Chapter 8: Nutritional Assessment

Chapter 8: Nutritional Assessment

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. A patient with mild renal disease has been put on a 2200-calorie per day diet plan with the lowest recommended amount of protein. During discharge teaching, the nurse explains to this patient how to use nutrition labels to determine the amount of protein in the product. The nurse explains, however, that the label is based on 2000 calories. Which is the appropriate formula to teach this patient the least amount of protein he can eat on his prescribed diet?

a.	2200 calories ´ 0.15 = 330/9 calories/gram = 36.6 g
b.	2200 calories ´ 0.10 = 220/4 calories/gram = 55 g
c.	2200 calories ´ 0.20 = 440/9 calories/gram = 48.8 g
d.	2200 calories ´ 0.12 = 264/4 calories/gram = 66 g

 

 

ANS:  D

 

	Feedback
A	Each gram of protein yields 4 calories rather than 9.
B	Twelve percent is the least recommended percentage for proteins, rather than 10%.
C	Twelve percent is the least recommended percentage for proteins. Each gram of protein yields 4 calories rather than 9.
D	Proteins should account for 12% to 20% of total calories. Each gram of protein yields 4 calories.

 

 

DIF:    Cognitive Level: Apply                   REF:   81

TOP:   Nursing Process: Implementation

MSC:  NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration

 

2. A patient is put on an 1800-calorie a day diet plan. During discharge teaching, the nurse explains to this patient how to use nutrition labels to determine the amount of carbohydrates in the product. The nurse explains, however, that the label is based on 2000 calories. Which is the appropriate formula to teach this patient of the maximum grams of carbohydrates she can eat on her prescribed diet?

a.	1800 calories ´ 0.45 = 810/4 calories/gram = 202.5 g
b.	1800 calories ´ 0.60 = 1080/4 calories/gram = 270 g
c.	1800 calories ´ 0.55 = 990/9 calories/gram = 110 g
d.	1800 calories ´ 0.50 = 900/9 calories/gram = 100 g

 

 

ANS:  B

 

	Feedback
A	Carbohydrates should account for a maximum of 60% of total calories rather than 45%.
B	Carbohydrates should account for 55% to 60% of total calories. Each gram of carbohydrates yields 4 calories.
C	Each gram of carbohydrates yields 4 calories rather than 9.
D	Carbohydrates should account for a maximum of 60% of total calories, rather than 50%. Each gram of carbohydrates yields 4 calories rather than 9.

 

 

DIF:    Cognitive Level: Apply                   REF:   81

TOP:   Nursing Process: Implementation

MSC:  NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration

 

3. A patient tells the nurse that she tries to keep her fat intake at less than 15% of her total caloric intake per day. What is the nurse’s most appropriate response to this patient’s comment?

a.	“That is admirable; how do you accomplish fat intake that low on a daily basis?”
b.	“Eating fat is essential for good health, and you should consume about 40% of your fats as monounsaturated fat.”
c.	“Limiting fat prevents some diseases, but your fat intake is much lower than the 25% recommended.”
d.	“If you want to bring your fat intake down further, you might want to eliminate eating fast foods.”

 

 

ANS:  C

 

	Feedback
A	The patient’s fat intake is too low. The recommended amount of fat is 25% to 30% of total calories.
B	The recommended amount of fat is 25% to 30% of total calories.
C	The recommended amount of fat is 25% to 30% of total calories.
D	The patient’s fat intake is already too low. The recommended amount of fat is 25% to 30% of total calories.

 

 

DIF:    Cognitive Level: Apply                   REF:   81

TOP:   Nursing Process: Implementation

MSC:  NCLEX Patient Needs: Health Promotion and Maintenance: Lifestyle Choices

 

4. A patient who keeps his fat consumption at 10% of his total caloric intake is at risk for deficiency of which nutrient(s)?

a.	Iron
b.	Vitamins A, D, and K
c.	Zinc
d.	B and C vitamins

 

 

ANS:  B

 

	Feedback
A	Iron absorption is not affected by low fat intake.
B	Vitamins A, D, and K are fat soluble vitamins. If the patient does not have enough fat intake, adequate amounts of these vitamins cannot be absorbed. Fat soluble vitamins should be linked to a lack of body fat.
C	Zinc absorption is not affected by low fat intake.
D	Vitamins B and C are water soluble vitamins and their absorption is not affected by low fat intake.

 

 

DIF:    Cognitive Level: Apply                   REF:   81

TOP:   Nursing Process: Assessment

MSC:  NCLEX Patient Needs: Physiologic Integrity: Basic Care and Comfort: Nutrition and Hydration