ATI RN Nutrition Online Practice

ATI RN Nutrition Online Practice 1. A nurse in an acute care facility is planning care for a client who has chosen to follow Islamic dietary laws during Ramadan. Which of the following actions should the nurse plan to take? a. Provide a snack for the client after sunset i. Rationale: during Ramadan, pt following Islamic dietary laws eat meals before dawn and after sunset. 2. A nurse is creating a plan of care for a client who has mucositis following a head and neck radiation therapy to treat cancer. Which of the following interventions should the nurse include in the plan? a. Increase fluid intake to 2 L per day i. Rationale: promotes hydration and peristalsis 3. A nurse is providing discharge teaching to a postpartum client about breast milk use and storage. Which of the following statements should the nurse make? a. “You cannot place thawed breast milk back in the freezer” i. Rationale: The nurse should instruct the client that completely thawed breast milk can be stored in the refrigerator but must be used within 24 hr. Breast milk that has been previously frozen should not be refrozen once it has thawed completely. Thawing creates a possibility for bacterial growth and causes a decrease in antibacterial activity, which destroys antibodies in the milk. 4. A nurse is caring for a client who adheres to a kosher diet. Which of the following food choices would be appropriate for this client? a. Vegetable salad with cheese i. Rationale: Clients who adhere to a kosher diet can eat dairy products combined with non-meat products at the same meal. 5. A community health nurse is planning to teach a class about weight management for cardiovascular health. Which of the following statements should the nurse plan to include? a. “Plan to lose weight gradually at ½ to 1 pound per week” i. Rationale: The nurse should inform the participants that losing 0.23 to 0.45 kg (0.5 to 1 lb) per week is a healthy and attainable weight-loss goal. Setting realistic goals for weight loss is an important element of success. Trying to lose weight too quickly places clients at risk for nutritional deficiencies and inadequate energy, which can lead to frustration and defeat 6. A client is experiencing anorexia related to cancer treatment. Which of the following interventions should the nurse implement to increase the client's nutritional intake? a. Add extra calories & protein to every meal i. Rationale: Adding extra calories and protein to every meal will increase the client's nutritional intake. 7. A nurse is teaching about nutritional requirements for a client who is starting a vegetarian diet. Which of the following information should the nurse include in the teaching? a. Include two servings per day of nuts when on a vegetarian diet i. Rationale: The nurse should instruct the client to eat two servings of nuts or flaxseed per day to receive the daily requirement of omega-3 fatty acids. 8. A nurse is teaching a female client about a healthy diet to control hypertension. Which of the following client statements indicates an understanding of the teaching? a. “I will eat four servings of unsalted nuts per week” i. Rationale: Female clients should consume four to five servings of unsalted nuts, seeds, or legumes per week for a heart-healthy diet. 9. A nurse is caring for a client who is dehydrated and is receiving intermittent enteral feeding. Which of the following actions should the nurse plan to take? a. Provide the formula as a continuous infusion i. Rationale: A client who is experiencing dehydration should receive a continuous infusion to prevent receiving a high carbohydrate load with each feeding. 10. A nurse is providing teaching to a client who has dumping syndrome and is experiencing weight loss. Which of the following instructions should the nurse include in the teaching? a. Consume liquids between meals i. Rationale: The nurse should teach the client to drink liquids between meals to slow movement of food from the stomach. 11. A nurse is providing dietary instructions for a client who has a prescription for warfarin. Which of the following foods should the nurse recommend the client eat in moderation while taking this medication? a. Leafy green vegetables i. Rationale: The nurse should recommend the client eat in moderation and maintain consistent intake of leafy green vegetables, which contain a natural form of vitamin K that can negate the anticoagulation effects of warfarin. 12. A nurse is teaching a client who has hypertension about decreasing sodium intake. Which of the following information should the nurse include in the teaching? a. Season foods with herbs and spices i. Rationale: The nurse should instruct the client to replace salt with herbs and spices when seasoning foods. 