Exhibits

The nurse discusses the need to balance energy intake and output to maintain weight.

The nurse should recommend that the client --------- or--------- to maintain an energy balance.

A client tells the nurse about taking a variety of herbal products, including milk thistle, and has lost about thirty pounds over the last month. Which action should the nurse implement?

The nurse is performing a nutritional assessment on a client who is professional dancer.

Which issue reported by the client should alert the nurse to perform further assessment?

The nurse is conducting a nutritional class on foods that have been linked to help decrease the development of some forms of cancer. Which meal selection is the best choice to help reduce the risk of some cancers?

A client with celiac disease selects a bowl of oatmeal with fresh fruit and skim milk, grapefruit juice, and coffee from the breakfast menu. Which action is most important for the nurse to implement?

Patient Data

Review H and P, nurse's notes, and flow sheet.

The nurse educates the client on the importance of protein and energy intake as the client transitions to eating food.

Click to select the statements by the client that indicate understanding of provided education.

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?

During the admission assessment, an older male client who has no teeth tells the nurse that he cannot find his dentures at home. His dietary prescription is a regular diet. What diet request should the nurse recommend for this client?

The nurse is caring for an older adult who needs to limit sodium intake. Which food should the nurse encourage the client to avoid?

A young adult client with a history of iron deficiency anemia has a hemoglobin of 10.5 g/dL (6.52 mmol/L). Which food choice should the nurse recommend to this client? Reference Range
Hemoglobin (Hgb) [Reference Range: Male: 14 to 18 g/dL or 8.7 to 11.2 mmol/L] A Cheddar cheese.

The nurse is admitting an older client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?