Proper food storage guidelines
-Fresh meat: Maintain refrigerator temperatures at 40 or colder
---Bacon: 7 days
---Sausage (pork/chicken/beef/turkey): 1 to 2 days
---Summer sausage: 3 months (unopened); 3 weeks (opened)
---Steaks, chops, roasts (beef, veal, lamb, or pork): 3- 5 days
---Chicken or turkey (whole/parts) 1 to 2 days
-Fish: Maintain refrigerator temperature at 40 or older
---Lean or fatty: 1 to 2 days
---Smoked: 14 days
---Fresh
shellfish: 1 to 2 days
---Canned 3 to 4 days (after opening); 5 years (pantry)
-Eggs: Store in refrigerator for 4 to 5 weeks in shell and 1 week if hard boiled
-Fruits and vegetables: refrigerate perishable fruits and vegetables at 40. All precut and pre peeled fruits and vegetables should also be refrigerated
-Do not leave perishables at room temperature for more than 2 hours (1 hour if the temperature is 90 or above)
-Canned goods: Check for rusting, crushing, and denting. Observe for stickiness on the outside of can, which may indicate leakage. Do not use any canned goods that are damaged
Foodborne illnesses
-Salmonella: Occurs due to eating undercooked or raw meat, poultry, eggs, fish, fruit, and dairy products. Common manifestations include headache, fever, abdominal cramping, diarrhea, nausea, and vomiting. This condition can be fatal
-Escherichia coli: Raw or undercooked meat, especially ground beef, can cause this foodborne pathogen. Findings include severe abdominal pain and diarrhea
-Listeria monocytogenes: Soft cheese, raw milk products, undercooked poultry, processed meats, and raw vegetables can cause this illness. Listeria causes significant problems for newborns , pregnant clients, and immunocompromised patients. Onset occurs with the development of sudden fever, diarrhea, headache, back pain, and abdominal discomfort. It can lead to stillbirth or miscarriage
-Norovirus: A viral infection caused by consuming contaminated fruits and vegetables, salads prepared by someone who is infected, oysters, and contaminated water. Norovirus is very contagious and has an onset of 24 to 48 hours. Manifestations include projectile vomiting, fever, myalgia, watery diarrhea, and headache
Manifestations for sodium deficit: confusion, headaches, nausea, dizziness, and abdominal cramps. Sodium toxicity include confusion, thirst, weakness.
Phosphorous toxicity manifestations: numbness tingling around the mouth
and extremities and tetany.
Manifestations of potassium deficiency are an irregular heart rate, muscle
weakness, leg cramps, and anorexia. Toxicity are vomiting, diarrhea, cardiac
dysrhythmias, and muscle
weakness.
Manifestations of chloride deficiency are lack of emotion, anorexia, and
muscle cramps
A nurse is calculating the protein need of a young adult client who weights 132 lb. The RDA for protein for an adult who has no medical conditions is 0.8g/kg. How many grams of protein per day should the nurse recommend for this client?
48g
132/2.2=60 kg
60 kg x 0.8 g =48 g
A nurse is providing teaching about calcium intake to a client who is breastfeeding. What is the recommended daily calcium intake for a client who is breastfeeding?
1,000 mg
The nurse should instruct the client that 1,000 mg of calcium is recommended for women age 19 and older, as well those who are lactating. This amount of calcium is sufficient to meet the needs of the client and the infant because additional calcium is absorbed from the intestines during this time.
A nurse is caring for a client who
is receiving total parenteral nutrition (TPN). Which of the following actions should the nurse take?
A. Administer 0.9% sodium chloride until TPN is available from the pharmacy.
B. Check the client's capillary blood glucose level every 4 hours
C. Obtain the client's weight each week
D. Change the IV tubing every 3 days
B. The nurse should check the client's capillary blood glucose level every 4 hours or according to facility policy due to the client's risk of hyperglycemia while receiving TPN. The dextrose concentration in TPN increase the risk of this complication.
The nurse should administer 10% dextrose in water or 20% dextrose in water if TPN is temporarily unavailable from the pharmacy.
The nurse should monitor the clients weight daily.
The IV tubing should be changed every 24 hours to decrease the clients risk of infection.
A nurse is completing dietary teaching
with a client who has heart failure and is prescribed a 2g sodium diet. Which of the following statements by the client indicates an understanding of the teaching.
A. "I should use salt sparingly while cooking"
B. "I can have yogurt as a dessert"
C. "I should use baking soda when I bake"
D. "I should use canned vegetables instead of frozen"
B. "I can have yogurt as a dessert"
Salt should be eliminated from the client's diet. Spices or vinegar, which are low in sodium, can be used to season the client's food.
