Chapter 14: Nutrition
Fundamental Nursing Skills and Concepts 12th Edition, Timby
MULTIPLE CHOICE
1. The nursing action that is most beneficial toward creating an atmosphere conducive to
eating for a hospitalized patient immobilized in bed is:
a. lower the head of bed as tolerated.
b. remove the urinal from the over-the-bed table.
c. invite the patient to wash hands and face before eating.
d. use a deodorizer to remove any unpleasant odor in the room.
ANS: B
Remove distracting articles such as the urinal and emesis basin.
DIF: Cognitive Level: Application REF: d 472 OBJ: Theory #6
TOP: Promoting Appetite KEY: Nursing Process Step:
Implementation MSC: NCLEX: Physiological Integrity: basic care and
comfort
2. The nurse is delivering a meal tray to a patient in a skilled nursing facility who is a
Muslim. The nurse should confirm the meal is free of:
a. raw fruits.
b. eggplant.
c. pork.
d. lamb.
ANS: C
People of the Muslim faith are prohibited from eating pork.
DIF: Cognitive Level: Application REF: d 467, Table 26-7 OBJ:
Theory #7 TOP: Culture and Nutrition KEY: Nursing Process
Step: Implementation MSC: NCLEX: Psychosocial Integrity:
coping and adaptation
3. The nurse would be sure the diet of a patient in an extended care facility who has a large
pressure ulcer on his sacrum would include foods rich in vitamin:
a. A.
b. B1 (thiamine).
c. C.
d. E.
ANS: C
Vitamin C helps protect the body against infections and promotes wound healing.
DIF: Cognitive Level: Application REF: d 462, Table 26-4 OBJ:
Theory #2 TOP: Vitamins KEY: Nursing Process Step:
Implementation MSC: NCLEX: Physiological Integrity: physiological
adaptation
4. The nurse is visiting an elderly patient who lives alone. The suggestion made by the nurse
that would be most helpful in improving the patients nutrition would be:
, a. keep the environment noise free to concentrate on eating.
b. decrease intake of fluids to improve appetite.
c. use salt as needed to spice up the flavor of foods.
d. cook favorite foods in bulk and freeze in individual serving containers.
ANS: D
Cooking and freezing favorite foods for easy preparation later is helpful in improving
the overall nutrition of an elderly patient.
DIF: Cognitive Level: Application REF: d 469, Patient Teaching
OBJ: Clinical Practice #1 TOP: Nutritional Needs Across the Life
Span KEY: Nursing Process Step: Implementation MSC:
NCLEX: Physiological Integrity: basic care and comfort
5. When assisting with the nutritional assessment of a newly admitted, confused, emaciated
cancer patient, the nurses most beneficial intervention to support the nutritional status of
this patient would be to:
a. obtain the information from the family.
b. ask simple questions of the patient.
c. ask for a dietitian consult.
d. request an order for a full liquid diet.
ANS: C
A dietitian should be consulted if the patient has high nutritional needs.
DIF: Cognitive Level: Application REF: d 462 OBJ: Theory #9
TOP: Nutritional Assessment KEY: Nursing Process
Step: Implementation MSC: NCLEX: Physiological Integrity:
basic care and comfort
6. The nurse caring for a patient with human immunodeficiency syndrome HIV would
encourage the intake of greater amounts of:
a. vitamin D.
b. protein.
c. vitamin C.
d. raw fruits and vegetables.
ANS: B
Patients with HIV lose muscle mass and need to increase their nutritional intake in the
form of extra calories and protein.
DIF: Cognitive Level: Comprehension REF: d 464 OBJ: Clinical
Practice #4 TOP: Nutrition for HIV patient KEY: Nursing Process
Step: Implementation MSC: NCLEX: Physiological Integrity:
basic care and comfort
7. The home health nurse is visiting an elderly patient with a history of malnutrition and
memory loss. The nurse addresses the nutritional needs of the patient by:
a. writing down all the information for the patient.
b. giving the patient MyPlate for reference.
c. involving the family.
d. making out a grocery list for the patient.
