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Chapter 46: Nutrition
MULTIPLE CHOICE
1. Which meal contains the best sources of dietary fiber?
a. Eggs, bacon, orange juice
b. Salad, whole wheat toast, sliced peach
c. Roast beef, mashed potatoes with gravy, corn, milk
d. Grilled hamburger on a bun, fresh carrot sticks, potato chips
ANS: B
Good dietary sources of fiber include fresh fruits, vegetables, and whole grain foods. There is
little fiber in eggs, bacon, and orange juice and much fat and sugar. Although there is fiber in
the menu of roast beef, mashed potatoes, corn, and milk as well as a hamburger on a bun,
carrot sticks, and potato chips, these are not the best sources of dietary fiber.
DIF: Cognitive Level: Application REF: Page 741 OBJ: 1
TOP: Nursing Process Step: Evaluation
MSC: NCLEX Client Needs Category: Physiological Integrity
NOT: CONCEPT(S): Clinical Judgment; Nutrition
2. A patient who is 8 weeks’ postpartum would like to begin a moderate intensity exercise
program to lose the remaining 20 lb she gained during her pregnancy. Which exercise
regimen will the nurse recommend to accomplish this goal best?
a. Walking 2 miles daily in 1 hour, four times weekly
b. Jogging 4 miles in 20 minutes, three times weekly
c. Walking 4 miles in 1 hour daily
d. Jogging 2 miles in 20 minutes, twice weekly
ANS: C
According to the National Academy of Sciences, a moderate intensity physical activity would
include walking at a rate of 4 to 5 miles/hour four to seven times weekly. Walking 2 miles
daily in 1 hour four times weekly is below a moderate level of activity. Jogging 4 miles in 20
minutes three times weekly and jogging 2 miles in 20 minutes twice weekly is beyond a
moderate level of activity.
DIF: Cognitive Level: Application REF: Page 745 OBJ: N/A
TOP: Nursing Process Step: Implementation
MSC: NCLEX Client Needs Category: Physiological Integrity NOT:
CONCEPT(S): Clinical Judgment; Patient Education
3. Which food is a good source of vitamin A?
a. Sweet potatoes
b. Apples
c. Bananas
d. Whole grain bread
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ANS: A
Vegetables and fruits that are orange (sweet potatoes, cantaloupe, carrots) are concentrated
with carotene and are a good source of vitamin A. Apples are a good source of soluble and
insoluble fiber. Bananas are a good source of fiber, potassium, and vitamin C. Whole grain
bread is a good source of vitamin E and fiber.
DIF: Cognitive Level: ComprehensionREF: Page 743 OBJ: 3
TOP: Nursing Process Step: Assessment
MSC: NCLEX Client Needs Category: Physiological Integrity NOT:
CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion
4. Which dietary fats are cardioprotective?
a. Monounsaturated
b. Polyunsaturated
c. Saturated
d. Trans
ANS: A
Monounsaturated fats decrease low-density lipoprotein (LDL) and increase high-density
lipoprotein (HDL) and are considered to be cardioprotective. Polyunsaturated fats also lower
LDL and raise HDL but are not considered to be cardioprotective. Saturated fats raise both
LDL and HDL and are thought to increase atherosclerotic plaque formation in the arteries.
Trans fats may induce more heart disease than saturated fats because in addition to raising
LDL cholesterol, trans fats decrease HDL cholesterol and increase triglycerides, as well as
another undesirable blood fat, lipoprotein.
DIF: Cognitive Level: Knowledge REF: Page 742 OBJ: 1
TOP: Nursing Process Step: Evaluation
MSC: NCLEX Client Needs Category: Health Promotion and Maintenance
NOT: CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion
5. A patient is receiving continuous tube feedings at 100 mL/hr. At 1400, the nurse determines
that there is 175 mL of residual volume. Which action will the nurse take?
a. Continue the feedings as ordered.
b. Reduce the feeding by 50%.
c. Stop the feeding and notify the health care provider.
d. Aspirate and dispose of the residual and restart the feeding.
ANS: C
When the residual volume of a tube feeding exceeds 100 mL (or the limit set by the health
care provider), the tube feeding is stopped and the residual volume is rechecked within 1
hour. When the residual volume has returned to the limits set by the health care provider, it
is restarted. Because the residual amount already exceeds the recommended amount, the
feeding should not continue. Infusion rate should not be changed without an order from the
health care provider.
