Nursing Elites

1. A client with Crohn's disease is being cared for by a nurse. Which of the following food choices aligns with the recommended diet for clients with Crohn's disease?

• A. Vanilla milkshake
• B. Buttered popcorn
• C. Tossed green salad
• D. Toast with jelly

Correct answer: C

Rationale: The correct answer is a 'Tossed green salad.' Clients with Crohn's disease often benefit from a low-residue diet, which includes easily digestible foods like leafy green vegetables found in a tossed green salad. This type of diet helps minimize gastrointestinal symptoms. Choices A, B, and D are not ideal for clients with Crohn's disease. Vanilla milkshake, buttered popcorn, and toast with jelly may exacerbate symptoms due to their high fat, fiber, or sugar content, which can be harder to digest.

2. The nutrient facts panel was established by the USDA and the FDA to improve health and well-being by enhancing nutritional knowledge. Nutrient content claims describe a relationship between a food or food component and reduced risk of a disease or health-related condition.

• A. Both statements are true.
• B. Both statements are false.
• C. The first statement is true; the second is false.
• D. The first statement is false; the second is true.

Correct answer: C

Rationale: The correct answer is C. The first statement is true as the nutrient facts panel was indeed established by the USDA and the FDA to improve health and well-being by enhancing nutritional knowledge. However, the second statement is false. Nutrient content claims actually refer to the amount of a nutrient in a food, not to the relationship between a food and disease risk. Therefore, the second statement is incorrect, making choice C the correct option. Choice A is incorrect because the second statement is false. Choice B is incorrect as the first statement is true. Choice D is incorrect because the second statement is false.

3. Which of the following actions are individuals with loss of smell NOT inclined to do?

• A. Use more spices in their food
• B. Eat less food
• C. Eat and drink more sweets
• D. Lose weight

Correct answer: D

Rationale: Individuals with a loss of smell are typically inclined to eat less because the enjoyment of food is diminished due to the lack of taste. However, they may compensate for this loss by consuming more sweets or using more spices. Therefore, they are less inclined to lose weight because of the increased consumption of sweets and spices, not because they eat less. Choice 'A' is incorrect because individuals with loss of smell often use more spices to enhance the taste of their food. Choice 'B' is incorrect as they may indeed eat less due to the diminished enjoyment of food. Choice 'C' is also incorrect as they tend to eat and drink more sweets to compensate for their loss of taste.

4. What laboratory value would be considered a high-risk measure for coronary heart disease assessment?

• A. triglycerides > 150 mg/dL
• B. BMI > 31
• C. LDL cholesterol < 128 mg/dL
• D. blood pressure of 128/82 mmHg

Correct answer: B

Rationale: The correct answer is B: BMI > 31. A BMI over 31 is considered a high-risk factor for coronary heart disease as it indicates obesity, which is strongly linked to cardiovascular issues. Triglycerides > 150 mg/dL (choice A) can contribute to heart disease risk but are not as specific as BMI in assessing overall risk. LDL cholesterol < 128 mg/dL (choice C) is actually a desirable level, indicating lower risk. A blood pressure of 128/82 mmHg (choice D) is within normal range and not a high-risk measure specifically for coronary heart disease.

5. A client newly diagnosed with hypertension is receiving teaching about the Mediterranean diet from a nurse. Which of the following statements by the client indicates a need for further teaching?

• A. I will limit my intake of red meat to twice weekly.
• B. I can have dairy in moderate portions daily.
• C. I can have fish two times a week.
• D. I can drink wine in moderation.

Correct answer: D

Rationale: The correct answer is D. Patients with hypertension should be advised to limit alcohol consumption, including wine, to help manage their blood pressure. Choices A, B, and C are all consistent with the Mediterranean diet and are appropriate for a client with hypertension. Reducing red meat intake, consuming dairy in moderate portions, and having fish regularly align with the principles of this heart-healthy eating pattern.

Similar Questions