Skip to ContentGo to accessibility pageKeyboard shortcuts menu
OpenStax Logo
Nutrition for Nurses

Review Questions

Nutrition for NursesReview Questions
1.
A nurse is educating a pregnant client about factors that affect the fetal microbiome. Which choice, when asked what factors affect their fetus’s microbiome, indicate the need further teaching?
  1. The father’s microbiome
  2. The mother’s microbiome
  3. The child’s diet
  4. Interaction with the environment
2.
What is the caloric intake a nurse should expect the provider to order for a premature infant?
  1. 2000 kcal/day
  2. 120 kcal/kg/day
  3. 100 kcal/kg/day
  4. 1500 kcal/day
3.
The nurse is educating a group of pregnant clients about genetic diseases. Which disease should the nurse explain will need lifelong management due to the individual’s inability to convert lactose into glucose?
  1. Diverticulitis
  2. Ulcerative colitis
  3. Crohn’s disease
  4. Galactosemia
4.
The nurse is teaching a client about the nutritional needs of their adolescent child. Which information should be included in the education?
  1. Young males need fewer calories than young females do.
  2. Adolescent females require 3000 kcal/day.
  3. Fast foods need to be supplanted with healthier options.
  4. Adolescents need less iron intake daily than other age groups.
5.
The nurse is teaching an adult client how to maintain good gut bacteria. Which foods would be appropriate for the client to include in their diet to maintain good gut bacteria?
  1. Blueberries, strawberries, and kiwi
  2. Salmon and tuna
  3. Broccoli and cauliflower
  4. Yogurt, kimchi, and honey
6.
An older adult reports a problem with constipation. Which dietary recommendation is appropriate for this client?
  1. Decrease water intake.
  2. Increase sodium intake.
  3. Decrease calcium intake.
  4. Increase fiber intake.
7.
The nurse is providing teaching to a client with ulcerative colitis. Which nutritional component should be adjusted when the client is in remission?
  1. Water intake
  2. Fiber intake
  3. Iron intake
  4. Potassium intake
8.
The nurse is teaching a client about food substitutions to help improve gut health. Which substitution is appropriate for milk?
  1. Ice cream
  2. Greek yogurt
  3. Kefir
  4. Kombucha
9.
The nurse is working with a client who has diverticulitis and has been prescribed ciprofloxacin. Which food should this client avoid while taking this medication?
  1. Red meat
  2. Milk
  3. Tomatoes
  4. Oatmeal
10.
The nurse is providing discharge education to a client who has been prescribed amoxicillin. Which food should the nurse instruct the client to incorporate into their diet to help prevent medication-related nutrient depletion?
  1. Beans
  2. Whole grains
  3. Sunflower seeds
  4. Kale
PreviousNext
Citation/Attribution

This book may not be used in the training of large language models or otherwise be ingested into large language models or generative AI offerings without OpenStax's permission.

Want to cite, share, or modify this book? This book uses the Creative Commons Attribution License and you must attribute OpenStax.

Attribution information
  • If you are redistributing all or part of this book in a print format, then you must include on every physical page the following attribution:
    Access for free at https://openstax.org/books/nutrition/pages/1-introduction
  • If you are redistributing all or part of this book in a digital format, then you must include on every digital page view the following attribution:
    Access for free at https://openstax.org/books/nutrition/pages/1-introduction
Citation information

© May 15, 2024 OpenStax. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution License . The OpenStax name, OpenStax logo, OpenStax book covers, OpenStax CNX name, and OpenStax CNX logo are not subject to the Creative Commons license and may not be reproduced without the prior and express written consent of Rice University.