1. A nurse is caring for a client who has type 1 diabetes mellitus. Which of the following recommendations should the nurse make to the client for a sweetener?
A. Corn syrup
Rationale: Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Corn syrup is high in carbohydrates ...
Page 1 ATI Practice Nutrition Detailed Answer Key Graded A 1. A nurse is caring for a client who has type 1 diabetes mellitus. Which of the following recommendations should the nurse make to the client for a sweetener? A. Corn syrup Rationale: Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Corn syrup is high in carbohydrates and is not an appropriate choice to use as a sweetener. B. Natural honey Rationale: Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Honey is high in carbohydrates and is not an appropriate choice to use as a sweetener. C. Nonnutritive sugar substitute Rationale: Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Nonnutritive sugar substitutes allow the client to sweeten the taste of foods without increasing carbohydrate intake. D. Guava nectar Rationale: Clients who have type 1 diabetes mellitus should limit carbohydrate intake. Guava nectar contains carbohydrates and is not an appropriate choice to use as a sweeten er. 2. A nurse is instructing a group of adult clients about nutrition. The nurse should include which of the following as the recommended amount of vegetables servings per day? A. 1/2 cup Rationale: Based on a typical 2000 -calorie diet, the daily vegetable serving should be at least 2 ½ cups per day; therefore, ½ cup is incorrect. B. 1 cup Rationale: Based on a typical 2000 -calorie diet, the daily vegetable serving should be at least 2 ½ cups per day; therefore, 1 cup is incorrect. C. 2 cups Rationale: Based on a typical 2000 -calorie diet, the daily vegetable serving should be at least 2 ½ cups per day; therefore, 2 cups is incorrect. D. 2 1/2 cups Rationale: Based on a typical 2000 -calorie diet, the daily vegetable s erving should be at least 2 ½ cups per day. 3. A nurse is teaching a client who has pre -dialysis end -stage kidney disease about diet. Which of the following instructions should the nurse include? Page 2 A. "Increase intake of dietary phosphorous." Rationale: The client should limit phosphorous intake to 700 mg/day. B. "Eliminate foods high in protein from your diet." Rationale: The client should restrict protein intake to 0.55 to 0.60 g/kg/day to preserve kidney function. C. "Reduce intake of foods high in potassium." Rationale: The client should reduce foods high in potassium because potassium clearance is impaired in the client who has end -stage kidney disease. D. "Increase intake of sodium -containing food." Rationale: The clie nt should reduce foods high in sodium because sodium clearance is impaired in the client who has end -stage kidney disease. 4. A nurse is providing nutritional teaching to a client who has dumping syndrome following a hemi -colectomy. Which of the following foods should the nurse instruct the client to avoid? A. Rice Rationale: Clients with dumping syndrome following a hemi -colectomy should include high -protein, high -fat, low- to moderate -carbohydrate, and low -fiber foods. Rice is low in fiber and provides carbo hydrates. B. Poached eggs Rationale: Clients with dumping syndrome following a hemi -colectomy should include high -protein, high -fat, low- to moderate -carbohydrate, and low -fiber foods. Poached eggs are low in fiber and a good source of protein. C. Fresh apples Rationale: Clients with dumping syndrome following a hemi -colectomy should avoid fresh fruits and choose canned or well -cooked fruits instead. D. White bread Rationale: Clients with dumping syndrome following a hemi -colectomy should include high -protein, high -fat, low- to moderate -carbohydrate, and low -fiber foods. White bread is low in fiber and provides carbohydrates. 5. A nurse is teaching a client who is at risk for iron -deficiency anemia about optimizing her dietary intake of iron. The nurse should explain that which of the following sources of iron is easiest for the body to absorb? A. Spinach Rationale: Spinach is a good source of iron, but it is a nonheme iron that the body does not absorb as easily as heme iron. Page 3 B. Cantaloupe Rationale: Cantaloupe is a good source of iron, but it is a nonheme iron that the body does not absorb as easily as heme iron. C. Chicken Rationale: Food sources of iron fall into two categories – heme iron (from lean red meat, poultry, and fish) and nonheme iron (from fruit, vegetables, grains, and dried peas and beans). The body more easily absorbs heme iron. D. Lentils Rationale: Lentils are a good source of iron, but they are a nonheme iron that the body does not absorb as easily as heme iron. 6. A nurse is caring for a client following the surgical placement of a colostomy. Which of the following statements indicates the client understands the dietary teaching? A. “Eating yogurt can help decrease the amount of gas that I have.” Rationale: The client who has a colostomy can include yogurt into his diet to help reduce odors and intestinal gas. B. “I should eliminate pasta from my diet so that I don’t have as many loose stools.” Rationale: The client who has a colostomy should include pasta and other sources of fiber into his diet to help control loose stools. C. “My largest meal of the day should be i n the evening.” Rationale: The client who has a colostomy should have his largest meal of the day in the middle of the day to help decrease the amount of stool produced during the hours of sleep. D. “Carbonated beverages can help control odor.” Rationale: The client who has a colostomy should avoid carbonated beverages due to the increased production of intestinal gas. 7. A nurse is teaching a client about following a low -cholesterol diet after coronary artery bypass grafting. Which of the follow ing client food choices reflects the client’s understanding of these dietary instructions? A. Liver Rationale: Liver and other organ meats are from animal sources and are therefore high in cholesterol content. B. Milk Rationale: Dairy products, including whole m ilk and butter, are from animal sources and therefore contain cholesterol. Page 4 C. Beans Rationale: Any food that does not contain animal products does not contain cholesterol. Beans are a good source of protein for a client who follows a low -cholesterol diet. D. Eggs Rationale: Egg yolks contain cholesterol. Egg whites, however, are cholesterol -free. 8. A nurse is teaching a client about preparing low -fat meals. The nurse should include that which of the following oils contains saturated fat? A. Corn Rationale: Corn oil is a polyunsaturated fat. B. Olive Rationale: Olive oil is a monounsaturated fat. C. Canola Rationale: Canola oil is a monounsaturated fat. D. Coconut Rationale: Coconut oil is semi -solid at room temperature and is considered a saturated fat. 9. A nurse is caring for a client who has cancer and is receiving total parenteral nutrition (TPN). Which of t he following lab values indicates the treatment is effective? A. Hct 43% Rationale: An Hct of 43% is within the expected reference range, but this does not indicate the TPN therapy is effective. Clients with cancer are likely to have a low Hct due to anemia. B. WBC 8,000/uL Rationale: A WBC count of 8,000/uL is within the expected reference range, but this does not indicate the TPN therapy is effective. Clients receiving TPN are at risk for developing infection. C. Albumin 4.2 g/dL Rationale: Clients who have cancer can receive TPN to provide needed proteins and glucose they are otherwise unable to obtain. An albumin level of 4.2 g/dL is within the expected reference range and indicates the client is receiving adequate amounts of protein. D. Calcium 9.4 mg/dL Rationale: A calcium level of 9.4 mg/dL is within the expected reference range, but this does not indicate the TPN therapy is effective. Clients receiving TPN are at high risk for developing
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