Fundamental Nursing Skills and Concept 10th Edition Timby
Fundamental Nursing Skills and Concept 10th Edition Timby
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Chapter 15- Nutrition
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
| 1. | A nurse is caring for an elderly, visually impaired client who needs assistance with feeding. How should the nurse best manage the feeding for this client? | |
| A) | Request a full-liquid, mechanically soft diet for the client. | |
| B) | Develop a rapport with the client and promote continuity of care. | |
| C) | Inform the client about what kind of food is being offered with each mouthful. | |
| D) | Ensure that one portion of food is swallowed before offering another. | |
| Ans: | C | |
| Feedback: | ||
| It is important to inform visually impaired clients about the food in each mouthful, to help them eat properly. The importance of developing a rapport with the client is not specific to visually impaired clients. It is necessary to provide liquid or soft diets to clients who have missing teeth or have had recent oral surgery. When caring for clients who have difficulty chewing and swallowing food, the nurse must determine that the client has swallowed one portion of food before offering another. | ||
| 2. | A nurse is caring for an adult client who has presented for a scheduled checkup. Which of the following tests would suggest that the client is at risk for cardiac and vascular disease? | |
| A) | Test results of levels of sodium and potassium | |
| B) | Test results of levels of cholesterol | |
| C) | Test results of levels of balanced proteins | |
| D) | Test results of levels of calories in each food intake | |
| Ans: | B | |
| Feedback: | ||
| Health care providers test cholesterol and lipoprotein levels to assess clients’ risks for cardiac and vascular disease. Levels of protein, calories, or electrolytes are less relevant to the client’s risk for cardiac and vascular disease. | ||
| 3. | A nurse is caring for a client with a history of coronary artery disease. Which of the following is the most beneficial component of the client’s diet for his condition? | |
| A) | Unsaturated fats | |
| B) | Trans fats | |
| C) | Saturated fats | |
| D) | Hydrogenated fats | |
| Ans: | A | |
| Feedback: | ||
| Unsaturated fat is a healthier form of fat than saturated fat. Saturated fats are more responsible for cardiac and vascular diseases. Trans fats are unsaturated fats that have been hydrogenated, a process in which hydrogen is added to the fat. Consumption of trans, saturated, and hydrogenated fats increases the risk of coronary heart disease. | ||
| 4. | A nurse is caring for a pregnant client who is a strict vegetarian. What type of diet should the client follow? | |
| A) | A diet rich in fat | |
| B) | A diet rich in sodium | |
| C) | A diet rich in protein | |
| D) | A diet lower in calcium and iron | |
| Ans: | C | |
| Feedback: | ||
| A vegetarian diet can be inadequate in protein, the need for which increases during pregnancy. Therefore, a diet rich in plant proteins will help. Calcium and iron needs to be higher in a vegan diet and also during pregnancy. Diets high in sodium or fat are not needed during pregnancy. | ||
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