, home tube feedings, and clients in rehab. It mostly resembles a NORMAL patter of nutrient intake.

Answer: Intermittent tube feeding

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Question: This EN feeding method administers a LARGE volume of formula (700mL max, usual 250-500mL) over a SHORT period of time, usually in 15-30min, 4-6x daily
a. Bolus feeding
b. Intermittent tube feeding
c. Cyclic feeding
d. Continuous infusion method

Answer: a. Bolus feeding

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Question: Contraindication for bolus feedings in EN

Answer: tube placed into the jejunum or duodenum.

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Question: What is the temperature of feeding solution when administering EN feedings?

Answer: Room temp

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Question: What are some gastrointestinal complications that can result from EN feedings?

Answer: GI complications- constipation, diarrhea, cramping, pain, abdominal distention, dumping syndrome, nausea, vomiting

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Question: What are some mechanical complications that can result from EN feedings?

Answer: Tube misplacement/dislodgment, aspiration, irritation and leakage at the insertion site, irritation of the nose/esophagus/mucosa, clogging of the feeding tube

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Question: What are some metabolic complications that can result from EN feedings?

Answer: Dehydration, hyperglycemia, electrolyte imbalances, fluid overload, refeeding syndrome, rapid weight gain

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Question: To avoid food poisoning in EN, replace the feeding bag, administration tubing, and any equipment used to mix the formula ever ____ hr.

Answer: 24

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Question: To avoid food poisoning in EN, fill generic bags with only ____ hr worth of formula.

Answer: 4

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Question: What does TPN stand for?

Answer: Total Parenteral Nutrition

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Question: What does PPN stand for?

Answer: Peripheral Parenteral nutrition

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Question: What are 2 reasons parenteral nutrition would be used?

Answer: 1. clients GI tract is not functioning
2. client cannot physically/psychologically consume sufficient nutrients orally/enterally

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Question: A client's caloric needs are very high and anticipated duration of therapy is greater than 7 days. Which PN would be administered, TPN or PPN?

Answer: TPN

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Question: TPN can only be administered in a ________

Answer: central vein

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Question: TPN is used when the solution to be administered is _____, meaning it is composed of >10% dextrose.
a. isotonic
b. hypertonic
c. hypotonic

Answer: b. hypertonic

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Question: Peripheral PN is administered into a ______, resulting in a limited nutritional value

Answer: Peripheral vein

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Question: A client requires short-term nutritional support with fewer calories per day. What PN should be administered, TPN or PPN?

Answer: PPN

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Question: PN IV lipids are contraindicated for clients who are allergic to _____, ______, and ______.

Answer: soybean oil, eggs, safflower oil

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Question: PN IV lipids are contraindicated for clients who have these 2 diseases.

Answer: hyperlipidemia, severe hepatic disease

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Question: PN protein solutions are available in concentrations of ___ to ___%.

Answer: 3.5% to 15%

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Question: What two medications can be added to PN solution by pharmacy services?

Answer: insulin and heparin

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Question: Why would insulin be added to a patient's PN solution?

Answer: To reduce the potential of hyperglycemia

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Question: Why would heparin be added to a patient's PN solution?

Answer: To prevent fibrin buildup on the catheter tip

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Question: What are 3 desired therapeutic outcomes of PN?

Answer: -improved nutritional status
-weight maintenance/gain
-positive nitrogen balance

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Question: What is the expected reference range of albumin levels?

Answer: 3.5 to 5.0 g/dL

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Question: What is the expected reference range of pre albumin levels?

Answer: 15 to 36 mg/dL

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Question: Change the PN tubing and bag every _____ hr or per facility protocol

Answer: 24hr

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Question: To avoid hypoglycemia, an IV of dextrose ___ to ___% in water is administered if the PN solution is unavailable.

Answer: 10% to 20%

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Question: A nurse is developing a teaching plan for a client taking insulin? Which of the following foods should the client carry with him as a minor snack to help treat hypoglycemia?

A. Crackers
B. Almonds
C. White Chocolate
D. Life Saver

Answer: D. Life saver

Although chocolate does contain sugar, it also provides a substantial amount of fat that can delay the absorption of sugar. The best choices for treating hypoglycemia are absorbable pure sugars including soft drinks, fruit juices, or lifesavers. Almonds and crackers do not contain simple sugars

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Question: A nurse is educating a prediabetic client about the Mediterranean diet. Which of the following statements indicates that the teaching was successful?

