Enrichment Key Unit 6- NURSING MISC Questions and Answers Latest 100%
Verified
The nurse is discussing nutrition with a woman who is 50 years old,
perimenopausal, and has a history of hypertension. What food choices
would be best to help meet the dietary needs of this woman?
1 Chees e and macaroni, fresh fruit, and milkshake
2 Cottage chees e, glass of skim milk, and fresh spinach salad
3 Roast beef with whole wheat bread, potato, and lettuce salad
4 Chees eburger, French fries, and milkshake
2 is correct Rationale:
Because the woman is perimenopausal, she needs increased calcium intake
(1500 mg/day). With a diagnosis of hypertension, she also needs a decreased-
sodium diet. Foods high in calcium include milk products, leafy green
vegetables, and dried beans. Yellow vegetables are not high in calcium.
Pasta and breads are a source of sodium. (Lewis, Dirksen, Heitkemper, et
al., 9 ed., pp. 715–716.)
The nurse is serving a food tray to a client who has glomerulonephritis
and azotemia. Which food selection would the nurse question
1 Bread and rice
2 Dried peaches and apricots
3 Bran muffin and eggs
4 Apples and cucumbers
answer is 2 The increased potassium found in dried peaches and apricots is
contraindicated for a client with increased potassium and blood urea nitrogen
(BUN) levels. Dried fruit is high in potassium. (Lewis, Dirksen, Heitkemper, et
al., 9 ed., p. 1115.)
Potassium and proteins
,The nurse is caring for an older adult client who is on bed rest. What
considerations should be made for the client's nutritional intake?
1 Intake of breads , rice, and pasta is increas ed.
2 Bran, whole grains, and fresh green vegetables are increas ed.
3 Fish and poultry should be increas ed, with a decre as e in beef.
4 Milk and milk products are increas ed.
2 is correct Increase intake of fiber. Foods high in vitamins and low carbohydrate foods
are increased. There is a decrease in metabolism, so carbohydrates and fats are
decreased. The client should have an adequate but not necessarily increased protein
intake. Concern is with constipation and adequate vitamin intake. (Potter, Perry, 8 ed.,
p. 1089.)
What foods chosen by the client would indicate an understanding of nutritional teaching
for wound healing?
1 Flavored gelatin, chicken soup, crackers
2 Cheese sandwich and potatoes
3 Chicke n, green beans , chocolate pudding
4 Beef, tomatoes , rice
answer 4 Complete protein, complex carbohydrates, and vitamins are necessary for
wound healing. Foods containing empty calories, such as chocolate pudding and gelatin,
would not be correct. Other options do not provide as much protein as beef, tomatoes,
and rice. Chicken provides protein, but is combined with chocolate pudding. The cheese
sandwich selection provides more carbohydrates than protein. Remember, if one
, portion of an answer is incorrect, the entire answer is incorrect. (Potter, Perry, 8 ed.,
p. 1186.)
The nurse is assessing the nutritional status of an 85-year-old client. What would the
nurse identify as common physiologic changes associated with aging?
1 Increas ed peristalsis
2 Decreas ed absorptio n of iron
3 Mainten ance of normal fat metabolis m
4 Increased drug metabolism
Answer is 2
Decreased production of hydrochloric acid, which occurs with aging, leads to
decreased absorption of iron and vitamin B 12. Fat absorption would decrease
with aging, as would peristalsis and drug metabolism . (Lewis, 9 ed., p. 896.)
The nurse is working with an 80-year-old Hispanic client who is severely
malnourished. The nurse is developing a teaching plan to assist the client
to meet his dietary needs. What would be the best initial approach by the
nurse to the teaching plan?
1 Encourage the client to drink protein liquid supple me nts and
increase the amount of meat in his diet.
2 Ask the client and family to make a record of all the food and
beverages he consumes over 3 days.
3 Ask the client what type of food he likes and suggest that he
eat more of the protein he likes.
4 Ask the family to prepare more beans and rice to increase his
daily intake of protein.
2 is correct It is important to determine what the client is currently eating. The
dietary planning must take into consideration his preferences and his culture.
