GI & Accessory
A nurse is providing education to a patient diagnosed with stomatitis. Which of the following dietary recommendations is most appropriate to help manage the patient’s condition?
A. Encourage the patient to eat spicy and acidic foods to stimulate saliva production.
B. Advise the patient to avoid rough, crunchy foods and opt for soft, bland foods that are less likely to irritate the oral mucosa.
C. Suggest that the patient consume large amounts of alcohol to help reduce inflammation in the mouth.
D. Instruct the patient to eat a high-fiber diet that includes a lot of whole grains and raw vegetables.
B. Advise the patient to avoid rough, crunchy foods and opt for soft, bland foods that are less likely to irritate the oral mucosa.
A nurse is educating a patient on dietary changes to help lower cholesterol levels. Which of the following recommendations should the nurse make? (Select all that apply.)
A. Increase the intake of soluble fiber from foods like oats and beans.
B. Incorporate more fatty cuts of red meat into the diet.
C. Use olive oil or canola oil instead of butter for cooking.
D. Consume a variety of fruits and vegetables.
E. Choose whole grain breads and cereals over refined grains.
A. Increase the intake of soluble fiber from foods like oats and beans
C. Use olive oil or canola oil instead of butter for cooking
D. Consume a variety of fruits and vegetables
E. Choose whole grain breads and cereals over refined grains.
A nurse is providing dietary advice to a patient with Type 1 diabetes. Which of the following dietary recommendations should the nurse include to help manage blood glucose levels?
A. Increase intake of simple carbohydrates, such as candy and sugary beverages.
B. Consume regular meals and snacks at consistent times throughout the day.
C. Adopt a high-protein, low-carbohydrate diet without consulting a dietitian.
D. Include large amounts of saturated fats and cholesterol in the diet.
B. Consume regular meals and snacks at consistent times throughout the day.
A nurse is providing dietary recommendations to a patient with glomerulonephritis. Which of the following dietary changes should the nurse suggest to help manage the patient's condition? (Select all that apply.)
A. Reduce sodium intake to help control blood pressure and minimize fluid retention.
B. Increase protein intake to support kidney function and muscle maintenance.
C. Limit potassium intake to prevent hyperkalemia, especially if the patient has decreased kidney function.
D. Consume high amounts of dairy products to ensure adequate calcium intake.
E. Monitor and limit fluid intake to prevent fluid overload and edema.
A. Reduce sodium intake to help control blood pressure and minimize fluid retention
C. Limit potassium intake to prevent hyperkalemia, especially if the patient has decreased kidney function
E. Monitor and limit fluid intake to prevent fluid overload and edema.
A nurse is teaching a class about Total Parenteral Nutrition (TPN). Which of the following statements regarding TPN is accurate? (Select all that apply.)
A. TPN is used to provide all nutritional needs directly into the bloodstream when the gastrointestinal tract is not functional.
B. TPN solutions should be administered through a peripheral vein to avoid complications.
C. Patients receiving TPN need regular monitoring of blood glucose levels due to the high carbohydrate content in the solution.
D. TPN can be discontinued abruptly without requiring a gradual reduction in the infusion rate.
E. Infusion of TPN should be administered at a constant rate to ensure proper nutrition and avoid complications.
A. TPN is used to provide all nutritional needs directly into the bloodstream when the gastrointestinal tract is not functional
C. Patients receiving TPN need regular monitoring of blood glucose levels due to the high carbohydrate content in the solution
E. Infusion of TPN should be administered at a constant rate to ensure proper nutrition and avoid complications.
A nurse is caring for a patient with dysphagia. Which of the following dietary modifications should the nurse recommend to best support the patient’s nutritional needs while minimizing the risk of aspiration?
A. Encourage the patient to eat a variety of raw fruits and vegetables to increase fiber intake.
B. Advise the patient to consume thin liquids like water to stay hydrated.
C. Suggest the patient eat thickened liquids and pureed foods to facilitate safer swallowing.
D. Recommend that the patient eat large meals at once to ensure they get adequate nutrition.
C. Suggest the patient eat thickened liquids and pureed foods to facilitate safer swallowing.
A nurse is educating a patient about the DASH (Dietary Approaches to Stop Hypertension) diet. Which of the following recommendations should the nurse include as part of the DASH diet? (Select all that apply.)
