Question

The nurse is preparing a dietary plan for a client who has been prescribed a low residue diet. Which foods should the nurse instruct the client to avoid?

Answer 1

Correct Answers:

Hard salami.

Rationale :

💎 A low-residue diet limits fiber and foods that increase bowel activity to allow the bowel to rest.

💎 Hard salami is a processed meat high in fat and connective tissue, which slows digestion and leaves undigested residue in the bowel.

💎 The goal of a low-residue diet is to minimize stool volume and irritation in conditions like Crohn’s disease or diverticulitis.

💎 Low-fiber foods such as eggs, dairy, and refined grains are preferred.

💎 Avoid raw vegetables, nuts, seeds, and highly seasoned or processed meats.

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Answer 2

Correct Answers:

Increased weakness.
Unintentional weight loss.
Increased amounts of sleep.

Rationale :

🔷 Failure to thrive (FTT) in older adults is characterized by weight loss, physical weakness, and inactivity.

🔷 Unintentional weight loss reflects insufficient caloric intake or malabsorption.

🔷 Increased weakness signals muscle wasting and nutritional deficiency.

🔷 Excessive sleep indicates fatigue and low metabolic energy.

🔷 Early detection allows interventions to improve nutrition, hydration, and activity.

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Answer 3

Correct Answers:

Clostridium botulinum.

Rationale :

✳️ Clostridium botulinum is found in improperly canned or preserved foods, such as beans.

✳️ The toxin causes neurologic symptoms (blurred vision, paralysis, respiratory failure).

✳️ The onset often follows ingestion of contaminated home-canned vegetables or meats.

✳️ Proper cooking and canning kill spores; refrigeration slows bacterial growth.

✳️ This foodborne illness requires urgent supportive treatment due to toxin effects.

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Answer 4

Correct Answers:

Thicken all liquids prior to drinking.

Rationale :

🟢 For severe dysphagia, thickened liquids move more slowly and reduce aspiration risk.

🟢 The speech-language pathologist (SLP) designs individualized swallowing strategies.

🟢 Thin liquids are most difficult to control, increasing aspiration and choking danger.

🟢 Thickening agents modify consistency while maintaining hydration.

🟢 Nurses must ensure patient positioning upright at 90° during and after meals.

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Answer 5

Correct Answers:

White rice with steamed vegetables.

Rationale :

🔶 A low-sodium diet avoids canned, processed, or salted foods.

🔶 White rice and steamed vegetables are naturally low in sodium.

🔶 Foods like canned soups, soy sauce, and cottage cheese contain hidden sodium.

🔶 Sodium restriction helps manage hypertension, heart failure, and kidney disease.

🔶 Season with herbs instead of salt to maintain flavor and reduce sodium intake.

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Answer 6

Correct Answers:

Vitamin K.

Rationale :

🟣 The liver synthesizes clotting factors using vitamin K.

🟣 In cirrhosis, decreased bile production impairs fat-soluble vitamin absorption.

🟣 Deficiency causes easy bruising and bleeding due to impaired clot formation.

🟣 Clients need vitamin K supplementation or diet rich in green leafy vegetables (if allowed).

🟣 Monitoring prothrombin time (PT/INR) is essential to assess coagulation status.

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Answer 7

Correct Answers:

Loss of teeth or poorly fitting dentures.

Rationale :

💠 Oral problems are a major cause of malnutrition in older adults.

💠 Poor dentition limits intake of protein, fruits, and vegetables requiring chewing.

💠 Pain or discomfort during eating leads to food avoidance and weight loss.

💠 Nurses should assess oral health, denture fit, and refer for dental care.

💠 Providing soft or pureed foods helps meet nutritional needs.

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Answer 8

Correct Answers:

A client with bacterial pneumonia.

Rationale :

🔷 Infection increases the body’s metabolic rate, requiring more calories for healing.

🔷 Clients with pneumonia expend extra energy through fever and increased respiratory effort.

🔷 Adequate caloric intake supports immune response and tissue repair.

🔷 High-protein, high-calorie diets prevent catabolism and weight loss.

🔷 Monitoring intake ensures the patient meets elevated energy demands.

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Answer 9

Correct Answers:

Cheese, eggs and fish.

Rationale :

🟡 Vitamin B12 (cobalamin) is found only in animal products.

🟡 After subtotal gastrectomy, intrinsic factor production decreases, impairing B12 absorption.

🟡 Foods like cheese, eggs, and fish help maintain B12 levels.

🟡 If deficiency persists, parenteral or intranasal supplementation is required.

🟡 B12 prevents pernicious anemia and neurologic damage.

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Answer 10

Correct Answers:

Honey.

Rationale :

💎 Honey can contain Clostridium botulinum spores, which infants’ immature gut cannot destroy.

💎 Ingested spores germinate in the intestines, releasing neurotoxins.