Another consideration is how well he can chew and whether he can
Verified
The nurse is discussing nutrition with a woman who is 50 years old,
perimenopausal, and has a history of hypertension. What food choices
would be best to help meet the dietary needs of this woman?
1 Chees e and macaroni, fresh fruit, and milkshake
2 Cottage chees e, glass of skim milk, and fresh spinach salad
3 Roast beef with whole wheat bread, potato, and lettuce salad
4 Chees eburger, French fries, and milkshake
2 is correct Rationale:
Because the woman is perimenopausal, she needs increased calcium intake
(1500 mg/day). With a diagnosis of hypertension, she also needs a decreased-
sodium diet. Foods high in calcium include milk products, leafy green
vegetables, and dried beans. Yellow vegetables are not high in calcium.
Pasta and breads are a source of sodium. (Lewis, Dirksen, Heitkemper, et
al., 9 ed., pp. 715–716.)
The nurse is serving a food tray to a client who has glomerulonephritis
and azotemia. Which food selection would the nurse question
1 Bread and rice
2 Dried peaches and apricots
3 Bran muffin and eggs
4 Apples and cucumbers
answer is 2 The increased potassium found in dried peaches and apricots is
contraindicated for a client with increased potassium and blood urea nitrogen
(BUN) levels. Dried fruit is high in potassium. (Lewis, Dirksen, Heitkemper, et
al., 9 ed., p. 1115.)
Potassium and proteins
,The nurse is caring for an older adult client who is on bed rest. What
considerations should be made for the client's nutritional intake?
1 Intake of breads , rice, and pasta is increas ed.
2 Bran, whole grains, and fresh green vegetables are increas ed.
3 Fish and poultry should be increas ed, with a decre as e in beef.
4 Milk and milk products are increas ed.
2 is correct Increase intake of fiber. Foods high in vitamins and low carbohydrate foods
are increased. There is a decrease in metabolism, so carbohydrates and fats are
decreased. The client should have an adequate but not necessarily increased protein
intake. Concern is with constipation and adequate vitamin intake. (Potter, Perry, 8 ed.,
p. 1089.)
What foods chosen by the client would indicate an understanding of nutritional teaching
for wound healing?
1 Flavored gelatin, chicken soup, crackers
2 Cheese sandwich and potatoes
3 Chicke n, green beans , chocolate pudding
4 Beef, tomatoes , rice
answer 4 Complete protein, complex carbohydrates, and vitamins are necessary for
wound healing. Foods containing empty calories, such as chocolate pudding and gelatin,
would not be correct. Other options do not provide as much protein as beef, tomatoes,
and rice. Chicken provides protein, but is combined with chocolate pudding. The cheese
sandwich selection provides more carbohydrates than protein. Remember, if one
, portion of an answer is incorrect, the entire answer is incorrect. (Potter, Perry, 8 ed.,
p. 1186.)
The nurse is assessing the nutritional status of an 85-year-old client. What would the
nurse identify as common physiologic changes associated with aging?
1 Increas ed peristalsis
2 Decreas ed absorptio n of iron
3 Mainten ance of normal fat metabolis m
4 Increased drug metabolism
Answer is 2
Decreased production of hydrochloric acid, which occurs with aging, leads to
decreased absorption of iron and vitamin B 12. Fat absorption would decrease
with aging, as would peristalsis and drug metabolism . (Lewis, 9 ed., p. 896.)
The nurse is working with an 80-year-old Hispanic client who is severely
malnourished. The nurse is developing a teaching plan to assist the client
to meet his dietary needs. What would be the best initial approach by the
nurse to the teaching plan?
1 Encourage the client to drink protein liquid supple me nts and
increase the amount of meat in his diet.
2 Ask the client and family to make a record of all the food and
beverages he consumes over 3 days.
3 Ask the client what type of food he likes and suggest that he
eat more of the protein he likes.
4 Ask the family to prepare more beans and rice to increase his
daily intake of protein.
2 is correct It is important to determine what the client is currently eating. The
dietary planning must take into consideration his preferences and his culture.
Another consideration is how well he can chew and whether he can
