a nurse is providing dietary teaching to a client who has nephropathy secondary to diabetes mellitus and plans to make dietary adjustments which of th

ATI RN

ATI Nutrition

1. A client with nephropathy secondary to diabetes mellitus is receiving dietary teaching from a nurse and plans to make dietary adjustments. Which of the following instructions should the nurse include?

A. Consume less than 45% of total calories from carbohydrates per day.
B. Eat no more than 300 mg of cholesterol per day.
C. Consume less than 0.8 g/kg of body weight of protein per day.
D. Eat at least 45 g of fiber per day.

Correct answer: D

Rationale: For a client with nephropathy secondary to diabetes mellitus, increasing fiber intake is essential as it can help manage blood sugar levels and improve overall bowel health. Choice A is incorrect because carbohydrates should be controlled but not limited to less than 45% of total calories. Choice B is incorrect as the recommended daily cholesterol intake for individuals with diabetes is less than 200 mg. Choice C is incorrect as protein intake should be individualized based on the client's condition and should not be limited to less than 0.8 g/kg of body weight per day.

2. In managing Type 2 diabetes, what is the most important dietary change?

A. Increase carbohydrate intake
B. Increase fiber intake
C. Increase protein intake
D. Reduce fat intake

Correct answer: B

Rationale: Increasing fiber intake can help regulate blood sugar levels in patients with Type 2 diabetes.

3. Which food is the best source of omega-3 fatty acids?

A. Chicken breast
B. Salmon
C. Almonds
D. Eggs

Correct answer: B

Rationale: Salmon is high in omega-3 fatty acids, beneficial for cardiovascular health.

4. Which monosaccharide is the most sweet?

A. Glucose
B. Dextrose
C. Fructose
D. Sucrose

Correct answer: C

Rationale: Fructose is the sweetest of the monosaccharides. Note that glucose and dextrose are the same, and sucrose is a disaccharide, not a monosaccharide.

5. A Hazard Analysis and Critical Control Points (HACCP) program would address which element of food service?

A. cleaning and disinfecting of utensils
B. developing healthy menus
C. controlling patient calorie intake
D. prescribing diets for patients with swallowing problems

Correct answer: A

Rationale: The correct answer is A. Hazard Analysis and Critical Control Points (HACCP) programs are designed to ensure food safety by identifying and controlling potential hazards. This includes addressing the cleaning and disinfecting of utensils to prevent contamination and maintain safe food handling practices. Choices B, C, and D are incorrect because HACCP primarily focuses on preventing food safety hazards rather than developing menus, controlling calorie intake, or prescribing diets for specific medical conditions.