Nursing Elites

1. A community health nurse is conducting a class on what to expect during pregnancy. What instruction should the nurse include on weight gain?

• A. Failure to obtain the required weight gain during pregnancy will increase the risk of preterm birth.
• B. An obese client should not gain as much weight as a client with a normal body mass index.
• C. A client with a normal body mass index should plan on gaining 50 pounds.
• D. Clients do not need to eat for two when they are pregnant.

Correct answer: A

Rationale: Adequate weight gain during pregnancy is essential as failure to obtain the required weight gain can increase the risk of preterm birth. Choice B is incorrect because it is important for obese clients to gain an appropriate amount of weight during pregnancy, not the same as those with a normal body mass index. Choice C is incorrect as gaining 50 pounds for a client with a normal body mass index is excessive. Choice D is incorrect as the common saying 'eating for two' during pregnancy is a misconception; pregnant individuals do not need to double their caloric intake.

2. A nurse is teaching a client about complete and incomplete proteins. Which of the following foods should the nurse include in the teaching as an incomplete protein?

• A. 4 oz chickpeas
• B. 2 poached eggs
• C. 2 oz cheddar cheese
• D. 4 oz salmon fillet

Correct answer: A

Rationale: The correct answer is A: 4 oz chickpeas. Chickpeas are considered an incomplete protein because they lack one or more essential amino acids required by the body. Incomplete proteins do not provide all essential amino acids in sufficient quantities. Choice B, 2 poached eggs, is a complete protein source because eggs contain all essential amino acids. Choice C, 2 oz cheddar cheese, is also a complete protein as it contains all essential amino acids. Choice D, 4 oz salmon fillet, is another complete protein source as fish typically provide all essential amino acids needed by the body.

3. A nurse is assessing a client who reports muscle spasms in his calves and tingling in his hands. The client indicates consuming a low intake of milk products and green leafy vegetables. The nurse should identify that the client's findings indicate a deficiency in which of the following sources of nutrition?

• A. Iron
• B. Omega-3 fatty acids
• C. Vitamin C
• D. Calcium

Correct answer: D

Rationale: The correct answer is D, Calcium. Muscle spasms and tingling suggest a calcium deficiency, which is commonly associated with a low intake of milk products and green leafy vegetables. Iron (choice A) deficiency typically presents with fatigue and weakness, not muscle spasms and tingling. Omega-3 fatty acids (choice B) are essential for brain function and heart health, but their deficiency does not manifest as muscle spasms and tingling. Vitamin C (choice C) deficiency leads to scurvy with symptoms like bleeding gums and bruising, not muscle spasms and tingling.

4. Which team member works with the client to evaluate the need for special feeding devices and then teaches the client how to use the device?

• A. dietitian
• B. speech-language pathologist
• C. dietetic technician
• D. occupational therapist

Correct answer: D

Rationale: An occupational therapist is the team member who works with the client to evaluate the need for special feeding devices and teaches the client how to use them. Occupational therapists specialize in helping individuals with physical or cognitive impairments to perform daily activities. In this scenario, the need for special feeding devices may be due to impaired motor function or disability, making the occupational therapist the correct choice. The other options, dietitian, speech-language pathologist, and dietetic technician, do not typically specialize in evaluating the need for feeding devices or teaching clients how to use them.

5. Proteolytic enzymes are most likely to break down which food type?

• A. Carbohydrates
• B. Proteins
• C. Fats
• D. Lipids

Correct answer: B

Rationale: Proteolytic enzymes target proteins for breakdown into amino acids. Carbohydrates are broken down by enzymes like amylase, while fats are broken down by lipase. Lipids, which include fats, are not specifically targeted by proteolytic enzymes.

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