Survey Maker Survey Templates Contact Privacy & Security

NUTRI PT2

MATCHING TYPE: Definition

Abnormal cell growth with the potential to invade or spread to other parts of the body

Chronic Gastritis

Inflammation of the stomach lining that persists over time

Cancer

Developmental disorder characterized by limitations in intellectual functioning and adaptive behaviors.

Mental Retardation:

Excessive body fat accumulation.

Obesity

Providing nutrients directly into the gastrointestinal tract.

BMR (Basal Metabolic Rate

Gradual changes in diet to achieve specific health goals or accommodate changing medical conditions

Bulimia Nervosa

A group of metabolic disorders characterized by high blood sugar levels

Diabetes

The amount of energy expended by the body at rest.

Congestive Heart Failure

High blood pressure

Hypertension

Build-up of plaque in the arteries

Atherosclerosis

Interruption of blood flow to the brain

Stroke

Systematic approach to providing nutrition care, including assessment, diagnosis, intervention, and monitoring

Coronary Artery Disease

Impaired kidney function

Dysphagia

Narrowing of the coronary arteries, leading to reduced blood flow to the heart

Progressive Diet

Providing nutrients intravenously when the digestive system cannot function

Kidney Disease

Heart's inability to pump enough blood to meet the body's needs.

Total Parenteral Nutrition (TPN)

Difficulty in swallowing.

Nutritional Care Process

An eating disorder characterized by binge eating followed by behaviors to compensate for overeating, such as vomiting or excessive exercise.

Enteral Feeding

The nurse is teaching a client with iron-deficiency anemia about iron-rich foods. Which of the following foods should the nurse recommend?

Whole milk

Orange juice

White rice

Beef liver

A client with type 2 diabetes mellitus is following a 2000-calorie diet. How many grams of carbohydrates should the client consume per day?

75 to 100 grams

100 to 150 grams

150 to 200 grams

200 to 250 grams

The nurse is caring for a client receiving enteral feedings through a nasogastric tube. Which of the following interventions is the nurse's priority?

Monitoring for signs of aspiration

Assessing bowel sounds

Administering medications through the tube

Checking the placement of the tube

A client with chronic kidney disease is following a low-protein diet. Which of the following foods should the client avoid?

Eggs

Pasta

Tofu

Yogurt

The nurse is caring for a client with a history of dysphagia who is receiving thickened liquids. Which of the following liquids should the nurse avoid giving to the client?

Orange juice

Tomato juice

Water

Milk

A client with celiac disease is following a gluten-free diet. Which of the following foods should the client avoid?

Quinoa

Rice

Wheat bread

Oatmeal

The nurse is caring for a client with heart failure who is on a low-sodium diet. Which of the following foods should the nurse recommend to the client?

Canned soup

Frozen dinners

Fresh fruit

Processed cheese

A client with chronic obstructive pulmonary disease (COPD) is experiencing dyspnea with meals. Which of the following interventions should the nurse recommend?

Encouraging the client to eat slowly

Providing a high-fat diet

Offering small, frequent meals

Limiting fluid intake

9. A client with lactose intolerance is having difficulty consuming dairy products. Which of the following foods should the client consume instead?

Soy milk

Whole milk

Cheese

Ice cream

The nurse is caring for a client receiving total parenteral nutrition (TPN). Which of the following interventions is the nurse's priority?

Assessing the client's bowel sounds

Monitoring for signs of infection

Changing the TPN solution every 24 hours

Administering medications through the TPN line

A client with hyperlipidemia is following a low-fat diet. Which of the following foods should the client avoid?

Avocado

Almonds

Salmon

Ground beef

The nurse is caring for a client with a history of gastric bypass surgery who is experiencing dumping syndrome. Which of the following interventions should the nurse recommend?

Encouraging the client to eat high-fiber foods

Offering frequent, small meals

Limiting the client's fluid intake

. Providing a high-fat diet

A client with chronic pancreatitis is following a low-fat diet. Which of the following foods should the client avoid?

Avocado

Almonds

Salmon

Ground beef

The nurse is caring for a client with celiac disease. Which of the following foods should the nurse instruct the client to avoid?

Rice

Wheat

Potatoes

Bananas

The nurse is caring for a client with chronic kidney disease. Which of the following nutrients should the nurse monitor closely in the client's diet?

Protein

Carbohydrates

Fat

Fiber

The nurse is caring for a client with type 1 diabetes who is experiencing hypoglycemia. Which of the following interventions should the nurse take first?

Administer 15 grams of simple carbohydrates.

