Nutrition Proctored Q&A

1. A nurse is providing dietary teaching to a client who has a new diagnosis of gastroesophageal reflux disease. Which of the following foods or beverages should the nurse recommended to minimize heartburn?  Orange juice  Decaffeinated coffee  Peppermint  Potatoes 2. A nurse is preparing g to teach a group of clients about vitamins and minerals. The nurse should include in the teaching that which of the following minerals is necessary for the transmission of nerve impulses?  Phosphorus  Calcium  Chloride  Zinc 3. A nurse is caring for a client who has a body mass index (BMI) of 30. Four weeks after nutritional counseling, which of the following evaluation findings indicates the plan of care was followed?  BMI of 25  Weight gain of 1.8kg  BMI of 33  Weight loss of 2.7kg 4. A nurse is caring for a client who follows the dietary laws of Orthodox Judaism. Which of the following meal choices should the nurse request for the client?  Turkey and cheese sandwich  Spaghetti with tomato sauce  Pork chop and applesauce  Scrambled eggs and bacon 5. A nurse is a long-term care facility is developing strategies to promote increased food intake for an older adult client. Which of the following interventions should the nurse implement?  Offer sugar substitutes to increase the client’s appetite.  Provide opportunities to eat three large meals per day.  Provide entertainment while the client is eating.  Offer finger foods at mealtime. 6. A nurse is caring for four clients. The nurse should plan to administer total parenteral nutrition for which of the following clients?  A client who is postoperative following a laminectomy and is receiving IV PCA  A client who has dysphagia and does not recognize his family  A client who has COPD and is going home with oxygen  A client who has colon cancer and will undergo a hemicolectomy 7. A nurse is performing a nutritional evaluation for a client who reports paresthesia of the hands and feet. The nurse should identify this manifestation as an indication of which of the following dietary deficiencies?  Iron  Riboflavin  Vitamin C  Vitamin B12 8. A nurse is caring for a client who reports she is having difficulty losing weight. Which of the following responses by the nurse is appropriate?  Eat small portions of the high-calorie foods first.  Set a goal and you will be able to attain it.  It is helpful to self-monitor your eating.  Taste food while cooking to help curb your appetite. 9. A nurse is providing discharge teaching about food choices to a client who has hypokalemia. Which of the following foods should the nurse identify as the best source of potassium?  1 cup grapes  1 cup shredded lettuce  1 cup cooked tomatoes  1 cup apple slices 10. A nurse is providing teaching to an obese client who has gestational diabetes and is at 25 weeks of gestation. Which of the following statements made by the client indicates a need for further teaching?  This does not mean that my baby will have this disease.  This means that I will have diabetes for the rest of my life.  If I feel dizzy, I should drink six ounces of a non-diet soda.  Being obese might be one reason why I developed diabetes. 11. A nurse is planning care for a client who has ascites secondary to liver disease. Which of the following interventions should the nurse include in the plan of care?  Reduce complex carbohydrates to 30% of total calories.  Restrict protein intake to less than 0.8 g/kg/day.  Decrease daily caloric intake by 20%.  Limit sodium to 2000 mg or less per day. 12. A nurse is planning eating strategies with a client who has nausea from equilibrium imbalance. Which of the following strategies should the nurse recommend?  Encourage the client to eat even if nauseated.  Provide low-fat carbohydrates with meals.  Limit fluid intake between meals.  Serve hot foods at mealtime.