ATI Nutrition Proctored Exam 2019 Retake

ATI Nutrition Proctored Exam 2019 Retake 1 ) A nurse is making a discharge teaching plan for a client who is taking digoxin and furosemide. Which of the following should the nurse instruct the client to consume A) Cucumbers B) Blueberries C) Bananas D) Green beans 2 ) A nurse is teaching a client who has Parkinson's disease and is prescribed an MAOI. Which of the following instructions should the nurse include? A) Avoid aged cheeses while taking this medication B) Maintain a low protein diet C) Do not eat grapefruit while taking this medication D) Reduce intake of high calorie foods 3 ) A nurse is caring for a client receiving radiation therapy to the pelvic area. The client is experiencing chronic diarrhea. Which of the following actions should the nurse take? A) Provide sugar free candy between meals B) Recommend the client eliminate carbonated beverages C) Encourage the client to drink 4 oz of milk after every loose stool D) Instruct the client to increase consumption of beans 4 ) A nurse is providing teaching to a client who has cholecystitis about required dietary modifications. The nurse should include which of the following foods as appropriate for the client's diet? A) Banana muffin B) Ground Beef C) Boiled egg D) Brown rice 5 ) A nurse is educating the parent of a school-aged child about the importance of maintain water intake to prevent dehydration. Which of the following food choices should the nurse recommend as containing the highest percentage of water? A) Cheddar cheese B) Broccoli C) Whole-wheat bread D) Almonds 6 ) A nurse is caring for a client who has dysphagia and requires a level 1 dysphagia diet. Which of the following foods should the nurse choose for this client? A) Chicken noodle soup B) Milk C) Pudding D) Apple Juice 7 ) A nurse is reviewing a clients laboratory result for effectiveness of TPN. Which of the following laboratory values is the best indicator for the nurse to monitor for short term effectiveness of TPN? A) Transferrin B) Hemoglobin C) Total Albumin D) Prealbumin 8 ) A nurse is teaching a group of clients at risk for heart disease about decreasing saturated fats in their diet. Which of the following fats should the nurse recommend the clients use when cooking? A) Canola oil B) Palm oil C) Peanut oil D) Stick margarine 9 ) A nurse is selecting food items for a client who follows a lacto-vegetarian diet. Which of the following foods should the nurse include in the meals? A) Hamburger B) Cheese C) Shrimp D) Eggs 10 ) A nurse is providing teaching about a gluten free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet? A) Salami B) Wheat C) Barley D) Corn 11 ) A nurse is reviewing laboratory values for a client who is receiving a phosphate binder with meals for end stage renal disease. Which of the following values should indicate to the nurse that the treatment is effective? A) Hemoglobin 15 g/dl B) Serum Potassium 4.8 mEq/L C) Sodium 136 mEq/L D) Total calcium 9.7 mg/dl 12 ) A nurse is planning care for a client who has a prescription for TPN. Which of the following actions should the nurse plan to take? A) Change the dressing around the IV site weekly B) Change the IV tubing for TPN every 72 hours C) Discard remaining TPN solution that is still infusing after 24 hours D) Remove TPN from the refrigerator 5 minutes before infusing it