NOTES AND
SOLUTION
ATI PROCTORED REMEDIATION NUTRITION
VERIFIED SOLUTION LATEST UPDATE
Food Safety: Assessing the Need to Administer Epinephrine
ANSWERS: Swelling of the lips and tongue. Itching, tightness, or hoarseness in the throat. Itching,
hives, redness, swelling. Vomiting, diarrhea, cramps. Shortness of breath and coughing. Weak pulse
and dizziness.
Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client
ANSWERS: Newborn should be breastfed immediately after birth. There should be eight to 12
feedings in a 24 hour period. Assess for hunger cues. Newborn should be nursed up to 15-20
minutes per breast. Feed every 2 hours. Extra milk can be stored in fridge in sterile container for 10
days or, or stored in freezer for 6 months.
Sources of Nutrition: Heme Sources of Iron
ANSWERS: Meat, fish, and poultry.
Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supplements
ANSWERS: Take nutritional supplement drink with meds. Do not leave at bedside, do not warm up,
and do not use to replace scheduled meals.
Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs
ANSWERS: Carbs should be 45-65% of total daily caloric intake and minimum of 130 g/day.
Saturated fats should be less than 7% of daily calories. Fiber intake should be at least 14 grams per
1,000 calories. Protein would be 15-20% of total caloric intake.
Guidelines for Healthy Eating: Health Promotion Recommendations
ANSWERS: Fiber-rich fruits and veggies, whole grains, low fat or fat free milk, lean meats, poultry,
fish, legumes, eggs, and nuts. Limited saturated and trans fats, sugars, and alcohol.
Sources of Nutrition: Client Teaching about Complete Proteins
ANSWERS: From animal sources and soy, contain sufficient amounts of all nine amino acids.
Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who Follows Seventh-Day
Adventist Dietary Laws
ANSWERS: Vegetarian diet. Avoid caffeine.
Cancer and Immunosuppression Disorders: Managing Nausea Following Chemotherapy
ANSWERS: Drink fluids throughout the day. Eat dry foods in the morning, and eat small amounts
throughout the day. Avoid heavy, fattening foods. Avoid strong odors and sit upright after eating. Get
fresh air if possible.
Cardiovascular and Hematologic Disorders: Teaching About Sodium Content in Foods
ANSWERS: Decrease sodium intake to 1,500 mg/day. Foods high in sodium are canned soups,
sauces, potato chips, pretzels, smoked meats, seasonings, and processed foods. Include low-fat
dairy products. Include fruits and vegetables rich in potassium (apricots, bananas, tomatoes,
potatoes). Limit alcohol intake. Stop smoking.
SOLUTION
ATI PROCTORED REMEDIATION NUTRITION
VERIFIED SOLUTION LATEST UPDATE
Food Safety: Assessing the Need to Administer Epinephrine
ANSWERS: Swelling of the lips and tongue. Itching, tightness, or hoarseness in the throat. Itching,
hives, redness, swelling. Vomiting, diarrhea, cramps. Shortness of breath and coughing. Weak pulse
and dizziness.
Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client
ANSWERS: Newborn should be breastfed immediately after birth. There should be eight to 12
feedings in a 24 hour period. Assess for hunger cues. Newborn should be nursed up to 15-20
minutes per breast. Feed every 2 hours. Extra milk can be stored in fridge in sterile container for 10
days or, or stored in freezer for 6 months.
Sources of Nutrition: Heme Sources of Iron
ANSWERS: Meat, fish, and poultry.
Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supplements
ANSWERS: Take nutritional supplement drink with meds. Do not leave at bedside, do not warm up,
and do not use to replace scheduled meals.
Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs
ANSWERS: Carbs should be 45-65% of total daily caloric intake and minimum of 130 g/day.
Saturated fats should be less than 7% of daily calories. Fiber intake should be at least 14 grams per
1,000 calories. Protein would be 15-20% of total caloric intake.
Guidelines for Healthy Eating: Health Promotion Recommendations
ANSWERS: Fiber-rich fruits and veggies, whole grains, low fat or fat free milk, lean meats, poultry,
fish, legumes, eggs, and nuts. Limited saturated and trans fats, sugars, and alcohol.
Sources of Nutrition: Client Teaching about Complete Proteins
ANSWERS: From animal sources and soy, contain sufficient amounts of all nine amino acids.
Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who Follows Seventh-Day
Adventist Dietary Laws
ANSWERS: Vegetarian diet. Avoid caffeine.
Cancer and Immunosuppression Disorders: Managing Nausea Following Chemotherapy
ANSWERS: Drink fluids throughout the day. Eat dry foods in the morning, and eat small amounts
throughout the day. Avoid heavy, fattening foods. Avoid strong odors and sit upright after eating. Get
fresh air if possible.
Cardiovascular and Hematologic Disorders: Teaching About Sodium Content in Foods
ANSWERS: Decrease sodium intake to 1,500 mg/day. Foods high in sodium are canned soups,
sauces, potato chips, pretzels, smoked meats, seasonings, and processed foods. Include low-fat
dairy products. Include fruits and vegetables rich in potassium (apricots, bananas, tomatoes,
potatoes). Limit alcohol intake. Stop smoking.
