ATI RN
ATI RN Nutrition Online Practice 2019
1. What action should the nurse take first for a client with Listeria food poisoning?
- A. Educate the client on safe food practices.
- B. Start a traceback to identify the source of the outbreak.
- C. Report the case to the county board of health.
- D. Ask the client if they have consumed any unpasteurized products.
Correct answer: D
Rationale: Identifying the source of Listeria is crucial for preventing further cases.
2. Which is most likely to initiate periodontal disease?
- A. Nutrient deficiencies
- B. Nutrient excesses
- C. Nutrient imbalances
- D. Plaque biofilm
Correct answer: D
Rationale: Plaque biofilm is the primary initiator of periodontal disease, as it harbors bacteria that can lead to inflammation and destruction of the periodontal tissues.
3. As the head nurse in the OR, how can you improve the effectiveness of clinical alarm systems?
- A. Limit suppliers to a few so that quality is maintained
- B. Implement a regular inventory of supplies and equipment
- C. Adherence to manufacturer’s recommendation
- D. Implement a regular maintenance and testing of alarm systems
Correct answer: C
Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.
4. During the first six months of lactation, a breastfeeding mother is advised to consume how many extra kcalories per day to meet energy needs?
- A. 250
- B. 330
- C. 400
- D. 470
Correct answer: B
Rationale: A breastfeeding mother is advised to consume an additional 330 kcalories per day during the first six months to support milk production and meet increased energy needs.
5. Loss of smell results in a condition that limits capacity to detect the flavor of food and beverages called:
- A. Hypergeusia
- B. Dysgeusia
- C. Anosmia
- D. Phantom taste
Correct answer: C
Rationale: Anosmia is the loss of the sense of smell, which significantly impacts the ability to detect flavors in food and beverages.
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