Asked by SuperHumanSnowOyster6

Q1. A nurse is teaching a client who has heart failure about increasing dietary potassium. The nurse should instruct the client that which of the following food selections contains the highest amount of potassium?

A. 1 medium apple

B. 1 medium baked potato

C. 1 cup of raw green grapes

D. 1 large scrambled egg

Q2. A nurse at 0600 is documenting a client’s IV fluid intake in the medical record. The nurse initiated an IV fluid infusion for a client at 0300 at a rate of 120mL/hr. How many mL of IV fluids should the nurse document?

Q3. A 3 year old child receiving chemotherapy after surgery for a Wilm’s tumor has developed neutropenia. The parent is trying to encourage the child by bringing extra foods to the room. Which food would not be appropriate for this child?

A. Fudge

B. French fries

C. Fresh strawberries

D. A milkshake

Q4. A nurse is planning care for a client who has malnutrition due to chemotherapy treatment. Which of the following interventions should the nurse include in the plan of care? (select all that apply).

A. Advise the client to keep a food diary

B. Encourage the client to brush teeth before and after meals

C. Monitor the client’s protein laboratory results

D. Instruct the client to eat nutrient-dense foods at the end of the meal

E. Encourage the client to increase fluids during meals

Q5. A client with iron deficiency anemia asked the nurse about possible food sources of iron. Which of the following foods contain iron? (select all that apply)

A. Iceberg lettuce

B. Dried beans

C. Tea

D. Brown rice

E. Egg yolks

Q6. A nurse is providing discharge teaching to a client who has celiac disease. Which food should the nurse instruct the client to avoid?

A. Potatoes

B. Graham crackers

C. Wild rice

D. Cheddar cheese

Q7. A nurse is teaching a class in a wellness clinic about low-sodium diets and how they are used in the treatment of hypertension. Which of the following statements by an attendee indicates an understanding of the teaching? (select all that apply).

A. I don’t select organic canned vegetables

B. I need to read food labels when grocery shopping

C. I will eat frozen dinners for lunch at work

D. I know that deli meats are usually high in sodium

E. I can season food with herbs, lemon, or spices

Q8. A nurse is caring for a client who has peptic ulcer disease (PUD). Which of the following interventions should be included in the plan of care? (Select all that apply)

A. Instructing the client not to eat for at least 30 min before bedtime

B. Encouraging smaller meals during the day

C. Limiting the use of red and black pepper

D. Providing information on a smoking cessation plan

E. Advising the client to eat less frequent meals during the day

Q9. A nurse is reviewing positioning for a client who is to receive enteral feedings at home with a family member. Which of the following statements by the family member indicates an understanding of the teaching?

A. I will allow him to choose the position where he is most comfortable during the feeding

B. I will place his head on a pillow during the feeding

C. I will turn him on his left side during the feeding

D. I will have him sit in his chair during the feeding