C HAPTER 45: N UTRITION
Fundamentals of Nursing 10th Edition; Potter Perry
MULTIPLE CHOICE
1. The nurse is aware that there are medications that are taken that alter the
clients taste and may influence the dietary intake. In reviewing the
medications taken by the clients on the unit, the nurse will consult with
the nutritionist to develop a palatable meal plan for the client taking:
A. Ampicillin
B. Morphine
C. Furosemide
D. Acetaminophen
ANS: A
Ampicillin may cause an alteration in taste. Opiates, such as morphine,
cause decreased peristalsis and may result in constipation. Decreased
drug absorptio n may occur when diuretics, such as furosemide, are
administered with food. Decreased acetaminophen absorption may
occur if administered with food. Overdose of acetaminophen is
associated with liver failure. Morphine, furosemide, and acetaminophen
do not affect the clients sense of taste.
PTS: 1 DIF: C REF: 1097 OBJ: Anal ysis TOP: Nursing
Process: Planning MSC: NC LEX test plan designation:
Physiological Integrity Basic Care and Comfort/Nutrition and
Oral Hydration
,2. Food safet y is a concern of a group of adults attending the communit y
health clinic. The participants identify to the nurse that they have seen a
lot of reports on television about Escherichia coli and how dangerous it
can be. When asked where the bacteria comes from, the nurse responds
that a potential source of E. coli is:
A. Sausage
B. Soft cheeses
C. Milk products
D. Ground beef
ANS: D
E. coli may be contracted from undercooked meat, such as ground beef.
Sausage is a potential source of botulism. Soft cheeses are a potential
source of listeriosis, and milk products are a potential source of
shigellosis.
PTS: 1 DIF: A REF: 1109 OBJ: Comprehension TOP: Nursing
Process: Implementation MSC: NC LEX test plan
designation: Physiological Integrit y/Basic Care and
Comfort/Nutrition and Oral Hydration
3. A nurse is discussing high -nutrient-density food selections with a client
recovering from extensive partial -thickness burns. Which of the following
statements by the client reflects the best understanding of this dietary
concept?
A. Ill snack on things like sugar -free pudding and Jello.
B. Fried chicken and potato salad are m y favorite comfort foods.
C. My wife has a wonderful recipe for low -calorie vegetable dip.
, D. It’s a good thing that I reall y enjoy salads and whole wheat breads.
ANS: D
High-nutrient-density foods, such as fruits and vegetables, provide a
large number of nutrients in relationship to kilocalories. Low -nutrient-
densit y foods, such as alcohol or sugar, are high in kilocalories but are
nutrient poor. The remaining options mention low -calorie and comfort
food; they are not reall y discussing high -nutrient-densit y foods.
PTS: 1 DIF: C REF: 1086 OBJ: Nursing Process: Anal ysis
TOP: Nursing Process: Assessment MSC: NC LEX test plan
designation: Physiological Integrit y/Basic Care and
Comfort/Nutrition and Oral Hyd ration
4. A nurse is discussing high -nutrient-density food selections with a client
recovering from extensive partial -thickness burns. Which of the following
statements by the nurse reflects the best understanding of this dietary
concept?
A. Do you enjoy fresh fruits and vegetables?
B. Would you consider replacing soda with milk?
C. Your body requires lots of energy in order to heal itself, and that
energy comes from nutrient -packed foods.
D. You need a great deal of energy, and youll get that by eating large
volumes of food that can be turned into energy.
ANS: C
High-nutrient-density foods, such as fruits and vegetables, provide a
large number of nutrients in relationship to kilocalories. Low -nutrient-
, densit y foods, such as alcohol or sugar, are high in kilocalories bu t are
nutrient poor. The remaining options either provide suggestions for
food substitutes or provide a less informative explanation.
PTS: 1 DIF: C REF: 1086 OBJ: Anal ysis TOP: Nursing
Process: Implementation MSC: NC LEX test plan
designation: Physiologi cal Integrit y/Basic Care and
Comfort/Nutrition and Oral Hydration
5. The nurse recognizes which of the following clients as being at greatest
risk for a negative nitrogen balance?
A. A 10-year-old with an infected laceration on the left thumb
B. A 75-year-old who fell and experienced a mild concussion
C. A 40-year-old who has partial -thickness burns over 15% of his body
D. A 19-year-old who has lost 70 pounds in 7 months as a result of
dieting
ANS: C
Negative nitrogen balance occurs when the body loses more nitrogen
than the body gains, for example, with infection, sepsis, burns, fever,
starvation, head injury, and trauma. Although all these clients may be
experiencing an increased nitrogen need for body repair, the burn
client has the greatest need and so is at greates t risk for a negative
nitrogen balance.
