Nutrition ATI Proctored Remediation Exam Questions and Answers

Food Safety: Assessing the Need to Administer Epinephrine - Answer- Swelling of the lips and tongue. Itching, tightness, or hoarseness in the throat. Itching, hives, redness, swelling. Vomiting, diarrhea, cramps. Shortness of breath and coughing. Weak pulse and dizziness. Nutrition Across the Lifespan: Planning Breastfeeding Care for a Client - Answer- Newborn should be breastfed immediately after birth. There should be eight to 12 feedings in a 24 hour period. Assess for hunger cues. Newborn should be nursed up to 15-20 minutes per breast. Feed every 2 hours. Extra milk can be stored in fridge in sterile container for 10 days or, or stored in freezer for 6 months. Sources of Nutrition: Heme Sources of Iron - Answer- Meat, fish, and poultry. Barriers to Adequate Nutrition: Promoting the Use of Nutritional Supplements - Answer- Take nutritional supplement drink with meds. Do not leave at bedside, do not warm up, and do not use to replace scheduled meals. Diabetes Mellitus: Evaluating Client Understanding of Nutritional Needs - Answer- Carbs should be 45-65% of total daily caloric intake and minimum of 130 g/day. Saturated fats should be less than 7% of daily calories. Fiber intake should be at least 14 grams per 1,000 calories. Protein would be 15-20% of total caloric intake. Guidelines for Healthy Eating: Health Promotion Recommendations - Answer- Fiber-rich fruits and veggies, whole grains, low fat or fat free milk, lean meats, poultry, fish, legumes, eggs, and nuts. Limited saturated and trans fats, sugars, and alcohol. Sources of Nutrition: Client Teaching about Complete Proteins - Answer- From animal sources and soy, contain sufficient amounts of all nine amino acids. Cultural, Ethnic, and Religious Influences: Planning Care for a Client Who Follows Seventh-Day Adventist Dietary Laws - Answer- Vegetarian diet. Avoid caffeine. Cancer and Immunosuppression Disorders: Managing Nausea Following Chemotherapy - Answer- Drink fluids throughout the day. Eat dry foods in the morning, and eat small amounts throughout the day. Avoid heavy, fattening foods. Avoid strong odors and sit upright after eating. Get fresh air if possible. Cardiovascular and Hematologic Disorders: Teaching About Sodium Content in Foods - Answer- Decrease sodium intake to 1,500 mg/day. Foods high in sodium are canned soups, sauces, potato chips, pretzels, smoked meats, seasonings, and processed foods. Include low-fat dairy products. Include fruits and vegetables rich in potassium (apricots, bananas, tomatoes, potatoes). Limit alcohol intake. Stop smoking. Enteral Nutrition: caring for a Client Who is Receiving Enteral Feeding - Answer- Verify the presence of bowel sounds. Aspiration of gastric contents is not a reliable method for checking placement. Tube length should be measured each shift and prior to each feeding. Gastric residuals should be check every 4-6 hours. Residuals should be returned to the stomach. Gastrointestinal Disorders: Dietary Recommendations for Gastroesophageal Reflux Disease - Answer- Avoid alcohol, caffeine, carbonated beverages, spicy foods, greasy foods, high fat foods, mint, and citric foods/juices. Gastrointestinal Disorders: Recommended Foods for Managing Diarrhea - Answer- Low-fiber foods. Replace fluids. Total Parenteral Nutrition: Planning Care for a Client who Has Prescription for Total Parenteral Nutrition - Answer- Monitor I&Os, daily weights, vital signs, serum electrolytes, and blood glucose. Hyperosmolar diuresis can result from an infusion that is too rapid, and can lead to dehydration. Administer 10% to 20% dextrose in water if PN solution is unavailable. Do not increase infusion rate. Monitor for "cracking" of TPN solution. Administer at room temperature. Use sterile technique. Bag and tubing should be changed every 24 hours. Discontinuation should be done gradually to avoid rebound hypoglycemia. Cancer and Immunosuppression Disorder: Interventions for Stomatitis - Answer- Use soft toothbrush. Avoid mouthwashes that contain alcohol. Omit acidic, spicy, dry, or coarse foods. Include cold or room-temperature foods in the diet. Cut foods into small bites. Try using straws. Replace meals with high-calorie/protein drinks. Use well-fitting dentures. Cancer and Immunosuppression Disorders: Nutritional Teaching for a Client Who Has AIDS-related Wasting Syndrome - Answer- Consume small, frequent meals that are composed of high-protein, high-calorie, nutrient-dense foods. Increase fluid intake. Diabetes Mellitus: Treating Hypoglycemia with Carbohydrates - Answer- Take 10-20 grams of carbs. Two of three glucose tabs. Six to ten hard candies. 1/2 cup (4 oz) of juice or regular soda. 1 tbsp of honey or 4 tsp of sugar. Gastrointestinal Disorders: Dietary Teaching for Client Who Has Cholecystitis - Answer- Limit fat intake to reduce stimulation of the gallbladder. Avoid coffee, broccoli, cauliflower, Brussels sprouts, cabbage, onions, legumes, and highly se