Nutritional Instruction for Clients

A nurse is caring for a client who needs to increase their protein intake. Which of these foods would be the BEST source of protein for this client?

A nurse is educating a client with cancer about ways to prevent protein-energy malnutrition. Which of these foods should the nurse recommend?

A nurse is teaching a group of clients about nutrition and foods high in iron. Which of these options helps the body absorb iron?

A nurse is educating a group of adult athletes about the effects of dehydration on the body. Which of these manifestations should the nurse include in the instruction?

What is the total number of calories produced by consuming 6 grams of carbohydrates?

A nurse is assessing a client with a vitamin B12 deficiency. Which of these findings should the nurse expect to see?

Which of the following behaviors would be considered an indication of nutritional risk in an adolescent?

Which of the following foods is the richest source of water by weight?

A nurse is providing nutritional education to a client experiencing dumping syndrome following a hemi-colectomy. Which type of food should the nurse instruct the client to avoid?

A nurse is providing education to a client with type 1 diabetes. What dietary instruction is most important to emphasize during illness?

Which of the following is a major component of MyPlate, representing half of the recommended food intake?

Which nutrient should form the majority of a client's daily intake to support optimal health?

What is a long-term health risk associated with amenorrhea in a female dancer with a low body fat percentage?

Which of the following clients has an increased need for dietary protein?

Which dietary value is used to determine the appropriate intake of Vitamin B12 for a client with a deficiency?

What dietary recommendation should a nurse provide to a client following a lacto-vegan diet?

What food should be omitted from a low sodium diet?

What statement by a client newly diagnosed with hypertension indicates understanding of a low-sodium diet prescription?

Which food is equivalent to 6 teaspoons of oil?

Which food contains the highest amount of thiamine per serving?

Which of the following dietary choices is most likely to be lacking in nutrients for a vegetarian adolescent who dislikes beans?

What dietary recommendation is appropriate for a client with elevated cholesterol levels?

What food is a good source of omega-3 fatty acids?

Which of these themes are NOT included in the nurse's education regarding food guides?

What is the most appropriate definition of optimal nutritional status?

Which client has manifestations of obesity?

What food is the highest in calcium?

What is the recommended amount of exercise for healthful fitness benefits?

Which finding indicates a risk for malnutrition in an older adult client with a BMI of 17?

Which of the following statements is most likely to be included in a teaching session about nutritional requirements across the lifespan?

Which statement by the newly licensed nurse indicates comprehension of primary prevention of malnutrition?

What is the best way to determine your recommended daily allowance (RDA) for macronutrients?

Which nutrient should an older adult client increase intake of to help prevent osteoporosis?

How many calories are contained in a food item that has 15 g of carbohydrate, 4 g of protein, and 10 g of fat?

Which food should a nurse recommend to a client experiencing fatigue due to iron deficiency anemia?

What is an appropriate daily intake of fiber for adult women?

Which statement indicates that a client understands dietary choices for a low-fat, high-fiber diet?

What cooking oil has the least amount of saturated fat?

What is a source of very lean protein?

Which vitamin is fat soluble and can be retrieved from storage as needed?