A. "On this diet, I can consume wine instead of beer with no limits"
B. "I can still eat pizza each day because of the cheese, meat, and vegetables for my toppings"
C. "With this diet, a 12 oz steak is still a viable dinner option"
D. "This diet will likely minimize my waistline"

Answer: D. "This diet will likely minimize my waistline"

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Question: A client expresses an understanding of seasoning food when he states (Select all that apply).

A. "The preferences for salty taste eventually will decrease"
B. "Salt substitutes replace sodium with potassium or calcium"
C. "Reducing sodium intake will lower my blood pressure"
D. "I should always prepare food from scratch"
E. "Sea salt is better for you than table salt"

Answer: A. "The preferences for salty taste eventually will decrease" C. "Reducing sodium intake will lower my blood pressure"

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Question: A client with Diabetes Mellitus states, "I cannot eat big meals; I prefer to snack throughout the day." The nurse should carefully explain that:

A. Regulated food intake is basic to controlling blood glucose levels.
B. Salt and sugar restriction is the main concern.
C. Small, frequent meals are better for digestion.
D. Large meals can contribute to a weight problem.

Answer: A. Regulated food intake is basic to controlling blood glucose levels.

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Question: The healthcare provider is teaching a client diagnosed with Celiac disease about the disease process. Which of the following statements made by the client would indicate a correct understanding of the teaching?

A. "I'm glad that I can still eat bread made with rye flour"
B. "I have an allergy to the proteins that are found in wheat"
C. "My immune system reacts to gluten and damages my gut"
D. "The bacteria in my gut are not able to ferment the gluten"

Answer: C. "My immune system reacts to gluten and damages my gut"

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Question: Which of the following are likely to increase your chances of getting chronic kidney disease?

A. Ethnicity
B. Genetics
C. Mental Status
D. Access to Healthcare

Answer: A. Ethnicity
B. Genetics
D. Access to Healthcare

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Question: Which foods are included in a Lacto-Ovo vegetarian diet?

A. Eggs, Milk, Honey, Plant food
B. Eggs, Milk, Plant food
C. Eggs, Honey, Plant food
D. Honey, Plant food

Answer: A. Eggs, Milk, Honey, Plant food

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Question: Which of the following are functions of the kidneys? (Select all that apply)

A. Secretion of renin
B. Secretion of aldosterone
C. Excretion of nitrogenous waste
D. Secretion of erythropoietin

Answer: A. Secretion of renin
C. Excretion of nitrogenous waste
D. Secretion of erythropoietin

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Question: Which of the following is an appropriate lunch for a patient on a level 1 dysphagia diet?

A. Pureed meatloaf, pureed broccoli, and chocolate pudding
B. PB and J sandwich on white bread, applesauce, cooked carrots, and tea with honey
C. Chicken salad, a fruit cup, and a thin chocolate milkshake
D. Tomato soup with a turkey sandwich, orange, and brownies without nuts

Answer: The correct answer is A. A level 1 dysphagia diet requires all of the food to be pureed.

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Question: A nurse is conducting teaching with a client regarding nutrition therapy for gastroparesis. Does the nurse know the teaching is successful when the client states that the following are ways to increase nutrition? (Select 3 that apply.)

a. Lay down for 1 to 2 hours after eating
b. Chew foods thoroughly
c. Control blood glucose levels for all patients not just those with diabetes
d. Consume fats in liquids if fat in solids is not tolerated
e. Consume smaller, more frequent meals
f. Be sure to eat only 3 large meals a day with no snacks in between

Answer: b. Chew foods thoroughly
d. Consume fats in liquids if fat in solids is not tolerated
e. Consume smaller, more frequent meals

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Question: When recommending a healthy after school snack, the nurse should suggest which of the following? Select all that apply.

A. Low-fat yogurt topped with fresh fruit
B. Peanut butter and jelly on white bread
C. Apple slices with cottage cheese
D. Air-popped popcorn
E. Graham crackers with chocolate hazelnut spread

Answer: A. Low-fat yogurt topped with fresh fruit
C. Apple slices with cottage cheese
D. Air-popped popcorn

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Question: The nurse knows that children who are overweight or obese are at risk for developing what comorbidities? Select all that apply.