A. Increase intake of fruits and vegetables.
B. Limit sodium intake to less than 2,300 mg per day.
C. Consume more red and processed meats.
D. Include whole grains such as brown rice and whole wheat bread.
E. Choose low-fat or fat-free dairy products.
A. Increase intake of fruits and vegetables
B. Limit sodium intake to less than 2,300 mg per day
D. Include whole grains such as brown rice and whole wheat bread
E. Choose low-fat or fat-free dairy products.
A nurse is educating a patient with Type 2 diabetes about dietary modifications to help manage their blood glucose levels. Which of the following recommendations should the nurse include? (Select all that apply.)
A. Increase intake of high-fiber foods such as vegetables, fruits, and whole grains.
B. Limit consumption of foods high in added sugars, such as sugary drinks and desserts.
C. Consume more saturated fats from sources like butter and fatty cuts of meat.
D. Choose lean proteins such as chicken, fish, and legumes.
E. Incorporate regular meals and snacks to prevent blood sugar spikes and dips.
A. Increase intake of high-fiber foods such as vegetables, fruits, and whole grains
B. Limit consumption of foods high in added sugars, such as sugary drinks and desserts
D. Choose lean proteins such as chicken, fish, and legumes
E. Incorporate regular meals and snacks to prevent blood sugar spikes and dips.
A nurse is educating a patient undergoing hemodialysis about dietary modifications to support their treatment and manage their condition. Which of the following dietary recommendations should the nurse include? (Select all that apply.)
A. Increase protein intake to help with protein loss during dialysis.
B. Restrict potassium intake to prevent hyperkalemia.
C. Consume high amounts of sodium to avoid low blood pressure.
D. Limit phosphorus intake to prevent complications like bone disease.
E. Increase fluid intake to prevent dehydration.
A. Increase protein intake to help with protein loss during dialysis
B. Restrict potassium intake to prevent hyperkalemia
D. Limit phosphorus intake to prevent complications like bone disease.
A nurse is teaching a patient with neutropenia about dietary modifications. Which of the following statements about the neutropenic diet is correct?
A. Consuming raw fruits and vegetables is safe and encouraged on a neutropenic diet.
B. It is important to avoid undercooked or raw foods to reduce the risk of infection.
C. All types of dairy products are strictly prohibited on a neutropenic diet.
D. There are no restrictions on the consumption of high-protein foods such as seafood and poultry.
B. It is important to avoid undercooked or raw foods to reduce the risk of infection.
A nurse is educating a patient diagnosed with acute cholecystitis about dietary management. Which of the following recommendations should the nurse include to help manage the patient's condition?
A. Encourage the consumption of high-fat foods, such as fried items and creamy sauces, to help with digestion.
B. Advise the patient to eat smaller, more frequent meals that are low in fat to reduce gallbladder stress.
C. Suggest the patient consume large amounts of dairy products to increase calcium intake.
D. Instruct the patient to avoid all forms of carbohydrates, including fruits and whole grains.
B. Advise the patient to eat smaller, more frequent meals that are low in fat to reduce gallbladder stress.
A nurse is educating a patient with heart disease about dietary modifications to improve their condition. Which of the following dietary changes should the nurse recommend to help manage the patient’s cardiac disease?
A. Increase intake of foods high in saturated fats, such as fatty cuts of meat.
B. Consume more foods rich in omega-3 fatty acids, like salmon and flaxseeds.
C. Add extra salt to meals to enhance flavor and increase sodium intake.
D. Opt for refined grains instead of whole grains to simplify digestion.
B. Consume more foods rich in omega-3 fatty acids, like salmon and flaxseeds.
A nurse is teaching a patient about the effects of high glycemic index foods on blood glucose levels. Which of the following statements should the nurse include in the teaching? (Select all that apply.)
A. High glycemic index foods can cause rapid spikes in blood glucose levels.
B. Eating high glycemic index foods may lead to increased insulin resistance over time.
C. High glycemic index foods are beneficial for maintaining steady blood glucose levels.
D. Replacing high glycemic index foods with low glycemic index alternatives can help manage blood glucose levels better.
E. Consuming high glycemic index foods is recommended for individuals with diabetes to quickly raise blood glucose levels.