Baking soda is high in sodium and should be eliminated from the client's diet.
Canned vegetables are high in sodium and should be eliminated from the diet.
A nurse is teaching dietary-modification strategies to a client who has been newly diagnosed with cirrhosis. Which of the following foods should the nurse recommend?
A. Grilled Chicken
B. Potato Soup
C.
Fish Sticks
D. Baked Ham
A. Grilled Chicken
The nurse should identify that a client who has cirrhosis requires protein to compensate for disease-related weight loss. Increasing proteins intake from animal or plant sources will also provide the client with more energy.
A client who has cirrhosis should avoid foods that are high in sodium content; especially if ascites is present.
A client who has cirrhosis should avoid foods that are high in fat; especially if steatorrhea is present.
A nurse is reviewing the laboratory results of a client who has end-stage renal disease and reports fatigue. The client's hemoglobin level is 8 g/dL. The nurse should expect a prescription for which of the following medications?
A. Erythropoietin
B. Erythromycin
C. Filgrastim
D. Calcitriol
A. Erythropoietin
Erythropoietin stimulates the production of RBC's and is used to treat anemia associated with chronic renal failure.
A nurse is providing teaching about nutrition to an older adult client. The client asks, "Don't I need the same amount of nutrients that I did when I was younger?" Which of the following responses should the nurse make?
A. "Older adults need less protein"
B. "Older adults need an increased amount of carbohydrates"
C. "Older adults need an increased amount of iron"
D.
"Older adults need an increased amount of calcium"
D. "Older adults need an increased amount of calcium"
Older adults require an increased amount of calcium as well as vitamin D, B12, A.
A nurse is conducting dietary teaching with a client who has a history of renal calculi. Which of the following instructions should the nurse include in the teaching?
A. Consume foods containing vitamin C
B. Drink
3.8 L (4 qt) of water throughout the day
C. Suggest almonds as a snack
D. Limit sodium intake to 3 g per day
B. Drink 3.8 L (4 qt) of water throughout the day
The nurse should instruct the client to drink 3.8 L of water per day to keep urine diluted and decrease the risk of kidney stone formation.
Avoid large amounts of vitamin C as it can increase the risk of kidney stone formation.
Avoid high oxalate foods like almonds as they increase the risk of kidney stones formation.
Limit sodium, as high sodium diets increase the risk of kidney stone formation.
A nurse is providing teaching to a client who has gout and urolithiasis. The client asks how to prevent future uric acid stones. Which of the following suggestions should the nurse provide?
Select all that apply.
A. Take allopurinol as prescribed
B. Exercise several times a week
C. Limit intake of foods high in
purine
D. Decrease daily fluid intake
E. Avoid citrus juices
A, B, C
The nurse should inform the client that allopurinol is an antigout medication that rescues uric acid which helps prevent uric acid stone formation. Immobility is a risk factor for stone formation; therefore, the client should maintain a healthy lifestyle, including regular exercise. Purine increases the risk of uric acid stone formation; organ meats, poultry, fish, red wine, and gravy are high in purine.
A nurse in a provider's office is assessing a client. The nurse determines the client's body mass index is 21.2. This finding is classified as which of the following?
A. Underweight
B. Healthy weight
C. Overweight
D. Obese
B. Healthy Weight
A BMI less than 18.5 is considered underweight and a health risk.
A BMI from 25-29.9 is in the overweight range.
A BMI
greater than or equal to 30 is in the obese range.
A nurse is providing teaching to a client regarding protein intake. Which of the following foods should the nurse include as an example of an incomplete protein?
A. Eggs
B. Soybeans
C. Lentils
D. Yogurt
C. Lentils
Incomplete proteins are missing 1 or more of the essential amino acids necessary for the synthesis of protein in the body. Examples of incomplete proteins include lentils, vegetables, grains, nuts, and seeds.
A nurse is providing teaching to a client who has constipation. Which of the following instructions should the nurse include?
A. Use bismuth subsalicylate regularly
B. Consume a low-fiber diet
C. Eat yogurt with live cultures
D. Use Bisacodyl suppositories regularly
C. Eat yogurt with live cultures
Yogurt with live bacterial cultures provides dietary probiotics that help maintain and promote bowel function.
Bismuth subsalicylate is an antidiarrheal
Increasing fiber can prevent constipation
Laxatives can result in decreased defecation reflexes
A nurse is planning care for a client who is receiving chemotherapy and has a protein deficiency. Which of the following interventions should the nurse include in the plan of care?
Select all
that apply
A. Mix powdered skim milk into liquid milk
B. Add a raw egg to fruit smoothies
C. Add a slice of cheese to hot vegetables
D. Add honey to hot tea
E. Mix yogurt into fresh fruit
A, C, E
A nurse is reviewing the laboratory findings of a client who has protein-calorie malnutrition. Which of the following findings should the nurse expect?
