NUR 221 exam #2 COMPLETE
QUESTIONS & SOLUTIONS(RATED A+)
2
Gemfibrozil is a lipid-lowering agent. It is given as part of a therapeutic regimen that
also includes dietary counseling-specifically, the limitation of saturated and other fats in
the diet. Beef contains fat, and its consumption should be limited. - ANSWER A client
has been given a prescription for gemfibrozil. The nurse should instruct the client to limit
which food while taking this medication?
1. Fish
2.Beef
3.Spicy foods
4.Citrus products
1
Poultry, eggs, meats, and dairy products are high in niacin. Tomatoes, potatoes, and
strawberries are high in ascorbic acid (vitamin C). - ANSWER The nurse is providing
dietary instructions to a client about food items that are high in niacin. Which food item
should the nurse recommend as highest in niacin?
1. Poultry
2.Potatoes
3.Tomatoes
4.Strawberries
4
Cabbage, tomatoes, potatoes, and strawberries are some of the foods that are high in
vitamin C. Milk contains vitamins A and D and some B vitamins. Eggs contain B
vitamins. Liver contains vitamins B6 (pyridoxine), B9 (folic acid), and K. - ANSWER The
nurse is providing dietary instructions to a client about food items that are high in
vitamin C. Which food item does the nurse recommend as being highest in vitamin C?
1. Milk
2.Eggs
3.Liver
4.Cabbage
2
Liver and green leafy vegetables such as spinach are high in vitamin K. Fish contains
vitamins A, D, and B12. Potatoes and strawberries are high in vitamin C. - ANSWER
The nurse is providing dietary instructions to a client about the food items that are high
in vitamin K. Which food item does the nurse recommend as being highest in vitamin K?
1. Fish
2.Spinach
3.Potatoes
4.Strawberries
,1
Breast-feeding mothers with lactose-intolerant infants need to be encouraged to limit
dairy products. Milk is a dairy product. Alternative calcium sources that can be
consumed by the mother include egg yolks, green leafy vegetables, dried beans,
cauliflower, and molasses. - ANSWER The breast-feeding mother of an infant with
lactose intolerance asks the nurse about dietary measures. The nurse should tell the
mother to avoid which food?
1. Milk
2.Egg yolks
3.Dried beans
4.Green leafy vegetables
2
Diet therapy for hypophosphatemia consists primarily of an increased intake of
phosphorus-rich foods while decreasing the intake of calcium-rich foods. Fish, chicken,
and organ meats are food items that are allowed, whereas cheese should be avoided
because it is a calcium-rich food. - ANSWER The nurse is providing instructions to a
client with hypophosphatemia. Which food item should the nurse instruct the client to
avoid?
1. Fish
2.Cheese
3.Chicken
4.Organ meats
2
The primary level is focused on prevention, and educational classes are a form of
prevention. The secondary level is a screening level that entails such procedures as
vision screening, mammography, or similar screening tests. The tertiary level is focused
on rehabilitation skills. There is no basic level of prevention. - ANSWER The nurse is
giving a presentation on good nutrition to a group of teenage mothers. Which level of
prevention is the nurse implementing?
1. Basic level
2.Primary level
3.Secondary level
4.Tertiary level
- ANSWER A postoperative client has been tolerating a full liquid diet, and the nurse
plans to advance the diet to solid food as prescribed. Which assessment is most
important for the nurse to make before advancing the diet to solids?
1. Ability to chew
2.Food preferences 3.Cultural preferences 4.Presence of bowel sounds
4
The nurse teaches the client with tuberculosis to increase intake of protein, iron, and
vitamin C. Foods rich in vitamin C include citrus fruits, berries, melons, pineapple,
, broccoli, cabbage, green peppers, tomatoes, potatoes, chard, kale, asparagus, and
turnip greens. Food sources that are rich in iron include liver and other meats. Less than
10% of iron is absorbed from eggs, and less than 5% is absorbed from grains and
vegetables. - ANSWER The nurse is teaching a client with tuberculosis about nutrition
2
A client often has fears about leaving the secure environment of a health care facility.
