ATI Nutrition FInal
A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey correct answersB. Dried beans
Dried beans provide non-heme iron, as do other legumes, vegetables, and grains.
A, C, D are animal products, which provides heme iron
A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight.
Which of the following should be included in the teaching?
A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. 1/2 cup boiled brussels sprouts
D. 2 large, poached eggs correct answersD. 2 large, poached eggs
Include eggs as a food that is high in vitamin D.
A, B, C do not contain vitamin D.
A nurse is reviewing dietary recommendations with a group of clients as a health fair. Which of the following information should the nurse include?
A. "Fats should be 5% to 15% of daily calorie intake."
B. "Make proteins 10% to 35% of total calories each day."
C. "Consume 1,500 mL of water from liquids and solids daily."
D. "The body needs 40mg of iron each day." correct answersA. Fats should be 20%-30% of daily calorie intake B. CORRECT: "Make proteins 10% to 35% of total calories each day."
C. Recommended water intake from liquids or solids is 2.7L/day for females and 3.7 L/day for males
D. Iron is a trace mineral, which means the body needs 20mg or less daily
A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of the following foods is a major source of magnesium.
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges correct answersA. Tuna
Tuna, halibut, nuts, whole grains, chocolate, green, leafy vegetables are major sources of Mg
A nurse is discussing health problems associated with nutrient deficiencies with a group of clients. Which
of the following conditions is associated with a deficiency of vitamin C? (Select all that apply)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums correct answersB. Scurvy
E. Bleeding gums
A nurse is discussing how the body processes food with a client during a routine provider's visit. Which of the following statements should the nurse include?
A. Glycerol can be broken down into glucose for use by the body
B. The liver converts unused glucose in glycogen C. Excess fatty acids are stored in the muscle tissue
D. The body uses glycogen for fat before using available ATP correct answersA. Excess glycerol is reassembled with fatty acids into triglycerides
A nurse is educating a client who has anemia about dietary intake of iron. Which of the following is a non-heme source of iron?
A. Ground beef
B. Dried beans
C. Salmon
D. Turkey correct answersB. Dried beans
Dried beans provide non-heme iron, as do other legumes, vegetables, and grains.
A, C, D are animal products, which provides heme iron
A nurse is discussing foods that are high in vitamin D with a client who is unable to be out in the sunlight.
Which of the following should be included in the teaching?
A. 1 cup steamed long-grain brown rice
B. 6 medium raw strawberries
C. 1/2 cup boiled brussels sprouts
D. 2 large, poached eggs correct answersD. 2 large, poached eggs
Include eggs as a food that is high in vitamin D.
A, B, C do not contain vitamin D.
A nurse is reviewing dietary recommendations with a group of clients as a health fair. Which of the following information should the nurse include?
A. "Fats should be 5% to 15% of daily calorie intake."
B. "Make proteins 10% to 35% of total calories each day."
C. "Consume 1,500 mL of water from liquids and solids daily."
D. "The body needs 40mg of iron each day." correct answersA. Fats should be 20%-30% of daily calorie intake B. CORRECT: "Make proteins 10% to 35% of total calories each day."
C. Recommended water intake from liquids or solids is 2.7L/day for females and 3.7 L/day for males
D. Iron is a trace mineral, which means the body needs 20mg or less daily
A nurse is conducting a nutritional class on minerals and electrolytes. The nurse should include which of the following foods is a major source of magnesium.
A. Tuna
B. Tomatoes
C. Eggs
D. Oranges correct answersA. Tuna
Tuna, halibut, nuts, whole grains, chocolate, green, leafy vegetables are major sources of Mg
A nurse is discussing health problems associated with nutrient deficiencies with a group of clients. Which
of the following conditions is associated with a deficiency of vitamin C? (Select all that apply)
A. Dysrhythmias
B. Scurvy
C. Pernicious anemia
D. Megaloblastic anemia
E. Bleeding gums correct answersB. Scurvy
E. Bleeding gums
A nurse is discussing how the body processes food with a client during a routine provider's visit. Which of the following statements should the nurse include?
A. Glycerol can be broken down into glucose for use by the body
B. The liver converts unused glucose in glycogen C. Excess fatty acids are stored in the muscle tissue
D. The body uses glycogen for fat before using available ATP correct answersA. Excess glycerol is reassembled with fatty acids into triglycerides
