1. Which nutrition is the body’s most preferred energy source?
   1. Protein
   2. Fat
   3. Carbohydrate
   4. Vitamins

 

2.   A client who has been hospitalized after experiencing a heart attack will most likely receive a diet consisting of:

1. Low fat, low sodium, and high carbohydrates
2. Low fat, high protein, and carbohydrates
3. Low fat, low sodium, and low carbohydrates
4. Liquids for several days, progressing to a soft and then a regular diet.

 

3.    Nutrition therapy for hypertension includes:

1. A moderate or low residue diet
2. Reduction in kilocalories, soft textured foods, and amounts of fat, sodium, and cholesterol.
3. Kilocalorie reduction to promote weight loss as appropriate, decreased sodium intake, and potassium rich foods if potassium wasting diuretics are part of the treatment.
4. A high fiber diet.

 

4.    When teaching an athletic teenager about nutritional intake, the nurse should explain that the carbohydrate food that would provide the quickest source of energy is a:

1. Glass of milk
2. Slice of bread
3. Snickers
4. Glass of orange juice

 

5.    Clients receiving hypertonic tune feedings most commonly develop diarrhea because of:

1. Increased fiber intake
2. Bacterial contamination
3. Inappropriate positioning
4. High osmolality of the feedings

 

6.    Identify the components of a therapeutic diet for a client recovering from an acute episode of alcoholism that included esophageal involvement. Select all that apply:

1. Soft diet
2. Regular diet
3. Low-protein diet
4. High protein diet
5. Low carbohydrate diet
6. High carbohydrate diet

 

7.    A client eats a meal that contains 13 grams of fat, 31 grams of carbohydrates, and 5 grams of protein. What is this client’s total caloric intake for this meal?

8.    A client is receiving TPN after extensive colon surgery. The purpose of TPN is to:

1. To provide short term nutrition after surgery
2. Assist in providing supplemental nutrition for the client
3. Provide total nutrition when GI function is questionable
4. Assist people who are unable to eat but have active GI function.

 

9.    Spironolactone (Aldactone) a potassium-sparing diuretic, is prescribed for a client with CHF. A nurse produces dietary instructions to the client and instructs the client to avoid foods that are high in which electrolyte?

1. Calcium
2. Potassium
3. Magnesium
4. Phosphorus

 

10.  A client who is recovering from gastric surgery has been advanced from a clear liquid diet to a full liquid diet. The client is looking forward to the diet change because he has been “bored” with the clear liquid diet. The nurse would most appropriately which full liquid item to the client?

1. Gelatin
2. Custard
3. Tea
4. Popsicle

 

11.  A post-op client has been placed on a clear liquid diet. Select all of the items that the client is allowed to consume on this diet:

1. Broth
2. Gelatin
3. Pudding
4. Pureed vegetables
5. Coffee
6. Vegetable juice

 

12.  A client has had abdominal surgery and the physician has ordered a bland diet 3 days post surgery. Which of the following trays would have portions removed because it does not adhere to the dietary regimen?

1. Scrambled eggs, cereal, and white toast
2. Baked potato, cottage cheese, and coffee
3. Cream soup, jello, and white toast
4. Cooked cereal, boiled egg, and milk.

 

13.  What is the main mineral lost during a hemorrhage?

1. Potassium
2. Iron
3. Sodium
4. Phosphorus

 

14.  A seriously ill client with a lot of drainage would require how much fluid per day?

1. 2000 ml
2. 3000 ml
3. 6000 ml
4. 7000 ml

 

15.  Which statement is false regarding a full liquid diet?

1. This diet is for patients unable to tolerate solid foods
2. This diet is low in iron
3. This diet is low in protein
4. This diet is low in cholesterol.

 

1. 3.
2. 1.
3. 3.
4. 4. OJ has a higher proportion of simple sugars, which are readily available for conversion to energy.
5. 4. The increased osmolarity (concentration) of many formulas draws fluid into the interstitial tract, which would cause diarrhea; such feedings may need to be diluted initially until the client develops tolerance.
6. 1, 4, 6. 1. soft foods avoid irritation of esophageal varices if present. 4. a high protein intake is necessary to correct severe malnutrition in the absence of hepatic coma. 6. a high carbohydrate intake provides for energy needs.
7. 261 kilocalories. Fat = 9 kcals/gram, carbs and proteins = 4 kcals/gram.
8. 3. When GI absorption is inadequate; TPN is the nutritional therapy of choice because it provides needed nutrients.
9. 2. The client should avoid foods high in potassium. If the client does not avoid foods high in potassium, Hyperkalemia could occur.

10.  2. Full liquid food items include items such as plain ice cream, sherbet, breakfast drinks, milk, pudding, custard, soups that are strained, and strained vegetable juices. Options A, C, and D are clear liquids.

11.  1, 2, 5

12.  2. Coffee is one food eliminated from a bland diet because it is chemically irritating to the stomach. All of the other foods are allowed on a bland diet. Other foods eliminated are raw, spicy, gas forming, very hot or very cold foods, alcohol, and carbonated drinks.

13.  2. See page 4 in nutrition notes)

14.  4. That’s up to 7 IV bags!

15.  4. Full liquid diets are high in cholesterol.