This client has a specific fear about not being able to handle tube feedings at home. An
open communication statement such as "Tell me more about . . ." often leads to
valuable information about the client and his or her concerns. Options 1 and 4 are
nontherapeutic responses because they place the client's issues on hold. Option 3 is
beyond the scope of practice for the nurse to implement and may not be necessary. -
ANSWER A client who was receiving enteral feedings in the hospital has been started
on a regular diet and is almost ready for discharge. The client will be self-administering
supplemental tube feedings between meals for a short time after discharge.
1. The client expresses concern about performing this procedure at home. What is the
nurse's bestresponse?
"Maybe a friend will do the feeding for you."
2."Tell me more about your concerns about going home." 3."Do you want to stay in the
hospital a few more days?" 4."Have you discussed your feelings with your family and
doctor?"
1,2,4,5
A feeding bag and tubing should be changed every 24 hours (or per agency protocol) to
reduce risk of bacterial contamination. Placement and residual should be checked at
least every 4 hours during administration of continuous tube feedings and prior to giving
medications through the tube. Agency policy for technique for assessment of tube
placement should be followed. Skin integrity should be assessed at the site of NG tube
insertion. - ANSWER Which actions should the nurse include when caring for a client
with continuous tube feedings through a nasogastric (NG) tube? Select all that apply
1. Check the residual every 4 hours.
2.Check for placement every 4 hours.
3.Hang a new feeding bag every 72 hours.
4.Check skin integrity at the site of NG tube insertion. 5.Check for placement before
administering medications.
2
The most accurate measurement of the effectiveness of nutritional management of the
client is through the use of daily weighing. These weight checks should be done every
day at the same time (preferably early morning), in the same clothes, and using the
same scale. Options 1, 3, and 4 assist in measuring nutrition and hydration status.
However, the effectiveness of the diet is measured by maintenance of body weight. -
ANSWER The nurse is monitoring the nutritional status of a client receiving enteral
nutrition. Which intervention should the nurse implement to determine the effectiveness
of the tube feedings?
1. Use a calorie count.
QUESTIONS & SOLUTIONS(RATED A+)
2
Gemfibrozil is a lipid-lowering agent. It is given as part of a therapeutic regimen that
also includes dietary counseling-specifically, the limitation of saturated and other fats in
the diet. Beef contains fat, and its consumption should be limited. - ANSWER A client
has been given a prescription for gemfibrozil. The nurse should instruct the client to limit
which food while taking this medication?
1. Fish
2.Beef
3.Spicy foods
4.Citrus products
1
Poultry, eggs, meats, and dairy products are high in niacin. Tomatoes, potatoes, and
strawberries are high in ascorbic acid (vitamin C). - ANSWER The nurse is providing
dietary instructions to a client about food items that are high in niacin. Which food item
should the nurse recommend as highest in niacin?
1. Poultry
2.Potatoes
3.Tomatoes
4.Strawberries
4
Cabbage, tomatoes, potatoes, and strawberries are some of the foods that are high in
vitamin C. Milk contains vitamins A and D and some B vitamins. Eggs contain B
vitamins. Liver contains vitamins B6 (pyridoxine), B9 (folic acid), and K. - ANSWER The
nurse is providing dietary instructions to a client about food items that are high in
vitamin C. Which food item does the nurse recommend as being highest in vitamin C?
1. Milk
2.Eggs
3.Liver
4.Cabbage
2
Liver and green leafy vegetables such as spinach are high in vitamin K. Fish contains
vitamins A, D, and B12. Potatoes and strawberries are high in vitamin C. - ANSWER
The nurse is providing dietary instructions to a client about the food items that are high
in vitamin K. Which food item does the nurse recommend as being highest in vitamin K?
1. Fish
2.Spinach
3.Potatoes
4.Strawberries
,1
Breast-feeding mothers with lactose-intolerant infants need to be encouraged to limit
dairy products. Milk is a dairy product. Alternative calcium sources that can be
consumed by the mother include egg yolks, green leafy vegetables, dried beans,
cauliflower, and molasses. - ANSWER The breast-feeding mother of an infant with
lactose intolerance asks the nurse about dietary measures. The nurse should tell the
mother to avoid which food?
