*NURSING > QUESTIONS & ANSWERS > Chapter 48--Nutrition, Malnutrition, and Obesity: Nursing Management (All)

Chapter 48--Nutrition, Malnutrition, and Obesity: Nursing Management

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Chapter 48--Nutrition, Malnutrition, and Obesity: Nursing Management MULTIPLE CHOICE 1. The nurse is instructing a client on the types of carbohydrates to include in the diet. The nurse should ... include that the main groups of carbohydrates are: 1. glucose and fructose. 2. monosaccharides and disaccharides. 3. fats and proteins. 4. sucrose and cellulose. PTS: 1 DIF: Apply REF: Carbohydrates 2. The nurse is instructing a client on the purpose of eating indigestible carbohydrates such as fiber. These undigestible carbohydrates are used to: 1. make fat. 2. thin the blood. 3. provide bulk to the stool. 4. help with digestion of meals. PTS: 1 DIF: Apply REF: Carbohydrates 3. A client is diagnosed with a disorder that affects his ability to digest fat. The nurse realizes that the digestion of fat or lipids requires an enzyme called gastric lipase and: 1. bile and insulin. 2. bile and pancreatic lipase. 3. pancreatic lipase and cholesterol. 4. bile and amino acids. PTS: 1 DIF: Analyze REF: Lipids (Fats) 4. A client is diagnosed with a protein deficiency. The nurse realizes this client may have a disorder that is affecting which of the following? 1. Pancreas 2. Gallbladder 3. Small intestines 4. Colon PTS: 1 DIF: Analyze REF: Proteins 5. The nurse, instructing a client on the best way to maintain a healthy diet and proper nutrition, would encourage the client to: 1. eat foods in appropriate portion size and from all the food groups. 2. eat twice as much meats as grains. 3. eat mostly fruits. 4. skip milk products. PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet 6. The nurse is discussing an elderly client’s diet and nutritional status with the hospital dietitian because this client is at risk for: 1. obesity. 2. malnutrition. 3. sodium imbalance. 4. a blood disorder. PTS: 1 DIF: Apply REF: Malnutrition: Etiology 7. The nurse, instructing a group of community members regarding diet and exercise, should instruct healthy adults and children to exercise for: 1. 120 minutes a week. 2. 240 minutes a week. 3. 80 minutes a week. 4. 150 minutes a week. PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet 8. While instructing a client on the body’s nutritional needs, the nurse would include that the majority of calories consumed daily should be supplied from: 1. vitamins. 2. fats. 3. carbohydrates. 4. proteins. PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet 9. A client is instructed to avoid specific foods while prescribed a specific medication because of the potential for cytochrome P450 3A to be blocked, which will affect metabolism. Which of the following foods should the client be instructed to avoid? 1. Apple juice 2. Prune juice 3. Grape juice 4. Grapefruit juice PTS: 1 DIF: Apply REF: Cytochrome P450 10. A client who has completely eliminated fats from the diet should be assessed for a deficiency of: 1. bile. 2. minerals. 3. salt. 4. vitamins A, D, E, and K. PTS: 1 DIF: Analyze REF: Metabolism 11. The nurse should instruct a client who is prescribed warfarin to limit or avoid foods that are: 1. high in proteins. 2. high in sugars. 3. high in vitamin K. 4. low in proteins. PTS: 1 DIF: Apply REF: Warfarin 12. While obtaining the health history, it is important for the nurse to ask the client about the use of herbal products, over-the-counter remedies, and dietary supplements because: 1. they should be stopped during admission to the hospital. 2. they should be increased during a time of illness. 3. these are not important items to talk about and should not be asked about. 4. these products may have potential interactions with medications that are being prescribed. PTS: 1 DIF: Apply REF: Natural Products 13. A client is diagnosed as being obese. The nurse realizes that this client’s body mass index (BMI) is most likely: 1. between 15 and 19. 2. between 20 and 24. 3. between 25 and 29. 4. greater than 30. PTS: 1 DIF: Analyze REF: Box 48-3 BMI Categories 14. A client with a BMI of 30 has set a goal to lose 10% of her current body weight within 6 months. The nurse realizes that the safest level of weight loss for this client would be: 1. 1 to 2 pounds each week. 2. 3 pounds each week. 3. 4 to 5 pounds each week. 4. 6 pounds each week. PTS: 1 DIF: Analyze REF: Obesity: Planning and Implementation 15. While caring for a client with a gastrostomy (GT) tube, it is important for the nurse to: 1. clean it weekly. 2. flush it with water before and after the feeding. 3. change the GT tube daily. 4. not give medications through the tube. PTS: 1 DIF: Apply REF: Gastrostomy Feedings 16. A client, diagnosed with renal failure, is prescribed enteral nutrition. The enteral food product will contain which of the following ? 1. Lower protein content 2. Higher fat content 3. Lower calorie content 4. Lower carbohydrate content PTS: 1 DIF: Apply REF: Table 48-2 Enteral Nutrition Formulary MULTIPLE RESPONSE 1. The nurse is instructing a client on the advantages of following a nutritionally adequate diet. Which of the following should be included in these instructions? (Select all that apply.) 1. Varies during the life cycle 2. Supports key body systems 3. Supports a healthy weight 4. Tastes good 5. Helps prevent chronic disease 6. Is low in carbohydrates and proteins PTS: 1 DIF: Apply REF: Components of a Nutritionally Adequate Diet 2. The nurse is helping a dietitian determine a client’s resting energy expenditure (REE). Which of the following will influence this client’s REE? (Select all that apply.) 1. Age 2. Diet 3. BMI 4. Chronic illnesses 5. Urine output 6. Appetite PTS: 1 DIF: Analyze REF: Metabolic Rate 3. The nurse is concerned that a client with a gastrostomy feeding tube is developing a complication. Which of the following are considered complications associated with this type of feeding tube? (Select all that apply.) 1. Nausea 2. Vomiting 3. Aspiration 4. Abdominal distention 5. Leg cramps 6. Muscle pain PTS: 1 DIF: Analyze REF: Gastrostomy Feedings [Show More]

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