A. Decreased albumin
B. Elevated
hemoglobin
C. Elevated lymphocytes
D. Decreased cortisol
A. Decreased albumin
A nurse is teaching a group of parents of toddlers about measures to reduce the risk of choking. Which of the following foods increase the risk of choking in toddlers? (Select all that apply)
A. Hot dogs
B. Grapes
C. Bagels
D. Marshmallows
E. Graham crackers
A, B, C, D
Foods
that are shaped like a tube, such as hot dogs and grapes, place toddlers at risk for choking because they can completely block the throat when swallowed whole due to their shape and solidity. Foods that are hard to chew such as bagels and marshmallows, place toddlers at risk for choking; if swallowed before they are adequately chewed they can block the airway.
A nurse is planning an in-service training session about nutrition. Which of the
following pieces of information should the nurse include?
A. Fat breaks down into amino acids.
B. Protein serves as an energy source when other sources are inadequate.
C. Glucose breaks down into ammonia.
D. Carbohydrates provide 9 cal/g of energy.
B. Protein serves as an energy sources when other sources are inadequate.
A nurse is caring for an older adult client who has dementia, gets up frequently
to pace during meals, and eats sparingly. Which of the following actions should the nurse take.
A. Provide finger foods for the client
B. Offer food at fewer times each day to promote hunger
C. Administer a benzodiazepine medication to the client before meals
D. Assist the client to sit still during meals using soft restraints
A. Provide finger foods for the client.
Finger foods will provide nutrition and accommodate the clients behavior.
A nurse is providing teaching to the guardian of a child who has celiac disease. Which of the following foods should the nurse instruct the guardian to omit from the child's diet?
A. Cornflakes
B. Reduced-fat milk
C. Canned Fruits
D. Wheat Bread
D. Wheat Bread
A nurse is caring for a client who has peripheral edema. The nurse should identify that which of the
following nutrients regulates extracellular fluid volume?
A. Sodium
B. Calcium
C. Potassium
D. Magnesium
A. Sodium
Sodium regulates extracellular fluid balance, nerve impulse transmission, acid-base balance, and various other cellular activities.
A nurse is presenting an in-service training session about nutrition. How many of the amino acids must be obtained from dietary intake?
A. 6
B.
9
C. 11
D. 15
B. 9
Proteins are made up of chains of amino acids, which are composed of carbon, hydrogen, oxygen, and nitrogen. Nine amino acids are considered essential for the human body and must be obtained from diet. These include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
The body can manufacture 11 amino acids.
A nurse is reviewing
the dietary choices of a client who has chronic pancreatitis. Which of the following food items should the nurse suggest removing from the clients menu for the following day?
A. White rice
B. Broiled cod
C. Ice cream
D. Canned peaches
C. Ice Cream
Clients who have chronic pancreatitis should limit their fat intake to no more than 30-40% of total calories. Ice cream is high in fat, with 48 g of fat in 1 cup serving of vanilla ice cream. The
client should choose healthier fat-containing options to support a balanced diet, such as avocados and nuts.
A nurse is caring for a client who has osteoporosis and a new prescription for calcium supplements. Which of the following foods would the nurse recommend to promote calcium absorption?
A. Fortified milk
B. Ripe Bananas
C. Steamed broccoli
D Green leafy vegetables
A. Fortified
milk
Fortified milk provides 2.45 mcg of vitamin D, which promotes calcium absorption from the gastrointestinal tract. Adults up to age 70 need 600 iu of vitamin D per day and 800iu after that.
A nurse is providing nutritional counseling for a client
...
A nurse is providing nutritional counseling for a client who is pregnant. Which of the following nutrients should the nurse instruct the client to increase in her daily diet?
A. Iron
A nurse is providing teaching about food choices to a client who has diabetes mellitus. Which of the following statements by the client indicates an understanding of the teaching?
D. I should replace white bread with whole grain bread
A nurse is planning an in-service training session about nutrition. Which of the following statements should the nurse include in the P teaching?
A. Fats provide energy
A nurse is assessing a client's nutritional status. The nurse determines the client is consuming 500 calories more per day than his energy level requires. If his dietary habits do not change, how long will it take the client to gain 4.5 kg (10 lb)?
D. 10 weeks
A nurse is teaching a client with heart disease about a low- cholesterol diet. Which of the following client statements indicates the teaching was effective?
A. I should remove the skin from poultry before eating it.
Anurse is caring for a group of clients on a medical-surgical unit. Which of the following disorders should the nurse identify as increasing the client's metabolic needs? (Select all that apply.)