1. Milk
2.Egg yolks
3.Dried beans
4.Green leafy vegetables
2
Diet therapy for hypophosphatemia consists primarily of an increased intake of
phosphorus-rich foods while decreasing the intake of calcium-rich foods. Fish, chicken,
and organ meats are food items that are allowed, whereas cheese should be avoided
because it is a calcium-rich food. - ANSWER The nurse is providing instructions to a
client with hypophosphatemia. Which food item should the nurse instruct the client to
avoid?
1. Fish
2.Cheese
3.Chicken
4.Organ meats
2
The primary level is focused on prevention, and educational classes are a form of
prevention. The secondary level is a screening level that entails such procedures as
vision screening, mammography, or similar screening tests. The tertiary level is focused
on rehabilitation skills. There is no basic level of prevention. - ANSWER The nurse is
giving a presentation on good nutrition to a group of teenage mothers. Which level of
prevention is the nurse implementing?
1. Basic level
2.Primary level
3.Secondary level
4.Tertiary level
- ANSWER A postoperative client has been tolerating a full liquid diet, and the nurse
plans to advance the diet to solid food as prescribed. Which assessment is most
important for the nurse to make before advancing the diet to solids?
1. Ability to chew
2.Food preferences 3.Cultural preferences 4.Presence of bowel sounds
4
The nurse teaches the client with tuberculosis to increase intake of protein, iron, and
vitamin C. Foods rich in vitamin C include citrus fruits, berries, melons, pineapple,
, broccoli, cabbage, green peppers, tomatoes, potatoes, chard, kale, asparagus, and
turnip greens. Food sources that are rich in iron include liver and other meats. Less than
10% of iron is absorbed from eggs, and less than 5% is absorbed from grains and
vegetables. - ANSWER The nurse is teaching a client with tuberculosis about nutrition
2
A client often has fears about leaving the secure environment of a health care facility.
This client has a specific fear about not being able to handle tube feedings at home. An
open communication statement such as "Tell me more about . . ." often leads to
valuable information about the client and his or her concerns. Options 1 and 4 are
nontherapeutic responses because they place the client's issues on hold. Option 3 is
beyond the scope of practice for the nurse to implement and may not be necessary. -
ANSWER A client who was receiving enteral feedings in the hospital has been started
on a regular diet and is almost ready for discharge. The client will be self-administering
supplemental tube feedings between meals for a short time after discharge.
1. The client expresses concern about performing this procedure at home. What is the
nurse's bestresponse?
"Maybe a friend will do the feeding for you."
2."Tell me more about your concerns about going home." 3."Do you want to stay in the
hospital a few more days?" 4."Have you discussed your feelings with your family and
doctor?"
1,2,4,5
A feeding bag and tubing should be changed every 24 hours (or per agency protocol) to
reduce risk of bacterial contamination. Placement and residual should be checked at
least every 4 hours during administration of continuous tube feedings and prior to giving
medications through the tube. Agency policy for technique for assessment of tube
placement should be followed. Skin integrity should be assessed at the site of NG tube
insertion. - ANSWER Which actions should the nurse include when caring for a client
with continuous tube feedings through a nasogastric (NG) tube? Select all that apply
1. Check the residual every 4 hours.
2.Check for placement every 4 hours.
3.Hang a new feeding bag every 72 hours.
4.Check skin integrity at the site of NG tube insertion. 5.Check for placement before
administering medications.
2
The most accurate measurement of the effectiveness of nutritional management of the
client is through the use of daily weighing. These weight checks should be done every
day at the same time (preferably early morning), in the same clothes, and using the
same scale. Options 1, 3, and 4 assist in measuring nutrition and hydration status.
However, the effectiveness of the diet is measured by maintenance of body weight. -
ANSWER The nurse is monitoring the nutritional status of a client receiving enteral
nutrition. Which intervention should the nurse implement to determine the effectiveness
of the tube feedings?
1. Use a calorie count.
