Activity 2

Metabolism
1. A nurse is teaching a client with pancreatitis about following a low-fat diet.
The nurse develops a list of high-fat foods to avoid and includes which food
on the item list?
A. Chocolate milk.
B. Broccoli.
C. Apple.
D. Salmon
Rationale: chocolate milk is a high-fat food. Options 1 and 2: Fruits and vegetables are
low in fat because they do not come from animal sources. Option 3: Salmon is naturally
lower in fat.
2. The nurse is giving dietary instructions on a client who is on a vegan diet.
The nurse provides dietary teaching focus on foods high in which vitamin that
may be lacking in a vegan diet?
A. Vitamin A
B. Vitamin D
C. Vitamin E
D. Vitamin C
Rationale:
3. A nurse is caring for a client with Wernicke-Korsakoff syndrome. The
physician asks the nurse to teach the client to consume thiamine-rich food.
The nurse instruct the client to increase the intake of which food items?
A. Chicken.
B. Milk.
C. Beef
D. Brocolli
Rationale:
4. A client who is recovering from a surgery has been ordered a change from a
clear liquid diet to a full liquid diet. The nurse would offer which full liquid item
to the client?
A. Popsicle.
B. Carbonated beverages.
C. Gelatin.
D. Pudding
Rationale; Full liquid food items include items such as plain ice cream, sherbet, breakfast
drinks, milk, pudding and custard, soups, that are strained, refined cooked cereals and
strained vegetable juices. A clear liquid diet consists of foods that are relatively
transparent.
5. A postoperative client has been placed on a clear-liquid diet. The nurse
provides the client with which items that are allowed to be consumed on this
diet?
A. Vegetable juices.
B. Custard.
C. Sherbet.
D. Bouillon
Rationale: Clear liquid diet consists of foods that are relatively transparent to light and
are clear and liquid at room and body temperature.
6. The nurse is teaching a client who has iron deficiency anemia about foods she
should include in her diet. The nurse determines that the client understands the dietary
instructions if she selects which of the following from her menu?
A. Nuts and fish.
B. Oranges and dark green leafy vegetables.
C. Butter and margarine.
D. Sugar and candy.
Rationale: because: Dark green leafy vegetables are rich in iron while oranges are a good
source of vitamin C, which enhances iron absorption.
7. The nurse instructs a client with renal failure who is receiving hemodialysis about
dietary modifications. The nurse determines that the client understands these dietary
modifications if the client selects which items from the dietary menu?
A. Mushroom and blueberry.
B. Beans and banana.
C. Fish and tomato juice.
D. Potato and spinach.
Rationale: because: A renal diet is one that is low in sodium, phosphorous, potassium and
protein.
8. A client with heart failure has been told to maintain a low sodium diet. A nurse
who is teaching this client about foods that are allowed includes which food item in a list
provided to the client?
A. Pretzels.
B. Whole wheat bread.
C. Tomato juice canned.
D. Dried apricot.
Rationale: because: Foods that are lower in sodium includes fruits and vegetables like
dried apricot.
9. The nurse is instructing a client with hyperkalemia on the importance of choosing
foods low in potassium. The nurse should teach the client to limit which of the following
foods?
A. Grapes.
B. Carrot.
C. Green beans.
D. Lettuce
Rationale: because: Carrots has 320 mg of potassium per 100 mg serving; green beans
give 209 mg of potassium, 194 mg for lettuce, and 191 mg for grapes all in 100 mg
serving.

10. A client is recovering from debridement of the right leg. A nurse encourages
the client to eat which food item that is naturally high in vitamin C to promote
wound healing?
A. Milk.
B. Chicken.
C. Banana.
D. Strawberries
Rationale: Vitamin C, also known as ascorbic acid (AA), is involved in all phases of
wound healing. In the inflammatory phase it is required for neutrophil apoptosis and
clearance. During the proliferative phase, AA contributes towards synthesis, maturation,
secretion and degradation of collagen.
Berries are also an excellent source of vitamin C. Research shows that vitamin C is
helpful in rebuilding collagen and soft tissue, meaning your incision site will heal
quicker.
11. Hyperalimentation is
A. parenteral nutrition
B. enternal nutrition
C. a high saline concentration for parenteral nutrition therapy
D. none of the above
Rationale: Hyperalimentation does not use the digestive system. It may be given to
people who are unable to absorb nutrients through the intestinal tract because of vomiting
that won't stop, severe diarrhea, or intestinal disease.
Total parenteral nutrition (TPN), also known as parenteral hyperalimentation, is used for
individuals with medical conditions that impair gastrointestinal absorption to a degree
incompatible with life.
12. Blenderized
A. is a lactose-free liquid.
B. consists of liquids that are individually prepared based on the nutritional needs
of the patient.
C. is powder mixed with milk.
D. is powder mixed with water.
Rationale: use of blended foods and liquids given directly via the feeding tube.
Blenderized feeds could refer to homemade BTF, commercial formula mixed with pureed
baby food or any of the variety of commercially available ready to use BTFs
(Blenderized tube feeding)
13. Nausea and vomiting may occur during enteral therapy if which of the
following occurs?
A. Large amounts of solution are infused too rapidly.
B. The solution is infused directly onto the patient’s stomach.
C. The solution is infused very slowly.
D. The solution is mixed with water
14. Monomeric is the least expensive enteral solution.
A. True
B. False
15. Parenteral nutrition therapy is used for a severely burned patient.
A. True
B. False
16.
____A_  17. It is dangerous to suddenly interrupt parenteral nutrition therapy.
A. True
B. False
RATIONALE: A. TRUE. TPN is usually slowed or discontinued prior to anesthesia,
primarily to avoid complications like hypoglycemia in infusion rates in the busy
operative arena. That said, because abrupt discontinuance may lead to severe
hypoglycemia, TPN must be turned down gradually.

__D___ 18. Nutrients play a role in

A. carbohydrate-fat-protein synthesis.
B. enzyme activities.
C. the GI tract.
D. All of the above

___B__  19. A healthy, well-nourished person has a nutritional level to last 14 days 
                  before they begin to show signs of malnutrition.
A. True
B. False
RATIONALE: B. false. You would normally be considered malnourished if you have a
BMI of less than 18.5 or you've unintentionally lost more than 5% of your body weight
during the last three to six months

___A__  20. A nutritional deficit is called a negative nitrogen balance

A. True
B. False
RATIONALE: A True. This means that the amount of nitrogen excreted from the body is
greater than the amount of nitrogen ingested.