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Nutrition for Nurses

Chapter 8

Nutrition for NursesChapter 8

Chapter 8

Unfolding Case Study

1.
d. Blood glucose levels are heavily influenced by carbohydrate intake.
2.
a. A healthy diet includes protein from lean sources such as chicken or seafood. Cheeseburgers are high in saturated fat, which can worsen insulin resistance.
3.
d. Having gestational diabetes increases a person’s risk for developing type 2 diabetes later in life.
4.
b. Nuts include both healthy dietary fiber and healthy fats.
5.
c. Sarah’s hemoglobin A1C result indicates that she may have developed diabetes.
6.
b. Sarah will need to continue to eat lean proteins, fruits, vegetables, and high-fiber foods to manage her blood glucose levels.

Review Questions

1.
c. Protein, in the form of lean meat and dairy products, is essential for growth and development. It plays an anabolic role similar to that of growth hormone and insulin-like growth factor.
2.
a. Kale is a leafy green vegetable that is a key source of anti-inflammatory micronutrients.
3.
d. Clients can take antagonist medications to lower cholecystokinin levels to stimulate appetite.
4.
b. Fish is an iodine-rich food and a good choice for a client with Hashimoto’s thyroiditis.
5.
c. Sodium should be limited to 2300 mg/day to decrease the risk for cardiovascular disease and hypertension associated with diabetes.
6.
b. Clients with diabetes should restrict saturated fats to less than 10% of daily intake.
7.
a. Alcohol consumption causes variability in blood glucose levels.
8.
b. Insulin and other medications used to manage diabetes require coordination with meals to maintain proper blood glucose levels.
9.
d. Levothyroxine should be taken on an empty stomach and timed to avoid interaction with certain foods and supplements that can inhibit absorption.
10.
c. Loop diuretics, such as furosemide, cause the parathyroid gland to decrease the production of parathyroid hormone, which is important in maintaining bone stability.
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