A. High glycemic index foods can cause rapid spikes in blood glucose levels
B. Eating high glycemic index foods may lead to increased insulin resistance over time
D. Replacing high glycemic index foods with low glycemic index alternatives can help manage blood glucose levels better.
A nurse is providing dietary counseling to a patient with chronic kidney disease. Which of the following recommendations should the nurse include regarding protein and phosphorus intake? (Select all that apply.)
A. Limit protein intake to reduce the workload on the kidneys and manage waste products.
B. Increase intake of high-phosphorus foods such as dairy products and nuts to support bone health.
C. Choose high-quality protein sources, such as lean meats and eggs, to ensure adequate nutrition while managing kidney function.
D. Reduce phosphorus intake by avoiding or limiting foods like processed meats and cola beverages.
E. Increase protein intake to compensate for protein loss due to dialysis.
A. Limit protein intake to reduce the workload on the kidneys and manage waste products
C. Choose high-quality protein sources, such as lean meats and eggs, to ensure adequate nutrition while managing kidney function
D. Reduce phosphorus intake by avoiding or limiting foods like processed meats and cola beverages.
A nurse is teaching a patient about a bland diet, which is often recommended for managing gastrointestinal conditions. Which of the following statements accurately describes a recommendation for a bland diet?
A. Include spicy foods and heavily seasoned dishes to add flavor.
B. Consume foods that are high in fat and fiber to aid digestion.
C. Avoid foods that are irritating or harsh on the gastrointestinal tract, such as acidic and spicy foods.
D. Eat large quantities of raw fruits and vegetables to increase fiber intake.
C. Avoid foods that are irritating or harsh on the gastrointestinal tract, such as acidic and spicy foods.
A nurse is educating a patient with celiac disease about dietary modifications. Which of the following foods should the patient avoid to manage their condition? (Select all that apply.)
A. Barley cereal
B. Oatmeal
C. Corn tortillas
D. Wheat pasta
E. Rice cakes
A. Barley cereal, B. Oatmeal, D. Wheat pasta
A nurse is advising a patient with hypertension on dietary changes to help manage their blood pressure. Which of the following recommendations should the nurse provide?
A. Increase intake of foods high in saturated fats, such as butter and fatty meats.
B. Consume more processed and canned foods for convenience.
C. Reduce sodium intake and increase potassium-rich foods like bananas and spinach.
D. Add extra sugar to beverages and foods to enhance taste.
C. Reduce sodium intake and increase potassium-rich foods like bananas and spinach.
A nurse is educating a patient with diabetes about the role of carbohydrates in managing blood glucose levels. Which of the following statements made by the patient indicates a correct understanding of carbohydrate consumption and its effect on glucose levels? (Select all that apply.)
A. Complex carbohydrates, such as whole grains and legumes, are absorbed more slowly and can help stabilize blood glucose levels.
B. Eating simple carbohydrates, such as candy and sugary beverages, is preferred for quickly raising blood glucose levels.
C. All carbohydrates should be avoided to prevent blood glucose spikes.
D. Monitoring carbohydrate intake is important for managing blood glucose levels, but it's also crucial to balance carbohydrates with protein and fats.
E. Consuming large amounts of carbohydrates in one meal is better than spreading them throughout the day to maintain stable glucose levels.
A. Complex carbohydrates, such as whole grains and legumes, are absorbed more slowly and can help stabilize blood glucose levels
D. Monitoring carbohydrate intake is important for managing blood glucose levels, but it's also crucial to balance carbohydrates with protein and fats.
A nurse is educating a patient with chronic renal disease about sodium intake. Which of the following recommendations should the nurse provide regarding daily sodium consumption?
A. Consume up to 4,000 mg of sodium per day to support electrolyte balance.
B. Avoid adding salt to meals but allow for moderate use of salty snacks.
C. Limit sodium intake to less than 2,300 mg per day to manage fluid balance and blood pressure.
D. Increase sodium intake to prevent dehydration and low blood pressure.
C. Limit sodium intake to less than 2,300 mg per day to manage fluid balance and blood pressure.
A nurse is advising a patient with hyperthyroidism about dietary considerations. Which of the following statements regarding iodine intake is most appropriate for this patient?