13. A nurse is teaching a prenatal education class about breastfeeding. Which of the following instructions should the nurse include in the teaching? a. Plan 5-min feedings on each breast on the first day after birth i. Rationale: The nurse should instruct the clients to let the newborn nurse for 5 min on each breast on the first day to promote milk production. 14. A nurse is assessing a client who has type 2 diabetes mellitus. The nurse should recognize which of the following as a manifestation of hypoglycemia? a. Confusion i. Rationale: The nurse should recognize confusion as a manifestation of hypoglycemia. 15. A nurse is teaching a client who is newly diagnosed with type 1 diabetes mellitus how to count carbohydrates. Which of the following statements made by the client indicates an understanding of the teaching? a. “I know the serving size can affect the number of carbohydrates I eat.” i. Rationale: The nurse should instruct the client that the portion size affects the number of carbohydrates 16. A nurse is assessing a client who is suspected of having lactose intolerance. Which of the following is an expected finding? a. Flatulence i. Rationale: Flatulence, bloating, and cramping, and diarrhea are expected findings associated with lactose intolerance. 17. A nurse is performing a cultural nursing assessment for a client whose religious practices include fasting 1 day each week. Which of the following questions should the nurse ask the client? (Select all that apply.) a. “Are you exempt from fasting during illness?” b. “Does fasting mean refraining from drinking liquids?” c. “Does your fasting occur during certain hours of the day?” d. “Does fasting mean eating only a certain type of food?” 18. A nurse is planning dietary teaching for a client who has dumping syndrome following a gastrectomy. Which of the following interventions should the nurse include in the client's plan of care? a. Select grains with less than 2 g fiber per serving i. Rationale: Clients at risk for dumping syndrome better tolerate low-fiber grains that contain less than 2 g fiber per serving to slow gastric emptying. 19. A nurse is assessing a client's risk for pressure injuries using the Braden scale. The client eats more than half of most meals but occasionally refuses a meal. Which of the following information should the nurse document on the nutrition category of the Braden scale? a. 3 (adequate) i. Rationale: A client who eats more than half of most meals, occasionally refuses a meal, and has four servings of protein each day scores a 3 (Adequate) in the nutrition category of the Braden scale. ii. 1 (Very Poor) – A client who scores a 1 (Very Poor) in the nutrition category of the Braden scale never finishes a complete meal, drinks little fluid, and does not drink any dietary supplements. iii. 2 (Probably Inadequate) – A client who scores a 2 (Probably Inadequate) in the nutrition category of the Braden scale only eats about half of meals or snacks and only occasionally takes dietary supplements. iv. 4 (Excellent) – A client who scores a 4 (Excellent) in the nutrition category of the Braden scale eats most of every meal, eats plenty of protein, and occasionally eats between meals. 20. A nurse is providing teaching about lowering solid fat intake to an adolescent client who usually consumes about 2,000 calories per day. Which of the following instructions should the nurse include? a. “Restrict your daily meat intake to 5 ounces.” i. Rationale: The nurse should instruct the client to limit meat intake to about 5 oz per day. A meat portion should be no larger than the size of a deck of cards 21. A home health nurse is reviewing the medical record of a client who had an open reduction internal fixation of the tibia. Which of the following findings should the nurse identify as a risk factor for impaired would healing? a. The client consumes 1,000 kcal daily i. Rationale: Adults who have had surgery require at least 1,500 kcal daily to meet energy needs and build protein for tissue healing. The nurse should recognize that a 1,000 kcal/day intake is below the client's needs. 22. A nurse is providing teaching to a client who has dumping syndrome. Which of the following information should the nurse include? a. Apply pectin to foods i. Rationale: The client should apply pectin, a dietary fiber that helps to delay gastric emptying, to foods. 23. A nurse in a long-term care facility is monitoring a client during mealtime who has Parkinson's disease. Which of the following findings should the nurse identify as the priority? a. The client drools while eating i. Rationale: Drooling while eating can indicate that this client is at greatest risk for aspiration of food from dysphagia, which can lead to pulmonary complications; therefore, the nurse should identify this as the priority finding.