NSG 100 Test 2
1. Consistent-carbohydrate diet: Type I and type 2 diabetes, gestational dia-betes, impaired
glucose tolerance
2. Fat-restricted diet: Chronic cholecystitis to decrease gallbladder stimulation;
cardiovascular disease, to help prevent atherosclerosis.
3. High-fiber diet: Prevent or treat constipation; irritable bowel syndrome; divertic-ulosis
4. Low-fiber diet: Before surgery; ulcerative colitis; diverticulitis; Crohn's disease
5. Sodium-restricted diet: Hypertension; heart failure; acute and chronic renalfailure, liver
disease
6. Renal diet: Nephrotic syndrome; chronic kidney disease, diabetic kidney dis-ease
7. Clear liquid diet: Preparation for bowel surgery and lower endoscopy; acute
gastrointestinal disorders; initial postoperative diet
8. Puréed diet: After oral or facial surgery; chewing and swallowing difficulties
9. Mechanically altered diet: Chewing and swallowing difficulties; after surgery tothe head,
neck, or mouth
10. Short-term feeding tube: Nasogastric
11. This feeding tube may be indicated for a patient with increased risk for as-piration due to a
diminished gag reflex or slow gastric motility: Nasointestinal
12. Stomach pH: Less than 5.5.
13. Intestine pH: 7.0 or higher
14. Respiratory tract pH: 6.0 or higher
15. Long-term feeding tube: Percutaneous endoscopic gastrostomy (PEG)
16. A nurse is calculating the body mass index (BMI) of a 35-year-old malepatient who is
extremely obese. The patient's height is 5263and his current weight is 325 lb. What would the
nurse document as his BMI?
a. 50.5
b. 52.4
c. 54.5
d. 55.2: Answer: B. 52.4
BMI = (Weight in pounds)/(height in inches) x (height in inches) x 703
17. A nurse is evaluating a patient following the administration of an enteral feeding. Which
, findings are normal and are criteria that indicate patient toler-ance to the feeding? Select all
that apply.
a. Absence of nausea, vomiting
b. Weight gain
c. Bowel sounds within normal range
d. Large amount of gastric residue
e. Absence of diarrhea and constipation
f. Slight abdominal pain and distention: Answer: a, c, e
Criteria to consider when evaluating patient feeding tolerance include: absence of nausea,
vomiting, minimal or no gastric residual, absence of diarrhea and consti- pation, absence of
abdominal pain and distention, presence of bowel sounds withinnormal limits.
18. A nurse is feeding an older adult patient who has dementia. Which inter-vention should
the nurse perform to facilitate this process?
a. Stroke the underside of the patient's chin to promote swallowing.
b. Serve meals in different places and at different times.
c. Offer a whole tray of various foods to choose from.
d. Avoid between-meal snacks to ensure hunger at mealtime.: Answer: A
To feed a patient with dementia, the nurse should stroke the underside of the patient's chin to
promote swallowing, serve meals in the same place and at the sametime, provide one food item
at a time since a whole tray may be overwhelming, andprovide between-meal snacks that are
easy to consume using the hands.
19. A patient who has COPD is refusing to eat. Which intervention would bemost helpful in
stimulating appetite in this patient?
a. Administering pain medication after meals.
b. Encouraging food from home when possible.
c. Scheduling his respiratory therapy before each meal.
d. Reinforcing the importance of his eating exactly what is delivered to him.-
: Answer: b.
Food from home that the patient enjoys may stimulate him to eat. Pain medication should be
1. Consistent-carbohydrate diet: Type I and type 2 diabetes, gestational dia-betes, impaired
glucose tolerance
2. Fat-restricted diet: Chronic cholecystitis to decrease gallbladder stimulation;
cardiovascular disease, to help prevent atherosclerosis.
3. High-fiber diet: Prevent or treat constipation; irritable bowel syndrome; divertic-ulosis
4. Low-fiber diet: Before surgery; ulcerative colitis; diverticulitis; Crohn's disease
5. Sodium-restricted diet: Hypertension; heart failure; acute and chronic renalfailure, liver
disease
6. Renal diet: Nephrotic syndrome; chronic kidney disease, diabetic kidney dis-ease
7. Clear liquid diet: Preparation for bowel surgery and lower endoscopy; acute
gastrointestinal disorders; initial postoperative diet
8. Puréed diet: After oral or facial surgery; chewing and swallowing difficulties
9. Mechanically altered diet: Chewing and swallowing difficulties; after surgery tothe head,
neck, or mouth
10. Short-term feeding tube: Nasogastric
11. This feeding tube may be indicated for a patient with increased risk for as-piration due to a
diminished gag reflex or slow gastric motility: Nasointestinal
12. Stomach pH: Less than 5.5.
13. Intestine pH: 7.0 or higher
14. Respiratory tract pH: 6.0 or higher
15. Long-term feeding tube: Percutaneous endoscopic gastrostomy (PEG)
16. A nurse is calculating the body mass index (BMI) of a 35-year-old malepatient who is
extremely obese. The patient's height is 5263and his current weight is 325 lb. What would the
nurse document as his BMI?
a. 50.5
b. 52.4
c. 54.5
d. 55.2: Answer: B. 52.4
BMI = (Weight in pounds)/(height in inches) x (height in inches) x 703
17. A nurse is evaluating a patient following the administration of an enteral feeding. Which
, findings are normal and are criteria that indicate patient toler-ance to the feeding? Select all
that apply.
a. Absence of nausea, vomiting
b. Weight gain
c. Bowel sounds within normal range
d. Large amount of gastric residue
e. Absence of diarrhea and constipation
f. Slight abdominal pain and distention: Answer: a, c, e
Criteria to consider when evaluating patient feeding tolerance include: absence of nausea,
vomiting, minimal or no gastric residual, absence of diarrhea and consti- pation, absence of
abdominal pain and distention, presence of bowel sounds withinnormal limits.
18. A nurse is feeding an older adult patient who has dementia. Which inter-vention should
the nurse perform to facilitate this process?
a. Stroke the underside of the patient's chin to promote swallowing.
b. Serve meals in different places and at different times.
c. Offer a whole tray of various foods to choose from.
d. Avoid between-meal snacks to ensure hunger at mealtime.: Answer: A
To feed a patient with dementia, the nurse should stroke the underside of the patient's chin to
promote swallowing, serve meals in the same place and at the sametime, provide one food item
at a time since a whole tray may be overwhelming, andprovide between-meal snacks that are
easy to consume using the hands.
19. A patient who has COPD is refusing to eat. Which intervention would bemost helpful in
stimulating appetite in this patient?
a. Administering pain medication after meals.
b. Encouraging food from home when possible.
c. Scheduling his respiratory therapy before each meal.
d. Reinforcing the importance of his eating exactly what is delivered to him.-
: Answer: b.
Food from home that the patient enjoys may stimulate him to eat. Pain medication should be
