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Chapter 1: Introduction to Nutrition for Nurses
10 problems · 0 figures1-1 §1.RQ source ↗
While instructing a client on how to read and interpret a food label, which of the following would suggest the food is not a healthy choice?
- a.1 gram saturated fat
- b.10 grams added sugars
- c.4 grams dietary fiber
- d.3 grams protein
Answer
B. 10 grams added sugars
10 grams of added sugars indicates this food has a significant amount of added sugar (20% of the recommended amount). Current dietary guidelines recommend limiting sugar consumption.
1-2 §1.RQ source ↗
According to the MyPlate model, which macronutrient comprises the largest part of the plate for an adult?
- a.Protein
- b.Fruits and vegetables
- c.Grains
- d.Dairy
Answer
B. Fruits and vegetables
According to MyPlate, carbohydrates (fruits and vegetables) comprise the largest portion of the plate.
1-3 §1.RQ source ↗
Which of the following clients should be prioritized for referral to a multidisciplinary team to manage an acute nutritional concern?
- a.A new mother who wants guidance on losing weight postpartum
- b.An adult whose blood glucose levels have increased over the past 6 months
- c.A client being discharged from the hospital after a myocardial infarction
- d.A client with a history of colon cancer
Answer
C. A client being discharged from the hospital after a myocardial infarction
Although all the clients have nutritional concerns, a client recently diagnosed with a myocardial infarction (a “heart attack”) has an immediate need for diet instruction related to their new diagnosis.
1-4 §1.RQ source ↗
A new mother needs financial assistance securing nutritious food options for her infant. Which federal agency is the most appropriate resource for this client?
- a.TEFAP
- b.WIC
- c.HFMI
- d.SNAP
Answer
B. WIC
WIC is designed to provide food assistance to low-income pregnant, breastfeeding, and non-breastfeeding postpartum women and infants and children up to age 5 who are at nutritional risk.
1-5 §1.RQ source ↗
The nurse is analyzing a popular diet plan with a client. Which of the following information would cause the nurse to question the validity of the presented diet?
- a.It specifies a target calorie range the client is expected to follow.
- b.The diet’s supporting evidence comes from a single physician affiliated with the required meal plan.
- c.Following it necessitates keeping a detailed journal describing food intake.
- d.Different nutrients must be consumed in prescribed amounts.
Answer
B. The diet’s supporting evidence comes from a single physician affiliated with the required meal plan.
Diets and nutritional counseling should reflect scientific findings supported by research.
1-6 §1.RQ source ↗
Which of the following client statements should prompt the nurse to screen the client for food insecurity?
- a.“I don’t have a steady income.”
- b.“My oven does not work well.”
- c.“Sometimes my food expires before I can eat it.”
- d.“I don’t know any heart-healthy recipes.”
Answer
A. “I don’t have a steady income.”
Clients who do not have a steady income may not be able to get food when needed. These clients should be screened for food insecurity.
1-7 §1.RQ source ↗
Which of the following actions by the nurse would occur during the outcome evaluation phase of the NCJMM?
- a.Educating the client who wants to drastically limit caloric intake
- b.Recording the client’s food intake for the past 24 hours
- c.Reviewing the client’s prescribed diet with a dietician
- d.Measuring the client’s WHR at a follow-up visit
Answer
D. Measuring the client’s WHR at a follow-up visit
Measuring the client’s WHR at a follow-up visit can provide objective data that reflects the client’s progress toward a nutrition-related goal.
1-8 §1.RQ source ↗
Which of the following is a social determinant of health?
- a.Family history of a disease
- b.Age
- c.Employment status
- d.Number of children
Answer
C. Employment status
Employment status is a nonmedical factor that influences health.
1-9 §1.RQ source ↗
The nurse is helping an adult, English-speaking client understand a newly prescribed diet. What is the best approach when selecting appropriate educational materials for the client?
- a.Provide materials designed to accommodate various reading abilities.
- b.Find as many materials as possible related to the diet.
- c.Provide written materials in a variety of languages.
- d.Ask the client whether or not they need supplemental materials.
Answer
A. Provide materials designed to accommodate various reading abilities.
Educational materials should be developed so that readers with lower literacy levels can understand the content.
1-10 §1.RQ source ↗
A client reports feeling overwhelmed by all the nutrition advice showing up on the client’s social media account feed. How should the nurse respond?
- a.“Show me what you are looking at on social media.”
- b.“You cannot believe most of what you see online. You should rely on your health care providers for nutrition information.”
- c.“Try not to spend so much time on social media as it is a sedentary activity.”
- d.“It can be overwhelming. Let’s talk about what you should look for to determine if the information is valid and reliable.”
Answer
D. “It can be overwhelming. Let’s talk about what you should look for to determine if the information is valid and reliable.”
This response acknowledges the client’s feelings and initiates the process of educating the client on how to evaluate nutrition information on social media.
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Problems and answers are adapted from Nutrition for Nurses by Emerald Charity Bilbrew, Jody Vogelzang and Kelli Whittington, OpenStax, and are used under the CC BY-NC-SA 4.0 licence. Access for free at https://openstax.org/books/nutrition/pages/1-introduction. Illustrations: Copyright Rice University, OpenStax, under CC BY-NC-SA 4.0 license. This adaptation is released under the same licence, is non-commercial, and is neither affiliated with nor endorsed by OpenStax or Rice University.