NUR 1172/NUR1172 Exam 4 V2 |
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A patient in the hypermetabolic ‘flow phase’ following a major traumatic injury requires
nutritional support. Which of the following describes the metabolic state during this period?
A. Decreased basal metabolic rate and oxygen consumption.
B. Increased energy expenditure and protein catabolism.
C. Increased nitrogen retention and protein synthesis.
D. Stabilization of blood glucose levels due to decreased insulin resistance.
Answer: B
Rationale: During the flow phase of metabolic stress, the body undergoes a
hypermetabolic response characterized by increased oxygen consumption and energy
expenditure. Significant protein catabolism occurs to provide amino acids for
gluconeogenesis and the synthesis of acute-phase proteins. This state often leads to a
negative nitrogen balance if nutritional needs are not aggressively met.
2. A patient with severe burns is being evaluated for nutritional needs. Which nutrient is
most critical to supplement to support collagen synthesis and immune function?
A. Vitamin D
B. Vitamin C
,C. Vitamin K
D. Vitamin B12
Answer: B
Rationale: Vitamin C is a vital cofactor for the hydroxylation of proline and lysine, which is
essential for collagen formation in wound healing. It also acts as a potent antioxidant to
mitigate oxidative stress caused by the inflammatory response to burns. Adequate levels
are necessary to support the immune system’s ability to prevent secondary infections in
compromised skin.
3. A nurse is providing discharge instructions to a patient with Gastroesophageal Reflux
Disease (GERD). Which dietary modification should be included?
A. Avoid peppermint, caffeine, and high-fat foods.
B. Lie down immediately after eating to promote digestion.
C. Consume three large meals a day to ensure satiety.
D. Increase intake of spicy foods to stimulate gastric acid flow.
Answer: A
Rationale: Certain foods and substances can decrease lower esophageal sphincter (LES)
pressure, allowing gastric contents to reflux. Peppermint, caffeine, and fats are known
triggers that relax the LES and should be avoided. Patients are also advised to eat smaller,
more frequent meals and remain upright after eating to minimize symptoms.
, 4. A patient is recovering from a partial gastrectomy and is at risk for dumping syndrome.
Which nutritional intervention is appropriate?
A. Drink 24 ounces of water with every meal.
B. Eat high-carbohydrate, sugary snacks between meals.
C. Increase the intake of simple sugars to provide quick energy.
D. Consume small, frequent meals that are high in protein and fat.
Answer: D
Rationale: Dumping syndrome occurs when high-osmolarity food rapidly enters the small
intestine, leading to fluid shifts and vasomotor symptoms. Consuming high-protein and
high-fat meals helps slow gastric emptying and provides sustained energy. Patients should
also avoid liquids during meals and limit simple carbohydrates to prevent rapid glucose
spikes and subsequent hypoglycemia.
5. A client with Celiac disease is being taught about gluten-free food choices. Which of the
following grains is safe for this client to consume?
A. Barley
B. Quinoa
C. Rye
D. Wheat
Answer: B
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A patient in the hypermetabolic ‘flow phase’ following a major traumatic injury requires
nutritional support. Which of the following describes the metabolic state during this period?
A. Decreased basal metabolic rate and oxygen consumption.
B. Increased energy expenditure and protein catabolism.
C. Increased nitrogen retention and protein synthesis.
D. Stabilization of blood glucose levels due to decreased insulin resistance.
Answer: B
Rationale: During the flow phase of metabolic stress, the body undergoes a
hypermetabolic response characterized by increased oxygen consumption and energy
expenditure. Significant protein catabolism occurs to provide amino acids for
gluconeogenesis and the synthesis of acute-phase proteins. This state often leads to a
negative nitrogen balance if nutritional needs are not aggressively met.
2. A patient with severe burns is being evaluated for nutritional needs. Which nutrient is
most critical to supplement to support collagen synthesis and immune function?
A. Vitamin D
B. Vitamin C
,C. Vitamin K
D. Vitamin B12
Answer: B
Rationale: Vitamin C is a vital cofactor for the hydroxylation of proline and lysine, which is
essential for collagen formation in wound healing. It also acts as a potent antioxidant to
mitigate oxidative stress caused by the inflammatory response to burns. Adequate levels
are necessary to support the immune system’s ability to prevent secondary infections in
compromised skin.
3. A nurse is providing discharge instructions to a patient with Gastroesophageal Reflux
Disease (GERD). Which dietary modification should be included?
A. Avoid peppermint, caffeine, and high-fat foods.
B. Lie down immediately after eating to promote digestion.
C. Consume three large meals a day to ensure satiety.
D. Increase intake of spicy foods to stimulate gastric acid flow.
Answer: A
Rationale: Certain foods and substances can decrease lower esophageal sphincter (LES)
pressure, allowing gastric contents to reflux. Peppermint, caffeine, and fats are known
triggers that relax the LES and should be avoided. Patients are also advised to eat smaller,
more frequent meals and remain upright after eating to minimize symptoms.
, 4. A patient is recovering from a partial gastrectomy and is at risk for dumping syndrome.
Which nutritional intervention is appropriate?
A. Drink 24 ounces of water with every meal.
B. Eat high-carbohydrate, sugary snacks between meals.
C. Increase the intake of simple sugars to provide quick energy.
D. Consume small, frequent meals that are high in protein and fat.
Answer: D
Rationale: Dumping syndrome occurs when high-osmolarity food rapidly enters the small
intestine, leading to fluid shifts and vasomotor symptoms. Consuming high-protein and
high-fat meals helps slow gastric emptying and provides sustained energy. Patients should
also avoid liquids during meals and limit simple carbohydrates to prevent rapid glucose
spikes and subsequent hypoglycemia.
5. A client with Celiac disease is being taught about gluten-free food choices. Which of the
following grains is safe for this client to consume?
A. Barley
B. Quinoa
C. Rye
D. Wheat
Answer: B
