BASIC CARE AND COMFORT EXAM QUESTIONS AND ANSWERS.

The nurse is instructing a client with hypertension about foods that are low in sodium. Which menu selections by the client indicates to the nurse that the client understands what has been taught? Select all that apply. -Grilled chicken with turnip greens. -Spaghetti with fresh tomato. A nurse has provided dietary instructions to a client with a new diagnosis of gout. Which menu suggestions by the client indicates to the nurse that the client needs additional instruction? Select all that apply. -Scallops. -Chicken liver. Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:00 / 0:00 Full screen A clear liquid diet has been prescribed for client who has just undergone surgery. Which foods should the nurse offer to the client? Select all that apply. -Chicken broth. -Orange gelatin. -Apple juice. Triamterene (Dyrenium) has been prescribed for a client with a history of hypertension. Which fruits should the nurse tell the client to avoid while taking this medication? Select all that apply. -Nectarines. -Prunes. -Avocados. Diverticulitis has been diagnosed in a client who has been experiencing episodes of gastrointestinal cramping. The nurse should tell the client to maintain, during the asymptomatic period, a soft diet that is: High in fiber. A nurse is teaching a client with heart disease about a low-fat diet. Which foods should the nurse tell the client to avoid? Select all that apply. -Cream cheese. -Avocados. -Green olives. A client with atrial fibrillation has been placed on warfarin sodium (Coumadin). As part of the instructions for the medication, which of the following foods does the nurse tell the client to avoid? Select all that apply. -Cabbage. -Broccoli. -Lettuce. A regular diet has been prescribed for a client with a leg fracture who has been placed in skeletal traction. Which foods that will promote wound healing does the nurse encourage the client to select from the hospital menu? Chicken breast, broccoli, strawberries, milk. A client who experienced a brain attack (stroke) is experiencing residual dysphagia. Which of the following foods would the nurse remove from the client's meal tray? Peas. A client recovering from acute renal failure is being discharged home. The nurse knows that the client understands the therapeutic dietary regimen when the client states that he will plan to eat foods that are low in: Potassium. A client is resuming eating after undergoing partial gastrectomy. What does the nurse tell the client to avoid doing as a means of minimizing the risk of complications? Drinking liquids with meals. A client with renal calculi is instructed to follow an alkaline ash diet. Which menu choice by the client indicates to the nurse that the client understands the prescribed regimen? Spinach salad, milk, and a banana. A client who has sustained multiple fractures of the left leg is in skeletal traction. The nurse has obtained an overhead trapeze to improve the client's bed mobility. To which of the following high-risk areas must the nurse pay particular attention during assessment for indications of pressure and skin breakdown? Right heel. Which food should the nurse offer to a client who has been prescribed a full liquid diet? Cooked custard. A client with heart failure and hypertension who has been admitted to the hospital is unable to make her own selections from the menu. Which of the following meals does the nurse select for the client's supper on the day of admission? Turkey, baked potato, salad with oil and vinegar. The nurse teaches a client who has begun taking phenelzine (Nardil), a monoamine oxidase inhibitor (MAOI), about the medication. Which foods are allowed in the diet of the client taking phenelzine? Select all that apply. -Peas. -Broccoli. -Potatoes. A client with a genitourinary tract infection has been prescribed metronidazole (Flagyl) and fluid therapy. The nurse concludes that the client understands the dietary regimen to be followed while taking the medication when the client states that she must avoid: Alcohol. Calcitriol (Rocaltrol) is prescribed for a client with hypocalcemia. Which foods does the nurse, knowing that they may interfere with calcium absorption, instruct the client to limit in the diet? Select all that apply. -Bran. -Spinach. The nurse provides instructions to a client who is beginning therapy with theophylline (Theo-24). The nurse recognizes that the client understands the instructions when the client states that he will be sure to limit consumption of: Coffee, cola, and chocolate. A client with a urinary tract infection has been started on nitrofurantoin (Macrodantin), a urinary antiseptic medication, and is taught about the foods that will maintain the urinary pH in the acid range. Which food does the nurse tell the client to avoid while taking this medication? Rhubarb. For which vitamin deficiency should the nurse monitor the client who is on a vegan diet? Vitamin B12. A client with cirrhosis has an increased ammonia level. Which diet does the nurse anticipate will be of benefit to the client? One low in protein. A nurse provides dietary instructions to a client with cholecystitis. Which menu selection by the client indicates to the nurse that the client understands the instructions? Roast turkey with a baked potato. A client is found to have ulcerative colitis, and the nurse provides instructions to the client about the diet that he should follow while the disease is in remission. Which menu selection by the client indicates to the nurse that the client understands the instructions? Boiled potatoes. A nurse has taught a client with a new colostomy about measures to control stool odor in the ostomy drainage bag. Which of the following foods listed on the client's shopping list indicate to the nurse that the client has understood the information? Select all that apply. -Cranberry juice. -Parsley. -Yogurt. A nurse is teaching a client with an ileostomy about foods that could result in the production of liquid stools. Which of the following foods that just arrived on the client s meal tray should the nurse discourage the client from eating? Bran. A client with liver cancer who is undergoing chemotherapy tells the nurse that some foods on the meal tray taste bitter. Which of the following foods does the nurse suggest that the client avoid, knowing that it is most likely to taste bitter to the client? Beef. A client with diabetes mellitus who has been taught about dietary management of the disease wishes to have 8 oz of nonfat yogurt with breakfast. The nurse determines that the client understands diet management when the client states that after eating the nonfat yogurt she will: Omit 8 oz of skim milk from that meal. A nurse is caring for a client with cirrhosis. As part of the teaching regarding dietary means of minimizing the effects of the disorder, the nurse educates the client about foods that are high in thiamine. The nurse determines that the client has the best understanding of the material if the client states to increase the intake of which of the following? Select all that apply. -Whole-grain cereals. -Peanuts. -Asparagus. A nurse is monitoring the nutritional status of a client receiving enteral nutrition. Which of the following parameters does the nurse use to determine the effectiveness of the tube feedings? Daily weight. A nurse is instructing a client in the first trimester of pregnancy about nutrition. Which statement by the client indicates the need for further instruction? "My risk for malnourishment is much higher while I'm pregnant." A client who has recently been started on enteral feedings complains of abdominal cramping and diarrhea. The nurse reviews the nutritional content on the label of the can of feeding solution. Which of the following ingredients is the nurse looking for? Lactose. A nurse provides dietary instructions to a client with iron-deficiency anemia. Which of the following foods does the nurse recommend to the client? Select all that apply. -Raisins. -Lentils. -Kidney beans. A client has a serum sodium level of 151 mEq/L, and the nurse provides instruction regarding foods to avoid. Which of the following menu choices by the client indicates to the nurse that the client needs further instruction? American cheese. A nurse instructs a client at risk for hypokalemia about the foods high in potassium that should be included in the daily diet. Which of the following menu selections, cited by the client as a good source of potassium, indicates to the nurse that the client needs further instruction? Eggs.