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Nutrition for Nurses

Review Questions

Nutrition for NursesReview Questions

1.
Which of the following nutritional deficiencies can impact hematologic wellness across the lifespan?
  1. Vitamin C
  2. Vitamin B12
  3. Magnesium
  4. Calcium
2.
Anemia affects which population the most often?
  1. Pregnant individuals
  2. School-aged children
  3. Male and female adolescents
  4. Middle-aged females
3.
Infants and young children are at high risk for iron-deficient anemia related to which of the following?
  1. Inability to chew meat
  2. Rapid growth
  3. Frequent use of a bottle
  4. Little interest in food
4.
Which of the following statements by a parent can indicate that their child is at an increased risk for vitamin D deficiency?
  1. “My child prefers chocolate milk to plain milk.”
  2. “I am careful to put sunscreen on my child every time we go outside.”
  3. “My child has lost some weight since the last visit.”
  4. “My child loves to eat tuna fish sandwiches.”
5.
You are reviewing the chart of a 15-month-old toddler who was brought to the emergency department for fever for the fourth time this month. The child’s father reports that the child was weaned off infant formula 3 months ago and is allergic to eggs and lactose. You suspect this child may have a deficiency of which micronutrient?
  1. Vitamin K
  2. Zinc
  3. Folate
  4. Vitamin B12
6.
The nurse is teaching a client about sickle cell disease. Which of the following dietary strategies can decrease the risk of disease complications?
  1. Eating several small meals throughout the day
  2. Limiting carbohydrate intake
  3. Consuming dairy products and other sources of vitamin D
  4. Avoiding seafood
7.
Folate deficiency is more common in older adults who:
  1. Are underweight
  2. Follow a vegetarian diet
  3. Consume alcohol daily
  4. Eat at restaurants several times a week
8.
Which of the following blood disorders is associated with the most nutritional deficiencies?
  1. Thalassemia
  2. Sickle cell disease
  3. Aplasia
  4. Iron overload
9.
A client with thalassemia is being discharged after receiving a transfusion of packed red blood cells. Which of the following foods should the client be instructed to limit in their diet?
  1. Nuts
  2. Dairy products
  3. Apples
  4. Iron-fortified breakfast cereals
10.
Which of the following diets can be beneficial for people living with chronic illness and nutritional anemia?
  1. High-fat diet
  2. High-protein diet
  3. Mediterranean diet
  4. Low-fat diet
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