Skip to ContentGo to accessibility page
OpenStax Logo
Nutrition for Nurses

Chapter 17

Nutrition for NursesChapter 17

Chapter 17

Unfolding Case Study

1.
a. Vitamin A deficiency is not associated with any of the client’s symptoms and could be ruled out based on the assessment data. Based on the findings, the health care provider orders laboratory tests to determine the client’s potassium, magnesium, and vitamin B12 levels.
2.
a. The health care provider would be expected to check the client’s iron level. Iron deficiency can cause tongue redness and inflammation and pallor. The provider decides to order a complete metabolic panel and vitamin B12, iron, and magnesium levels.
3.
d. Protein deficiency can cause weight loss, poor appetite, pallor, hair loss, and dry, brittle nails.
4.
b. Quinoa is a seed grouped with whole grain that is high in protein and is a good protein option in a vegetarian diet.
5.
d. With Crohn’s disease, and when a client has many bowel movements daily, absorption becomes a problem. In particular, iron, calcium, and vitamin D are not absorbed properly in this disease process.
6.
c. The nurse should expect supplementation to be ordered. Enteral supplementation will likely be used, but if that is not sufficient, parenteral supplementation may be considered.

Review Questions

1.
b. Digestion includes mastication, which requires the teeth to be in working condition.
2.
c. Palpating the abdomen can reveal any pain, guarding, or tenderness present in the gastrointestinal organs.
3.
b. Angular cheilitis, or fissures and crusts in the corners of the lips, can indicate vitamin B1 (thiamine), vitamin B12, or iron deficiency.
4.
c. Tofu is a plant-based protein that can be an option in a vegetarian diet.
5.
a. Edamame is a plant-based source of both protein and iron.
6.
b. Eating yogurt and other probiotic foods supports the gut’s normal microbial growth.
7.
d. Oranges have vitamin C and help create an acidic environment that increases iron absorption.
8.
b. Vitamin C assists with iron absorption and should be included in the nutritional plan.
9.
b. Ecchymosis, or bruising, is consistent with vitamin K deficiency because vitamin K is needed for adequate blood clotting.
10.
a. For vegan clients, protein options such as quinoa, tofu, and edamame are appropriate suggestions.
PreviousNext
Order a print copy
Citation/Attribution
Reuse and redistribution of this content in digital or print format:
  • 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 prior written permission.
  • This book uses the Creative Commons Attribution-NonCommercial-ShareAlike License, which means that you can reuse and modify the material only for noncommercial purposes, must attribute OpenStax, and must distribute any derivative works under the same license.
  • Any commercial printing of this textbook, including using a local or custom printer, must be approved by OpenStax, and proper citation provided.
  • OpenStax-copyrighted images, activities, assessments, and similar components of this book are subject to the same licensing – CC-BY-NC-SA. They can be used for noncommercial purposes with attribution. Commercial use requires permission.
  • Permission requests: Anyone who intends to incorporate this content (including text, images, and other components) into large language models, use it in AI offerings, use it commercially (including in print), and/or has questions about another use case is welcome to complete our reuse request form.
Attribution information
  • If you are redistributing all or part of this book in a noncommercial 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 noncommercial digital format, then for every page that includes OpenStax content, you must license the derivative work under the same CC-BY-NC-SA license as the original, and include on every digital page view the following attribution:

    Access for free at https://openstax.org/books/nutrition/pages/1-introduction

Citation information

The information below includes the information needed to generate citations in most major styles (APA, MLA, etc.); you must reformat and organize the information as needed to fit the requirements of the style. Use the information below to generate a citation. We recommend using a citation tool such as this one.

© Apr 23, 2026 OpenStax. Textbook content produced by OpenStax is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. The OpenStax name, OpenStax logo, OpenStax book covers, OpenStax CNX name, and OpenStax CNX logo, and Rice University name, and Rice University logo trademarks, or wordmarks are not subject to the Creative Commons license and may not be reproduced without the prior and express written consent of Rice University.