Fundamental Nursing Skills and Concepts 12th Edition, Timby
MULTIPLE CHOICE
1. The nursing action that is most beneficial toward creating an atmosphere conducive to
eating for a hospitalized patient immobilized in bed is:
a. lower the head of bed as tolerated.
b. remove the urinal from the over-the-bed table.
c. invite the patient to wash hands and face before eating.
d. use a deodorizer to remove any unpleasant odor in the room.
ANS: B
Remove distracting articles such as the urinal and emesis basin.
DIF: Cognitive Level: Application REF: d 472 OBJ: Theory #6
TOP: Promoting Appetite KEY: Nursing Process Step:
Implementation MSC: NCLEX: Physiological Integrity: basic care and
comfort
2. The nurse is delivering a meal tray to a patient in a skilled nursing facility who is a
Muslim. The nurse should confirm the meal is free of:
a. raw fruits.
b. eggplant.
c. pork.
d. lamb.
ANS: C
People of the Muslim faith are prohibited from eating pork.
DIF: Cognitive Level: Application REF: d 467, Table 26-7 OBJ:
Theory #7 TOP: Culture and Nutrition KEY: Nursing Process
Step: Implementation MSC: NCLEX: Psychosocial Integrity:
coping and adaptation
3. The nurse would be sure the diet of a patient in an extended care facility who has a large
pressure ulcer on his sacrum would include foods rich in vitamin:
a. A.
b. B1 (thiamine).
c. C.
d. E.
ANS: C
Vitamin C helps protect the body against infections and promotes wound healing.
DIF: Cognitive Level: Application REF: d 462, Table 26-4 OBJ:
Theory #2 TOP: Vitamins KEY: Nursing Process Step:
Implementation MSC: NCLEX: Physiological Integrity: physiological
adaptation
4. The nurse is visiting an elderly patient who lives alone. The suggestion made by the nurse
that would be most helpful in improving the patients nutrition would be:
, a. keep the environment noise free to concentrate on eating.
b. decrease intake of fluids to improve appetite.
c. use salt as needed to spice up the flavor of foods.
d. cook favorite foods in bulk and freeze in individual serving containers.
ANS: D
Cooking and freezing favorite foods for easy preparation later is helpful in improving
the overall nutrition of an elderly patient.
DIF: Cognitive Level: Application REF: d 469, Patient Teaching
OBJ: Clinical Practice #1 TOP: Nutritional Needs Across the Life
Span KEY: Nursing Process Step: Implementation MSC:
NCLEX: Physiological Integrity: basic care and comfort
5. When assisting with the nutritional assessment of a newly admitted, confused, emaciated
cancer patient, the nurses most beneficial intervention to support the nutritional status of
this patient would be to:
a. obtain the information from the family.
b. ask simple questions of the patient.
c. ask for a dietitian consult.
d. request an order for a full liquid diet.
ANS: C
A dietitian should be consulted if the patient has high nutritional needs.
DIF: Cognitive Level: Application REF: d 462 OBJ: Theory #9
TOP: Nutritional Assessment KEY: Nursing Process
Step: Implementation MSC: NCLEX: Physiological Integrity:
basic care and comfort
6. The nurse caring for a patient with human immunodeficiency syndrome HIV would
encourage the intake of greater amounts of:
a. vitamin D.
b. protein.
c. vitamin C.
d. raw fruits and vegetables.
ANS: B
Patients with HIV lose muscle mass and need to increase their nutritional intake in the
form of extra calories and protein.
DIF: Cognitive Level: Comprehension REF: d 464 OBJ: Clinical
Practice #4 TOP: Nutrition for HIV patient KEY: Nursing Process
Step: Implementation MSC: NCLEX: Physiological Integrity:
basic care and comfort
7. The home health nurse is visiting an elderly patient with a history of malnutrition and
memory loss. The nurse addresses the nutritional needs of the patient by:
a. writing down all the information for the patient.
b. giving the patient MyPlate for reference.
c. involving the family.
d. making out a grocery list for the patient.