DIF: Cognitive Level: Application REF: Page 747 OBJ: 5
TOP: Nursing Process Step: Implementation
MSC: NCLEX Client Needs Category: Safe, Effective Care Environment
NOT: CONCEPT(S): Clinical Judgment; Nutrition; Safety
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Chapter 46: Nutrition
MULTIPLE CHOICE
1. Which meal contains the best sources of dietary fiber?
a. Eggs, bacon, orange juice
b. Salad, whole wheat toast, sliced peach
c. Roast beef, mashed potatoes with gravy, corn, milk
d. Grilled hamburger on a bun, fresh carrot sticks, potato chips
ANS: B
Good dietary sources of fiber include fresh fruits, vegetables, and whole grain foods. There is
little fiber in eggs, bacon, and orange juice and much fat and sugar. Although there is fiber in
the menu of roast beef, mashed potatoes, corn, and milk as well as a hamburger on a bun,
carrot sticks, and potato chips, these are not the best sources of dietary fiber.
DIF: Cognitive Level: Application REF: Page 741 OBJ: 1
TOP: Nursing Process Step: Evaluation
MSC: NCLEX Client Needs Category: Physiological Integrity
NOT: CONCEPT(S): Clinical Judgment; Nutrition
2. A patient who is 8 weeks’ postpartum would like to begin a moderate intensity exercise
program to lose the remaining 20 lb she gained during her pregnancy. Which exercise
regimen will the nurse recommend to accomplish this goal best?
a. Walking 2 miles daily in 1 hour, four times weekly
b. Jogging 4 miles in 20 minutes, three times weekly
c. Walking 4 miles in 1 hour daily
d. Jogging 2 miles in 20 minutes, twice weekly
ANS: C
According to the National Academy of Sciences, a moderate intensity physical activity would
include walking at a rate of 4 to 5 miles/hour four to seven times weekly. Walking 2 miles
daily in 1 hour four times weekly is below a moderate level of activity. Jogging 4 miles in 20
minutes three times weekly and jogging 2 miles in 20 minutes twice weekly is beyond a
moderate level of activity.
DIF: Cognitive Level: Application REF: Page 745 OBJ: N/A
TOP: Nursing Process Step: Implementation
MSC: NCLEX Client Needs Category: Physiological Integrity NOT:
CONCEPT(S): Clinical Judgment; Patient Education
3. Which food is a good source of vitamin A?
a. Sweet potatoes
b. Apples
c. Bananas
d. Whole grain bread
This study source was downloaded by 100000761823232 from CourseHero.com on 04-12-2021 14:55:54 GMT -05:00
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ANS: A
Vegetables and fruits that are orange (sweet potatoes, cantaloupe, carrots) are concentrated
with carotene and are a good source of vitamin A. Apples are a good source of soluble and
insoluble fiber. Bananas are a good source of fiber, potassium, and vitamin C. Whole grain
bread is a good source of vitamin E and fiber.
DIF: Cognitive Level: ComprehensionREF: Page 743 OBJ: 3
TOP: Nursing Process Step: Assessment
MSC: NCLEX Client Needs Category: Physiological Integrity NOT:
CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion
4. Which dietary fats are cardioprotective?
a. Monounsaturated
b. Polyunsaturated
c. Saturated
d. Trans
ANS: A
Monounsaturated fats decrease low-density lipoprotein (LDL) and increase high-density
lipoprotein (HDL) and are considered to be cardioprotective. Polyunsaturated fats also lower
LDL and raise HDL but are not considered to be cardioprotective. Saturated fats raise both
LDL and HDL and are thought to increase atherosclerotic plaque formation in the arteries.
Trans fats may induce more heart disease than saturated fats because in addition to raising
LDL cholesterol, trans fats decrease HDL cholesterol and increase triglycerides, as well as
another undesirable blood fat, lipoprotein.
DIF: Cognitive Level: Knowledge REF: Page 742 OBJ: 1
TOP: Nursing Process Step: Evaluation
MSC: NCLEX Client Needs Category: Health Promotion and Maintenance
NOT: CONCEPT(S): Clinical Judgment; Nutrition; Health Promotion
5. A patient is receiving continuous tube feedings at 100 mL/hr. At 1400, the nurse determines
that there is 175 mL of residual volume. Which action will the nurse take?
a. Continue the feedings as ordered.
b. Reduce the feeding by 50%.
c. Stop the feeding and notify the health care provider.
d. Aspirate and dispose of the residual and restart the feeding.
ANS: C
When the residual volume of a tube feeding exceeds 100 mL (or the limit set by the health
care provider), the tube feeding is stopped and the residual volume is rechecked within 1
hour. When the residual volume has returned to the limits set by the health care provider, it
is restarted. Because the residual amount already exceeds the recommended amount, the
feeding should not continue. Infusion rate should not be changed without an order from the
health care provider.
DIF: Cognitive Level: Application REF: Page 747 OBJ: 5
TOP: Nursing Process Step: Implementation
MSC: NCLEX Client Needs Category: Safe, Effective Care Environment
NOT: CONCEPT(S): Clinical Judgment; Nutrition; Safety
This study source was downloaded by 100000761823232 from CourseHero.com on 04-12-2021 14:55:54 GMT -05:00
https://www.coursehero.com/file/38844953/c46rtf/
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