Nutrition Hesi

Nutrition Hesi 1. The client is a 26-year-old female with acute appendicitis. She has a 12-year history of type 1 diabetes and no other significant medical history. The appendectomy was completed without issue, and the client will be admitted to the surgical floor to recover. The nurse is preparing the client for discharge and discussing home medications. What home medications may affect the amount of insulin needed by the client? Select all that apply. A. St. John's Wort B. Corticosteroids C. Ibuprofen D. Oral contraceptives E. Epinephrine 2. A female client with hemorrhoids tells the nurse that she understands the need to avoid eating nuts and seeds to prevent inflammation. How should the nurse respond? A. Explain the benefits of a high fiber diet. B. Confirm that these foods should be avoided. C. Encourage soft foods such as yogurt. D. Suggest that the client also avoid fruit skins. 3. The nurse is developing a food safety educational class for a group of parents. Which type of food is most likely to pose a threat of food poisoning after being stored in a refrigerator at 40°F (4.4°C) or below for more than two days? A. Opened package of hot dogs. B. Packaged of uncooked lamb chops. C. Opened package of deli sliced meats. D. Ground-up hamburger raw meat. 4. A client who is receiving antineoplastic chemotherapy has lost 25% of total body weight and is having difficulty eating because of stomatitis. In planning care for this client which diet should the nurse recommend? A. Low residue diet. B. Mechanical soft diet. C. Pureed regular diet. D. High protein soft diet. 5. A client who hemorrhaged following surgery has a hemoglobin of 10 g/dl. (6.21 mmol/L) and a hematocrit of 36% (0.36 volume fraction) 48 hours later. The client has now progressed to a soft diet and is eating oatmeal for breakfast. Which beverage should the nurse encourage this client to drink to increase iron intake? Reference Ranges Hemoglobin (Hgb) [Reference Range: Male: 14 to 18 g/dL or 8.7 to 11.2 mmol/L] Hematocrit (Hct) [Reference Range: Male: 42% to 52% or 0.42 to 0.52 volume fraction) A. Coffee. B. Hot tea. C. Orange juice. D. Apple juice 6. The nurse is caring for an older client with that is exhibiting signs of confusion. Which intervention should the nurse implement? A. Offer water to the client hourly. B. Reduce dairy product intake. C. Increase daily sodium intake. D. Review the intake and output record. 7. Which client is at greatest risk for aspiration? A. Client with a nasogastric tube to low, intermittent suction. B. Client who has sensory aphasia and is receiving a clear liquid diet. C. Client receiving 30% oxygen via a non-rebreather face mask. D. Client experiencing dysphagia who is prescribed a full liquid diet. 8. A client who is training for a first marathon arrives at the clinic reporting an increase in the frequency of leg cramps. Which recommendation should the nurse provide to help decrease the frequency of leg cramps? A. Drink a litter of water during and after running. B. Consume a sports drink before and during training. C. Eat a high carbohydrate meal after running. D. Avoid drinking alcohol forty-eight hours before training. 9. A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions? A. Follow a low carbohydrate diet with low glycemic index foods. B. Eat a high protein diet three times a day. C. Avoid foods high in potassium. D. Restrict sodium rich foods and excessive oral fluids. 10. A malnourished child receives several nutritional supplements. Which statement by the child indicates to the nurse that an adequate amount of Vitamin A is being provided? A. "The bruises on my arms are all gone." B. "My feet don't tingle like they used to." C. "I can see at night when I wake up now." D. "My tummy seems so much smaller now." 11. The nurse is admitting an older client with possible malnutrition. Which parameters are most indicative of the client's nutritional status? A. 24-hour food recall, food preferences, and allergies. B. Body mass index (BMI) and serum albumin level. C. Triceps skin fold and mid-arm circumference. D. Weight loss history and body surface area (BSA).