A. Increase iodine intake by consuming more iodized salt and seafood to support thyroid function.
B. Limit iodine intake, as excessive iodine can exacerbate hyperthyroidism.
C. Maintain a high intake of iodine supplements to counteract thyroid hormone production.
D. Consume iodine only if it is prescribed by a healthcare provider to treat hyperthyroidism.
B. Limit iodine intake, as excessive iodine can exacerbate hyperthyroidism.
A nurse is teaching a patient with dumping syndrome about dietary modifications to manage their symptoms. Which of the following recommendations should the nurse include? (Select all that apply.)
A. Eat small, frequent meals throughout the day.
B. Consume high-fiber foods like whole grains and raw vegetables.
C. Drink fluids with meals to ensure adequate hydration.
D. Avoid consuming simple carbohydrates, such as sugary desserts.
E. Include high-fat foods to slow gastric emptying.
A. Eat small, frequent meals throughout the day
D. Avoid consuming simple carbohydrates, such as sugary desserts
E. Include high-fat foods to slow gastric emptying.
A nurse is teaching a patient with cardiovascular disease about dietary modifications to support heart health. Which of the following dietary recommendations should the nurse include in the teaching plan? (Select all that apply.)
A. Increase consumption of fruits and vegetables.
B. Incorporate whole grains, such as oats and brown rice, into meals.
C. Use saturated fats like butter and coconut oil for cooking.
D. Choose lean proteins, such as chicken breast and legumes.
E. Limit intake of high-sodium foods, such as canned soups and salty snacks.
A. Increase consumption of fruits and vegetables
B. Incorporate whole grains, such as oats and brown rice, into meals
D. Choose lean proteins, such as chicken breast and legumes
E. Limit intake of high-sodium foods, such as canned soups and salty snacks.
A nurse is educating a patient with diabetes on dietary practices to manage blood glucose levels effectively. Which of the following dietary strategies should the nurse recommend? (Select all that apply.)
A. Incorporate fiber-rich foods, such as vegetables, fruits, and whole grains, to help regulate blood glucose levels.
B. Consume high amounts of refined sugars, such as those found in candy and sugary drinks, to quickly increase energy levels.
C. Include balanced meals that consist of carbohydrates, proteins, and healthy fats to support steady glucose levels.
D. Eat large quantities of food in a few meals rather than spreading meals and snacks throughout the day.
E. Monitor carbohydrate intake carefully and adjust insulin or medication dosages as needed based on food consumption.
A. Incorporate fiber-rich foods, such as vegetables, fruits, and whole grains, to help regulate blood glucose levels
C. Include balanced meals that consist of carbohydrates, proteins, and healthy fats to support steady glucose levels
E. Monitor carbohydrate intake carefully and adjust insulin or medication dosages as needed based on food consumption.
A nurse is educating a patient with chronic kidney disease about dietary modifications to manage phosphorus levels. Which of the following dietary choices should the nurse recommend to help limit phosphorus intake? (Select all that apply.)
A. Opt for fresh fruits and vegetables instead of processed foods.
B. Include more whole grains such as brown rice and oatmeal in the diet.
C. Choose low-phosphorus options such as white rice and refined pasta over whole grains.
D. Consume dairy products like milk and cheese for calcium intake.
E. Avoid high-phosphorus foods such as nuts, seeds, and processed meats.
A. Opt for fresh fruits and vegetables instead of processed foods
C. Choose low-phosphorus options such as white rice and refined pasta over whole grains
E. Avoid high-phosphorus foods such as nuts, seeds, and processed meats.
A nurse is providing dietary guidance to a patient who has just undergone abdominal surgery. Which of the following post-operative dietary recommendations is most appropriate?
A. Start with clear liquids and gradually progress to solid foods as tolerated.
B. Consume a high-fiber diet immediately to prevent constipation.
C. Begin with a full solid food diet immediately after surgery to ensure adequate nutrition.
D. Avoid all liquids and stick to solid foods to promote faster recovery.
A. Start with clear liquids and gradually progress to solid foods as tolerated.