Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
Grodner et al.: Nutritional Foundations and Clinical Applications: A Nursing
Approach, 7th Edition
MULTIPLE CHOICE
1. If an otherwise healthy patient with normal body weight develops fatty liver disease, it would be
especially important to evaluate their a. blood glucose level.
b. alcohol intake.
c. total fat intake.
d. use of nonsteroidal anti-inflammatory drugs (NSAIDs).
ANS: B
Fatty liver disease can also be associated with diabetes, and so blood glucose level may also
be somewhat relevant. A high fat intake may exacerbate but would not cause fatty liver
disease. Use of NSAIDs does not cause fatty liver disease.
DIF: Cognitive Level: Understanding REF: Page 312
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
2. If an obese postmenopausal woman who does not drink alcohol develops fatty liver disease and
wants to avoid progression to cirrhosis or liver cancer, the best recommendation is to a. decrease
intake of saturated fats.
b. decrease intake of carbohydrate.
c.d. lose 3 to 4 lb per week.lose 1 to 2 lb per week. NURSINGTB.COM
ANS: D
For an obese woman, gradual weight loss, 1 to 2 lb per week, probably helps reverse fatty
liver disease and prevents progression. More rapid weight loss may exacerbate fatty liver
disease and would result in loss of muscle tissue, as well as body fat. Decreasing intake of
fructose may be helpful, but a general decrease in carbohydrate intake is not necessarily
recommended other than to reduce energy intake. A decrease in total fat intake may be helpful
and may help decrease energy intake, but a specific decrease in saturated fat intake is not
warranted for this condition.
DIF: Cognitive Level: Applying REF: Page 312 TOP: Nursing Process: Planning
MSC: Client Needs: Physiological Integrity
3. If a client will be visiting an area where hepatitis E virus (HEV) is endemic, the best way to
prevent becoming infected is to
a. eat only cooked fruits and vegetables and drink only commercially bottled water.
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
b. eat only at internationally recognized establishments.
c. obtain a vaccination before entering that area.
d. avoid all types of dairy products.
ANS: A
HEV is transmitted via the fecal-oral route, so avoiding raw fruits, raw vegetables, and
potentially contaminated water helps prevent infection. Even internationally recognized
establishments may employ infected food workers. Dairy products are less common sources
of HEV. A vaccination for HEV is not available.
DIF: Cognitive Level: Applying REF: Pages 310-312
TOP: Nursing Process: Planning MSC: Client Needs: Health Promotion and Maintenance
4. A symptom that is common to all types of hepatitis is
a. jaundice.
b. headache.
c. dehydration.
d. muscle aches.
ANS: A
All types of hepatitis cause jaundice. HEV causes flulike aches and pains, including headache.
Dehydration may occur if patients have nausea and vomiting.
DIF: Cognitive Level: Remembering REF: Pages 310-312
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
5. In treating patients with hepatitis, it is important for nurses to help patients cope with the
challenge of
a. difficulty sleeping.
b. poor appetite.
c. fat restriction.
d. fluid restrictions.
N
ANS: B URSINGTB.COM
For patients with hepatitis, poor appetite makes it difficult to maintain adequate nutritional
intake. Fluids are generally encouraged rather than restricted, especially to replace losses from
vomiting or diarrhea. Fat intake does not need to be restricted unless not tolerated. Patients
are usually very tired and would rather sleep than eat.
DIF: Cognitive Level: Applying REF: Page 312
TOP: Nursing Process: Implementation MSC: Client Needs: Physiological Integrity
6. An individual may be at risk for HEV infection if they travel to India and eat a. curried shrimp.
NURSINGTB.COM
Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas
Grodner et al.: Nutritional Foundations and Clinical Applications: A Nursing
Approach, 7th Edition
MULTIPLE CHOICE
1. If an otherwise healthy patient with normal body weight develops fatty liver disease, it would be
especially important to evaluate their a. blood glucose level.
b. alcohol intake.
c. total fat intake.
d. use of nonsteroidal anti-inflammatory drugs (NSAIDs).
ANS: B
Fatty liver disease can also be associated with diabetes, and so blood glucose level may also
be somewhat relevant. A high fat intake may exacerbate but would not cause fatty liver
disease. Use of NSAIDs does not cause fatty liver disease.
DIF: Cognitive Level: Understanding REF: Page 312
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
2. If an obese postmenopausal woman who does not drink alcohol develops fatty liver disease and
wants to avoid progression to cirrhosis or liver cancer, the best recommendation is to a. decrease
intake of saturated fats.
b. decrease intake of carbohydrate.
c.d. lose 3 to 4 lb per week.lose 1 to 2 lb per week. NURSINGTB.COM
ANS: D
For an obese woman, gradual weight loss, 1 to 2 lb per week, probably helps reverse fatty
liver disease and prevents progression. More rapid weight loss may exacerbate fatty liver
disease and would result in loss of muscle tissue, as well as body fat. Decreasing intake of
fructose may be helpful, but a general decrease in carbohydrate intake is not necessarily
recommended other than to reduce energy intake. A decrease in total fat intake may be helpful
and may help decrease energy intake, but a specific decrease in saturated fat intake is not
warranted for this condition.
DIF: Cognitive Level: Applying REF: Page 312 TOP: Nursing Process: Planning
MSC: Client Needs: Physiological Integrity
3. If a client will be visiting an area where hepatitis E virus (HEV) is endemic, the best way to
prevent becoming infected is to
a. eat only cooked fruits and vegetables and drink only commercially bottled water.
NURSINGTB.COM
, Nutritional Foundations and Clinical Applications 7th Edition Grodner Test Bank
b. eat only at internationally recognized establishments.
c. obtain a vaccination before entering that area.
d. avoid all types of dairy products.
ANS: A
HEV is transmitted via the fecal-oral route, so avoiding raw fruits, raw vegetables, and
potentially contaminated water helps prevent infection. Even internationally recognized
establishments may employ infected food workers. Dairy products are less common sources
of HEV. A vaccination for HEV is not available.
DIF: Cognitive Level: Applying REF: Pages 310-312
TOP: Nursing Process: Planning MSC: Client Needs: Health Promotion and Maintenance
4. A symptom that is common to all types of hepatitis is
a. jaundice.
b. headache.
c. dehydration.
d. muscle aches.
ANS: A
All types of hepatitis cause jaundice. HEV causes flulike aches and pains, including headache.
Dehydration may occur if patients have nausea and vomiting.
DIF: Cognitive Level: Remembering REF: Pages 310-312
TOP: Nursing Process: Assessment MSC: Client Needs: Physiological Integrity
5. In treating patients with hepatitis, it is important for nurses to help patients cope with the
challenge of
a. difficulty sleeping.
b. poor appetite.
c. fat restriction.
d. fluid restrictions.
N
ANS: B URSINGTB.COM
For patients with hepatitis, poor appetite makes it difficult to maintain adequate nutritional
intake. Fluids are generally encouraged rather than restricted, especially to replace losses from
vomiting or diarrhea. Fat intake does not need to be restricted unless not tolerated. Patients
are usually very tired and would rather sleep than eat.
DIF: Cognitive Level: Applying REF: Page 312
TOP: Nursing Process: Implementation MSC: Client Needs: Physiological Integrity
6. An individual may be at risk for HEV infection if they travel to India and eat a. curried shrimp.
NURSINGTB.COM
