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. Which of the following terms refers to a process by which an individual receives education about the recognition of stress reactions and management strategies for handling stress, which may be instituted after a disaster?

A. Critical incident stress management
B. Follow-up
C. Debriefing
D. Defusion

Correct answer: A

Rationale: Critical incident stress management is a process that provides individuals with education about recognizing stress reactions and strategizing management techniques for handling stress after a disaster. Choice B, 'Follow-up', is incorrect because it generally refers to continuing care after initial treatment, not specifically to stress management education. Choice C, 'Debriefing', is a process where individuals involved in a critical event are brought together to discuss the event and their reactions to it. It can be part of the critical incident stress management process, but it doesn't cover the whole process. Choice D, 'Defusion', is a technique used in the immediate aftermath of a traumatic event to help individuals process their experiences, but it does not encompass the full range of education about stress recognition and management strategies.

3. A client receiving continuous enteral tube feeding reports cramping and abdominal distention. Which of the following actions should the nurse take?

A. Check for gastric residual.
B. Apply low intermittent suction.
C. Increase the rate of the feeding.
D. Request a higher-fat formula.

Correct answer: A

Rationale: When a client on continuous enteral tube feeding experiences cramping and abdominal distention, the nurse should check for gastric residual. This assessment helps determine if the client is tolerating the feeding well or if there is a potential issue such as feeding intolerance. Applying low intermittent suction, increasing the feeding rate, or requesting a higher-fat formula are not appropriate actions for addressing the reported symptoms and may exacerbate the client's discomfort or lead to further complications.

4. Stimulates secretion of bicarbonate ions and digestive enzymes from the pancreas to the small intestine:

A. pepsin
B. salivary amylase
C. CCK
D. secretin

Correct answer: D

Rationale: Secretin stimulates the pancreas to release bicarbonate ions to neutralize stomach acid and digestive enzymes into the small intestine.

5. What is the most common nutritional disorder for the older adult?

A. Obesity
B. Underweight
C. Vitamin deficiency
D. Dehydration

Correct answer: A

Rationale: The correct answer is A: Obesity. Among older adults, obesity is the most common nutritional disorder. This is often attributed to reduced physical activity levels and changes in metabolism that occur with aging. Choice B (Underweight) is less common among older adults as compared to obesity. While choices C (Vitamin deficiency) and D (Dehydration) are important nutritional issues, they are generally not as prevalent as obesity in the older adult population.