Nutrition Hesi Practice Quiz Questions and Correct Solutions, A+

Which instruction should the RN recommend the client change in daily diet? a. avoid green leafy vegetables b. choose foods with simple sugars c. limit foods with simple sugars d. decrease intake of canned food - d. decrease intake of canned food Which instructions should the RN provide the client to help decrease odor in the colostomy bag? (select all that apply) A. eat foods containing yogurt B. chew mint flavored gum C. drink a glass of buttermilk D. eat sprigs of parsley E. consume raw vegetables - A. eat foods containing yogurt C. drink a glass of buttermilk D. eat sprigs of parsley Client recently diagnosed with T2D mellitus. What information is most important for the RN to teach the client about lifestyle changes? A. daily fingerstick glucose monitoring B. regular exercise program C. portion-controlled, heart healthy diet selections D. compliance with oral hypoglycemic medications - C. portion-controlled, heart healthy diet selections Client needs to increase vitamin B12 after undergoing a subtotal gastrectomy. Which foods should the RN instruct the client to include in the diet? A. cheese, eggs, and fish B. lentils, dried fruits, and soybeans C. potatoes, mushrooms, and yogurt D. nuts, brown rice, and sunflower seeds - A. cheese, eggs, and fish Client reporting diarrhea, fever, abdominal pain, and nausea and telling the RN that the symptoms began after eating a can of beans. The RN recognizes the client is exhibiting symptoms of which type of foodborne illness? A. clostridium botulinum B. samonella typhi C. listeria monocytogenes D. campylobacter jejuni - A. Clostridium botulinum After reviewing the clients' medical histories, which client should the RN assess for a higher caloric diet? A. A client with osteoporosis B. A client with type 2 diabetes mellitus C. A client with rheumatoid arthritis D. A client with bacterial pneumonia D. - D. A client with bacterial pneumonia The RN is caring for an older client with malnutrition. The RN recognizes which factor is most likely contributing to this older client's nutritional status? A. Increased need for vitamins and minerals B. Loss of teeth or poorly fitting dentures C. A decline in kidney function D. Snacks eaten all day without a complete meal - B. loss of teeth or poorly fitting dentures