ATI RN
ATI Nutrition
1. A client who underwent surgical placement of a colostomy is being cared for by a nurse. Which of the following statements indicates the client understands the dietary teaching?
- A. "Eating yogurt can help decrease the amount of gas that I have."?
- B. "I should eliminate pasta from my diet so that I don't have as many loose stools."?
- C. "My largest meal of the day should be in the evening."?
- D. "Carbonated beverages can help control odor."?
Correct answer: D
Rationale: The correct answer is D. Carbonated beverages can help control odor in clients with colostomies. This is because carbonated drinks can help decrease odor by reducing the production of odoriferous compounds in the colon. Choices A, B, and C are incorrect. Eating yogurt may help regulate bowel movements but does not specifically address odor control associated with colostomies. Eliminating pasta from the diet to reduce loose stools is not necessary for colostomy care. The timing of the largest meal of the day is not directly related to dietary teaching for colostomy care.
2. A client at risk for iron-deficiency anemia is being taught by a nurse about optimizing dietary intake of iron. The nurse should explain that which of the following sources of iron is easiest for the body to absorb?
- A. Spinach
- B. Cantaloupe
- C. Chicken
- D. Lentils
Correct answer: C
Rationale: The correct answer is 'Chicken.' Chicken contains heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based sources like spinach, cantaloupe, and lentils. Heme iron, as present in chicken, is more bioavailable and is better absorbed by the body, making it an excellent source of iron for individuals at risk of iron-deficiency anemia. Spinach, cantaloupe, and lentils contain non-heme iron, which is not as efficiently absorbed as heme iron.
3. A nurse is planning to teach a client about a low-potassium diet. Which of the following foods should the nurse instruct the client to avoid?
- A. Butter
- B. Poultry
- C. Yogurt
- D. Orange juice
Correct answer: D
Rationale: Orange juice is high in potassium and should be avoided in a low-potassium diet. Butter, poultry, and yogurt are low-potassium food choices and can be included in a low-potassium diet. Poultry is a good source of lean protein, yogurt is a good source of calcium and protein, and butter is low in potassium. Therefore, the nurse should instruct the client to avoid orange juice as it is high in potassium, which is not suitable for a low-potassium diet.
4. A nurse is providing dietary teaching for a client who has just learned that she has type 2 diabetes mellitus. The nurse should explain that which of the following sweeteners will add calories to the client's carbohydrate count?
- A. Sorbitol
- B. Sucralose
- C. Aspartame
- D. Acesulfame potassium
Correct answer: A
Rationale: Sorbitol is a sweetener that will add calories to the client's carbohydrate count. It is a sugar alcohol that provides about 2.6 calories per gram. Sucralose, aspartame, and acesulfame potassium are all non-nutritive sweeteners that do not contribute significant calories to the diet. Sucralose is about 600 times sweeter than sucrose but does not add calories. Aspartame is a low-calorie sweetener that is approximately 200 times sweeter than sucrose, and acesulfame potassium is a calorie-free sweetener.
5. A nurse is caring for a client who is to receive a mechanically altered diet. Which of the following client food choices necessitates intervention by the nurse?
- A. Scrambled eggs
- B. Cottage cheese
- C. Piece of wheat toast
- D. Sliced banana
Correct answer: D
Rationale: The correct answer is 'Sliced banana.' A mechanically altered diet is designed for clients who have difficulty chewing or swallowing. Sliced bananas, due to their texture and potential choking hazard for clients with swallowing difficulties, would necessitate intervention by the nurse. Scrambled eggs, cottage cheese, and a piece of wheat toast are softer and safer options for clients on a mechanically altered diet, making them appropriate choices.
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