Carbohydrates/ Protein
Fats/ Carbohydrates
Vitamins
Minerals
Nutritional therapy
100
The main function of a carbohydrate is to
What is Provide energy
100
True or false: Fats provide the most concentrated form of energy
What is True
100
List four fat soluable vitamins.
What is Vit A,D,E and K
100
List four major minerals.
What is Calcium, iron, potassium, magneseium, phosphate, sulfur, sodium and chloride.
100
A client is having problems with blood clotting. Which food item would the nurse encourage the client to eat? A. Legumes B. Citrus fruits C. Vegetable oils D. Green, leafy vegetables
What is D. Green, leafy vegetables
200
List one major food source for carbohydrates
What is grains, milk, fruits, and veggies
200
What is one example of a complex carbohydrate?
What is Starch: Plant foods, grains, legumes, and veggies (corn, potato) Glycogen: Not usually consumed, but stored in the liver as energy reserve. Dietary fiber: non digestible substance found in plants: 5 servings per day
200
List the water soluable vitamins.
What is B vitamins and Vitamin C
200
Which food is best to include in a diet plan for a patient who needs additional iron? A. Cheese B. Legumes C. Oranges D. Potatoes
What is B. Legumes
200
A low-sodium diet has been prescribed for a client with hypertension. Which of the following foods, if selected from the menu by the patient, would indicate and understanding of this diet? A. Baked Chicken B. Tomato Soup C. Boiled Shrimp D. Chicken Gumbo
What is A. Baked Chicken
300
The nurse is instructing a patient on how limit simple carbohydrate intake. Which foods and beverages would the nurse instruct the patient to avoid.
What is sugars, sweets, and soft drinks.
300
List three examples of fats.
What is unsaturated, saturated, trans-fats, and cholesterol.
300
A patient presents to the ER with fatigue, headache, nausea and vomitting, the nurse notes that the patient's skin has a yellow tent. The nurse suspects which vitamin toxcitiy?
What is Carotene/ Vitamin A
300
The nurse is assessing an adolsecent on a well check-up visit. The nurse understands that because of fast food consumption a coomon dietary inadequacy in adolescents is: A. Potassium and sodium B. Chloride and magnesium C Iron and calcium D. Amnio and fatty acids.
What is Iron and Calcium
300
A client with heart disease is insrtucted regauding a low-fat diet. The nurse determines that the client understandsthe diet if the client states that a food item to AVOID is: A. Apples B. Cheese C. Oranges D. Skim milk
What is B. Cheese
400
True or false; Protein is not nescessary for tissue growth.
What is False
400
The nurse is providing education to a client on a low-fat diet. The patient states "I consumer foods higher in trans-fats, and watch my intake of unsaturated fats." The nurse recognizes: A. The patient understands the different kind of fats, and no further teaching is required. B. The client needs further teaching.
What is B. The client needs further teaching.
400
A nurse is providing care for a patient with a clotting disorder. The nurse understands the this problem is a result of the patient's inability to utilize which vitamin?
What is Vitamin K
400
A nurse is instructiong a patient to increase their intake of water soluble vitamins. the nurse educates the client that which type of foods contain the highest value of water soluble vitamins? A. Organ meats B. Butter and oils C. Broccoli and Cauliflower D. Citus Fruits
What is D. Citus Fruits
400
A clear liquid diet has been prescribed for a client. Which item would NOT be appropriate to offer the client. A. Chicken Broth B. Strawberry popsicle C. Orange Jello D. Orange Juice.
What is D. Orange Juice
500
The nurse is providing care to a patient who has been precribed a high caloriy/ High protein diet. The nurse recognizes the need for further teaching when the patient states: A. "I will add powdered protein to my oatmeal every day." B. "I will avoid the use of generous amounts of butter, vegetable oils, and dressings or dips." C. "I will have my wife add extra cheese to her casseroles, soups, and sauces for me." D. "I will eat higher calorie food first, then lower calorie foods if I am still hungry."
What is B. "I will avoid the use of generous amounts of butter, vegetable oils, and dressings or dips."
500
A patient with type 2 diabetes, obese and has an elevated blood cholesterol level. Which goals for nutrition therapy are most appropriate for this patient. A. Encourage the patient to focus efforts on achieving healthy blood glucose levels and lipid levels and to include regular exercise. B. Educate patient on how to adjust insulin injections to better integrate with usual eating habits and exercise routines. C. Train patient on how to recognize and treat hyperglycemia. D. Encourage patient to reduce sodium intake and increase potassium intake to help control blood pressure.
What is A. Encourage the patient to focus efforts on achieving healthy blood glucose levels and lipid levels and to include regular exercise.
500
A nurse is providing care for a client with a history of pernicious anemia. The nurse recognizes that pernicious anemia is a result from which vitamin deficiency?
What is Vit B12
500
A nurse is providing care to a client with a history of of vitamin K deficiency. The nurse understand that which complication is most liekly to occur? A. Increased risk for Blood clotts B. Respiratory depression C. Heart palpitations D. Excessive bleeding
What is D. Excessive bleeding
500
A nurse has completed diet taching for a client who has been prescribed a low sodium diet to treat hypertension. The nurse determines that further teaching is necessary when the client makes which statement: A. "This diet will help lower my blood pressure." B. "Fresh foods such as fruits and vegetables are high in sodium." C. "This diet is not a replacement for my antihypertensive medications." D. "The reason I need to lower my salt intake isto reduce fluid retention."
What is B. "Fresh foods such as fruits and vegetables are high in sodium."
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