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RN hesi fundamentals
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Showing 24 questions, Sign in for moreThe nurse is providing dietary education to a client newly diagnosed with Type 2 diabetes mellitus. Which information should the nurse provide?
The nurse is conducting diet teaching for the family of an older client who has a small reddened area on the coccyx. Based on this finding, which diet should the nurse encourage for this client?
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?
The client is a 29-year-old female. She has no significant medical or surgical history. She takes an oral contraceptive and a multivitamin daily. She occasionally takes fexofenadine for seasonal allergies. She denies smoking cigarettes. She occasionally drinks alcohol (2- 3 drinks per week) and consumes cannabis (1-2 times per month). She exercises 1 hour per day and works in a job where she walks and moves frequently.
The nurse discusses the need to balance energy intake and output to maintain weight.
History and Physical
The client is in the clinic today for a physical exam. She brought in several days of dietary history for her nutritional
assessment.
Her estimated resting energy need is 1421, and her physical activity coefficient is 1.27 (active). The client would like to maintain her body weight.
Nurses' Notes Flow Sheet
Monday
Breakfast- 250
Lunch- 360
Dinner- 450
Snack- 350
Total= 1410 Tuesday Breakfast- 310
Lunch- 700
Dinner- 240
Snack- 200
Total= 1450 Wednesday Breakfast- 250
Lunch- 510
Dinner- 840
Snack- 80
Total= 1680 Thu
Breakfast- 250
Lunch- 400
Dinner- 510
Snack- 300
Total= 146
The nurse should recommend that the client --------- or--------- to maintain an energy
balance.
A female client with hemorrhoids tells the nurse that she understands the need to avoid eating nuts and seeds to prevent inflammation. How should the nurse respond?
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 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?
A client who is receiving antineoplastic chemotherapy has lost 25% of total body weight and is having difficulty eating because of stomatitis. In planning care for this client, which diet should the nurse recommend?
The nurse instructs a client with Type 2 diabetes mellitus (DM) to avoid refined sugar and carbohydrates. Choosing which food Indicates that the client understands the diet teaching?
- A client has a serum sodium level of 155 mEq/L (155 mmol/L). The nurse should encourage the client to make which selection from the lunch
menu?
Reference Range
Sodium [Reference Range: Adult 136 to 145 mEq/L or 136 to 145 mmol/L]
The home health nurse is visiting an older client who was discharged from the hospital 3 days ago following hip pinning surgery. The client lives with her daughter, who prepares the family meals. In discussing nutrition for postoperative healing, which food choices should the nurse suggest for this client's diet? (Select all that apply.)
A client with glomerulonephritis is preparing for discharge and asks the nurse which kind of diet to follow upon returning home. Which dietary teaching should the nurse include in the discharge instructions?
A male client with coronary heart disease is informed by the healthcare provider that his cholesterol levels are significantly elevated and he needs to change his diet and lifestyle. The client emphatically states that he is not going to change his eating habits. What action should the nurse implement in response to the client's unwillingness to comply with the recommendations?
The nurse is caring for a client admitted with chronic kidney disease advancing to stage
The nurse should instruct the client to limit the ingestion of which type of foods.
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?
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 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?
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?
The nurse is admitting an older client with possible malnutrition. Which parameters are most indicative of the client's nutritional status?
The nurse is caring for an older adult who needs to limit sodium intake. Which food should the nurse encourage the client to avoid?
When conducting diet teaching for a client diagnosed with hypokalemia, which foods should the nurse encourage the client to eat?
The nurse assesses a client's fluid intake at breakfast, which consists of oatmeal, a cup of milk, and 12 ounces of coffee. How many mL should the nurse document in the client's record? (Enter numerical value only.)
Explanation
To answer this question, we need to convert the fluid intake from different units to milliliters (mL). One cup of milk is equivalent to 240 mL, and one ounce of coffee is equivalent to 30 mL. Therefore, the total fluid intake from milk and coffee is 240 + 12 x 30 = 600 mL. Oatmeal also contains some fluid, but the amount varies depending on how it is prepared. A reasonable estimate is that one cup of cooked oatmeal contains about 180 mL of fluid. Thus, the total fluid intake from oatmeal is 180 mL. Adding up the fluid intake from all sources, we get 600 + 180 = 780 mL. This is the amount that the nurse should document in the client's record.
A 30-year-old male client tells the nurse that about half of his diet comes from eating meat and eggs. What instruction should the nurse provide?
- Patient Data
History and Physical Nurses' Notes
The client is a 29-year-old female who was attacked by a dog 3 weeks ago. She experienced septic shock related to multiple infected wounds and was in the ICU for 2 weeks. She has been transferred to the floor for continued monitoring. Current goals are to enhance nutritional status, wean off enteral feeds, and increase mobility. The client is a vegetarian.
Flow Sheet
Tube feeds
1200: 80 mL
1600: 80 mL
2000: 0 mL
Oral intake
1200: 240 mL
1600: 660 mL.
2000: 500 mL
Urine output
1200: 300 mL
1600: 500 mL
2000: 340 mL
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 mark whether the statements by the client indicate understanding or no understanding of provided education.
Client Statements
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