A. COPD
C. Cancer
D. Parkinson's Disease
E. Major Burns
ning System 3.0 NCLEX-RN Question 29 out of 83 A nurse is planning dietary teaching for a client who has diabetes mellitus. Which of the following actions should the nurse plan to take first?
B. Ask the client to identify the types of food she prefers
nurse is conducting dietary teaching for a client who has AIDS. Which of the following instructions should the nurse include in the teaching?
B. Use a separate cutting board for poultry
Question nurse is caring for a client who has diverticulitis and a new prescription for a low-fiber diet. Which of the following food items should the nurse remove from the client's meal tray?
D. Coleslaw
Question nurse is updating the plan of care for a client who has dumping syndrome. Which of the following instructions should the nurse include?
D. Eat a source of protein with each meal
nurse is assessing a client. Which of the following findings should the nurse identify as an indication of protein-calorie malnourishment? (Select all that apply.)
B. Dry Brittle hair
C. Edema
E. Poor wound healing
A nurse is caring for a client who is recovering at home after inpatient treatment for burn injuries. To increase the protein density of the client's meals, which of the following recommendations should the nurse make to the client's caregiver?
D. Add chopped hard-boiled eggs to soups and casseroles
A nurse is providing teaching to a client who has COPD about maintaining proper nutrition. Whichof the following statements by the client indicates an understanding of the teaching?
B. I will eat more cold foods at meals rather than hot foods.
A nurse is caring for a client who has a new diagnosis of pernicious anemia. The nurse should expect the client's provider to prescribe which of the following medications for this client?
C. Vitamin B12
nurse is planning care for a client who is postoperative following a gastrectomy. Which of the following strategies should the nurse include to help prevent dumping syndrome?
B. Eliminate simple sugars and alcohol sugars from the clients diet
Anurse is providing teaching to a young adult client who has a history of calcium oxalate renal calculi. Which of the following instructions should the nurse include?
B. Consume 1000 mg of dietary calcium daily
nurse is assisting a client who has dysphagia with eating meals. Which of the following actions should the nurse take?
C. Ask the client to think of a food that produces salivation
A nurse is planning an in-service training session about various dietary practices. Which of the following pieces of information should the nurse include in the teaching?
B. Kosher diets have restrictions regarding how the food must be prepared
A nurse is caring for a client who has xerostomia with a lack of saliva. Which of the following nutrients will be affected by the lack of salivary amylase?
C. Starch
nurse is providing dietary teaching to a client who has chronic renal failure. Which of the following food choices by the client indicates an understanding of the teaching?
B. Grilled Fish
Question A nurse is providing dietary teaching for a client with AIDS who has stomatitis of the mouth. Which of the following instructions should the nurse include in the teaching?
A. You can suck on popsicles to numb your mouth
A nurse is teachinga client who has lactose intolerance about dietary modifications. Which of the following foods should the nurse recommend?
B. Soy Cheese
nurse in a provider's office is reviewing the medical records of a group of clients. Which of the following clients is at risk for iron deficiency? (Select all that apply.)
B. A client who is vegetarian
D. A client who is pregnant
E. A toddler who is overweight
Anurse is caring for a client who has protein malnutrition. Which of the following foods should the nurse identify as a source of complete protein?
A. Eggs
Question out of 83 A nurse is caring for a client during her first prenatal visit and notes that she is lactose-intolerant. Which of the following foods should the nurse include on a list of calcium sources for this client?
A. Collard Greens
Anurse is caring for a client who is recelving intermittent enteral feedings through an NG tube. The specific gravity of the client's M urine is 1.035. Which of the following actions should the nurse take?
C. Provide more water with feedings
nurse is teaching a client who is beginning a vegan diet and is concerned about maintaining an adequate protein intake. Which of the following food servings should the nurse recommend due to the high amount of protein?
B. 1/2 cup of hummus
83 A nurse is planning an in-service training session for a group of nurses regarding the role of enzymes in digestion. Which of the following enzymes plays a role in the digestion of protein?
D. Pepsin
Question A home health nurse is planning care for a client who is receiving chemotherapy and has neutropenia. Which of the following foods should the nurse include in the client's plan of care?
D. Baked Chicken
83 nurse is planning care for a client who has AIDS and has developed stomatitis. Which of the following interventions should the nurse include in the plan of care?
D. Avoid salty foods
Question A nurse is providing teaching about nutrients to a client. Which of the following statements should the nurse include?
C. Protein builds and repairs body tissue
Anurse is planning care for a client who has anorexia and nausea due to cancer treatment. Which of the following interventions should the nurse include?
D. Limit drinking liquids with foods