Administer 15 grams of complex carbohydrates.

Administer insulin.

Administer glucagon

The nurse is caring for a client with heart failure who has been prescribed a low-sodium diet. Which of the following foods should the nurse instruct the client to avoid?

Apples

Cucumbers

Cheese

Potatoes

The nurse is caring for a client with cirrhosis who is at risk for hepatic encephalopathy. Which of the following nutrients should the nurse monitor closely in the client's diet?

Protein

Carbohydrates

Fat

Sodium

The nurse is caring for a client with malabsorption syndrome. Which of the following nutrients shouldthe nurse supplement in the client's diet?

Vitamin C

Iron

Vitamin B12

Calcium

The nurse is caring for a client with acute pancreatitis. Which of the following interventions should the nurse take to support the client's nutritional status?

Administer enteral nutrition

Administer parenteral nutrition

Encourage a high-fat diet

Encourage a low-fat diet.

The nurse is caring for a client with diverticulitis. Which of the following interventions should the nurse take to support the client's nutritional status?

Encourage a low-fiber diet.

Encourage a low-fiber diet. B. Encourage a high-fiber diet.

. Administer enteral nutrition.

. Administer parenteral nutrition.

The nurse is caring for a client with obesity. Which of the following interventions should the nurse recommend to the client to promote weight loss?

Increase intake of simple carbohydrates.

Increase intake of saturated fats.

Decrease intake of fiber.

Decrease caloric intake.

The nurse is caring for a client with obesity. Which of the following interventions should the nurse recommend to the client to promote weight loss?

Increase intake of simple carbohydrates.

Increase intake of saturated fats.

Decrease intake of fiber

Decrease caloric intake.

The nurse is caring for a client with gout. Which of the following foods should the nurse instruct the client to avoid?

Whole grains

Shellfish

Dairy products

Fruits

The nurse is caring for a client with chronic obstructive pulmonary disease (COPD). Which of the following interventions should the nurse take to support the client's nutritional status?

Encourage a high-protein diet.

Encourage a low-carbohydrate diet.

Encourage a high-fat diet.

Encourage a low-fat diet.

The nurse is caring for a client with anemia. Which of the following nutrients should the nurse recommend to the client to promote hemoglobin synthesis?

Vitamin C

Iron

Vitamin B12

Calcium

The nurse is caring for a client with dysphagia who is at risk for aspiration. Which of the following interventions should the nurse take to promote safe swallowing?

Encourage the client to eat in a reclined position

Provide thin liquids at room temperature

Offer small, frequent meals throughout the day

Avoid oral care before meals

The nurse is caring for a client with lactose intolerance. Which of the following foods should the nurse instruct the client to avoid or limit?

Yogurt

Cheddar cheese

Almond milk

Ice cream

The nurse is caring for a client with liver disease who is experiencing hepatic encephalopathy. Which of the following nutrients should the nurse restrict in the client's diet?

Protein

Carbohydrates

Fat

Fiber

The nurse is preparing to administer enteral feedings to a client with a nasogastric tube. Which of the following actions should the nurse take first?

Verify the placement of the tube.

Check the expiration date of the feeding.

Assess the client's bowel sounds.

Position the client in a semi-Fowler's position.

The nurse is caring for a client with a nasogastric tube who is receiving continuous enteral feedings. Which of the following interventions should the nurse take to prevent aspiration?

E nurse take to prevent aspiration? A. E

Administer the feedings at a rapid rate.

Change the feeding bag every 72 hours

Flush the tube with water after each feeding.

The nurse is caring for a client with a nasogastric tube who is receiving intermittent enteral feedings. Which of the following interventions should the nurse take to prevent clogging of the tube?

Flush the tube with water before and after each feeding.

Use a large-bore feeding tube for the feedings.

Change the feeding bag every 24 hours

Increase the rate of the feedings

The nurse is caring for a client with a nasogastric tube who is receiving a continuous enteral feeding. Which of the following assessments should the nurse perform to monitor the client's nutritional status?

. Measure the client's urine output.

Check the client's weight daily

. Assess the client's blood glucose level.

Monitor the client's blood pressure.

The nurse is caring for a client with a nasogastric tube who is receiving a bolus enteral feeding. Which of the following interventions should the nurse take to prevent diarrhea?

Slowly administer the feeding over 30 to 60 minutes.

Administer the feeding at a cold temperature

Increase the rate of the feeding.

Use a small-bore feeding tube for the feeding

The nurse is caring for a client with a nasogastric tube who is receiving a high-calorie enteral feeding. Which of the following interventions should the nurse take to prevent hyperglycemia?

