An experienced nurse is observing a new nurse teaching the client about TPN. Which statement indicates that the new nurse needs additional orientation regarding the administration of TPN?

The nurse is caring for the older adult client who has experienced unintended weight loss. Which energy- dense protein foods should the nurse offer to the client when the client requests a snack?

The clinic nurse is discussing eye health with an adult. Which nutrients should the nurse encourage the client to consume to protect against cataract development?

The nurse is counseling the client placed on a DASH diet who has limited food refrigeration capabilities and prefers using canned vegetables. Which nutrient excess should the nurse caution the client about when eating mainly canned, rather than fresh, vegetables?

The nurse is presenting a nutritional teaching session in a rural community. Which statement should the nurse exclude?

The child recovering from surgery is advanced from a clear liquid to a full liquid diet. The child is requesting something to eat. Which full liquid food item should the nurse offer to the child?

The child is found to be deficient in iron. To increase the child’s absorption of iron, which vitamin should the nurse encourage the parents to supplement?

The nurse is caring for the client experiencing dysphagia. Which food item should the nurse remove from the client’s meal tray?

The client is scheduled for a breath test for hydrogen excretion. Which statement should the nurse include when the client asks how this will evaluate for lactose intolerance?

The client is recovering from an exacerbation of ulcerative colitis. The nurse evaluates that the client understands the dietary teaching for disease management when the client selects which foods?

The client taking lithium for treatment of a bipolar disorder is concerned that the medication is becoming less effective in controlling symptoms. It is most important for the nurse to question the client’s intake of which nutrient?

The nurse is caring for the newly hospitalized child whose parents practice the Hindu faith. Which dietary modification should the nurse anticipate based on their faith beliefs?

The nurse educates the client recovering from acute diverticulitis about the need to increase the amount of dietary fiber in the diet. The nurse evaluates that teaching has been effective when the client makes which menu selection for lunch?

The nurse is caring for the client with a history of chronic alcoholism. Which observation should prompt the nurse to assess for a magnesium deficiency?

A dietary aide shows the nurse the snack options for the client on a clear liquid diet. Which selection should the nurse eliminate from the snack choices?

The nurse teaches the client with iron-deficiency anemia to eat foods high in iron and foods that contain vitamin C at the same meal to increase iron absorption. The nurse evaluates that teaching is effective when the client selects the meal that includes which foods?

The nurse is planning a nutrition session during a health fair. Which food choices should the nurse include when teaching about omega-3 fatty acids?

The nurse is caring for the malnourished adolescent consuming a vegan diet. The nurse should assess for signs of which vitamin deficiency in the client?

The client is told to consume high-protein foods for wound healing. Of the food choices, which should the nurse recommend?

The client tells the nurse, “My mother has celiac disease, and I might also have the disease.” The nurse agrees that this may be possible when the client states having diarrhea after eating which food?

The nurse educates the client about foods that are high in calcium. The nurse evaluates that teaching has been effective when the client selects which foods?

The nurse is planning to administer an intermittent enteral feeding through an NG tube. Which intervention should the nurse implement?

The client is placed on a DASH diet. Which statement made by the client indicates that the client needs additional teaching about the DASH diet?

The nurse is planning a seminar on healthy living for college students. The nurse should educate the students about consuming a minimum of how many grams of fiber per day?

The 6-year—old with chronic constipation is prescribed a high—fiber diet and increased fluid intake. When teaching the parents, which foods should the nurse identify as having the highest amount of fiber per serving?

The client’s infusion pump delivering TPN malfunctions, and the nurse determines that, based on the amount of solution left in the TPN bag, the client did not receive any TPN for the last 6 hours. The nurse should monitor the client for which immediate complication?

The nurse is caring for the client with agoraphobia who has an inadequate milk intake. For which vitamin deficiency should the nurse specifically assess when caring for the client?

The hospitalized child has lactose intolerance and is placed on a lactose-restricted diet. Which dietary supplement should the nurse anticipate being added to the child’s diet?

The client with early-stage iron-deficiency anemia is on a. high-iron diet. An increase in the level of which specific serum laboratory test should indicate to the nurse that the diet has been effective?

A mother is concerned about achieving a nutritious intake for her 14-month-old child. Which advice by the nurse would be best?

The nurse determines that the nutrient intake of the 19-year-old female is inadequate according to the U.S. Department of Agriculture MyPlate food group recommendations. Which finding of the female’s intake prompted this conclusion?

The older adult client is asking the nurse about nutritional information. Which response gives good nutrition advice for the older adult?

The client with a BMI of30 is attending a health promotion program at a clinic. Which outcome is best for the nurse to document in the client’s plan of care?

The nurse is caring for the client experiencing CRF. Which low-potassium foods (less than 400 mg of potassium per serving) should the nurse plan to include on a list of acceptable foods for the client?