A. Type I diabetes
B. Coronary artery disease
C. Hypertension
D. Chronic obstructive pulmonary disease (COPD)
E. Gastroesophageal reflux disease (GERD)

Answer: B. Coronary artery disease
C. Hypertension
E. Gastroesophageal reflux disease (GERD)

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Question: 1) Darius has a son who is 30 and is curious if type 2 diabetes can affect him. What would be the most appropriate response?

a) "diabetes runs in families; he can expect to have it when he is older"
b) "diabetes runs in the family, but is a preventable disease with proper nutrition and exercise"
c) "diabetes is not contagious, so he does not have to worry"
d) "he does not have to worry because he is young"

Answer: b) "diabetes runs in the family, but is a preventable disease with proper nutrition and exercise"

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Question: 2) Darius just came out of the nutrition class. which would show that he understood the nutrition class? Select all that apply (select 2)

a) I must limit sodium to 2300 per day
b) I can never eat cake or drink coke again because it contains too many carbohydrates
c) I do not have to watch my carbohydrates because I am taking insulin
d) I cannot drink any alcohol because it can react with my insulin

Answer: a) I must limit sodium to 2300 per day
c) I do not have to watch my carbohydrates because I am taking insulin

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Question: 3)The nurse is educating a client with hypertension who is obese and prediabetic about foods with cardiometabolic benefits. The client lives alone and is not used to cooking. the nurse knows the client understands the teaching when he states which of the following:

a) I will use stick margarine when cooking my vegetables on the stovetop
b) I will continue eating sausage with my breakfast sandwiches for extra protein
c) eating fruits and vegetables will help improve my blood pressure
d) I should not eat nuts because they have large amounts of sodium

Answer: c) eating fruits and vegetables will help improve my blood pressure

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Question: 4) The physician has advised a client to lose 50lbs due to the risk factors associated with his weight. The client does not want to give up his eating and drinking habits. He asks the nurse why it is so important for him to lose weight. The best response is:

a) Your current BMI is too high for your age, you need to lower it to a healthy level
b) Individuals who are overweight are at risk for cardiovascular disease and heart failure
c) If you continue to eat the way you do, you will put yourself at risk for stroke
d) Losing weight will help promote your overall health and decrease the risk for future health problems

Answer: d) Losing weight will help promote your overall health and decrease the risk for future health problems

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Question: 7) A woman in her mid-40's decides to lose weight to improve blood pressure. she starts following a diet reducing sodium, incorporating fruits and vegetables, and eliminating all meat. she lost 30 lbs. last month and feels "more motivated than ever." She presents to the clinic for a wellness checkup and is found to be anemic. What is the best priority nursing intervention?

a) recommend iron pills to improve anemia
b) praise the women for meeting her weight loss goal
c) ask the women what she is eating at home and assess diet
d) diagnose the woman with an eating disorder

Answer: c) ask the women what she is eating at home and assess diet

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Question: 8) An 18-year-old male presents to the hospital with severe pain later attributed to multiple large kidney stones. He is treated with surgery but needs to stay in a post-op recovery unit, and while he is there, he continues to request milk with every meal and every snack. The nurse should first:

a) Allow him to have milk anytime because calcium is good for the healing process
b) advise him to drink less milk to improve his recovery
c) Confront the dietitian and tell them to stop letting him have milk
d) Ignore the situation because this is the dietitian's job, not the nurse's

Answer: b) advise him to drink less milk to improve his recovery

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Question: An 80-year-old male is admitted to the ER after an episode of hyperglycemia. He has been stabilized. His daughter comes to visit him and scolds him for not taking his insulin. What is the priority intervention for the nurse?

A. Instruct the man on how to take insulin properly and send him home.
B. Ask him why he did not take his insulin.
C. Refer him to an assisted living facility.
D. Scold him along with his daughter

Answer: B. Ask him why he did not take his insulin.

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Question: A local nursing home receives a new admission this morning. She has been diagnosed with gastroparesis. The dietitian is unavailable this morning and you, an experienced RN, are instructed to plan meals for her. Which of the following eating patterns is most appropriate?

A. 3 large, well-rounded meals per day.
B. 4 high-fat, high-protein meals per day.
C. Multiple small meals per day
D. Tube feedings.

Answer: C. Multiple small meals per day.

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