Monitor the client's blood glucose level every 12 hours.

Administer insulin with the feeding.

Increase the rate of the feeding.

. Dilute the feeding with water.

The nurse is caring for a client with a nasogastric tube who is receiving a continuous enteral feeding. Which of the following interventions should the nurse take to prevent constipation?

Increase the rate of the feeding.

Administer a laxative with the feeding.

Change the feeding bag every 48 hours

Monitor the client's bowel movements.

The nurse is caring for a client with a nasogastric tube who is receiving a high-protein enteral feeding. Which of the following assessments should the nurse perform to monitor the client's nutritional status?

Check the client's weight daily.

Assess the client's blood glucose level.

Measure the client's urine output.

Monitor the client's serum albumin level.

The nurse is caring for a client with a nasogastric tube who is receiving an enteral feeding. Which of the following interventions should the nurse take to prevent infection?

Use sterile technique when administering the feeding.

Change the feeding bag every 24 hours

Flush the tube with water after each feeding.

Monitor the client's bowel sounds.

The nurse is caring for a client with a nasogastric tube who is receiving an enteral feeding. Which of the following interventions should the nurse take to prevent tube displacement?

Secure the tube to the client's nose with tape.

Check the placement of the tube every 24 hours.

Avoid flushing the tube with water.

Change the feeding bag every 12 hours

A deficiency of this mineral may cause birth defects and mental retardation.

Iodine

Folate

Zinc

Option A and B are correct

Which of the following is a general nutrition recommendation for a patient undergoing cancer treatment?

Lose Weight

Avoid Micronutrients

Maintain a Healthy Weight

Lower Your Intake of Macronutrients

Avoid Dietary Fats

Which one of the following statements is not a part of current advice for cancer prevention?

A Maintain normal body weight

B Increase intake of red meats

Minimize alcohol intake

Eat at least 400 g/day of fruits and vegetables

Diets high in fibre have been proposed to protect against colorectal cancer by which one of the following mechanisms?

Antioxidant effect, which quenches free radicals

Increased repair of damaged DNA

C Increased induction of detoxifying enzymes

More rapid removal of potential carcinogens

What is a clear liquid diet?

A diet with any food or drink that is a liquid at room temperature

A diet that consists only of clear liquids and leaves no undigested residue in the intestinal tract

A low residue and low fiber diet consisting of only soft, easily digestible foods

All answers are correct

What is a full liquid diet?

A diet that consists only of clear liquids and leaves no undigested residue in the intestinal tract

A low residue and low fiber diet consisting of only soft, easily digestible foods

A diet with any food or drink that is a liquid at room temperature

No answer is correct

Types of Diets

Like a regular diet, however liquids and semi solid foods that are easy to digest are included in the diet

Mechanical soft diet

For residents who have diabetes, foods containing concentrated sugars such as candies or pasteries are not allowed. carbs, fats and protiens are balenced and prescribed

Pureed diet

Is purely clear liquid or full liquid diet. It is only temporay diet that is a fluid replacement with few calories through carbohydrate content. Feeding usually takes 2,3 or 4 hours as precribed by doctor

Clear liquid diet

S food rich in vitamins and minerals. Usually foods are bulky and contain balenced calories

Diabetic diet

Consists of semi liquid or foods in a liquid form at a room temp. This kind of food is given to residents who have intestinal tract or those who ar unable to chew due to infection, stroke and lack of teeth

Regular diet

Residents who have heart conditions are prescribed a diet with specfic low sodium dosage such as 500 mg sodiem.

Low fat

Residents who are under weight, malnourished and who have disesases such as cancer have unusual food demands such as foods that are high in protien iron and viatimins. Usually served six small meals a day

Calorie restricted

Residents how have gallbladder, cardiovascular and liver disease have restrictions when it comes to fatty foods such as whole milk, eggs. Usage of fats during food prep should be limited

High protien

Deleting high fiborous foods, such as raw fruits and vegetables

Low residue

Residents with weight problems calories of foods are restricted to avoid obesity. Intake is monitored

Low-sodium

{"name":"NUTRI PT2", "url":"https://www.quiz-maker.com/QPREVIEW","txt":"MATCHING TYPE: Definition, The nurse is teaching a client with iron-deficiency anemia about iron-rich foods. Which of the following foods should the nurse recommend?, A client with type 2 diabetes mellitus is following a 2000-calorie diet. How many grams of carbohydrates should the client consume per day?","img":"https://www.quiz-maker.com/3012/images/ogquiz.png"}