DeWit's Fundamental Concepts and Skills for Nursing, 5th Edition By Patricia A. Williams
DeWit's Fundamental Concepts and Skills for Nursing, 5th Edition By Patricia A. Williams
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Chapter 27: Nutritional Therapy and Assisted Feeding
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
MULTIPLE CHOICE
| a. | determining if the patient needs assistance to eat. |
| b. | confirming the diet on the tray with the diet sheet. |
| c. | evaluating if the food is of the appropriate temperature. |
| d. | adding extra salt and sugar packets. |
ANS: B
The nutritional tray should be checked against the nutritional order to be sure that the patient receives the proper nutritional. No matter who actually delivers the tray, it is the nurse who confirms the accuracy of the diet.
DIF: Cognitive Level: Comprehension REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Nurse Role KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
| a. | ate all of lunch. |
| b. | ate 50% of lunch without difficulty. Refused all solid food. |
| c. | drank most of liquids without difficulty. |
| d. | assisted feeding liquid diet, choked frequently. |
ANS: B
Nutritional documentation should include percentage of intake and how it is tolerated.
DIF: Cognitive Level: Application REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Nutrition Documentation
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
| a. | placing the plate on his lap. |
| b. | seating the patient in a chair and placing over-the-bed table appropriately. |
| c. | orienting the patient to the position of foods on the plate using a clock face description. |
| d. | placing each food in a separate container or bowl. |
ANS: C
It is best to orient a visually impaired patient to the position of the foods on the plate by describing the plate as if it is a clock face (3 o’clock, 6 o’clock, and so on).
DIF: Cognitive Level: Application REF: p. 485|Skill 27-1
OBJ: Theory #1 TOP: Assisting Patient with Eating
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Psychosocial Integrity: Basic Care and Comfort
| a. | tea with milk. |
| b. | Jell O. |
| c. | cream soup. |
| d. | fruit sherbet. |
ANS: B
A clear liquid diet consists of foods that are liquid at room temperature and are clear, have a low residue, and are easily digested. Gelatins are part of a clear liquid diet.
DIF: Cognitive Level: Comprehension REF: p. 488|Box 27-1
OBJ: Theory #2 TOP: Diet for Postoperative Patient
KEY: Nursing Process Step: Implementation
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
| a. | hiding food in napkins or under plate. |
| b. | inducing self to vomit. |
| c. | refusing to eat. |
| d. | flushing food down commode. |
ANS: B
With bulimia nervosa, along with binge eating, there is purging, fasting, and the use of laxatives. These patients may eat everything on their tray then purge by inducing themselves to vomit.
DIF: Cognitive Level: Comprehension REF: p. 488 OBJ: Theory #3
TOP: Bulimia Nervosa KEY: Nursing Process Step: Assessment
MSC: NCLEX: Physiological Integrity: Basic Care and Comfort
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