PTS: 1 DIF: C REF: 1087 OBJ: Anal ysis TOP: Nursing
Process: Assessment MSC: NC LEX test plan designation:
Physiological Integrity/Basic Care and Comfort/Nutrition and
Oral Hydration
Fundamentals of Nursing 10th Edition; Potter Perry
MULTIPLE CHOICE
1. The nurse is aware that there are medications that are taken that alter the
clients taste and may influence the dietary intake. In reviewing the
medications taken by the clients on the unit, the nurse will consult with
the nutritionist to develop a palatable meal plan for the client taking:
A. Ampicillin
B. Morphine
C. Furosemide
D. Acetaminophen
ANS: A
Ampicillin may cause an alteration in taste. Opiates, such as morphine,
cause decreased peristalsis and may result in constipation. Decreased
drug absorptio n may occur when diuretics, such as furosemide, are
administered with food. Decreased acetaminophen absorption may
occur if administered with food. Overdose of acetaminophen is
associated with liver failure. Morphine, furosemide, and acetaminophen
do not affect the clients sense of taste.
PTS: 1 DIF: C REF: 1097 OBJ: Anal ysis TOP: Nursing
Process: Planning MSC: NC LEX test plan designation:
Physiological Integrity Basic Care and Comfort/Nutrition and
Oral Hydration
,2. Food safet y is a concern of a group of adults attending the communit y
health clinic. The participants identify to the nurse that they have seen a
lot of reports on television about Escherichia coli and how dangerous it
can be. When asked where the bacteria comes from, the nurse responds
that a potential source of E. coli is:
A. Sausage
B. Soft cheeses
C. Milk products
D. Ground beef
ANS: D
E. coli may be contracted from undercooked meat, such as ground beef.
Sausage is a potential source of botulism. Soft cheeses are a potential
source of listeriosis, and milk products are a potential source of
shigellosis.
PTS: 1 DIF: A REF: 1109 OBJ: Comprehension TOP: Nursing
Process: Implementation MSC: NC LEX test plan
designation: Physiological Integrit y/Basic Care and
Comfort/Nutrition and Oral Hydration
3. A nurse is discussing high -nutrient-density food selections with a client
recovering from extensive partial -thickness burns. Which of the following
statements by the client reflects the best understanding of this dietary
concept?
A. Ill snack on things like sugar -free pudding and Jello.
B. Fried chicken and potato salad are m y favorite comfort foods.
C. My wife has a wonderful recipe for low -calorie vegetable dip.
, D. It’s a good thing that I reall y enjoy salads and whole wheat breads.
ANS: D
High-nutrient-density foods, such as fruits and vegetables, provide a
large number of nutrients in relationship to kilocalories. Low -nutrient-
densit y foods, such as alcohol or sugar, are high in kilocalories but are
nutrient poor. The remaining options mention low -calorie and comfort
food; they are not reall y discussing high -nutrient-densit y foods.
PTS: 1 DIF: C REF: 1086 OBJ: Nursing Process: Anal ysis
TOP: Nursing Process: Assessment MSC: NC LEX test plan
designation: Physiological Integrit y/Basic Care and
Comfort/Nutrition and Oral Hyd ration
4. A nurse is discussing high -nutrient-density food selections with a client
recovering from extensive partial -thickness burns. Which of the following
statements by the nurse reflects the best understanding of this dietary
concept?
A. Do you enjoy fresh fruits and vegetables?
B. Would you consider replacing soda with milk?
C. Your body requires lots of energy in order to heal itself, and that
energy comes from nutrient -packed foods.
D. You need a great deal of energy, and youll get that by eating large
volumes of food that can be turned into energy.
ANS: C
High-nutrient-density foods, such as fruits and vegetables, provide a
large number of nutrients in relationship to kilocalories. Low -nutrient-
, densit y foods, such as alcohol or sugar, are high in kilocalories bu t are
nutrient poor. The remaining options either provide suggestions for
food substitutes or provide a less informative explanation.
PTS: 1 DIF: C REF: 1086 OBJ: Anal ysis TOP: Nursing
Process: Implementation MSC: NC LEX test plan
designation: Physiologi cal Integrit y/Basic Care and
Comfort/Nutrition and Oral Hydration
5. The nurse recognizes which of the following clients as being at greatest
risk for a negative nitrogen balance?
A. A 10-year-old with an infected laceration on the left thumb
B. A 75-year-old who fell and experienced a mild concussion
C. A 40-year-old who has partial -thickness burns over 15% of his body
D. A 19-year-old who has lost 70 pounds in 7 months as a result of
dieting
ANS: C
Negative nitrogen balance occurs when the body loses more nitrogen
than the body gains, for example, with infection, sepsis, burns, fever,
starvation, head injury, and trauma. Although all these clients may be
experiencing an increased nitrogen need for body repair, the burn
client has the greatest need and so is at greates t risk for a negative
nitrogen balance.
PTS: 1 DIF: C REF: 1087 OBJ: Anal ysis TOP: Nursing
Process: Assessment MSC: NC LEX test plan designation:
Physiological Integrity/Basic Care and Comfort/Nutrition and
Oral Hydration
