which of the following is a poor food source of iron

ATI RN

Nutrition ATI Proctored Exam

1. Which of the following is a poor food source of iron?

A. Dried fruits
B. Cheese
C. Clams
D. Legumes

Correct answer: B

Rationale: Iron is an essential nutrient for the body, and while it can be found in many different types of foods, the amounts can vary significantly. Cheese, while a good source of other nutrients like calcium and protein, is not a particularly rich source of iron. On the other hand, clams, legumes, and dried fruits are known to contain higher levels of iron. Therefore, among the provided choices, cheese is considered a poor source of iron. It's important to note that a balanced diet should include a variety of foods to ensure the intake of all necessary nutrients.

2. Lynn is an older adult who lives alone and has requested advice on how to eat a nutritious diet as cheaply as possible. One useful, practical tip for Lynn might be to _____.

A. buy just a few pieces of fresh fruit at a time, in different stages of ripeness
B. choose small boxes of frozen vegetables instead of large bags
C. purchase pre-sliced or shredded cheese rather than whole pieces
D. avoid buying certain foods in bulk, such as beans or dried legumes

Correct answer: A

Rationale: Buying a few pieces of fresh fruit at different stages of ripeness ensures that Lynn will have ripe fruit available over several days, reducing waste and cost. Choice B focuses on frozen vegetables but doesn't address the variety and ripeness factor like Choice A. Choice C is about cheese, which may not be as essential for a nutritious diet compared to fresh fruit. Choice D suggests avoiding certain foods in bulk, which might not be as relevant for maintaining a nutritious diet economically as the strategy in Choice A.

3. After reviewing the health and dental histories, the dental hygienist has adequate information to begin dietary counseling with the patient. Providing a standardized, low-carbohydrate menu is sufficient for most patients with a high caries rate.

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: B

Rationale: Both statements are false. Dietary counseling should be personalized, and a standardized low-carbohydrate menu is not sufficient for all patients.

4. After surgery Leda develops peripheral numbness, tingling and muscle twitching and spasm. What would you anticipate to administer?

A. Magnesium sulfate C. Potassium iodide
B. Calcium gluconate D. Potassium chloride
C.
D.

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.

5. You are an ostomy nurse and you know that colostomy is defined as:

A. It is an incision into the colon to create an artificial opening to the exterior of the abdomen
B. It is end to end anastomosis of the gastric stump to the duodenum
C. It is end to end anastomosis of the gastric stump to the jejunum
D. It is an incision into the ileum to create an artificial opening to the exterior of the abdomen

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.