💎 Infant botulism causes weak cry, constipation, and paralysis.

💎 Infants under 12 months should avoid honey in any form.

💎 Safe sweeteners for infants include formula or breast milk only.

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Hesi - Nutrition (Pre-assessment 1)

No.

1 :
The nurse is preparing a dietary plan for a client who has been prescribed a low residue diet. Which foods should the nurse instruct the client to avoid?

2 :
During the quarterly evaluations clients in an assisted living community, the nurse assesses for findings of failure to thrive in the older population. Which findings should the nurse document and report as manifestations related to failure thrive? (Select all that apply.)

3 :
A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal pain, and nausea and tells the nurse that the symptoms began after eating a can of beans. Which type of foodborne illness is the client demonstrating?

4 :
Which intervention should the nurse anticipate the speech-language pathologist to incorporate into the care plan of a client with symptoms of severe dysphagia?

5 :
The nurse is assessing the client s knowledge of low-sodium menu selections. Which food items listed by the client confirm appropriate choices? (Select all that apply.)

6 :
The nurse is educating a client who is newly diagnosed with cirrhosis. Which vitamin deficiency, due to liver disease, increases the susceptibility of bleeding?

7 :
The nurse is caring for an older client with malnutrition. Which factor is most likely contributing to this older client's nutritional status.

8 :
After reviewing the medical records for four newly admitted clients in an assisted living community, which client should the nurse assess for a higher caloric diet?

9 :
The nurse assessing a client regarding the need to increase vitamin B12 after undergoing a subtotal gastrectomy. Which foods should the nurse instruct the client to include in the diet?

10 :
The nurse is teaching the parents of a 6-month-old baby about the dangers of botulism in food. Which food should the parents avoid feeding to their infant before the age of 12 months?

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Hesi - Nutrition (Pre-assessment 1)

No.

1 : The nurse is preparing a dietary plan for a client who has been prescribed a low residue diet. Which foods should the nurse instruct the client to avoid?

2 : During the quarterly evaluations clients in an assisted living community, the nurse assesses for findings of failure to thrive in the older population. Which findings should the nurse document and report as manifestations related to failure thrive? (Select all that apply.)

3 : A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal pain, and nausea and tells the nurse that the symptoms began after eating a can of beans. Which type of foodborne illness is the client demonstrating?

4 : Which intervention should the nurse anticipate the speech-language pathologist to incorporate into the care plan of a client with symptoms of severe dysphagia?

5 : The nurse is assessing the client s knowledge of low-sodium menu selections. Which food items listed by the client confirm appropriate choices? (Select all that apply.)

6 : The nurse is educating a client who is newly diagnosed with cirrhosis. Which vitamin deficiency, due to liver disease, increases the susceptibility of bleeding?

7 : The nurse is caring for an older client with malnutrition. Which factor is most likely contributing to this older client's nutritional status.

8 : After reviewing the medical records for four newly admitted clients in an assisted living community, which client should the nurse assess for a higher caloric diet?

9 : The nurse assessing a client regarding the need to increase vitamin B12 after undergoing a subtotal gastrectomy. Which foods should the nurse instruct the client to include in the diet?

10 : The nurse is teaching the parents of a 6-month-old baby about the dangers of botulism in food. Which food should the parents avoid feeding to their infant before the age of 12 months?

1 :
The nurse is preparing a dietary plan for a client who has been prescribed a low residue diet. Which foods should the nurse instruct the client to avoid?

2 :
During the quarterly evaluations clients in an assisted living community, the nurse assesses for findings of failure to thrive in the older population. Which findings should the nurse document and report as manifestations related to failure thrive? (Select all that apply.)

3 :
A client arrives at the urgent care clinic reporting diarrhea, fever, abdominal pain, and nausea and tells the nurse that the symptoms began after eating a can of beans. Which type of foodborne illness is the client demonstrating?

4 :
Which intervention should the nurse anticipate the speech-language pathologist to incorporate into the care plan of a client with symptoms of severe dysphagia?

5 :
The nurse is assessing the client s knowledge of low-sodium menu selections. Which food items listed by the client confirm appropriate choices? (Select all that apply.)

6 :
The nurse is educating a client who is newly diagnosed with cirrhosis. Which vitamin deficiency, due to liver disease, increases the susceptibility of bleeding?

7 :
The nurse is caring for an older client with malnutrition. Which factor is most likely contributing to this older client's nutritional status.

8 :
After reviewing the medical records for four newly admitted clients in an assisted living community, which client should the nurse assess for a higher caloric diet?

9 :
The nurse assessing a client regarding the need to increase vitamin B12 after undergoing a subtotal gastrectomy. Which foods should the nurse instruct the client to include in the diet?

10 :
The nurse is teaching the parents of a 6-month-old baby about the dangers of botulism in food. Which food should the parents avoid feeding to their infant before the age of 12 months?