Textbook of Basic Nursing (Lippincott's Practical Nursing) Tenth Edition by Caroline Bunker Rosdahl, Mary T. Kowalski
Textbook of Basic Nursing (Lippincott's Practical Nursing) Tenth Edition by Caroline Bunker Rosdahl, Mary T. Kowalski
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Chapter 31- Transcultural and Social Aspects of Nutrition
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
| 1. | Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be helpful to include about calorie intake?
1. Consume foods and drinks to meet, not exceed, caloric needs. 2. Plan ahead to make better food choices. 3. Pay attention to feeling hunger and eat until full, not satisfied. 4. Limit calorie intake from solid fats and added sugars. |
|
| A) | 1, 2, 3 | |
| B) | 1, 2, 4 | |
| C) | 1, 3, 4 | |
| D) | 2, 3, 4 | |
| 2. | Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What are the best examples of food choices that would be helpful to include in client teaching to increase fiber in the diet? | |
| A) | Dark-green vegetables, red and orange vegetables, beans, and pea | |
| B) | Dark leafy romaine lettuce and spinach greens | |
| C) | Kidney, pinto, or garbanzo beans, split peas, lentils | |
| D) | Fruit as snacks, salads, or desserts | |
| 3. | Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be the most helpful to include about milk and milk products?
1. Switch gradually from skim milk to low-fat milk. 2. Use fat-free or low-fat milk on cereal, oatmeal, or fruit salads. 3. Use sour cream when making dips. 4. Use reduced- or low-fat cheese options. |
|
| A) | 1, 2 | |
| B) | 1, 3 | |
| C) | 2, 4 | |
| D) | 3, 4 | |
| 4. | Nurses play an important role in helping clients meet nutritional needs. The nurse and a group of nursing students are creating a chart of ideas for teaching basic nutritional concepts in a multicultural marketplace. What information would be the most helpful to include about grains? | |
| A) | Increase multigrain intake. | |
| B) | Substitute whole-grain choices for refined grains. | |
| C) | Check the ingredients list on the product label for the word 100% stone-ground before the grain ingredient’s name. | |
| D) | Replace rice with bran. | |
| 5. | Proper assessment of a client’s personal food preferences or aversions helps the nurse to adjust the client’s diet without disregarding the client’s traditional ethnic group’s dietary beliefs. A nurse is assessing a client in a healthcare facility. The client states having lactose intolerance. Based on this information, which is the nurse most likely to notice when assessing this client’s diet? | |
| A) | Limited intake of milk | |
| B) | Highly spiced food | |
| C) | Extensive use of meat | |
| D) | Limited use of rice and beans | |
Answer Key
| 1. | B |
| 2. | C |
| 3. | C |
| 4. | B |
| 5. | A |
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Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
