NUR 1172 Exam 3
1. A client calls into the nurse help line asking questions about his new diagnosis of a
peptic ulcer. The client asks what might be possible causes of a peptic ulcer.
- H-pylori and intake of NSAIDS
2. A client is admitted with acute pancreatitis. What diet can the nurse expect to be
initially prescribed?
- Nothing by mouth
3. A client is admitted with urolithiasis (kidney stones). What prescription can the nurse
expect from the health care provider?
- Intravenous fluids
4. A client recently placed on lipid-lowering statins brings you her food log. Which of the
following breakfasts would indicate a need to re-educate her?
- 1 cup grapefruit juice, 4 slices of bacon, coffee with milk
5. A client who has recently been placed on oral medication for his type 2 diabetes asks if
he may continue to drink alcohol with his friends on the weekends. What is the nurse's
best response?
- Alcohol may increase the effect of your medication, so you need to drink small
amounts, and keep an eye on your blood sugar.
6. A client with chronic kidney disease consumes an excessive amount of sodium. What
symptoms will this client likely exhibit?
- Edema and hypertension
, 7. At least twenty percent of women will experience a urinary tract infection (UTI) in their
lifetime. Regular consumption of which food may help prevent the occurrence of a UTI?
- Cranberry juice
8. Carbohydrate counting is a useful tool in diabetes meal planning. How many grams of
carbohydrate equals one carbohydrate serving?
- 15 grams
9. Diet for a patient on kidney dialysis is a vital aspect of maintaining biochemical control.
What is one of the basic objectives in planning a diet for these patients?
- Prevent dehydration and fluid overload
10. During a client's recent colonoscopy, the health care provider found "pockets" in the
colon and diagnosed diverticular disease. Based on the recent evidence, what dietary
advice does the nurse give to the client?
- Increase the fiber in the diet
11. During an episode of acute exacerbation of inflammatory bowel disease, the client is
unable to tolerate oral intake. What would be an appropriate form of nutrition?
- Enteral feedings or total parental nutrition
12. During your clinical rotation at the nursing home, your client is complaining of being
constipated on a regular basis. You discuss with your client how to prevent constipation.
What would you advise your client to avoid?
- Frequent use of laxatives and enemas
13. Flatulence is the condition of having excessive stomach or intestinal gas. Which foods
are generally responsible for excess gas production?
- Carbohydrates
1. A client calls into the nurse help line asking questions about his new diagnosis of a
peptic ulcer. The client asks what might be possible causes of a peptic ulcer.
- H-pylori and intake of NSAIDS
2. A client is admitted with acute pancreatitis. What diet can the nurse expect to be
initially prescribed?
- Nothing by mouth
3. A client is admitted with urolithiasis (kidney stones). What prescription can the nurse
expect from the health care provider?
- Intravenous fluids
4. A client recently placed on lipid-lowering statins brings you her food log. Which of the
following breakfasts would indicate a need to re-educate her?
- 1 cup grapefruit juice, 4 slices of bacon, coffee with milk
5. A client who has recently been placed on oral medication for his type 2 diabetes asks if
he may continue to drink alcohol with his friends on the weekends. What is the nurse's
best response?
- Alcohol may increase the effect of your medication, so you need to drink small
amounts, and keep an eye on your blood sugar.
6. A client with chronic kidney disease consumes an excessive amount of sodium. What
symptoms will this client likely exhibit?
- Edema and hypertension
, 7. At least twenty percent of women will experience a urinary tract infection (UTI) in their
lifetime. Regular consumption of which food may help prevent the occurrence of a UTI?
- Cranberry juice
8. Carbohydrate counting is a useful tool in diabetes meal planning. How many grams of
carbohydrate equals one carbohydrate serving?
- 15 grams
9. Diet for a patient on kidney dialysis is a vital aspect of maintaining biochemical control.
What is one of the basic objectives in planning a diet for these patients?
- Prevent dehydration and fluid overload
10. During a client's recent colonoscopy, the health care provider found "pockets" in the
colon and diagnosed diverticular disease. Based on the recent evidence, what dietary
advice does the nurse give to the client?
- Increase the fiber in the diet
11. During an episode of acute exacerbation of inflammatory bowel disease, the client is
unable to tolerate oral intake. What would be an appropriate form of nutrition?
- Enteral feedings or total parental nutrition
12. During your clinical rotation at the nursing home, your client is complaining of being
constipated on a regular basis. You discuss with your client how to prevent constipation.
What would you advise your client to avoid?
- Frequent use of laxatives and enemas
13. Flatulence is the condition of having excessive stomach or intestinal gas. Which foods
are generally responsible for excess gas production?
- Carbohydrates
