Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

Chapter 14: Nutrition for Disorders of the Liver, Gallbladder, and Pancreas

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. If an otherwise healthy patient with normal body weight develops fatty liver disease, it would be especially important to evaluate their

a.	blood glucose level.
b.	alcohol intake.
c.	total fat intake.
d.	use of nonsteroidal anti-inflammatory drugs (NSAIDs).

 

 

ANS:  B

Fatty liver disease can also be associated with diabetes, and so blood glucose level may also be somewhat relevant. A high fat intake may exacerbate but would not cause fatty liver disease. Use of NSAIDs does not cause fatty liver disease.

 

DIF:    Cognitive Level: Understanding       REF:   Page 312

TOP:   Nursing Process: Assessment           MSC:  Client Needs: Physiological integrity

 

2. If an obese postmenopausal woman who does not drink alcohol develops fatty liver disease and wants to avoid progression to cirrhosis or liver cancer, the best recommendation is to

a.	decrease intake of saturated fats.
b.	decrease intake of carbohydrate.
c.	lose 3 to 4 lb per week.
d.	lose 1 to 2 lb per week.

 

 

ANS:  D

For an obese woman, gradual weight loss, 1 to 2 lb per week, probably helps reverse fatty liver disease and prevents progression. More rapid weight loss may exacerbate fatty liver disease and would result in loss of muscle tissue, as well as body fat. Decreasing intake of fructose may be helpful, but a general decrease in carbohydrate intake is not necessarily recommended other than to reduce energy intake. A decrease in total fat intake may be helpful and may help decrease energy intake, but a specific decrease in saturated fat intake is not warranted for this condition.

 

DIF:    Cognitive Level: Applying               REF:   Page 312        TOP:   Nursing Process: Planning

MSC:  Client Needs: Physiological integrity

 

3. If a client will be visiting an area where hepatitis E virus (HEV) is endemic, the best way to prevent becoming infected is to

a.	eat only cooked fruits and vegetables and drink only commercially bottled water.
b.	eat only at internationally recognized establishments.
c.	obtain a vaccination before entering that area.
d.	avoid and raw or unpasteurized dairy products.

 

 

ANS:  A

HEV is transmitted via the fecal-oral route, so avoiding raw fruits, raw vegetables, and potentially contaminated water helps prevent infection. Even internationally recognized establishments may employ infected food workers. Dairy products are less common sources of HEV. A vaccination for HEV is not available.

 

DIF:    Cognitive Level: Applying               REF:   Pages 310-312

TOP:   Nursing Process: Planning               MSC:  Client Needs: Health promotion and maintenance

 

4. A symptom that is common to all types of hepatitis is

a.	jaundice.
b.	headache.
c.	dehydration.
d.	muscle aches.

 

 

ANS:  A

All types of hepatitis cause jaundice. HEV causes flulike aches and pains, including headache. Dehydration may occur if patients have nausea and vomiting.

 

DIF:    Cognitive Level: Remembering        REF:   Pages 310-312

TOP:   Nursing Process: Assessment           MSC:  Client Needs: Physiological integrity

 

5. In treating patients with hepatitis, it is important for nurses to help patients cope with the challenge of

a.	difficulty sleeping.
b.	risk of bleeding.
c.	sodium restriction.
d.	fluid restrictions.

 

 

ANS:  C

For patients with hepatitis, poor appetite makes it difficult to maintain adequate nutritional intake. Fluids are generally encouraged rather than restricted, especially to replace losses from vomiting or diarrhea. Sodium intake does not need to be restricted. Patients are usually very tired and would rather sleep than eat.

 

DIF:    Cognitive Level: Applying               REF:   Page 312

TOP:   Nursing Process: Implementation     MSC:  Client Needs: Physiological integrity